Flour yeast composition and applications thereof

Abstract

The present invention discloses a flour yeast composition and applications thereof, and belongs to the technical field of flour food additives. The flour yeast composition comprises the following ingredients by weight: 50% to 75% of yeast, 6% to 15% of maltogenic amylase, 6% to 10% of alpha-amylase, 4% to 6% of xylanase, 1% to 4% of lipase, 1% to 4% of phospholipase, 2% to 6% of glucose oxidase, 0.5% to 1% of vitamin C and 4% to 7% of propionate. When the flour yeast composition is added to flour to produce flour products, through the synergetic effects among the ingredients, effects of whitening, anti-aging, shelf life extending and internal organizational structure delicacy improving on flour products are achieved, and the flavor and nutritional value of flour products are retained.

Description

technical field [0001] The invention relates to the technical field of noodle food additives, in particular to a noodle yeast composition and its application in noodle food production. Background technique [0002] "Flour products", as the name suggests, are processed products made from flour. "Chinese noodle products" are studied from the characteristics of their products and processed products, which can be divided into: steamed products (such as steamed buns, buns, noodles, dumplings), fried products (such as pot stickers, pies, fried dough sticks, twists), baked products (such as biscuits, pancakes, bread, biscuits), and brewed products (such as fried noodles, camellia oleifera) into four categories. [0003] Noodle products are people's favorite food. As people's quality requirements for noodle products are increasing day by day, the quality of high-quality noodle products is becoming more and more important. The quality problems of flour products are mainly reflected...

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Problems solved by technology

Existing studies on the improvement of the quality of noodle products by biological enzymes are mainly aimed at the improvement of a single quality of noodle products, such as only on the improvement of whiteness, or only on the extension of fresh-keeping time, or only on the improvement of the fineness of the tissue structure. There are still relatively few studies that can simultaneously improve the whiteness of flour products, prolong the fresh-keeping time of flour products and improve the fineness of the internal structure of flour products. Chinese patent CN103141537A discloses a compound improver for whitening, gluten-strengthening and anti-aging bread , the improver mainly contains 0.2-1% of lipoxygenase, 0.2-1% of lipohydrolase, 1-3% of whole-fat active soybean powder, 0.8-1.2% of glucose oxidase, 0.5-1% of ascorbic acid, 5-5% of calcium sulfate 10%, fungal α-amylase 2-2.5%, calcium-sodium stearoyl lactylate 5-10%, tea polysaccharide 0.1-0.5%, chitooligosaccharide 0.1-0.3%, fungal xylanase 0.3-0.5% , diacetyl tartrate monoglyceride 5-10%, and the rest is composed of corn starch. This improver can increase the whiteness of the bread crumb, promote the formation of gluten network, improve the anti-aging performance of the product, and prolong the shelf life of the product. The lipoxygenase in the improver can directly combine with the protein in the flour products to produce a bitter taste and reduce the flavor of the flour products. In addition, the lipoxygenase can also destroy unsaturated fatty acids and reduce the nutritional value of the flour products

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