CN113186179A - Biological enzyme preparation method applied to Chinese pastry cooking field - Google Patents
Biological enzyme preparation method applied to Chinese pastry cooking field Download PDFInfo
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- CN113186179A CN113186179A CN202110660012.7A CN202110660012A CN113186179A CN 113186179 A CN113186179 A CN 113186179A CN 202110660012 A CN202110660012 A CN 202110660012A CN 113186179 A CN113186179 A CN 113186179A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 20
- 235000014594 pastries Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000010411 cooking Methods 0.000 title claims abstract description 12
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 15
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 15
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 15
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 14
- 102000004882 Lipase Human genes 0.000 claims abstract description 14
- 108090001060 Lipase Proteins 0.000 claims abstract description 14
- 239000004367 Lipase Substances 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 235000019421 lipase Nutrition 0.000 claims abstract description 14
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 102000015439 Phospholipases Human genes 0.000 claims abstract description 13
- 108010064785 Phospholipases Proteins 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims description 77
- 239000000203 mixture Substances 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000014510 cooky Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000011888 snacks Nutrition 0.000 description 5
- 235000021185 dessert Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
- C12N9/20—Triglyceride splitting, e.g. by means of lipase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2477—Hemicellulases not provided in a preceding group
- C12N9/248—Xylanases
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a biological enzyme preparation method applied to the field of Chinese pastry cooking, which comprises the following steps: s1: preparing the following raw materials in parts by weight: 4.5-5.5 parts of neutral protease, 0.25-0.35 part of phospholipase, 0.15-0.25 part of lipase, 1-1.4 parts of xylanase and 92.5-94.1 parts of corn starch; s2: preparing two reaction cups, cleaning the interiors of the two reaction cups, and respectively marking the reaction cups as a first reaction cup and a second reaction cup after cleaning; then, the neutral protease, the lipase and the xylanase are sequentially put into the first reaction cup. The invention has reasonable design, reduces the oil consumption, reduces the product distorting risk, reduces the cost, can improve the brightness while keeping the product shape, and can lead the crispness to be more durable on the basis of keeping the color, the fragrance, the taste and the shape of the product, lead the taste of the product to be more palatable and natural, increase the transportation and sale radius and increase the consumer population.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of biological enzyme applied to the field of Chinese pastry cooking.
Background
The Chinese traditional snacks have a long history, are long-flowing in our country, are well-made, rich in varieties and are famous for various flavors. The tendency of people to snacks bears the tendency and expectation of Chinese people to have a nice life in addition to its deliciousness. A great number of Chinese style snacks are still good gifts for common people. It looks like a mirror and refracts the course of time change and technology development. It is accompanied by people walking through festival of festival in four seasons, witnessing every happy and full time. The traditional refreshments in China are all made by hands from teachers, the production quantity is small, the making process of the traditional refreshments is complex, the requirements of used raw materials on the process flow are numerous, the inheritance of a plurality of traditional technologies also presents some crises, firstly, the cultivation of the personnel experience technology, the process is long, and people who are attentive to making one or two handcrafts in dozens of years are less and less; the other is manual production, the cost is higher and higher, and the consumer population is limited; in order to better develop the traditional Chinese technology, traditional products such as Chinese essence-Chinese style snacks and the like are approved by more people, so that more consumers eat traditional foods with high quality and low price, and the technical barrier of the traditional snacks must be broken;
