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Bread anti-aging baking oil and preparing method thereof

An anti-aging and baking technology, applied in the fields of edible oil/fat, baking, dough processing, etc., can solve the problems of insignificant effect of bread, poor taste of bread, discarding, etc., achieve good elasticity, improve softness, improve quality effect

Inactive Publication Date: 2019-11-15
SHENZHEN EXCELSIOR LIPIDS TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, my country's bread industry has maintained double-digit growth for several consecutive years, and the growth rate is stronger than most industries. my country produces a large amount of bread every year, and the market size of the bread industry ranks among the top in the world. The taste becomes bad and discarded, resulting in waste
[0003] Baking fat is an important raw material next to flour in the bread making process, which has a significant impact on the quality and taste of bread, but the existing baking fat has no obvious effect on delaying the aging of bread

Method used

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  • Bread anti-aging baking oil and preparing method thereof
  • Bread anti-aging baking oil and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] An anti-aging baking oil for bread, which includes the following components: oil base, emulsifier, amylase, food spices, β-carotene pigment and tert-butyl hydroquinone;

[0038] The oil base includes palm olein, palm stearin, soybean oil, rapeseed oil, tallow, cream, coconut oil, palm kernel oil;

[0039] The emulsifier includes mono- and diglyceride fatty acid esters, phospholipids, sodium stearoyl lactylate, polyglycerol fatty acid esters, propylene glycol fatty acid esters, diacetyl tartaric acid mono-diglycerides;

[0040] The amylases include α-amylase, xylanase, maltose amylase.

[0041] Specifically, the addition amount of each component in Example 1 is shown in Table 1.

[0042] The preparation method of the above-mentioned bread anti-aging baking fat comprises the following preparation steps:

[0043] A. Heat the oil base and emulsifier to 70°C to melt and mix uniformly to obtain oil phase a;

[0044] B. Take part of the oil phase a prepared in step A and mix ...

Embodiment 2

[0049] A kind of bread anti-aging baking fat, the raw materials added in Example 2 and the addition amount of each raw material component are shown in Table 1.

[0050] Implement the preparation method of the bread anti-aging baking grease of 2, it comprises following preparation steps:

[0051] A. Heat the oil base and emulsifier to 60°C to melt and mix them uniformly to obtain oil phase a;

[0052] B. Take part of the oil phase a prepared in step A and mix it with tertiary butyl hydroquinone and heat it to 135°C to completely melt the tertiary butyl hydroquinone, then stir it evenly and add it to the remaining oil phase a. The stirring speed is 50rpm, the stirring time is 0.5h, and the oil phase b is obtained;

[0053] C. Cool the oil phase b prepared in step B to 50° C., then add amylase, pigment and food essence and stir evenly to obtain a mixed material;

[0054] D. Pump the mixed material in step C into the rotary scraper type quenching heat exchanger, pass liquid ammo...

Embodiment 3

[0057] A kind of bread anti-aging baking fat, the raw materials added in Example 3 and the addition amount of each raw material component are shown in Table 1.

[0058] The preparation method of the bread anti-aging baking grease of embodiment 3, it comprises following preparation steps:

[0059] A. Heat the oil base and emulsifier to 80°C to melt and mix them uniformly to obtain oil phase a;

[0060] B. Take part of the oil phase a prepared in step A and mix it with tertiary butyl hydroquinone and heat it to 140°C to completely melt the tertiary butyl hydroquinone, then stir it evenly and add it to the remaining oil phase a, The stirring speed is 100rpm, the stirring time is 1h, and the oil phase b is obtained;

[0061] C. Cool the oil phase b prepared in step B to 60° C., then add amylase, pigment and food essence and stir evenly to obtain a mixed material;

[0062] D. Pump the mixed material in step C into the rotary scraper type quenching heat exchanger, pass 20°C liquid...

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Abstract

The invention belongs to the technical field of food additives, and particularly relates to a bread anti-aging baking oil and a preparing method thereof. The bread anti-aging baking oil is prepared from an oil base, an emulsifier, an amylase, food spices, pigments and tertiary butylhydroquinone. The oil base comprises palm oil liquid oil, palm oil stearin, soybean oil, rapeseed oil, beef tallow, cream, coconut oil and palm kernel oil. The emulsifier comprises monoglycerol fatty acid ester, diglycerol fatty acid ester, phospholipid, sodium stearyl lactate, polyglycerol fatty acid ester, propylene glycol fatty acid ester and diacetyl tartaric acid ester of mono(di)glycerides. The amylase comprises alpha-amylase, xylanase and maltogenic amylase. By means of the bread anti-aging baking oil, the ageing speed of bread can be effectively delayed, the softness and humidity of the bread are kept, and the mouthfeel of the bread is improved.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a bread anti-aging baking fat and a preparation method thereof. Background technique [0002] Bread is also written as 麺包, which is a food made by grinding and heating five grains (usually wheat). In recent years, my country's bread industry has maintained double-digit growth for several consecutive years, and the growth rate is stronger than most industries. my country produces a large amount of bread every year. The market size of the bread industry ranks among the top in the world. The taste becomes bad and discarded, resulting in waste. [0003] Baking fat is an important raw material next to flour in the bread making process, which has a significant impact on the quality and taste of bread, but the existing baking fat has no obvious effect on delaying the aging of bread. Contents of the invention [0004] In order to overcome the shortcomings and deficiencies in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16A21D2/26A23D9/007A23D9/04
CPCA21D2/16A21D2/26A23D9/007A23D9/04
Inventor 黄艺强费楚琼刘志谢黔岭袁向华
Owner SHENZHEN EXCELSIOR LIPIDS TECH
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