Enzyme-loaded margarine, its preparation method and application in pre-baked frozen bread
By combining water-in-oil emulsions with specific emulsifiers and enzyme preparations, the stability and activity of enzymes in butter have been solved, enabling enzymes to function effectively in butter for a long time and improving the quality and processability of frozen bread.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- CHANGZHOU NANSHUN GREASE CO LTD
- Filing Date
- 2026-03-11
- Publication Date
- 2026-06-05
AI Technical Summary
Existing technologies struggle to maintain the stability and activity of enzymes in butter, causing dough to become sticky or collapse during storage. Furthermore, the use of microencapsulation technology is not ideal, failing to simultaneously satisfy the requirements of enzyme stability during storage and anti-aging effects during baking.
The emulsion employs a water-in-oil structure, using polyglycerol ricinoleate, polyglycerol fatty acid ester, glyceryl monostearate, glyceryl monostearate and diglyceryl fatty acid ester, and sodium stearoyl lactylate as emulsifiers. Propylene glycol alginate is combined to stabilize the aqueous droplets, and maltose amylase and mesophilic α-amylase are used as enzyme preparation components to form a dense interfacial film and network structure, isolating the enzyme from the aqueous phase and reducing the possibility of hydration inactivation.
It improves the stability of enzymes during storage and their anti-aging properties during baking, enhances the stability of gluten structure, delays moisture migration and starch retrogradation, improves the softness and texture stability of dough, and enhances product quality.
Smart Images
Figure FT_1 
Figure FT_2 
Figure FT_3
Abstract
Description
Technical Field
[0001] This application relates to the field of food oils and baking improvement technology, and more specifically, it relates to an enzyme-loaded margarine, its preparation method, and its application in pre-baked frozen bread. Background Technology
[0002] In the field of food fats and baking improvement technology, the rise of frozen dough and frozen-to-fresh baked goods has dramatically transformed the food industry. It frees baked goods production from shelf-life constraints, reduces food waste, lowers operating costs for baking businesses, and improves economic efficiency. Furthermore, it has spurred innovation in baked goods, enabling more novel products to enter the market and meet diverse consumer demands. However, frozen dough / frozen-to-fresh products commonly suffer from problems such as starch retrogradation leading to hardening, moisture migration causing dryness, and structural instability due to freeze-thaw cycles.
[0003] In existing processing methods, a common approach is to directly add enzymes to the dough, hoping to improve its properties through enzymatic action. However, this method is generally more suitable for shortening, which is a fat with almost no water content. When applied to butter, it often faces risks such as enzyme activity degradation during storage and excessive early hydrolysis leading to stickiness or collapse of the dough. This is mainly because butter typically contains about 16% water. Simply using emulsifiers to improve the dough also has limitations in terms of the extent of improvement. Therefore, it is currently impossible to simultaneously achieve the goals of improving enzyme stability during storage and effectively exerting anti-aging effects during baking. Although microencapsulation technology is used to encapsulate enzyme preparations, practical application has shown that the results are not ideal, and the quality of the resulting dough does not reach a high level. Summary of the Invention
[0004] To address the aforementioned technical problems, this application provides an enzyme-loaded margarine, its preparation method, and its application in pre-baked frozen bread.
[0005] Firstly, this application provides an enzyme-loaded margarine, which adopts the following technical solution: An enzyme-loaded margarine, wherein the enzyme-loaded margarine is a water-in-oil emulsion comprising a continuous oil phase, aqueous droplets dispersed therein, and an enzyme preparation component; the continuous oil phase comprises an emulsifier component, which includes polyglycerol ricinoleate, polyglycerol fatty acid ester, glyceryl monostearate, mono- and diglyceryl fatty acid esters, and sodium stearoyl lactylate; the aqueous droplets comprise propylene glycol alginate; and the enzyme preparation component comprises maltose amylase and mesophilic α-amylase.
[0006] By adopting the above technical solution, this application strengthens the water-in-oil structure of margarine, enabling the oil phase to effectively encapsulate the water phase and disperse the enzyme components in the continuous oil phase. This significantly reduces the possibility of the enzyme components coming into contact with the water phase, thereby allowing the enzyme components to remain in a low-hydration state during storage, reducing the possibility of inactivation, and enabling the enzyme components to fully play their role in improving the anti-aging properties of dough during the proofing / baking stage.
