CN106566783A - Compound leavening agent for special-flavor fermented flour product in southern area of Shanxi province - Google Patents
Compound leavening agent for special-flavor fermented flour product in southern area of Shanxi province Download PDFInfo
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Abstract
The invention discloses a compound leavening agent for realizing the special-flavor fermented flour product in the southern area of Shanxi province by adopting four fermenting bacterial strains and utilizing the specific combined method, wherein the bacterial strains comprise brettanomyces custersii YQ151, hansenula anomala YQ152, acetobacter tropicalis Q2534, and pediococcus pentosaceus 1521C, and the bacterial strains are preserved in the China General Microbiological Culture Collection Center. The compound leavening agent is mainly prepared from the following components in parts by weight: 20-50 parts of the aroma producing yeast YQ151, 5-20 parts of the aroma producing yeast YQ152, 5-20 parts of acetic bacteria Q2534, 5-20 parts of lactic acid bacteria 1521C, and 20-60 parts of corn flour. For the novel compound leavening agent provided by the invention, the product attribute takes the specific regions and the high simulation degree of quality as the fundamental features, and the fundamental features are the main characteristics for making distinction between the product and other similar products.
Description
Technical field
The present invention relates to the use of 4 plants of fermentation strains and its particular combination mode realizes the special wind of Shanxi south area fermentation Flour product
Taste composite ferment and its basic preparation method.
Background technology
As the saying goes：" bread is the staff of life, eats with An Weixian ".With the development and the lifting of living standards of the people of society,
People are increasingly cherished the memory of and are favored to the food with traditional properties.So-called traditional food is with national or region feature
, most basic, most unique, most representative food, country variant, different nationalities, or even the resident of different geographical have from
Oneself traditional food, such as：The steamed bread of China, steamed bun and battercake, Japanese sushi, the peppery fried rice cake of Korean are American-European
Hamburger of people, bread and cheese etc., these can be referred to as traditional food.
In China, traditional zymotic Flour product has had the history of thousands of years, China's food processing ancient books《Qimin yaoshu》More
It is the detailed way for describing the fermentation based food such as fermentation Flour product, fermented dairy product.Steamed bread is most liked as northern China resident
One of staple food of love, 30 %s or so of its consumption figure up to total flour-made food consumption figure, are the masters of more than 60% Chinese residents
Food.In the face of so big consumption figure and market share, the traditional staple food steamed bread processing industry of development seems even more important.But tradition is sent out
Ferment food industrialization is but faced with many problems and challenge：1. the introduction of the fast food such as hamburger, bread, is that adolescence saves soon
It is convenient that the life played is provided, but also its health is affected；2. the production of traditional staple food steamed bread it is main or with
Based on family, individual workship, large and medium-sized enterprise is less, lacks management, the marketing ideas of science, ignores the kind use of skilled personnel, wound
New scarce capacity；3. the production technology of traditional staple food steamed bread fails combination well, institute with modern biotechnology and modern comfort
The leaven region for needing is stronger, and there is strain complexity, the problems such as unstable, brings challenges to industrialization；4. food standard
Unsound, the quality standard and management system imperfection of traditional staple food steamed bread, enterprise itself lack standardization.Thus, develop peace
Traditional staple food leaven of Quan Xinggao, function-stable, the original flavor that can retain steamed bread and suitable industrialized production, is current
The most stern challenge that traditional staple food steamed bread industrialization faces.
Extraordinary face system fermentation staple food leaven involved in the present invention to screen the aroma-producing yeast of determination, acetic acid bacteria, lactic acid bacteria is
Basic ingredients are aided with Semen Maydis powder etc., are giving the highly close tradition of this product old face peculiar flavour by using the composite ferment
And the characteristics of quality structure outside also make fermentation Flour product be provided with high stability.Invention involved by product attribute with specific region,
The altitude simulation of certain quality is basic characteristics, and this is also the principal character which is different from other like products.
