CN115363069A - Compound enzyme preparation for flour polished glutinous rice strips and application method thereof - Google Patents
Compound enzyme preparation for flour polished glutinous rice strips and application method thereof Download PDFInfo
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- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 38
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 38
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 38
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 35
- 241000193385 Geobacillus stearothermophilus Species 0.000 claims abstract description 25
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- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims abstract description 12
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 12
- 229910000150 monocalcium phosphate Inorganic materials 0.000 claims abstract description 12
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- 239000000843 powder Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 10
- 239000002552 dosage form Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000020429 malt syrup Nutrition 0.000 claims description 5
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- 239000004382 Amylase Substances 0.000 description 8
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- 102000035092 Neutral proteases Human genes 0.000 description 3
- 102000057297 Pepsin A Human genes 0.000 description 3
- 108090000284 Pepsin A Proteins 0.000 description 3
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- 235000019835 bromelain Nutrition 0.000 description 3
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- 238000011156 evaluation Methods 0.000 description 3
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- 238000011049 filling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 108091005804 Peptidases Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011942 biocatalyst Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a compound enzyme preparation for flour polished glutinous rice strips and an application method thereof, the compound enzyme preparation comprises alpha-amylase, xylanase and a stabilizer, the alpha-amylase, the xylanase and the stabilizer are physically mixed to prepare the compound enzyme preparation, and the compound enzyme preparation consists of 40-80 parts by weight of alpha-amylase from Geobacillus stearothermophilus, 4-8 parts by weight of xylanase from Bacillus subtilis and 10-20 parts by weight of stabilizer (monocalcium phosphate); the glutinous rice strips produced by using the compound enzyme preparation are beneficial to expanding the application range of flour, realizing that the flour replaces glutinous rice flour to produce the glutinous rice strips, simplifying the production process, protecting the environment by using the commercially available flour production process, reducing the production cost, reducing the influence of the glutinous rice processing link, improving the product quality and obviously improving the product volume, bulkiness and taste.
Description
Technical Field
The invention relates to the technical field of biological enzyme preparations in food additives, in particular to a compound enzyme preparation for flour polished glutinous rice strips.
Background
The polished glutinous rice strips are a special traditional fried leisure snack in China, and belong to essential food in spring festival. The traditional polished glutinous rice strips are made of glutinous rice flour, because the glutinous rice flour has the characteristic of swelling in the frying process, the made polished glutinous rice strips have larger volume, compact cellular and fluffy internal tissues and crisp mouthfeel. The flour has no such characteristics, so the glutinous rice flour is required to be used when the traditional glutinous rice strips are made, if the glutinous rice flour is replaced by the flour, the product made by replacing the flour cannot expand (even if a large amount of leavening agent is added, the product is useless), the volume is small, the internal tissue has no honeycomb, the leavening is avoided, and the mouthfeel is hard. The production of glutinous rice strips nowadays takes less consideration of flour. From the nutritional point of view, the glutinous rice flour contains about 79% of starch, 7% of protein and 14% of water, and the flour contains about 70% of starch, 11% of protein, 5% of non-starch polysaccharide, 1% of fat and 13% of water, so that the flour is obviously higher in protein content, richer in nutrient substances, wider in source and lower in price compared with the glutinous rice flour. The traditional glutinous rice strips are made by a wet flour process of buying high-quality glutinous rice and soaking and grinding the glutinous rice in a food factory; the other method is to use the dry powder process of glutinous rice flour special for glutinous rice strips.
The convenience of the making process is considered in food factories, and the taste, the cost and the nutritional value are all key problems to be considered. With the development of biotechnology, the decomposition effect of biological enzymes on flour components is helpful for relieving the taste difference between the flour and glutinous rice strips made of glutinous rice flour. The enzyme is an extremely important biocatalyst, and has high specificity and high catalytic efficiency to a substrate, so the invention focuses on researching the specific enzyme and an application method thereof to improve the appearance, the flavor and the taste of the glutinous rice strips produced by using flour.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide a compound enzyme preparation for flour polished glutinous rice strips and an application method thereof, wherein the compound enzyme preparation is used for changing the characteristics of the flour so as to achieve the purpose of producing polished glutinous rice strips by replacing glutinous rice flour with the flour, add a brand-new variety and a brand-new production method of polished glutinous rice strips for flour deep processing, and simultaneously reduce the production cost of the polished glutinous rice strips so as to solve the problems in the background technology.
