Biological compound improver for taste of cooked wheaten food and flavor of sour dough and application of biological compound improver

Abstract

The invention discloses a biological compound improver for improving the taste of cooked wheaten food and the flavor of sour dough and application thereof, and relates to the technical field of preparation of a cooked wheaten food improver. The formula comprises the following raw materials in parts by weight: 2-400g of animal (cattle) milk powder, 1-350g of soybean flour, soybean lecithin or a mixture thereof, 0.01-150g of pure malt flour, saccharified malt flour or a mixture thereof, 0.9-300g of pure barley flour, 2-600g of protease and 3-900g of corn starch. Wherein the animal (cow) milk powder is whole milk powder, skimmed milk powder or a mixture of the whole milk powder and the skimmed milk powder, and the soybean meal or soybean lecithin is used as a dough emulsifier, improves operability and taste and plays a role in composite aroma enhancement; by compounding animal milk powder, plant-derived emulsified components, malt flavor precursors, barley flour, controllable protease and other bioactive components, a modifier system capable of synchronously realizing taste optimization of cooked wheaten food and reproduction of characteristic flavor of the leavening dough without depending on traditional leavening dough fermentation is constructed.

Description

Technical Field

[0001] This invention relates to the field of pasta improver preparation technology, and in particular to a biological compound pasta taste and sourdough flavor improver and its application. Background Technology

[0002] The preparation technology of pasta improvers usually refers to the process of compounding food additives (such as enzyme preparations, emulsifiers, redox agents, starch, dietary fiber, flavor substances, etc.) in a specific ratio through physical mixing, encapsulation, enzymatic hydrolysis or microencapsulation, so as to make compound additives that can improve the processing performance, texture, taste or extend the shelf life of dough.

[0003] Most commercially available improvers or flavorings are single chemically synthesized flavorings that can only simulate some aromas and cannot reproduce the complex flavor system formed by Maillard reaction, enzymatic hydrolysis, and microbial metabolism in old dough. They also do not substantially improve texture properties such as mouthfeel, extensibility, and anti-aging properties. Although some products use proteases, amylases, etc. to improve dough processing performance, they are often used alone without being designed in synergy with flavor precursors, resulting in improved mouthfeel but lost flavor or enhanced flavor but collapsed structure. Summary of the Invention

[0004] In view of the aforementioned existing problems, the present invention is proposed.

[0005] Therefore, this invention provides a biological compound pasta texture and sourdough flavor improver to solve the problem that most existing commercially available improvers or flavorings are single chemically synthesized flavorings that can only simulate part of the aroma and cannot reproduce the complex flavor system formed by Maillard reaction, enzymatic hydrolysis and microbial metabolism in sourdough. Moreover, they do not substantially improve the texture properties such as taste, extensibility and anti-aging. Although some products use proteases, amylases and other enzymes to improve the processing performance of dough, they are often used alone and not synergistically designed with flavor precursors, resulting in improved taste but lost flavor or enhanced flavor but collapsed structure.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solution: In a first aspect, the present invention provides a biological compound pasta texture and sourdough flavor improver, which is composed of the following raw materials in parts by weight: Animal (bovine) milk powder 2–400 g, soy flour, soy lecithin or a mixture thereof 1–350 g, pure malt powder, saccharified malt powder or a mixture thereof 0.01–150 g, pure barley flour 0.9–300 g, protease 2–600 g, and corn starch 3–900 g; The animal (cow) milk powder is whole milk powder, skim milk powder or a mixture of the two. The soybean powder or soybean lecithin is used as a dough emulsifier to improve workability and taste, and plays a role in compound aroma enhancement. The pure malt powder or saccharified malt powder is used to enhance the aroma of the dough and reduce fermentation acidity. The protease is used to break down excess protein to control the protein content of the dough and optimize the taste of pasta. The soybean lecithin has a particle size ≤150μm and an acetone-insoluble content ≥60%.