The content of the invention
It is an object of the invention to provide a kind of leaven for forming Shanxi south area steamed bun quality structure and local flavor and its basic
Preparation method.
To reach above-mentioned purpose, technical scheme provides a kind of answering for achievable higher degree industrialized production
Fermentation agent prescription is closed, its key component is：Aroma-producing yeast（YQ151）20-50 parts, aroma-producing yeast（YQ152）5-20 parts, vinegar
Sour bacterium（Q2534）5-20 parts, lactic acid bacteria（1521C）5-20 parts, 20-60 parts of Semen Maydis powder.
Being directed to bacterial strain includes：Karst brettanomyce (Brettanomyces custersii) YQ151（Deposit number
CGMCC NO.12803）, in July, 2016, No. 21 are preserved in China Microbial Culture Preservation Commission's common micro-organisms center
（CGMCC）, preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica；
Hansenula anomala (Hansenula anomala) YQ152（Deposit number CGMCC NO.12804）, in 2016 7
The moon 21 is preserved in China Microbial Culture Preservation Commission's common micro-organisms center（CGMCC）, preservation address is court of Beijing
No. 3 Institute of Microorganism, Academia Sinica of institute of positive area's North Star West Road 1；
Pediococcus pentosaceuss (Pediococcus pentosaceus)1521C（Deposit number CGMCC NO. 13042）In 2016
Year September 26 is preserved in China Microbial Culture Preservation Commission's common micro-organisms center（CGMCC）, preservation address is Beijing
No. 3 Institute of Microorganism, Academia Sinica of institute of Chaoyang District North Star West Road 1；
Tropical acetobacter (Acetobacter tropicalis) Q2534（Deposit number CGMCC NO. 13043）, in 2016
Year September 26 is preserved in China Microbial Culture Preservation Commission's common micro-organisms center（CGMCC）, preservation address is Beijing
No. 3 Institute of Microorganism, Academia Sinica of institute of Chaoyang District North Star West Road 1.
Above-mentioned composite ferment, which is mainly made up of the composition of following parts by weight：
Aroma-producing yeast（YQ151）30 parts, aroma-producing yeast（YQ152）10 parts, acetic acid bacteria（Q2534）10 parts, lactic acid bacteria
（1521C）10 parts, 40 parts of Semen Maydis powder.
Composite ferment preparation method according to the present invention, mainly includes the following steps that：
（1）It is prepared by microorganism seed culture medium
1. aroma-producing yeast seed culture medium：Glucose 2%, yeast extract 1%, tryptone 2%, agar 2%, pH=5.0,115
20 min that sterilize under the conditions of DEG C are standby.
2. acetic acid bacteria seed culture medium：Yeast extract l%, glucose l%, pH=5.5,115 DEG C of 20 min of sterilizing, using front
Add 3.0%vol ethanol.
3. lactic acid bacteria seed culture medium：Carnis Bovis seu Bubali cream 0.5%, yeast extract 0.5%, peptone 1%, glucose 1%, Lactose 0.5%,
Sodium Chloride 0.5%, agar 2%, after it is complete it is molten after adjust pH=6.8, the 20min that sterilizes under the conditions of 115 DEG C is standby.
（2）It is prepared by fermentative microorganism
The main 4 kinds of microorganisms of Patent design are produced with reference to its industrially prepared mode.Take fermentation liquid and thalline is collected by centrifugation, be placed in
1-2 DEG C of preservation is stand-by.
（3）Bacterium solution mixes and pelletize
Ratio according to mass fraction 20-50%, 5-20%, 5-20%, 5-20%, 2-5%, 5-10% weighs above-mentioned steps preparation
Aroma-producing yeast（YQ151）Yeast, aroma-producing yeast（YQ152）, acetic acid bacteria（Q2534）, lactic acid bacteria（1521C）, skimmed milk powder, Fructus Hordei Germinatus
Icing Sugar, Semen Maydis powder, each component is fully mixed, and prepares mixed bacteria liquid.By 20-60%（Mass fraction）Semen Maydis powder and mixed vaccine
Liquid mix homogeneously, extruder grain or freezing are dusted.
