CN111321131A - 一种面包面筋强度改良酶制剂 - Google Patents
一种面包面筋强度改良酶制剂 Download PDFInfo
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 28
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 28
- 235000008429 bread Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 108010068370 Glutens Proteins 0.000 title claims abstract description 12
- 235000021312 gluten Nutrition 0.000 title claims abstract description 12
- 229940088598 enzyme Drugs 0.000 claims abstract description 26
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims abstract description 13
- 102000015439 Phospholipases Human genes 0.000 claims abstract description 13
- 108010064785 Phospholipases Proteins 0.000 claims abstract description 13
- 239000004382 Amylase Substances 0.000 claims abstract description 12
- 108010065511 Amylases Proteins 0.000 claims abstract description 12
- 102000013142 Amylases Human genes 0.000 claims abstract description 12
- 235000019418 amylase Nutrition 0.000 claims abstract description 12
- 229940059442 hemicellulase Drugs 0.000 claims abstract description 12
- 108010002430 hemicellulase Proteins 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 4
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims description 2
- 230000032683 aging Effects 0.000 abstract description 6
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000006872 improvement Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 239000011942 biocatalyst Substances 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2477—Hemicellulases not provided in a preceding group
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Abstract
一种面包面筋强度改良酶制剂，原料按照质量比包括：淀粉酶1％～2.5％、半纤维素酶0.5％～2％、磷脂酶0.5％～2％和抗坏血酸1％～2％，余量为淀粉；淀粉酶、半纤维素酶以及磷脂酶组成复合酶制剂。本发明，通过酶制剂中优化比例复合酶的协同作用，可提高面包烘培品质，有效延缓发酵烘焙面制品的老化。
Description
技术领域
本发明涉及食品添加剂领域，尤其涉及一种面包面筋强度改良酶制剂。
背景技术
面包是当前重要日常食品之一，面包面筋赋予了面团独特的加工品质，进而满足不同质地、不同形状面制品的加工需要，但是面包在制作和储存过程中，容易老化变硬，弹性下降，导致品质下降。比如较长时间存放后面包中支链淀粉重结晶会导致老化，降低了面包的食用品质。天然面粉的加工品质并不能完全满足面包加工业的要求，也很难解决老化等问题。
目前，通过添加天然酶制剂等外源添加剂改善面包面粉加工性能是食品行业关注的问题。但是，由于化学改良剂的安全性存在不确定性，食品企业更倾向于选择安全有效的天然酶制剂。
酶是由活细胞产生的、对其底物具有高度特异性和高度催化效能的蛋白质等，它是一类极为重要的生物催化剂。目前酶制剂己被应用于饲料、农业、医药保健和食品等各领域中。
部分企业通过添加天然酶制剂可以提高面包制品的品质，如诺维信Novozymes公司通过添加过氧化氢酶和磷脂酶的酶制剂来实现烘焙制品风味的提高。
中国专利CN103651662A公开了面包保鲜复配酶制剂及其应用，该面包保鲜复配酶制剂：麦芽糖淀粉酶5％～20％、真菌α-淀粉酶0.3％～1.2％、木聚糖酶0.2％～0.8％、脂肪酶1％～1.6％，余量为淀粉。该发明面包保鲜时间较长，但是忽略了成品面包的口感风味等品质特性。
因而，综合考虑面包面筋强度、成品风味以及保存时长等问题是本发明的主要关注点。
发明内容
(一)发明目的
为解决背景技术中存在的技术问题，本发明提出一种面包面筋强度改良酶制剂，通过酶制剂中优化比例复合酶的协同作用，可提高面包烘培品质，有效延缓发酵烘焙面制品的老化。
(二)技术方案
为解决上述问题，本发明提出了一种面包面筋强度改良酶制剂，原料按照质量比包括：淀粉酶1％～2.5％、半纤维素酶0.5％～2％、磷脂酶0.5％～2％和抗坏血酸1％～2％，余量为淀粉；
淀粉酶、半纤维素酶以及磷脂酶组成复合酶制剂。
优选的，复合酶制剂的酶活性不低于800U/g。
优选的，应用于面制品烘焙。
本发明，利用淀粉酶、半纤维素酶以及磷脂酶的不同功能，通过优化组合获得复合酶制剂；淀粉酶适度降低产品黏度，改善产品的加工性能，使产品松软；焙烤过程中，增加酵母在发酵过程中的含糖量，可延缓面粉的老化；半纤维素酶可以改善面包组织结构，使面包柔软富有弹性；磷脂酶的催化反应可以赋予面包特殊的焙烤风味。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了，下面结合具体实施方式，对本发明进一步详细说明。应该理解，这些描述只是示例性的，而并非要限制本发明的范围。此外，在以下说明中，省略了对公知结构和技术的描述，以避免不必要地混淆本发明的概念。
