CN104957217A - Mixed-strain sour dough, steamed buns and production method of steamed buns - Google Patents

Mixed-strain sour dough, steamed buns and production method of steamed buns Download PDF

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CN104957217A
CN104957217A CN201510390569.8A CN201510390569A CN104957217A CN 104957217 A CN104957217 A CN 104957217A CN 201510390569 A CN201510390569 A CN 201510390569A CN 104957217 A CN104957217 A CN 104957217A
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dough
flour
activation
bacterium
yellow wine
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CN104957217B (en
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毛健
孟祥勇
刘双平
姬中伟
周志磊
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Jiangnan University
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Abstract

The invention discloses mixed-strain sour dough, steamed buns and a production method of the steamed buns, and belongs to the technical field of food processing. In the making process of the lactobacillus plantarum CGMCC No.8097 sour dough, yellow wine lee powder is added, polysaccharide-protein complex, oligosaccharide and amylase are provided for improving the anti-aging property of the steamed buns, yeast CCTCC NO:M 2015119 is utilized for achieving cooperative gain fermentation, and therefore the flavor property of the steamed buns is improved. The obtained steamed buns have the properties of good aging resistance and flavor, and have the functions of reducing blood glucose and blood fat, improving immunity and sleeping and enhancing memory ability, the production technology saves energy and is environmentally friendly, and the additional value of by-products in yellow wine production is increased.

Description

A kind of mixed bacterium sour flour dough, steamed bun and production method thereof
Technical field
The present invention relates to a kind of mixed bacterium sour flour dough, steamed bun and production method thereof, belong to food processing technology field.
Background technology
Along with growth in the living standard, the dietary structure of people has been had enough to eat and wear progressively to change into from simple pursuit and has been pursued nutrition, health.In this case, traditional zymotic Flour product obtains concern and the attention of people, and wherein steamed bun has wide market as the traditional zymotic Flour product of China in the north, and the consumption figure in recent years in southern market is also in the trend increased year by year.But at present the outstanding problem existed produced by industrialization steamed bun is easily aging: flavor loss, elasticity and chewiness decline and hardness increases, frangible etc., and the digestibility of aging steamed bun is lower.In order to solve the problem of aging of steamed bun commercial process, manufacturer is often when dough makes, the problem of aging of steamed bun is improved by the interpolation of emulsifying agent, edible colloid, emulsifying agent, enzyme preparation, but the use of these additives improves with making the aging phenomenon of steamed bun, but can have an impact to the metabolism of steamed bun yeast, have impact on dough fermentation process, the method steamed bun local flavor and traditional steamed bun are distinguished larger; In order to the loss that the use overcoming additive causes to steamed bun local flavor, researcher proposes production lactic acid bacteria sour flour dough being used for steamed bun, find that lactic acid bacteria can utilize the materials such as the carbohydrate in dough by research, produce the multiple flavor substances such as organic acid, amino acid, peptide class, and the making that the sour flour dough of lactobacillus-fermented is used for the Flour product such as bread, steamed bun can obviously improve its aging characteristics, but simple lactobacillus-fermented sour flour dough produces steamed bun, there is sour flour dough organic acid ratio, problem that acidity is large, during production, need the use of a large amount of dietary alkali.Therefore, while the anti-aging characteristic of raising steamed bun, improving the flavor quality of steamed bun, is the key issue that current industrialization steamed bun need of production solves.
Summary of the invention
In order to overcome the above problems, the present invention develops a kind of mixed bacterium sour flour dough based on Lactobacillus plantarum CGMCC No.8097, saccharomycete CCTCC NO:M 2015119 and dry yellow wine lees powder, steamed bun and production method thereof.One provided by the invention mixes bacterium sour flour dough, steamed bun and production method thereof, is that after being activated by Lactobacillus plantarum CGMCC No.8097, high speed centrifugation is prepared into bacterium mud, mixes, obtain sour flour dough with wheat flour, dry yellow wine lees powder; Then, after being activated by CCTCC NO:M 2015119 active dry yeasr, mix with wheat flour and sour flour dough, stir obtained lactic acid bacteria-saccharomycete mixing dough, proofs, steams through secondary, obtains mixed fungus fermentation yellow wine lees steamed bun.
