A biological swelling agent for shaqima and a preparation method and application thereof

Abstract

The application provides a biological leavening agent for shaqima and a preparation method and application thereof, and belongs to the technical field of food preparation. The leavening agent is obtained by compounding a composite enzyme preparation, a coarse grain improver, an emulsifier, wheat protein peptides and a fluffy matrix. The composite enzyme preparation comprises alpha-amylase, pullulanase and xylanase and is prepared by an inclusion process. The coarse grain improver is composed of konjac glucomannan and hydroxypropyl starch phosphate. The application effectively improves the rheological properties of coarse grain dough by compounding the components, solves the problems of small product volume, compact structure, insufficient crispness and low production efficiency in the prior art, and prepares shaqima with full volume, uniform pores, good crispness and good anti-aging capacity. Meanwhile, the application improves the production yield and shortens the frying time, and is suitable for the industrialized production of coarse grain shaqima.

Description

Technical Field

[0001] This invention relates to the field of food preparation technology, specifically to a biological leavening agent for Sachima (a type of Chinese pastry), its preparation method, and its application. Background Technology

[0002] Sachima, a traditional Chinese baked good, is beloved by consumers for its sweet and soft texture. In recent years, with the upgrading of health consumption concepts, Sachima with added whole grain ingredients (such as oats, quinoa, and buckwheat) has become a market trend. However, the non-starch polysaccharides (such as dietary fiber) abundant in whole grains interact with starch, significantly altering the rheological properties of the dough, leading to numerous technical bottlenecks in existing production processes.

[0003] In traditional Sachima production, the rheological properties of the dough directly determine the product quality. Current technologies primarily use chemical leavening agents (such as sodium bicarbonate and alum compounds) or conventional biological leavening agents (general-purpose yeast and baking powder). These leavening agents are difficult to adapt to the unique component structure of whole-grain dough. Because the starch gelatinization degree is reduced in whole-grain dough, and the water absorption and swelling of non-starch polysaccharides interferes with gluten network formation, the dough has poor extensibility and insufficient fermentation and expansion capacity. The final product is smaller in volume, has a denser internal structure, lacks crispness, and has poor melt-in-your-mouth texture, severely impacting the consumer experience.

[0004] Meanwhile, existing baking processes suffer from low yield and low production efficiency. In key processes such as frying or baking, the mismatch between the gas production rate of the leavening agent and the dough maturation process leads to uneven expansion, collapse, and deformation in some products, resulting in a high rate of defective products. Furthermore, the frying process requires long-term, low-temperature, slow frying to ensure thorough cooking, which is not only time-consuming but also increases production costs.

[0005] Currently, research on leavening agents used in Sachima is limited. Existing technologies mostly focus on optimizing the formulation of general-purpose baking leavening agents, without developing targeted solutions to core issues such as the rheological defects of whole-grain Sachima dough, insufficient product texture, and low production efficiency. Therefore, developing a bio-leaching agent that can regulate the rheological properties of whole-grain Sachima dough, improve the crispness and melt-in-your-mouth texture of the product, while simultaneously increasing production yield and shortening the production cycle has become a pressing technical problem for the baking industry. Summary of the Invention

[0006] The purpose of this invention is to provide a biological leavening agent for Sachima, its preparation method and application. The biological leavening agent for Sachima provided by this invention can regulate the rheological properties of coarse grain Sachima dough and improve the crispness and palatability of the product.

[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0008] This invention provides a biological leavening agent for Sachima (a type of Chinese pastry), comprising the following raw materials in parts by weight: 0.4-3 parts of a compound enzyme preparation, 22-32 parts of a coarse grain improver, 10-16 parts of an emulsifier, 2-4 parts of wheat protein peptides, and 26-40 parts of a leavening matrix; the compound enzyme preparation comprises α-amylase, pullulanase, and xylanase; the coarse grain improver comprises konjac glucomannan and hydroxypropyl starch phosphate.

[0009] Preferably, the weight ratio of α-amylase, pullulanase and xylanase is (5-10):(2-5):(2-5).

[0010] More preferably, the preparation method of the compound enzyme preparation includes: mixing maltodextrin, gum arabic, sodium octenyl succinate starch and water to obtain an inclusion solution; mixing the compound enzyme with water to obtain a compound enzyme dispersion; mixing the compound enzyme dispersion with the inclusion solution and drying to obtain the compound enzyme preparation.

[0011] Preferably, the weight ratio of konjac glucomannan to hydroxypropyl starch phosphate is (8-12):(15-20).

[0012] Preferably, the emulsifier is composed of soybean lecithin and polyglycerol fatty acid ester in a weight ratio of (5-8):(5-8).

[0013] Preferably, the fluffy matrix is ​​composed of sodium bicarbonate, gluconate-δ-lactone, disodium dihydrogen pyrophosphate and citric acid in a weight ratio of (10-15):(8-12):(5-8):(3-5).

[0014] The present invention also includes a method for preparing the above-mentioned biological leavening agent for Sachima, comprising: mixing a compound enzyme preparation, a coarse grain improver, an emulsifier, wheat protein peptides and a leavening matrix to obtain a biological leavening agent for Sachima.

[0015] The present invention also includes the application of the above-mentioned biological leavening agent in the preparation of sachima.

[0016] Preferably, the amount of biological leavening agent used in the Sachima is 2.5%-4% of the weight of the whole grain flour.

