CN105614248B - The preparation method of soft moisturizing cream - Google Patents
The preparation method of soft moisturizing cream Download PDFInfo
- Publication number
- CN105614248B CN105614248B CN201410620649.3A CN201410620649A CN105614248B CN 105614248 B CN105614248 B CN 105614248B CN 201410620649 A CN201410620649 A CN 201410620649A CN 105614248 B CN105614248 B CN 105614248B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- moisturizing cream
- medium
- preparation
- soft
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses a kind of preparation method of soft moisturizing cream, and (d) Bacillus acidi lactici is inoculated into fermentation medium, is cultivated 24 hours in 36 ~ 38 DEG C of environment, and stream plus lye adjust pH value, and final acidity reaches 100 ° of T ~ 110 ° T, obtains fermentation liquid；(e) potassium sorbate, emulsifier and edible colloid are added in fermentation liquid, obtains soft moisturizing cream after homogeneous.Soft moisturizing cream is added when stirring dough or batter.The present invention is anti-aging in Flour product, fresh-keeping lactobacillus fermentation products application, provides safe and healthy fermented type product and preparation method thereof.
Description
Technical field
The present invention relates to Flour product production technologies and Bacillus acidi lactici technical field of anaerobic fermentation, in particular to have Flour product
Anti-aging and preservation soft moisturizing cream and preparation method thereof, and the application in Flour product production.
Background technique
The Flour product such as various bread, cake are easy aging, this is the common phenomenon of food processing process, for a long time with
All there is no very good solution method.Flour product aging occur it is dry and cracked, harden and follow the string, reflecting feel phenomena such as usually
It links together with food spoilage.Product currently used for delaying Flour product aging is the substances such as enzyme preparation, emulsifier mostly, this
A little product majorities are all food additives, and use is relatively more fastidious, and then effect is unobvious for improper use.Enzyme preparation it is many kinds of,
And there is unicity, it usually needs a variety of enzymes are used in combination, and dosage must be very accurate, otherwise can make to product
At adverse effect.The classification of emulsifier is very wide, needs product and property of raw material for different formulations to be prepared, user must
Must have very strong professional knowledge.Emulsifier is easy to use excessively, bad with improper not only effect, but also can cover face
The natural fragrance of product itself.
Flour product moisture content is high, full of nutrition, therefore is very easy to cause the growth of microorganism breed, cause mildew and
It is rotten.Producer would generally be suppressed growth of microorganism by addition chemical preservative to reach, and long-term consumption chemical preservative can be right
Human body causes certain adverse effect, and the smell bad of chemical preservative, influences the mouthfeel of Flour product, therefore many bakings
Food factory wishes always the dosage that chemical preservative can be reduced in food production, or even does not add chemical preservative.
Bread is to generate gas and tunning in the fermentation process of dough by microorganism, forms unique flavor.
Summary of the invention
An object of the present invention is to provide for a kind of soft moisturizing cream and preparation method thereof of fermented type, and in wheat flour
Application method in product production, can solve one or more of above-mentioned prior art problem.
According to an aspect of the invention, there is provided a kind of softness moisturizing cream, generates containing Bacillus acidi lactici anaerobic fermentation
Main component is the metabolite and active Bacillus acidi lactici, cream of lactic acid, bacteriocin, protease and conjugated linoleic acid
Agent, edible colloid and potassium sorbate；Bacillus acidi lactici is lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus fermenti, Switzerland's cream
Bacillus, Lactobacillus casei or lactobacillus plantarum.
The present invention overcomes deficiencies existing for current Flour product fresh products and technology, provide a kind of safe and healthy cream
Acidfast bacilli fermented product and preparation method thereof, simple process is easy to operate, and product is stable, safe, can be with large-scale production
Microbial fermentation metabolite, and it is also a big wound that lactobacillus fermentation type products application is anti-aging in Flour product, fresh-keeping
New point.
This kind for Flour product anti-aging, fresh-keeping fermented type product mainly prepared by Bacillus acidi lactici anaerobic fermentation and
At wherein main component is the metabolites such as lactic acid, bacteriocin, protease, conjugated linoleic acid and the emulsifier being artificially added, food
With colloid and the Bacillus acidi lactici of part still retentive activity.Every research experiment shows when above various substance collective effects
When Flour product, the gluten of Flour product can be softened, so that dough is kept soft, play anti-aging effect, while also can effectively press down
The generation of harmful bacteria processed, plays the role of anti-corrosive fresh-keeping.
Soft moisturizing cream prepared by the present invention is applied in Flour product, has the function of anti-aging, fresh-keeping, provides one kind
Safe and healthy fermented type product, simple process is easy to operate, and product is stable, safe, can be with large-scale production microorganism
Fermentating metabolism product.This production technology can conveniently, safely be applied to the domestic production technology for preparing bread at present, while can
The deficiency of cumbersome, the bad control of external sour bread preparation of the production process is made up, this method technical requirements are not high, are simply easy to do, easily
It is a kind of novel Flour product preservation technology in scale, industrialized production.
