CN112931560A - Phytase-VC pellet preparation as well as preparation method and application thereof - Google Patents
Phytase-VC pellet preparation as well as preparation method and application thereof Download PDFInfo
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- CN112931560A CN112931560A CN202011307592.3A CN202011307592A CN112931560A CN 112931560 A CN112931560 A CN 112931560A CN 202011307592 A CN202011307592 A CN 202011307592A CN 112931560 A CN112931560 A CN 112931560A
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- 239000008188 pellet Substances 0.000 title claims abstract description 66
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- 229940085127 phytase Drugs 0.000 claims abstract description 57
- 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 42
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- 239000000843 powder Substances 0.000 claims abstract description 26
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Images
Classifications
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Fodder In General (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the technical field of food, and particularly discloses a phytase-VC pellet preparation as well as a preparation method and application thereof. The phytase-VC pellet preparation comprises 40-60 parts of phytase, 20-30 parts of vitamin C and 10-20 parts of palm powder; the preparation method comprises the following steps: firstly heating and melting palm powder to be liquid, then adding vitamin C and phytase, uniformly stirring to be liquid material, and then preparing the material into granular substances by utilizing a condensation technology. The phytase-VC pellet preparation provided by the invention uses palm powder as an embedding substance to embed phytase-VC, the preparation superposes the functions of phytase and VC, has good fluidity and stability, has good mixing uniformity with flour and other modifiers, and plays a positive role in flour products, particularly bread; compared with the method of singly using phytase or using a mixture of phytase and VC, the method of using the phytase-VC pellet preparation to prepare the bread has stronger gluten strength, better operation hand feeling, stronger furnace entering sharp rising capability and better product height.
Description
Technical Field
The invention relates to the technical field of food, in particular to a phytase-VC pellet preparation as well as a preparation method and application thereof.
Background
Along with the improvement of the food safety awareness of consumers and the improvement of science and technology, the harmfulness of flour additives harmful to human bodies is continuously suggested, for example, the 44 th JECFA in 1995 confirms that potassium bromate has carcinogenicity and genetic toxicity and is not suitable for eating, and the potassium bromate is forbidden in many countries. Although potassium bromate has been in the flour industry for over 80 years (since 1914), scientific workers in various countries are searching and developing substitutes for potassium bromate. The food industry and the public consumers have urgent needs for natural nuisanceless flour additives, and the enzyme preparation can follow the trend. The enzyme preparation is from organisms (animals, plants and microorganisms), and many enzyme preparations are made by modern biotechnology, are purely natural biological products and are green food additives. The flour has many applications in grain processing and other food processing, the application in the flour industry draws more and more attention of people, and the flour plays a considerable role in the transformation of general flour in the production of various special flours. It can improve baking quality, texture and nutrition quality of flour product, and prolong shelf life. The enzyme preparations produced by the following methods: fungal amylases, xylanases, lipases, cellulases, glucose oxidases, maltogenic amylases and the like. The enzyme preparation mainly has auxiliary improvement effect on the volume, internal structure, shelf life and the like of flour products.
Phytase, the enzyme phytate hydrolase (EC3.1.3.8), is a generic term for enzymes that catalyze the hydrolysis of phytic acid, as well as phytate, to inositol and phosphate (or phosphate). Phytase is present in the red blood cells and plasma of various vertebrates, and also in the small intestine of mammals. Ruminants rumen microorganisms can produce a large amount of phytase, so that phytate phosphorus can be well utilized, and monogastric animals such as pigs and poultry have low utilization rate of phytate phosphorus due to extremely weak phytase activity in intestinal tracts and are easily inhibited by certain components (such as calcium) in grains, so that inorganic phosphorus needs to be additionally added. The phytase is widely applied to animal husbandry production as an excellent feed additive at present, can improve the utilization rate of phosphorus elements and the utilization rates of proteins, amino acids and various mineral elements of animals, relieves the anti-nutritional effect of phytic acid in animal vegetable feed, improves the nutritional value of the vegetable feed, reduces the pollution of animal excrement to the environment, is an extremely effective additive in animal production and environmental protection, and has important application value.
At present, the phytase is also used as a food additive in the field of food processing. The purified food-grade phytase can be used in infant food, especially in soy milk products, to relieve anti-nutritional factors; can be used for treating grains to decompose phytic acid (salt) in the grains, reduce the chelation of the phytic acid on trace elements and improve the nutritional value of the grains; the soybean protein can be subjected to enzyme catalysis modification in the soybean processing, so that the nutritional value and the commodity value of the soybean protein are improved. The phytase can also effectively reduce phytic acid in rice flour, wheat flour, corn flour, oat flour and sorghum flour, and improve the digestion and absorption of the products in intestinal tracts. However, when the existing phytase is applied to flour products, particularly bread, the stability and the positive improvement effect of the phytase on the bread are still to be further improved.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, the object of the present invention is to provide a phytase-VC pellet formulation, a method for preparing the same and the use thereof, for improving the stability of phytase and its positive improvement effect on flour products, especially bread.
