Compounded enzyme preparation of tough biscuit and preparation method of compounded enzyme preparation

A tough biscuit, compound enzyme technology, applied in the direction of dough preparation, pre-baked dough processing, baking, etc., can solve problems such as harming the health of operators, harming the environment, and being unsuitable for the health of consumers, and achieves improved gloss, increased Effects of handling properties, good plasticity and extensibility

Inactive Publication Date: 2017-05-10
WUHAN SUNHY BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sodium pyrosulfite decomposes to produce sulfur dioxide during the baking process of biscuits, which will not only endanger the health of operators and the env

Method used

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  • Compounded enzyme preparation of tough biscuit and preparation method of compounded enzyme preparation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1 weight part enzyme activity is 3000-25000U / g neutral protease, 0.1 weight part enzyme activity is 6000U / g papain, 1 weight part enzyme activity is 6000U / g glucoamylase, 2 weight part enzyme activity is 200 U / g of fungal α-amylase, 5 parts by weight of diacetate tartrate mono-diglyceride, 5 parts by weight of molecularly distilled monoglyceride and 40 parts by weight of distarch phosphate were mixed to obtain a tough biscuit compound enzyme preparation.

Embodiment 2

[0033] 60 parts by weight of distarch phosphate were divided into 18 parts by weight of the first distarch phosphate and 42 parts by weight of the second distarch phosphate. Then 15 parts by weight of enzyme activity is the neutral protease of 25000U / g, 5 parts by weight of enzyme activity is the papain of 40000U / g, 8 parts by weight of enzyme activity is the glucoamylase of 20000U / g, 9 parts by weight of enzyme activity is 800U The fungal α-amylase / g, 30 parts by weight of diacetate tartrate mono-diglycerides, the molecular distillation monoglyceride of 30 parts by weight and the first distarch phosphate of 18 parts by weight all join to the rotating speed is 80r / min Blend in a blender to obtain the first mixture. Then, add 42 parts by weight of the second distarch phosphate to the first mixture in the mixer and continue mixing to obtain the tough biscuit compound enzyme preparation.

Embodiment 3

[0035] 45 parts by weight of distarch phosphate were divided into 31.5 parts by weight of the first distarch phosphate and 13.5 parts by weight of the second distarch phosphate. Then 2 parts by weight of enzyme activity is the neutral protease of 4000U / g, 0.3 parts by weight of enzyme activity is the papain of 7000U / g, 2 parts by weight of enzyme activity is the glucoamylase of 7200U / g, 3 parts by weight of enzyme activity is 300U The fungal α-amylase / g, the diacetate tartrate mono-diglyceride of 7 weight parts, the molecular distillation monoglyceride of 7 weight parts and the first phosphate distarch of 31.5 weight parts are all added to the rotating speed that is 120r / min Blend in a blender to obtain the first mixture. Then, add 13.5 parts by weight of the second distarch phosphate to the first mixture in the mixer and continue mixing to obtain the tough biscuit compound enzyme preparation.

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Abstract

The invention relates to a compounded enzyme preparation of a tough biscuit and a preparation method of the compounded enzyme preparation, and belongs to the field of food additives. The compounded enzyme preparation is prepared by mixing a compounded enzyme and an auxiliary material, wherein the compounded enzyme comprises the following components in parts by weight: 1-15 parts of neutral protease, 0.1-5 parts of papain, 1-8 parts of glucamylase, 2-9 parts of fungus alpha-amylase; and the auxiliary material comprises the following components in parts by weight: 5-30 parts of diacetate monodiglyceride, 5-30 parts of molecular distillation monoglycerides and 40-60 parts of distarch phosphate. The preparation method is simple, and the processes are environmentally friendly. Sodium pyrosulfite can be replaced with the compounded enzyme preparation for the processing process of the tough biscuit, adverse effects caused by use of the sodium pyrosulfite can be avoided, the biscuit is bright and natural in color and luster and crisp and delicate in taste, the breakage rate and hidden cracks of the biscuit are reduced and the yield is improved, thereby achieving the effects of improving the nutrient value and the quality of the biscuit and reducing the production energy consumption is reduced.

Description

technical field [0001] The invention relates to the field of food additives, and in particular to a tough biscuit compound enzyme preparation and a preparation method thereof. Background technique [0002] Tough biscuits are made of wheat flour, sugar (or sugar-free), and oil as the main raw materials, adding leavening agents, improvers and other auxiliary materials, and the surface patterns made by hot powder process, rolling, molding, and baking are mostly Concave, smooth appearance, flat surface, generally with pinholes, layered cross-section, and crispy biscuits. Tough biscuits have a large sales volume and occupy a certain dominant position in the biscuit market. However, in the process of making tough biscuits, too strong gluten will cause inconvenient operation, and the biscuits are too hard or too loose. This requires the addition of biological or chemical additives that reduce the dough gluten to facilitate dough processing and improve the crispness of tough biscui...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D2/16A21D2/18
CPCA21D8/042A21D2/16A21D2/186
Inventor 吕梦娴李红王冠谌颉周樱
Owner WUHAN SUNHY BIOLOGICAL
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