CN116784452A - Composite fermentation bacteria for old-flour steamed bread and preparation method thereof - Google Patents
Composite fermentation bacteria for old-flour steamed bread and preparation method thereof Download PDFInfo
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- 235000008429 bread Nutrition 0.000 title claims abstract description 85
- 239000002131 composite material Substances 0.000 title claims abstract description 73
- 238000000855 fermentation Methods 0.000 title claims abstract description 39
- 230000004151 fermentation Effects 0.000 title claims abstract description 39
- 241000894006 Bacteria Species 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 125
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 48
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 48
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 48
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 47
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000001580 bacterial effect Effects 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims description 20
- 229920001661 Chitosan Polymers 0.000 claims description 16
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 15
- 241000186012 Bifidobacterium breve Species 0.000 claims description 14
- 239000011162 core material Substances 0.000 claims description 12
- 239000012153 distilled water Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 7
- 235000010413 sodium alginate Nutrition 0.000 claims description 7
- 229940005550 sodium alginate Drugs 0.000 claims description 7
- 239000000661 sodium alginate Substances 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000194035 Lactococcus lactis Species 0.000 claims 2
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract description 36
- 239000000796 flavoring agent Substances 0.000 abstract description 35
- 235000019634 flavors Nutrition 0.000 abstract description 35
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 abstract description 24
- VLSVVMPLPMNWBH-UHFFFAOYSA-N Dihydro-5-propyl-2(3H)-furanone Chemical compound CCCC1CCC(=O)O1 VLSVVMPLPMNWBH-UHFFFAOYSA-N 0.000 abstract description 12
- 229940116333 ethyl lactate Drugs 0.000 abstract description 12
- XKOZHFJYXAQZJX-UHFFFAOYSA-N propan-2-yl 2-aminobenzoate Chemical compound CC(C)OC(=O)C1=CC=CC=C1N XKOZHFJYXAQZJX-UHFFFAOYSA-N 0.000 abstract description 12
- 229940072049 amyl acetate Drugs 0.000 abstract description 10
- PGMYKACGEOXYJE-UHFFFAOYSA-N anhydrous amyl acetate Natural products CCCCCOC(C)=O PGMYKACGEOXYJE-UHFFFAOYSA-N 0.000 abstract description 10
- -1 hexyl amyl Chemical group 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000233866 Fungi Species 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 238000001514 detection method Methods 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- 244000057717 Streptococcus lactis Species 0.000 description 8
- 102000010911 Enzyme Precursors Human genes 0.000 description 7
- 108010062466 Enzyme Precursors Proteins 0.000 description 7
- 239000013543 active substance Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- AOGQPLXWSUTHQB-UHFFFAOYSA-N hexyl acetate Chemical compound CCCCCCOC(C)=O AOGQPLXWSUTHQB-UHFFFAOYSA-N 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000011895 specific detection Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000000623 heterocyclic group Chemical group 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- IRIGXQLOJZLLLG-UHFFFAOYSA-N undecan-5-yl acetate Chemical compound CCCCCCC(OC(C)=O)CCCC IRIGXQLOJZLLLG-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The application relates to the technical field of biotechnology and food, and particularly discloses a composite fermentation bacterium for old steamed bread and a preparation method thereof. The composite zymocyte for the old-flour steamed bread comprises the following raw materials in parts by weight: 50-70 parts of lactobacillus plantarum bacterial powder, 150-200 parts of saccharomyces cerevisiae powder, 1-5 parts of skim milk powder, 1-5 parts of trehalose, 5-10 parts of glucose and 200-400 parts of water. The content of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate of the composite zymocyte of the application is 0.178 mug/g, 0.402 mug/g, 0.524 mug/g, 0.405 mug/g and 0.403 mug/g, which effectively improves the flavor of the aged steamed bread.
Description
Technical Field
The application relates to the technical field of biotechnology and food, in particular to a composite zymocyte for old steamed bread, a preparation method and application thereof.