（4）Bag is vacuum-packed into.
Specific embodiment
The present invention is described further below in conjunction with instantiation, but is not to limit the present invention.
The preparation method of 1 two kinds of aroma-producing yeasts of embodiment
Two kinds of aroma-producing yeasts adopt identical fermentation preparation, comprise the following steps：
1. prepared by seed culture medium：Glucose 2%, peptone 2%, yeast extract 1%, pH natures, the 20min that sterilizes under the conditions of 115 DEG C are standby
With.
2. prepared by fermentation shake flask minimal medium：Glucose 3%, yeast powder 0.7%, KH2PO4 0.1%, K2HPO4·
3H2O0.25%, MgSO40.01%, pH nature, the 20min that sterilizes under the conditions of 115 DEG C are standby.
3. prepared by fermentation tank：With the inoculum concentration of 5% (v/v) after seed culture is good, the 5L containing 3L culture medium is inoculated in
In fermentation tank, with the pH to 6.0 of appropriate acid-alkali accommodation culture fluid, dissolved oxygen control, 30%-50%, rotating speed 300r/min（Work as fermentation
Liquid
When dissolved oxygen is down to less than 40%, improve rotating speed to increase dissolved oxygen）, 30 DEG C of culture 18h.Then with pH-stat fed-batch culture until
40h terminates.
The preparation method of 2 acetic acid bacteria of embodiment
1. prepared by fermentation medium：Glucose 2%, yeast powder 2%, MgSO40.01%, ethanol 4%.
2. prepared by fermentation tank：With the inoculum concentration of 3% (v/v) after seed culture is good, the 5L containing 3L culture medium is inoculated in
In fermentation tank, temperature is set to 30 DEG C, and initial concentration of alcohol is 4%, and 120 r/min of mixing speed, dissolved oxygen concentration are maintained
22%.Fermentation lasts stop for 5 days, collects thalline.
The preparation method of 3 lactic acid bacteria of embodiment
1. prepared by fermentation medium（MRS fluid mediums）：Carnis Bovis seu Bubali cream 1%, peptone 1%, yeast powder 0.5%, glucose 2%,
Sodium acetate 0.5%, ammonium citrate 0.2%, K2HPO40.2%, MgSO4·7H2O 0.05%, MnSO4·4H2O 0.025%, tween-
80 0.1%, pH nature.
2. prepared by fermentation tank：Fermentation condition is inoculum concentration 7% (v/v), is inoculated in the fermentations of the 5L containing 3L culture medium
In tank,
20% ammonia of auto-feeding maintains the initial pH of training, and manually the glucose solution of stream plus 400 g/L maintains sugar in culture medium
20 g/L of concentration, setting blowing air amount 0.8 vvm, 230 r/min of speed of agitator, cultivates 30h.
4 composite fermentation proving test of embodiment
This product is applied to leaven dough steamed bread to its quality structure, the impact of local flavor（Quality reduction effect）.
（1）Steamed Bread method
Basic recipe (%, w/w)：Flour 100g, leaven（Yeast YQ151, YQ151 and lactic acid bacteria 1521C, acetic acid bacteria
Q2534 is according to 3:1:1:1 addition is described according to above-mentioned steps）1g, water 50g.
Steamed bread makes basic procedure：1. take appropriate 40 DEG C of warm water activation composite ferment 5min；2. by flour, the ferment of activation
During mother solution, warm water add dough mixing machine, dough-making powder 10min；3. by the dough become reconciled be placed in 40 DEG C of temperature, relative humidity 75% wake up
30min is proofed in sending out case；4. dough is taken out after the completion of proofing, handss are rubbed under 120, big dough is cut into into 100g/ then
Little dough, then rub under 120 respectively, and by its kneading into cylindric steamed bread base；5. steamed bread base is placed in above-mentioned proofing box and is waken up again
Send out 20min；6. the steamed bread base for proofing is placed in steamer, steams 30min.