[0007] Specifically, this application employs a mixture of polyglycerol ricinoleate (PGPR), polyglycerol fatty acid ester (PGE), glyceryl monostearate, mono- and diglyceryl fatty acid esters, and sodium stearoyl lactylate (SSL) as emulsifier components. PGPR and PGE form a dense interfacial film at the oil-water interface, stably encapsulating the aqueous phase into tiny droplets and improving the emulsification stability of the system. Furthermore, the aqueous droplets in this application include propylene glycol alginate, a colloid with excellent emulsifying properties. This increases the viscosity of the aqueous phase in the butter, inhibiting droplet co-aggregation and water migration, thereby isolating the enzyme components dispersed in the continuous oil phase from the aqueous phase and reducing the possibility of enzyme hydration and inactivation.
[0008] Furthermore, the propylene glycol alginate of this application contains a large number of hydrophilic groups that can bind water molecules, while the anionic groups can bind amino groups in the dough. The interaction between the two forms a stable network structure, thereby enhancing the performance of the dough. Its synergistic system with emulsifier components can significantly enhance the stability of the gluten structure, delay moisture migration, prevent the formation of large ice crystals in the product under frozen conditions, improve the gluten's resistance to depolymerization and the starch's resistance to retrogradation, and improve the overall freeze-thaw resistance of the product, thereby enhancing product quality.
[0009] In addition, this application uses a mixture of maltose amylase and mesophilic α-amylase as enzyme preparation components. During the proofing / baking stage, local hydration activation occurs due to moisture migration and changes in interfacial structure. Maltose amylase and mesophilic α-amylase synergistically inhibit starch retrogradation and improve softness and moisture retention. At the same time, emulsifiers such as glyceryl monostearate / mono- and diglycerides of fatty acids / sodium stearoyl lactylate interact with the starch-protein interface, enhancing the stability of the gluten network and air cells.
[0010] Preferably, the weight ratio of the oil continuous phase to the water phase droplets is (70-92):(8-30).
[0011] By adopting the above technical solution, this application controls the weight ratio of oil continuous phase and water phase droplets within a certain range, which can form a stable water-in-oil emulsion structure, providing a good foundation for the dispersion and function of subsequent enzyme preparations. It can also enable enzyme-loaded margarine to better delay bread aging, improve moisture retention and softness, and enhance the processability and texture stability of dough after frozen storage in pre-baked frozen bread.
[0012] Preferably, the amount of the emulsifier component is 1-8% of the total amount of all raw materials of the enzyme-loaded margarine.
[0013] By adopting the above technical solution, this application optimizes the dosage of emulsifiers such as polyglycerol ricinoleate, polyglycerol fatty acid ester, glyceryl monostearate, glyceryl monostearate and distearate, and sodium stearoyl lactylate in enzyme-loaded margarine. This allows polyglycerol ricinoleate and polyglycerol fatty acid ester to form a dense interfacial film at the oil-water interface, stably encapsulating the aqueous phase into tiny droplets and improving emulsion stability. At the same time, emulsifiers such as glyceryl monostearate, glyceryl monostearate and distearate, and sodium stearoyl lactylate interact with the starch-protein interface, enhancing the stability of the gluten network and air cells, thereby improving the product's freeze-thaw resistance, starch's resistance to rebound, and delaying moisture migration. This makes the product less prone to forming large ice crystals when frozen, thus improving product quality.
[0014] Preferably, the amount of propylene glycol alginate used is 0.05-1.0% of the total amount of all raw materials in the enzyme-loaded margarine.
[0015] By adopting the above technical solution, this application controls the amount of propylene glycol alginate to 0.05-1.0% of the total amount of all raw materials in enzyme-loaded margarine. This can increase the viscosity of the aqueous phase, inhibit droplet aggregation and water migration, and at the same time, its hydrophilic groups bind a large number of water molecules, and its anionic groups bind amino groups in the dough, thereby strengthening the network structure of the dough, enhancing the dough performance, delaying bread aging, improving moisture retention and softness, and improving the processability and texture stability of the dough after frozen storage.
[0016] Preferably, the enzyme preparation component is an oil-phase dispersible particle coated with a lipid coating.
[0017] Preferably, the wall material used for the lipid coating includes one or more of vegetable oils, glyceryl monostearate, polyglycerol fatty acid esters, and polyglycerol ricinoleate.
[0018] Preferably, the D50 particle size of the enzyme preparation component is 100-550 μm.
[0019] The preparation method of the lipid-coated granule enzyme in this application is as follows: after melting the wall material used for lipid coating, it is sprayed onto two kinds of granule enzymes to obtain lipid-coated maltose amylase and lipid-coated mesophilic α-amylase with D50 particle size of 100-550μm, respectively. Then, the two enzymes are mixed to obtain the enzyme preparation component.
