A powdery steamed bun improver for solving the problem of blisters on the surface of steamed buns

Abstract

The present invention relates to a powdery steamed bun improver, which is characterized in that, based on 100% of the total weight of the steamed bun improver, it comprises the following components: a) enzyme preparation 0.01 - 10%, b) reducing agent 0.01 - 10%, c) filler 80 - 95% and d) L-cysteine or L-cysteine hydrochloride 0.01 - 0.5%. The present invention also relates to steamed buns containing the powdery steamed bun improver and the use of L-cysteine or L-cysteine hydrochloride for accelerating the fermentation rate. The powdery steamed bun improver of the present invention is easy to use and effectively solves the problems of surface blistering, lack of luster and low whiteness that occur during the production of steamed buns with low-quality flour.

Description

Technical Field

[0001] The present invention belongs to the field of food additives, and specifically relates to a powdery steamed bun improver for solving the problem of blistering on the surface of steamed buns. Background Art

[0002] Steamed buns are one of the staple foods. They are rich in nutrition and low in price, and are loved by the general public. However, their low price also means that producers must control costs more strictly. For this reason, many customers use low-quality flour to produce steamed buns. This type of flour has a high ash content, a relatively high gluten content, poor gluten quality, and a large amount of flour treatment agents added. When customers use this type of flour to produce steamed buns, the surface of the steamed buns is not shiny and blisters severely. Existing steamed bun improver products cannot effectively solve the problems faced by such customers. The existing steamed bun improvers mainly have the following disadvantages: 1) They cannot effectively solve the problem of blistering on the surface of steamed buns for low-quality flour; 2) They cannot effectively increase the smoothness and brightness of the surface of steamed buns for low-quality flour; 3) They cannot effectively increase the whiteness of steamed buns for low-quality flour.

[0003] Chinese Patent CN101731299 discloses a ready-to-use steamed bun improver for household use, which does not require the addition of yeast and baking soda, can solve the problems of yellowing, shrinking, and blistering of steamed buns, make the surface of the steamed buns smooth, have a sweet taste, and delay water loss and aging. The improver is mainly aimed at household users, and the flour used by such users is generally of good quality. However, the improver has poor effects on whitening the steamed buns and the brightness of the surface.

[0004] Chinese Patent CN106579337A discloses a steamed bun improver. Under the condition of increasing the water addition by 1-2%, the quality of the steamed buns is relatively good, the specific volume is relatively large, the color is relatively white, and the internal structure is relatively uniform. However, such improvements belong to the traditional needs of customers and cannot effectively solve the problems of blistering and lack of brightness on the surface of steamed buns made from low-quality flour.

[0005] The present invention aims at such low-quality flour, and by compounding various raw materials, on the basis of meeting the traditional needs of steamed buns, it mainly solves the problems of blistering, lack of brightness, and low whiteness on the surface of steamed buns. Summary of the Invention

[0006] The technical problem solved by the present invention is: to develop a powdery steamed bun improver product mainly composed of enzyme preparations, reducing agents, fillers, etc. This product is easy to use and can effectively solve the problems of blistering, lack of brightness, and low whiteness on the surface of steamed buns produced from low-quality flour.

[0007] Specifically, the present invention provides the following technical solutions.

[0008] A powdery steamed bun improver, characterized in that, based on 100% of the total weight of the steamed bun improver, it comprises the following components: a) 0.01-10% of an enzyme preparation, b) 0.01-10% of a reducing agent, c) 80-95% of a filler, and d) 0.01-0.5% of L-cysteine or L-cysteine hydrochloride.

[0009] Preferably, based on 100% of the total weight of the steamed bun improver, the content of the enzyme preparation is 0.01-5%, preferably 0.01-3%, more preferably 0.01-1%, and particularly preferably 0.01-0.58%.

[0010] Preferably, based on 100% of the total weight of the steamed bun improver, the content of the reducing agent is 4.0-10%.

[0011] Preferably, based on 100% of the total weight of the steamed bun improver, the content of the filler is 85-95%, preferably 90-95%.

