CN115836718A - Lactobacillus composite fermented flour and preparation method and application thereof - Google Patents
Lactobacillus composite fermented flour and preparation method and application thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses lactobacillus composite fermented flour and a preparation method and application thereof, and belongs to the technical field of food processing. The lactobacillus composite fermented flour is prepared by the following steps: weighing 1-4 parts of lactobacillus bacterial paste, 50-100 parts of wheat flour, 50-100 parts of soybean flour and 150-300 parts of water according to the mass parts, uniformly mixing, and fermenting at 30-37 ℃ to obtain mature semi-fluid lactobacillus composite fermented sour dough paste; adding a freeze-drying agent protective agent into the lactobacillus composite fermented sour dough batter, uniformly mixing, and freeze-drying to obtain the lactobacillus composite fermented flour. The lactobacillus compound fermented flour prepared by the invention is added into the traditional flour product, so that the fermentation time of dough can be effectively shortened, the texture of the product is improved, the hardness is reduced, the adhesion is improved, the chewiness is reduced, the elasticity is increased, the specific volume is increased, the water activity is increased, and the overall sensory acceptability is improved.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to lactobacillus composite fermented flour and a preparation method and application thereof.
Background
The sour dough prepared by mixing grains and water and performing natural fermentation by using microorganisms is an ancient and traditional wheaten food leavening agent, is a complex microecological system, consists of various microorganisms such as lactic acid bacteria, saccharomycetes, acetic acid bacteria, mould fungi and the like, and can generate a large amount of metabolites such as organic acid, extracellular polysaccharide, bacteriocin, enzyme and the like. However, the naturally fermented sour dough has the problems of long time consumption, difficult quality control, undefined flora composition, difficult preservation and the like, and can not meet the requirement of modern industrial large-scale production. The lactic acid bacteria sour dough which is fermented to maturity is made into the fermentation powder which is easy to store and can be directly put into production by utilizing the freeze drying technology, and the production process is further optimized. The baking powder has the characteristics of convenient use, easy storage and transportation, has wide market prospect in the baking industry, and is a hot spot of research in recent years.
Adding leguminous plants into daily diet has good effect in controlling and preventing various metabolic diseases such as diabetes, coronary heart disease and colon cancer. Legume foods provide a range of health benefits to consumers due to their hypolipidemic, anti-cholesterol and anti-atherosclerotic properties, and they also contain bioflavonoids, which have been used to reduce most hormone-related health disorders. The soybean is also called as soybean, is an ideal high-quality protein plant food, has rich nutrient components and plays an important role in human health. The soybean contains protein, fat, carbohydrate, carotene, vitamin B1, vitamin B2, nicotinic acid, etc., and also contains soybean oligosaccharide, isoflavone, saponin, nucleic acid, etc., which are health-care factors extremely precious for human health. It is worth mentioning that the rich lysine content in the soybean just makes up for the lack of lysine in the flour, and the composite fermented flour prepared by mixing the soybean flour and the flour has more comprehensive nutrition compared with the single fermented flour. The addition of bean flour in the steamed bread can also improve the protein content, the protein efficacy ratio and the essential amino acid index of the steamed bread.
Steamed bread is one of the most important staple foods of Chinese since ancient times, and due to the appearance of yeast and the popularization of industrial production, the application of sourdough in steamed bread is gradually replaced by active dry yeast. The steamed bread is also produced by adopting self-raising flour, namely, gas is generated by chemical reaction to expand the volume of dough, but because of lack of microbial fermentation, the product produced by the method has insufficient aroma and fermentation flavor and is easy to deteriorate.
Disclosure of Invention
The invention provides lactobacillus composite fermented flour and a preparation method and application thereof, which aim to solve the problems. The lactobacillus composite fermented flour prepared by the invention is added into the traditional flour product, so that the fermentation time of dough can be effectively shortened, the texture of the product is improved, the hardness is reduced, the adhesiveness is improved, the chewiness is reduced, the elasticity is increased, the specific volume is increased, the water activity is increased, and the integral sensory acceptability is improved.
