CN104054764B - A kind of flour improver and application thereof - Google Patents
A kind of flour improver and application thereof Download PDFInfo
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- CN104054764B CN104054764B CN201410302568.9A CN201410302568A CN104054764B CN 104054764 B CN104054764 B CN 104054764B CN 201410302568 A CN201410302568 A CN 201410302568A CN 104054764 B CN104054764 B CN 104054764B
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Abstract
The invention discloses a kind of flour improver and the application in breadmaking thereof, described flour improver contains soybean protein isolate culture, Testa Tritici culture, konjaku powder. Wherein, by weight percentage, including the Testa Tritici culture of the soybean protein isolate culture of 70-73%, 20-25%, and the konjaku powder of surplus. In breadmaking, the addition of modifying agent is the 1-2% of flour weight. The muscle degree using the dough of modifying agent of the present invention in breadmaking is high, holds gas good, resistance to proofs, and the dough feel that kneading is good is dry and comfortable, elastic big, improves dough processing performance; Dough enter baking oven roasting after expand big, deflection is high, tissue exquisiteness, and the loaf volume made is big, raciness, and mouthfeel is soft, the pliability of bread be improved significantly.
Description
Technical field
The present invention relates to a kind of flour improver, especially relate to a kind of flour improver containing activity bacillus cereus and edible fungi, belong to Flour product additive agent field.
Background technology
Bread is a kind of nutritious instant food, and the quality of flour is had significantly high requirement by it in the course of processing, and being typically necessary high-gluten flour is that raw material makes, and its essence is exactly the requirement to wheat gluten quality. Wheat gluten quality is huge to the qualitative effects of Flour product, and domestic and international scientific researcher attempts the quality improving gluten by various methods. These method and approach wheat breedings, adjust wheat processing technique and add suitable food additive etc., and wherein adding suitable food additive is relative ease and efficient method, but have also been introduced some food-safety problems simultaneously. As it is considered that the Potassium bromate. flour gluten-strengthening agent that to be effect best, and having turned out now it and human body has carcinogenecity, in succession prohibitted the use of by various countries, China also put into effect relevant laws and regulations and forbids interpolation Potassium bromate. in food in 2005. Making for substituting Potassium bromate. mainly by the reasonably combined of enzyme preparation, emulsifying agent, VC etc. both at home and abroad at present, thus improving gluten quality, improving the processing characteristics of dough. Although the bread improver that prior art prepares has certain effect in increasing loaf volume, improving bread deflection and improve texture of loaf sophistication, but obtained bread still there will be in storage, and epidermis tarnishes, fragrance disappears, moisture reduces, the phenomenons such as slag are fallen in hardening, Bread Quality is made to decline, reduced shelf-life.
Summary of the invention
It is an object of the invention to provide a kind of flour improver and application thereof, by using this flour improver, it is possible to increase the muscle degree of dough, hold gas good, resistance to proof, optimize dough processing performance, improve its mouthfeel and local flavor.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of flour improver, and by weight percentage, including the Testa Tritici culture of the soybean protein isolate culture of 70-73% and 20-25%, all the other are konjaku powder; Wherein, soybean protein isolate culture is with soybean protein isolate for raw material, adopt the bacillus cereus liquid strain to carry out cultivating, dry, pulverize after obtain; Testa Tritici culture is with Testa Tritici corium farinosum for raw material, adopt the edible fungi liquid strain to carry out cultivating, dry, pulverize after obtain.
In preferred scheme, flour improver by weight percentage, is mixed with by the konjaku powder of the soybean protein isolate culture of 73%, the Testa Tritici culture of 22% and 5% and forms.
The preparation method of described soybean protein isolate culture is:
1) spawn culture is with beerwort for culture medium, and at 35-37 DEG C, 180-200r/min bottle cultivates bacillus cereus liquid strain 24-28 hour;
2) being uniformly sprayed on soybean protein isolate by liquid spawn cultured in step 1), wherein, material: bacterium solution weight ratio=1:2.3-2.5, and mixing thoroughly, 35 DEG C of-37 DEG C of quiescent culture 24-36 hour.