[0012] Preferably, based on 100% of the total weight of the steamed bun improver, the content of L-cysteine or L-cysteine hydrochloride is 0.1-0.5%, preferably 0.2-0.4%.

[0013] Preferably, the enzyme preparation includes one or more of xylanase, lipase, α-amylase, glucose oxidase, protease or transglutaminase, preferably a mixture of xylanase, lipase, α-amylase, glucose oxidase, protease and transglutaminase.

[0014] Preferably, the reducing agent includes one or more of vitamin C, inactivated yeast or glutathione, preferably a mixture of vitamin C, inactivated yeast and glutathione.

[0015] Preferably, the filler includes one or more of soybean powder, corn starch, wheat starch, potato starch, tapioca starch or calcium carbonate.

[0016] Preferably, the above-mentioned powdery steamed bun improver is composed of the following components: a) an enzyme preparation, b) a reducing agent, c) a filler, and d) L-cysteine or L-cysteine hydrochloride.

[0017] The present invention also provides a steamed bun containing the above-mentioned powdery steamed bun improver.

[0018] Preferably, the content of the powdery steamed bun improver is 0.1%-5%, preferably 0.1%-3%, more preferably 0.1%-1%, based on the weight of the flour.

[0019] The present invention also provides a use of L-cysteine or L-cysteine hydrochloride for accelerating the fermentation rate.

[0020] Preferably, L-cysteine or L-cysteine hydrochloride is added to the steamed bun improver.

[0021] Preferably, based on 100% of the total weight of the steamed bun improver, 0.01 - 0.5%, preferably 0.1 - 0.5%, more preferably 0.2 - 0.5% of L-cysteine or L-cysteine hydrochloride is added to the steamed bun improver.

[0022] The beneficial effects achieved by the present invention are as follows:

[0023] The powdery steamed bun improver of the present invention is easy to use and effectively solves the problems of surface blistering, lack of luster, and low whiteness that occur during the production of steamed buns with low-quality flour.

[0024] In addition, since the powdery steamed bun improver of the present invention incorporates L-cysteine, the inventors unexpectedly found that the obtained powdery steamed bun improver can increase the fermentation rate of steamed buns, saving more time for customers in production. Detailed Embodiments

[0025] It should be noted that, without conflict, the embodiments in this application and the features in the embodiments can be combined with each other. The present invention will be described in detail below with reference to the embodiments.

[0026] The present invention provides a powdery steamed bun improver, which is characterized in that, based on 100% of the total weight of the steamed bun improver, it comprises the following components: a) enzyme preparation 0.01 - 10%, b) reducing agent 0.01 - 10%, c) filler 80 - 95%, and d) L-cysteine or L-cysteine hydrochloride 0.01 - 0.5%.

[0027] In a preferred embodiment of the present invention, based on 100% of the total weight of the steamed bun improver, the content of the enzyme preparation is 0.01 - 5%, preferably 0.01 - 3%, more preferably 0.01 - 1%, and particularly preferably 0.01 - 0.58%. Steamed bun improvement requires a balanced system. Too much or too little enzyme preparation will result in a decrease in the effect of eliminating wrinkles and blistering on the surface of the steamed bun, as well as an increase in lightness and whiteness, and will also have a negative impact on the specific volume and tissue fineness of the steamed bun.

[0028] In a preferred embodiment of the present invention, based on 100% of the total weight of the steamed bun improver, the content of the reducing agent is 4.0 - 10%.

[0029] In a preferred embodiment of the present invention, based on 100% of the total weight of the steamed bun improver, the content of the filler is 85 - 95%, preferably 90 - 95%.

[0030] In a preferred embodiment of the present invention, based on 100% of the total weight of the steamed bun improver, the content of L-cysteine or L-cysteine hydrochloride is 0.1-0.5%, preferably 0.2-0.4%.

[0031] In a preferred embodiment of the present invention, the enzyme preparation includes one or more of xylanase, lipase, α-amylase, glucose oxidase, protease or transglutaminase, preferably a mixture of xylanase, lipase, α-amylase, glucose oxidase, protease and transglutaminase.