The invention aims to provide a preparation method of lactobacillus composite fermented flour, which is prepared by the following steps:
step 1, weighing 1-4 parts of lactobacillus bacterial sludge, 50-100 parts of wheat flour, 50-100 parts of soybean meal and 150-300 parts of water according to parts by weight for later use;
step 2, uniformly mixing the lactobacillus bacterial paste, the wheat flour, the soybean flour and water, and fermenting at the temperature of 30-37 ℃ to obtain mature semifluid lactobacillus composite fermented sour dough paste;
and 3, adding a freeze-drying agent protective agent into the lactobacillus composite fermented sour dough paste, uniformly mixing, and freeze-drying to obtain the lactobacillus composite fermented flour.
Preferably, in step 1, the lactobacillus bacterial sludge is lactobacillus plantarum bacterial sludge and/or lactobacillus fermentum bacterial sludge.
Preferably, in the step 3, the freeze-drying protective agent is trehalose, and the addition amount of the protective agent is 10-20% of the mass of the lactobacillus composite fermented sour dough paste.
Preferably, in the step 3, the freeze drying is performed for 12 to 24 hours at-60 to-50 ℃ and then for 46 to 50 hours at-55 to-45 ℃ and 10 to 15Pa of vacuum degree.
Preferably, after freeze drying, pulverizing and sieving the product to obtain lactobacillus composite fermented flour, and storing at 0-8 deg.C.
Preferably, the lactobacillus bacterial sludge is prepared by inoculating single lactobacillus colony into a liquid culture medium, and culturing at 30-37 ℃ for 20-24h to obtain activated bacterial liquid; and (3) culturing the activated bacteria liquid in a liquid culture medium at 30-37 ℃ for 20-24h to obtain activated bacteria liquid, centrifuging the activated bacteria liquid, washing with sterile normal saline, and removing supernatant to obtain the lactobacillus bacterial sludge.
The second purpose of the invention is to provide the lactobacillus composite fermented flour prepared by the preparation method.
The third purpose of the invention is to provide the application of the lactobacillus composite fermented flour in preparing the wheaten food.
Preferably, the wheaten food is steamed bread, and is prepared according to the following steps:
s1, weighing 100-150 parts of lactobacillus composite fermented flour, 400-450 parts of water, 800-1000 parts of wheat flour, 5-10 parts of active dry yeast, 10-15 parts of baking powder and 8-120 parts of white granulated sugar according to parts by weight;
s2, adding water into the lactobacillus composite fermented flour, and uniformly stirring to obtain active fermentation liquor;
s3, adding wheat flour, active dry yeast, baking powder and white granulated sugar into the active fermentation liquor, and stirring until the dough is smooth and uniform and has no residual powder to obtain steamed bread dough;
and S4, cutting, rounding and forming the steamed bun dough, fermenting, steaming and cooling to obtain the steamed bun.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the invention, trehalose is used as a protective agent to improve the frost resistance of the sour dough, and the composite baking powder is prepared by freeze-drying, so that the process operation is simplified to a certain extent, the survival rate of viable bacteria of the obtained composite baking powder is high, the viable bacteria number in the sour dough before freeze-drying is 9.45CFU log/mL, the viable bacteria number in the baking powder after freeze-drying is 7.95CFU log/mL, the survival rate reaches 84.13%, and after the baking powder is stored in a vacuum seal manner for 14 days at 4 ℃, the viable bacteria number is reduced to some extent, but the viable bacteria number still has 7.21CFU log/mL at 14 days. The lactobacillus in the composite fermentation powder can actively improve the product quality through fermentation.
(2) The invention adopts the vacuum freeze drying technology to remove water in sour dough, and forms a solid powdery food raw material which is portable and beneficial to production. On the basis of not destroying the basic properties of the flour, the vitality of the strains is kept, and the growth of harmful microorganisms is inhibited. The lactobacillus composite fermented flour is added into the traditional flour product according to a certain proportion, so that the fermentation time of dough can be effectively shortened, the texture of the product is improved, the hardness is reduced, the adhesiveness is improved, the chewiness is reduced, the elasticity is increased, the specific volume is increased, the water activity is increased, and the integral sensory acceptability is improved.