[0007] As a preferred embodiment of the biological compound pasta texture and old dough flavor improver of the present invention, the milk-derived flavoring agent includes animal (cow) milk powder: 2–200 grams, fresh milk flavoring: 0–4 grams and / or vanillin: 0–4 grams, and the total amount of the three shall not exceed 204 grams, for providing milk flavor and synergistic flavor enhancement.

[0008] Furthermore, the animal (cow) milk powder is whole milk powder, skim milk powder, or a mixture of the two in a mass ratio of 1:0 to 1:5, with a moisture content of ≤5% and a protein content of ≥24%; the fresh milk flavoring is an edible flavoring that conforms to GB 30616, and vanillin is a food-grade crystal with a purity of ≥99%.

[0009] As a preferred embodiment of the biological compound pasta texture and old dough flavor improver of the present invention, wherein: the mass ratio of soybean powder to soybean lecithin is 0:1 to 1:0, that is, it can contain only soybean powder, only soybean lecithin, or the two can be mixed in any proportion, with a total mass of 1–350 grams. Preferably, when the two coexist, the mass ratio is 1:1 to 1:5, more preferably 1:2 to 1:3, to synergistically improve the emulsification and handling properties of the dough.

[0010] Furthermore, the soybean flour is low-temperature defatted soybean flour with a particle size ≤150 μm and a protein content ≥45%; the soybean lecithin is a concentrated liquid or powder with an acetone-insoluble content ≥60% on a dry basis.

[0011] As a preferred embodiment of the biological compound pasta texture and old dough flavor improver of the present invention, wherein: the mass ratio of pure malt powder to saccharified malt powder is 0:1 to 1:0, that is, it can contain only pure malt powder, only saccharified malt powder, or the two can be mixed in any proportion, with a total mass of 0.01–150 grams. Preferably, when the two coexist, the mass ratio is 1:1 to 1:10, more preferably 1:3 to 1:5, used to adjust the acidity during fermentation and enhance the caramel aroma of the pasta.

[0012] Furthermore, the pure malt powder is obtained by drying and pulverizing germinated barley, with an enzyme activity retention rate of ≥80%; the saccharified malt powder is obtained by saccharification with α-amylase and β-amylase, followed by enzyme inactivation and drying, with a reducing sugar content of 30–60% based on maltose.

[0013] As a preferred embodiment of the biological compound pasta texture and sourdough flavor improver of the present invention, the protease is a food-grade neutral protease or alkaline protease with an activity unit of ≥10000 U / g, used to moderately hydrolyze gluten protein during dough mixing, thereby improving dough extensibility and texture.

[0014] Furthermore, the neutral protease is derived from Bacillus subtilis, with an optimal pH of 6.5–7.5; the alkaline protease is derived from Bacillus licheniformis, with an optimal pH of 8.0–9.0; both are prepared as powders by carrier adsorption, with a moisture content ≤8%.

[0015] As a preferred embodiment of the biological compound pasta texture and old dough flavor improver of the present invention, the improver is a powdered complex obtained by physically mixing the raw materials, which does not contain live bacteria, does not rely on microbial fermentation, and does not require a fermentation step to activate its function.

[0016] Furthermore, the physical mixing is carried out using a double cone mixer or a three-dimensional motion mixer at a speed of 10–30 rpm and a mixing time of 15–45 minutes. After mixing, the particle size of the product is D90≤300 μm and the moisture content is controlled at ≤6%.

[0017] As a preferred embodiment of the bio-compound pasta texture and sourdough flavor improver described in this invention, the weight ratio of each component in the improver is optimized so that when added to flour according to the recommended dosage, the final product residue of all components is within the range allowed by national food safety standards.

[0018] Furthermore, the amount of protease added to the improver shall not exceed 0.02% of the flour mass, and the amount of soybean lecithin shall not exceed 0.5% of the flour mass. The remaining components shall comply with the provisions of GB 2760 and GB 14880 regarding food raw materials and nutritional fortifiers.

