CN106072458A - A kind of leaven and for preparing the application of Fermented Noodles - Google Patents
A kind of leaven and for preparing the application of Fermented Noodles Download PDFInfo
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- CN106072458A CN106072458A CN201610471423.0A CN201610471423A CN106072458A CN 106072458 A CN106072458 A CN 106072458A CN 201610471423 A CN201610471423 A CN 201610471423A CN 106072458 A CN106072458 A CN 106072458A
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Abstract
The invention discloses a kind of leaven and for preparing the application of Fermented Noodles, the fermented bacterium that this leaven uses is lactic acid bacteria and yeast；Described lactic acid bacteria and saccharomycetic quantity are than for 1:1～10, and add water after being mixed according to the mass ratio of 0.3～0.5:1 with flour by leaven dough-making powder, and the dough become reconciled carries out proofing that to make the pH value of dough be 5～7；Noodles made by the dough proofed, noodles successively through boiling water boiling, admix appropriate edible oil and steam, store at normal temperatures through aseptic packaging after the noodles cooling after steaming.The process making leaven remains the traditional handicraft of natural fermentation, find during making Fermented Noodles simultaneously, the making of Fermented Noodles is carried out with the leaven made that coordinates of yeast by lactic acid bacteria, achieve and Bacillus cereus in noodles is killed or suppresses, can carry out selling having great significance for forming product by this Fermented Noodles normal temperature storage more than 9 days under aseptic packaging.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of leaven and for preparing the application of Fermented Noodles.
Background technology
In the last hundred years, along with the progress of science and technology, fermentation technique there occurs epoch-making change, from utilizing nature
In boundary, original microorganism carries out stage of fermenting and producing and enters into, and is transformed into micro-life with property according to the wish of people
Thing is to produce the new stage of the fermented product that necessary for human is wanted.Lactic acid bacteria fermented food belongs to nutritional health food, not only has
Nutrition that normal food is had and color, but also there is the effect of regulation bodily fuctions.Therefore, development lactic acid bacteria is sent out
The abreast of the times requirement of ferment food, has powerful vitality and wide prospect.
" ferment " this vocabulary in life often people associate fermentation and make large flat bread, fritters of twisted dough, steamed bread, steamed bun, or
Associate food become sour article go rotten.The present invention is Fermented Noodles.
Hamad (1979) tests proof, Semen Tritici aestivi, and after the corn such as rice and Semen Maydis carries out lactate fermentation, nutritive value is significantly
Improve；Bi Decheng etc. (1988) Lactobacillus bulgaricus and streptococcus thermophilus fermentation Semen Maydis and wheat flour, find that lysine contains
Amount increases by 72% and 85% respectively, and methionine increases by 40% and 46% respectively, and thiamine (VB1) and riboflavin (VB2) are the most
Increasing, nomadic nitrogen increases by 1.6 times and 1.4 times, and free iron increases by 1.3 times and .9 times respectively, and free calcium increases by 1.5 and 1.2 times, always
Body nutritive value is significantly improved.Additionally, the acidic metabolite that lactic acid bacteria produces makes intestinal environment slant acidity, and typically digest
The optimum pH of enzyme is digesting and assimilating of slant acidity (amylase 6.5, saccharifying enzyme 4.4), the most beneficially nutrient, organic acid
Generation also can strengthen wriggling and the secretion of intestinal, it is possible to facilitating digestion absorbs nutrient.
Application No.: 201310224205.3, in the patent of " a kind of fermentation noodles and preparation method thereof ", give one
The preparation method of Fermented Noodles, solves the problem that existing noodles are non-digestible.Fermentation noodles are by by flour, fermentation
Agent, gluten fortifier, starch, Sal, alkali and hot water are fermented, kneading, cutting are made.The smooth in appearance of the fermentation noodles of the present invention
Transparent, natural torsion, do not expand after boiling, the most broken, soft middle band muscle, neither too hard, nor too soft, entrance mouthfeel is smooth, be easiest to gastrointestinal disturbances and
Absorbing, healthy nourishing the stomach, middle-aged and elderly people or child are suitable, are the most healthy fermented foods, overcome simultaneously and send out
The technology prejudice of noodles can not be done in face.But this Fermented Noodles is instant noodle, it is impossible to preserve, it is hardly formed product and carries out
Sell.
