CN111357928A - Method for processing dough sheet by using kefir modifier and application of method - Google Patents
Method for processing dough sheet by using kefir modifier and application of method Download PDFInfo
- Publication number
- CN111357928A CN111357928A CN202010123378.6A CN202010123378A CN111357928A CN 111357928 A CN111357928 A CN 111357928A CN 202010123378 A CN202010123378 A CN 202010123378A CN 111357928 A CN111357928 A CN 111357928A
- Authority
- CN
- China
- Prior art keywords
- kefir
- modifier
- steamed stuffed
- dough
- fermentation
- Prior art date
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- Granted
Links
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Images
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- A—HUMAN NECESSITIES
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
According to the invention, ancient kefir grains are used as raw materials, a novel biological modifier is prepared by performing sectional fermentation for 2-6 days in colorless sugar water, and the kefir modifier is used for processing to prepare the dough cover. The invention can solve the problems of cracking or falling off of the surface skin, thickening of the texture, shrinking and diminishing of the finished product and the like caused by dehydration and aging of starch in the storage, unfreezing and cooking processes of the quick-frozen steamed stuffed bun in the market. The kefir contains yeast, acetic acid bacteria and lactic acid bacteria, and the prepared modifier is rich in enzyme system, contains active ingredients such as extracellular polysaccharide and the like, and volatile substances such as alcohol and esters, so that the steamed stuffed bun wrapper has higher functional value and unique flavor. The improved steamed stuffed bun wrapper is safe, has no chemical additive, has no collapse in volume, is soft and fluffy and has fragrance overflowing after quick freezing and secondary cooking, meets or is superior to the evaluation standard of similar products in the market, and has stronger competitiveness. The invention provides a new idea for the upgrading development and the propagation of Chinese culture of the traditional pastries.
Description
One, the technical field
The invention provides a method for processing dough sheets by using a kefir modifier and application thereof, and belongs to the field of food biotechnology processing.
Second, background Art
Yangzhou in ancient city is the village of Huaiyang vegetable, Huaiyang dots are more evergreen in revelation, Yangzhou steamed stuffed bun is a representative variety of Huaiyang dessert, and the production level is very high in Qingdai. Cloud of park-following menu: yangzhou has the best fermentation, and the hands are not in full and half cun, relaxed and still high. The Yangzhou steamed stuffed bun is refined corresponding to fermented fat stuffing, and has the characteristics of loosening and opening soft, strong adsorbability, losing weight and greasiness. Yangzhou steamed stuffed buns are in the long history and deep culture base, exquisite and exquisite shapes, fresh and fine tastes and blazing sound. In China, the steamed stuffed buns are mainly divided into two major genres of south and north, and due to the difference of human environment and social environment, the steamed stuffed buns are sweet in south and salty in north, thin in south and thick in north. Yangzhou steamed stuffed bun is a representative of southern Pai, the blank skin of the steamed stuffed bun is mainly wheat flour, the shape of the steamed stuffed bun is mostly in the shape of a water chestnut drum, and the top end of the steamed stuffed bun is pinched with wrinkles. Common Yangzhou steamed stuffed buns such as three-piece steamed stuffed buns, sweetened bean paste steamed stuffed buns, tofu skin steamed stuffed buns and dried plum dish steamed stuffed buns which are generally operated by tea houses and tea houses are mostly fermented steamed stuffed buns, and the dough preparation method mainly comprises fermentation, namely, a series of biochemical reactions are carried out on dough under the conditions of certain temperature and humidity by adding yeast, a large amount of carbon dioxide gas and ethanol are generated, and the dough is expanded.
With the improvement of living standard and the rise of logistics industry, the selling form of Yangzhou steamed stuffed buns is more and more in a cold chain logistics mode besides the traditional food in the hall, and the steamed stuffed buns after being frozen rapidly are sent to the whole country and even the whole world for popularization. However, in the process of storage, thawing and cooking of the quick-frozen steamed stuffed buns in the market, the phenomena of cracking or falling of the skin, thickening of the texture, shrinking and diminishing of the volume of the finished products and the like caused by dehydration and aging of starch often occur. Research shows that phosphate is the most commonly used frozen pastry modifier at present, can be used as a food ingredient additive to be applied to the food industry, stabilizes the quality of dough blanks and dough, and has the main action mechanism that the phosphate has the water retention function, so that the quality of the dough is increased, and simultaneously, metal ions can be complexed to prevent the metal ions from influencing dough fermentation due to the crosslinking of the metal ions with gluten protein or the formation of insoluble salts with soda; partial emulsifying agents such as Monoglyceride (MG) and sodium calcium stearoyl lactate (CSL-SSL) can improve the hardness of the wrapper of the steamed stuffed bun by influencing the characteristics of the wheat flour, and obviously improve the quality of flour products after quick freezing and thawing.