The carbohydrates such as Bacillus acidi lactici energy glucose fermentation are the organic acid product based on lactic acid, contain bacterium in metabolin
(such as lactobacillus acidophilus 11088 secretes Bacteriocin-Lactacin F, Lb.helveticus481s secretion to element
Helveticin J, Lb.sakeL45 secrete Lactocin S, and Lb.acidophilus secretes Lactacin B, Lb.sake
LTH673 secretes Sakacin P), protease (such as gliadin enzyme, glutenin enzyme) and the abundant substance of conjugated linoleic acid,
Through research and it was verified that these substances can soften the gluten of Flour product, so that dough is kept soft, play anti-aging effect；
Lactobacillus bacteria element belongs to natural anti-microbial inoculum, is able to suppress the generation of harmful bacteria, extends the shelf life；Protease can be improved
The structure of flour weakens gluten, promotes the ductility of gluten；Conjugated linoleic acid has good antioxidation, can delay
The grease rancid time；Lactic acid has very strong anti-corrosive fresh-keeping effect, is adjustable pH value, antibacterial, extend the shelf life, and keeps food color
Product quality is improved in pool；Other natural organic acid products can also bring pleasant fragrance.Therefore the present invention is in lactobacillus fermentation
Emulsifier (such as Tween-80, sucrose ester, lecithin) and edible colloid (such as guar gum, carragheen, sesbania have been deployed on liquid-based plinth
Glue, sodium carboxymethylcellulose), wherein emulsifier can cooperate with anti-aging effect, prevent the hydrophobic work of amylose in Flour product
With, aging, retrogradation are prevented, the reticular structure of gluten is strengthened, the hardening caused by preventing because of water-oil separating reduces dough viscosity,
To keep its flexibility, inhibit moisture evaporation to reach water conservation, improve foaminess, increase volume, and disperse stomata, is fine and close, promotees
Make shortening emulsification, dispersion, so as to improve tissue and mouthfeel；And edible colloid mainly stablizes emulsus in the fermented type product
Liquid reaches uniformity, while playing a part of improving food appearance, institutional framework, mouthfeel in Flour product.Pass through cream
The fermented product that acidfast bacilli anaerobic fermentation technology is prepared integrates the functions such as moisturizing, fresh-keeping, quality-improving, and product is anti-ageing
Change, fresh-keeping effect are obvious, almost can be used on all Flour product products.
Bacillus acidi lactici is a kind of probiotics, can adjust human immune system, helps the health of human body intestines and internal organs of the body, and domestic
The field of the hot spot of outer research, at present research application includes health care product, drug, dairy products, meat products etc., and product is often considered as
Healthy food.Realize that dough is anti-aging, fresh-keeping purpose there is no precedent at home using lactobacillus fermentation product, due to the production
Product effect is obvious, safe and healthy without side-effects, is worth promoting.In bread production, Blastocystis facultative anaerobic bacteria, cream
Acidfast bacilli category anaerobic bacteria, if it is that cannot reach a kind of good commensalism that dough, which is added, as leavening in the two together, just
Calculation can be grown under certain condition, and bread production will also be made to become uncontrollable.
The effect of potassium sorbate is fresh-keeping, it is therefore intended that inhibits Bacillus acidi lactici to continue to ferment, retains part Bacillus acidi lactici
Activity.
Polyoxyethylene sorbitan monooleate, abbreviation Tween-80, title is situated between in 85,90,2005 editions pharmacopeia
It continues are as follows: Tween 80.Drug alias: Tween-80, Tween-80.English name:
Polysorbate。
In some embodiments, emulsifier is Tween-80, sucrose ester or lecithin.By the way that one is added in Flour product
The emulsifier of certainty ratio has the surface tension improved in emulsification system between various compositions, forms homogeneous dispersion or emulsification
The effect of body.
In some embodiments, edible colloid is guar gum, carragheen, sesbania gum or sodium carboxymethylcellulose.As a result,
With effect the effects of improving the viscosity of food, and have emulsification, sizing, homogeneous state concurrently.
It is a further object to provide a kind of preparation methods of soft moisturizing cream, include the following steps:
(d) Bacillus acidi lactici is inoculated into fermentation medium, cultivates 24 hours, makes in 36 DEG C~38 DEG C of environment
PH value is adjusted with stream plus soda solution grouting, final acidity reaches 100 ° of T~110 ° T, obtains fermentation liquid；(e) mountain is added in fermentation liquid
Potassium sorbate, emulsifier and edible colloid, and homogeneous allocation processing is carried out, obtain soft moisturizing cream.Fermentation medium is whole milk
Powder, glucose, the mixed liquor with pure water.
In some embodiments, the content of emulsifier is the 5% of fermentation liquid weight hereinafter, the content of edible colloid is hair
0.5% or less zymotic fluid weight.Have the effect of reducing the dosage of chemical addition agent as far as possible as a result,.
