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Preparation method of natural additive of tailored flour for bread

A technology of special flour and additives for bread, applied in the field of food science, can solve problems such as side effects and pollution of human body, and achieve the effect of improving taste

Inactive Publication Date: 2013-12-11
安徽省凤宝粮油食品(集团)股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of these additives are synthetic chemicals, which have certain side effects on the human body, and the production process usually has certain pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] S1: Take 80Kg of thin Brocchinia reducta, peel and remove the core, grind the pineapple meat into a puree to obtain a puree; add 500Kg of water to the puree, add acetic acid to adjust the pH to 6, Stand still for 15 hours, get the supernatant, then add 120Kg of water 95% ethanol in the supernatant, after stirring evenly, leave standstill for 15 hours to obtain pineapple ethanol solution; ethanol solution is heated and concentrated until the concentrated solution volume is 10% of the pineapple ethanol solution volume to obtain the pineapple concentrate;

[0019] S2: In parts by weight, take 120Kg of pineapple, peel the skin, grind the pineapple meat into a mud to obtain a mud; add 450Kg of water to the mud, add acetic acid to adjust the pH to 6, let stand for 15 hours, take the Supernatant liquid, then add the 95% ethanol of 150Kg in supernatant liquid, after stirring evenly, leave standstill 15 hours, obtain pineapple ethanol solution; Ethanol solution heating and conce...

Embodiment 2

[0024] S1: Take 50Kg of thin Brocchinia reducta, peel and remove the core, grind the pineapple meat into a puree to obtain a puree; add 300Kg of water to the puree, add acetic acid to adjust the pH to 5, Stand still for 12 hours, get the supernatant, then add 100Kg of water 95% ethanol in the supernatant, after stirring evenly, leave standstill for 12 hours to obtain pineapple ethanol solution; ethanol solution is heated and concentrated until the concentrated solution volume is 8% of pineapple ethanol solution volume, obtains pineapple concentrate;

[0025] S2: In parts by weight, take 90Kg of pineapple, peel off the skin, grind the pineapple meat into mud to obtain a mud; add 400Kg of water to the mud, add acetic acid to adjust the pH to 5, let stand for 12 hours, take the Supernatant liquid, then add the 95% ethanol of 120Kg in the supernatant liquid, after stirring, leave standstill 12 hours, obtain pineapple ethanol solution; Ethanol solution is heated and concentrated, u...

Embodiment 3

[0030] S1: Take 70Kg of thin Brocchinia reducta, peel and remove the core, grind the pineapple meat into a puree to obtain a puree; add 400Kg of water to the puree, add acetic acid to adjust the pH to 5, Stand still for 13 hours, get the supernatant, then add 110Kg of water 95% ethanol in the supernatant, after stirring evenly, leave standstill for 13 hours to obtain the pineapple ethanol solution; the ethanol solution is heated and concentrated until the concentrated solution volume is 9% of pineapple ethanol solution volume, obtains pineapple concentrate;

[0031] S2: In parts by weight, take 100Kg of pineapple, peel it, grind the pineapple meat into a mud to obtain a mud; add 420Kg of water to the mud, add acetic acid to adjust the pH to 6, let it stand for 13 hours, take the Supernatant liquid, then add the 95% ethanol of 130Kg in supernatant liquid, after stirring, leave standstill 13 hours, obtain pineapple ethanol solution; Ethanol solution heating concentration, until ...

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PUM

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Abstract

The invention provides a flour additive, particularly relates to an additive applicable to tailored flour for bread, and belongs to the technical field of food science. The used additive is mainly prepared from natural plants and animal raw materials and comprises brocchinia reducta, pineapple, sesame, mung bean, carrot, cashew nut, pumpkin seed and sardine. By using the natural raw material, the mouthfeel and the strength of the bread can be effectively improved, and the problem that the conventional tailored flour for bread is a chemical synthetic product is solved.

Description

technical field [0001] The invention provides a flour additive, in particular relates to an additive suitable for bread special flour, and belongs to the field of food science and technology. Background technique [0002] Food additives: chemically synthesized or natural substances added to food to improve food quality, color, aroma, and taste, as well as to meet the needs of antisepsis and processing techniques. Nutritional enhancers, food flavors, base substances in gum-based candies, and processing aids for the food industry are also included. [0003] Food additives originated in the West. From the synthesis of quinine to the discovery of phenviolamine. In 1856, the British chemist Parkin accidentally synthesized the first organic pigment—aniline violet. After that, many organic pigments were synthesized and used for food coloring in a short period of time. Due to a series of advantages such as bright colors, stable properties, strong coloring power, convenient use, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36
Inventor 潘永峰
Owner 安徽省凤宝粮油食品(集团)股份有限公司
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