[0019] Secondly, this invention provides an application of a biological compound pasta texture and sourdough flavor improver, which is applied in the production process of pasta products, including but not limited to traditional fermented pasta products such as steamed buns, dumplings, noodles, and baked flatbreads.

[0020] Furthermore, the application is applicable to dough systems with wheat flour as the main raw material, a moisture content of 35–55%, and a yeast addition of 0.3–1.5% (based on flour), and the processing methods include single fermentation, double fermentation, or yeast-free chemical leavening process.

[0021] As a preferred embodiment of the application described in this invention, the improver is weighed and added at a ratio of 0.5–5 grams per kilogram of flour. It can be directly mixed in during the dough preparation stage without additional fermentation steps, thereby achieving simultaneous improvement in the texture and flavor of the dough.

[0022] Furthermore, the improver is added to the dough mixer along with the dry powder ingredients (such as flour, yeast, sugar, and salt) during dough preparation. The dough is first mixed at low speed for 1–2 minutes, then water is added and the dough is mixed at high speed for 5–10 minutes. The final dough temperature is controlled at 26–32°C.

[0023] In a preferred embodiment of the application described in this invention, the improver enhances the chewiness and slows down the aging of pasta by regulating the degree of protein degradation in the dough and enhancing the synergistic effect of plant-derived aroma components and microbial metabolites.

[0024] Furthermore, during the fermentation process, the saccharified malt powder in the improver provides fermentable sugars for yeast to metabolize into ethanol, organic acids and esters. At the same time, the small molecule peptides in the protease hydrolysis products and the lactose in the milk powder participate in the subsequent thermal reaction to form characteristic flavor precursors.

[0025] Thirdly, the present invention provides a computer device including a memory and a processor, wherein the memory stores a computer program, wherein: when the computer program is executed by the processor, it performs any step of the biological compound pasta texture and sourdough flavor improver as described in the first aspect of the present invention.

[0026] Fourthly, the present invention provides a computer-readable storage medium having a computer program stored thereon, wherein: when the computer program is executed by a processor, it implements any step of the biological compound pasta texture and sourdough flavor improver as described in the first aspect of the present invention.

[0027] The beneficial effects of this invention are as follows: By compounding animal milk powder, plant-derived emulsifying components, malt flavor precursors, barley flour, and controllable proteases and other bioactive ingredients, a modifier system is constructed that can simultaneously optimize the texture of pasta and reproduce the characteristic flavor of sourdough without relying on traditional sourdough fermentation. It not only has strong process adaptability, low addition amount, and high safety, but also effectively improves the extensibility, chewiness, and flavor complexity of pasta products, while effectively delaying aging. It solves the technical bottlenecks of low efficiency, batch instability, and poor industrial adaptability of traditional sourdough processes. Detailed Implementation

[0028] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below.

[0029] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0030] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0031] Example 1, referring to Table 1, is the first embodiment of the present invention. This embodiment provides a biological compound pasta texture and sourdough flavor improver, comprising: Raw material ratio (based on a total weight of 1000g): Animal (cow) milk powder (whole milk powder): 120g (moisture content 4.2%, protein content 26.5%). Soybean flour (low-temperature defatted soybean flour, particle size ≤150μm, protein content 48%): 80g; Soy lecithin (powder type, acetone insoluble content 62%, dry basis): 160g; Pure malt powder (obtained from dried and pulverized germinated barley, with an enzyme activity retention rate of 85%): 15g; Saccharified malt powder (saccharified by synergistic α-amylase and β-amylase, then enzyme-inactivated and dried, with a reducing sugar content of 45% based on maltose): 60g; Pure barley flour (fineness ≥ 100 mesh): 180g; Food-grade neutral protease (derived from Bacillus subtilis, activity ≥12000U / g, carrier adsorbent powder, moisture ≤7%): 80g; Corn starch (pharmaceutical grade, moisture ≤8%): 305g.

