CN106417480B - A kind of production technology of the bread rich in γ-aminobutyric acid - Google Patents
A kind of production technology of the bread rich in γ-aminobutyric acid Download PDFInfo
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- CN106417480B CN106417480B CN201611020722.9A CN201611020722A CN106417480B CN 106417480 B CN106417480 B CN 106417480B CN 201611020722 A CN201611020722 A CN 201611020722A CN 106417480 B CN106417480 B CN 106417480B
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- aminobutyric acid
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- 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 kind of production technologies of bread rich in γ-aminobutyric acid, directly water is added to size mixing by raw material of wheat flour first, alpha-amylase, which is added, makes Starch Hydrolysis liquefy, it is cooling, adding protease hydrolyzes protein, generates a variety of free amino acids based on glutamic acid, and heating sterilizes and is passivated enzyme activity after hydrolysis, it is cooling, obtain fermentation substrate；The Lactobacillus hilgardii that inoculation produces γ-aminobutyric acid in fermentation substrate ferments, and then sterilizes fermentation liquid, cooling, obtains gamma-aminobutyric acid fermentation；It takes gamma-aminobutyric acid fermentation to mix with Saccharomyces cerevisiae, edible salt, flour by proper proportion, is modulated into dough in adjusting powder machine, ferments, suitable flour is added after fermentation and carries out secondary and face, obtains matured dough；Matured dough is taken out, is formed, sabot, enters baking oven and bakes, is come out and cooled down to get the bread of γ-aminobutyric acid is rich in.
Description
Technical field
The present invention relates to a kind of production technology of bread, a kind of bread rich in γ-aminobutyric acid is related in particular to
Production technology belongs to field of food industry.
Background technique
Bread is the daily bread of people, everybody is also familiar to its basic recipe and manufacture craft.Bread is
Using wheat flour as primary raw material, saccharomycete is added, water and face, dough fermentation, then plus (or being not added) edible salt, sugar, grease, milk are added
The auxiliary materials such as powder, preserved fruit supplement appropriate flour, and secondary and face, molding baking is to get bread.
The type of bread is more, and the main distinction is the difference being formulated.Bread as basic food adds a small amount of sugar based on flour
With edible salt；Enriched bread is then to have used more sugar, grease and milk powder；Fruit bread be usually be added preserved fruit, jam or
Fresh fruit pulp through preliminary treatment；Functional nutrient fortified bread then adds certain functional component, such as lysine, taurine, micro-
Raw element, minerals etc..
γ-aminobutyric acid (Gamma-Aminobutyric Acid, GABA) is distributed widely in animal and plant body.Plant is such as
All contain γ-aminobutyric acid in Macroptilium, ginseng category, tealeaves, the seed of Chinese herbal medicine etc., rhizome and tissue fluid.In animal body, γ-
Aminobutyric acid almost exists only in nerve fiber, and the content in mesencephalic tissue is about 0.1-0.6mg/ grams of tissue, is immunized
It learns studies have shown that the highest region of its concentration is black substance in brain.γ-aminobutyric acid is more deep a kind of heavy of current research
The inhibitory neurotransmitter wanted, it participates in a variety of metabolic activities, has very high physiological activity.
γ-aminobutyric acid is inhibitory neurotransmitter critically important in central nervous system, it is a kind of naturally occurring
Non-protein forms amino acid, has extremely important physiological function, it can promote the reactivity of brain, brain tonic and intelligence development, and anti-epileptic promotees
Into sleep, beauty moisturizing delays brain aging function, can supplement human body inhibitory neurotransmitter, has good blood pressure reduction effect；
Promote kidney Fitness improvement and protective effect；Inhibit fatty liver and obesity, activates liver function；The micro gamma-amino of daily iron supplement
Butyric acid is conducive to the alleviation of heart and brain blood pressure, and can promote the balance of amino acid metabolism in human body, adjusts immune function.
The Ministry of Public Health in 2009 has issued No. 12 bulletin, which is formally determined as new resource food for γ-aminobutyric acid,
And provide can be used for: beverage, cocoa products, chocolate and chocolate, candy, bakery product, dilated food, human body food
Dosage is≤500 mg/days.Clear stipulaties must not sell chemically synthesized γ-aminobutyric acid as food additives simultaneously
With use, fermentation method can only be used.But in the formula of its culture medium usually all when fermentation method produces γ-aminobutyric acid
The inorganic salts such as ammonium sulfate can be added, there is also safety issues.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, occurs the food of some γ-aminobutyric acids in the market, but in addition to only a few product, very much
It is all artificial addition γ-aminobutyric acid.
