CN112385686A - 一种提升疏松效果的苏打粉专用改良剂 - Google Patents
一种提升疏松效果的苏打粉专用改良剂 Download PDFInfo
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Abstract
本发明公开了一种提升疏松效果的苏打粉专用改良剂，属于食品改良剂技术领域，其包括以下重量份的原料：大豆蛋白粉3.5～6.5份、蛋白酶0.1～0.2份、小苏打3.5～6.5份、酵母1.5～3.5份、乳化剂0.2～0.4份、增稠剂0.1～0.2份、谷朊粉1.5～2.5份、硫酸钙0.1～0.2份、白砂糖0.5～1.5份。本发明的苏打粉专用改良剂制作出来的面包非常疏松，而且面包的膨胀程度较大，本发明提供的苏打粉专用改良剂不仅有利于提高口感、风味和保质期的面包的制备，而且毋需复杂的工序。
Description
技术领域
本发明涉及食品改良剂技术领域，尤其涉及一种提升疏松效果的苏打粉专用改良剂。
背景技术
随着经济的快速增长和生活节奏的加快，国人的饮食方式也发生了深刻的变化。烘焙食品以其健康、美味、便捷特性，从20世纪末开始呈现出迅速发展的趋势，尤其在沿海等经济发达地区，烘焙食品已成为人们一日三餐的重要食品之一。作为烘焙食品的最主要品种之一，面包也早已成为人们的日常消费品，随着人们生活水平的不断提高，可口美味的面包越来越为人们青睐。
但现有技术制得的苏打粉专用改良剂在增大面包体积、提高面包挺度和改善面包疏松度方面仍然不够，为此，本发明提出一种提升疏松效果的苏打粉专用改良剂。
发明内容
本发明的目的是为了解决现有技术中存在的缺点，而提出的一种提升疏松效果的苏打粉专用改良剂。
为了实现上述目的，本发明采用了如下技术方案：
一种提升疏松效果的苏打粉专用改良剂，包括以下重量份的原料：大豆蛋白粉3.5～6.5份、蛋白酶0.1～0.2份、小苏打3.5～6.5份、酵母1.5～3.5份、乳化剂0.2～0.4份、增稠剂0.1～0.2份、谷朊粉1.5～2.5份、硫酸钙0.1～0.2份、白砂糖0.5～1.5份。
优选的，包括以下制备苏打粉专用改良剂的方法：将3.5～6.5份的大豆蛋白粉、1.5～2.5份的谷朊粉、0.1～0.2份的硫酸钙和0.5～1.5份的白砂糖混合均匀后再与0.1～0.2份的蛋白酶、3.5～6.5份的小苏打、1.5～3.5份的酵母、0.1～0.2份的增稠剂和0.2～0.4份的乳化剂混匀，得到苏打粉专用改良剂。
优选的，包括以下制备苏打粉专用改良剂的方法：将3.5份的大豆蛋白粉、1.5份的谷朊粉、0.1份的硫酸钙和0.5份的白砂糖混合均匀后再与0.1份的蛋白酶、3.5份的小苏打、1.5份的酵母、0.1份的增稠剂和0.2份的乳化剂混匀，得到苏打粉专用改良剂。
优选的，包括以下制备苏打粉专用改良剂的方法：将5.0份的大豆蛋白粉、2份的谷朊粉、0.15份的硫酸钙和1.0份的白砂糖混合均匀后再与0.15份的蛋白酶、5.0份的小苏打、2.5份的酵母、0.15份的增稠剂和0.3份的乳化剂混匀，得到苏打粉专用改良剂。
优选的，包括以下制备苏打粉专用改良剂的方法：将6.5份的大豆蛋白粉、2.5份的谷朊粉、0.2份的硫酸钙和1.5份的白砂糖混合均匀后再与0.2份的蛋白酶、6.5份的小苏打、3.5份的酵母、0.2份的增稠剂和0.4份的乳化剂混匀，得到苏打粉专用改良剂。