With the continuous development of scientific level, the modern food industry focuses more on the interdisciplinary development, a healthy and green production mode is advocated, and in order to reduce adverse effects of deterioration of product flavor caused by the existence of traditional phosphate modifying agents or chemical emulsifiers, calcium-phosphorus imbalance of organisms caused by long-term or large-amount ingestion and the like, the development of a novel quality modifying agent and the application of the novel quality modifying agent in quick-frozen Yangzhou steamed stuffed buns have very important significance. Kefir, an ancient and traditional strain, originated in europe and mainly consisted of many beneficial microorganisms such as lactic acid bacteria, yeast, acetic acid bacteria, etc. Generally, kefir is fermented from milk of mammals such as cow milk and goat milk, and kefir is fermented with sugar water as a base, and is mostly used for preparing foods such as beverages with white or transparent color. According to the invention, the kefir is selected as a novel biological quality modifier, and is applied to the dough sheet production, so that the quality of the dough sheet and related dough products or quick-frozen dough products can be effectively improved; the functional components such as rich active polysaccharide and the like and the special volatile substances can also provide excellent nutrition and health care effects for the dough sheets and the application products thereof, improve the intestinal balance of human bodies, promote the intestinal health, enable flour products such as the Yangzhou steamed stuffed buns and the quick-frozen foods thereof to have good appearance characteristics and flavor, and provide a new effective idea for carrying forward the wheaten food culture such as the Yangzhou steamed stuffed buns.
Third, the invention
The invention uses kefir grains or strains obtained by separating kefir as raw materials to process a biological modifier for improving the quick-freezing, thawing and cooking quality of flour products such as Yangzhou steamed stuffed buns, and the like.
The technical problem to be solved by the invention is as follows: how to prepare the kefir biological modifier and how to apply the modifier to the dough skin processing so as to improve the related quality of the quick-frozen steamed stuffed bun skins without adding a chemical agent, so that the mouthfeel and the appearance of the quick-frozen steamed stuffed buns after being steamed are closer to those of steamed stuffed buns which are prepared at present; meanwhile, the product has richer flavor and taste and higher nutritive value, so that people can eat the product healthily, safely and reassurantly. The invention can further promote the upgrading and development of the traditional food and culture-flour snack in China.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a method for processing wrappers by a kefir modifier and application thereof comprise the preparation of the kefir modifier and the processing modification of the wrappers, such as the following steps:
(1) adding 1-25% by mass and volume of carbohydrate into water, and fully dissolving to prepare a culture medium for growth of the kefir strains;
(2) sterilizing the culture medium at the high temperature of 95-120 ℃ for 5-20 min, and cooling for later use;
(3) selecting commercially available kefir grains or strains separated from the kefir grains as fermentation strains, and making the kefir grains into water for later use;
(4) adding the kefir grains obtained in the step (3) into the culture medium obtained in the step (1) according to the mass volume percentage of 1-25%, and fermenting to obtain a kefir culture solution;
(5) cooling the culture solution obtained in the step (4), centrifuging for 1-15 min under the condition of 8000-12000 g, taking supernatant, and preparing a colorless, clear and impurity-free kefir modifier;
in the step (1), the carbohydrate is a substrate formed by combining any one or more of colorless sugar sources such as sucrose, fructose, glucose, galactose, Jerusalem artichoke sugar, oligosaccharide and the like;
in the step (3), the self-made kefir grains are prepared by inoculating bacterial colonies on a solid culture medium of all strains of lactic acid bacteria, saccharomycetes and acetic acid bacteria separated from commercially available kefir grains into the culture medium obtained in the step (1) for fermentation, wherein the fermentation temperature is 25-37 ℃, and the fermentation is performed in a facultative anaerobic manner until the fermentation end point is generated by the kefir grains visible to naked eyes;
in the step (4), the fermentation condition is sectional type fermentation, kefir grains obtained in the step (3) are added into the culture medium obtained in the step (1) and are placed at 25-37 ℃ for fermentation for 24-72 h, the judgment of the fermentation end point is based on that the total sugar content in the fermentation liquor is 0-20%, then the culture medium obtained in the step (1) is replaced with new culture medium, the fermentation is continued for 24-72 h at 25-37 ℃, the fermentation end point is reached until the pH value of the fermentation liquor reaches 4.0-6.0, and the step is facultative anaerobic fermentation;
(6) the kefir modifier obtained in the step (5) is applied to the dough making, and the specific process comprises the steps of adding yeast, white granulated sugar and the kefir modifier into wheat flour to prepare dough, putting the dough into a noodle press, repeatedly pressing for 7-10 times, twisting the dough into long strips, picking the long strips into the dough with the mass of 35-50 g, scattering a little flour to prevent the dough from being mutually adhered, and pressing the dough into round dough with a palm one by one to obtain the dough with thick middle part, slightly thin periphery and the diameter of about 10cm, wherein the dough is the dough processed by the kefir modifier;
(7) and (3) adding pre-mixed stuffing into the improved wrappers obtained in the step (6), kneading and molding, fermenting for 10-20 min at 20-25 ℃, steaming for 5-10 min to be mature when the dough is full in shape and rebounds after being lightly pressed, the volume is obviously increased and the hand feeling is lightened, packaging, and quickly freezing at-18-80 ℃ to obtain the steamed stuffed buns prepared by using the steamed stuffed buns after the wrappers are processed by the Kaifel modifier.
