CN106417480A - Production process of bread rich in gamma-aminobutyric acid - Google Patents
Production process of bread rich in gamma-aminobutyric acid Download PDFInfo
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- CN106417480A CN106417480A CN201611020722.9A CN201611020722A CN106417480A CN 106417480 A CN106417480 A CN 106417480A CN 201611020722 A CN201611020722 A CN 201611020722A CN 106417480 A CN106417480 A CN 106417480A
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 129
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 65
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 235000008429 bread Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 71
- 230000004151 fermentation Effects 0.000 claims abstract description 70
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 26
- 239000000758 substrate Substances 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 241000186685 Lactobacillus hilgardii Species 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 8
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 8
- 229940088598 enzyme Drugs 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 6
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 6
- 230000007062 hydrolysis Effects 0.000 claims abstract description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 150000001413 amino acids Chemical class 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000002161 passivation Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract 3
- 238000009413 insulation Methods 0.000 claims description 19
- 230000000694 effects Effects 0.000 claims description 11
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 10
- 238000005516 engineering process Methods 0.000 claims description 9
- 239000012467 final product Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 229960002989 glutamic acid Drugs 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 229940024606 amino acid Drugs 0.000 claims description 3
- 230000017854 proteolysis Effects 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 235000013922 glutamic acid Nutrition 0.000 abstract description 3
- 239000004220 glutamic acid Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 230000004913 activation Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 210000004556 brain Anatomy 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 239000002858 neurotransmitter agent Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000012262 fermentative production Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 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 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001300479 Macroptilium Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000037354 amino acid metabolism Effects 0.000 description 1
- BIGPRXCJEDHCLP-UHFFFAOYSA-N ammonium bisulfate Chemical compound [NH4+].OS([O-])(=O)=O BIGPRXCJEDHCLP-UHFFFAOYSA-N 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- -1 micro- Raw element Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a production process of a bread rich in gamma-aminobutyric acid. Firstly, wheat flour is directly used as a raw material, water is added for mixing, alpha-amylase is added and is subjected to hydrolysis, liquification and cooling, then protease is added to make protein hydrolyzed, multiple free amino acids with glutamic acid as the major are produced, heating sterilization and passivation and enzyme activation are performed after hydrolysis, and cooling is performed to obtain a fermentation substrate; lactobacillus hilgardii for producing the gamma-aminobutyric acid is inoculated in the fermentation substrate for fermentation, and then fermentation liquid is sterilized and cooled to obtain gamma-aminobutyric acid fermentation liquid; the gamma-aminobutyric acid fermentation liquid is mixed with baker's yeast, edible salt and flour in proper proportion to make dough in a powder mixing machine through mixing, fermentation is performed, a proper amount of flour is added after fermentation, and secondary dough kneading is performed to obtain mature dough; the mature dough is taken out, formed and put in a tray, baked in an oven, taken out of the oven and cooled, and the bread rich in gamma-aminobutyric acid is obtained.
Description
Technical field
The present invention relates to a kind of production technology of bread, relates in particular to a kind of bread rich in γ-aminobutyric acid
Production technology, belongs to field of food industry.
Background technology
Bread is the daily bread of people, and everybody is also familiar to its basic recipe and processing technology.Bread is
With wheat flour as primary raw material, add yeast, add water dough-making powder, dough fermentation, then plus（Or be not added with）Edible salt, sugar, oils and fatss, milk
The adjuvants such as powder, preserved fruit, the appropriate flour of supplement, secondary dough-making powder, molding is toasted, and obtains final product bread.
The species of bread is more, differs primarily in that the difference of formula.Bread as basic food adds a small amount of sugar based on flour
With edible salt；Enriched bread is then the use of more sugar, oils and fatss and milk powder；Fruit bread be typically add preserved fruit, fruit jam or
Fresh fruit sarcocarp through preliminary treatment；Functional nutrient fortified bread then adds certain functional component, such as lysine, taurine, micro-
Raw element, mineral etc..