the traditional method for increasing the crispness and the brittleness of the product is to use baking soda, baking powder, stinky powder, oil, fried crisp and other means, and the method brings about the problem of side effect of mouthfeel, so that the crisp dessert has slightly astringent aftertaste and slightly poor aftertaste; meanwhile, the long-term crispness is difficult to guarantee. Taking a cookie, for example, the product quality is poor and the oil return phenomenon is obvious after the cookie is taken out of the oven and is placed for seven to eight days, at this time, if the cookie is eaten, the taste of oil and sugar is highlighted, the mouth feel of the cookie is greatly reduced after the cookie is melted in the mouth, and the crispness is obviously reduced; meanwhile, the diet of contemporary people gradually pursues low sugar, low fat and low calorie, and the traditional preparation method cannot meet the modern health consumption concept. In order to adapt to the current consumption appearance, improve the experience feeling of consumers and promote the purchase of the consumers, a biological enzyme preparation method applied to the field of Chinese pastry cooking is designed.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a method for preparing biological enzyme applied to the field of Chinese pastry cooking.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of biological enzyme applied to the field of Chinese pastry cooking comprises the following steps:
s1: preparing the following raw materials in parts by weight: 4.5-5.5 parts of neutral protease, 0.25-0.35 part of phospholipase, 0.15-0.25 part of lipase, 1-1.4 parts of xylanase and 92.5-94.1 parts of corn starch;
s2: preparing two reaction cups, cleaning the interiors of the two reaction cups, and respectively marking the reaction cups as a first reaction cup and a second reaction cup after cleaning; then sequentially putting neutral protease, lipase and xylanase into a first reaction cup, mixing and stirring the interior of the first reaction cup by a stirring rod for 10-15min, placing the first reaction cup into a reaction chamber for reaction and standing after stirring, adjusting the temperature of the reaction chamber to 15-25 ℃, and keeping the reaction and standing for 1-1.5 h;
s3: sequentially adding corn starch and phospholipase into a second reaction cup, and then mixing and stirring the interior of the second reaction cup by a stirring rod for 20-25min to obtain a first mixture; taking the first reaction cup out of the reaction chamber, taking the first mixture out and putting the first mixture into the first reaction cup, and then mixing and stirring the inside of the first reaction cup by a stirring rod for 10-15min to obtain a second mixture;
s4: putting the first reaction cup into a reaction chamber, adjusting the temperature of the reaction chamber to 28-38 ℃, and standing for 2-2.5 h; and after the reaction and standing work is finished, taking the first reaction cup out, and scattering the mixture II in the first reaction cup through a stirring rod to obtain the required biological enzyme.
Preferably, in S2, the stirring rod rotates clockwise when the mixing and stirring operation is performed in the first reaction cup.
Preferably, in S3, when the mixing and stirring operation is performed in the second reaction cup, the stirring rod rotates clockwise.
Compared with the prior art, the invention has the beneficial effects that:
the process complexity is reduced and the quality is improved by a biological enzyme preparation technology; the mechanical production is realized through biotechnology, the cost is reduced, the traditional dessert is circulated, more people eat, like and love the traditional dessert, and the traditional dessert is handed over and developed; the neutral protease acts on the protein in the flour to catalyze and hydrolyze peptide bonds of the protein in the flour, so that the protein is rapidly changed into small peptide bonds. The gluten structure is weakened rapidly, the kneading resistance is reduced, and the viscosity of the dough is reduced. The product made from the flour has uniform crispness, loose and loose mouthfeel, and moist and comfortable mouthfeel after being eaten; on the basis of increasing the brittleness and the crispness of the product and on the basis of keeping the color, the fragrance, the taste and the shape of the product, the crispness is more durable, the taste of the product is more palatable and natural, after the long-term effect of the product is achieved, the transportation and sale radius is increased, and the consumption population is increased; the pastry bio-enzyme enables products such as pastry and the like to achieve a loose taste through the action of flour protein, is softer and more natural, highlights the fragrance of the pastry and highlights the aim of the initial design stage of the products; meanwhile, the using amount of oil is reduced in a high-temperature weather environment, the risk of product rancidity is reduced, and the cost is reduced; according to the curve of a French Schopper bubble blowing instrument, the stirring time is 15min, the temperature of a reaction chamber is 25 ℃, the reaction standing time is 1.5h, and the effect is optimal in the reaction condition from the viewpoint of improving the rheological property of dough; the crisp cake biological enzyme has lasting action, long-acting property and high efficiency, and provides good technical support for reducing cost of enterprises.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example 1
