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A kind of bread improver and its preparation method and application

A technology of bread improver and mixture, which is applied in the field of food processing, and can solve the problems of destroying the taste of bread, hardening of bread, affecting the taste, etc.

Inactive Publication Date: 2020-10-13
李长保
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Putting in the refrigerator to extend the shelf life will destroy the taste of the bread, and the water loss of the bread is fast, a few hours is enough to make the bread hard and affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Bread improvers are prepared from ingredients including:

[0030] Maltodextrin 4800g; lipase 1.5g and amylase 0.5g.

[0031] The preparation method comprises the following steps:

[0032] (1) Carrier, lipase and amylase are weighed according to the proportioning, then the weighed carrier, lipase and amylase are mixed to form a mixture;

[0033] (2) The mixture is passed through a 100-mesh sieve, and the undersize is taken to obtain fine powder of the mixture;

[0034] (3) The mixture fine powder was sterilized by X-rays, and the bread improver was obtained.

Embodiment 2

[0036] Bread improvers are prepared from ingredients including:

[0037] Corn starch 2800g; lipase 0.5g and amylase 1.5g.

[0038] The preparation method comprises the following steps:

[0039] (1) Carrier, lipase and amylase are weighed according to the proportioning, then the weighed carrier, lipase and amylase are mixed to form a mixture;

[0040] (2) The mixture is passed through a 200-mesh sieve, and the undersize is taken to obtain fine powder of the mixture;

[0041] (3) The mixture fines are sterilized by circulating steam, and then the sterilized mixture fines are dried at a high temperature of 80°C until the water content of the dried mixture fines is 2wt%, and the bread improver can be obtained .

Embodiment 3

[0043] Bread improvers are prepared from ingredients including:

[0044] Soy hydrolyzed protein powder 3000g; lipase 0.5g and amylase 1.5g.

[0045] The preparation method comprises the following steps:

[0046] (1) Carrier, lipase and amylase are weighed according to the proportioning, then the weighed carrier, lipase and amylase are mixed to form a mixture;

[0047] (2) The mixture is passed through a 200-mesh sieve, and the undersize is taken to obtain fine powder of the mixture;

[0048] (3) The mixture fines are sterilized by circulating steam, and then the sterilized mixture fines are dried at a high temperature of 90°C until the water content of the dried mixture fines is 2.8wt%, and bread improvement can be obtained agent.

[0049] The bread improving agent equivalent to 4% of the total weight of flour is used in the process of making bread.

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PUM

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Abstract

The invention relates to a bread modifier and a preparing method thereof. To prepare the bread modifier, lipase and amylase are adopted as raw materials, and food grade maltodextrin, and plant starch or wheat flour or plant protein powder are adopted as carriers. The preparing method comprises the steps of mixing, sieving and sterilization. The bread modifier and the preparing method thereof have the advantages that the bread modifier is mainly used for manufacturing bread, and can also be used for other baked products such as biscuits. The bread manufactured by using the bread modifier is about twice longer in anti-aging period, moisturizing and shrinking period, softening period and the like than bread manufactured in the prior art.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bread improver and its preparation method and application. Background technique [0002] 36 hours after the bread is out of the oven, the taste will become stale and not soft. If the time is longer, the microorganisms may exceed the standard. The direct consequence is mildew, green and hair growth. Usually commercially available bread without preservatives has a shelf life of 2-3 days, and bread made with special techniques has a shelf life of no more than 7 days, and food additives must be added any longer. Putting it in the refrigerator to extend the shelf life will destroy the taste of the bread, and the moisture of the bread will be lost quickly. A few hours is enough to make the bread hard and affect the taste. Contents of the invention [0003] In order to solve the problems existing in the prior art, the present invention provides a bread improver ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D8/04
CPCA21D8/042
Inventor 李长保
Owner 李长保
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