Specific compound enzyme preparation for hard biscuit

Abstract

The invention provides a specific compound enzyme preparation for hard biscuit. The compound enzyme preparation comprises the following components in percentage by weight: 10 to 20 percent of neutral protease, 6 to 12 percent of papain, 6 to 10 percent of hemicellulase, 2 to 4 percent of bacterium alpha amylase, 1 to 4 percent of fungus alpha amylase, and 56 to 69 percent of glucosum anhydricum. The specific compound enzyme preparation has the following technical effects that 1) the preparation can be used for replacing chemical additive sodium pyrosulfite by 100 percent, so that the adverse effect by using the sodium pyrosulfite can be eliminated, and the produced biscuit is healthier; 2) the quality of the biscuit can be remarkably promoted, and the produced biscuit has the characteristics of plump biscuit body, uniform color, golden bright surface, crisp taste, good dissolving property in the mouth, rich natural baking flavor and the like; 3) when the biscuit is produced, the dough water addition can be reduced, and the biscuit baking time can be shortened, so that the production energy consumption can be reduced, and better energy-saving and environmental friendliness are brought; and 4) the preparation has simple production process, convenience for use, and great practical application value.

Description

technical field [0001] The invention relates to a special compound enzyme preparation for tough biscuits, which belongs to the technical field of food additives. Background technique [0002] Tough biscuits are one of the most produced and sold types of biscuits at present. At present, the biscuit industry basically needs to add chemical additives-sodium metabisulfite when producing tough biscuits to help reduce the gluten strength of the dough and facilitate operation. Although the country currently allows sodium pyrosulfite to be added in a limited amount, the use of sodium pyrosulfite has obvious adverse effects. First of all, when using sodium metabisulfite, biscuit factories generally need to sieve first, because sodium metabisulfite has a strong sulfur dioxide smell, which is very choking and will endanger the health of operators; secondly, some sodium metabisulfite will eventually remain in biscuits, which is harmful to consumption detrimental to the health of the pa...

AI Technical Summary

Problems solved by technology

[0003] At present, when the biscuit industry produces tough biscuits, more water needs to be added in the powdering stage to form a dough and facilitate subsequent operations. However, the water added in the powdering stage must be evaporated in the subsequent biscuit baking stage, so the amount of water added in the powdering stage The more, the longer the baking time of the biscuits, and the correspondingly greater energy consumption. At present, the biscuit industry generally adds more water in the powdering stage during production, and the baking time is longer, correspondingly, the production energy consumption is higher.