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Noodles containing bacillus coagulans BC99 and making method of noodles

A technology of Bacillus coagulans and a production method, which are applied in the field of food processing to achieve the effects of increasing nutrition and health care functions, inhibiting pathogenic bacteria, and maintaining balance

Pending Publication Date: 2021-12-10
JIANGSU WECARE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the normal temperature storage period of products after adding probiotics is also a problem that has to be faced

Method used

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  • Noodles containing bacillus coagulans BC99 and making method of noodles

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of noodle of bacillus coagulans BC99, the manufacturing process comprises the following steps:

[0020] (1) Add 3g of edible salt to 1000g of special first-class flour and mix well.

[0021] (2) Select the number of spores of Bacillus coagulans BC99 at 10 11 Mix the CFU / g bacteria powder and the flour in (1) at a ratio of 1:1000, so that the final number of spores of BC99 is 10 8 CFU / g, mix well by flour mixer.

[0022] (3) Add the well-stirred BC99 flour into the dough mixer, slowly add 0.3L of pure water into the dough mixer, and knead the dough for 15 minutes.

[0023] (4) The prepared initial dough is rested for 10 minutes, and the rested dough is put into a noodle press to make wet noodles.

[0024] (5) Dry the noodles containing BC99, and the wet noodles made are preferably medium-temperature and medium-speed drying method: pre-drying at 35°C, the drying time is about 1h; main drying is at 45°C, the drying time is about 2.5h, and the drying is completed ...

Embodiment 2

[0027] A kind of noodle of bacillus coagulans BC99, the manufacturing process comprises the following steps:

[0028] (1) Add 1g of edible salt to 1000g of special first-class flour and mix well.

[0029] (2) Select the number of spores of Bacillus coagulans BC99 at 10 11 Mix the CFU / g bacteria powder and the flour in (1) at a ratio of 10:1000, so that the final number of spores of BC99 is 10 9 CFU / g, mix well by flour mixer.

[0030] (3) Add the well-stirred BC99 flour into the dough mixer, slowly add 0.3L of pure water into the dough mixer, and knead the dough for 15 minutes.

[0031] (4) The prepared initial dough is rested for 10 minutes, and the rested dough is put into a noodle press to make wet noodles.

[0032] (5) Dry the noodles containing BC99, and the wet noodles made are preferably medium-temperature and medium-speed drying method: pre-drying at 35°C, drying time is about 1h; main drying is at 45°C, drying time is about 2.5h, and drying is completed at 20-25°C ...

Embodiment 3

[0035] (1) Add 30g of edible salt to 1000g of special first-class flour and mix well.

[0036] (2) Select the number of spores of Bacillus coagulans BC99 at 10 11 Mix the CFU / g bacteria powder and the flour in (1) at a ratio of 100:1000, so that the final BC99 spore count is 10 10 CFU / g, mix well by flour mixer.

[0037] (3) Add the well-stirred BC99 flour into the dough mixer, slowly add 0.35L of pure water into the dough mixer, and knead the dough for 20 minutes.

[0038] (4) The prepared initial dough is rested for 15 minutes, and the rested dough is put into a noodle press to make wet noodles.

[0039] (5) Dry the noodles containing BC99, and the wet noodles made are preferably medium-temperature and medium-speed drying method: pre-drying at 35°C, drying time is about 1h; main drying is at 45°C, drying time is about 2.5h, and complete drying is at 25°C. About 1h.

[0040] (6) The dried noodles are cut, measured and packaged.

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Abstract

The invention belongs to the field of food processing, and relates to noodles containing bacillus coagulans BC99 and a making method of the noodles. The noodles containing the bacillus coagulans BC99, provided by the invention, contain the bacillus coagulans BC99, the number of spores of the BC99 in each gram of dry flour is 10<8>-10<10>cfu, and the content of table salt is 0.1-3wt%. The making method comprises the following steps of preparing an appropriate amount of flour, an appropriate amount of table salt, an appropriate amount of bacillus coagulans BC99 original bacterium powder and an appropriate amount of pure water; uniformly mixing the flour with the table salt and the bacterium powder; adding 25-35wt% of pure water to the uniformly mixed flour, performing kneading, and performing dough mixing for 10-20 minutes; fermenting made initial dough for 10-15 minutes, putting the fermented dough into a dough pressing machine, and making wet noodles; and drying the wet noodles containing the BC99, performing cutting off, and performing packaging. The bacillus coagulans BC99 has unique biological characteristics of being resistant to drying, easy to store, resistant to high temperature and the like, the activity of bacteria is not influenced during making, storage and cooking of the noodles, and the nutrient and health-care functions of the noodles are increased.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to noodles containing bacillus coagulans BC99 and a preparation method thereof. Background technique [0002] Bacillus coagulans is a Gram-positive bacterium that can form spores and produce lactic acid. In 1989, the US Food and Drug Administration (FDA) listed it as a safe strain that can be used in feed. As a probiotic for humans and animals, Bacillus coagulans has been included in the IDF list and the EU QPS recommended biological agent list. In 2016, the "Announcement on 3 strains including Lactobacillus fermentum CECT5716" issued by the China Food Safety Standards and Testing and Evaluation Department included Bacillus coagulans in the "List of strains that can be used in food". In addition to general lactic acid bacteria, Bacillus coagulans In addition to maintaining the intestinal micro-ecological balance, inhibiting pathogenic bacteria, improving the body's immunity, improving ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/135
CPCA23L7/104A23L33/135A23V2002/00A23V2200/3204A23V2200/324A23V2300/10
Inventor 方曙光孔素芬朱明明
Owner JIANGSU WECARE BIOTECHNOLOGY CO LTD
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