CN112400951A - Fruit and vegetable natural yeast acid flour and preparation method thereof - Google Patents
Fruit and vegetable natural yeast acid flour and preparation method thereof Download PDFInfo
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- CN112400951A CN112400951A CN202011347363.4A CN202011347363A CN112400951A CN 112400951 A CN112400951 A CN 112400951A CN 202011347363 A CN202011347363 A CN 202011347363A CN 112400951 A CN112400951 A CN 112400951A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The application relates to the technical field of fermented foods, and particularly discloses a fruit and vegetable natural yeast acid flour seed and a preparation method thereof, wherein the yeast acid flour seed comprises the following raw materials in parts by weight: 10-60 parts of fruit and vegetable fermentation liquor; 20-50 parts of flour; 0-25 parts of continuous seeding; 0-60 parts of water. Because the fruit and vegetable fermentation liquid seeds, the flour, the continuous seeds and the water are mixed and fermented, the obtained fruit and vegetable natural yeast sour noodles have special fruit and vegetable fermentation flavor, and simultaneously the final fruit and vegetable natural yeast sour noodles have high viable count, and the number of contained lactic acid bacteria reaches 109More than CFU/g, the number of yeast reaches 107Above CFU/g, has strong fermentation activity, and also has strong gas-holding property and water-holding property.
Description
Technical Field
The application relates to the technical field of fermented foods, in particular to a fruit and vegetable natural yeast acid flour seed and a preparation method thereof.
Background
With the improvement of living standard of people, particularly after being influenced by epidemic situations, consumers pay more and more attention to nutrition and health. Fermentation products are also increasingly sought after because they contain various beneficial substances.
At present, bread on the market is mainly prepared by quick fermentation of soda powder or yeast, wherein the fermentation process is lacked in the bread, the fermentation time of the bread is short, the flavor is relatively flat, and beneficial substances are relatively few. Meanwhile, due to the short fermentation time, the prepared bread needs to be added with various emulsifiers, stabilizers and preservatives to prolong the shelf life of the product, so that the cost is increased, and the quality of the product is also reduced.
The inventor finds that the natural yeast used in the related technology is mainly produced by hand, is influenced by agricultural products, regions, manpower and the like, is unstable in product and low in viable count, so that the fermentation capacity is low, and the high-quality requirement of the product cannot be met, and needs to be improved.
Disclosure of Invention
In order to improve fermentation activity, the application provides a fruit and vegetable natural yeast acid flour and a preparation method thereof.
In a first aspect, the application provides a fruit and vegetable natural yeast acid flour seed, which adopts the following technical scheme:
the fruit and vegetable natural yeast acid flour seed comprises the following raw materials in parts by weight:
by adopting the technical scheme, as the fruit and vegetable fermentation broth seeds, the flour, the continuous seeds and the water are mixed and fermented, the obtained fruit and vegetable natural yeast sour noodles have special fruit and vegetable fermentation flavor, and meanwhile, the final fruit and vegetable natural yeast sour noodles have high viable count, and the number of contained lactic acid bacteria reaches 109More than CFU/g, the number of yeast reaches 107Above CFU/g, has strong fermentation activity, and also has strong gas-holding property and water-holding property.
Preferably, the fruit and vegetable fermentation liquid comprises the following components in parts by weight:
by adopting the technical scheme, beneficial microorganisms in fruits, vegetables, water and the environment are obtained, and the condition that toxic and harmful microorganisms and toxins are easily generated in the production process of the traditional natural yeast is effectively avoided.
Preferably, the continuous seed comprises the following components in parts by weight:
by adopting the technical scheme, beneficial microorganisms in water and environment are further obtained, and simultaneously, the phenomenon that toxic and harmful microorganisms and toxins are easily generated in the production process of the traditional natural yeast is effectively avoided.
Preferably, the flour is one or more of rye flour, wheat flour, rye flour and green wheat flour.
By adopting the technical scheme, the nutrient substances such as protein, fat, carbohydrate, vitamins, trace elements and the like in the acid flour are enhanced, so that the microorganisms in the natural yeast can be proliferated.
Preferably, the sugar is one or a combination of several of white granulated sugar, brown sugar, honey, fructose, glucose, fructose-glucose syrup, fructo-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, galacto-oligosaccharide, inulin, polydextrose and beta-glucan.
By adopting the technical scheme, the carbohydrate in the sour flour is enhanced, the propagation of beneficial microorganisms is facilitated, and the propagation of harmful bacteria is inhibited.
