CN105595152A - Bacterial spore germinator for prolonging shelf life of steamed buns and steamed buns prepared through same - Google Patents
Bacterial spore germinator for prolonging shelf life of steamed buns and steamed buns prepared through same Download PDFInfo
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- CN105595152A CN105595152A CN201610058097.0A CN201610058097A CN105595152A CN 105595152 A CN105595152 A CN 105595152A CN 201610058097 A CN201610058097 A CN 201610058097A CN 105595152 A CN105595152 A CN 105595152A
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- 210000004666 bacterial spore Anatomy 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 210000001161 mammalian embryo Anatomy 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 11
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 7
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 7
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 7
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 2
- 210000004027 cell Anatomy 0.000 abstract description 8
- 238000009835 boiling Methods 0.000 abstract description 7
- 239000000758 substrate Substances 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 241000726221 Gemma Species 0.000 description 8
- 239000011159 matrix material Substances 0.000 description 8
- 238000011161 development Methods 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 230000000284 resting effect Effects 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 210000004215 spore Anatomy 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000005491 wire drawing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003093 cationic surfactant Substances 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 208000010515 dystocia Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002212 purine nucleoside Substances 0.000 description 1
- 102000005962 receptors Human genes 0.000 description 1
- 108020003175 receptors Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
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- 230000000192 social effect Effects 0.000 description 1
- 230000000392 somatic effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to a bacterial spore germinator for prolonging the shelf life of steamed buns and the steamed buns prepared through the same. The preparation method of the steamed buns comprises the following steps that 1.0 kg of wheat meal, 8-12 g of germinator and 7-9 g of yeast are weighed and mixed to be uniform, then 460-500 g of water is added into the mixture, and a fermented dough is obtained; the fermented dough is cut to form buns, and the buns are leavened for 40-60 min at the relative humidity of 75-85% at the temperature of 35-40 DEG C; the leavened buns are steamed for 20-30 min, and therefore the steamed buns are obtained. In the steamed bun dough kneading stage, the process of converting bacterial spores in raw materials into nutrient cells can be promoted in the fermentation environment of the steamed bun dough, the nutrient cells are killed through the follow-up steamed bun normal-pressure boiling water steam technology, then the residual bacterial spores and the number thereof in the steamed bun finished product substrate is killed or reduced, and finally the shelf life of the steamed buns is prolonged.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of bacterial spore germinant that extends the steamed bun shelf-life andThe steamed bun of preparing with it.
Background technology
Along with China's rapid economic development, the quickening of life of urban resident rhythm and living standard promote gradually, the tradition of steamed bunProcessing mode and sales mode are more and more difficult to meet producer's demand and consumer's need of its safe and sanitary, green, comprehensive nutritionAsk, the industrialization of steamed bun has obtained practice and development, and will become the trend of the following staple food steamed bun development in the northern area of China. PassThe insulation that the sales mode of system steamed bun is mainly now sold (or the same day sell) taking existing steaming is sold as main, and often its shelf-life is no more than twoMy god, especially at summer and fall temperature, time half a day just has obvious peculiar smell and goes bad conventionally in compared with the high time period. This is at the utmost pointIn large degree, restrict the industrialized development of China's staple food steamed bun. In China the industrialization of staple food steamed bun put into practice, propelling and evolutionIn, control multiplying of microorganism in steamed bun matrix, the research application that extends the shelf-life measure of steamed bun has important economic implicationsAnd social effect.
Present stage extend the technical measures of steamed bun shelf-life mainly contain refrigeration (2 DEG C～6 DEG C) sale, freezing (15 DEG C～-25 DEG C) sell and the mode such as controlled atmospheric packing. But steamed bun through refrigeration or freezing after, after post bake or shortening in certain journeyOn degree, reduced the edible quality of steamed bun, it has not only increased commodity logistics cost and selling cost but also has increased the social energyConsume, adopt the habits and customs that also had influence in this way vast several consumers simultaneously; Therefore steamed bun adopts refrigeration sale or coldFreezing sale can not the fine fast development that promotes China's staple food steamed bun industrialization. Controlled atmospheric packing technology is due to packaging facilities and bagDress has higher requirement maybe to need to add the factors such as oxygen scavenger with material, and these need larger fund input and higher being produced intoThis, be unfavorable for the development of China's staple food steamed bun industrialization.
