Complex enzyme preparation and application thereof

Abstract

The invention relates to the technical field of enzyme preparations, in particular to a compound enzyme preparation and application thereof. The compound enzyme preparation is prepared from the following components in parts by weight: 40 to 50 parts of protein glutaminase, 10 to 20 parts of maltogenic amylase, 10 to 20 parts of glucose oxidase and 16 to 36 parts of auxiliary materials. The compound enzyme preparation is suitable for replacing a traditional aluminum-containing leavening agent, and the improved effects that the cake size is increased, and the taste is fluffy and dense are achieved. The compound enzyme preparation optimizes the internal structure and processing characteristics of cakes through the synergistic effect of various enzymes on the premise of not adding aluminum salt, and is suitable for production of various baked cakes such as sponge cakes, chiffon cakes and pound cakes.

Description

Technical Field

[0001] This invention relates to the field of enzyme preparation technology, and more specifically, to a compound enzyme preparation and its application. Background Technology

[0002] Leavening agents are an indispensable key ingredient in cake making. Their function is to generate gas during processing, causing the cake dough to expand and form a uniform, porous structure, thus giving the cake a fluffy texture and larger volume. Many experiments, both domestically and internationally, have confirmed that excessive intake of aluminum from aluminum-containing leavening agents (such as potassium aluminum sulfate and ammonium aluminum sulfate) can have adverse effects on the human body, and in severe cases, can even lead to certain diseases.

[0003] With increasing consumer health awareness and increasingly stringent food safety standards, various countries have introduced regulations to limit aluminum residues in food, and the application of aluminum-containing leavening agents is under strict control. Therefore, developing safe and efficient aluminum-free alternatives has become an urgent need for the baking industry. Currently available aluminum-free leavening agents mainly include chemical leavening agents (such as sodium bicarbonate and ammonium bicarbonate compound systems) and single enzyme preparations (such as α-amylase and lipase), but they have many drawbacks: chemical leavening agents easily lead to uneven air pockets and a rough texture in cakes, and can easily produce a bitter taste; single enzyme preparations have a limited mechanism of action and cannot simultaneously achieve the comprehensive improvement effects of increased volume, uniform structure, and a dense texture. For example, α-amylase can only degrade starch to improve the fluidity of the batter, but it cannot enhance the stability of the protein network structure, causing the cake to easily shrink and collapse after cooling.

[0004] Given the shortcomings of the existing technologies, there is an urgent need to develop a compound enzyme preparation that can replace aluminum-containing leavening agents through the synergistic effect of multiple enzymes. This would simultaneously solve technical problems such as insufficient cake volume, uneven structure, and cooling shrinkage, thus meeting the baking industry's demand for a safe and efficient cake improver.

[0005] In view of this, the present invention is hereby proposed. Summary of the Invention

[0006] The purpose of this invention is to provide a compound enzyme preparation and its application. This compound enzyme preparation can replace traditional aluminum-containing leavening agents. Through the synergistic combination of protein-glutaminase (PG), maltose amylase and glucose oxidase, combined with auxiliary ingredients, it can achieve the effect of increased cake volume, uniform internal structure and fluffy and dense texture, while avoiding the intake of aluminum and ensuring food safety.

[0007] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted: A compound enzyme preparation, by weight, comprises the following components: Protein glutaminase 40-50 parts, maltose amylase 10-20 parts, glucose oxidase 10-20 parts, and excipients 16-36 parts.

[0008] Preferably, the compound enzyme preparation comprises, by weight, the following components: Protein glutaminase 42-48 parts, maltose amylase 12-18 parts, glucose oxidase 12-18 parts, and excipients 18-34 parts.

[0009] Preferably, the excipients comprise the following components by weight: 10-20 parts carrier, 2-8 parts stabilizer and 4-8 parts emulsifier.

[0010] Preferably, the protein glutaminase has an enzyme activity of 120~180 U / g.

[0011] Preferably, the maltose amylase has an enzyme activity of 5000~20000 U / g.

[0012] Preferably, the enzyme activity of the glucose oxidase is 5000~20000 U / g.

[0013] Preferably, the compound enzyme preparation has an action temperature of 150~180℃ and a pH of 5.5~8.0.