Summary of the invention
For defect of the prior art and deficiency, the invention provides a kind of leaven and for preparing Fermented Noodles
Application, from the preparation process of Fermented Noodles find, use the present invention leaven can not only prepare containing probiotics
Food fermentation noodles, coordinate fermentation by lactic acid bacteria and yeast, it is achieved that to Bacillus cereus in noodles simultaneously
Kill or suppress, can carry out having sold for forming product by this Fermented Noodles normal temperature storage more than 9 days under aseptic packaging
Important meaning.
In order to achieve the above object, the present invention adopts the following technical scheme that and is solved:
A kind of leaven, the fermented bacterium that this leaven uses is lactic acid bacteria and yeast.
Concrete, described lactic acid bacteria and saccharomycetic quantity ratio is for 1:1～10.
More specifically, this leaven comprises the steps to prepare:
Step one, making leavening dough: under room temperature, yeast, lactic acid bacteria and water are added just fermentation 8～15h in culture medium, so
After add the culture medium with equivalent of just fermenting and ferment 3～9h again, then number of repetition of fermenting is 2～4 times；Finally add 3.5
The culture medium of times amount carries out natural fermentation and obtains leavening dough；
Step 2, the one time fermentation of leavening dough: leavening dough step one obtained issues at 20～45 DEG C after water, flour mixing
Ferment 3～8h i.e. obtains the leavening dough of one time fermentation；
Step 3, the ferment in second time of leavening dough: 20 after the leavening dough of the one time fermentation that step 2 is obtained and water, flour mixing
～fermentation 5～9h under the conditions of 45 DEG C, obtain leaven.
Further, described culture medium is one or more the mixing in wheat flour, Semen Maydis powder, starch or rice flour
Thing, in step one, yeast, lactic acid bacteria, water are 1:1:300:50 with culture medium mass ratio；
The leavening dough that step one in step 2 obtains is 1:3:3 with water, the mass ratio of flour；
The leavening dough of the one time fermentation that the step 2 in step 3 obtains and water, flour are 7:3.5～5.5 according to mass ratio:
13。
Described leaven is for preparing the application of Fermented Noodles.
Concrete, including the dough-making powder that adds water after leaven is mixed according to the mass ratio of 0.3～0.5:1 with flour, become reconciled
Dough carries out proofing that to make the pH value of dough be 5～7；
Noodles made by the dough proofed, noodles successively through boiling water boiling, admix appropriate edible oil and steam, steam
After noodles cooling after store at normal temperatures through aseptic packaging.
Further, the time of described noodles boiling water boiling is as the criterion to kill the lactic acid bacteria in noodles and yeast.
Further, when the described condition that steams is to make the central temperature of noodles reach 97～100 DEG C constant temperature 30～
60min。
It addition, the mixed powder that described flour is wheat flour, coarse cereal powder or wheat flour and coarse cereal powder, dough-making powder with water also
Water and fruit, vegetable juice or the mixed liquor of fruit and vegetable juice can be used.
Advantages of the present invention is:
(1) preparation technology of the leaven of the present invention is unique, first with cerevisin, lactic acid bacteria as strain, with wheat flour
Or Semen Maydis powder or various starch or rice flour are culture medium, under natural room temperature, successively carrying out four～six fermentations obtains leaven,
The process making leaven remains the traditional handicraft of natural fermentation, finds simultaneously, pass through during making Fermented Noodles
Lactic acid bacteria carries out the making of Fermented Noodles with the leaven made that coordinates of yeast, it is achieved that to brood cell waxy in noodles
This Fermented Noodles normal temperature storage more than 9 days under aseptic packaging can be sold by killing or suppressing of bacillus for forming product
Sell and have great significance；
(2) carry out groping of Fermented Noodles preparation technology by the leaven of the present invention, steam the central temperature with noodles
Reaching when more than 97 DEG C constant temperature more than 30 minutes is standard, sectional temperature-controlled, has in compartment that heat utilization ratio is high, energy consumption is low, micro-
BIOLOGICAL CONTROL advantage accurately, the noodles of boiling water boiling forming, it is precisely controlled the yeast degree by hot fermentation, it is ensured that noodles
Mouthfeel.
(3) noodles that the method for the present invention obtains are without freezen protective, through inspection, normal-temperature fresh-keeping more than 9 days, in packaging
Commercial sterilization can be reached, can be instant, in good taste after carrying out re-heat；Environment at wire wrapping is aseptic, to microorganism Environmental capacity
Precisely, pack while hot, it is ensured that the quality of final products and edible safety；Can add miscellaneous according to local flavor and nutritional need
Grain, fruit and vegetable juice, starch, make fruit and vegetable noodles or various grains noodle, noodles balanced in nutrition.
