CN109370941A - A kind of old ferment steamed bun leavening of direct putting type improving steamed bun flavor and preparation method and application - Google Patents
A kind of old ferment steamed bun leavening of direct putting type improving steamed bun flavor and preparation method and application Download PDFInfo
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Abstract
The present invention relates to the old ferment steamed bun leavenings of direct putting type that one kind can improve steamed bun flavor, the old ferment steamed bun leavening of direct putting type is made of Lactobacillus brevis bacterium powder, lactobacillus plantarum bacterium powder, active dry yeast and fungal amylase, and four mass ratio is 0.5~1:0.5~1:0.5~2:0.002~0.01.Leavening of the present invention can replace the old ferment leavening of tradition, be directly used in the fermentation of dough and the production of steamed bun, improve the fermenting speed of the old ferment of tradition, assign the abundant and unique flavor of steamed bun.Production process of the present invention is simple, and the activity of starter is high, and quality is stablized, and is convenient for quality monitoring, can be applied in the industrialized production of steamed bun.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of old ferment steamed bun hair of direct putting type that can improve steamed bun flavor
Ferment agent and preparation method and application.
Background technique
Old ferment, also known as emptins, old fertilizer, face kind, face head are a kind of civil common multi-cultur es viable bacteria mixed culture fermentation agents, always
Major microorganisms in ferment are saccharomycete and lactic acid bacteria, and there are also the micropopulations such as a small amount of acetic acid bacteria, mould.Old ferment is China's tradition
Flour product leavening, there is special tissue and flavor with the old ferment steamed bun obtained that ferments, it is deep to be liked by consumer.In old ferment
Saccharomycete it is fermented effect can produce carbon dioxide, make dough expansion, while generating ethyl alcohol and some small molecule flavor substances,
Increase the flavor and nutritive value of steamed bun；Lactic acid bacteria and acetic acid bacteria in old ferment can pass through lactic fermentation during dough fermentation
A variety of organic acids such as lactic acid, acetic acid, acetic acid, succinic acid, malic acid are generated with acetic fermentation, what organic acid can be generated with saccharomycete
Alcohols material can further occurrence esterification, generate the aromatic substances such as esters, lengthy fermentation can also generate a small amount of aldehydes,
The carbonyls such as ketone are the important flavor volatile substance and flavor auxiliary substance of old ferment steamed bun.Civil old ferment used due to
It has passed through prolonged fermentation, produce unique tart flavour, need to use alkali neutralization, so that the taste and flavor of old ferment steamed bun is more
Uniqueness is that simple yeast-leavened steamed bun is irreplaceable.
Currently, the industrialized production of China's steamed bun, mainly using active dry yeast as leavening, active dry yeast has hair
The advantage that ferment power is big, fermentation time is short, usage amount is few, but it is relatively simple using the steamed bun flavor that active dry yeast makes, lack
The flavor of traditional staple food steamed bun.Old ferment is a kind of mixed culture fermentation agent of multi-cultur es, abundant only with the steamed bun flavor of its ferment making
Spy, it is deep to be liked by the majority of consumers, but the old ferment in China mostly is made by oneself to obtain by family or individual workship, the production environment that does not determine,
Specific technical indicator and quality testing means, the extensive backwardness of manufacture craft, and fermenting speed is slow, there are strain quality shakinesses
Change the disadvantages of big during fixed, storage, fails to be applied in the industrialized production of steamed bun.
In view of current inadaptability of the old ferment in industrialized production steamed bun, advantage lactic acid is isolated from the old ferment of tradition
Bacterium, and pulvis is made in each dominant bacteria, compound with active dry yeast and fungal amylase progress, one kind, which is made, can improve steamed bun
The old ferment steamed bun leavening of the direct putting type of flavor, improves the fermenting speed of old ferment steamed bun, improves the texture characteristic of steamed bun, assigns
The unique flavor and taste of steamed bun promote the industrialized production of old ferment steamed bun, meet consumer demand.
By retrieval, following several open source literatures relevant to the invention patent are found:
It is a kind of using Tibetan kefir fermented milk as steamed bun of leavening and preparation method thereof (CN 102232504), the present invention will avenge
Lotus bacterium is inoculated in the milk after sterilizing with the ratio of 3-5% ferments, and fermentation liquid is obtained through filtering, homogeneous, Aging storage
Acidified milk is used in the production of steamed bun using the acidified milk as leavening.Lactic acid bacteria and yeast cooperative fermentation in saussurea involucrata cream,
Produce functional materials and flavor substance abundant, not only remained the traditional characteristic of steamed bun, but also increase new connotation, and with hair
Kefir milk replaces water reconciliation dough, increases nutrition and more aromatic flavor for steamed bun.
