CN106566783B - A kind of regional flavor fermentation Flour product composite ferment in Shanxi south - Google Patents
A kind of regional flavor fermentation Flour product composite ferment in Shanxi south Download PDFInfo
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Abstract
The invention discloses the composite ferment that area fermentation Flour product flavour in Shanxi south is realized in the way of 4 plants of fermentation strains and its specific combination and its basic preparation methods.Bacterial strain includes: that Karst brettanomyce YQ151, Hansenula anomala YQ152, tropical acetobacter Q2534, Pediococcus pentosaceus 1521C have been preserved in China Microbial Culture Preservation Commission's common micro-organisms center.It is related to composite ferment mainly by following parts by weight at being grouped as: 20-50 parts of aroma-producing yeast YQ151,5-20 parts of aroma-producing yeast YQ152,5-20 parts of acetic acid bacteria Q2534,5-20 parts of lactic acid bacteria 1521C, 20-60 parts of corn flour.The present invention provides a kind of NEW TYPE OF COMPOSITE leavening, involved product attribute using specific region, quality altitude simulation as basic characteristics, be its main feature for distinguishing similar product.
Description
Technical field
It the present invention relates to the use of 4 plants of fermentation strains and its specific combination mode realize the Shanxi south area fermentation special wind of Flour product
Taste composite ferment and its basic preparation method.
Background technique
As the saying goes: " bread is the staff of life, eats with An Weixian ".With society development and living standards of the people promotion,
People increasingly cherish the memory of and favor 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, the resident of different nationalities or even different geographical have from
Oneself traditional food, such as: Chinese steamed bun, steamed stuffed bun and thin pancake, Japanese sushi, the peppery fried rice cake of Korean are American-European
Hamburger, bread and cheese of people etc., these can be referred to as traditional food.
In China, traditional zymotic Flour product has had thousands of years of history, and China's food processing ancient books Important Arts for the People's Welfare are more
It is the detailed way for describing the fermentation based food such as fermentation Flour product, fermented dairy product.Steamed bun is most liked as northern China resident
One of staple food of love, consumption figure are the masters of 60% or more Chinese residents up to 30 % or so of total flour-made food consumption figure
Food.In face of so big consumption figure and occupation rate of market, developing traditional staple food steamed bun processing industry seems even more important.But tradition hair
Ferment food industrialization is but faced with many problems and challenge: the 1. introduction of the fast foods such as hamburger, bread, saves fastly for young people
It is convenient that the life played provides, but also affects to its health；2. the production of traditional staple food steamed bun 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, creates
New scarce capacity；3. the production technology of traditional staple food steamed bun fails to be combined well with modern biotechnology and modern comfort, institute
Need leavening region it is stronger, and there are strain complexity, it is unstable the problems such as, bring challenges to industrialization；4. food standard
Unsound, the quality standard and management system of traditional staple food steamed bun are not perfect, and enterprise itself lacks normative.Thus, develop peace
Quan Xinggao, function-stable, the traditional staple food leavening that can retain the original flavor of steamed bun again and be suitable for industrialized production, are current
Traditional staple food steamed bun industrializes the most stern challenge faced.
Special type wheat flour fermentation staple food leavening according to the present invention is to screen determining aroma-producing yeast, acetic acid bacteria, lactic acid
Bacterium is that basic ingredients are aided with corn flour etc., is assigning this product height close to the old face uniqueness of tradition by using the composite ferment
Fermentation Flour product is also set to be provided with high stability outside the characteristics of flavor and texture.Involved product attribute is invented with given zone
Domain, certain quality altitude simulation be basic characteristics, this is also the main feature that it is different from other similar products.
Summary of the invention
The purpose of the present invention is to provide a kind of leavening that can form the regional steamed bun texture in Shanxi south and flavor and its substantially
Preparation method.
In order to achieve the above objectives, technical solution of the present invention provides a kind of answering for achievable higher degree industrialized production
Close fermentation agent prescription, main component are as follows: 20-50 parts of aroma-producing yeast (YQ151), 5-20 parts of aroma-producing yeast (YQ152), vinegar
5-20 parts, 20-60 parts of corn flour of sour 5-20 parts of bacterium (Q2534), lactic acid bacteria (1521C).
