Title:
USE OF COMPOUND EMULSIFYING ENZYME FORMULATION AND PREPARATION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2023/165193
Kind Code:
A1
Abstract:
A compound emulsifying enzyme formulation, a preparation method therefor and a use thereof. The compound emulsifying enzyme formulation comprises the following components: cyclodextrin glucosyltransferase, α-amylase, lipase, glucose oxidase, glucamylase, sodium stearoyl lactylate (SSL), and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). According to the compound emulsifying enzyme formulation, the functions of an enzyme formulation and an emulsifying agent are fully utilized, and the synergistic effect between the enzyme formulation and the emulsifying agent is exerted, thereby increasing the specific volume of bread, improving the tissue structure and sensory flavor of the bread, and retarding the rate of bread crumb hardening and water loss.
Inventors:
WANG LI (CN)
YANG LIANZHAN (CN)
SUN JUAN (CN)
LI YAN (CN)
QIAN HAIFENG (CN)
YANG LIANZHAN (CN)
SUN JUAN (CN)
LI YAN (CN)
QIAN HAIFENG (CN)
Application Number:
PCT/CN2022/135454
Publication Date:
September 07, 2023
Filing Date:
November 30, 2022
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
A21D2/16; A21D8/04; A21D15/00
Foreign References:
| CN114586821A | 2022-06-07 | |||
| CN103027088A | 2013-04-10 | |||
| CN103181405A | 2013-07-03 | |||
| CN111990432A | 2020-11-27 |
Other References:
JIAN-ZHONG ZHANG, ZHAO XIAO-WEN: "Application of enzyme in flour product", FOOD SCIENCE AND TECHNOLOGY, vol. 2006, no. 8, 20 August 2006 (2006-08-20), pages 185 - 188, XP093088816, DOI: 10.13684/j.cnki.spkj.2006.08.057
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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