CN111447834B - 包含粉状脂肪酸甘油酯的组合物 - Google Patents
包含粉状脂肪酸甘油酯的组合物 Download PDFInfo
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- CN111447834B CN111447834B CN201880080018.3A CN201880080018A CN111447834B CN 111447834 B CN111447834 B CN 111447834B CN 201880080018 A CN201880080018 A CN 201880080018A CN 111447834 B CN111447834 B CN 111447834B
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Abstract
本发明涉及一种包含涂覆有脂肪酸甘油酯的载体材料的颗粒的干粉组合物,一种包含所述组合物的干烘焙预混合物,一种制备所述组合物的方法及其用于制备烘焙产品的用途。
Description
技术领域
本发明涉及一种包含脂肪酸甘油酯的干粉组合物,一种包含所述组合物的烘焙预混合物,一种制备所述组合物的方法及其用于制备烘焙产品的用途。
背景技术
脂肪酸甘油酯(如甘油单酯)用于烤焙食品中,主要是为了改善烘焙食品的柔软性和保质期,而且还改善面包心结构的细度和烘焙体积。甘油单酯是由多种油、脂肪或脂肪酸制成的,其产品范围从室温下的软糊剂到熔点为70℃或更高的固体。商业甘油单酯通常是含有不同比例的单硬脂酸甘油酯、单棕榈酸甘油酯、单油酸甘油酯、单亚油酸甘油酯和单亚麻酸甘油酯的混合物。单反油酸甘油酯是单油酸甘油酯的反式形式,并且通常在用于面包的甘油单酯中发现直到反式脂肪被禁止。
甘油单酯经常基于其碘值进行分类,所述碘值是用于制造产品的脂肪酸的饱和度的量度。碘值是基于通过在不饱和脂肪酸中发现的双键对碘的吸收。因此,0-3的碘值指示高比例的完全饱和的甘油单酯,如单硬脂酸甘油酯。这些产品在室温下是非常硬的固体。具有大约80或更高的碘值的甘油单酯具有高比例的单油酸甘油酯、单亚油酸甘油酯或单亚麻酸甘油酯。商业甘油单酯具有最高达约110的碘值,并且在该碘值范围内的产品在室温下是软糊剂。不含反式脂肪酸、碘值大致为20至60的甘油单酯不能喷雾冷却成粉末,因此通常以固体物质出售,很难规模化和使用。
甘油单酯在烘焙产品中具有两种主要的作用模式。第一个功能是在面团混合过程中涂覆淀粉颗粒的表面。甘油单酯是表面活性材料,并且将倾向于迁移至任何可用的表面或界面,包括淀粉颗粒。甘油单酯将使分子的脂肪部分远离水,并且使分子的甘油部分朝向水或其他极性材料。当淀粉在烘焙过程期间被加热时,淀粉颗粒的涂层降低了水进入淀粉颗粒的能力,并且还降低了在加热期间从淀粉颗粒中浸出的直链淀粉的量。这一点很重要,因为直链淀粉在烘焙后的前几天会发生重结晶,从而使烘焙食品变得紧实。这是通常称为老化的第一阶段。淀粉颗粒之间的间隙空间中的直链淀粉非常重要,因为它充当淀粉颗粒之间的粘合剂。这产生了贯穿整个烘焙食品的网络,对食用品质产生负面影响。因此,使从淀粉颗粒释放的直链淀粉的量最小化是非常有帮助的。
