How to use compound emulsified enzyme preparation

Introduction: in order to improve the quality of food, such as improving the texture, taste, flavor, freshness, food adaptability and other food properties, we have added the compound emulsified enzyme preparation in the food How to use the compound emulsified enzyme preparation? What is the function of the enzyme preparation? Let's have a brief introduction to Baibai safety net Compound emulsifying enzyme preparation can be widely applied to food industry, for bread, cake, steamed buns and other foods, it can play the effect of freshness, whitening, increase volume, softness and anti-aging, and has special effects on enhancing dough strength and increasing dough softness It is especially suitable for flour used in bread making industry in our country Adding noodles can greatly increase cooking resistance In addition, the product can also be used as emulsifier, thickener, conditioner and antiallergic agent, widely used in washing cosmetics and other industries, with the advantages of good safety, easy biodegradation, good color, reliable quality, stable performance, convenient use, etc How to use the compound emulsified enzyme? It has many advantages It has the function of synergism, improving flavor, taste and quality There are many kinds of compounding forms, such as similar products, similar products and different functions In order to ensure the emulsification stability of peanut milk beverage, highlight the flavor of the product and have a stable tissue state, and prevent the deposition and stratification of protein particles, the orthogonal experiment of "two factors and four levels" was used to determine the dosage ratio of the compound emulsified enzyme preparation of peanut milk beverage: 0.1% monoglyceride, 0.1% sucrose ester, 0.15% cmc0, and 0.1% xanthan gum With this ratio, the emulsification stability of peanut milk can be well maintained, and the taste of peanut milk can be synergized Another example is chocolate lactic acid soymilk beverage The dosage ratio of composite stabilizer is CMC (fh9) 0.26%, monoglyceride 0.12%, gelatin 0.05%, carrageenan 0.01% According to the mass ratio of 26:12:5:1, the compound use of this emulsifier can change the settling speed of cocoa powder particles and plant protein, and has better suspension effect, improve the product quality and prolong the shelf life What's the function of enzyme preparation? It can improve the quality of food, prolong the shelf life of food, facilitate food processing and increase the nutritional composition of food, improve the quality of food such as color, fragrance and taste Enzyme preparation plays a very important role, and it also adapts to the development of our country's food industry and meets people's needs But we also need to understand food enzyme preparation dialectically and learn more Food safety knowledge is helpful for us to understand the problem of enzyme preparation Editor in charge: he xianrob