Preferably, the leavening agent is bifidobacterium adolescentis, bifidobacterium animalis, bifidobacterium bifidum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus crispatus, lactobacillus delbrueckii subsp One or more of lactobacillus sake, propionibacterium, lactobacillus curvatus, lactobacillus paracasei, subspecies paracasei and saccharomyces cerevisiae.
By adopting the technical scheme, the optimized leavening agent enhances the dominant strains in the initial fermentation process and inhibits the propagation of harmful bacteria.
In a second aspect, the application provides a preparation method of fruit and vegetable natural yeast acid flour, which adopts the following technical scheme:
a preparation method of fruit and vegetable natural yeast acid flour seeds comprises the following steps:
preparing fruit and vegetable fermentation liquor seeds;
preparing and breeding;
preparing the natural yeast acid flour seeds of fruits and vegetables.
By adopting the technical scheme, the proliferation of beneficial microorganisms is enhanced and the generation of harmful bacteria and toxins is inhibited by a three-step fermentation method.
Preferably, the steps for preparing the fruit and vegetable fermentation liquor seed are as follows:
s1, cleaning, selecting and treating the fruits and vegetables, and placing the fruits and vegetables in a clean container;
s2, adding water and a leavening agent, uniformly mixing, and fermenting for 2-8 days at 22-37 ℃ to obtain fruit and vegetable fermentation liquor;
s3, pulping the fruit and vegetable fermentation liquor to obtain the 1 st generation fruit and vegetable fermentation liquor;
s4, repeating S1, adding water, a leaven and the previous generation fruit and vegetable fermentation liquor, uniformly mixing, and fermenting for 2-8 days at 22-37 ℃ to obtain fruit and vegetable fermentation liquor;
s5, pulping the fruit and vegetable fermentation liquor to obtain the latest fruit and vegetable fermentation liquor seed;
and S6, refrigerating for later use.
Preferably, the step of preparing the continuous seed is:
s1, preparing a first yeast: uniformly mixing 10-80 parts of flour, 10-80 parts of water and 0-8 parts of sugar, and fermenting at 22-37 ℃ for 22-37 hours;
s2, preparing a second yeast: uniformly mixing 10-80 parts of first yeast, 10-80 parts of flour, 10-80 parts of water and 0-8 parts of sugar, and fermenting at 22-37 ℃ for 22-37 h;
s3, preparation of final yeast: replacing the last generation yeast with the newly obtained yeast to repeat S2 for subculture, and repeating at least once to obtain the final yeast;
s4, preparing a continuous seed: uniformly mixing 10-80 parts of final yeast, 10-80 parts of flour, 10-80 parts of water and 0-8 parts of sugar, and fermenting at 22-37 ℃ for 4-6 hours to obtain the latest continuous seeds;
s5, replacing the final yeast with the latest continuous strain, and repeating S4 to obtain continuous strain.
Preferably, the steps for preparing the fruit and vegetable natural yeast acid flour seeds are as follows:
s1, mixing the prepared fruit and vegetable fermentation liquor seeds with the continued seeds, adding water and flour, and uniformly mixing;
s2, fermenting for 4-8h at 22-37 ℃;
s3, cooling the fermented sour flour seeds to below 15 ℃;
and S4, filling.
By adopting the technical scheme, the obtained fruit and vegetable natural yeast sour noodles have special fruit and vegetable fermentation flavor, and meanwhile, the final fruit and vegetable natural yeast sour noodles have high viable count, and the number of contained lactic acid bacteria reaches 109More than CFU/g, the number of yeast reaches 107More than CFU/g, strong fermentation activity and simultaneously hasStrong gas-holding property and water-holding property.
In summary, the present application has the following beneficial effects:
1. because the fruit and vegetable fermentation liquid seeds, the flour, the continuous seeds and the water are mixed and fermented, the obtained fruit and vegetable natural yeast sour noodles have special fruit and vegetable fermentation flavor, and simultaneously the final fruit and vegetable natural yeast sour noodles have high viable count, and the number of contained lactic acid bacteria reaches 109More than CFU/g, the number of yeast reaches 107Above CFU/g, has strong fermentation activity, and also has the characteristics of strong gas-holding property and water-holding property.