甘油单酯的第二个功能是充当用于释放到间隙空间中的任何直链淀粉的淀粉络合剂。甘油单酯的脂肪酸部分是非极性的或油溶性的,并且优选处于非极性环境中。直链淀粉虽然由极性的葡萄糖链构成,但它可以将自身扭曲成螺旋,使葡萄糖的碳和氢部分朝向脂肪酸,同时使葡萄糖的羟基朝向面团的水相。此螺旋的内部是非极性的并且因此可以接受甘油单酯的脂肪部分。这产生了包裹在不溶于水的甘油单酯周围的直链淀粉络合物。所述络合物不会与其他直链淀粉分子共结晶并且破坏粘合剂网络。最终效果是烘焙后的烘焙食品立即变得更柔软,并且这种柔软性的改善在产品的保质期内得以保持。然而,不是所有的甘油单酯对络合直链淀粉都同样有效。直链淀粉螺旋的内部几何结构是线型的,并且因此具有直链脂肪酸的甘油单酯,如单硬脂酸甘油酯和单棕榈酸甘油酯,通常被认为是最好的淀粉络合剂。不饱和的甘油单酯(如单油酸甘油酯)由于存在双键而成角度,并且因此是非常差的淀粉络合剂。
尽管饱和的甘油单酯对淀粉络合是最有效的,但由于它们的高熔点和非常固体的性质,它们很难分散在面团中。因此,已经付出了很多努力来开发使饱和的甘油单酯快速并容易地分散到烘焙面团中的方法。一种分散高熔点甘油单酯的方法是将它们分散在烘焙起酥油中。将大约2%-8%的甘油单酯添加到熔融的油混合物中然后加工成起酥油,所述起酥油容易分散到烘焙面团中。在这些条件下,甘油单酯完全分散并且作为乳化剂和淀粉络合剂非常有效。然而,现代面包店使用液体油而不是起酥油。因此,此方法在许多酵母发酵的烘焙应用中不起作用。
另一种分散甘油单酯的方法是首先将高熔点甘油单酯分散到水中,形成所谓的水合甘油单酯或水合物。水合物以若干种方式生产,但均包括熔化甘油单酯并在高剪切下与热水结合。然后将产物均化并冷却,得到具有软糊状稠度的产品。水合物有时被认为是功能最强的甘油单酯的形式,但有若干缺点。水合物难以规模化,并且经常导致非常杂乱的工作环境,包括地面湿滑。它们还含有大约50%-75%的水并且因此在逻辑上不是有效的。水合物也易受霉菌生长的影响,并且必须含有需要标记的酸和抗微生物剂。最后,水合物不能被添加到干烘焙混合物中,因为它们会破坏这些产品的粉末品质。
甘油单酯的另一个形式是粉状的“可分散的”甘油单酯。这些产品是纯的甘油单酯并且基于饱和的、不饱和的和反式脂肪酸的组合,产生的甘油单酯将会在面团中缓慢水合,从而获得更好的分散性。这些产品中的大多数严重依赖反式脂肪酸,如反油酸,其具有中等熔点并且还是良好的淀粉络合剂。单反油酸甘油酯占这些产品的多达40%。虽然反式脂肪仍被允许用于甘油单酯,但大多数商业面包店不想使用这些产品。如果没有高反式脂肪酸含量,更新的不含反式脂肪酸的粉状甘油单酯就不那么有效。由于其不饱和脂肪酸的含量,所有可分散的甘油单酯主要在夏季存在处理的难题。
甘油单酯的又另一个形式是喷雾干燥的形式。这些产品是通过形成含有甘油单酯、玉米糖浆固体、乳固体以及其他成分的乳液,并喷雾干燥成细粉而制成的。这些产品具有很好的分散性和功能性。
现有技术文献US 4,748,027中披露了一种制备粉状甘油单酯的方法。根据此专利的传授内容,挤出工艺用于将乳化剂涂覆在淀粉、纤维或面粉载体上。尽管声称乳化剂负载含量最高达60%,但仅具有40%乳化剂的粉末品质被描述为油腻的,表明品质差。
在美国专利3,743,512中披露了一种用于生产粉状甘油单酯的方法,通过所述方法,使用高冲击研磨机将甘油单酯涂覆在小麦淀粉上。所述专利传授了最高达50%的完全饱和的甘油单酯可以涂覆在小麦淀粉上。
在WO 2007/042045 A2中披露了一种用于生产粉状乳化剂的方法,包括用米粉挤出。所述方法需要添加盐并且乳化剂的最大负载容量例如是35%。
