CN110089677A - A kind of sour powder, preparation method thereof improving steamed bread quality - Google Patents

Abstract

The invention belongs to the technical field of food, in particular to a method for preparing acid powder for improving the quality of steamed bread. It is prepared from the raw materials with the following weight ratio: 150-200 g of wheat flour; 55-75 g of cornmeal; 150-200 mL of Lactobacillus San Francisco Ls-1001 fermentation broth (the number of colonies is 2.04×109CFU/mL). The addition of cornmeal has a stronger aroma than steamed buns fermented with only wheat flour, and cornmeal is rich in dietary fiber needed by the human body, which is conducive to human intestinal peristalsis. At the same time, the Lactobacillus San Francisco isolated from the old noodles produces gas during the fermentation process, which makes the steamed buns softer and more delicate, improves the color of the noodle products, and has a better elastic taste and unique flavor.

Description

A preparation method of sour powder for improving the quality of steamed bread

technical field

The invention belongs to the technical field of food, in particular to a method for preparing acid powder for improving the quality of steamed bread.

Background technique

Old dough fermentation is a primitive fermentation method with a history of thousands of years. It is produced by fermentation of wild yeast and various bacteria in the air. Old noodle is a mixed fermentation system composed of yeast, lactic acid bacteria and mold. Different temperature, humidity and environment can lead to differences in the composition of microbial flora in aged noodles. According to reports, there are more than 60 species of lactic acid bacteria isolated from old noodles, among which Lactobacillus is the most widely distributed, especially Lactobacillus San Francisco is the dominant species in sourdough. During the dough fermentation process, Lactobacillus San Francisco can use maltose, which contributes to the processes of saccharification, proteolysis, esterification and gas production, and produces rich metabolites, so the sensory quality of fermented pasta is better. In addition, the exopolysaccharide produced by Lactobacillus San Francisco during the fermentation process can delay the aging of flour products, and the antibacterial substances produced can effectively inhibit the growth of fungi and bacteria, thereby prolonging the preservation time of flour products.

At present, the highly active dry yeast used in the market can be fermented into steamed buns in a short period of time. The fermentation temperature is generally 30 ℃ ~ 35 ℃, and the fermentation time is 30 ~ 40 minutes, and the dough will not be too sour or overcooked during fermentation. alkali. However, compared with the fermentation of old noodles with mixed bacteria system, the steamed buns fermented by it have flat flavor, poor aroma, low overall sensory quality and poor re-steaming performance. In addition to the low fermentation temperature (generally around 30°C) of traditional old noodle fermentation, the old noodle contains complex microorganisms that can produce more flavor substances (such as alcohols, aldehydes, esters and volatile acids, etc.) ), which makes the fermented noodle products of old noodles have a stronger taste and a unique taste.

Patent application number 201810477518.2 discloses a Lactobacillus San Francisco steamed bread and its preparation method, using wheat flour; Angel high-activity dry yeast; Lactobacillus San Francisco Ls-1001 fermentation broth. Stir the batter with Lactobacillus San Francisco Ls-1001 and a small amount of wheat flour, and ferment it into a seed batter; then mix the seed batter with Angel’s high-activity dry yeast, add it to the wheat flour, stir into a dough, ferment, proof, and steam to make San Francisco Lactobacillus bread.

Therefore, the present invention utilizes Lactobacillus San Francisco, a dominant bacterium isolated from old noodles, to ferment the dough, and supplemented with cornmeal to make a pasta starter, which is called "sour powder". The noodle product fermented with sour powder and high active dry yeast combines the advantages of lactic acid bacteria fermentation and high active dry yeast fermentation. It has the advantages of short fermentation time, high nutritional value and sensory quality, and uniform color , re-steaming performance is good, and it has a strong flavor similar to old noodle fermentation. In addition, the sour powder is also easy to store and transport, and can effectively promote the industrialized production of steamed bread, bread and other fermented flour products.