2. The continuous-planting and fruit and vegetable fermentation liquor is preferably adopted in the application, beneficial microorganisms in fruits and vegetables, water and the environment are obtained, and meanwhile, toxic and harmful microorganisms and toxins are easily generated in the traditional natural yeast production process.
Drawings
FIG. 1 is a flow chart of a preparation method of fruit and vegetable natural yeast acid flour seeds provided by the application.
Detailed Description
The present application will be described in further detail with reference to the following drawings and examples.
Preparation example of fermentation liquid seed
Preparation example 1
The preparation method of the raisin fermentation liquor comprises the following steps of preparing raisin fermentation liquor by weight parts from the raw materials in the following table 1:
s1, cleaning and selecting the raisins, and placing the raisins in a clean container;
s2, adding water and a leavening agent, uniformly mixing, placing in an environment of 27 ℃, and fermenting for 3d to obtain a raisin fermentation liquor;
s3, placing the raisin fermentation liquid into a beater to be beaten to obtain the 1 st generation raisin fermentation liquid;
s4, repeating S1, adding water, a leaven and a 1 st generation raisin fermentation liquid, uniformly mixing, and fermenting for 3d at 27 ℃ to obtain raisin fermentation liquid;
s5, pulping the raisin fermentation liquor obtained in the step S4 to obtain raisin fermentation liquor seeds;
and S6, refrigerating for later use.
The leaven consists of 5 strains of lactobacillus plantarum, lactococcus lactis subspecies lactis, pediococcus acidilactici, lactobacillus paracasei and leuconostoc mesenteroides subspecies mesenteroides, and each strain has the same weight part. Wherein the amounts of water and leaven added in S2 and S4 are the same.
Preparation example 2
The orange fermentation broth seed is prepared from the raw materials in the following table 1 in parts by weight:
s1, washing, selecting and cutting oranges, and placing the oranges in a clean container;
s2, adding water, white granulated sugar and a leavening agent, uniformly mixing, placing in an environment of 27 ℃, and fermenting for 3d to obtain orange fermentation liquor;
s3, pulping the orange fermentation liquor in a pulping machine to obtain a 1 st generation orange fermentation liquor seed;
s4, repeating S1, adding water, white granulated sugar, a leaven and the 1 st generation orange fermentation broth, uniformly mixing, and fermenting for 3d at 27 ℃ to obtain orange fermentation broth;
s5, pulping the orange fermentation liquor to obtain orange fermentation liquor seeds.
And S6, refrigerating for later use.
The leaven consists of 5 strains of lactobacillus plantarum, lactococcus lactis subspecies lactis, pediococcus acidilactici, lactobacillus paracasei and leuconostoc mesenteroides subspecies mesenteroides, and each strain has the same weight part. Wherein the addition amounts of water, white granulated sugar and leaven in S2 and S4 are the same.
Preparation example 3
Orange fermentation broth was prepared, differing from preparation example 2 in that it was prepared from the raw materials of table 1 in parts by weight.
The leaven consists of 7 strains of lactobacillus plantarum, lactococcus lactis subspecies lactis, pediococcus acidilactici, lactobacillus paracasei, leuconostoc mesenteroides, saccharomyces cerevisiae and kluyveromyces marxianus, and each strain is in equal weight parts.
Preparation example 4
The preparation method of the ginger fermentation liquor seed comprises the following steps of:
s1, cleaning, selecting and cutting ginger, and placing in a clean container;
s2, adding water, brown sugar and a leavening agent, uniformly mixing, placing in an environment of 27 ℃, and fermenting for 3d to obtain orange fermentation liquor;
s3, pulping the ginger fermentation liquor in a pulping machine to obtain a 1 st generation ginger fermentation liquor seed;
s4, repeating S1, adding water, brown sugar, a leaven and the 1 st generation ginger fermentation broth, uniformly mixing, and fermenting for 3d at 27 ℃ to obtain ginger fermentation broth;
s5, pulping the ginger fermentation liquor to obtain ginger fermentation liquor seeds.
And S6, refrigerating for later use.
The leaven consists of 5 strains of lactobacillus plantarum, lactococcus lactis subspecies lactis, pediococcus acidilactici, lactobacillus paracasei and leuconostoc mesenteroides subspecies mesenteroides, and each strain has the same weight part. Wherein the addition amounts of water, brown sugar and leaven in S2 and S4 are the same.
Preparation example 5
Ginger fermentation broth was prepared, which is different from preparation example 4 in that it was prepared from the raw materials in table 1 in parts by weight.
