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Bread refreshment-retaining enzyme preparations and application thereof

An enzyme preparation and bread technology, applied in the directions of enzymes, hydrolase, pre-baked dough treatment, etc., can solve the problems of high cost, high addition amount, and no investigation of the impact of compound enzymes on the comprehensive quality of bread, etc. Small amount and the effect of improving the fresh-keeping ability

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, in this study, only 5 days were used to investigate the effect of enzymes on bread aging, and the effect of compound enzymes on the comprehensive quality of bread was not investigated. In addition, the addition of various enzymes was also high, and the cost was high

Method used

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  • Bread refreshment-retaining enzyme preparations and application thereof
  • Bread refreshment-retaining enzyme preparations and application thereof
  • Bread refreshment-retaining enzyme preparations and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Bread preservation enzyme preparation formula: by weight, maltose amylase 5%, fungal α-amylase 1.2%, xylanase 0.8%, lipase 1.6%, starch 91.4%; weigh each component according to this formula, then The bread fresh-keeping enzyme preparation of the present invention can be obtained by adding each raw material component into a mixer and mixing evenly; wherein, the enzyme activity of maltose amylase is 150000U / g, the enzyme activity of fungal α-amylase is 15000U / g, xylan The enzyme activity of the enzyme is 150000U / g, and that of the lipase is 450000U / g.

Embodiment 2

[0026] Bread preservation enzyme formulation: by weight, maltose amylase 10%, fungal α-amylase 0.9%, xylanase 0.6%, lipase 1.4%, starch 87.1%; weigh each component according to the formula, and then The bread fresh-keeping enzyme preparation of the present invention can be obtained by adding each raw material component into a mixer and mixing evenly; wherein, the enzyme activity of maltose amylase is 150000U / g, the enzyme activity of fungal α-amylase is 15000U / g, xylan The enzyme activity of the enzyme is 150000U / g, and that of the lipase is 450000U / g.

Embodiment 3

[0028] Bread preservation enzyme preparation formula: by weight, maltose amylase 15%, fungal α-amylase 0.6%, xylanase 0.4%, lipase 1.2%, starch 82.8%, each component is weighed according to this formula, and then The bread fresh-keeping enzyme preparation of the present invention can be obtained by adding each raw material component into a mixer and mixing evenly; wherein, the enzyme activity of maltose amylase is 150000U / g, the enzyme activity of fungal α-amylase is 15000U / g, xylan The enzyme activity of the enzyme is 150000U / g, and that of the lipase is 450000U / g.

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Abstract

The invention discloses bread refreshment-retaining enzyme preparations and the application thereof. The bread refreshment-retaining enzyme preparations comprises the components, by weight, of 5%-20% of maltogenic amylase, 0.3%-1.2% of fungus alpha-amylase, 0.2%-0.8% of xylanase and 1%-1.6% of lipase, and the balance starch. During bread making, the adding weight of the bread refreshment-retaining enzyme preparations is 0.08%-0.12% of the weight of flour. According to the bread refreshment-retaining enzyme preparations, during bread making, enzyme adding quantity is small, cost is low, through synergistic effect of various enzymes in the enzyme preparations, the aging speed of bread can be greatly lowered, the freshness of the prepared bread can be kept for a long time, and long-term storage of packaged bread processed in a large-scale mode can be well achieved.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a bread preservation enzyme preparation and its application in bread making. Background technique [0002] Bread is a baked product that needs to be fermented. It is made of flour, yeast, salt and water as the basic raw materials, adding an appropriate amount of sugar, fat, dairy products, eggs, additives and other auxiliary materials, and is made by stirring, fermenting, molding, proofing and baking. become. The production and operation of baked food such as bread, biscuits, and egg yolk pies in my country tends to be in large factories or companies, that is, large-scale continuous, mechanized, and fully automatic production lines are used for centralized production in central factories. The longest shelf life of bread on the market is marked as six months. In fact, after one or two months, the aging degree of bread is very serious. Disappearance, lower digestion and ab...

Claims

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Application Information

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IPC IPC(8): A21D8/04C12N9/42C12N9/30C12N9/26C12N9/20
Inventor 王芬王剑英张清辉
Owner ANHUI LEVEKING BIOTECH CO LTD
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