[0020] By adopting the above technical solution, the enzyme preparation component in the enzyme-loaded margarine of this application exists in the form of lipid-coated particles, which can be more evenly dispersed in the oil continuous phase after emulsion forming, so that the enzyme remains in a low hydration state during storage, reducing the possibility of inactivation. At the same time, during the proofing / baking stage, local hydration activation occurs with moisture migration and changes in interface structure. Maltose amylase and mesophilic α-amylase work together to inhibit starch retrogradation and improve bread softness and moisture retention.
[0021] Preferably, the amount of maltose amylase used is 0.001-0.4% of the total amount of all raw materials in the enzyme-loaded margarine, and the amount of mesophilic α-amylase used is 0.001-0.4% of the total amount of all raw materials in the enzyme-loaded margarine.
[0022] By adopting the above technical solution, this application optimizes the dosage of maltose amylase and medium-temperature α-amylase in all raw materials of enzyme-loaded margarine. It enables the two enzymes to synergistically inhibit starch retrogradation, improve the softness and moisture content of bread, delay bread aging, improve the moisture and softness of bread, and improve the processability and texture stability of dough after frozen storage.
[0023] Secondly, this application provides a method for preparing enzyme-loaded margarine, which adopts the following technical solution: A method for preparing enzyme-loaded margarine includes the following steps: S1. Preparation of continuous oil phase: Heat the oil base material and emulsifier components until completely dissolved; S2. Preparation of aqueous droplets: Water and propylene glycol alginate are heated until hydrated or swollen; S3. Emulsification molding: At a temperature of 60-70℃, aqueous phase droplets are added to the continuous oil phase and sheared and emulsified to form a water-in-oil emulsion. S4. Stirring and dispersing enzyme in the external oil phase: After cooling the water-in-oil emulsion obtained in step S3 to 45-55℃, add the enzyme preparation components and stir to uniformly disperse the enzyme preparation components in the oil continuous phase to obtain enzyme-loaded margarine.
[0024] By adopting the above technical solution, this application first constructs a stable water-in-oil (W / O) emulsion. After cooling the emulsion to 45-55°C, low-shear stirring is used to uniformly disperse the particulate enzyme components in the outer oil phase. This isolates the enzyme components from the inner aqueous phase during storage, reducing the possibility of hydration deactivation and allowing them to fully exert their effect on improving dough properties during the proofing / baking stage. The enzyme-loaded margarine obtained in this application will undergo subsequent steps such as rapid cooling crystallization, kneading, and filling during production.
[0025] Preferably, the heating temperature in S1 and S2 is 60-70°C.
[0026] Preferably, the stirring in S4 is low-speed shear stirring, with a stirring speed of 50-800 rpm and a stirring time of 1-20 min, so as to achieve uniform dispersion of the glycan without significantly damaging the W / O emulsion structure.
[0027] Thirdly, this application provides an application of enzyme-loaded margarine in pre-baked frozen bread, employing the following technical solution: The application of an enzyme-loaded margarine in pre-baked frozen bread, wherein the amount of enzyme-loaded margarine added is 1-30% of the total mass of flour.
[0028] By adopting the above technical solution, this application mixes enzyme-loaded margarine with flour in a certain amount, which can effectively delay bread aging, improve its moisture retention and softness, and improve the processability and texture stability of dough after frozen storage.
[0029] In summary, this application has the following beneficial technical effects: This application strengthens the water-in-oil structure of margarine, enabling the oil phase to effectively encapsulate the water phase and disperse the enzyme components in the continuous oil phase. This significantly reduces the possibility of the enzyme components coming into contact with the water phase, allowing the enzyme components to remain in a low-hydration state during storage, reducing the possibility of inactivation, and enabling the enzyme components to fully play their role in improving the anti-aging properties of dough during the proofing / baking stage. The synergistic system of propylene glycol alginate and emulsifier components in this application can significantly enhance the stability of gluten structure, improve the freeze-thaw resistance of the product and the starch's resistance to retrogradation, delay moisture migration, and make the product less prone to forming large ice crystals under frozen conditions, thereby improving product quality. This application uses a mixture of maltose amylase and mesophilic α-amylase as enzyme components. During the proofing / baking stage, local hydration activation occurs due to moisture migration and changes in interfacial structure. Maltose amylase and mesophilic α-amylase work synergistically to inhibit starch retrogradation and improve softness and moisture retention. Attached Figure Description
[0030] Figure 1 This is an image showing the internal morphology of a product obtained by baking frozen dough after 37 days. Figure 2 This is an image showing the internal morphology of a product obtained by baking frozen dough 61 days later. Figure 3 This is an image of the internal morphology of a product obtained by baking frozen dough 106 days later. Detailed Implementation
[0031] The present application will be further described in detail below with reference to the accompanying drawings and embodiments. Unless otherwise specified, the raw materials used in this application can be purchased through commercial channels.