A kind of old face steamed bun composite ferment and preparation method and steamed bun (CN 106520594) using its preparation, this hair
It is bright by saccharomyces cerevisiae, lactobacillus plantarum and Lactobacillus brevis with thalline quantity than for 1~10:1~5:1 ratio mix, will mix
Bacterium mud is that 1:1~9 are mixed with freeze drying protectant by weight, and vacuum freeze drying obtains old face steamed bun composite ferment.
The leavening is mixed with flour and water, after the 3~7h that ferments, makes steamed bun, steamed bun obtained with sour flour dough fermented flour obtained
Head has traditional properties unique and abundant, makes up the existing insufficient defect of leavening flavor, improves the nutritive value of steamed bun, prolongs
The shelf life of long products.
Scientific and technical literature[1]By saccharomyces cerevisiae, Pediococcus pentosaceus and the Lactobacillus brevis isolated in traditional leavening dough through vacuum refrigeration
Corresponding bacterium powder is made in drying, then with saccharomycete bacterium powder: Pediococcus pentosaceus: the mixing of Lactobacillus brevis=2:2.5:0.5 ratio is made
It for steamed bun leavening, is added in flour with 1.5% mass ratio, adds water kneading at dough, by dough tabletting system after the 8h that ferments
At steamed bun base, secondary provocation 40min steams 30min and obtains steamed bun finished product.The more single yeast steamed bun of the steamed bun made from the leavening
Head contains more alcohols materials and Ester.
A kind of preparation method (CN 102899275) making steamed bun throw type leaven, the present invention will be purchased in China
It is dry that the lactobacillus plantarum and L. casei casei of Research for Industrial Microbial Germ preservation administrative center carry out vacuum refrigeration respectively
It is dry, two kinds of lactic acid bacteria freeze drying powder are made.According to fermentation active dry yeast, lactobacillus plantarum freeze-dried powder and Lactobacillus casei cheese
The ratio that subspecies freeze-dried powder weight ratio is 7:2:1 is uniformly mixed, and vacuum packaging is got product.By the leavening with 0.5~0.8%
Mass ratio be added in flour and make steamed bun, steamed bun obtained can generate distinctive taste and flavor, more simple yeast fermentation
Steamed bun significantly improves.
Scientific and technical literature[2]3 parts of commercial plant lactobacillus and 7 parts of Angel Yeasts are mixed, a kind of lactic acid bacteria fermenting agent is made,
The leavening is added in flour the steamed bun obtained that ferments by 1% additive amount, in hardness, sticks poly- property, chewiness, reply
Property, elasticity, specific volume, sensory evaluation etc. are superior to single yeast steamed bun.
Scientific and technical literature[3]Two plants of dominant bacterias are filtered out from the old emptins of different regions, are saccharomyces cerevisiae and lactic acid respectively
By vacuum freeze drying corresponding bacterium powder is made in two kinds of bacterium by galactococcus lactic acid subspecies, by S. cervisiae powder 0.15g, cream
Yogurt coccus lactic acid subspecies bacterium powder 0.1g is placed in phosphate buffer after activation 20min, is mixed with 0.8g dry ferment, as hair
Ferment agent makes steamed bun.Alcohols material and phenyl ring rich in, carbonyl species in steamed bun obtained, after 4 DEG C of placement 3d still
With good flavor and taste.
The lactobacillus-fermented dough that is prepared using lactobacillus plantarum as leavening, steamed bun and preparation method thereof (CN
103315015), key step has: flour, lactobacillus plantarum L.plantarum HM-68 bacterium powder and water are stirred by a certain percentage
Mixing is mixed, dough is modulated into, provocation 3h obtains lactobacillus-fermented dough；Then the dough and flour, water and yeast cake are mixed
It closes, stir evenly, be modulated into containing lactic acid bacteria-saccharomycete mixing dough, and provocation 1h；Again by lactic acid bacteria-saccharomycete and flour, face
Alkali Na2CO3It is uniformly mixed, sabot carries out provocation three times, provocation 10min after mechanical stitch forms；Finally steam.Obtained steamed bun
Sour is moderate does not stimulate for head, ferments strongly fragrant pleasant, wheat fragrance is dense, and whole fragrance is pure and fresh；Surface is pure white, uniform color one
Cause, glossy, endoplasm is pure white and high resilience, degree of aging are slow, the shelf-life it is longer can.