In view of the above-mentioned problems, using common raw-food material as matrix, gamma-aminobutyric acid fermentation is made in the present invention first,
The fermentation liquid containing γ-aminobutyric acid is directly used in again and is gone forward side by side one-step fermentation dough with face, then bread is made to get being rich in
The bread of γ-aminobutyric acid.
Summary of the invention
The purpose of the present invention is to provide a kind of production technologies of bread of fermentation method production rich in γ-aminobutyric acid, together
When in good taste, unique flavor is provided, with multiple nutritional components and health-care efficacy the bread rich in γ-aminobutyric acid.
Realize that technical scheme is as follows:
Directly add water to size mixing by primary raw material of wheat flour first, alpha-amylase is added and is stirred and heated to 85~95 DEG C of guarantors
Temperature makes Starch Hydrolysis liquefy in 4~8 minutes, cooling, and protease is added hydrolyzes protein in 40~80 minutes in 50~60 DEG C of heat preservations,
A variety of free amino acids based on glutamic acid are generated, 85~95 DEG C of heat preservations is again heated to and sterilizes and be passivated enzyme activity in 3~5 minutes,
It is cooling, obtain fermentation substrate；In fermentation substrate inoculation produce γ-aminobutyric acid Lactobacillus hilgardii (Lactobacillus hilgardii) (being purchased from State center for standard matter, number is ATCC 8290), it ferments 10~50 hours, adds in 26~32 DEG C
Heat keeps the temperature 3~5 minutes to 85~95 DEG C and sterilizes, cooling, obtains gamma-aminobutyric acid fermentation；Take gamma-aminobutyric acid fermentation and face
Packet yeast (freeze-drying yeast), edible salt, flour are mixed by proper proportion, are modulated into dough in adjusting powder machine, dough is put into
In fermentation tank, 90~150 minutes progress saccharomycetes to make fermentation that ferment are placed in 24~30 DEG C of fermenting cellar, are then added suitable
Flour carry out secondary and face (amount of the part flour in production the effect of be the soft or hard degree of adjusting dough and moisture content,
Term is known as dusting), obtain matured dough；Matured dough is taken out, offhand or mechanical-moulded, dress are carried out according to working condition
Disk enters baking oven and bakes, and comes out and cools down to get the bread of γ-aminobutyric acid is rich in.
The production technology of bread of the present invention rich in γ-aminobutyric acid successively includes processing step in detail below:
(1) prepared by fermentation substrate: weighing 3~5 parts by weight of water, 0.4~0.8 parts by weight of wheat flour, alpha-amylase is added
0.001~0.002 parts by weight, stirring are sized mixing, and being heated to 85~95 DEG C of heat preservations makes starch liquefacation in 4~8 minutes, cooling, and egg is added
White 0.001~0.0014 parts by weight of enzyme keep the temperature 40~80 minutes in 50~60 DEG C, are heated to 85~95 DEG C of heat preservations and kill for 3~5 minutes
Bacterium is simultaneously passivated enzyme activity, cooling, obtains fermentation substrate；
(2) prepared by gamma-aminobutyric acid fermentation: inoculation produces the Lactobacillus hilgardii of γ-aminobutyric acid in fermentation substrate, in
26~32 DEG C ferment 10~50 hours, are heated to 85~95 DEG C of heat preservations and sterilize for 3~5 minutes, cooling, obtain γ-aminobutyric acid fermentation
Liquid；
(3) dough fermentation: in gamma-aminobutyric acid fermentation, addition Saccharomyces cerevisiae (freeze-drying yeast) 0.05~0.09 weight
Part is measured, 0.02~0.06 parts by weight of edible salt are uniformly mixed in adjusting in powder machine, and 8~10 parts by weight of flour are added, and are started and are adjusted powder machine
Progress and face, after dough is become reconciled, dough is put into fermentation tank, is placed in 90~150 points of fermentation in 24~30 DEG C of fermenting cellar
Clock, add appropriate flour (amount of the part flour in production the effect of be adjust the soft or hard degree of dough) carry out it is secondary and
Face obtains tack-free matured dough；
(4) molding baking: matured dough is taken out, and carries out offhand or mechanical-moulded according to working condition, sabot enters
Baking oven is roasting, comes out and cools down to get the bread of γ-aminobutyric acid is rich in.