[0032] In a preferred embodiment of the present invention, the reducing agent includes one or more of vitamin C, inactivated yeast or glutathione, preferably a mixture of vitamin C, inactivated yeast and glutathione.

[0033] In a preferred embodiment of the present invention, the filler includes one or more of soybean flour, corn starch, wheat starch, potato starch, tapioca starch or calcium carbonate.

[0034] In a preferred embodiment of the present invention, the above-mentioned powdery steamed bun improver is composed of the following components: a) enzyme preparation, b) reducing agent, c) filler and d) L-cysteine or L-cysteine hydrochloride.

[0035] The present invention also provides a steamed bun containing the above-mentioned powdery steamed bun improver.

[0036] In a preferred embodiment of the present invention, based on the weight of the flour, the content of the powdery steamed bun improver is 0.1%-5%, preferably 0.1%-3%, more preferably 0.1%-1%.

[0037] The present invention also provides a use of L-cysteine or L-cysteine hydrochloride for accelerating the fermentation rate.

[0038] In a preferred embodiment of the present invention, L-cysteine or L-cysteine hydrochloride is added to the steamed bun improver.

[0039] In a preferred embodiment of the present invention, based on 100% of the total weight of the steamed bun improver, 0.01-0.5%, preferably 0.1-0.5%, more preferably 0.2-0.5% of L-cysteine or L-cysteine hydrochloride is added to the steamed bun improver.

[0040] To make the content of the present invention easier to understand, the following further illustrates the technical solutions of the present invention with specific embodiments, but the present invention is not limited thereto.

[0041] The manufacturers of the raw materials and instruments used in the examples, as well as the instruments and analysis methods used for product analysis, are described as follows. Reagents, instruments, or operating steps not described in this article are all contents that can be routinely determined by those of ordinary skill in the art:

[0042] Table 1 Information on Raw Materials and Instruments Used in the Present Invention

[0043]

[0044]

[0045]

[0046] Preparation Examples

[0047] Example 1

[0048] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 1%, the reducing agent is 8.99%, the filler is 90%, and L-cysteine is 0.01%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0049] Example 2

[0050] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 10%, the reducing agent is 9.9%, the filler is 80%, and L-cysteine hydrochloride is 0.1%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0051] Example 3

[0052] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 8%, the reducing agent is 0.01%, the filler is 91.79%, and L-cysteine is 0.2%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0053] Example 4

[0054] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 0.01%, the reducing agent is 9.49%, the filler is 90%, and L-cysteine is 0.5%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0055] Example 5

[0056] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 0.58%, the reducing agent is 4.02%, the filler is 95%, and L-cysteine is 0.5%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0057] Example 6

[0058] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 0.18%, the reducing agent is 9.8%, the filler is 90%, and L-cysteine is 0.02%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0059] Example 7

[0060] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 0.8%, the reducing agent is 9.49%, the filler is 89.21%, and L-cysteine is 0.5%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0061] Comparative Example 1

[0062] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 12%, the reducing agent is 9.9%, the filler is 78%, and L-cysteine is 0.1%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0063] Comparative Example 2

[0064] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 0.005%, the reducing agent is 9.49%, the filler is 90.005%, and L-cysteine is 0.5%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0065] Comparative Example 3

[0066] Weigh the raw materials according to Table 2 below. Based on 100% of the total weight of the steamed bun improver, the enzyme preparation is 1%, the reducing agent is 8.99%, and the filler is 90.01%. Mix the above raw materials evenly to obtain a powdery steamed bun improver, and add the improver at 0.5% of the weight of the flour.

[0067] Comparative Example 4

[0068] This comparative example is carried out according to the method described in CN104431752A, namely "A Ready-to-Bake Steamed Bun Improver for Household Use", and the specific steps are as follows.

[0069] Weigh 10 g of edible yeast, 2 g of glycerol monostearate, 2 g of calcium stearoyl lactate, 1 g of citric acid, 0.1 g of glucose oxidase, 0.1 g of lipoxidase, 1 g of sodium bicarbonate and 83.8 g of modified starch, and mechanically mix all the components evenly at room temperature to obtain a steamed bun improver, and the improver is added at 0.5% of the weight of the flour.

