Biological enzyme preparation and preparing method thereof

Abstract

The invention relates to a biological enzyme preparation. The biological enzyme preparation comprises, by weight, 1.2-1.5 parts of dextranase, 2.5-8 parts of amylase, 1-5.3 parts of lipase, 1.8-4.5 parts of protease, 1.5-3.8 parts of oxidase, 0.8-1.6 parts of glutamine transaminase, 0.5-1.2 parts of phytase, 1.5-5.0 parts of emulgator, 1.0-5.0 parts of water retention agents and 0.5-3.5 parts of flour gluten fortifier. By means of the biological enzyme preparation, the dough performance can be adjusted obviously, the bread size is increased, the bread stiffness is obviously improved, and the bread softness is improved. A preparing method of the biological enzyme preparation includes the steps of weighing the above raw materials by weight to be stirred and evenly mixed, passing through an 80-mesh sieve, further stirring and even mixing until the raw materials are completely and evenly mixed, and obtaining the biological enzyme preparation.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a biological enzyme preparation and a preparation method thereof. Background technique [0002] Enzyme is a kind of biocatalyst. Compared with chemical catalysts, it has many advantages, such as mild reaction conditions of enzymes, strong specificity to substrates, high product purity, good quality, few by-products, and low requirements for equipment. Because enzymes have many of the above advantages, the application of enzymes has become increasingly widespread. So far, enzymes have been widely used in various fields such as industry, medicine, agriculture, chemical analysis, environmental protection, and theoretical research in life sciences. In the food industry, enzymes are mainly used in starch, brewing, fruit juice, beverage, condiment, oil processing and other fields. [0003] The enzymes ubiquitous in animals, plants and microorganisms can be extracted by appropriate physic...

AI Technical Summary

Problems solved by technology

But at present, most flour improvers are chemically synthesized. Flour with chemically synthesized improvers is undoubtedly a potential danger to people's health and life safety.