Steamed bread aging extender and preparation method thereof

Abstract

The invention discloses a steamed bread aging extender and a preparation method thereof, wherein the steamed bread aging extender contains the following components by weight: 10-20 parts of soybean oil, 10-20 parts of cane sugar, 0.2-0.6 parts of phosphatidylcholine bilayer, 0.1-0.5 parts of sodium stearyl lactate, 0.1-0.5 parts of glycerin, 0.05-0.1 parts of polyglycerol polyricinoleate, and 60-80 parts of water. The preparation method comprises: adding cane sugar, sodium stearyl lactate, glycerin and polyglycerol polyricinoleate into water, uniformly mixing at 50-60 DEG C, then adding soybean oil and phosphatidylcholine bilayer, and continuously stirring for 10-20min; and homogenizing a prepared mixed liquid in a high pressure homogenizer with 40-60MPa of pressure, to obtain the steamed bread aging extender after homogenization. The provided steamed bread aging extender is prepared in a steamed bread preparation process, can improve the quality of the steamed bread, and simultaneously makes the anti-aging time of the steamed bread reach more than 4 days.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a steamed bread aging prolonging agent and a preparation method thereof. Background technique [0002] The newly made steamed buns have the characteristics of soft, elastic and good taste in the internal tissue structure, but as the storage time prolongs, they will change from soft to hard, the tissue will become loose and rough, and the elasticity and flavor will also disappear. Aging of buns. Due to the small sales radius of steamed buns at present, they are sold on the same day of production, and are generally not kept fresh. It will cause secondary pollution to the steamed bread. At the same time, the high water content of the skin of the steamed bread creates a good living environment for bacteria. With the extension of storage time, the number of bacterial colonies begins to increase, and pathogenic bacteria may appear, which greatly shortens the shelf life of steamed bread....

AI Technical Summary

Problems solved by technology

Due to the small sales radius of steamed buns at present, they are sold on the same day of production, and are generally not kept fresh. It will cause secondary pollution to the steamed bread. At the same time, the high water content of the skin of the steamed bread creates a good living environment for bacteria. With the extension of storage time, the number of colonies begins to increase, and pathogenic bacteria may appear, which greatly shortens the shelf life of steamed bread. Safety, the shelf life of steamed buns is generally 1 to 3 days

At present, the preservation of pasta is mainly quick-freezing and adding chemical preservatives. The cost of quick-freezing fresh-keeping is high, and it is generally suitable for high-end interview preservation. The addition of chemical preservatives is mainly sodium benzoate, etc., which are harmful to the human body and are not recommended. Currently, it is aimed at steamed bread. There is no suitable and convenient fresh-keeping method

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