In order to achieve the above objects and other related objects, the invention provides a phytase-VC pellet formulation comprising the following raw materials in parts by weight: 40-60 parts of phytase, 30-50 parts of vitamin C and 10-20 parts of palm powder.
Further, the phytase-VC pellet preparation comprises a two-layer structure, wherein the outer layer is palm powder, and the inner layer is a mixture of phytase and vitamin C.
Further, the phytase is a soluble phytase.
Further, the phytase-VC pellet preparation is a granular substance with 60-80 meshes.
Further, the phytase comprises 60 parts of phytase, 20 parts of vitamin C and 20 parts of palm powder.
In a second aspect, the invention provides a method for preparing the phytase-VC pellet formulation according to the first aspect, comprising the following steps: heating and melting palm powder to form liquid, adding vitamin C and phytase, stirring uniformly to form liquid material, and making the liquid material into granular substance by using condensation technology to obtain the phytase-VC pellet preparation.
Further, the stirring time is 2 to 3 minutes.
Further, the condensation technology is as follows: spraying liquid materials on the top of the coating equipment, blowing air on the top of the coating equipment for cooling, and cooling the materials into the granular phytase-VC pellet preparation after the materials meet cold air. The coating equipment is the coating equipment commonly used in pharmaceutical factories or chemical fertilizer factories.
Further, the blast cooling temperature is 20-25 ℃.
In a third aspect, the invention provides the application of the phytase-VC pellet preparation as described in the first aspect or the phytase-VC pellet preparation prepared by the preparation method as described in the second aspect.
Further, the phytase-VC pellet preparation is applied to a flour product.
Further, the flour product is bread.
In a fourth aspect, the invention provides a bread, which comprises the phytase-VC pellet preparation according to the first aspect or the phytase-VC pellet preparation prepared by the preparation method according to the second aspect.
Furthermore, the dosage of the phytase-VC pellet preparation in the bread is 20-60 ppm.
As mentioned above, the phytase-VC pellet preparation, the preparation method and the application thereof have the following beneficial effects:
the invention provides a novel phytase, which is prepared by heating and melting palm powder to form a liquid state, adding vitamin C and phytase, uniformly stirring to form a liquid material, and preparing the material into a granular phytase-VC pellet preparation by using a condensation technology. The phytase-VC pellet preparation disclosed by the invention adopts palm powder as an embedding substance, the phytase-VC is embedded into the palm powder to prepare a granular product, the preparation has the functions of the phytase and the VC, is good in fluidity and stability, has good mixing uniformity with flour and other modifiers, can be applied to flour products, and particularly plays a positive role in bread; compared with the method of singly using phytase or using a mixture of phytase and VC, the method of using the phytase-VC pellet preparation to make bread has the advantages of stronger gluten force, better operation hand feeling, obviously stronger furnace entering sharp rising capability and obviously better product height.
Drawings
FIG. 1 shows a graph of a bread object obtained after the phytase-VC pellet preparation in example 1 of the invention is applied in a round bag.
FIG. 2 shows a graph of a bread object obtained after applying the phytase-VC pellet preparation in example 1 of the invention in toast.
FIG. 3 shows a graph of a bread object obtained after applying the phytase-VC pellet preparation in the toast according to the embodiment 2 of the invention.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
The invention provides a phytase-VC pellet preparation which comprises the following raw materials in parts by weight: 40-60 parts of phytase, 20-30 parts of vitamin C and 10-20 parts of palm powder; the phytase-VC pellet preparation comprises a two-layer structure, wherein the outer layer is palm powder, and the inner layer is a mixture of phytase and vitamin C.
Further, the phytase is a soluble phytase.
The preparation method of the phytase-VC pellet preparation comprises the following steps: firstly heating and melting palm powder to be liquid, then adding vitamin C and phytase, uniformly stirring to be liquid material, and then preparing the liquid material into 60-80 mesh granular material by utilizing a condensation technology.
Further, the stirring time is 2 to 3 minutes.
Further, the condensation technology is as follows: spraying liquid material on the top of the coating equipment, and simultaneously blowing air on the top of the coating equipment to reduce the temperature to 20-25 ℃, wherein the material is cooled into granular phytase-VC pellet preparation after meeting cold air. The coating equipment is the coating equipment commonly used in pharmaceutical factories or chemical fertilizer factories.