First object of the present invention is to provide a kind of production method of mixed fungus fermentation yellow wine lees steamed bun.
Described production method comprises:
(1) Lactobacillus plantarum CGMCC No.8097 is activated, bacterium liquid centrifuge washing is obtained bacterium mud, according to the mass fraction, get 0.2-1 part bacterium mud, 100 parts of flour, 15-250 part water mix, stir, in 32 DEG C ~ 35 DEG C insulation 6-12h, then add 10-20 part yellow wine lees dry powder, 50-100 part flour, in 25 DEG C ~ 30 DEG C insulation 6-10h after stirring;
(2) by mass fraction, get dough, 40-50 part flour, the mixing of 8-10 part water that 15-20 part previous step prepares, stir, the yeast CCTCC NO:M 2015119 then adding 0.1-0.15 part activates rear bacterium liquid, stirs;
(3) mixing dough that previous step is obtained proofs through secondary, steams, and obtains mixed fungus fermentation yellow wine lees steamed bun.
Described Lactobacillus plantarum, in one embodiment of the invention, be Lactobacillus plantarum, deposit number is CGMCC No.8097, is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center.
Described yeast, in one embodiment of the invention, be Saccharomyces, deposit number is CCTCC NO:M2015119, is preserved in China typical culture collection center.
Described centrifugal, in one embodiment of the invention, be centrifugal 10-20min under 8000-10000g.
Described flour in one embodiment of the invention, is wheat flour.
Described wheat flour, in one embodiment of the invention, be medium-strength wheat flour, protein content is 8.0-10.5%.
The secondary of described step (3) proofs, steams, in one embodiment of the invention, be by mixing dough under temperature 25 DEG C ~ 35 DEG C, relative humidity 60-80%, proof 45-60min; After having proofed, add 4-5 part wheat flour, 0.05-0.08 part dietary alkali, kneading uniformly after dough cutting in type, at temperature 25 DEG C ~ 30 DEG C and relative humidity 60-80%, proof 15-20min; Then being placed in by the dough that secondary proofs is added with in the steamer of cold water, and 20-25min is steamed in heating, obtains steamed bun finished product.
Described yellow wine lees dry powder, in one embodiment of the invention, its granularity is 200 ~ 250 orders.
The activation of Lactobacillus plantarum CGMCC No.8097 in described step (1) in one embodiment of the invention, is activate 18-24h, repetition of activation more than 3 times in MRS broth bouillon, under the condition of 32 DEG C ~ 35 DEG C; The activation of yeast CCTCC NO:M 2015119 in described step (2) activates 18-24h, repetition of activation 3 times in YPD culture medium, under the condition of 28 DEG C ~ 33 DEG C.
Described yellow wine lees, in one embodiment of the invention, for sweet rice wine mash squeezing after obtain yellow wine lees.
Described method, in one embodiment of the invention, specifically comprises the following steps:
(1) Lactobacillus plantarum activation: draw Lactobacillus plantarum CGMCC No.8097 and be inoculated in MRS broth bouillon from preservation pipe, 18-24h is activated under the condition of 32 DEG C ~ 35 DEG C, repetition of activation 3 times, obtains the Lactobacillus plantarum CGMCC No.8097 bacterium liquid of activation;
(2) activated yeast: draw yeast CCTCC NO:M 2015119 and be inoculated in YPD culture medium from preservation pipe, activates 18-24h, repetition of activation 3 times under the condition of 28 DEG C ~ 33 DEG C, obtains the yeast CCTCC NO:M 2015119 bacterium liquid of activation;
(3) making of sour flour dough: get the Lactobacillus plantarum CGMCC No.8097 bacterium liquid high speed centrifugation 10-20min under the centrifugal force of 8000-10000g after activation, subsequently the bacterium mud of centrifugal gained is aseptically redissolved in phosphate solution, carry out secondary centrifuging again, so repeat 2-3 time; Get above-mentioned gained bacterium mud with the ratio accounting for wheat flour weight 0.2-1.0% and 100% wheat flour, account for after wheat flour weight ratio 1.5-2.5 water doubly mixes, stir, be placed in 32 DEG C ~ 35 DEG C insulation 6-12h, then again toward wherein adding the 200-250 order yellow wine lees powder accounting for original wheat grain weight amount 10-20%, the wheat flour of original wheat flour weight 50-100%, in in 25 DEG C ~ 30 DEG C insulation 6-10h after stirring, obtain sour flour dough.