（2）Steamed bread quality structure basic parameter is determined
1. the measure of quality：Electronic balance weighing.
2. the measure of volume：Determined using rape seed displacement method.
3. the measure of steamed bread width and height：The width and height in 3 steamed bread centre positions are surveyed, is averaged.
4. the calculating of specific volume and elongation：Specific volume is steamed bun volume and mass ratio (cm3/ g), elongation is steamed bread width
With the ratio (cm/cm) of height.
5. steamed bread texture testing：Steamed bread is vertically cut into uniform two halves from top to bottom from top with knife, then takes pars intermedia
Cutting takes thickness for the smooth steamed bread piece of 20mm tangent planes, and 1 steamed bread can cut out the steamed bread pieces of 2 tests.Hardness Texture instrument
Measure, take the steamed bread core of steamed bread piece centre 30mm × 30mm × 20mm, be placed on measure steamed bread piece on the object stage of Texture instrument
Required load during deformation quantity 50%, represents the hardness of steamed bread core with this load（N）.Tested using TPA, test condition is：Make
With the cylindrical probe of a diameter of 12.7 mm, pretest speed is 120mm/min, and test speed is 60mm/min, after degree of testing the speed
For 60mm/min, initiation power is 0.1N, and compressed shape variable is 50%.The steamed bread texture index of Instrument measuring also have hardness, viscosity,
Elasticity, cohesion, chewiness etc..
Experimental result is as shown in table 1.
Table 1 yeast YQ151, YQ152, the steamed bread quality parameter that acetic acid bacteria Q2534C and lactic acid bacteria 1521C compoundings make
Experiment chooses yeast YQ151, yeast YQ152, acetic acid bacteria Q2534C and lactic acid bacteria 1521C as compounding leaven system
Make steamed bread.Can be seen that according to the quality structure parameter of steamed bread in table 1, compared with the tradition staple food steamed bread of Shanxi south area, compound latter made
The parameters such as steamed bread specific volume, elongation, hardness, chewiness have greatly improved, and wherein specific volume increases 15.64%, and elongation changes
It has been apt to 6.18%, hardness reduces 24.85%, and chewiness reduces 33.71%, and elasticity increased 25.23%, and cohesion is improved
12.00%.Thus illustrate, by optimizing saccharomycetic fermentation condition, rational bacterial strain compounding mode makes the product of traditional staple food steamed bread
Matter obtains a certain degree of improvement.
（3）Steamed bread local flavor basic parameter is determined
Solid-phase microextraction is taken in this experiment（SPME）Method, analyzes yeast, yeast and acetic acid bacteria, yeast and lactic acid bacteria with
And the fragrance component that 4 kinds of steamed breads of yeast, lactic acid bacteria and acetic acid bacteria compounding making are produced, and judge which is crucial by OAV values
Volatile compound, as a result as shown in table 2.
The kind of the steamed bread volatile compound that the different yeast of 2 SPME methods of table identification are made with acetic acid bacteria, lactic acid bacteria compounding
Class and relative percentage
From table 2, in compounding the steamed bread that bacterial strain makes, 27 kinds of fragrance components are detected, compared with traditional staple food steamed bread, except inspection
10 kinds of key odorant materials in traditional staple food steamed bread are measured, while two kinds of materials of 1-OCOL and isovaleral are also add,
The reduction of main flavor in traditional staple food steamed bread leaven is realized well.
From the point of view of according to the concentration and species of material, the compounding of 4 plants of bacterial strains selected by this formula preferably reduces Jin Nandi
The local flavor of area's tradition staple food steamed bread, and the concentration of typical flavor substance is strengthened to a certain extent.
The above is only this clearly demarcated preferred implementation, it is noted that for the ordinary skill people of the art
Member for, on the premise of without departing from the technology of the present invention principle, some improvements and modifications can also be made, these all should regarding with this
The protection domain of invention.