Compared with the prior art, the invention has the following beneficial effects:
(1) there is healthcare function containing the γ-aminobutyric acid generated from fermentation in product；
(2) by wheat flour hydrolyzate, the glucose for hydrolyzing generation provides carbon source for microorganism；It is through protease hydrolytic again
Microorganism provide nitrogen source, in particular with high-content in wheat flour glutamic acid (aleuronat Glutamic Acid content about 40%,
2 times of soybean protein Glutamic Acid content) as fermentation γ-aminobutyric acid substrate, avoid additional sulfuric acid ammonium and paddy
The inorganic nitrogen-sourced use such as propylhomoserin, technical system science is ingenious, strong innovation；
(3) lactic acid bacteria is cultivated using natural food material and generates γ-aminobutyric acid from fermentation, it is commercially available with artificially adding
γ-aminobutyric acid is compared, and has higher safety；
(4) production of traditional bread is simple use saccharomycete, and present invention adds lactic acid bacterias to carry out co-fermentation,
It is well known that lactic acid bacteria is beneficial bacterium few in number, beneficial products more more than saccharomycete can be generated, product has richer
Rich nutritive value；
(5) by technological innovation, the production method of direct fermentation production γ-aminobutyric acid functional form bread is developed, is increased
Add kind, pushes technological progress；
(6) production process is easy to adjust control, it is easy to accomplish large-scale production has apparent practicability and economy.
Specific embodiment
Below by embodiment, invention is further described in detail, but the scope of the present invention is not limited in described
Hold.
Embodiment 1
Water 5kg is weighed, wheat flour 0.4kg, alpha-amylase 0.0015kg is added, stirring is sized mixing, and is heated to 95 DEG C and is kept the temperature 8 points
Clock makes starch liquefacation, cooling, and proteinase-10 .001kg is added, and keeps the temperature 80 minutes in 50 DEG C, is heated to 90 DEG C of heat preservations and sterilizes for 4 minutes
And it is passivated enzyme activity, and it is cooling, obtain fermentation substrate.
Inoculation produces the Lactobacillus hilgardii of γ-aminobutyric acid in fermentation substrate, ferments 50 hours in 32 DEG C, is heated to 85 DEG C
It keeps the temperature 5 minutes and sterilizes, it is cooling, obtain gamma-aminobutyric acid fermentation.
In gamma-aminobutyric acid fermentation, addition Saccharomyces cerevisiae (freeze-drying yeast) 0.07kg, edible salt 0.06kg, in tune
It is uniformly mixed in powder machine, flour 10kg is added, started and adjust the progress of powder machine and face, after dough is become reconciled, dough is put into fermentation tank
In, fermentation 120 minutes in 27 DEG C of fermenting cellar are placed in, appropriate flour is added and carries out secondary and face, obtain tack-free mature face
Group.Matured dough is taken out, offhand is carried out, sabot enters baking oven and bakes, and comes out and cools down to get the face of γ-aminobutyric acid is rich in
Packet.Through detecting, the content of γ-aminobutyric acid is 133mg/kg in bread.
Embodiment 2
Water 3kg is weighed, wheat flour 0.8kg, alpha-amylase 0.002kg is added, stirring is sized mixing, and is heated to 90 DEG C and is kept the temperature 6 points
Clock makes starch liquefacation, cooling, and proteinase-10 .0012kg is added, and keeps the temperature 40 minutes in 55 DEG C, is heated to 95 DEG C of heat preservations and sterilizes for 3 minutes
And it is passivated enzyme activity, and it is cooling, obtain fermentation substrate.
Inoculation produces the Lactobacillus hilgardii of γ-aminobutyric acid in fermentation substrate, ferments 10 hours in 28 DEG C, is heated to 95 DEG C
It keeps the temperature 4 minutes and sterilizes, it is cooling, obtain gamma-aminobutyric acid fermentation.
In gamma-aminobutyric acid fermentation, Saccharomyces cerevisiae 0.05kg, edible salt 0.02kg are added, is mixed in adjusting in powder machine
Uniformly, flour 8kg is added, starts and adjusts the progress of powder machine and face, after dough is become reconciled, dough is put into fermentation tank, is placed in 24 DEG C
Fermenting cellar in fermentation 90 minutes, add appropriate flour and carry out secondary and face, obtain tack-free matured dough.By matured dough
It takes out, carries out mechanical-moulded, sabot, enter baking oven and bake, come out and cool down to get the bread of γ-aminobutyric acid is rich in.Through detecting, face
The content of γ-aminobutyric acid is 29mg/kg in packet.