In some embodiments, following steps are first carried out before step (d): (a) inclined-plane culture: Bacillus acidi lactici is connect
In kind to slant medium, cultivated 48 hours in 36~38 DEG C of environment；(b) shaking flask culture: the lactic acid that step (a) is obtained
Bacillus is inoculated into the Shake flask medium in shaking flask, cultivates 8 hours in 36~38 DEG C of environment；(c) it seed tank culture: will walk
Suddenly the Bacillus acidi lactici that (b) is obtained is inoculated into the seed culture medium in seeding tank, is cultivated 8 hours in 36~38 DEG C of environment.
Shake flask medium and seed culture medium are the mixed liquor of whole milk powder, glucose and pure water.
In some embodiments, slant medium, Shake flask medium, seed culture medium and fermentation medium are in pressure
0.14~0.15 megapascal in the environment that 121 DEG C of temperature, sterilizes 20 minutes, is cooled to 36 DEG C~38 DEG C, pH is natural；Seeding tank and
Fermentor sterilizes 30 minutes in 121 DEG C of environment in advance.
In some embodiments, pH value is controlled using the method for stream plus lye in step (d), every two hours sampling inspection
PH value and OD600 are surveyed, stops fermentation after OD600 stablizes, final acidity reaches 100 ° of T~110 ° T.
In some embodiments, Shake flask medium, seed culture medium and fermentation medium be in the case where 1 liter of constant volume,
Contained whole milk powder is 100 grams, and glucose is 50 grams.
The present invention also provides a kind of application method of soft moisturizing cream in Flour product production, in stirring dough or batter
When soft moisturizing cream is added.
Specific embodiment
The invention will be further described by the following examples, but protection scope is not restricted by the embodiments.
Embodiment 1
Production procedure: test tube slant culture-shaking flask culture-seed tank culture-fermentor expands culture-homogeneous-filling
Dress；
(a) lactobacillus bulgaricus: being inoculated on slant medium on superclean bench by inclined-plane culture with oese,
In the incubator with temperature culture 48 hours of 37 DEG C；
(b) shaking flask culture: 10 grams of glucose, 20 grams of whole milk powders are mixed with pure water, and with pure water constant volume
To 200 milliliters, in the triangular flask for being 500 milliliters loaded on capacity, Shake flask medium is made.It is in steam pressure by Shake flask medium
0.14~0.15 megapascal, temperature be 121 DEG C under conditions of sterilize 20 minutes, after be cooled to room temperature, pH nature.Step (a) is obtained
To lactobacillus bulgaricus be inoculated into the Shake flask medium in shaking flask, shaking flask is placed on shaking table, revolving speed be 30 revs/min
It is cultivated 8 hours in 37 DEG C of environment.
(c) seed tank culture: 2 kilograms of glucose, 4 kilograms of whole milk powders are mixed with pure water, and use pure water
40 liters are settled to, is pumped into after dissolution completely in the seeding tank that capacity is 50 liters, seed culture medium is made.Seed culture medium is being steamed
Steam pressure is 0.14~0.15 megapascal, and temperature sterilize 20 minutes under conditions of being 121 DEG C, after be cooled to 37 DEG C, pH nature.It will step
Suddenly the lactobacillus bulgaricus that (b) is obtained is inoculated into the seed culture medium in seeding tank, batch type, and 30 revs/min of revolving speed,
It is cultivated 8 hours in 37 DEG C of environment.
(d) expand culture: 20 kilograms of glucose, 40 kilograms of whole milk powders being mixed with pure water, and use pure water
400 liters are settled to, is pumped into after dissolution completely in the fermentor that capacity is 500 liters, fermentation medium is made.Fermentation medium is existed
Steam pressure is 0.14~0.15 megapascal, and temperature sterilize 20 minutes under conditions of being 121 DEG C, after be cooled to 37 DEG C, pH nature.With
In the lactobacillus bulgaricus indentation fermentor that purification air obtains step (c), batch type, 20 revs/min of revolving speed, 37 DEG C
Under the conditions of fermentation period be 24 hours, later period sterile food grade sodium hydroxide solution adjusting pH value, final acidity reaches 100 ° of T
~110 ° of T, obtain fermentation liquid.
(e) 40 Keshan potassium sorbates, 100 grams of sucrose esters, 100 grams of carragheens are added in fermentation liquid, extremely divide within stirring 10 minutes
Cloth is uniform, and with 200 ls/h of flow velocity, 150 bars of progress homogeneous allocation processings of pressure, and circulation twice, obtains homogeneous soft
Soft moisturizing cream, the shelf-life of the softness moisturizing cream are 12 months.
The fermentation temperature of Bacillus acidi lactici may range from 36 DEG C~38 DEG C, and 37 DEG C are the optimum growth temperature of strain, temperature
It is slow to spend low growth, the excessively high meeting growth of temperature is too fast, or even dead.
The preparation of fermentation medium: glucose and whole milk powder are dissolved in the pure water of part and slowly stirred until it becomes equal
One solution is pumped into fermentor after filtering, with pure water constant volume.The volume of fermentation medium can for fermentation tankage size 70~
80%.
The sterilizing of fermentation medium: opening the steam valve of fermentor top vent valve and bottom, when steam pressure rises
To 0.14~0.15 megapascal, temperature starts timing at 121 DEG C, and the time that disappears in fact is 20 minutes, intermittently opens and stirs so that temperature
Degree is evenly distributed.