优选的，所述乳化剂为双乙酰酒石酸单双甘油酯、单硬脂酸甘油酯或蔗糖脂肪酸酯中的至少一种。
优选的，所述增稠剂为预糊化玉米淀粉、预糊化马铃薯淀粉、预糊化木薯淀粉或预糊化小麦淀粉中至少一种。
优选的，在常规的制作面包程序中使用相当于面粉总质量的4％～6％的所述苏打粉专用改良剂。
与现有技术相比，本发明的有益效果是：本发明的苏打粉专用改良剂制作出来的面包非常疏松，而且面包的膨胀程度较大，本发明提供的苏打粉专用改良剂不仅有利于提高口感、风味和保质期的面包的制备，而且毋需复杂的工序。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。
实施例一
本发明提出的一种提升疏松效果的苏打粉专用改良剂，包括以下重量份的原料：大豆蛋白粉3.5份、蛋白酶0.1份、小苏打3.5份、酵母1.5份、乳化剂0.2份、增稠剂0.1份、谷朊粉1.5份、硫酸钙0.1份、白砂糖0.5份。
本发明提出的一种提升疏松效果的苏打粉专用改良剂制备方法，包括以下制备苏打粉专用改良剂的方法：将3.5份的大豆蛋白粉、1.5份的谷朊粉、0.1份的硫酸钙和0.5份的白砂糖混合均匀后再与0.1份的蛋白酶、3.5份的小苏打、1.5份的酵母、0.1份的增稠剂和0.2份的乳化剂混匀，得到苏打粉专用改良剂。
实施例二
本发明提出的一种提升疏松效果的苏打粉专用改良剂，包括以下重量份的原料：大豆蛋白粉5.0份份、蛋白酶0.15份、小苏打5.0份、酵母2.5份、乳化剂0.3份、增稠剂0.15份、谷朊粉2.0份、硫酸钙0.15份、白砂糖1.0份。
一种提升疏松效果的苏打粉专用改良剂制备方法，包括以下制备苏打粉专用改良剂的方法：将5.0份的大豆蛋白粉、2份的谷朊粉、0.15份的硫酸钙和1.0份的白砂糖混合均匀后再与0.15份的蛋白酶、5.0份的小苏打、2.5份的酵母、0.15份的增稠剂和0.3份的乳化剂混匀，得到苏打粉专用改良剂。
实施例三
本发明提出的一种提升疏松效果的苏打粉专用改良剂，包括以下重量份的原料：大豆蛋白粉6.5份、蛋白酶0.2份、小苏打6.5份、酵母3.5份、乳化剂0.4份、增稠剂0.2份、谷朊粉2.5份、硫酸钙0.2份、白砂糖1.5份。
一种提升疏松效果的苏打粉专用改良剂制备方法，包括以下制备苏打粉专用改良剂的方法：将5.0份的大豆蛋白粉、2份的谷朊粉、0.15份的硫酸钙和1.0份的白砂糖混合均匀后再与0.15份的蛋白酶、5.0份的小苏打、2.5份的酵母、0.15份的增稠剂和0.3份的乳化剂混匀，得到苏打粉专用改良剂。
将本发明的三个实施例以及市面上销售的改良剂分别制作成面包，烘烤后面包常温下冷却60分钟后进行评价。评价结果如下：
圆包比容用来描述面包的膨胀程度，即数值越大，说明面包膨胀的越大。用面包体积仪(菜籽置换法)测量体积，用天平称量圆包的重量，后计算得出：比容＝体积/重量。圆包高径比用来说明面包的挺度，用游标卡尺测量圆包的高度和直径后计算得出：高径比＝高度/直径。即数值越大，说明面包的挺度越好。
有上述表格可以知道，本发明的苏打粉专用改良剂制作出来的面包非常疏松，而且面包的膨胀程度较大，本发明提供的苏打粉专用改良剂不仅有利于提高口感、风味和保质期的面包的制备，而且毋需复杂的工序。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种提升疏松效果的苏打粉专用改良剂，其特征在于，包括以下重量份的原料：大豆蛋白粉3.5～6.5份、蛋白酶0.1～0.2份、小苏打3.5～6.5份、酵母1.5～3.5份、乳化剂0.2～0.4份、增稠剂0.1～0.2份、谷朊粉1.5～2.5份、硫酸钙0.1～0.2份、白砂糖0.5～1.5份。