[0070] Comparative Example 5

[0071] This comparative example is carried out according to the method described in Example 1 of the patent CN104255853 "Improver for improving the fermentation performance of gluten-free protein dough, preparation method and application", and the specific steps are as follows:

[0072] Weigh 65 g of corn starch, 1 g of koji inoculated with Aspergillus oryzae, 1 g of rhizopus koji inoculated with Rhizopus, 1 g of koji inoculated with Aspergillus niger, 2 g of lactic acid bacteria, 5 g of Vc, 1 g of reduced glutathione, 1 g of L-cysteine, 0.5 g of glucose oxidase, 0.5 g of amylase, 0.25 g of laccase, 0.25 g of glutamyl transaminase, 0.25 g of hemicellulase, 0.25 g of pentosanase, 10 g of soy protein, 10 g of citrus pectin and 1 g of sorbitol, mix them evenly to make an improver, and the improver is added at 0.5% of the weight of the flour.

[0073] Comparative Example 6

[0074] This comparative example is carried out according to the method described in Example 2 of the patent CN104255853 "Improver for improving the fermentation performance of gluten-free protein dough, preparation method and application", and the specific steps are as follows:

[0075] Weigh 70 g of tapioca starch, 2 g of rhizopus koji inoculated with Rhizopus, 1 g of koji inoculated with Aspergillus niger, 2 g of lactic acid bacteria, 3 g of Vc, 1 g of reduced glutathione, 1 g of L-cysteine, 0.5 g of glucose oxidase, 0.5 g of amylase, 0.25 g of laccase, 0.25 g of glutamyl transaminase, 0.25 g of hemicellulase, 0.25 g of pentosanase, 10 g of soy protein, 5 g of carboxymethylpropyl cellulose and 3 g of trehalose, mix them evenly to make an improver, and the improver is added at 0.5% of the weight of the flour.

[0076] Comparative Example 7

[0077] This comparative example is carried out according to the method described in Example 3 of the patent CN104255853 "Improver for improving the fermentation performance of gluten-free protein dough, preparation method and application", and the specific steps are as follows:

[0078] Weigh 35 g of corn starch, 20 g of tapioca starch, 10 g of pregelatinized starch, 3 g of koji inoculated with Aspergillus niger, 2 g of lactic acid bacteria, 3 g of Vc, 0.5 g of reduced glutathione, 0.5 g of oxidized glutathione, 1 g of L-cysteine, 0.5 g of glucose oxidase, 0.5 g of amylase, 0.25 g of laccase, 0.25 g of glutamyl transaminase, 0.25 g of hemicellulase, 0.25 g of pentosanase, 10 g of soy protein, 5 g of carboxymethylpropyl cellulose, 2.5 g of citrus pectin, 2.5 g of apple pectin and 3 g of arabinoxylan, mix them evenly to make a modifier, and add the modifier according to 0.5% of the weight of the flour.

[0079] Table 2 The ingredient ratios of each group in Examples 1-7 and Comparative Examples 1-3

[0080]

[0081] Note: The unit of the dosage of all raw materials in Table 2 is gram.

[0082] Application Examples

[0083] Test the steamed buns containing the powdery steamed bun modifiers of Examples 1-7 and Comparative Examples 1-7. The production method of the steamed buns is as follows:

[0084] Raw materials: 1000 g of flour, 5 g of steamed bun modifier, 8 g of yeast, 430 g of water at 30°C.

[0085] Production method:

[0086] First, add 5 g of steamed bun modifier and 1000 g of flour into a dough mixer and stir slowly for 5 min. Then add 8 g of yeast dissolved in 430 g of water at 30°C into the dough mixer and stir slowly for 5 min; take out the stirred dough and press it 14 times; roll up the pressed dough, shape it, divide it into 100 g dough pieces and knead the dough pieces into steamed buns; after proofing at 35°C and 80% humidity for 30 - 40 min, steam at 100°C for 15 min; take out the steamed buns and cool them to room temperature for sensory evaluation. The sensory evaluation scoring rules are shown in Table 3.

