CN104957217B - A kind of mixed bacterium sour flour dough, steamed bun and its production method - Google Patents
A kind of mixed bacterium sour flour dough, steamed bun and its production method Download PDFInfo
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Abstract
The invention discloses a kind of mixed bacterium sour flour dough, steamed bun and its production method, belong to food processing technology field.The present invention is to provide Glycocalyx, oligosaccharide, amylase etc. in lactobacillus plantarum CGMCC No.8097 sour flour doughs manufacturing process addition yellow wine lees powder to improve the anti-aging quality of steamed bun, and utilizes saccharomycete CCTCC NO:The fermentation of 2015119 cooperative gains of M improves the flavor quality of steamed bun.The steamed bun that the method for the present invention obtains, not only there is good anti-aging characteristic and flavor quality, and there is hypoglycemic, reducing blood lipid and improve immunity, improve sleep, enhancing memory etc., and its energy-saving production technology is environmentally friendly, improves the added value of rice wine production accessory substance.
Description
Technical field
The present invention relates to a kind of mixed bacterium sour flour dough, steamed bun and its production method, belong to food processing technology field.
Background technology
With the improvement of living standards, the dietary structure of people had enough to eat and wear from simple pursuit be progressively changed into pursue nutrition,
Health.In this case, traditional zymotic Flour product obtains the concern and attention of people, wherein tradition hair of the steamed bun as China
Ferment Flour product has a vast market in the north, in recent years southern market consumption figure also in increased trend year by year.But mesh
An outstanding problem existing for preceding industrialization steamed bun production is easy to aging：Flavor loss, elasticity and chewiness decline and hardness
Increase, frangible etc., and the digestibility of aging steamed bun is relatively low.It is raw in order to solve the problem of aging of steamed bun commercial process
Producer is produced often when dough makes, the old of steamed bun is improved by the addition of emulsifying agent, edible colloid, emulsifying agent, enzyme preparation
Change problem, but the use of these additives can but produce the metabolism of steamed bun yeast with that can be improved the aging phenomenon of steamed bun
It is raw to influence, dough fermentation process is have impact on, this method steamed bun flavor and traditional steamed bun difference are larger；In order to overcome making for additive
With to loss caused by steamed bun flavor, researcher proposes the production that lactic acid bacteria sour flour dough is used for steamed bun, is found by studying
Lactic acid bacteria can utilize the materials such as the carbohydrate in dough, produce a variety of flavor substances such as organic acid, amino acid, peptides, and lactic acid
The making that the sour flour dough of bacterium fermentation is used for the Flour product such as bread, steamed bun can obviously improve its aging characteristics, but simple lactic acid bacteria
Sourdough produces steamed bun, there are sour flour dough organic acid ratio, acidity is big the problem of, when production, needs to eat too much making for alkali
With.Therefore, while raising steamed bun anti-aging characteristic, improve the flavor quality of steamed bun, be that current industrialization steamed bun production needs
The key issue to be solved.
The content of the invention
In order to solve problem above, present invention exploitation is a kind of based on lactobacillus plantarum CGMCC No.8097, saccharomycete
CCTCC NO:Mixed bacterium sour flour dough, steamed bun and its production method of M 2015119 and dry yellow wine lees powder.Provided by the invention one
Kind mixed bacterium sour flour dough, steamed bun and its production method, are that after lactobacillus plantarum CGMCC No.8097 are activated prepared by high speed centrifugation
Into bacterium mud, mixed with wheat flour, dry yellow wine lees powder, obtain sour flour dough；Then by CCTCC NO:2015119 active dry yeasrs of M
After activation, mixed with wheat flour and sour flour dough, obtained lactic acid bacteria-saccharomycete mixing dough is stirred evenly, through secondary provocation, steaming
System, up to mixed fungus fermentation yellow wine lees steamed bun.
First purpose of the present invention is to provide a kind of production method of mixed fungus fermentation yellow wine lees steamed bun.
