CN102960620B - Direct-throwing type sour dough fermenting agent as well as preparation method and application thereof - Google Patents
Direct-throwing type sour dough fermenting agent as well as preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to a direct-throwing type plant lactobacillus sour dough fermenting agent as well as a preparation method and an application thereof. The preparation method of the direct-throwing type plant lactobacillus sour dough fermenting agent comprises the following steps of: activating plant lactobacillus, preparing the direct-throwing type plant lactobacillus sour dough fermenting agent and the like. The sour dough fermenting agent disclosed by the invention can be used for producing flour foods including breads, steamed breads and the like; the sour dough fermenting agent can be used for delaying the ageing of the foods including the breads and the like, the flavor is very obviously improved and the use is convenient; and the direct-throwing type plant lactobacillus sour dough fermenting agent has a lead reducing function, is very suitable for industrial production and has a very good application prospect.
Description
[technical field]
The invention belongs to food processing technology field.More specifically, the present invention relates to a kind of direct putting type plant lactobacillus sour flour dough leavening, also relate to the preparation method of described direct putting type plant lactobacillus sour flour dough leavening, also relate to the purposes of described direct putting type plant lactobacillus sour flour dough leavening.
[background technology]
Along with improving constantly of living standards of the people, domestic the consumption figure that cures the rice and flour based food is increased year by year, quality requirement also improves day by day.Wherein, this type of product aging becomes the numerous domestic important difficult problems that enterprise attempts to capture of curing.In storage, the starch recrystallization that cures the rice and flour based food is its aging main cause, and its moisture is moved to epidermis gradually by core when recrystallization, and then is diffused in the air, finally cause deterioration in quality, loss of flavor, have a strong impact on produce market and promote.In addition, the baking goods that sell existing domestic market, great majority are to use single barms, adopt rapid fermentation method to produce.The product ferment local-flavor and the fragrance that adopt this method to produce are strong inadequately, and aging speed is fast, perishable simultaneously.In order to address these problems, the producer often adds chemical addition agents such as essence and flavoring agents in a large number in its prescription, so cause occurring some food-safety problems, bring injury to consumers in general.Therefore, under the background of global industrialized production, constantly bring forth new ideas and improve the modern times and cure the science industrial technology, become the domestic main onward impulse that cures industry development.
At present, there is the control moisture loss in enterprise, adds alpha amylase or chemical addition agent at delaying the main means that the aging of product takes, but general effect is unsatisfactory, and heavy dose of chemical addition agent that adds makes product have serious potential safety hazard.Result of study shows that classical acid dough fermentation technology can effectively delay the baking goods rate of ageing both at home and abroad in recent years, and this is because a large amount of biodiasmins and saccharomycete are contained in its inside.Under anaerobic, lactic acid bacteria utilizes monose fermentation to produce lactic acid, the saccharomycete generation alcohol that then ferments.Lactobacillus-fermented causes that the accumulation of lactic acid causes the continuous increase of dough acidity, thereby directly influence the product quality characteristic, and the lactic acid that the produces alcohol generation esterification that also can produce with saccharomycetes to make fermentation, form the aromatic substance ethyl lactate, and then improve product special flavour.Therefore, classical acid dough fermentation technology not only is conducive to the improvement of quality characteristic and the local flavor of product, and the organic acid of lactobacillus-fermented generation simultaneously can also effectively delay the aging of product, suppress the growth of spoilage organisms, prolongs product shelf preservation term.The sour flour dough leavening mainly is divided into three kinds of traditional zymotic agent, liquid starter and dried powder leavenings according to its processing technology.Wherein the characteristics of traditional zymotic agent are that renovation keeps the interior microorganism of sour flour dough to be in hypermetabolism activity and fermentability.Make the product unique flavor though adopt the sour flour dough of traditional fermentation among the people, but workshop-based processing causes constant product quality poor, and manufacture craft is extensive, backward, and condition of culture is poor, there is potential safety hazard in nutrition health, the serious development that hinders the traditional cuisines with distinct national cultural feature; Liquid starter utilizes higher fermentation temperature mainly based on the traditional zymotic production technology, shortens fermentation time, reaches the desirable acidity of production and processing in the relative short time, but its suitability for industrialized production and application still are faced with a series of difficult problems.At 2-5 days, the production cycle was longer usually for the liquid starter fermentation period, was restricting the application production of heavy industrialization product, and the strain quality instability causes that quality changes obviously in processing and the storage process in addition, influences batch stability of application product; And the dried powder leavening mainly is to adopt the zymophyte of determining to ferment the multifunction commodity leavening that obtained by freeze drying can directly put into production.It is advantageous that the simplification production technology, improve the quality of products, avoided deficiency because of microbial technique strength to cause problems such as strain quality is not good, make it more convenient in large-scale application is produced.In the developing history of sour flour dough, Lactobacillus sanfrancisco is most typical fermented bacterium in the sour flour dough.Because the tart flavour of its generation is soft and have good organoleptic quality, is playing the part of indispensable role in the application of western developed country sour flour dough.But at the existing national conditions of China, Lactobacillus sanfrancisco is not included China's " bacterial classification list that can be used for food " so far as yet in, has therefore limited the application of Lactobacillus sanfrancisco in field of food to a certain extent.Comparatively speaking, Lactobacillus plantarum then shows the effect of better prolongation shelf, and is that bacterium is used in the important fermented food industry production of China, just includes " the bacterial classification list that can be used for food " that China Ministry of Public Health announces in 2010.Be widely used in the field of food at home at present, have marketing prospect preferably.But the application study at Lactobacillus plantarum sour flour dough leavening finds that the lactobacillus plantarum strain that finds being applicable to of a strain high-quality to cure rice product becomes the major obstacle of its application.
At delaying the aging correlation technique difficult problem of baking goods, CN 201010249566 discloses a kind of bread antiaging agent.This is invented described antiaging agent and mainly is made up of monoglyceride, grape wine, lecithin, prescription rationally, result of use is good, production cost is low.The present invention does not contain any chemical addition agent, and invents described Lactobacillus plantarum and obtain by separating in the food pickles, and bacterium source is safe and reliable, and it is effective to use its product delaying aging that makes.In addition, CN201010543771 discloses the ageing-resistant preparation method of a kind of bread.This invents described age resister mainly by 0.3-0.8% lysophosphatide, 0.3-0.6% chitooligosaccharide-, 0.5-0.8% Tea Polyphenols make with Kiwi berry polyphenol mixing final vacuum packing by weight.Prepared age resister is applied in the bread, can improve the internal structure of product, prolongs the shelf life of product, improves the ageing resistace of product.
