CN104798850A - Method for preparing bread flavor agent by compounding neokestose and wheat extract and application of bread flavor agent - Google Patents
Method for preparing bread flavor agent by compounding neokestose and wheat extract and application of bread flavor agent Download PDFInfo
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- CN104798850A CN104798850A CN201510238518.3A CN201510238518A CN104798850A CN 104798850 A CN104798850 A CN 104798850A CN 201510238518 A CN201510238518 A CN 201510238518A CN 104798850 A CN104798850 A CN 104798850A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 71
- 241000209140 Triticum Species 0.000 title claims abstract description 49
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 49
- 239000000284 extract Substances 0.000 title claims abstract description 45
- HQFMTRMPFIZQJF-MBBOGVHQSA-N (3r,4s,5s,6r)-2-[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O[C@@]2(CO)[C@H]([C@H](O)[C@@H](CO)O2)O)O1 HQFMTRMPFIZQJF-MBBOGVHQSA-N 0.000 title claims abstract description 40
- HQFMTRMPFIZQJF-UAEIHXJMSA-N neokestose Natural products OC[C@H]1O[C@@](CO)(OC[C@H]2O[C@@H](O[C@]3(CO)O[C@H](CO)[C@@H](O)[C@@H]3O)[C@H](O)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O HQFMTRMPFIZQJF-UAEIHXJMSA-N 0.000 title claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
- 235000019634 flavors Nutrition 0.000 title claims abstract description 39
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000013329 compounding Methods 0.000 title abstract 2
- 239000004382 Amylase Substances 0.000 claims abstract description 16
- 102000013142 Amylases Human genes 0.000 claims abstract description 16
- 108010065511 Amylases Proteins 0.000 claims abstract description 16
- 235000019418 amylase Nutrition 0.000 claims abstract description 16
- 210000000582 semen Anatomy 0.000 claims description 36
- 238000006243 chemical reaction Methods 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 229930006000 Sucrose Natural products 0.000 claims description 27
- 239000005720 sucrose Substances 0.000 claims description 27
- 108091005804 Peptidases Proteins 0.000 claims description 24
- 239000004365 Protease Substances 0.000 claims description 24
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 239000002131 composite material Substances 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 15
- 239000004519 grease Substances 0.000 claims description 15
- 125000000185 sucrose group Chemical group 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 210000004027 cell Anatomy 0.000 claims description 11
- 206010013786 Dry skin Diseases 0.000 claims description 10
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- 239000001888 Peptone Substances 0.000 claims description 10
- 108010080698 Peptones Proteins 0.000 claims description 10
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000002609 medium Substances 0.000 claims description 10
- 235000019319 peptone Nutrition 0.000 claims description 10
- 238000011218 seed culture Methods 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 241000081271 Phaffia rhodozyma Species 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 210000001082 somatic cell Anatomy 0.000 claims description 9
- 235000001014 amino acid Nutrition 0.000 claims description 8
- 150000001413 amino acids Chemical class 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- GHCZTIFQWKKGSB-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;phosphoric acid Chemical compound OP(O)(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O GHCZTIFQWKKGSB-UHFFFAOYSA-N 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 5
- 239000004471 Glycine Substances 0.000 claims description 5
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 5
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
- 235000004279 alanine Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 235000013922 glutamic acid Nutrition 0.000 claims description 5
- 239000004220 glutamic acid Substances 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 230000000399 orthopedic effect Effects 0.000 claims description 5
- 239000008363 phosphate buffer Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 210000005253 yeast cell Anatomy 0.000 claims description 5
- 230000002478 diastatic effect Effects 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 108090000145 Bacillolysin Proteins 0.000 abstract 1
- 102000035092 Neutral proteases Human genes 0.000 abstract 1
- 108091005507 Neutral proteases Proteins 0.000 abstract 1
- 229920001542 oligosaccharide Polymers 0.000 abstract 1
- 150000002482 oligosaccharides Chemical class 0.000 abstract 1
- 230000035790 physiological processes and functions Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 235000000053 special nutrition Nutrition 0.000 abstract 1
- 241000219112 Cucumis Species 0.000 description 4
- 241000222057 Xanthophyllomyces dendrorhous Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000012620 biological material Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000704 physical effect Effects 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
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for preparing a bread flavor agent by compounding neokestose and a wheat extract and the application of the bread flavor agent and belongs to the technical field of food processing. The neokestose is a novel functional oligosaccharide and has the physiological functions of low sweetness, low heat, and being capable of preventing decayed teeth, improving intestinal flora, relaxing bowel and the like; selected wheat is strictly screened and is subjected to enzymolysis by a neutral protease and amylase to form the wheat extract with special quality; the neokestose and the wheat extract are mixed according to proportion to form the bread flavor agent. After the bread flavor agent is added into bread, the bread is endowed with natural wheat fragrance and scorch aroma, and more importantly, the bread has special nutrition value.