[0032] preparation: Each of the above components was passed through an 80-mesh sieve and then sequentially added to a three-dimensional motion mixer. The speed was set to 20 rpm and the mixing time was 30 minutes to obtain a uniform powdered complex. Testing showed that the finished product D90 had a particle size of 260 μm, a moisture content of 5.3%, and was free from microbial contamination (total bacterial count <100 CFU / g), containing no live bacteria or components requiring fermentation activation.

[0033] Application method (for making steamed buns): Take 1000g of high-gluten wheat flour (protein content 12.5%), add 3.0g of the improver obtained in this example (i.e., 0.3% w / w), along with 10g of yeast, 30g of white sugar, and 5g of salt. Premix the dry powder for 1.5 minutes, then add 480g of water and mix at high speed for 8 minutes, controlling the final dough temperature to 28℃. Ferment for 60 minutes (35℃, relative humidity 75%), divide and shape, then let rise for 20 minutes, and steam for 15 minutes (100℃). The resulting steamed buns are full in volume, have a delicate texture, and possess a distinct slightly acidic and mellow aroma and caramel fragrance unique to old dough, with a soft and elastic chewiness.

[0034] Example 2, please refer to Tables 1 and 2, is the second embodiment of the present invention. This embodiment, based on Example 1, expands the protease types and adjusts the malt group allocation ratio, including: Raw material ratio (based on a total weight of 1000g): Animal (cow) milk powder (skimmed milk powder and whole milk powder mixed in a mass ratio of 1:2): 180g; Soy flour: 60g; Soy lecithin: 180g (soy flour: lecithin = 1:3); Pure malt powder: 10g; Saccharified malt powder: 90g (pure malt powder: saccharified malt powder = 1:9); Pure barley flour: 250g; Alkaline protease (derived from Bacillus licheniformis, activity 15000 U / g, optimal pH 8.5, powder, moisture ≤7.5%): 100g; Corn starch: 230g.

[0035] preparation: A double cone mixer was used at a speed of 25 rpm for 40 minutes, with the remaining operations the same as in Example 1. The finished product had a moisture content of 5.1% and a D90 of 280 μm.

[0036] Application method (for fresh noodles): Take 1000g of medium-gluten wheat flour, add 2.5g (0.25%) of this improver, add 320g of water, and knead for 10 minutes (2 minutes on low speed + 8 minutes on high speed). Roll out and cut into strips. The noodles have a breakage rate of <2% after cooking, a smooth surface, strong chewiness, and a slightly sweet malty and milky aroma, without any alkaline or off-flavor. This formula is suitable for high-pH dough systems (such as ramen containing sodium carbonate), where alkaline proteases maintain moderate hydrolytic activity.

[0037] Example 3, please refer to Table 2, is the third embodiment of the present invention. This embodiment targets non-biological compounding scenarios, using flavoring instead of milk powder, and applies it to chemically leavened pasta to verify the applicability of the present invention in a wider range of application scenarios, including: Raw material ratio (based on a total weight of 1000g): Fresh milk flavoring (compliant with GB30616, liquid, solids equivalent): 0.8g (equivalent to 0.08%). Vanillin (food-grade crystals, 99.5% purity): 0.2g; Soy flour: 100g; Soy lecithin: 200g (ratio 1:2); Pure malt powder: 20g; Saccharified malt powder: 80g (ratio 1:4); Pure barley flour: 200g; Neutral protease (same as in Example 1): 60g; Corn starch: 439g.

[0038] Preparation process: Vanillin is first premixed and ground with a small amount of corn starch until uniform, then added to a three-dimensional mixer along with other components and mixed at 20 rpm for 35 minutes. The finished product is free of lumps and has good flowability.

