CN103636699A - Bread improver capable of postponing bread aging and prolonging bread shelf life apparently - Google Patents
Bread improver capable of postponing bread aging and prolonging bread shelf life apparently Download PDFInfo
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- CN103636699A CN103636699A CN201310605647.2A CN201310605647A CN103636699A CN 103636699 A CN103636699 A CN 103636699A CN 201310605647 A CN201310605647 A CN 201310605647A CN 103636699 A CN103636699 A CN 103636699A
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- bread
- aging
- shelf life
- prolonging
- improver
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- 235000008429 bread Nutrition 0.000 title claims abstract description 42
- 230000032683 aging Effects 0.000 title claims abstract description 15
- 235000010037 flour treatment agent Nutrition 0.000 title claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 10
- 235000021312 gluten Nutrition 0.000 claims abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 9
- 229920000881 Modified starch Polymers 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 7
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 7
- 108010015776 Glucose oxidase Proteins 0.000 claims description 7
- 239000004366 Glucose oxidase Substances 0.000 claims description 7
- 239000004367 Lipase Substances 0.000 claims description 7
- 102000004882 Lipase Human genes 0.000 claims description 7
- 108090001060 Lipase Proteins 0.000 claims description 7
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 229940116332 glucose oxidase Drugs 0.000 claims description 7
- 235000019420 glucose oxidase Nutrition 0.000 claims description 7
- 235000019421 lipase Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 abstract description 4
- 235000012180 bread and bread product Nutrition 0.000 abstract description 3
- 238000003754 machining Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000000704 physical effect Effects 0.000 abstract description 2
- 210000002435 tendon Anatomy 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 description 8
- 239000002778 food additive Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000013538 functional additive Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a bread improver capable of postponing bread aging and prolonging the bread shelf life apparently. The novel improver is capable of both prolonging the bread expiration date, reducing costs, preventing bread from aging, improving texture structures, increasing bread flavor, improving tastes, increasing tendon and size and prolonging the bread shelf life. When the bread improver is used for bread making, about 3% to 5% of the flour total mass is used, and by a conventional bread making process, bread products of which the bread texture structures can be improved, the bread size can be increased, the gluten progress can be increased, the dough physical properties can be improved, machining properties can be improved, bread aging can be postponed and bread tastes can be increased and the like can be obtained, and bread products of which the bread aging can be postponed and the bread shelf life can be obtained.
Description
Technical field
The present invention relates to that a kind of obviously to delay bread aging, extend the bread improver of bread shelf life, belong to food additives field.
Background technology
Bread improver is a kind of food additives that add in bread production process, and it is by materials such as reducing agent, oxidant, enzyme preparation, thickener, emulsifying agent, buffer, hardness of water and pH conditioning agents, is equipped with natural dispersant and forms.It is a kind of multi-functional food additives, can prevent or delay the aging of bread, changes the biceps of gluten, improves the machining property of dough, improves bread quality.
In western countries, people are using bread as main staple food, in order to produce the requirement that meets different regions all ages and classes different taste, the food additives that the bread of foreign study exploitation is used reach 200～300 kinds, and also drop into a large amount of manpower and materials now, further new bread and the wheaten food additive of research and development, attains a yet higher goal the quality of pastries.The food additives industry of China is started late, but through the effort of two more than ten years, flour and the pastries quality improving agent of exploitation in all parts of the country also have much.According to incompletely statistics, listed flour and wheaten food that country is used sanitary standard in, comprised the varieties of food items additives such as bread, biscuit, noodles, cake, existing 50～60 kinds.
Closely during the last ten years, China's food additives industry, has proposed the developing policy primary study development function derived food additives of Devoting Major Efforts To Developing " the multi-functional additive of natural nutrition ".The research direction of bread improver trends towards tailored version now, for the demand of certain specific bread, develops.At home, quality and prestige is good bread improver brand all, has that roasting is taken delight in talking about, a precious peach etc.
The present invention is directed in current China bread bad and storage thereof and easily to occur aging and cause degradation problem under product quality, develop a kind of have improve bread quality and suppress its aging bread improver, solve this industry key technical problem.