[0087] Table 3 Sensory evaluation scoring rules

[0088]

[0089] For sensory evaluation, 12 people are selected for blind testing, evaluate and score according to Table 3, and count the average score. The results are shown in Table 4.

[0090] Table 4 Sensory evaluation results

[0091]

[0092]

[0093] It can be seen from the experimental results that the steamed bun improver of the present invention has obvious advantages in the aspects of blistering on the surface of the steamed bun, brightness, and whiteness in the comparative production experiment. The overall quality is better than that of the comparative example. Among them, when the enzyme preparation is in the range of 0.01-0.58%, the advantages in blistering on the surface of the steamed bun, brightness, and whiteness are more obvious, and the overall quality is better. Compared with Example 2, the dosage of the enzyme preparation in Comparative Example 1 is increased to 12%, and the number of surface bubbles of the steamed bun produced by it increases and the whiteness decreases, and the surface brightness slightly decreases. Compared with Example 4, the dosage of the enzyme preparation in Comparative Example 2 is reduced to 0.005%, and the number of surface bubbles of the steamed bun produced by it increases, and both the whiteness and the surface brightness decrease. In addition to the enzyme preparation, reducing agent, filler, and L-cysteine, the steamed bun improvers of Comparative Examples 5-7 also contain koji, lactic acid bacteria, protein, food gum, sugar, etc. The blistering on the surface of the steamed bun, brightness, and whiteness produced by them are all worse than those of the examples, and the overall quality is also worse than that of the examples. Compared with Example 1, L-cysteine is not added in Comparative Example 3, and the fermentation degree of the steamed bun produced by it is significantly worse than that of Example 1, indicating that L-cysteine can increase the fermentation speed of the steamed bun.

[0094] In summary, the powdery steamed bun improver of the present invention is easy to use and effectively solves the problems of blistering on the surface, lack of brightness, and low whiteness that occur during the production of steamed buns with low-quality flour. In addition, due to the introduction of L-cysteine in the powdery steamed bun improver of the present invention, the inventor unexpectedly found that the obtained powdery steamed bun improver can increase the fermentation speed of the steamed bun, saving more time for customer production.

[0095] The above are only the preferred embodiments of the implementation of the present invention, and do not impose any form of limitation on the present invention. Any modifications, equivalent replacements, and improvements made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A powdered steamed bun improver, characterized in that, Based on 100% of the total weight of the steamed bun improver, it is composed of the following components: a) enzyme preparation 0.01 - 0.58%, b) reducing agent 4 - 10%, c) filler 90 - 95%, and d) L-cysteine 0.02 - 0.4%; Among them, the enzyme preparation is a mixture of xylanase, lipase, α-amylase, glucose oxidase, protease, and transglutaminase. Among them, the enzyme activity of the xylanase is 2500 u / g, the enzyme activity of the lipase is 30000 - 35000 u / g, the enzyme activity of the α-amylase is 4000 u / g, the enzyme activity of the glucose oxidase is 10000 u / g, the enzyme activity of the protease is 500 u / g, and the enzyme activity of the transglutaminase is 80 - 120 u / g; The reducing agent is a mixture of vitamin C, inactivated yeast, and glutathione; The filler includes one or more of soybean powder, corn starch, wheat starch, potato starch, tapioca starch, or calcium carbonate.

2. The steamed bun improver according to claim 1, characterized in that, Based on 100% of the total weight of the steamed bun improver, the content of L-cysteine is 0.1 - 0.4%.

3. The steamed bun improver according to claim 2, wherein The content of the L-cysteine is 0.2 - 0.4%.

4. A steamed bun containing the powdery steamed bun improver according to any one of claims 1 - 3.

5. The steamed bun according to claim 4, wherein, Based on the weight of the flour, the content of the powdery steamed bun improver is 0.1% - 5%.

6. The steamed bun according to claim 5, wherein, The content of the powdery steamed bun improver is 0.1% - 3%.

7. The steamed bun according to claim 5, wherein, The content of the powdery steamed bun improver is 0.1% - 1%.

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