The leaven consists of 7 strains of lactobacillus plantarum, lactococcus lactis subspecies lactis, pediococcus acidilactici, lactobacillus paracasei, leuconostoc mesenteroides, saccharomyces cerevisiae and kluyveromyces marxianus, and each strain is in equal weight parts.
Preparation example 6
Ginger fermentation broth was prepared, which is different from preparation example 4 in that it was prepared from the raw materials in table 1 in parts by weight.
Preparation example 7
Ginger fermentation broth was prepared, which is different from preparation example 5 in that it was prepared from the raw materials in table 1 in parts by weight.
Preparation example 8
Ginger fermentation broth was prepared, which is different from preparation example 5 in that it was prepared from the raw materials in table 1 in parts by weight.
Preparation example 9
Ginger fermentation broth was prepared, which is different from preparation example 5 in that it was prepared from the raw materials in table 1 in parts by weight.
TABLE 1 raw material Table of preparation examples
Preparation example of seed
Preparation example 10
The preparation method comprises the following steps:
s1, preparing a first yeast: uniformly mixing 50 parts of wheat flour and 50 parts of water, and fermenting at 27 ℃ for 24 hours;
s2, preparing a second yeast: uniformly mixing 50 parts of first yeast, 50 parts of wheat flour and 50 parts of water, and fermenting for 24 hours at 27 ℃;
s3, replacing the last generation yeast (namely the first yeast) with the newly obtained yeast (namely the second yeast) to repeat S2 for subculture, and repeating for 1 time to obtain the final yeast;
s4, preparing a continuous seed: mixing wheat flour 20 parts, water 30 parts and final yeast 10 parts, fermenting at 27 deg.C for 4 hr to obtain continuous seed.
Preparation example 11
The preparation method comprises the following steps:
s1, preparing a first yeast: uniformly mixing 50 parts of wheat flour, 1 part of maltose and 50 parts of water, and fermenting for 24 hours at the temperature of 27 ℃;
s2, preparing a second yeast: uniformly mixing 50 parts of first yeast, 50 parts of wheat flour, 1 part of maltose and 50 parts of water, and fermenting at 27 ℃ for 24 hours;
s3, replacing the last generation yeast (namely the first yeast) with the newly obtained yeast (namely the second yeast) to repeat S2 for subculture, and repeating for 1 time to obtain the final yeast;
s4, preparing a continuous seed: mixing wheat flour 20 parts, maltose 4 parts, water 30 parts, and final yeast 10 parts, fermenting at 27 deg.C for 4 hr to obtain continuous seed.
Preparation example 12
The preparation method comprises the following steps:
s1, preparing a first yeast: uniformly mixing 50 parts of wheat flour, 1 part of maltose and 50 parts of water, and fermenting for 24 hours at the temperature of 27 ℃;
s2, preparing a second yeast: uniformly mixing 50 parts of first yeast, 50 parts of wheat flour, 1 part of maltose and 50 parts of water, and fermenting at 27 ℃ for 24 hours;
s3, replacing the last generation yeast (namely the first yeast) with the newly obtained yeast (namely the second yeast) to repeat S2 for subculture, and repeating for 1 time to obtain the final yeast;
s4, preparing a continuous seed: mixing wheat flour 20 parts, maltose 8 parts, water 30 parts, and final yeast 10 parts, fermenting at 27 deg.C for 4 hr to obtain continuous seed.
Preparation example 13
The preparation method comprises the following steps:
s1, preparing a first yeast: uniformly mixing 20 parts of wheat flour, 4 parts of maltose and 30 parts of water, and fermenting for 24 hours at the temperature of 27 ℃;
s2, preparing a second yeast: mixing 50 parts of first yeast, 50 parts of wheat flour and 50 parts of water uniformly, and fermenting at 27 ℃ for 24 hours to obtain continuous seeds.
Preparation example 14
The preparation method comprises the following steps:
s1, preparing a first yeast: uniformly mixing 50 parts of wheat flour, 1 part of maltose and 50 parts of water, and fermenting for 24 hours at the temperature of 27 ℃;
s2, preparing a second yeast: uniformly mixing 50 parts of first yeast, 50 parts of wheat flour, 1 part of maltose and 50 parts of water, and fermenting at 27 ℃ for 24 hours;
s3, replacing the last generation yeast (namely the first yeast) with the newly obtained yeast (namely the second yeast) to repeat S2 for subculture, and repeating for 1 time to obtain the final yeast;
s4, preparing a continuous seed: mixing wheat flour 20 parts, maltose 8 parts, water 30 parts, and final yeast 40 parts, fermenting at 27 deg.C for 4 hr to obtain continuous seed.
