CN114107107B - 一种利用菌种协同酶处理技术生产全麦酸面团发酵剂的方法 - Google Patents
一种利用菌种协同酶处理技术生产全麦酸面团发酵剂的方法 Download PDFInfo
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Abstract
本发明公开了一种菌种协同外源酶生产全麦酸面团发酵剂的方法,包括以下步骤:(1)乳酸菌和酵母菌发酵菌种的活化培养;(2)菌悬液的离心沉淀,制备发酵菌泥;(3)将一定量的菌泥沉淀、水及外源酶混合后制备全麦粉发酵面糊;(4)在发酵后,再次添加无菌生理盐水和菌种保护液后进行匀浆;(5)匀浆后对全麦发酵面糊进行低温喷雾干燥;(6)收集全麦发酵酸面团菌粉进行包装。本发明制备的全麦酸面团发酵剂经长时间储存后,仍具有较高的活菌数和酶活性,增加了储存稳定性,后经本发明发酵生产的全麦制品,其可溶性阿拉伯木聚糖含量提高,抗氧化性和全麦产品矿物质离子吸收能力明显增强,营养价值、质构和感官品质得到显著改善。
Description
技术领域
本发明属于发酵剂技术领域,特别涉及一种利用乳酸菌和酵母菌协同酶处理技术,通过低温喷雾干燥技术生产全麦酸面团发酵剂的方法。
背景技术
发酵面制品历史悠久,在我国有着馒头、包子、花卷等,在国外有着发酵面饼、馒头等制品,发酵面制品具有芳香可口,松软怡人的特点,受到了广泛喜爱。常规使用的发酵剂主要是酵母和少部分家庭所用的酸面团(酵子),但是干酵母发酵产生的发酵制品风味不足,人们更愿意选择一种风味更丰富营养更高的发酵剂,酸面团是常见的发酵剂之一,但是酸面团不利于储存,容易被霉菌污染腐败,被空气中的有害微生物寄生。所以需要一种干净卫生的并且能满足人们对风味营养追求的发酵剂。
酸面团发酵剂主要包括传统的精制面粉制作的酸面团和全麦粉制作的酸面团,近年来,全麦粉因其丰富的营养物质和功能特性受到了大众的追求和喜爱,对全麦制品的研究与开发也越来越多,这是因为全麦粉含有丰富的膳食纤维、维生素、矿物质等人体所需的营养物质,相对于精制小麦粉能更好的满足营养物质的需要。所以对于全麦粉酸面团的研究也越来越多。
目前,对于发酵酸面团的制备主要有以下几种:专利号CN201910320974.0公开了一种低温喷雾干燥技术制备馒头酸粉的方法,主要是用旧金山乳杆菌对精制小麦粉进行发酵,发酵后加入过量水,进行喷雾干燥生产酸粉发酵剂。杨新宇硕士论文《冻干乳酸菌酸面团发酵剂的制备及在馒头中的应用研究》报道了一种冻干酸面团发酵剂的制备方法:采用菌种对面粉进行发酵培养至一定程度形成酸面团,然后对酸面团进行冻干处理。专利号CN201810760178.4公开了一种用喷雾干燥制备益生菌微胶囊的方法,在将微生物接种到面粉后进行一定程度的发酵,然后加入水形成面糊,进行喷雾干燥的方法。专利号CN202011208541.5公开了一种全麦酸面团的制作方法,将菌泥沉淀加入全麦粉中通过适当的发酵制备全麦酸面团。
但是这些方法存在一定的缺点:
(1)现有技术缺少针对全麦粉特性及改善全麦产品质构和营养特性的全麦酸面团发酵剂;
(2)干燥处理的温度过高,会导致生产的酸面团微生物活菌数不足,极大地影响发酵剂的发酵能力,现有技术为保护菌种,干燥时需添加保护剂,且制作的酸面团发酵剂不能长期保存,且菌种活力低,大多数需要现制作现使用;
(3)单独的乳酸菌发酵处理对全麦粉中的麸皮改性效果不高,制作的酸面团发酵剂对于全麦粉发酵产品改善效果不明显,对于不溶性纤维素降解效果不显著,影响全麦制品的适口性、质构特性和推广性。
发明内容