Contents of the invention

In order to improve the deficiencies of high active dry yeast currently on the market in terms of single microbial strains, simple nutritional structure, and single flavor in fermenting pasta, and to make "the taste of mother in memory" deeply rooted in the hearts of the people, the present invention provides a The sour powder fermented by Lactobacillus San Francisco in old noodles can be mixed with highly active dry yeast and used in daily fermented noodle products, so as to optimize the nutritional structure and make traditional fermented noodle products have a wider microbial diversity. And promote the industrialization of traditional fermented flour products.

The bacterial strain used in the present invention is Lactobacillus San Francisco Ls-1001, preserved by: China Microbial Strains Preservation Management Committee General Microorganism Center, preserved at: No. 3, Institute of Microbiology, Chinese Academy of Sciences, No. 1, Beichen West Road, Chaoyang District, Beijing, preserved date : June 12, 2017, deposit number: CGMCC No.14232, classification name: Lactobacillus sanfrancisco.

The invention provides a method for preparing acid powder for improving the quality of steamed bread, which is prepared from the following raw materials in weight ratio:

Wheat flour 150-200 g; cornmeal 55-75 g; Lactobacillus San Francisco Ls-1001 fermentation broth 150-200 mL (the number of colonies is 2.04×109 CFU/mL).

A method for preparing sour powder for improving the quality of steamed bread, which comprises the following steps:

(1) Centrifuge 150-200 mL of Lactobacillus San Francisco Ls-1001 fermentation broth at 4000 r/min for 4 minutes to remove the supernatant to obtain Lactobacillus San Francisco Ls-1001 sludge, which is dissolved in 80-120 Add 150-200 g of wheat flour to 1 mL of pure water and stir to form a dough, put it into a constant temperature box to ferment for 8-12 hours;

(2) After it has been fermented, add 55-75 g of cornmeal to it, knead it evenly again, crush it, and place it in a drying oven for drying at a temperature of 30-35 °C for 5-10 hours;

(3) Put the dried crumbs into a grinder and grind them into powder.

The preparation method of the above-mentioned Lactobacillus San Francisco sludge is as follows: the inoculation amount of Lactobacillus San Francisco Ls-1001 according to the volume fraction is 1% in the mMRS medium and put it into an anaerobic incubator for cultivation, and the cultivation time is 24 h , the culture temperature is 35 ℃, the anaerobic condition is N2, CO2, O2, and its volume percentage is 79:20:1. After that, the cultured Lactobacillus San Francisco Ls-1001 fermentation broth was centrifuged at 4000 r/min for 4-5 minutes, the supernatant was poured off, and the precipitate was collected to obtain Lactobacillus San Francisco sludge.

Beneficial effects of the present invention:

The addition of cornmeal has a stronger aroma than steamed buns fermented with only wheat flour, and cornmeal is rich in dietary fiber needed by the human body, which is conducive to human intestinal peristalsis. At the same time, the Lactobacillus San Francisco isolated from the old noodles produces gas during the fermentation process, which makes the steamed buns softer and more delicate, improves the color of the noodle products, and has a better elastic taste and unique flavor.

Compared with the 201810477518.2 technical solution described in the background technology, the technical solution of this application is characterized in that live bacteria are fermented once and then dried into sour powder, and steamed buns are steamed with sour powder. More convenient and faster than batter 3. This patent is dried instead of live bacteria 4. Cornmeal is compounded 5. Drying technology and crushing technology are used 6. The product of this technical solution is a starter, which can be used To ferment a variety of flour products.

Detailed ways

Determination of sensory scoring rules: Take the steamed buns within 20 minutes of cooling time for sensory scoring, then place them at 25±2°C, cut the steamed buns into several pieces, and evaluate them by a panel of ten people according to the sensory scoring table in Table 1 below. The full score is 100 points, the test is repeated three times, and the average value is taken.

