Bio-enzyme preparation method applied to field of Chinese style pastry cooking

Abstract

The invention discloses a bio-enzyme preparation method applied to the field of Chinese style pastry cooking. The bio-enzyme preparation method comprises the following steps: S1, preparing the following raw materials in parts by weight: 4.5 to 5.5 parts of neutral protease, 0.25 to 0.35 part of phospholipase, 0.15 to 0.25 part of lipase, 1 to 1.4 parts of xylanase and 92.5 to 94.1 parts of corn starch; s2, preparing two reaction cups, cleaning the interiors of the two reaction cups, and after cleaning is completed, marking the two reaction cups as a first reaction cup and a second reaction cup respectively; then sequentially putting neutral protease, lipase and xylanase into the first reaction cup; according to the invention, the design is reasonable, the use amount of oil is reduced, the risk of rancidity of the product is reduced, the cost is reduced, the brightness is improved while the shape of the product is maintained, the crispness is more lasting on the basis of maintaining the color, fragrance, taste and shape of the product, the taste of the product is more palatable and natural, the transportation and sales radius is increased, and the consumer groups are also increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a biological enzyme preparation method applied in the field of cooked Chinese pastry. Background technique [0002] Chinese traditional dim sum has a long history and has a long history in our country. It is known for its excellent production, rich categories and varied flavors. People's longing for snacks is not only delicious, but also carries the Chinese people's yearning and expectation for a better life. A large number of Chinese dim sum is still a good gift from the common people. It is like a mirror, reflecting the changes of the times and the development of technology. It accompanies people through the festive seasons of the four seasons and witnesses every happy moment. Our domestic traditional dim sum has always been hand-made by master craftsmen, the production volume is small, the production process of traditional dim sum is complicated, and the use of raw ...

AI Technical Summary

Problems solved by technology

Our domestic traditional dim sum has always been hand-made by master craftsmen, the production volume is small, the production process of traditional dim sum is complicated, and the use of raw materials has many requirements on the process flow. There are also some crises in the inheritance of many traditional technologies. One is the experience of personnel. The cultivation of technology is a long process, and there are fewer and fewer people who spend decades doing one or two crafts; the other is handmade, the cost is getting higher and higher, and the consumer group is restricted; in order to better promote China Traditional technology allows traditional products such as the quintessence of Chinese cuisine to be recognized by more people, so that more consumers can eat traditional food with high quality and low price. The technical barriers of traditional dim sum must be broken;

[0003] The traditional way to increase the crispness and brittleness of products is to use baking soda, baking powder, stinky powder, oil, pastry and other means. Slightly worse; at the same time, it is difficult to guarantee the long-term crispness

Take cookies and peach cakes as an example, the quality of the product deteriorates after seven or eight days after being out of the oven, and the phenomenon of oil return is obvious. If you eat this product at this time, the aftertaste of the product will highlight the taste of oil and sugar, and it will melt in the mouth. The taste is greatly reduced, and the crispness is significantly reduced; at the same time, the diet of contemporary people is gradually pursuing low-sugar, low-fat, and low-calorie diets, and traditional preparation methods cannot meet the modern concept of healthy consumption