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CN-121975779-A - Complex enzyme preparation and application thereof

CN121975779ACN 121975779 ACN121975779 ACN 121975779ACN-121975779-A

Abstract

The invention relates to the technical field of enzyme preparations, in particular to a compound enzyme preparation and application thereof. The compound enzyme preparation comprises, by weight, 40-50 parts of protein glutaminase, 10-20 parts of maltogenic amylase, 10-20 parts of glucose oxidase and 16-36 parts of auxiliary materials. The compound enzyme preparation is suitable for replacing the traditional aluminum-containing leavening agent, and realizes the improvement effects of increasing the volume of cakes and having fluffy and dense mouthfeel. The compound enzyme preparation optimizes the internal structure and processing characteristics of cakes through the synergistic effect of a plurality of enzymes on the premise of not adding aluminum salt, and is suitable for the production of various baked cakes such as sponge cakes, chiffon cakes, pound cakes and the like.

Inventors

  • LUO YUE
  • JIANG ANNA
  • WANG GUAN
  • CHEN DAWEI
  • LIU YING
  • LIU XIAOJUN

Assignees

  • 华扬科睿(武汉)生物科技有限公司

Dates

Publication Date
20260505
Application Date
20260209

Claims (10)

  1. 1. The compound enzyme preparation is characterized by comprising the following components in parts by weight: 40-50 parts of protein glutaminase, 10-20 parts of maltose amylase, 10-20 parts of glucose oxidase and 16-36 parts of auxiliary materials.
  2. 2. The complex enzyme preparation according to claim 1, which comprises the following components in parts by weight: 42-48 parts of protein glutaminase, 12-18 parts of maltose amylase, 12-18 parts of glucose oxidase and 18-34 parts of auxiliary materials.
  3. 3. The complex enzyme preparation according to claim 1 or 2, wherein the auxiliary materials comprise the following components in parts by weight: 10-20 parts of a carrier, 2-8 parts of a stabilizer and 4-8 parts of an emulsifier.
  4. 4. The complex enzyme preparation according to claim 1 or 2, wherein the protein glutaminase has an enzyme activity of 120-180 u/g.
  5. 5. The complex enzyme preparation according to claim 1 or 2, characterized in that the enzyme activity of the maltogenic amylase is 5000-20000 u/g.
  6. 6. The complex enzyme preparation according to claim 1 or 2, wherein the glucose oxidase has an enzyme activity of 5000-20000 u/g.
  7. 7. The complex enzyme preparation according to claim 1 or 2, wherein the complex enzyme preparation has an action temperature of 150-180 ℃ and a pH of 5.5-8.0.
  8. 8. A cake leavening agent, characterized by comprising the complex enzyme preparation according to any one of claims 1 to 7.
  9. 9. A method for making a cake, characterized in that the complex enzyme preparation according to any one of claims 1 to 7 or the cake leavening agent according to claim 8 is used.
  10. 10. The method for making cake according to claim 9, wherein the addition amount of the complex enzyme preparation is 0.05% -0.25% of the mass of flour.

Description

Complex enzyme preparation and application thereof Technical Field The invention relates to the technical field of enzyme preparations, in particular to a compound enzyme preparation and application thereof. Background The leavening agent is an indispensable key raw material in cake making, and has the function of generating gas in the processing process to expand a cake blank and form a uniform and porous tissue structure, so that the cake is endowed with fluffy mouthfeel and larger volume. The aluminum-containing leavening agent (such as aluminum potassium sulfate and aluminum ammonium sulfate) widely used in the traditional cake production has proved that excessive aluminum intake by human body can bring adverse effect to human body, and serious diseases can be caused. With the rise of health consciousness of consumers and the increasing strictness of food safety standards, various countries put out regulations for limiting the residual amount of aluminum in foods, and the application of aluminum-containing leavening agents is strictly regulated. Thus, the development of safe, efficient aluminum-free alternatives is an urgent need for the baking industry. The existing aluminum-free leavening agent mainly comprises a chemical leavening agent (such as sodium bicarbonate and ammonium bicarbonate compound system) and a single enzyme preparation (such as alpha-amylase and lipase), but has the defects that the chemical leavening agent is easy to cause uneven air holes in cakes, rough in taste and easy to generate bitter taste, the single enzyme preparation has a single action mechanism, and the comprehensive improvement effects of volume increase, uniform structure and continuous taste are difficult to realize at the same time, for example, the alpha-amylase only can degrade starch to improve the fluidity of batter, the structural stability of protein network cannot be enhanced, and the cakes are easy to shrink and collapse after being cooled. Based on the defects of the prior art, development of a compound enzyme preparation is needed to replace aluminum-containing leavening agents through the synergistic effect of multiple enzymes, and meanwhile, the technical problems of insufficient cake volume, uneven structure, cooling shrinkage and the like are solved, so that the requirements of baking industry on safe and efficient cake improvers are met. In view of this, the present invention has been made. Disclosure of Invention The invention aims to provide a compound enzyme preparation and application thereof, wherein the compound enzyme preparation can replace the traditional aluminum-containing leavening agent, and the effects of increasing the volume of cakes, having uniform internal structure and fluffy and dense mouthfeel are realized by combining auxiliary components through the synergistic compounding of Protein Glutaminase (PG), maltogenic amylase and glucose oxidase, and simultaneously, the intake of aluminum element is avoided, so that the food safety is ensured. In order to achieve the above object of the present invention, the following technical solutions are specifically adopted: The compound enzyme preparation comprises the following components in parts by weight: 40-50 parts of protein glutaminase, 10-20 parts of maltose amylase, 10-20 parts of glucose oxidase and 16-36 parts of auxiliary materials. Preferably, the compound enzyme preparation comprises the following components in parts by weight: 42-48 parts of protein glutaminase, 12-18 parts of maltose amylase, 12-18 parts of glucose oxidase and 18-34 parts of auxiliary materials. Preferably, the auxiliary materials comprise the following components in parts by weight: 10-20 parts of a carrier, 2-8 parts of a stabilizer and 4-8 parts of an emulsifier. Preferably, the enzyme activity of the protein glutaminase is 120-180U/g. Preferably, the enzyme activity of the maltogenic amylase is 5000-20000U/g. Preferably, the enzyme activity of the glucose oxidase is 5000-20000U/g. Preferably, the action temperature of the compound enzyme preparation is 150-180 ℃ and the pH value is 5.5-8.0. A cake leavening agent comprises the compound enzyme preparation. A cake making method uses the complex enzyme preparation or the cake leavening agent. Preferably, the addition amount of the compound enzyme preparation is 0.05% -0.25% of the mass of the flour. Compared with the prior art, the invention has the beneficial effects that: The composite enzyme preparation provided by the invention can completely replace aluminum-containing leavening agents, avoids harm of aluminum element to human bodies, accords with food safety standards, is suitable for production of various health baked foods, realizes the comprehensive improvement effects of increased cake volume, uniform internal air holes and fluffy and dense mouthfeel by 10% -20% compared with the cake volume prepared by the traditional aluminum-containing leavening agents, solves the problem that a single enzyme pre