Pure natural biological enzyme preparation can replace sodium metabisulfite 100% in biscuit production

Pure natural biological enzyme preparation can replace sodium metabisulfite 100% in biscuit production

Sodium metabisulfite is a chemical substance with a molecular formula of Na2S2O5, the abbreviation SMS, which is white to pale yellow powder. It is often used as a bleaching agent, preservative and antioxidant in the food industry. It can be used for candied fruits and dried vegetables. In foods such as wet noodles. In the biscuit industry, sodium metabisulfite is often used as a dough conditioner. Sodium metabisulfite can reduce the disulfide bond in the dough to a sulfur-hydrogen bond, thereby obviously softening the dough, and good powdering, which can significantly shorten the powdering time and also facilitate the biscuit molding operation. Especially in the production of tough biscuits, the food additive sodium metabisulfite is generally used. However, as a chemical additive, sodium metabisulfite has certain harm: sodium metabisulfite has a strong pungent sulphur dioxide odor, which will release sulfur dioxide in the air and decompose it, which is harmful to the environment, can cause pollution to water bodies, and corrode metals. Products, etc.; sodium pyrosulfite is decomposed by high heat to produce toxic sulfide fumes; sodium metabisulfite has a strong stimulating effect on human eyes, skin and mucous membranes, and is harmful to health. Therefore, the current national limit is used, food additives use the national standard GB2760, the use of sodium metabisulfite in ordinary biscuits is 0.1g / kg (*** large use of sulfur dioxide residue), and Sodium metabisulfite is not allowed in infant biscuits. In the past few years, the state has become more and more strict on food safety supervision, and the market has been getting more and more random inspections. Many companies have been exposed to the cracking of sulfur dioxide residues in their biscuits. Many biscuit factories are confused. In infant biscuits, since sodium metabisulfite is not allowed, the production of biscuits for infants and young children is very troublesome. The powdering time is long, the dough is easy to shrink, the biscuits are easy to deform and break easily. In addition, as consumers' health awareness continues to increase, consumers are strongly It is hoped that such chemical additives in the food ingredient list will be added as little as possible or even added. So, in the production of biscuits, can you not use the chemical additive sodium metabisulfite at all, is there a substitute? The answer is: pure natural biological enzyme preparations can completely replace sodium metabisulfite in the production of biscuits!

What is the enzyme preparation?

Enzyme, commonly known as enzyme, is a purely natural protein with special catalytic function. The metabolism of any living body is almost inseparable from the participation of enzymes, which are indispensable for maintaining life and cell activity, and also the human body. The important components of cells, the amount of enzyme activity in the body, is an indicator of human health and disease. As the Nobel Prize-winning chemist Humbert St. Tino said, "If a person's life is like a light bulb, the enzyme is a current. If there is no current bulb, it will not light up. Without enzymes, human beings cannot survive!" Enzyme preparation refers to the pure natural biological product with specific catalytic function after purification and processing. The enzyme preparation has two extremely important characteristics: *** one characteristic is specificity, one enzyme is only one type or one Substrate-like substances, such as proteases, act only on proteins, amylases only act on starch, and this strict specificity of enzyme preparations avoids unnecessary chemical changes in complex ingredients or products. The second characteristic is high efficiency. One enzyme molecule can cause millions of substrate molecules to be converted into products in one minute. The catalytic ability of the enzyme is 10 million times to 10 trillion times higher than that of general chemical catalysts. It is precisely because of the two outstanding characteristics of the enzyme preparation, coupled with its small addition amount, extremely effective application effect, green safety and natural characteristics, it has been widely used in various industries, especially in the biscuit and rice baking products industry. It has become a novel and indispensable important ingredient and a green, efficient and innovative problem solution.