The fermentation of product is adjusted: fermentation process adjusts pH value using the method for stream plus lye, and final acidity reaches 100 ° of T
~110 ° of T, every two hours sample detection pH value and OD600, stop fermenting after OD600 stablizes, and fermentation time about 24 hours.When
After OD600 stablizes, fermentation time is less than 24 hours, can also stop fermenting.
Potassium sorbate can usually be added according to the ratio of fermentation medium constant volume capacity a ten thousandth.
The content of edible colloid is usually 0.5% or less fermentation liquid weight.
The content of emulsifier is usually 5% or less fermentation liquid.
Glucose and whole milk powder in culture medium of the present invention during lactobacillus fermentation, eventually by
It is metabolized to the metabolites such as lactic acid, bacteriocin, protease and conjugated linoleic acid.
Embodiment 2
Production procedure: test tube slant culture-shaking flask culture-seed tank culture-fermentor expands culture-homogeneous-filling
Dress；
(a) inclined-plane culture: lactobacillus plantarum is inoculated on slant medium on superclean bench with oese, is being trained
It supports in case with temperature culture 48 hours of 37 DEG C；
(b) shaking flask culture: 10 grams of glucose, 20 grams of whole milk powders are mixed with pure water, and with pure water constant volume
To 200 milliliters, in the triangle shake bottle for being 500 milliliters loaded on capacity, Shake flask medium is made.By Shake flask medium in steam pressure
For 0.14~0.15 megapascal, temperature sterilizes 20 minutes under conditions of being 121 DEG C, after be cooled to room temperature, pH is naturally, shaking speed is
30 revs/min.The lactobacillus plantarum that step (a) is obtained is inoculated into the Shake flask medium in shaking flask, and shaking flask is placed on shaking table,
It is cultivated 8 hours in 37 DEG C of environment.
(c) seed tank culture: 1.5 kilograms of glucose, 3 kilograms of whole milk powders are mixed with pure water, and with pure
Water is settled to 30 liters, is pumped into the seeding tank that capacity is 50 liters after dissolution completely, seed culture medium is made.Seed culture medium is existed
Steam pressure is 0.14~0.15 megapascal, and temperature sterilize 20 minutes under conditions of being 121 DEG C, after be cooled to 37 DEG C, pH nature.It will
The lactobacillus plantarum that step (b) obtains is inoculated into the seed culture medium in seeding tank, batch type, and 40 revs/min of revolving speed, In
It is cultivated 8 hours in 37 DEG C of environment, pH is natural.
(d) expand culture: 15 kilograms of glucose, 30 kilograms of whole milk powders being mixed with pure water, and use pure water
300 liters are settled to, is pumped into fermentor after dissolution completely, fermentation medium is made.It is in steam pressure by fermentation medium
0.14~0.15 megapascal, temperature sterilizes 20 minutes under conditions of being 121 DEG C, after be cooled to 37 DEG C, pH nature.It will with purification air
The lactobacillus plantarum that step (c) obtains is pressed into fermentor, batch type, fermentation period under the conditions of 20 revs/min of revolving speed, 37 DEG C
It is 24 hours, it is value that the later period, which adjusts pH with sterile food grade NaOH (sodium hydroxide) solution, and final acidity reaches 100 ° of T~110 °
T obtains fermentation liquid.
(e) 30 Keshan potassium sorbates, 50 grams of lecithin, 200 grams of guar gums are added in fermentation liquid, are extremely distributed within stirring 10 minutes
Uniformly, and with 200 ls/h of flow velocity, 150 bars of progress homogeneous allocation processings of pressure, circulation twice, obtains homogeneous softness
Moisturizing cream, the shelf-life of the softness moisturizing cream are 12 months.
Seeding tank and fermentor sterilize 30 minutes in 121 DEG C of environment in advance.
Embodiment 3:
Production procedure: test tube slant culture-shaking flask culture-seed tank culture-fermentor expands culture-homogeneous-filling
Dress；
(a) inclined-plane culture: with oese by two kinds of lactobacillus acidophilus, lactobacillus bulgaricus lactic acid on superclean bench
Bacillus is inoculated on slant medium, in the incubator with temperature culture 48 hours of 37 DEG C.
(b) shaking flask culture: 10 grams of glucose, 20 grams of whole milk powders are mixed with pure water, and with pure water constant volume
To 200 milliliters, in the triangle shake bottle for being 500 milliliters loaded on capacity, Shake flask medium is made.By Shake flask medium in steam pressure
For 0.14~0.15 megapascal, temperature sterilize 20 minutes under conditions of being 121 DEG C, after be cooled to room temperature, pH nature.By step (a)
In the Shake flask medium that obtained lactobacillus acidophilus, lactobacillus bulgaricus are inoculated into shaking flask, shaking flask is placed on shaking table, is shaken
Bed revolving speed is 30 revs/min and cultivates 8 hours in 37 DEG C of environment.