Accompanying drawing explanation
Fig. 1 is the packaging noodles of embodiment 1 making photo figures after 35 DEG C of calorstats store 7 days；
Fig. 2 is the packaging noodles of embodiment 2 making photo figures after 35 DEG C of calorstats store 7 days；
Below in conjunction with specification drawings and specific embodiments, the present invention is further explained explanation.
Detailed description of the invention
The invention discloses a kind of leaven and the application in preparing Fermented Noodles thereof, the fermented bacterium that leaven uses
For lactic acid bacteria and yeast, specifically include the following step being carried out continuously: make leaven: under natural temperature or standardized
In fermenting cellar, yeast and lactic acid bacteria are put in culture medium, carry out 3 to 6 fermentations, obtain noodles fermentation preparation；Fermentation face
Group；Fermentation；Dough-making powder；Fermentation；Knead dough；Noodles molding；Boiling water boiling；Steaming temperature 97～100 DEG C, be heated to the center temperature of noodles
When degree reaches more than 97 DEG C, constant temperature more than 30 minutes, obtains the noodles steamed；Noodles are used " online aseptic hot packing technology "
Carry out fresh-keeping packaging, check, observe, put in storage.The method of the present invention uses yeast and lactic acid bacteria to put in culture medium, carries out 3
To 6 fermentations, obtain noodles fermentation preparation, immediately carry out during with this most ferment-fermented dough pH value below 7 kneading dough, molding
With boiling water cooking technology.Lactic acid bacteria, during the fermentation in addition to obtaining benefit materials, also has the effect producing lactic acid, with proofing
The content of lactic acid in degree regulation and control dough.Yeast Main Function during the fermentation is in addition to obtain outside benefit materials, also has
Improve the effect of noodles internal structure.Use " online aseptic hot packing " technology and the patent equipment of my research and development, steam
And packaging, product is through inspection.The instant preserved noodles that the inventive method obtains, can reach commercial sterilization in packaging.
The thinking of the present invention is: by the probiotics lactic acid bacteria of human body unsoundness effect and yeast, use fermentation side
Method, in the processing of application and noodles.Making step and technological parameter is summed up by theory analysis and repeated tests.
Concrete process of the test is as follows:
The selection of kind of, fermenting
Because the healthy and helpful bacterium that lactic acid bacteria and yeast are well recognized as, lactic acid bacteria fermented food belongs to nutritional health food,
Not only there is nutrition and color that normal food is had, but also there is the effect of regulation bodily fuctions.Meanwhile, lactic acid
Can also play the preservation of product in noodles, this is the reason that the present invention selects lactic acid bacteria.Yeast removes in the present invention
Outside probiotics, also act as noodles decocting in water when being heated, have the generation of gas, be precisely controlled attenuation degree, it is ensured that the mouth of noodles
Sense.
Two, fermentation times is determined
Mainly cultivating lactic acid bacteria and yeast quantity in dough, the pH of regulation dough is below 7.
Three, the noodles of boiling water boiling forming, are precisely controlled the yeast degree by hot fermentation, according to repeated multiple times examination
Testing, finally determine that boiling water brew time is as the criterion to kill yeast in noodles, the mouthfeel of such noodles is best.
Four, steaming temperature and time are determined
According to relevant information, subtilis spore, when temperature 100 DEG C, needs 30 minutes just can kill, so
Constant temperature more than 30 minutes when noodles central temperature reaches 97～100 DEG C, make all microorganisms in noodles thoroughly kill, make starch simultaneously
Obtain complete gelatinizing.
In order to verify the effectiveness of the method for the present invention, inventor provides examples below, it should be noted that this reality
Execute example to follow technical scheme and implement, but scope of the present invention is not limited to below embodiment.
Embodiment 1:
1, leaven is made: during the April in 2016 of afternoon 16 on the 2nd, room temperature 25 DEG C, pour 6000g water into fermenting case, then pour into
1000g Semen Maydis powder powder also stirs evenly, and adds river show board lactic acid bacteria 20g, adds peace flag board dry yeast 20g, and stir after fermentation.
During the April in 2016 of the morning 7 on the 3rd, room temperature 21 DEG C, add 1000g Semen Maydis powder and stir evenly；During the April in 2016 of the morning 10 on the 3rd, room temperature
22 DEG C, add 1000g Semen Maydis powder and stir evenly；During noon 13 on the 3rd in April, at 26 DEG C, add 1000g Semen Maydis powder and stir evenly；April 3
During afternoon 16, room temperature 25 DEG C, add 3500g Semen Maydis powder, after stirring evenly, shakeout the indoor being placed in ventilation, natural fermentation, air-dry, every 2
Stirring in individual hour once, obtains leaven after 2 days.
