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Production process of soft emulsifying paste for bread

A production process and technology of emulsifying paste, which is applied in the field of food additives for bread processing, can solve the problems of easy retrogradation of starch, decrease of bread softness, unsatisfactory effect, etc., and achieve the effect of reducing aging probability, ensuring taste and inhibiting retrogradation

Inactive Publication Date: 2019-05-07
嘉益食品科技(昆山)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After the production and processing of bread is completed, the starch in the bread tends to regenerate during the storage process, resulting in a decrease in the overall softness of the bread and affecting the taste
The softening emulsifying creams for bread processing currently on the market are all emulsifiers that are allowed to be used in bread products in the national standard GB2760. The milky system is formed by compatibility and hydration. Although it can reduce the retrogradation of starch in bread to a certain extent , but the effect is still unsatisfactory

Method used

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  • Production process of soft emulsifying paste for bread

Examples

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Effect test

Embodiment 1

[0021] A production process of soft emulsified paste for bread, which is characterized in that it comprises the following steps:

[0022] Step 1: Prepare the following substances according to the weight ratio formula: mono- and di-glycerin fatty acid ester: 25%, sucrose fatty acid ester: 5%, Span 60: 5%, glycerin: 15%, water: 49%, enzyme preparation: 1%;

[0023] Step 2: Add mono- and di-glycerin fatty acid esters, sucrose fatty acid esters, Span 60, glycerin and water into the stainless steel heating equipment, stir slowly to start heating, and continue stirring after stopping heating;

[0024] Step 3: Keep the stirring process after the heating stopped in Step 2, and stir at constant temperature for 1 hour;

[0025] Step 4: Stop the heat preservation and start to slowly stir and cool down;

[0026] Step 5: Add enzyme preparation, keep the temperature after cooling in step 4 for heat preservation, and stir slowly;

[0027] Step 6: Stop the heat preservation, then gradually stop the sti...

Embodiment 2

[0034] A production process of soft emulsified paste for bread, which is characterized in that it comprises the following steps:

[0035] Step 1: Prepare the following substances according to the weight ratio formula: mono- and diglycerin fatty acid esters: 25%, sucrose fatty acid esters: 5%, Span 60: 5%, glycerin: 15%, water: 48%, enzyme preparation: 2%;

[0036] Step 2: Add mono- and di-glycerin fatty acid esters, sucrose fatty acid esters, Span 60, glycerin and water into the stainless steel heating equipment, stir slowly to start heating, and continue stirring after stopping heating;

[0037] Step 3: Keep the stirring process after the heating stopped in Step 2, and stir at constant temperature for 1 hour;

[0038] Step 4: Stop the heat preservation and start to slowly stir and cool down;

[0039] Step 5: Add enzyme preparation, keep the temperature after cooling in step 4 for heat preservation, and stir slowly;

[0040] Step 6: Stop the heat preservation, then gradually stop the st...

Embodiment 3

[0047] A production process of soft emulsified paste for bread, which is characterized in that it comprises the following steps:

[0048] Step 1: Prepare the following substances according to the weight ratio formula: mono- and di-glycerin fatty acid esters: 25%, sucrose fatty acid esters: 5%, Span 60: 5%, glycerin: 15%, water: 47%, enzyme preparation: 3%;

[0049] Step 2: Add mono- and di-glycerin fatty acid esters, sucrose fatty acid esters, Span 60, glycerin and water into the stainless steel heating equipment, stir slowly to start heating, and continue stirring after stopping heating;

[0050] Step 3: Keep the stirring process after stopping heating in step 2 to keep warm, and stir at constant temperature for 1 hour;

[0051] Step 4: Stop the heat preservation and start to slowly stir and cool down;

[0052] Step 5: Add enzyme preparation, keep the temperature after cooling in step 4 for heat preservation, and stir slowly;

[0053] Step 6: Stop the heat preservation, then gradually ...

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Abstract

The invention relates to a production process of a soft emulsifying paste for bread. The process is characterized by comprising the following steps of: 1, preparing the following substances accordingto a formula in percentage by weight: 25% of mono-diglycerol fatty acid ester, 5% of sucrose fatty acid ester, 5% of span 60, 15% of glycerol, 47-49% of water and 1-3% of an enzyme preparation; 2, adding the mono-diglycerol fatty acid ester, the sucrose fatty acid ester, the span 60, the glycerol and the water into stainless steel heating equipment, performing slow stirring, starting heating, andcontinuing stirring after stopping heating; 3, performing heat preservation in the stirring process after stopping the heating in the step 2, and performing stirring for 1 hour at a constant temperature; 4, stopping heat preservation, and starting slow stirring for cooling; 5, adding the enzyme preparation, performing heat preservation after the cooling in the step 4, and performing slow stirring;and 6, stopping heat preservation, gradually stopping stirring, gradually performing cooling, and finally performing canning. According to the invention, starch retrogradation in the bread is inhibited in two aspects through the matching use of the emulsifier and the enzyme preparation, and the softness of the bread is ensured.

Description

Technical field [0001] The invention relates to a food additive for bread processing, in particular to a production process of a soft emulsified paste for bread. Background technique [0002] The retrogradation of starch, also called starch aging, means that the completely gelatinized starch is naturally cooled or slowly dehydrated and dried at a lower temperature, so that the hydrogen bonds of the starch molecules that were destroyed during the gelatinization are recombined, and the molecules become The phenomenon of orderly arrangement. Starch mainly exists in two forms after being heated under certain conditions, namely, the alphaization of the original starch and the betaization of the matured starch. The retrogradation of starch is the process of starch transformation from alpha to beta. [0003] After the production and processing of the bread is completed, the starch in the bread is easy to regenerate during the storage process, which causes the overall softness of the bre...

Claims

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Application Information

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IPC IPC(8): A21D2/16A21D2/14A21D2/26
Inventor 吕纪贺
Owner 嘉益食品科技(昆山)有限公司
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