CN109953252A - Starch lipids compound and preparation method - Google Patents
Starch lipids compound and preparation method Download PDFInfo
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- CN109953252A CN109953252A CN201711343345.7A CN201711343345A CN109953252A CN 109953252 A CN109953252 A CN 109953252A CN 201711343345 A CN201711343345 A CN 201711343345A CN 109953252 A CN109953252 A CN 109953252A
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- starch
- dough
- compound
- flour product
- lipids
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- 229920002472 Starch Polymers 0.000 title claims abstract description 114
- 239000008107 starch Substances 0.000 title claims abstract description 114
- 235000019698 starch Nutrition 0.000 title claims abstract description 113
- -1 lipids compound Chemical class 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 37
- 239000004519 grease Substances 0.000 claims abstract description 24
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920001684 low density polyethylene Polymers 0.000 claims abstract description 7
- 239000004702 low-density polyethylene Substances 0.000 claims abstract description 7
- 235000008429 bread Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 24
- 235000019198 oils Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 229940126062 Compound A Drugs 0.000 claims description 6
- NLDMNSXOCDLTTB-UHFFFAOYSA-N Heterophylliin A Natural products O1C2COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(OC(=O)C=2C=C(O)C(O)=C(O)C=2)C(O)C1OC(=O)C1=CC(O)=C(O)C(O)=C1 NLDMNSXOCDLTTB-UHFFFAOYSA-N 0.000 claims description 6
- 230000035484 reaction time Effects 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- 235000015220 hamburgers Nutrition 0.000 claims description 2
- 235000013550 pizza Nutrition 0.000 claims description 2
- 235000012970 cakes Nutrition 0.000 claims 1
- 238000007796 conventional method Methods 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 13
- 239000002131 composite material Substances 0.000 description 9
- 239000003921 oil Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 150000002632 lipids Chemical class 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 230000000930 thermomechanical effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000019737 Animal fat Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001053161 Oriolus oriolus Species 0.000 description 1
- 235000004443 Ricinus communis Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000010668 complexation reaction Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000005303 weighing Methods 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of starch lipids compounds, and based on the quality of starch, grease containing 10-30% mass in the compound, starch disintegration value is 225-300 in the starch lipids compound.Starch lipids compound provided by the present invention reduces the recycled LDPE of starch in dough or Flour product and height, ratio of height to diameter and the appearance matter ratio of Flour product is made to be higher than Flour product made from conventional method.
Description
Technical field
The present invention relates to field of food more particularly to a kind of starch lipids compound and preparation method thereof.
Background technique
Starch is the important component of the Flour product such as bread, steamed bun.When gluten constitutes network structure in dough, starch
It is filled in wherein.The characteristics such as gelatinization, the retrogradation of starch directly affect institutional framework (king's exhibition, the print of the Flour product such as bread, steamed bun
Million celebrate, research [J] grain and feed industries of the content of starch and its component and steamed bread quality relationship in flour, 2005 (3):
13-14).In the preparation of the Flour product such as bread, steamed bun, by the use of various additives, can influence gluten formation and
The gelatinization and retrogradation characteristic of starch, while Flour product quality (Song Xianliang, Zhang Jian can also be promoted by the addition of converted starch
Extensively, abundant branch etc., influence [J] the grain and feed industries of converted starch to bread, 2011 (3): 28-31 are washed).
However the use of additive, although the texture of Flour product can be improved, and inhibit the retrogradation aging of Flour product,
No matter chemical addition agent or biological enzyme formulation, will affect the flavor and taste of Flour product.And the addition of starch can dilute
The content of albumen in original system, to reduce the height of Flour product, volume, appearance matter ratio etc., (Wang Lan, Zhang Xulin, Li Zhijun form sediment
Influence [J] the Journal of Zhengzhou Grain College of powder to baking quality of bread, 1988 (1): 29-35).
Summary of the invention
In order to overcome the defects of the prior art, the present inventor has investigated a kind of starch by many experiments
Lipid complex and preparation method thereof.Starch lipids compound provided by the present invention reduces starch in dough or Flour product
Recycled LDPE and the height of Flour product, ratio of height to diameter and hold matter ratio to be higher than Flour product made from conventional method.
The first aspect of the present invention provides a kind of starch lipids compound, based on the quality of starch, in the compound
Grease containing 10-30% mass, starch disintegration value is 225-300 in the starch lipids compound, preferably 230~290 or
240~290 or 250~285.