Description
Technical field
The present invention relates to method and application thereof that the composite Semen Tritici aestivi extract of a kind of neokestose prepares bread flavor agent, belong to food processing technology field.
Background technology
Neokestose (neokestose) is the ketose be connected to form by glucosyl group 6 carbon potential in a fructosyl and sucrose molecule, has the character that common FOS is similar, comprises moisturising, taste is fresh and sweet, anti-caries tooth, low heat value, improve intestinal flora, improve the effects such as stomach immunity.In addition, compared with general FOS, neokestose has the ability of better propagation Bifidobacterium.Adopt phaffia rhodozyma to be neokestose by sucrose inversion effectively, fermentation substrate source is wide, economical and practical.
Wheat is the widest cereal crops that distribute in the world, and its main component is starch and protein, in the eating patterns and food consumption of people, occupy critical role.Adopt protease and amylase stepwise discretization wheat, produce the products such as micromolecular amino acid, reduced sugar, through high bake temperature, peculiar flavour can be obtained, the taste of baked product can be improved.Meanwhile, bread flavor, mainly from Maillard reaction, adds in the making of bread by composite to the neokestose and Semen Tritici aestivi extract with specific functionality, meets the demand of consumer to nutrition and local flavor simultaneously.
Summary of the invention
The object of the invention is to add in bread by fermentation gained neokestose and the mixing of wheat enzymolysis product, obtain the product that flavor taste is special.
Technical scheme of the present invention: the composite Semen Tritici aestivi extract of a kind of neokestose prepares the method for bread flavor agent, and step is as follows:
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two, in seed culture medium, in 22 DEG C of shaking table 220r/min shaken cultivation 48h, obtains seed liquor; Seed liquor be inoculated in fermentation medium, inoculum concentration is 50 g/L wet cells, and then produces Fife's yeast cells under 24 DEG C of shaking table 250r/min conditions, collects phaffia rhodozyma somatic cells after 3h by centrifugal for zymotic fluid; By gained cell pH be 5 citrate phosphate buffer washing twice;
Wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, and conversion condition is: reaction system is sucrose solution, somatic cells addition 40-100g/L, and sucrose concentration is 500g/L, and reaction temperature is 28 DEG C, reaction time 6h; Liquid glucose will be transformed again in 50 DEG C of direct concentrate dryings to constant weight, obtain neokestose finished product;
Described seed culture medium is sucrose 20-30 g/L, peptone 4-5 g/L, yeast extract 2-3 g/L, prepares by 1L deionized water;
Described fermentation medium is sucrose 30-40 g/L, peptone 4-5 g/L, yeast extract 3-4 g/L, prepares by 1L deionized water;
(2) preparation of Semen Tritici aestivi extract: enzymolysis is carried out to wheat with protease, gained protease hydrolyzed thing uses diastatic action again, and product is centrifugal, gets supernatant, namely obtains Semen Tritici aestivi extract;
(3) composite: by neokestose and Semen Tritici aestivi extract, 1:1-3 is composite in mass ratio mixes, and namely obtains the agent of product bread flavor, for breadmaking.