Be directed to bacterial strain include: Karst brettanomyce (Brettanomyces custersii) YQ151(preservation volume
Number CGMCC NO.12803), it is preserved in China Microbial Culture Preservation Commission's common micro-organisms on July 21st, 2016
The heart (CGMCC), preservation address are 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
On July 21st, 2016 is preserved in China Microbial Culture Preservation Commission's common micro-organisms center (CGMCC), and preservation address is north
No. 3 Institute of Microorganism, Academia Sinica, institute of the Chaoyang District Jing Shi North Star West Road 1；
Pediococcus pentosaceus (Pediococcus pentosaceus) 1521C(deposit number CGMCC NO. 13042) in
2016 September 26 be preserved in China Microbial Culture Preservation Commission's common micro-organisms center (CGMCC), preservation address be north
No. 3 Institute of Microorganism, Academia Sinica, institute of the Chaoyang District Jing Shi North Star West Road 1；
Tropical acetobacter (Acetobacter tropicalis) Q2534(deposit number CGMCC NO. 13043), in
2016 September 26 be preserved in China Microbial Culture Preservation Commission's common micro-organisms center (CGMCC), preservation address be north
No. 3 Institute of Microorganism, Academia Sinica, institute of the Chaoyang District Jing Shi North Star West Road 1.
Above-mentioned composite ferment is mainly made of the ingredient 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), lactic acid bacteria
10 parts of (1521C), 40 parts of corn flour.
Composite ferment preparation method of the present invention, mainly comprises the steps that
(1) 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,
20 min that sterilize under the conditions of 115 DEG C are spare.
2. acetic acid bacteria seed culture medium: l%, pH=5.5,115 DEG C of yeast extract l%, glucose 20 min of sterilizing, before use
3.0%vol ethyl alcohol is added.
3. lactic acid bacteria seed culture medium: beef extract 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, sterilizing 20min is spare under the conditions of 115 DEG C.
(2) prepared by fermentative microorganism
The main 4 kinds of microorganisms of Patent design are produced referring to its industrially prepared mode.Taking fermentation liquid, thalline were collected by centrifugation,
1-2 DEG C is placed in save for use.
(3) bacterium solution mixing and granulation
Above-mentioned steps system is weighed according to the ratio of mass fraction 20-50%, 5-20%, 5-20%, 5-20%, 2-5%, 5-10%
Standby aroma-producing yeast (YQ151) yeast, aroma-producing yeast (YQ152), acetic acid bacteria (Q2534), lactic acid bacteria (1521C), skimmed milk powder,
Maltitol powder, corn flour, each component is mixed well, and prepares mixed bacteria liquid.By 20-60%(mass fraction) corn flour and mixed
Combined bacteria liquid is uniformly mixed, and extrusion granulation or freezing are dusted.
(4) vacuum packaging is at bag.
Specific embodiment
The present invention is described further below in conjunction with specific example, but is not the limitation present invention.
The preparation method of 1 two kinds of aroma-producing yeasts of embodiment
Two kinds of aroma-producing yeasts use identical fermentation preparation, comprising the following steps:
1. prepared by seed culture medium: glucose 2%, peptone 2%, yeast extract 1%, pH under the conditions of 115 DEG C naturally, sterilize
20min is spare.
2. prepared by fermentation shake flask minimal medium: glucose 3%, yeast powder 0.7%, KH2PO4 0.1%, K2HPO4·
3H2O0.25%, MgSO40.01%, pH are naturally, the 20min that sterilizes under the conditions of 115 DEG C is spare.
3. prepared by fermentor: with the inoculum concentration of 5% (v/v) after seed culture is good, being inoculated in the 5L containing 3L culture medium
In fermentor, with the pH to 6.0 of suitable acid-base accommodation culture solution, dissolved oxygen control, 30%-50%, revolving speed 300r/min(are when fermentation
Liquid
When dissolved oxygen is down to 40% or less, revolving speed is improved 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%, ethyl alcohol 4%.
2. prepared by fermentor: with the inoculum concentration of 3% (v/v) after seed culture is good, being inoculated in the 5L containing 3L culture medium
In fermentor, temperature is set as 30 DEG C, and initial concentration of alcohol is 4%, and 120 r/min of mixing speed, dissolved oxygen concentration maintains
22%.Stop within fermentation lasts 5 days, collects thallus.
The preparation method of 3 lactic acid bacteria of embodiment
1. fermentation medium prepares (MRS fluid nutrient medium): beef extract 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%, spits
Temperature -80 0.1%, pH are natural.
2. prepared by fermentor: fermentation condition is inoculum concentration 7% (v/v), is inoculated in the 5L fermentation containing 3L culture medium
In tank,
20% ammonium hydroxide of auto-feeding maintains to train initial pH, adds the glucose solution of 400 g/L to maintain culture medium by flowing manually
Middle sugar 20 g/L of concentration, sets 0.8 vvm of blowing air amount, 230 r/min of speed of agitator, cultivates 30h.
4 composite fermentation proving test of embodiment
This product is applied to influence (quality reduction effect) of the fermentation steamed bun to its texture, flavor.
