The preparation method of soft moisturizing cream

Abstract

The invention discloses a soft moisturizing paste as well as a preparation method and an application thereof in production of flour products. The soft moisturizing paste comprises metabolic products produced by anaerobic fermentation of lactic acid bacteria, mainly including lactic acid, bacteriocin, protease and conjugated linoleic acid, as well as lactic acid bacteria with activity, emulsifier, edible colloid and potassium sorbate; and the lactic acid bacteria is Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus fermentation, Lactobacillus helveticus, Lactobacillus casei or Lactobacillus plantarum. The preparation method of the soft moisturizing paste comprises the following steps: step (d), grafting the lactic acid bacteria into a fermentation culture medium, culturing the lactic acid bacteria in an environment of 36-38 DEG C for 24 hours, adding alkali liquor by flowing into the fermentation culture medium so as to adjust pH value until the final acidity reaches 100-110 DEG T, so that a fermentation solution is obtained; and step (e), adding the potassium sorbate, the emulsifier and the edible colloid into the fermentation solution, and homogenizing the mixture so as to obtain the soft moisturizing paste. The soft moisturizing paste is added into dough or a batter while stirring. The invention applies fermentation products of lactic acid bacteria in aging resistance and preservation of flour products, and provides a healthy fermented product as well as a preparation method thereof.

Description

technical field [0001] The invention relates to the fields of noodle product production technology and lactobacillus anaerobic fermentation technology, in particular to a soft moisturizing paste with anti-aging and fresh-keeping functions of noodle products, a preparation method thereof, and an application in noodle product production. Background technique [0002] All kinds of bread, cakes and other flour products are prone to aging. This is a common phenomenon in the food processing process, and there has been no good solution for a long time. The dry cracking, hardening and loss of elasticity and luster of noodle products are often associated with food deterioration. At present, most of the products used to delay the aging of flour products are enzyme preparations, emulsifiers and other substances. Most of these products are food additives. There are many types of enzyme preparations, and they are single. Usually, multiple enzymes are required to be used in combination, ...

AI Technical Summary

Problems solved by technology

It is easy to use too much emulsifier, and improper use will not only have bad effect, but also cover up the natural fragrance of the flour product itself

[0003] Noodle products have high moisture content and rich nutrition, so it is very easy to cause the growth and reproduction of microorganisms, resulting in mildew and deterioration

Manufacturers usually add chemical preservatives to inhibit the growth of microorganisms. Long-term consumption of chemical preservatives will cause certain adverse effects on the human body, and the taste of chemical preservatives is not good, which affects the taste of noodle products. Therefore, many bakery food factories have always hoped that In food production, the amount of chemical preservatives can be reduced, or even no chemical preservatives are added

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