A preparation method of biological enzyme applied to the field of Chinese pastry cooking comprises the following steps:
s1: preparing the following raw materials in parts by weight: 4.5 parts of neutral protease, 0.25 part of phospholipase, 0.15 part of lipase, 1 part of xylanase and 94.1 parts of corn starch;
s2: preparing two reaction cups, cleaning the interiors of the two reaction cups, and respectively marking the reaction cups as a first reaction cup and a second reaction cup after cleaning; then sequentially putting neutral protease, lipase and xylanase into a first reaction cup, mixing and stirring the interior of the first reaction cup by a stirring rod for 10min, wherein the rotating direction of the stirring rod is clockwise rotation when the mixing and stirring work is carried out on the interior of the first reaction cup, after the stirring is finished, placing the first reaction cup into a reaction chamber for reaction and standing work, adjusting the temperature of the reaction chamber to 15 ℃, and keeping the reaction and standing time for 1 h;
s3: sequentially adding corn starch and phospholipase into a second reaction cup, then carrying out mixing and stirring work on the interior of the second reaction cup through a stirring rod, wherein the stirring time is 20min, and when carrying out mixing and stirring work on the interior of the second reaction cup, the rotating direction of the stirring rod is clockwise rotation to obtain a first mixture; taking the first reaction cup out of the reaction chamber, taking the first mixture out and putting the first mixture into the first reaction cup, and then mixing and stirring the inside of the first reaction cup by a stirring rod for 10min to obtain a second mixture;
s4: putting the first reaction cup into a reaction chamber, adjusting the temperature of the reaction chamber to 28 ℃, and standing for 2 hours; and after the reaction and standing work is finished, taking the first reaction cup out, and scattering the mixture II in the first reaction cup through a stirring rod to obtain the required biological enzyme.
Example 2
A preparation method of biological enzyme applied to the field of Chinese pastry cooking comprises the following steps:
s1: preparing the following raw materials in parts by weight: 5 parts of neutral protease, 0.3 part of phospholipase, 0.2 part of lipase, 1.2 parts of xylanase and 93.3 parts of corn starch;
s2: preparing two reaction cups, cleaning the interiors of the two reaction cups, and respectively marking the reaction cups as a first reaction cup and a second reaction cup after cleaning; then sequentially putting neutral protease, lipase and xylanase into a first reaction cup, mixing and stirring the interior of the first reaction cup by a stirring rod for 12min, wherein the rotating direction of the stirring rod is clockwise rotation when the mixing and stirring work is carried out on the interior of the first reaction cup, after the stirring is finished, placing the first reaction cup into a reaction chamber for reaction and standing work, adjusting the temperature of the reaction chamber to 17 ℃, and keeping the reaction and standing time for 1.2 h;
s3: sequentially adding corn starch and phospholipase into a second reaction cup, then carrying out mixing and stirring work on the interior of the second reaction cup through a stirring rod, wherein the stirring time is 22min, and when carrying out mixing and stirring work on the interior of the second reaction cup, the rotating direction of the stirring rod is clockwise rotation to obtain a first mixture; taking the first reaction cup out of the reaction chamber, taking the first mixture out and putting the first mixture into the first reaction cup, and then mixing and stirring the inside of the first reaction cup by a stirring rod for 12min to obtain a second mixture;
s4: putting the first reaction cup into a reaction chamber, adjusting the temperature of the reaction chamber to 32 ℃, and standing for 2.2 hours; and after the reaction and standing work is finished, taking the first reaction cup out, and scattering the mixture II in the first reaction cup through a stirring rod to obtain the required biological enzyme.