2, fermentation for the first time: from the leaven that step 1 obtains, take out 1 jin of leaven and pour fermenting case into and add 3 jin of water
Melt, add 3 jin of flour and mix thoroughly, 40 DEG C of bottom fermentations 4 hours.
3, second time fermentation: after adding 13 jin of flour and 4.5 jin of water in 7 jin of leavens that step 2 obtains with become dough, water
Temperature be 35 DEG C；Under the conditions of 30 DEG C, in fermenting case, fermentation obtains fermented dough in 7 hours.
4, dough-making powder: according to adding fermented dough 0.35 jin in flour per jin, add water the ratio of 0.36 jin, use dough mixing machine and
Face.
5, dough leavening: is fermented 45 minutes under the conditions of 40 DEG C in fermenting case in the face become reconciled, obtain fermented dough, face
The pH value of group is 6.5.
6, knead dough, molding: after the dough piecemeal that will proof use dough kneeding machine kneading, it is ensured that dough sheet smooth interior depletion of QI
Bubble.Use flour stranding machine molding.
7, boiling water boiling: the noodles of forming are carried out immediately boiling water boiling, the 2 minutes time of boiling.
8, steam: use the equipment that steams of a kind of decatize delicatessen, Patent No. ZL 2,011 20260918.1, complete
Steaming technique, steaming temperature is 97 DEG C, steaming time 60 minutes.
9, packaging: using the preservation method of " online aseptic hot packing ", the patent equipment of use has: Patent No.
ZL201120416554.1, title: hot-packaged fresh-keeping wheaten foods purifies packing device to be carried out, and packaging facilities uses Patent No.
ZL200920033861.4, title: hot charging flour-made food fresh-keeping packaging machine completes packaging.
10, check: check that product packaging seal is the most qualified.
11, observe: room temperature 3 days.
12, warehouse-in: qualified products packaging is incorporated to warehouse for finished product.
The noodle product that the present embodiment obtains, when normal-temperature fresh-keeping 9 days, reaches commercial sterilization in test package, can be
Food, in good taste after carrying out re-heat.
Embodiment 2:
Prepare noodles according to the step of 4-12 in embodiment 1, be distinguished as being added without leaven.
The noodles made in embodiment 1 and embodiment 2 have been carried out the experiment that noodles are fresh-keeping, will embodiment 1 and enforcement
The packaging noodles that example 2 prepares store 7 days at 35 DEG C of calorstats respectively, see whether noodles surface has the mark of growth of microorganism
As.
Experimental result is shown in Fig. 1 and Fig. 2, shows that in embodiment 1, the noodles of processing use the method for online aseptic hot packing to protect
Fresh, laboratory sample, after 35 DEG C of calorstats store 7 days, reaches commercial sterilization, and surface does not has the sign of growth of microorganism；Embodiment
The sign that the noodles of 2 preparations have Bacillus cereus to grow produces, and other microorganisms the most do not detect.The fermentation of the present invention is described
The material that agent produces during the fermentation has killing or inhibiting effect to Bacillus cereus, preserves for noodles room temperature and has weight
The meaning wanted.
Claims (9)
1. a leaven, it is characterised in that the fermented bacterium that this leaven uses is lactic acid bacteria and yeast.
2. leaven as claimed in claim 1, it is characterised in that described lactic acid bacteria and saccharomycetic quantity than for 1:1～
10。
3. leaven as claimed in claim 1 or 2, it is characterised in that this leaven comprises the steps to prepare:
Step one, making leavening dough: under room temperature, yeast, lactic acid bacteria and water are added just fermentation 8～15h in culture medium, the most again
Add the culture medium with just fermentation equivalent and ferment 3～9h again, then number of repetition of fermenting is 2～4 times；Finally add 3.5 times amount
Culture medium carry out natural fermentation and obtain leavening dough；
Step 2, the one time fermentation of leavening dough: at 20～45 DEG C of bottom fermentations 3 after the leavening dough that step one is obtained and water, flour mixing
～8h i.e. obtains the leavening dough of one time fermentation；
Step 3, the ferment in second time of leavening dough: 20～45 after the leavening dough of the one time fermentation that step 2 is obtained and water, flour mixing
Under the conditions of DEG C, fermentation 5～9h, obtains leaven.
