Biological improver for snowseductive and application of biological improver

A bio-improving agent and emulsifier technology, applied in the field of bio-improving agents for Xue Mei Niang, can solve problems affecting product sales, starch retrogradation, skin hardening, etc., to prolong product shelf life, increase soft waxy elasticity, and delay softness. The effect of waxy elasticity

Pending Publication Date: 2022-08-09
WUHAN SUNHY BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When Xuemei Niang products are stored in cold storage, starch will regenerate, the skin will harden, and even cracks will appear, which will seriously affect the sales of the products. Commercial-grade Xuemei Niang needs a certain shelf life. At present, there is no solution to this problem.

Method used

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  • Biological improver for snowseductive and application of biological improver
  • Biological improver for snowseductive and application of biological improver
  • Biological improver for snowseductive and application of biological improver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0031] This embodiment provides a bio-modifier for Xuemei Niang, which in mass percentages includes: 4.0% alpha-amylase, 8.0% maltogenic amylase, 0.5% xylanase, 1.0% protease, 14.0% % of diacetyl tartaric acid monoglyceride, and the balance is corn starch.

[0032] The above-mentioned biological modifier is used for the production of Xuemei Niang skin, and the specific steps are as follows:

[0033] (1) Weigh 15g powdered sugar, dissolve in 85g water to obtain sugar water; Weigh 50g modified starch and 15g glutinous rice flour as Xuemei Niangpi raw material, in terms of the raw material quality of Xuemei Niangpi, the biological The improver is added to the raw materials and mixed, and the sugar water is poured into the raw materials and fully stirred to form a thin batter, and then let stand for 20 minutes.

[0034] (2) Stir the thin batter again, put it into the steamer, steam it for 20 minutes on high heat, add 5g of salad oil to the steamed batter while stirring, knead it ...

Embodiment 3

[0038] This embodiment provides a bio-modifier for Xuemei Niang, which in mass percentages includes: 2.5% α-amylase, 7.0% maltogenic amylase, 1.0% xylanase, 2.0% protease, 16.0% % calcium stearoyl lactylate, and the balance is corn starch.

[0039] The above-mentioned biological modifier is used for the production of Xuemei Niang skin, and the specific steps are as follows:

[0040] (1) Weigh 15g of powdered sugar, dissolve in 85g of water, and obtain sugar water; Weigh 50g of modified starch and 15g of glutinous rice flour as Xuemei Niangpi raw materials, in terms of the quality of Xuemei Niangpi raw materials, the biological The improver is added to the raw materials and mixed, and the sugar water is poured into the raw materials and fully stirred to form a thin batter, and then let stand for 20 minutes.

[0041] (2) Stir the thin batter again, put it into the steamer, steam it for 20 minutes on high heat, add 5g of salad oil to the steamed batter while stirring, knead it u...

Embodiment 4

[0045] This embodiment provides a bio-improving agent for Xuemei Niang, which in mass percentage includes: 3.5% α-amylase, 8.0% maltogenic amylase, 0.5% xylanase, 1.0% protease, 11.0% % calcium stearoyl lactylate, and the balance is corn starch.

[0046] The above-mentioned biological modifier is used for the production of Xuemei Niang skin, and the specific steps are as follows:

[0047] (1) Weigh 15g powdered sugar, dissolve in 85g water, and obtain sugar water; Weigh 50g modified starch and 15g glutinous rice flour as Xuemei Niangpi raw material, in terms of the raw material quality of Xuemei Niangpi, add 100ppm of biological The improver is added to the raw materials and mixed, and the sugar water is poured into the raw materials and fully stirred to form a thin batter, and then let stand for 20 minutes.

[0048] (2) Stir the thin batter again and put it into the steamer, steam it for 20 minutes on high heat, add 5g of salad oil to the steamed batter while stirring, and k...

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Abstract

The invention belongs to the technical field of biological enzyme preparations, and particularly provides a biological improver for snowseductive, which is prepared from the following components in percentage by mass: 1.0 to 5.0 percent of alpha-amylase, 5.0 to 10.0 percent of maltogenic amylase, 0.1 to 1.0 percent of xylanase, 0.5 to 2.0 percent of protease, 10.0 to 20.0 percent of emulsifier and the balance of corn starch. The biological improver for the snowseductive skin provided by the invention takes the biological enzyme preparation and the emulsifying agent as main components, and the adopted food-grade enzyme preparation and the food-grade emulsifying agent are wide in source, mature in application and simple in compounding operation. The biological modifier is simple in process and convenient to operate when being used for producing and processing the sandwich wrappers, and compared with a traditional sandwich raw tea method, the biological modifier can obviously improve the soft and glutinous wiredrawing taste of the sandwich wrappers, delay the soft and glutinous elasticity of products during refrigeration, inhibit the phenomena of hardening, cracking and the like of the wrappers and prolong the shelf life of the products.

Description

technical field [0001] The invention belongs to the technical field of biological enzyme preparations, and in particular relates to a biological modifier for Xuemei Niang and its application. Background technique [0002] Snow Meiniang is a kind of dessert originating from Japan, and it is also loved by people in China. Xue Mei Niang is white and soft and glutinous, the outer skin is a chewy ice skin, and the inside is the fruit granules wrapped in whipped cream. [0003] The traditional preparation method of Xuemei Niangpi is to make glutinous rice flour, modified starch and sugar into a milk paste and steam it, then add butter or salad oil and knead it evenly. and fruit granules. When Xuemei Niang products are stored in the refrigerator, starch will regenerate, the skin will become hard, and even cracks will appear, which seriously affects the sales of the product. However, commercial Xuemei Niang needs a certain shelf life, and there is currently no solution to this pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/30A23L29/10
CPCA23L7/107A23L29/30A23L29/10A23V2002/00A23V2200/222A23V2250/5118A23V2250/192
Inventor 刘营王冠陶敏张成杰周樱詹志春
Owner WUHAN SUNHY BIOLOGICAL
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