Lactobacillus plantarum of the present invention makes the sour flour dough leavening through fermentation and adopts yeast-lactic acid bacterium combined ferment mode, makes product and not only can effectively delay the aging of product, and also have positive effect to improving product special flavour.
The present invention is based on prior art situation, its basic theories and lot of experiments, develop a kind of delay to cure rice product aging Lactobacillus plantarum sour flour dough leavening, its preparation method and its purposes.
[summary of the invention]
[technical problem that will solve]
The purpose of this invention is to provide a kind of direct putting type plant lactobacillus sour flour dough leavening.
Another object of the present invention provides the preparation method of described direct putting type plant lactobacillus sour flour dough leavening.
Another object of the present invention provides the purposes of described direct putting type plant lactobacillus sour flour dough leavening.
[technical scheme]
The present invention is achieved through the following technical solutions.
The present invention relates to a kind of preparation method of direct putting type plant lactobacillus sour flour dough leavening.
This preparation method's step is as follows:
A, Lactobacillus plantarum activation
The plant lactobacillus CCFM8661 that the present invention uses is open in CN 102586148 A.Plant lactobacillus CCFM8661 on November 29th, 2011 in China Committee for Culture Collection of Microorganisms's microorganism fungus kind preservation center preservation, its preserving number is CGMCC 5494.This application discloses biological characteristics, store method and the cultural method of this plant lactobacillus CCFM8661.
The preparation of B, direct putting type lactobacillus plantarum dough fermentation agent
Activation bacterium liquid high speed centrifugation under the condition of 6000 ~ 7000g that steps A is obtained separates, and the thalline of separation is with sterile phosphate buffer solution washing 2 ~ 4 times, so obtain concentration 2 ~ 8 * 10
10The active bacterium mud of cfu/ml.
In this step B, described activation bacterium liquid uses high-speed centrifuge to carry out centrifugation 3 ~ 6min.
In the present invention, to separate employed centrifuge be German Hettich company product sold in the market to high speed centrifugation.
Described phosphate buffer composed as follows: 0.2g KCl, 0.27g KH
2PO
4, 8.5gNaCl, 2.85g Na
2HPO
4.12H
2O and 1000ml distilled water, pH to 7.2.
The meaning of described cfu/ml refers to the bacterial community sum that contains in every gram sample, and the conventional method that the technical staff knows in employing the art of its bacterial community sum is measured.
Get the described active bacterium mud of 1 ~ 3 weight portion, toward wherein adding 250 ~ 300 weight parts waters and 250 ~ 300 weight portion flour, mix, place 30 ~ 37 times insulations of the inherent temperature of constant incubator, 4 ~ 6h, and then toward wherein adding 0.3 ~ 0.5 weight portion active dry yeast, stir and evenly mix, place the condition bottom fermentation 6 ~ 8h of 30 ~ 37 ℃ of the inherent fermentation temperatures of constant incubator again, obtain being the sour flour dough batter of flow-like; Then, in described sour flour dough batter, add 20 ~ 30 weight portion skimmed milk solution, mix, again through freeze drying, obtain described direct putting type plant lactobacillus sour flour dough leavening.
Preferably, the weight ratio of described active bacterium mud, water and flour is 1 ~ 3:260 ~ 280:260 ~ 280.
More preferably, the weight ratio of described active bacterium mud, water and flour is 2 ~ 3:265 ~ 275:265 ~ 275.
The constant incubator that the present invention uses is normally used equipment in the art, is the gloomy reliable water isolation type constant incubator that Instr Ltd. sells of testing in Shanghai in the market.
In the present invention, described active dry yeast is the dry ferment goods that still kept its strong fermentability by yeast cake behind the squeezing drying and dehydrating.The active dry yeast that the present invention uses is normally used active dry yeast in the art, is to sell the active dry yeast that Angel Yeast Co.,Ltd produces in the market.
According to the present invention, described skimmed milk solution is prepared according to mass ratio 1:6 ~ 8 by skimmed milk and distilled water.Described skimmed milk is general product sold in the market, and its fat content is below 1%.
According to the present invention, described freeze drying is dry 46 ~ 52h under the condition of condenser temperature-45 ℃～-55 ℃ and vacuum 2 ~ 6Pa.
The water content of the direct putting type plant lactobacillus sour flour dough leavening that obtains like this is in described sour flour dough leavening gross weight 15 ~ 25%, its water content is to adopt direct drying method among the GB5009.3-2010, and the dry dehumidification weight of working sample obtains under 101 ~ 105 ℃ of conditions.
The plant lactobacillus CCFM8661 content of the direct putting type plant lactobacillus sour flour dough leavening that obtains like this is 4 ~ 8 * 10
8Cfu/g.
The invention still further relates to the direct putting type plant lactobacillus sour flour dough leavening that adopts described preparation method to obtain, the water content of this sour flour dough leavening is that plant lactobacillus CCFM8661 content is 4 ~ 8 * 10 in described sour flour dough leavening gross weight 15 ~ 25%
8Cfu/g.
The invention still further relates to the purposes of described direct putting type plant lactobacillus sour flour dough leavening in producing bread and steamed bun.
According to the present invention, its step of producing bread is as follows:
A, preparation active-fermented broth
Take by weighing direct putting type Lactobacillus plantarum sour flour dough leavening, 160 ~ 180 weight portion Icing Sugar, 80 ~ 100 weight portion malt syrups, 15 ~ 30 weight portion milk powder that the sugared active dry yeast of the anti-height of 15 ~ 20 weight portions, 100 ~ 150 weight portions adopt preparation method of the present invention to obtain, add 350 ~ 400 weight parts waters and mix, make a kind of active-fermented broth.
The sugared active dry yeast of anti-height is the general product sold of Angel Yeast Co.,Ltd in the market.
Preferably, the weight ratio of the sugared active dry yeast of anti-height, direct putting type Lactobacillus plantarum sour flour dough leavening, Icing Sugar, malt syrup, milk powder and water is 16 ~ 20:110 ~ 140:165 ~ 175:86 ~ 95:18 ~ 26:360 ~ 380.
More preferably, the weight ratio of the sugared active dry yeast of anti-height, direct putting type Lactobacillus plantarum sour flour dough leavening, Icing Sugar, malt syrup, milk powder and water is 16 ~ 18:115 ~ 125:168 ~ 172:88 ~ 92:20 ~ 24:368 ~ 375.
