A premixed powder enzyme preparation, its preparation method and application
By using an enzyme preparation for premixed powders that combines polylactic acid-glycolic acid copolymer and an anti-aging agent, the problem of insufficient enzyme stability is solved, effectively delaying starch aging and improving food quality, making it suitable for the efficient application of premixed powders.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHANGHAI ZAOMIAO FOOD CO LTD
- Filing Date
- 2024-12-21
- Publication Date
- 2026-06-23
AI Technical Summary
The enzyme preparations in existing premixed powders are not stable enough and are easily affected by factors such as temperature, pH and sugar content, leading to severe starch retrogradation, which affects food quality and consumer experience.
A premixed powder enzyme preparation was prepared by using polylactic acid-glycolic acid copolymer with a weight average molecular weight of 40,000-70,000 Da as a carrier, combined with polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin and guar gum as anti-aging agents, and loading the complex enzyme into the carrier through an ultrasonic process. This improved the enzyme stability and delayed starch aging.
It effectively delays starch retrogradation, improves the taste and appearance of food, extends the shelf life of food, reduces production costs, and the enzyme preparation maintains good activity under high temperature and high sugar conditions.
Smart Images
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Abstract
Description
Technical Field
[0001] This application relates to the field of food additives technology, specifically to an enzyme preparation for premixed powder, its preparation method, and its application. Background Technology
[0002] Premixed powders are baking ingredients that are pre-mixed according to a recipe. They not only simplify the baking process but also reduce errors caused by manual operation, greatly improving production efficiency and product consistency. Premixed powders are increasingly widely used in the baking industry. However, as consumers pay more attention to food safety and nutritional quality, premixed powders are gradually revealing a problem: starch retrogradation occurs as storage time increases, leading to a deterioration in product taste, which seriously affects food quality and consumer experience.
[0003] In recent years, adding enzyme preparations has been a key measure to address the starch retrogradation problem that may occur during the storage of premixed powders. Although a wide variety of enzyme preparations are available on the market, their activity is generally limited by factors such as temperature, pH, and sugar content, and they are prone to losing activity during storage or processing, thus limiting their practical application in the food industry. While existing research has attempted to improve enzyme stability by adding various protective agents, this often increases production costs and the results are not ideal.
[0004] Therefore, developing a new type of enzyme preparation for premixed powder with good stability and excellent effect in delaying starch aging has become an urgent need in the industry. Summary of the Invention
[0005] In order to overcome the problems of insufficient stability and difficulty in effectively delaying starch aging in existing enzyme preparations, this application provides an enzyme preparation for premixed powder, its preparation method and application.
[0006] In a first aspect, this application provides an enzyme preparation for premixed powders, employing the following technical solution: A premixed powder enzyme preparation is prepared from the following raw materials in parts by weight: 50-60 parts carrier, 10-15 parts compound enzyme, 0.2-0.5 parts diacetyl tartrate mono- and diglycerides, 0.1-0.3 parts succinate monoglycerides, and 1-2 parts anti-aging agent; The carrier is a polylactic acid-glycolic acid copolymer with a weight-average molecular weight of 40,000-70,000 Da; The anti-aging agent is a polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin, and guar gum in a weight ratio of 1:(0.5-1.5):(0.2-0.6).
[0007] This application describes the preparation of an enzyme formulation for premixed powder using carriers, compound enzymes, and anti-aging agents. This enzyme formulation exhibits excellent stability during food processing and storage, effectively delaying starch aging and improving the taste and appearance of food. Furthermore, the enzyme formulation provided in this application can be uniformly distributed in premixed powder, improving the mixing efficiency of premixed powder, reducing the variability in food quality, enabling large-scale production and application, and reducing production costs.
[0008] In this application, a polylactic acid-glycolic acid copolymer with a weight-average molecular weight of 40,000-70,000 Da is used as a carrier. This polylactic acid-glycolic acid copolymer has excellent biocompatibility and biodegradability, enabling the enzyme to be encapsulated within the carrier. This protects the complex enzyme from damage caused by external environmental factors such as temperature, pH, and high sugar levels during processing, improving enzyme stability and thus prolonging its catalytic activity, thereby delaying starch aging. Anti-aging agents such as polyglycerol fatty acid esters can interact with starch molecules, altering their spatial conformation and interfering with the normal rearrangement process, making it difficult for starch to form an ordered crystalline structure, thus delaying starch aging. Guar gum has excellent water-retention properties, reducing the migration and loss of moisture in food, thereby delaying starch aging.