γ-aminobutyric acid（Gamma-Aminobutyric Acid, GABA）It is distributed widely in animal and plant body.Plant is such as
All contain γ-aminobutyric acid in the seed of Macroptilium, ginseng category, Folium Camelliae sinensis, Chinese herbal medicine etc., rhizome and tissue fluid.In animal body, γ-
Aminobutyric acid is almost existed only in nervous tissue, and the content in its mesencephalic tissue is about 0.1-0.6mg/ gram of tissue, immunity
Learn research to show, its concentration highest region is black substance in brain.γ-aminobutyric acid is the more deep one kind weight of research at present
The inhibitory neurotransmitter that wants, it participates in multiple metabolic activities, with very high physiologically active.
γ-aminobutyric acid is critically important inhibitory neurotransmitter in central nervous system, and it is a kind of naturally occurring
Non-protein constitutes aminoacid, and with extremely important physiological function, it can promote the reactivity of brain, nourishing the brain and improving intelligence, epilepsy, rush
Enter to sleep, beauty skin moistening, delay brain aging function, human body inhibitory neurotransmitter can be supplemented, with good blood pressure reduction effect；
Promote kidney Fitness improvement and protective effect；Suppression fatty liver and obesity, activate liver function；The micro gamma-amino of daily iron supplement
Butanoic acid is conducive to the alleviation of heart and brain blood pressure, can promote the balance of amino acid metabolism in human body again, adjusts immunologic function.
Ministry of Public Health has issued No. 12 bulletin within 2009, and γ-aminobutyric acid is formally defined as new resource food by the bulletin,
And specify can be used for：Beverage, cocoa products, chocolate and chocolate, confection, bakery product, puffed food, human body is eaten
Consumption is≤500 mg/day.While the γ-aminobutyric acid of chemosynthesis must not be sold by clear stipulaties as food additive
And use, fermentation method can only be used.But, in fermentative Production γ-aminobutyric acid in the formula of its culture medium generally all
The inorganic salts such as ammonium sulfate can be added, there is also safety issue.This indicates that the source of γ-aminobutyric acid is to be related to its edible peace
The risk problem of full property.In the past few years, the food of some γ-aminobutyric acid occurred in that on market, but except only a few product, a lot
It is all artificially to add γ-aminobutyric acid.
For the problems referred to above, the present invention is obtained gamma-aminobutyric acid fermentation first with common raw-food material as substrate,
Again the fermentation liquid containing γ-aminobutyric acid is directly used in dough-making powder to go forward side by side one-step fermentation dough, then bread is made, obtain final product and be rich in
The bread of γ-aminobutyric acid.
Content of the invention
It is an object of the invention to provide a kind of production technology of bread of fermentative Production rich in γ-aminobutyric acid, with
When in good taste, unique flavor is provided, the bread rich in γ-aminobutyric acid with multiple nutritional components and health-care effect.
Realize technical scheme as follows：
Directly added water as primary raw material with wheat flour first and size mixing, add α-amylase to be stirred and heated to 85～95 DEG C of insulations 4
Starch Hydrolysis are made within～8 minutes to liquefy, cooling, adding protease proteolysis to be made within 40～80 minutes in 50～60 DEG C of insulations, produces
Raw multiple free amino acids based on L-Glutamic Acid, are again heated to 85～95 DEG C of insulations and sterilize and be passivated enzyme activity for 3～5 minutes, cold
But, fermentation substrate is obtained；In fermentation substrate, the Lactobacillus hilgardii of γ-aminobutyric acid is produced in inoculation（Lactobacillus hilgardii）（Purchased from State center for standard matter, numbering is ATCC 8290）, ferment 10～50 hours in 26～32 DEG C, plus
Heat sterilizes to 85～95 DEG C of insulations for 3～5 minutes, and cooling obtains gamma-aminobutyric acid fermentation；Gamma-aminobutyric acid fermentation is taken with face
Bag yeast（Lyophilizing yeast）, edible salt, flour by proper proportion mix, adjust powder machine in be modulated into dough, dough is put into
In fermentation tank, the fermentation interior fermentation for being placed in 24～30 DEG C carries out yeast fermentation in 90～150 minutes, then adds appropriate
Flour carries out secondary dough-making powder（The amount of part flour effect aborning is to adjust dough soft or hard degree and moisture,
Term is referred to as dusting）, obtain matured dough；Matured dough is taken out, offhand or mechanical-moulded is carried out according to working condition, dress
Disk, enters baking oven and bakes, and cooling of coming out of the stove obtains final product the bread rich in γ-aminobutyric acid.
