Specific compound enzyme preparation for hard biscuit
A technology of tough biscuit and compound enzyme, applied in the field of food additives, can solve the problems of high production energy consumption, large energy consumption, long baking time, etc., and achieve the effects of reducing production energy consumption, simple production process, and uniform color
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0022] Example 1 A special compound enzyme preparation for tough biscuits
[0023] In the special compound enzyme preparation for tough biscuits of the present embodiment, the following components are included according to weight percentage:
[0024] Neutral protease: 16%
[0025] Papain: 10%
[0026] Hemicellulase: 9%
[0027] Bacterial alpha amylase: 3%
[0028] Fungal alpha amylase: 2%
[0029] Anhydrous glucose: 60%
[0030] The preparation method of the special compound enzyme preparation for tough biscuits in this embodiment includes the following steps: firstly weigh each component according to the weight ratio, and the feeding order is as follows: ① 50% anhydrous glucose; ② each single-component enzyme preparation; ③ The remaining 50% glucose is fed and mixed evenly in a mixer at a low speed.
[0031]
Embodiment 2
[0032] Example 2 A special compound enzyme preparation for tough biscuits
[0033] In the special compound enzyme preparation for tough biscuits of the present embodiment, the following components are included according to weight percentage:
[0034] Neutral protease: 10%
[0035] Papain: 12%
[0036] Hemicellulase: 6%
[0037] Bacterial alpha amylase: 2%
[0038] Fungal alpha amylase: 1%
[0039] Anhydrous glucose: 69%
[0040] The preparation method of the special compound enzyme preparation for tough biscuits of this embodiment is the same as that of Embodiment 1.
Embodiment 3
[0041] Example 3 A special compound enzyme preparation for tough biscuits
[0042] In the special compound enzyme preparation for tough biscuits of the present embodiment, the following components are included according to weight percentage:
[0043] Neutral protease: 20%
[0044] Papain: 6%
[0045] Hemicellulase: 10%
[0046] Bacterial alpha amylase: 4%
[0047] Fungal alpha amylase: 4%
[0048] Anhydrous glucose: 56%
[0049] The preparation method of the special compound enzyme preparation for tough biscuits of this embodiment is the same as that of Embodiment 1.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com