A composition for hand-made bakery products and a method for preparing the same

Abstract

The application provides a hand-made pastry composition and a preparation method thereof, and relates to the technical field of biotechnology.The hand-made pastry composition contains 0.8-8 parts by weight of an enzyme preparation and 92-99.5 parts by weight of a composite yeast, wherein the composite yeast contains 0.5-2 parts by weight of inactivated yeast and 91-99 parts by weight of active yeast.The two-in-one product prepared by mixing the enzyme preparation and the yeast can make the user reduce the kneading times when making steamed buns and other pastries by hand, make the dough form quickly, make the dough soft and not sticky, make the kneading more labor-saving, and have a certain flavor similar to that of steamed buns made of old dough, thereby significantly improving the success rate of hand-made pastry making and enhancing the user experience.

Description

Technical Field

[0001] This invention relates to the field of biotechnology, and in particular to a composition for handmade pastries and its preparation method. Background Technology

[0002] Pastries are an important staple food in people's daily lives and one of the main sources of nutrition. Besides buying ready-made Chinese pastries, many people choose to make them at home. However, these people often face problems such as stiff dough, difficult kneading, long fermentation times, low success rates, and poor taste and flavor. It's not just beginners; many experienced home bakers also fail for various reasons, affecting their product experience.

[0003] Currently, the market demands of this group are often addressed through process adjustments or the addition of improvers. Existing technologies mainly follow traditional approaches, focusing on damaged starch and cellulose polysaccharides to improve the fermentation speed and extensibility of the dough, but this does not effectively achieve the effect of saving time and effort in kneading. In terms of taste, the focus is still on freshness and moisture, without significantly improving the brittleness of the texture when chewing. The improvement in the flavor of steamed buns is mainly achieved by adding extra grains or rice wine. It is not well adapted to the pure handmade pastry making process, requiring certain equipment and a long fermentation time, making it not convenient or user-friendly for beginners. Summary of the Invention

[0004] The problem solved by this invention is that in the process of making handmade pastries, there are usually problems such as hard dough, laborious kneading, long fermentation time, low success rate of finished products and poor taste and flavor. Traditional improvers on the market cannot effectively achieve the effect of saving time and labor in kneading, and the fermentation time is too long, which is not convenient and user-friendly for beginners.

[0005] To address these issues, this invention combines enzyme preparations with yeast to form a product that is easy to use, significantly accelerates dough fermentation, saves time and effort in kneading, increases the success rate of finished products, and further enhances the taste and flavor, thus improving the product experience for people who make pastries by hand.

[0006] Specifically, the present invention proposes the following technical solution:

[0007] The present invention provides a composition for handmade pastries, which, by weight, contains 0.8 to 8 parts of enzyme preparation and 92 to 99.5 parts of compound yeast; wherein the compound yeast contains 0.5 to 2 parts by weight of inactivated yeast and 91 to 99 parts by weight of active yeast.

[0008] Preferably, the compound yeast contains 0.8 to 1.2 parts by weight of inactivated yeast and 91 to 99 parts by weight of active yeast.

[0009] Preferably, the composition contains 2 to 7 parts by weight of enzyme preparation and 92 to 98 parts by weight of compound yeast.

[0010] Preferably, the composition contains 2 to 4 parts by weight of enzyme preparation and 96 to 98 parts by weight of compound yeast.

[0011] Preferably, the compound yeast contains 0.8 to 1.2 parts of inactivated yeast and 91 to 99 parts of active yeast by weight.

[0012] Preferably, the active yeast is selected from one or more of gas-producing yeasts, wine-producing yeasts, and ester-producing yeasts.

[0013] Preferably, by weight, the active yeast is selected from 75-85 parts of gas-producing yeast, 4-17 parts of wine-producing yeast, and / or 2-6 parts of ester-producing yeast.

[0014] More preferably, by weight, the active yeast is selected from 75 to 85 parts of gas-producing yeast, 6 to 12 parts of wine-producing yeast, and / or 2 to 6 parts of ester-producing yeast.

[0015] More preferably, by weight, the active yeast is selected from 78-82 parts of gas-producing yeast, 10-12 parts of wine-producing yeast, and / or 4-6 parts of ester-producing yeast.

[0016] Preferably, the gas-producing yeast is selected from sugar-free yeast; and / or the wine-producing yeast is selected from Saccharomyces cerevisiae; and / or the ester-producing yeast is selected from Kluyveromyces var. kulariiflora.

[0017] Preferably, the number of live bacteria in the sugar-free yeast is 30 billion / g.