(4) preparation of steamed bread dough is mixed: get the above-mentioned sour flour dough of 15-20 part weight, the wheat flour of 40-50 part, the water of 8-10 part stirs in a mixing bowl, then the activated yeast CCTCC NO:M 2015119 bacterium liquid of 0.1-0.15 part is added a mixing bowl, stir subsequently, obtained lactic acid bacteria-saccharomycete dough;
(5) the proofing of dough: obtained Homogeneous phase mixing dough is placed in proofing box, at temperature 25 DEG C ~ 35 DEG C and relative humidity 60-80%, proofs 45-60min; After having proofed, add 4-5 part wheat flour, 0.05-0.08 part dietary alkali sodium carbonate, kneading uniformly after dough cutting in type, at temperature 25 DEG C ~ 30 DEG C and relative humidity 60-80%, proof 15-20min;
(6) be placed in by the dough that secondary proofs and be added with in the steamer of cold water, 20-25min is steamed in heating, obtains steamed bun finished product.
(7) packaging and preservation: the steamed bun steamed being cooled 50min at 25 DEG C, then with putting into polyethylene freshness protection package, being placed in 4 DEG C of refrigerator cold-storages.
Second object of the present invention is to provide a kind of preparation method of mixed bacterium sour flour dough.Described method comprises: (1) activation Lactobacillus plantarum CGMCC No.8097, bacterium liquid centrifuge washing is obtained bacterium mud, according to the mass fraction, get 0.2-1 part bacterium mud, 100 parts of flour, 15-250 part water mix, stir, in 32 DEG C ~ 35 DEG C insulation 6-12h, then add 10-20 part yellow wine lees dry powder, 50-100 part flour, in 25 DEG C ~ 30 DEG C insulation 6-10h after stirring; (2) by mass fraction, get dough, 40-50 part flour, the mixing of 8-10 part water that 15-20 part previous step prepares, stir, then the yeast CCTCC NO:M 2015119 adding 0.1-0.15 part activates rear bacterium liquid, stirs, and obtains mixed bacterium sour flour dough.
The present invention also claimed mixed bacterium sour flour dough for preparing according to described mixed bacterium sour flour dough preparation method and mixed bacterium sour flour dough is preparing the application in fermented food.
Beneficial effect of the present invention is specific as follows:
(1) the present invention creatively employs Lactobacillus plantarum CGMCC No.8097 and yeast CCTCC NO:M2015119, does not add other commercial fermentation agent, overcomes the not enough and easy defect such as aging of steamed bun local flavor.The Lactobacillus plantarum CGMCC No.8097 that the present invention adopts and the fermentation of yeast CCTCC NO:M 2015119 cooperative gain, and act synergistically with the material such as the peptide in yellow wine lees, compound sugar, produce the flavor substance more enriched.
(2) production method of the present invention, creatively adds and uses yellow wine lees powder in sour flour dough manufacturing process.Yellow wine lees, not only containing alcohol, protein, also contains resistant starch, compound sugar, cellulose and several amino acids, vitamin and many fragrance matters; By dry yellow wine lees powder is added in the making of sour flour dough, the corresponding content adding polysaccharide-protein compound, resistant starch and amylase etc. in steamed bun, aging, the emulsion stability that extends the shelf-life, improve dough between steamed bun preservation term is not inhibit by means of only polysaccharide-protein compound and diastatic effect, and digestion characteristics and the health-care effect of steamed bun is improved by the raising of resistant starch, oligosaccharide content, utilize the aroma substance in vinasse to improve the local flavor of dough simultaneously.