[0014] A cake leavening agent comprising the aforementioned complex enzyme preparation.

[0015] A method for making a cake, using the aforementioned compound enzyme preparation or the aforementioned cake leavening agent.

[0016] Preferably, the amount of the compound enzyme preparation added is 0.05% to 0.25% of the flour mass.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows: The compound enzyme preparation provided by this invention can completely replace aluminum-containing leavening agents, avoiding the harm of aluminum to the human body, meeting food safety standards, and is suitable for the production of various healthy baked goods. The three core enzymes work synergistically to achieve a comprehensive improvement in cake volume, uniform internal pores, and a fluffy and dense texture, increasing the volume of cakes by 10% to 20% compared to those made with traditional aluminum-containing leavening agents. This solves the problem that single enzyme preparations or chemical leavening agents cannot simultaneously meet multiple quality indicators. The cake is less prone to shrinkage and collapse after cooling, has good moisture retention, extends shelf life, and does not affect the flavor and color of the cake. The compound enzyme preparation requires a small amount, only 0.05%-0.25% of the flour weight, making the cost controllable. Moreover, the preparation process is simple and easy to industrialize and promote. Detailed Implementation

[0018] The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments. However, those skilled in the art will understand that the embodiments described below are some embodiments of the present invention, but not all embodiments, and are only used to illustrate the present invention, and should not be regarded as limiting the scope of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall be followed. Where the manufacturers of reagents or instruments are not specified, they are all conventional products that can be purchased commercially.

[0019] One aspect of the present invention relates to a complex enzyme preparation, comprising, by weight, the following components: Protein glutaminase 40-50 parts, maltose amylase 10-20 parts, glucose oxidase 10-20 parts, and excipients 16-36 parts.

[0020] In some specific embodiments, the protein glutaminase, by weight, includes, but is not limited to, point values ​​or ranges between any two of 40, 42, 44, 46, 48, or 50 parts.

[0021] In some specific embodiments, the maltose amylase, by weight, includes, but is not limited to, a point value or a range of any two of 10, 12, 14, 16, 18, or 20 parts.

[0022] In some specific embodiments, by weight, glucose oxidase includes, but is not limited to, point values ​​or ranges between any two of 10, 12, 14, 16, 18, or 20 parts.

[0023] In some specific implementations, by weight, the excipients include, but are not limited to, any one of 16 parts, 20 parts, 22 parts, 24 parts, 28 parts, 30 parts, 32 parts, 34 parts, or 36 parts, or a range of any two of these values.

[0024] The aforementioned compound enzyme preparation can completely replace aluminum-containing leavening agents, avoiding the harm of aluminum to the human body, meeting food safety standards, and is suitable for the production of various healthy baked goods. The three core enzymes work synergistically to achieve a comprehensive improvement in cake volume, uniform internal air pockets, and a fluffy and dense texture, increasing the volume of cakes by 10% to 20% compared to those made with traditional aluminum-containing leavening agents. This solves the problem that single enzyme preparations or chemical leavening agents cannot simultaneously meet multiple quality indicators. The cake is less prone to shrinkage and collapse after cooling, has good moisture retention, extends shelf life, and does not affect the flavor and color of the cake. The compound enzyme preparation requires a small amount, only 0.05%-0.25% of the flour weight, making the cost controllable. Moreover, the preparation process is simple, making it easy to industrialize and promote its application.

[0025] Protein glutaminase lacks the cross-linking activity of transglutaminase and the hydrolytic activity of proteases. It acts solely on the glutamine groups in proteins and peptides, catalyzing the deamidation of glutamine residues in cake batter proteins (mainly glutenin and whey protein) to generate glutamate residues and release ammonia. This increases the hydrophilicity and solubility of the protein, while simultaneously promoting the formation of cross-links between protein molecules, building a stable three-dimensional network structure, enhancing the batter's gas-holding capacity, preventing gas escape during baking, and providing structural support for increased cake volume. It possesses all the advantages of enzymatic deamidation while overcoming the side effects produced by other deamidases.