In one or more embodiments, the grease is selected from palm oil, soybean oil, corn oil, cottonseed oil, coconut
Or mixtures thereof the vegetable fat such as oil, butter, lard, animal fat.
The second aspect of the present invention provides a kind of method for preparing starch lipids compound, and the method includes following steps
It is rapid:
(1) grease is uniformly mixed with starch according to mass ratio 0.1:1-0.3:1, obtains compound A；
(2) the compound A for obtaining step (1) is in pressure 2-10MPa, temperature reacted under the conditions of being 40-60 DEG C for 24 hours with
On, obtain compound B；
(3) compound B is acted on into 10min or more under the conditions of ultrasonic power is 60-140w.
In one or more embodiments, the reaction time is 24-72h, such as 24-48h or 48- in the step (2)
72h。
In one or more embodiments, the when a length of 10-60min of the ultrasonic treatment.
In one or more embodiments, the pressure in the step (2) is 2-9MPa or 3~8MPa or 4~7MPa
Or 5~8MPa or 6~9MPa.
In one or more embodiments, the pressure in the step (3) is 2-9MPa or 3~8MPa or 4~7MPa
Or 5~8MPa or 6~9MPa.
In one or more embodiments, the ultrasonic power is 60~100W or 100~140W or 60~90W or 90
~140W or 90~120W or 80~130W or 90~110W.
The third aspect of the present invention provides a kind of dough, and C5-C4 value is less than 1 in the dough, and preferably 0.5~1 or 0.6
~0.9 or 0.6~0.85 or 0.6~0.82.
In one or more embodiments, the dough is bread dough or steamed bun dough.
In one or more embodiments, in the bread dough C5-C4 value be 0.6~0.9 or 0.7~0.85 or
0.7~0.8.
In one or more embodiments, C5-C4 value is 0.6~0.7 in the steamed bun dough.
The present invention provides another dough, comprising starch lipids compound of the invention or by including starch of the invention
The raw material of lipid complex is prepared.
The fourth aspect of the present invention, provides a kind of Flour product, includes that starch lipids of the invention are compound in the Flour product
Object is prepared by the raw material comprising starch lipids compound of the invention.
The fifth aspect of the present invention provides a kind of time of starch lipids compound starch in reducing dough or Flour product
The application of raw value.
The sixth aspect of the present invention provides a kind of starch lipids compound in height, ratio of height to diameter and the appearance for improving Flour product
The application of matter ratio.
Specific embodiment
It should be understood that above-mentioned each technical characteristic of the invention and having in below (eg embodiment) within the scope of the present invention
It can be combined with each other between each technical characteristic of body description, to constitute preferred technical solution.
Starch lipids compound
A kind of starch lipids compound, the oil based on the quality of starch, containing 10-30% mass in the compound
Rouge, starch disintegration value is 225-300 in the starch lipids compound.
In one or more embodiments of the invention, in the starch lipids compound starch disintegration value be 220~
300 or 230~290 or 240~290 or 250~285.
In one or more embodiments of the invention, the grease is selected from palm oil, soybean oil, corn oil, cottonseed
Or mixtures thereof the vegetable fat such as oil, coconut oil, butter, lard, animal fat.
In one or more embodiments of the invention, the grease can be baking special fat.In the present invention,
The type of used grease can be adjusted according to required Flour product to be prepared.
The method of starch lipids compound
A method of starch lipids compound is prepared, the described method comprises the following steps:
(1) grease is uniformly mixed with starch according to mass ratio 0.1:1-0.3:1, obtains compound A；
(2) the compound A for obtaining step (1) is in pressure 2-10MPa, temperature reacted under the conditions of being 40-60 DEG C for 24 hours with
On, obtain compound B；
(3) compound B is acted on into 10min or more under the conditions of ultrasonic power is 60-140w.
In one or more embodiments of the invention, the reaction time is 24-72h, such as 24- in the step (2)
48h or 48-72h.
In one or more embodiments of the invention, the when a length of 10-60min of the ultrasonic treatment.
In one or more embodiments of the invention, pressure in the step (2) be 2-9MPa or 3~8MPa or
4~7MPa or 5~8MPa or 6~9MPa.
In one or more embodiments of the invention, pressure in the step (3) be 2-9MPa or 3~8MPa or
4~7MPa or 5~8MPa or 6~9MPa.
