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
CN110447678AInactive Publication Date: 2019-11-15SHENZHEN EXCELSIOR LIPIDS TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHENZHEN EXCELSIOR LIPIDS TECH
Publication Date
2019-11-15
Estimated Expiration
Not applicable · inactive patent

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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.
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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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