Table 1 Sensory scoring table

Embodiment 1: the preparation of acid powder (conditions are the best)

Ingredients: 200 g of wheat flour; 200 mL of fermentation broth of Lactobacillus San Francisco Ls-1001 (the colony number is 2.04×109 CFU/mL); 75 g of cornmeal; 50 mL of purified water.

(1) Centrifuge 200 mL of Lactobacillus San Francisco Ls-1001 fermentation broth at 4000 r/min for 4 min to remove the supernatant, dissolve the obtained sludge in 50 mL of purified water, add 200 g of wheat flour and stir Agglomerate and ferment at 35°C for 12 hours;

(2) Mix the dough fermented for the first time with 75 g cornmeal and knead it into crumbs, and bake in a drying oven at 35 °C for 5 h;

(3) Put the thoroughly dried debris into a pulverizer to pulverize to obtain acid powder.

Table 2 Sensory and physical and chemical indicators of acid powder

Example 2: Exploring the number of viable bacteria and moisture value of acid powder at different temperatures

(1) Three parts of 50 g crushed acid were dried in ovens at 30°C, 35°C and 40°C for 5 h;

(2) After baking, put them into a pulverizer and pulverize them respectively to make acid powder;

(3) Determination of the number of viable bacteria and moisture content of the three acid powders.

Table 3 Determination of viable bacteria count and moisture value of dried acid powder at different temperatures

Embodiment 3: the preparation of sour powder:wheat flour=1:5 steamed bread

Ingredients: 20 g of sour powder prepared in Example 1; 100 g of wheat flour; 1.2 g of Angel high active dry yeast; 60 mL of purified water.

(1) Dissolve 1.2 g of Angel high active dry yeast and 30 g of acid powder in 60 mL of drinking water, add 100 g of wheat flour and stir to form a dough;

(2) Put the kneaded dough in an incubator at 35°C to ferment for 40 minutes;

(3) Divide the fermented dough into shapes and steam for 25 minutes.

Comprehensive sensory score: 80.25 points;

Contents of sensory evaluation: From the appearance, the color and brightness of the skin is normal, smooth and wrinkle-free; in the internal structure, the pores are relatively uniform, and the rebound can be restored slowly; the taste is refreshing and chewy, and the taste is obviously sour; the smell is obvious, The smell of wheat is small and has no peculiar smell.

Embodiment 4: the preparation of sour powder:wheat flour=1:6 steamed bread

Ingredients: 20 g of acid powder prepared in Example 1; 120 g of wheat flour; 1.4 g of Angel active dry yeast; 70 mL of purified water.

The manufacturing method of this embodiment is the same as that of Embodiment 2.

Comprehensive sensory score: 86 points;

Sensory evaluation content: From the appearance point of view, the skin color and brightness are normal, smooth and wrinkle-free; the internal structure pores are small and uniform, and the rebound can be restored quickly; the taste is relatively sweet and sour, not sticky to the teeth, chewy, and smells slightly sour. Laomian steamed buns have a similar taste; they have a strong wheat flavor and no peculiar smell.

Embodiment 5: the preparation of sour powder:wheat flour=1:7 steamed bread

Ingredients: 20 g of acid powder prepared in Example 1; 140 g of wheat flour; 1.6 g of Angel active dry yeast; 80 mL of purified water.

The manufacturing method of this embodiment is the same as that of Embodiment 2.

Comprehensive sensory score: 80 points;

Sensory evaluation content: From the appearance point of view, the skin color and brightness are normal, smooth and wrinkle-free; the internal structure pores are relatively small, and the rebound can be restored quickly; the taste is not sticky and chewy; almost no sour taste, with a light wheat fragrance and no peculiar smell .

Comparative example 1: This comparative example is the production method of steamed buns with old noodles (old noodles are selected from Xinzhou, Shanxi)

Ingredients: 120 g of wheat flour; 25 g of old noodles; 60 mL of purified water.