Background
The old dough is dough fermented by fermentation bacteria such as yeast and lactobacillus. The old flour steamed bread is food prepared by taking wheat flour as a raw material, adding the old flour and water, mixing, kneading, proofing and steaming. The old flour steamed bread is soft, rich in nutrition and easy to digest and absorb, and is often used as staple food in northern areas such as Shandong, shanxi, hebei, henan, shanxi, anhui and the like.
In the related art, lactobacillus is often used as zymocyte, and the lactobacillus alone can produce substances such as lactic acid, acetic acid and the like, so that the flavor of the steamed bread dough is sour, the flavor is relatively single, and the overall flavor is inferior to that of the traditional steamed bread.
Disclosure of Invention
The application provides a composite fermentation bacterium for old-flour steamed bread and a preparation method thereof in order to improve the flavor of the old-flour steamed bread.
In a first aspect, the application provides a composite zymophyte for old-flour steamed bread, which adopts the following technical scheme:
the composite zymocyte for the old-flour steamed bread comprises the following raw materials in parts by weight: 50-70 parts of lactobacillus plantarum bacterial powder, 150-200 parts of saccharomyces cerevisiae powder, 1-5 parts of skim milk powder, 1-5 parts of trehalose, 5-10 parts of glucose and 200-400 parts of water.
By adopting the technical scheme, lactobacillus plantarum fungus powder is added for fermentation, so that the content of volatile flavor substances of the old-fashioned steamed bread is increased, and the flavor of the old-fashioned steamed bread is improved. The saccharomyces cerevisiae powder and glucose are added in a compounding way, so that the saccharomyces cerevisiae has vigorous vital activity under the environment rich in glucose, and more and faster carbon dioxide is produced, thereby quickly realizing the fermentation of the old-fashioned steamed bread. The addition of skimmed milk powder and trehalose can improve the survival rate of the strain of the mixed bacteria. The Saccharomyces cerevisiae powder and the lactobacillus plantarum powder are added in a compounding way, so that the old flour steamed bread contains a large amount of flavor substances which give people comfortable mouthfeel. The aqueous glucose solution provides a suitable environment for the fermentation of lactobacillus plantarum and saccharomyces cerevisiae.
When the raw materials of the composite fermentation bacteria are controlled to be changed in the range, the flavor of the aged steamed bread obtained by utilizing the fermentation bacteria can be improved, and the problem of souring of the aged steamed bread can be solved.
As preferable: the composite zymocyte for the old-flour steamed bread comprises the following raw materials in parts by weight: 55-65 parts of lactobacillus plantarum bacterial powder, 160-190 parts of saccharomyces cerevisiae powder, 2-4 parts of skim milk powder, 2-4 parts of trehalose, 7-9 parts of glucose and 250-350 parts of water.
The composite fermentation powder disclosed by the application is prepared from 55-65 parts of lactobacillus plantarum fungus powder, 160-190 parts of saccharomyces cerevisiae powder, 2-4 parts of skim milk powder, 2-4 parts of trehalose, 7-9 parts of glucose and 250-350 parts of water, and has a better effect of improving the flavor of the old-flour steamed bread.
As preferable: the lactobacillus plantarum powder and saccharomyces cerevisiae powder mixed powder is obtained by coating and modifying carboxymethyl chitosan.
By adopting the technical scheme, the carboxymethyl chitosan is coated on the surfaces of the lactobacillus plantarum fungus powder and the saccharomyces cerevisiae powder to form a microcapsule structure, so that the inside of the microcapsule has the functions of oxygen isolation, water isolation and air isolation, the activities of the lactobacillus plantarum fungus powder and the saccharomyces cerevisiae powder are maintained, and the functions of the lactobacillus plantarum fungus powder and the saccharomyces cerevisiae powder in the aged steamed bread are improved.
