Method of improving freezing resistance of lactic acid bacteria sour dough leavening agent freeze-dried powder by using composite preservative agent

A technology of lactic acid bacteria and leavening agent, which is applied in the directions of dough preparation, pre-baked dough processing, application, etc., to achieve the effects of being beneficial to industrialization, shortening fermentation time, and improving nutrition

Inactive Publication Date: 2015-06-10
张家港福吉佳食品股份有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

γ-polyglutamic acid is a biopolymer produced by microbial fermentation. It is non-toxic and has good antifreeze activity. It has been reported that γ-polyglutamic acid can improve the frost resistance of yeast and is applied to frozen dough. Its application in sourdough has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: A freeze-dried powder of lactic acid bacteria sourdough starter containing a compound protective agent to improve freeze resistance, using the following process steps, and the component ratio is calculated in parts by weight:

[0016] (1) Strain activation: use a sterilized inoculating needle to pick Lactobacillus San Francisco bacteria powder on MRS medium and activate it in a constant temperature incubator for 16 hours at a culture temperature of 38°C;

[0017] (2) Expansion culture: Take 80 times the volume of the activated bacterial solution and mix it again with the activated bacterial solution, and expand the culture for 6 hours at a culture temperature of 38°C to obtain an activated bacterial solution;

[0018] (3) Preparation of sourdough starter: Centrifuge the activated bacteria liquid at 3000 rpm for 20 minutes, take 3 parts of lactic acid bacteria solid obtained by centrifugation, and add 30 parts of high-gluten wheat flour, 57 parts of water, and γ- 0.5...

Embodiment 2

[0021] Example 2: A lyophilized powder of lactic acid bacteria sourdough starter using a composite protective agent to improve freezing resistance, using the following process steps, and the component ratio is calculated in parts by weight:

[0022] (1) Strain activation: Use a sterilized inoculating needle to pick Lactobacillus brevis powder on the MRS medium and activate it in a constant temperature incubator for 20 hours at a temperature of 32°C;

[0023] (2) Expansion culture: Take 100 times the volume of the activated bacteria liquid MRS medium and the activated bacteria liquid and mix again, expand the culture for 10 hours, the culture temperature is 32 ℃, to obtain the activated bacteria liquid;

[0024] (3) Preparation of sourdough starter: Centrifuge the activated bacteria liquid at 4000 rpm for 15 minutes, take 2 parts of lactic acid bacteria solid obtained by centrifugation, and add 40 parts of high-gluten wheat flour, 44 parts of water, and γ- Mix 1 part of polyglutamic a...

Embodiment 3

[0027] Example 3: A freeze-dried powder of lactic acid bacteria sourdough starter that uses a composite protective agent to improve freeze resistance. The following process steps are adopted, and the component ratio is calculated in parts by weight:

[0028] (1) Strain activation: use a sterilized inoculation needle to pick Lactobacillus plantarum powder on the MRS medium and activate it in a constant temperature incubator for 24 hours at a culture temperature of 28°C;

[0029] (2) Expansion culture: Take 120 times the volume of the activated bacterial solution and mix it again with the activated bacterial solution, and expand the culture for 14 hours at a culture temperature of 28°C to obtain an activated bacterial solution;

[0030] (3) Preparation of sourdough starter: Centrifuge the activated bacteria liquid at 5000 rpm for 10 minutes, take 5 parts of lactic acid bacteria solid obtained by centrifugation, add 40.5 parts of high-gluten wheat flour, 42.7 parts of water, and γ- 0.8 ...

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PUM

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Abstract

The invention relates to a method of improving the freezing resistance of lactic acid bacteria sour dough leavening agent freeze-dried powder by using a composite preservative agent, and belongs to the technical field of food processing. The method comprises the steps: activating lactic acid bacteria powder on an MRS (Methicillin Resistant Staphylococcus) culture medium, spreading cultivation, then centrifuging an activated bacteria liquid, adding high gluten wheat flour, water, gamma-polyglutamic acid, mycose, glycerol and dried skim milk, uniformly mixing, and putting a mixture in a constant temperature cultivation box for cultivation to obtain a mature lactic acid bacteria fermentation sour dough leavening agent; then freeze-drying the lactic acid bacteria fermentation sour dough leavening agent by using a vacuum freeze drier, and crushing, thus obtaining the lactic acid bacteria sour dough leavening agent freeze-dried powder finished product; and storing the finished product at the temperature of below 4 DEG C in a sealing manner. The product has relatively good freezing resistance. After the product is stored for 30 days at the temperature of 40 DEG C, the lactic acid bacteria activity of the product is still above 80%. The lactic acid bacteria sour dough leavening agent freeze-dried powder can serve as a direct vat set sour sough leavening agent to be applied in baking food and is capable of improving the texture, flavor and nutritive peculiarity of food and simplifying the application of a lactic acid bacteria sour dough fermentation technology in baking food.

Description

Technical field [0001] The invention relates to a preparation of freeze-dried powder of a lactic acid bacteria sourdough starter using a composite protective agent to improve freezing resistance, and belongs to the technical field of food processing. Background technique [0002] Sourdough fermentation has been used thousands of years ago as a natural fermentation technology before commercial yeast production. The sourdough fermentation is beneficial to increase the specific volume of wheat bread and improve the texture of the bread; at the same time, it helps to inhibit the growth of harmful bacteria and delay the aging of the bread; and it gives the sourdough fermented food a unique flavor. The microbial composition of natural fermented sourdough is complex, containing a large number of lactic acid bacteria and a small amount of yeast. Among them, the fermentation of lactic acid bacteria can also inhibit certain anti-nutritional factors in sourdough foods, enhance the bioavail...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/04A21D8/04C12R1/25C12R1/24C12R1/225
CPCA21D8/045C12N1/04
Inventor 黄卫宁王凤程晓燕王益姝邹奇波张峦贾春利汤晓娟李宁张薇金宇清
Owner 张家港福吉佳食品股份有限公司
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