Bread improving additive with fresh and mellow fragrance, and function of attracting appetite and preparation method thereof

Abstract

The invention discloses a bread improvement additive with fresh and strong fragrance and attractive appetite and a preparation method thereof. Wheat starch 4‑6, rose petal powder 1‑2, perilla seed powder 7‑9, egg liquid 0.7‑0.8, red date paste 0.4‑0.5, palm oil 0.2‑0.3, sodium stearoyl lactylate 0.1‑0.2, aloe extract powder 0.1‑0.2, mango 4‑5, peanut protein powder 14‑16, papaya powder 13‑15, lentinan 0.2‑0.3, gardenia pollen 0.3‑0.4, maltitol liquid 0.4‑0.5, taro powder 3‑4, melon Seoul gum 0.4-0.6, melon juice 3-4. The invention can effectively improve the processing performance in the bread making process, so that the flavor and mouthfeel of the bread can be obviously improved and maintained for a long time.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a bread-improving additive with fresh and strong aroma and attractive appetite and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the increase of food varieties, yeast has been widely used in the food industry. As one of the important yeast derivatives, yeast extract is widely used in food additives by virtue of its own advantages, which can significantly increase the umami taste and flavor of food. Today, China has gradually become the center of the world's manufacturing industry, and the yeast industry has also become one of the core pillar industries in the field of food fermentation engineering. [0003] Yeast Extract (Yeast Extract), also known as yeast flavor, yeast extract, yeast extract. It uses edible yeast as raw material and uses modern biotechnology to dissolve part or all of the yeast. The pr...

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Problems solved by technology

Although this scheme has certain positive significance, its shortcomings are also particularly obvious. The main points are as follows: First, the author only pays attention to the research of reaction conditions, such as physical factors such as optimum reaction temperature, pH, time, and solid-liquid ratio, and lacks The research and modification of raw materials, due to the single raw material, cannot further improve the taste and flavor of the product; second, the author lacks functional research on yeast extract. Health-care functions cannot meet people's demand for high-quality dietary products, and are not conducive to market promotion and expansion

The third is that the product category is relatively single, and there are few varieties to choose from, which cannot meet people's diversified life needs and is not conducive to people's choice of suitable favorite products