The preparation method of soft moisturizing cream

A soft, lactobacillus technology, applied in the field of noodle product production technology and lactobacillus anaerobic fermentation, can solve the problems of excessive use of emulsifiers, reduce chemical preservatives, mold growth and deterioration, etc., to make up for the cumbersome production process, technical Undemanding, easily scalable effects

Active Publication Date: 2019-10-29
广州拜晴生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • The preparation method of soft moisturizing cream
  • The preparation method of soft moisturizing cream
  • The preparation method of soft moisturizing cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Production process: test tube slant cultivation—shake flask cultivation—seed tank cultivation—fermentation tank expansion cultivation—homogenization—filling;

[0027] (a) slant culture: inoculate Lactobacillus bulgaricus on the slant medium with an inoculation loop on the ultra-clean workbench, and cultivate it for 48 hours at a temperature of 37°C in an incubator;

[0028] (b) Shake flask culture: 10 grams of glucose and 20 grams of whole milk powder were mixed with purified water, and the volume was adjusted to 200 milliliters with purified water, and packed in a 500 milliliter Erlenmeyer flask to make a shake flask culture medium. The shake flask culture medium was sterilized for 20 minutes under the condition of steam pressure of 0.14-0.15 MPa and temperature of 121° C., and then cooled to room temperature, and the pH was natural. The Lactobacillus bulgaricus obtained in step (a) was inoculated into the shake flask culture medium in the shake flask, and the shake fl...

Embodiment 2

[0041] Production process: test tube slant cultivation—shake flask cultivation—seed tank cultivation—fermentation tank expansion cultivation—homogenization—filling;

[0042] (a) Slant culture: inoculate Lactobacillus plantarum on the slant culture medium on the ultra-clean workbench with an inoculation loop, and cultivate it at a temperature of 37°C for 48 hours in an incubator;

[0043] (b) Shake flask culture: Mix and stir 10 grams of glucose and 20 grams of whole milk powder with purified water, and make the volume to 200 ml with purified water, and put it in a 500 ml Erlenmeyer shake flask to make a shake flask culture medium . The shake flask culture medium was sterilized for 20 minutes at a steam pressure of 0.14-0.15 MPa and a temperature of 121° C., then cooled to room temperature, the pH was natural, and the shaker speed was 30 rpm. Inoculate the Lactobacillus plantarum obtained in step (a) into the shake flask culture medium in the shake flask, place the shake flask...

Embodiment 3

[0049] Production process: test tube slant cultivation—shake flask cultivation—seed tank cultivation—fermentation tank expansion cultivation—homogenization—filling;

[0050] (a) Slant culture: Lactobacillus acidophilus and Lactobacillus bulgaricus were inoculated on the slant medium with an inoculation loop on a clean bench, and cultured in an incubator at a temperature of 37° C. for 48 hours.

[0051] (b) Shake flask culture: Mix and stir 10 grams of glucose and 20 grams of whole milk powder with purified water, and make the volume to 200 ml with purified water, and put it in a 500 ml Erlenmeyer shake flask to make a shake flask culture medium . The shake flask culture medium was sterilized for 20 minutes under the condition of steam pressure of 0.14-0.15 MPa and temperature of 121° C., and then cooled to room temperature, and the pH was natural. Inoculate the Lactobacillus acidophilus and Lactobacillus bulgaricus obtained in step (a) into the shake flask culture medium in t...

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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, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L7/104C12R1/23C12R1/245C12R1/25C12R1/22
Inventor 姚丁丹李超能陈敏静
Owner 广州拜晴生物科技有限公司
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