Summary of the invention
The object of the present invention is to provide a kind of bread improver that can obviously extend bread shelf life, can the elongated surfaces bag shelf-life, reduce costs, prevent that bread is aging, improve institutional framework, increase bread flavor, improve mouthfeel, increase muscle, increase volume, and can extend new and improved dose of bread shelf life.
For achieving the above object, technical scheme of the present invention is as follows:
The invention provides a kind of bread improver that bread is aging, extend bread shelf life that delays, is formulated by following raw material: ascorbic acid, CSL (CSL), stearoyl lactate (SSL), glucose oxidase, TGase, xanthans, gelatin, monoglyceride, lipase, Gluten, wheat germ powder, pre-gelatinized starch etc.; Mass fraction is: ascorbic acid 0.4～0.6%, CSL 1～2%, stearoyl lactate 1～2%, glucose oxidase 200～300ppm, lipase 100～200ppm, monoglyceride 0.5%～1%, TGase 200～300ppm, xanthans 1～2%, Gluten 20～30%, wheat germ powder 10～20%, pre-gelatinized starch 42.4～66.9%.
Described pre-gelatinized starch is one or both in pre-gelatinization cornstarch, pre-gelatinization wheaten starch, pre-pasting potato starch, pre-gelatinization tapioca.
The preparation method of described bread improver, comprise the following steps: after first the raw materials such as ascorbic acid, CSL (CSL), stearoyl lactate (SSL), glucose oxidase, TGase, xanthans, gelatin, monoglyceride, lipase being mixed, mix with Gluten, wheat germ powder again, finally add pre-gelatinized starch to mix.
Described mixing preferably mixes in mixer.
Described bread improver is when being applied to breadmaking, use is equivalent to 3%～5% of flour gross mass, by conventional breadmaking technique, can obtain the physical property that both can improve texture of loaf structure, increase loaf volume, increase gluten progress, improve dough, improve machining property, delay bread aging, increase bread mouthfeel etc., can delay again the bread product that bread is aging, extend bread shelf life.
The specific embodiment
embodiment 1:
The CSL of the ascorbic acid that is first 0.5% by mass percent, mass percent 1.5%, the stearoyl lactate of mass percent 1.5%,, the xanthans of the glucose oxidase of mass percent 250ppm, the lipase of mass percent 150ppm, the monoglyceride of mass percent 0.8%, the TGase of mass percent 250ppm, mass percent 1.5% mixes;
Above-mentioned raw materials after mixing is joined in the Gluten of mass fraction 25% and the wheat germ powder of mass fraction 15%, mix;
Above-mentioned raw materials is joined in the pre-gelatinized starch of mass fraction 54.2%, mix.
embodiment 2:
The CSL of the ascorbic acid that is first 0.4% by mass percent, mass percent 1%, the stearoyl lactate of mass percent 1%,, the xanthans of the glucose oxidase of mass percent 200ppm, the lipase of mass percent 100ppm, the monoglyceride of mass percent 0.5%, the TGase of mass percent 200ppm, mass percent 1% mixes;
Above-mentioned raw materials after mixing is joined in the Gluten of mass fraction 20% and the wheat germ powder of mass fraction 10%, mix;
Above-mentioned raw materials is joined in the pre-gelatinized starch of mass fraction 66.9%, mix.
embodiment 3:
The CSL of the ascorbic acid that is first 0.6% by mass percent, mass percent 2%, the stearoyl lactate of mass percent 2%,, the xanthans of the glucose oxidase of mass percent 300ppm, the lipase of mass percent 200ppm, the monoglyceride of mass percent 1%, the TGase of mass percent 300ppm, mass percent 2% mixes;
Above-mentioned raw materials after mixing is joined in the Gluten of mass fraction 30% and the wheat germ powder of mass fraction 20%, mix;
Above-mentioned raw materials is joined in the pre-gelatinized starch of mass fraction 42.4%, mix.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to previous embodiment, to being had been described in detail by invention, for the person of ordinary skill of the art, the technical scheme that still can record previous embodiment is modified, or part technical characterictic is wherein equal to replacement; And to these modifications or replacement, do not make the spirit and scope of essence disengaging the present invention technical scheme required for protection of appropriate technical solution.