[0017] Preferably, the method for preparing Sachima using the aforementioned biological leavening agent includes: mixing whole grain flour, Sachima biological leavening agent, egg liquid and water to obtain dough, and then sequentially pressing, proofing, cutting into strips, shaping, proofing again, frying, coating with syrup and forming to obtain Sachima.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] This invention provides a biological leavening agent for Sachima, comprising a compound enzyme preparation, a coarse grain improver, an emulsifier, wheat protein peptides, and a leavening matrix; the compound enzyme preparation comprises α-amylase, pullulanase, and xylanase, prepared by an inclusion process; the coarse grain improver is composed of konjac glucomannan and hydroxypropyl starch phosphate.

[0020] The compound enzymes in the compound enzyme preparation achieve starch degradation, anti-retrogradation, and dietary fiber modification. Combined with the three-dimensional gel network constructed by konjac glucomannan and hydroxypropyl starch phosphate, it effectively solves the problem of non-starch polysaccharides in whole grains damaging the gluten network, significantly improves the extensibility, elasticity, and gas retention of dough, and solves the problem of insufficient expansion capacity caused by existing leavening agents being unable to adapt to whole grain dough.

[0021] Sachima prepared using biological leavening agents has a full volume, uniform and fine internal pores, moderate crispness, and excellent melt-in-your-mouth texture, avoiding the defects of traditional products with dense structure and rough taste. At the same time, the synergistic anti-aging effect of pullulanase, hydroxypropyl starch phosphate, and polyglycerol fatty acid esters can inhibit starch retrogradation and ensure the persistence of crispy taste.

[0022] This invention is specifically developed for coarse grain Sachima, and it solves the technical bottleneck of poor compatibility of existing general-purpose leavening agents, providing reliable technical support for the industrialization and standardization of coarse grain Sachima production.

[0023] This invention effectively improves the rheological properties of whole grain dough by compounding various components, solving problems such as small product volume, dense structure, insufficient crispness and low production efficiency in the prior art. The prepared Sachima has full volume, uniform pores, crispy and delicious taste, and strong anti-aging ability. At the same time, it improves the production yield and shortens the frying time, making it suitable for the industrial production of whole grain Sachima. Detailed Implementation

[0024] This invention provides a biological leavening agent for Sachima (a type of Chinese pastry), comprising the following raw materials in parts by weight: 0.4-3 parts of a compound enzyme preparation, 22-32 parts of a coarse grain improver, 10-16 parts of an emulsifier, 2-4 parts of wheat protein peptides, and 26-40 parts of a leavening matrix; the compound enzyme preparation comprises α-amylase, pullulanase, and xylanase; the coarse grain improver comprises konjac glucomannan and hydroxypropyl starch phosphate.

[0025] The preferred weight ratio of α-amylase, pullulanase and xylanase in this invention is (5-10):(2-5):(2-5), and more preferably 8:3:3.

[0026] The preferred method for preparing the composite enzyme preparation of the present invention includes: mixing maltodextrin, gum arabic, sodium octenyl succinate starch, and water to obtain an inclusion solution; mixing the composite enzyme with water to obtain a composite enzyme dispersion; mixing the composite enzyme dispersion with the inclusion solution and drying to obtain the composite enzyme preparation. The preferred weight ratio of the composite enzyme, maltodextrin, gum arabic, and sodium octenyl succinate starch is 1:(5-10):(2-4):(0.5-0.7), more preferably 1:8:3:0.6.

[0027] This invention relates to a compound enzyme preparation that improves the texture defects of whole-grain Sachima (a type of Chinese pastry) and optimizes the rheological properties of dough. Specifically, α-amylase can specifically degrade α-1,4 glycosidic bonds in whole-grain starch, lowering the starch gelatinization temperature, increasing the degree of starch gelatinization, and improving the dense binding structure between starch and dietary fiber in whole grains, laying the foundation for a uniform porous structure within the Sachima. Pullulanase further degrades α-1,6 glycosidic bonds in amylopectin, inhibiting starch molecule recrystallization (retrogradation), preventing the Sachima from hardening after cooling, and ensuring the stability of the product's crisp texture. Xylanase degrades the non-starch polysaccharides abundant in whole grains, alleviating the damage to the gluten network continuity caused by non-starch polysaccharides, and improving the extensibility and elasticity of the dough. The combination of these three enzymes achieves starch degradation, anti-retrogradation, and dietary fiber modification, avoiding the limitations of single enzyme actions. Meanwhile, the compound enzyme preparation is prepared through a specific inclusion process. Inclusion materials such as maltodextrin and gum arabic can protect enzyme activity and prevent premature contact with acidic components in the leavening matrix, thus ensuring that the enzyme plays a precise and efficient role in dough preparation and processing.

[0028] The preferred weight ratio of konjac glucomannan to hydroxypropyl starch phosphate in this invention is (8-12):(15-20), and more preferably 10:18.

[0029] This invention's whole grain improver addresses the technical problems of "rough texture, small volume, and unstable shape" in whole grain Sachima (a type of Chinese pastry) through the synergistic effect of two components. Konjac glucomannan, a water-soluble high-molecular-weight polysaccharide, possesses extremely strong water-holding and gel-forming abilities. It can form a dense coating layer on the surface of whole grain dietary fiber particles, reducing the water absorption of dietary fiber. Furthermore, its molecular chains can bind with gluten proteins and starch molecules through hydrogen bonds to construct a three-dimensional gel network. This compensates for the damage to the gluten network caused by whole grain dietary fiber, improves the elasticity and gas-holding capacity of the dough, and ensures that the whole grain Sachima expands evenly during fermentation and frying, preventing it from being too small or collapsing. Hydroxypropyl starch phosphate is a dual-modified starch, characterized by etherification and esterification. It possesses excellent hydrophilicity, anti-aging properties, and processing stability, further optimizing the rheological properties of dough, enhancing the binding force between starch and gluten, and improving dough extensibility. Furthermore, it inhibits recrystallization after starch gelatinization and synergistically enhances the crispness and melt-in-your-mouth texture of Sachima (a type of Chinese pastry) with konjac glucomannan, preventing dry, hard, and rough texture defects. This combination ensures that Sachima achieves both a fluffy texture and a smooth mouthfeel.