For adapting to the trend of China's the industrialization of staple food development, meet producer's demand and the consumer demand of steamed bun, lowerSteamed bun production cost and selling cost, normal temperature under longer shelf-life and without adding anticorrisive agent; Meet these demand ability simultaneouslyPromote China's staple food steamed bun industrialization to develop in a healthy way. At present all not comprehensive about the research of this respect, especially under normal temperature condition, controlIn steamed bun matrix processed, microorganism multiplies aspect and does not form good technical measures.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, a kind of bacterial spore germinant that extends the steamed bun shelf-life is providedAnd the steamed bun of preparing with it.
For achieving the above object, the technical solution used in the present invention is, a kind of bacterial spore that extends the steamed bun shelf-lifeGerminant, is made up of the raw material of following portions by weight: glucose 10-50 part, fructose 10-50 part, calcium dihydrogen phosphate 3-10Part.
The preparation method of described steamed bun is as follows: take wheat flour 1.0kg, germinant 8-12g, yeast 7-9g, mixAfter add the water of 460-500g, make fermented dough; Fermented dough is cut apart and is shaped to steamed bun embryo, in 35-40 DEG C, relatively wetUnder degree 75%-85%, proof 40-60 minute; Steamed bun embryo after proofing is steamed to 20-30 minute and obtain steamed bun.
The weight of cutting apart the steamed bun embryo of moulding is 120 ± 2g.
Conventional steamed bun was stored in after 24h in summer and autumn (25 DEG C～38 DEG C), and the aerobic total plate count of sample substrate is by newlyThe < 10cfu/g of shortening (1h) is increased to 0.6-1.1*105Cfu/g, and it is the bacterium colony that spore-producing bacterium forms and forms listPosition; After continuing to be stored in the 48h～60h, steamed bun sample produces the putrid and deteriorated existing of obvious wire drawing and peculiar smell in sample interiorResemble, especially when storage environment temperature during at 32 DEG C～38 DEG C this phenomenon more remarkable. The immediate cause that causes this phenomenon be due toDue in steamed bun matrix, remaining bacterial spore is multiplied, and it is mainly derived from steamed bun production wheat flour raw material. Although steamed bun tableThe microorganism in face secondary pollution source kills by workshop air udst separation, air timing sterilization, relevant contact-making surface surface cleanThe measures such as bacterium, controlled atmospheric packing and oxygen scavenging packaging are effectively controlled; But steamed bun is produced with the bacterial spore of raw material sources due to environmentTolerance is strong, and the ripening process (normal pressure boiling water vapor action 20min～30min) of steamed bun is difficult to it to kill completely, and remainingBacterial spore in steamed bun matrix is activated owing to being subject to heat shock factor, at higher temperature (32 DEG C-38 DEG C) by stopDormancy gemma state changes to trophosome cell state fast, and in nutritious steamed bun matrix environment, sprout rapidly and multiply,And then cause the inside generation wire drawing of steamed bun, corrupt and peculiar smell phenomenon, and make steamed bun lose use value, shorten its shelf-life.
The gemma of bacterium is often referred to some bacterium and grows the later stage at it, in cell, form circle or ellipseShape, wall thickness, water content is low, the hypopus structure of strong stress resistance. Although bacterial spore is difficult to be killed by steamed bun shortening condition,But when changing the trophosome cell of multiplying into, it can be killed by normal pressure shortening condition. The effect of bacterial spore germinant is exactly necessarilyMatrix environment in the class material general name that can impel bacterial spore fast-germination and multiply. Germinant can be divided into sprouting of auxotypeSend out agent material and non-nutritive signal induction thing, the former is mainly mono amino acids, carbohydrate and purine nucleosides etc., and the latter is mainlyMaterial of the non-nutritives such as lysozyme, salt, cationic surfactant and composition thereof.
Glucose is the widest and of paramount importance a kind of monose of occurring in nature distribution, and it is a kind of polyhydroxy aldehyde, soluble in water.Glucose is energy source and the metabolic intermediate product of living cells, biological major function material; Can be used as food industryThe raw material of producing. The interpolation of glucose can be accelerated multiplying of various microorganisms in steamed bun fermented dough, can be spore-producing bacteriumTrophosome Growth of Cells provides sufficient energy, suppresses its transformation to statoblast state due to hunger.