(3) method of the present invention not only obtains a kind of mixed bacterium sour flour dough, steamed bun and production method thereof, and fully utilized the accessory substance-vinasse produced in production process of yellow rice wine, achieve the exploitation of exploitation high-quality yellow rice wine extension product and the double benefit of energy-saving and emission-reduction.
Biomaterial preservation:
Saccharomyces cerevisiae Y2, China typical culture collection center is preserved in on March 15th, 2015, Classification And Nomenclature is saccharomyces cerevisiae Y2 Saccharomyces cerevisiae Y2, and deposit number is CCTCC NO:M 2015119, and preservation address is Wuhan, China Wuhan University.
Detailed description of the invention
Embodiment 1: the preparation of sour flour dough
(1) from preservation pipe, draw Lactobacillus plantarum CGMCC No.8097 is inoculated in MRS broth bouillon, under the condition of 35 DEG C, activate 18h, repetition of activation 3 times, obtains the Lactobacillus plantarum CGMCC No.8097 bacterium liquid of activation;
(2) get the Lactobacillus plantarum CGMCC No.8097 bacterium liquid high speed centrifugation 10min under the centrifugal force of 10000g after activation, subsequently the bacterium mud of centrifugal gained is aseptically redissolved in phosphate solution, then carry out secondary centrifuging, so repeat 3 times;
(3) get after above-mentioned gained bacterium mud mixes with the ratio accounting for wheat flour weight 0.2% and 100% wheat flour, the water that accounts for wheat flour weight ratio 1.5 times, stir, be placed in 32 DEG C of insulation 12h, then again toward wherein adding the 250 order yellow wine lees powder accounting for original wheat grain weight amount 10%, the wheat flour of original wheat flour weight 50%, in in 25 DEG C of insulation 10h after stirring, obtain sour flour dough.
Embodiment 2: the preparation of sour flour dough
(1) from preservation pipe, draw Lactobacillus plantarum CGMCC No.8097 is inoculated in MRS broth bouillon, under the condition of 32 DEG C, activate 24h, repetition of activation 3 times, obtains the Lactobacillus plantarum CGMCC No.8097 bacterium liquid of activation;
(2) get the Lactobacillus plantarum CGMCC No.8097 bacterium liquid high speed centrifugation 20min under the centrifugal force of 8000g after activation, subsequently the bacterium mud of centrifugal gained is aseptically redissolved in phosphate solution, then carry out secondary centrifuging, so repeat 3 times;
(3) get after above-mentioned gained bacterium mud mixes with the ratio accounting for wheat flour weight 1.0% and 100% wheat flour, the water that accounts for wheat flour weight ratio 2.5 times, stir, be placed in 35 DEG C of insulation 6h, then again toward wherein adding the 200 order yellow wine lees powder accounting for original wheat grain weight amount 20%, the wheat flour of original wheat flour weight 100%, in in 30 DEG C of insulation 6h after stirring, obtain sour flour dough.
Embodiment 3: the preparation of sour flour dough steamed bun
(1) activated yeast: draw yeast CCTCC NO:M 2015119 and be inoculated in YPD culture medium from preservation pipe, activate 18h under the condition of 33 DEG C, repetition of activation 3 times, obtains the yeast CCTCC NO:M 2015119 bacterium liquid of activation;
(2) preparation of steamed bread dough is mixed: the sour flour dough that the embodiment 2 of getting 20 parts of weight prepares, the wheat flour of 50 parts, the water of 10 parts stir in a mixing bowl, then the activated yeast CCTCC NO:M 2015119 bacterium liquid of 0.1 part is added a mixing bowl, stir subsequently, obtained lactic acid bacteria-saccharomycete dough;
(3) the proofing of dough: obtained Homogeneous phase mixing dough is placed in proofing box, in temperature 25 DEG C and relative humidity 80% time, proofs 60min; After having proofed, add 5 portions of wheat flours, 0.08 part of dietary alkali sodium carbonate, kneading uniformly after dough cutting in type, in temperature 30 DEG C and relative humidity 60% time, proof 15min;
(4) be placed in by the dough that secondary proofs and be added with in the steamer of cold water, 25min is steamed in heating, obtains steamed bun finished product.