The production method includes：
(1) lactobacillus plantarum CGMCC No.8097 are activated, bacterium mud is made in bacterium solution centrifuge washing, according to the mass fraction, is taken
0.2-1 parts of bacterium muds, 100 parts of flour, 15-250 parts of water mixing, stir evenly, keep the temperature 6-12h in 32 DEG C~35 DEG C, then add
10-20 parts of yellow wine lees dry powder, 50-100 parts of flour, stir evenly and keep the temperature 6-10h after 25 DEG C~30 DEG C；
(2) as mass fraction, dough, 40-50 parts of flour, 8-10 parts of water that 15-20 parts of previous steps are prepared are taken to mix
Close, stir evenly, then add 0.1-0.15 parts of yeast CCTCC NO:Bacterium solution after M 2015119 is activated, stirs evenly；
(3) mixing dough made from previous step through secondary provocation, steam, up to mixed fungus fermentation yellow wine lees steamed bun.
The lactobacillus plantarum, is Lactobacillus plantarum in one embodiment of the invention, is protected
It is CGMCC No.8097 to hide numbering, is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center.
The yeast, is Saccharomyces in one embodiment of the invention, deposit number is CCTCC NO:
M2015119, is preserved in China typical culture collection center.
The centrifugation, is to centrifuge 10-20min under 8000-10000g in one embodiment of the invention.
The flour, is wheat flour in one embodiment of the invention.
The wheat flour, is medium-strength wheat flour in one embodiment of the invention, protein content 8.0-
10.5%.
The secondary provocation of the step (3), steam, and is in temperature by mixing dough in one embodiment of the invention
Under 25 DEG C~35 DEG C of degree, relative humidity 60-80%, provocation 45-60min；After the completion of provocation, 4-5 portions of wheat flours of addition,
0.05-0.08 parts of dietary alkalis, cutting is in type after kneading into uniform dough, in 25 DEG C~30 DEG C of temperature and relative humidity 60-80%
Under, provocation 15-20min；Then the dough of secondary provocation is placed in the steamer added with cold water, 20-25min is steamed in heating, i.e.,
Obtain steamed bun finished product.
The yellow wine lees dry powder, in one embodiment of the invention, its granularity are 200~250 mesh.
The activation of lactobacillus plantarum CGMCC No.8097 in the step (1), in one embodiment of the invention,
It is in MRS broth bouillons, 18-24h, repetition of activation more than 3 times is activated under conditions of 32 DEG C~35 DEG C；The step (2)
Middle yeast CCTCC NO:The activation of M 2015119, is to activate 18-24h in YPD culture mediums, under conditions of 28 DEG C~33 DEG C,
Repetition of activation 3 times.
The yellow wine lees, in one embodiment of the invention, to obtain yellow wine lees after the squeezing of sweet rice wine mash.
The method, in one embodiment of the invention, specifically includes following steps：
(1) lactobacillus plantarum activates：Lactobacillus plantarum CGMCC No.8097 are drawn from preservation pipe and are inoculated into MRS meat soups
In culture medium, 18-24h is activated under conditions of 32 DEG C~35 DEG C, repetition of activation 3 times, obtains the lactobacillus plantarum CGMCC of activation
No.8097 bacterium solutions；
(2) activated yeast：Yeast CCTCC NO are drawn from preservation pipe:M 2015119 is inoculated into YPD culture mediums,
Activate 18-24h under conditions of 28 DEG C~33 DEG C, repetition of activation 3 times, obtains the yeast CCTCC NO of activation:2015119 bacterium solutions of M；
(3) making of sour flour dough：The lactobacillus plantarum CGMCC No.8097 bacterium solutions after activation are taken 8000-10000g's
High speed centrifugation 10-20min under centrifugal force, then aseptically redissolves the bacterium mud for centrifuging gained in phosphate solution,
Secondary centrifuging is carried out again, is so repeated 2-3 times；Take above-mentioned gained bacterium mud with account for the ratio of wheat flour weight 0.2-1.0% with
100% wheat flour, after accounting for the water mixing of 1.5-2.5 times of wheat flour weight ratio, stir evenly, be placed in 32 DEG C~35 DEG C guarantors
Warm 6-12h, is then charged with the 200-250 mesh yellow wine lees powder for accounting for original wheat powder weight 10-20%, original wheat face again
The wheat flour of powder weight 50-100%, stirs evenly after keeping the temperature 6-10h in 25 DEG C~30 DEG C, up to sour flour dough.