In the step (6), the addition amounts of the yeast, the white granulated sugar and the kefir modifier are respectively 0.5-2.5% by mass, 0.5-6% by mass and 45-65% by volume, and the service temperature of the kefir modifier is 20-40 ℃ in summer and 40-60 ℃ in winter according to different seasons; the yeast is commercially available yeast powder.
The application of the kefir modifier prepared by any one or more methods in other flour products and quick-frozen foods thereof also belongs to the protection scope of the invention.
The obtained kefir modifier is processed by biotechnology, is natural and free of additive, has nutrient components and various volatile flavor substances generated by metabolism of beneficial bacteria, and endows the wrappers with higher functional value and special flavor. The polysaccharide substances contained in the kefir not only have important effects on human health, but also can act together with a microbial enzyme system to improve the texture characteristics of the wrappers, the steamed stuffed buns prepared by processing the wrappers with the biological modifier have more excellent comprehensive quality compared with steamed stuffed buns without adding the modifier or adding a chemical agent, and the wrappers of the steamed stuffed buns are similar to or better than the cooked steamed stuffed buns without quick freezing in sense and flavor after secondary steaming after thawing.
The advantages and the beneficial effects of the invention are as follows:
1. the kefir modifier is prepared by taking commercially available or self-made kefir grains as a raw material and performing sectional fermentation in sugar water for 2-6 days, and the kefir modifier is low in raw material cost, simple in equipment, large or small in production scale, suitable for being put into production of different types of enterprises, controllable in equipment investment in early stages of new enterprises, and capable of reducing enterprise cost.
2. The novel biological quality modifier is prepared by utilizing the old Shuichi compound strain, is different from a chemical additive, is natural, safe and free of toxic and side effects, is fermented by beneficial saccharomycetes, acetic acid bacteria and lactic acid bacteria, is rich in microbial protease systems, amylase systems, and metabolically generated volatile substances such as various functional components including extracellular active polysaccharide, alcohols, esters and the like, cannot generate chemical reagent smell, provides pleasant sweet wine fragrance and ester fragrance of steamed stuffed bun skins, and has the capabilities of removing DPPH free radicals, reducing iron ions and absorbing oxidation free radicals. The quality of the fermented flour product is improved by using the improver, the added value of the product, such as flavor, nutrition, function and the like, can be improved, and the traditional flour food has stronger market competitiveness.
3. The kefir modifier is applied to the preparation of the wrappers, and the polysaccharide substances have a good effect of improving the quality of starch, can play a role together with microbial enzymes in the modifier and improve the texture characteristics of the wrappers. After the modifier is added, the skin cracking rate of the quick-frozen steamed stuffed buns is reduced by 90-100%; the specific volume of the steamed stuffed bun after secondary curing after unfreezing is kept 95-100% compared with that of the steamed stuffed bun after primary curing, the steamed stuffed bun wrapper is smoother and finer compared with the steamed stuffed bun without the modifier, and the overall taste can be close to that before quick freezing to the maximum extent. The invention greatly improves the quality of the fermented flour product and the quick-frozen food thereof in the storage, sale and eating links, and can reduce the economic loss of enterprises caused by the fact that the quality of the wrappers is not too high.
Description of the drawings
FIG. 1 is a schematic diagram of a process for processing dough sheets by using a kefir modifier and application thereof.
Fifth, detailed description of the invention
The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.
Comparative example 1:
adding sucrose with a volume concentration of 20% into water, fully dissolving, sterilizing at 100 deg.C for 20min, cooling to 30 deg.C, adding 10% by mass of commercially available kefir grains, continuously fermenting in a 30 deg.C constant temperature incubator for 4 days, cooling the culture solution, centrifuging at 8000g for 10min, collecting supernatant, adding basic formula into commercially available wheat flour according to Table 1 to obtain dough with and without kefir supernatant, placing into a noodle press, repeatedly pressing for 8 times, kneading into strips, picking up 35g of flour, spreading a little flour, patting with palm to obtain round dough with thick middle, thin periphery and diameter of 10cm, placing 150g of cooked lard and 50g of shallot ginger powder into a pan, placing 1500g of preserved vegetable powder, adding 30g of salt, 27mL of soy sauce, 120g of white granulated sugar, 600g of soup, 900g of cooked diced pork, and stir-frying, absorbing marinade, thickening with 100g of wet starch, adding 500g of cooked lard, stirring, cooling, adding 35g of stuffing into each dough skin, kneading, fermenting at 25 deg.C for 10min, steaming for 7min to mature, packaging, and quick freezing at-18 deg.C for 20 days.