B: preparation takes by weighing 140 ~ 180 weight portion shortenings and 10 ~ 15 weight portion salt, stirs 2 ~ 4min with stir speed (S.S.) 180 ~ 240rpm, and mixing is dismissed to white, obtains a kind of shortening of dismissing.
According to the present invention, described shortening refers to the mixture of animal and plant fat, hydrogenated oil and fat or above-mentioned grease through refining, through chilling, mediate the solid grease form, or without chilling, mediate the oil and fat product of the solid-state or flowable state that forms.Shortening has processing characteristicies such as plasticity and emulsibility.The shortening that the present invention uses is Tianjin south bridge Co., Ltd product sold in the market.
Preferably, the weight ratio of shortening and salt is 150 ~ 170:10 ~ 14.
More preferably, the weight ratio of shortening and salt is 158 ~ 162:12 ~ 14.
C: preparation bread dough
Taking by weighing 700 ~ 800 weight portion high-strength flours and 200 ~ 300 weight portion weak strength flours places and stirs 1 ~ 2min with stir speed (S.S.) 80 ~ 140rpm in a mixing bowl and mix, the shortening of dismissing that adds the active-fermented broth of 50 ~ 100 weight portion egg liquid, steps A preparation and step B preparation more successively, stir 2 ~ 3min with stir speed (S.S.) 80 ~ 140rpm earlier, stir 6 ~ 10min with stir speed (S.S.) 180 ~ 240rpm again, stir 1 ~ 2min with stir speed (S.S.) 80 ~ 140rpm at last, make bread dough like this.
Protein content is that the flour more than 10% is high-strength flour by weight in the flour, and protein content is that 6.5 ~ 8.5% flour is weak strength flour by weight in the flour.Described high-strength flour and weak strength flour all are product solds in the market.
Preferably, use the active-fermented broth of 730 ~ 760 weight portion high-strength flours, 230 ~ 270 weight portion weak strength flours, 60 ~ 80 weight portion egg liquid, the preparation of 690 ~ 720 weight portion steps A and the shortening of dismissing of 160 ~ 185 weight portion step B preparation to make bread dough.
More preferably, use the active-fermented broth of 740 ~ 760 weight portion high-strength flours, 240 ~ 260 weight portion weak strength flours, 68 ~ 72 weight portion egg liquid, the preparation of 700 ~ 720 weight portion steps A and the shortening of dismissing of 170 ~ 180 weight portion step B preparation to make bread dough.
D, bread dough proof and toast
Circle and moulding are cut apart, rub to described bread dough according to 60 ~ 100g/, places then under the condition of 30 ~ 35 ℃ of proofing box inherence temperature and relative humidity 75% ~ 85% and proof 80 ~ 100min.
The purpose that proofs is that dough is in a kind of tense situation after over-segmentation, stranding circle and moulding, proofs to strengthen its extensibility, is beneficial to volume and fully expands, and makes the bread base expand into desired volume, improves the internal structure of bread, makes it loose porous.
Temperature and relative humidity is to proofing certain influence when proofing, and therefore controls temperature and relative humidity is necessary.Preferably 32 ~ 34 ℃ of temperature when proofing, the relative humidity when proofing preferably 78% ~ 82%.
The bread dough that proofs is placed in the baking box, under the condition of 150 ~ 160 ℃ of baking temperatures and 190 ~ 200 ℃ of fiery baking temperatures down of getting angry, toast 10 ~ 14min, obtain described bread.
According to the present invention, its step of producing steamed bun is as follows:
A, preparation active-fermented broth
Take by weighing 5 ~ 10 weight portion active dry yeasts, 100 ~ 150 weight portion the present invention prepare direct putting type Lactobacillus plantarum sour flour dough leavening, 60 ~ 100 weight portion Icing Sugar that Fang Suofa obtains, add 450 ~ 500 weight parts waters and mix, make a kind of active-fermented broth.
B, preparation steamed bun dough
Taking by weighing 800 ~ 1000 weight portion high-strength flours places and stirs 1 ~ 2min with stir speed (S.S.) 80 ~ 140rpm in a mixing bowl and mix, the active-fermented broth and 6 ~ 10 weight portion salt that add the steps A preparation more successively, stir 2 ~ 3min with stir speed (S.S.) 80 ~ 140rpm earlier, stir 6 ~ 10min with stir speed (S.S.) 180 ~ 240rpm again, stir 1 ~ 2min with stir speed (S.S.) 80 ~ 140rpm at last and make the steamed bun dough;
C, steamed bun dough proof and cook
Circle and moulding are cut apart, rub to described steamed bun dough according to 60 ~ 100g/, places then under the condition of 30 ~ 35 ℃ of proofing box inherence temperature and relative humidity 75% ~ 85% and proof 80 ~ 100min.
Preferably 32 ~ 34 ℃ of temperature when proofing, the relative humidity when proofing preferably 78% ~ 82%.
To proof the steamed bun dough and place in the cold water steamer, heat the water vapour of in pot, emerging, and continue to steam 12 ~ 15min, stop heating then, cool off 3 ~ 5min more naturally, obtain described steamed bun.
The research that the bread that the inventive method is produced and steamed bun employing GB 5009.3-2010 determination of moisture method are advanced the speed and carried out with bread core moisture changing down bread epidermis moisture.
Result of study shows that the water translocation Speedometer Drive in the different storage stage samples reveals significant otherness, namely adds the sample of sour flour dough leavening of the present invention, and its water translocation speed is starkly lower than blank group; Deducibility thus, sour flour dough have produced certain material during the fermentation can effectively reduce the migration rate of moisture, and then has influenced the redistribution of moisture in the bread.
Also carried out the Physical Property Analysis test simultaneously, concrete operations are as follows: with product cutting 10mm/ sheet, get its middle two and carry out the physical property measurement analysis.The Physical Property Analysis instrument that uses is the product of being produced by Britain Stable Micro System company; Probe P/25, speed 3.00mm/s before the test, test speed 1.00mm/s, test back speed 5.00mm/s, blanking time, 10s compressed 2 times, and every batch sample repeats 3 times.
The physical property measurement analysis result shows that different storage stage sample hardness, elasticity and chewability show significant difference, namely add the sample of sour flour dough leavening of the present invention, preserves after 7 days, and product still has organoleptic quality preferably; Blank set product then hardness is big, and elasticity is low, and chewability is higher, illustrates that its aging phenomenon is comparatively serious.