现有技术文献均未指出乳化剂的不饱和度或最大负载容量。本申请提供了一种改进的用于生产粉状甘油单酯的方法,所述方法允许以最高达90%的负载量和仅10%的载体使用更多的不饱和甘油单酯。与现有技术相比,这产生了更加经济的方法,同时还提供了高的粉末品质和流动性。
发明内容
本发明的目的是提供脂肪酸甘油酯作为自由流动的粉末,其方便使用并且可高度分散在烘焙面团中,用于改善包含所述粉末的烘焙食品的面包心柔软性并延长保质期。
因此,在一方面,本发明涉及一种呈干粉形式的组合物,所述组合物包含涂覆有脂肪酸甘油酯的载体材料的颗粒,所述脂肪酸甘油酯包含30-100重量%的甘油单酯,其中所述脂肪酸甘油酯占所述组合物的30-90重量%。
附图说明
图1是示出了使用TAXT2质地分析仪的质地分析结果的图。y轴表示与对照相比,在使用不同量的以下实例3的组合物制成的面包中,在不同时间点(在x轴上示出)压缩面包心所需的力的大小。
图2是示出了使用TAXT2质地分析仪的质地分析结果的图。y轴表示与作为对照的不同量的标准商业甘油单酯相比,在使用不同量的以下实例3的组合物制成的面包中,在两个不同时间点(在x轴上示出)压缩面包心所需的力的大小。
图3是示出了使用TAXT2质地分析仪的质地分析结果的图。y轴表示与作为对照的两种不同的商业甘油单酯(含有和不含反式脂肪酸)相比,在使用不同量的以下实例3的组合物制成的面包中,在两个不同时间点(在x轴上示出)压缩面包心所需的力的大小。
图4是示出了使用TAXT2质地分析仪的质地分析结果的图。y轴表示与作为对照的Dimodan HS 150和水合甘油单酯相比,在使用不同量的以下实例7的组合物制成的面包中,在两个不同时间点(在x轴上示出)压缩面包心所需的力的大小。
具体实施方式
在一个实施例中,脂肪酸甘油酯包含45-97重量%的甘油单酯,并且在当前优选的实施例中,脂肪酸甘油酯包含93-97重量%的甘油单酯。
包括在本发明组合物中的甘油单酯可以具有30-120的碘值。碘值是甘油单酯中脂肪酸的饱和度的量度,使得0-3的碘值指示甘油单酯包括高比例的完全饱和的脂肪酸。碘值可以通过一种方法确定,所述方法包括使甘油单酯与氯化碘反应,并用硫代磷酸钠反滴定。在当前优选的实施例中,甘油单酯的碘值是40-60(所谓的中间碘值)。在中间碘值范围内的甘油单酯在室温下是软糊剂并且不能喷雾冷却成粉末,并且因此难以规模化和在面包店使用。然而,本发明已经克服了这个问题,其中用熔融脂肪酸甘油酯涂覆载体颗粒得到了干粉,所述干粉容易规模化并且可以与面团中的其他干成分混合。应该注意的是,术语“涂覆”旨在意指脂肪酸甘油酯被吸收或部分吸收到载体颗粒中或吸附到载体颗粒上,以在所述载体颗粒的外表面上形成一层脂肪酸甘油酯。
脂肪酸甘油酯典型地衍生自植物油如大豆油、红花油、向日葵油、芝麻油、花生油、米糠油、玉米油、巴巴苏仁油(babassu nut oil)、卡诺拉油(canola oil)、菜籽油、棉籽油、橄榄油、葡萄仁油、棕榈油、棕榈仁油,或动物油或脂肪如鱼油、牛脂或猪油,或其混合物。
在当前有利的实施例中,脂肪酸甘油酯的甘油单酯部分包含35-55重量%的饱和脂肪酸、30-50重量%的单不饱和脂肪酸以及0-20重量%的多不饱和脂肪酸。所述饱和脂肪酸可以例如选自棕榈酸、硬脂酸、肉豆蔻酸、花生酸或山萮酸。所述单不饱和酸可以例如是油酸。所述多不饱和酸可以例如是亚油酸或亚麻酸。