本发明的目的在于提供一种菌种协同外源酶发酵生产全麦酸面团发酵剂的方法,采用低温喷雾干燥生产,低温喷雾干燥后酶的活性和乳酸菌的活性均保持,发酵剂中的酶和乳酸菌活性在二次发酵的时候菌种活力高,直接作用于全麦粉生产全麦制品,如全麦馒头、全麦面包等产品,绿色安全、营养全面,色泽亮,适口性好,应用价值高,并且整个环节可现代化生产,操作方便。
本发明通过以下技术方案实现生产全麦酸面团发酵剂的目的:
菌种协同外源酶发酵生产全麦酸面团发酵剂的方法,包括以下步骤:
(1)乳酸菌和酵母菌在初代活化后进行培养,然后将乳酸菌和酵母菌按2%-5%(v/v)的接种量重新接种培养得到菌悬液;
(2)将步骤(1)得到的菌悬液以5000-7000r/min的速度离心10-20min,弃去上层的培养液,下层的菌泥沉淀用浓度为0.7%-0.9%的生理盐水洗涤沉淀,再采用上述离心条件离心下层菌泥沉淀两次得到最终的菌泥备用;
(3)全麦粉发酵面糊的制备:取一定质量的全麦粉,水适量,添加一定量的酶,乳酸菌的初始接种量为108CFU/g-1010CFU/g的全麦粉质量,充分混合均匀后发酵;
(4)将步骤(3)中发酵全麦面糊添加无菌生理盐水稀释;
(5)将步骤(4)中稀释过的面糊匀浆后进行喷雾干燥;
(6)将步骤(5)中喷雾干燥后的全麦酸面团发酵剂收集,包装。
步骤(1)所述乳酸菌包括短乳杆菌(Lactobacillus brevis CICC NO:20269)、植物乳杆菌(Lactobacillus plantarum CICC NO:22133)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus CICC NO:20247)、旧金山乳杆菌(Lactobacillus sanfranciscensis,DSM:20451)酸面团发酵中的优势乳酸菌菌种的一种或组合,所述的酵母菌为酿酒酵母(Saccharomyces cerevisiae CICC NO:1005),所使用的菌种购于中国工业微生物菌种保藏管理中心和德国微生物菌种保藏中心;
步骤(1)所述乳酸菌活化和培养使用MRS液体培养基,培养条件为37℃,24h,酵母菌活化培养使用麦芽汁培养基;
步骤(1)所述菌悬液中的菌体密度为108CFU/mL-1011CFU/mL;
步骤(2)所述乳酸菌和酵母菌菌悬液用量为40-80mL/100g、40-80mL/100g全麦粉;
步骤(3)所述酶包括但不限于纤维素酶、木聚糖酶、果胶水解酶等添加量分别为40-80mg/g、60-120mg/g、20-40mg/g(根据酶活性调整);
步骤(3)所述全麦粉为全籽粒粉碎的全麦粉或按照全谷物中小麦籽粒麸皮、胚芽及胚乳占比进行复配制粉,过60目筛;
步骤(3)所述的加水量为全麦粉质量的110%-160%,水温为20℃-35℃;
步骤(3)所述的发酵条件为温度30℃-37℃,湿度80%-95%,发酵时间为12h-36h;
步骤(4)所述添加无菌生理盐水的量为全麦粉发酵面糊质量的150%-400%;
步骤(5)所述的喷雾干燥条件为进口温度90℃-140℃;出口温度为45℃-60℃;流速为10mL/min-16mL/min;风量为1.5m3/min-3.5m3/min。
与现有技术相比,本发明具有以下优点和有益效果:
(1)本发明可以明显改善全麦酸面团发酵剂中的活菌数,发酵剂活力高,可代替传统发酵剂,直接用于全麦粉产品的发酵,制备馒头、面包、风味挂面等,提高传统发酵剂的发酵速度,赋予产品丰富而独特的风味;
(2)本发明制作工序简单,制备的发酵剂发酵菌种固定,质量稳定,便于进行质量监控,可应用于全麦蒸煮、烘焙产品的工业化生产,提高产品的稳定性;
(3)目前常用的喷雾干燥保护剂有蛋白质、淀粉、脱脂乳粉、胶体等,本发明在后续干燥中无需额外添加保护剂,在自身全麦粉面糊发酵中蛋白质、淀粉等可作为保护剂凝聚物在干燥过程中紧密包裹在菌体周围,对细胞产生稳定作用,避免了干燥后期的热损伤;