Claims (5)
1. two kinds of aroma-producing yeasts, it is characterised in that respectively Karst brettanomyce (Brettanomyces custersii)
YQ151, Hansenula anomala (Hansenula anomala) YQ152, acetic acid bacteria is produced for tropical acetobacter
(Acetobacter tropicalis) Q2534, lactic acid producing bacteria be Pediococcus pentosaceuss (Pediococcus pentosaceus) 1521C, its preserving number respectively CGMCC NO.12803, CGMCC NO.12804, CGMCC NO.13043,
CGMCC NO.13042。
2. the fermentation Flour product composite ferment of a kind of Shanxi south area local flavor, it is characterised in which is mainly obtained by following screening
Microorganism and ratio make：20-50 parts of aroma-producing yeast YQ151,5-20 parts of aroma-producing yeast YQ152, acetic acid bacteria Q2534
5-20 parts, 5-20 parts of lactic acid bacteria 1521C, 20-60 parts of Semen Maydis powder.
3. beverage as claimed in claim 2, it is characterised in which is mainly made up of the composition of following parts by weight：
30 parts of aroma-producing yeast YQ151,10 parts of aroma-producing yeast YQ152,10 parts of acetic acid bacteria Q2534,10 parts of lactic acid bacteria 1521C,
40 parts of Semen Maydis powder.
4. the leaven according to Claims 2 or 3, its product feature are granule, powder.
5. the fermentation powder, preparation method thereof described in Claims 2 or 3, it is characterised in that comprise the following steps：
（1）Microorganism seed culture medium
1. aroma-producing yeast seed culture medium：Glucose 2%, yeast extract 1%, tryptone 2%, agar 2%, pH=5.0,115
20 min that sterilize under the conditions of DEG C are standby；
2. acetic acid bacteria seed culture medium：Yeast extract l%, glucose l%, pH=5.5,115 DEG C of 20 min of sterilizing, using front addition
3.0%vol ethanol；
3. lactic acid bacteria seed culture medium：Carnis Bovis seu Bubali cream 0.5%, yeast extract 0.5%, peptone 1%, glucose 1%, Lactose 0.5%, chlorination
Sodium 0.5%, agar 2%, after it is complete it is molten after adjust pH=6.8, the 20min that sterilizes under the conditions of 115 DEG C is standby；
（2）It is prepared by fermentative microorganism
4 kinds of microorganisms that patent is related to are carried out with reference to its industrially prepared mode；
Fermentation finishes and takes fermentation liquid thalline is collected by centrifugation, and is placed in 1-2 DEG C of preservation stand-by；
（3）Bacterium solution mixes and pelletize
Ratio according to mass fraction 20-50%, 5-20%, 5-20%, 5-20%, 2-5%, 5-10% weighs above-mentioned steps preparation
Aroma-producing yeast（YQ151）Yeast, aroma-producing yeast（YQ152）, acetic acid bacteria（Q2534）, lactic acid bacteria（1521C）, skimmed milk powder, Fructus Hordei Germinatus
Icing Sugar, each component is fully mixed, and prepares mixed bacteria liquid；
By 20-60%（Mass fraction）Semen Maydis powder mix homogeneously with mixed bacteria liquid, extruder grain or freezing dust；
（4）Bag is vacuum-packed into.
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| CN112674133A (en) * | 2020-12-14 | 2021-04-20 | 上海沛藤生物工程有限公司 | Novel food baking powder |
| CN114259012A (en) * | 2021-11-24 | 2022-04-01 | 段晓彤 | Populus euphratica alkali formula flour and preparation method thereof |
| CN115141761A (en) * | 2021-11-23 | 2022-10-04 | 北京工商大学 | Fermented flour product composite leaven with flavor in Lunan region |
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| CN114259012A (en) * | 2021-11-24 | 2022-04-01 | 段晓彤 | Populus euphratica alkali formula flour and preparation method thereof |
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| Publication number | Publication date |
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| CN106566783B (en) | 2019-05-24 |
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