(c) seed tank culture: 4 kilograms of glucose, 8 kilograms of whole milk powders are mixed with pure water, and use pure water
80 liters are settled to, is pumped into the seeding tank that the empty capacity to disappear has been 100 liters, seed culture medium is made.Seed culture medium is existed
Steam pressure is 0.14~0.15 megapascal, and temperature sterilize 20 minutes under conditions of being 121 DEG C, after be cooled to 37 DEG C, pH nature.
Lactobacillus acidophilus that step (b) obtains, lactobacillus bulgaricus are inoculated into the seed culture medium in seeding tank, it is intermittent to stir
It mixes, 40 revs/min of revolving speed, is cultivated 8 hours in 37 DEG C of environment.
(d) expand culture: 40 kilograms of glucose, 80 kilograms of whole milk powders being mixed with pure water, and use pure water
800 liters are settled to, is pumped into after dissolution completely and had carried out that fermented and cultured is made in the fermentor that the empty capacity to disappear is 1000 liters
Base.By fermentation medium steam pressure be 0.14~0.15 megapascal, temperature be 121 DEG C under conditions of sterilize 20 minutes, it is rear cold
But to 37 DEG C, pH is natural.With purification air step (c) is obtained lactobacillus acidophilus, two kinds of lactic acid bars of lactobacillus bulgaricus
Bacterium is pressed into fermentor, batch type, and fermentation period is 24 hours under the conditions of 20 revs/min of revolving speed, 37 DEG C, later period sterile food
PH value is adjusted with grade NaOH (sodium hydroxide), final acidity reaches 100 ° of T~110 ° T, obtains fermentation liquid.(e) in fermentation liquid
It is added 80 Keshan potassium sorbates, 50 grams of Tween-80s, 100 grams of sodium carboxymethylcelluloses, stirring 10 minutes is to being evenly distributed, and with stream
200 ls/h of speed, 200 bars of progress homogeneous allocation processings of pressure, circulation twice, obtain homogeneous soft moisturizing cream, this is soft
The shelf-life of soft moisturizing cream is 12 months.
In the above-described embodiments, seeding tank and fermentor sterilize 30 minutes in 121 DEG C of environment in advance.In other implementations
In example, the sterilising conditions of seeding tank and fermentor can also be adjusted according to circumstances.
In the above-described embodiments, Shake flask medium, seed culture medium and fermentation medium are in the case where 1 liter of constant volume, institute
It is 100 grams containing whole milk powder, glucose is 50 grams.In other embodiments, Shake flask medium, seed culture medium and fermented and cultured
In the case where 1 liter of constant volume, the amount of contained whole milk powder and glucose can also adjust base according to the actual situation.
In the above-described embodiments, Bacillus acidi lactici uses lactobacillus bulgaricus, lactobacillus acidophilus or lactobacillus plantarum.At it
In its embodiment, Bacillus acidi lactici can also can be sent out glucose using lactobacillus fermenti, Lactobacillus helveticus, Lactobacillus casei etc.
Ferment is the Bacillus acidi lactici of lactic acid.
In the above-described embodiments, edible colloid uses guar gum, carragheen or sodium carboxymethylcellulose.In other embodiments
In, edible colloid can also use sesbania gum.The content of edible colloid is usually 0.5% or less fermentation liquid weight.
In the above-described embodiments, emulsifier uses Tween-80, sucrose ester or lecithin.In other embodiments, emulsifier
It can also be using Tween-60 or polysorbas20 etc..The content of emulsifier is usually 5% or less fermentation liquid.
Application method embodiment of the soft moisturizing cream in Flour product:
Embodiment one: sweet tea meal packet
1, it is formulated: 1000 grams of high-strength flour, 550 grams of water, 15 grams of yeast, 15 grams of salt, 200 grams of sugar, 80 grams of cream, egg 80
Gram, 7 grams of soft moisturizing cream.
Soft moisturizing cream is added in dough as experimental group by above one group of the formula, one group is not added as blank control
The sweet tea meal packet produced is compared in group, observation.
2, sweet tea meal packet production technology:
Pretreatment of raw material → dough stirring (it is required that 27~28 DEG C of dough temperature) → dough fermentation (27~28 DEG C, 75% phase
To humidity, 3~4 hours) → dough shaping (including dough is divided, is round as a ball, intermediate provocation, molding, balance) → last provocation (38
DEG C, 85% relative humidity, about 1 hour) → baking (175~210 DEG C, 25~40 minutes)
3, bread scoring standard: the standard of baking institute, the U.S.
(1) appearance (30 points)
Volume (10 points) suitable size
(8 points) of coat color are golden yellow, and top is deeper, and four sides are shallower, uniformly, immaculate.
Overall styling (5 points) Founder has corner, but only sharp, and uniformly, top size is suitable.
Bake that the whole colors of (4 points) of the uniformity are normal, and uniformly, four sides are light yellow.
Epidermis quality (3 points) is thin, soft, without coarse rupture.
(2) internal (70 points)
(15 points) of particle fine and smooth, and soft flexible, slice is fallen without broken, without between irregular hole.
Internal color (10 points) pure white or lacteous, there is sample gloss.
