阅读说明：本技术 一种烙馍面粉改良剂 (Modifier for steamed bun baking flour ) 是由 刘传玉 于 2021-08-12 设计创作，主要内容包括：本发明公开了一种烙馍面粉改良剂,属于面粉改良剂制备技术领域,烙馍面粉改良剂按质量百分数计,包括黄原胶20％～23％、维生素C3％～5％、焦磷酸二氢二钠10％～12％、生物酶制剂10％～12％、硬脂酰乳酸钙10％～20％、玉米淀粉40％～50％以及玉米变性淀粉10％～20％。本发明具有性能稳定、添加量小、效果显著的特点,能显著地提高面饼的保水性能,防止面饼表面发硬、发干、掉渣,赋予面饼好的口感,延缓成品水分的丧失,延长面饼的保鲜期,在烙馍食品中改善面团的物理性能和操作性能,提高米面食品的抗冻性,抗老化性,使食品更加柔软可口。(The invention discloses a modifier for steamed bun flour, which belongs to the technical field of flour modifier preparation, and comprises, by mass, 20-23% of xanthan gum, 3-5% of vitamin C, 10-12% of disodium dihydrogen pyrophosphate, 10-12% of a biological enzyme preparation, 10-20% of calcium stearoyl lactylate, 40-50% of corn starch and 10-20% of corn modified starch. The invention has the characteristics of stable performance, small addition amount and obvious effect, can obviously improve the water retention performance of the flour cake, prevent the surface of the flour cake from hardening, drying and falling off, endow the flour cake with good taste, delay the loss of water of a finished product, prolong the fresh-keeping period of the flour cake, improve the physical performance and the operational performance of dough in baked steamed bread food, improve the frost resistance and the aging resistance of rice and flour food, and make the food softer and more delicious.)

1. The steamed bun flour improver is characterized by comprising, by mass, 20-23% of xanthan gum, 3-5% of vitamin C, 10-12% of disodium dihydrogen pyrophosphate, 10-12% of a biological enzyme preparation, 10-20% of calcium stearoyl lactylate and 10-20% of starch.

2. The steamed bun flour improver according to claim 1, wherein the addition ratio of the wheat flour to the steamed bun improver is 500: 1.

3. the improver of baked bun flour according to claim 1, wherein the bio-enzyme preparation is one of amylase, protease, lipase or lysozyme.

4. The improver of baked bun flour according to claim 1, wherein said starch is corn starch or corn modified starch.

5. The improver of baked bun flour according to claim 1, wherein the vitamin C is one of crystalline vitamin C, calcium vitamin C salt, sodium vitamin C salt or vitamin C microcapsule.

Technical Field

The invention relates to a modifier for steamed bun baking flour, belonging to the technical field of flour modifier preparation.

Background

The baked bread is a cooked wheaten food with local characteristics, is popular with consumers, but at present, no baked bread flour specially used for preparing the baked bread exists in the market, the flour used for preparing the baked bread adopted in the market is common general flour, and the general flour has the following problems: generally, the flour has low strength, particularly poor release resistance, is easy to ferment and flow in summer, causes poor mouthfeel and even sourness, and is poor in extensibility, easy to have the phenomena of crispness and breaking, and influences the mouthfeel, so that the problems of the existing flour are changed by adding a modifying agent.

Disclosure of Invention

The invention mainly aims to solve the defects of the prior art and provide a steamed bun baking flour improver.

The purpose of the invention can be achieved by adopting the following technical scheme:

the steamed bun flour modifier comprises, by mass, 20-23% of xanthan gum, 3-5% of vitamin C, 10-12% of disodium dihydrogen pyrophosphate, 10-12% of a biological enzyme preparation, 10-20% of calcium stearoyl lactylate and 10-20% of starch.

Preferably, the adding proportion of the wheat flour to the steamed bun modifier is 500: 1.

preferably, the biological enzyme preparation is one of amylase, protease, lipase or lysozyme.

Preferably, the starch is corn starch or corn modified starch.

Preferably, the vitamin C is one of crystalline vitamin C, calcium vitamin C salt, sodium vitamin C salt or vitamin C microcapsule.