[0018] Preferably, the number of live bacteria in the brewing yeast is 30 billion / g.

[0019] Preferably, the viable count of the Kluyveromyces is 20 billion / g.

[0020] Preferably, the enzyme preparation is selected from one or more of xylanase, lipase, α-amylase, protease, aminopeptidase, maltose amylase and transglutaminase.

[0021] Preferably, the enzyme preparation is selected from one or more of xylanase, lipase, α-amylase, aminopeptidase, maltose amylase and transglutaminase.

[0022] Preferably, the enzyme preparation contains xylanase, α-amylase, lipase, aminopeptidase, and maltose amylase.

[0023] Preferably, the enzyme preparation contains xylanase, α-amylase, lipase, aminopeptidase, maltose amylase and transglutaminase.

[0024] Preferably, the enzyme preparation contains, by weight, 0.1 to 1 part α-amylase, 0.2 to 2 parts xylanase, 0.1 to 1.5 parts lipase and 0.1 to 2 parts aminopeptidase.

[0025] Preferably, the enzyme preparation contains 0.1 to 1 part α-amylase, 0.2 to 1.5 parts xylanase, 0.1 to 1 part lipase, 1 to 2 parts aminopeptidase and 1 to 2 parts maltose amylase.

[0026] More preferably, the enzyme preparation contains 0.1 to 1 part α-amylase, 0.2 to 1.5 parts xylanase, 0.1 to 1 part lipase, 1 to 2 parts aminopeptidase, 1 to 2 parts maltose amylase and 0.01 to 1 part by weight of transglutaminase.

[0027] A method for preparing a composition for handmade pastries includes the following steps: mixing an enzyme preparation with a compound yeast until homogeneous to obtain the composition for handmade pastries.

[0028] A type of steamed bun, the raw materials of which contain a composition for handmade pastries and flour, which are prepared from the raw materials.

[0029] More preferably, the amount of the composition for handmade pastries added is 0.5 wt% to 1.0 wt% of the flour content.

[0030] The beneficial effects of this invention are:

[0031] (1) The present invention is a two-in-one product prepared by mixing enzyme preparation and yeast. It can reduce the number of times the dough is kneaded when making steamed buns and other pastries by hand, so that the dough can be formed quickly, the dough is soft and does not stick to the hands, and kneading is more labor-saving.

[0032] (2) The product of the present invention significantly improves the fermentation speed of steamed buns and other pastries and reduces the shrinkage of steamed buns.

[0033] (3) The finished steamed buns and other pastries prepared using the product of the present invention are easy to chew, have good bite-proof properties, good mouth-melting properties, and have a certain flavor similar to old-fashioned steamed buns.

[0034] (4) The products of the present invention are user-friendly and easy to use, and significantly improve the success rate of making handmade pastries, thus enhancing the user experience. Detailed Implementation

[0035] As described above, the purpose of this invention is to provide a composition for handmade pastries containing an enzyme preparation and yeast. The two components are mixed to form a product. This product is easy to use, saves time and effort in kneading dough, significantly accelerates dough fermentation, increases the success rate of finished products, and further enhances the taste and flavor of the product, thereby enhancing the product experience for the handmade pastry makers.

[0036] A composition for handmade pastries in this invention, also known as a two-in-one yeast, contains an enzyme preparation and a compound yeast, wherein the compound yeast contains inactivated yeast and active yeast.

[0037] Active yeast in the formula mainly plays a role in gas production and flavor enhancement; these reactions require the absorption of sugar for energy. Both active and inactivated yeast contain glutathione, with active yeast having a lower content and inactivated yeast a higher content. Glutathione breaks the disulfide bonds of proteins, hindering their participation in gluten formation, thus making the dough softer. Because active yeast produces gas, its addition amount cannot be too high. Therefore, this invention supplements with inactivated yeast to obtain more glutathione. The combination of active and inactivated yeast makes the dough softer and increases the specific volume of the finished product. In addition, the amount of active yeast added is limited by the product itself; too little will result in poor gas production, leading to insufficient specific volume of the finished product; too much inactivated yeast will cause the dough to become overly weak, sticky, and the specific volume of the finished product will decrease; too little will not make the dough soft enough, failing to achieve the time-saving and labor-saving effect of kneading. The addition of Kluyveromycin to active yeast gives steamed buns a flavor similar to that of sourdough steamed buns. If too much is added, it will reduce the proportion of other yeasts, resulting in a smaller volume of the finished product and an overly strong flavor that may cause discomfort. If too little is added, it will not produce a sufficient sourdough flavor.

