CN114521575B - Flour quality improver and application thereof - Google Patents
Flour quality improver and application thereof Download PDFInfo
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- CN114521575B CN114521575B CN202210238114.4A CN202210238114A CN114521575B CN 114521575 B CN114521575 B CN 114521575B CN 202210238114 A CN202210238114 A CN 202210238114A CN 114521575 B CN114521575 B CN 114521575B
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- 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
- A21D2/181—Sugars or sugar alcohols
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- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- 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
- A21D2/145—Acids, anhydrides or salts thereof
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- 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
- A21D2/16—Fatty acid esters
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- 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
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- 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
- A21D2/22—Ascorbic acid
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a flour quality improver and application thereof, wherein the improver comprises the following components in parts by mass: 4.5 to 5.5 parts of modified inulin, 2.5 to 3.5 parts of food-grade calcium carbonate composite ascorbic acid, 4.5 to 5.5 parts of starch, 1.8 to 2.2 parts of sodium polyacrylate, 1.8 to 2.2 parts of calcium carbonate, 0.8 to 1.2 parts of sodium pyrophosphate, 0.8 to 1.2 parts of sodium tripolyphosphate, 0.8 to 1.2 parts of propyl gallate and 0.8 to 1.2 parts of food-grade titanium dioxide. The flour quality improver prepared by the method can improve the stability time of dough after flour is added with water for agglomerating, the stability time of the flour after the improver is not used is 12.4min, and the stability time of the flour after the improver prepared by the method is 16.9-17.3min.
Description
Technical Field
The invention relates to a flour quality improver and application thereof, and belongs to the technical field of foods.
Background
Wheat flour is one of the most main foods for human beings, wheat is a grain crop with the second overall yield in the world, is an important raw material for flour product processing, the quality of the wheat flour directly influences the quality of flour products, and flour quality improver is a chemical synthetic or natural substance special for improving the quality of wheat flour and products thereof, prolonging the shelf life of foods, improving the processing performance of foods and enhancing the nutritional value of foods, and plays an important role in the preparation of modern special flour and the production process of flour products.
CN102763697a discloses a flour improver or flour product improver, which can make the operation feel dry after use, remarkably improve the air-holding property of the dough, increase the volume and stiffness of bread, improve the fineness and softness of tissue, and improve the fluffiness of the flour product after baking, and the subjective sensory aspect is improved, so that the index is often difficult to judge, and the improver cannot improve the rheological property of the dough.
CN104054764a discloses a flour improver and its application in bread making, which can improve the processing performance of dough, mainly in specific volume (i.e. fluffiness degree), acidity, etc., and in other aspects, scoring is also used to evaluate the improving effect of the improver on the dough product, which is obvious in subjective and meanwhile, the rheological property of the dough cannot be improved.
The existing flour quality improver can improve the baked quality of flour products after being added, such as indexes of color, bulking degree, elasticity and the like, and most of the flour quality improver evaluates the improvement effect by subjective judgment and scoring, no specific standard is used for quantifying the improved indexes, so that the quality improvement effect is difficult to judge, the flour performance, namely the rheological property of flour, cannot be improved in the dough making stage in the prior art, the flour stability time is short after the flour is added with water to form a dough, the flour has good stability and kneading resistance, the weakening degree of the dough cannot be reduced, the higher the weakening degree of the dough is, the dough cannot bear mechanical stirring, the rheological property of the dough is poor, the dough is easy to collapse and the flour is not formed.
In summary, the prior art has the following problems:
(1) The existing flour improver cannot improve the stability time of dough after flour is added with water to form dough;
(2) The existing flour improver can not reduce the weakening degree of the dough after the flour is added with water to form dough.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and the following aims are achieved by preparing modified inulin, preparing food-grade calcium carbonate composite ascorbic acid and further preparing a flour quality improver:
(1) The flour improver can improve the stability time of dough after flour is added with water to form dough;
(2) The flour improver can reduce the weakening degree of the dough after the flour is added with water to form dough.