TABLE 1 basic ingredient list of different quick-frozen steamed stuffed bun wrappers
| Basic ingredient | Quick-frozen steamed stuffed bun 1 batch | Quick-frozen steamed stuffed bun 2 batches |
| Wheat flour (% by mass) | 100 | 100 |
| Yeast (% by mass) | 0.5 | 0.5 |
| White granulated sugar (% by mass) | 2 | 2 |
| Kefir supernatant (% by volume/mass) | 50 | 0 |
| Water (% by volume and mass) | 0 | 50 |
Compared with the quick-frozen Yangzhou steamed stuffed bun on the market, the quick-frozen steamed stuffed bun in comparative example 1 is evaluated according to the requirements of the standards T/YZPX 003-. In this comparative example, the secondary steaming condition of the quick-frozen steamed stuffed bun was 5 min.
TABLE 2 sensory evaluation table for different stages of quick-frozen steamed stuffed bun (Single item 10 points)
In comparative example 1, the continuous fermentation method was used to prepare kefir fermentation broth, after 4 days of fermentation, kefir grains were reduced, the surface of the liquid had a thin transparent film, the pH was measured to be 2.8, the film was mainly due to too long fermentation time, yeast consumed carbon source and slowly grown, and acetic acid bacteria and lactic acid bacteria gradually became dominant bacteria, which could produce biofilm while lowering the pH of the fermentation broth. Table 2 shows that, after the kefir supernatant is added, the sensory evaluation change of the wrapper of the steamed stuffed bun before and after quick freezing is obviously smaller than that of the steamed stuffed bun without the kefir supernatant, but because the pH value of the fermentation liquor is too low and the fermentation conditions are not accurate enough, a large amount of organic acids of microorganisms denature or crosslink proteins in the wheat flour, the wrapper is not fermented completely, the water retention is poor, so that the evaluation of the flavor, the internal structure and the taste of 1 batch of quick-frozen steamed stuffed buns before and after fermentation is poor, and the evaluation standard of the Yangzhou steamed stuffed bun is not met. Through calculation, the frost cracking or peeling rate of the two batches of steamed stuffed buns respectively reaches 8% and 12%.
Comparative example 2:
adding sucrose with volume concentration of 20% into water, sterilizing at 100 deg.C for 20min after dissolving completely, cooling to 30 deg.C, adding 10% by mass of commercially available kefir grains, fermenting at 30 deg.C for 4 days in a constant temperature incubator at 30 deg.C in a stepwise manner, fermenting at 30 deg.C for 48h, reducing total sugar content to 5.7%, replacing with new culture medium, fermenting at 30 deg.C for 48h, reducing pH of the fermentation broth to 4.5, cooling, centrifuging at 2000g for 20min, collecting supernatant, adding basic formula into commercially available wheat flour according to Table 1 to obtain dough with and without kefir supernatant, repeatedly pressing in a noodle press for 8 times, rubbing into long strips, picking into 35g of flour, spreading a little flour, pressing into round dough with thick middle part, thin periphery and diameter of about 10cm by palm, adding cooked lard 150g and ginger powder 50g, and stir-frying, adding 1500g of dried pickled mustard tuber, adding 30g of salt, 27mL of soy sauce, 120g of white granulated sugar, 600g of soup stock and 900g of cooked diced pork, continuously frying and stirring to absorb marinade, thickening with 100g of wet starch, adding 500g of cooked lard, uniformly stirring, cooling, adding 35g of stuffing into each dough skin, kneading and molding, proofing for 10min at 25 ℃, standing for 7min until the dough is full, rebounding after light pressing, and obviously increasing in volume, placing into a steamer, heating over water for 7min until the dough is mature, packaging, and quickly freezing and storing for 20 days at-18 ℃.
Compared with the quick-frozen Yangzhou steamed stuffed bun on the market, the quick-frozen steamed stuffed bun in the comparative example 2 is evaluated according to the requirements of the standards T/YZPX 003-. In this comparative example, the secondary steaming condition of the quick-frozen steamed stuffed bun was 5 min.
TABLE 3 sensory evaluation table for quick-frozen steamed stuffed bun in each stage (Single item 10 points)
In comparative example 2, the kefir fermentation broth is prepared by stepwise fermentation, during two days before fermentation, microzyme, acetic acid bacteria and lactic acid bacteria jointly grow, 94.3% of carbon source in the substrate is utilized, after the medium is replaced, when the fermentation is carried out to the fourth day, the fermentation is stopped at pH 4.5, the subsequent centrifugation condition belongs to low-speed centrifugation, kefir grains and most of thalli can be separated from the fermentation broth by centrifugation at 2000g for 20min, but the thalli can not be cracked, and through detection, the number of viable bacteria in the centrifuged supernatant is more than 107CFU/mL, so that the supernatant of the kefir is easily acidified after production, the taste of the wrapper of the steamed stuffed bun is influenced, and meanwhile, the intracellular substances of the thallus are beneficialThe quality is difficult to release, the sufficiency of the kefir supernatant on dough fermentation is influenced, the grade of the finally processed steamed stuffed bun is higher before quick freezing, but the quality of secondary steaming after quick freezing is still more common and is not obviously improved. Through calculation, the frost cracking or peeling rate of the two batches of steamed stuffed buns respectively reaches 5% and 12%.