[beneficial effect]
The present invention has following beneficial effect:
1. delaying aging: the present invention relates to the direct putting type sour flour dough leavening that utilizes a strain plant lactobacillus to make through fermentation.Because lactic acid bacteria can utilize monose fermentation to produce organic acid, the suitable acidifying meeting of dough promotes the activity of its interior section enzyme, thereby improves many characteristics such as dough rheology, and then effectively delays to cure the aging of rice product; The exocellular polysaccharide of metabolism generation also is the main active of delaying aging in addition.The leavening of the present invention's preparation can replace having in the market chemical addition agent of delaying aging function, avoids product because the food security hidden danger that excessive interpolation brings.
2. local flavor promotes significantly: described leavening adopts yeast-lactic acid bacterium combined ferment mode, and its inside is contained a large amount of flavor substances or formed local flavor prerequisite material, helps the remarkable lifting of product special flavour.This is because lactic acid bacteria utilizes monose fermentation to produce lactic acid, the saccharomycete generation alcohol that then ferments.Lactobacillus-fermented causes the accumulation of lactic acid, thereby causes the continuous increase of dough acidity, and the lactic acid of the Sheng Chenging alcohol generation esterification that also can produce with saccharomycetes to make fermentation forms the aromatic substance ethyl lactate, and then improves product special flavour simultaneously.Avoided the single culture propagation technology caused product ferment local-flavor that adopts mostly on the market at present drawback such as strong inadequately.
3. easy to use, be suitable for suitability for industrialized production: described leavening adopts freeze drying to handle, and through vacuum sealed package, makes dry powder shape direct putting type sour flour dough leavening, and is easy to use, and product batches stability is high, is applicable to large-scale industrialization serialization production.
4. have and fall plumbous function: described Lactobacillus plantarum CCFM8661 has shown on the lot of experiments basis that it has the function of alleviating the Lead Toxicity effect, concrete condition can be referring to CN102586148 A specification, therefore, utilize the production of described Lactobacillus plantarum sour flour dough leavening to make and have the function of alleviating the Lead Toxicity effect in the product.
[description of drawings]
Fig. 1 represents the bread core moisture changing down of embodiment 3 preparation bread;
Fig. 2 represents that the bread epidermis moisture of embodiment 3 preparation bread advances the speed;
Fig. 3 represents the variation of the bread hardness of embodiment 3 preparation bread with storage period;
Fig. 4 represents the variation of the bread elasticity of embodiment 3 preparation bread with storage period;
Fig. 5 represents the variation of the bread chewability of embodiment 3 preparation bread with storage period;
Fig. 6 represents the bread core moisture changing down of embodiment 4 preparation bread;
Fig. 7 represents that the bread epidermis moisture of embodiment 4 preparation bread advances the speed;
Fig. 8 represents the variation of the bread hardness of embodiment 4 preparation bread with storage period;
Fig. 9 represents the variation of the bread elasticity of embodiment 4 preparation bread with storage period;
Figure 10 represents the variation of the bread chewability of embodiment 4 preparation bread with storage period;
Figure 11 represents the bread core moisture changing down of embodiment 5 preparation bread;
Figure 12 represents that the bread epidermis moisture of embodiment 5 preparation bread advances the speed;
Figure 13 represents the variation of the bread hardness of embodiment 5 preparation bread with storage period;
Figure 14 represents the variation of the bread elasticity of embodiment 5 preparation bread with storage period;
Figure 15 represents the variation of the bread chewability of embodiment 5 preparation bread with storage period;
Figure 16 represents the bread core moisture changing down of embodiment 6 preparation bread;
Figure 17 represents that the bread epidermis moisture of embodiment 6 preparation bread advances the speed;
Figure 18 represents the variation of the bread hardness of embodiment 6 preparation bread with storage period;
Figure 19 represents the variation of the bread elasticity of embodiment 6 preparation bread with storage period;
Figure 20 represents the variation of the bread chewability of embodiment 6 preparation bread with storage period.
[specific embodiment]
Can understand the present invention better by following embodiment.
Embodiment 1: the preparation of direct putting type plant lactobacillus sour flour dough leavening
The implementation step of this embodiment is as follows:
A, Lactobacillus plantarum activation
The preparation of B, direct putting type lactobacillus plantarum dough fermentation agent
Activation bacterium liquid high speed centrifugation under the condition of 6000g that steps A is obtained separates 6min, and the thalline of separation is with sterile phosphate buffer solution washing 2 times, so obtain concentration 2 * 10
10The active bacterium mud of cfu/ml; Described phosphate buffer is composed as follows: 0.2g KCl, 0.27g KH
2PO
4, 8.5g NaCl, 2.85g Na
2HPO
4.12H
2O and 1000ml distilled water, pH to 7.2;
Get the described active bacterium mud of 3 weight portions, toward wherein adding 250 weight parts waters and 300 weight portion flour, mix, place in the constant incubator and be incubated 4h down for 35 ℃ in temperature, and then toward wherein adding 0.3 weight portion active dry yeast, stir and evenly mix, place the condition bottom fermentation 8h of 30 ℃ of the inherent fermentation temperatures of constant incubator again, obtain being the sour flour dough batter of flow-like; Then,
In described sour flour dough batter, add the skimmed milk solution that 20 weight portions are prepared according to mass ratio 1:6 by skimmed milk and distilled water, mix, freeze drying 52h under the condition of condenser temperature-45 ℃ and vacuum 6Pa obtains direct putting type plant lactobacillus sour flour dough leavening again.The method that adopts this specification to describe is measured, and the water content of the direct putting type plant lactobacillus sour flour dough leavening that obtains is in described sour flour dough leavening gross weight 15%; Plant lactobacillus CCFM8661 content is 4 * 10
8Cfu/g.
Embodiment 2: the preparation of direct putting type plant lactobacillus sour flour dough leavening
The implementation step of this embodiment is as follows:
A, Lactobacillus plantarum activation
The preparation of B, direct putting type lactobacillus plantarum dough fermentation agent
The activation bacterium liquid that steps A is obtained high speed centrifugation under the condition of 7000g separates 3min, and the sterile phosphate buffer solution washing identical with embodiment 14 times of the thalline of separation are so obtain concentration 8 * 10
10The active bacterium mud of cfu/ml.