In order to solve the technical problems, the invention adopts the following technical scheme:
the flour quality improver comprises the following components in parts by mass: 4.5 to 5.5 parts of modified inulin, 2.5 to 3.5 parts of food-grade calcium carbonate composite ascorbic acid, 4.5 to 5.5 parts of starch, 1.8 to 2.2 parts of sodium polyacrylate, 1.8 to 2.2 parts of calcium carbonate, 0.8 to 1.2 parts of sodium pyrophosphate, 0.8 to 1.2 parts of sodium tripolyphosphate, 0.8 to 1.2 parts of propyl gallate and 0.8 to 1.2 parts of food-grade titanium dioxide.
The following is a further improvement of the above technical solution;
the preparation method of the flour improver comprises the steps of preparing modified inulin, preparing food-grade calcium carbonate composite ascorbic acid and preparing the improver;
the preparation of the modified inulin comprises pregelatinization and modification;
and (3) mixing the inulin with deionized water, heating to 60-70 ℃ for 5-15min to make the inulin swell and split, stirring for 80-100min at the temperature of 80-150r/min to obtain pregelatinized inulin, and then drying in a vacuum drying oven to obtain dry pregelatinized inulin.
The inulin has an average polymerization degree DP of 5-7;
the mass ratio of the inulin to the deionized water is 1:3.5-4.5.
The modification, mixing the dry pregelatinized inulin with deionized water, adding the mixture of 3-methyl thiopropionaldehyde, glycerol acetyl tartaric acid fatty acid ester and carrageenan, stirring for 100-150min at 50-70 ℃, and evaporating water to obtain the modified inulin.
The mass ratio of the dry pregelatinized inulin to the deionized water is 1:18-22;
the mass ratio of the 3-methylthiopropanal to the glycerol acetyl tartaric acid fatty acid ester to the carrageenan is 0.8-1.2:3.5-4.5:1.8-2.2;
the mass ratio of the mixture to the dry pregelatinized inulin is 1:9-11.
The preparation method of the food-grade calcium carbonate composite ascorbic acid comprises the steps of mixing sorbitol fatty acid ester with concentrated hydrochloric acid, adding a certain amount of sodium nitrite, stirring at 0-5 ℃ for 60-80min, adding the food-grade calcium carbonate, stirring at 0-5 ℃ for 250-300min, filtering and eluting all sodium nitrite and concentrated hydrochloric acid until the sodium nitrite and the concentrated hydrochloric acid are neutral, drying to obtain ester-modified food-grade calcium carbonate for standby, mixing xanthan gum with ascorbic acid, stirring for 25-35min, mixing with ester-modified food-grade calcium carbonate, and grinding to the particle size of 40-60 mu m to obtain the food-grade calcium carbonate composite ascorbic acid.
The mass ratio of the sorbitol fatty acid ester to the concentrated hydrochloric acid is 1:2.5-3.5;
the mass ratio of the sodium nitrite to the sorbitol fatty acid ester is 1:1.5-2.5;
the mass ratio of the food grade calcium carbonate to the sorbitol fatty acid ester is 1:1.5-2.5;
the mass ratio of the xanthan gum to the ascorbic acid is 2.5-3.5:1
The mass ratio of the ester-modified food grade calcium carbonate to the ascorbic acid is 2.5-3.5:1.
The flour quality improver is prepared by mixing and grinding modified inulin, food-grade calcium carbonate composite ascorbic acid, starch, sodium polyacrylate, calcium carbonate, sodium pyrophosphate and sodium tripolyphosphate.
The application of flour quality improver in preparing dough is that the usage amount is 0.4-0.6% of flour quality.
Compared with the prior art, the invention has the following beneficial effects:
the flour quality improver prepared by the method can improve the stability time of dough after flour is added with water for agglomerating, the stability time of the flour after the improver is not used is 12.4min, and the stability time of the flour after the improver prepared by the method is 16.9-17.3min (GB/T14614-2019);
the flour quality improver prepared by the method can reduce the weakening degree of dough after flour is added with water to form dough, the weakening degree of the flour after the modifier is not used is 34FU, and the weakening degree of the flour after the modifier prepared by the method is 15-17FU (GB/T14614-2019);
the flour quality improver prepared by the method can improve the water absorption rate of flour, the water absorption rate of the flour is 61.9% when the improver is not used, and the water absorption rate of the flour after the improver prepared by the method is 67.8-68.5% (GB/T14614-2019);
the flour quality improver prepared by the invention can increase the forming time of dough, the longer the forming time of the dough is, the better the elasticity of the dough is, the forming time of the flour without using the improver is 12.8min, and the forming time of the flour after using the improver prepared by the embodiment is 18.2-18.7min (GB/T14614-2019).