Example 1:
adding sucrose with the volume concentration of 20 percent into water, fully dissolving, sterilizing at 100 ℃ for 20min, cooling to 30 ℃, adding commercial kefir grains with the mass volume percent of 10 percent, fermenting in a constant-temperature incubator at 30 ℃ for 4 days in a sectional manner, fermenting for 48 hours at 30 ℃ first, reducing the total sugar content in the fermentation liquor to 5.7 percent, replacing a new culture medium, fermenting for 48 hours at 30 ℃, reducing the pH value of the fermentation liquor to 4.5, cooling, centrifuging for 10min under the condition of 8000g to obtain a colorless and clear kefir modifier, adding yeast powder, white granulated sugar and the kefir modifier into commercial wheat flour according to the mass percent of 0.5 percent, the mass percent of 2 percent and the mass percent of 50 percent, preparing dough, putting the dough into a noodle press for repeated pressing for 8 times, twisting into long strips, picking the dough with the mass of 35g, scattering a little flour, pressing the dough into a thick dough with a palm, slightly thin periphery, sterilizing at the middle, cooling to 30 ℃, adding the fermented dough into the fermented dough, and, Putting 150g of cooked lard oil and 50g of chopped green onion and ginger into a pot, stir-frying, putting 1500g of dried pickled mustard, adding 30g of salt, 27mL of soy sauce, 120g of white granulated sugar, 600g of soup-stock and 900g of cooked diced pork, continuously stir-frying to enable marinade to be absorbed, thickening with 100g of wet starch, putting 500g of cooked lard oil, uniformly stirring, cooling, putting 35g of stuffing into each dough, kneading for molding, fermenting for 10min at 25 ℃, putting the dough into a steamer for steaming for 7min to be mature after the dough is full in shape and rebounding after being lightly pressed, and storing for 20 days at-18 ℃ in a quick-freezing way.
In the embodiment 1, the kefir fermentation liquor is prepared by adopting a sectional fermentation mode, and the kefir modifier is obtained by separation under the condition of high rotating speed; the kefir culture solution is a colorless carbon source, and the solution is colorless and transparent after fermentation. In the embodiment, the wrapper is obtained by processing the kefir modifier, the steamed stuffed bun prepared by the wrapper has no cracking or peeling after quick freezing, the appearance of the steamed stuffed bun is correct after primary or secondary cooking, the steamed stuffed bun is uniform in color and luster, smooth and milky, the flavor and smell generated after full fermentation of wheat flour are accompanied, the alcohol and ester fragrance of the kefir, the wrapper is very elastic when being pressed by hands, the longitudinal section has fine pores and compact distribution, the taste is fine, soft and fluffy, and the basic sensory characteristics of the Yangzhou fermented steamed stuffed bun are met.
The specific volumes of the steamed stuffed buns of example 1 were measured after proofing, after first ripening, after quick freezing, and after second ripening, respectively, and the results are shown in Table 4. In this example, the secondary steaming condition of the quick-frozen steamed stuffed bun was 5 min.
TABLE 4 comparison of specific volumes of quick-frozen steamed stuffed buns under different conditions
| After fermentation | One-time cooking | After quick freezing | Secondary cooking | |
| Specific volume (mL/g) | 1.26±0.05a | 2.06±0.01c | 1.87±0.02b | 1.99±0.05c |
The specific value can indirectly represent the leavening degree of the fermented flour product, the result is basically consistent with the sensory evaluation result of the steamed stuffed bun product obtained in the embodiment 1, and the result shows that the kefir modifier has obvious stabilizing effect on the appearance size, the mouthfeel softness and the internal gap of the quick-frozen steamed stuffed bun product, in addition, the frost cracking rate of the wrapper of the steamed stuffed bun in the embodiment is 0 percent, the quality of the product after secondary curing is basically consistent with that before quick freezing, and the requirements of the market and related standards on the product can be met, and the invention has positive effect on the sale and popularization of the fermented steamed stuffed bun.
Specific volume measurement method: weighing the mass of the steamed stuffed buns by a balance with the inductance of 0.01, measuring the volume of the steamed stuffed buns by a millet substitution method in g, dividing the volume by the mass in mL to obtain a specific volume, measuring 3 steamed stuffed buns per variety in mL/g, calculating the average value and the standard deviation of the measured value, and indicating that the result has obvious difference on the level that P is less than 0.05 by letters a-c.
