Nang cake softening agent and application thereof

Abstract

The invention provides a naan softening agent and application thereof. The naan soft keeping agent provided by the invention comprises the following components in parts by weight: 0.1-0.5 part of an enzyme preparation, 10-40 parts of an emulsifier, 5-20 parts of food colloid, 1-15 parts of phosphate and 10-50 parts of pre-gelatinized starch. The crusty pancake softening agent provided by the invention can effectively prevent the problem that crusty pancakes crack after being placed in a dry environment for a period of time, the softness of the crusty pancakes is improved, the crusty pancakes have the mouth feel of being crispy outside and soft inside, the aging of the crusty pancakes can be obviously delayed, and the soft mouth feel can be kept for a long time.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a naan bread softening agent and application thereof. Background Art

[0002] Naan is a food with a strong ethnic dietary culture. It is made by baking wheat flour with salt, yeast, oil and water. The method of making naan is generally to knead wheat flour with salt, yeast, oil and water into dough, let the dough stand for the first proofing, divide and shape it after proofing for about 3 hours, and then proof it for the second time. After proofing for another hour, flatten it into shape, and finally proof it for 30 minutes and bake it in a special naan pit for 3-5 minutes to mature. There are about 50 varieties of naan according to the differences in ingredients, production process, living habits, etc.

[0003] Because naan bread is easy to carry and not easy to deteriorate, it meets the living needs of nomadic peoples and has become a food with strong ethnic cultural characteristics. However, due to the influence of local climate and the craftsmanship of naan bread itself, it is easy to age and harden, and the taste deteriorates. Therefore, maintaining the quality of naan bread during storage and transportation has become a major problem. Summary of the invention

[0004] Aiming at the problem of fast aging of naan bread in the prior art, the present invention provides a naan bread softening agent.

[0005] The invention provides a naan bread softening agent, which comprises, by weight, 0.1 to 0.5 parts of an enzyme preparation, 10 to 40 parts of an emulsifier, 5 to 20 parts of a food colloid, 1 to 15 parts of a phosphate and 10 to 50 parts of pregelatinized starch.

[0006] Preferably, based on weight, it comprises 0.3-0.5 parts of enzyme preparation, 30-40 parts of emulsifier, 10-20 parts of food colloid, 5-10 parts of phosphate and 20-40 parts of pregelatinized starch.

[0007] Preferably, the enzyme preparation is selected from one or a combination of two or more of amylase, maltogenic amylase, lipase and phospholipase.

[0008] Preferably, the enzymatic activity of the amylase is 5000-10000 U / g;

[0009] Alternatively, preferably, the enzyme activity of the maltogenic amylase is 5000-10000 U / g;

[0010] Alternatively, preferably, the lipase has an enzymatic activity of 6000 to 8000 U / g;

[0011] Alternatively, preferably, the enzyme activity of the phospholipase is 4000-8000 U / g.

[0012] Preferably, the food emulsifier is one or more of mono- and di-glycerides of fatty acids, diacetyl tartaric acid mono- and di-glycerides, or sodium stearoyl lactylate.

[0013] Preferably, the mono- and di-glycerides are produced by esterification reaction of saturated or unsaturated fatty acids with one or two hydroxyl groups of glycerol;

[0014] Preferably, the fatty acid is selected from one or a combination of two or more of oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid or lauric acid.

[0015] Preferably, the food colloid is selected from one or a combination of two or more of xanthan gum, carrageenan, guar gum or konjac gum.

[0016] Preferably, the phosphate is selected from one or a combination of two or more of disodium dihydrogen pyrophosphate, sodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate, tricalcium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate or disodium hydrogen phosphate;

[0017] Preferably, the phosphate is sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate.

[0018] Preferably, the pregelatinized starch is selected from one or a combination of two or more of pregelatinized modified starch and pregelatinized native starch.

[0019] Preferably, it comprises, by weight, 10 to 20 parts of mono- and diglycerol fatty acid esters, 10 to 20 parts of diacetyl tartaric acid mono- and diglycerides, 3 to 5 parts of xanthan gum, 2 to 5 parts of carrageenan, 5 to 10 parts of guar gum, 0.2 to 0.4 parts of maltogenic amylase, 5 to 10 parts of phosphates and 20 to 40 parts of pregelatinized starch.

[0020] The invention also provides application of the naan bread softening agent in naan bread.

[0021] The invention also provides a naan, which contains the naan softening agent.

[0022] The naan bread softening agent provided by the invention can effectively prevent the naan bread from cracking after being placed in a dry environment for a period of time, thereby increasing the softness of the naan bread, making the naan bread crispy on the outside and soft on the inside, and can significantly delay the aging of the naan bread, thereby maintaining the soft taste for a long time. DETAILED DESCRIPTION

[0023] The invention provides a naan bread softening agent.

[0024] The fatty acids in the mono- and diglycerol fatty acid esters used in the present invention may be: oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, lauric acid, etc. As long as the fatty acids can be used as emulsifiers in naan quality improvers according to common knowledge by those skilled in the art, they can be applied to the present invention.

[0025] The mono- and di-glycerol fatty acid esters used in the present invention have a monoester content of 70-95% and a diester content of 10-20%.

[0026] The diacetyl tartaric acid mono- and diglycerides used in the present invention have a monoester content of 50-90% and a diester content of 10-20%.