Example 3
A preparation method of biological enzyme applied to the field of Chinese pastry cooking comprises the following steps:
s1: preparing the following raw materials in parts by weight: 5.2 parts of neutral protease, 0.32 part of phospholipase, 0.23 part of lipase, 1.3 parts of xylanase and 92.95 parts of corn starch;
s2: preparing two reaction cups, cleaning the interiors of the two reaction cups, and respectively marking the reaction cups as a first reaction cup and a second reaction cup after cleaning; then sequentially putting neutral protease, lipase and xylanase into a first reaction cup, mixing and stirring the interior of the first reaction cup by a stirring rod for 14min, wherein the rotating direction of the stirring rod is clockwise rotation when the mixing and stirring work is carried out on the interior of the first reaction cup, after the stirring is finished, placing the first reaction cup into a reaction chamber for reaction and standing work, adjusting the temperature of the reaction chamber to 23 ℃, and keeping the reaction and standing time for 1.4 h;
s3: sequentially putting corn starch and phospholipase into a second reaction cup, then carrying out mixing and stirring work on the interior of the second reaction cup through a stirring rod, wherein the stirring time is 24min, and when carrying out mixing and stirring work on the interior of the second reaction cup, the rotating direction of the stirring rod is clockwise rotation to obtain a first mixture; taking the first reaction cup out of the reaction chamber, taking the first mixture out and putting the first mixture into the first reaction cup, and then mixing and stirring the inside of the first reaction cup by a stirring rod for 14min to obtain a second mixture;
s4: putting the first reaction cup into a reaction chamber, adjusting the temperature of the reaction chamber to 35 ℃, and standing for 2.4 hours; and after the reaction and standing work is finished, taking the first reaction cup out, and scattering the mixture II in the first reaction cup through a stirring rod to obtain the required biological enzyme.
Example 4
A preparation method of biological enzyme applied to the field of Chinese pastry cooking comprises the following steps:
s1: preparing the following raw materials in parts by weight: 5.5 parts of neutral protease, 0.35 part of phospholipase, 0.25 part of lipase, 1.4 parts of xylanase and 92.5 parts of corn starch;
s2: preparing two reaction cups, cleaning the interiors of the two reaction cups, and respectively marking the reaction cups as a first reaction cup and a second reaction cup after cleaning; then sequentially putting neutral protease, lipase and xylanase into a first reaction cup, mixing and stirring the interior of the first reaction cup by a stirring rod for 15min, wherein the rotating direction of the stirring rod is clockwise rotation when the mixing and stirring work is carried out on the interior of the first reaction cup, after the stirring is finished, placing the first reaction cup into a reaction chamber for reaction and standing work, adjusting the temperature of the reaction chamber to 25 ℃, and keeping the reaction and standing time for 1.5 h;
s3: sequentially adding corn starch and phospholipase into a second reaction cup, then carrying out mixing and stirring work on the interior of the second reaction cup through a stirring rod, wherein the stirring time is 25min, and when carrying out mixing and stirring work on the interior of the second reaction cup, the rotating direction of the stirring rod is clockwise rotation to obtain a first mixture; taking the first reaction cup out of the reaction chamber, taking the first mixture out and putting the first mixture into the first reaction cup, and then mixing and stirring the inside of the first reaction cup by a stirring rod for 15min to obtain a second mixture;
s4: putting the first reaction cup into a reaction chamber, adjusting the temperature of the reaction chamber to 38 ℃, and standing for 2.5 hours; and after the reaction and standing work is finished, taking the first reaction cup out, and scattering the mixture II in the first reaction cup through a stirring rod to obtain the required biological enzyme.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (3)