Example 2:
adding sucrose with a volume concentration of 25% into water, fully dissolving, sterilizing at 115 deg.C for 15min, cooling to 30 deg.C, adding commercial kefir grains with a mass volume percentage of 15%, fermenting at 30 deg.C for 4 days in a constant temperature incubator in a sectional manner, fermenting at 30 deg.C for 48h, reducing the total sugar content in the fermentation broth to 8.5%, replacing with new culture medium, fermenting at 30 deg.C for 48h, reducing the pH of the fermentation broth to 4.0, cooling, centrifuging at 10000g for 10min to obtain colorless and clear kefir modifier, adding basic formula according to Table 5 into commercial wheat flour to obtain dough containing biological modifier and various chemical additives, placing into a noodle press, repeatedly pressing for 8 times, rubbing into long strips, picking into 35g of flour, spreading flour, pressing into round dough with a little palm and a little palm, slightly thicker in the middle, slightly thinner in the periphery and 10cm in diameter, proofing for 10min at 25 deg.C, after the dough is full, rebounds after being lightly pressed and the volume is obviously increased, putting the dough into a steamer to be steamed for 5min to be mature, packaging, and quickly freezing and storing for 30 days at the temperature of minus 80 ℃.
TABLE 5 basic ingredient table for different quick-frozen wrappers
The kefir modifier is a biological modifier, is obtained by fermenting beneficial microorganisms, is rich in functional factors, contains intracellular and extracellular enzyme systems of saccharomycetes, acetic acid bacteria and lactic acid bacteria, can enzymatically hydrolyze starch and protein molecules in fermented dough, and can generate a large amount of volatile substances by the fermentation of the microorganisms or the fermented dough, so that the unique flavor of the wrapper is further endowed. According to the quality improving agents commonly used for the fermented steamed stuffed buns in the market, the action and effect of the sodium bicarbonate, monoglyceride, calcium dihydrogen phosphate and the kefir improving agent are compared in example 2, and the results are shown in tables 6 and 7. In this example, the secondary steaming condition of the quick-frozen dough sheet was 10 min.
TABLE 6 functional Activity of quick-frozen dough sheets at various stages
In example 2, the quick-frozen wrappers with the kefir modifier added thereto had a DPPH radical scavenging ability, Fe, significantly better than those of other varieties, regardless of the wrappers cooked for the first time or the second time3+The reducing capacity (FRAP) and the oxidizing free radical absorbing capacity (ORAC) can show that the kefir modifier can improve the quick-freezing quality of the steamed stuffed bun wrapper, and can also increase the in vitro oxidation resistance in various aspects, such as free radical removal, ion reduction and total oxidation resistance level, and the added value of the product is improved.
The DPPH free radical scavenging activity determination method comprises the following steps: vacuum freeze drying different face skin samples, weighing, adding 10 times volume of ethanol into the samples to extract total phenol, wherein the ethanol concentration is 80% volume percentage, the extraction condition is 50 ℃ water bath for 4h, then diluting the total phenol extract by 10 times, uniformly mixing 2mL and 2mL of 0.2mmol/L DPPH solution, carrying out dark reaction at 25 ℃ for 30min, and measuring the absorbance value under the condition of wavelength of 517 nm. The DPPH radical clearance of the dried skin samples was calculated as follows, using the above ethanol solution instead of the diluted total phenol solution as a blank:
clearance (%) ═ a1-A2)/A1×100
In the formula, A1Absorbance value for blank control, A2The absorbance value under the reaction of the total phenol diluent is shown. Taking 3 samples of each dough skin for determination, and calculatingMean and standard deviation, letters a-C and A-C indicate that the DPPH radical scavenging capacity of the skins of different varieties, once cooked and twice cooked, is significantly different at a level P < 0.05.
Method for measuring FRAP: vacuum freeze drying different face skin samples, weighing, adding 10 times volume of ethanol into the samples to extract total phenol, wherein the ethanol concentration is 80% volume percent, the extraction condition is 50 ℃ water bath for 4h, the Folin-Ciocalteu method is used for measuring the content of the total phenol in the extracting solution, and the result is expressed by gallic acid equivalent. TPTZ working solution is prepared, 1mL of total phenol solution and 5mL of reagent are mixed uniformly, the mixture reacts in water bath at 37 ℃ for 10min, and the absorbance value of the mixture at 597nm of wavelength is measured. Taking ferrous sulfate solution (0-50 mu mol/L) as a standard curve, and expressing the oxidation resistance as FeSO4Equivalent is converted according to the concentration of the total phenol extracting solution, namely the antioxidant capacity of each gram of dried facial skin sample, and the calculation formula is as follows:
antioxidation ability of dough cover (mu mol FeSO)4/g)＝C1(mu. mol FeSO4 equivalent/L) × 10/C2(g/L)
In the formula, C1Is the antioxidant capacity of the total phenol extract C2The total phenol concentration in the total phenol extracting solution. Taking 3 samples of each dough skin for determination, calculating the average value and standard deviation, wherein letters a-C and A-C respectively indicate that the iron ion reducing capability of the dough skins of different varieties which are cooked for the first time and the second time is obviously different at the level that P is less than 0.05.