Get the described active bacterium mud of 1 weight portion, toward wherein adding 300 weight parts waters and 250 weight portion flour, mix, place in the constant incubator and be incubated 6h down for 37 ℃ in temperature, and then toward wherein adding 0.5 weight portion active dry yeast, stir and evenly mix, place the condition bottom fermentation 6h of 37 ℃ of the inherent fermentation temperatures of constant incubator again, obtain being the sour flour dough batter of flow-like; Then,
In described sour flour dough batter, add the skimmed milk solution that 30 weight portions are prepared according to mass ratio 1:8 by skimmed milk and distilled water, mix, freeze drying 46h under the condition of condenser temperature-55 ℃ and vacuum 2Pa obtains direct putting type plant lactobacillus sour flour dough leavening again.The method that adopts this specification to describe is measured, and the water content of the direct putting type plant lactobacillus sour flour dough leavening that obtains is in described sour flour dough leavening gross weight 25%; Plant lactobacillus CCFM8661 content is 8 * 10
8Cfu/g.
In addition, adopt the conventional method of analysis in the art that the sour flour dough batter that is flow-like has been carried out the volatile materials constituent analysis, its result shows, the sour flour dough batter in long-time cold fermentation process within it portion produce a large amount of volatile flavor substances, comprising:
Alcohols material: ethanol, propyl alcohol, 2-butanols, methylpropanol, 2,3-methyl butanol, butanols, amylalcohol, hexanol, 2-hexanol, (E)-2-hexenol, enanthol, octanol;
Ester: ethyl acetate, ethyl propionate, butyl acetate, 2-isoamyl acetate, pentyl acetate, ethyl hexanoate, ethyl lactate, ethyl caprilate, hexyl acetate;
Aldoketones: 3-hydroxyl-2-butanone, 2,3-diacetyl, (E)-2-heptenal, 2-n-pentyl furans.
Embodiment 3: the preparation of single Lactobacillus plantarum fermented type direct putting type sour flour dough leavening
The implementation step of this embodiment is as follows:
A, Lactobacillus plantarum activation
The preparation of B, direct putting type lactobacillus plantarum dough fermentation agent
The activation bacterium liquid that steps A is obtained high speed centrifugation under the condition of 7000g separates 3min, and the sterile phosphate buffer solution washing identical with embodiment 14 times of the thalline of separation are so obtain concentration 8 * 10
10The active bacterium mud of cfu/ml.
Get the described active bacterium mud of 1 weight portion, toward wherein adding 300 weight parts waters and 250 weight portion flour, mix, place in the constant incubator and be incubated 12h down for 37 ℃ in temperature, obtain being the sour flour dough batter (leavening) of flow-like; Then,
Adopt the conventional method of analysis in the art that the leavening that makes has been carried out the volatile materials constituent analysis.Its result shows, the sour flour dough batter in long-time cold fermentation process within it portion produce a large amount of volatile flavor substances, comprising:
Alcohols: ethanol, methylpropanol, butanols, amylalcohol, hexanol, 2-hexanol, (E)-2-hexenol, enanthol;
Ester class: ethyl acetate, ethyl lactate, ethyl caprilate, hexyl acetate;
Aldoketones: hexanal, (E)-2-heptenal, 2-n-pentyl furans.
The measurement result of this embodiment shows, unite the kind that cultivation can obviously promote alcohols in the leavening, ester class and aldoketones aromatic substance with measurement result comparative descriptions yeast-Lactobacillus plantarum of embodiment 3, data result shows that its content also is significantly increased simultaneously.
Embodiment 4: the preparation of natural fermented sourdough dough fermentation agent
Take by weighing toward wherein adding 300 weight parts waters and 250 weight portion flour, mix, place in the constant incubator, at 37 ℃ of following ferment at constant temperature of temperature, get the 10g fermented sample every 10h and place the 90g deionized water, adopt pH and TTA analytical method conventional in the art to measure present embodiment natural fermented sourdough dough fermentation agent real-time pH and TTA(Titrable acid).Adopt with the same fermentation mode of natural fermented sourdough dough fermentation agent and carried out the active dry yeast test identical with the active dry yeast of embodiment 2 uses.These result of the tests are as follows:
This natural fermented sourdough dough fermentation agent is these leavening real-time pH=4.12 after the 30h fermentation, TTA=7.32;
Active dry yeast leavening these leavening real-time pH=4.07 after the 30h fermentation under similarity condition, have been measured, TTA=7.40;
Measured pH and the TTA of embodiment 2 preparation Lactobacillus plantarum sour flour dough leavenings under similarity condition, this leavening real-time pH reaches 4.10 ± 0.1 behind fermentation 4h, and the real-time TTA of its leavening reaches 7.40 ± 0.1 behind the fermentation 6h.
This shows that the fermenting speed of embodiment 2 preparation Lactobacillus plantarum sour flour dough leavenings is faster more than 7 times than natural fermented sourdough dough fermentation agent and active dry yeast leavening.
Embodiment 5: produce bread
The implementation step of this embodiment is as follows:
A, preparation active-fermented broth
Take by weighing direct putting type Lactobacillus plantarum sour flour dough leavening, 170 weight portion Icing Sugar, 90 weight portion malt syrups, 15 weight portion milk powder that the sugared active dry yeast of the anti-height of 15 weight portions, 100 weight portions adopt embodiment 1 to prepare, add 350 weight parts waters and mix, make a kind of active-fermented broth;
B: preparation takes by weighing 160 weight portion shortenings and 10 weight portion salt, stirs 2min with stir speed (S.S.) 180rpm, and mixing is dismissed to white, obtains a kind of shortening of dismissing;
C: preparation bread dough
Taking by weighing 700 weight portion high-strength flours and 200 weight portion weak strength flours places and stirs 1min with stir speed (S.S.) 80 ~ 140rpm in a mixing bowl and mix, the shortening of dismissing that adds the active-fermented broth of 75 weight portion egg liquid, steps A and step B preparation more successively, stir 2min with stir speed (S.S.) 80rpm earlier, stir 8min with stir speed (S.S.) 180rpm again, stir 1min with stir speed (S.S.) 110rpm at last, make bread dough like this;
D, bread dough proof and toast
Circle and moulding are cut apart, rub to described bread dough according to 60g/, places then that proofing box is interior to proof 80min under the condition of 30 ℃ of temperature and relative humidity 75%;
The bread dough that proofs is placed in the baking box, under the condition of 150 ℃ of baking temperatures and 195 ℃ of fiery baking temperatures down of getting angry, toast 12min, obtain described bread.