The phytase-VC pellet formulation of the present invention can be applied to flour products, such as bread, and the following examples mainly evaluate the application of the phytase-VC pellet formulation in high sugar bread (i.e. high sugar toast).
The present invention will be described in detail with reference to examples.
Example 1
A phytase-VC pellet preparation comprises the following raw materials in parts by weight:
60 parts of soluble phytase, 20 parts of vitamin C and 20 parts of palm powder.
The preparation method comprises the following steps:
firstly heating and melting palm powder to be liquid, then adding vitamin C and phytase, uniformly stirring for 2.5 minutes, and then preparing the liquid material into a granular substance with 60-80 meshes by using a condensation technology, wherein the specific method comprises the following steps: spraying liquid materials on the top of the coating equipment, and simultaneously blowing air on the top of the coating equipment to reduce the temperature to 22 ℃, wherein the materials are cooled into granular phytase-VC pellet preparations after meeting cold air.
Example 2
A phytase-VC pellet preparation comprises the following raw materials in parts by weight:
50 parts of soluble phytase, 25 parts of vitamin C and 15 parts of palm powder.
The preparation method comprises the following steps:
firstly heating and melting palm powder to be liquid, then adding vitamin C and phytase, uniformly stirring for 2 minutes, and then preparing the liquid material into a granular substance with 60-80 meshes by using a condensation technology, wherein the specific method comprises the following steps: spraying liquid materials on the top of the coating equipment, and simultaneously blowing air on the top of the coating equipment to reduce the temperature to 20 ℃, wherein the materials are cooled into granular phytase-VC pellet preparations after meeting cold air.
Example 3
A phytase-VC pellet preparation comprises the following raw materials in parts by weight:
60 parts of soluble phytase, 20 parts of vitamin C and 20 parts of palm powder.
The preparation method comprises the following steps:
firstly heating and melting palm powder to be liquid, then adding vitamin C and phytase, uniformly stirring for 3 minutes, and then preparing the liquid material into a granular substance with 60-80 meshes by using a condensation technology, wherein the specific method comprises the following steps: spraying liquid materials on the top of the coating equipment, and simultaneously blowing air on the top of the coating equipment to reduce the temperature to 25 ℃, wherein the materials are cooled into granular phytase-VC pellet preparations after meeting cold air.
Example 4
A phytase-VC pellet preparation comprises the following raw materials in parts by weight:
60 parts of soluble phytase, 30 parts of vitamin C and 10 parts of palm powder.
The preparation method comprises the following steps:
firstly heating and melting palm powder to be liquid, then adding vitamin C and phytase, uniformly stirring for 3 minutes, and then preparing the liquid material into a granular substance with 60-80 meshes by using a condensation technology, wherein the specific method comprises the following steps: spraying liquid materials on the top of the coating equipment, and simultaneously blowing air on the top of the coating equipment to reduce the temperature to 25 ℃, wherein the materials are cooled into granular phytase-VC pellet preparations after meeting cold air.
Example 5
Enzyme activity detection
The enzyme activity detection method is carried out according to GB/T18634-2002, and the enzyme activities of the finally obtained products of the examples 1-4 are 10000U/g (+ -10%).
Example 6
Application evaluation of phytase in high-sugar bread
1. Experimental material and experimental equipment
1.1, experimental raw materials:
jin yuan huan jin fen and hong tien huan jin fen; white granulated sugar; salt; shortening; angel dry yeast with high activity; fungal alpha amylase BakezymeP 500; glucose oxidase SunbakeGOXTRA; VC; and (3) water.
1.2, experimental equipment:
a new wheat proofing box SPC-40 SP; the new wheat oven SK-622, the new wheat oven SK-622 digital display height gauge.
2. Basic formula and experimental method
2.1 basic formulation
TABLE 1 basic recipe for high-sugar bread
TABLE 2 enzyme preparation addition
2.2 test methods
An enzyme preparation adding method comprises the following steps: diluted with water and added to the aqueous solution.
Table 3 bread making key program control
3. Measurement indexes are as follows:
3.1, dough characteristics: extensibility, elasticity, viscosity, hardness, and the like.
TABLE 4 dough evaluation index
And 3.2, measuring and evaluating the height-diameter ratio by using a digital display height gauge.
3.3 tissue Structure
TABLE 5 tissue evaluation index
4. Application test design and data recording
Fig. 1 shows a graph of a bread real object obtained after the phytase-VC pellet preparation in example 1 is applied to a round bag, fig. 2 shows a graph of a bread real object obtained after the phytase-VC pellet preparation in example 1 is applied to toast, and fig. 3 shows a graph of a bread real object obtained after the phytase-VC pellet preparation in example 2 is applied to toast.
