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MULTIENZIMINĖ KOMPOZICIJA, JOS GAVIMO BŪDAS IR PANAUDOJIMAS DUONOS GAMINIAMS PAGERINTI
MULTIENZIMINĖ KOMPOZICIJA, JOS GAVIMO BŪDAS IR PANAUDOJIMAS DUONOS GAMINIAMS PAGERINTI
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机译：多酶组合物，其获得方法和用于改善面包产品的方法
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摘要
The invention concerns the food industry and can be used in bread production. The aim of the invention is to improve pastry products using micro-organism products of natural origin. The aim is achieved by using multienzyme composition with ferment activations: alpha-amylase, glucoamylase and xylanase, their size unit/g is as follows:alpha-amylase: 1-1,000,glucoamylase: 1-1,000,xylanase: 1-1,000.The composition is made by mixing fluid or dried filtrates, breeding different fungi with micro-organism stem belonging to Trichoderma and Aspergilus genus using the depth method. Trichoderma genus fungus is T. viridae or T. reesei, or T. longibranchiatum. Aspergilus genus fungus is A. awamori, A. niger or A orryzae. The best performance is achieved when the proportion of alpha-amylase and glucoamylase is 1:1-1:10. Multienzyme composition is used for enlarging the volume of the bread, improving the structure of the crumbs and the appearance of the crust and slowing the perishing process.
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