A kind of steamed bun leavening and its preparation method and application (CN 104818229), the present invention is by lactobacillus plantarum, hair
Kefir milk bacillus and saccharomyces cerevisiae are that 1:1~10:1~10 is mixed with thalline quantity ratio, and be dissolved in designated volume contains skimmed milk
It in the aqueous solution of powder and sucrose, is then freeze-dried, crushes, sieving, obtaining steamed bun finished fermentation agent.In mass ratio for 10~
15% is added in flour and ferments, and steamed bun obtained has the representativeness of the old dough bacterium phase composition of tradition, is conducive to simulate
Optimal traditional zymotic agent, while accelerating fermenting speed improves the acidity of fermented dough, so improve steamed bun mouthfeel and
Flavor extends the holding time of steamed bun.
By comparison, it was found that the leavening disclosed in above-mentioned document patent has the disadvantage that
(1) production process of leavening is complicated, needs that microbial inoculum is added in milk or flour in advance, and fermentation becomes available
Acidified milk or sour flour dough, then make steamed bun with acidified milk obtained or sour flour dough, cannot be directly appended in flour, as straight
The ferment-fermented dough of throwing formula.
(2) strain used in is not the dominant bacteria for being isolated from the old ferment of tradition, no representativeness；Or strain is more single, Bu Nengfu
Give steamed bun flavor abundant.
(3) production process of steamed bun is complicated, is unsuitable for industrialized production.
(4) additive amount of leavening is big, increases the cost of production steamed bun.
(5) fermentation time is long, if shortening fermentation time by the method for increasing leavening usage amount, will affect flavor
The accumulation of matter adversely affects the flavor of steamed bun.
Two kinds of lactic acid bacterias used in the present invention are located away from the old ferment of tradition, are the dominant bacterias in old ferment, and by two kinds
Bacterium is activated, after Multiplying culture, centrifugal concentrating, vacuum freeze drying, two kinds of bacterium powder is made, respectively with fermenting speed and sense organ
Scoring is index, obtains the optimum proportioning of lactic acid bacteria powder, active dry yeast and fungal amylase, steamed bun wind can be improved by obtaining one kind
The old ferment steamed bun leavening of the direct putting type of taste.Two kinds of lactic acid bacterias can produce a variety of flavor substances and flavor substance during the fermentation
Lead increases the type and content of flavor substance in steamed bun, and improves steamed bun by way of promoting saccharomycetes to make fermentation
Texture characteristic and organoleptic quality, while varied bacteria growing is inhibited by fermentation and acid, extend the preservation term of steamed bun；Active dry yeast
Vigor it is high, it is also ensured that enough fermenting powers in the lower situation of additive amount, make smooth, uniform gluten structure compared with
It can be formed in the short time, impart the preferable structure of steamed bun and quality；Fungal amylase can with it is naturally occurring in flour
Alpha-amylase, beta amylase collective effect promote the hydrolysis of starch in flour, increase for lactic acid bacteria and Yeast Growth generation
The carbon source thanked to accelerate fermenting speed, and guarantees the generation and accumulation of flavor substance.Steamed bun is made using the leavening,
Directly it can be mixed with flour and water, be fermented, simplified the generation technique of old ferment steamed bun, shorten the production time,
Improve product quality.Therefore, present patent application exists essential different from document disclosed above.
Summary of the invention
Present invention aims at be directed to the old ferment fermentation time length of tradition, unstable quality, be unsuitable for industrialized steamed bun life
The deficiencies of production and existing old ferment technology of producing steamed bread are complicated place, while, steamed bun flavor list single for commercially available starter culture
Thin, the problems such as mouthfeel is bad, provides a kind of old ferment steamed bun leavening of direct putting type that can improve steamed bun flavor and preparation method and answers
With lactic acid bacteria used in the present invention is located away from the old ferment of tradition, is the advantage lactic acid bacteria in the old ferment of tradition, assigning, steamed bun is special
It plays a key effect in flavor and taste, the disadvantage of steamed bun flavor deficiency made from commercially available single yeast leavening can be made up.Together
When, bacterium powder is respectively prepared in two kinds of dominant bacterias by the present invention, is mixed with active dry yeast and fungal amylase, and it is multiple to obtain direct putting type
Leavening to be closed, can be directly used in the fermentation of dough and the production of steamed bun, quality is stable, controllable, and it is easy to use, it can be used for industry
Change the production of steamed bun.
The technical solution adopted by the present invention to solve the technical problems is:
A kind of old ferment steamed bun leavening of direct putting type improving steamed bun flavor, the old ferment steamed bun leavening of direct putting type is by short
Lactobacillus bacterium powder, lactobacillus plantarum bacterium powder, active dry yeast and fungal amylase composition, four mass ratio are 0.5~1:0.5
~1:0.5~2:0.002~0.01.
Moreover, the Lactobacillus brevis bacterium powder mixed by Lactobacillus brevis bacterium mud with the freeze drying protectant of Lactobacillus brevis after through vacuum
Freeze-drying is made；After the lactobacillus plantarum bacterium powder is mixed by lactobacillus plantarum bacterium mud with the freeze drying protectant of lactobacillus plantarum
It is made through vacuum freeze drying.