As preferable: the specific method for coating and modifying the mixed bacteria powder of the lactobacillus plantarum bacteria powder and the saccharomyces cerevisiae powder comprises the following steps:
adding lactobacillus plantarum powder and saccharomyces cerevisiae powder into distilled water, uniformly stirring, freezing and crushing to obtain a core material;
mixing carboxymethyl chitosan and sodium alginate, and adding the mixture into distilled water to obtain a wall material;
mixing the core material with carboxymethyl chitosan solution, homogenizing under ultrasonic at 30-35deg.C and 150-250W for 30-40min, and spray drying to obtain modified lactobacillus plantarum and Saccharomyces cerevisiae mixed powder;
the mass ratio of the lactobacillus plantarum bacterial powder to distilled water is 1: (5-7); the mass ratio of the saccharomyces cerevisiae powder to distilled water is 1: (10-12); the mass ratio of the carboxymethyl chitosan to the distilled water is 1 (7-9); the mass ratio of the carboxymethyl chitosan to the sodium alginate is 1: (2-3); the mass ratio of the core material to the wall material is 1: (4-6).
By adopting the technical scheme, the mass ratio of the core material to the chitosan mixed solution is adjusted, so that the coating effect of the carboxymethyl chitosan on the lactobacillus plantarum powder and the saccharomyces cerevisiae powder can be improved, and the stability of the lactobacillus plantarum powder and the saccharomyces cerevisiae powder can be improved. Carboxymethyl chitosan and sodium alginate are added into the wall material, so that the compactness of the wall material is improved, the core material is coated more easily, and the modified lactobacillus plantarum fungus powder and the modified saccharomyces cerevisiae powder are more stable.
In the operating condition range of the modification treatment of the strain, the stability of lactobacillus plantarum powder and saccharomyces cerevisiae powder can be improved by taking different control parameters and using amounts.
As preferable: the composite zymophyte also comprises the following raw materials in parts by weight: 5-10 parts of bifidobacterium breve powder.
By adopting the technical scheme, the added bifidobacterium breve powder can further improve the volatile flavor substances of the old flour steamed bread containing rich hydrocarbon, aromatic and other heterocyclic substances, and the flavor produced by the mixed use of the bifidobacterium breve powder and the saccharomyces cerevisiae powder is balanced, so that the flavor of the old flour steamed bread can be further improved.
As preferable: the mass ratio of the bifidobacterium breve powder to the saccharomyces cerevisiae is 1: (20-30).
By adopting the technical scheme, the mass ratio of the bifidobacterium breve powder to the saccharomyces cerevisiae is adjusted, so that the flavor of the old steamed bread is more balanced, and the flavor of the old steamed bread can be further improved.
As preferable: the composite zymophyte also comprises the following raw materials in parts by weight: 10-15 parts of lactococcus lactis subspecies lactis powder.
By adopting the technical scheme, the lactococcus lactis subspecies lactis powder and the lactobacillus plantarum powder are fermented cooperatively, so that volatile fragrant substances such as organic acid, amino acid, esters, ketones, aldehydes and the like can be produced, the flavor is improved, and the rheological property and the fermentation performance of the dough are improved.
As preferable: the weight part ratio of the lactococcus lactis subspecies lactis powder to the lactobacillus plantarum powder is 1: (4-6).
By adopting the technical scheme, the flavor of the old-face steamed bread can be further improved by adjusting the weight part ratio of the lactococcus lactis subspecies lactis and the lactobacillus plantarum fungus powder.
In a second aspect, the application provides a preparation method of the composite fermentation bacteria of any one of the old-dough steamed bread.
A preparation method of a composite zymocyte for old-flour steamed bread comprises the following operation steps:
mixing the raw materials of the composite zymophyte, freeze-drying, crushing and sieving to obtain the composite zymophyte.
In a third aspect, the application provides an application of the composite zymocyte of the old-flour steamed bread, wherein the addition amount of the composite zymocyte is 1.5-3.5% of the total mass of the wheat flour.
In summary, the present application includes at least one of the following beneficial technical effects:
(1) According to the application, by controlling the types and the mixing amounts of the raw materials of the composite fermentation bacteria, the contents of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate in the old steamed bread are 0.132 mug/g, 0.356 mug/g, 0.431 mug/g, 0.336 mug/g and 0.327 mug/g, so that the flavor of the old steamed bread is improved.