[0030] The emulsifier of the present invention is preferably composed of soybean lecithin and polyglycerol fatty acid ester in a weight ratio of (5-8):(5-8), more preferably 6:6.

[0031] This invention's emulsifier optimizes the compatibility of various components of the biological leavening agent and the interfacial characteristics of the dough, improving the uniformity of the internal structure and the stability of crispness in Sachima. Soy lecithin, in particular, possesses excellent interfacial activity, reducing the interfacial tension between starch, protein, dietary fiber, and oil in the dough, promoting uniform dispersion of each component, preventing the aggregation of complex enzymes, whole grain improvers, and other ingredients, and improving the homogenization of the dough. Its hydrophilic and hydrophobic groups can respectively bind with water and oil to form a stable emulsion system, improving the gas-holding capacity of the dough, ensuring that the gas generated by the leavening matrix is ​​evenly encapsulated within the dough, avoiding product structural defects caused by excessively large or unevenly distributed pores. Polyglycerol fatty acid esters have excellent emulsifying and dispersing properties, synergistically enhancing with soybean lecithin to further refine the pore structure in the dough and improve the crispness of Sachima. Simultaneously, it can form a protective film on the surface of starch granules, inhibiting starch retrogradation, extending the shelf life of the crispy texture of Sachima, and preventing the product from hardening after cooling.

[0032] This invention relates to wheat protein peptides, which have flavor-improving, gluten-strengthening, and nutritional-fortifying effects, addressing the problem of loose grain gluten. From a flavor-improving perspective, wheat protein peptides are small-molecule peptides with excellent flavor-enhancing properties, enhancing the richness of Sachima (a type of Chinese pastry). Simultaneously, they improve the harmony of the product's flavor, addressing the blandness often found in whole-grain Sachima. From a gluten-strengthening perspective, the small-molecule peptides can form hydrogen bonds and hydrophobic interactions with gluten proteins in the dough, strengthening the continuity and stability of the gluten network, improving the dough's elasticity and gas-holding capacity, and preventing the Sachima from becoming loose and collapsing after frying. Furthermore, they can be combined with konjac glucomannan in whole-grain improvers, giving Sachima a dual-support structure of proteoglycans, further optimizing its texture and providing both crispness and a moderate chewiness.

[0033] The fluffy matrix of the present invention is preferably composed of sodium bicarbonate, gluconate-δ-lactone, disodium dihydrogen pyrophosphate and citric acid in a weight ratio of (10-15):(8-12):(5-8):(3-5), more preferably 12:10:7:4.

[0034] This invention's leavening matrix is ​​the core gas-generating component for achieving the fluffy texture of whole-grain Sachima, enhancing its volume and shape stability. Sodium bicarbonate, as the main gas-generating ingredient, reacts with acidic components to produce carbon dioxide gas, causing the dough to expand and form a porous structure. Glucono-δ-lactone, a slow-release acidic component, gradually releases hydrogen ions, reacting slowly with sodium bicarbonate to prevent premature gas escape and ensure gas retention during fermentation. Disodium dihydrogen pyrophosphate not only provides an acidic environment to promote gas production but also enhances the dough's elasticity and extensibility, strengthening the gluten network's ability to encapsulate gas. Citric acid adjusts the system's pH, precisely controlling the gas production rate, allowing the gas production process to coordinate with processing steps such as rolling, cutting, and frying, preventing product deformation and collapse due to uneven gas production during processing. The combination of these four components achieves slow gas production, continuous gas retention, and shape stability, solving the problems of excessively rapid or slow gas production, insufficient product fluffiness, and low yield associated with traditional single leavening agents.

[0035] The present invention also includes a method for preparing the above-mentioned biological leavening agent for Sachima, comprising: mixing a compound enzyme preparation, a coarse grain improver, an emulsifier, wheat protein peptides and a leavening matrix to obtain a biological leavening agent for Sachima.

[0036] The present invention also includes the application of the above-mentioned biological leavening agent for sachima in the preparation of sachima; the amount of the biological leavening agent for sachima is preferably 2.5%-4% of the weight of coarse grain flour, more preferably 3%.

[0037] The method for preparing Sachima using the biological leavening agent described in this invention includes: mixing whole grain flour, Sachima biological leavening agent, egg liquid and water to obtain dough, and then sequentially pressing, proofing, cutting into strips, shaping, proofing again, frying, coating with syrup and forming to obtain Sachima.

[0038] The preferred raw materials for the whole grain flour of this invention are oats, quinoa, buckwheat, corn, red beans, mung beans, black beans, yam, and potatoes.

[0039] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0040] Unless otherwise specified, the following embodiments are all conventional methods.

[0041] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0042] Konjac glucomannan, CAS No. 37220-17-0, is from Xi'an Ruilin Biotechnology Co., Ltd.; polyglycerol fatty acid ester is polyglycerol fatty acid ester E475, which is from Guangdong Jiadelai Technology Co., Ltd.

