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Microcapsule-embedded bread preservative and preparation method thereof

A bread preservative and microcapsule technology, applied in the field of food additives, can solve the problems of inhibiting yeast fermentation, affecting the quality of the finished product during the proofing time of dough, and achieving the effects of stable quality, prolonging the proofing time and reducing the influence.

Inactive Publication Date: 2017-03-22
GUANGDONG GUANGYI TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although most of the preservatives have obvious antiseptic effects, they will inhibit the fermentation of yeast, thus affecting the proofing time and final fermentation time of the entire dough. finished product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of microcapsule embedding type bread antiseptic, it is made up of the wall material that is 25% by weight and the antiseptic core material that weight percentage is 75%, and wall material embeds antiseptic core material;

[0026] The wall material is distilled glyceryl monostearate.

[0027] The preservative core material includes the following raw materials in parts by weight: 40 parts of dehydroacetic acid, 25 parts of malic acid and 7.5 parts of cornstarch.

[0028] A preparation method of microcapsule-embedded bread preservative. Firstly, the wall material is melted at a temperature of 70°C, and then the core material of the preservative is put into the mixed material and stirred evenly, and sprayed and condensed and granulated through a centrifugal spray tower to obtain Microcapsule embedded bread preservative.

Embodiment 2

[0030] A kind of microcapsule embedding type bread antiseptic, it is made up of the wall material that is 45% by weight and the antiseptic core material that weight percentage is 55%, and wall material embeds antiseptic core material;

[0031] The wall material includes the following raw materials in parts by weight: 50 parts of distilled glyceryl monostearate, 5 parts of hydrogenated vegetable oil, 1 part of monoglycerol laurate and 1 part of sodium stearoyl lactylate;

[0032] The preservative core material also includes the following raw materials in parts by weight: 20 parts of dehydroacetic acid, 0.5 parts of ε-polylysine, 10 parts of malic acid, 5 parts of cornstarch and 0.5 parts of potassium hydrogen tartrate.

[0033] A preparation method of microcapsule-embedded bread preservatives. First, the wall material is melted at a temperature of 90°C, and the preservative core material is put into the mixed material and stirred evenly, and sprayed and condensed and granulated ...

Embodiment 3

[0035] A kind of microcapsule embedding type bread antiseptic, it is made up of the wall material that is 55% by weight and the antiseptic core material that weight percentage is 45%, and wall material embeds antiseptic core material;

[0036] The wall material includes the following raw materials in parts by weight: 70 parts of distilled glyceryl monostearate, 20 parts of hydrogenated vegetable oil, 5 parts of monoglyceride laurate and 5 parts of sodium stearoyl lactylate;

[0037] The preservative core material also includes the following raw materials in parts by weight: 40 parts of dehydroacetic acid, 2.5 parts of ε-polylysine, 25 parts of malic acid, 8 parts of cornstarch and 2.5 parts of potassium hydrogen tartrate.

[0038] A preparation method of microcapsule-embedded bread preservative. Firstly, the wall material is melted at a temperature of 110°C, and then the core material of the preservative is put into the mixed material, stirred evenly, and then sprayed and conde...

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Abstract

The invention relates to the technical field of food additives, and especially relates to a microcapsule-embedded bread preservative and a preparation method thereof. The microcapsule-embedded bread preservative is composed of the following materials in percentage by weight: 25-80% of wall materials, and 20-75% of preservative core materials; and the preservative core materials are embedded by the wall materials. The wall materials comprise at least one material selected from the following materials: distilled glycerol monostearate, sorbitan monooleate, hydrogenated vegetable oil, monoglyceride laurate, diacetyl tartaric acid esters of mono- and di-glycerides, polyglycerol fatty acid ester, sodium stearyl lactate and calcium stearyl lactate. The preservative core materials comprise the following raw materials in parts by weight: 20.5-65 parts of preservatives, and 10-40 parts of acidity regulators. The synergistic effects of the acidity regulators are made full use of in the microcapsule-embedded bread preservative, so that the freshness keeping effects of the monomer preservatives are thereby improved; moreover, the influence of the preservatives and the acidity regulators on yeast fermentation is reduced by adopting the embedding technology. In addition, emulsifiers are main components of the wall materials, so that the microcapsule-embedded bread preservative also has improvement effects on dough.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a microcapsule-embedded bread preservative and a preparation method thereof. Background technique [0002] The main reason why food preservatives can keep food fresh is that it can inhibit the growth of microorganisms in food, thereby protecting food from or being less eroded by bacteria and prolonging its shelf life. However, for fermented foods (such as: bread, steamed buns), it must be fermented by microorganisms (yeasts), so general preservatives effect no significant effect . [0003] At present, most of the bread preservatives in the market are powder mixed compound products, and the preservative monomer can directly contact with the yeast in the dough during use. Although most of the preservatives have obvious antiseptic effects, they will inhibit the fermentation of yeast, thus affecting the proofing time and final fermentation time of the entire dough. finis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/14A21D2/16A21D2/18A21D2/24A21D2/26A21D13/00
CPCA21D2/02A21D2/145A21D2/16A21D2/181A21D2/186A21D2/245A21D2/261A21D13/00
Inventor 何贝李炎松陈永恒
Owner GUANGDONG GUANGYI TECH IND
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