[0038] Enzymes have a single function and target a single substrate. Adding multiple enzymes can improve the overall quality of flour by acting on components such as starch, protein, fat, and cellulose polysaccharides. Amylase accelerates the breakdown of damaged starch, producing more sugars usable in yeast fermentation. Xylanase, aminopeptidase, and inactivated yeast have a synergistic effect, making the dough softer and preventing excessive stickiness from excessive use. This synergistic effect also helps the gas in the steamed buns rise and distribute evenly. Maltose amylase improves the texture and re-steaming quality. Lipase and transglutaminase primarily modify the quality of the finished steamed buns. Excessive enzyme addition can have negative effects, such as stickier dough, coarser texture, yellowing of the finished product, reduced specific volume, and increased shrinkage, failing to achieve the technical effects of this invention.

[0039] Gas-producing yeast refers to yeast used to produce gas during dough fermentation. Functionally, it also belongs to the category of dough yeast. The gas-producing yeast used in this invention is conventional sugar-free yeast in the field, which refers to dough yeast used for fermentation in a sugar-free / low-sugar environment. Specifically, this invention preferably uses sugar-free yeast sold by Angel Yeast Co., Ltd., whose main ingredient is yeast (Saccharomyces cerevisiae). This sugar-free yeast has a strong gas-producing ability but a weak ethanol-producing ability.

[0040] Alcohol-producing yeast refers to yeast that produces ethanol during dough fermentation. The alcohol-producing yeast used in this invention is preferably Saccharomyces boulardii sold by Angel Yeast Co., Ltd., which has a strong ability to produce ethanol but a weak ability to produce gas.

[0041] Ester-producing yeast refers to yeast that produces esters during dough fermentation. The ester-producing yeast used in this invention is preferably Kluyveromycin sold by Angel Yeast Co., Ltd., which has a strong ability to produce ester aroma.

[0042] The composition for handmade pastries in this invention is more suitable for handmade pastries because the mechanical shearing force of non-handmade methods is too strong, which will cause greater damage to the soft dough and thus negate the improvement effect of this invention.

[0043] In one specific embodiment of the present invention, a composition for handmade pastries is provided, characterized in that, by weight, it contains 0.8 to 8 parts of enzyme preparation and 92 to 99.5 parts of compound yeast; wherein the compound yeast contains 0.5 to 2 parts of inactivated yeast and 91 to 99 parts of active yeast.

[0044] Preferably, the active yeast is selected from one or more of gas-producing yeasts, wine-producing yeasts, and ester-producing yeasts; the gas-producing yeast is selected from sugar-free yeasts; and / or the wine-producing yeast is selected from Saccharomyces cerevisiae; and / or the ester-producing yeast is selected from Kluyveromyces var. kulariiflora.

[0045] Preferably, the enzyme preparation is selected from one or more of xylanase, lipase, α-amylase, protease, aminopeptidase, maltose amylase and transglutaminase.

[0046] In another specific embodiment of the present invention, a method for preparing a composition for handmade pastries is provided, characterized in that an enzyme preparation is mixed with a compound yeast to obtain the composition for handmade pastries; wherein the mixing step is a dry mixing of the enzyme preparation and yeast or a mixing of the enzyme preparation and yeast milk followed by drying.

[0047] Experimental methods for which specific instruments are not specified in the embodiments of this invention are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, all raw materials used are commercially available products. The sources of the reagents and instruments used in the embodiments of this invention are as follows:

[0048] Table 1. Reagents and instruments used in the examples.

[0049]

[0050]

[0051] The present invention will now be described in further detail with reference to specific embodiments.

[0052] Example 1

[0053] First, dissolve 1.2g of the two-in-one yeast in 100g of water, pour it into 200g of flour, and quickly stir by hand until it forms a smooth, elastic dough. Knead the dough until it becomes a smooth ball, and the bowl and hands should be clean. Let the dough rest at room temperature in a sealed container for 20-30 minutes. Then, divide the dough into 80g portions and shape them into buns. Let them rise in a preheated steamer at 40-50℃ for 20 minutes. Steam over high heat for 20-25 minutes, then turn off the heat and let them sit for 2 minutes before removing them and cooling to room temperature for sensory evaluation. In this embodiment, the components of the two-in-one yeast are shown in the table below:

[0054] Table 2. Components and their contents in the dual-purpose yeast in Example 1.

[0055]

[0056] Example 2

[0057] Steamed buns were made in the same manner as in Example 1, except that the proportions of the components in the two-in-one yeast composition in Example 1 were changed. In Example 2, the components of the two-in-one yeast are shown in the table below:

[0058] Table 3. Components and their contents in the dual-purpose yeast in Example 2.