In order to realize the purposes and other advantages according to the invention, the invention provides a compound enzyme preparation for flour polished glutinous rice strips and an application method thereof, and the technical scheme is as follows:
the alpha-amylase xylanase and the stabilizer are characterized by comprising the following components: the alpha-amylase, the xylanase and the stabilizer are physically mixed to prepare a compound enzyme preparation, wherein the alpha-amylase is derived from geobacillus stearothermophilus, the xylanase is derived from bacillus subtilis, and the stabilizer is monocalcium phosphate.
Alpha-amylase, system name 1,4-alpha-D-glucan hydrolase, also known as liquefying amylase, liquefying enzyme, alpha-1,4-dextrinase. Alpha-amylase cuts starch chains into short-chain dextrin, oligosaccharide, a small amount of maltose and glucose, so that the viscosity of the starch is rapidly reduced to achieve the purpose of liquefaction. The alpha-amylase from geobacillus stearothermophilus can be used for flour polished glutinous rice strips, the product volume can be remarkably increased, the product bulkiness and the product taste can be remarkably improved, and obvious synergistic effect is achieved by adding the xylanase from bacillus subtilis into the alpha-amylase from geobacillus stearothermophilus.
The invention of the compound enzyme preparation for the flour polished glutinous rice strips and the application method thereof enables the flour to replace glutinous rice flour to produce the polished glutinous rice strips, thereby increasing the brand new product of the flour polished glutinous rice strips and expanding the application range of the flour; compared with the traditional glutinous rice strips, the glutinous rice strips with flour simplify the production process of the traditional glutinous rice strips, the production process is simple (the processes of soaking, cleaning, crushing, cooking starch and the like of glutinous rice are omitted), the production environment is more friendly and more environment-friendly (no waste water is generated), and the production cost is lower; meanwhile, the product quality is remarkably improved, the volume of the flour polished glutinous rice strips is larger than that of the traditional polished glutinous rice strips (2-3 times of that of the traditional polished glutinous rice strips), the internal tissue is better and is in a honeycomb structure of the loofah capsules, and the mouth feel is more loose and tasty.
Preferably, the compound enzyme preparation for the flour polished glutinous rice strips consists of 40-80 parts by weight of alpha-amylase, 4-8 parts by weight of xylanase and 10-20 parts by weight of stabilizer.
Preferably, the compound enzyme preparation can be in the form of granular dosage form or powder dosage form.
The application method of the compound enzyme preparation for the flour polished glutinous rice strips comprises the following steps:
preparing raw materials, 900 parts by weight of flour, 100 parts by weight of millet powder, 30 parts by weight of malt syrup, 20 parts by weight of water-milled glutinous rice powder, 2 parts by weight of yeast, 2 parts by weight of baking powder, 1 part by weight of compound enzyme preparation and 460-500 parts by weight of warm water at 35-50 ℃, mixing and stirring the raw materials into dough, standing the dough for 1-3 hours at room temperature, tabletting, cutting, frying and coating the dough to finish the production of the flour polished glutinous rice strips.