[0009] Optionally, the polylactic acid-glycolic acid copolymer has a weight-average molecular weight of 50,000-60,000 Da.
[0010] In this application, the weight-average molecular weight of polylactic acid-glycolic acid copolymer affects the stability of enzymes. Through experimental research, the inventors discovered that by further selecting polylactic acid-glycolic acid copolymer with the above-mentioned weight-average molecular weight to prepare enzyme preparations for premixed powders, the enzyme preparations obtained for premixed powders exhibit good enzyme stability and excellent anti-aging effects. Even under high temperature and high sugar conditions, the enzyme preparations can maintain good activity, thereby delaying starch aging.
[0011] In some embodiments, the weight-average molecular weight of the polylactic acid-glycolic acid copolymer may be 40,000-50,000 Da, 40,000-60,000 Da, 40,000-70,000 Da, 50,000-60,000 Da, 50,000-70,000 Da, or 60,000-70,000 Da.
[0012] In one specific embodiment, the weight-average molecular weight of the polylactic acid-glycolic acid copolymer may also be 40,000 Da, 50,000 Da, 60,000 Da, or 70,000 Da.
[0013] Optionally, the complex enzyme comprises one or more of α-amylase, β-amylase, glucose oxidase, xylanase, maltose amylase, and lipase.
[0014] In this application, α-amylase can break down starch to produce yeast-available fermentable sugars, generating sufficient gas to allow the dough to rise, increase in volume, and develop a finer internal texture. Furthermore, the breakdown of amylose by α-amylase slows down starch coagulation, thus preventing cake staling to some extent. Glucose oxidase catalyzes the oxidation of glucose to gluconic acid, producing hydrogen peroxide in the reaction. This causes oxidative cross-linking of water-soluble pentosans in the premix, forming larger molecules and network structures between proteins, thereby enhancing the gluten strength of the premix and increasing dough volume. Additionally, glucose oxidase consumes oxygen through oxidation, reducing the possibility of enzyme inactivation. β-amylase is an exoenzyme that hydrolyzes α-1,4 glycosidic bonds starting from the non-reducing ends of starch molecules; under its action, starch molecules are broken down into maltose. Xylanase catalyzes the hydrolysis of insoluble xylans in flour, softening the dough, enhancing its extensibility, improving its mechanical processing properties, increasing gluten network elasticity, improving internal structure, and enhancing cake quality.
[0015] Optionally, the weight ratio of the polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin, and guar gum is 1:(0.8-1.2):(0.3-0.5).
[0016] In some embodiments, the weight ratio of the polyglycerol fatty acid ester, dodecyl-β-D-maltose glycoside, and guar gum is 1:(0.5-0.8):0.4, 1:(0.5-1):0.4, 1:(0.5-1.2):0.4, 1:(0.5-1.5):0.4, 1:(0.8-1):0.4, 1:(0.8-1.2):0.4, 1:(0.8-1.5):0.4, 1:(1-1.2):0.4, 1:( 1-1.5):0.4, 1:(1.2-1.5):0.4, 1:1:(0.2-0.3), 1:1:(0.2-0.4), 1:1:(0.2-0.5), 1:1:(0.2-0.6), 1:1:(0.3-0.4), 1:1:(0.3-0.5), 1:1:(0.3-0.6), 1:1:(0.4-0.5), 1:1:(0.4-0.6) or 1:1:(0.5-0.6).
[0017] In one specific embodiment, the weight ratio of the polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin, and guar gum is 1:0.5:0.4, 1:0.8:0.4, 1:1:0.4, 1:1.2:0.4, 1:1.5:0.4, 1:1:0.2, 1:1:0.3, 1:1:0.5, or 1:1:0.6.