(1) Steamed Bread method
Basic recipe (%, w/w): flour 100g, leavening (saccharomycete YQ151, YQ151 and lactic acid bacteria 1521C, acetic acid bacteria
Q2534 is described according to the additive amount of 3:1:1:1 according to above-mentioned steps) 1g, water 50g.
Steamed bun makes basic procedure: 1. taking appropriate 40 DEG C of warm water activation composite ferment 5min；2. by flour, the ferment of activation
Mother solution, warm water are added in dough mixing machine and face 10min；3. by with good dough be placed in 40 DEG C of temperature, relative humidity 75% wake up
Send out provocation 30min in case；4. dough is taken out after the completion of provocation, under hand rubs 120, big dough is then cut into 100g/
Small dough, then under rubbing 120 respectively, and kneaded into cylindric steamed bun base；It wakes up again 5. steamed bun base is placed in above-mentioned proofing box
Send out 20min；6. the good steamed bun base of provocation is placed in steamer, 30min is steamed.
(2) steamed bun texture basic parameter measures
1. the measurement of quality: electronic balance weighing.
2. the measurement of volume: being measured using rape seed displacement method.
3. the measurement of steamed bun width and height: surveying the width and height in 3 steamed bun middle positions, be averaged.
4. the calculating of specific volume and elongation: specific volume is steamed bun volume and mass ratio (cm3/ g), elongation is steamed bun width
With height the ratio between (cm/cm).
5. steamed bun texture testing: with knife steamed bun being vertically cut into uniform two halves from top from top to bottom, then take middle part
Cutting takes the steamed bun piece smooth with a thickness of the section 20mm, and 1 steamed bun can cut out the steamed bun piece of 2 tests.Hardness Texture instrument
It measures, takes steamed bun piece centre 30mm × 30mm × 20mm steamed bun core, be placed on measurement steamed bun piece on the objective table of Texture instrument
Required load when deformation quantity 50% indicates the hardness (N) of steamed bun core with this load.It is tested using TPA, test condition are as follows: make
With diameter be 12.7 mm cylindrical probe, pretest speed be 120mm/min, test speed 60mm/min, after degree of testing the speed
For 60mm/min, initiation power is 0.1N, and compressed shape variable is 50%.The steamed bun texture index of Instrument measuring there are also hardness, viscosity,
Elasticity, cohesion, chewiness etc..
Experimental result is as shown in table 1.
Table 1 saccharomycete YQ151, YQ152, the steamed bread quality parameter of acetic acid bacteria Q2534C and lactic acid bacteria 1521C compounding production
Experiment chooses saccharomycete YQ151, saccharomycete YQ152, acetic acid bacteria Q2534C and lactic acid bacteria 1521C as compounding fermentation
Agent makes steamed bun.It can be seen that according to the texture parameter of steamed bun in table 1, compared with the traditional staple food steamed bun in Shanxi south area, made after compounding
The parameters such as the steamed bun specific volume of work, elongation, hardness, chewiness have greatly improved, and wherein specific volume increases 15.64%, extend
Rate improves 6.18%, and hardness reduces 24.85%, and chewiness reduces 33.71%, and elasticity increases 25.23%, and cohesion improves
12.00%.Thus illustrate, by optimizing the fermentation condition of saccharomycete, reasonable bacterial strain compounding mode makes traditional staple food steamed bun
Quality obtains a degree of improvement.
(3) steamed bun flavor basic parameter measures
Solid phase microextraction (SPME) method is taken in this experiment, analyzes saccharomycete, saccharomycete and acetic acid bacteria, saccharomycete and lactic acid
The fragrance component that 4 kinds of steamed buns of bacterium and saccharomycete, lactic acid bacteria and acetic acid bacteria compounding production generate, and it is determined by OAV value
Crucial volatile compound, the results are shown in Table 2.
2 SPME method of table identifies that different saccharomycete compound the kind of the steamed bun volatile compound of production with acetic acid bacteria, lactic acid bacteria
Class and relative percentage
From table 2, compounds in the steamed bun of bacterial strain production and detect 27 kinds of fragrance components, compared with traditional staple food steamed bun, remove
It detects 10 kinds of key odorant substances in traditional staple food steamed bun, while also adding 1-OCOL and two kinds of isopentyl aldehyde
Substance realizes the reduction of main flavor in traditional staple food steamed bun leavening well.
From the point of view of the concentration and type of substance, the compounding of 4 plants of selected bacterial strains of this formula preferably reduces Jin Nandi
The flavor of area's tradition staple food steamed bun, and the concentration of typical flavor substance is strengthened to a certain extent.
The above is only this clearly demarcated preferred embodiment, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, several improvements and modifications can also be made, these should all be regarded and this
The protection scope of invention.