在特别优选的实施例中,本发明组合物基本上不含反式脂肪酸,如单反油酸甘油酯。虽然反式脂肪酸是良好的淀粉络合剂,并且因此有助于烘焙产品的面包心软化,但是出于健康原因,它们在食物产品中被认为是不希望的。然而,不含反式脂肪酸的商业粉状甘油单酯效果较差。通过对比,与不含反式脂肪酸的粉状甘油单酯相比,已经发现本发明组合物提供了改善的面包心软化和延长的保质期。
微粒载体可以合适地由选自由以下组成的组中的材料制备:二氧化硅、硅酸钠、硅酸钙、磷酸钙、天然或合成纤维、蛋白质、水胶体和淀粉或淀粉衍生物。所述纤维可以合适地选自由以下组成的组:燕麦纤维、小麦纤维、大米纤维、甘蔗纤维、甜菜纤维、大豆纤维和纤维素纤维如α纤维素。所述淀粉可以合适地选自由以下组成的组:木薯淀粉、玉米淀粉、小麦淀粉、马铃薯淀粉和大米淀粉。所述淀粉衍生物可以合适地是麦芽糊精。
用于本发明目的的最有效的载体具有非常高的比表面积,同时在特定范围内还具有较高的堆积密度和稍大的粒度,这减少了尘污。这使得易于制造和处理。因此,最终组合物应该具有良好的自由流动特性而没有过多的尘污,并且具有优异的抗结块性或其他粉末品质问题。优选的载体材料具有低于500g/L的堆积密度和75-500m2/g的比表面积。平均粒度应基本上低于100μm以提高表面积,并且不应大到足以在最终烘焙产品中产生砂砾质地。载体材料的合适的平均粒度低于75μm。
本发明的组合物可以含有其他次要成分(如抗氧化剂)以减少存在的不饱和甘油单酯的氧化。所述抗氧化剂可以合适地选自由以下组成的组:α-生育酚、叔丁基对苯二酚、没食子酸丙酯、丁基羟基甲苯、丁基羟基苯甲醚、抗坏血酸、柠檬酸、迷迭香提取物和绿茶提取物。
本发明组合物可以通过包括以下的方法制备:
(a)熔化所述脂肪酸甘油酯;
(b)将所述熔化的脂肪酸甘油酯喷雾到所述载体材料的颗粒上;
(c)冷却,得到自由流动的粉末。
在本发明的另一个实施例中,所述方法任选地包括在步骤(b)之前喷雾冷却所述脂肪酸甘油酯的步骤。
在另一方面,本发明涉及一种包含以下的干烘焙预混合物:
(a)如本文所述的包含涂覆有脂肪酸甘油酯的载体颗粒的组合物,
(b)一种或多种呈粉末形式的酶,以及
(c)任选地一种或多种水胶体和/或一种或多种面团调节剂和/或一种或多种抗微生物剂。
在实施例中,所述面团调节剂可以选自由以下组成的组:抗坏血酸、L-半胱氨酸和偶氮二甲酰胺。
经常将酶添加到面团中,以改善面包或由面团制成的其他烘焙食品的特性。所述酶可以合适地选自由以下组成的组:淀粉酶、木聚糖酶、己糖氧化酶、葡糖氧化酶、麦芽糖淀粉酶、脂肪酶、磷脂酶、麦芽四糖水解酶、转谷氨酰胺酶和脂加氧酶及其混合物。在具体实施例中,可以将脂肪酶、α-淀粉酶、木聚糖酶和己糖氧化酶的混合物添加到预混合物中。这种酶混合物是从杜邦-丹尼斯科公司(DuPont Danisco)以商品名POWERBake 2550可获得的。
经常将水胶体添加到面团中,以通过与面筋相互作用产生更强的蛋白质网络来改善由面团制成的烘焙食品的特性。另外,水胶体有助于保持烘焙食品中的水分,从而增加湿度和保质期。所述水胶体可以合适地选自由以下组成的组:瓜尔胶、羧甲基纤维素、甲基纤维素、海藻酸钠、角叉菜胶、果胶、羟丙基甲基纤维素、剌槐豆胶和结冷胶。
在实施例中,所述抗微生物剂可以选自由以下组成的组:丙酸钙、山梨酸钾、醋和微生物发酵物(microbial fermentates)。
组合物(a)的浓度是预混合物的0.05-99.9重量%。