The preparation method of the TPTZ working solution comprises the steps of mixing 100mL of 0.3mol/L pH 3.6 acetic acid buffer solution, 10mL of 10mmol/L TPTZ solution (prepared by using 40mmol/L hydrochloric acid) and 10mL of 20mmol/L ferric chloride solution to prepare the FRAP reaction reagent.
Method for measurement of ORAC: vacuum freeze drying different face skin samples, weighing, adding 10 times volume of ethanol into the samples for extracting total phenol, wherein the ethanol concentration is 80% volume percentage, the extraction condition is 50 ℃ water bath for 4h, the Folin-Ciocalteu method is used for measuring the content of the total phenol in the extracting solution, and the result is expressed by gallic acid equivalent. Adding 100 mu L of total phenol solution with different concentrations on a 96-hole micropore plate, simultaneously adding Trolox (0-16 mu M) with different concentrations as a reference, adding 50 mu L of 0.2 mu M fluorescein sodium into each hole by using a 12-channel pipette, mixing, reacting for 15min at 37 ℃, adding 50 mu L of 80mM AAPH into each hole, selecting excitation wavelength of 485nm and absorption wavelength of 535nm, immediately measuring fluorescence intensity in a micropore plate type multifunctional analyzer, and continuously measuring for 100 min. The fluorescence intensity data of each micropore reaction obtained by the experiment adopts an integral method to calculate the Area under the fluorescence decay curve (AUC). The total phenol solution and reagents were prepared with 75mM phosphate buffer (pH 7.4). Positive controls were phosphate buffer instead of total phenol solution (100. mu.L buffer + 50. mu.L sodium fluorescein + 50. mu.L AAPH), and negative controls were phosphate buffer instead of total phenol solution and AAPH (150. mu.L buffer + 50. mu.L sodium fluorescein). The ORAC value is obtained by the slope ratio of the total phenol gradient concentration AUC-netAUC curve and Trolox standard substance gradient concentration AUC-netAUC curve, and the ORAC value is expressed by Trolox equivalent, namely mu mol of Trolox/g. The total oxidation resistance of each gram of the dried dough skin sample can be obtained by conversion according to the following formula:
total antioxidant capacity (mu mol Trolox/g) of the flour skin is equal to AC (mu mol Trolox/g) × 10
Wherein AC is the total antioxidant capacity of phenol in the total phenol extracting solution. Taking 3 samples of each kind of dough skin for determination, calculating the average value and standard deviation, wherein the letters a-C and A-C respectively represent the average value and the standard deviation, and after primary cooking and secondary cooking, the total oxidation resistance of the dough skins of different varieties is obviously different at the level that P is less than 0.05.
TABLE 7 main flavor substances of different stages of quick-frozen dough sheets
In example 2, the volatile components of the wrappers prepared according to different formulations were significantly different, the flavor composition of each wrapper did not change significantly after the first and second cook, and some of the less abundant materials could not be detected due to being below the detection limit. Specifically, the wrappers added with the kefir modifier contain alcohols, esters, acids, aldehydes and unique ketone and furan components similar to other three wrappers. In addition, the kefir modifier contains flavor substances generated by fermenting three microorganisms including yeast, lactic acid bacteria and acetic acid bacteria, and abundant protease and amylase systems, so that the types of alcohols, esters, acids and aldehydes in the wrappers can be enriched, and the modified wrappers have more excellent flavor quality than other three wrappers.
The method for measuring the volatile flavor substances comprises the steps of inserting an extraction head of a solid-phase micro-extractor into a headspace part of a sample bottle through a polytetrafluoroethylene spacer, extracting for 30min at the temperature of 50 ℃, extracting the extraction head, inserting the extraction head into a GC-MS sample inlet, desorbing for 1min at 250 ℃, wherein the gas chromatography condition is that an HP-5MS (30m × 25mm × 25 mu m) capillary column is adopted, carrier gas is He, the flow rate is 1mL/min, the temperature programming condition is that the temperature is increased from 40 ℃ to 180 ℃ for 0-14 min, the temperature is maintained at 180 ℃ for 1min, then the temperature is increased from 180 ℃ to 280 ℃ for 10min, and the temperature is maintained at 280 ℃ for 20min, the mass spectrometry condition is that the temperature is 280 ℃, the ionization mode EI is adopted, the ion source temperature is 230 ℃, the electron energy is 70eV, and the scanning mass range is.