Fragrance (10 points) appearance sugar burnt odor taste, internal ferment is fragrant, Mai Xiang, free from extraneous odour, tart flavour.
Taste (20 points) normal fragrance, easily chews, does not stick to one's teeth, not viscous group.
Institutional framework (15 points) is related with particle, and uniformly, touching section is soft fine and smooth, uniform in size careful between hole.
4, as follows according to the standards of grading score according to the product made is formulated above:
By can be seen that above, be added the sweet tea meal packet overall quality of soft moisturizing cream than control group than get well, especially adding
Enter the influence after moisturizing cream to institutional framework and fragrance, taste etc. be more it will be evident that and these projects just with production
The relationship of product aging is the closest, while making discovery from observation and having added the sweet tea meal packet mildew of soft moisturizing cream rotten and grease deterioration
Time than control group (not plus soft moisturizing cream) about 2 times of times of delay.It is living that continuous 4 days moisture is wrapped by test sweet tea meal
Degree, the change rate that soft moisturizing cream sweet tea meal packet is added in discovery is lower than control group, illustrate the freshness of experimental group sweet tea meal packet and
Antiageing effect is preferable.
Soft moisturizing cream additive amount in Bread and Pastries Flour product: by baking percentages, it is proposed that add 0.6%- in dough
0.8% soft moisturizing cream；Or 25 kilograms of flour about add 150-200 grams of soft moisturizing cream.In dough stirring with grease one
It rises and is added.(note: this product ingredient containing natural bacteriostatic will affect yeast fermentation as additive amount is excessive, please by suggestion usage amount examination
It is gone into operation again with after fine tuning)
Embodiment two: spongecake
1, it is formulated: 300 grams of weak strength flour, 540 grams of shell egg, 255 grams of sugar, 27 grams of cake oil, 3 grams of salt, 75 grams of milk, salad oil
60 grams, 6 grams of soft moisturizing cream.
Soft moisturizing cream is added in batter as experimental group by above one group of the formula, one group is not added as blank control
The spongecake produced is compared in group, observation.
2, spongecake production technology:
Weak strength flour sieving for standby → egg, sugar, salt are added in agitator → mixes slowly to sugar and dissolves stirring → addition
Cake oil, flour, milk → and uniformly → high-speed stirred about 4min is mixed slowly, until the moist 1min row of blistering → mix slowly of batter
Gas → salad oil is added at a slow speed, mix thoroughly → sabot (it is full that general cake mold pours into batter sixty percent) → baking (it gets angry 180 DEG C, lower fire
170 DEG C, about 35 minutes.) → cooling packing.
3, standards of grading: with embodiment one
4, as follows according to the standards of grading score according to the product made is formulated above:
By can be seen that above, be added the spongecake overall quality of soft moisturizing cream than control group than get well, especially exist
Be added influence to institutional framework and fragrance, taste etc. after moisturizing cream be more it will be evident that and these projects just with
The relationship of the aging of product is the closest, while by the test continuous 4 days water activities of spongecake, soft moisturizing is added in discovery
The change rate of cream spongecake is lower than control group, illustrates that the freshness and antiageing effect of experimental group spongecake is preferable.
Same mistake, observation discovery has added the spongecake mildew of soft moisturizing cream rotten and the time of grease deterioration postpones 2- than control group
3 times of times.
Soft moisturizing cream additive amount in cake Flour product:
1. pound cake: with the calculating of batter total amount, it is proposed that the soft moisturizing cream for adding 0.4%-0.5% is directly added into face
It is stirred in paste, it is ensured that be uniformly dispersed.
2. chiffon cake: with the calculating of batter total amount, it is proposed that addition 0.4%-0.5% softness moisturizing cream, in the batter of yolk
Middle addition stirs evenly.
3. spongecake: with the calculating of batter total amount, it is proposed that addition 0.4%-0.5% softness moisturizing cream, together with cake oil
It is added in batter and dismisses.
Embodiment three: dried meat floss cake
1, it is formulated:
(1) outermost layer of skin formula: 200 grams of Plain flour, 60 grams of lard, 40 grams of white sugar, 100 grams of water, 2 grams of soft moisturizing cream.
(2) short formula: 120 grams of Plain flour, 60 grams of lard
(3) fillings formula: appropriate dried meat floss
Soft moisturizing cream is added in batter as experimental group by above one group of the formula, one group is not added as blank control
The dried meat floss cake produced is compared in group, observation.
2, production technology:
It is naughty, (outermost layer of skin and short are become reconciled respectively, put refrigerator cold-storage 30 minutes, the outermost layer of skin and crisp skin are cut into phase respectively with filling
Same size, the outermost layer of skin are packed in short after flattening, and close up and relax 15 minutes downward, and the dough to have relaxed, which is rolled, grows up to oval skin, from it is upper this
Under be rolled up dough relaxes 15 minutes, roll growth strip with rolling pin, then roll from bottom to up, the dough spooled, relaxation 15
Minute, the small dough to have relaxed is rolled into circle, is packed in invagination closing in and clutches flattening.) → molding → baking, cooling
3, fresh, soft mouthfeel, oil return are also kept after one month of the dried meat floss cake of soft moisturizing cream after manufacture is added
It spends, cake skin has light ferment local-flavor, and it is spoiled not occur grease also within six months shelf-lifves of dried meat floss cake.