The bread of present embodiment production adopts GB 5009.3-2010 determination of moisture method that bread epidermis moisture is advanced the speed and measures with bread core moisture changing down, and it the results are shown among attached Fig. 1 and 2.
The bread of present embodiment production has also carried out the Physical Property Analysis test, and its hardness, elasticity and chewability the results are shown among the accompanying drawing 3-5.
The evaluation group that is estimated Shi Zucheng by three Bread Quality adopts the point system evaluation to think, compares with the product of the single culture propagation explained hereafter of employing of selling in the market, and the bread of present embodiment production has stronger ferment local-flavor.
Embodiment 6: produce bread
The implementation step of this embodiment is as follows:
A, preparation active-fermented broth
Take by weighing direct putting type Lactobacillus plantarum sour flour dough leavening, 160 weight portion Icing Sugar, 80 weight portion malt syrups, 20 weight portion milk powder that the sugared active dry yeast of the anti-height of 18 weight portions, 150 weight portion embodiment 1 prepare, add 400 weight parts waters and mix, make a kind of active-fermented broth;
B: preparation takes by weighing 140 weight portion shortenings and 15 weight portion salt, stirs 4min with stir speed (S.S.) 200rpm, and mixing is dismissed to white, obtains a kind of shortening of dismissing;
C: preparation bread dough
Taking by weighing 800 weight portion high-strength flours and 300 weight portion weak strength flours places and stirs 2min with stir speed (S.S.) 80 ~ 140rpm in a mixing bowl and mix, the shortening of dismissing that adds the active-fermented broth of 50 weight portion egg liquid, steps A and step B preparation more successively, stir 2.5min with stir speed (S.S.) 110rpm earlier, stir 6min with stir speed (S.S.) 240rpm again, stir 1.5min with stir speed (S.S.) 80rpm at last, make bread dough like this;
D, bread dough proof and toast
Circle and moulding are cut apart, rub to described bread dough according to 80g/, places then that proofing box is interior to proof 100min under the condition of 32 ℃ of temperature and relative humidity 85%;
The bread dough that proofs is placed in the baking box, under the condition of 160 ℃ of baking temperatures and 190 ℃ of fiery baking temperatures down of getting angry, toast 10min, obtain described bread.
The bread of present embodiment production adopts GB 5009.3-2010 determination of moisture method that bread epidermis moisture is advanced the speed and measures with bread core moisture changing down, and it the results are shown in accompanying drawing 6 and 7.
The bread of present embodiment production has also carried out the Physical Property Analysis test, and its hardness, elasticity and chewability the results are shown among the accompanying drawing 8-10.
The evaluation group that is estimated Shi Zucheng by three Bread Quality adopts the point system evaluation to think, compares with the product of the single culture propagation explained hereafter of employing of selling in the market, and the bread of present embodiment production has stronger ferment local-flavor.
Embodiment 7: produce bread
The implementation step of this embodiment is as follows:
A, preparation active-fermented broth
Take by weighing direct putting type Lactobacillus plantarum sour flour dough leavening, 180 weight portion Icing Sugar, 100 weight portion malt syrups, 30 weight portion milk powder that the sugared active dry yeast of the anti-height of 20 weight portions, 120 weight portion embodiment 2 prepare, add 370 weight parts waters and mix, make a kind of active-fermented broth;
B: preparation takes by weighing 180 weight portion shortenings and 12 weight portion salt, stirs 3min with stir speed (S.S.) 240rpm, and mixing is dismissed to white, obtains a kind of shortening of dismissing;
C: preparation bread dough
Taking by weighing 650 weight portion high-strength flours and 250 weight portion weak strength flours places and stirs 1.5min with stir speed (S.S.) 80 ~ 140rpm in a mixing bowl and mix, the shortening of dismissing that adds the active-fermented broth of 100 weight portion egg liquid, steps A and step B preparation more successively, stir 3min with stir speed (S.S.) 140rpm earlier, stir 10min with stir speed (S.S.) 220rpm again, stir 2min with stir speed (S.S.) 140rpm at last, make bread dough like this;
D, bread dough proof and toast
Circle and moulding are cut apart, rub to described bread dough according to 100g/, places then that proofing box is interior to proof 90min under the condition of 35 ℃ of temperature and relative humidity 80%;
The bread dough that proofs is placed in the baking box, under the condition of 155 ℃ of baking temperatures and 200 ℃ of fiery baking temperatures down of getting angry, toast 14min, obtain described bread.
The bread of present embodiment production adopts GB 5009.3-2010 determination of moisture method that bread epidermis moisture is advanced the speed and measures with bread core moisture changing down, and it the results are shown in accompanying drawing 11 and 12.
The bread of present embodiment production has also carried out the Physical Property Analysis test, and its hardness, elasticity and chewability the results are shown among the accompanying drawing 13-15.
The evaluation group that is estimated Shi Zucheng by three Bread Quality adopts the point system evaluation to think, compares with the product of the single culture propagation explained hereafter of employing of selling in the market, and the bread of present embodiment production has stronger ferment local-flavor.
Embodiment 8: produce bread
The implementation step of this embodiment is as follows:
A, preparation active-fermented broth
Take by weighing direct putting type Lactobacillus plantarum sour flour dough leavening, 170 weight portion Icing Sugar, 80 weight portion malt syrups, 30 weight portion milk powder that the sugared active dry yeast of the anti-height of 18 weight portions, 120 weight portion embodiment 2 prepare, add 350 weight parts waters and mix, make a kind of active-fermented broth;
B: preparation takes by weighing 160 weight portion shortenings and 12 weight portion salt, stirs 2min with stir speed (S.S.) 240rpm, and mixing is dismissed to white, obtains a kind of shortening of dismissing;
C: preparation bread dough
Taking by weighing 700 weight portion high-strength flours and 300 weight portion weak strength flours places and stirs 1.5min with stir speed (S.S.) 80 ~ 140rpm in a mixing bowl and mix, the shortening of dismissing that adds the active-fermented broth of 100 weight portion egg liquid, steps A and step B preparation more successively, stir 2min with stir speed (S.S.) 110rpm earlier, stir 8min with stir speed (S.S.) 180rpm again, stir 2min with stir speed (S.S.) 80rpm at last, make bread dough like this;
D, bread dough proof and toast
Circle and moulding are cut apart, rub to described bread dough according to 80g/, places then that proofing box is interior to proof 90min under the condition of 32 ℃ of temperature and relative humidity 80%;
The bread dough that proofs is placed in the baking box, under the condition of 155 ℃ of baking temperatures and 190 ℃ of fiery baking temperatures down of getting angry, toast 10min, obtain described bread.