[0059]

[0060] Example 3

[0061] Steamed buns were made in the same manner as in Example 1, except that the proportions of the components in the two-in-one yeast composition in Example 1 were changed. In Example 3, the components of the two-in-one yeast are shown in the table below:

[0062] Table 4. Components and their contents in the dual-purpose yeast in Example 3.

[0063]

[0064] Example 4

[0065] Steamed buns were made in the same manner as in Example 1, except that the proportions of the components in the two-in-one yeast composition in Example 1 were changed. In Example 4, the components of the two-in-one yeast are shown in the table below:

[0066] Table 5. Components and their contents in the dual-purpose yeast in Example 4.

[0067]

[0068]

[0069] Example 5

[0070] Steamed buns were made in the same manner as in Example 1, except that the proportions of the components in the two-in-one yeast composition in Example 1 were changed. In Example 5, the components of the two-in-one yeast are shown in the table below:

[0071] Table 6. Components and their contents in the dual-purpose yeast in Example 5.

[0072]

[0073] Example 6

[0074] Steamed buns were made in the same manner as in Example 1, but the proportions of the components in the two-in-one yeast composition of Example 1 were changed. In Example 6, the components of the two-in-one yeast are shown in the table below:

[0075] Table 7. Components and their contents in the dual-purpose yeast in Example 6.

[0076]

[0077] Example 7

[0078] Steamed buns were made in the same manner as in Example 1, but the proportions of the components in the two-in-one yeast composition of Example 1 were changed. In Example 7, the components of the two-in-one yeast are shown in the table below:

[0079] Table 8. Components and their contents in the dual-purpose yeast in Example 7.

[0080]

[0081] Comparative Example 1

[0082] Steamed buns were made in the same manner as in Example 1, but the proportions of the components in the two-in-one yeast composition of Example 1 were changed. By weight, the total content of the enzyme preparation was 0.5 parts, and the content of the compound yeast was 99.5 parts. In Comparative Example 1, the components of the two-in-one yeast are shown in the table below:

[0083] Table 9. Components and their contents in the dual-purpose yeast in Comparative Example 1.

[0084]

[0085] Comparative Example 2

[0086] Steamed buns were made in the same manner as in Example 1, but the proportions of the components in the two-in-one yeast composition of Example 1 were changed. By weight, the total content of the enzyme preparation was 9.22 parts, and the content of the compound yeast was 90.78 parts. In Comparative Example 2, the components of the two-in-one yeast are shown in the table below:

[0087] Table 10. Components and their contents in the dual-purpose yeast in Comparative Example 2.

[0088]

[0089]

[0090] Comparative Example 3

[0091] Steamed buns were made in the same manner as in Example 1, but the proportions of the components in the two-in-one yeast composition of Example 1 were changed. Aminopeptidase, maltose amylase, and transglutaminase were not added; instead, glucose oxidase was added. The specific components and their contents are shown in the table below:

[0092] Table 11. Components and their contents in the dual-in-one yeast of Comparative Example 3.

[0093]

[0094] Comparative Example 4

[0095] Steamed buns were made in the same manner as in Example 1, except that the proportions of the components in the two-in-one yeast composition of Example 1 were changed. Aminopeptidase, maltose amylase, and transglutaminase were not added, but glucose oxidase was added. The specific components and their contents are shown in the table below:

[0096] Table 12 Components and their contents in the dual-in-one yeast of Comparative Example 4

[0097]

[0098] Comparative Example 5

[0099] Steamed buns were made in the same manner as in Example 1, except that the proportions of the components in the two-in-one yeast composition of Example 1 were changed. The specific components and their contents are shown in the table below:

[0100] Table 13. Components and their contents in the dual-purpose yeast in Comparative Example 5.

[0101]

[0102]

[0103] Comparative Example 6

[0104] Steamed buns were made in the same manner as in Example 1, except that the proportions of the components in the two-in-one yeast composition of Example 1 were changed. The specific components and their contents are shown in the table below:

[0105] Table 14. Components and their contents in the dual-purpose yeast in Comparative Example 6.

[0106]

[0107] The sensory evaluation of the handmade steamed buns in the above embodiments and comparative examples was conducted, and the detailed scoring criteria for the sensory evaluation are shown in the table below:

[0108] Table 15 Sensory Evaluation Scoring Details

[0109]

[0110]

[0111] Sensory evaluation was conducted blindly with 12 participants. Evaluations and scores were assigned according to the sensory evaluation scoring criteria in Table 15, and the average scores were calculated. The results are shown in the table below.