The preparation process of step (2) described Semen Tritici aestivi extract is as follows:
A, to select materials: adopt food-grade good quality wheat seed as raw material;
B, cleaning: rinsed well by selected wheat seed water, be the microorganism on the clorox removing wheat seed surface of 1% by mass concentration, then use aseptic water washing 3 times, dry the moisture on wheat surface;
C, to pulverize and sieve: pulverized by the wheat pulverizer of drying, 80 orders sieve and obtain wheat flour;
D, protease hydrolyzed: little Mai powder ︰ wood melon egg white enzyme ︰ water is pressed 40-50g ︰ 1-2U ︰ 1500-1600mL and mixes, under temperature is 50-60 DEG C of condition, reacts 1-3h, obtains protease hydrolyzed thing;
E, amylase enzymolysis: above-mentioned protease hydrolyzed Wu ︰ amylase is pressed 1-2g ︰ 150-160U and mixes, 50-70 DEG C of reaction 40-50min, by the centrifugal 15min of amylase enzymolysis thing 5000rpm, supernatant is wheat just extract;
F, decolouring: in above-mentioned supernatant, 95-99 ︰ 1-2 adds active carbon in mass ratio, regulate pH 3-4.5, be 80-90 DEG C in temperature and react 100-120min, suction filtration is carried out with diatomite, collect filtrate is concentrated into original volume 1/3-1/4 in 50 DEG C of dryings, finally collect concentrate, be Semen Tritici aestivi extract.
Described Semen Tritici aestivi extract Determination of Free Amino Acids is: content of glutamic acid 80-100mg/100g, alanine content 10-20mg/L, Glycine Levels 5-10mg/100g, tyrosine content 70-90mg/L.
The application of described bread flavor agent, step is as follows by weight:
Get batching 100 parts, flour, salt 0.5-1 part, sugared 7-9 part, dry ferment 0.3-0.5 part, grease 4-6 part, 60 parts, water, bread flavor agent 13-15 part; More than prepare burden except grease, mix to dough surface smooth after add grease again, rapid stirring makes bread dough; The elastic modelling quantity of described bread dough is 22000-24000 Pa under scan frequency 20Hz; Bread dough is split, round as a ball, carry out shaping after lax 15-20min; Be 38 DEG C by orthopedic bread dough in temperature, in the fermentation room of humidity 80%-90%, place fermentation 1.5h; Finally the bread dough proofed is put into baking oven, cures, cool after obtain finished product local flavor bread.
Beneficial effect of the present invention: bread flavor agent provided by the invention is added to after in bread, can give the more joyful wheat fragrance of bread and burnt odor taste through baking, bread more can be made to possess special nutritive value.
Biological material specimens preservation: described phaffia rhodozyma bacterial strain is Xanthophyllomyces dendrorhous 269, it is the common genetic engineering Host Strains of a strain, open in the master thesis " phaffia rhodozyma fermenting and producing neokestose " of Southern Yangtze University Zhang Jingjuan in 2007, by Southern Yangtze University's Foodstuffs Academy food component and the preservation of physical property research center.Applicant ensured to provide this biomaterial to the public in Two decades years from the applying date.
Detailed description of the invention
Embodiment 1
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two is in seed culture medium, phaffia rhodozyma bacterial strain is Xanthophyllomyces dendrorhous 269, seed culture medium is sucrose 30 g/L, peptone 5 g/L, yeast extract 3 g/L, in 22 DEG C of shaking table 220 r/min shaken cultivation 48 h, obtained seed liquor.Again seed liquor is inoculated in fermentation medium, inoculum concentration is 50g/L wet cell, fermentation medium is sucrose 40 g/L, peptone 5 g/L, yeast extract 4 g/L, and then under 24 DEG C of shaking table 250 r/min conditions bulk method husband yeast cells, phaffia rhodozyma somatic cells is collected by centrifugal for zymotic fluid after 3h, cell citrate phosphate buffer washing twice, wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, wherein conversion condition is: reaction system is sucrose solution, cell addition 70 g/L, sucrose concentration is: 500 g/L, reaction temperature: 28 DEG C, reaction time: 6 h, the zymotic fluid obtained after end is 215.67 g/L containing neokestose amount, liquid glucose will be transformed again in 50 DEG C of direct concentrate dryings to constant weight, obtain neokestose finished product,
(2) Semen Tritici aestivi extract preparation:
A, to select materials: adopt food-grade good quality wheat seed as raw material;
B, cleaning: rinsed well by selected wheat seed water, be the microorganism on the clorox removing wheat seed surface of 1% by mass concentration, then use aseptic water washing 3 times, dry the moisture on wheat surface;
C, to pulverize and sieve: pulverized by the wheat pulverizer of drying, 80 orders sieve and obtain wheat flour;
D, protease hydrolyzed: little Mai powder ︰ wood melon egg white enzyme ︰ water is pressed 50g ︰ 1U ︰ 1500mL and mixes, under temperature is 55 DEG C of conditions, reacts 2h, obtains protease hydrolyzed thing;
E, amylase enzymolysis: above-mentioned protease hydrolyzed Wu ︰ amylase is pressed 1g ︰ 150U and mixes, 60 DEG C of reaction 45min, by centrifugal for product 5000rpm 15min, supernatant is wheat just extract;
F, decolouring: in above-mentioned supernatant, 99 ︰ 1 add active carbon in mass ratio, regulate pH to be 3, at temperature 85 DEG C reaction 120min, suction filtration is carried out with diatomite, collect filtrate and be concentrated into 1/3 of original volume in 50 DEG C of dryings, finally collect concentrate, be Semen Tritici aestivi extract.
Its Determination of Free Amino Acids is: content of glutamic acid 90mg/100g, alanine content 15mg/L, Glycine Levels 8mg/100g, tyrosine content 80mg/L.
The detection method of free amino acid is as follows: the sample accurately taking 1.000 g, in 25 mL volumetric flasks, with 5 g/100 mL trichloroacetic acid (TCA) constant volumes, is placed 2 h, filtered by double-layer filter paper.Get filtrate centrifugal, condition is 10000 r/min, 20 min.Get supernatant 1 mL in 1.5 mL centrifuge tubes.From centrifuge tube, get 400 μ L to be measured, automatic amino acid analyzer is analyzed and measures.
By neokestose and Semen Tritici aestivi extract, 1 ︰ 1 is composite is in mass ratio prepared into bread flavor agent, and for the making of bread, concrete steps are as follows:
A, bread composition and ratio be by weight: 100 parts, flour, salt 1 part, sugar 8 parts, 0.5 part, dry ferment, grease 5 parts, 60 parts, water, bread flavor agent 13 parts.More than prepare burden except grease, mix to dough surface smooth after add the grease of proportional quantity, rapid stirring makes bread dough; The elastic modelling quantity of described bread dough is 23000 Pa under scan frequency 20Hz;
B, bread dough is split, round as a ball, carry out shaping after lax 20min;
C, be 38 DEG C by orthopedic bread dough in temperature, in the fermentation room of humidity 90%, place fermentation 1.5h;
D, finally the bread dough proofed is put into baking oven, cures, cool after obtain finished product local flavor bread.
Embodiment 2
The composite Semen Tritici aestivi extract of neokestose prepares a method for bread flavor agent, and step is as follows:
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two, in seed culture medium, in 22 DEG C of shaking table 220r/min shaken cultivation 48h, obtains seed liquor; Seed liquor be inoculated in fermentation medium, inoculum concentration is 50 g/L wet cells, and then produces Fife's yeast cells under 24 DEG C of shaking table 250r/min conditions, collects phaffia rhodozyma somatic cells after 3h by centrifugal for zymotic fluid; By gained cell pH be 5 citrate phosphate buffer washing twice;
Wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, and conversion condition is: reaction system is sucrose solution, somatic cells addition 40-100g/L, and sucrose concentration is 500g/L, and reaction temperature is 28 DEG C, reaction time 6h; Liquid glucose will be transformed again in 50 DEG C of direct concentrate dryings to constant weight, obtain neokestose finished product;
Described seed culture medium is sucrose 20 g/L, peptone 4g/L, yeast extract 2g/L, prepares by 1L deionized water;
Described fermentation medium is sucrose 30g/L, peptone 4g/L, yeast extract 3g/L, prepares by 1L deionized water;
(2) preparation of Semen Tritici aestivi extract: enzymolysis is carried out to wheat with protease, gained protease hydrolyzed thing uses diastatic action again, and product is centrifugal, gets supernatant, namely obtains Semen Tritici aestivi extract;
(3) composite: by neokestose and Semen Tritici aestivi extract, 1:2 is composite in mass ratio mixes, and namely obtains the agent of product bread flavor, for breadmaking.