The invention at least comprises the following beneficial effects:
1. the glutinous rice strips produced by the compound enzyme preparation are beneficial to expanding the application range of flour, and the glutinous rice strips are produced by replacing glutinous rice flour with the flour;
2. the glutinous rice strips produced by using the compound enzyme preparation are beneficial to simplifying the production process, the production process of the commercially available flour is environment-friendly, the production cost is reduced, and the influence of the glutinous rice processing link is reduced;
3. the polished glutinous rice strips produced by using the compound enzyme preparation are beneficial to improving the product quality and remarkably improving the product volume, bulkiness and taste.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Example 1
A compound enzyme preparation for flour polished glutinous rice strips is prepared by preparing 40 parts by weight of alpha-amylase derived from Geobacillus stearothermophilus, 4 parts by weight of xylanase derived from Bacillus subtilis and 20 parts by weight of monocalcium phosphate as stabilizers, preparing the compound enzyme preparation by a physical mixing mode, and processing the compound enzyme preparation into a powdery dosage form;
preparing raw materials, 900 parts by weight of flour, 100 parts by weight of millet powder, 30 parts by weight of malt syrup, 20 parts by weight of water-milled glutinous rice powder, 2 parts by weight of yeast, 2 parts by weight of baking powder, 1 part by weight of compound enzyme preparation and 460 parts by weight of warm water at 50 ℃, mixing and stirring the raw materials into dough, standing the dough for 3 hours at room temperature, tabletting, slitting, frying and coating the dough to finish the production of the flour polished glutinous rice strips.
Example 2
A compound enzyme preparation for flour polished glutinous rice strips is prepared by preparing 60 parts by weight of alpha-amylase derived from Geobacillus stearothermophilus, 6 parts by weight of xylanase derived from Bacillus subtilis and 15 parts by weight of monocalcium phosphate as stabilizers, preparing the compound enzyme preparation in a physical mixing mode, and processing the compound enzyme preparation into a granular dosage form;
preparing raw materials, 900 parts by weight of flour, 100 parts by weight of millet powder, 30 parts by weight of malt syrup, 20 parts by weight of water-milled glutinous rice powder, 2 parts by weight of yeast, 2 parts by weight of baking powder, 1 part by weight of compound enzyme preparation and 480 parts by weight of warm water at 40 ℃, mixing and stirring the raw materials into dough, standing the dough for 2 hours at room temperature, tabletting, slitting, frying and coating the dough to finish the production of the flour polished glutinous rice strips.
Example 3
A compound enzyme preparation for flour polished glutinous rice strips is prepared by preparing 80 parts by weight of alpha-amylase derived from Geobacillus stearothermophilus, 8 parts by weight of xylanase derived from Bacillus subtilis and 10 parts by weight of monocalcium phosphate as stabilizers, preparing the compound enzyme preparation by a physical mixing mode, and processing the compound enzyme preparation into a powdery dosage form;
preparing raw materials, 900 parts by weight of flour, 100 parts by weight of millet powder, 30 parts by weight of malt syrup, 20 parts by weight of water-milled glutinous rice powder, 2 parts by weight of yeast, 2 parts by weight of baking powder, 1 part by weight of compound enzyme preparation and 500 parts by weight of warm water at 35 ℃, mixing and stirring the raw materials into dough, standing the dough for 1 hour at room temperature, tabletting, slitting, frying and coating the dough to finish the production of the flour polished glutinous rice strips.
Example 4
This example is substantially the same as example 3, except that:
a compound enzyme preparation for flour polished glutinous rice strips is prepared by preparing 40 parts by weight of alpha-amylase derived from Geobacillus stearothermophilus, 5 parts by weight of xylanase derived from Bacillus subtilis and 20 parts by weight of monocalcium phosphate as a stabilizer and preparing the compound enzyme preparation in a physical mixing mode.
Example 5
This example is substantially the same as example 3, except that:
a compound enzyme preparation for flour polished glutinous rice strips is prepared by preparing 50 parts by weight of alpha-amylase derived from Geobacillus stearothermophilus, 4 parts by weight of xylanase derived from Bacillus subtilis and 18 parts by weight of monocalcium phosphate as a stabilizer and preparing the compound enzyme preparation in a physical mixing mode.
Example 6
This example is substantially the same as example 3, except that:
a compound enzyme preparation for flour polished glutinous rice strips is prepared by preparing 60 parts by weight of alpha-amylase derived from geobacillus stearothermophilus, 5 parts by weight of xylanase derived from bacillus subtilis and 16 parts by weight of monocalcium phosphate as a stabilizer and preparing the compound enzyme preparation in a physical mixing mode.