3) by step 2) in cultured soybean protein isolate put in hot air drier 60-70 DEG C and be dried to water content less than 10%, soybean protein isolate culture can be obtained then through pulverizing.
Bacteria containing amount >=1.5 × 10 in described soybean protein isolate culture10cfu/g。
Described bacillus cereus is bacillus subtilis or Bafillus natt.
The preparation method of described Testa Tritici culture is:
1) spawn culture is with beerwort for culture medium, 25-28 DEG C, and 150-180r/min bottle cultivates edible fungi liquid strain 96-120 hour;
2) liquid spawn cultured in step 1) is uniformly sprayed in sterilized Testa Tritici corium farinosum, wherein, material: bacterium solution weight ratio=1:2.5-3.0, and mixing thoroughly, 25-28 DEG C of quiescent culture 120-144 hour, and turned once every 24 hours;
3) by step 2) in cultured Testa Tritici put in vacuum drying oven 50-60 DEG C and be dried to water content less than 10%, Testa Tritici culture can be obtained then through pulverizing.
Bacteria containing amount >=1.2 × 10 in described Testa Tritici culture8cfu/g。
Described edible fungi is Pleurotus ostreatus or Lentinus Edodes.
In the preparation that soybean protein isolate culture and Testa Tritici are cultivated, culture medium used is the beerwort of 8 Baume degrees.
The preparation of the bread improver of the present invention and use are very simple, only the modifying agent raw material blending of described various needs need to be made bread improver and add in bread production process.
The invention still further relates to flour improver application in breadmaking. In use procedure, the addition of modifying agent is the 1-2% of flour weight.
Beneficial effects of the present invention is as follows:
1, the modifying agent of the present invention is with soybean protein isolate for substrate, and by the fermentation of bacillus cereus, the metabolite secreted by its metabolism can make the muscle degree of dough greatly improve, and the elasticity of dough is big.
2, bacillus cereus and edible fungi can produce multiple-microorganism enzyme system during the fermentation, under their synergism so that the processing characteristics of dough is greatly improved, as: holding gas good, the dough feel that kneading is good is dry and comfortable. Bacillus cereus, edible fungi are all the microorganisms that food production is conventional, are all absent from food-safety problem; Bacillus cereus and edible fungi both microorganisms have the enzyme systems such as abundant amylase, protease and cellulase, and enzyme activity is strong.
3, bacillus cereus and edible fungi both microorganisms and the synergism of enzyme produced by used yeast bacterium of leavening dough, can make the proofing period of dough shorten dramatically, proof effective.
4, the fermentation of microorganism, the especially fermentation of bacillus cereus, its metabolite is bakeed by high temperature so that the bread toasted out has the local flavor of the Semen Sesami perfume of uniqueness.
5, by the fermentation of edible fungi, its metabolite is bakeed by high temperature so that the bread toasted out has the fragrance of the distinctive long happiness of a kind of mushroom.
6, dough enter baking oven roasting after expand big, deflection is high, tissue exquisiteness, and the loaf volume made is big, and mouthfeel is soft, the pliability of bread be improved significantly, the acidity of bread is low.
7, due to soybean protein isolate physical characteristic so that it is good to thank bread epidermis gloss in storage, fragrance, retentiveness, and the more common bread of shelf life length extends half the time.
8, due to the physical characteristic of konjaku powder so that in storage, the retentiveness of bread is good, and mouthfeel is soft
9, the modifying agent of the present invention relatively like product cost is low by more than 50%.
Detailed description of the invention
Further illustrate the present invention below in conjunction with embodiment, but embodiment is only that the explanation present invention, rather than be limited.
Embodiment 1:
80 mesh sieves are crossed respectively by meeting the soybean protein isolate of food stage requirement, Testa Tritici corium farinosum, Rhizoma amorphophalli essence.
Taking soybean protein isolate and prepare soybean protein isolate culture, method is as follows:
A, employing conventional method, with the beerwort of 8 Baume degrees for culture medium, 37 DEG C, 200r/min bottle cultivates bacillus subtilis liquid spawn 24 hours.
