Enzyme preparation for improving bread gluten strength

A technology of enzyme preparation and compound enzyme preparation, applied in the direction of enzyme, hydrolytic enzyme, dough preparation, etc., can solve the problems of long bread preservation time and ignore the taste and flavor of finished bread, so as to improve processing performance, improve tissue structure and delay aging Effect

Pending Publication Date: 2020-06-23
中山市南方新元食品生物工程有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention keeps the bread fresh for a long time, but ignores the quality characteristics of the finished bread such as taste and flavor

Method used

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Embodiment Construction

[0016] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with specific embodiments. It should be understood that these descriptions are exemplary only, and are not intended to limit the scope of the present invention. Also, in the following description, descriptions of well-known structures and techniques are omitted to avoid unnecessarily obscuring the concept of the present invention.

[0017] The invention proposes an enzyme preparation for improving bread gluten strength. The raw materials include: 1% to 2.5% of amylase, 0.5% to 2% of hemicellulase, 0.5% to 2% of phospholipase and 1% to 2% of ascorbic acid according to the mass ratio. %, the balance is starch;

[0018] Amylase, hemicellulase and phospholipase constitute a compound enzyme preparation.

[0019] The present invention uses the different functions of amylase, hemicellulase and phosphol...

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Abstract

The invention provides an enzyme preparation for improving bread gluten strength. The preparation comprises the following raw materials in percentage by mass: 1%-2.5% of amylase, 0.5%-2% of hemicellulase, 0.5%-2% of phospholipase, 1%-2% of ascorbic acid and the balance of starch. The amylase, the hemicellulase and the phospholipase constitute the complex enzyme preparation. Baking quality of breadcan be improved and aging of fermented baked flour products can be effectively delayed by the synergistic effect of the compound enzymes in an optimized proportion in the enzyme preparation.

Description

technical field [0001] The invention relates to the field of food additives, in particular to an enzyme preparation for improving bread gluten strength. Background technique [0002] Bread is one of the important daily foods at present. Bread gluten endows the dough with unique processing quality, thereby meeting the processing needs of different textures and shapes of noodle products. Quality drops. For example, the recrystallization of amylopectin in bread after a long period of storage will lead to aging and reduce the eating quality of bread. The processing quality of natural flour cannot fully meet the requirements of the bread processing industry, and it is difficult to solve problems such as aging. [0003] At present, improving the processing performance of bread flour by adding exogenous additives such as natural enzyme preparations is a concern of the food industry. However, due to the uncertainty of the safety of chemical modifiers, food companies prefer to cho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/26C12N9/24C12N9/16A21D8/04A21D2/08A21D2/18
CPCC12N9/2411C12N9/2477C12N9/16A21D8/042A21D2/08A21D2/186
Inventor 刘高峰田天娥
Owner 中山市南方新元食品生物工程有限公司
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