(3) The composite fermented flour can replace the traditional sour dough, the problems of short storage period, difficult transportation and the like of the traditional sour dough can be avoided when the fermented flour is applied to product production, and flavor substances, active ingredients and nutritional values in the sour dough are also reserved. The method provides another idea for the application of the sour dough in the production of the flour products in China, and has good market prospect.
(4) Compared with the traditional steamed bread, the steamed bread made of the composite fermented flour of the invention makes up the problem of lysine deficiency in flour by beans, and meanwhile, the nutritional value of the product is improved by the health-care factors such as soybean oligosaccharides, isoflavones, saponins and nucleic acids in beans. The bean fragrance of the soybeans and various flavor substances generated after lactobacillus fermentation enrich the taste of the product, and the problem that the traditional steamed bread is single in taste is solved.
(5) Lactic acid bacteria can utilize fermentable sugars in dough fermentation to produce lactic acid in a homofermentative manner, while a heterofermentative manner produces trace amounts of ethanol, acetic acid, carbon dioxide, and the like in addition to lactic acid. The lactic acid bacteria produce acid to reduce the pH value of the dough, so that the gas holding capacity of the dough is improved, the activity of endogenous protease in the flour and the water holding capacity of starch and gluten are enhanced, the steamed bread prepared by utilizing the synergistic fermentation of the active lactic acid bacteria and the dry yeast can effectively improve the product quality, the lactic acid produced by the fermentation of the lactic acid bacteria and the alcohol produced by the fermentation of the yeast can perform esterification reaction to form aromatic substances, so that the flavor of the steamed bread is improved, and the texture structure of the steamed bread is fine and smooth.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The MRS liquid culture medium used in the invention comprises the following components: 20g of glucose, 10g of tryptone, 5g of sodium acetate 2 HPO 4 ·7H 2 O2 g, citric acid triamine 2g, mgSO 4 ·7H 2 O 0.2g，MnSO 4 ·4H 2 O0.05g, twen 800.8 g, beef extract 10g, yeast extract 5g, water 1000mL, autoclaving at 121 ℃ for 15min.
The lactobacillus plantarum and the lactobacillus fermentum used in the invention are purchased from the common microorganism center of China Committee for culture Collection of microorganisms; the lactobacillus plantarum has a preservation number of CGMCC NO.10921, and the lactobacillus fermentum has a preservation number of CGMCC NO.7695.
Example 1
The lactobacillus composite fermented flour is prepared by the following process steps, and the components are calculated according to parts by weight:
(1) Activating strains: and picking a single lactobacillus colony on a culture dish by using a sterile inoculating loop to a 10mLMRS liquid culture medium, and culturing for 24 hours at 37 ℃ in a constant-temperature incubator.
(2) And (3) amplification culture: and (3) putting 300 mu L of activated bacterial liquid into a new 10mLMRS liquid culture medium, uniformly mixing, and culturing for 24h at 37 ℃ in a constant-temperature incubator to obtain the activated bacterial liquid.
(3) Preparing composite sour dough: centrifuging the activated bacterium liquid for 5min under the condition of 6000rpm/min, washing twice by using sterile normal saline, pouring out supernatant, taking 1 part of lactobacillus bacterial paste obtained by centrifugation, adding 50 parts of wheat flour, 50 parts of soybean meal and 150 parts of water, uniformly mixing, putting into a constant-temperature incubator, and culturing at 32 ℃ for 24h to obtain the mature semi-fluid lactobacillus composite fermented sour dough batter.
(4) Freeze-drying: adding 10% trehalose (based on the total mass of the batter) into the sour dough batter, and uniformly mixing. Spreading the sour dough in a flat plate with the thickness of 0.5cm, covering with a preservative film, pre-freezing in a refrigerator at-60 ℃ for 12h, and freeze-drying in a vacuum freeze-drying machine with the vacuum degree of 10Pa for 48h. And crushing the freeze-dried fermentation powder and sieving the crushed powder with a 100-mesh sieve.
(5) And (3) storage: and hermetically packaging the freeze-dried lactobacillus compound fermented flour, and storing at 4 ℃.