4. leaven as claimed in claim 3, it is characterised in that described culture medium is wheat flour, Semen Maydis powder, starch or rice
One or more mixture in powder, in step one, yeast, lactic acid bacteria, water are 1:1:300 with culture medium mass ratio:
50；
The leavening dough that step one in step 2 obtains is 1:3:3 with water, the mass ratio of flour；
The leavening dough of the one time fermentation that the step 2 in step 3 obtains and water, flour are 7:3.5～5.5:13 according to mass ratio.
5. the leaven described in claim 1,2 or 3 is for preparing the application of Fermented Noodles.
Apply the most as claimed in claim 5, it is characterised in that include by leaven and flour according to 0.3～0.5:1 quality
Adding water dough-making powder than after mixing, the dough become reconciled carries out proofing that to make the pH value of dough be 5～7；
Noodles made by the dough proofed, noodles successively through boiling water boiling, admix appropriate edible oil and steam, after steaming
Store at normal temperatures through aseptic packaging after noodles cooling.
Apply the most as claimed in claim 6, it is characterised in that the time of described noodles boiling water boiling is to kill in noodles
Lactic acid bacteria and yeast are as the criterion.
Apply the most as claimed in claim 6, it is characterised in that the described condition that steams be make the central temperature of noodles reach 97～
Constant temperature 30～60min when 100 DEG C.
Apply the most as claimed in claim 6, it is characterised in that described flour be wheat flour, coarse cereal powder or wheat flour and
The mixed powder of coarse cereal powder, dough-making powder may be used without water and fruit, vegetable juice or the mixed liquor of fruit and vegetable juice with water.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666415A (en) * | 2016-11-18 | 2017-05-17 | 成都锦汇科技有限公司 | Lactobacillus fermented noodle and preparation method thereof |
| CN106889443A (en) * | 2017-03-09 | 2017-06-27 | 河南工业大学 | A kind of method based on fermentation method making sour flour dough steamed bun is planted in refrigeration |
| CN107114679A (en) * | 2017-05-31 | 2017-09-01 | 诺和生物技术（天津）有限公司 | A kind of noodles with function of reducing blood sugar and preparation method thereof |
| CN107772252A (en) * | 2017-10-18 | 2018-03-09 | 江苏中通生物科技有限公司 | A kind of noodles leavening and preparation method thereof |
| CN108208569A (en) * | 2016-12-15 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Noodles and its production method |
| CN109430707A (en) * | 2018-11-27 | 2019-03-08 | 渤海大学 | A kind of no seitan grain noodles and preparation method thereof |
| WO2019134711A1 (en) * | 2018-01-08 | 2019-07-11 | 张斌社 | Method for preparing food product having fresh-keeping function in normal temperature environment, use thereof, and product thereof |
| CN111357931A (en) * | 2020-04-07 | 2020-07-03 | 上海应用技术大学 | Lactobacillus-fermented coarse cereal fresh wet noodles and preparation method thereof |
| CN112869008A (en) * | 2021-02-05 | 2021-06-01 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666415A (en) * | 2016-11-18 | 2017-05-17 | 成都锦汇科技有限公司 | Lactobacillus fermented noodle and preparation method thereof |
| CN108208569A (en) * | 2016-12-15 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Noodles and its production method |
| CN106889443A (en) * | 2017-03-09 | 2017-06-27 | 河南工业大学 | A kind of method based on fermentation method making sour flour dough steamed bun is planted in refrigeration |
| CN106889443B (en) * | 2017-03-09 | 2020-03-31 | 河南工业大学 | Method for making sour dough steamed bread based on cold storage medium fermentation method |
| CN107114679A (en) * | 2017-05-31 | 2017-09-01 | 诺和生物技术（天津）有限公司 | A kind of noodles with function of reducing blood sugar and preparation method thereof |
| CN107772252A (en) * | 2017-10-18 | 2018-03-09 | 江苏中通生物科技有限公司 | A kind of noodles leavening and preparation method thereof |
| WO2019134711A1 (en) * | 2018-01-08 | 2019-07-11 | 张斌社 | Method for preparing food product having fresh-keeping function in normal temperature environment, use thereof, and product thereof |
| CN109430707A (en) * | 2018-11-27 | 2019-03-08 | 渤海大学 | A kind of no seitan grain noodles and preparation method thereof |
| CN111357931A (en) * | 2020-04-07 | 2020-07-03 | 上海应用技术大学 | Lactobacillus-fermented coarse cereal fresh wet noodles and preparation method thereof |
| CN112869008A (en) * | 2021-02-05 | 2021-06-01 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
| CN112869008B (en) * | 2021-02-05 | 2022-03-15 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
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Application publication date: 20161109 |