The bread of present embodiment production adopts GB 5009.3-2010 determination of moisture method that bread epidermis moisture is advanced the speed and measures with bread core moisture changing down, and it the results are shown in accompanying drawing 16 and 17.
The bread of present embodiment production has also carried out the Physical Property Analysis test, and its hardness, elasticity and chewability the results are shown among the accompanying drawing 18-20.
The evaluation group that is estimated Shi Zucheng by three Bread Quality adopts the point system evaluation to think, compares with the product of the single culture propagation explained hereafter of employing of selling in the market, and the bread of present embodiment production has stronger ferment local-flavor.
Embodiment 9: produce steamed bun
The implementation step of this embodiment is as follows:
A, preparation active-fermented broth
Take by weighing direct putting type Lactobacillus plantarum sour flour dough leavening, 60 weight portion Icing Sugar that 5 weight portion active dry yeasts, 150 weight portion embodiment 1 prepare, add 500 weight parts waters and mix, make active-fermented broth;
B, preparation steamed bun dough
Taking by weighing 800 weight portion high-strength flours places and stirs 1min with stir speed (S.S.) 80 ~ 140rpm in a mixing bowl and mix, the active-fermented broth and the 6 weight portion salt that add the steps A preparation more successively, stir 3min with stir speed (S.S.) 80rpm earlier, stir 6min with stir speed (S.S.) 240rpm again, stir 2min with stir speed (S.S.) 80rpm at last and make the steamed bun dough;
C, steamed bun dough proof and cook
Circle and moulding are cut apart, rub to described steamed bun dough according to 60g/, places then that proofing box is interior to proof 100min under the condition of 30 ℃ of temperature and relative humidity 85%;
To proof the steamed bun dough and place in the cold water steamer, heat the steam of in pot, emerging, and continue to steam 12min, stop heating then, cool off 5min more naturally, obtain described steamed bun.
The evaluation group that is estimated Shi Zucheng by three Bread Quality adopts the point system evaluation to think, compares with the product of the single culture propagation explained hereafter of employing of selling in the market, and the steamed bun of present embodiment production has stronger ferment local-flavor.
Embodiment 10: produce steamed bun
The implementation step of this embodiment is as follows:
A, preparation active-fermented broth
Take by weighing direct putting type Lactobacillus plantarum sour flour dough leavening, 100 weight portion Icing Sugar that 10 weight portion active dry yeasts, 150 weight portion embodiment 2 prepare, add 450 weight parts waters and mix, make active-fermented broth;
B, preparation steamed bun dough
Taking by weighing 1000 weight portion high-strength flours places and stirs 2min with stir speed (S.S.) 80 ~ 140rpm in a mixing bowl and mix, the active-fermented broth and the 10 weight portion salt that add the steps A preparation more successively, stir 2min with stir speed (S.S.) 140rpm earlier, stir 10min with stir speed (S.S.) 180rpm again, stir 1min with stir speed (S.S.) 140rpm at last and make the steamed bun dough;
C, steamed bun dough proof and cook
Circle and moulding are cut apart, rub to described steamed bun dough according to 100g/, places then that proofing box is interior to proof 80min under the condition of 35 ℃ of temperature and relative humidity 75%;
To proof the steamed bun dough and place in the cold water steamer, heat the water vapour of in pot, emerging, and continue to steam 15min, stop heating then, cool off 3min more naturally, obtain described steamed bun.
The evaluation group that is estimated Shi Zucheng by three Bread Quality adopts the point system evaluation to think, compares with the product of the single culture propagation explained hereafter of employing of selling in the market, and the bread of present embodiment production has stronger ferment local-flavor.
Claims (8)
1. the preparation method of a direct putting type plant lactobacillus sour flour dough leavening is characterized in that the step of this method is as follows:
A, Lactobacillus plantarum activation
Protect absorption 200 μ l plant lactobacillus CCFM8661 bacterium liquid in the tube from glycerine, be inoculated in 800～1200mlMRS broth bouillon, under the condition of 36～38 ℃ of temperature, carry out activation culture 18～24h then, repeat above-mentioned activation act 2～4 times, obtain a kind of activation bacterium liquid; Described MRS broth bouillon is composed as follows: 500ml distilled water, 5g peptone, 5g beef extract, 2.5g yeast extract, 2.5g sodium acetate, 10g glucose, 0.05gMgSO
4.7H
20,0.025gMnSO
4.H
20,1g dibasic ammonium citrate, 1gK
2HP0
4With the 0.5ml tween, pH6.2～6.4;
The preparation of B, direct putting type lactobacillus plantarum dough fermentation agent
Activation bacterium liquid high speed centrifugation under the condition of 6000～7000g that steps A is obtained separates, and the thalline of separation is with sterile phosphate buffer solution washing 2～4 times, so obtain concentration 2 * 10
8～8 * 10
10The active bacterium mud of cfu/ml; Described phosphate buffer is composed as follows: 0.2gKCl, 0.27gKH
2PO
4, 8.5gNaCl, 2.85gNa
2HPO
4.12H
2O and 1000ml distilled water, pH to 7.2;
Get the described active bacterium mud of 1～3 weight portion, toward wherein adding 250～300 weight parts waters and 250～300 weight portion flour, mix, place in the constant incubator and be incubated 4～6h down for 30～37 ℃ in temperature, and then toward wherein adding 0.3～0.5 weight portion active dry yeast, stir and evenly mix, place the condition bottom fermentation 6～8h of 30～37 ℃ of the inherent fermentation temperatures of constant incubator again, obtain being the sour flour dough batter of flow-like; Then,
In described sour flour dough batter, add 20～30 weight portion skimmed milk aqueous solution, mix, again through freeze drying, obtain described direct putting type plant lactobacillus sour flour dough leavening.
2. preparation method according to claim 1 is characterized in that in step B, and described activation bacterium liquid high speed centrifugation separates 3～6min.
3. preparation method according to claim 1, it is characterized in that the described skimmed milk aqueous solution by skimmed milk and distilled water according to mass ratio 1:6～8 preparations.
4. preparation method according to claim 1 is characterized in that described freeze drying is dry 46～52h under the condition of condenser temperature-45 ℃～-55 ℃ and vacuum 2～6Pa.