[0026] Maltose amylase is an endoglucosidase that can specifically degrade the α-1,4 glycosidic bonds in starch molecules to produce maltose and oligosaccharides. This reduces the viscosity of the batter, improves its fluidity and extensibility, and makes air bubbles easier to distribute evenly. At the same time, the oligosaccharides produced can improve the moisture retention of the cake and prevent it from drying and shrinking after cooling.

[0027] Glucose oxidase can catalyze the oxidation of glucose in the batter to produce gluconic acid and hydrogen peroxide. Hydrogen peroxide decomposes during baking to produce oxygen, which replenishes the leavening gas and further increases the volume of the cake. At the same time, the gluconic acid produced can adjust the pH value of the batter, promote the formation and stability of the protein network structure, and make the pores inside the cake more uniform and delicate.

[0028] Furthermore, the aforementioned compound enzyme preparation, by weight, comprises the following components: Protein glutaminase 42-48 parts, maltose amylase 12-18 parts, glucose oxidase 12-18 parts, and excipients 18-34 parts.

[0029] Further, by weight, the excipients comprise the following components: 10-20 parts carrier, 2-8 parts stabilizer and 4-8 parts emulsifier.

[0030] In some specific implementations, the carrier, by weight, includes, but is not limited to, any one of 10, 12, 14, 16, 18, or 20 parts, or a range between any two.

[0031] In some specific embodiments, the stabilizer, by weight, includes, but is not limited to, any one of 2 parts, 4 parts, 6 parts, or 8 parts, or a range of any two.

[0032] In some specific embodiments, the emulsifier, by weight, includes, but is not limited to, any one of 4 parts, 5 parts, 6 parts, 7 parts, or 8 parts, or a range of any two of these values.

[0033] The components in the auxiliary ingredients have synergistic effects. The carrier dilutes the enzyme preparation and facilitates dispersion, preventing uneven action caused by excessively high local enzyme concentrations; the stabilizer improves the storage stability of the enzyme preparation and prevents loss of enzyme activity; the emulsifier improves the emulsification effect of the batter, enhances the stability of the oil-water interface film, and further optimizes the texture of the cake.

[0034] Furthermore, the enzyme activity of the protein glutaminase is 120~180 U / g (for example, it can be any one of 120 U / g, 130 U / g, 140 U / g, 150 U / g, 160 U / g, 170 U / g or 180 U / g or any range between two). This enzyme activity range can ensure that it can effectively catalyze the deamidation reaction of proteins in the batter, enhance the hydrophilicity and solubility of proteins, and promote intermolecular cross-linking, thereby constructing a stable three-dimensional network structure. This provides sufficient gas-holding capacity for the cake and prevents gas from escaping during baking, which is the key to achieving increased volume and structural stability.

[0035] Furthermore, the maltose amylase has an enzyme activity of 5000~20000 U / g (for example, it can be any one of 5000 U / g, 8000 U / g, 10000 U / g, 13000 U / g, 15000 U / g, 18000 U / g or 20000 U / g or any range between two). This enzyme activity range enables it to efficiently and specifically degrade the α-1,4 glycosidic bonds in starch molecules, effectively reducing the viscosity of the batter and improving its fluidity and extensibility, thereby promoting the uniform distribution of air bubbles. At the same time, the maltose and oligosaccharides it generates can improve the moisture retention of the cake and prevent the finished product from drying and shrinking after cooling.

[0036] Furthermore, the enzyme activity of the glucose oxidase is 5000~20000 U / g (for example, it can be any one of 5000 U / g, 8000 U / g, 10000 U / g, 13000 U / g, 15000 U / g, 18000 U / g or 20000 U / g or any range between two). This enzyme activity range ensures that it can fully catalyze the oxidation of glucose in the batter, continuously producing hydrogen peroxide as a source of leavening gas to increase the volume of the cake. At the same time, the gluconic acid generated by the reaction can moderately adjust the pH value of the batter, further promoting and stabilizing the formation of the protein network structure, ultimately making the internal pores of the cake more uniform and delicate.