B, liquid spawn cultured in a is uniformly sprayed on soybean protein isolate, wherein, material: bacterium solution=1:2.3, and mixing thoroughly, 37 DEG C of quiescent culture 36 hours.
C, soybean protein isolate cultured in b is put in hot air drier 60 DEG C it is dried to water content less than 10%, soybean protein isolate culture can be obtained then through pulverizing.
Bacteria containing amount >=2.1 × 10 in this culture10cfu/g。
Taking Testa Tritici corium farinosum and prepare Testa Tritici culture, method is as follows:
A, employing conventional method, with the beerwort of 8 Baume degrees for culture medium, 28 DEG C, 180r/min bottle cultivates mushroom liquid bacterial 96 hours.
B, liquid spawn cultured in a is uniformly sprayed in sterilized Testa Tritici corium farinosum, wherein, material: bacterium solution=1:3.0, and mixing thoroughly, 28 DEG C of quiescent culture 144 hours, and turned once every 24 hours.
C, Testa Tritici cultured in b is put in vacuum drying oven 60 DEG C it is dried to water content less than 10%, Testa Tritici culture can be obtained then through pulverizing.
Bacteria containing amount >=1.6 × 10 in this culture8cfu/g。
Take the konjaku powder of the soybean protein isolate culture of mass parts 70%, the Testa Tritici culture of mass parts 25%, mass parts 5%, and undertaken being sufficiently mixed stirring by these 3 kinds of raw materials, till they mix homogeneously, obtain flour improver.
Embodiment 2:
80 mesh sieves are crossed respectively by meeting the soybean protein isolate of food stage requirement, Testa Tritici corium farinosum, Rhizoma amorphophalli essence.
Taking soybean protein isolate and prepare soybean protein isolate culture, method is as follows:
A, employing conventional method, with the beerwort of 8 Baume degrees for culture medium, 35 DEG C, 180r/min bottle cultivates Bafillus natt liquid spawn 28 hours.
B, liquid spawn cultured in a is uniformly sprayed on soybean protein isolate, wherein, material: bacterium solution=1:2.5, and mixing thoroughly, 35 DEG C of quiescent culture 24 hours.
C, soybean protein isolate cultured in b is put in hot air drier 70 DEG C it is dried to water content less than 10%, soybean protein isolate culture can be obtained then through pulverizing.
Bacteria containing amount >=2.0 × 10 in this culture10cfu/g。
Taking Testa Tritici corium farinosum and prepare Testa Tritici culture, method is as follows:
A, employing conventional method, with the beerwort of 8 Baume degrees for culture medium, 25 DEG C, 150r/min bottle cultivates Pleurotus ostreatus liquid spawn 120 hours.
B, liquid spawn cultured in a is uniformly sprayed in sterilized Testa Tritici corium farinosum, wherein, material: bacterium solution=1:3.0, and mixing thoroughly, 28 DEG C of quiescent culture 120 hours, and turned once every 24 hours.
C, Testa Tritici cultured in b is put in vacuum drying oven 50 DEG C it is dried to water content less than 10%, Testa Tritici culture can be obtained then through pulverizing.
Bacteria containing amount >=1.8 × 10 in this culture8cfu/g。
Take the konjaku powder of the soybean protein isolate culture of mass parts 73%, the Testa Tritici culture of mass parts 22%, mass parts 5%, and undertaken being sufficiently mixed stirring by these 3 kinds of raw materials, till they mix homogeneously, obtain flour improver.
Embodiment 3:
80 mesh sieves are crossed respectively by meeting the soybean protein isolate of food stage requirement, Testa Tritici corium farinosum, Rhizoma amorphophalli essence.
Taking soybean protein isolate and prepare soybean protein isolate culture, method is as follows:
A, employing conventional method, with the beerwort of 8 Baume degrees for culture medium, 36 DEG C, 180r/min bottle cultivates bacillus subtilis liquid spawn 26 hours.
B, liquid spawn cultured in a is uniformly sprayed on soybean protein isolate, wherein, material: bacterium solution=1:2.4, and mixing thoroughly, 36 DEG C of quiescent culture 30 hours.
