CN109439600A - A kind of complex microorganism steamed bun leavening and preparation method thereof - Google Patents
A kind of complex microorganism steamed bun leavening and preparation method thereof Download PDFInfo
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- CN109439600A CN109439600A CN201811594500.7A CN201811594500A CN109439600A CN 109439600 A CN109439600 A CN 109439600A CN 201811594500 A CN201811594500 A CN 201811594500A CN 109439600 A CN109439600 A CN 109439600A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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Abstract
The invention discloses a kind of complex microorganism steamed bun leavenings and preparation method thereof, active microorganism includes S. cervisiae, lactobacillus plantarum, Pediococcus pentosaceus and lemon leukonid in the leavening, wherein the brewer yeast bacterium, lactobacillus plantarum, Pediococcus pentosaceus and lemon leukonid bacteria suspension volume ratio be 1:1:1:1.By mixing microorganism with sterile flour, it is placed in 37 DEG C of constant incubators and cultivates 20h, leavening is prepared.Leavening of the present invention has the function of improving dough quality and extending the shelf life, while to improve the flavor of steamed bun.
Description
Technical field
The invention belongs to technical field of biological fermentation, are related to food manufacturing, specially a kind of complex microorganism steamed bun fermentation
Agent and preparation method thereof.
Background technique
The old face fermented food of tradition is invented and is grown up by China ancients, there is long history.Old face fermentation
The leavening of food is the dough of spontaneous fermentation, and manufacture craft is that old face addition dough is fermented, is formed, and has distinctness
National characters, it is very popular.But since the fermentation time of old face fermented food is long and quality is not easy to control, do not have
Certain experience of life is difficult to do the complete old pastries of excellent aroma, along with China's urbanization in recent years and production industrialization
Degree is higher and higher and the change of people life style, people less and less is ready to take time and energy oneself makes old face
Food.Presently commercially available such as steamed bun fermented food mainly fermented using active dry yeast, flavor and taste all compared with
Old face fermented food wants poor, therefore more and more people start to pay attention to traditional old face fermented food.Old face fermented food is not only
It is a kind of food, the even more symbol of Chinese tradition cooking culture.Applicant is to the microbial flora in old face and its produces gas, production acid
The flavor substance that ability and its fermentation generate carries out the research of scientific system, to understand the flavor substance in old face fermented food
And its generate mechanism, and then production safety, health, nutrition old face fermented food.Realize the industrialization of old face fermented food
Production, to propagating, national culture, promoting the national spirit is of great significance.
Bread is Hesperian important staple food, and traditional bread is also to be made by old face dough fermentation.Old face dough
Due to aobvious acidity, " sourdough " (Sourdough) is commonly referred to as in foreign countries.Foreign study person began to pair before more than 100 years
Sourdough is studied, and the microbial flora composition in sourdough has been had extensively studied, to the metabolism machine of dominant strain
There has also been more thorough researchs for reason and fermentation character.But in China, steamed bun industrial expansion is but very slow, especially old face steamed bun
The industrialization of head is even more to face many difficulties (Li Litai 2006).Compared with foreign countries are for the research of sourdough, China for
The research in old face is still in infancy, and is concentrated mainly on the preparation to traditional zymotic agent, the microbiological analysis in dough at present
The research of screening and its metabolic mechanism etc. with dominant strain.
Applicant is to the microbial flora in old face and its produces gas, acid producing ability and its flavor substance development generated of fermenting
The research of scientific system, to understand the flavor substance in old face fermented food and its mechanism of generation, so that it is production safety, strong
Health, nutrition old face fermented food.The industrialized production for realizing old face fermented food to propagation national culture, carries forward national essence
Divine tool is significant.The commercial fermentation agent of commercial type at present is single fermentation strain, compound fermentation strain mostly
The shortage of leavening is the main reason for being unable to satisfy the market demand.
Summary of the invention
The purpose of the present invention is intended to provide a kind of complex microorganism steamed bun leavening and preparation method thereof, which has
The effect for improving dough quality and extending the shelf life, while to improve the flavor of steamed bun.
In order to reach above-mentioned technical purpose, the present invention is realized especially by following technical scheme:
A kind of complex microorganism steamed bun leavening, active microorganism includes S. cervisiae, plant in the leavening
Lactobacillus, Pediococcus pentosaceus and lemon leukonid, wherein brewer yeast bacterium, lactobacillus plantarum, Pediococcus pentosaceus and the lemon
The bacteria suspension volume ratio of lemon leukonid is 1:1:1:1.