(2) According to the application, lactobacillus plantarum powder and saccharomyces cerevisiae powder are modified in the composite zymophyte raw material, and the mass ratio of the core material to the wall material is regulated, so that the contents of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate in the old-fashioned steamed bread are 0.148-0.157 mug/g, 0.365-0.379 mug/g, 0.458-0.482 mug/g, 0.344-0.359 mug/g and 0.0.332-0.351 mug/g, and the flavor of the old-fashioned steamed bread is further improved.
(3) According to the application, the bifidobacterium breve powder is added into the composite zymocyte raw material, and the mass ratio of the bifidobacterium breve powder to the saccharomyces cerevisiae is regulated, so that the content of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate in the old-flour steamed bread is 0.162-0.167 mu g/g, 0.382-0.385 mu g/g, 0.491-0.495 mu g/g, 0.365-0.370 mu g/g and 0.362-0.368 mu g/g, and the flavor of the old-flour steamed bread is improved.
(4) According to the application, the lactobacillus lactis subspecies lactis powder is added to the composite fermentation bacteria raw material, and the bifidobacterium breve powder is added, so that the content of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate in the old-fashioned steamed bread is 0.178 mug/g, 0.402 mug/g, 0.524 mug/g, 0.405 mug/g and 0.403 mug/g, and the flavor of the old-fashioned steamed bread is improved. In addition, the sensory evaluation average score of the old flour steamed bread added with the composite fermentation bacteria is 94.339 minutes, the hardness and the chewing property are 543.15g and 489.51g respectively, the elasticity is 0.985, and the whole taste is excellent.
Detailed Description
The present application will be described in further detail with reference to specific examples.
The following raw materials are all food-grade commercial products, so that the raw materials of the application are fully disclosed, and the raw materials are not to be understood as limiting the sources of the raw materials. The method comprises the following steps: lactobacillus plantarum bacterial powder, 100 hundred million CFU/g and particle size of 80 meshes; saccharomyces cerevisiae powder with an active substance content of 99%; skim milk powder with an active substance content of 99%; trehalose, the content of active substances is 99%; glucose with 99% active substance content; carboxymethyl chitosan with the content of effective substances of 99 percent; sodium alginate with 99% of active substance content; bifidobacterium breve powder and powder, 100 hundred million CFU/g; the active substance content of the lactococcus lactis subspecies lactis powder is 99%.
The following is a preparation example of the mixed powder of the modified lactobacillus plantarum powder and the saccharomyces cerevisiae powder
Preparation example 1
The mixed bacterial powder of the modified lactobacillus plantarum bacterial powder and the saccharomyces cerevisiae bacterial powder of the preparation example 1 is prepared by the following operation steps:
adding 1kg of lactobacillus plantarum powder and 545g of saccharomyces cerevisiae powder into 6L of distilled water, uniformly stirring, freezing and crushing to obtain a core material;
mixing 1kg of carboxymethyl chitosan and 2.5kg of sodium alginate, and adding the mixture into 8L of distilled water to obtain a wall material;
mixing 1kg of core material with 3kg of wall material, carrying out ultrasonic homogenization for 30min at 35 ℃ and 200W, and carrying out spray drying to obtain the modified mixed bacterial powder of lactobacillus plantarum and saccharomyces cerevisiae powder.
PREPARATION EXAMPLES 2 to 5
The mixed powder of the modified Lactobacillus plantarum powder and Saccharomyces cerevisiae powder of preparation examples 2-5 was the same as the preparation method of preparation example 1, except that the amounts of the wall materials were 4kg, 5kg, 6kg and 7kg, respectively.
Example 1
The composite zymophyte for the old-flour steamed bread in the embodiment 1 is prepared by the following preparation method:
adding lactobacillus plantarum powder, saccharomyces cerevisiae powder, skim milk powder, trehalose and glucose into water according to the mixing amount of table 1, mixing uniformly, freeze-drying at-10 ℃, pulverizing to obtain a particle size of 8 μm, and sieving to obtain the composite fermentation bacteria.
Examples 2 to 3
The preparation method of the composite fermentation bacteria of the old-flour steamed bread in the examples 2-3 is the same as that in the example 1, except that the mixing amount of the raw materials is different, and the specific details are shown in the table 1.