Examples
Example 1
A fruit and vegetable natural yeast acid flour seed is prepared from the following raw materials in parts by weight:
the fruit and vegetable fermentation liquor is obtained by the preparation example 1, and the subsequent seed is obtained by the preparation example 11.
Referring to fig. 1, the method for preparing the yeast acid flour seeds comprises the following steps:
s1, weighing the raw materials in parts by weight, and mixing uniformly;
s2, fermenting for 4h at the temperature of 27 ℃;
s3, cooling the fermented acid flour seeds to 15 ℃;
and S4, filling.
Example 2
The difference between the fruit and vegetable natural yeast acid flour seed and the embodiment 1 is that the fruit and vegetable fermentation liquor seed is obtained by the preparation example 2.
Example 3
The difference between the fruit and vegetable natural yeast acid flour seed and the embodiment 1 is that the fruit and vegetable fermentation liquid seed is obtained by the preparation embodiment 3.
Example 4
The difference between the fruit and vegetable natural yeast acid flour seed and the embodiment 1 is that the fruit and vegetable fermentation liquor seed is obtained by the preparation example 4.
Example 5
The difference between the fruit and vegetable natural yeast acid flour seed and the embodiment 1 is that the fruit and vegetable fermentation liquid seed is obtained by the preparation example 5.
Example 6
The difference between the fruit and vegetable natural yeast acid flour seed and the embodiment 1 is that the fruit and vegetable fermentation liquor seed is obtained by the preparation embodiment 6.
Example 7
The difference between the fruit and vegetable natural yeast acid flour seed and the embodiment 1 is that the fruit and vegetable fermentation liquid seed is obtained by the preparation example 7.
Example 8
The difference between the fruit and vegetable natural yeast acid flour seed and the embodiment 1 is that the fruit and vegetable fermentation liquid seed is obtained by the preparation example 8.
Example 9
The difference between the fruit and vegetable natural yeast acid flour seed and the embodiment 1 is that the fruit and vegetable fermentation liquid seed is obtained by the preparation example 9.
Example 10
A fruit and vegetable natural yeast acid flour seed is prepared from the following raw materials in parts by weight:
the fruit and vegetable fermentation liquor is obtained by the preparation example 1, and the subsequent seed is obtained by the preparation example 10.
The preparation method of the yeast acid flour seed comprises the following steps:
s1, weighing the raw materials in parts by weight, and mixing uniformly;
s2, fermenting for 4h at the temperature of 27 ℃;
s3, cooling the fermented acid flour seeds to 15 ℃;
and S4, filling.
Example 11
The difference between the fruit and vegetable natural yeast acid flour seed and the example 10 is that the seed is obtained by the preparation example 12.
Example 12
A fruit and vegetable natural yeast acid flour seed is different from the fruit and vegetable natural yeast acid flour seed in the embodiment 10 in that the seed is obtained by adopting the preparation example 13.
Example 13
The difference between the fruit and vegetable natural yeast acid flour seed and the example 10 is that the seed is obtained by the preparation example 14.
Example 14
A fruit and vegetable natural yeast acid flour seed is prepared from the following raw materials in parts by weight:
the fruit and vegetable fermentation liquor is obtained by the preparation example 1, and the subsequent seed is obtained by the preparation example 11.
The preparation method of the yeast acid flour seed comprises the following steps:
s1, weighing the raw materials in parts by weight, and mixing uniformly;
s2, fermenting for 4h at the temperature of 27 ℃;
s3, cooling the fermented acid flour seeds to 15 ℃;
and S4, filling.
Example 15
A fruit and vegetable natural yeast acid flour seed is prepared from the following raw materials in parts by weight:
the fruit and vegetable fermentation liquor is obtained by the preparation example 1, and the subsequent seed is obtained by the preparation example 11.
The preparation method of the yeast acid flour seed comprises the following steps:
s1, weighing the raw materials in parts by weight, and mixing uniformly;
s2, fermenting for 4h at the temperature of 27 ℃;
s3, cooling the fermented acid flour seeds to 15 ℃;
and S4, filling.