[0039] Application method (for yeast-free roasting): Take 1000g of wheat flour, add 4.0g (0.4%) of this improver, along with 15g of baking powder, 30g of cooking oil, and 450g of water. Knead the dough for 8 minutes, let it rest for 15 minutes, then roll it out into shape and bake at 220℃ for 12 minutes. The finished product has a crispy crust and a soft interior, with a caramelized aroma and a slightly sweet aftertaste similar to old-fashioned baked buns. Although no milk powder is used, a similar flavor profile is simulated through the thermal reaction of flavorings and maltose.

[0040] Comparative Example 1, which does not contain protease.

[0041] Except for the absence of protease, the other components and amounts were exactly the same as in Example 1, with corn starch added to bring the total to 1000g. When applied to steamed bun making, the dough exhibited excessive elasticity and poor extensibility, resulting in a coarse texture, uneven pores, and a lack of softness and chewiness after steaming. This indicates that protease plays an irreplaceable role in regulating the gluten network structure.

[0042] Comparative Example 2, which uses only a single malt component.

[0043] The formula of Example 1 was used, but the pure malt powder and saccharified malt powder were replaced with only 150g of saccharified malt powder (no pure malt powder). The resulting improver was used to make steamed buns. Although the product had a distinct sweet aroma, it lacked a sense of fermentation depth, had low acidity, and a thin flavor. It could not reproduce the complex aroma spectrum of traditional sourdough, proving that the two types of malt components need to be used in combination.

[0044] Comparative Example 3, which used commercially available sourdough flavoring to replace all biological components.

[0045] A commercially available sourdough flavoring was added directly at a rate of 5g / kg of flour, with the remaining processes the same as in Example 1. The resulting steamed buns had a pungent aroma with a short-lived fragrance and no improvement in chewiness. They also aged rapidly (becoming noticeably hard after 12 hours at room temperature), indicating that a simple flavoring cannot achieve simultaneous improvement in texture and flavor, highlighting the comprehensive advantages of the biological compound system of this invention.

[0046] Table 1: Performance comparison of Example 1 and Comparative Examples 1–3 in steamed bun products (based on 1000g of flour)

[0047] Table 2: Performance comparison of Example 3 and Comparative Examples 1–3 in roasted products (yeast-free chemical leavening system)

[0048] In summary: The hardness, chewiness, and elasticity of Examples 1 and 3 are significantly better than those of the comparative examples. In particular, in Comparative Example 1 (without protease), the dough lacked adequate protein hydrolysis, resulting in excessive elasticity and insufficient extensibility, leading to a coarse texture and accelerated aging of the finished product. This invention achieves the softening without weakening of the gluten network by precisely controlling the activity and dosage of protease.

[0049] In Example 1, the total amount of characteristic flavor compounds reached 186.5 μg / kg, approximately 2.7 times that of Comparative Example 3 (flavoring), demonstrating that the flavor generated by biological precursors (lactose, small peptides, maltose) during thermal processing is far superior to that directly added exogenous flavorings. Even when flavorings were used to replace milk powder in Example 3, the contents of maltol and 2AP were still significantly higher than in the comparative example, indicating that the synergistic reaction between saccharified malt powder and barley flour is the core of flavor formation.

[0050] The improver of this invention controls the aging rate of steamed buns at +38% in 24 hours and at +45% in baked buns, while the control ratio generally exceeds +70%, indicating that the hydrophilic network formed by milk powder, soybean components and protein hydrolysates in the formula effectively inhibits starch retrogradation.

[0051] Whether fermented (steamed buns) or non-fermented (baked flatbread), the products of this invention scored highly in terms of aroma complexity, taste harmony, and overall acceptability, verifying the feasibility of the biological compounding strategy in simulating or even surpassing the traditional sourdough process.

[0052] In summary, this invention constructs a modifier system that simultaneously optimizes the texture of pasta and reproduces the characteristic flavor of sourdough by combining animal milk powder, plant-derived emulsifying components, malt flavor precursors, barley flour, and controllable proteases, without relying on traditional sourdough fermentation. This system not only has strong process adaptability, low addition amount, and high safety, but also effectively improves the extensibility, chewiness, and flavor complexity of pasta products, while effectively delaying aging. It solves the technical bottlenecks of low efficiency, batch instability, and poor industrial adaptability of traditional sourdough processes.