(4) preparation of steamed bread dough is mixed：Take the above-mentioned sour flour dough, 40-50 parts of wheat flour, 8- of 15-20 parts of weight
10 parts of water stirs evenly in a mixing bowl, then by 0.1-0.15 parts of activated yeast CCTCC NO:2015119 bacterium solutions of M add
Enter a mixing bowl, be subsequently agitated for uniformly, lactic acid bacteria-saccharomycete dough being made；
(5) provocation of dough：Obtained uniformly mixing dough is placed in proofing box, in 25 DEG C~35 DEG C of temperature and relatively
Under humidity 60-80%, provocation 45-60min；After the completion of provocation, 4-5 portions of wheat flours, 0.05-0.08 parts of dietary alkali carbonic acid are added
Sodium, cutting is in type after kneading into uniform dough, at 25 DEG C~30 DEG C of temperature and relative humidity 60-80%, provocation 15-20min；
(6) dough of secondary provocation is placed in the steamer added with cold water, heating steam 20-25min, up to steamed bun into
Product.
(7) packaging and preservation：The steamed bun steamed is cooled down into 50min at 25 DEG C, then with polyethylene freshness protection package is put into, is put
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.The described method includes：(1) activate
Lactobacillus plantarum CGMCC No.8097, bacterium mud is made by bacterium solution centrifuge washing, according to the mass fraction, takes 0.2-1 parts of bacterium muds, 100
Part flour, 15-250 parts of water mixing, stir evenly, 6-12h are kept the temperature in 32 DEG C~35 DEG C, then add 10-20 parts of yellow wine lees and do
Powder, 50-100 part flour, stir evenly and keep the temperature 6-10h after 25 DEG C~30 DEG C；(2) as mass fraction, 15-20 parts upper one are taken
Walk the dough being prepared, 40-50 parts of flour, 8-10 parts of water to mix, stir evenly, then add 0.1-0.15 parts of yeast
CCTCC NO:Bacterium solution after M 2015119 is activated, stirs evenly, up to mixed bacterium sour flour dough.
The mixed bacterium sour flour dough being prepared according to the mixed bacterium sour flour dough preparation method and mixed bacterium is also claimed in the present invention
Application of the sour flour dough in terms of fermented food is prepared.
Beneficial effects of the present invention are specific as follows：
(1) present invention has creatively used lactobacillus plantarum CGMCC No.8097 and yeast CCTCC NO:
M2015119, does not add other commercial fermentation agent, overcomes the defects of steamed bun flavor is insufficient and easy to aging.The plant that the present invention uses
Thing lactobacillus CGMCC No.8097 and yeast CCTCC NO:2015119 cooperative gains of M ferment, and with the peptide in yellow wine lees, low
The materials such as glycan act synergistically, and produce more abundant flavor substance.
(2) production method of the invention, creatively addition uses yellow wine lees powder in sour flour dough manufacturing process.Yellow wine lees
Not only containing alcohol, protein, also containing resistant starch, oligosaccharide, cellulose and a variety of amino acid, vitamin and much perfume (or spice)
Taste material；By the way that dry yellow wine lees powder is added in the making of sour flour dough, it is compound accordingly to add polysaccharide-protein in steamed bun
The content of thing, resistant starch and amylase etc., not only inhibits steamed bun to protect by the effect of polysaccharide-protein compound and amylase
Aging during Tibetan, the emulsion stability for extending the shelf-life, improving dough, and pass through resistant starch, oligosaccharide content
The digestion characteristics and health-care effect of steamed bun are improved, while improve the flavor of dough using the aroma substance in vinasse.
(3) method of the invention not only obtains a kind of mixed bacterium sour flour dough, steamed bun and its production method, but also fully utilizes
Accessory substance-the vinasse produced in production process of yellow rice wine, realize the exploitation and energy-saving and emission-reduction of exploitation high-quality yellow rice wine extension product
Double benefit.