Not plus the dried meat floss cake of soft moisturizing cream after manufacture one month or so, cake skin appearance is hardened, and opens shortcake etc.
Phenomenon, about at 2~3 months, grease started slowly to generate rancidity.
By testing the continuous 4 days water activities (see the table below) of dried meat floss cake cake skin, soft moisturizing cream sponge egg is added in discovery
The change rate of cake is lower than control group, illustrates that the freshness and antiageing effect of experimental group dried meat floss cake cake skin is preferable.
Soft moisturizing cream additive amount in cake cake class (such as mung bean cake, wife's cake, dried meat floss cake) Flour product:
200~250 grams of soft moisturizing cream are added in 25 kilograms of flour suggestions；It is directly added into dough and stirs, it is ensured that dispersion is equal
It is even.If it is layer crisp skin, then it is added in the outermost layer of skin.
Above-described is only some embodiments of the present invention.For those of ordinary skill in the art, not
Under the premise of being detached from the invention design, various modifications and improvements can be made, these belong to protection model of the invention
It encloses.
Claims (8)
1. the preparation method of soft moisturizing cream, includes the following steps:
(d) Bacillus acidi lactici is inoculated into fermentation medium, is cultivated 24 hours in 36 DEG C ~ 38 DEG C of environment, use stream plus alkali
Liquid method adjusts pH value, and final acidity reaches 100 ° of T ~ 110 ° T, obtains fermentation liquid, and fermentation liquid contains the production of Bacillus acidi lactici anaerobic fermentation
Raw main component lactic acid, bacteriocin, protease and conjugated linoleic acid metabolite；
(e) potassium sorbate, emulsifier and edible colloid are added in the fermentation liquid, and carries out homogeneous allocation processing, obtains soft
Soft moisturizing cream；
The fermentation medium is the mixed liquor of whole milk powder, glucose and pure water；
The Bacillus acidi lactici is lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus fermenti, Lactobacillus helveticus, Lactobacillus casei
Or lactobacillus plantarum.
2. the preparation method of softness moisturizing cream according to claim 1, wherein the content of the emulsifier is the fermentation
The 5% of liquid weight is hereinafter, the content of edible colloid is the 0.5% or less of the fermentation liquid weight.
3. the preparation method of softness moisturizing cream according to claim 1, wherein first walked as follows before step (d)
It is rapid:
(a) inclined-plane culture: Bacillus acidi lactici is inoculated on slant medium, is cultivated 48 hours in 36 DEG C ~ 38 DEG C of environment；
(b) shaking flask culture: the Bacillus acidi lactici that step (a) is obtained is inoculated into Shake flask medium, in 36 DEG C ~ 38 DEG C of environment
Culture 8 hours；
(c) seed tank culture: the Bacillus acidi lactici that step (b) is obtained is inoculated into seed culture medium, in 36 DEG C ~ 38 DEG C of environment
Middle culture 8 hours；
Shake flask medium and seed culture medium are the mixed liquor of whole milk powder, glucose and pure water.
4. the preparation method of softness moisturizing cream according to claim 3, wherein the slant medium, Shake flask medium,
Seed culture medium and fermentation medium sterilize 20 minutes in 0.14 ~ 0.15 megapascal of pressure, the environment that 121 DEG C of temperature, cooling
To 36 DEG C ~ 38 DEG C, pH is natural；
The seeding tank and fermentor sterilize 30 minutes in 121 DEG C of environment in advance.
5. the preparation method of softness moisturizing cream according to claim 1, wherein in the step (d) using stream plus lye
Method control pH value, every two hours sample detection pH value and OD600, stop fermentation after OD600 stablizes, final acidity reaches
To 100 ° of T ~ 110 ° T.
6. the preparation method of softness moisturizing cream according to claim 3, wherein the Shake flask medium, seed culture medium and
For fermentation medium in the case where 1 liter of constant volume, contained whole milk powder is 100 grams, and glucose is 50 grams.
7. the preparation method of described in any item soft moisturizing cream according to claim 1 ~ 6, wherein emulsifier is Tween-80, sugarcane
Sugar ester or lecithin.