[0043] α-Amylase, with an enzyme activity of 2000 U / g, was sourced from Shandong Longket Enzyme Preparation Co., Ltd.; pullulanase, with an enzyme activity of 10,000 U / g, was sourced from Shandong Pingju Biotechnology Co., Ltd.; xylanase, with an enzyme activity of 10,000 U / g, was sourced from Shandong Longket Enzyme Preparation Co., Ltd.; β-Amylase, with an enzyme activity of 2000 U / g, was sourced from Xi'an Darwen Biotechnology Co., Ltd.; maltose amylase, with an enzyme activity of 10,000 U / g, was sourced from Henan Chunren Biotechnology Co., Ltd.; hemicellulase, with an enzyme activity of 10,000 U / g, was sourced from Nanning Pangbo Bioengineering Co., Ltd.

[0044] Example 1

[0045] S1. Preparation of compound enzyme preparations

[0046] Maltodextrin, gum arabic, sodium octenyl succinate starch, and purified water were mixed and stirred at 48°C, pH 6.5, and 250 rpm for 90 min to obtain a 25% (w / w) inclusion solution. The complex enzyme was mixed with purified water to obtain a 50% (w / w) complex enzyme dispersion. The complex enzyme dispersion was added dropwise to the inclusion solution and homogenized at 25°C, pH 6.5, and 8000 rpm for 15 min. The mixture was dried to a water content of 2.34 wt%, pulverized, and passed through a 100-mesh sieve to obtain the complex enzyme preparation.

[0047] The complex enzyme is composed of α-amylase, pullulanase and xylanase in a weight ratio of 8:3:3; the complex enzyme, maltodextrin, gum arabic and sodium octenyl succinate starch have a weight ratio of 1:8:3:0.6.

[0048] S2. Weighing

[0049] Accurately weigh the following components according to their weight proportions: 2 parts of compound enzyme preparation, 28 parts of whole grain improver (10 parts of konjac glucomannan and 18 parts of hydroxypropyl starch phosphate), 12 parts of emulsifier (6 parts of soybean lecithin and 6 parts of polyglycerol fatty acid ester), 3 parts of wheat protein peptide, and 32 parts of fluffing matrix (12 parts of sodium bicarbonate, 10 parts of glucono-δ-lactone, 6 parts of disodium dihydrogen pyrophosphate, and 4 parts of citric acid).

[0050] S3. Preparation of Sachima using biological leavening agents

[0051] The compound enzyme preparation, wheat protein peptide, coarse grain improver, emulsifier and fluffing matrix were added sequentially to the double helix conical mixer. After each component was added, the speed was maintained at 200 rpm and the mixture was mixed for 10 minutes. After all components were added, the speed was maintained at 200 rpm and the mixture was mixed for 20 minutes to obtain the biological fluffing agent for Sachima.

[0052] Example 2

[0053] S1. Preparation of compound enzyme preparations

[0054] Maltodextrin, gum arabic, sodium octenyl succinate starch, and purified water were mixed and stirred at 45°C, pH 6.2, and 230 rpm for 100 min to obtain a 20% (w / w) inclusion solution. The complex enzyme was mixed with purified water to obtain a 45% (w / w) complex enzyme dispersion. The complex enzyme dispersion was added dropwise to the inclusion solution and homogenized at 23°C, pH 6.2, and 7000 rpm for 20 min. The mixture was dried to a water content of 2.17 wt%, pulverized, and passed through an 80-mesh sieve to obtain the complex enzyme preparation.

[0055] The complex enzyme is composed of α-amylase, pullulanase and xylanase in a weight ratio of 5:2:2; the complex enzyme, maltodextrin, gum arabic and sodium octenyl succinate starch are in a weight ratio of 1:5:3:0.5.

[0056] S2. Weighing

[0057] Accurately weigh the following components according to their weight proportions: 1 part of compound enzyme preparation, 23 parts of whole grain improver (8 parts of konjac glucomannan, 15 parts of hydroxypropyl starch phosphate), 10 parts of emulsifier (5 parts of soybean lecithin, 5 parts of polyglycerol fatty acid ester), 2 parts of wheat protein peptide, and 26 parts of fluffing matrix (10 parts of sodium bicarbonate, 8 parts of glucono-δ-lactone, 5 parts of disodium dihydrogen pyrophosphate, and 3 parts of citric acid).

[0058] S3. Preparation of Sachima using biological leavening agents

[0059] Compound enzyme preparation, wheat protein peptide, coarse grain improver, emulsifier and fluffing matrix were added sequentially to a double helix conical mixer. Each time a component was added, the speed was maintained at 180 rpm and the mixture was mixed for 12 minutes. After all components were added, the speed was maintained at 180 rpm and the mixture was mixed for 23 minutes to obtain the biological fluffing agent for Sachima.

[0060] Example 3

[0061] S1. Preparation of compound enzyme preparations

[0062] Maltodextrin, gum arabic, sodium octenyl succinate starch, and purified water were mixed and stirred at 50°C, pH 6.8, and 300 rpm for 80 min to obtain an inclusion solution with a mass fraction of 28%. The complex enzyme was mixed with purified water to obtain a complex enzyme dispersion with a mass fraction of 55%. The complex enzyme dispersion was added dropwise to the inclusion solution and homogenized at 28°C, pH 6.8, and 10000 rpm for 13 min. The mixture was dried to a water content of 2.51 wt% and pulverized through a 120-mesh sieve to obtain the complex enzyme preparation.

[0063] The complex enzyme is composed of α-amylase, pullulanase and xylanase in a weight ratio of 10:5:5; the weight ratio of the complex enzyme, maltodextrin, gum arabic and sodium octenyl succinate starch is 1:10:4:0.7.