The preparation process of step (2) described Semen Tritici aestivi extract is as follows:
A, to select materials: adopt food-grade good quality wheat seed as raw material;
B, cleaning: rinsed well by selected wheat seed water, be the microorganism on the clorox removing wheat seed surface of 1% by mass concentration, then use aseptic water washing 3 times, dry the moisture on wheat surface;
C, to pulverize and sieve: pulverized by the wheat pulverizer of drying, 80 orders sieve and obtain wheat flour;
D, protease hydrolyzed: little Mai powder ︰ wood melon egg white enzyme ︰ water is pressed 40g ︰ 1U ︰ 1500mL and mixes, under temperature is 50 DEG C of conditions, reacts 3h, obtains protease hydrolyzed thing;
E, amylase enzymolysis: above-mentioned protease hydrolyzed Wu ︰ amylase is pressed 1g ︰ 150U and mixes, 50 DEG C of reaction 50min, by the centrifugal 15min of amylase enzymolysis thing 5000rpm, supernatant is wheat just extract;
F, decolouring: in above-mentioned supernatant, 95 ︰ 1 add active carbon in mass ratio, regulate pH 3, is 80 DEG C of reaction 120min in temperature, suction filtration is carried out with diatomite, collect filtrate and be concentrated into 1/3 of original volume in 50 DEG C of dryings, finally collect concentrate, be Semen Tritici aestivi extract.
Described Semen Tritici aestivi extract Determination of Free Amino Acids is: content of glutamic acid 80-100mg/100g, alanine content 10-20mg/L, Glycine Levels 5-10mg/100g, tyrosine content 70-90mg/L.
The application of described bread flavor agent, step is as follows by weight:
Get batching 100 parts, flour, salt 0.5 part, sugar 7 parts, 0.3 part, dry ferment, grease 4 parts, 60 parts, water, bread flavor agent 13 parts; More than prepare burden except grease, mix to dough surface smooth after add grease again, rapid stirring makes bread dough; The elastic modelling quantity of described bread dough is 22000 Pa under scan frequency 20Hz; Bread dough is split, round as a ball, carry out shaping after lax 15min; Be 38 DEG C by orthopedic bread dough in temperature, in the fermentation room of humidity 80%, place fermentation 1.5h; Finally the bread dough proofed is put into baking oven, cures, cool after obtain finished product local flavor bread.
Embodiment 3
The composite Semen Tritici aestivi extract of neokestose prepares a method for bread flavor agent, and step is as follows:
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two, in seed culture medium, in 22 DEG C of shaking table 220r/min shaken cultivation 48h, obtains seed liquor; Seed liquor be inoculated in fermentation medium, inoculum concentration is 50 g/L wet cells, and then produces Fife's yeast cells under 24 DEG C of shaking table 250r/min conditions, collects phaffia rhodozyma somatic cells after 3h by centrifugal for zymotic fluid; By gained cell pH be 5 citrate phosphate buffer washing twice;
Wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, and conversion condition is: reaction system is sucrose solution, somatic cells addition 40g/L, and sucrose concentration is 500g/L, and reaction temperature is 28 DEG C, reaction time 6h; Liquid glucose will be transformed again in 50 DEG C of direct concentrate dryings to constant weight, obtain neokestose finished product;
Described seed culture medium is sucrose 30 g/L, peptone 5 g/L, and yeast extract 3 g/L prepares by 1L deionized water;
Described fermentation medium is sucrose 40 g/L, peptone 5 g/L, and yeast extract 4 g/L prepares by 1L deionized water;
(2) preparation of Semen Tritici aestivi extract: enzymolysis is carried out to wheat with protease, gained protease hydrolyzed thing uses diastatic action again, and product is centrifugal, gets supernatant, namely obtains Semen Tritici aestivi extract;
(3) composite: by neokestose and Semen Tritici aestivi extract, 1:3 is composite in mass ratio mixes, and namely obtains the agent of product bread flavor, for breadmaking.