Moreover, the Lactobacillus brevis bacterium mud and lactobacillus plantarum bacterium mud are by the lactobacillus and plant being isolated from the old ferment of tradition
Object lactobacillus is made through Multiplying culture, centrifugal concentrating.
Moreover, in the old ferment steamed bun leavening of direct putting type Lactobacillus brevis and lactobacillus plantarum viable count be no less than 1 ×
1011CFU/g。
Moreover, its usage are as follows: the old ferment steamed bun leavening of direct putting type described in 5~20g is added in every 1kg flour.
A kind of preparation method for the old ferment steamed bun leavening of direct putting type that can improve steamed bun flavor as described above, step is such as
Under:
(1) the activation of strain: saving picking Lactobacillus brevis and lactobacillus plantarum in pipe from glycerol, is respectively placed in the training of MRS liquid
It supports in base, 35~40 DEG C of 24~48h of culture, continuously cultivates 1~4 time；
(2) the proliferation of strain: by after activation Lactobacillus brevis and lactobacillus plantarum carry out Multiplying culture, Lactobacillus brevis and plant
The proliferated culture medium of object lactobacillus is MRS fluid nutrient medium, and inoculum concentration is 0.2~2%, Lactobacillus brevis liquid amount be 5~
30%, lactobacillus plantarum liquid amount is 20~60%；
(3) the cleaning and concentration of bacterium solution: by step (2) obtained in Lactobacillus brevis bacterium solution in 2000~5000xg be centrifuged 5~
Equivalent sterile water resuspension is added in 20min, is centrifuged 5~20min then at 2000~5000xg, eccentric cleaning 2~4 times, discards
Clear liquid obtains Lactobacillus brevis bacterium mud；By step (2) obtained in lactobacillus plantarum bacterium solution in 2000~5000xg be centrifuged 10~
Equivalent sterile water resuspension is added in 30min, is centrifuged 10~30min then at 2000~5000xg, eccentric cleaning 2~4 times, discards
Supernatant obtains lactobacillus plantarum bacterium mud；Lactobacillus brevis bacterium mud and lactobacillus plantarum bacterium mud are mixed with sterile distilled water respectively
Mother liquor is made, absorbance value of the mother liquor at 600nm is 1.8~3.0；
(4) the preparation of bacterium powder: respectively by step (3) resulting Lactobacillus brevis mother liquor, lactobacillus plantarum mother liquor respectively with short cream
The freeze drying protectant of bacillus, the freeze drying protectant of lactobacillus plantarum are that 1:5~10 is mixed by volume, after liquid nitrogen pre-freeze, are being pressed
Freeze-drying 12 under conditions of power is 10~20Pa, temperature is -45 DEG C~-55 DEG C~for 24 hours, grinding is crossed 50~70 meshes, is obtained
Lactobacillus brevis bacterium powder, lactobacillus plantarum bacterium powder；
(5) the preparation of the old ferment steamed bun leavening of direct putting type: by step (4) resulting Lactobacillus brevis bacterium powder, lactobacillus plantarum bacterium
Powder is that 0.5~1:0.5~1:0.5~2:0.002~0.01 mixes with active dry yeast, fungal amylase in mass ratio, aluminium foil
Bag is vacuum-packed to arrive the old ferment steamed bun leavening of direct putting type.
Moreover, the step (3) in Lactobacillus brevis bacterium mud and lactobacillus plantarum bacterium mud concentration be 0.5~5 ×
1012CFU/mL。
Moreover, the step (4) in Lactobacillus brevis freeze drying protectant are as follows: by skimmed milk powder, yeast extract, lactose with matter
The mixing of 5~15:0.1 of final concentration~0.5:0.5~2 ratio is measured, is dissolved in distilled water, flowing steam 10~40min of sterilizing, i.e.,
?；The freeze drying protectant of the lactobacillus plantarum are as follows: by skimmed milk powder, yeast extract, sucrose with 5~15:0.2 of quality final concentration
The ratios of~1:0.5~2 mixes, and is dissolved in distilled water, flowing steam sterilize 10~40min to get.
Can improve as described above the old ferment steamed bun leavening of direct putting type of steamed bun flavor in terms of the production of steamed bun in answer
With.
The advantages of present invention obtains and good effect are as follows:
1, leavening of the present invention can replace the old ferment leavening of tradition, be directly used in the fermentation of dough and the production of steamed bun,
The fermenting speed of the old ferment of tradition is improved, the abundant and unique flavor of steamed bun is assigned.Production process of the present invention is simple, the activity of starter
Height, quality are stablized, are convenient for quality monitoring, can be applied in the industrialized production of steamed bun.