It further include carrier in leavening of the present invention, the volume ratio of the carrier and plastc ring is 1:1, excellent
Choosing, the carrier is specially sterile flour (SFS).
The preparation method of above-mentioned complex microorganism steamed bun leavening is additionally provided in another aspect of this invention, including following
Content: being added distilled water in sterile flour, then S. cervisiae, lactobacillus plantarum, Pediococcus pentosaceus is added in high-temperature sterilization
It is uniformly mixed with the bacteria suspension of lemon leukonid, dough is placed in 37 DEG C of constant incubators and cultivates 20h, fermentation is prepared
Agent.
The bacteria suspension of the S. cervisiae obtains by the following method: taking a ring saccharomyces cerevisiae frozen stock solution in YPD fine jade
48h is cultivated in scribing line on rouge culture medium, and the saccharomyces cerevisiae single bacterium on picking plate is fallen in 25mLYPD fluid nutrient medium, 28 DEG C,
It is incubated overnight under the conditions of 180r/min, takes 1.0mL bacterium solution to be inoculated in 25mLYPD fluid nutrient medium and continue to cultivate 8h, 10000r/
Min is centrifuged 20min, supernatant is abandoned, with sterile saline washing thalline twice to get suspension thalline.
Lactobacillus plantarum, Pediococcus pentosaceus or the bacteria suspension of lemon leukonid obtains by the following method: taking
One ring bacterial strain frozen stock solution is placed in 40 DEG C of incubators Anaerobic culturel overnight, then at MRS solid in 25mL MRS fluid nutrient medium
Cross Anaerobic culturel 48h on culture medium, is then fallen in 25mLMRS fluid nutrient medium and is cultivated with aseptic inoculation ring picking single bacterium
For 24 hours, it takes 1.0mL bacterium solution to be inoculated in 25mL MRS fluid nutrient medium and continues culture 12h, 10000r/min centrifugation 20min, in abandoning
Clear liquid, with sterile saline buffer washing thalline twice to get suspension thalline.
The invention has the benefit that
Steamed bun leavening of the present invention by by saccharomyces cerevisiae with lactic acid bacteria is compound obtains, can decomposition glucose generate CO2,
CO2It is retained by the gluten of the reticular structure in dough, keeps dough fluffy, enlarged volume forms loose porous matter after toasted
Structure.Have simultaneously containing a large amount of flavor substance for giving the comfortable mouthfeel of people to the sensory evaluation for improving steamed bun in the steamed bun of preparation
Remarkable effect.
Detailed description of the invention
Fig. 1 is that HNKF J4 is individually cultivated and saccharomyces cerevisiae quantity variation when HNKF 8 Combined culture of J4 and WHQS；
Fig. 2 is that individually culture changes WHQS 8 with lactic acid bacterium number when HNKF 8 Combined culture of J4 and WHQS.
Specific embodiment
Below in conjunction with specific embodiment of the present invention, technical solution of the present invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
The present embodiment provides a kind of complex microorganism steamed bun leavenings, are prepared by following steps:
The preparation of S. cervisiae bacteria suspension: take a ring saccharomyces cerevisiae frozen stock solution in culture of crossing on YPD Agr culture medium
48h, the saccharomyces cerevisiae single bacterium on picking plate are fallen in 25mLYPD fluid nutrient medium, and 28 DEG C, train under the conditions of 180r/min overnight
It supports, takes 1.0mL bacterium solution to be inoculated in 25mLYPD fluid nutrient medium and continue to cultivate 8h, 10000r/min is centrifuged 20min, abandons supernatant
Liquid, with sterile saline washing thalline twice to get suspension thalline.
The preparation of lactobacillus plantarum bacteria suspension: taking a ring lactobacillus plantarum frozen stock solution in 25mL MRS fluid nutrient medium,
Anaerobic culturel overnight is placed in 40 DEG C of incubators, and cross Anaerobic culturel 48h on MRS solid medium, is then connect with sterile
Kind ring picking single bacterium, which is fallen in 25mL MRS fluid nutrient medium, cultivates for 24 hours, and 1.0mL bacterium solution is taken to be inoculated in 25mL MRS Liquid Culture
Continue to cultivate 12h in base, 10000r/min is centrifuged 20min, supernatant is abandoned, with sterile saline buffer washing thalline two
It is secondary to get suspension thalline.