Example 16
A fruit and vegetable natural yeast acid flour seed is prepared from the following raw materials in parts by weight:
60 parts of fruit and vegetable fermentation liquor;
40 parts of wheat flour;
and (5) continuing to seed 20 parts.
The fruit and vegetable fermentation liquor is obtained by the preparation example 1, and the subsequent seed is obtained by the preparation example 11.
The preparation method of the yeast acid flour seed comprises the following steps:
s1, weighing the raw materials in parts by weight, and mixing uniformly;
s2, fermenting for 4h at the temperature of 27 ℃;
s3, cooling the fermented acid flour seeds to 15 ℃;
and S4, filling.
Example 17
A fruit and vegetable natural yeast acid flour seed is prepared from the following raw materials in parts by weight:
35 parts of fruit and vegetable fermentation liquor;
40 parts of wheat flour;
and 25 parts of water.
The fruit and vegetable fermentation liquor is obtained by the preparation example 1.
The preparation method of the yeast acid flour seed comprises the following steps:
s1, weighing the raw materials in parts by weight, and mixing uniformly;
s2, fermenting for 4h at the temperature of 27 ℃;
s3, cooling the fermented acid flour seeds to 15 ℃;
and S4, filling.
Example 18
A fruit and vegetable natural yeast acid flour seed is prepared from the following raw materials in parts by weight:
the fruit and vegetable fermentation liquor is obtained by the preparation example 1, and the subsequent seed is obtained by the preparation example 11.
The preparation method of the yeast acid flour seed comprises the following steps:
s1, weighing the raw materials in parts by weight, and mixing uniformly;
s2, fermenting for 4h at the temperature of 27 ℃;
s3, cooling the fermented acid flour seeds to 15 ℃;
and S4, filling.
Performance test
Detection method
And (3) detecting the number of the lactic acid bacteria: the detection is carried out according to the method specified in GB 4789.35-2016 lactic acid bacteria inspection for food safety national standard food microbiology.
And (3) detecting the number of the mold and the yeast: the detection is carried out according to the method specified in GB 4789.15-2016 (national food safety Standard for microbiology inspection of food) for detecting the count of the mould and the yeast.
And E, detecting the number of escherichia coli: the detection is carried out according to the method specified in GB 4789.3-2016 (national food safety Standard food microbiology test for coliform group count), wherein the detection result of the content of the escherichia coli in all preparation examples and examples is less than 10 CFU/g.
And (3) detecting the number of salmonella: the detection is carried out according to the method specified in GB 4789.4-2016 test for Salmonella in food safety national standard food microbiology, wherein the detection result of the content of Escherichia coli is not detected in all preparation examples and examples.
Detecting the number of staphylococcus aureus: the detection is carried out according to a method specified in GB 4789.10-2016 (national food safety Standard food microbiology test for Staphylococcus aureus test), wherein the detection result of the content of the Staphylococcus aureus in all preparation examples and examples is not detected.
And (3) acidity detection: the detection was carried out by a method specified in GB 5009.239-2016 (national food safety Standard for food acidity measurement).
Detecting the water separating degree, the air exhausting degree and the expansion rate: storing 1kg of sample in a sterilized 2L plastic bucket, refrigerating in a refrigerator at 2-6 ℃, measuring the index after 5 days, and determining the water separation height as the water separation degree, wherein the larger the value is, the more serious the water separation degree is, and the worse the water retention is. The weight loss is the degree of exhaustion, and the larger the value in g, the more serious the exhaustion and the worse the gas holding property. The ratio of the volume after fermentation to the volume before fermentation is the expansion rate, and the larger the value is, the larger the expansion rate is, the more gas is generated, and the quicker the fermentation is.
TABLE 2 detection results of fermentation liquid species of fruits and vegetables
TABLE 3 influence of different fruit and vegetable fermentation liquid species on fruit and vegetable natural yeast acid flour species
TABLE 4 detection results of continued species
TABLE 5 influence of different continuous species on the acid yeast surface species of natural yeasts of fruits and vegetables
TABLE 6 influence of different addition amounts of fruit and vegetable fermentation liquor on fruit and vegetable natural yeast acid surface seeds
TABLE 7 influence of different addition amounts of continuous seeds on the acid surface seeds of natural yeast of fruits and vegetables
As can be seen from table 2 and the corresponding preparation examples, in the fruit and vegetable fermentation liquids prepared in the comparative preparation examples 1, 2 and 4, raisins as fruit and vegetable raw materials of the fermentation liquid seeds can provide more abundant yeast content for the fermentation liquid seeds, the yeast numbers in oranges and gingers are smaller, and because the acidity of the oranges in the initial fermentation stage is higher, the growth of the yeast is inhibited by the bacteriostatic substances contained in the gingers. In combination with Table 3, the raisin has a higher number of yeasts than both orange and ginger compared to the corresponding acid flour of examples 1, 2 and 4.
