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Lactobacillus brevis capable of improving fermented flavor of fermented dough steamed bun and application thereof

A technology of Lactobacillus brevis and steamed bread, applied in the direction of bacteria, microorganism-based methods, microorganisms, etc., can solve the problem of no aromatic flavor substances, achieve rich and strong aroma, improve flavor, and moderate acid production ability

Active Publication Date: 2017-12-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Liu Na applied an isolated strain of Lactobacillus brevis to the fermentation of wheat dough, and its acid production made the final pH of the dough at 3.75, which has strong acid production ability; although there are 42 kinds of volatile flavor substances produced by it, but its Flavor substances are mainly concentrated in alcohols, esters, acids, aldehydes and ketones, other heterocyclic flavor substances are less, and there are no aromatic flavor substances

Method used

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  • Lactobacillus brevis capable of improving fermented flavor of fermented dough steamed bun and application thereof
  • Lactobacillus brevis capable of improving fermented flavor of fermented dough steamed bun and application thereof
  • Lactobacillus brevis capable of improving fermented flavor of fermented dough steamed bun and application thereof

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Experimental program
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Effect test

Embodiment 1

[0031] Example 1: Isolation and identification of Lactobacillus brevis strains in old dough

[0032] 1) Preparation of sample diluent and isolation of bacteria

[0033] Take 10 g of traditional fermented dough samples in a sterile homogenizing bag, and add 90 mL of sterile water; put the homogenizing bag in a homogenizer, and homogenize at 6 speeds for 5 minutes to make a 1:10 sample solution. Then use a 1 ml sterile pipette tip to absorb 1 ml of the sample treatment solution and add it to 9 ml of sterilized normal saline, shake and mix well and serve for 10 -2 Diluent; and so on, serially diluted to 10 -7 . Draw 0.1ml of 10 -5 、10 -6 、10 -7 Put the gradient dilution into the culture dish containing MRS agar medium, spread it evenly on the surface of the medium with a coating rod, and culture it anaerobically at 37°C for 48h.

[0034] The colonies of this characteristic strain are characterized by a size of 1 mm, round bulges, smooth and opaque surface, semi-dry, white. ...

Embodiment 2

[0044] Embodiment 2: Verification of strain fermentation characteristics

[0045] 1. Adaptability of Lactobacillus brevis in flour

[0046] Weigh 100g of wheat flour into an Erlenmeyer flask, add 200g of sterile water, shake and extract on a shaker at 20°C and 200rpm for 12h; centrifuge it at 500g at 4°C for 10min, and take the supernatant as wheat flour extract.

[0047] The cryopreserved Lactobacillus brevis of the present invention is inoculated in the MRS medium, cultivated at 37°C for 24h, and subcultured for 2 to 3 times in the MRS liquid medium, then 1.0mL of the bacterial solution obtained is centrifuged and washed with PBS (phosphoric acid salt buffer solution) and washed twice and resuspended in PBS; it was inoculated in wheat flour extract, cultured at 30°C for 24 hours, and the amount of bacteria was determined.

[0048] See the experimental results figure 1 , the results showed that the bacterial species of Lactobacillus brevis was maintained at 8.88 (Log CFU / g)...

Embodiment 3

[0060] Embodiment 3: the preparation of steamed bread

[0061] The production process of steamed buns is as follows: raw wheat flour (Wu Deli Flour Group, 910 high-gluten flour), water (Wuxi Huajing Piaozhilin Co., Ltd.), add sourdough and leavening agent, mix well and knead the dough to form a dough. Proof for 3-4 hours at a temperature of 30°C and a humidity of 80%; knead new flour at 12% (mass of flour) to seal the dough, knead it into shape, and proof at a temperature of 30°C and a humidity of 80% for 30-60 minutes; finish proofing The dough was steamed in a steamer for 20 minutes to obtain finished steamed buns.

[0062] Two groups of experiments were designed. Group A was steamed buns made by adding Lactobacillus brevis strains to make sourdough first, and Group B was steamed buns made by adding only commercial starter.

[0063] Specific steps are as follows:

[0064] (1) Production of sourdough: Accurately weigh 150g of wheat flour, add the activated strain to make th...

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Abstract

The invention discloses lactobacillus brevis capable of improving fermented flavor of fermented dough steamed bun and application thereof, belonging to the field of food microorganisms. According to the lactobacillus brevis provided by the invention, the preservation number is CGMCC NO.14028, and the preservation unit is China General Microbiological Culture Collection Center. The strain is screened from fermented dough, and can be used as a sour dough leavening agent to be used for preparing sour dough and preparing steamed bun. The lactobacillus brevis is fermented for 24h in flour extraction liquor, then the final concentration reaches 8.88(Log CFU / g), deltapH is equal to 0.78, and 61 kinds of volatile flavor compounds are generated, so that the lactobacillus brevis is lactobacillus which is suitable for fermenting dough and endowing the steamed bun with special volatile flavor compound. The lactobacillus brevis is used for the prior fermentation of the steamed bun, and can meet the demands of the traditional fermented steamed buns.

Description

technical field [0001] The invention relates to a strain of Lactobacillus brevis for improving the fermented flavor of steamed buns made from old noodles and an application thereof, belonging to the field of food microbes. Background technique [0002] Flavor is one of the important sensory properties of steamed buns, and it is also an important indicator to measure the quality of steamed buns. At present, commercialized steamed buns mostly use commercial yeast as the leavening agent. But the flavor of steamed buns made by this method is relatively single. Adding lactic acid bacteria as a starter can significantly improve the flavor of steamed bread. On the one hand, adding lactic acid bacteria to fermentation can produce more volatile flavor compounds such as acid and aldehyde; on the other hand, during the co-fermentation process of lactic acid bacteria and yeast, the metabolic interaction between strains will affect the production of flavor compounds and produce differe...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L7/104C12R1/24
CPCC12N1/205C12R2001/24
Inventor 田丰伟闫博文张楚楚翟齐啸王刚张秋香刘小鸣赵建新张灏陈卫
Owner JIANGNAN UNIV
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