Claims (1)
1. delay the bread improver that bread is aging, extend bread shelf life, it is characterized in that, by the raw material by following mass percent, formed: ascorbic acid 0.4～0.6%, CSL 1～2%, stearoyl lactate 1～2%, glucose oxidase 200～300ppm, lipase 100～200ppm, monoglyceride 0.5%～1%, TGase 200～300ppm, xanthans 1～2%, Gluten 20～30%, wheat germ powder 10～20%, pre-gelatinized starch 42.4～66.9%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310605647.2A CN103636699A (en) | 2013-11-26 | 2013-11-26 | Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310605647.2A CN103636699A (en) | 2013-11-26 | 2013-11-26 | Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103636699A true CN103636699A (en) | 2014-03-19 |
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|---|---|---|---|
| CN201310605647.2A Pending CN103636699A (en) | 2013-11-26 | 2013-11-26 | Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
Country Status (1)
| Country | Link |
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| CN (1) | CN103636699A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904774A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Compound bread improver for delaying bread aging and prolonging bread shelf life |
| CN106417444A (en) * | 2016-10-12 | 2017-02-22 | 广州嘉德乐生化科技有限公司 | Bread improver and preparation method thereof |
| CN106665732A (en) * | 2015-11-09 | 2017-05-17 | 北京工商大学 | Waffle improver and making method thereof |
| CN107048153A (en) * | 2016-12-28 | 2017-08-18 | 武汉轻工大学 | Anti-aging steamed bun powder of gelatin and preparation method thereof and the anti-aging steamed bun of gelatin and preparation method thereof |
| CN107568292A (en) * | 2017-10-25 | 2018-01-12 | 宝鸡金昱食品机械制造有限公司 | A kind of preliminary mixing powder of bread and preparation method thereof |
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
| CN110035653A (en) * | 2016-06-17 | 2019-07-19 | 阿凯笛亚生物科学公司 | With the reduced active plant of lipase 1 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0282038A1 (en) * | 1987-03-12 | 1988-09-14 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
| CN101411344A (en) * | 2007-10-15 | 2009-04-22 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
| CN101692842A (en) * | 2009-09-05 | 2010-04-14 | 泰祥集团技术开发有限公司 | Preparation method of crumbs capable of enhancing crispness |
| CN101785491A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Bread improver and preparation method and application thereof |
| CN103155963A (en) * | 2011-12-12 | 2013-06-19 | 深圳市绿微康生物工程有限公司 | Buckwheat dough enchancer and application thereof |
-
2013
- 2013-11-26 CN CN201310605647.2A patent/CN103636699A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0282038A1 (en) * | 1987-03-12 | 1988-09-14 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
| CN101411344A (en) * | 2007-10-15 | 2009-04-22 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
| CN101692842A (en) * | 2009-09-05 | 2010-04-14 | 泰祥集团技术开发有限公司 | Preparation method of crumbs capable of enhancing crispness |
| CN101785491A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Bread improver and preparation method and application thereof |
| CN103155963A (en) * | 2011-12-12 | 2013-06-19 | 深圳市绿微康生物工程有限公司 | Buckwheat dough enchancer and application thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904774A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Compound bread improver for delaying bread aging and prolonging bread shelf life |
| CN106665732A (en) * | 2015-11-09 | 2017-05-17 | 北京工商大学 | Waffle improver and making method thereof |
| CN110035653A (en) * | 2016-06-17 | 2019-07-19 | 阿凯笛亚生物科学公司 | With the reduced active plant of lipase 1 |
| US12052997B2 (en) | 2016-06-17 | 2024-08-06 | Arcadia Biosciences, Inc. | Plants with reduced Lipase 1 activity |
| CN106417444A (en) * | 2016-10-12 | 2017-02-22 | 广州嘉德乐生化科技有限公司 | Bread improver and preparation method thereof |
| CN107048153A (en) * | 2016-12-28 | 2017-08-18 | 武汉轻工大学 | Anti-aging steamed bun powder of gelatin and preparation method thereof and the anti-aging steamed bun of gelatin and preparation method thereof |
| CN107568292A (en) * | 2017-10-25 | 2018-01-12 | 宝鸡金昱食品机械制造有限公司 | A kind of preliminary mixing powder of bread and preparation method thereof |
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
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Application publication date: 20140319 |