本发明提出的一种面包面筋强度改良酶制剂，原料按照质量比包括：淀粉酶1％～2.5％、半纤维素酶0.5％～2％、磷脂酶0.5％～2％和抗坏血酸1％～2％，余量为淀粉；
淀粉酶、半纤维素酶以及磷脂酶组成复合酶制剂。
本发明，利用淀粉酶、半纤维素酶以及磷脂酶的不同功能，通过优化组合获得复合酶制剂；淀粉酶适度降低产品黏度，改善产品的加工性能，使产品松软；焙烤过程中，增加酵母在发酵过程中的含糖量，可延缓面粉的老化；半纤维素酶可以改善面包组织结构，使面包柔软富有弹性；磷脂酶的催化反应可以赋予面包特殊的焙烤风味。
应当理解的是，本发明的上述具体实施方式仅仅用于示例性说明或解释本发明的原理，而不构成对本发明的限制。因此，在不偏离本发明的精神和范围的情况下所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。此外，本发明所附权利要求旨在涵盖落入所附权利要求范围和边界、或者这种范围和边界的等同形式内的全部变化和修改例。
Claims (3)
1.一种面包面筋强度改良酶制剂，其特征在于，原料按照质量比包括：淀粉酶1％～2.5％、半纤维素酶0.5％～2％、磷脂酶0.5％～2％和抗坏血酸1％～2％，余量为淀粉；
淀粉酶、半纤维素酶以及磷脂酶组成复合酶制剂。
2.根据权利要求1所述的面包面筋强度改良酶制剂，其特征在于，复合酶制剂的酶活性不低于800U/g。
3.根据权利要求1所述的面包面筋强度改良酶制剂，其特征在于，应用于面制品烘焙。
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010293187.4A CN111321131A (zh) | 2020-04-15 | 2020-04-15 | 一种面包面筋强度改良酶制剂 |
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| CN202010293187.4A CN111321131A (zh) | 2020-04-15 | 2020-04-15 | 一种面包面筋强度改良酶制剂 |
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| CN111321131A true CN111321131A (zh) | 2020-06-23 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431271A (zh) * | 2022-01-25 | 2022-05-06 | 维金国际生物工程技术研究(中山)有限公司 | 一种面包专用脂肪氧化酶及其制备方法 |
| CN115918700A (zh) * | 2022-11-28 | 2023-04-07 | 福建灵雀谷生物科技有限公司 | 一种用于面包保湿保软的复配改良剂及其应用 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998018332A1 (en) * | 1996-10-25 | 1998-05-07 | Workman Packaging Inc. | Combined reformulation/packaging to delay staling in bakery products |
| EP1586240A1 (fr) * | 2004-03-31 | 2005-10-19 | LESAFFRE et Cie | Ameliorant de panification |
| EP2319325A1 (en) * | 2009-11-04 | 2011-05-11 | Lesaffre et Compagnie | New bread improver and use thereof for bread making |
| TWI636733B (zh) * | 2017-06-05 | 2018-10-01 | 統一企業股份有限公司 | 麵粉組合物、酵素組合物、烘焙產品及其製法 |
-
2020
- 2020-04-15 CN CN202010293187.4A patent/CN111321131A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998018332A1 (en) * | 1996-10-25 | 1998-05-07 | Workman Packaging Inc. | Combined reformulation/packaging to delay staling in bakery products |
| EP1586240A1 (fr) * | 2004-03-31 | 2005-10-19 | LESAFFRE et Cie | Ameliorant de panification |
| US20080248159A1 (en) * | 2004-03-31 | 2008-10-09 | Pascal Julien | Bread-Making Improver |
| EP2319325A1 (en) * | 2009-11-04 | 2011-05-11 | Lesaffre et Compagnie | New bread improver and use thereof for bread making |
| TWI636733B (zh) * | 2017-06-05 | 2018-10-01 | 統一企業股份有限公司 | 麵粉組合物、酵素組合物、烘焙產品及其製法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431271A (zh) * | 2022-01-25 | 2022-05-06 | 维金国际生物工程技术研究(中山)有限公司 | 一种面包专用脂肪氧化酶及其制备方法 |
| CN115918700A (zh) * | 2022-11-28 | 2023-04-07 | 福建灵雀谷生物科技有限公司 | 一种用于面包保湿保软的复配改良剂及其应用 |
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