[0053] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A biological compound pasta texture and sourdough flavor improver, characterized in that: It consists of the following raw materials in parts by weight: Animal (bovine) milk powder 2–400 g, soy flour, soy lecithin or a mixture thereof 1–350 g, pure malt powder, saccharified malt powder or a mixture thereof 0.01–150 g, pure barley flour 0.9–300 g, protease 2–600 g, and corn starch 3–900 g; The animal (cow) milk powder is whole milk powder, skim milk powder or a mixture of the two. The soybean powder or soybean lecithin is used as a dough emulsifier to improve workability and taste, and plays a role in compound aroma enhancement. The pure malt powder or saccharified malt powder is used to enhance the aroma of the dough and reduce fermentation acidity. The protease is used to break down excess protein to control the protein content of the dough and optimize the taste of pasta. The soybean lecithin has a particle size ≤150μm and an acetone-insoluble content ≥60%.

2. The biological compound pasta texture and sourdough flavor improver as described in claim 1, characterized in that: The milk-derived flavoring agent comprises 2–200 grams of animal (cow) milk powder, 0–4 grams of fresh milk flavoring, and / or 0–4 grams of vanillin, with the total amount of the three not exceeding 204 grams, and is used to provide milk flavor and synergistic flavor enhancement.

3. The biological compound pasta texture and sourdough flavor improver as described in claim 2, characterized in that: The mass ratio of soybean powder to soybean lecithin is 0:1 to 1:0, that is, it can contain only soybean powder, only soybean lecithin, or the two can be mixed in any proportion, with a total mass of 1–350 grams. Preferably, when the two coexist, the mass ratio is 1:1 to 1:5, more preferably 1:2 to 1:3, to synergistically improve the emulsification and handling properties of the dough.

4. The biological compound pasta texture and sourdough flavor improver as described in claim 3, characterized in that: The mass ratio of pure malt powder to saccharified malt powder is 0:1 to 1:0, that is, it can contain only pure malt powder, only saccharified malt powder, or the two can be mixed in any proportion, with a total mass of 0.01–150 grams. Preferably, when the two coexist, the mass ratio is 1:1 to 1:10, more preferably 1:3 to 1:5, used to adjust the acidity during fermentation and enhance the caramel aroma of the pasta.

5. The biological compound pasta texture and sourdough flavor improver as described in claim 4, characterized in that: The protease is a food-grade neutral or alkaline protease with an activity unit of ≥10000 U / g, used to moderately hydrolyze gluten proteins during dough mixing, thereby improving dough extensibility and texture.

6. The biological compound pasta texture and sourdough flavor improver as described in claim 5, characterized in that: The improver is a powdered complex obtained by physically mixing the raw materials. It does not contain live bacteria, does not rely on microbial fermentation, and does not require a fermentation step to activate its function.

7. The biological compound pasta texture and sourdough flavor improver as described in claim 6, characterized in that: The weight ratio of each component in the improver is optimized so that when added to flour at the recommended dosage, the residual amount of all components in the final product is within the range allowed by national food safety standards.

8. The application of a biological compound pasta texture and sourdough flavor improver, characterized in that, The improver described in any one of claims 1–7 is applied to the production process of pasta products, including but not limited to traditional fermented pasta products such as steamed buns, dumplings, noodles, and baked flatbreads.

9. The application as described in claim 8, characterized in that: The improver is weighed and added at a ratio of 0.5–5 grams per kilogram of flour. It can be directly mixed in during the dough preparation stage without additional fermentation steps, thus achieving simultaneous improvement in the texture and flavor of the dough.

10. The application as described in claim 8 or 9, characterized in that: The improver enhances the chewiness and slows down the aging of pasta by regulating the degree of protein degradation in dough and enhancing the synergistic effect of plant-derived aroma components and microbial metabolites.

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