In one or more embodiments of the invention, the ultrasonic power is 60~100W or 100~140W or 60
~90W or 90~140W or 90~120W or 80~130W or 90~110W.
In one or more embodiments of the invention, the treatment temperature in the step (2) and step (3) can phase
It is same to can also be different.Treatment temperature in step (2) can be greater than the treatment temperature of step (3), can also be lower than step (3)
Treatment temperature.The treatment temperature of the step (3) can be 40~60 DEG C or 40~50 DEG C or 50~60 DEG C.
Dough
A kind of dough, comprising starch lipids compound of the invention or by including starch rouge of the invention in the dough
The raw material of matter compound is prepared.
In one or more embodiments of the invention, the dough is bread dough, steamed bun dough, steamed stuffed bun use
Dough, steamed twisted roll dough, steamed sponge cake dough, hamburger dough, Pizza dough, oil cake dough etc..
In one or more embodiments of the invention, in terms of the quality of flour, the starch lipids compound is accounted for
Than being 1~5%, preferably 2.1~2.3%.
A kind of dough, C5-C4 value is less than 1 in the dough, and preferably 0.5~1 or 0.6~0.9 or 0.6~0.85 or 0.6
~0.82.
In one or more embodiments of the invention, the dough is bread dough or steamed bun dough.
In one or more embodiments of the invention, C5-C4 value is 0.6~0.9 or 0.7 in the bread dough
~0.85 or 0.7~0.8.
In one or more embodiments of the invention, C5-C4 value is 0.6~0.7 in the steamed bun dough.
Flour product
A kind of Flour product, comprising starch lipids compound of the invention or by including shallow lake of the invention in the Flour product
The raw material of powder lipid complex is prepared.
A kind of application of starch lipids compound recycled LDPE of starch in reducing dough or Flour product.
A kind of starch lipids compound is improving the height of Flour product, ratio of height to diameter and the application for holding matter ratio.
The present invention will be hereafter illustrated in a manner of specific embodiment.It should be understood that these embodiments are only illustrative, and
The range being not intended to limit the invention.The method used herein arrived and material, unless otherwise stated, being this field routine
Method and material.
Raw material sources
High-strength flour is purchased from benefit Hai Jiali (Kunshan) food industry Co., Ltd
Weak strength flour is purchased from benefit Hai Jiali (Yanzhou) cereal and oil industry Co., Ltd
Grease (golden oriole special fat) is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd.
White granulated sugar is purchased from TS South Korea castor sugar
Starch, cornstarch are purchased from Kunshan Zhen Lemen Food Co., Ltd
Yeast, the resistance to high sugared dry ferment of swallow board, that is, hair style are purchased from this good fortune of method national music
Salt, it is commercially available
Detection method
Disintegration value: the standard method " 61-02 " proposed with reference to " AACC ".
Recycled LDPE: " ISO/DIS 17718 " method is referred to.
Texture analysis:, research [J] paddy of the s bread texture characteristic measuring method such as Dong Deliang, Yang Ruizheng military with reference to hair root
Object chemistry and attributional analysis, 2010 (2): 33-37.
Equipment source and model
Volume determining instrument, model: BYM-L450, TEXVOL company, Sweden
Texture instrument, model: TA.XT plus, SMS company, Britain
The preparation of starch lipids compound
1. Examples 1 to 7 starch composites are prepared according to following method:
Grease and starch are uniformly mixed according to proportion shown in table 1, are stirred to react 48h in 50 DEG C, 5MPa pressure,
Continue to act on 30min under the conditions of 50 DEG C, ultrasonic power 100W later, obtains starch lipids compound Examples 1 to 5 and comparison
Example 8~9.
Grease and starch are uniformly mixed according to proportion shown in table 1, are stirred to react for 24 hours in 60 DEG C, 2MPa pressure,
Continue to act on 10min under the conditions of 40 DEG C, ultrasonic power 140W later, obtains starch lipids compound embodiment 6.
Grease and starch are uniformly mixed according to proportion shown in table 1, are stirred to react in 40 DEG C, 10MPa pressure
72h continues to act on 60min under the conditions of 60 DEG C, ultrasonic power 60W later, obtains starch lipids compound embodiment 7.
2. comparative example 1 is directly added into untreated starch using conventional method.
3. starch is not added using conventional method in comparative example 2.