TABLE 1 mixing amount (kg) of each raw material of the composite fermentation tubes of examples 1-3
Examples 4 to 8
The preparation method of the composite zymogen of the old-flour steamed bread in the examples 4-8 is the same as the example 2, and the difference is that: the lactobacillus plantarum powder and the saccharomyces cerevisiae powder are replaced by the mixed bacteria powder of the modified lactobacillus plantarum powder and the saccharomyces cerevisiae powder prepared in preparation examples 1-5 in equal quantity, and the mixing quantity of the other raw materials is the same as that of example 2.
Examples 9 to 12
The preparation method of the composite fermentation bacteria of the old-flour steamed bread in examples 9-12 is the same as that in example 6, except that: examples 9 to 12 were added with 12kg, 9kg, 7.2kg and 6kg of Bifidobacterium breve powder, respectively, and the amounts of the other materials were the same as in example 6.
Examples 13 to 16
The preparation method of the composite zymogen of the old-flour steamed bread in the examples 13-16 is the same as the example 6, except that: 20kg, 15kg, 12kg and 10kg of lactococcus lactis subspecies lactis powder are respectively added into the composite fermentation tubes, and the mixing amount of the rest raw materials is the same as that of the example 6.
Example 17
The preparation method of the old-flour steamed bread composite fermentation bacterium of the embodiment 17 is the same as that of the embodiment 15, and the difference is that: 7.2kg of bifidobacterium breve powder and fungus powder are respectively added into the composite fermentation tubes, and the mixing amount of the rest raw materials is the same as that of the example 15.
Comparative example 1
The preparation method of the composite zymocyte of the old steamed bread of the comparative example 1 is the same as that of the example 1, except that lactobacillus plantarum fungus powder is replaced by Saccharomyces cerevisiae powder in an equivalent amount, and the types and the mixing amounts of the other raw materials are the same as those of the example 1.
Comparative example 2
The preparation method of the composite zymocyte of the old steamed bread of the comparative example 2 is the same as that of the example 1, except that the Saccharomyces cerevisiae powder is replaced by lactobacillus plantarum powder in an equivalent amount, and the types and the mixing amounts of the other raw materials are the same as those of the example 1.
The following is the application of the compound zymophyte in the old-flour steamed bread
Application example 1
50kg of high gluten wheat flour and 2.1kg of the composite fermentation bacteria obtained in the example 1 are mixed, 25L of water is added, dough is kneaded, and fermentation is carried out for 5 hours under the conditions of 35 ℃ and 70% of humidity, so as to obtain fermented dough;
adding 35kg of high-gluten wheat flour and 20L of water into the fermented dough, uniformly mixing, kneading into dough, proofing for 2 hours at the temperature of 35 ℃ and the humidity of 70%, cutting into pieces, and steaming for 20 minutes by heating to obtain the old-flour steamed bread.
Application examples 2 to 17
Application examples 2-17 the application method of the composite fermentation tubes in the old steamed bread is the same as that of application example 1, except that the composite fermentation tubes obtained in examples 2-17 are used as the composite fermentation tubes, and the rest of the operations are the same as that of application example 1.
Comparative examples 1 to 2 were used
The application method of the composite zymogen of the comparative example 1-2 in the old steamed bread is the same as that of the application example 1, except that the composite zymogen obtained in the comparative example 1-2 is selected as the composite zymogen, and the rest operation is the same as that of the application example 1.
Performance detection
The following detection standards or methods are adopted to respectively detect the performances of the aged steamed breads obtained in different application examples 1-17 and application comparative examples 1-2, and the detection results are shown in Table 2.
Flavor detection
Volatile substances such as esters (ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate) in the old steamed bread are detected by utilizing a solid phase microextraction-gas chromatography-mass spectrometry combination method, and specific detection results are shown in table 2.
Table 2 results of flavor Performance detection for different aged steamed breads
The detection results in Table 2 show that the contents of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate of the composite fermentation bacteria added in the application are up to 0.178 mug/g, 0.402 mug/g, 0.524 mug/g, 0.405 mug/g and 0.403 mug/g, so that the flavor of the steamed bread is effectively improved.