[0018] Optionally, the complex enzyme comprises α-amylase, β-amylase, glucose oxidase, and xylanase; wherein the activity of α-amylase is 2000-4000 U / g, the activity of β-amylase is 650,000-750,000 U / g, the activity of glucose oxidase is 150,000-200,000 U / g, and the activity of xylanase is 2000-3000 U / g.
[0019] Secondly, this application provides a method for preparing an enzyme preparation for premixed powder.
[0020] A method for preparing an enzyme preparation for premixed powder includes the following steps: dispersing polylactic acid-glycolic acid copolymer in water, adding a composite enzyme; then sonicating at 70-100W for 20-30 minutes, freeze-drying; then adding an anti-aging agent, mixing evenly, and obtaining the enzyme preparation for premixed powder.
[0021] The method for preparing premixed powder enzyme preparations provided in this application utilizes ultrasonic technology to load / encapsulate complex enzymes within polylactic acid-glycolic acid copolymers, thereby improving the stability of the complex enzymes during processing or storage. However, the inventors of this application discovered through experiments that when the ultrasonic power is too low or the ultrasonic time is too short, the loading / encapsulation effect of the complex enzymes within the polylactic acid-glycolic acid copolymers is poor, and the complex enzymes remain susceptible to environmental influences, resulting in poor activity stability. Conversely, when the ultrasonic power is too high or the ultrasonic time is too long, the activity of the complex enzymes is inhibited, thus affecting the quality of food processing and subsequent shelf life. Therefore, this application further controls the ultrasonic power and time within the aforementioned ranges, resulting in a premixed powder enzyme preparation with good stability. Using this preparation to prepare high-sugar cakes can effectively avoid the inhibition of enzyme activity by the high-sugar environment while ensuring food processing quality, thereby improving the anti-aging effect of the food.
[0022] In some implementations, the power of the ultrasound is 70-80W or 80-100W.
[0023] In one specific implementation, the power of the ultrasound is 70W, 80W, or 100W.
[0024] In one specific embodiment, the ultrasonication time is 20 min or 30 min. Thirdly, this application provides the application of an enzyme preparation for premixed powders in premixed powders.
[0025] In this application, the premixed powder can be cake premixed powder, bread premixed powder, biscuit premixed powder, pastry premixed powder or mochi premixed powder.
[0026] Optionally, the amount of enzyme preparation added to the premixed powder in the pastry powder is 0.5-1g / kg.
[0027] In summary, this application has the following beneficial effects: 1. This application uses polylactic acid-glycolic acid copolymer with a weight average molecular weight of 40,000-70,000 Da as a carrier, and polyglycerol fatty acid ester, dodecyl-β-D-maltose glycoside and guar gum in a weight ratio of 1:(0.5-1.5):(0.2-0.6) as anti-aging agents to prepare an enzyme preparation for premixed powder with good anti-starch aging effect and good enzyme activity stability. Using this enzyme preparation for premixed powder to prepare cakes, bread and other foods can effectively delay the aging of starch in the food and extend the shelf life of the food.
[0028] 2. This application further uses polylactic acid-glycolic acid copolymer with a weight average molecular weight of 50,000-60,000 Da as a carrier, and polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin and guar gum in a weight ratio of 1:(0.8-1.2):(0.3-0.5) as anti-aging agents. The resulting premix powder has a better anti-aging effect when used with enzyme preparations, and the cakes made with it have a slower aging rate and a longer shelf life.
