CN102160562B - Bread with baking features improved by recombinant rhizopus chinentis lipase and production method thereof - Google Patents
Bread with baking features improved by recombinant rhizopus chinentis lipase and production method thereof Download PDFInfo
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- CN102160562B CN102160562B CN 201110053722 CN201110053722A CN102160562B CN 102160562 B CN102160562 B CN 102160562B CN 201110053722 CN201110053722 CN 201110053722 CN 201110053722 A CN201110053722 A CN 201110053722A CN 102160562 B CN102160562 B CN 102160562B
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Abstract
The invention relates to bread with baking features improved by recombinant rhizopus chinentis lipase and a production method thereof. The method comprises the following process steps of: weighing, and dissolving granulated sugar in water to obtain aqueous solution of the granulated sugar; adding bread flour, yeast and the recombinant rhizopus chinentis lipase into a blender for blending; adding the aqueous solution of the granulated sugar and eggs into the blender for blending; adding salt and shortening oil, and blending until dough can be stretched into sheets; taking the obtained dough out, standing, dividing the dough into small pieces, rubbing into balls, forming and panning; placing in a fermenting box for fermenting; and baking to obtain finished products. By the method, the specific volume, the baking features and the anti-aging effect of the bread are obviously improved, the additive amount of chemical emulsifiers in the bread is reduced, and the safety of foods is improved.
Description
Technical field
The present invention relates to a kind of bread and production method thereof of utilizing reorganization rhizopus chinensis lipase to improve baking property, belong to food processing technology field.
Background technology
Present stage; For improving the bread quality, normal some doughs of interpolation or bread improver in bread making process, these additives join to be made in the bread; Specific volume, quality, mouthfeel and the freshness of bread can be significantly improved, the operability of dough can be improved simultaneously.
Lipase is a kind of biological enzyme formulation, and lipase adds the intensity and the stability that can strengthen dough in the dough to, improves the machining property of dough and goes into the anxious property that expands of stove; Contain a certain amount of lipase in the bread, can not only increase the specific volume of bread, can also improve matter structure, the raising bread mellowness of bread simultaneously, make bread core hole more even, delay the aging of bread simultaneously to a certain extent.The main cause that lipase can improve baking quality of bread is the lipid of lipase in can the hydrolysis dough, and decomposing triglycerides is monoglyceride and diglyceride, and the two can significantly improve the baking property of dough as good emulsifying agent.
At present; Lipase is because poor stability, on the high side, at the main dependence on import of China, and limited the large-scale application of lipase; Reorganization rhizopus chinensis lipase is from rhizopus chinensis, to extract genomic DNA; Obtain one section full gene of rhizopus chinensis lipase through PCR (polymerization chain reaction) amplification, utilize gene recombination technology to make up the secretion expression carrier of lipase gene, be cloned into carrier for expression of eukaryon with higher ester hydrolysis vigor; Utilize eukaryotic expression system to express, produce a kind of novel reorganization rhizopus chinensis lipase (Rhizopus chinensis lipase).
Through the zymetology experiment, reorganization rhizopus chinensis lipase has advantages of higher stability, and lipase activity is high, breaks the international technology barrier simultaneously, and low price can satisfy the needs that large-scale industrialization is produced.This reorganization rhizopus chinensis lipase can show phosphatidase and triglycerides enzymatic activity simultaneously; Can act on triglycerides and phosphatide in the dough respectively; Be decomposed into type emulsifying agent such as monoglyceride and lysophosphatide, significantly improve the emulsification property and the bread baking characteristic of dough.
Summary of the invention
The objective of the invention is to overcome the deficiency that exists in the prior art, a kind of bread and production method thereof of utilizing reorganization rhizopus chinensis lipase to improve baking property is provided, improved the baking property and the processing characteristics of fermentation bread.