[0064] S2. Weighing

[0065] Accurately weigh the following components according to their weight proportions: 3 parts of compound enzyme preparation, 32 parts of whole grain improver (12 parts of konjac glucomannan and 20 parts of hydroxypropyl starch phosphate), 16 parts of emulsifier (8 parts of soybean lecithin and 8 parts of polyglycerol fatty acid ester), 4 parts of wheat protein peptide, and 40 parts of fluffing matrix (15 parts of sodium bicarbonate, 12 parts of glucono-δ-lactone, 8 parts of disodium dihydrogen pyrophosphate, and 5 parts of citric acid).

[0066] S3. Preparation of Sachima using biological leavening agents

[0067] Compound enzyme preparation, wheat protein peptide, coarse grain improver, emulsifier and fluffing matrix were added sequentially to a double helix conical mixer. Each time a component was added, the speed was maintained at 230 rpm for 8 minutes. After all components were added, the speed was maintained at 230 rpm for 18 minutes to obtain the biological fluffing agent for Sachima.

[0068] Comparative Example 1

[0069] The specific implementation method is the same as in Example 1, except that the complex enzyme in the complex enzyme preparation is not encapsulated, but rather the complex enzyme is directly mixed with the encapsulation excipients:

[0070] The preparation method of the compound enzyme preparation is as follows: the compound enzyme, maltodextrin, gum arabic, and sodium octenyl succinate starch are mixed in a weight ratio of 1:8:3:0.6, dried to a moisture content of 2.26 wt%, and pulverized through a 100-mesh sieve to obtain the compound enzyme preparation; wherein the compound enzyme is composed of α-amylase, pullulanase, and xylanase in a weight ratio of 8:3:3.

[0071] Comparative Example 2

[0072] The specific implementation method is the same as in Example 1, except that the complex enzyme is composed of β-amylase, maltose amylase and hemicellulase in a weight ratio of 8:3:3.

[0073] Comparative Example 3

[0074] The specific implementation method is the same as in Example 1, except that the whole grain improver is only konjac glucomannan, and the weight of the whole grain improver is still 28 parts.

[0075] Comparative Example 4

[0076] The specific implementation method is the same as in Example 1, except that the coarse grain improver is only hydroxypropyl starch phosphate, and the weight of the coarse grain improver is still 28 parts.

[0077] Comparative Example 5

[0078] The specific implementation method is the same as in Example 1, except that the emulsifier is 6 parts of sucrose fatty acid ester SE-15 and 6 parts of glyceryl monostearate.

[0079] Example 4: Application of biological leavening agent in Sachima (a type of Chinese pastry)

[0080] The biological leavening agents for Sachima prepared in Examples 1-3 and Comparative Examples 1-5, as well as a commercially available leavening agent (Zhanyi aluminum-free double-effect baking powder), were used to prepare Sachima. The specific preparation methods are as follows:

[0081] Mix whole grain flour (made from buckwheat flour, corn flour, mung bean flour, and wheat flour in a mass ratio of 2:2:1:5), egg liquid, and sachima (a type of Chinese pasta) with a biological leavening agent in a mass ratio of 100:120:3. Start the dough mixer and mix until the dough surface is smooth. After resting the dough at 25℃ for 25 minutes, use a pasta machine to press it into sheets with a thickness of 2.5±0.5mm. Cut the sheets into noodles with a width of 0.6±0.2cm and a length of 5.5±0.5cm. Let the noodles rise at 38℃ and 75% relative humidity for 60 minutes. After a few minutes, fry the noodles in oil at 170℃ for 150±30 seconds, turning them gently during frying. When the noodles expand and turn a uniform golden yellow, quickly remove them and drain the oil to obtain fried noodles. Mix the fried noodles with syrup (mix white sugar, maltose and water in a mass ratio of 2:2:1, stir and heat until the syrup boils completely and dense bubbles appear, then stop stirring and stop heating when the temperature reaches 118℃ to obtain syrup) while hot, stir with a spatula, pour into a mold, press and flatten, unmold, cut into pieces, and obtain coarse grain Sachima.

[0082] Experimental Example 1

[0083] Performance testing

[0084] 1. Experimental Objective

[0085] By applying the biological leavening agents for Sachima prepared in Examples 1-3 and Comparative Examples 1-5, as well as commercially available leavening agents, to Sachima production, the proofing volume of the dough before frying, frying time, and the anti-aging properties and moisture absorption rate of the finished Sachima were measured to verify the influence of different leavening agent formulations on the processing characteristics and quality of the product.

[0086] 2. Experimental Materials and Instruments

[0087] Experimental materials: biological leavening agent for Sachima prepared in Examples 1-3 and Comparative Examples 1-5, commercially available ordinary leavening agent (control group); coarse grain flour (buckwheat flour: corn flour: mung bean flour: wheat flour = 2:2:1:5), egg liquid, white sugar, maltose, and water (all food grade).

[0088] Experimental instruments: electronic balance, constant temperature and humidity proofing chamber, deep fryer (temperature control accuracy ±5℃), volume measuring instrument, texture analyzer, moisture analyzer, constant temperature and humidity chamber.

[0089] 3 Experimental Methods

[0090] 3.1 Determination of dough proofing parameters before frying

[0091] Following the preparation method of Sachima in Example 4, the leavening agent of each experimental group and the control group was mixed with coarse grain powder, egg liquid and water to make a uniform dough, with each portion of dough weighing 200g.

[0092] Place the dough in a proofing box at 38℃ and 75% relative humidity for 60 minutes and record the volume V1 after proofing. Calculate the specific volume after proofing.

[0093] Specific volume (mL / g) = V1 / 200. Each group was measured in triplicate, and the average value was taken.