Biomaterial preservation：
Saccharomyces cerevisiae Y2, with being preserved in China typical culture collection center on March 15th, 2015, Classification And Nomenclature is wine brewing
Yeast Y2 Saccharomyces cerevisiae Y2, deposit number are CCTCC NO:M 2015119, during preservation address is
Wuhan Wuhan University of state.
Embodiment
Embodiment 1：The preparation of sour flour dough
(1) draw lactobacillus plantarum CGMCC No.8097 from preservation pipe to be inoculated into MRS broth bouillons, at 35 DEG C
Under conditions of activate 18h, repetition of activation 3 times, obtains the lactobacillus plantarum CGMCC No.8097 bacterium solutions of activation；
(2) high speed centrifugation under the centrifugal force of 10000g of the lactobacillus plantarum CGMCC No.8097 bacterium solutions after activation is taken
10min, then aseptically redissolves the bacterium mud for centrifuging gained in phosphate solution, then carries out secondary centrifuging, so
It is repeated 3 times；
(3) above-mentioned gained bacterium mud is taken to account for the ratio of wheat flour weight 0.2% and 100% wheat flour, account for wheat flour
After the water mixing that 1.5 times of powder weight ratio, stir evenly, be placed in 32 DEG C of insulation 12h, be then charged with again and account for original wheat powder
250 mesh yellow wine lees powder of weight 10%, the wheat flour of original wheat flour weight 50%, stirs evenly after in 25 DEG C of insulations
10h, up to sour flour dough.
Embodiment 2：The preparation of sour flour dough
(1) draw lactobacillus plantarum CGMCC No.8097 from preservation pipe to be inoculated into MRS broth bouillons, at 32 DEG C
Under conditions of activate 24h, repetition of activation 3 times, obtains the lactobacillus plantarum CGMCC No.8097 bacterium solutions of activation；
(2) high speed centrifugation under the centrifugal force of 8000g of the lactobacillus plantarum CGMCC No.8097 bacterium solutions after activation is taken
20min, then aseptically redissolves the bacterium mud for centrifuging gained in phosphate solution, then carries out secondary centrifuging, so
It is repeated 3 times；
(3) above-mentioned gained bacterium mud is taken to account for the ratio of wheat flour weight 1.0% and 100% wheat flour, account for wheat flour
After the water mixing that 2.5 times of powder weight ratio, stir evenly, be placed in 35 DEG C of insulation 6h, be then charged with again and account for original wheat powder
200 mesh yellow wine lees powder of weight 20%, the wheat flour of original wheat flour weight 100%, stirs evenly after in 30 DEG C of guarantors
Warm 6h, up to sour flour dough.
Embodiment 3：The preparation of sour flour dough steamed bun
(1) activated yeast：Yeast CCTCC NO are drawn from preservation pipe:M 2015119 is inoculated into YPD culture mediums,
Activate 18h under conditions of 33 DEG C, repetition of activation 3 times, obtains the yeast CCTCC NO of activation:2015119 bacterium solutions of M；
(2) preparation of steamed bread dough is mixed：Take sour flour dough, 50 parts of the wheat that the embodiment 2 of 20 parts of weight is prepared
Flour, 10 parts of water stir evenly in a mixing bowl, then by 0.1 part of activated yeast CCTCC NO:2015119 bacterium solutions of M add
Enter a mixing bowl, be subsequently agitated for uniformly, lactic acid bacteria-saccharomycete dough being made；
(3) provocation of dough：Obtained uniformly mixing dough is placed in proofing box, in 25 DEG C of temperature and relative humidity
Under 80%, provocation 60min；After the completion of provocation, 5 portions of wheat flours, 0.08 part of dietary alkali sodium carbonate are added, kneads into uniform dough
Cutting is in type afterwards, at 30 DEG C of temperature and relative humidity 60%, provocation 15min；
(4) dough of secondary provocation is placed in the steamer added with cold water, 25min is steamed in heating, up to steamed bun finished product.
(5) packaging and preservation：The steamed bun steamed is cooled down into 50min at 25 DEG C, then with polyethylene freshness protection package is put into, is put
In 4 DEG C of refrigerator cold-storages.