C, soybean protein isolate cultured in b is put in hot air drier 65 DEG C it is dried to water content less than 10%, soybean protein isolate culture can be obtained then through pulverizing.
Bacteria containing amount >=1.8 × 10 in this culture10cfu/g。
Taking Testa Tritici corium farinosum and prepare Testa Tritici culture, method is as follows:
A, employing conventional method, with the beerwort of 8 Baume degrees for culture medium, 26 DEG C, 180r/min bottle cultivates Pleurotus ostreatus liquid spawn 108 hours.
B, liquid spawn cultured in a is uniformly sprayed in sterilized Testa Tritici corium farinosum, wherein, material: bacterium solution=1:2.8, and mixing thoroughly, 27 DEG C of quiescent culture 132 hours, and turned once every 24 hours.
C, Testa Tritici cultured in b is put in vacuum drying oven 55 DEG C it is dried to water content less than 10%, Testa Tritici culture can be obtained then through pulverizing.
Bacteria containing amount >=1.3 × 10 in this culture8cfu/g。
Take the konjaku powder of the soybean protein isolate culture of mass parts 72%, the Testa Tritici culture of mass parts 23%, mass parts 5%, and undertaken being sufficiently mixed stirring by these 3 kinds of raw materials, till they mix homogeneously, obtain flour improver.
Embodiment 4:
80 mesh sieves are crossed respectively by meeting the soybean protein isolate of food stage requirement, Testa Tritici corium farinosum, Rhizoma amorphophalli essence.
Taking soybean protein isolate and prepare soybean protein isolate culture, method is as follows:
A, employing conventional method, with the beerwort of 8 Baume degrees for culture medium, 37 DEG C, 190r/min bottle cultivates bacillus cereus liquid strain 26 hours.
B, liquid spawn cultured in a is uniformly sprayed on soybean protein isolate, wherein, material: bacterium solution=1:2.5, and mixing thoroughly, 37 DEG C of quiescent culture 32 hours.
C, soybean protein isolate cultured in b is put in hot air drier 68 DEG C it is dried to water content less than 10%, soybean protein isolate culture can be obtained then through pulverizing.
Bacteria containing amount >=2.2 × 10 in this culture10cfu/g。
Taking Testa Tritici corium farinosum and prepare Testa Tritici culture, method is as follows:
A, employing conventional method, with the beerwort of 8 Baume degrees for culture medium, 27 DEG C, 160r/min bottle cultivates edible fungi liquid strain 100 hours.
B, liquid spawn cultured in a is uniformly sprayed in sterilized Testa Tritici corium farinosum, wherein, material: bacterium solution=1:2.8, and mixing thoroughly, 27 DEG C of quiescent culture 132 hours, and turned once every 24 hours.
C, Testa Tritici cultured in b is put in vacuum drying oven 55 DEG C it is dried to water content less than 10%, Testa Tritici culture can be obtained then through pulverizing.
Bacteria containing amount >=1.5 × 10 in this culture8cfu/g。
Take the konjaku powder of the soybean protein isolate culture of mass parts 72%, the Testa Tritici culture of mass parts 24%, mass parts 4%, and undertaken being sufficiently mixed stirring by these 3 kinds of raw materials, till they mix homogeneously, obtain flour improver.
Below by application examples, its applicable cases is described.
Breadmaking process is as follows:
Dispensing → stirring → lax → stripping and slicing → molding → proof → toast → cool down → finished product
Application examples 1
By Plain flour 1000g, Sal 10g, white sugar 50g, edible blend oil 30g, Angel high activity dried yeast 10g, flour improver 20g, water 600g mixes, and low rate mixing 3 minutes, quickly stirring 3 minutes, dough relaxes 10 minutes, split, 400g/, molding, proof 30 minutes at 35 DEG C. Then toasting: get angry 180 DEG C, reducing internal heat 200 DEG C, the time is 25 minutes, after taking out cooling, is finished product.
In this application examples, flour improver is made up of soybean protein isolate culture, the Testa Tritici culture of 25%, the konjaku powder of 5% of by mass 70%.