(5) packaging and preservation: the steamed bun steamed being cooled 50min at 25 DEG C, then with putting into polyethylene freshness protection package, being placed in 4 DEG C of refrigerator cold-storages.
Embodiment 4: the preparation of sour flour dough steamed bun
(1) Lactobacillus plantarum activation: draw Lactobacillus plantarum CGMCC No.8097 and be inoculated in MRS broth bouillon from preservation pipe, activate 20h under the condition of 35 DEG C, repetition of activation 3 times, obtain the Lactobacillus plantarum CGMCC No.8097 bacterium liquid of activation;
(2) activated yeast: draw yeast CCTCC NO:M 2015119 and be inoculated in YPD culture medium from preservation pipe, activate 24h under the condition of 28 DEG C, repetition of activation 3 times, obtains the yeast CCTCC NO:M 2015119 bacterium liquid of activation;
(3) making of sour flour dough: get the Lactobacillus plantarum CGMCC No.8097 bacterium liquid high speed centrifugation 18min under the centrifugal force of 8000g after activation, subsequently the bacterium mud of centrifugal gained is aseptically redissolved in phosphate solution, carry out secondary centrifuging again, so repeat 3 times; Get after above-mentioned gained bacterium mud mixes with the ratio accounting for wheat flour weight 0.8% and 100% wheat flour, the water that accounts for wheat flour weight ratio 2 times, stir, be placed in 35 DEG C of insulation 12h, then again toward wherein adding the 250 order yellow wine lees powder accounting for original wheat grain weight amount 18%, the wheat flour of original wheat flour weight 100%, in in 30 DEG C of insulation 10h after stirring, obtain sour flour dough.
(4) preparation of steamed bread dough is mixed: get the sour flour dough that the above-mentioned sour flour dough of 15 parts of weight or embodiment 1 prepare, the wheat flour of 40 parts, the water of 8 parts stirs in a mixing bowl, then the activated yeast CCTCC NO:M2015119 bacterium liquid of 0.15 part is added a mixing bowl, stir subsequently, obtained lactic acid bacteria-saccharomycete dough;
(5) the proofing of dough: obtained Homogeneous phase mixing dough is placed in proofing box, in temperature 35 DEG C and relative humidity 60% time, proofs 45min; After having proofed, add 4 portions of wheat flours, 0.05 part of dietary alkali sodium carbonate, kneading uniformly after dough cutting in type, in temperature 25 DEG C and relative humidity 80% time, proof 20min;
(6) be placed in by the dough that secondary proofs and be added with in the steamer of cold water, 20min is steamed in heating, obtains steamed bun finished product.
(7) packaging and preservation: the steamed bun steamed being cooled 50min at 25 DEG C, then with putting into polyethylene freshness protection package, being placed in
Embodiment 5: the antiageing effect of steamed bun of the present invention and volatile materials
After the steamed bun obtained by embodiment 3-4 refrigerates 72 hours, antagonism ageing results is evaluated, and result is as shown in table 1.Known by lower table analysis, steamed bun that embodiment 3-4 produces, moisture improves 3.87%, than control sample, (control sample uses the yeast CCTCC NO:M 2015119 in commercialization Angel Yeast alternate embodiment 3 respectively for elasticity, recovery, do not add Lactobacillus plantarum simultaneously, do not use sour flour dough, under the equal conditions of embodiment 3, make steamed bread dough, proof, steam, pack and preservation) improve 19.12%, 58.33%, hardness have dropped 10.42%, and starch burn degree improves 100%.Illustrate that production method that the present invention adopts can improve the anti-aging characteristic of steamed bun.