8. the preparation method of described in any item soft moisturizing cream according to claim 1 ~ 6, wherein edible colloid be guar gum,
Carragheen, sesbania gum or sodium carboxymethylcellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410620649.3A CN105614248B (en) | 2014-11-05 | 2014-11-05 | The preparation method of soft moisturizing cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410620649.3A CN105614248B (en) | 2014-11-05 | 2014-11-05 | The preparation method of soft moisturizing cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105614248A CN105614248A (en) | 2016-06-01 |
| CN105614248B true CN105614248B (en) | 2019-10-29 |
Family
ID=56029945
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410620649.3A Active CN105614248B (en) | 2014-11-05 | 2014-11-05 | The preparation method of soft moisturizing cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614248B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116904377B (en) * | 2023-09-13 | 2023-11-24 | 云南农业大学 | Conjugated linoleic acid-producing strain, lipid-lowering fermented milk and application |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135162A (en) * | 1993-11-17 | 1996-11-06 | 探索国际股份有限公司 | Baking improver |
| CN1928071A (en) * | 2006-08-11 | 2007-03-14 | 江南大学 | Plant lactobacillus and method of biological preparing conjugated linoleic acid using the same |
| CN1952164A (en) * | 2006-11-10 | 2007-04-25 | 南京工业大学 | Process for combined fermentation production of D-lactic acid |
| CN101363007A (en) * | 2003-11-07 | 2009-02-11 | 味之素株式会社 | Lactic acid bacerium capable of producing resistant protease bacteriocin and culture thereof |
| CN103814977A (en) * | 2013-12-27 | 2014-05-28 | 四川高福记生物科技有限公司 | Steamed bun zymophyte, preparation method thereof and application of steamed bun zymophyte |
-
2014
- 2014-11-05 CN CN201410620649.3A patent/CN105614248B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135162A (en) * | 1993-11-17 | 1996-11-06 | 探索国际股份有限公司 | Baking improver |
| CN101363007A (en) * | 2003-11-07 | 2009-02-11 | 味之素株式会社 | Lactic acid bacerium capable of producing resistant protease bacteriocin and culture thereof |
| CN1928071A (en) * | 2006-08-11 | 2007-03-14 | 江南大学 | Plant lactobacillus and method of biological preparing conjugated linoleic acid using the same |
| CN1952164A (en) * | 2006-11-10 | 2007-04-25 | 南京工业大学 | Process for combined fermentation production of D-lactic acid |
| CN103814977A (en) * | 2013-12-27 | 2014-05-28 | 四川高福记生物科技有限公司 | Steamed bun zymophyte, preparation method thereof and application of steamed bun zymophyte |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105614248A (en) | 2016-06-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107897689B (en) | Rice steamed sponge cake and preparation method thereof | |
| CN102732448B (en) | Lactobacillus plantarum used for bread fermentation and bread quality improvement, and application method thereof | |
| KR101750154B1 (en) | Rice bread and rice fermented composition having superior effect of aging-retardation and manufacturing method thereof | |
| RU2356230C2 (en) | Bread improving agent and its usage in breadstuffs | |
| CN102613265A (en) | Natural yeast powder and preparation method therefore | |
| JPWO2014010548A1 (en) | Food property improver | |
| CN104430679A (en) | Shredded bread improver, method for preparing same and application of shredded bread improver | |
| CN108244180A (en) | A kind of production method of unartificial yeast bread | |
| CN106434460A (en) | Lactobacillus plantarum and application thereof | |
| CN106912520A (en) | A kind of European bread-making methods of unartificial yeast fermentation | |
| CN108041401A (en) | A kind of lactic acid bacteria steamed bun processing technology and its formula | |
| JP4468866B2 (en) | Liquid fermented seed, frozen fermented seed dough and method for producing bread using these | |
| CN104686611A (en) | Flour yeast composition and applications thereof | |
| KR101926741B1 (en) | Natural fermented bread using rice | |
| KR20190141290A (en) | Cookies including fermentated rice flour and method for preparing the same | |
| CN106434464B (en) | One plant of lactic acid leukonid and its application | |
| CN107874096A (en) | A kind of wheat embryo steamed bun and its processing method | |
| JP2011092119A (en) | Layered dough containing soy protein fermentation liquor | |
| CN103689116B (en) | Preparation process of whey lactobacillus fermentation liquor with excellent whipping property | |
| CN105614248B (en) | The preparation method of soft moisturizing cream | |
| CN107771891A (en) | A kind of preparation method of ferment local-flavor auxotype Egg Tarts | |
| JP5349057B2 (en) | Dough improver | |
| KR20120139155A (en) | Manufacturing method of rice koji ferment | |
| KR101436394B1 (en) | Method for preparing the fermented jujube and it's product | |
| CN109497602A (en) | Yoghourt beats technique |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170626 Address after: 510000, the first building, 613, courtyard, compound road, 189 London Road, Guangzhou, Guangdong, Haizhuqu District Applicant after: Guangzhou sunny Biotechnology Co., Ltd. Address before: 510000, room 1, 613, science and Technology Pioneer Park, 189 Nathan Road, Guangzhou, Guangdong, Haizhuqu District Applicant before: Yao Dingdan Applicant before: Li Chaoneng Applicant before: Chen Minjing |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP02 | Change in the address of a patent holder |
Address after: 510931 first floor 001 and third floor, No. 3, Xingye Road, Mingzhu Industrial Park, Conghua District, Guangzhou City, Guangdong Province Patentee after: Guangzhou sunny Biotechnology Co., Ltd. Address before: 510000 the 613 house of the first building, 189 Dun Road, Haizhuqu District, Guangzhou, Guangdong. Patentee before: Guangzhou sunny Biotechnology Co., Ltd. |
|
| CP02 | Change in the address of a patent holder |