The bacteria suspension of Pediococcus pentosaceus and lemon leukonid prepares the preparation process with lactobacillus plantarum bacteria suspension.
Sterile flour liquid (SFS): distilled water 300mL is added in flour 60.00g, and 7.00,121 DEG C of sterilizing 20min of pH value are standby
With.It is added into 20mLSFS and is separately added into saccharomyces cerevisiae, lactobacillus plantarum, Pediococcus pentosaceus and lemon in the ratio of 1:1:1:1
Leukonid bacteria suspension amounts to 1mL, and above-mentioned fermented dough is put in 37 DEG C of constant incubators and cultivates 20h, prepares mixed fermentation
Agent.
The influence of 2 saccharomyces cerevisiae of embodiment and lactic acid bacteria co-fermentation to micro organism quantity
1) preparation of bacteria suspension
The preparation method is the same as that of Example 1 for saccharomyces cerevisiae bacteria suspension, and the preparation method is the same as that of Example 1 for lactic acid bacteria bacteria suspension.
2) preparation of fermentation liquid
1 different fermentations group constituent of table
Every group of solution is fitted into 250mL sterile conical flask, is shaken up, stationary culture at 40 DEG C.
3) microorganism count
Every group of solution is fitted into 250mL sterile conical flask, is shaken up, stationary culture at 40 DEG C.Respectively culture 0,2,4,
6, when 8,10 and 12h, 1.0mL fermentation liquid is taken, dilutes 1000 times, then takes the fermentation liquid after 1.0mL dilution, with tilt-pour process culture
(the 1st group with YPD culture medium, second group with MRS culture medium, the 3rd group is used YPD and MRS culture medium respectively).After plate solidification,
YPD culture medium is placed at 28 DEG C and cultivates, and counts after 3d；MRS culture medium is placed in Anaerobic culturel at 40 DEG C, counts after 2d.
As shown in Figure 1, saccharomyces cerevisiae quantity is consistently higher than HNKF J4 and individually trains when 8 Combined culture of HNKF J4 and WHQS
It supports.
As shown in Figure 2, lactic acid bacterium number is consistently higher than the individually culture of WHQS 8 when 8 Combined culture of HNKF J4 and WHQS.
3 saccharomyces cerevisiae of embodiment and lactobacillus-fermented generate the measurement of flavor substance
1) preparation of bacteria suspension
Choose Wine brewing yeast strain HNKF J4, lactobacillus plantarum strain WHQS 8, Pediococcus pentosaceus WHB3 and the bright string of lemon
Pearl bacteria strain HBJZ14 prepares bacteria suspension according to the preparation method in embodiment 1.
2) preparation of fermentation liquid
Clean conical flask is taken, 100mL SFS, 121 DEG C of sterilizing 20min is added.
3) formation of flavor substance
10mL saccharomyces cerevisiae bacteria suspension is added into SFS respectively as the independent fermentation group of saccharomyces cerevisiae, 5mL wine brewing ferment is added
Female bacteria suspension and 5mL lactic acid bacteria bacteria suspension are added as saccharomyces cerevisiae and lactic acid bacteria mixed fermentation group in the ratio of 1:1:1:1 respectively
Enter saccharomyces cerevisiae, lactobacillus plantarum, Pediococcus pentosaceus and lemon leukonid bacteria suspension and amounts to 10mL as saccharomyces cerevisiae, plant
Lactobacillus and lemon leukonid mixed fermentation group.The 16h that ferments carries out headspace solid-phase microextraction, analyzes the volatility wind of its generation
Taste substance.
4) extracting head aging
When using solid phase micro-extracting head for the first time, it is necessary to aging to no miscellaneous peak.By 100 μm of PDMS extracting heads in gas-chromatography
Injection port aging, 270 DEG C of aging temperature, ageing time 10min.
5) extraction of volatile flavor substance
15mL fermentation liquid is drawn in SPME sample bottle, is sealed and is placed on water bath with thermostatic control magnetic stirring apparatus, 40 DEG C of items
15min is balanced under part.Extracting head is inserted into sample bottle, releasing fiber head makes it keep 1.5cm with liquid level, inhales under the conditions of 40 DEG C
Attached 45min.Mixing speed is 180r/min.Then extracting head is inserted into gas chromatographic sample introduction mouth, 270 DEG C of desorption 5min.It is pulling out
Fiber head is drawn back when extracting head out, and starts instrument acquisition data (Tang Xin etc. 2013).