The anti-aging characteristic of table 1 steamed bun of the present invention
The volatile flavor substance of table 2 steamed bun of the present invention
From the result in table 2, compared with commercially available leavening steamed bun, the steamed bun volatile flavor substance content adopting the inventive method to produce has clear improvement, wherein the content of alcohols, ester class, aldehydes, ketone and fragrant heterocyclic material is all higher than commercially available leavening steamed bun, and in the steamed bun that obtains of the present invention, acid relative amount is starkly lower than commercially available leavening steamed bun.Illustrate that production method that the present invention adopts contributes to the improvement of steamed bun local flavor.
Embodiment 6: different Lactobacillus plantarum, saccharomycete are on the impact of steamed bread quality
Utilize Lactobacillus plantarum (the Lactobacillus plantarum that Chinese industrial Microbiological Culture Collection administrative center buys respectively, preserving number CICC23186), Lactobacillus plantarum (Lactobacillus plantarum, preserving number CICC23167) replace Lactobacillus plantarum CGMCC No.8097, other steps are identical with embodiment 4.Steamed bun compares ageing resistance after refrigerating 72 hours.
Then substitute yeast CCTCC NO:M 2015119 of the present invention with the saccharomyces cerevisiae CICC31617, the saccharomyces cerevisiae CICC31619 that buy respectively, other steps are identical with embodiment 4.Steamed bun compares ageing resistance after refrigerating 72 hours.
Table 3 Lactobacillus plantarum is on the impact of the anti-aging characteristic of steamed bun
Table 4 Lactobacillus plantarum is on the impact of steamed bun volatile flavor substance
Result from table 3, table 4: be used alone other plant lactobacillus and replace Lactobacillus plantarum CGMCC No.8097 of the present invention, or using other yeast to replace CCTCC NO:M 2015119 of the present invention, the steamed bun ageing resistance prepared and local flavor are all not as good as product of the present invention.Illustrate, CGMCC No.8097 of the present invention and CCTCC NO:M2015119, cooperative gain ferments, and act synergistically with the material such as the peptide in yellow wine lees, compound sugar, improves the ageing resistance of steamed bun, and produces the flavor substance more enriched.
Embodiment 7: yellow wine lees powder is on the impact of steamed bread quality
In sour flour dough manufacturing process, do not add yellow wine lees, other steps and embodiment 4 just the same.Compare yellow wine lees and whether add impact on steamed bun ageing resistace and local flavor, result is as shown in table 5, table 6.
Table 5 yellow wine lees powder is on the impact of the anti-aging characteristic of steamed bun
Table 6 yellow wine lees powder is on the impact of steamed bun volatile flavor substance
Result shows: the steamed bun that employing application claims interpolation yellow wine lees powder obtains is not compared with adding the steamed bun of yellow wine lees powder, and obtained steamed bun not only moisture, elasticity, recovery, hardness and starch burn degree makes moderate progress; And the steamed bun local flavor that the inventive method obtains also obviously is promoted.Lactobacillus plantarum CGMCC No.8097 of the present invention and yeast CCTCC NO:M 2015119 can act synergistically with materials such as the peptide in yellow wine lees, compound sugar.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.

Claims (10)

1. the production method of a mixed fungus fermentation yellow wine lees steamed bun, it is characterized in that, described production method comprises: (1) activation Lactobacillus plantarum CGMCC No.8097, bacterium liquid centrifuge washing is obtained bacterium mud, according to the mass fraction, gets 0.2-1 part bacterium mud, 100 parts of flour, 150-250 part water mix, stir, in 32 DEG C ~ 35 DEG C insulation 6-12h, then add 10-20 part yellow wine lees dry powder, 50-100 part flour, in 25 DEG C ~ 30 DEG C insulation 6-10h after stirring; (2) by mass fraction, get dough, 40-50 part flour, the mixing of 8-10 part water that 15-20 part previous step prepares, stir, the yeast CCTCC NO:M 2015119 then adding 0.1-0.15 part activates rear bacterium liquid, stirs; (3) mixing dough that previous step is obtained proofs through secondary, steams, and obtains mixed fungus fermentation yellow wine lees steamed bun.
