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Quality improver of bran bread

A quality improver, bran bread technology, applied in the food field, can solve the problems of human health, safety and instability factors, etc., and achieve the effects of increasing health care efficacy, improving taste, and shortening fermentation time

Inactive Publication Date: 2017-12-15
合肥台香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical quality improvers may potentially have unstable factors for human health and safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The bran bread quality improver of the present embodiment is prepared by the following steps:

[0018] (1) Pulverize the bran, pass through a 80-mesh sieve, and dry in a vacuum oven at 120°C for 60 minutes; add the pulverized and dried bran to 12 times the weight of deionized water for 3 hours, add 0.003 times the weight of For high-temperature amylase, raise the temperature to 100°C, stir magnetically at constant temperature for 35 minutes, lower the temperature to 60°C, adjust the pH of the system to 4.5, add 0.005 times the weight of glucoamylase, stir magnetically at constant temperature for 60 minutes, adjust the pH of the system to 7.5, and lower the temperature 45°C, constant temperature magnetic stirring for 60 minutes, filtering, washing with 95% ethanol solution for 3 times, drying to obtain bran fibers;

[0019] (2) Add cornstarch to the mixed liquid prepared by mixing sodium sulfate solution and sodium hydroxide solution at a mass ratio of 1:0.55, stir magne...

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PUM

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Abstract

The invention discloses a quality improver of bran bread. The improver is characterized by being prepared through the following steps: firstly, performing bran grinding, performing sieving, performing soaking, performing enzymolysis through several stages, performing filtration, performing washing and performing drying so as to obtain bran fiber; then conducting hydroxypropyl substitution and acetylation substitution on part of the hydroxyl groups of corn starch molecules so as to obtain acetylated hydroxypropyl starch; and finally, adopting wheat starch as the main ingredient assisted by the bran fiber, the acetylated hydroxypropyl starch, a complex enzyme and other assistant agents and performing mixing so as to obtain the quality improver of the bran bread. The quality improver of the bran bread provided by the invention has the functions of improving the processing performance of dough and the network structure of wheat gluten, improving bread volume, reinforcing the bread, improving slicing performance, shortening a fermentation period, increasing water absorption, etc.

Description

technical field [0001] The invention belongs to the field of food, in particular to a bran bread quality improver. Background technique [0002] At present, most flour improvers are chemically synthesized. Chemically formed quality improvers may potentially have unstable factors for human health and safety. With the improvement of people's living standards, more and more people begin to pay attention to food safety and food nutrition issues. A large number of chemical modifiers that would have adverse effects on human health were banned, such as potassium bromate, etc. This makes the research and development and production of natural and safe modifiers a trend of future development. Contents of the invention [0003] The object of the invention is to provide a green and safe bran bread quality improver. [0004] In order to achieve the above-mentioned purpose, the technical scheme adopted in the present invention is: [0005] A bran bread quality improver is character...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D2/18A21D2/36A21D8/04
CPCA21D13/02A21D2/186A21D2/36A21D8/042
Inventor 黄树雄
Owner 合肥台香食品有限公司