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Direct-throwing type sour dough fermenting agent as well as preparation method and application thereof

A direct-injection, starter technology, applied in the field of food processing

Active Publication Date: 2013-09-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the research on the application of Lactobacillus plantarum sourdough starter, finding a high-quality Lactobacillus plantarum strain suitable for baking rice and flour products has become the main obstacle to its application and promotion.

Method used

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  • Direct-throwing type sour dough fermenting agent as well as preparation method and application thereof
  • Direct-throwing type sour dough fermenting agent as well as preparation method and application thereof
  • Direct-throwing type sour dough fermenting agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] Embodiment 1: the preparation of direct throw type plant lactic acid bacteria sourdough starter

[0096] The implementation steps of this embodiment are as follows:

[0097] A. Activation of Lactobacillus plantarum

[0098] Draw 200 μl of plant lactic acid bacteria CCFM8661 bacteria liquid from the glycerol bacteria preservation tube, inoculate it into 800ml MRS broth medium, and then carry out activation culture at a temperature of 36°C for 24 hours, repeat the above activation operation 4 times, and obtain an activated bacteria liquid; The MRS broth culture medium composition described is as follows: 500ml distilled water, 5g peptone, 5g beef extract, 2.5g yeast extract, 2.5g sodium acetate, 10g glucose, 0.05g MgSO 4 .7H 2 0.0.025g MnSO 4 .H 2 0, 1g diammonium citrate, 1g K 2 HP0 4 With 0.5ml Tween, pH 6.2~6.4.

[0099] B, the preparation of direct-throwing type plant lactobacillus dough starter

[0100] The activated bacterial liquid obtained in step A was ce...

Embodiment 2

[0103] Embodiment 2: the preparation of direct throw type plant lactic acid bacteria sourdough starter

[0104] The implementation steps of this embodiment are as follows:

[0105] A. Activation of Lactobacillus plantarum

[0106] Draw 200 μ l of plant lactic acid bacteria CCFM8661 bacteria liquid from the glycerol bacteria preservation tube, inoculate it into 1200 ml of the same MRS broth medium as in Example 1, then carry out activation culture at a temperature of 38 ° C for 18 h, repeat the above activation operation 2 times, and obtain a An activated bacterial liquid.

[0107] B, the preparation of direct-throwing type plant lactobacillus dough starter

[0108] The activated bacterial liquid obtained in step A was centrifuged at a high speed for 3min under the condition of 7000g, and the separated bacterial cells were washed 4 times with the same aseptic phosphate buffer solution as in Example 1, thus obtaining a concentration of 8 × 10 10 cfu / ml active sludge.

[0109...

Embodiment 3

[0115] Embodiment 3: the preparation of single-plant Lactobacillus fermented type direct throw type sourdough starter

[0116] The implementation steps of this embodiment are as follows:

[0117] A. Activation of Lactobacillus plantarum

[0118] Draw 200 μ l of plant lactic acid bacteria CCFM8661 bacteria liquid from the glycerol bacteria preservation tube, inoculate it into 1200 ml of the same MRS broth medium as in Example 1, then carry out activation culture at a temperature of 38 ° C for 18 h, repeat the above activation operation 2 times, and obtain a An activated bacterial liquid.

[0119] B, the preparation of direct-throwing type plant lactobacillus dough starter

[0120] The activated bacterial liquid obtained in step A was centrifuged at a high speed for 3min under the condition of 7000g, and the separated bacterial cells were washed 4 times with the same aseptic phosphate buffer solution as in Example 1, thus obtaining a concentration of 8 × 10 10 cfu / ml active s...

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Abstract

The invention relates to a direct-throwing type plant lactobacillus sour dough fermenting agent as well as a preparation method and an application thereof. The preparation method of the direct-throwing type plant lactobacillus sour dough fermenting agent comprises the following steps of: activating plant lactobacillus, preparing the direct-throwing type plant lactobacillus sour dough fermenting agent and the like. The sour dough fermenting agent disclosed by the invention can be used for producing flour foods including breads, steamed breads and the like; the sour dough fermenting agent can be used for delaying the ageing of the foods including the breads and the like, the flavor is very obviously improved and the use is convenient; and the direct-throwing type plant lactobacillus sour dough fermenting agent has a lead reducing function, is very suitable for industrial production and has a very good application prospect.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing. More specifically, the present invention relates to a kind of direct injection type plant lactic acid bacteria sourdough starter, also relates to the preparation method of said direct injection type plant lactic acid bacteria sourdough starter, also relates to the preparation method of said direct injection type plant lactic acid bacteria sourdough starter use. 【Background technique】 [0002] With the continuous improvement of people's living standards, the domestic consumption of baked rice and noodles is increasing year by year, and the quality requirements are also increasing. Among them, the aging of such products has become an important problem that many domestic baking companies are trying to overcome. During storage, the starch recrystallization of baked rice noodle food is the main reason for its aging. During the recrystallization, the water gradually migrates from the core t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 赵建新闫博文范大明田丰伟张灏刘小鸣张秋香王刚郭敏刘文美刘晓军高鹏飞陈卫
Owner JIANGNAN UNIV
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