CN110192566A - A kind of coating liquid fresh-keeping for bread, preparation method and application - Google Patents
A kind of coating liquid fresh-keeping for bread, preparation method and application Download PDFInfo
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- CN110192566A CN110192566A CN201910467184.5A CN201910467184A CN110192566A CN 110192566 A CN110192566 A CN 110192566A CN 201910467184 A CN201910467184 A CN 201910467184A CN 110192566 A CN110192566 A CN 110192566A
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- bread
- coating liquid
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- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to food coating fresh-keeping technology field, a kind of coating liquid fresh-keeping for bread, preparation method and application are specifically disclosed.Coating liquid composition includes: 50-150 parts of film forming matrix, 150-400 parts of solvent, 1-50 parts of water-retaining agent, and the film forming matrix is zeins, and the solvent is edible alcohol solution containing 70-90wt%, and the water-retaining agent is sucrose.The preservation coating liquid that the present invention obtains; the surface of bread is sprayed on using secondary spray coating method; layer protecting film can be formed in bread surface; that is maize alcohol-soluble protein film; this tunic can play the role of controlling moisture between bread and environment, oxygen, carbon dioxide exchange and the migration of sapidity ingredient etc., achieve the effect that anti-corrosion, fresh-keeping and delaying aging；The present invention can also be such that the appearance of bread is improved, and play the role of the eyeball for attracting consumer, to increase economic benefit.
Description
Technical field
The invention belongs to food coating fresh-keeping technology fields, and in particular to a kind of coating liquid fresh-keeping for bread, preparation
Method and application.
Background technique
Currently, with the acceleration of people's life rhythm, bread etc. bakes the features such as based food is convenient, fast, delicious because of its
And more and more by public welcome.But soft tommy vulnerable to microbial contamination, starch is easy to aging the problems such as bread is stored when
Between it is short, limit the development of the bakeries such as bread, therefore, how to extend bread shelf life as a urgent problem to be solved.
Bread on the market mostly uses additive and packaged by plastic film greatly to extend the freshness date of bread at present, but with existing
Gradually focus on healthy diet for people so that people tend to select additive-free food, so by addition additive come
The freshness date for extending bread can not adapt to the development trend in market, need to find more healthy bread preservation method.
For packaged by plastic film, packaged by plastic film can be packed after needing bread to cool down completely, in this cooling mistake of bread
Bread has had resulted in secondary pollution in journey, and Plastics Packaging Wastes pollution is worldwide the difficult problem of environmental protection.
Therefore, the enhancing of the raising and environmental consciousness that food quality are required with people, degradation plastic and edibility
Packaging has become a big hot spot of food processing and packaging field research.The constituent source of edible film is very extensive, presses
Its main component can substantially be divided into protein-based edible film, polysaccharide edible film, lipid edible film and compound edible
Property film.
Wherein, not only permeability is small has stronger fresh-keeping function but also there are also certain nutriture value for preservative film made of protein
Value, is the ideal material of edible film.Zeins has fine since there are a large amount of hydrophobic amino acids in molecule
Film forming and be formed by film better performances and become a good research object.The barrier property of maize alcohol-soluble protein film
Can be used for controlling the moisture between food and environment, oxygen, carbon dioxide exchange and the migration of sapidity ingredient etc., prevent from eating
The quality deterioration of product extends the shelf life of food.The guarantor of fruits and vegetables is mainly concentrated to the application study of maize alcohol-soluble protein film at present
It is fresh etc., also there is the application study in terms of frozen food, but there has been no the application studies in bakery.
Summary of the invention
The technical problems to be solved by the present invention are: being directed to the shortcomings and deficiencies of existing bread antistaling agent, a kind of use is provided
In the fresh-keeping coating liquid of bread, preparation method and application.
Zeins has good film forming, is formed since there are a large amount of hydrophobic amino acids in molecule
Maize alcohol-soluble protein film, have excellent barrier property, can be used for controlling moisture, oxygen, the dioxy between food and environment
Change the exchange of carbon and the migration of sapidity ingredient etc., prevents the quality deterioration of food, extend the shelf life of food.The present invention is by corn
Preservation coating liquid is made in alcohol soluble protein, for the fresh-keeping of the bakeries such as bread, there is not yet relevant report.