在还另一个方面,本发明涉及一种面团,其包含谷物面粉、发酵剂(leaveningagent)、上述烘焙预混合物和水。所述面团可以进一步包含一种或多种选自以下的成分:盐、调味料、酸化剂、起酥油、全麦谷物、种子、谷粒、干果、水胶体、脂肪、糖、保鲜剂、软化剂以及抗氧化剂。
预混合物中的谷物面粉可以常规地选自小麦、玉蜀黍(玉米)、黑麦、大米、燕麦、大麦或高粱面粉或其混合物。
发酵剂可以是化学发酵剂例如碳酸氢钠,或酵母培养物如酿酒酵母(Saccharomyces cerevisiae)(面包酵母)的培养物。
在还另一个方面,本发明涉及一种用于制造烘焙产品的方法,所述方法包括以下步骤:
a.将以下项混合成面团:谷物面粉、发酵剂、如本文所述的包含涂覆有脂肪酸甘油酯的载体颗粒的组合物、水和任选的一种或多种选自盐、调味料、酸化剂、起酥油、全麦谷物、种子、谷粒、干果、水胶体、脂肪、糖、保鲜剂、软化剂以及抗氧化剂的成分,以及
b.烘焙所述面团。
在可替代的实施例中,本发明涉及一种用于制造烘焙产品的方法,所述方法包括以下步骤:
c.将以下项混合成面团:谷物面粉、发酵剂、如本文所述的烘焙预混合物、水和任选的一种或多种选自盐、调味料、酸化剂、起酥油、全麦谷物、谷粒、干果、水胶体、脂肪、糖、保鲜剂、软化剂以及抗氧化剂的成分,以及
d.烘焙所述面团。
在还另一个方面,本发明涉及一种通过烘焙由上述任一方法制备的面团而制成的烘焙产品。所述烘焙产品可以选自面包,如面包块、面包卷、果子面包或扁面包,或披萨饼底、点心、玉米饼、蛋糕、曲奇、饼干、咸饼干等。还考虑将本发明组合物用于非烘焙的面团产品,如意大利面以及冰淇淋和其他乳制品、宠物食品以及甜点和糖果中。
在以下实例中进一步描述本发明。
实例
实例1
包含涂覆有甘油单酯的燕麦纤维作为载体的组合物
成分 | 百分比(重量%) |
HF 200燕麦纤维 | 67 |
碘值为40的蒸馏甘油单酯 | 32.98 |
Guardian Toco 70(抗氧化剂) | .02 |
总计 | 100.00 |
方法:
1.将燕麦纤维添加到高剪切混合器中,如带内部切碎刀片的带式混合器或锤磨机。可以使用其他合适的高剪切设备,如HICIP装置或挤出机。
2.熔化蒸馏甘油单酯至高于熔点5℃-10℃的温度。
3.将Guardian Toco 70添加到甘油单酯中并充分混合
4.开始搅拌燕麦纤维
5.将甘油单酯-生育酚混合物喷雾到燕麦纤维上,同时混合直至均匀
6.将混合物冷却并包装。
所得产品是浅棕色的自由流动的粉末,其抗结块并易于规模化而没有尘污。
实例2
包含涂覆有甘油单酯的麦芽糊精作为载体的组合物
成分 | 百分比(%) |
N-Zorbit麦芽糊精 | 60 |
碘值为50的蒸馏甘油单酯 | 39.98 |
Guardian Toco 70(抗氧化剂) | .02 |
总计 | 100.00 |
使用与实例1中相同的方法制备组合物。所得产品的颜色非常浅,并且具有非常好的自由流动品质和良好的密度。所述材料易于处理,尘污最少。
实例3
包含涂覆有甘油单酯的二氧化硅作为载体的组合物
成分 | 百分比(%) |
Sipemat 340(二氧化硅) | 30 |
碘值为45的蒸馏甘油单酯 | 69.98 |
Guardian Toco 70(抗氧化剂) | .02 |
总计 | 100.00 |
使用与实例1中相同的方法制备组合物。所得产品是白色的,具有良好的密度和非常好的流动特性。在储存和处理过程中,它也非常耐桥接(bridging)或结块,并具有优异的面包心软化特性。
实例4
进行使用上述材料的烘焙试验。所测试的烘焙配方如下:
白面包配方
方法:
1.将所有成分添加到面团混合器中并低速混合2分钟和中速混合13分钟,以完成面团的形成
2. 80F的面团温度
3.将面团分开并揉成25.5盎司的块
4.将面团压成薄片并模制成圆柱体并放入盘中
5.在105F和75%湿度下将面团醒发一小时
6.在400F下烘焙23分钟至200F的内部温度
7.在打包前冷却一小时
在第2、6、8和10天使用TAXT2质地分析仪进行质地分析之前,将烘焙后的面包在室温下储存不同的时间点。两个面包块的8个最中间切片以两个为一组进行测试,最中间的切片朝上。使用35mm金属探针进行测试。
结果示于图1中。y轴表示使用TAXT2机械臂压缩面包心所需的力的大小(以克计)。实例3的产品在柔软性和回弹性两方面在所有测试水平上都优于对照。到第8天,3盎司和8盎司的水平比对照***约100点。6盎司水平在第10天时***约1 50点。实例3的组合物也产生在3盎司水平下比对照显著更高的回弹性。
实例5
进行了另一个烘焙试验,将实例3的产品与用于烘焙食品软化的标准商业甘油单酯进行比较。Dimodan HS 150是由完全氢化的大豆油制成的蒸馏甘油单酯。如图2所呈现,当等量使用时,实例3的产品在第1天和第3天产生了相差几乎100克力的软得多的面包。
实例6
在第三次烘焙试验中,采用了与第一次试验相同的配方和方法。再次测试了Dimodan HS 150以及Dimodan PH 300,Dimodan PH 300是含有反式脂肪酸的粉状可分散甘油单酯。在此试验中,与不含甘油单酯的对照相比,Dimodan HS 150和Dimodan PH 300二者相似或者甚至更紧实。如图3所呈现,实例3的产品在第1天比两种商业甘油单酯***多达150克力,并且在第3天比两种商业甘油单酯***多达200克力。所有其他的面包属性都是相似的。
实例7
包含与预结晶的甘油单酯共混的二氧化硅的组合物。
成分 | 百分比(重量%) |
Sipernat 340二氧化硅 | 15 |
碘值为40的蒸馏甘油单酯 | 84.98 |
Guardian Toco 70(抗氧化剂) | .02 |
总计 | 100.00 |
在此实例中,使用稍有不同的方法用于生产。在这种情况下,甘油单酯是以本领域技术人员众所周知的方式喷雾冷却的。所述方法包括在传统的喷雾冷却塔内通过旋转式圆盘雾化器雾化熔融的甘油单酯。当将甘油单酯喷入塔中时,通过凝聚单元或其他精确的计量装置将二氧化硅同时计量入塔中。结晶甘油单酯和二氧化硅在塔内通过气流混合,并在塔底收集。然后将产物通过标准包装设备包装。通过此方法生产的材料是非常好的自由流动的粉末,其高度抗结块或桥接,并且需要较少的二氧化硅作为流动剂。
实例7中生产的材料是高功能性的烘焙成分。根据以下配方,使用实例7进行烘焙试验:
所述烘焙试验的结果示于图4中。粉状Dimodan HS 150比水合甘油单酯产生的面包更紧实。与水合甘油单酯相比,实例7的0.2%和0.25%的产品在第1天产生稍软的面包,并且在第4天产生软得多的面包。这种程度的差异在感官上很容易被察觉。
Claims (21)
1.一种呈干粉形式的组合物,其包含涂覆有脂肪酸甘油酯的载体材料的颗粒,所述脂肪酸甘油酯包含30-100重量%的碘值为30-120的甘油单酯,其中所述脂肪酸甘油酯占所述组合物的50-90重量%。
2.根据权利要求1所述的组合物,其中,所述脂肪酸甘油酯包含45-97重量%的甘油单酯。