Detailed Description
Example 1
(1) Preparation of modified inulin
a. Pregelatinization
Mixing inulin with deionized water, heating to 65deg.C for 10min to swell and split, stirring at 100r/min for 90min to obtain pregelatinized inulin, and drying in vacuum drying oven to obtain dry pregelatinized inulin;
the inulin has an average polymerization degree DP of 6;
the mass ratio of the inulin to the deionized water is 1:4;
b. modification
Mixing dry pregelatinized inulin with deionized water, adding 3-methylthiopropanal, glycerol acetyl tartaric acid fatty acid ester, carrageenan mixture, stirring at 60deg.C for 120min, and evaporating water to obtain modified inulin;
the mass ratio of the dry pregelatinized inulin to the deionized water is 1:20;
the mass ratio of the 3-methylthiopropanal to the glycerol acetyl tartaric acid fatty acid ester to the carrageenan is 1:4:2;
the mass ratio of the mixture to the dry pregelatinized inulin was 1:10.
(2) Preparation of food-grade calcium carbonate composite ascorbic acid
Mixing sorbitol fatty acid ester with concentrated hydrochloric acid, adding a certain amount of sodium nitrite, stirring at 0 ℃ for 80min, adding food-grade calcium carbonate, stirring at 0 ℃ for 300min, filtering and eluting all sodium nitrite and concentrated hydrochloric acid until the mixture is neutral, drying to obtain ester modified food-grade calcium carbonate for standby, mixing xanthan gum with ascorbic acid for 30min without sodium nitrite and concentrated hydrochloric acid residues, mixing the mixture with ester modified food-grade calcium carbonate, and grinding the mixture to the particle size of 50 mu m to obtain food-grade calcium carbonate composite ascorbic acid;
the mass ratio of the sorbitol fatty acid ester to the concentrated hydrochloric acid is 1:3;
the mass ratio of the sodium nitrite to the sorbitol fatty acid ester is 1:2;
the mass ratio of the food grade calcium carbonate to the sorbitol fatty acid ester is 1:2;
the mass ratio of the xanthan gum to the ascorbic acid is 3:1
The mass ratio of the ester-modified food grade calcium carbonate to the ascorbic acid is 3:1.
(3) Preparation of modifier
The modifier comprises the following components in parts by mass: 5 parts of modified inulin, 3 parts of food-grade calcium carbonate composite ascorbic acid, 5 parts of starch, 2 parts of sodium polyacrylate, 2 parts of calcium carbonate, 1 part of sodium pyrophosphate, 1 part of sodium tripolyphosphate, 1 part of propyl gallate and 1 part of food-grade titanium dioxide;
the flour quality improver is prepared by mixing and grinding modified inulin, food-grade calcium carbonate composite ascorbic acid, starch, sodium polyacrylate, calcium carbonate, sodium pyrophosphate and sodium tripolyphosphate.
The prepared flour quality improver is applied to preparing dough, and the usage amount is 0.5% of the flour quality;
the flour quality improver prepared in the embodiment 1 can improve the stability time of dough after flour is added with water for agglomerating, the stability time of the flour after the improver is not used is 12.4min, and the stability time of the flour after the improver prepared in the embodiment is used is 17.3min (GB/T14614-2019);
the flour quality improver prepared in the embodiment 1 can reduce the weakening degree of dough after flour is added with water to form dough, the weakening degree of the flour after the improver is not used is 34FU, and the weakening degree of the flour after the improver prepared in the embodiment is 15FU (GB/T14614-2019);
the flour quality improver prepared in the example 1 can improve the water absorption rate of flour, the water absorption rate of the flour without using the improver is 61.9%, and the water absorption rate of the flour after using the improver prepared in the example is 68.5% (GB/T14614-2019);
the flour quality improver prepared in example 1 can increase the dough forming time, the longer the dough forming time, the better the elasticity of the dough, the longer the dough forming time is 12.8min without using the improver, and the longer the dough forming time is 18.7min after using the improver prepared in this example (GB/T14614-2019).