Example 7
This example is substantially the same as example 3, except that:
a compound enzyme preparation for flour polished glutinous rice strips is prepared by preparing 70 parts by weight of alpha-amylase derived from Geobacillus stearothermophilus, 6 parts by weight of xylanase derived from Bacillus subtilis and 14 parts by weight of monocalcium phosphate as stabilizers and preparing the compound enzyme preparation in a physical mixing mode.
Example 8
This example is substantially the same as example 3, except that:
a compound enzyme preparation for flour polished glutinous rice strips is prepared by preparing 55 parts by weight of alpha-amylase derived from geobacillus stearothermophilus, 8 parts by weight of xylanase derived from bacillus subtilis and 12 parts by weight of monocalcium phosphate as stabilizers and preparing the compound enzyme preparation in a physical mixing mode.
Example 9
This example is substantially the same as example 3, except that:
a compound enzyme preparation for flour polished glutinous rice strips is prepared by preparing 75 parts by weight of alpha-amylase derived from geobacillus stearothermophilus, 7 parts by weight of xylanase derived from bacillus subtilis and 10 parts by weight of monocalcium phosphate as a stabilizer and preparing the compound enzyme preparation in a physical mixing mode.
Comparative example 1
This example is substantially the same as example 3, except that:
the xylanase from bacillus subtilis in the compound enzyme preparation is replaced by the same amount of corn starch.
Comparative example 2
This example is substantially the same as example 3, except that:
the alpha-amylase derived from Geobacillus stearothermophilus in the compound enzyme preparation is replaced by the same amount of corn starch.
Comparative example 3
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by equal amount of fungal amylase.
Comparative example 4
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by the same amount of bacterial amylase.
Comparative example 5
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by the same amount of bromelain.
Comparative example 6
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by equal amount of pepsin.
Comparative example 7
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by the same amount of acid protease.
Comparative example 8
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by equal amount of neutral protease.
Comparative example 9
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by the same amount of alkaline protease.
Comparative example 10
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by the same amount of amylopolysaccharidase.
Comparative example 11
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by equivalent lipase.
Comparative example 12
This example is substantially the same as example 3, except that:
the alpha-amylase from Geobacillus stearothermophilus and the xylanase from Bacillus subtilis in the compound enzyme preparation are replaced by the same amount of corn starch.
Comparative example 13
The comparative example adopts the glutinous rice strips made of the conventional glutinous rice flour.
Examples of the experiments
In order to examine the comprehensive effect of the compound enzyme preparation for the flour polished glutinous rice strips, polished glutinous rice strip samples produced by an experimental group and a control group are respectively adopted, the polished glutinous rice strip sample produced by example 3 is taken as the experimental group and is marked as a compound enzyme preparation group, and the polished glutinous rice strip samples produced by comparative example 1, comparative example 2, comparative example 3, comparative example 4, comparative example 5, comparative example 6, comparative example 7, comparative example 8, comparative example 9, comparative example 10, comparative example 11, comparative example 12 and comparative example 13 are taken as the control group and are respectively marked as an alpha-amylase group, a xylanase group, a fungal amylase group, a bacterial amylase group, a bromelain group, a pepsin group, an acid protease group, a neutral protease group, an alkaline protease group, an amylase group, a lipase group, a blank control group and a glutinous rice strip control group; randomly selecting 10 customers from a polished glutinous rice strip store in the Foshan to taste for free and scoring, wherein the polished glutinous rice strips produced by adding the compound enzyme preparation are taken as a 10-point standard because the effect of the compound enzyme preparation is mainly evaluated, and then the scoring of the 10 customers is averaged to be taken as a final evaluation result. (the higher the fraction, the better)