3.根据权利要求1-2中任一项所述的组合物,其中,所述甘油单酯具有40-60的碘值。
4.根据权利要求1-2中任一项所述的组合物,其中,所述脂肪酸甘油酯衍生自植物油、动物油或脂肪、或其混合物。
5.根据权利要求4所述的组合物,其中,所述植物油选自大豆油、红花油、向日葵油、芝麻油、花生油、米糠油、玉米油、巴巴苏仁油、卡诺拉油、菜籽油、棉籽油、橄榄油、葡萄仁油、棕榈油和棕榈仁油。
6.根据权利要求4所述的组合物,其中,所述动物油或脂肪选自鱼油、牛脂和猪油。
7.根据权利要求1-2中任一项所述的组合物,其中,所述脂肪酸甘油酯的甘油单酯部分包含35-55重量%的饱和脂肪酸,并且所述饱和脂肪酸包含30%-70%的棕榈酸并且剩余的饱和脂肪酸是硬脂酸、肉豆蔻酸、花生酸和/或山萮酸。
8.根据权利要求1-2中任一项所述的组合物,其中,所述载体材料选自由以下组成的组:二氧化硅、硅酸钠、硅酸钙、磷酸钙、天然或合成纤维、蛋白质、水胶体和淀粉或淀粉衍生物。
9.根据权利要求8所述的组合物,其中,所述纤维选自由以下组成的组:燕麦纤维、小麦纤维、大米纤维、甘蔗纤维、甜菜纤维、大豆纤维和纤维素纤维。
10.根据权利要求9所述的组合物,其中,所述纤维素纤维选自α纤维素。
11.根据权利要求8所述的组合物,其中,所述淀粉选自由以下组成的组:木薯淀粉、玉米淀粉、小麦淀粉、马铃薯淀粉、大米淀粉和淀粉衍生物。
12.根据权利要求11所述的组合物,其中,所述淀粉衍生物选自麦芽糊精。
13.根据权利要求1-2中任一项所述的组合物,其中,所述载体材料具有低于100μm的平均粒度、低于500g/L的堆积密度和75-500m2/g的比表面积。
14.根据权利要求1-2中任一项所述的组合物,其进一步包含选自由以下组成的组的抗氧化剂:α-生育酚、叔丁基对苯二酚、没食子酸丙酯、丁基羟基甲苯、丁基羟基苯甲醚、抗坏血酸、柠檬酸、迷迭香提取物和绿茶提取物。
15.一种干烘焙预混合物,其包含
(a)根据权利要求1-14中任一项所述的组合物,其浓度为所述预混合物的0.05-99.9重量%,
(b)一种或多种呈粉末形式的酶,其选自由以下组成的组:淀粉酶、木聚糖酶、己糖氧化酶、葡糖氧化酶、麦芽糖淀粉酶、脂肪酶、磷脂酶、麦芽四糖水解酶、转谷氨酰胺酶和脂加氧酶及其混合物,以及
(c)任选地一种或多种水胶体和/或一种或多种面团调节剂和/或一种或多种抗微生物剂。
16.根据权利要求15所述的烘焙预混合物,其中,所述面团调节剂选自由以下组成的组:抗坏血酸、L-半胱氨酸和偶氮二甲酰胺。
17.根据权利要求15所述的烘焙预混合物,其中,所述水胶体选自由以下组成的组:瓜尔胶、羧甲基纤维素、甲基纤维素、海藻酸钠、角叉菜胶、果胶、羟丙基甲基纤维素、刺槐豆胶和结冷胶。
18.根据权利要求15所述的烘焙预混合物,其中,所述抗微生物剂选自由以下组成的组:丙酸钙、山梨酸钾、醋和微生物发酵物。
19.一种面团,其包含谷物面粉、水、发酵剂以及根据权利要求15-18中任一项所述的烘焙预混合物。
20.一种用于制备根据权利要求1-14任一项所述的组合物的方法,所述方法包括:
(a)熔化所述脂肪酸甘油酯;
(b)将所述熔化的脂肪酸甘油酯喷雾到所述载体材料的颗粒上;
(c)冷却,得到自由流动的粉末。
21.根据权利要求20所述的方法,其特征在于,所述方法任选地具有在步骤(b)之前喷雾冷却所述脂肪酸甘油酯的步骤。
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