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Application and preparation method of compound emulsifying enzyme preparation

An enzyme preparation, glucose oxidase technology, applied in application, dough preparation, dough treatment and other directions, can solve the problems of weak anti-aging ability of bread, insufficient improvement effect, insufficient understanding, etc., so as to improve tissue structure and sensory flavor. , the effect of delaying the hardening rate and water loss rate, and increasing the specific volume of bread

Pending Publication Date: 2022-06-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to insufficient understanding of the functions and synergistic effects of various enzyme preparations or emulsifiers, there are still many deficiencies in the existing compound emulsifying enzyme preparations: the synergistic effect between the improvers is not fully utilized, resulting in a large dosage and high cost. High, only optimizing one aspect of bread quality leads to insufficient improvement, excessive use of emulsifiers and lipases leads to white and sour bread, unreasonable use of amylase leads to weak anti-aging ability of bread or dough collapses and stickiness, etc.

Method used

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  • Application and preparation method of compound emulsifying enzyme preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] To explore the effect of the enzyme preparations or emulsifiers used on the improvement of bread quality, seven kinds of enzyme preparations or emulsifiers were separately added to the bread for single-factor experiments, and the addition amount was based on the weight of flour. No bread improver was added to the blank group.

[0058] Table 2 Effects of enzyme preparations and emulsifiers on bread hardness, moisture content and specific volume

[0059]

[0060] As can be seen from Table 2, adding α-amylase, the hardness of the bread core after storage for 7 days is significantly reduced, and with the increase of the addition amount, the hardness of the bread core decreases; the specific volume of the bread increases first with the increase of the addition amount This is because a small amount of amylase helps to improve the gluten structure, while an excess of amylase weakens the gluten, making the starch unable to form a more stable gel structure when cooled, result...

Embodiment 2

[0063] Based on the results of the single factor experiment, the appropriate addition amount of each enzyme preparation and emulsifier was reduced according to a certain proportion, and the hardness of the bread core on the day was used as an index to conduct an orthogonal experiment, and the addition amount was based on the weight of the flour. The method for preparing bread by applying compound emulsification enzyme preparation comprises the following steps:

[0064] (1) Weigh 100g of white granulated sugar, 12g of salt, 10g of yeast, and compound emulsified enzyme preparation, and add them to 1000g of high-gluten flour to make mixed powder;

[0065] (2) add water 600g, butter 100g to the mixed powder described in step (1), stir and process 12min under the condition of 270rpm to obtain dough;

[0066] (3) the dough is divided into several doughs of 150g, and then shaping and loading are carried out;

[0067] (4) Proof the dough after the plate is placed at a humidity of 80%...

Embodiment 3

[0078] The compound emulsification enzyme preparation described in Example 2 is combined, namely α-amylase 1mg / kg, lipase 6mg / kg, glucose oxidase 10mg / kg, glucoamylase 5mg / kg, cyclodextrin glucosyltransferase 20U / kg, SSL 0.1g / kg, DATEM 0.5g / kg (based on flour weight), used in bread making. The method for preparing bread using the described compound emulsification enzyme preparation comprises the following steps:

[0079] (1) Weigh 100g of white granulated sugar, 12g of salt, 10g of yeast, compound emulsification enzyme preparation, 1g of calcium propionate, 0.6g of sodium dehydroacetate, and add them to 1000g of high-gluten flour to make mixed powder;

[0080] (2) add water 600g, butter 100g to the mixed powder described in step (1), stir and process 12min under the condition of 270rpm to obtain dough;

[0081] (3) the dough is divided into several doughs of 150g, and then shaping and loading are carried out;

[0082] (4) Proof the dough after the plate is placed at a humid...

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Abstract

The invention discloses application and a preparation method of a compound emulsifying enzyme preparation, and belongs to the technical field of food additives. The compound emulsifying enzyme preparation disclosed by the invention comprises the following components: cyclodextrin glucosyltransferase, alpha-amylase, lipase, glucose oxidase, glucamylase, sodium stearoyl lactylate (SSL) and diacetyl tartaric acid ester of mono (di) glycerides (DATEM). According to the compound emulsified enzyme preparation, the functions of the enzyme preparation and the emulsifying agent are fully utilized, the synergistic effect between the enzyme preparation and the emulsifying agent is exerted, the specific volume of bread is increased, the tissue structure and sensory flavor of the bread are improved, and the rate of bread core hardening and water loss is delayed.

Description

technical field [0001] The invention relates to an application of a compound emulsification enzyme preparation and a preparation method thereof, and belongs to the technical field of food additives. Background technique [0002] Bread is a food made by grinding and heating five grains (usually wheat). Baked food is made of wheat flour as the main raw material, with yeast, eggs, oil, sugar, salt, etc. as auxiliary materials, and water is added to prepare dough, which is processed by dividing, forming, proofing, baking, cooling and other processes. When the temperature is high, the bread is soft and delicious, and it is easy to age during the storage process, resulting in an increase in the hardness of the bread core, a decrease in the degree of moisture, and the loss of excellent taste and flavor. The main reasons for the aging and deterioration of bread are starch recrystallization and water migration. On the one hand, starch continuously changes from a disordered state aft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D2/16A21D15/00
CPCA21D8/042A21D2/16A21D15/00
Inventor 王立杨连战孙娟李言钱海峰
Owner JIANGNAN UNIV
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