According to technical scheme provided by the invention, a kind of bread that utilizes reorganization rhizopus chinensis lipase to improve baking property, its component is counted by weight: bread flour: 52～55 parts; Yeast: 0.5～1.0 part; Water: 32～35 parts; Granulated sugar: 4～5 parts; Egg: 2～3 parts; Shortening: 4～5 parts; Salt: 0.3～0.6 part; Reorganization rhizopus chinensis lipase: 0.00003～0.00009 part;
Weighing is dissolved in granulated sugar and obtains aqueous solution of granulated sugar in the water; Bread flour, yeast and reorganization rhizopus chinensis lipase join in the mixer and stir; Stir in aqueous solution of granulated sugar and the egg adding mixer; Adding salt, shortening are stirred to dough and can be drawn into thin slice; The dough that obtains taken out leave standstill, be divided into fritter, rub circle with the hands, the moulding sabot is placed in the proofing box and proofs; Get product after the baking.
A kind of described utilization reorganization rhizopus chinensis lipase improves the production method of the bread of baking property, and characteristic is: adopt following processing step, its component is counted by weight:
(1) weighing: take by weighing bread flour respectively: 52～55 parts; Yeast: 0.5～1.0 part; Water: 32～35 parts; Granulated sugar: 4～5 parts; Egg: 2～3 parts; Shortening: 4～5 parts; Salt: 0.3～0.6 part; Reorganization rhizopus chinensis lipase: 0.00003～0.00009 part;
(2) granulated sugar is dissolved in obtains aqueous solution of granulated sugar in the water, for use;
(3) mix stirring: load weighted bread flour, yeast and reorganization rhizopus chinensis lipase are joined in the mixer stir at a slow speed, mixing time is 3～4 minutes; With stirring at a slow speed 2～3 minutes in aqueous solution of granulated sugar and the egg adding mixer, stirred fast again 1～2 minute; In mixer, add salt, continue to stir 0.5～1 minute fast; Add shortening, stirred at a slow speed 1～2 minute, continuation was stirred 2～3 minutes fast, when dough can be drawn into thin slice, stirred at a slow speed after 1～2 minute to stop;
(4) piecemeal moulding: the dough that step (2) is obtained takes out and leaves standstill the fritter that is divided into 145～155g after 10～20 minutes, rubs circle with the hands, the moulding sabot;
(5) fermentation: the dough after the sabot is placed in the proofing box proofs, temperature is controlled at 35～38 ℃, and relative humidity 80%～85% proofs 75～90 minutes;
(6) baking: dough fermented is put in to cure in the baking box was finished product in 20～25 minutes, the temperature of getting angry in the baking box is 160～170 ℃, and following fiery temperature is 200～210 ℃.
The said rotating speed that stirs at a slow speed is 60～80 rev/mins; The rotating speed of said quick stirring is 180～240 rev/mins.
It is bread improver that the present invention selects reorganization rhizopus chinensis lipase for use; Through in dough, adding reorganization rhizopus chinensis lipase, significantly improve the specific volume of bread, baking property and antiageing effect; Reduce the addition of chemical emulsifier in the bread, strengthened the security of food.Compare with external commercial lipase and to improve aspect there was no significant differences such as bread baking characteristic, but price well below external like product, price advantage is obvious; Compare with domestic lipase, enzyme is lived higher, and is better to the improvement of bread characteristic in the bread that is applied to ferment.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with concrete accompanying drawing and embodiment the present invention is described further.
Employed reorganization rhizopus chinensis lipase adopts the reorganization rhizopus chinensis lipase of being produced by Taixing Yiming Biological Products Co., Ltd. among the present invention; This reorganization rhizopus chinensis lipase is to utilize gene recombination technology in Pichia pastoris, to import the full gene of lipase that from rhizopus chinensis (CCTCC M201021), extracts; Utilize eukaryotic expression system to express then, a kind of novel reorganization rhizopus chinensis lipase (Rhizopus chinensis lipase) of generation.