Embodiment 4：The preparation of sour flour dough steamed bun
(1) lactobacillus plantarum activates：Lactobacillus plantarum CGMCC No.8097 are drawn from preservation pipe and are inoculated into MRS meat soups
In culture medium, 20h is activated under conditions of 35 DEG C, repetition of activation 3 times, obtains the lactobacillus plantarum CGMCC No.8097 bacterium of activation
Liquid；
(2) activated yeast：Yeast CCTCC NO are drawn from preservation pipe:M 2015119 is inoculated into YPD culture mediums,
Activate 24h under conditions of 28 DEG C, repetition of activation 3 times, obtains the yeast CCTCC NO of activation:2015119 bacterium solutions of M；
(3) making of sour flour dough：The lactobacillus plantarum CGMCC No.8097 bacterium solutions after activation are taken in the centrifugal force of 8000g
Lower high speed centrifugation 18min, then aseptically redissolves the bacterium mud for centrifuging gained in phosphate solution, then carries out secondary
Centrifugation, is so repeated 3 times；Above-mentioned gained bacterium mud is taken to account for the ratio of wheat flour weight 0.8% and 100% wheat flour, account for
After the mixing of the water that 2 times of wheat flour weight ratio, stir evenly, be placed in 35 DEG C of insulation 12h, be then charged with again account for it is initial small
250 mesh yellow wine lees powder of flour weight 18%, the wheat flour of original wheat flour weight 100%, stirs evenly after in 30
DEG C insulation 10h, up to sour flour dough.
(4) preparation of steamed bread dough is mixed：Take the above-mentioned sour flour dough of 15 parts of weight or sour face that embodiment 1 is prepared
Group, 40 parts of wheat flour, 8 parts of water stir evenly in a mixing bowl, then by 0.15 part of activated yeast CCTCC NO:
M2015119 bacterium solutions add a mixing bowl, are subsequently agitated for uniformly, lactic acid bacteria-saccharomycete dough being made；
(5) provocation of dough：Obtained uniformly mixing dough is placed in proofing box, in 35 DEG C of temperature and relative humidity
Under 60%, provocation 45min；After the completion of provocation, 4 portions of wheat flours, 0.05 part of dietary alkali sodium carbonate are added, kneads into uniform dough
Cutting is in type afterwards, at 25 DEG C of temperature and relative humidity 80%, provocation 20min；
(6) dough of secondary provocation is placed in the steamer added with cold water, 20min is steamed in heating, up to steamed bun finished product.
(7) packaging and preservation：The steamed bun steamed is cooled down into 50min at 25 DEG C, then with polyethylene freshness protection package is put into, is put
In
Embodiment 5：The antiageing effect and volatile materials of steamed bun of the present invention
After when the steamed bun refrigeration 72 that embodiment 3-4 is obtained is small, confrontation ageing results are evaluated, and the results are shown in Table 1.
By lower table analysis, embodiment 3-4 produces steamed bun, and moisture improves 3.87%, and elasticity, recovery compare respectively
(control sample uses the yeast CCTCC NO in commercialization Angel Yeast alternate embodiment 3 in the same old way:M 2015119, while do not add
Lactobacillus plantarum, without using sour flour dough, under the equal conditions of embodiment 3, make steamed bread dough, provocation, steam, pack and protect
Hide) 19.12%, 58.33% is improved, hardness have dropped 10.42%, and starch burn degree improves 100%.Illustrate that the present invention adopts
Production method can improve the anti-aging characteristic of steamed bun.
The 1 anti-aging characteristic of steamed bun of the present invention of table
The volatile flavor substance of 2 steamed bun of the present invention of table
From the result in table 2, compared with commercially available leavening steamed bun, using the steamed bun volatility of the method for the present invention production
Flavor substance content has clear improvement, and the content of wherein alcohols, esters, aldehydes, ketone and heteroaromatic class material is above commercially available
Leavening steamed bun, and acid relative amount is significantly lower than commercially available leavening steamed bun in steamed bun produced by the present invention.Explanation
The production method that the present invention uses contributes to the improvement of steamed bun flavor.