4. comparative example 3, the preparation of starch composites:
Grease and starch are uniformly mixed according to proportion shown in table 1, at 25 DEG C, 5MPa pressure is stirred to react 48h,
Continue to act on 30min under the conditions of 25 DEG C, ultrasonic power 100W later, obtains starch composites.
5. comparative example 4, the preparation of starch composites:
Grease and starch are uniformly mixed according to proportion shown in table 1, under 50 DEG C (below starch gelatinization temperatures), normal pressure
It is stirred to react 48h, continues to act on 30min under the conditions of 50 DEG C, ultrasonic power 100W later, after cooling, obtains starch composites.
6. comparative example 5, starch composites are prepared according to following method
After mixing by grease, starch, at 50 DEG C (below starch gelatinization temperatures), 5Mpa pressure is stirred to react
48h obtains starch composites after cooling.
7. comparative example 6 and 7, starch composites are prepared according to following method
Comparative example 6 is only handled grease, i.e., carries out grease in 50 DEG C (below starch gelatinization temperatures), 5Mpa pressure
It is stirred to react 48h, continues to act on 30min under the conditions of 50 DEG C, ultrasonic power 100W later.
Comparative example 7 is only handled starch, i.e., carries out starch in 50 DEG C (below starch gelatinization temperatures), 5Mpa pressure
It is stirred to react 48h, continues to act on 30min under the conditions of 50 DEG C, ultrasonic power 100W later.
See Table 1 for details for the variation of starch composition composition formula and starch disintegration value.
The composition and disintegration value of 1 starch lipids compound of table
*: oil quality percentage is based on the starchiness meter in starch lipids compound
The reduction amount of starch disintegration value=[the disintegration value of starch in disintegration value (375)-starch composites of ative starch]/original
The disintegration value * 100% of starch
The thermo-mechanical property of starch in dough
Bread dough and steamed bun are measured with reference to " ISO/DIS 17718 " method using Chopin's Mixolab combined experiments instrument
The thermo-mechanical property of starch in dough (according to dough formed in " ISO/DIS 17718 " method), as a result see Table 2 for details.
The thermomechanics characteristic of starch in 2. dough of table
C4 (Nm) is minimal torque of the dough 90 DEG C of constant temperature stages；C5 (Nm) is the maximum torsion that dough is cooled to 50 DEG C
Square.Recycled LDPE C5-C4 describes the process of starch gel, and the process is related with the aging of starch molecule and rearrangement, C5-C4
Be worth it is smaller, show starch recrystallization degree it is lower.
By the thermomechanics characteristic research of starch in 2 dough of table it is found that in the starch lipids compound of embodiment 1-7,
Thermo-mechanical property, that is, recycled LDPE is significantly less than comparative example 1-9.
The production of bread
Bread is by following formula and method preparation
(1) high-strength flour, white granulated sugar, salt, yeast, Examples 1 to 7 and 1~9 starch lipids compound of comparative example or shallow lake
Powder is placed on according to the weighing of above-mentioned formula and plays face cylinder, after low speed mixing, water is added to beat；
(2) dough is stirred to gluten when basically forming (dough can pull out the dough sheet of about 2mm thickness, and not broken), is added
Enter remaining grease (the grease total amount in bread formula subtracts the oil quantity contained in starch lipids compound)；
(3) continue to beat and sufficiently be expanded to gluten, dough is soft and with (dough can pull out thickness until good ductility
Degree is less than the transparent membrane of 0.2mm, breaks film, hole edge Glabrous thorn).
(4) go out cylinder 15~20min of relaxation, be divided into 400g dough, 400g loaf pan is transferred to after shaping, be placed in temperature 38
DEG C, the constant-humidity constant-temperature case provocation of humidity 75%.
(5) when question handler is fermented to higher than loaf pan 1cm, enter baking oven and bake 35min (upper 150 DEG C of furnace temperature, 180 DEG C of furnace temperature).
(6) after the completion of toasting, toast demoulds and cools down.
Steamed bun production
By following formula and method preparation
Steamed bun is prepared as follows
(1) white granulated sugar is soluble in water spare；
(2) by the starch lipids compound or starch of weak strength flour, yeast, baking powder, Examples 1 to 7 and comparative example 1~9
It pours into and plays face cylinder, after stirring evenly, syrup is added, stirs at low speed to dough molding；
(3) remaining grease is added (the grease total amount in steamed bun formula subtracts the oil quantity contained in starch lipids compound)
Afterwards, continue to stir at low speed to grease and all absorb, dough is uniform and smooth.