The preparation process of step (2) described Semen Tritici aestivi extract is as follows:
A, to select materials: adopt food-grade good quality wheat seed as raw material;
B, cleaning: rinsed well by selected wheat seed water, be the microorganism on the clorox removing wheat seed surface of 1% by mass concentration, then use aseptic water washing 3 times, dry the moisture on wheat surface;
C, to pulverize and sieve: pulverized by the wheat pulverizer of drying, 80 orders sieve and obtain wheat flour;
D, protease hydrolyzed: little Mai powder ︰ wood melon egg white enzyme ︰ water is pressed 50g ︰ 2U ︰ 1600mL and mixes, under temperature is 60 DEG C of conditions, reacts 1h, obtains protease hydrolyzed thing;
E, amylase enzymolysis: above-mentioned protease hydrolyzed Wu ︰ amylase is pressed 2g ︰ 160U and mixes, 70 DEG C of reaction 40min, by the centrifugal 15min of amylase enzymolysis thing 5000rpm, supernatant is wheat just extract;
F, decolouring: in above-mentioned supernatant, 95 ︰ 2 add active carbon in mass ratio, regulate pH 4.5, is 90 DEG C of reaction 100min in temperature, suction filtration is carried out with diatomite, collect filtrate is concentrated into original volume 1/3-1/4 in 50 DEG C of dryings, finally collect concentrate, be Semen Tritici aestivi extract.
Described Semen Tritici aestivi extract Determination of Free Amino Acids is: content of glutamic acid 80-100mg/100g, alanine content 10-20mg/L, Glycine Levels 5-10mg/100g, tyrosine content 70-90mg/L.
The application of described bread flavor agent, step is as follows by weight:
Get batching 100 parts, flour, salt 1 part, sugar 9 parts, 0.5 part, dry ferment, grease 6 parts, 60 parts, water, bread flavor agent 15 parts; More than prepare burden except grease, mix to dough surface smooth after add grease again, rapid stirring makes bread dough; The elastic modelling quantity of described bread dough is 22000-24000 Pa under scan frequency 20Hz; Bread dough is split, round as a ball, carry out shaping after lax 15-20min; Be 38 DEG C by orthopedic bread dough in temperature, in the fermentation room of humidity 90%, place fermentation 1.5h; Finally the bread dough proofed is put into baking oven, cures, cool after obtain finished product local flavor bread.
Claims (5)
1. the composite Semen Tritici aestivi extract of neokestose prepares a method for bread flavor agent, it is characterized in that step is as follows:
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two, in seed culture medium, in 22 DEG C of shaking table 220r/min shaken cultivation 48h, obtains seed liquor; Seed liquor be inoculated in fermentation medium, inoculum concentration is 50 g/L wet cells, and then produces Fife's yeast cells under 24 DEG C of shaking table 250r/min conditions, collects phaffia rhodozyma somatic cells after 3h by centrifugal for zymotic fluid; By gained cell pH be 5 citrate phosphate buffer washing twice;
Wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, and conversion condition is: reaction system is sucrose solution, somatic cells addition 40-100g/L, and sucrose concentration is 500g/L, and reaction temperature is 28 DEG C, reaction time 6h; Liquid glucose will be transformed again in 50 DEG C of direct concentrate dryings to constant weight, obtain neokestose finished product;
Described seed culture medium is sucrose 20-30 g/L, peptone 4-5 g/L, yeast extract 2-3 g/L, prepares by 1L deionized water;
Described fermentation medium is sucrose 30-40 g/L, peptone 4-5 g/L, yeast extract 3-4 g/L, prepares by 1L deionized water;
(2) preparation of Semen Tritici aestivi extract: enzymolysis is carried out to wheat with protease, gained protease hydrolyzed thing uses diastatic action again, and product is centrifugal, gets supernatant, namely obtains Semen Tritici aestivi extract;
(3) composite: by neokestose and Semen Tritici aestivi extract, 1:1-3 is composite in mass ratio mixes, and namely obtains the agent of product bread flavor, for breadmaking.