[0029] 3. In the preparation method of the premixed powder enzyme provided in this application, the composite enzyme is fully loaded / encapsulated in the polylactic acid-glycolic acid copolymer by using an ultrasonic process, which can significantly improve the stability of the composite enzyme during processing or storage, avoid the inhibition of the composite enzyme activity by high sugar and other environments, improve the stability of the enzyme, and thus delay the aging of starch. Detailed Implementation
[0030] This application provides an enzyme preparation for premixed powder, comprising the following raw materials in parts by weight: 50-60 parts carrier, 10-15 parts compound enzyme, 0.2-0.5 parts diacetyl tartaric acid mono- and diglycerides, 0.1-0.3 parts succinic acid monoglycerides, and 1-2 parts anti-aging agent; wherein the carrier is a polylactic acid-glycolic acid copolymer with a weight average molecular weight of 40,000-70,000 Da; wherein the anti-aging agent is a polyglycerol fatty acid ester, dodecyl-β-D-maltose glycoside, and guar gum in a weight ratio of 1:(0.5-1.5):(0.2-0.6); wherein the compound enzyme comprises one or more of α-amylase, β-amylase, glucose oxidase, xylanase, maltose amylase, and lipase; further, the polylactic acid-glycolic acid copolymer has a weight average molecular weight of 50,000-60,000 Da. Furthermore, the weight ratio of the polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin, and guar gum is 1:(0.8-1.2):(0.3-0.5). The complex enzyme comprises α-amylase, β-amylase, glucose oxidase, and xylanase, with a weight ratio of α-amylase, β-amylase, glucose oxidase, and xylanase of 1:1:1:1; the activity of α-amylase is 2000-4000 U / g, the activity of β-amylase is 650,000-750,000 U / g, the activity of glucose oxidase is 150,000-200,000 U / g, and the activity of xylanase is 2000-3000 U / g.
[0031] The method for preparing enzyme preparations for premixed powders provided in this application includes the following steps: (1) Mix α-amylase, β-amylase, glucose oxidase and xylanase evenly to obtain a complex enzyme; (2) Disperse polylactic acid-hydroxyacetic acid copolymer in water, add composite enzyme; then sonicate at 70-100W power for 20-30min, freeze dry; then add anti-aging agent, mix evenly, and obtain enzyme preparation for premixed powder.
[0032] This application also provides the application of an enzyme preparation for premixed powder in premixed powder, wherein the amount of the enzyme preparation for premixed powder added to the premixed powder is 0.5-1 g / kg.
[0033] In the embodiments of this application, polylactic acid-glycolic acid copolymer was purchased from Guangzhou Weihua Biotechnology Co., Ltd.; diacetyl tartrate mono- and diglycerides were purchased from Guangzhou Huayu Biotechnology Co., Ltd.; succinate monoglycerides were purchased from Hebei Hongtao Bioengineering Co., Ltd.; polyglycerol fatty acid esters were purchased from Hebei Runbu Biotechnology Co., Ltd.; tetradecyl-β-D-maltose was purchased from Shanghai Yuanye Biotechnology Co., Ltd.; dodecyl-β-D-maltose was purchased from Shanghai Maclean's; guar gum was purchased from Shandong Pingju Biotechnology Co., Ltd.; locust bean gum was purchased from Shandong Sending Food Ingredients Co., Ltd.; α-amylase, derived from Bacillus subtilis, 4000 U / g, was purchased from Carmex (Shanghai) Biotechnology Co., Ltd.; β-amylase, 700,000 U / g, was purchased from Hunan Yunbang Biotechnology Co., Ltd.; glucose oxidase, derived from Aspergillus niger, 180,000 U / g, was purchased from Maclean's; xylanase, 2500 U / g, was purchased from Merck. All raw materials, reagents, solvents, etc. used in this application are commercially available.
[0034] The present application will be further described in detail below with reference to embodiments and performance testing.
[0035] Examples 1-4 Examples 1-4 each provide an enzyme preparation for premixed powder.
[0036] The difference in the above embodiments is that the weight-average molecular weight of the polylactic acid-glycolic acid copolymer in the enzyme preparation for premixed powder is shown in Table 1 below.
[0037] The preparation method of enzyme preparation for premixed powder provided in Examples 1-4 includes the following steps: (1) Mix α-amylase, β-amylase, glucose oxidase and xylanase in a weight ratio of 1:1:1:1 to obtain a composite enzyme; (2) Disperse 55g of polylactic acid-glycolic acid copolymer in 100mL of water, add 13g of compound enzyme; then sonicate at 80W for 30min and freeze dry; then add 0.3g of diacetyl tartaric acid mono- and diglycerides, 0.2g of succinic acid monoglycerides, 2g of anti-aging agent (polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin and guar gum in a weight ratio of 1:0.5:0.4), mix evenly, and obtain the enzyme preparation for premixed powder.