The invention has the beneficial technical effects that: according to the baked steamed bun flour modifier, the baked steamed bun flour modifier provided by the invention has the characteristics of stable performance, small addition amount and obvious effect, can obviously improve the water retention performance of the steamed buns, prevents the surfaces of the steamed buns from hardening, drying and falling off, endows the steamed buns with good taste, delays the loss of water in finished products, prolongs the fresh-keeping period of the steamed buns, improves the physical performance and the operational performance of dough in baked steamed bun foods, improves the frost resistance and the aging resistance of rice and flour foods, and makes the foods softer and more delicious.

Detailed Description

In order to make the technical solutions of the present invention more clear and definite for those skilled in the art, the present invention is further described in detail with reference to the following examples, but the embodiments of the present invention are not limited thereto.

The embodiment provides a baked bun flour modifier, which comprises, by mass, 20-23% of xanthan gum, 3-5% of vitamin C, 10-12% of disodium dihydrogen pyrophosphate, 10-12% of a biological enzyme preparation, 10-20% of calcium stearoyl lactylate and 10-20% of starch.

The adding proportion of the wheat flour and the baked bun modifier is 500: 1. the biological enzyme preparation is one of amylase, protease, lipase or lysozyme. The starch is corn starch or corn modified starch. The vitamin C is one of crystalline vitamin C, calcium salt of vitamin C, sodium salt of vitamin C or vitamin C microcapsule.

Example 1:

the baked steamed bun flour modifier comprises, by mass, 20% of xanthan gum, 3% of vitamin C, 10% of disodium dihydrogen pyrophosphate, 10% of a biological enzyme preparation, 10% of calcium stearoyl lactylate and 10% of starch.

Example 2:

the baked steamed bun flour improver comprises, by mass, 21% of xanthan gum, 4% of vitamin C, 10% of disodium dihydrogen pyrophosphate, 11% of a biological enzyme preparation, 13% of calcium stearoyl lactate and 12% of starch.

Example 3:

the baked steamed bun flour improver comprises, by mass, 22% of xanthan gum, 4% of vitamin C, 12% of disodium dihydrogen pyrophosphate, 12% of a biological enzyme preparation, 16% of calcium stearoyl lactylate and 14% of starch.

Example 4:

the baked steamed bun flour modifier comprises, by mass, 23% of xanthan gum, 4% of vitamin C, 12% of disodium dihydrogen pyrophosphate, 12% of a biological enzyme preparation, 18% of calcium stearoyl lactylate and 18% of corn starch.

Example 5:

the baked steamed bun flour modifier comprises, by mass, 23% of xanthan gum, 5% of vitamin C, 12% of disodium dihydrogen pyrophosphate, 12% of a biological enzyme preparation, 20% of calcium stearoyl lactylate and 20% of starch.

In summary, in this embodiment, according to the baked bun flour modifier of this embodiment, the baked bun flour modifier provided in this embodiment is obtained in embodiments 1 to 5, and when dough kneading water temperature is not more than 60 degrees and dough kneading is required, 50% of dough kneading water can be added first, and corn starch is produced through fermentation engineering, so that a microbial exopolysaccharide with a wide effect is obtained. The flour product has unique rheological property, good water solubility, good stability to heat and acid and alkali, good compatibility with various salts, obvious effects of preventing the growth of microorganisms of flour products, particularly preventing dough from easily waking up and becoming sour due to yeast in the flour products in summer, preventing microorganisms of wet noodles from infecting and growing hair, modifying protein and oxidizing fat to generate peculiar smell, and simultaneously has the effects of delaying browning time and prolonging shelf life; the fresh-keeping wet noodle product can strengthen the viscoelasticity, improve the strength, has smooth and stable tissue, is boiling-resistant, freezing-resistant, moisture-keeping and fresh-keeping, is prepared by compounding biological enzyme preparation, monostearoyl glyceride, vitamin C, corn starch and the like, and has the characteristics of small addition amount, no hardness after the cake is cooled, no slag falling and good softness keeping effect. Can strengthen the viscoelasticity of raw wet flour products, improve the strength, and is prepared by compounding a biological enzyme preparation, monostearoyl glyceride, vitamin C, corn starch and the like, wherein the tissue is smooth and stable, and the biological enzyme preparation is boiling resistant, freezing resistant, moisturizing and fresh-keeping. Has the characteristics of small addition amount, no dryness and hardness after the cake is cooled, no slag falling and good softness keeping effect.

The above description is only for the purpose of illustrating the present invention and is not intended to limit the scope of the present invention, and any person skilled in the art can substitute or change the technical solution of the present invention and its conception within the scope of the present invention.