Fructose is also a kind of monose, is the isomer of glucose, soluble in water. It has good hygroscopicity, canFor the moisturizing of the Flour product such as bread and cake. Fructose can better maintain dough and Institute of Micro-biology's composition particle for fermented doughMoisture retention, the bacterial spore in particle is fully contacted with moisture with the nutriment in dough, in steamed bun leavening technical process, protectHold a good growth microenvironment, promote it to the fast transition of vegetative cell and keep the good state of multiplying.
The mixture of glucose and fructose, after mixing with the bacterial spore in wheat flour raw material, can be within the several seconds, sugarMolecular energy strides across gemma clothing and cortex and arrives the surface of intine fast, with to be positioned at receptor protein on intine mutualEffect produces the signal that gemma is sprouted, and excites gemma to enter germinating, and then starts a succession of sprouting event, sprouting afterwardsSend out process and can't stopping because removing germinant.
Calcium dihydrogen phosphate is as a kind of food additives, its for steamed bun mainly as acidity regulator, by its interpolationCan be turned to the gemma state of strong stress resistance by trophosome state certain acidity scope and time scope internal resistance umbilical dystocia spore bacteriaBecome prolonging preservation period of steamed bread. Make in processing technology at steamed bun, interpolation calcium dihydrogen phosphate can also improve the structural quality of steamed bunAnd taste quality.
The beneficial effect that the present invention produces is: in steamed bun and face stage, by the association of glucose, fructose and calcium dihydrogen phosphateSame-action, can in the yeasting of steamed bread dough, promote raw material in bacterial spore complete to this mistake of nutrition somatic conversionJourney, further kills this trophosome cell by the normal pressure boiling water steam technique of follow-up steamed bun, and then kills or reduce steamed bun finished productRemaining bacterial spore and quantity thereof in matrix, and finally extend shelf-life of steamed bun.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but protection scope of the present invention is not limited to this. BelowIn embodiment, yeast used is dry ferment, purchased from Angel Yeast Co.,Ltd.
Embodiment 1
A bacterial spore germinant that extends the steamed bun shelf-life, is made up of the raw material of following portions by weight: 10 parts of glucose, fructose3 parts of 10 parts, calcium dihydrogen phosphate.
Utilize the preparation method of steamed bun prepared by the bacterial spore germinant of the present embodiment as follows: to take wheat flour 1.0kg, sproutSend out agent 10g, yeast 8g, dough mixing machine is dry mixed the water (room temperature) that adds 480g after 3min, and face 8min, makes fermentation faceGroup; Fermented dough is cut apart to moulding 120 ± 2g steamed bun embryo of attaching most importance to, proof 50 minutes 75% time in 38 DEG C, relative humidity; WillSteamed bun embryo after proofing steams 25 minutes and obtains steamed bun under normal pressure boiling water steam.
Embodiment 2
A bacterial spore germinant that extends the steamed bun shelf-life, is made up of the raw material of following portions by weight: 50 parts of glucose, fructose10 parts of 30 parts, calcium dihydrogen phosphate.
Utilize steamed bun prepared by the bacterial spore germinant of the present embodiment preparation method as follows: take wheat flour 1.0kg,Germinant 8g, yeast 9g, dough mixing machine is dry mixed the water (room temperature) that adds 500g after 2min, and face 6min, makes fermentation faceGroup; Fermented dough is cut apart to moulding 120 ± 2g steamed bun embryo of attaching most importance to, proof 40 minutes 85% time in 35 DEG C, relative humidity; WillSteamed bun embryo after proofing steams 20 minutes and obtains steamed bun under normal pressure boiling water steam.
Embodiment 3
A bacterial spore germinant that extends the steamed bun shelf-life, is made up of the raw material of following portions by weight: 30 parts of glucose, fructose8 parts of 50 parts, calcium dihydrogen phosphate.
