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Preparation method for sodium carboxymethylcellulose degradation product and purpose of working as frozen dough modifier

A technology of sodium carboxymethyl cellulose and degradation products, which is applied in the field of food additives, can solve the problems of inability to improve the specific volume and freezeable water content of the product, without sodium carboxymethyl cellulose, etc., so as to improve the specific volume and flavor. , The effect of suppressing quality deterioration and improving stability

Active Publication Date: 2017-08-15
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The development of frozen dough protectant often selects hydrocolloids, and various hydrocolloids such as carrageenan, hydroxypropyl methylcellulose, locust bean gum have been studied, such as CN101455220A discloses sodium carboxymethylcellulose in frozen dough Application in steamed noodle products, this method uses sodium carboxymethyl cellulose to add to the dough, which can improve the cracking and surface shrinkage of frozen dough, and improve the smell and internal structure of steamed buns. However, this method cannot improve the specific volume and freezable water content of the product
[0008] The degradation products of hydrocolloids are also often used in attempts to protect frozen dough. For example, there have been reports of hydrocolloid degradation products such as fructose syrup and isomalt syrup, but so far no sodium carboxymethylcellulose has been degraded as a raw material. later reported as a cryoprotectant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The frozen dough improver is sodium carboxymethylcellulose with a degree of substitution of 0.9, the viscosity of its 2% aqueous solution is measured to be 1400mPa·s, and it is mixed with the required raw materials for making bread such as flour and water. It is 0.5% of the mass of flour, and then modulated, divided into blocks, and shaped. Quick-frozen the dough at -30°C for 2 hours, then transferred to a freezer at -20°C, thawed at 20°C for 30 minutes when needed, proofed at 30°C for 75 minutes, and baked at 190°C for 15 minutes. bread.

Embodiment 2

[0029] The preparation method of this frozen dough improver is as follows: the sodium carboxymethylcellulose with a degree of substitution of 0.9 is added in the phosphate buffer solution of pH 5.0, mechanically stirred for 30 minutes to completely dissolve the sodium carboxymethylcellulose, and prepared into a weight concentration 2% sodium carboxymethyl cellulose solution with a viscosity of 1600mPa·s; add cellulase to degrade it in a water bath at 50°C, the amount of cellulase added per gram of sodium carboxymethyl cellulose is 50 enzyme activity units, Degrade for 30 minutes. After the degradation is completed, heat in a boiling water bath for 10 minutes to inactivate the enzyme, and obtain a sodium carboxymethylcellulose degradation product with a viscosity of 700 mPa·s. Mix the degraded product of sodium carboxymethyl cellulose with flour, water and other raw materials required for making bread, so that the amount of sodium carboxymethyl cellulose added is 0.5% of the mas...

Embodiment 3

[0031] The preparation method of this frozen dough improver is as follows: the sodium carboxymethylcellulose with a degree of substitution of 0.9 is added in the phosphate buffer solution of pH 5.0, mechanically stirred for 30 minutes to completely dissolve the sodium carboxymethylcellulose, and prepared into a weight concentration 2% sodium carboxymethyl cellulose solution with a viscosity of 1600mPa·s; add cellulase to degrade it in a water bath at 50°C, the amount of cellulase added per gram of sodium carboxymethyl cellulose is 50 enzyme activity units, Degrade for 120 minutes. After the degradation is completed, heat in a boiling water bath for 10 minutes to inactivate the enzyme, and obtain a sodium carboxymethylcellulose degradation product with a viscosity of 100 mPa·s. Mix the degraded product of sodium carboxymethyl cellulose with flour, water and other raw materials required for making bread, so that the amount of sodium carboxymethyl cellulose added is 0.5% of the ma...

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Abstract

The invention discloses a preparation method for sodium carboxymethylcellulose degradation products and belongs to the field of food additives. Sodium carboxymethylcellulosewith substitute degree of 0.9 to 1.5 and then dissolved into phosphate buffer with a pH value of 5.0 to prepare a sodium carboxymethylcellulose solution with weight concentration of 2%; and then cellulose is added for degradation and a sodium carboxymethylcellulose degradation product with viscosity of 100 to 700mPa.s can be achieved. The degradation product is applied for a frozen dough modifier and the addition amount is 0.3 to 1% of the flour; the dough structure can be protected during the refrigeration by the use of the degradation product; content of water capable of being frozen can be reduced for the dough; a finished product volume can be increased and a tissue structure can be improved; and bread taste and flavor can be improved.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a preparation method of sodium carboxymethyl cellulose degraded product, and also relates to the application of the degraded product of sodium carboxymethyl cellulose as a frozen dough improver. Background technique [0002] Frozen dough is a commercial semi-finished product that is kneaded and processed by machine as the main raw material, and then frozen and formed. It will be thawed for the next step of production when needed. At present, most bakeries have started to use frozen dough to produce bread, so as to realize the standardization of products. Frozen dough has the advantages of reducing costs, saving labor and being suitable for large-scale industrial production, and is currently developing rapidly. [0003] However, during the freezing process of the dough, the water will separate from the gluten protein, which will increase the ice crystals, thus destroying...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/02A21D2/18
CPCA21D2/188A21D8/02
Inventor 李晶忻晨李斌梁宏闪
Owner HUAZHONG AGRI UNIV
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