The present invention adopts the following technical scheme that, Lai Shixian goal of the invention.
Firstly, the present invention provides a kind of coating liquids fresh-keeping for bread.According to the mass fraction, composition includes: into
50-150 parts of membrane matrix, 150-400 parts of solvent, 1-50 parts of water-retaining agent；The water-retaining agent is preferably 15-50 parts.
The coating liquid fresh-keeping for bread, further includes having preservative, and the preservative, dosage is no more than safety and uses
Measure range.
Further, the film forming matrix is zeins.
Further, the solvent is edible alcohol solution containing 70-90wt%.
Further, the water-retaining agent is sucrose and/or glycerol；Preferably sucrose.
Further, the preservative is selected from dehydroactic acid and its sodium salt, sorbic acid and its sodium salt, propionic acid and its sodium
Any one in salt, calcium salt.
Secondly, the present invention provides a kind of preparation methods of coating liquid fresh-keeping for bread.
The preparation method of the preservation coating liquid is: according to formulation dosage ratio, each raw material is weighed, and be added in blender, if
30-60 DEG C of temperature is set, revolving speed 150-300r/min persistently stirs 25-45min, obtains the coating liquid fresh-keeping for bread.
Finally, the invention also discloses a kind of applications of bread preservation coating liquid.
The bread preservation coating liquid is fresh-keeping for bread.
Further, the fresh-keeping operating method of the bread are as follows: (1) make bread: using the fire in a stove before fuel is added after dough molding fermentation
150-170 DEG C, 170-190 DEG C of face fire bakes 20-24min；(2) spraying of bread preservation coating liquid: in the baking bread later period,
Bread preservation coating liquid is sprayed on to the surface of bread using secondary spray coating method.
Further, the secondary spray coating method is: will first be baked to a degree of bread surface spraying bread and protect
Fresh coating liquid after baking waste heat film forming, then is sprayed bread preservation coating liquid to bread bottom surface, is formed a film using baking waste heat,
Obtain the fresh-keeping bread of entire surface coated film package.
The utility model has the advantages that
(1) preservation coating liquid is made in zeins by the present invention, for the fresh-keeping of the bakeries such as bread, there is not yet
To relevant report.Zeins has good film forming, institute's shape since there are a large amount of hydrophobic amino acids in molecule
At maize alcohol-soluble protein film, have excellent barrier property, can be used for controlling moisture, the oxygen, two between food and environment
The migration of the exchange of carbonoxide and sapidity ingredient etc., prevents the quality deterioration of food, extends the shelf life of food.
(2) bread preservation coating liquid is made in zeins by the present invention, has fresh-keeping shelf lives length, edible safety
Pollution-free, bread beautiful the features such as selling lover.Bread preservation coating liquid in the present invention be sprayed at bread surface can play as
Lower effect: (1) scattering and disappearing for bread internal moisture is prevented, delays bread staling to be hardened, extends the freshness date of bread；(2) it prevents micro-
The invasion of biology, extends the shelf-life of bread；(3) preservative in bread being transferred in film, this layer of protective film can be removed,
The use that this reduces preservatives in bread meets the trend of current food service industry development；(4) contain zeins
Bread preservation coating liquid be to be sprayed immediately after bread baking is good, using bake waste heat form a film, it is complete without waiting for bread
It is complete cooling, secondary pollution will not be caused to bread；(5) maize alcohol-soluble protein film meets phenomena such as softening, whiting can occur for water, that is, works as
Storage environment steam can generate these phenomenons when excessively high, can play indicative function to the storage environment of bread；(6) beautiful, spray
Tempting golden yellow is presented in the bread for having applied the bread preservation coating liquid containing zeins, and day can also be added as needed
Right pigment mixes colours, this can attract the eyeball of consumer, drives consumption, increases economic benefit.
Detailed description of the invention
Fig. 1: the fresh-keeping operating method flow diagram of bread
Specific embodiment
The present invention is further illustrated combined with specific embodiments below, but the present invention is not limited to following embodiments.
The method is conventional method unless otherwise instructed.The raw material can obtain unless otherwise instructed from public commercial source
?.