2.根据权利要求1所述的一种提升疏松效果的苏打粉专用改良剂，其特征在于，包括以下制备苏打粉专用改良剂的方法：将3.5～6.5份的大豆蛋白粉、1.5～2.5份的谷朊粉、0.1～0.2份的硫酸钙和0.5～1.5份的白砂糖混合均匀后再与0.1～0.2份的蛋白酶、3.5～6.5份的小苏打、1.5～3.5份的酵母、0.1～0.2份的增稠剂和0.2～0.4份的乳化剂混匀，得到苏打粉专用改良剂。
3.根据权利要求2所述的一种提升疏松效果的苏打粉专用改良剂，其特征在于，包括以下制备苏打粉专用改良剂的方法：将3.5份的大豆蛋白粉、1.5份的谷朊粉、0.1份的硫酸钙和0.5份的白砂糖混合均匀后再与0.1份的蛋白酶、3.5份的小苏打、1.5份的酵母、0.1份的增稠剂和0.2份的乳化剂混匀，得到苏打粉专用改良剂。
4.根据权利要求2所述的一种提升疏松效果的苏打粉专用改良剂，其特征在于，包括以下制备苏打粉专用改良剂的方法：将5.0份的大豆蛋白粉、2份的谷朊粉、0.15份的硫酸钙和1.0份的白砂糖混合均匀后再与0.15份的蛋白酶、5.0份的小苏打、2.5份的酵母、0.15份的增稠剂和0.3份的乳化剂混匀，得到苏打粉专用改良剂。
5.根据权利要求2所述的一种提升疏松效果的苏打粉专用改良剂，其特征在于，包括以下制备苏打粉专用改良剂的方法：将6.5份的大豆蛋白粉、2.5份的谷朊粉、0.2份的硫酸钙和1.5份的白砂糖混合均匀后再与0.2份的蛋白酶、6.5份的小苏打、3.5份的酵母、0.2份的增稠剂和0.4份的乳化剂混匀，得到苏打粉专用改良剂。
6.根据权利要求2所述的一种提升疏松效果的苏打粉专用改良剂，其特征在于，所述乳化剂为双乙酰酒石酸单双甘油酯、单硬脂酸甘油酯或蔗糖脂肪酸酯中的至少一种。
7.根据权利要求2所述的一种提升疏松效果的苏打粉专用改良剂，其特征在于，所述增稠剂为预糊化玉米淀粉、预糊化马铃薯淀粉、预糊化木薯淀粉或预糊化小麦淀粉中至少一种。
8.根据权利要求2所述的一种提升疏松效果的苏打粉专用改良剂，其特征在于，在常规的制作面包程序中使用相当于面粉总质量的4％～6％的所述苏打粉专用改良剂。
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| CN104663768A (zh) * | 2015-03-06 | 2015-06-03 | 徐饶春 | 烘焙食品膨松剂 |
| JP2017127271A (ja) * | 2016-01-21 | 2017-07-27 | オリエンタル酵母工業株式会社 | パン類の品質改良剤及びパン類の製造方法 |
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| CN104663768A (zh) * | 2015-03-06 | 2015-06-03 | 徐饶春 | 烘焙食品膨松剂 |
| JP2017127271A (ja) * | 2016-01-21 | 2017-07-27 | オリエンタル酵母工業株式会社 | パン類の品質改良剤及びパン類の製造方法 |
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