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Apreparation and application thereof

A technology for preserving enzymes and cakes, applied in the directions of enzymes, hydrolase, enzymes, etc., can solve the problems of hyperlipidemia and its complications, adverse health, reduce the emulsification and foaming function of propylene glycol stearate, etc., so as to delay the aging speed. , the effect of good freshness

Active Publication Date: 2014-03-26
ANHUI LEVEKING BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the lipase in the cake flour quality improver will decompose propylene glycol stearate, which will not only reduce the emulsification and foaming functions of propylene glycol stearate, but also produce saturated fatty acids, such as stearic acid, which are easily dissolved in the form of solid Deposited on the blood vessel wall to form vascular waste is not conducive to health
Therefore, long-term consumption of cakes containing the cake flour quality improver is likely to cause hyperlipidemia and its complications

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Cake fresh-keeping enzyme preparation formula: by weight, maltose amylase 10%, fungal α-amylase 1%, lipase 1%, starch 88%; weigh each component according to the formula, and then add each raw material component to the mixer The cake fresh-keeping enzyme preparation of the present invention can be obtained by mixing uniformly in the medium; wherein, the enzyme activity of maltogenic amylase is 150000U / g, the enzyme activity of fungal α-amylase is 15000U / g, and the enzyme activity of lipase is 450000U / g.

Embodiment 2

[0022] Cake fresh-keeping enzyme preparation formula: by weight, maltose amylase 8%, fungal α-amylase 2%, lipase 4%, starch 86%; weigh each component according to the formula, and then add each raw material component to the mixer The cake fresh-keeping enzyme preparation of the present invention can be obtained by mixing uniformly in the medium; wherein, the enzyme activity of maltogenic amylase is 150000U / g, the enzyme activity of fungal α-amylase is 15000U / g, and the enzyme activity of lipase is 450000U / g.

Embodiment 3

[0024] Cake fresh-keeping enzyme preparation formula: by weight, maltose amylase 6%, fungal α-amylase 3%, lipase 6%, starch 85%; weigh each component according to the formula, and then add each raw material component to the mixer The cake fresh-keeping enzyme preparation of the present invention can be obtained by mixing uniformly in the medium; wherein, the enzyme activity of maltogenic amylase is 150000U / g, the enzyme activity of fungal α-amylase is 15000U / g, and the enzyme activity of lipase is 450000U / g.

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PUM

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Abstract

The invention discloses a cake freshness preservation enzyme preparation and application of the cake freshness preservation enzyme preparation. The cake freshness preservation enzyme preparation comprises, by weight, 2% to 10% of maltogenic amylase, 1% to 5% of fungus alpha-amylase, 1% to 10% of lipase and the balance starch. The adding amount of the cake freshness preservation enzyme preparation in a cake in the preparing process accounts for 0.08% to 0.12% of the weight of cake powder. According to the cake freshness preservation enzyme preparation, the aging speed of the cake can be greatly slowed down, and the good freshness of the cake in the shelf life is maintained. In addition, due to the cake freshness preservation enzyme, saturated fatty acid is not easily generated, and the health of people is not influenced.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a cake fresh-keeping enzyme preparation and application thereof. Background technique [0002] Cake is a food processed with flour, oil, sugar, eggs, etc. as the main ingredients, with or without supplementary materials, after modulation, molding, and ripening. , deeply loved by consumers, and sales are increasing year by year. However, due to its rich nutrition and high water content, cakes usually have a short shelf life. Starch aging is one of the main factors affecting the shelf life of cakes. Starch aging will lead to aging and hardening of cakes and affect the taste. Deterioration of cake quality is a common situation in the cake production, processing and retail industries. It not only causes significant economic losses, but also affects the safety of consumers, and even causes food poisoning. [0003] The main components of flour are starch and protein, of which...

Claims

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Application Information

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IPC IPC(8): A21D8/04C12N9/30C12N9/26C12N9/20
Inventor 王芬王剑英张清辉
Owner ANHUI LEVEKING BIOTECH CO LTD