2, the present invention can improve the old ferment steamed bun leavening of direct putting type of steamed bun flavor, lactic acid bacteria used --- Lactobacillus brevis and
Lactobacillus plantarum is the dominant bacteria being isolated from the old ferment of tradition, is played in the fermentation process of the steamed bun of the old ferment fermentation of tradition
The effect for promoting saccharomycetes to make fermentation, forming flavor substance, can assign steamed bun peat-reek.Both bacterium separate pure
Change, corresponding bacterium powder, obtain one compound with active dry yeast and fungal amylase is made in centrifugal concentrating and vacuum freeze drying
Kind can improve the old ferment steamed bun leavening of direct putting type of steamed bun flavor, simulate the natural mixed thallus system of the old ferment of tradition, have steamed bun
There are the flavor and taste of the old ferment steamed bun of tradition；Active dry yeast ensure that the fermenting speed of dough, to the shape of gluten network structure
At playing an important role；Fungal amylase promotes the utilization of lactic acid bacteria and saccharomycete to carbon source, is shortening the same of fermentation time
When guarantee flavor substance generation and accumulation, improve steamed bun flavor on play certain effect.
3, the present invention can improve the old ferment steamed bun leavening of direct putting type of steamed bun flavor, and production process is simple, stay in grade, mistake
Journey is controllable, and the production of the fermentation and steamed bun that carry out dough can be directly mixed with flour, easy to use, can be used for industrialized steamed bun
Production.
4, the present invention can improve the spawn activity height of the old ferment steamed bun leavening of direct putting type of steamed bun flavor, and fermenting speed is fast,
Fermentation process is stablized, and the acidity of dough is suitable for, and without adding alkali, can reduce the loss of nutriment.
5, the present invention can improve the old ferment steamed bun leavening of direct putting type of steamed bun flavor, and steamed bun obtained has the old ferment steamed bun of tradition
The peculiar flavour and mouthfeel of head, Lactobacillus brevis and lactobacillus plantarum and saccharomycete have synergistic effect, and fungal amylase can
The utilization of lactic acid bacteria and saccharomycete to the carbon source in flour is promoted to enrich in steamed bun to improve the fermenting speed of dough
The type and content of flavor substance, and lactobacillus-fermented produces the growth that acid is able to suppress miscellaneous bacteria, improves the shelf-life of steamed bun.
Detailed description of the invention
Fig. 1 is the velocity contrast of direct putting type of the present invention old ferment steamed bun leavening and single saccharomycetes to make fermentation agent fermented dough
Figure；
Fig. 2 is to be schemed with the volatile flavor substance TIC of the ferment-fermented obtained steamed bun of the old ferment steamed bun of direct putting type of the present invention；
Fig. 3 is the volatile flavor substance TIC figure that steamed bun is made with single saccharomycetes to make fermentation.
Specific embodiment
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited
, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1
A kind of old ferment steamed bun leavening of direct putting type improving steamed bun flavor, the old ferment steamed bun leavening of direct putting type is by short
Lactobacillus bacterium powder, lactobacillus plantarum bacterium powder, active dry yeast and fungal amylase composition, the Lactobacillus brevis bacterium powder, plant cream
The mass ratio of bacillus bacterium powder, active dry yeast and fungal amylase is 1:1:1.5:0.005.
Viable count in the Lactobacillus brevis bacterium powder and lactobacillus plantarum bacterium powder is 1~2 × 1011CFU/g。
The old ferment steamed bun leavening of direct putting type, usage are as follows: the old ferment of direct putting type described in 8g is added in every 1kg flour
Steamed bun leavening.
The preparation method of the old ferment steamed bun leavening of direct putting type of steamed bun flavor can be improved as described above, steps are as follows:
(1) activation of strain: saving picking Lactobacillus brevis and lactobacillus plantarum in pipe from glycerol, is respectively placed in MRS culture
In base, 37 DEG C of cultures for 24 hours, are continuously proliferated 3~4 times, obtain Lactobacillus brevis bacterium solution and lactobacillus plantarum bacterium solution.
(2) proliferation of strain: by after activation Lactobacillus brevis and lactobacillus plantarum carry out Multiplying culture, Lactobacillus brevis and plant
The proliferated culture medium of object lactobacillus is MRS fluid nutrient medium, and inoculum concentration is 1%, and Lactobacillus brevis liquid amount is 15%, plant
Lactobacillus liquid amount is 40%.