In application examples 1-3, the content of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate of the composite zymocyte obtained in application example 2 is 0.132 mug/g, 0.356 mug/g, 0.431 mug/g, 0.336 mug/g and 0.327 mug/g, which are higher than those of application examples 1 and 3, and the content of lactobacillus plantarum fungus powder in the composite zymocyte raw material of application example 2 is proper, so that the flavor of the composite zymocyte is effectively improved. The method can be used for fermenting the steamed bread by adding lactobacillus plantarum powder, so that the content of volatile flavor substances in the steamed bread is increased, and the flavor of the steamed bread is improved.
In application examples 4-8, the contents of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate of the composite zymophyte obtained in application examples 5-7 are 0.148-0.157 mug/g, 0.365-0.379 mug/g, 0.458-0.482 mug/g, 0.344-0.359 mug/g and 0.0.332-0.351 mug/g, which are higher than those of application examples 4 and 7, and the mass ratio of the core material and the wall material of the modified lactobacillus plantarum bacterial powder and the Saccharomyces cerevisiae powder in the composite zymophyte raw material is 1: (4-6) is more proper, and the flavor of the old-fashioned steamed bread is effectively improved.
In application examples 9-12, the contents of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexylamyl acetate of the composite zymophyte obtained in application examples 10-12 are 0.162-0.167 mug/g, 0.382-0.385 mug/g, 0.491-0.495 mug/g, 0.365-0.370 mug/g and 0.362-0.368 mug/g, which are all higher than those of application example 9, and the mass ratio of the bifidobacterium breve powder to the saccharomyces cerevisiae is 1: (20-30) is more proper, and the flavor of the old-fashioned steamed bread is effectively improved.
In application examples 13-16, the weight parts of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl amyl acetate of the composite zymocyte obtained in application examples 14-16 are 0.171-0.175 mug/g, 0.394-0.398 mug/g, 0.502-0.512 mug/g, 0.395-0.399 mug/g and 0.375-0.391 mug/g, which are all higher than those of application example 13, indicate that the weight parts of lactococcus lactis subspecies lactate powder and lactobacillus plantarum powder in the composite zymocyte raw material are proper, and the flavor of the composite zymocyte is effectively improved.
As can be seen by combining the performance detection data of the aged steamed bread of application example 15 and application example 17, the content of ethyl lactate, ethyl acetate, 4-propyl-4-butyrolactone, isopropyl anthranilate and hexyl acetate of the composite zymogen obtained in application example 17 is 0.178 mug/g, 0.402 mug/g, 0.524 mug/g, 0.405 mug/g and 0.403 mug/g, which are all higher than that of application example 15, and the effect of improving the flavor of the aged steamed bread is shown by adding the bifidobacterium powder based on the addition of the lactococcus lactis subspecies lactate powder in the composite zymogen raw material of application example 17. The method can be used for fermenting the steamed bread by adding lactobacillus plantarum powder, so that the content of volatile flavor substances in the steamed bread is increased, and the flavor of the steamed bread is improved.
In addition, according to the combination of all index data of the old-fashioned steamed bread of application comparative examples 1-2 and application example 1, the flavor of the old-fashioned steamed bread can be improved to different degrees by adding lactobacillus plantarum fungus powder and saccharomyces cerevisiae powder into the composite fermentation fungus raw material.
(II) taste detection
The old steamed bread obtained in application examples 1 and 17 and application comparative examples 1 to 2 was subjected to taste detection.
Sensory evaluation is equally divided: 38 sensory evaluators with abundant experience are selected, old flour steamed bread is tasted and scored according to the steamed bread sensory evaluation table in wheat flour steamed bread standard (GB T21118-2007), and the average value is taken, and the specific detection result is shown in Table 3.