Application examples 2
By Plain flour 1000g, Sal 10g, white sugar 50g, edible blend oil 30g, Angel high activity dried yeast 10g, flour improver 15g, water 600g mixes, and low rate mixing 3 minutes, quickly stirring 3 minutes, dough relaxes 10 minutes, split, 400g/, molding, proof 30 minutes at 35 DEG C. Then toasting: get angry 180 DEG C, reducing internal heat 200 DEG C, the time is 25 minutes, after taking out cooling, is finished product.
In this application examples, flour improver is made up of soybean protein isolate culture, the Testa Tritici culture of 22%, the konjaku powder of 5% of by mass 73%.
Comparative example 1
By Plain flour 1000g, Sal 10g, white sugar 50g, edible blend oil 30g, Angel high activity dried yeast 10g, water 600g mixes, and low rate mixing 3 minutes, quickly stirring 3 minutes, dough relaxes 10 minutes, split, 400g/, molding, proof 30 minutes at 35 DEG C. Then toasting: get angry 180 DEG C, reducing internal heat 200 DEG C, the time is 25 minutes, after taking out cooling, is finished product.
Application examples 3
By gluten flour 1000g, Sal 10g, white sugar 50g, edible blend oil 30g, Angel high activity dried yeast 10g, flour improver 10g, water 600g mixes, and low rate mixing 3 minutes, quickly stirring 3 minutes, dough relaxes 10 minutes, split, 400g/, molding, proof 30 minutes at 35 DEG C. Then toasting: get angry 180 DEG C, reducing internal heat 200 DEG C, the time is 25 minutes, after taking out cooling, is finished product.
In this application examples, flour improver is made up of soybean protein isolate culture, the Testa Tritici culture of 23%, the konjaku powder of 5% of by mass 72%.
Application examples 4
By gluten flour 1000g, Sal 10g, white sugar 50g, edible blend oil 30g, Angel high activity dried yeast 10g, flour improver 15g, water 600g mixes, and low rate mixing 3 minutes, quickly stirring 3 minutes, dough relaxes 10 minutes, split, 400g/, molding, proof 30 minutes at 35 DEG C. Then toasting: get angry 180 DEG C, reducing internal heat 200 DEG C, the time is 25 minutes, after taking out cooling, is finished product.
In this application examples, flour improver is made up of soybean protein isolate culture, the Testa Tritici culture of 24%, the konjaku powder of 4% of by mass 72%.
Comparative example 2
By gluten flour 1000g, Sal 10g, white sugar 50g, edible blend oil 30g, Angel high activity dried yeast 10g, water 600g mixes, and low rate mixing 3 minutes, quickly stirring 3 minutes, dough relaxes 10 minutes, split, 400g/, molding, proof 30 minutes at 35 DEG C. Then toasting: get angry 180 DEG C, reducing internal heat 200 DEG C, the time is 25 minutes, after taking out cooling, is finished product.
The bread of embodiment 1-4 and comparative example 1-2 is carried out physical and chemical inspection and sensory evaluation by 10 normal people of the sense of taste of random invitation, and result is in Table 1.
Table 1
From the conclusion that table 1 draws: the proofing period of dough is short, proofs effective, organize fine and smooth, flexible, pore is uniform; The acidity of bread is low; The muscle degree of dough greatly improves, and the elastic of dough holds gas good greatly, and the dough feel that kneading is good is dry and comfortable; In storage, the retentiveness of bread is good, and mouthfeel is soft; The more common bread of shelf life length extends half the time.
