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Special compound enzyme preparation for crisp biscuits and preparation method thereof

A technology of crispy biscuits and compound enzymes, which is applied in the field of food additives, can solve the problems of reducing the nutritional value and scope of application of crispy biscuits, affecting the color and taste of dough-modified biscuits, and low wheat protein content, etc., to achieve broad practical applications value, increased shelf life, and the effect of simple preparation methods

Inactive Publication Date: 2017-03-22
WUHAN SUNHY BIOLOGICAL +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of lysine in wheat, the raw material of crispy biscuits, is low, which becomes a limiting amino acid, thus reducing the nutritional value and scope of application of crispy biscuits
[0003] In the early stage of crisp biscuit processing, water, sugar, and oil need to be emulsified, but directly emulsifying water and oil will lead to long emulsification time and unstable emulsification effect, which will affect the preparation of dough and the coloring and coloring of biscuits. Taste and other qualities
In addition, crisp biscuits require low wheat protein content, and the protein content in market wheat varies slightly due to reasons such as weather, origin, and batches. This fluctuation will also affect the structure of biscuits, which is of great importance to biscuit factories. certain risk

Method used

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  • Special compound enzyme preparation for crisp biscuits and preparation method thereof
  • Special compound enzyme preparation for crisp biscuits and preparation method thereof

Examples

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Effect test

Embodiment 1

[0033] This example provides a special compound enzyme preparation for crisp biscuits, including the following components by mass percentage: 3% papain, 2% neutral protease, 4% glucoamylase, 20% sodium caseinate, Diacetate tartrate mono-diglyceride 20%, molecular distillation monoglyceride 15%, phosphate distarch 36%.

[0034] The preparation method of the special compound enzyme preparation for crispy biscuits of this embodiment specifically includes the following process: first weigh each component according to the mass ratio, then feed 50% of the distarch phosphate into the mixer, and then The other components are fed into the blender while stirring, and finally the remaining 50% of distarch phosphate is fed into the blender, and mixed at a low speed (100r / min) at normal temperature.

Embodiment 2

[0036] This example provides a special compound enzyme preparation for crisp biscuits, including the following components by mass percentage: 1% papain, 3% neutral protease, 2% glucoamylase, 10% sodium caseinate, Diacetate tartrate mono-diglyceride 30%, molecular distillation monoglyceride 20%, phosphate distarch 34%.

[0037] The preparation method of the special compound enzyme preparation for crispy biscuits in this embodiment specifically includes the following process: first weigh each component according to the mass ratio, then feed 30% of the distarch phosphate into the mixer, and then The other components are fed into the blender while stirring, and finally the remaining 70% of distarch phosphate is fed into the blender, and mixed at a low speed (100r / min) at normal temperature.

Embodiment 3

[0039] This example provides a special compound enzyme preparation for crisp biscuits, including the following components by mass percentage: 5% papain, 1% neutral protease, 6% glucoamylase, 30% sodium caseinate, Diacetate tartrate mono-diglyceride 10%, molecular distillation monoglyceride 10%, phosphate distarch 38%.

[0040] The preparation method of the special compound enzyme preparation for crispy biscuits in this embodiment specifically includes the following process: first weigh each component according to the mass ratio, then feed 70% of the phosphate distarch into the mixer, and then The other components are fed into the blender while stirring, and finally the remaining 30% distarch phosphate is fed into the blender, and mixed at a low speed (100r / min) at normal temperature.

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Abstract

The present invention provides a special compound enzyme preparation for crisp biscuits. The special compound enzyme preparation comprises the following components in mass percentages: 1%-5% of papain, 1%-3% of neutral protease, 2%-6% of glucoamylase, 10%-30% of sodium caseinate, 10%-30% of diacetyl tartaric acid ester of mono (di)-glycerides, 10%-20% of molecular distillation monoglycerides and 34%-38% of distarch phosphate. The characteristics of each component in the special compound enzyme preparation for the crisp biscuits have synergistic effects, the emulsification of the crisp biscuits in an early stage and the ductility and bulkiness of the crisp dough are synthetically combined. The preparation method improves the lysine content, reduces the initial water content of the biscuits, and thus achieves the purposes of improving the nutritional value of the biscuits, improving the quality of the biscuits and reducing the production energy consumption.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a special compound enzyme preparation for crisp biscuits and a preparation method thereof. Background technique [0002] Crispy biscuits are made of wheat flour, sugar, and oil as the main raw materials, adding leavening agents and other auxiliary materials, and the surface patterns made by cold powder process, rolling or not rolling, molding, and baking are mostly embossed. The cross-sectional structure is porous, and the taste is crisp or crunchy. Among them, sweet and crispy biscuits have a large sales volume and occupy a certain leading position in the biscuit market. However, the content of lysine in wheat, the raw material of crispy biscuits, is low, which becomes a limiting amino acid, thereby reducing the nutritional value and scope of application of crispy biscuits. [0003] In the early stage of crisp biscuit processing, water, sugar, and oil need t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/26
CPCA21D2/267
Inventor 吕梦娴王冠周樱詹志春
Owner WUHAN SUNHY BIOLOGICAL
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