(4)本发明在发酵产品中提高可溶性阿拉伯木聚糖含量,并且改善不溶性膳食纤维的含量,提高全麦产品的适口性,并在发酵过程中提高植酸酶活性,有效降解全麦产品汇总的植酸含量,提高全麦粉的营养特性和抗氧化性;
(5)本发明制备的全麦发酵剂,可在后续发酵过程中去除全麦粉中生麦胚的不悦气味,同时有效减小由未处理麦胚引起的产品质构硬度大、粘附性强等不利现象;
(6)本发明乳酸菌、酵母菌协同酶发酵全麦粉制备的发酵剂应用到全麦产品中,可以改善面筋网络的强度,增强全麦粉中面筋网络的质量,增强粘弹性,从而提高其应用范围,改善全麦粉发酵产品的品质,提高产品的货架期;实验证明,使用本发明制作的发酵剂制成的全麦馒头,其口感粗糙度降低,硬度降低,粘弹性增加,馒头比容增大,组织结构均匀,风味更丰富;制成的全麦面条,其蒸煮损失率降低,面条韧性增强,具有更高的弹性;能最大限度的改善全麦发酵食品原有色泽、口感和营养价值。
具体实施方式
下面结合实施例,对本发明作进一步地详细说明,但本发明的实施方式不限于此。
实施例1
菌种协同纤维素酶木聚糖酶制作全麦酸面团发酵剂及品质对比分析。
短乳杆菌和酿酒酵母菌在初代活化后进行培养,然后将乳酸菌按2%(v/v)、酵母菌按照5%(v/v)的接种量再重新接种培养得到菌悬液。两种菌悬液以5000r/min的速度离心10min,弃去上层的培养液,下层菌泥沉淀用0.85%的生理盐水20mL洗涤再离心沉淀两次得到菌泥沉淀。全麦粉100g、水65g,纤维素酶和木聚糖酶添加量分别为40mg/g和60mg/g,乳酸菌的初始接种量为109CFU/g全麦粉,酵母菌的初始接种量为1010CFU/g全麦粉,充分混合均匀,在37℃,85%湿度条件下发酵12h;加入300%的无菌生理盐水,随后进行低温喷雾干燥得到全麦酸面团发酵剂。喷雾干燥条件为进口温度110℃;出口温度为45℃;流速为12mL/min;风量为2.0m3/min。
一种利用本发明发酵剂制作的馒头其步骤如下:
每100g全麦粉加入1.5g发酵菌粉,加入65mL水混合均匀揉成面团,切割合适大小面团,揉捏至椭圆柱型,将馒头坯在35℃、85%湿度条件下醒发1h,上锅蒸制30min形成馒头。同时制作活性干酵母发酵、老面发酵的馒头进行对比。经对比分析其相关指标如表1、表2、表3所示,表1发现本发明全麦发酵剂在喷雾干燥前后活菌数变化不大,储存半年后与干燥后对比,其菌种活力降低较小,且无论是乳酸菌还是酵母菌其活菌数量均高于传统老面发酵剂(等量发酵剂),有着更高的产气能力和产生风味物质的能力,即使与活性酵母对比,其酵母菌仍然保持较好的活力。表2为几种发酵剂制作馒头的品质分析,表明本发明发酵剂有更高的弹性和回复性,并且硬度值明显降低;其比容和高径比更大,显示更蓬松均匀的内部结构;表3显示本发明发酵剂蒸制的馒头有着更丰富的风味物质,有着丰富的酯类物质,对香气贡献更大。
表1不同发酵剂其活菌数对比
表2不同发酵剂蒸制的馒头品质比较
表3不同发酵剂蒸制的馒头其挥发性成分含量和种类比较
实施例2
植物乳杆菌和酵母菌在初代活化后进行培养,然后将乳酸菌按2%(v/v)、酵母菌按照5%(v/v)的接种量再重新接种培养得到菌悬液。菌悬液以5000r/min的速度离心10min,弃去上层的培养液,下层菌泥沉淀用0.85%的生理盐水20mL洗涤再离心沉淀两次得到菌泥沉淀。全麦粉100g、水65g,纤维素酶和戊聚糖酶添加量分别为40mg/g和60mg/g,乳酸菌的初始接种量为108CFU/g全麦粉,酵母菌的初始接种量为1010CFU/g全麦粉,充分混合均匀,在37℃,85%湿度条件下发酵12h;加入400%的无菌生理盐水,随后进行低温喷雾干燥得到全麦酸面团发酵剂。喷雾干燥条件为进口温度130℃;出口温度为45℃;流速为14mL/min;风量为2.5m3/min。