[0094] The specific volume results of each group of dough after proofing are shown in Table 1.

[0095] Table 1. Specific volume of dough after proofing in each group

[0096] Group Specific volume (mL / g) Group Specific volume (mL / g) Example 1 2.79 Comparative Example 3 2.17 Example 2 2.68 Comparative Example 4 2.23 Example 3 2.72 Comparative Example 5 2.35 Comparative Example 1 2.48 control group 2.44 Comparative Example 2 2.31

[0097] As shown in Table 1, the specific volume of Examples 1-3 was higher than that of the control group and the comparative example, indicating that the combination of compound enzyme preparation, whole grain improver and fluffing matrix in the formulation of this invention can effectively improve the fluffing performance of whole grain dough. The compound enzyme preparation optimizes the dough structure by degrading starch and non-starch polysaccharides, the three-dimensional gel network constructed by konjac glucomannan and hydroxypropyl starch phosphate enhances gas retention, and the slow gas-generating characteristics of the fluffing matrix prevent premature gas loss, all of which together promote efficient dough expansion.

[0098] Comparative Example 1 had a lower volume ratio than Example 1. The premature contact between the complex enzyme and the acidic components led to enzyme activity loss, preventing it from performing starch degradation and anti-retrogradation functions. Consequently, the dough's rheological properties remained unchanged, resulting in poor leavening. Comparative Example 2 had a lower volume ratio than Example 1. The complex system of β-amylase, maltose amylase, and hemicellulase lacked precise starch degradation, failing to address the structural defects of the whole-grain dough, resulting in a significant decrease in leavening efficiency. Comparative Examples 3 and 4 had much lower volume ratios than the examples, indicating a synergistic effect between konjac glucomannan and hydroxypropyl starch phosphate. A single component could not adequately compensate for the damage to the gluten network caused by whole-grain dietary fiber, leading to insufficient gas retention and limited dough expansion. In Comparative Example 5, the sucrose fatty acid esters and glyceryl monostearate exhibited weak interfacial activity in the whole-grain system, resulting in insufficient dispersion and uneven gas distribution in the dough. Some gases were released prematurely during the proofing stage, leading to decreased gas retention and insufficient leavening.

[0099] 3.2 Determination of frying time

[0100] Frying time is directly related to the dough's maturation efficiency and the density of its internal structure. Shorter frying time can reduce production costs and reduce oil absorption.

[0101] Take the proofed noodles and place them in a 170℃ constant temperature fryer, then start timing. When the noodles have expanded to their maximum volume and are uniformly golden yellow, stop timing and record the frying time. Perform parallel measurements on 10 noodles per group and take the average value.

[0102] The frying time for each group of proofed noodles is shown in Table 2.

[0103] Table 2. Frying time of the proofed noodles in each group

[0104] Group Deep frying time (s) Group Deep frying time (s) Example 1 160.4 Comparative Example 3 194.3 Example 2 168.2 Comparative Example 4 191.7 Example 3 163.5 Comparative Example 5 182.9 Comparative Example 1 176.1 control group 180.6 Comparative Example 2 185.8

[0105] As shown in Table 2, the frying time for Examples 1-3 was all within 170 seconds, with Example 1 having the shortest. The dough with the optimized leavening agent of this invention has uniform internal pores, allowing for thorough cooking in a shorter time. This is because the compound enzyme preparation enhances starch gelatinization, and the whole grain improver improves the rheological properties of the whole grain dough, making the dough structure more porous. Simultaneously, the gas production of the leavening matrix is ​​combined with the dough cooking process, avoiding the long frying time required due to the dense structure of traditional whole grain dough.

[0106] In Comparative Example 1, the complex enzyme, without inclusion processing, directly contacted the acidic components in the leavening matrix, leading to partial enzyme inactivation during dough preparation. This prevented the enzyme from fully functioning, resulting in reduced starch gelatinization and unmodified non-starch polysaccharides. The dough remained dense and had poor thermal conductivity, requiring extended frying time to ensure thorough cooking. Comparative Example 2, due to insufficient dough leavening and a dense structure, required a longer frying time than the control group. Comparative Examples 3-4 had the longest frying times. Their dense dough structure and uneven pore distribution hindered heat penetration, necessitating extended frying times for thorough cooking. This not only increased energy consumption but could also lead to an over-burnt surface and a dry, hard interior. In Comparative Example 5, after emulsifier replacement, uneven gas distribution created large localized pores, reducing heat transfer efficiency and requiring extended frying times for uniform cooking.

[0107] 3.3 Determination of anti-aging properties (texture analyzer method)

[0108] The lower the hardness growth rate, the better the crispy texture stability of Sachima and the stronger its anti-aging properties. This is related to the core effect of inhibiting starch retrogradation.

[0109] After the Sachima is prepared, it is cooled to room temperature (25℃) and the hardness value H0 is immediately measured using a texture analyzer (test conditions: P / 36R probe, puncture speed 1mm / s, puncture depth 5mm).

[0110] After sealing, the Sachima was stored in a constant temperature environment of 25°C for 7 days. On the 7th day, the hardness value H7 was measured under the same conditions.

[0111] Hardness growth rate (%) = (H7-H0) / H0×100%. The lower the growth rate, the better the anti-aging performance. Five samples were measured in parallel for each group, and the average value was taken.

[0112] The hardness growth rate of each group of Sachima is shown in Table 3.