The production technology of the bread rich in γ-aminobutyric acid of the present invention includes processing step in detail below successively：
（1）Prepared by fermentation substrate：Weigh 3～5 weight portion of water, add 0.4～0.8 weight portion of wheat flour, α-amylase 0.001～
0.002 weight portion, stirring is sized mixing, and being heated to 85～95 DEG C of insulations makes starch liquefacation in 4～8 minutes, cooling, adds protease
0.001～0.0014 weight portion, is incubated 40～80 minutes in 50～60 DEG C, is heated to 85～95 DEG C of insulations sterilization in 3～5 minutes simultaneously
Passivation enzyme activity, cooling, obtain fermentation substrate；
（2）Prepared by gamma-aminobutyric acid fermentation：In fermentation substrate, the Lactobacillus hilgardii of γ-aminobutyric acid is produced in inoculation, in 26～
32 DEG C ferment 10～50 hours, are heated to 85～95 DEG C of insulations and sterilize for 3～5 minutes, and cooling obtains gamma-aminobutyric acid fermentation；
（3）Dough fermentation：In gamma-aminobutyric acid fermentation, add bakery yeast（Lyophilizing yeast）0.05～0.09 weight portion,
0.02～0.06 weight portion of edible salt, in mix homogeneously in powder machine is adjusted, adds 8～10 weight portion of flour, starts and adjusts powder machine to carry out
Dough-making powder, after dough is become reconciled, dough is put in fermentation tank, is placed in 24～30 DEG C of fermentation interior fermentation 90～150 minutes, then
Add appropriate flour（The amount of part flour effect aborning is to adjust dough soft or hard degree）Secondary dough-making powder is carried out, is obtained
Tack-free matured dough；
（4）Molding is toasted：Matured dough is taken out, offhand or mechanical-moulded is carried out according to working condition, sabot, enter baking oven
Roasting, cooling of coming out of the stove, obtain final product the bread rich in γ-aminobutyric acid.
The present invention is had the advantages that compared with prior art：
（1）Containing the γ-aminobutyric acid for producing from fermentation in product, with health care；
（2）By wheat flour hydrolyzate, hydrolyze the glucose for producing and carbon source is provided for microorganism；It is micro- life through protease hydrolysiss again
Thing provides nitrogen source, in particular with the L-Glutamic Acid of high-load in wheat flour（Aleuronat Glutamic Acid content about 40%, is big
2 times of soybean protein matter Glutamic Acid content）Substrate as fermentation γ-aminobutyric acid, it is to avoid additional sulfuric acid ammonium and L-Glutamic Acid
Etc. inorganic nitrogen-sourced use, technical system science is ingenious, strong innovation；
（3）Lactic acid bacteria is cultivated using natural food material and produces γ-aminobutyric acid from fermentation, with artificially add commercially available γ-
Aminobutyric acid is compared, with higher safety；
（4）The simply simple use yeast of traditional bread production, present invention adds lactic acid bacteria carries out co-fermentation, many institutes
Known, lactic acid bacteria is probioticss few in number, can the more beneficial products of producing ratio yeast, product has more rich
Nutritive value；
（5）By technological innovation, the production method that direct fermentation produces γ-aminobutyric acid functional type bread is developed, be increased
Kind, has promoted technological progress；
（6）Production process is easy to adjust control, it is easy to accomplish large-scale production, with obvious practicality and economy.
Specific embodiment
Below by embodiment, the present invention is described in further detail, but the scope of the present invention be not limited to described interior
Hold.
Embodiment 1
Weigh water 5kg, add wheat flour 0.4kg, α-amylase 0.0015kg, stirring is sized mixing, and be heated to 95 DEG C of insulations makes for 8 minutes
Starch liquefacation, cooling, proteinase-10 .001kg being added, 80 minutes is incubated in 50 DEG C, is heated to 90 DEG C of insulations and sterilizes and blunt for 4 minutes
Change enzyme activity, cool down, obtain fermentation substrate.
