Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Bread refreshment enzyme preparation

An enzyme preparation and bread technology, which is applied in the field of food additives, can solve the problems of easy aging and deterioration of bread, and achieve the effect of anti-aging and fresh-keeping and prolonging the shelf life.

Inactive Publication Date: 2015-03-25
SHANDONG BIO SUNKEEN
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An object of the present invention is to provide a bread fresh-keeping enzyme preparation, the main components of which are fungal α-amylase, xylanase, glucose oxidase, lipase, and cornstarch, which are added to bread after compounding to solve the problem of easy aging of bread The problem of quality decline can delay the aging of bread, prolong the shelf life of bread, and improve the edible value of bread

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Bread refreshment enzyme preparation
  • Bread refreshment enzyme preparation
  • Bread refreshment enzyme preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh each component according to the following mass percentage: 0.5% of fungal α-amylase, 1.8% of xylanase, 8% of glucose oxidase, 0.8% of lipase, 88.9% of cornstarch, add to the mixer and mix evenly, wherein, The enzyme activity of fungal α-amylase is 15000U / g, that of xylanase is 150000U / g, that of glucose oxidase is 150000U / g, and that of lipase is 450000U / g.

Embodiment 2

[0029] Weigh each component according to the following mass percentages: 2.1% fungal α-amylase, 0.3% xylanase, 3% glucose oxidase, 2.4% lipase, 92.2% cornstarch, add to the mixer and mix evenly, wherein, The enzyme activity of fungal α-amylase is 15000U / g, that of xylanase is 150000U / g, that of glucose oxidase is 150000U / g, and that of lipase is 450000U / g.

Embodiment 3

[0031] Weigh each component according to the following mass percentages: 1.2% fungal α-amylase, 0.8% xylanase, 5.0% glucose oxidase, 1.6% lipase, 91.4% cornstarch, add to a mixer and mix evenly, wherein, The enzyme activity of fungal α-amylase is 15000U / g, that of xylanase is 150000U / g, that of glucose oxidase is 150000U / g, and that of lipase is 450000U / g.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides bread refreshment enzyme preparation which comprises fungal alpha-amylase, xylanase, glucose oxidase, lipase and core starch. The invention further provides a making method of the bread refreshment enzyme preparation and application of the bread refreshment enzyme preparation.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a bread preservation enzyme preparation. Background technique [0002] Bread is a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. Generally, during the storage process of bread, there will be problems such as quality decline, such as loss of luster on the skin, loss of aroma, reduction of moisture, retrogradation of starch in the crumb, hardening and slag loss, reduction of soluble starch, etc., also known as aging of bread. [0003] Flour contains 70-80% starch. During the baking process, starch gelatinization fills the gluten skeleton and forms the structure of bread. After the gelatinized starch is cooled, it will age in different degrees with the prolongation of storage time, that is, the retrogradation of starch (also known as aging). The aging of starch leads to ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D2/18A21D13/00
CPCA21D8/04A21D2/18A21D2/36A21D8/042A21D13/00
Inventor 刘玉奉从浩朱昌雄余明华
Owner SHANDONG BIO SUNKEEN
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com