Claims (7)
1. a flour improver, it is characterised in that: by weight percentage, including the Testa Tritici culture of the soybean protein isolate culture of 70-73% and 20-25%, all the other are konjaku powder;
Wherein, soybean protein isolate culture is with soybean protein isolate for raw material, adopt the bacillus cereus liquid strain to carry out cultivating, dry, pulverize after obtain; Described bacillus cereus is bacillus subtilis or Bafillus natt;
The preparation method of described soybean protein isolate culture is:
1) spawn culture is with beerwort for culture medium, and at 35-37 DEG C, 180-200r/min bottle cultivates bacillus cereus liquid strain 24-28 hour;
2) being uniformly sprayed on soybean protein isolate by liquid spawn cultured in step 1), wherein, material: the weight ratio=1:2.3-2.5 of bacterium solution, and mixing thoroughly, 35 DEG C of-37 DEG C of quiescent culture 24-36 hour;
By step 2) in cultured soybean protein isolate put in hot air drier 60-70 DEG C and be dried to water content less than 10%, soybean protein isolate culture can be obtained then through pulverizing;
Testa Tritici culture is with Testa Tritici corium farinosum for raw material, adopt the edible fungi liquid strain to carry out cultivating, dry, pulverize after obtain;
The preparation method of described Testa Tritici culture is:
1) spawn culture is with beerwort for culture medium, 25-28 DEG C, and 150-180r/min bottle cultivates edible fungi liquid strain 96-120 hour;
2) liquid spawn cultured in step 1) is uniformly sprayed in sterilized Testa Tritici corium farinosum, wherein, material: bacterium solution weight ratio=1:2.5-3.0, and mixing thoroughly, 25-28 DEG C of quiescent culture 120-144 hour, and turned once every 24 hours;
3) by step 2) in cultured Testa Tritici put in vacuum drying oven 50-60 DEG C and be dried to water content less than 10%, Testa Tritici culture can be obtained then through pulverizing.
2. the flour improver according to claims 1, it is characterised in that: by weight percentage, the konjaku powder of the soybean protein isolate culture of 73%, the Testa Tritici culture of 22% and 5% it is mixed with and forms.
3. the flour improver according to claims 1, it is characterised in that: bacteria containing amount >=1.5 × 10 in described soybean protein isolate culture10cfu/g。
4. flour improver according to claim 1, it is characterised in that: bacteria containing amount >=1.2 × 10 in described Testa Tritici culture8cfu/g。
5. flour improver according to claim 1, it is characterised in that: described edible fungi is Pleurotus ostreatus or Lentinus Edodes.
6. flour improver according to claim 1, it is characterised in that: described culture medium is the beerwort of 8 Baume degrees.
7. the application in breadmaking of the flour improver according to any one of claim 1-6.
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| CN106417444A (en) * | 2016-10-12 | 2017-02-22 | 广州嘉德乐生化科技有限公司 | Bread improver and preparation method thereof |
| CN108522589A (en) * | 2018-04-09 | 2018-09-14 | 东北农业大学 | A kind of brewer's wort bread and preparation method thereof |
| CN113383807B (en) * | 2021-06-25 | 2023-11-17 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100540209B1 (en) * | 2005-08-08 | 2006-01-11 | 최종광 | Bread and manufacturing method thereof |
| CN1886055A (en) * | 2003-12-04 | 2006-12-27 | 不二制油株式会社 | Bread improving agent and breads containing the same |
| CN101119635A (en) * | 2004-12-17 | 2008-02-06 | 不二制油株式会社 | Bread-improving agent and bread products using the same |
| CN101248872A (en) * | 2008-03-18 | 2008-08-27 | 张嘉闻 | High fibre microorganism agedness edible flour, paste product and manufacture method thereof |
| CN103141537A (en) * | 2013-03-07 | 2013-06-12 | 河南科技学院 | Whitening, chewiness-enhancing and anti-aging bread composite improver |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1886055A (en) * | 2003-12-04 | 2006-12-27 | 不二制油株式会社 | Bread improving agent and breads containing the same |
| CN101119635A (en) * | 2004-12-17 | 2008-02-06 | 不二制油株式会社 | Bread-improving agent and bread products using the same |
| KR100540209B1 (en) * | 2005-08-08 | 2006-01-11 | 최종광 | Bread and manufacturing method thereof |
| CN101248872A (en) * | 2008-03-18 | 2008-08-27 | 张嘉闻 | High fibre microorganism agedness edible flour, paste product and manufacture method thereof |
| CN103141537A (en) * | 2013-03-07 | 2013-06-12 | 河南科技学院 | Whitening, chewiness-enhancing and anti-aging bread composite improver |
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