[0112] Table 16 shows the average sensory evaluation scores of the products obtained from each embodiment and comparative example.

[0113]

[0114]

[0115] As can be seen from the table above, the handmade pastries prepared using the products in Examples 1-7 all met the standards in each sensory evaluation, and the overall sensory evaluation score was high. Specifically, the enzyme content in the composition of Comparative Example 1 was lower than the range claimed by this invention, requiring more kneading times for dough shaping, resulting in a harder dough and poorer handling. The enzyme content in the composition of Comparative Example 2 was higher than the range claimed by this invention, resulting in poor finished product performance and re-steaming quality. In Comparative Example 3, the types of enzymes were changed; aminopeptidase, maltose amylase, and transglutaminase were not added, but glucose oxidase was added. The composition of Comparative Example 4 had the same components as Comparative Example 3, only the enzyme content was changed. The results show that Comparative Examples 3 and 4 were worse than Examples 1-7 in terms of handling and finished product performance, indicating that the enzymes used were not suitable for preparing purely handmade pastry products. The composition of Comparative Example 5 did not contain inactivated yeast, requiring more kneading times and resulting in a harder dough. The composition of Comparative Example 6 had an inactivated yeast content exceeding the range claimed by this invention, resulting in poor finished product performance and taste. In summary, only by using the specific components and their contents of this invention can we better save time and effort in the production process and improve the performance, re-steaming effect and taste of the finished product.

[0116] The embodiments are further elaborations on the present invention, but the scope of the present invention is not limited to the above embodiments. The scope of protection of the present invention is defined only by the claims, and any omissions, substitutions, or modifications made by those skilled in the art based on the embodiments disclosed in the present invention will fall within the scope of protection of the present invention.

Claims

1. A composition for handmade pastries, characterized in that, The composition comprises, by weight, 0.8 to 8 parts of enzyme preparation and 92 to 99.5 parts of compound yeast; The compound yeast contains 0.5 to 2 parts inactivated yeast and 91 to 99 parts active yeast. The enzyme preparation consists of 0.1 to 1 part α-amylase, 0.2 to 1.5 parts xylanase, 0.1 to 1 part lipase, 1 to 2 parts aminopeptidase, 1 to 2 parts maltose amylase and 0.01 to 1 part by weight of transglutaminase.

2. The composition for handmade pastries according to claim 1, characterized in that, The enzyme preparation is 2 to 7 parts by weight, and the compound yeast is 92 to 98 parts by weight.

3. The composition for handmade pastries according to claim 1, characterized in that, The enzyme preparation is 2 to 4 parts by weight, and the compound yeast is 96 to 98 parts by weight.

4. The composition for handmade pastries according to any one of claims 1-3, wherein, The inactivated yeast is 0.8 to 1.2 parts by weight, and the active yeast is 91 to 99 parts by weight.

5. The composition for handmade pastries according to any one of claims 1-3, wherein, The active yeast is selected from one or more of gas-producing yeasts, wine-producing yeasts, and ester-producing yeasts.

6. The composition for handmade pastries according to claim 5, wherein, The active yeast contains, by weight, 75-85 parts of gas-producing yeast, 4-17 parts of wine-producing yeast and 2-6 parts of ester-producing yeast.

7. The composition for handmade pastries according to claim 6, wherein, By weight, the active yeast contains 75-85 parts of gas-producing yeast, 6-12 parts of wine-producing yeast and 2-6 parts of ester-producing yeast.

8. The composition for handmade pastries according to claim 7, wherein, The active yeast contains, by weight, 78-82 parts of gas-producing yeast, 10-12 parts of wine-producing yeast and 4-6 parts of ester-producing yeast.

9. The composition for handmade pastries according to claim 5, characterized in that, The gas-producing yeast is selected from sugar-free yeast; the alcohol-producing yeast is selected from brewer's yeast; and the ester-producing yeast is selected from Kluyveromyces cerevisiae.

10. A method for preparing a composition for handmade pastries according to any one of claims 1-9, comprising the following steps: mixing an enzyme preparation with a compound yeast to obtain the composition for handmade pastries.

11. A type of steamed bun, characterized in that, The raw materials for the steamed bun include the handmade pastry composition obtained by any one of claims 1-9 or by the preparation method of claim 10 and flour, which are prepared from the raw materials.

12. The steamed bun according to claim 11, wherein, The amount of the composition for handmade pastries added is 0.5 wt% to 1.0 wt% of the flour content.

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