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Compound modifier dedicated for food baking

An improver and compound technology, applied in the field of food processing, can solve the problems of elevated blood sugar and inability to eat at will, and achieve the effects of good startability, inhibition of bread aging, and stable heat resistance.

Inactive Publication Date: 2009-06-03
TIANJIN JINGUIGU XYLITOL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the increasing number of diabetic patients, after eating sugary bread products, it is easy to cause blood sugar to rise, which will cause diabetic complications in the long run, causing pain to diabetic patients
Therefore, sugary breads, pastries, and beverages are not to be eaten by diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) 10 parts of xylitol, 0.1 part of triglycerol monostearate, 0.01 part of aspartame, and 0.001 part of sodium diacetate. Each raw material is pre-mixed and mixed for 10 minutes, and weighed and packaged after mixing evenly.

[0014] (2) 60 parts of xylitol, 1.0 part of triglycerol monostearate, 0.10 part of aspartame, and 0.015 part of sodium diacetate are pre-mixed for 10 minutes, weighed and packaged after mixing evenly.

[0015] (3) 30 parts of xylitol, 10 parts of sorbitol, 3 parts of triglycerol monostearate, 0.08 part of aspartame, 0.001 part of sodium diacetate, each raw material, premix and mix for 10 minutes, mix well Then weigh and pack.

[0016] (4) 50 parts of xylitol, 30 parts of sorbitol, 0.5 part of triglycerol monostearate, 05 parts of aspartame, and 0.015 parts of sodium diacetate. Each raw material is pre-mixed and mixed for 10 minutes, and weighed and packaged after mixing evenly.

Embodiment 2

[0018] Recipe: high-gluten flour (bread flour base powder measured by farinograph, stability time ≥ 7min, water absorption ≥ 58%) 500g, yeast 5g, whole egg 50g, salt 4g, treasure peach-300, bread nutrition baking improver 1.5 g, yellow cream 25g, water 230g, improver 1 kg of flour add 3 grams of improver.

[0019] Production process: 1. Stir the flour, yeast and improver evenly. 2. Stir the water and eggs until the sugar dissolves, then add to the flour, stir at a slow speed for 3 minutes, then switch to a fast speed. 3. When the dough is kneaded until it expands, add butter, baby peach, and salt and continue to knead until it is fully expanded. 4. Let stand for 15 minutes, divide and shape, and finally proof. Each 240g surface fire: 170 ℃, primer fire 200 ℃ for about 30 minutes.

[0020] Dosage and purpose: Mix evenly at 0.3% (that is, add 3 grams of improver to 1 kg of flour), and generally need to add other flavors and improvers. It can help rapid fermentation, make bre...

Embodiment 3

[0022] Recipe: (bread flour base powder is measured by farinograph, stability time ≥ 7min, water absorption ≥ 58%) high-gluten flour and refined wheat flour total 1000g, yeast powder 10g, whole egg 200g, salt 10g, strawberry jam-300, bread Nutritional baking improver 3g, butter 4g, water 500g.

[0023] Production process: 1. Stir the flour, yeast and improver evenly. 2. Stir the water and eggs until they are mixed and dissolved, then add to the flour, stir at a slow speed for 3 minutes, then switch to a fast speed. 3. When the dough is kneaded until it expands, add yellow cream, strawberry jam, and salt and continue to knead until it is completely expanded. 4. Let stand for 15 minutes, divide and shape, and finally proof. Each 240g surface fire: 170 ℃, primer fire 200 ℃ for about 30 minutes.

[0024] Dosage and purpose: Mix evenly at 0.3% (that is, add 3 grams of improver to 1 kg of flour), and generally need to add other flavors and improvers. It can help rapid fermentati...

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PUM

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Abstract

The invention relates to a compound modifier dedicated for food baking. The compound modifier is made by taking polyalditol as a main raw material and taking triglycerol monostearate and aspartame as adjuvants, wherein, the modifier is made from 10-60 parts of xylitol, 1-50 parts of sorbitol, 0.1-1.0 part of the triglycerol monostearate, 0.01-0.10 part of the aspartame and 0.001-0.015 part of sodium diacetate. The compound modifier dedicated for food baking can quickly ferment and cause soft, big and tasty bread, suppress bread aging and prolong shelf life of the bread. Various indexes of the compound modifier reach the level of similar products abroad. The modifier has the beneficial effects of being suitable for diabetics and obese people.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, a special baking improver for compound food such as western food, bread and cake. Background technique [0002] Baked food is necessary for people's life. It has high nutritional value and is suitable for the season. Whether it is bread or cake, it is rich and colorful in variety, and it is constantly introducing new ones. In addition to the traditional common baked goods, baked products with enhanced nutrition and health care functions have appeared in recent years. For example: buckwheat health cake, spirulina bread, high-fiber bread, whole wheat bread, calcium bread, whole-nutrition bread, etc., can be enjoyed as refreshment before or after meals, and can be eaten as a staple food to satisfy various consumption the different needs of the recipients. Baked food is a convenience food baked with flour, yeast, salt, sugar and water as basic raw materials, adding approp...

Claims

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Application Information

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IPC IPC(8): A21D2/18
Inventor 马永华邱洪江
Owner TIANJIN JINGUIGU XYLITOL
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