[0113] Table 3. Hardness growth rate of each group of Sachima

[0114] Group Hardness growth rate (%) Group Hardness growth rate (%) Example 1 8.52 Comparative Example 3 15.24 Example 2 9.38 Comparative Example 4 14.60 Example 3 8.81 Comparative Example 5 12.73 Comparative Example 1 11.36 control group 16.05 Comparative Example 2 13.19

[0115] As shown in Table 3, the hardness increase rate of Examples 1-3 was less than 11%, indicating that the Sachima prepared using the biological leavening agent of this invention has strong anti-aging ability. Pullulanase inhibits starch recrystallization, hydroxypropyl starch phosphate has anti-aging properties, and polyglycerol fatty acid esters protect starch granules; the combination of these three can inhibit the increase in hardness during the storage process of Sachima, ensuring the persistence of its crisp texture. The control group showed a high hardness increase rate, and the texture became noticeably dry and hard after 7 days of storage. This was due to the lack of targeted anti-aging components in traditional leavening agents, resulting in severe starch retrogradation. The hardness increase rate of Comparative Example 1 was higher than that of Example 1, indicating that the inclusion process can protect pullulanase activity, ensuring its continued anti-retrogradation effect during storage. The hardness increase rate of Comparative Example 2 was higher than that of Example 1 because the replaced composite enzyme system lacked efficient anti-retrogradation function and could not effectively inhibit starch molecule recrystallization. In Comparative Example 3, the coarse grain improver only used konjac glucomannan, which lacked anti-aging function and was insufficient to completely inhibit starch retrogradation. In Comparative Example 4, only hydroxypropyl starch phosphate was used, which had insufficient gas retention and network structure, lacked gel network support, and accelerated aging due to structural inhomogeneity. In Comparative Example 5, after replacing the emulsifier, the protection of starch was insufficient, and the unstable pore structure indirectly affected the textural stability of Sachima.

[0116] Experimental Example 2

[0117] Sensory evaluation

[0118] 1. Purpose of Sensory Evaluation

[0119] A professional evaluation team conducted sensory evaluations on the Sachima prepared in Examples 1-3 and Comparative Examples 1-5, comprehensively assessing the product's appearance, taste, flavor, and overall acceptability, and verifying the impact of different leavening agents on the sensory quality of whole grain Sachima.

[0120] 2 Sensory Evaluation Panel

[0121] Ten professionally trained sensory evaluators (5 men and 5 women, aged 25-45) were selected. They had no olfactory or gustatory defects, were familiar with the characteristics of Sachima products, and avoided eating spicy or irritating foods before the evaluation. The evaluation was conducted in a standard sensory evaluation room with a temperature of 25℃ and a humidity of 50%.

[0122] 3. Sensory evaluation criteria

[0123] A 100-point scoring system was adopted, with scores given from five aspects: appearance (20 points), internal structure (25 points), taste and flavor (35 points), color uniformity (10 points), and overall acceptability (10 points). The specific criteria are shown in Table 4.

[0124] Table 4 Sensory Evaluation Criteria for Coarse Grain Sachima

[0125] Evaluation direction Scoring criteria (score range and corresponding characteristics) Appearance and shape (20 points) 18-20 points: Full volume, regular shape, no collapse or deformation, uniform golden yellow color, no scorch marks or white spots; 14-17 points: Relatively full volume, basically regular shape, slight collapse or deformation, relatively uniform color, a few scorch marks or white spots; 10-13 points: Small volume, irregular shape, obvious collapse, uneven color, many scorch marks or white spots; 0-9 points: Severely small volume, incomplete shape, large area of ​​collapse, abnormal color (too dark or too light), many scorch marks. Internal structure (25 points) 22-25 points: The internal pores are uniform and fine, with consistent pore size (1-3mm), no large pores or dense clumps, and the cross-section has clear layers; 18-21 points: The internal pores are relatively uniform, with small pore size deviation (0.5-4mm), a few large pores, and no obvious clumps; 14-17 points: The pores are uneven, with large pore size differences (0.3-6mm), many large pores or localized denseness; 0-13 points: The pores are extremely uneven, with a large number of large pores or overall denseness without pores, and the cross-section is loose and brittle. Taste and flavor (35 points) 30-35 points: Moderate crispness, melts easily in the mouth (good melting quality), no dryness or roughness, with a combination of whole grain aroma, egg aroma, and sugar aroma, harmonious and mellow flavor, no off-flavors; 24-29 points: Good crispness, acceptable melting quality, slight roughness, whole grain aroma is well-coordinated with other flavors, no obvious off-flavors; 18-23 points: Insufficient crispness or too brittle and easily breaks, poor melting quality, obvious roughness, unharmonious flavor (too strong or too weak whole grain flavor), slight off-flavors; 0-17 points: Dry, hard and difficult to swallow or too loose, extremely poor melting quality, severe roughness, obvious off-flavors (such as chemical leavening agent flavor, burnt flavor). Color uniformity (10 points) 9-10 points: The surface and cross-section have a consistent color, a uniform golden yellow, and good gloss; 7-8 points: The color is relatively uniform, with little deviation between the surface and cross-section, and good gloss; 5-6 points: The color deviation is obvious, with the surface being darker or the cross-section lighter, and the gloss is average; 0-4 points: The color is severely uneven, with the surface charred black or the cross-section whitish, and no gloss. Overall acceptance (10 points) 9-10 points: I really like it and would buy it multiple times; 7-8 points: I like it and would buy it; 5-6 points: I'm okay with it but I wouldn't buy it; 0-4 points: I don't like it and can't accept it.

[0126] 4. Sensory evaluation results

[0127] According to the above standards, sensory evaluation was performed on the Sachima prepared in Examples 1-3, Comparative Examples 1-5 and the control group (commercially available common leavening agent), and the results are shown in Table 5 below.

