一種冷凍面團酵母發酵專用復合生物保鮮劑制造技術

本發明專利技術涉及一種冷凍面團酵母發酵專用復合生物保鮮劑，屬于食品加工技術領域。其主要取轉谷氨酰胺酶、木聚糖酶、α－淀粉酶、脂酶、半纖維素酶、葡萄糖氧化酶、卵磷脂、蔗糖酯、雙乙酰酒石酸單甘酯、硬脂酰乳酸鈉、羧甲基纖維素、刺槐豆膠、阿拉伯膠、瓜爾膠、抗壞血酸、海藻糖，淀粉在常溫下均勻混合１５－２０分鐘，稱量、包裝為成品。本發明專利技術制作方法簡單，能在冷凍面團速凍、凍藏和解凍過程中起保護酵母細胞，防止蛋白質結構和性質變化，保持面筋水合能力和持氣力作用；本發明專利技術制成的面包醒發時間短、紋理結構細膩、色澤白彈性好、外觀顏色金黃、表面無斑點、口感柔軟細嫩，面團經冷凍冷藏并未使所制得的面包品質和風味降低。

Compound biological antistaling agent special for frozen dough yeast fermentation

The invention relates to a compound biological antistaling agent special for frozen dough yeast fermentation, which belongs to the technical field of food processing. It mainly takes transglutaminase, xylanase, GaN single alpha amylase, lipase, cellulase, glucose oxidase, lecithin, sucrose ester, diacetyl tartaric acid ester, sodium stearyl lactylate and sodium carboxymethyl cellulose, locust bean gum, Arabia gum, guar gum, ascorbic acid, trehalose, starch at room temperature under the uniform mixing of 15-20 minutes, weighing and packing. The invention has the advantages of simple manufacturing method, can protect yeast cells in frozen dough frozen, freezing and thawing process, prevent the change of protein structure and properties, and to keep hydrated gluten strength; the invention is made of bread fermentation time is short, delicate texture, color white, golden color, good elasticity, surface appearance spots, taste soft and delicate, the frozen dough not to make bread quality and flavor reduced.

【技術實現步驟摘要】

【技術保護點】
一種冷凍面團酵母發酵專用復合生物保鮮劑，其特征是取轉谷氨酰胺酶、木聚糖酶、α－淀粉酶、脂酶、半纖維素酶、葡萄糖氧化酶、卵磷脂、蔗糖酯、雙乙酰酒石酸單甘酯、硬脂酰乳酸鈉、羧甲基纖維素、刺槐豆膠、阿拉伯膠、瓜爾膠、抗壞血酸、海藻糖，淀粉在常溫下均勻混合１５－２０分鐘為成品。

【技術特征摘要】

【專利技術屬性】
技術研發人員：黃衛寧，呂瑩果，
申請(專利權)人：江南大學，
類型：發明
國別省市：32[中國|江蘇]