Maltogenic amylase Enzyme for preservation of flour products

Maltogenic amylase

summary:

The endomaltose amylase purified by Bacillus subtilis through submerged fermentation is applied to the baking process and produced by acting on the starch in flour α- Maltose and a small part of dextrin can prevent the aging of baked flour products caused by the interaction between starch and protein, so as to maintain the elasticity, softness and freshness of bread, delay its aging process, prolong the shelf life of baked flour products, and will not affect the processing performance of dough.

malt dust α- The heat resistance of amylase is at the level of fungi α- Amylase and bacteria α- Only when the dough temperature is high, the enzyme activity will not change. It can still play a role in the baking process and is inactivated in the final stage of baking. Therefore, it will not lead to excessive decomposition of starch. In addition, maltose amylase also has a certain effect on the softness and elasticity of bread.

Product features:

1. The starch only acts on the flour and does not change the Brabender characteristics of the dough.

2. It is widely used in baking flour products such as bread, rice flour and glutinous rice products to maintain their elasticity, softness and freshness, so as to prolong the shelf life.

3. Maltose amylase adopts bioengineering technology, microfiltration, ultrafiltration membrane separation and vacuum freeze-drying technology to strictly control the number of microorganisms, and the product quality meets the quality standard of food grade.

Product features:

project Maltogenic amylase

appearance Light brown

Enzyme activity 2000u/g

Optimum pH 4.5~7.0

Optimum temperature 70℃

Application scope:

As a flour improver for baking, it is widely used to extend the shelf life of baking flour products such as bread, and to preserve the freshness and softness of rice flour and glutinous rice products.

Product standard:

This product complies with gb1886 174-2016 national edible enzyme specification standard.

Addition amount: add 10-100ppm (5.0 ~ 30.0g / 100kg flour) according to the amount of flour.

PB59-2

Application process:

(1) Application direction and processing process of maltose amylase in bread anti-aging

Mix flour with ingredients (flour, salt, dry yeast, milk powder, sugar)

Add 25-100ppm enzyme for processing anti-aging flour products to flour

Mix well after adding water and knead for 10 minutes

After softening, add butter and continue kneading until the plastic film is put on the back cover. Ferment for the first time at room temperature

After the fermentation volume is 2.5-3 times larger than the original volume, press the surface again for molding. After waking up for 2 times, shape it. Put it into the grinding tool at 35 degrees and continue waking up for about 1H. Bake in the oven until the finished product is finished

(2) Technological process of maltose amylase in the preservation and softening direction of glutinous rice products such as glutinous rice dumplings

Glutinous rice flour mixed with ingredients (20% corn starch, 2 times milk, 20% sugar)

Steam until the temperature cools to about 60 ℃

According to the weight of glutinous rice flour, add 10-50ppm enzyme for preservation and processing of glutinous rice flour, and mix evenly

Shaped glutinous rice and other processed glutinous rice

Storage:

It is recommended to store in a cool and dry environment away from light. Storage temperature: below zero degrees.

Too long storage or unfavorable storage conditions will reduce the enzyme activity in varying degrees; If the temperature and humidity are too high, it is necessary to appropriately increase the use amount during use.

Safety:

Maltose amylase belongs to pure natural enzyme preparation, which is protein. Eating food with enzyme preparation is just like eating food containing protein, which is beneficial and harmless to human body.

For some sensitive people, such as direct intake of highly concentrated enzyme powder or fog drops, it may cause allergy, and prolonged exposure may stimulate skin, eyes and mucosal tissue. During operation, it is recommended to wear protective equipment such as masks and eye masks. The remaining or spilled enzyme powder should be treated in time. For a large amount of spilled enzyme powder, it should be gently swept back to the container, and a small amount should be sucked away by vacuum or soaked with water.

Maltose amylase is a bioactive substance, which is easy to be inhibited and destroyed by heavy metal ions (Fe3 +, Cu2 +, Hg +, Pb +) and oxidants. Contact with it should be avoided during storage or use.