2. the composite Semen Tritici aestivi extract of neokestose prepares the method for bread flavor agent according to claim 1, it is characterized in that the preparation process of step (2) described Semen Tritici aestivi extract is as follows:
A, to select materials: adopt food-grade good quality wheat seed as raw material;
B, cleaning: rinsed well by selected wheat seed water, be the microorganism on the clorox removing wheat seed surface of 1% by mass concentration, then use aseptic water washing 3 times, dry the moisture on wheat surface;
C, to pulverize and sieve: pulverized by the wheat pulverizer of drying, 80 orders sieve and obtain wheat flour;
D, protease hydrolyzed: little Mai powder ︰ wood melon egg white enzyme ︰ water is pressed 40-50g ︰ 1-2U ︰ 1500-1600mL and mixes, under temperature is 50-60 DEG C of condition, reacts 1-3h, obtains protease hydrolyzed thing;
E, amylase enzymolysis: above-mentioned protease hydrolyzed Wu ︰ amylase is pressed 1-2g ︰ 150-160U and mixes, 50-70 DEG C of reaction 40-50min, by the centrifugal 15min of amylase enzymolysis thing 5000rpm, supernatant is wheat just extract;
F, decolouring: in above-mentioned supernatant, 95-99 ︰ 1-2 adds active carbon in mass ratio, regulate pH 3-4.5, be 80-90 DEG C in temperature and react 100-120min, suction filtration is carried out with diatomite, collect filtrate is concentrated into original volume 1/3-1/4 in 50 DEG C of dryings, finally collect concentrate, be Semen Tritici aestivi extract.
3. the composite Semen Tritici aestivi extract of neokestose prepares the method for bread flavor agent according to claim 2, it is characterized in that: described Semen Tritici aestivi extract Determination of Free Amino Acids is: content of glutamic acid 80-100mg/100g, alanine content 10-20mg/L, Glycine Levels 5-10mg/100g, tyrosine content 70-90mg/L.
4. the application of the bread flavor agent prepared by method described in claim 1, is characterized in that step is as follows by weight:
Get batching 100 parts, flour, salt 0.5-1 part, sugared 7-9 part, dry ferment 0.3-0.5 part, grease 4-6 part, 60 parts, water, bread flavor agent 13-15 part; More than prepare burden except grease, mix to dough surface smooth after add grease again, rapid stirring makes bread dough; Bread dough is split, round as a ball, carry out shaping after lax 15-20min; Be 38 DEG C by orthopedic bread dough in temperature, in the fermentation room of humidity 80%-90%, place fermentation 1.5h; Finally the bread dough proofed is put into baking oven, cures, cool after obtain finished product local flavor bread.
5. the application of bread flavor agent according to claim 4, is characterized in that: the elastic modelling quantity of described bread dough is 22000-24000Pa under scan frequency 20Hz.
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| CN106937722A (en) * | 2016-12-12 | 2017-07-11 | 青州荣美尔生物科技股份有限公司 | A kind of production technology for the wholemeal that ferments |
| CN108611444A (en) * | 2018-04-28 | 2018-10-02 | 四川农业大学 | A kind of wheat reduced sugar extracting method |
| CN110178871A (en) * | 2019-06-03 | 2019-08-30 | 上海市食品研究所 | It is used to prepare the wheat juice solution and its preparation method and application of bread |
| CN113367317A (en) * | 2021-06-17 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Soy sauce base oil for improving color, increasing aroma and enhancing flavor and preparation method and application thereof |
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| CN106937722A (en) * | 2016-12-12 | 2017-07-11 | 青州荣美尔生物科技股份有限公司 | A kind of production technology for the wholemeal that ferments |
| CN108611444A (en) * | 2018-04-28 | 2018-10-02 | 四川农业大学 | A kind of wheat reduced sugar extracting method |
| CN110178871A (en) * | 2019-06-03 | 2019-08-30 | 上海市食品研究所 | It is used to prepare the wheat juice solution and its preparation method and application of bread |
| CN113367317A (en) * | 2021-06-17 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Soy sauce base oil for improving color, increasing aroma and enhancing flavor and preparation method and application thereof |
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