With the TPA test, the TPA test conditions were: the compression rate is 50%, the time interval of 2 times of compression is 5.0s, the speed before test is 1.0mm/s, the speed in test is 1.0mm/s, the speed after test is 1.0mm/s, and the induction force is 5g. Analyzing the texture characteristic parameter value of the steamed bread by software according to the texture test curve: the hardness, elasticity and chewiness, and the specific test results are shown in Table 3.
TABLE 3 detection results of flavor Properties of different aged steamed breads
The sensory evaluation average of the old flour steamed bread added with the composite fermentation bacteria is 94.339 minutes, the hardness and the chewing property are 543.15g and 489.51g respectively, the elasticity is 0.985, and the whole taste is excellent.
The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.
Claims (10)
1. The composite zymocyte for the old-flour steamed bread is characterized by comprising the following raw materials in parts by weight: 50-70 parts of lactobacillus plantarum bacterial powder, 150-200 parts of saccharomyces cerevisiae powder, 1-5 parts of skim milk powder, 1-5 parts of trehalose, 5-10 parts of glucose and 200-400 parts of water.
2. The old-flour steamed bread composite fermentation bacterium according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 55-65 parts of lactobacillus plantarum bacterial powder, 160-190 parts of saccharomyces cerevisiae powder, 2-4 parts of skim milk powder, 2-4 parts of trehalose, 7-9 parts of glucose and 250-350 parts of water.
3. The old-dough steamed bread composite fermentation bacterium according to claim 1, wherein: the lactobacillus plantarum powder and saccharomyces cerevisiae powder mixed powder is obtained by coating and modifying carboxymethyl chitosan.
4. The composite zymophyte for the old-flour steamed bread according to claim 3, wherein the specific method for coating and modifying the mixed bacterial powder of lactobacillus plantarum bacterial powder and saccharomyces cerevisiae powder is as follows:
adding lactobacillus plantarum powder and saccharomyces cerevisiae powder into distilled water, uniformly stirring, freezing and crushing to obtain a core material;
mixing carboxymethyl chitosan and sodium alginate, and adding the mixture into distilled water to obtain a wall material;
mixing the core material with carboxymethyl chitosan solution, homogenizing under ultrasonic at 30-35deg.C and 150-250W for 30-40min, and spray drying to obtain modified lactobacillus plantarum and Saccharomyces cerevisiae mixed powder;
the mass ratio of the lactobacillus plantarum bacterial powder to distilled water is 1: (5-7); the mass ratio of the saccharomyces cerevisiae powder to distilled water is 1: (10-12); the mass ratio of the carboxymethyl chitosan to the distilled water is 1 (7-9); the mass ratio of the carboxymethyl chitosan to the sodium alginate is 1: (2-3); the mass ratio of the core material to the wall material is 1: (4-6).
5. The old-flour steamed bread composite fermentation bacterium according to claim 1, wherein the composite fermentation bacterium further comprises the following raw materials in parts by weight: 5-10 parts of bifidobacterium breve powder.
6. The old-dough steamed bread composite fermentation cylinder according to claim 5, wherein: the mass ratio of the bifidobacterium breve powder to the saccharomyces cerevisiae powder is 1: (20-30).
7. The old-dough steamed bread composite fermentation bacterium according to claim 1, wherein: the composite zymophyte also comprises the following raw materials in parts by weight: 10-15 parts of lactococcus lactis subspecies lactis powder.
8. The old-fashioned steamed bread composite fermentation cylinder according to claim 7, wherein: the weight part ratio of the lactococcus lactis subspecies lactis powder to the lactobacillus plantarum powder is 1: (4-6).
9. A method for preparing the composite zymophyte for old-flour steamed bread according to any one of claims 1-8, which is characterized by comprising the following operation steps:
mixing the raw materials of the composite zymophyte, freeze-drying, crushing and sieving to obtain the composite zymophyte.
10. Use of the old-dough steamed bread composite fermentation bacteria of any one of claims 1-8, characterized in that: the addition amount of the composite zymophyte is 1.5-3.5% of the total mass of the wheat flour.
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| CN118216639A (en) * | 2024-03-25 | 2024-06-21 | 西藏安琪珠峰生物科技有限公司 | Sour dough leavening agent and preparation and application thereof |
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