Embodiment 3
Water 4kg is weighed, wheat flour 0.5kg, alpha-amylase 0.001kg is added, stirring is sized mixing, and is heated to 85 DEG C and is kept the temperature 4 points
Clock makes starch liquefacation, cooling, and proteinase-10 .0014kg is added, and keeps the temperature 60 minutes in 60 DEG C, is heated to 85 DEG C of heat preservations and sterilizes for 5 minutes
And it is passivated enzyme activity, and it is cooling, obtain fermentation substrate.
Inoculation produces the Lactobacillus hilgardii of γ-aminobutyric acid in fermentation substrate, ferments 35 hours in 32 DEG C, is heated to 90 DEG C
It keeps the temperature 3 minutes and sterilizes, it is cooling, obtain gamma-aminobutyric acid fermentation.
In gamma-aminobutyric acid fermentation, Saccharomyces cerevisiae 0.09kg, edible salt 0.04kg are added, is mixed in adjusting in powder machine
Uniformly, flour 9kg is added, starts and adjusts the progress of powder machine and face, after dough is become reconciled, dough is put into fermentation tank, is placed in 30 DEG C
Fermenting cellar in fermentation 150 minutes, add appropriate flour and carry out secondary and face, obtain tack-free matured dough.By mature face
Group takes out, and carries out mechanical-moulded, sabot, enters baking oven and bakes, and comes out and cools down to get the bread of γ-aminobutyric acid is rich in.Through detecting,
The content of γ-aminobutyric acid is 92mg/kg in bread.
Claims (2)
1. a kind of production technology of the bread rich in γ-aminobutyric acid, it is characterised in that: wheat flour plus water are sized mixing, α-is added
Amylase, which is stirred and heated, makes Starch Hydrolysis liquefy, and cooling, adding protease hydrolyzes protein, generates based on glutamic acid
A variety of free amino acids, heating sterilizes and is passivated enzyme activity after hydrolysis, cooling, obtains fermentation substrate；It is inoculated with and produces in fermentation substrate
The Lactobacillus hilgardii of γ-aminobutyric acid ferments, and then heats fermentation liquid and sterilizes, cooling, obtains γ-aminobutyric acid fermentation
Liquid；It takes gamma-aminobutyric acid fermentation to mix with Saccharomyces cerevisiae, edible salt, flour, is modulated into dough and ferments, after fermentation again
Flour is added and carries out secondary and face, obtains matured dough；Matured dough is taken out, is formed, sabot, enters baking oven and bakes, come out and cool down, i.e.,
Obtain the bread rich in γ-aminobutyric acid.
2. production technology according to claim 1, it is characterised in that specific steps are as follows:
(1) prepared by fermentation substrate: it weighs 3~5 parts by weight of water, is added 0.4~0.8 parts by weight of wheat flour, alpha-amylase 0.001~
0.002 parts by weight, stirring are sized mixing, and being heated to 85~95 DEG C of heat preservations makes starch liquefacation in 4~8 minutes, cooling, and protease is added
0.001~0.0014 parts by weight keep the temperature 40~80 minutes in 50~60 DEG C, are heated to 85~95 DEG C of heat preservations sterilization in 3~5 minutes simultaneously
It is passivated enzyme activity, it is cooling, obtain fermentation substrate；
(2) prepared by gamma-aminobutyric acid fermentation: inoculation produces the Lactobacillus hilgardii of γ-aminobutyric acid in fermentation substrate, in 26~
32 DEG C ferment 10~50 hours, are heated to 85~95 DEG C of heat preservations and sterilize for 3~5 minutes, cooling, obtain gamma-aminobutyric acid fermentation；
(3) in gamma-aminobutyric acid fermentation, 0.05~0.09 parts by weight of Saccharomyces cerevisiae, edible salt 0.02 dough fermentation: are added
~0.06 parts by weight are uniformly mixed, and 8~10 parts by weight of flour are added, dough are modulated into, in 24~30 DEG C of fermentation 90~150
Minute, it adds flour and carries out secondary and face, obtain tack-free matured dough；
(4) molding baking: matured dough is taken out, and is formed, sabot, is entered baking oven and is baked, comes out and cools down to get rich in gamma-amino fourth
The bread of acid.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611020722.9A CN106417480B (en) | 2016-11-21 | 2016-11-21 | A kind of production technology of the bread rich in γ-aminobutyric acid |
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| CN201611020722.9A CN106417480B (en) | 2016-11-21 | 2016-11-21 | A kind of production technology of the bread rich in γ-aminobutyric acid |
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| CN106417480B true CN106417480B (en) | 2019-11-08 |
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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 |
-
2016
- 2016-11-21 CN CN201611020722.9A patent/CN106417480B/en active Active
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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