Embodiment 6：The influence of different lactobacillus plantarums, saccharomycete to steamed bread quality
It is utilized respectively the lactobacillus plantarum (Lactobacillus of Chinese industrial Microbiological Culture Collection administrative center purchase
Plantarum, preserving number CICC23186), lactobacillus plantarum (Lactobacillus plantarum, preserving number
CICC23167 lactobacillus plantarum CGMCC No.8097) are replaced, other steps are same as Example 4.After when steamed bun refrigeration 72 is small,
Compare ageing resistance.
Then the yeast of the present invention is substituted with saccharomyces cerevisiae CICC31617, the saccharomyces cerevisiae CICC31619 of purchase respectively
CCTCC NO:M 2015119, other steps are same as Example 4.After when steamed bun refrigeration 72 is small, compare ageing resistance.
Influence of 3 lactobacillus plantarum of table to the anti-aging characteristic of steamed bun
Influence of 4 lactobacillus plantarum of table to steamed bun volatile flavor substance
From the result of table 3, table 4：The lactobacillus plantarum CGMCC that other plant lactobacillus replaces the present invention is used alone
No.8097, or CCTCC NO of the invention are replaced using other yeast:M 2015119, the steamed bun being prepared are anti-aging
Property and flavor all not as good as the present invention product.Illustrate, CGMCC No.8097 and CCTCC NO of the invention:M2015119, collaboration
Gain is fermented, and is acted synergistically with materials such as the peptide in yellow wine lees, oligosaccharide, improves the ageing resistance of steamed bun, and produce
More abundant flavor substance.
Embodiment 7：Influence of the yellow wine lees powder to steamed bread quality
Yellow wine lees are not added in sour flour dough manufacturing process, other steps and embodiment 4 are just the same.Compare yellow wine lees
Influence whether addition to steamed bun anti-aging property and flavor, as a result as shown in table 5, table 6.
Influence of the 5 yellow wine lees powder of table to the anti-aging characteristic of steamed bun
Influence of the 6 yellow wine lees powder of table to steamed bun volatile flavor substance
The result shows that：Using steamed bun phase of the steamed bun with being not added with yellow wine lees powder made from application claims addition yellow wine lees powder
Than not only moisture, elasticity, recovery, hardness and starch burn degree make moderate progress obtained steamed bun；It is moreover, of the invention
The steamed bun flavor that method obtains also is obviously improved.The lactobacillus plantarum CGMCC No.8097 and yeast CCTCC of the present invention
NO:M 2015119 can act synergistically with materials such as the peptide in yellow wine lees, oligosaccharide.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various change and modification, therefore the protection model of the present invention
Enclosing be subject to what claims were defined.
Claims (8)
1. a kind of production method of mixed fungus fermentation yellow wine lees steamed bun, it is characterised in that the production method includes：(1) activation is planted
Thing lactobacillus CGMCC No.8097, bacterium mud is made by bacterium solution centrifuge washing, according to the mass fraction, take 0.2-1 parts of bacterium muds, 100 parts
Flour, 150-250 parts of water mixing, stir evenly, and 6-12h is kept the temperature in 32 DEG C~35 DEG C, then add 10-20 parts of yellow wine lees and do
Powder, 50-100 part flour, stir evenly and keep the temperature 6-10h after 25 DEG C~30 DEG C；(2) as mass fraction, 15-20 parts upper one are taken
Walk the dough being prepared, 40-50 parts of flour, 8-10 parts of water to mix, stir evenly, then add 0.1-0.15 parts of yeast
CCTCC NO：Bacterium solution after M 2015119 is activated, stirs evenly；(3) mixing dough made from previous step through secondary provocation, steam,
Up to mixed fungus fermentation yellow wine lees steamed bun.
2. it is to mix according to the method described in claim 1, it is characterized in that, the secondary provocation of the step (3), steam
Dough is under 25 DEG C~35 DEG C of temperature, relative humidity 60-80%, provocation 45-60min；After the completion of provocation, 4-5 portions of wheats are added
Flour, 0.05-0.08 part dietary alkali, cutting is in type after kneading into uniform dough, in 25 DEG C~30 DEG C of temperature and relative humidity 60-
Under 80%, provocation 15-20min；Then the dough of secondary provocation is placed in the steamer added with cold water, 20- is steamed in heating
25min, up to steamed bun finished product.