(4) dough, freshness protection package sealing, relaxation 10 minutes are taken out；
(5) dough is depressed into noodle press smooth, is divided into 100 grams/piece of small dough, after hand-made, is placed in temperature
Provocation 50 minutes in 35 DEG C of degree, the proofing box of humidity 85%；
(6) food steamer steams 20 minutes (timing when water boiling) on, then closes fire, takes out and cooling.
Height, ratio of height to diameter and the appearance matter ratio of Flour product
Using volume determining instrument measurement bread and steamed bun height, width (diameter) and quality, be calculated its ratio of height to diameter,
Hold matter ratio, the result is shown in tables 3.
3 bread of table, the height of steamed bun, ratio of height to diameter and appearance matter ratio
The starch of embodiment 1-7 it can be seen from the data of the height of 3 bread of table and steamed bun, ratio of height to diameter and appearance matter ratio
Height, ratio of height to diameter and the appearance matter of bread or steamed bun that lipid complex is prepared are than being both greater than face made from comparative example 1-9
Packet or steamed bun.
The analysis of the texture of soft tommy core and steamed bun core
Using bread sheet cutter, bread and steamed bun are cut into the thin slice of 20mm, and remove the thin slice of left and right ends, takes centre
2, texture analysis is carried out, the result is shown in tables 4.
The texture analysis of 4. bread of table, steamed bun
It can be obtained by the analysis of the texture of 4 bread of table and steamed bun, bread, steamed bun made from the starch lipids compound of Examples 1 to 7
Hardness, adhesivity and the chewiness of head are lower than comparative example 1-9.
Claims (10)
1. a kind of starch lipids compound, based on the quality of starch, grease containing 10-30% mass in the compound,
Starch disintegration value is 225-300, preferably 230~290 or 240~290 or 250~285 in the starch lipids compound.
2. a kind of method for preparing starch lipids compound, the described method comprises the following steps:
(1) grease is uniformly mixed with starch according to mass ratio 0.1:1-0.3:1, obtains compound A；
(2) the compound A for obtaining step (1) in pressure 2-10MPa, react more than for 24 hours under the conditions of being 40-60 DEG C by temperature, obtains
To compound B；
(3) compound B is acted on into 10min or more under the conditions of ultrasonic power is 60-140w.
3. method according to claim 2, which is characterized in that the method also meets following one or more conditions:
(a) reaction time is 24-72h, such as 24-48h or 48-72h in the step (2)；
(b) the when a length of 10-60min of the ultrasonic treatment；
(c) pressure in the step (2) is 2-9MPa or 3~8MPa or 4~7MPa or 5~8MPa or 6~9MPa；
(d) pressure in the step (3) is 2-9MPa or 3~8MPa or 4~7MPa or 5~8MPa or 6~9MPa；
(e) ultrasonic power be 60~100W or 100~140W or 60~90W or 90~140W or 90~120W or 80~
130W or 90~110W.
4. a kind of dough, which is characterized in that in the dough C5-C4 value less than 1, preferably 0.5~1 or 0.6~0.9 or 0.6~
0.85 or 0.6~0.82.
5. dough as claimed in claim 4, it is characterised in that the dough is bread dough or steamed bun dough；It is preferred that
Ground, C5-C4 value is 0.6~0.9 or 0.7~0.85 or 0.7~0.8 in the bread dough；C5- in the steamed bun dough
C4 value is 0.6~0.7.
6. a kind of dough, comprising the described in any item starch lipids compounds of claim 1-3 or by including claim 1-3
The raw material of described in any item starch lipids compounds is prepared.
7. a kind of Flour product, in the Flour product comprising the described in any item starch lipids compounds of claim 1-3 or by
Raw material comprising the described in any item starch lipids compounds of claim 1-3 is prepared.
8. Flour product as claimed in claim 7, which is characterized in that the Flour product includes bread, steamed bun, steamed stuffed bun, steamed twisted roll, hair
Cake, hamburger, Pizza, oil cake.
9. a kind of application of starch lipids compound recycled LDPE of starch in reducing dough or Flour product.
10. a kind of starch lipids compound is improving the height of Flour product, ratio of height to diameter and the application for holding matter ratio.
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