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Novel application of tremella heteropolysaccharide and extract of tremella heteropolysaccharide as well as products containing tremella heteropolysaccharide and extract

A technology of heteropolysaccharides and extracts, which is applied in the field of new uses and products containing it, can solve the problems of inability to inhibit starch aging and retrogenesis for a long time, poor antifreeze ability of yeast, and prone to cracks in dough, etc., to achieve the purpose of inhibiting starch aging and retrogenesis , Improving the freezing resistance of yeast and the effect of good emulsifying effect

Active Publication Date: 2017-08-08
SHANGHAI HUIWEN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is to overcome the fact that the emulsifier currently used in bread inhibits the bread flavor and cannot inhibit the aging and retrogenesis of starch for a long time, and the yeast has poor antifreeze ability when frozen dough is used, the production efficiency is low, and the dough is prone to cracks. Appearance, etc., provides the use of tremella heteropolysaccharides and its extracts in frozen dough and bread processing, and the processed products

Method used

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  • Novel application of tremella heteropolysaccharide and extract of tremella heteropolysaccharide as well as products containing tremella heteropolysaccharide and extract
  • Novel application of tremella heteropolysaccharide and extract of tremella heteropolysaccharide as well as products containing tremella heteropolysaccharide and extract
  • Novel application of tremella heteropolysaccharide and extract of tremella heteropolysaccharide as well as products containing tremella heteropolysaccharide and extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～3 and comparative Embodiment 1

[0045] The basic recipe of the bread is shown in Table 1 below (parts by weight).

[0046] Table 1 Bread Recipe

[0047]

[0048] The bread making process was made and evaluated according to the direct fermentation method of GB / T 14611-2008 Wheat Bread Baking Quality Test Method.

[0049] The process flow is: Stir the components except water and butter together → add water and stir → add butter → shaping → proofing → fermentation → relaxation → baking → cooling → packaging → finished product.

[0050] Sensory Evaluation of Bread

[0051] Evaluation of the sensory of the breads of Comparative Example 1 and Examples 1-3, the sensory evaluation standard refers to GB / T14611-2008, with a total score of 100. See Table 2 for the evaluation results.

[0052] Table 2 Sensory evaluation results of bread

[0053]

[0054]

[0055] As can be seen from the above table, tremella heteropolysaccharides are used in bread processing, and the prepared bread (soft bread) effectively ...

Embodiment 4～6

[0073] The basic recipes of the breads of Examples 4-6 are the same as those of Examples 1-3, except that Tremella polysaccharide is replaced by Tremella polysaccharide extract.

[0074] The results of the bread sensory evaluation, aging analysis and water retention test of Examples 4-6 are equivalent to those of Examples 1-3.

[0075] To sum up, the white fungus heteropolysaccharide and its extract are applied in bread processing, and the bread (soft bread) made has the following advantages:

[0076] (1) Reduce the amount of emulsifier, and at the same time make up for the decrease in bread flavor caused by the addition of a large amount of emulsifier;

[0077] (2) Inhibit starch aging and prolong the shelf life of finished products;

[0078] (3) Strong water absorption and water retention, which can improve the water-locking ability of bread and improve the taste.

Embodiment 7～9 and comparative Embodiment 2

[0080] The basic formula of frozen dough is shown in the following table 7 (parts by weight).

[0081] Table 7 Recipe for Frozen Dough

[0082]

[0083]

[0084] The experimental process is the operation process of general frozen dough, that is, unfermented frozen dough.

[0085] Process flow: Stir the ingredients except water and butter together with tremella heteropolysaccharide → add water and stir → add butter → shaping → freeze at -35°C → store at -18°C.

[0086] The above-mentioned frozen dough stored at -18°C for 7 days is proofed and baked again to obtain bread. The process flow is: thawing→proofing→baking→cooling→packing→finished product.

[0087] Sensory Evaluation of Bread

[0088] Evaluate the sensory of the bread made from the frozen dough of Comparative Example 2 and Examples 7-9 stored at -18°C for 7 days. The sensory evaluation standard refers to GB / T 14611-2008, with a total score of 100 points. The evaluation results are shown in Table 8.

[0089] T...

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Abstract

The invention discloses an application of tremella heteropolysaccharide and an extract of tremella heteropolysaccharide in bread processing or frozen dough as well as bread and frozen dough containing tremella heteropolysaccharide and the extract of tremella heteropolysaccharide. Tremella heteropolysaccharide with alpha-(1-3) mannose as a main chain mainly comprises 70%-93% of neutral total sugar, 6%-28% of glucuronic acid and 0.1%-3% of binding protein in percentage by weight and has the average molecular weight ranging from 85 dalton to 1.6 million dalton, and tremella heteropolysaccharide with the molecular weight larger than 6,000 dalton accounts for 90wt% or higher. The extract of tremella heteropolysaccharide comprises 80%-98% of tremella heteropolysaccharide, 0.1%-3.3% of free protein and 0.5%-8% of ash in percentage by weight and has the average molecular weight ranging from 75 dalton to 1.4 million dalton, and the extract with the molecular weight higher than 6,000 dalton accounts from 75wt%-98wt%. Tremella heteropolysaccharide and the extract of tremella heteropolysaccharide can inhibit starch retrogradation after being applied to bread processing or frozen dough, improve the flavor of bread, improve the moisture retention performance and improve the stability of dough and the anti-freezing performance of yeast.

Description

technical field [0001] The invention belongs to the field of food processing technology, and specifically relates to the new application of white fungus heteropolysaccharide and its extract and products containing it. Background technique [0002] Market research shows that bread consumers are more inclined to buy bread that is soft, elastic and delicate in taste. At present, commercially available bread can basically have a soft mouthfeel. However, due to problems such as aging and retrogeneration of starch in the bread, it is generally only possible to ensure that the bread within 3 days has a good mouthfeel. The above-mentioned problem of shortening the shelf life of the bread due to the aging problem of starch causes the taste of bread to deteriorate, which has brought huge economic losses to manufacturers and sellers. On the other hand, the problem of starch aging in bread is also a worldwide problem, so the research and development of new improvers that can delay the ...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/18A21D2/26
CPCA21D2/181A21D2/26A21D13/00
Inventor 骆峰张桉周自华杨海延
Owner SHANGHAI HUIWEN BIO TECH
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