Example 2
(1) Preparation of modified inulin
a. Pregelatinization
Mixing inulin with deionized water, heating to 70deg.C for 15min to swell and split, stirring at 80r/min for 100min to obtain pregelatinized inulin, and drying in vacuum drying oven to obtain dry pregelatinized inulin;
the inulin has an average polymerization degree DP of 5;
the mass ratio of the inulin to the deionized water is 1:3.5;
b. modification
Mixing dry pregelatinized inulin with deionized water, adding 3-methylthiopropanal, glycerol acetyl tartaric acid fatty acid ester, carrageenan mixture, stirring at 50deg.C for 150min, and evaporating water to obtain modified inulin;
the mass ratio of the dry pregelatinized inulin to the deionized water is 1:18;
the mass ratio of the 3-methylthiopropanal to the glycerol acetyl tartaric acid fatty acid ester to the carrageenan is 0.8:3.5:1.8;
the mass ratio of the mixture to dry pregelatinized inulin was 1:9.
(2) Preparation of food-grade calcium carbonate composite ascorbic acid
Mixing sorbitol fatty acid ester with concentrated hydrochloric acid, adding a certain amount of sodium nitrite, stirring at 5 ℃ for 60min, adding food-grade calcium carbonate, stirring at 5 ℃ for 250min, filtering and eluting all sodium nitrite and concentrated hydrochloric acid until the mixture is neutral, drying to obtain ester modified food-grade calcium carbonate for standby, mixing xanthan gum with ascorbic acid for 25min without sodium nitrite and concentrated hydrochloric acid residues, mixing the mixture with ester modified food-grade calcium carbonate, and grinding the mixture to the particle size of 40 mu m to obtain food-grade calcium carbonate composite ascorbic acid;
the mass ratio of the sorbitol fatty acid ester to the concentrated hydrochloric acid is 1:2.5;
the mass ratio of the sodium nitrite to the sorbitol fatty acid ester is 1:1.5;
the mass ratio of the food grade calcium carbonate to the sorbitol fatty acid ester is 1:1.5;
the mass ratio of the xanthan gum to the ascorbic acid is 2.5:1
The mass ratio of the ester-modified food grade calcium carbonate to the ascorbic acid was 2.5:1.
(3) Preparation of modifier
The modifier comprises the following components in parts by mass: 4.5 parts of modified inulin, 2.5 parts of food-grade calcium carbonate composite ascorbic acid, 4.5 parts of starch, 1.8 parts of sodium polyacrylate, 1.8 parts of calcium carbonate, 0.8 part of sodium pyrophosphate, 0.8 part of sodium tripolyphosphate, 0.8 part of propyl gallate and 0.8 part of food-grade titanium dioxide;
the flour quality improver is prepared by mixing and grinding modified inulin, food-grade calcium carbonate composite ascorbic acid, starch, sodium polyacrylate, calcium carbonate, sodium pyrophosphate and sodium tripolyphosphate.
The prepared flour quality improver is applied to preparing dough, and the usage amount is 0.4% of the flour quality;
the flour quality improver prepared in the embodiment 2 can improve the stability time of dough after flour is added with water for agglomerating, the stability time of the flour after the improver is not used is 12.4min, and the stability time of the flour after the improver prepared in the embodiment is used is 17.2min (GB/T14614-2019);
the flour quality improver prepared in the example 2 can reduce the weakening degree of the dough after the flour is added with water to form dough, the weakening degree of the flour after the improver is not used is 34FU, and the weakening degree of the flour after the improver prepared in the example is 16FU (GB/T14614-2019);
the flour quality improver prepared in the example 2 can improve the water absorption rate of flour, the water absorption rate of the flour without using the improver is 61.9%, and the water absorption rate of the flour after using the improver prepared in the example is 68.3% (GB/T14614-2019);
the flour quality improver prepared in example 2 can increase the dough forming time, the longer the dough forming time, the better the elasticity of the dough, the longer the dough forming time is 12.8min without using the improver, and the longer the dough forming time is 18.2min after using the improver prepared in this example (GB/T14614-2019).