[0032] If the enzyme preparation components of this application are in an environment with a total bacterial count ≥1000 CFU / g, they must first be irradiated with ultraviolet light. The main wavelength of the ultraviolet light is 253.7nm, the power is 67W, the irradiation distance is 4.5cm, and the irradiation time is 50min, in order to reduce the damage to microorganisms.
[0033] The maltose amylase in this application is Novozymes maltose amylase 3D, dry powder granules, moisture content ≤5%, and activity of 10000 MANU / g.
[0034] The mesophilic α-amylase of this application is a dry powder granule with a moisture content of ≤5% and an activity of 800 KNU-B / g.
[0035] The plant stearin of this application has a melting point of 35-52℃ and is palm oil fraction.
[0036] The baked margarine used in this application was manufactured by Changzhou Nanshun Oils Co., Ltd.
[0037] <Preparation Example 1> Lipid-coated granzymes were prepared using the following method: 85g of wall material (60g of plant stearin, 15g of glyceryl monostearate, 6kg of polyglycerol fatty acid ester, and 4kg of polyglycerol ricinoleate) was melted and sprayed onto 15g of maltose amylase dry powder particles to obtain lipid-coated maltose amylase with a D50 particle size of 200-600μm. 85g of wall material (60g of plant stearin, 15g of glyceryl monostearate, 6kg of polyglycerol fatty acid ester, and 4kg of polyglycerol ricinoleate) was melted and sprayed onto 15g of medium-temperature α-amylase dry powder particles to obtain lipid-coated medium-temperature α-amylase with a D50 particle size of 200-600μm. Then, the two enzymes were mixed at a weight ratio of 85:15 to obtain the enzyme preparation component.
[0038] <Comparative Preparation Example 1> By replacing the medium-temperature α-amylase in Preparation Example 1 with low-temperature α-amylase, an enzyme preparation component containing lipid-coated maltose amylase and lipid-coated low-temperature α-amylase in a weight ratio of 85:15 was obtained.
[0039] <Comparative Preparation Example 2> By replacing the mesophilic α-amylase in Preparation Example 1 with a hyperthermic α-amylase, an enzyme preparation component containing lipid-coated maltose amylase and lipid-coated hyperthermic α-amylase in a weight ratio of 85:15 was obtained.
[0040] <Example 1> An enzyme-loaded margarine comprises an oil continuous phase, an aqueous droplet phase, and an enzyme preparation component. The weight ratio of the oil continuous phase to the aqueous droplet phase is 84:16. The oil continuous phase comprises 81g of oil base material and 3g of emulsifier component. The emulsifier component comprises 1.3g of glyceryl monostearate, 0.6g of mono- and diglyceryl fatty acid esters, 0.35g of sodium stearoyl lactylate, 0.3g of polyglycerol ricinoleate, and 0.45g of polyglycerol fatty acid ester. The aqueous droplet phase comprises 15.2g of water and 0.5g of propylene glycol alginate. The enzyme preparation component obtained in Preparation Example 1 is 0.3g. The preparation method of this enzyme-loaded margarine includes the following steps: S1. Preparation of continuous oil phase: Heat the oil base material and emulsifier components to 70°C to completely dissolve the oil base material and emulsifier components; S2. Preparation of aqueous droplets: Water and propylene glycol alginate are heated to 50°C until hydration or swelling occurs; S3. Emulsification and molding: At a temperature of 65°C, the aqueous phase droplets are added to the continuous oil phase and sheared and emulsified at a speed of 800 rpm for 30 minutes to form a water-in-oil emulsion. S4. Stirring and dispersing the enzyme in the outer oil phase: After cooling the water-in-oil emulsion obtained in step S3 to 50°C, add the enzyme preparation component prepared in Preparation Example 1, and stir at 400 rpm for 10 min to uniformly disperse the enzyme preparation component prepared in Preparation Example 1 in the continuous oil phase, thus obtaining enzyme-loaded margarine.