[0128] Table 5 Sensory evaluation of each group of Sachima (scores)

[0129] sample Appearance Internal structure taste and flavor Color uniformity Overall acceptance Total Score Example 1 19.3 23.8 33.4 9.5 9.3 95.3 Example 2 18.4 22.7 31.8 9.2 8.8 90.9 Example 3 18.8 23.2 32.6 9.3 9.0 92.9 Comparative Example 1 16.3 19.6 27.4 8.6 7.2 79.1 Comparative Example 2 15.7 18.9 25.7 8.1 6.8 75.2 Comparative Example 3 14.1 17.4 23.5 7.8 6.3 69.1 Comparative Example 4 14.5 17.8 24.2 7.9 6.5 70.9 Comparative Example 5 15.2 18.3 26.0 8.0 6.7 74.2 control group 13.9 16.5 22.3 7.4 5.9 66.0

[0130] As shown in Table 5, the total scores of Sachima from Examples 1-3 were all above 90 points, significantly better than those from Comparative Examples 1-5 and the control group. This indicates that the optimized leavening agent formula of the present invention can effectively improve the sensory quality of coarse grain Sachima. Among them, Example 1 scored the highest, with a regular and full appearance, uniform and fine internal pores, a crisp and delicious taste, a harmonious flavor, and the highest overall acceptability.

[0131] The difference between Comparative Example 1 and Example 1 was significant, mainly because the complex enzyme was not protected by inclusion and was deactivated by premature contact with the acidic components in the leavening matrix. This resulted in insufficient leavening of the whole grain dough, uneven internal structure, and rough texture, demonstrating the importance of the inclusion process of this invention for enzyme activity protection and product quality.

[0132] The total score of Comparative Example 2 was lower than that of Example 1. This is because the compound system of β-amylase, maltose amylase and hemicellulase could not achieve the synergistic effect of precise starch degradation, anti-retrogradation and dietary fiber modification, resulting in insufficient crispness, fast aging and lower taste and flavor score of the whole grain sachima.

[0133] The total scores of Comparative Examples 3-4 were all lower than those of the Example, indicating that a single coarse grain improver cannot compensate for the damage to the gluten network caused by the dietary fiber of coarse grains, resulting in smaller product volume, denser internal structure, and rougher taste. This suggests that the combination of the two ingredients has a synergistic effect.

[0134] The total score of Comparative Example 5 was lower than that of Example 1 because the interfacial activity and emulsifying and dispersing properties of sucrose fatty acid ester and glyceryl monostearate were not as good as those of the compound system of soybean lecithin and polyglycerol fatty acid ester. This resulted in uneven dispersion of components such as complex enzymes and coarse grain improvers in the dough, large and disordered pore structure, which affected the regularity of appearance and the crispness and stability of taste, and ultimately reduced the sensory score.

[0135] The control group scored low, and its appearance was collapsed, its interior was dense, and its texture was dry and hard, indicating that traditional leavening agents could not adapt to the characteristics of whole grain dough, which further highlights the technical advantages of the biological leavening agent used in this invention for Sachima.

[0136] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A biological leavening agent for Sachima (a type of Chinese pastry), characterized in that, The ingredients include the following parts by weight: 0.4-3 parts compound enzyme preparation, 22-32 parts coarse grain improver, 10-16 parts emulsifier, 2-4 parts wheat protein peptide, and 26-40 parts fluffing matrix; The compound enzyme preparation consists of α-amylase, pullulanase, and xylanase; the coarse grain improver consists of konjac glucomannan and hydroxypropyl starch phosphate.

2. The biological leavening agent for Sachima according to claim 1, characterized in that, The weight ratio of α-amylase, pullulanase and xylanase is (5-10):(2-5):(2-5).

3. The biological leavening agent for Sachima according to claim 1 or 2, characterized in that, The preparation method of the compound enzyme preparation includes: mixing maltodextrin, gum arabic, sodium octenyl succinate starch and water to obtain an inclusion solution; mixing the compound enzyme with water to obtain a compound enzyme dispersion; mixing the compound enzyme dispersion with the inclusion solution and drying to obtain the compound enzyme preparation.

4. The biological leavening agent for Sachima according to claim 1, characterized in that, The weight ratio of konjac glucomannan to hydroxypropyl starch phosphate is (8-12):(15-20).

5. The biological leavening agent for Sachima according to claim 1, characterized in that, The emulsifier is composed of soybean lecithin and polyglycerol fatty acid ester in a weight ratio of (5-8):(5-8).

6. The biological leavening agent for Sachima according to claim 1, characterized in that, The fluffy matrix is ​​composed of sodium bicarbonate, gluconate-δ-lactone, disodium dihydrogen pyrophosphate and citric acid in a weight ratio of (10-15):(8-12):(5-8):(3-5).

7. A method for preparing a biological leavening agent for Sachima according to any one of claims 1-6, characterized in that, include: A biological leavening agent for Sachima is obtained by mixing compound enzyme preparations, coarse grain improvers, emulsifiers, wheat protein peptides, and leavening matrix.

8. The use of a biological leavening agent for Sachima according to any one of claims 1-6 in the preparation of Sachima.

9. The application according to claim 8, characterized in that, The amount of biological leavening agent used in the Sachima is 2.5%-4% of the weight of the whole grain flour.

10. The application according to claim 9, characterized in that, The method for preparing Sachima using the aforementioned biological leavening agent includes: mixing whole grain flour, Sachima biological leavening agent, egg liquid and water to obtain dough, and then sequentially pressing, proofing, cutting into strips, shaping, proofing again, frying, coating with syrup and forming to obtain Sachima.