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Compound starch biochemical anti-aging agent and method of applying same for improving cake quality

A technology of anti-aging agent and compound starch, which is applied in the fields of application, food science, and preservation of baked products, and can solve problems that have not been involved

Active Publication Date: 2014-07-16
优鲜工坊(浙江)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] To sum up, in the existing background technology, there is no method involving the application of low-temperature fungal α-amylase combined with multiple emulsifiers to delay the starch aging of cake products and improve product quality

Method used

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  • Compound starch biochemical anti-aging agent and method of applying same for improving cake quality

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh each raw material according to the mass percentage of the amount of flour used: low-temperature fungal α-amylase 0.05% (w / w), molecularly distilled monoglyceride 0.35% (w / w), sodium stearoyl lactylate 0.15% (w / w);

[0028] Stir the low-temperature fungal α-amylase, molecularly distilled monoglyceride and sodium stearoyl lactylate with the sieved flour in the mass ratio, and slowly mix it into the egg batter, stir slowly for 4 minutes, and inject it within 4 minutes When finished, bake immediately, keep the oven temperature at 180°C for 10 minutes, raise the oven temperature to 220°C and keep it for 4 minutes, cool to room temperature and pack to obtain the finished product.

[0029] Product features: The skin of the cake is delicate, soft, golden yellow, rich in the unique fragrance of the cake, the shape is standardized, the internal pores are small and fine, uniform, no large pores, good elasticity and recovery, soft and delicate taste, sweet and delicious. Stor...

Embodiment 2

[0032] Weigh each raw material according to the mass percentage of the amount of flour: low-temperature fungal α-amylase 0.06% (w / w), molecularly distilled monoglyceride 0.42% (w / w), sodium stearoyl lactylate 0.18% (w / w);

[0033] Stir the low-temperature fungal α-amylase, molecularly distilled monoglyceride and sodium stearoyl lactylate with the sifted flour in the mass ratio, and slowly mix it into the egg paste, stir slowly for 3 minutes, and inject it within 5 minutes When finished, bake immediately, keep the oven temperature at 180°C for 10 minutes, raise the oven temperature to 220°C and keep it for 4 minutes, cool to room temperature and pack to obtain the finished product.

[0034] Product features: The skin of the cake is delicate, soft, golden yellow, rich in the unique fragrance of the cake, the shape is standardized, the internal pores are small and fine, uniform, no large pores, good elasticity and recovery, soft and delicate taste, sweet and delicious. Stored at ...

Embodiment 3

[0037] Weigh each raw material according to the mass percentage of the amount of flour: low-temperature fungal α-amylase 0.04% (w / w), molecularly distilled monoglyceride 0.28% (w / w), sodium stearoyl lactylate 0.12% (w / w);

[0038]Stir the low-temperature fungal α-amylase, molecularly distilled monoglyceride and sodium stearoyl lactylate with the sieved flour evenly in the mass ratio, and slowly mix into the egg batter, stir slowly for 5 minutes, and inject the mold within 3 minutes When finished, bake immediately, keep the oven temperature at 180°C for 10 minutes, raise the oven temperature to 220°C and keep it for 4 minutes, cool to room temperature and pack to obtain the finished product.

[0039] Product features: The skin of the cake is delicate, soft, golden yellow, rich in the unique fragrance of the cake, the shape is standardized, the internal pores are small and fine, uniform, no large pores, good elasticity and recovery, soft and delicate taste, sweet and delicious. ...

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Abstract

The invention provides a compound starch biochemical anti-aging agent and a method of applying the same for improving cake quality, and belongs to the technical field of food processing. The compound starch biochemical anti-aging agent comprises low-temperature fungal alpha amylase, molecular distillation monoglyceride and sodium stearoyl lactylate. The method includes evenly mixing the low-temperature fungal alpha amylase, molecular distillation monoglyceride and sodium stearoyl lactylate wit filtered flour, slowly adding egg paste and mixing, performing injection molding, baking instantly, cooling to the room temperature and packing to obtain finished products. By means of controlling of wheat starch transformation under the affect of the low-temperature fungal alpha amylase, limited enzymatic hydrolysis of starch in the cake producing process is implemented, the anti-retrogradation effect of starch of compound emulsifier is combined, the rate of starch retrogradation is reduced greatly, shelf lives of cakes are prolonged, the quality of the cakes is improved, the products has small, even and fine pores, taste is soft, delicate and sweet, and water loss rate is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound starch biological anti-aging agent and a method for improving the quality of cakes by applying the same. Background technique [0002] During the storage of cake products, due to the retrogradation of starch, there will be quality problems such as dryness, looseness, rough structure, severe water loss, poor elasticity and flavor, and decreased edibility. At present, how to delay the aging of cakes is an important problem that the industry needs to solve urgently. . [0003] The aging of starch is the process of reassociation of starch molecules from a disordered state to an ordered state. The ratio of amylose and amylopectin in wheat starch is about 1:3. The short chains outside the amylopectin form a double helix and accumulate and crystallize, and the amylose with a suitable degree of polymerization closes together to form regular array crystals....

Claims

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Application Information

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IPC IPC(8): A21D15/00
Inventor 袁海娜肖功年尤玉如龚金炎魏培莲
Owner 优鲜工坊(浙江)食品有限公司