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Steamed bread improver

A technology of improving agent and steamed bread, applied in the direction of pre-baked dough processing, etc., can solve the problems of poor fermentation of steamed bread, too soft taste, etc., and achieve the effect of increasing volume, improving internal volume, and increasing softness

Inactive Publication Date: 2013-08-28
扬州润园投资发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the production process of steamed buns, there are problems such as poor fermentation of steamed buns, too soft and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A steamed bread improver, starch hydrolase 0.2%, hemicellulase 0.3%, lipase 0.5%, xylanase 1%, vitamin 5%, stearoyl lactylate calcium or sodium 4%, whole soybean powder 4% %, cornstarch weight 80%, also contains 1% emulsifier and 4% monoglyceride, mix well and add to the flour.

Embodiment 2

[0013] A steamed bread improver, starch hydrolase 0.1%, hemicellulase 0.4%, lipase 0.5%, xylanase 1%, vitamin 4%, stearoyl lactylate calcium or sodium 5%, full-fat soybean powder 4% %, cornstarch weight 80%, also contains 1% emulsifier and 4% monoglyceride, mix well and add to the flour.

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PUM

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Abstract

The invention relates to a steamed bread improver which comprises, by weight, 0.1-0.7 part of amylolytic enzyme, 0.3-0.7 part of hemicellulase, 0.3-0.7 part of lipase, 0.7-1 part of xylanase, 4-8 parts of vitamin C, 4-5 parts of stearoyl calcium lactate or sodium, 4-5 parts of whole milk soybean flour, 80 parts of corn starch, 0.8-1 part of emulsifier and 2.5-5 parts of monostearin. The steamed bread improver can improve the steamed bread quality in the aspects of taste and color.

Description

technical field [0001] The invention relates to a steamed bun improving agent, which is used for comprehensively improving the quality of steamed buns. Background technique [0002] In the production process of steamed bread, there are problems such as poor fermentation of steamed bread, too soft and poor taste. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a steamed bread improver which comprehensively improves the quality of steamed bread and solves the above-mentioned problems. [0004] The technical scheme of the present invention to solve the above-mentioned technical problems is as follows: a steamed bread improver, comprising 0.1-0.7 parts by weight of starch hydrolase, 0.3-0.7 parts by weight of hemicellulase, 0.3-0.7 parts by weight of lipase, and 0.7 parts by weight of xylanase -1 part by weight, 4-8 parts by weight of vitamin C, 4-5 parts by weight of calcium stearoyl lactylate or sodium, 4-5 parts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04
Inventor 黄桂香
Owner 扬州润园投资发展有限公司
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