Embodiment one: a kind of production method of utilizing reorganization rhizopus chinensis lipase to improve the fermentation bread of baking property, adopt following processing step, and its component is counted by weight:
(1) weighing: take by weighing bread flour respectively: 55 parts; Yeast (being dry yeast): 0.7 part; Water: 32 parts; Granulated sugar: 4 parts; Egg: 2 parts; Shortening: 4 parts; Salt: 0.3 part; Reorganization rhizopus chinensis lipase: 0.00003 part;
(2) granulated sugar is dissolved in obtains aqueous solution of granulated sugar in the water, for use;
(3) mix stirring: load weighted bread flour, yeast and reorganization rhizopus chinensis lipase are joined in the mixer stir at a slow speed, mixing time is 4 minutes; With stirring at a slow speed 3 minutes in aqueous solution of granulated sugar and the egg adding mixer, stirred fast again 2 minutes; In mixer, add salt, continue to stir 1 minute fast; Add shortening, stirred at a slow speed 2 minutes, continuation was stirred 3 minutes fast, when dough can be drawn into thin slice, stirred at a slow speed after 2 minutes to stop; The said rotating speed that stirs at a slow speed is 60 rev/mins; The rotating speed of said quick stirring is 180 rev/mins;
(4) piecemeal moulding: the dough that step (2) is obtained takes out and leaves standstill the fritter that is divided into 155g after 20 minutes, rubs circle with the hands, the moulding sabot;
(5) fermentation: the dough after the sabot is placed in the proofing box proofs, temperature is controlled at 35～38 ℃, and relative humidity 85% proofs 90 minutes;
(6) baking: dough fermented is put in to cure in the baking box was finished product in 25 minutes, the temperature of getting angry in the baking box is 160 ℃, and following fiery temperature is 200 ℃.
Embodiment two: a kind of production method of utilizing reorganization rhizopus chinensis lipase to improve the fermentation bread of baking property, adopt following processing step, and its component is counted by weight:
(1) weighing: take by weighing bread flour respectively: 52 parts; Yeast (being dry yeast): 0.9 part; Water: 35 parts; Granulated sugar: 5 parts; Egg: 2.5 parts; Shortening: 5 parts; Salt: 0.5 part; Reorganization rhizopus chinensis lipase: 0.00009 part;
(2) granulated sugar is dissolved in obtains aqueous solution of granulated sugar in the water, for use;
(3) mix stirring: load weighted bread flour, yeast and reorganization rhizopus chinensis lipase are joined in the mixer stir at a slow speed, mixing time is 3 minutes; With stirring at a slow speed 2 minutes in aqueous solution of granulated sugar and the egg adding mixer, stirred fast again 1 minute; In mixer, add salt, continue to stir 0.5 minute fast; Add shortening, stirred at a slow speed 1 minute, continuation was stirred 2 minutes fast, when dough can be drawn into thin slice, stirred at a slow speed after 1 minute to stop; The said rotating speed that stirs at a slow speed is 80 rev/mins; The rotating speed of said quick stirring is 240 rev/mins;
(4) piecemeal moulding: the dough that step (2) is obtained takes out and leaves standstill the fritter that is divided into 145g after 10 minutes, rubs circle with the hands, the moulding sabot;
(5) fermentation: the dough after the sabot is placed in the proofing box proofs, temperature is controlled at 35 ℃, and relative humidity 80% proofs 75 minutes;
(6) baking: dough fermented is put in to cure in the baking box was finished product in 20 minutes, the temperature of getting angry in the baking box is 170 ℃, and following fiery temperature is 210 ℃.
Embodiment three: a kind of production method of utilizing reorganization rhizopus chinensis lipase to improve the fermentation bread of baking property, adopt following processing step, and its component is counted by weight:
(1) weighing: take by weighing bread flour respectively: 53.5 parts; Yeast (being dry yeast): 0.8 part; Water: 34 parts; Granulated sugar: 4.3 parts; Egg: 2.1 parts; Shortening: 4.3 parts; Salt: 0.5 part; Reorganization rhizopus chinensis lipase: 0.00006 part;
(2) granulated sugar is dissolved in obtains aqueous solution of granulated sugar in the water, for use;
(3) mix stirring: load weighted bread flour, yeast and reorganization rhizopus chinensis lipase are joined in the mixer stir at a slow speed, mixing time is 3.5 minutes; With stirring at a slow speed 2.5 minutes in aqueous solution of granulated sugar and the egg adding mixer, stirred fast again 1.5 minutes; In mixer, add salt, continue to stir 0.6 minute fast; Add shortening, stirred at a slow speed 1.5 minutes, continuation was stirred 2.5 minutes fast, when dough can be drawn into thin slice, stirred at a slow speed after 1.5 minutes to stop; The said rotating speed that stirs at a slow speed is 70 rev/mins; The rotating speed of said quick stirring is 200 rev/mins;
(4) piecemeal moulding: the dough that step (2) is obtained takes out and leaves standstill the fritter that is divided into 150g after 15 minutes, rubs circle with the hands, the moulding sabot;
(5) fermentation: the dough after the sabot is placed in the proofing box proofs, temperature is controlled at 36 ℃, and relative humidity 82% proofs 80 minutes;
(6) baking: dough fermented is put in to cure in the baking box was finished product in 22 minutes, the temperature of getting angry in the baking box is 165 ℃, and following fiery temperature is 205 ℃.