[0041] <Comparative Example 1> The difference from Example 1 is that 0.35g sodium stearoyl lactylate, 0.3g polyglycerol ricinoleate and 0.3g polyglycerol fatty acid ester are replaced with 0.25g glyceryl monostearate, 0.2g lecithin and 0.45g propylene glycol fatty acid ester, while the rest are the same as in Example 1.
[0042] <Comparative Example 2> The difference from Example 1 is that propylene glycol alginate is removed, meaning that all 15.7g of aqueous phase droplets are water; otherwise, they are the same as in Example 1.
[0043] <Comparative Example 3> The difference from Example 1 is that the enzyme preparation component prepared in Preparation Example 1 in S4 is replaced with the enzyme preparation component prepared in Comparative Preparation Example 1, and the rest is the same as Example 1.
[0044] <Comparative Example 4> The difference from Example 1 is that the enzyme preparation component prepared in Preparation Example 1 in S4 is replaced with the enzyme preparation component prepared in Comparative Preparation Example 2, and the rest is the same as Example 1.
[0045] Performance Testing Test 1: This application evaluates the effects of enzyme-loaded margarine in pre-baked frozen bread from two dimensions: frozen dough and frozen-to-fresh conversion. ① Frozen Dough: Flour was mixed with the enzyme-loaded margarine prepared in Example 1, and 50g of frozen dough was made according to the frozen dough process. The dough was frozen at -35℃ for 3 hours and then stored at -18℃. In this application, the amount of enzyme-loaded margarine used is 10% of the total mass of flour, i.e., 100g of flour and 10g of enzyme-loaded margarine. A baked margarine control group was used instead of enzyme-loaded margarine for comparative testing. The dough was frozen for 4 months, and samples were taken during these 4 months for thawing and proofing to evaluate relevant performance. The results are shown in Table 1. Group A consisted of enzyme-loaded margarine, and Group B consisted of 10g of baked margarine.
[0046] Pre-baking treatment of frozen dough: Take out the same amount of frozen dough from groups A and B respectively, and thaw it in a proofing box at 25℃ and 75% humidity for 2 hours; then reshape it into a round shape and place it in a proofing box at 37℃ for proofing. After proofing, bake it at an oven temperature of 180 / 200℃ for 10 minutes; after cooling, conduct tests and sensory evaluation.
[0047] Table 1. Performance Evaluation Results of Frozen Dough
[0048] Continued from Table 1
[0049] ② Frozen-to-fresh dough: Flour was mixed with the enzyme-loaded margarine prepared in Example 1, and toast was made using the toasting process. In this application, the amount of enzyme-loaded margarine used is 10% of the total mass of flour, i.e., 100g of flour and 10g of enzyme-loaded margarine. Baked butter was used as a control group instead of enzyme-loaded margarine. After baking the above toast dough, it was cooled, packaged, and frozen at -18°C for 4 months. Then it was thawed and warmed to room temperature for relevant performance evaluation. The results are shown in Table 2. Group A was enzyme-loaded margarine, and Group B was baked butter.
[0050] Table 2 Performance Evaluation Results of Frozen-to-Fresh Dough
[0051] Data Analysis: The test results above show that the propylene glycol alginate, enzyme preparation and emulsifier added to the enzyme-loaded margarine in this application do play a very good role in strengthening gluten structure, inhibiting water migration and preventing starch retrogradation. Therefore, it has achieved good results in frozen dough and frozen-to-fresh toast tests.
[0052] Test 2: Enzyme activity storage stability test: Storage conditions for enzyme-loaded margarine: 25℃; Testing frequency: times / month; Testing duration: 4 months; Comparison with competitors: Jin Shuangtao Bread Anti-aging Special Oil KA (enzyme-containing shortening) (maltose amylase: same model as enzyme-loaded margarine; α-amylase: Jin Shuangtao Bread Anti-aging Special Oil KA uses low-temperature α-amylase, while enzyme-loaded margarine uses medium-temperature α-amylase); Types of enzymes tested: maltose amylase and α-amylase; By tracking and detecting the degradation rate of enzyme activity, it is possible to predict whether the enzyme activity can be maintained above the effective threshold within the product's stated shelf life, thereby ensuring the stability of product quality.