2. method according to claim 1, is characterized in that, the secondary of described step (3) proofs, steams, be by mixing dough under temperature 25 DEG C ~ 35 DEG C, relative humidity 60-80%, proof 45-60min; After having proofed, add 4-5 part wheat flour, 0.05-0.08 part dietary alkali, kneading uniformly after dough cutting in type, at temperature 25 DEG C ~ 30 DEG C and relative humidity 60-80%, proof 15-20min; Then being placed in by the dough that secondary proofs is added with in the steamer of cold water, and 20-25min is steamed in heating, obtains steamed bun finished product.
3. method according to claim 1, is characterized in that, described flour is wheat flour.
4. method according to claim 1, is characterized in that, the granularity of described yellow wine lees dry powder is 200 ~ 250 orders.
5. method according to claim 1, is characterized in that, the activation of Lactobacillus plantarum CGMCC No.8097 in described step (1), is to activate 18-24h, repetition of activation more than 3 times in MRS broth bouillon, under the condition of 32 DEG C ~ 35 DEG C; The activation of yeast CCTCC NO:M 2015119 in described step (2) activates 18-24h, repetition of activation 3 times in YPD culture medium, under the condition of 28 DEG C ~ 33 DEG C.
6. method according to claim 1, is characterized in that, described yellow wine lees be sweet rice wine mash squeezing after obtain yellow wine lees.
7. method according to claim 1, is characterized in that, described method specifically comprises:
(1) lactobacillus plantarum activation: draw Lactobacillus plantarum CGMCC No.8097 and be inoculated in MRS broth bouillon from preservation pipe, 18-24h is activated under the condition of 32 DEG C ~ 35 DEG C, repetition of activation 3 times, obtains the Lactobacillus plantarum CGMCC No.8097 bacterium liquid of activation;
(2) saccharomycetic activation: draw yeast CCTCC NO:M 2015119 and be inoculated in YPD culture medium from preservation pipe, activates 18-24h, repetition of activation 3 times under the condition of 28 DEG C ~ 33 DEG C, obtains the yeast CCTCC NO:M 2015119 bacterium liquid of activation;
(3) making of sour flour dough: get the Lactobacillus plantarum CGMCC No.8097 bacterium liquid high speed centrifugation 10-20min under the centrifugal force of 8000-10000g after activation, subsequently the bacterium mud of centrifugal gained is aseptically redissolved in phosphate solution, carry out secondary centrifuging again, so repeat 2-3 time; Get above-mentioned gained bacterium mud with the ratio accounting for wheat flour weight 0.2-1.0% and 100% wheat flour, account for after wheat flour weight ratio 1.5-2.5 water doubly mixes, stir, be placed in 32 DEG C ~ 35 DEG C insulation 6-12h, then again toward wherein adding the 200-250 order yellow wine lees powder accounting for original wheat grain weight amount 10-20%, the wheat flour of original wheat flour weight 50-100%, in 25 DEG C ~ 30 DEG C insulation 6-10h after stirring, obtain sour flour dough.
(4) preparation of steamed bread dough is mixed: get the above-mentioned sour flour dough of 15-20 part weight, the wheat flour of 40-50 part, the water of 8-10 part stirs in a mixing bowl, then the activated yeast CCTCC NO:M 2015119 bacterium liquid of 0.1-0.15 part is added a mixing bowl, stir subsequently, obtained lactic acid bacteria-saccharomycete dough;
(5) the proofing of dough: obtained Homogeneous phase mixing dough is placed in proofing box, at temperature 25 DEG C ~ 35 DEG C and relative humidity 60-80%, proofs 45-60min; After having proofed, add 4-5 part wheat flour, 0.05-0.08 part dietary alkali sodium carbonate, kneading uniformly after dough cutting in type, at temperature 25 DEG C ~ 30 DEG C and relative humidity 60-80%, proof 15-20min;
(6) be placed in by the dough that secondary proofs and be added with in the steamer of cold water, 20-25min is steamed in heating, obtains steamed bun finished product.