Compared with the preparation examples 2 and 3, the addition of saccharomyces cerevisiae and kluyveromyces marxianus can significantly increase the content of the lactobacillus which is still at a higher level, supplement the defect of the fermentation broth with orange as the raw material, and still exert the advantage of high content of the corresponding lactobacillus, although the content of the lactobacillus is reduced due to the nutritional competition between the saccharomyces cerevisiae and the lactobacillus. Similarly, comparing preparation examples 4 and 5, the yeast content of the ginger fruit and vegetable fermentation liquid added with the yeast as the leaven is obviously improved, and the content of the lactic acid bacteria is still at a higher level. In comparison with examples 2 and 3 and comparative examples 4 and 5 in table 3, it can be seen that the content of yeast in the sour flour seeds prepared from the fruit and vegetable fermentation liquid added with the yeast is remarkably improved, the water binding capacity is improved, the gas retention is reduced, and the expansion rate is improved.
Compared with preparation examples 5-9, the fresh ginger used as the fruit and vegetable raw material of the fermentation broth seed has lower content of lactic acid bacteria and yeast, and as is apparent from preparation examples 5, 6 and 7, the addition of the leavening agent can effectively inhibit the growth of mold, and the alternate culture of the fermentation broth seed can further inhibit the growth of mold and effectively improve the content of lactic acid bacteria. It is apparent from preparation examples 5, 8 and 9 that the addition of sugar can increase the contents of lactic acid bacteria and yeast and inhibit the growth of mold, but the excessive addition of sugar will result in failure to achieve normal growth of lactic acid bacteria and yeast. In combination with examples 5-9 of Table 3, the mold was present in the fruit and vegetable fermentation broth of the previous generation without addition of the starter, but the amount of the mold was less than the amount of the mold in the fruit and vegetable fermentation broth, which also reflects that the subsequent seed addition helps to reduce the generation of harmful microorganisms such as mold. Meanwhile, the content of the lactic acid bacteria and the content of the saccharomycetes can be maximized only by adding a proper amount of sugar, and the water binding capacity and the expansion rate of the product are improved.
The subsequent species prepared in preparation examples 10 to 14 were compared to each other, and the influence of the addition amount of sugar and the final addition amount of yeast on the subsequent species was observed, and the influence of different subsequent species on the natural yeast acid flour species of fruits and vegetables was also observed in raisin acid flour species prepared from them in examples 1 and 10 to 13. The final yeast prepared by adding sugar and carrying out subculture can effectively improve the content of lactobacillus and saccharomycetes, the acidity of the flour, the fermentation speed and the fermentation flavor. In addition, the best raw material ratio is adopted in the comparative preparation example 11, and both the content of the lactic acid bacteria and the yeast and the fermentation speed of the flour seeds obtain larger values and the acidity is proper. In the comparison of the corresponding examples prepared by different continuous species, the content of the lactic acid bacteria and the yeast in the example 1 reaches a larger value, and good water retention and gas retention and expansion rate are obtained.
In comparative examples 14 to 18, it can be seen that the effect of the addition amount of the fermentation broth and the seed-dressing amount of raisin on the acid-added surface of the natural yeast of raisin. Examples 14, 15, and 16 the acid flour species are different in the addition amount of the raisin fermentation liquor species, and the larger the addition amount, the higher the viable count, the higher the corresponding fermentation activity, the lower the pH value, the higher the acidity, but the lower the water holding capacity and gas holding capacity of the product. Therefore, too low or too high grape stem fermentation liquid is not beneficial to the application of the product. From the comparison of examples 15, 17 and 18, the addition amount of the continuous seeds has a remarkable effect on the product, the viable count of the example 17 without the addition of the continuous seeds is obviously lower, the mold is generated at the same time, the food safety risk exists, and the acidity of the example 18 with the excessive addition is greatly improved, so that the bread is slightly sour and the dough is sticky. Example 15 is the most preferred embodiment of the present application.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The fruit and vegetable natural yeast acid flour is characterized by comprising the following raw materials in parts by weight:
10-60 parts of fruit and vegetable fermentation liquor;
20-50 parts of flour;
0-25 parts of continuous seeding;
0-60 parts of water.