(3) cleaning and concentration of bacterium solution: obtained Lactobacillus brevis in step (2) is centrifuged in the case where centrifugal force is 3500xg
10min；Obtained lactobacillus plantarum in step (1) is centrifuged 15min in centrifugal force for 3000xg；Obtained bacterium mud is centrifuged to use
Sterile purified water cleans 3 times, and the absorbance value under final plus sterile purified water to 600nm is 2.500~2.600, viable count 2
~3 × 1012CFU/mL obtains Lactobacillus brevis mother liquor and lactobacillus plantarum mother liquor.
(4) preparation of bacterium powder: with protective agent being that 1:9 is mixed by Lactobacillus brevis mother liquor obtained in step (3) by volume；
It with protective agent is by volume that 1:8.5 is mixed by lactobacillus plantarum mother liquor obtained in step (3), obtained mixture difference
It with liquid nitrogen pre-freeze, is then freeze-dried under the conditions of 10-20Pa pressure, -45 DEG C~-55 DEG C for 24 hours, grinding is crossed 60 meshes, obtained
Lactobacillus brevis bacterium powder and lactobacillus plantarum bacterium powder.
(5) preparation of the old ferment steamed bun leavening of direct putting type: the Lactobacillus brevis bacterium powder and lactobacillus plantarum that step (4) is obtained
Bacterium powder is that 1:1:1.5:0.005 is mixed with active dry yeast and fungal amylase in mass ratio, and aluminium foil bag is vacuum-packed to get straight
The old ferment steamed bun leavening of throwing formula.
Moreover, the composition of freeze drying protectant is as follows in the step (4): the freeze drying protectant of Lactobacillus brevis are as follows: by degreasing
Milk powder, yeast extract, lactose are mixed with the ratio of quality final concentration 10:0.3:1, are dissolved in 100mL distilled water, flowing steam goes out
Bacterium 30min to get；The freeze drying protectant of the lactobacillus plantarum are as follows: skimmed milk powder, yeast extract, sucrose is dense eventually with quality
Spend 10:1:0.5 ratio mixing, be dissolved in 100mL distilled water, flowing steam sterilize 30min to get.
A kind of steamed bun made using leavening as described above, preparation step are as follows:
In every 100g flour, the old ferment steamed bun leavening of 1g direct putting type is added, 50mL water is uniformly mixed, kneads into dough, cuts
It cuts, rubbing round, steamed bun base is made.It is 37 DEG C that steamed bun base, which is placed in temperature, in the proofing box that humidity is 80%, provocation 1.5h.Provocation
After the completion, steamed bun base is put into steaming tray, be placed in steamer, heating steams 20min, obtains steamed bun finished product.
Embodiment 2
A kind of old ferment steamed bun leavening of direct putting type improving steamed bun flavor, the old ferment steamed bun leavening of direct putting type is by short
Lactobacillus bacterium powder, lactobacillus plantarum bacterium powder, active dry yeast and fungal amylase composition, the Lactobacillus brevis bacterium powder, plant cream
The mass ratio of bacillus bacterium powder, active dry yeast and fungal amylase is 0.5:0.5:2:0.008.
Viable count in the Lactobacillus brevis bacterium powder and lactobacillus plantarum bacterium powder is 3~5 × 1011CFU/g。
The old ferment steamed bun leavening of direct putting type, usage are as follows: it is old that the direct putting type described in 15g is added in every 1kg flour
Ferment steamed bun leavening.
The preparation method of the old ferment steamed bun leavening of direct putting type of steamed bun flavor can be improved as described above, steps are as follows:
(1) activation and culture of strain: picking Lactobacillus brevis and lactobacillus plantarum in pipe are saved from glycerol, is respectively placed in
In MRS culture medium, 37 DEG C of cultures for 24 hours, are continuously proliferated 3~4 times, obtain Lactobacillus brevis bacterium solution and lactobacillus plantarum bacterium solution.
(2) proliferation of strain: by after activation Lactobacillus brevis and lactobacillus plantarum carry out Multiplying culture, Lactobacillus brevis and plant
The proliferated culture medium of object lactobacillus is MRS fluid nutrient medium, and inoculum concentration is 1.5%, and Lactobacillus brevis liquid amount is 10%, is planted
Object lactobacillus liquid amount is 50%.
(3) cleaning and concentration of bacterium solution: obtained Lactobacillus brevis in step (2) is centrifuged in the case where centrifugal force is 3000xg
15min；Obtained lactobacillus plantarum in step (2) is centrifuged 10min in centrifugal force for 2500xg；Obtained bacterium mud is centrifuged to use
Sterile purified water cleans 3 times, and the absorbance value under final plus sterile purified water to 600nm is 2.500~2.600, viable count 3
~4 × 1012CFU/mL obtains Lactobacillus brevis mother liquor and lactobacillus plantarum mother liquor.