[0038] Table 1. Weight-average molecular weight of polylactic acid-glycolic acid copolymer in the enzyme preparations for premixed powders provided in Examples 1-4 Examples 5-12 Examples 5-12 each provide an enzyme preparation for premixed powder.
[0039] The difference between the above embodiments and Embodiment 2 lies in the type and ratio of the anti-aging agent, as shown in Table 2 below.
[0040] Table 2. Types and proportions of anti-aging agents in the enzyme preparations for premixed powders in Examples 2 and 5-12. Examples 13-15 Examples 13-15 each provide an enzyme preparation for premixed powder.
[0041] The difference between the above embodiment and Embodiment 2 is that the power and time of the ultrasound in the preparation method are as shown in Table 3 below.
[0042] Table 3 shows the ultrasonic power and time in the preparation methods of Examples 2 and 13-15. Comparative Example 1 Comparative Example 1 provides an enzyme preparation for premixed powder.
[0043] The difference between the above comparative example and Example 2 is that the weight-average molecular weight of the polylactic acid-glycolic acid copolymer in the enzyme preparation for the premixed powder is 30,000 Da.
[0044] Comparative Example 2 Comparative Example 2 provides an enzyme preparation for premixed powder.
[0045] The difference between the above comparative example and Example 2 is that the weight-average molecular weight of the polylactic acid-glycolic acid copolymer in the enzyme preparation for the premixed powder is 80,000 Da.
[0046] Comparative Example 3 Comparative Example 3 provides an enzyme preparation for premixed powder.
[0047] The difference between the above comparative example and Example 2 is that the amount of anti-aging agent added is 0.
[0048] Comparative Example 4 Comparative Example 4 provides an enzyme preparation for premixed powder.
[0049] The difference between the above comparative example and Example 2 is that the anti-aging agent is polyglycerol fatty acid ester, tetradecyl-β-D-maltodextrin and guar gum in a weight ratio of 1:0.5:0.4.
[0050] Comparative Example 5 Comparative Example 5 provides an enzyme preparation for premixed powder.
[0051] The difference between the above comparative example and Example 2 is that the anti-aging agent is polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin and locust bean gum in a weight ratio of 1:0.5:0.4.
[0052] Comparative Example 6 Comparative Example 6 provides an enzyme preparation for premixed powder.
[0053] The difference between the above comparative example and Example 2 is that the anti-aging agent is polyglycerol fatty acid ester and guar gum in a weight ratio of 1:0.4.
[0054] Comparative Example 7 Comparative Example 7 provides an enzyme preparation for premixed powder.
[0055] The difference between the above comparative example and Example 2 is that the ultrasonic power in the preparation method is 120W and the time is 30min.
[0056] Comparative Example 8 Comparative Example 8 provides an enzyme preparation for premixed powder.
[0057] The difference between the above comparative example and Example 2 is that the ultrasonic power in the preparation method is 50W and the time is 30min.
[0058] Application Example 1-15 Application Examples 1-15 each provide a honey cake.
[0059] The difference between the above application examples is that the enzyme preparations used in the premixed powder for honey cake preparation are derived from Examples 1-15.
[0060] The method for preparing the honey cake provided in Example 1-15 includes the following steps: Weigh out 250g of cake premix (Hequan Lequan), 0.25g of premix enzyme preparation, 500g of eggs, 1g of salt, 10g of honey, 200g of sugar, 25g of cake oil, 50g of oil, and 50g of water. Slowly add the weighed eggs, salt, sugar, and cake oil to a mixer and beat at medium speed for 2 minutes, then beat at high speed for 5-6 minutes until fluffy. Add the cake premix and premix enzyme preparation, beat at low speed for 1 minute, then beat at high speed for 3 minutes. Add the water and beat at low speed for 1 minute, then beat at high speed for 5-8 minutes until the batter is fully fluffy. Then beat at low speed again, and quickly add the oil and mix well by hand. Pour the cake batter into a cake mold and bake in a preheated oven at 210℃ (top heat) and 230℃ (bottom heat) for 16 minutes. Remove from the oven, unmold, and invert onto a cooling rack to cool. You now have a honey cake.
[0061] Compare and contrast examples 1-8 Compare application examples 1-8, each providing a honey cake.