[0037] Furthermore, the compound enzyme preparation has an operating temperature of 150-180℃ (e.g., a value of any one of 150℃, 155℃, 160℃, 165℃, 170℃, 175℃, or 180℃, or a range between any two), and a pH of 5.5-8.0 (e.g., a value of any one of 5.5, 6.0, 6.5, 7.0, 7.5, or 8.0, or a range between any two). These operating conditions of the compound enzyme preparation indicate that its activity window matches typical cake baking process conditions, ensuring that the three enzymes can efficiently and synergistically perform their respective functions during baking, thereby achieving comprehensive improvement in cake volume, structure, and texture under optimal process conditions.

[0038] This invention does not specifically limit the type of carrier; any carrier conventional in the art can be used to implement this invention. In some specific embodiments, the carrier includes, but is not limited to, maltodextrin and / or corn starch.

[0039] This invention does not specifically limit the type of stabilizer; any stabilizer conventional in the art can be used to implement this invention. In some specific embodiments, the stabilizer includes, but is not limited to, xanthan gum and / or guar gum.

[0040] This invention does not specifically limit the type of emulsifier; conventional emulsifiers in the art can be used to implement this invention. In some specific embodiments, the emulsifier includes, but is not limited to, glyceryl monostearate and / or polyglycerol fatty acid esters.

[0041] Furthermore, the dosage form of the compound enzyme preparation includes, but is not limited to, any one of liquid, powder, or microparticles.

[0042] Another aspect of the invention relates to a cake leavening agent comprising the aforementioned complex enzyme preparation.

[0043] Another aspect of the invention relates to a method for making a cake using the aforementioned compound enzyme preparation or the aforementioned cake leavening agent.

[0044] Furthermore, the amount of the compound enzyme preparation added is 0.05% to 0.25% of the flour mass, including but not limited to any one of 0.05%, 0.10%, 0.15%, 0.20% or 0.25% or any range between two of them.

[0045] Furthermore, during the cake processing, the compound enzyme preparation or the cake leavening agent is added during the preparation stage and mixed with flour and eggs.

[0046] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0047] Example 1 The compound enzyme preparation provided in this embodiment includes the following components by mass: The ingredients include 40 parts protein glutaminase, 20 parts maltose amylase, 10 parts glucose oxidase, 7 parts emulsifier, 5 parts stabilizer, and 18 parts carrier.

[0048] When preparing the mixture, simply weigh each component according to its mass percentage and then mix them thoroughly.

[0049] Among them, the protein glutaminase activity was 180 U / g, and the detection standard was the enterprise standard of Wuhan Xinhua Yang. Maltose amylase activity 10000U / g, the detection standard is the enterprise standard of Wuhan Xinhua Yang; The glucose oxidase activity was 10,000 U / g, and the testing standard was the enterprise standard of Wuhan Xinhua Yang. The above enzyme preparations are enzyme preparation products of Wuhan Xinhua Yang Biotechnology Co., Ltd.; In this embodiment, xanthan gum is used as the stabilizer, corn starch is used as the carrier, and glyceryl monostearate is used as the emulsifier.

[0050] Example 2 The compound enzyme preparation provided in this embodiment includes the following components by mass: The ingredients included 45 parts protein glutaminase, 15 parts maltose amylase, 15 parts glucose oxidase, 7 parts emulsifier, 5 parts stabilizer, and 18 parts carrier.

[0051] When preparing the mixture, simply weigh each component according to its mass percentage and then mix them thoroughly.

[0052] The enzyme activities and sources of the three enzymes are the same as in Example 1.

[0053] In this embodiment, guar gum is used as the stabilizer, maltodextrin is used as the carrier, and polyglycerol fatty acid ester is used as the emulsifier.

[0054] Example 3 The compound enzyme preparation provided in this embodiment includes the following components by mass: 50 parts protein glutaminase, 10 parts maltose amylase, 10 parts glucose oxidase, 7 parts emulsifier, 5 parts stabilizer, and 18 parts carrier.

[0055] When preparing the mixture, simply weigh each component according to its mass percentage and then mix them thoroughly.

[0056] The enzyme activities and sources of the three enzymes are the same as in Example 1.

[0057] In this embodiment, xanthan gum is used as the stabilizer, maltodextrin is used as the carrier, and polyglycerol fatty acid ester is used as the emulsifier.