In fermentation substrate, the Lactobacillus hilgardii of γ-aminobutyric acid is produced in inoculation, is fermented 50 hours in 32 DEG C, is heated to 85 DEG C
Insulation sterilizes for 5 minutes, and cooling obtains gamma-aminobutyric acid fermentation.
In gamma-aminobutyric acid fermentation, add bakery yeast（Lyophilizing yeast）0.07kg, edible salt 0.06kg, in tune
Mix homogeneously in powder machine, adds flour 10kg, starts and adjusts powder machine to carry out dough-making powder, after dough is become reconciled, dough is put into fermentation tank
In, 27 DEG C of fermentation interior fermentation 120 minutes is placed in, adding appropriate flour carries out secondary dough-making powder, obtains tack-free maturation face,mature face
Group.Matured dough is taken out, carries out offhand, sabot, enter baking oven and bake, cooling of coming out of the stove, obtain final product the face rich in γ-aminobutyric acid
Bag.After testing, in bread, the content of γ-aminobutyric acid is 133mg/kg.
Embodiment 2
Weigh water 3kg, add wheat flour 0.8kg, α-amylase 0.002kg, stirring is sized mixing, and be heated to 90 DEG C of insulations makes for 6 minutes
Starch liquefacation, cooling, proteinase-10 .0012kg being added, 40 minutes is incubated in 55 DEG C, is heated to 95 DEG C of insulations and sterilizes and blunt for 3 minutes
Change enzyme activity, cool down, obtain fermentation substrate.
In fermentation substrate, the Lactobacillus hilgardii of γ-aminobutyric acid is produced in inoculation, is fermented 10 hours in 28 DEG C, is heated to 95 DEG C
Insulation sterilizes for 4 minutes, and cooling obtains gamma-aminobutyric acid fermentation.
In gamma-aminobutyric acid fermentation, add bakery yeast 0.05kg, edible salt 0.02kg, mix in adjusting in powder machine
Uniformly, flour 8kg is added, starts and adjust powder machine that dough-making powder is carried out, after dough is become reconciled, dough is put in fermentation tank, be placed in 24 DEG C
Fermentation interior fermentation 90 minutes, adding appropriate flour carries out secondary dough-making powder, obtains tack-free matured dough.By matured dough
Take out, mechanical-moulded, sabot is carried out, enter baking oven and bake, cooling of coming out of the stove, obtain final product the bread rich in γ-aminobutyric acid.After testing, face
In bag, the content of γ-aminobutyric acid is 29mg/kg.
Embodiment 3
Weigh water 4kg, add wheat flour 0.5kg, α-amylase 0.001kg, stirring is sized mixing, and be heated to 85 DEG C of insulations makes for 4 minutes
Starch liquefacation, cooling, proteinase-10 .0014kg being added, 60 minutes is incubated in 60 DEG C, is heated to 85 DEG C of insulations and sterilizes and blunt for 5 minutes
Change enzyme activity, cool down, obtain fermentation substrate.
In fermentation substrate, the Lactobacillus hilgardii of γ-aminobutyric acid is produced in inoculation, is fermented 35 hours in 32 DEG C, is heated to 90 DEG C
Insulation sterilizes for 3 minutes, and cooling obtains gamma-aminobutyric acid fermentation.
In gamma-aminobutyric acid fermentation, add bakery yeast 0.09kg, edible salt 0.04kg, mix in adjusting in powder machine
Uniformly, flour 9kg is added, starts and adjust powder machine that dough-making powder is carried out, after dough is become reconciled, dough is put in fermentation tank, be placed in 30 DEG C
Fermentation interior fermentation 150 minutes, adding appropriate flour carries out secondary dough-making powder, obtains tack-free matured dough.By maturation face,mature face
Group takes out, and carries out mechanical-moulded, sabot, enters baking oven and bakes, and cooling of coming out of the stove obtains final product the bread rich in γ-aminobutyric acid.After testing,
In bread, the content of γ-aminobutyric acid is 92mg/kg.