Weibang brand enzyme preparation-Enzyme D403 is an innovative enzyme preparation specially designed for infant biscuits, children's biscuits, and non-focal biscuits. It can replace 100% of the chemical additive sodium metabisulfite. It has such characteristics: The product is pure natural biological product, does not contain any chemical additives, only contains pure natural biological enzyme preparation and corn starch; 2, this product can strongly reduce the gluten, can soften the dough efficiently, can significantly improve the ductility of the dough and prevent the dough from shrinking. 100% can replace the chemical additive sodium metabisulfite; 3, can effectively improve the rise of biscuits, biscuits rise well, the cake is full, the biscuits are even in color, the surface is golden and bright; 4, can significantly enhance the taste of the biscuit, more crisp, more Huakou, wheat flavor is more intense; 5, because Weibang brand enzyme preparation-enzyme D403 only catalyzes in the early stage of powdering, molding and baking, in the late high temperature conditions of baking, the enzyme D403 will lose its activity. Ordinary protein, so the activity of the enzyme preparation is not detected in the finished biscuit product, in accordance with the national standard "General Rules for the Labelling of Prepackaged Foods" (GB7718) Does not require identification of the enzyme preparation used in the list of ingredients in the cookie product packaging, clean label products fully comply with the requirements.

The following is a detailed application of the use of Weibang brand enzyme preparation - enzyme D403 to completely replace sodium metabisulfite in biscuits:

Example 1: Application of enzyme D403 completely substituted sodium metabisulfite in low-sugar tough biscuits

Low-sugar tough biscuit formula without sodium metabisulfite (100% flour):

Medium-gluten flour 100, white sugar powder 10, palm oil 12, invert syrup 2, salt 0.75, soy lecithin 0.3, sodium bicarbonate 1.0, calcium dihydrogen phosphate 1.1, ammonium bicarbonate 0.5~1.5, Weibang brand compound enzyme preparation - Enzyme D403 0.08 (about 20 grams per 25 kg of flour), about 26 water

Production process of low sugar tough biscuits without sodium metabisulfite:

1, first add sugar powder, invert syrup, salt, calcium dihydrogen phosphate, water, lecithin and palm oil in the powder cylinder, high-speed powder for 3 to 5 minutes, the water temperature should be based on temperature, mixing time and final dough temperature To adjust, normal use of hot water or warm water;

2, add flour, jog powder for 30 seconds;

3, add sodium bicarbonate and ammonium bicarbonate (pre-dissolved with 2 times tap water), jog powder for 30 seconds

4, join the Vibang brand enzyme D403 (pre-dissolved with appropriate amount of water), and then powder for 15 to 35 minutes (depending on the mixer type, speed and dough temperature)

5, ideal dough temperature range after powder adjustment: 30~40 degrees

6, the dough is still still for 30~60 minutes (adjusted according to dough hardness, gluten condition, etc.)

7. After the dough is still at the end, it can be rolled and formed by the biscuit forming machine. After the biscuit is baked, it can be sprayed on one or both sides.

The non-sodium metabisulfite-free low-sugar tough biscuit produced by the above formula and process is full of golden and beautiful appearance, and the mouthfeel is particularly crispy, and the mouth is rich, and the wheat flavor is rich.

Example 2: Application of enzyme D403 completely replacing sodium metabisulfite in sweet biscuits

Sweet biscuit (breakfast cake) formula without sodium metabisulfite (100% flour):

Medium-gluten powder 100, white sugar powder 24, invert sugar syrup 2.0, edible oil 12, whole milk powder 2.0, salt 0.9, lecithin 0.2, sodium bicarbonate 0.5, ammonium hydrogencarbonate 1.0, Weibang brand enzyme D403 0.1 (ie every 25 kg Add about 25 grams of flour to the flour, about 23 water

Production process of sweet biscuits without sodium metabisulfite:

1, first add syrup, sugar powder, salt, sodium bicarbonate, water, flavor, lecithin and palm oil in the powder cylinder, high-speed powder for 3 to 5 minutes, the water temperature should be based on temperature, mixing time and final dough temperature To adjust, normal use of hot water;

2, add flour and milk powder, and jog for 30 seconds;

3, add ammonium bicarbonate (pre-dissolved with 2 times tap water), jog powder for 30 seconds

4, add Vibon brand enzyme D403 (pre-dissolved with appropriate amount of water), and then powder for 20-40 minutes (depending on mixer type, speed and dough temperature)

5, ideal dough temperature range after powder adjustment: 40 ± 2 degrees

6, the dough is still: 30~60 minutes (adjusted according to dough hardness, gluten condition, etc.)

7. After the dough is still at the end, it can be rolled and formed by the biscuit forming machine.

The sweet biscuits (breakfast cake) without the sodium metabisulfite produced by the above formula and process are complete in shape, the impression is clear, the surface is bright, the mouthfeel is particularly crisp, and the mouth is good!

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