The phytase-VC pellet preparation in example 1 was used for preparing round bags, and the obtained experimental data are shown in Table 6.
As can be seen from fig. 1 and table 6:
4.1, after the phytase-VC pellet preparation is added, the dough handling hand feeling is obviously improved compared with blank dough handling; wherein 60ppm is softer and more viscous than other components, and 50ppm is secondly used; 40ppm and below reflects better dough handling properties (extensibility and elasticity).
4.2, the phytase-VC pellet preparation has better furnace-entering sharp expansion performance and is also expressed on the volume of a finished product. Wherein the furnace-entering sudden expansion performance is the best when the fermentation is normally performed, and the furnace-entering sudden expansion performance of 60ppm when the fermentation is prolonged is the best.
4.3, the finished product tissue of the phytase-VC pellet preparation added into round bags or toasts is good, fine and soft.
4.4 ppm, 30ppm, 40ppm and 50ppm have better mouthfeel, and 60ppm has a drier mouthfeel which is slightly better than that of the blank.
TABLE 6 comparison of phytase-VC without and with phytase-VC
The phytase, the mixture of phytase and VC (phytase + VC) and the phytase-VC pellet formulation of example 2 were used to prepare a round packet, and the experimental data obtained are shown in table 7.
From table 7, it can be seen that:
4.5, compared with the method of singly using phytase or using the mixture of phytase and VC, the method of using the phytase-VC pellet preparation to prepare the bread has stronger gluten strength, better operation hand feeling, obviously stronger furnace-entering sharp-rise capability and obviously better product height.
TABLE 7 comparison of the use of phytase, phytase + VC and the use of phytase-VC
In conclusion, the phytase-VC pellet preparation disclosed by the invention adopts palm powder as an embedding substance, the phytase-VC is embedded into the palm powder to prepare a granular product, the preparation has the functions of the phytase and the VC, is good in fluidity and stability, has good mixing uniformity with flour and other modifiers, can be applied to flour products, and particularly plays a positive role in bread; compared with the method of singly using phytase or using a mixture of phytase and VC, the method of using the phytase-VC pellet preparation to prepare the bread has stronger gluten strength, better operation hand feeling, obviously stronger furnace entering sharp rising capability and obviously better product height.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (10)
1. A phytase-VC pellet preparation is characterized by comprising the following raw materials in parts by weight: 40-60 parts of phytase, 20-30 parts of vitamin C and 10-20 parts of palm powder.
2. The phytase-VC pellet formulation according to claim 1, characterized in that: the phytase-VC pellet preparation comprises a two-layer structure, wherein the outer layer is palm powder, and the inner layer is a mixture of phytase and vitamin C.
3. The phytase-VC pellet formulation according to claim 1, characterized in that: the phytase is soluble phytase.
4. The phytase-VC pellet formulation according to claim 1, characterized in that: the phytase-VC pellet preparation is a granular substance with 60-80 meshes.
5. The process for preparing phytase-VC pellet formulation according to any one of claims 1-4, characterized in that it comprises the following steps: heating and melting palm powder to form liquid, adding vitamin C and phytase, stirring uniformly to form liquid material, and making the liquid material into granular substance by using condensation technology to obtain the phytase-VC pellet preparation.
6. The method of claim 5, wherein: the stirring time is 2-3 minutes;
and/or, the condensation technique is: spraying liquid materials on the top of the coating equipment, blowing air on the top of the coating equipment for cooling, and cooling the materials into the granular phytase-VC pellet preparation after the materials meet cold air.
7. The method of claim 6, wherein: the blast cooling temperature is 20-25 ℃.
8. Use of a phytase-VC pellet formulation according to any of claims 1-4 or a phytase-VC pellet formulation prepared by the preparation method according to any of claims 5-7.
9. Use according to claim 8, characterized in that: the phytase-VC pellet preparation is applied to flour products.
10. A bread, characterized in that: comprises the phytase-VC pellet preparation as defined in any one of claims 1-4 or the phytase-VC pellet preparation prepared by the preparation method as defined in any one of claims 5-7.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101765375A (en) * | 2007-07-25 | 2010-06-30 | 帝斯曼知识产权资产管理有限公司 | Iron fortification nutritional blend |
| CN105560211A (en) * | 2015-12-30 | 2016-05-11 | 大连医诺生物有限公司 | Microcapsule preparation for optimizing embedding |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101765375A (en) * | 2007-07-25 | 2010-06-30 | 帝斯曼知识产权资产管理有限公司 | Iron fortification nutritional blend |
| CN105560211A (en) * | 2015-12-30 | 2016-05-11 | 大连医诺生物有限公司 | Microcapsule preparation for optimizing embedding |
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