The lactobacillus bacterial sludge used in the embodiment is obtained by mixing lactobacillus plantarum bacterial sludge and lactobacillus fermentum bacterial sludge according to the volume ratio of 1:1.
Example 2
The lactobacillus composite fermented flour is prepared by the following process steps, wherein the components are calculated according to parts by weight:
(1) Activating strains: and picking a single lactobacillus colony on a culture dish by using a sterile inoculating loop to a 10mLMRS liquid culture medium, and culturing for 24 hours at 37 ℃ in a constant-temperature incubator.
(2) And (3) amplification culture: and (3) putting 300 mu L of activated bacterial liquid into a new 10mLMRS liquid culture medium, uniformly mixing, and culturing for 24 hours at 37 ℃ in a constant-temperature incubator to obtain the activated bacterial liquid.
(3) Preparing composite sour dough: centrifuging the activated bacterium liquid for 10min at 5000rpm/min, washing twice with sterile normal saline, pouring out the supernatant, taking 2 parts of the centrifuged lactobacillus bacterial paste, adding 100 parts of wheat flour, 100 parts of soybean flour and 200 parts of water, uniformly mixing, putting into a constant-temperature incubator, and culturing at 30 ℃ for 24h to obtain the mature semifluid lactobacillus composite fermented sour dough batter.
(4) Freeze-drying: and (3) pouring 15% trehalose (based on the total mass of the batter) into the sour dough batter, and uniformly mixing. Spreading the sour dough in a flat plate with the thickness of 1cm, covering with a preservative film, pre-freezing in a refrigerator at-60 ℃, and freeze-drying in a vacuum freeze-drying machine with the vacuum degree of 20Pa for 50h. And crushing the freeze-dried fermentation powder and sieving the crushed powder with a 100-mesh sieve.
(5) And (3) storage: and hermetically packaging the lactic acid bacteria compound fermentation flour obtained by freeze-drying, and storing at 4 ℃.
The lactobacillus bacterial sludge used in the embodiment is obtained by mixing lactobacillus plantarum bacterial sludge and lactobacillus fermentum bacterial sludge according to the volume ratio of 1:1.
Example 3
The lactobacillus composite fermented flour is prepared by the following process steps, and the components are calculated according to parts by weight:
(1) Activating strains: and picking a single lactobacillus colony on a culture dish by using a sterile inoculating loop to a 10mLMRS liquid culture medium, and culturing for 20h at 30 ℃ in a constant-temperature incubator.
(2) And (3) amplification culture: and (3) putting 300 mu L of activated bacterial liquid into a new 10mLMRS liquid culture medium, uniformly mixing, and culturing for 20h at 30 ℃ in a constant-temperature incubator to obtain the activated bacterial liquid.
(3) Preparing composite sour dough: centrifuging the activated bacterium liquid for 5min at 6000rpm/min, washing twice with sterile normal saline, pouring out supernatant, taking 1 part of centrifuged lactobacillus bacterial paste, adding 50 parts of wheat flour, 50 parts of soybean flour and 150 parts of water, uniformly mixing, putting into a constant-temperature incubator, and culturing at 32 ℃ for 24h to obtain the mature semifluid lactobacillus composite fermented sour dough batter.
(4) Freeze-drying: adding 10% trehalose (based on the total mass of the batter) into the sour dough batter, and uniformly mixing. Spreading the sour dough in a flat plate with the thickness of 0.5cm, covering with a preservative film, pre-freezing in a refrigerator with the temperature of-60 ℃ for 24 hours, and then freeze-drying in a vacuum freeze-drying machine with the vacuum degree of 15Pa for 48 hours. And crushing the freeze-dried fermentation powder and sieving the crushed powder with a 100-mesh sieve.
(5) And (3) storage: and hermetically packaging the freeze-dried lactobacillus compound fermented flour, and storing at 0 ℃.
The lactobacillus bacterial sludge used in the present example is lactobacillus plantarum bacterial sludge.