Example 3
(1) Preparation of modified inulin
a. Pregelatinization
Mixing inulin with deionized water, heating to 60deg.C for 5min to swell and split, stirring at 150r/min for 80min to obtain pregelatinized inulin, and drying in vacuum drying oven to obtain dry pregelatinized inulin;
the inulin has an average polymerization degree DP of 7;
the mass ratio of the inulin to the deionized water is 1:4.5;
b. modification
Mixing dry pregelatinized inulin with deionized water, adding 3-methylthiopropanal, glycerol acetyl tartaric acid fatty acid ester, carrageenan mixture, stirring at 70deg.C for 100min, and evaporating water to obtain modified inulin;
the mass ratio of the dry pregelatinized inulin to the deionized water is 1:22;
the mass ratio of the 3-methylthiopropanal to the glycerol acetyl tartaric acid fatty acid ester to the carrageenan is 1.2:4.5:2.2;
the mass ratio of the mixture to dry pregelatinized inulin was 1:11.
(2) Preparation of food-grade calcium carbonate composite ascorbic acid
Mixing sorbitol fatty acid ester with concentrated hydrochloric acid, adding a certain amount of sodium nitrite, stirring at 3 ℃ for 70min, adding food-grade calcium carbonate, stirring at 3 ℃ for 270min, filtering and eluting all sodium nitrite and concentrated hydrochloric acid until the mixture is neutral, drying to obtain ester-modified food-grade calcium carbonate for later use, mixing xanthan gum with ascorbic acid for 35min without sodium nitrite and concentrated hydrochloric acid residues, mixing the mixture with ester-modified food-grade calcium carbonate, and grinding the mixture to the particle size of 60 mu m to obtain food-grade calcium carbonate composite ascorbic acid;
the mass ratio of the sorbitol fatty acid ester to the concentrated hydrochloric acid is 1:3.5;
the mass ratio of the sodium nitrite to the sorbitol fatty acid ester is 1:2.5;
the mass ratio of the food grade calcium carbonate to the sorbitol fatty acid ester is 1:2.5;
the mass ratio of the xanthan gum to the ascorbic acid is 3.5:1
The mass ratio of the ester-modified food grade calcium carbonate to the ascorbic acid was 3.5:1.
(3) Preparation of modifier
The modifier comprises the following components in parts by mass: 5.5 parts of modified inulin, 3.5 parts of food-grade calcium carbonate composite ascorbic acid, 5.5 parts of starch, 2.2 parts of sodium polyacrylate, 2.2 parts of calcium carbonate, 1.2 parts of sodium pyrophosphate, 1.2 parts of sodium tripolyphosphate, 1.2 parts of propyl gallate and 1.2 parts of food-grade titanium dioxide;
the flour quality improver is prepared by mixing and grinding modified inulin, food-grade calcium carbonate composite ascorbic acid, starch, sodium polyacrylate, calcium carbonate, sodium pyrophosphate and sodium tripolyphosphate.
The prepared flour quality improver is applied to preparing dough, and the usage amount is 0.6% of the flour quality;
the flour quality improver prepared in the embodiment 3 can improve the stability time of dough after flour is added with water for agglomerating, the stability time of the flour after the improver is not used is 12.4min, and the stability time of the flour after the improver prepared in the embodiment is used is 16.9min (GB/T14614-2019);
the flour quality improver prepared in the example 3 can reduce the weakening degree of the dough after the flour is added with water to form dough, the weakening degree of the flour after the improver is not used is 34FU, and the weakening degree of the flour after the improver prepared in the example is 17FU (GB/T14614-2019);
the flour quality improver prepared in the example 3 can improve the water absorption rate of flour, the water absorption rate of the flour without using the improver is 61.9%, and the water absorption rate of the flour after using the improver prepared in the example is 67.8% (GB/T14614-2019);
the flour quality improver prepared in example 3 can increase the dough forming time, the longer the dough forming time, the better the elasticity of the dough, the longer the dough forming time is 12.8min without using the improver, and the longer the dough forming time is 18.5min after using the improver prepared in this example (GB/T14614-2019).