Claims (10)
1. The method for processing the wrappers by using the kefir modifier is characterized in that the kefir modifier is prepared and used for processing the wrappers, and the method comprises the following steps:
(1) adding carbohydrate into water as a nutrient substrate to prepare a kefir culture medium;
(2) sterilizing the culture medium at a high temperature of 95-120 ℃ for 5-20 min, and cooling to 10-60 ℃ for later use;
(3) selecting commercially available kefir grains or strains separated from the kefir grains as fermentation strains, and making the kefir grains into water for later use;
(4) adding the kefir grains in the step (3) into the culture medium in the step (1), and fermenting to obtain a kefir culture solution;
(5) cooling and centrifuging the culture solution obtained in the step (4), and taking the supernatant to prepare a colorless, clear and impurity-free kefir modifier;
(6) adding yeast, white granulated sugar and the hydrokefir modifier obtained in the step (5) into wheat flour according to a certain proportion, blending into dough, putting the dough into a noodle press, repeatedly pressing for 7-10 times, rolling into strips, picking into a flour agent with the mass of 35-50 g, sprinkling a little flour to prevent the flour agents from being mutually adhered, and beating and pressing the flour agent by palms one by one to form a circular wrapper which is processed by the hydrokefir modifier and has a slightly thick middle part, slightly thin periphery and a diameter of about 10 cm.
2. The method for processing the dough cover by using the kefir modifier and the application of the method are characterized in that in the step (1), the carbohydrate is any one or combination of any more of commercially available colorless sugar sources such as sucrose, fructose, glucose, galactose, Jerusalem artichoke sugar and oligosaccharide, and the amount of the added carbohydrate is 1-25% (by mass and volume percentage).
3. The method for processing dough sheets by using a kefir modifier and the application thereof according to claim 1, wherein in the step (3), the kefir grains self-made method is characterized in that pure strains of lactic acid bacteria, yeast and acetic acid bacteria contained in commercially available kefir grains are sequentially obtained by using a microbial separation and culture method, the three types of strains are respectively stored at-18 to 4 ℃ on the inclined plane of the corresponding solid culture medium for later use, single colonies on the culture medium are respectively picked by using an inoculating loop, streaking and activating are carried out on the corresponding new solid culture medium, the judgment of the activation end point is based on the generation of colonies with moderate size and visible to the naked eye, the single colonies corresponding to each strain after activation are picked and are jointly inoculated to the culture medium in the step (1), and the facultative anaerobic fermentation is carried out at the temperature of 25 to 37 ℃, until the end of the fermentation, kefir grains were visible to the naked eye.
4. The method for processing the dough cover by using the kefir modifier and the application of the kefir modifier are characterized in that in the step (4), the addition amount of the kefir grains is 1-25% (by mass and volume percentage), the fermentation mode is sectional fermentation, the first section is fermented at 25-37 ℃ for 24-72 hours, the fermentation end point is that the total sugar content in the fermentation broth is reduced to 0-20%, a new culture medium obtained in the step (1) is replaced, the second section is fermented at 25-37 ℃ for 24-72 hours, and the fermentation end point is that the pH value of the fermentation broth is reduced to 4.0-6.0.
5. The method for processing the dough cover by using the kefir modifier and the application of the method are characterized in that in the step (5), the rotation speed for centrifugation is 8000-12000 g, and the centrifugation time is 1-15 min.
6. A kefir improver obtainable by one or more of the processes of claims 1 to 5.
7. The method for processing the wrappers by using the kefir modifier and the application of the method are characterized in that in the step (6), the addition amounts of the yeast, the white granulated sugar and the kefir modifier are respectively 0.5-2.5% (by mass), 0.5-6% (by mass) and 45-65% (by volume and mass), and the use temperature of the kefir modifier is 20-40 ℃ in summer and 40-60 ℃ in winter according to different seasons; the yeast is commercially available yeast powder.
8. A dough sheet after processing of a kefir improver obtained by any one or more of the processes of claims 1 to 7.
9. The dough sheet processed by the kefir modifier according to claim 8, wherein the dough sheet modifying method can be applied to processing of fermented dough products such as steamed stuffed buns, dumplings and steamed buns and quick-frozen foods thereof.
10. The dough sheet processed by the kefir modifier according to claim 8, wherein the dough sheet improving method is applied to steamed stuffed bun processing, and the cracking rate of the steamed stuffed bun skin in the quick-freezing process is reduced by 90-100% compared with that of the steamed stuffed bun without the modifier; after the steamed stuffed buns are cooked for the second time, the specific volume of the steamed stuffed buns is 95-100% compared with that of the steamed stuffed buns cooked for the first time, and the surfaces of the steamed stuffed buns are smoother and finer than those of the steamed stuffed buns without the modifier; the wrappers processed by the kefir modifier can generate new flavor substances, and have obvious capabilities of removing DPPH free radicals, reducing iron ions and absorbing oxidation free radicals.
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