Example 4
The lactobacillus composite fermented flour is prepared by the following process steps, and the components are calculated according to parts by weight:
(1) Activating strains: and picking a single lactobacillus colony on a culture dish by using a sterile inoculating loop to a 10 mM MRS liquid culture medium, and culturing for 22h at 35 ℃ in a constant-temperature incubator.
(2) And (3) amplification culture: and (3) putting 300 mu L of activated bacterial liquid into a new 10mLMRS liquid culture medium, uniformly mixing, and culturing for 22h at 35 ℃ in a constant-temperature incubator to obtain the activated bacterial liquid.
(3) Preparing composite sour dough: centrifuging the activated bacterium liquid for 5min under the condition of 6000rpm/min, washing twice by using sterile normal saline, pouring out supernatant, taking 6 parts of lactobacillus bacterial paste obtained by centrifugation, adding 80 parts of wheat flour, 80 parts of soybean meal and 150 parts of water, uniformly mixing, putting into a constant-temperature incubator, and culturing at 32 ℃ for 24h to obtain the mature semi-fluid lactobacillus composite fermented sour dough batter.
(4) Freeze-drying: adding 18% trehalose (based on the total mass of the batter) into the sour dough batter, and uniformly mixing. Spreading the sour dough in a flat plate with the thickness of 0.8cm, covering with a preservative film, pre-freezing in a refrigerator with the temperature of 50 ℃ below zero for 20h, and freeze-drying in a vacuum freeze-drying machine with the vacuum degree of 12Pa for 50h. Pulverizing the lyophilized fermented powder, and sieving with 200 mesh sieve.
(5) And (3) storage: and hermetically packaging the freeze-dried lactobacillus compound fermented flour, and storing at 8 ℃.
The lactobacillus bacterial sludge used in this example was lactobacillus fermentum bacterial sludge.
Example 5
The lactobacillus composite fermented flour is prepared by the following process steps, and the components are calculated according to parts by weight:
(1) Activating strains: and picking a single lactobacillus colony on a culture dish by using a sterile inoculating loop to a 10mLMRS liquid culture medium, and culturing for 24 hours at 37 ℃ in a constant-temperature incubator.
(2) And (3) amplification culture: and (3) putting 300 mu L of activated bacterial liquid into a new 10mLMRS liquid culture medium, uniformly mixing, and culturing for 24h at 37 ℃ in a constant-temperature incubator to obtain the activated bacterial liquid.
(3) Preparing composite sour dough: centrifuging the activated bacterium liquid for 5min at 6000rpm/min, washing twice with sterile normal saline, pouring out supernatant, taking 4 parts of centrifuged lactobacillus bacterial paste, adding 50 parts of wheat flour, 50 parts of soybean flour and 250 parts of water, uniformly mixing, putting into a constant-temperature incubator, and culturing at 32 ℃ for 24h to obtain the mature semifluid lactobacillus composite fermented sour dough batter.
(4) Freeze-drying: adding 15% trehalose (based on the total mass of the batter) into the sour dough batter, and uniformly mixing. Spreading the sour dough in a flat plate with the thickness of 0.7cm, covering with a preservative film, pre-freezing in a refrigerator at-55 ℃ for 12h, and freeze-drying in a vacuum freeze-drying machine with the vacuum degree of 10Pa for 46h. And crushing the freeze-dried fermentation powder and sieving the crushed powder with a 150-mesh sieve.
(5) And (3) storage: and hermetically packaging the freeze-dried lactobacillus compound fermented flour, and storing at 5 ℃.
The lactobacillus bacterial sludge used in the embodiment is obtained by mixing lactobacillus plantarum bacterial sludge and lactobacillus fermentum bacterial sludge according to the volume ratio of 1:1.
Example 6
The embodiment provides application of lactobacillus composite fermented flour in steamed bread, which adopts the following process steps, and comprises the following components in parts by weight:
(1) Preparing active fermentation liquor: 100 parts by weight of the lactic acid bacteria composite fermented flour obtained by the preparation method of the embodiment 1 of the invention is added with 400 parts by weight of water, and the active fermentation liquor is prepared by stirring and mixing uniformly.