Comparative example 1
On the basis of example 1, the step of preparing modified inulin was omitted, and in the step of preparing a modifying agent, unmodified inulin was used to prepare the modifying agent, and the rest steps were the same to prepare the modifying agent;
the modifier comprises the following components in parts by mass: 5 parts of inulin, 3 parts of food-grade calcium carbonate composite ascorbic acid, 5 parts of starch, 2 parts of sodium polyacrylate, 2 parts of calcium carbonate, 1 part of sodium pyrophosphate, 1 part of sodium tripolyphosphate, 1 part of propyl gallate and 1 part of food-grade titanium dioxide;
the prepared modifier is applied to preparing dough, and the usage amount is 0.5% of the flour quality;
influence of the modifier prepared in comparative example 1 on stabilization time after agglomerating flour with water, stabilization time of 12.4min without modifier, stabilization time of 14.8min after modifier prepared in this example (GB/T14614-2019);
influence of the modifier prepared in comparative example 1 on the degree of weakening of dough after the dough is agglomerated by adding water, the degree of weakening of the modifier after not using is 34FU, and the degree of weakening after using the modifier prepared in this example is 22FU (GB/T14614-2019);
influence of the modifier prepared in comparative example 1 on water absorption of flour, water absorption was 61.9% without modifier, and 66.8% after modifier prepared in this example (GB/T14614-2019);
effect of the modifier prepared in comparative example 1 on the formation time of dough, the formation time of the modifier without use was 12.8min, and the formation time after use of the modifier prepared in this example was 17.5min (GB/T14614-2019).
Comparative example 2
On the basis of the embodiment 1, the step of preparing food-grade calcium carbonate composite ascorbic acid is omitted, in the step of preparing the modifier, food-grade calcium carbonate and ascorbic acid are directly added, and the rest steps are the same, so as to prepare the modifier;
the modifier comprises the following components in parts by mass: 5 parts of modified inulin, 2 parts of food-grade calcium carbonate, 2 parts of ascorbic acid, 5 parts of starch, 2 parts of sodium polyacrylate, 2 parts of calcium carbonate, 1 part of sodium pyrophosphate, 1 part of sodium tripolyphosphate, 1 part of propyl gallate and 1 part of food-grade titanium dioxide;
the prepared modifier is applied to preparing dough, and the usage amount is 0.5% of the flour quality;
influence of the modifier prepared in comparative example 2 on stabilization time after agglomerating flour with water, stabilization time of 12.4min without modifier, stabilization time of 15.3min after modifier prepared in this example (GB/T14614-2019);
influence of the modifier prepared in comparative example 2 on the degree of weakening of dough after the dough is agglomerated by adding water, the degree of weakening of the modifier is 34FU without use, and the degree of weakening after use of the modifier prepared in this example is 28FU (GB/T14614-2019);
influence of the modifier prepared in comparative example 2 on water absorption of flour, water absorption was 61.9% without modifier, and 65.3% after modifier prepared in this example (GB/T14614-2019);
effect of the modifier prepared in comparative example 2 on the formation time of dough, the formation time of the modifier without use was 12.8min, and the formation time after use of the modifier prepared in this example was 14.3min (GB/T14614-2019).