1. A preparation method of biological enzyme applied to the field of Chinese pastry cooking is characterized by comprising the following steps:
s1: preparing the following raw materials in parts by weight: 4.5-5.5 parts of neutral protease, 0.25-0.35 part of phospholipase, 0.15-0.25 part of lipase, 1-1.4 parts of xylanase and 92.5-94.1 parts of corn starch;
s2: preparing two reaction cups, cleaning the interiors of the two reaction cups, and respectively marking the reaction cups as a first reaction cup and a second reaction cup after cleaning; then sequentially putting neutral protease, lipase and xylanase into a first reaction cup, mixing and stirring the interior of the first reaction cup by a stirring rod for 10-15min, placing the first reaction cup into a reaction chamber for reaction and standing after stirring, adjusting the temperature of the reaction chamber to 15-25 ℃, and keeping the reaction and standing for 1-1.5 h;
s3: sequentially adding corn starch and phospholipase into a second reaction cup, and then mixing and stirring the interior of the second reaction cup by a stirring rod for 20-25min to obtain a first mixture; taking the first reaction cup out of the reaction chamber, taking the first mixture out and putting the first mixture into the first reaction cup, and then mixing and stirring the inside of the first reaction cup by a stirring rod for 10-15min to obtain a second mixture;
s4: putting the first reaction cup into a reaction chamber, adjusting the temperature of the reaction chamber to 28-38 ℃, and standing for 2-2.5 h; and after the reaction and standing work is finished, taking the first reaction cup out, and scattering the mixture II in the first reaction cup through a stirring rod to obtain the required biological enzyme.
2. The method as claimed in claim 1, wherein the stirring rod rotates clockwise when the mixing and stirring operation is performed in the first reaction cup at S2.
3. The method as claimed in claim 1, wherein the stirring rod rotates clockwise when the mixing and stirring operation is performed in the second reaction cup at S3.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110660012.7A CN113186179A (en) | 2021-06-15 | 2021-06-15 | Biological enzyme preparation method applied to Chinese pastry cooking field |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110660012.7A CN113186179A (en) | 2021-06-15 | 2021-06-15 | Biological enzyme preparation method applied to Chinese pastry cooking field |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1676003A (en) * | 2004-04-01 | 2005-10-05 | 诺和酶股份有限公司 | Method for preparing dough or steamed food made of the dough by adding enzyme |
| EP2047752A1 (en) * | 2007-10-10 | 2009-04-15 | Bakery Technology Centre B.V. | Method for preparing a baked product |
| CN108283202A (en) * | 2018-04-25 | 2018-07-17 | 苏州维邦生物科技有限公司 | A kind of flour glutinous rice flour stick compounded enzyme preparate |
| CN110373401A (en) * | 2019-07-22 | 2019-10-25 | 武汉新华扬生物股份有限公司 | A kind of fried dough twist compounded enzyme preparate and its preparation method and application |
| CN111073878A (en) * | 2019-12-31 | 2020-04-28 | 惠民县邦德生物科技有限公司 | Preparation method of compound enzyme preparation |
-
2021
- 2021-06-15 CN CN202110660012.7A patent/CN113186179A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1676003A (en) * | 2004-04-01 | 2005-10-05 | 诺和酶股份有限公司 | Method for preparing dough or steamed food made of the dough by adding enzyme |
| EP2047752A1 (en) * | 2007-10-10 | 2009-04-15 | Bakery Technology Centre B.V. | Method for preparing a baked product |
| CN108283202A (en) * | 2018-04-25 | 2018-07-17 | 苏州维邦生物科技有限公司 | A kind of flour glutinous rice flour stick compounded enzyme preparate |
| CN110373401A (en) * | 2019-07-22 | 2019-10-25 | 武汉新华扬生物股份有限公司 | A kind of fried dough twist compounded enzyme preparate and its preparation method and application |
| CN111073878A (en) * | 2019-12-31 | 2020-04-28 | 惠民县邦德生物科技有限公司 | Preparation method of compound enzyme preparation |
Non-Patent Citations (1)
| Title |
|---|
| 张奇志 等: "生物酶在食品工业中的应用", 粮油加工与食品机械, pages 30 - 33 * |
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Application publication date: 20210730 |