(1) Dissolve 25 g of old noodles in 60 mL of purified water at 30°C until softened;

(2) Add 60 g of flour to the soaked old noodles and carry out the first fermentation in the fermentation box;

(3) Add 60 g of flour to the batter after primary fermentation and knead it evenly;

(4) After kneading well, put it in a constant temperature box at 35 ℃ to ferment for 70 minutes;

(5) Divide the fermented dough into shapes and steam for 25 minutes.

Comprehensive sensory score: 85.5 points;

Sensory evaluation content: From the appearance point of view, the skin color and brightness are normal, smooth and wrinkle-free; the internal structure has small and uniform pores, and the rebound can be restored quickly; the taste is relatively sweet and sour, not sticky to the teeth, chewy, and it smells obviously sour and rich The wheat fragrance, no peculiar smell.

Comparative example 2: This comparative example is a method for making steamed buns without adding Lactobacillus San Francisco Ls-1001.

Ingredients: 140 g of wheat flour; 1.4 g of Angel active dry yeast; 70 mL of purified water.

(1) Dissolve 1.4 g of Angel high active dry yeast in 70 mL of drinking water, add 140 g of wheat flour and stir to form a dough;

(2) Put the kneaded dough in an incubator at 35°C to ferment for 40 minutes;

(3) Divide the fermented dough into shapes and steam for 25 minutes.

Comprehensive sensory score: 79.8 points;

Sensory evaluation content: From the appearance point of view, the skin color and brightness are normal, smooth and wrinkle-free; the internal structure is relatively dense; there is no sour smell, with a light wheat fragrance, no peculiar smell, and the flavor is flat.

Claims (3)

1. A method for preparing sour powder for improving the quality of steamed bread, characterized in that it is prepared from the raw materials in the following weight proportions: Wheat flour 150-200 g; cornmeal 55-75 g; Lactobacillus San Francisco Ls-1001 fermentation broth 150-200 mL (the number of colonies is 2.04×109 CFU/mL). 2. the sour powder preparation method for improving steamed bread quality according to claim 1, is characterized in that its making comprises the steps: (1) Centrifuge 150-200 mL of Lactobacillus San Francisco Ls-1001 fermentation broth at 4000 r/min for 4 minutes to remove the supernatant to obtain Lactobacillus San Francisco Ls-1001 sludge, which is dissolved in 80-120 Add 150-200 g of wheat flour to 1 mL of pure water and stir to form a dough, put it into a constant temperature box to ferment for 8-12 hours; (2) After it has been fermented, add 55-75 g of cornmeal to it, knead it evenly again, crush it, and place it in a drying oven for drying at a temperature of 30-35 °C for 5-10 hours; (3) Put the dried debris into the pulverizer and pulverize into powder, The preparation method of the above-mentioned Lactobacillus San Francisco sludge is as follows: the inoculation amount of Lactobacillus San Francisco Ls-1001 according to the volume fraction is 1% in the mMRS medium and put it into an anaerobic incubator for cultivation, and the cultivation time is 24 h , the culture temperature is 35°C, the anaerobic conditions are N2, CO2, O2, and the volume percentage is 79:20:1; after that, the cultured Lactobacillus San Francisco Ls-1001 fermentation broth is centrifuged at a speed of 4000 r/min After 4-5 minutes, the supernatant was poured off, and the precipitate was collected to obtain Lactobacillus San Francisco sludge. 3. The method for preparing sour powder for improving the quality of steamed bread according to claim 1 or 2, characterized in that the bacterial strain is Lactobacillus San Francisco Ls-1001, and the depository unit is: General Microbiology Center of China Committee for the Preservation of Microbial Cultures, and the depository address is: Institute of Microbiology, Chinese Academy of Sciences, No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, date of deposit: June 12, 2017, deposit number: CGMCC No.14232, classification name: Lactobacillus sanfrancisco.