[0058] Example 4 The compound enzyme preparation provided in this embodiment includes the following components by mass: 42 parts protein glutaminase, 12 parts maltose amylase, 12 parts glucose oxidase, 4 parts emulsifier, 2 parts stabilizer and 10 parts carrier.

[0059] Among them, the protein glutaminase activity was 120 U / g, and the detection standard was the enterprise standard of Wuhan Xinhua Yang. Maltose amylase activity 20000U / g, the detection standard is the enterprise standard of Wuhan Xinhua Yang; The glucose oxidase activity was 5000 U / g, and the testing standard was the enterprise standard of Wuhan Xinhua Yang. In this embodiment, xanthan gum and guar gum are selected as stabilizers, corn starch and maltodextrin are selected as carriers, and glyceryl monostearate and polyglycerol fatty acid esters are selected as emulsifiers.

[0060] Example 5 The compound enzyme preparation provided in this embodiment includes the following components by mass: 48 parts of protein glutaminase, 18 parts of maltose amylase, 18 parts of glucose oxidase, 8 parts of emulsifier, 8 parts of stabilizer, and 20 parts of carrier.

[0061] Among them, the protein glutaminase activity was 140 U / g, and the detection standard was the enterprise standard of Wuhan Xinhua Yang. Maltose amylase activity 5000U / g, the detection standard is the enterprise standard of Wuhan Xinhua Yang; The glucose oxidase activity was 20,000 U / g, and the testing standard was the enterprise standard of Wuhan Xinhua Yang. In this embodiment, xanthan gum and guar gum are selected as stabilizers, corn starch and maltodextrin are selected as carriers, and glyceryl monostearate and polyglycerol fatty acid esters are selected as emulsifiers.

[0062] Comparative Example 1 Commercially available aluminum-containing leavening agent (aluminum potassium sulfate compound system).

[0063] Comparative Example 2 A compound enzyme preparation that does not contain protein glutaminase, with the other components the same as in Example 3, except that the protein glutaminase is replaced with maltodextrin.

[0064] Comparative Example 3 A compound enzyme preparation without glucose oxidase, with the other components the same as in Example 3, except that glucose oxidase is replaced with maltodextrin.

[0065] Comparative Example 4 A compound enzyme preparation without maltodextrin, with the other components the same as in Example 3, except that glucose oxidase is replaced with maltodextrin.

[0066] Comparative Example 5 The only difference between this comparative example and Example 3 is that the protein glutaminase is 10 parts, maltose amylase is 35 parts, and glucose oxidase is 35 parts.

[0067] Comparative Example 6 The only difference between this comparative example and Example 3 is that the enzyme activity of protein glutaminase is 100 U / g, the enzyme activity of maltose amylase is 4000 U / g, and the enzyme activity of glucose oxidase is 4000 U / g.

[0068] Experimental Example 1 The specific volume and hardness changes of cakes made in the above examples, comparative examples, and blank control group without the use of compound enzyme preparations were compared. Each group had 30 cakes, and 3 cakes were randomly selected for each test and the average value was taken.

[0069] In the examples, the amount of enzyme added was 0.2% of the flour mass; in Comparative Example 1, the amount of enzyme added was 1% of the flour mass; in the other comparative examples, the amount of enzyme added was 0.2% of the flour mass; and the blank control group did not use any leavening agent or enzyme preparation.

[0070] The cake-making process is as follows: Mix 182g of eggs with 70.2g of granulated sugar and beat at high speed until the volume triples and stable lines form when the whisk is lifted. Sift 100g of flour with leavening agent or enzyme preparation, then gradually add it to the beaten egg mixture, folding until no dry flour particles remain, resulting in the cake batter. Pour the batter into a 4-inch round mold, tap to release air bubbles, and bake in a preheated oven at 170℃ for 40 minutes. After baking, invert the cake to cool to room temperature. Analyze the cake's specific volume, hardness, and sensory evaluation. Hardness is measured by a texture analyzer, which simulates human chewing and tactile sensations by compressing, stretching, and shearing the sample. Depending on the characteristics of different cakes, select appropriate probes and testing parameters, including testing speed, compression distance, and trigger force. Place the sample on the texture analyzer's testing platform and start the compression test. Gradually press down the probe until the set compression distance is reached. The instrument records the force changes during the compression process, generating a force-time curve. By analyzing the force-time curve, the maximum compressive force of the cake can be obtained, i.e., its hardness value.