Comparative example 3
On the basis of the embodiment 1, in the step of preparing the modifier, the addition of propyl gallate and food grade titanium dioxide is omitted, and the rest steps are the same, so as to prepare the modifier;
the modifier comprises the following components in parts by mass: 5 parts of modified inulin, 3 parts of food-grade calcium carbonate composite ascorbic acid, 5 parts of starch, 2 parts of sodium polyacrylate, 2 parts of calcium carbonate, 1 part of sodium pyrophosphate and 1 part of sodium tripolyphosphate;
the prepared modifier is applied to preparing dough, and the usage amount is 0.5% of the flour quality;
influence of the modifier prepared in comparative example 3 on stabilization time after agglomerating flour with water, stabilization time of 12.4min without modifier, stabilization time of 15.8min after modifier prepared in this example (GB/T14614-2019);
influence of the modifier prepared in comparative example 3 on the degree of weakening of dough after the dough is agglomerated by adding water, the degree of weakening of the modifier after not using is 34FU, and the degree of weakening after using the modifier prepared in this example is 26FU (GB/T14614-2019);
influence of the modifier prepared in comparative example 3 on water absorption of flour, water absorption was 61.9% without modifier, and 64.2% after modifier prepared in this example (GB/T14614-2019);
effect of the modifier prepared in comparative example 3 on the formation time of dough, the formation time of the modifier without use was 12.8min, and the formation time after use of the modifier prepared in this example was 16.1min (GB/T14614-2019).
Claims (2)
1. The flour quality improver is characterized by comprising the following components in parts by mass: 4.5 to 5.5 parts of modified inulin, 2.5 to 3.5 parts of food-grade calcium carbonate composite ascorbic acid, 4.5 to 5.5 parts of starch, 1.8 to 2.2 parts of sodium polyacrylate, 1.8 to 2.2 parts of calcium carbonate, 0.8 to 1.2 parts of sodium pyrophosphate, 0.8 to 1.2 parts of sodium tripolyphosphate, 0.8 to 1.2 parts of propyl gallate and 0.8 to 1.2 parts of food-grade titanium dioxide;
the preparation method of the flour quality improver comprises the steps of preparing modified inulin, preparing food-grade calcium carbonate composite ascorbic acid and preparing the flour quality improver;
the preparation of the modified inulin comprises pregelatinization and modification;
mixing inulin with deionized water, heating to 60-70deg.C for 5-15min, maintaining the temperature, stirring at 80-150r/min for 80-100min to obtain pregelatinized inulin, and vacuum drying to obtain dry pregelatinized inulin;
the inulin has an average polymerization degree DP of 5-7;
the mass ratio of the inulin to the deionized water is 1:3.5-4.5;
the modification, namely mixing dry pregelatinized inulin with deionized water, adding a mixture of 3-methylthiopropanal, glycerol acetyl tartaric acid fatty acid ester and carrageenan, stirring for 100-150min at 50-70 ℃, and drying to obtain modified inulin;
the mass ratio of the dry pregelatinized inulin to the deionized water is 1:18-22;
the mass ratio of the 3-methylthiopropanal to the glycerol acetyl tartaric acid fatty acid ester to the carrageenan is 0.8-1.2:3.5-4.5:1.8-2.2;
the mass ratio of the mixture to the dry pregelatinized inulin is 1:9-11;
the preparation of the food-grade calcium carbonate composite ascorbic acid comprises the steps of mixing sorbitol fatty acid ester with concentrated hydrochloric acid, adding a certain amount of sodium nitrite, stirring for 60-80min at 0-5 ℃, adding the food-grade calcium carbonate, stirring for 250-300min at 0-5 ℃, filtering and eluting all sodium nitrite and concentrated hydrochloric acid to be neutral, drying to obtain ester-modified food-grade calcium carbonate for standby, mixing xanthan gum with ascorbic acid, stirring for 25-35min, mixing with ester-modified food-grade calcium carbonate, and grinding to the particle size of 40-60 mu m to obtain the food-grade calcium carbonate composite ascorbic acid;
the mass ratio of the sorbitol fatty acid ester to the concentrated hydrochloric acid is 1:2.5-3.5;
the mass ratio of the sodium nitrite to the sorbitol fatty acid ester is 1:1.5-2.5;
the mass ratio of the food grade calcium carbonate to the sorbitol fatty acid ester is 1:1.5-2.5;
the mass ratio of the xanthan gum to the ascorbic acid is 2.5-3.5:1;
the mass ratio of the ester-modified food grade calcium carbonate to the ascorbic acid is 2.5-3.5:1.
2. The use of a flour quality improver according to claim 1 in the preparation of a dough in an amount of from 0.4 to 0.6% by mass of flour.
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