2. The dough of claim 1, wherein: the fruit and vegetable fermentation liquid comprises the following components in parts by weight:
10-80 parts of fruits and vegetables;
0-20 parts of sugar;
10-80 parts of water;
0-2 parts of a leavening agent;
0-50 parts of the last generation fermentation liquor.
3. The dough of claim 1, wherein: the continuous seeding comprises the following components in parts by weight:
10-80 parts of flour;
0-8 parts of sugar;
10-80 parts of water;
0-80 parts of the last generation of continuous seeds.
4. The flour of claim 1 or 3, wherein: the flour is one or more of rye flour, wheat flour, rye flour and green wheat flour.
5. The dough of claim 2 or 3, wherein: the sugar is one or more of white granulated sugar, brown sugar, honey, fructose, glucose, fructose-glucose syrup, fructo-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, galacto-oligosaccharide, inulin, polydextrose and beta-glucan.
6. The dough of claim 2, wherein: the leaven is Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus delbrueckii subsp.bulgaricus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp.lactis, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus salivarius, Streptococcus thermophilus, Leuconostoc mesenteroides, Staphylococcus calcoacetis, Staphylococcus xylosus, Staphylococcus carnosus, Bacillus coagulans, Lactobacillus freudenreichii subsp.lactis, Lactobacillus lactis diacetyl subsp, Kluyveromyces marxianus, Pediococcus pentosaceus, Bifidobacterium breve, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium, One or more of lactobacillus sake, propionibacterium, lactobacillus curvatus, lactobacillus paracasei, subspecies paracasei and saccharomyces cerevisiae.
7. The preparation method of the fruit and vegetable natural yeast acid flour species as claimed in claim 1, which is characterized by comprising the following steps:
preparing fruit and vegetable fermentation liquor seeds;
preparing and breeding;
preparing the natural yeast acid flour seeds of fruits and vegetables.
8. The method of claim 7, wherein: the steps for preparing the fruit and vegetable fermentation liquor seed are as follows:
s1, cleaning, selecting and treating the fruits and vegetables, and placing the fruits and vegetables in a clean container;
s2, adding water and a leavening agent, uniformly mixing, and fermenting for 2-8 days at 22-37 ℃ to obtain fruit and vegetable fermentation liquor;
s3, pulping the fruit and vegetable fermentation liquor to obtain the 1 st generation fruit and vegetable fermentation liquor;
s4, repeating S1, adding water, a leaven and the previous generation fruit and vegetable fermentation liquor, uniformly mixing, and fermenting for 2-8 days at 22-37 ℃ to obtain fruit and vegetable fermentation liquor;
s5, pulping the fruit and vegetable fermentation liquor to obtain the latest fruit and vegetable fermentation liquor seed;
and S6, refrigerating for later use.
9. The method of claim 7, wherein: the steps for preparing the continuous seeds are as follows:
s1, preparing a first yeast: uniformly mixing 10-80 parts of flour, 10-80 parts of water and 0-8 parts of sugar, and fermenting at 22-37 ℃ for 22-37 hours;
s2, preparing a second yeast: uniformly mixing 10-80 parts of first yeast, 10-80 parts of flour, 10-80 parts of water and 0-8 parts of sugar, and fermenting at 22-37 ℃ for 22-37 h;
s3, preparation of final yeast: replacing the last generation yeast with the newly obtained yeast to repeat S2 for subculture, and repeating at least once to obtain the final yeast;
s4, preparing a continuous seed: uniformly mixing 10-80 parts of final yeast, 10-80 parts of flour, 10-80 parts of water and 0-8 parts of sugar, and fermenting at 22-37 ℃ for 4-6 hours to obtain the latest continuous seeds;
s5, replacing the final yeast with the latest continuous strain, and repeating S4 to obtain continuous strain.
10. The method of claim 7, wherein: the steps for preparing the fruit and vegetable natural yeast acid flour seeds are as follows:
s1, mixing the prepared fruit and vegetable fermentation liquor seeds with the continued seeds, adding water and flour, and uniformly mixing;
s2, fermenting for 4-8h at 22-37 ℃;
s3, cooling the fermented sour flour seeds to below 15 ℃;
and S4, filling.
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