[0062] The difference between the above application example and application example 2 is that the enzyme preparations used in the premixed powder for the honey cake preparation were derived from comparative examples 1-8.
[0063] Performance testing The storage aging degree of the honey cake provided in Application Example 1-15 and Comparative Application Example 1-8 was measured, and the results are shown in Table 4 below.
[0064] Aging Degree Determination: Honey cakes were prepared according to the methods provided in Application Examples 1-15 and Comparative Application Examples 1-8, with five copies of each method prepared in parallel. The cakes were stored at 20°C for 0 days, 1 day, 2 days, 3 days, and 4 days, respectively. The hardness was then measured using a Texture Analyzer XT2i. Higher hardness indicates a higher degree of aging. The aging degree (hardness increase rate) of the honey cakes was calculated based on the hardness using the following formula: Aging degree (hardness increase rate) = (hardness after n days of storage - initial hardness) / initial hardness × 100%; where n takes the values 1, 2, 3, or 4.
[0065] Table 4 shows the hardness and aging of the honey cakes provided in Application Examples 1-15 and Comparative Application Examples 1-8. According to the test results in Table 4, the honey cake prepared using the enzyme preparation for premixed powder provided in Examples 1-15 of this application had an initial hardness of 417-441g, an aging degree of 5.9-12.8% after 1 day of storage, 10.6-19.5% after 2 days of storage, 14.5-29.7% after 3 days of storage, and 32.6-48.8% after 4 days of storage. Therefore, it is demonstrated that the enzyme preparation for premixed powder provided in Examples 1-15 of this application can produce a soft honey cake, and the honey cake exhibits good short-term storage stability.
[0066] The test results of Application Examples 1-4 and Comparative Application Example 1-2 show that the honey cake prepared using the enzyme preparation of the premixed powder provided in Examples 1-4 had an initial hardness of 419-443g, an aging degree of 9.8-11.1% after 1 day of storage, 15.2-19.4% after 2 days, 22.5-29.4% after 3 days, and 41.2-48.4% after 4 days. In contrast, the honey cake prepared using the enzyme preparation of the premixed powder provided in Comparative Examples 1-2 had an initial hardness of 472-484g, an aging degree of 23.7-25.4% after 1 day of storage, 47.0-49.1% after 2 days, a high aging degree of 77.7-80.4% after 3 days, and a high aging degree of 108.3-112.5% after 4 days. Therefore, it is evident that the use of polylactic acid-glycolic acid copolymer with a weight-average molecular weight of 40,000-70,000 Da as a carrier to prepare enzyme preparations for premixed powder can effectively delay the aging of starch in premixed powder and extend the shelf life of food.
[0067] The test results of Application Examples 2, 5-12, and Comparative Application Examples 4-6 show that, in Examples 2 and 5-12, a mixture of polyglycerol fatty acid esters, dodecyl-β-D-maltose glycoside, and guar gum was used as an anti-aging agent in the preparation of enzyme preparations for premixed powders. The resulting honey cakes showed an aging degree of 5.9-9.8% after 1 day of storage, 10.6-17.2% after 2 days, 14.5-25.8% after 3 days, and 32.6-44.7% after 4 days. In contrast, Comparative Examples 4-5 used a weight ratio of polyglycerol fatty acid esters, dodecyl-β-D-maltose glycoside, and guar gum of 1:0.5:0.4 or a weight ratio of polyglycerol fatty acid esters of 1:0.5:0.4. Ester, dodecyl-β-D-maltose glycoside, and locust bean gum were used as anti-aging agents in the preparation of enzyme preparations for premixed powders. The resulting honey cakes showed an aging degree of 19.5-20.6% after 1 day of storage, 36.9-42.3% after 2 days, 72.5-76.9% after 3 days, and 98.9-105.6% after 4 days. Comparative Example 6 used polyglycerol fatty acid esters and guar gum in a weight ratio of 1:0.4 as anti-aging agents in the preparation of enzyme preparations for premixed powders. The resulting honey cakes showed an aging degree of 25.8% after 1 day of storage, 48.6% after 2 days, 84.7% after 3 days, and 116.7% after 4 days. Therefore, it is evident that this application uses polyglycerol fatty acid esters, dodecyl-β-D-maltodextrin, and guar gum in a weight ratio of 1:(0.5-1.5):(0.2-0.6) as anti-aging agents, resulting in premixed powder enzyme preparations with good anti-aging effects and long shelf life of food products made from them. Further comparison revealed that the honey cakes prepared in Examples 5-7 and 10-11 aged 5.9-6.7% after 1 day of storage, 10.6-13.7% after 2 days, 14.5-19.4% after 3 days, and 32.6-38.7% after 4 days. This indicates that by further controlling the weight ratio of polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin, and guar gum within the range of 1:(0.8-1.2):(0.3-0.5), the premixed powder enzyme preparation obtained in this application has a better anti-aging effect, and the food made using it has a longer shelf life.