Saccharomyces cerevisiae individually ferment SFS generation flavor substance it is as shown in table 2.
2 saccharomyces cerevisiae of table individually ferment SFS generation flavor substance
The flavor substance that saccharomyces cerevisiae and lactic acid bacteria mixed fermentation SFS are generated is as shown in table 3.
The flavor substance that 3 saccharomyces cerevisiae of table and lactic acid bacteria mixed fermentation SFS are generated
The flavor substance that 4 fermentation group of table detects
By upper table the results show that joined the flavor substance that lactic acid bacteria and saccharomycete combined ferment generate more independent than saccharomycete
The flavor substance type of generation is more, and essential difference concentrates on ketone, aldehydes and phenols, three kinds of lactic acid bacterias and saccharomycete combined ferment
Produce most phenols and aldehydes.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understand without departing from the principles and spirit of the present invention can to these examples carry out it is a variety of variation, modification, replacement and
Modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of complex microorganism steamed bun leavening, which is characterized in that active microorganism includes wine brewing ferment in the leavening
Female bacterium, lactobacillus plantarum, Pediococcus pentosaceus and lemon leukonid, wherein the brewer yeast bacterium, lactobacillus plantarum, pentose piece
The bacteria suspension volume ratio of coccus and lemon leukonid is 1:1:1:1.
2. a kind of complex microorganism steamed bun leavening according to claim 1, which is characterized in that in the leavening also
Including carrier, the volume ratio of the carrier and plastc ring is 1:1.
3. a kind of complex microorganism steamed bun leavening according to claim 2, which is characterized in that the carrier is sterile
Flour.
4. the preparation method of leavening described in claim 1, which comprises the following steps: add in sterile flour
Enter distilled water, then the bacterium of S. cervisiae, lactobacillus plantarum, Pediococcus pentosaceus and lemon leukonid is added in high-temperature sterilization
Suspension is uniformly mixed, and dough is placed in 37 DEG C of constant incubators and cultivates 20h, leavening is prepared.
5. the preparation method according to claim 4, which is characterized in that the bacteria suspension of the S. cervisiae passes through following
Method obtains: taking a ring saccharomyces cerevisiae frozen stock solution in the wine brewing ferment on scribing line culture 48h on YPD Agr culture medium, picking plate
Female single bacterium is fallen in 25mLYPD fluid nutrient medium, 28 DEG C, be incubated overnight under the conditions of 180r/min, 1.0mL bacterium solution is taken to be inoculated in
Continue to cultivate 8h in 25mLYPD fluid nutrient medium, 10000r/min is centrifuged 20min, abandons supernatant, is washed with sterile saline
Thallus is twice to get suspension thalline.
6. the preparation method according to claim 4, which is characterized in that lactobacillus plantarum, Pediococcus pentosaceus or the lemon
The bacteria suspension of lemon leukonid obtains by the following method: taking a ring bacterial strain frozen stock solution in 25mL MRS fluid nutrient medium, sets
Anaerobic culturel is stayed overnight in 40 DEG C of incubators, cross Anaerobic culturel 48h on MRS solid medium, then uses aseptic inoculation
Ring picking single bacterium falls in 25mL MRS fluid nutrient medium and cultivates for 24 hours, and 1.0mL bacterium solution is taken to be inoculated in 25mL MRS fluid nutrient medium
In continue cultivate 12h, 10000r/min be centrifuged 20min, abandon supernatant, twice with sterile saline buffer washing thalline,
Up to suspension thalline.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114262674A (en) * | 2021-12-20 | 2022-04-01 | 江南大学 | Preparation method of direct-vat-set natural yeast starter |
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| CN105062903A (en) * | 2015-09-02 | 2015-11-18 | 河南工业大学 | Low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
| CN106520594A (en) * | 2016-10-13 | 2017-03-22 | 天津科技大学 | Composite starter for sourdough steamed buns as well as preparation method and steamed buns prepared by virtue of same |
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2018
- 2018-12-25 CN CN201811594500.7A patent/CN109439600B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062903A (en) * | 2015-09-02 | 2015-11-18 | 河南工业大学 | Low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
| CN106520594A (en) * | 2016-10-13 | 2017-03-22 | 天津科技大学 | Composite starter for sourdough steamed buns as well as preparation method and steamed buns prepared by virtue of same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114262674A (en) * | 2021-12-20 | 2022-04-01 | 江南大学 | Preparation method of direct-vat-set natural yeast starter |
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