The bread that adopts method of the present invention to obtain, specific volume can reach 15～20%, has matter structure and baking property and antiageing effect preferably preferably.
Claims (2)
1. production method of utilizing reorganization rhizopus chinensis lipase to improve the bread of baking property, it is characterized in that: adopt following processing step, its component is counted by weight:
(1) weighing: take by weighing bread flour respectively: 52～55 parts; Yeast: 0.5～1.0 part; Water: 32～35 parts; Granulated sugar: 4～5 parts; Egg: 2～3 parts; Shortening: 4～5 parts; Salt: 0.3～0.6 part; Reorganization rhizopus chinensis lipase: 0.00003～0.00009 part;
(2) granulated sugar is dissolved in obtains aqueous solution of granulated sugar in the water, for use;
(3) mix stirring: load weighted bread flour, yeast and reorganization rhizopus chinensis lipase are joined in the mixer stir at a slow speed, mixing time is 3～4 minutes; With stirring at a slow speed 2～3 minutes in aqueous solution of granulated sugar and the egg adding mixer, stirred fast again 1～2 minute; In mixer, add salt, continue to stir 0.5～1 minute fast; Add shortening, stirred at a slow speed 1～2 minute, continuation was stirred 2～3 minutes fast, when dough can be drawn into thin slice, stirred at a slow speed after 1～2 minute to stop;
(4) piecemeal moulding: the dough that step (3) is obtained takes out and leaves standstill the fritter that is divided into 145～155g after 10～20 minutes, rubs circle with the hands, the moulding sabot;
(5) fermentation: the dough after the sabot is placed in the proofing box proofs, temperature is controlled at 35～38 ℃, and relative humidity 80%～85% proofs 75～90 minutes;
(6) baking: dough fermented is put in to cure in the baking box was finished product in 20～25 minutes, the temperature of getting angry in the baking box is 160～170 ℃, and following fiery temperature is 200～210 ℃.
2. utilization reorganization rhizopus chinensis lipase as claimed in claim 1 improves the production method of the bread of baking property, and it is characterized in that: the said rotating speed that stirs at a slow speed is 60～80 rev/mins; The rotating speed of said quick stirring is 180～240 rev/mins.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2015127596A1 (en) | 2014-02-26 | 2015-09-03 | 江南大学 | New bifunctional lipase mutant and uses thereof in flour product processing |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511520A (en) * | 2011-12-16 | 2012-06-27 | 江南大学 | Method of producing antifreeze fermented frozen waxy wheat dough containing recombinant lipase and pentosanase |
| CN102415424B (en) * | 2011-12-16 | 2013-11-20 | 江南大学 | High-dietary fiber glutinous wheat fermentation bread and production method thereof |
| CN102860341B (en) * | 2012-10-09 | 2014-03-19 | 马氏庄园南京食品有限公司 | Toast slice preparation method |
| WO2017142904A1 (en) * | 2016-02-19 | 2017-08-24 | Basf Se | Baking lipases |
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| CN101669535A (en) * | 2008-09-08 | 2010-03-17 | 耿静 | Method for manufacturing layer-upon-layer crisp bread |
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Cited By (1)
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| WO2015127596A1 (en) | 2014-02-26 | 2015-09-03 | 江南大学 | New bifunctional lipase mutant and uses thereof in flour product processing |
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