[0068] The test results of Application Examples 2, 13-15, and Comparative Application Examples 7-8 show that the honey cake prepared using the enzyme preparation of the premixed powder provided in Examples 2 and 13-15 had an initial hardness of 419-441g, an aging degree of 9.8-12.8% after 1 day of storage, 17.2-19.5% after 2 days, 25.5-29.7% after 3 days, and 43.2-48.8% after 4 days. In contrast, the honey cake prepared using the enzyme preparation of the premixed powder provided in Comparative Examples 7-8 had an initial hardness as high as 472-488g, an aging degree of 17.9-19.3% after 1 day of storage, 37.3-39.5% after 2 days, 60.2-64.8% after 3 days, and 90.3-96.2% after 4 days. Therefore, it is shown that by controlling the ultrasonic power in the preparation method of enzyme preparation for premixed powder to 70-100W and the time to 20-30min, this application can prepare enzyme preparation for premixed powder with good stability. Using it to prepare cakes can slow down the aging rate of the cakes and keep the cakes fresh for a longer period of time.
[0069] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.
Claims
1. An enzyme preparation for premixed powder, characterized in that, It is prepared from the following raw materials in parts by weight: 50-60 parts carrier, 10-15 parts compound enzyme, 0.2-0.5 parts diacetyl tartrate mono- and diglycerides, 0.1-0.3 parts succinate monoglycerides, and 1-2 parts anti-aging agent; The carrier is a polylactic acid-glycolic acid copolymer with a weight-average molecular weight of 40,000-70,000 Da; The anti-aging agent is a polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin, and guar gum in a weight ratio of 1:(0.5-1.5):(0.2-0.6).
2. The enzyme preparation for premixed powder according to claim 1, characterized in that, The polylactic acid-glycolic acid copolymer has a weight-average molecular weight of 50,000-60,000 Da.
3. The enzyme preparation for premixed powder according to claim 1, characterized in that, The complex enzyme comprises one or more of α-amylase, β-amylase, glucose oxidase, xylanase, maltose amylase, and lipase.
4. The enzyme preparation for premixed powder according to claim 1, characterized in that, The weight ratio of the polyglycerol fatty acid ester, dodecyl-β-D-maltodextrin, and guar gum is 1:(0.8-1.2):(0.3-0.5).
5. The enzyme preparation for premixed powder according to claim 3, characterized in that, The complex enzyme comprises α-amylase, β-amylase, glucose oxidase, and xylanase; the activity of α-amylase is 2000-4000 U / g, the activity of β-amylase is 650,000-750,000 U / g, the activity of glucose oxidase is 150,000-200,000 U / g, and the activity of xylanase is 2000-3000 U / g.
6. The method for preparing enzyme preparations for premixed powders according to any one of claims 1-5, characterized in that, Includes the following steps: Disperse the polylactic acid-glycolic acid copolymer in water, add the compound enzyme, then sonicate at 70-100W for 20-30 minutes, freeze dry, then add an anti-aging agent, mix evenly, and obtain the enzyme preparation for premixed powder.
7. The use of the enzyme preparation for premixed powder as described in any one of claims 1-5 in premixed powder.
8. The application of the enzyme preparation for premixed powder according to claim 7 in premixed powder, characterized in that, The amount of enzyme preparation added to the premixed powder is 0.5-1 g / kg.