8. according to the product that the arbitrary described method of claim 1-7 prepares.
9. the preparation method of a mixed bacterium sour flour dough, it is characterized in that, described method comprises: (1) activation Lactobacillus plantarum CGMCC No.8097, bacterium liquid centrifuge washing is obtained bacterium mud, according to the mass fraction, gets 0.2-1 part bacterium mud, 100 parts of flour, 15-250 part water mix, stir, in 32 DEG C ~ 35 DEG C insulation 6-12h, then add 10-20 part yellow wine lees dry powder, 50-100 part flour, in 25 DEG C ~ 30 DEG C insulation 6-10h after stirring; (2) by mass fraction, get dough, 40-50 part flour, the mixing of 8-10 part water that 15-20 part previous step prepares, stir, then the yeast CCTCC NO:M 2015119 adding 0.1-0.15 part activates rear bacterium liquid, stirs, and obtains mixed bacterium sour flour dough.
10. the mixed bacterium sour flour dough that method prepares according to claim 9 is preparing the application in fermented food.
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CN109287946A (en) * 2018-09-18 2019-02-01 江南大学 A method of steamed bun structural collapse is improved using sour flour dough fermentation technique
CN109527380A (en) * 2019-01-24 2019-03-29 中南林业科技大学 A kind of old face steamed bun of low glycemic index and preparation method thereof
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CN112493444A (en) * 2020-11-26 2021-03-16 浙江一鸣食品股份有限公司 Preparation method of natural yeast dough and toast prepared by same
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CN115769871A (en) * 2022-12-21 2023-03-10 苏州微克生活科技有限公司 Low-GI (glycemic index) steamed bread with old flour and preparation method thereof
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CN106666378A (en) * 2016-11-26 2017-05-17 安徽轩芝缘生物科技有限公司 Ganoderma lucidum steamed bun capable of improving sleep
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CN108617943A (en) * 2018-04-04 2018-10-09 北京本乡良实面业有限责任公司 A kind of acid face steamed bun and preparation method thereof and production system
CN109287946B (en) * 2018-09-18 2021-08-20 江南大学 Method for improving structural collapse of steamed bread by adopting sour dough fermentation technology
CN109287946A (en) * 2018-09-18 2019-02-01 江南大学 A method of steamed bun structural collapse is improved using sour flour dough fermentation technique
CN109527380A (en) * 2019-01-24 2019-03-29 中南林业科技大学 A kind of old face steamed bun of low glycemic index and preparation method thereof
CN110720488A (en) * 2019-11-28 2020-01-24 张家港福吉佳食品股份有限公司 Production method of whole-wheat bread fermented by mixed yeast and lactic acid bacteria
CN111685269A (en) * 2020-04-30 2020-09-22 江南大学 Method for reducing FODMAPs content in fermented rice and flour food by utilizing sour dough and application
CN111685269B (en) * 2020-04-30 2022-09-27 江南大学 Method for reducing FODMAPs content in fermented rice and flour food by utilizing sour dough and application
CN112493444A (en) * 2020-11-26 2021-03-16 浙江一鸣食品股份有限公司 Preparation method of natural yeast dough and toast prepared by same
WO2023045330A1 (en) * 2021-09-23 2023-03-30 安琪酵母股份有限公司 Natural biopreservative for flour product, preparation method therefor and application thereof
CN114027438A (en) * 2021-11-22 2022-02-11 河南工业大学 Method for producing whole-wheat fermented noodles by utilizing lactic acid bacteria and enzyme treatment technology
CN114027438B (en) * 2021-11-22 2023-08-11 河南工业大学 Method for producing whole wheat fermented noodles by lactic acid bacteria cooperated with enzyme treatment technology
CN115769871A (en) * 2022-12-21 2023-03-10 苏州微克生活科技有限公司 Low-GI (glycemic index) steamed bread with old flour and preparation method thereof

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