Embodiment 1: bread preservation coating liquid A is prepared
According to formulation weight ratio, 80 parts of zeins, 250 parts of edible alcohol solution containing 80wt%, glycerol are weighed
14.4 parts, 25.6 parts of sucrose, and be added in blender, temperature 45 C is set, and revolving speed 250r/min persistently stirs 35min, obtains
The coating liquid A fresh-keeping for bread.
Embodiment 2: bread preservation coating liquid B is prepared
According to formulation weight ratio, 80 parts of zeins, 250 parts of edible alcohol solution containing 80wt% are weighed, and is added
In blender, temperature 45 C is set, revolving speed 250r/min persistently stirs 35min, obtains the coating liquid B fresh-keeping for bread.
Embodiment 3: bread preservation coating liquid C is prepared
According to formulation weight ratio, 80 parts of zeins, 250 parts of edible alcohol solution containing 90wt%, glycerol are weighed
14.4 parts, and be added in blender, it is arranged 30 DEG C of temperature, revolving speed 150r/min persistently stirs 45min, obtains protecting for bread
Fresh coating liquid C.
Embodiment 4: bread preservation coating liquid D is prepared
According to formulation weight ratio, 80 parts of zeins, 250 parts of edible alcohol solution containing 70wt%, sucrose are weighed
25.6 parts, and be added in blender, temperature 60 C is set, and revolving speed 300r/min persistently stirs 25min, obtains protecting for bread
Fresh coating liquid D.
Embodiment 5: bread preservation coating liquid E is prepared
According to formulation weight ratio, 54 parts of zeins, 300 parts of edible alcohol solution containing 80wt%, sucrose are weighed
17.3 parts, and be added in blender, temperature 45 C is set, and revolving speed 250r/min persistently stirs 35min, obtains protecting for bread
Fresh coating liquid E.
Embodiment 6: bread preservation coating liquid F is prepared
According to formulation weight ratio, 140 parts of zeins, 350 parts of edible alcohol solution containing 80wt%, sucrose are weighed
44.8 parts, and be added in blender, temperature 45 C is set, and revolving speed 250r/min persistently stirs 35min, obtains protecting for bread
Fresh coating liquid F.
Embodiment 7: the coating liquid operating method fresh-keeping for bread
According to shown in attached drawing 1, bread preservation coating liquid obtained by above-described embodiment 1-6 is used for by secondary spray coating method
Bread is fresh-keeping, and steps are as follows for test operation:
(1) it makes bread: using 150-170 DEG C of the fire in a stove before fuel is added after dough molding fermentation, 170-190 DEG C of face fire bakes 20-
24min；(2) spraying of bread preservation coating liquid: in the baking bread later period, bread preservation coating liquid is sprayed using secondary spray coating method
It is coated in the surface of bread.The secondary spray coating method is: will first be baked to a degree of bread surface spraying fresh-keeping painting of bread
Film liquid after baking waste heat film forming, then is sprayed bread preservation coating liquid to bread bottom surface, is formed a film, obtained using baking waste heat
The fresh-keeping bread of entire surface coated film package.
Bread formula: bread high-strength flour 100g, salt 0.8g, yeast 1.4g, white granulated sugar 18g, milk powder 5g, egg 12g, water
48g, composite modifying agent 0.5g
Operating method: dough production → standing (5min) → segmentation, molding (30g/) → stand (5min) → provocation (36
DEG C provocation 2h) → standing (5min) → baking (160 DEG C of the fire in a stove before fuel is added, 180 DEG C of face fire bakes 22min) → spraying protein liquid → finished product
→ test measurement.
Embodiment 8: test measurement of the bread preservation coating liquid for bread after fresh-keeping
(1) measuring method:
Test measurement item after bread is fresh-keeping includes: bread hardness, moisture, mouldy time and sensory test measurement, is surveyed
It is as follows to determine method:
1. pressure surface packet texture parameter:
| Project | Pressure surface packet texture parameter |
| Speed before surveying | 2mm/s |
| Speed in survey | 1mm/s |
| Speed after survey | 1mm/s |
| Compression factor | 75% |
2. determination of moisture test method: GB5009.3-2016
3. mouldy time measuring method: bread being placed under normal temperature environment and is stored, during storage, daily up and down
Noon observes the mildew situation of 1 bread, and it is mildew bread that discovery bread surface, which has mildew to occur, and records the day of mildew
Number.Each sample does 3 Duplicate Samples, is averaged as final test result.