[0027] The experimental materials and instrument information used in the examples of the present invention are shown in Table 1:

[0028] Table 1 Experimental materials and manufacturers

[0029]

[0030] Examples 1-16

[0031] The raw materials in Table 2 were mixed and prepared to obtain the naan softening agents of Examples 1-16.

[0032] Table 2

[0033]

[0034]

[0035] Comparative Examples 1-5

[0036] The raw materials in Table 3 were mixed and uniformly prepared to obtain the naan softening agents of Comparative Examples 1-5.

[0037] Table 3

[0038]

[0039] Embodiment 17

[0040] The dough was kneaded for 6 minutes according to the basic formula in Table 4 below, wherein the naan bread softening agent was the naan bread softening agent in Example 1-15, and then the dough was divided into 350 g / piece of dough, and the divided dough was relaxed for 10 to 30 minutes, fermented for 2 hours at 30°C, shaped, and baked for 17 minutes (upper fire 270°C, bottom fire 180°C, steam volume 0.3L)

[0041] Table 4

[0042] raw material Addition amount flour 1000g yeast 5g sugar 16g Salt 20g water 400g Oil 60g Nang Softener 10g

[0043] After the naan is baked, it is left to stand naturally and then placed in an environment of 30°C and 40% rh to test its texture characteristics and measure its aging degree by comparing its hardness.

[0044] The texture characteristics of naan were tested by the following method: the hardness of naan was measured using the TA.new plus texture tester of ISENSO Company using the TPA mode, specifically: using a P / 25 probe, TPA mode, parameter settings: probe height 15 mm, pre-test speed 3.00 mm / s; test speed 1.00 mm / s; post-test speed 5.00 mm / s; compression rate 50%.

[0045] According to the conventional requirements of food tasting, the flavor, texture, hardness, crispness, chewiness and stickiness of the naan were evaluated. The scoring criteria are shown in Table 5.

[0046] Table 5

[0047]

[0048]

[0049] Specific determination method of coloring time:

[0050] The coloring time is mainly determined by preparing a certain amount of samples and taking out a naan at different time periods, and using a colorimeter in LAB mode to compare the color difference. If the difference with the standard color difference does not exceed 1, it means that the coloring is completed, and the time can be recorded.

[0051] The test results are shown in Table 6.

[0052] Table 6

[0053]

[0054]

[0055] The experimental results in Table 6 above show that the softening agent provided by the present invention has a significant effect on the anti-aging of naan and the improvement of the initial softness of naan.

[0056] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. All modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention need to be included in the protection scope of the present invention.

Claims

1. A naan softening agent, characterized in that: Calculated by weight, it comprises 0.1-0.5 parts of enzyme preparation, 10-40 parts of emulsifier, 5-20 parts of food colloid, 1-15 parts of phosphate and 10-50 parts of pregelatinized starch.

2. The naan softening agent according to claim 1, characterized in that: Calculated by weight, it comprises 0.3-0.5 parts of enzyme preparation, 30-40 parts of emulsifier, 10-20 parts of food colloid, 5-10 parts of phosphate and 20-40 parts of pregelatinized starch.

3. The naan softening agent according to claim 1 or 2, characterized in that: The enzyme preparation is selected from one or a combination of two or more of amylase, maltogenic amylase, lipase and phospholipase.

4. The naan softening agent according to claim 3, characterized in that: The enzymatic activity of the amylase is 5000-10000 U / g; Alternatively, preferably, the enzyme activity of the maltogenic amylase is 5000-10000 U / g; Alternatively, preferably, the lipase has an enzymatic activity of 6000 to 8000 U / g; Alternatively, preferably, the enzyme activity of the phospholipase is 4000-8000 U / g.

5. The naan softening agent according to any one of claims 1 to 4, characterized in that: The food emulsifier is one or more of mono- and di-fatty acid glycerides, diacetyl tartaric acid mono- and di-glycerides, or sodium stearoyl lactylate.

6. The naan softening agent according to claim 5, characterized in that: The mono- and di-glycerides are produced by esterification of saturated or unsaturated fatty acids with one or two hydroxyl groups of glycerol; Preferably, the fatty acid is selected from one or a combination of two or more of oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid or lauric acid.

7. The naan softening agent according to any one of claims 1 to 6, characterized in that: The food colloid is selected from one or a combination of two or more of xanthan gum, carrageenan, guar gum or konjac gum.

8. The naan softening agent according to any one of claims 1 to 7, characterized in that: The phosphate is selected from one or a combination of two or more of disodium dihydrogen pyrophosphate, sodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate, tricalcium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate or disodium hydrogen phosphate; Preferably, the phosphate is sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate.

9. The naan softening agent according to any one of claims 1 to 8, characterized in that: The pregelatinized starch is selected from one or a combination of two or more of pregelatinized modified starch and pregelatinized native starch.

10. The naan softening agent according to any one of claims 1 to 9, characterized in that: Calculated by weight, it comprises 10-20 parts of mono- and di-glycerol fatty acid esters, 10-20 parts of diacetyl tartaric acid mono- and di-glycerides, 3-5 parts of xanthan gum, 2-5 parts of carrageenan, 5-10 parts of guar gum, 0.2-0.4 parts of maltogenic amylase, 5-10 parts of phosphate and 20-40 parts of pregelatinized starch.

11. Use of the naan softening agent according to any one of claims 1 to 10 in naan.

12. A naan, characterized in that: The naan contains the naan softening agent according to any one of claims 1 to 10.

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