Bread improver containing soluble soybean polysaccharide and preparation method and application thereof

Abstract

The invention discloses bread improver containing soluble soybean polysaccharide, which comprises the soluble soybean polysaccharide, oxidant, enzyme preparation, emulsifier and a filler, wherein the oxidant is L-ascorbic acid; the enzyme preparation is alpha-amylase, maltogenic amylase, lipase, pentopan, cellulase and glucose oxidase; the emulsifier is sodium stearyl lactate, calcium stearyl lactylate and diacetyl tartaric acid monoglyceride; and the filler is corn starch. The invention further discloses a preparation method and application of the bread improver. The bread improver can remarkably improve the bread taste, and can prolong the bread quality time.

Description

Technical field [0001] The invention belongs to the field of food processing technology, and specifically relates to a bread improver containing soluble soybean polysaccharides, and a preparation method and application thereof. Background technique [0002] Bread improvers are food additives composed of multiple ingredients, generally containing oxidants, emulsifiers, enzyme preparations, etc. Bread improvers can prevent or delay bread aging, change the strength of the dough, improve the mechanical processing performance of the dough, and improve the quality of the bread. As a staple food, bread has been loved by more and more consumers. Through market research, consumers are more inclined to soft, elastic, and delicate bread. At present, bread in the market can basically be soft, but can only maintain about 3 days. The CN200710140616.9 patent discloses a bromine-free bread improver and its production method. Commercially available bread improvers generally use this formula as ...

AI Technical Summary

Problems solved by technology

However, the particle diameter of the general emulsifier substance is small, although it can stabilize the emulsification system, but the flavor is flat, and the fragrance of oil is difficult to highlight

Therefore, on the one hand, the addition of emulsifier suppresses the flavor of part of the oil, and at the same time, the emulsifier can only inhibit the starch retrogenesis for a few days, and the problem of aging will still occur after 3 days of storage

[0004] In addition, the existing commercially available bread improvers applied to frozen dough cannot solve the problem of yeast frost resistance, and its activity is very low during re-fermentation, resulting in prolonged fermentation time, thereby prolonging the production cycle and reducing production efficiency

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