3. according to the method described in claim 1, it is characterized in that, the flour is wheat flour.
4. according to the method described in claim 1, it is characterized in that, the granularity of the yellow wine lees dry powder is 200~250 mesh.
5. according to the method described in claim 1, it is characterized in that, lactobacillus plantarum CGMCC No.8097 in the step (1)
Activation, be in MRS broth bouillons, 18-24h, repetition of activation more than 3 times activated under conditions of 32 DEG C~35 DEG C；It is described
Yeast CCTCC NO in step (2):The activation of M 2015119, is activated in YPD culture mediums, under conditions of 28 DEG C~33 DEG C
18-24h, repetition of activation 3 times.
6. according to the method described in claim 1, it is characterized in that, the yellow wine lees for sweet rice wine mash squeezing after obtain
Yellow wine lees.
7. according to the method described in claim 1, it is characterized in that, the method specifically includes：
(1) lactobacillus plantarum activates：Lactobacillus plantarum CGMCC No.8097 are drawn from preservation pipe and are inoculated into MRS broth cultivations
Support in base, activate 18-24h under conditions of 32 DEG C~35 DEG C, repetition of activation 3 times, obtains the lactobacillus plantarum CGMCC of activation
No.8097 bacterium solutions；
(2) activation of saccharomycete：Yeast CCTCC NO are drawn from preservation pipe：M 2015119 is inoculated into YPD culture mediums,
Activate 18-24h under conditions of 28 DEG C~33 DEG C, repetition of activation 3 times, obtains the yeast CCTCC NO of activation：2015119 bacterium solutions of M；
(3) making of sour flour dough：Take centrifugation of the lactobacillus plantarum CGMCC No.8097 bacterium solutions after activation in 8000-10000g
High speed centrifugation 10-20min under power, then aseptically redissolves the bacterium mud for centrifuging gained in phosphate solution, then into
Row secondary centrifuging, so repeats 2-3 times；Above-mentioned gained bacterium mud is taken to account for the ratio and 100% of wheat flour weight 0.2-1.0%
Wheat flour, after accounting for the water mixing of 1.5-2.5 times of wheat flour weight ratio, stir evenly, and is placed in 32 DEG C~35 DEG C insulation 6-
12h, is then charged with the 200-250 mesh yellow wine lees powder for accounting for original wheat powder weight 10-20%, original wheat flour weight again
The wheat flour of 50-100% is measured, stirs evenly and keeps the temperature 6-10h after 25 DEG C~30 DEG C, up to sour flour dough；
(4) preparation of steamed bread dough is mixed：Take the above-mentioned sour flour dough of 15-20 parts of weight, 40-50 parts of wheat flour, 8-10 parts
Water stirred evenly in a mixing bowl, then by 0.1-0.15 parts of activated yeast CCTCC NO：2015119 bacterium solutions of M are added and stirred
Cylinder is mixed, is subsequently agitated for uniformly, lactic acid bacteria-saccharomycete dough being made；
(5) provocation of dough：Obtained uniformly mixing dough is placed in proofing box, in 25 DEG C~35 DEG C of temperature and relative humidity
Under 60-80%, provocation 45-60min；After the completion of provocation, 4-5 portions of wheat flours, 0.05-0.08 parts of dietary alkali sodium carbonate are added,
Cutting is in type after kneading into uniform dough, at 25 DEG C~30 DEG C of temperature and relative humidity 60-80%, provocation 15-20min；
(6) dough of secondary provocation is placed in the steamer added with cold water, 20-25min is steamed in heating, up to steamed bun finished product.
8. the product being prepared according to any the methods of claim 1-7.
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| CN107874097A (en) * | 2017-12-09 | 2018-04-06 | 苏州鲜动力食品科技有限公司 | A kind of preparation method of normal-temperature fresh-keeping lactic acid bacterium steamed bun |
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