4. sensory test method: on the day of breadmaking, 20 orthoscopic people being invited to carry out subjective appreciations, to coating
The bread of bread preservation coating liquid (containing zeins) scores with the bread for not spraying bread preservation coating liquid, full marks
It is 5 points.
(2) moisture content of bread and Determination of Hardness result:
By bread coating anti-staling solution A, B, C, D made by embodiment 1-4, pass through the fresh-keeping operation of bread described in embodiment 7
Method after being sprayed at the bread surface made, is at regular intervals measured each embodiment.As a result following (table 1,
Table 2):
Table 1: the moisture content result of bread
Table 2: the hardness result of bread
From above-mentioned table 1 with 2 result of table: for embodiment 4 compared with embodiment 1-3, the firmness change of bread is more slow,
Illustrate that the degree of aging of bread has obtained effectively delaying, that is, illustrates that embodiment 4 is single and be added to 25.6 portions of sucrose (water-retaining agent
Effect) bread preservation coating liquid effectively bread staling can be delayed to be hardened, also demonstrated by determination of moisture of the invention real
It applies the single bread preservation coating liquid for being added to sucrose of example 4 and acts on bread surface, bread moisture loss can be delayed, to make face
The firmness change of packet is more slow, extends the shelf life of bread.
Similarly, fresh-keeping by bread described in embodiment 7 by bread preservation coating liquid D, E, F made by embodiment 4-6
Operating method after being sprayed at the bread surface made, is at regular intervals surveyed the hardness and moisture of each embodiment
It is fixed.Blank control is carried out with the bread of non-film, as a result such as following table (table 3, table 4):
Table 3: the moisture content result of bread
Table 4: the hardness result of bread
From above-mentioned table 3 with 4 result of table: for embodiment 4-6 compared with blank control, the firmness change of bread is more slow
Slowly, illustrate that the degree of aging of bread has obtained effectively delaying, it is especially minimum with the hardness result of embodiment 4, that is, illustrate to implement
The bread of example 4 being configured to 80 parts of zeins, 250 parts of edible alcohol solution containing 90wt%, 25.6 parts of sucrose is protected
Fresh coating liquid D, effectively can delay bread staling to be hardened；Embodiment 4-6 in the present invention is also demonstrated by determination of moisture
Moisture loss is smaller than blank control, especially with the moisture content result highest of embodiment 4.Illustrate the molten with corn alcohol of embodiment 4
80 parts of albumen, 250 parts of edible alcohol solution containing 90wt%, 25.6 parts of the sucrose bread preservation coating liquid D being configured to are acted on
Bread surface can delay bread moisture loss, so that bread staling degree be made effectively to be delayed, extend the shelf life of bread.
(3) bread mouldy time measurement result:
To bread preservation coating liquid D, E, F made by embodiment 4-6, pass through the fresh-keeping operation side of bread described in embodiment 7
Method, after being sprayed at the bread surface made, carry out storage test, measure bread mouldy time, furthermore the bread of non-film into
Line blank control, test result such as the following table 5.
Table 5: the mouldy time of bread
| Raw material | Mouldy time |
| Blank control | 11st day |
| Embodiment 4 | 36th day |
| Embodiment 5 | 23rd day |
| Embodiment 6 | 28th day |
By above-mentioned 5 result of table it is found that compared with blank control, the bread preservation coating liquid opposite of 4-6 of the embodiment of the present invention
Packet mouldy time has apparent prolongation effect.Wherein as longest (the 36th day), therefore mouldy time is started using the bread of embodiment 4
To prolonging when bread preservation coating liquid proportion is 80 part of zeins, 250 parts of 80wt% edible alcohol solution, 25.6 parts of sucrose
The shelf-life effect of loaf is preferable.
(4) bread sensory test measurement result:
Bread preservation coating liquid is not sprayed to the bread for coating bread preservation coating liquid (containing zeins) and
Bread carries out sensory test, test result such as the following table 6:
Table 6: the sensory evaluation scores of bread
By above-mentioned 6 result of table it is found that not spraying to the bread for coating bread preservation coating liquid and bread preservation coating liquid
Bread Sensory testing results carry out significance test, coat bread preservation coating liquid bread and do not spray the fresh-keeping painting of bread
There are significant difference (P < 0.05) for the bread appearance of film liquid, so spraying bread preservation coating liquid can be such that the appearance of bread obtains
To very big improvement.