一种利用本发明发酵剂制作的面包其步骤如下:
每100g全麦粉加入2.5g发酵菌粉,盐1.5g、糖6.0g溶于70mL水中,混合均匀,先低速混合3min,中速混合1min,加黄油3g,低速1.5min,中速混合1min,高速混合4min,面团可以形成透明的薄膜,然后分割成小面团,揉圆后再醒发3min,在模具中于35℃,85%湿度下醒发1h。放入底火220℃、上火170℃烘烤20min形成面包。同时制作活性干酵母发酵、老面发酵(等量发酵剂)的面包进行对比。经对比分析其相关指标如表4所示,面包硬度和胶黏性降低,回复性升高,面包比容和高径比增大,显示更蓬松均匀的内部结构。
表4不同发酵剂焙烤的面包其质构和体积对比
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受所述实施例的限制,在制品加工中或其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (5)
1.一种利用菌种协同酶处理技术生产全麦酸面团发酵剂的方法,其特征在于包括以下步骤:
菌种协同外源酶发酵生产全麦酸面团发酵剂的方法,包括以下步骤:
(1)乳酸菌和酵母菌在初代活化后进行培养,制得菌泥备用;
(2)全麦粉发酵面糊的制备:取一定质量的全麦粉,加入水,加水量为全麦粉质量的110%-160%,水温为20 oC-35 oC,添加一定量的酶,乳酸菌的初始接种量为108 CFU/g-1010CFU/g的全麦粉质量,充分混合均匀后发酵,发酵条件为温度30 ℃-37 ℃,湿度80%-95%,发酵时间为12 h-36 h;
(3)将步骤(2 )中发酵全麦面糊添加无菌生理盐水稀释,稀释过的面糊匀浆后进行喷雾干燥;所述的喷雾干燥条件为进口温度90 ℃-140 ℃,出口温度为45 ℃-60 ℃,流速为10 mL/min -16 mL/min,风量为1.5 m3/min -3.5 m3/min;
(4)将步骤(3)中喷雾干燥后的全麦酸面团发酵剂收集,包装;
所述乳酸菌为短乳杆菌或植物乳杆菌,所述酵母菌为酿酒酵母菌,所述酶包括纤维素酶、木聚糖酶中的一种或多种,添加量分别为40-80 mg/g、60-120 mg/g。
2.根据权利要求1所述的利用菌种协同酶处理技术生产全麦酸面团发酵剂的方法,其特征在于,所述菌泥的制备方法为,乳酸菌和酵母菌在初代活化后进行培养,将乳酸菌和酵母菌按2%-5%(v/v)的接种量重新接种培养得到菌悬液;将得到的菌悬液以5000-7000 r/min的速度离心10-20 min,弃去上层的培养液,下层的菌泥沉淀用浓度为0.7-0.9%的生理盐水洗涤沉淀,再采用上述离心条件离心下层菌泥沉淀两次得到最终的菌泥备用。
3.根据权利要求2所述的利用菌种协同酶处理技术生产全麦酸面团发酵剂的方法,其特征在于,步骤(1)所述乳酸菌活化和培养使用MRS液体培养基,培养条件为37 ℃,24 h,酵母菌活化培养使用麦芽汁培养基。
4.根据权利要求2所述的利用菌种协同酶处理技术生产全麦酸面团发酵剂的方法,其特征在于,所述菌悬液中的菌体密度为108 CFU/mL-1011 CFU/ mL;所述乳酸菌和酵母菌菌悬液用量分别为40-80 mL/100 g、40-80 mL/100 g全麦粉。
5.根据权利要求1所述的利用菌种协同酶处理技术生产全麦酸面团发酵剂的方法,其特征在于,步骤(3)所述添加无菌生理盐水的量为全麦粉发酵面糊质量的150%-400%。
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