(4) preparation of bacterium powder: with protective agent being that 1:9 is mixed by Lactobacillus brevis mother liquor obtained in step (3) by volume；
It with protective agent is by volume that 1:9.5 is mixed by lactobacillus plantarum mother liquor obtained in step (3), obtained mixture difference
It with liquid nitrogen pre-freeze, is then freeze-dried under the conditions of 10-20Pa pressure, -45 DEG C~-55 DEG C for 24 hours, grinding is crossed 60 meshes, obtained
Lactobacillus brevis bacterium powder and lactobacillus plantarum bacterium powder.
(5) preparation of the old ferment steamed bun leavening of direct putting type: the Lactobacillus brevis bacterium powder and lactobacillus plantarum that step (4) is obtained
Bacterium powder is that 0.5:0.5:2:0.008 is mixed with active dry yeast and fungal amylase in mass ratio, aluminium foil bag vacuum packaging to get
The old ferment steamed bun leavening of direct putting type.
Moreover, the composition of freeze drying protectant is as follows in the step (4): the freeze drying protectant of Lactobacillus brevis are as follows: by degreasing
Milk powder, yeast extract, lactose are mixed with the ratio of quality final concentration 8:0.5:1.5, are dissolved in 100mL distilled water, flowing steam
Sterilize 30min to get；The freeze drying protectant of the lactobacillus plantarum are as follows: by skimmed milk powder, yeast extract, sucrose with quality end
The ratio of concentration 15:0.8:1 mixes, and is dissolved in 100mL distilled water, flowing steam sterilize 30min to get.
A kind of steamed bun made using leavening as described above, preparation step are as follows:
In every 100g flour, the old ferment steamed bun leavening of 1.5g direct putting type is added, 50mL water is uniformly mixed, kneads into dough,
Cutting, rubbing round, are made steamed bun base.It is 37 DEG C that steamed bun base, which is placed in temperature, in the proofing box that humidity is 80%, provocation 1h.Provocation
After the completion, steamed bun base is put into steaming tray, be placed in steamer, heating steams 20min, obtains steamed bun finished product.
Related test results of the invention:
The present invention can improve the sense organ of the direct putting type old ferment steamed bun leavening steamed bun and single saccharomycete steamed bun of steamed bun flavor
Evaluation result is as shown in table 1, and evaluation result shows that the comprehensive score of the leavening is slightly above single saccharomycete steamed bun；With the present invention
Ferment-fermented dough, the more single saccharomycete steamed bun of fermenting speed is fast, as shown in Figure 1；The steamed bun made from leavening of the present invention
In contain more flavor substances, as shown in table 2, Fig. 2 and Fig. 3.
Table 1 is steamed bun organoleptic quality made from the steamed bun and commercially available yeast of the old ferment steamed bun leavening preparation of direct putting type of the present invention
Comparing result.
The old ferment steamed bun leavening steamed bun of the direct putting type of the present invention of table 1 and commercially available yeast steamed bun organoleptic quality contrast table
Table 2 is steamed bun flavor substance made from the steamed bun and commercially available yeast of the old ferment steamed bun leavening preparation of direct putting type of the present invention
Comparing result.
The old ferment steamed bun leavening steamed bun of the direct putting type of the present invention of table 2 and commercially available yeast steamed bun flavor substance contrast table
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that: not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to the embodiment and attached drawing disclosure of that.
Claims (9)
1. the old ferment steamed bun leavening of direct putting type that one kind can improve steamed bun flavor, it is characterised in that: the old ferment steamed bun of direct putting type
Leavening is made of Lactobacillus brevis bacterium powder, lactobacillus plantarum bacterium powder, active dry yeast and fungal amylase, and four mass ratio is
0.5~1:0.5~1:0.5~2:0.002~0.01.
2. the direct putting type old ferment steamed bun leavening according to claim 1 for improving steamed bun flavor, it is characterised in that: described
Lactobacillus brevis bacterium powder is made after being mixed by Lactobacillus brevis bacterium mud with the freeze drying protectant of Lactobacillus brevis through vacuum freeze drying；It is described
Lactobacillus plantarum bacterium powder mixed by lactobacillus plantarum bacterium mud with the freeze drying protectant of lactobacillus plantarum after through vacuum freeze drying system
At.
3. the direct putting type old ferment steamed bun leavening according to claim 2 for improving steamed bun flavor, it is characterised in that: described
Lactobacillus brevis bacterium mud and lactobacillus plantarum bacterium mud are trained by the lactobacillus and lactobacillus plantarum being isolated from the old ferment of tradition through proliferation
It supports, centrifugal concentrating is made.