[0053] Detection method: Prepare 2% substrate and dilute it to 1% with pH=6 buffer solution. Take KA special oil for anti-aging bread and 1g of enzyme-loaded margarine and add it to 50ml buffer solution. Dissolve at 50℃ for 10min, stir for 4h, centrifuge at 4000r / min for 10min, take the supernatant, dilute the enzyme solution to 1%, take 100uL enzyme solution + 900uL substrate into a 10ml test tube, react in a 55℃ water bath for 20min, after which add 1.5mL DNS reagent to terminate the reaction, treat in a boiling water bath for 5min, cool and add water to make up to 10mL, take 250uL and measure the absorbance at 540nm. Record the results in Tables 3.1 and 3.2.
[0054] Table 3.1 Maltose amylase activity retention rate
[0055] Table 3.2 Amylase activity retention rate
[0056] Data Analysis: The enzyme activity retention rate in enzyme-loaded margarine was consistently higher than that in Jin Shuangtao bread anti-aging oil during a 4-month storage period. In Jin Shuangtao bread anti-aging oil (anhydrous shortening), the attenuation rate of α-amylase was greater than that of maltose amylase. In enzyme-loaded margarine (hydrous margarine), the attenuation rate of maltose amylase was greater than that of α-amylase. The decay rate of α-amylase: The decay rate in the anti-aging oil of Jin Shuangtao bread is greater than that in the enzyme-loaded margarine. Maltose amylase decay rate: The decay rate in the anti-aging oil of Jin Shuangtao bread is greater than that in enzyme-loaded margarine.
[0057] In summary, this application, by strengthening the water-in-oil structure of margarine, can indeed significantly reduce the possibility of enzyme components coming into contact with the water phase, keeping the enzyme in a low-hydration state during storage, reducing the inactivation rate, and thus fully exerting its role in improving the anti-aging properties of dough during the proofing / baking stage.
[0058] The embodiments described in this specific implementation are preferred embodiments of this application and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.
Claims
1. An enzyme-loaded margarine, characterized in that, The enzyme-loaded margarine is a water-in-oil emulsion, comprising a continuous oil phase, aqueous droplets dispersed therein, and an enzyme preparation component. The continuous oil phase includes an emulsifier component comprising polyglycerol ricinoleate, polyglycerol fatty acid ester, glyceryl monostearate, mono- and diglyceryl fatty acid esters, and sodium stearoyl lactylate. The aqueous droplets include propylene glycol alginate. The enzyme preparation component includes maltose amylase and mesophilic α-amylase.
2. The enzyme-loaded margarine according to claim 1, characterized in that, The weight ratio of the oil continuous phase to the water phase droplets is (70-92):(8-30).
3. The enzyme-loaded margarine according to claim 1, characterized in that, The amount of the emulsifier component is 1-8% of the total amount of all raw materials in the enzyme-loaded margarine.
4. The enzyme-loaded margarine according to claim 1, characterized in that, The amount of propylene glycol alginate used is 0.05-1.0% of the total amount of all raw materials in the enzyme-loaded margarine.
5. The enzyme-loaded margarine according to claim 1, characterized in that, The enzyme preparation consists of oil-phase dispersible particles coated with lipids.
6. The enzyme-loaded margarine according to claim 5, characterized in that, The wall material used for the lipid coating includes one or more of vegetable oils, glyceryl monostearate, polyglycerol fatty acid esters, and polyglycerol ricinoleate.
7. The enzyme-loaded margarine according to claim 5, characterized in that, The D50 particle size of the enzyme preparation component is 100-550 μm.
8. The enzyme-loaded margarine according to claim 5, characterized in that, The amount of maltose amylase used is 0.001-0.4% of the total amount of all raw materials in the enzyme-loaded margarine, and the amount of medium-temperature α-amylase used is 0.001-0.4% of the total amount of all raw materials in the enzyme-loaded margarine.
9. A method for preparing enzyme-loaded margarine according to any one of claims 1-8, characterized in that, Includes the following steps: S1. Preparation of continuous oil phase: Heat the oil base material and emulsifier components until completely dissolved; S2. Preparation of aqueous droplets: Water and propylene glycol alginate are heated until hydrated or swollen; S3. Emulsification molding: At a temperature of 60-70℃, aqueous phase droplets are added to the continuous oil phase and sheared and emulsified to form a water-in-oil emulsion. S4. Stirring and dispersing enzyme in the external oil phase: After cooling the water-in-oil emulsion obtained in step S3 to 45-55℃, add the enzyme preparation components and stir to uniformly disperse the enzyme preparation components in the oil continuous phase to obtain enzyme-loaded margarine.
10. The application of the enzyme-loaded margarine according to any one of claims 1-8 in pre-baked frozen bread, characterized in that, The amount of enzyme-loaded margarine added is 1-30% of the total mass of flour.