[0071] Table 1. Cake performance test results of the examples and comparative examples.

[0072] The cakes from the examples all had significantly higher specific volumes than those from Comparative Example 1 (containing aluminum leavening agent) and Comparative Examples 2-5, indicating that the compound enzyme preparation of the present invention, through the synergistic effect of the three enzymes, has better gas-holding capacity and leavening effect than traditional aluminum-containing leavening agents and single / missing enzyme preparations; Example 3 had the largest specific volume (5.3 cm³). 3 (g), because it has a high content of protein glutaminase and glucose oxidase, a more stable protein network structure, and higher gas production efficiency.

[0073] The cake in the example was significantly less hard than the comparative example and had higher elasticity, indicating that the compound enzyme preparation can effectively improve the softness and elasticity of the cake, resulting in a more fluffy and dense texture. The comparative example 2 had high hardness, poor batter flowability, and uneven air pocket distribution, resulting in a harder texture.

[0074] The sensory scores of the examples were all above 90 points, which was better than the 85 points of Comparative Example 1. This was mainly due to the uniform internal pores and the dense texture. Comparative Example 1 had a slightly rough texture and a lower score because some pores were too large due to the presence of aluminum leavening agent.

[0075] After the compound enzyme preparation of Example 3 was sealed and stored at low temperature for 6 months, the enzyme activity retention rate was measured to be 92%, and the specific volume of the cake used for making cakes still reached 5.23 cm³. 3 / g, with a sensory score of 89, indicating that the compound enzyme preparation has good storage stability.

[0076] Experiment Example 2 To verify the effect of the amount of compound enzyme preparation added, based on the formula of Example 3, different addition amounts (0, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, and 0.35% of the flour mass) were set to prepare cakes and test their performance. The results are shown in Table 2. Table 2. Cake performance test results with different amounts of additives

[0077] The results showed that as the amount of compound enzyme preparation added increased, the specific volume of the cake gradually increased, the hardness decreased, and the sensory score improved. When the amount added exceeded 0.2%, the performance improvement slowed down. Considering both cost and effect, the optimal amount to add was 0.15%-0.25%.

[0078] Although the present invention has been illustrated and described with specific embodiments, it should be understood that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; those skilled in the art should understand that modifications can be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein, without departing from the spirit and scope of the present invention; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A compound enzyme preparation, characterized in that, By weight, it includes the following components: Protein glutaminase 40-50 parts, maltose amylase 10-20 parts, glucose oxidase 10-20 parts, and excipients 16-36 parts.

2. The compound enzyme preparation according to claim 1, characterized in that, By weight, it includes the following components: Protein glutaminase 42-48 parts, maltose amylase 12-18 parts, glucose oxidase 12-18 parts, and excipients 18-34 parts.

3. The compound enzyme preparation according to claim 1 or 2, characterized in that, The excipients comprise the following components by weight: 10-20 parts carrier, 2-8 parts stabilizer and 4-8 parts emulsifier.

4. The compound enzyme preparation according to claim 1 or 2, characterized in that, The enzyme activity of the protein glutaminase is 120~180 U / g.

5. The compound enzyme preparation according to claim 1 or 2, characterized in that, The maltose amylase has an enzyme activity of 5000~20000 U / g.

6. The compound enzyme preparation according to claim 1 or 2, characterized in that, The enzyme activity of the glucose oxidase is 5000~20000 U / g.

7. The compound enzyme preparation according to claim 1 or 2, characterized in that, The compound enzyme preparation has an operating temperature of 150~180℃ and a pH of 5.5~8.

0.

8. A cake leavening agent, characterized in that, Includes the complex enzyme preparation described in any one of claims 1 to 7.

9. A method for making a cake, characterized in that, Use the compound enzyme preparation according to any one of claims 1 to 7 or the cake leavening agent according to claim 8.

10. The method for making a cake according to claim 9, characterized in that, The amount of the compound enzyme preparation added is 0.05% to 0.25% of the flour mass.

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