Claims (2)
1. a kind of production technology of the bread rich in γ-aminobutyric acid, it is characterised in that：Wheat flour is added water and is sized mixing, addition α-
Amylase is stirred and heated makes Starch Hydrolysis liquefy, cooling, and adding protease makes proteolysis, produces based on L-Glutamic Acid
Multiple free amino acids, hydrolysis post-heating sterilize and be passivated enzyme activity, cooling, obtain fermentation substrate；In fermentation substrate, inoculation is produced
The Lactobacillus hilgardii of γ-aminobutyric acid is fermented, and then by fermentation liquid heating sterilization, cooling, obtains γ-aminobutyric acid fermentation
Liquid；Take gamma-aminobutyric acid fermentation to mix with bakery yeast, edible salt, flour, be modulated into dough and fermented, after fermentation again
Add flour that secondary dough-making powder is carried out, obtain matured dough；Matured dough is taken out, molding, sabot, enter baking oven and bake, cooling of coming out of the stove, i.e.,
The bread of γ-aminobutyric acid must be rich in.
2. production technology according to claim 1, it is characterised in that concrete operation step is as follows：
（1）Prepared by fermentation substrate：Weigh 3～5 weight portion of water, add 0.4～0.8 weight portion of wheat flour, α-amylase 0.001～
0.002 weight portion, stirring is sized mixing, and being heated to 85～95 DEG C of insulations makes starch liquefacation in 4～8 minutes, cooling, adds protease
0.001～0.0014 weight portion, is incubated 40～80 minutes in 50～60 DEG C, is heated to 85～95 DEG C of insulations sterilization in 3～5 minutes simultaneously
Passivation enzyme activity, cooling, obtain fermentation substrate；
（2）Prepared by gamma-aminobutyric acid fermentation：In fermentation substrate, the Lactobacillus hilgardii of γ-aminobutyric acid is produced in inoculation, in 26～
32 DEG C ferment 10～50 hours, are heated to 85～95 DEG C of insulations and sterilize for 3～5 minutes, and cooling obtains gamma-aminobutyric acid fermentation；
（3）Dough fermentation：In gamma-aminobutyric acid fermentation, add 0.05～0.09 weight portion of bakery yeast, edible salt 0.02
～0.06 weight portion, mix homogeneously, 8～10 weight portion of flour is added, dough is modulated into, in 24～30 DEG C of fermentation 90～150
Minute, adding flour carries out secondary dough-making powder, obtains tack-free matured dough；
（4）Molding is toasted：Matured dough is taken out, molding, sabot, enter baking oven and bake, cooling of coming out of the stove, obtain final product rich in gamma-amino fourth
The bread of acid.
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|---|---|---|---|---|
| CN102640771A (en) * | 2012-05-28 | 2012-08-22 | 雷雨田 | Southernwood flour product and manufacturing method thereof |
| CN102771573A (en) * | 2012-06-20 | 2012-11-14 | 王文华 | Preparation method of soybean flour or wheat bran flour and food with high content of y-aminobutyric acid |
| CN102796779A (en) * | 2012-08-24 | 2012-11-28 | 南通励成生物工程有限公司 | Biological method for preparing gamma-aminobutyric acid |
| CN104611386A (en) * | 2014-12-30 | 2015-05-13 | 杭州娃哈哈科技有限公司 | Method for preparing gamma-aminobutyric acid by fermentation of fresh fruit and vegetable juice |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640771A (en) * | 2012-05-28 | 2012-08-22 | 雷雨田 | Southernwood flour product and manufacturing method thereof |
| CN102771573A (en) * | 2012-06-20 | 2012-11-14 | 王文华 | Preparation method of soybean flour or wheat bran flour and food with high content of y-aminobutyric acid |
| CN102796779A (en) * | 2012-08-24 | 2012-11-28 | 南通励成生物工程有限公司 | Biological method for preparing gamma-aminobutyric acid |
| CN104611386A (en) * | 2014-12-30 | 2015-05-13 | 杭州娃哈哈科技有限公司 | Method for preparing gamma-aminobutyric acid by fermentation of fresh fruit and vegetable juice |
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