Claims (4)
1. a kind of fermentation Flour product composite ferment of the regional flavor in Shanxi south, which is characterized in that mainly by following parts by weight
Ingredient is made: 20-50 parts of Karst brettanomyce (Brettanomyces custersii) YQ151, Hansenula anomala
5-20 parts of (Hansenula anomala) YQ152, torrid zone acetobacter (Acetobacter tropicalis) Q2534 5-
20 parts, 5-20 parts, 20-60 parts of corn flour of Pediococcus pentosaceus (Pediococcus pentosaceus) 1521C；
Wherein, Karst brettanomyce (Brettanomyces custersii) YQ151, Hansenula anomala (Hansenula
Anomala) YQ152, torrid zone acetobacter (Acetobacter tropicalis) Q2534, Pediococcus pentosaceus
The deposit number of (Pediococcus pentosaceus) 1521C distinguishes CGMCC NO.12803, CGMCC NO.12804, CGMCC
NO.13043, CGMCC NO.13042.
2. a kind of fermentation Flour product composite ferment of regional flavor in Shanxi south as described in claim 1, which is characterized in that it is led
It to be made of the ingredient of following parts by weight: 30 parts of Karst brettanomyce (Brettanomyces custersii) YQ151,
10 parts of Hansenula anomala (Hansenula anomala) YQ152, tropical acetobacter (Acetobacter
Tropicalis) 10 parts of Q2534,10 parts of Pediococcus pentosaceus (Pediococcus pentosaceus) 1521C, corn flour 40
Part.
3. a kind of fermentation Flour product composite ferment of regional flavor in Shanxi south according to claim 1 or 2, feature exist
In product feature is granule or pulvis.
4. a kind of preparation method of the fermentation Flour product composite ferment of the regional flavor in Shanxi south, which is characterized in that including following step
It is rapid:
(1) prepared by microorganism seed culture medium
1. Karst brettanomyce (Brettanomyces custersii) YQ151 and Hansenula anomala (Hansenula
Anomala) YQ152 seed culture medium: glucose 2%, yeast extract 1%, tryptone 2%, agar 2%, pH=5.0,
The 20min that sterilizes under the conditions of 115 DEG C is spare；
2. tropical acetobacter (Acetobacter tropicalis) Q2534 seed culture medium: yeast extract l%, glucose
L%, pH=5.5,115 DEG C of sterilizing 20min, use preceding addition 3.0%vol ethyl alcohol；
Pediococcus pentosaceus 3. (Pediococcus pentosaceus) 1521C seed culture medium: beef extract 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=6.8,115
The 20min that sterilizes under the conditions of DEG C is spare；
(2) prepared by fermentative microorganism
Karst brettanomyce (Brettanomyces custersii) YQ151, Hansenula anomala that patent is related to
(Hansenula anomala) YQ152, torrid zone acetobacter (Acetobacter tropicalis) Q2534, Pediococcus pentosaceus
(Pediococcus pentosaceus) 1521C is produced referring to its industrially prepared mode, and fermentation, which finishes, takes fermentation liquid to be centrifuged
Thallus is collected, 1-2 DEG C is placed in and saves for use；
(3) bacterium solution mixing and granulation
Above-mentioned steps system is weighed according to the ratio of mass fraction 20-50%, 5-20%, 5-20%, 5-20%, 2-5%, 5-10%
Standby Karst brettanomyce (Brettanomyces custersii) YQ151, Hansenula anomala (Hansenula
Anomala) YQ152, torrid zone acetobacter (Acetobacter tropicalis) Q2534, Pediococcus pentosaceus
(Pediococcus pentosaceus) 1521C, skimmed milk powder, maltitol powder, each component is mixed well, and prepares Mixed Microbes
Liquid；The corn flour of 20-60% mass fraction is uniformly mixed with mixed bacteria liquid, extrusion granulation or freezing are dusted；
(4) vacuum packaging is at bag.
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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 |
| CN115141761B (en) * | 2021-11-23 | 2023-06-20 | 北京工商大学 | Composite leaven of fermented flour product with local flavor in Lunan area |
| CN114259012A (en) * | 2021-11-24 | 2022-04-01 | 段晓彤 | Populus euphratica alkali formula flour and preparation method thereof |
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| CN101965851A (en) * | 2010-09-29 | 2011-02-09 | 黑龙江大学 | Composite flour product fermenting agent and preparation method thereof |
| CN102919565A (en) * | 2012-09-18 | 2013-02-13 | 沈阳巨源源生物科技有限公司 | Meat chick granulated feed containing active bacterium fermentation ingredient and traditional Chinese medicine ingredient |
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| CN101965851A (en) * | 2010-09-29 | 2011-02-09 | 黑龙江大学 | Composite flour product fermenting agent and preparation method thereof |
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