Utilize the preparation method of steamed bun prepared by the bacterial spore germinant of the present embodiment as follows: to take wheat flour 1.0kg, sproutSend out agent 12g, yeast 70g, dough mixing machine is dry mixed the water (room temperature) that adds 460g after 3min, and face 10min, makes fermentation faceGroup; Fermented dough is cut apart to moulding 120 ± 2g steamed bun embryo of attaching most importance to, proof 60 minutes 80% time in 40 DEG C, relative humidity; WillSteamed bun embryo after proofing steams 30 minutes and obtains steamed bun under normal pressure boiling water steam.
Check experiment
The preparation method of steamed bun is as follows: take wheat flour 1.0kg, yeast 8g, dough mixing machine is dry mixed the water (chamber that adds 480g after 3minTemperature), and face 8min, fermented dough made; Fermented dough is cut apart to moulding 120 ± 2g steamed bun embryo of attaching most importance to, in 38 DEG C, relativelyHumidity proofs 50 minutes 75% time; Steamed bun embryo after proofing is steamed to 25 minutes under normal pressure boiling water steam and obtain steamed bun.
Compliance test result: steamed bun naturally cooling 40min in clean environment prepared by embodiment 1-3 and check experiment, in nothingAfter completing packaging under bacterium, obtain steamed bun sample. Steamed bun sample is placed in to 15 DEG C, 20 DEG C, 25 DEG C, 30 DEG C and 35 DEG C, depositsAfter 1d, 2d, 3d, 4d and 5d, by whether detecting the steamed bun aerobic total plate count of sample interior matrix and matrix corruption and journeyDegree judges the effect of germinant, and acquired results is as shown in table 1-5.
At table 115 DEG C, sample substrate clump count and quality thereof are with the result of variations table of resting period
At table 220 DEG C, sample substrate clump count and quality thereof are with the result of variations table of resting period
At table 325 DEG C, sample substrate clump count and quality thereof are with the result of variations table of resting period
At table 430 DEG C, sample substrate clump count and quality thereof are with the result of variations table of resting period
At table 535 DEG C, sample substrate clump count and quality thereof are with the result of variations table of resting period
By table, 1-5 can find out, can kill the thin of wheat flour raw material sources by the gemma germinant in application the present inventionBacterium gemma, has solved in wheat flour bacterial spore and in steamed bun finished product, has multiplied at normal temperatures and cause the problem that it is putrid and deteriorated.
Claims (3)
1. a bacterial spore germinant that extends the steamed bun shelf-life, is characterized in that, is made up of the raw material of following portions by weight: glucose 10-50 part, fructose 10-50 part, calcium dihydrogen phosphate 3-10 part.
2. the steamed bun that utilizes the germinant in claim 1 to make, it is characterized in that, the preparation method of described steamed bun is as follows: take wheat flour 1000 weight portions, germinant 8-12 weight portion, yeast 7-9 weight portion, add the water of 460-500 weight portion after mixing, make fermented dough; Fermented dough is cut apart and is shaped to steamed bun embryo, under 35-40 DEG C, relative humidity 75%-85%, proof 40-60 minute; Steamed bun embryo after proofing is steamed to 20-30 minute and obtain steamed bun.
3. steamed bun as claimed in claim 2, is characterized in that, the weight of cutting apart the steamed bun embryo of moulding is 120 ± 2g.
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| CN201610058097.0A CN105595152B (en) | 2016-01-28 | 2016-01-28 | A kind of bacterial spore germinant extending the steamed bun shelf-life and the steamed bun prepared with it |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108884434A (en) * | 2016-04-05 | 2018-11-23 | Nch公司 | Germinant composition and Spore cultivation method rich in nutrition |
| CN109619182A (en) * | 2018-11-08 | 2019-04-16 | 中国农业科学院农产品加工研究所 | Gemma germinant and application |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108884434A (en) * | 2016-04-05 | 2018-11-23 | Nch公司 | Germinant composition and Spore cultivation method rich in nutrition |
| CN108884434B (en) * | 2016-04-05 | 2023-06-09 | Nch公司 | Nutrient-rich germinator composition and spore culture method |
| CN109619182A (en) * | 2018-11-08 | 2019-04-16 | 中国农业科学院农产品加工研究所 | Gemma germinant and application |
| CN109619182B (en) * | 2018-11-08 | 2022-07-08 | 中国农业科学院农产品加工研究所 | Spore germinator and application |
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