Specific embodiments of the present invention are described in detail above, but it is merely an example, the present invention is simultaneously unlimited
It is formed on above description specific embodiment.To those skilled in the art, the equivalent modifications and replace that any couple of present invention carries out
In generation, is also all among scope of the invention.Therefore, without departing from the spirit and scope of the invention made by equal transformation and repair
Change, all covers within the scope of the present invention.
Claims (10)
1. a kind of coating liquid fresh-keeping for bread, it is characterised in that: according to the mass fraction, composition includes: film forming matrix 50-
150 parts, 150-400 parts of solvent, 1-50 parts of water-retaining agent.
2. a kind of coating liquid fresh-keeping for bread according to claim 1, it is characterised in that: its form further include have it is anti-
Rotten agent, the preservative, dosage are no more than safety using amount range.
3. a kind of coating liquid fresh-keeping for bread according to claim 1 or 2, it is characterised in that: the film forming base
Matter is zeins.
4. a kind of coating liquid fresh-keeping for bread according to claim 1 or 2, it is characterised in that: the solvent is
Edible alcohol solution containing 70-90wt%.
5. a kind of coating liquid fresh-keeping for bread according to claim 1 or 2, it is characterised in that: the water-retaining agent
For sucrose.
6. a kind of coating liquid fresh-keeping for bread according to claim 2, it is characterised in that: the preservative, choosing
From any one in dehydroactic acid and its sodium salt, sorbic acid and its sodium salt, propionic acid and its sodium salt, calcium salt.
7. a kind of preparation method of the coating liquid fresh-keeping for bread, it is characterised in that: according to formulation dosage ratio, weigh each original
Material, and be added in blender, it is arranged 30-60 DEG C of temperature, revolving speed 150-300r/min persistently stirs 25-45min, is used for
The fresh-keeping coating liquid of bread.
8. a kind of application of bread preservation coating liquid, it is characterised in that: fresh-keeping for bread.
9. a kind of application of bread preservation coating liquid according to claim 8, which is characterized in that the fresh-keeping operation of bread
Method are as follows: (1) make bread: using 150-170 DEG C of the fire in a stove before fuel is added after dough molding fermentation, 170-190 DEG C of face fire bakes 20-
24min；(2) spraying of bread preservation coating liquid: in the baking bread later period, bread preservation coating liquid is sprayed using secondary spray coating method
It is coated in the surface of bread.
10. a kind of application of bread preservation coating liquid according to claim 9, it is characterised in that: the secondary spraying
Method is: it will be first baked to a degree of bread surface spraying bread preservation coating liquid, after baking waste heat film forming, then opposite
It wraps bottom surface and sprays bread preservation coating liquid, formed a film using baking waste heat, obtain the fresh-keeping bread of entire surface coated film package.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910467184.5A CN110192566A (en) | 2019-05-31 | 2019-05-31 | A kind of coating liquid fresh-keeping for bread, preparation method and application |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910467184.5A CN110192566A (en) | 2019-05-31 | 2019-05-31 | A kind of coating liquid fresh-keeping for bread, preparation method and application |
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| CN110192566A true CN110192566A (en) | 2019-09-03 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471209A (en) * | 2020-11-26 | 2021-03-12 | 上海丽昆楼食品有限公司 | Preparation method of toasted bread |
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
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|---|---|---|---|---|
| CN1245650A (en) * | 1999-08-17 | 2000-03-01 | 刘志国 | Food surface film made of agar and its filming method |
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2019
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1245650A (en) * | 1999-08-17 | 2000-03-01 | 刘志国 | Food surface film made of agar and its filming method |
Non-Patent Citations (3)
| Title |
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| 刘建学: "《食品保藏原理》", 31 December 2006, 东南大学出版社 * |
| 李良: "《食品包装学》", 31 July 2017, 中国轻工业出版社 * |
| 段久芳: "《天然高分子材料》", 31 March 2016, 华中科技大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471209A (en) * | 2020-11-26 | 2021-03-12 | 上海丽昆楼食品有限公司 | Preparation method of toasted bread |
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
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