TABLE 1 evaluation of the comprehensive Effect of the Complex enzyme preparation for glutinous Rice strips
| Sample(s) | Volume of | Degree of filling | Taste of the product | Total score |
| Compound enzyme preparation group | 10 | 10 | 10 | 30 |
| Alpha-amylase group | 8.0 | 8.2 | 9.1 | 25.3 |
| Xylanase group | 4.5 | 3.7 | 3.8 | 12.0 |
| Fungal amylase group | 3.4 | 3.8 | 3.2 | 10.4 |
| Bacterial amylase panel | 4.3 | 3.5 | 3.4 | 11.2 |
| Bromelain group | 3.3 | 3.2 | 3.2 | 9.7 |
| Pepsin group | 3.6 | 3.5 | 3.4 | 10.5 |
| Acidic protease group | 3.4 | 3.3 | 3.6 | 10.3 |
| Neutral protease group | 2.3 | 3.1 | 3.1 | 8.5 |
| Alkaline protease group | 3.1 | 3.4 | 3.6 | 10.1 |
| Amylopolysaccharidase group | 3.4 | 3.5 | 3.3 | 10.2 |
| Lipase group | 3.6 | 3.7 | 3.1 | 10.4 |
| Blank control group | 3.3 | 3.2 | 3.6 | 10.1 |
| Glutinous rice and glutinous rice strip control group | 6.1 | 6.5 | 7.5 | 20.1 |
As shown in Table 1, the results of comprehensive evaluation by customers in a glutinous rice strip store show that the glutinous rice strips produced by using the compound enzyme preparation are superior to glutinous rice strips and glutinous rice strips produced by using other enzymes in volume, filling power and taste; the polished glutinous rice strips produced by using common enzymes except the enzymes involved in the compound enzyme preparation are not obviously improved in volume, bulkiness and taste compared with a blank control group; except for the compound enzyme preparation, the alpha-amylase has the best comprehensive effect on improving the glutinous rice strip product, and the xylanase has the second best comprehensive effect on improving the glutinous rice strip product; except for the compound enzyme preparation and the components thereof, the flour polished glutinous rice strips produced by other enzymes have the comprehensive quality inferior to that of the traditional polished glutinous rice strips.
While embodiments of the invention have been disclosed above, it is not intended to be limited to the details shown in the description and the examples, which are set forth, but are fully applicable to various fields of endeavor as are suited to the particular use contemplated, and further modifications will readily occur to those skilled in the art, since the invention is not limited to the details shown and described without departing from the general concept as defined by the appended claims and their equivalents.
Claims (4)
1. A compound enzyme preparation for flour polished glutinous rice strips comprises alpha-amylase, xylanase and a stabilizer, and is characterized in that: the alpha-amylase, the xylanase and the stabilizer are physically mixed to prepare a compound enzyme preparation, wherein the alpha-amylase is derived from geobacillus stearothermophilus, the xylanase is derived from bacillus subtilis, and the stabilizer is monocalcium phosphate.
2. The compound enzyme preparation for flour polished glutinous rice strips according to claim 1, which is characterized in that: consists of 40 to 80 weight portions of alpha-amylase, 4 to 8 weight portions of xylanase and 10 to 20 weight portions of stabilizer.
3. The compound enzyme preparation for flour polished glutinous rice strips according to claim 1, which is characterized in that: the compound enzyme preparation can be in the form of granular dosage form or powdery dosage form.
4. The application method of the compound enzyme preparation for the flour polished glutinous rice strips according to claim 1 comprises the following steps:
preparing raw materials, 900 parts by weight of flour, 100 parts by weight of rice flour, 30 parts by weight of malt syrup, 20 parts by weight of water-milled glutinous rice flour, 2 parts by weight of yeast, 2 parts by weight of baking powder, 1 part by weight of compound enzyme preparation and 460-500 parts by weight of warm water at 35-50 ℃, mixing and stirring the raw materials into dough, standing the dough at room temperature for 1-3 hours, tabletting, slitting, frying and starching the dough, and then finishing the production of the flour polished glutinous rice strips.
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| CN108283202A (en) * | 2018-04-25 | 2018-07-17 | 苏州维邦生物科技有限公司 | A kind of flour glutinous rice flour stick compounded enzyme preparate |
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| JP2008228743A (en) * | 2008-06-27 | 2008-10-02 | Fukumori Dou:Kk | Method of producing glutinous rice powder composition, fermented dough, and bread and confectionery |
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Application publication date: 20221122 |