4. the direct putting type old ferment steamed bun leavening according to claim 1 for improving steamed bun flavor, it is characterised in that: described
Lactobacillus brevis and lactobacillus plantarum viable count are no less than 1 × 10 in the old ferment steamed bun leavening of direct putting type11CFU/g。
5. the direct putting type old ferment steamed bun leavening according to any one of claims 1 to 4 for improving steamed bun flavor, feature
It is: its usage are as follows: the old ferment steamed bun leavening of direct putting type described in 5~20g is added in every 1kg flour.
6. a kind of system of such as direct putting type old ferment steamed bun leavening described in any one of claim 1 to 5 for improving steamed bun flavor
Preparation Method, it is characterised in that: steps are as follows:
(1) the activation of strain: picking Lactobacillus brevis and lactobacillus plantarum in pipe are saved from glycerol, is respectively placed in MRS fluid nutrient medium
In, 35~40 DEG C of 24~48h of culture are continuously cultivated 1~4 time；
(2) the proliferation of strain: by after activation Lactobacillus brevis and lactobacillus plantarum carry out Multiplying culture, Lactobacillus brevis and plant cream
The proliferated culture medium of bacillus is MRS fluid nutrient medium, and inoculum concentration is 0.2~2%, and Lactobacillus brevis liquid amount is 5~30%,
Lactobacillus plantarum liquid amount is 20~60%；
(3) the cleaning and concentration of bacterium solution: by step (2) obtained in Lactobacillus brevis bacterium solution in 2000~5000xg be centrifuged 5~
Equivalent sterile water resuspension is added in 20min, is centrifuged 5~20min then at 2000~5000xg, eccentric cleaning 2~4 times, discards
Clear liquid obtains Lactobacillus brevis bacterium mud；By step (2) obtained in lactobacillus plantarum bacterium solution in 2000~5000xg be centrifuged 10~
Equivalent sterile water resuspension is added in 30min, is centrifuged 10~30min then at 2000~5000xg, eccentric cleaning 2~4 times, discards
Supernatant obtains lactobacillus plantarum bacterium mud；Lactobacillus brevis bacterium mud and lactobacillus plantarum bacterium mud are mixed with sterile distilled water respectively
Mother liquor is made, absorbance value of the mother liquor at 600nm is 1.8~3.0；
(4) the preparation of bacterium powder: respectively by step (3) resulting Lactobacillus brevis mother liquor, lactobacillus plantarum mother liquor respectively with Lactobacillus brevis
Freeze drying protectant, lactobacillus plantarum freeze drying protectant be by volume that 1:5~10 is mixed, after liquid nitrogen pre-freeze, be in pressure
10~20Pa, temperature be -45 DEG C~-55 DEG C under conditions of freeze-drying 12~for 24 hours, grinding, cross 50~70 meshes, obtain short cream
Bacillus bacterium powder, lactobacillus plantarum bacterium powder；
(5) the preparation of the old ferment steamed bun leavening of direct putting type: by step (4) resulting Lactobacillus brevis bacterium powder, lactobacillus plantarum bacterium powder with
Active dry yeast, fungal amylase are that 0.5~1:0.5~1:0.5~2:0.002~0.01 is mixed in mass ratio, and aluminium foil bag is true
Empty package to get arrive the old ferment steamed bun leavening of direct putting type.
7. the preparation method of the old ferment steamed bun leavening of the direct putting type for improving steamed bun flavor is required according to right 5, it is special
Sign is: (3) the concentration of middle Lactobacillus brevis bacterium mud and lactobacillus plantarum bacterium mud is 0.5~5 × 10 to the step12CFU/mL。
8. the preparation method of the direct putting type old ferment steamed bun leavening according to claim 5 for improving steamed bun flavor, special
Sign is: the step (4) in Lactobacillus brevis freeze drying protectant are as follows: skimmed milk powder, yeast extract, lactose is dense eventually with quality
Spend 5~15:0.1~0.5:0.5~2 ratio mixing, be dissolved in distilled water, flowing steam sterilize 10~40min to get；Institute
State the freeze drying protectant of lactobacillus plantarum are as follows: by skimmed milk powder, yeast extract, sucrose with quality final concentration 5~15:0.2~1:
0.5~2 ratio mixing, be dissolved in distilled water, flowing steam sterilize 10~40min to get.
9. such as the old ferment steamed bun leavening of the direct putting type described in any one of claim 1 to 5 for improving steamed bun flavor in steamed bun
Application in production aspect.
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| CN112868997A (en) * | 2021-01-05 | 2021-06-01 | 山西金屹康达食品有限责任公司 | Liquid steamed bun leaven and preparation process thereof |
| CN116784452A (en) * | 2023-05-04 | 2023-09-22 | 河北同福健康产业有限公司 | Composite fermentation bacteria for old-flour steamed bread and preparation method thereof |
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Application publication date: 20190222 |