5. the direct putting type plant lactobacillus sour flour dough leavening that obtains according to the described preparation method of each claim among the claim 1-4 is characterized in that this sour flour dough leavening contains 4 * 10
8～8 * 10
8Cfu/g plant lactobacillus CCFM8661.
6. the purposes of direct putting type plant lactobacillus sour flour dough leavening according to claim 5 in producing bread and steamed bun.
7. purposes according to claim 5, it is as follows to it is characterized in that it produces bread step:
A, preparation active-fermented broth
Take by weighing direct putting type Lactobacillus plantarum sour flour dough leavening, 160～180 weight portion Icing Sugar, 80～100 weight portion malt syrups, 15～30 weight portion milk powder that the sugared active dry yeast of the anti-height of 15～20 weight portions, 100～150 weight portions obtain according to the described preparation method of claim 5, add 350～400 weight parts waters and mix, make a kind of active-fermented broth;
B: take by weighing 140～180 weight portion shortenings and 10～15 weight portion salt, stir 2～4min with stir speed (S.S.) 180～240rpm, mixing is dismissed to white, obtains a kind of shortening of dismissing;
C: preparation bread dough
Taking by weighing 700～800 weight portion high-strength flours and 200～300 weight portion weak strength flours places and stirs 1～2min with stir speed (S.S.) 80～140rpm in a mixing bowl and mix, the shortening of dismissing that adds the active-fermented broth of 50～100 weight portion egg liquid, steps A preparation and step B preparation more successively, stir 2～3min with stir speed (S.S.) 80～140rpm earlier, stir 6～10min with stir speed (S.S.) 180～240rpm again, stir 1～2min with stir speed (S.S.) 80～140rpm at last, make bread dough like this;
D, bread dough proof and toast
Circle and moulding are cut apart, rub to described bread dough according to 60～100g/, places then that proofing box is interior to proof 80～100min under the condition of 30～35 ℃ of temperature and relative humidity 75%～85%;
The bread dough that proofs is placed in the baking box, under the condition of 150～160 ℃ of baking temperatures and 190～200 ℃ of fiery baking temperatures down of getting angry, toast 10～14min, obtain described bread.
8. purposes according to claim 6, it is as follows to it is characterized in that it produces steamed bun step:
A, preparation active-fermented broth
Take by weighing direct putting type Lactobacillus plantarum sour flour dough leavening, 60～100 weight portion Icing Sugar that 5～10 weight portion active dry yeasts, 100～150 weight portions obtain according to the described preparation method of claim 5, add 450～500 weight parts waters and mix, make a kind of active-fermented broth;
B, preparation steamed bun dough
Taking by weighing 800～1000 weight portion high-strength flours places and stirs 1～2min with stir speed (S.S.) 80～140rpm in a mixing bowl and mix, the active-fermented broth and 6～10 weight portion salt that add the steps A preparation more successively, stir 2～3min with stir speed (S.S.) 80～140rpm earlier, stir 6～10min with stir speed (S.S.) 180～240rpm again, stir 1～2min with stir speed (S.S.) 80～140rpm at last and make the steamed bun dough;
C, steamed bun dough proof and cook
Circle and moulding are cut apart, rub to described steamed bun dough according to 60～100g/, places then that proofing box is interior to proof 80～100min under the condition of 30～35 ℃ of temperature and relative humidity 75%～85%;
To proof the steamed bun dough and place in the cold water steamer, heat the water vapour of in pot, emerging, and continue to steam 12～15min, stop heating then, cool off 3～5min more naturally, obtain described steamed bun.
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| CN103315015B (en) * | 2013-05-21 | 2015-01-21 | 厦门和美科盛生物技术有限公司 | Lactobacillus-fermented dough and steamed bun prepared by taking lactobacillus plantarum as starter and preparation method of lactobacillus-fermented dough and steamed bun |
| CN103284063B (en) * | 2013-06-20 | 2014-08-13 | 江南大学 | Method for making steamed buns through utilizing Lactobacillus plantarum |
| CN103750148B (en) * | 2013-12-10 | 2015-09-16 | 沈阳科纳提克生物科技有限公司 | Fermented flour is for making the application of steamed bun |
| CN103749600B (en) * | 2013-12-10 | 2016-01-13 | 沈阳科纳提克生物科技有限公司 | Fermented flour is for making the application of bread |
| CN103749598B (en) * | 2013-12-10 | 2015-11-11 | 沈阳科纳提克生物科技有限公司 | Natural Pan Niduoni concentrates premixed powder for making the application of Pan Niduoni bread |
| CN104694417A (en) * | 2015-01-26 | 2015-06-10 | 江南大学 | Method of improving freezing resistance of lactic acid bacteria sour dough leavening agent freeze-dried powder by using composite preservative agent |
| CN104642908A (en) * | 2015-01-28 | 2015-05-27 | 浙江大学 | Preparation method of orange-flavored steamed bun |
| CN104719361A (en) * | 2015-03-24 | 2015-06-24 | 河南工业大学 | Method for increasing dough activity and improving dough flavor through adding fruit juice |
| CN105076990B (en) * | 2015-07-06 | 2019-03-19 | 江南大学 | A kind of anti-aging steamed bun and its production method |
| CN105238712A (en) * | 2015-09-30 | 2016-01-13 | 厦门和美科盛生物技术有限公司 | L.plantarum HM60C1 (lactobacillus plantarum HM60C1) and usage thereof |
| CN107095143A (en) * | 2017-04-21 | 2017-08-29 | 浙江大学 | The method that a kind of utilization saccharomyces cerevisiae and Lactobacillus sanfrancisco prepare sour flour dough steamed bun |
| CN108949596A (en) * | 2018-08-22 | 2018-12-07 | 上海海洋大学 | A kind of preparation of composite ferment and the application in freezing flour-dough production |
| CN115836718A (en) * | 2022-12-07 | 2023-03-24 | 维维六朝松面粉产业有限公司 | Lactobacillus composite fermented flour and preparation method and application thereof |
| CN117158532A (en) * | 2023-11-03 | 2023-12-05 | 中国食品发酵工业研究院有限公司 | Method for making freeze-dried old-flour steamed bread |
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| CN102586148B (en) * | 2012-02-28 | 2013-05-08 | 江南大学 | Plant lactobacillus capable of relieving lead toxicity and application thereof |
| CN102586155B (en) * | 2012-03-07 | 2013-04-03 | 江南大学 | Lactobacillus plantarum N13 and use thereof |
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