(2) Preparing steamed bread dough: and (2) putting 800 parts by weight of wheat flour, 5 parts by weight of active dry yeast, 10 parts by weight of baking powder, 80 parts by weight of white granulated sugar and the active fermentation liquor obtained in the step (1) into a stirring cylinder, stirring at the speed of 180-240rpm/min for 10-15min until the dough is smooth and uniform and has no residual powder, and obtaining the steamed bread dough.
(3) Production of steamed bread: dividing, rounding and forming dough according to 80 g/piece, fermenting for 80min in a fermenting box with the temperature of 30 ℃ and the relative humidity of 80%, then putting the fermented blank into a cold water steamer, steaming for 12min, and naturally cooling to obtain the steamed bread.
Example 7
The embodiment provides application of lactobacillus composite fermented flour in steamed bread, which comprises the following steps in parts by weight:
(1) Preparing active fermentation liquor: taking 150 parts by weight of the lactobacillus composite fermented flour obtained by the preparation method of the embodiment 2, adding 450 parts by weight of water, and uniformly stirring and mixing to obtain the active fermentation liquor.
(2) Preparing steamed bread dough: and (2) putting 1000 parts by weight of wheat flour, 10 parts by weight of active dry yeast, 15 parts by weight of baking powder, 120 parts by weight of white granulated sugar and the active fermentation liquor obtained in the step (1) into a stirring cylinder, stirring at the speed of 180-240rpm/min for 10-15min, and stirring until the dough is smooth and uniform without residual flour, thereby obtaining the steamed bread dough.
(3) Production of steamed bread: dividing, rounding and forming dough according to 100 g/piece, fermenting for 100min in a fermenting box with the temperature of 30 ℃ and the relative humidity of 80%, then putting the fermented blank into a cold water steamer, steaming for 15min, and naturally cooling to obtain the steamed bread.
Example 8
The embodiment provides application of lactobacillus composite fermented flour in steamed bread, which adopts the following process steps, and comprises the following components in parts by weight:
(1) Preparing active fermentation liquor: and adding 420 parts by weight of water into 120 parts by weight of the lactobacillus composite fermented flour obtained by the preparation method of the embodiment 3, and uniformly stirring and mixing to obtain the active fermentation liquor.
(2) Preparing steamed bread dough: and (2) putting 900 parts by weight of wheat flour, 8 parts by weight of active dry yeast, 12 parts by weight of baking powder, 100 parts by weight of white granulated sugar and the active fermentation liquor obtained in the step (1) into a stirring cylinder, stirring at the speed of 180-240rpm/min for 10-15min, and stirring until the dough is smooth and uniform without residual flour, thereby obtaining the steamed bread dough.
(3) Production of steamed bread: cutting, rounding and forming the dough according to 90 g/piece, proofing for 90min in a proofing box with the temperature of 30 ℃ and the relative humidity of 80%, then putting the proofed green body in a cold water steamer, steaming for 13min, and naturally cooling to obtain the steamed bread.
Comparative example 1
The common steamed bread prepared by the comparative example adopts the following process steps, and the components are calculated according to parts by weight:
(1) Preparing steamed bread dough: and (2) putting 800 parts by weight of wheat flour, 5 parts by weight of active dry yeast, 10 parts by weight of baking powder, 80 parts by weight of white granulated sugar and the active fermentation liquor obtained in the step (1) into a stirring cylinder, stirring at the speed of 180-240rpm/min for 10-15min until the dough is smooth and uniform and has no residual powder, and obtaining the steamed bread dough.
(2) Production of steamed bread: cutting, rounding and molding the dough according to 80 g/piece, fermenting for 80min in a fermenting box with the temperature of 30 ℃ and the relative humidity of 80%, then putting the fermented green body into a cold water steamer, steaming for 12min, and naturally cooling to obtain the common steamed bread.
Viable count of lactobacillus composite fermented flour in storage period
The change of the viable count of the lactic acid bacteria compound fermented flour prepared in the example 1 in the storage period is measured, the lactic acid bacteria compound fermented flour packaged in a sealing mode is stored for 14 days at the temperature of 4 ℃, and the viable count of the fermented flour is measured at 1d, 3d, 7d and 14d respectively. Dissolving 10g of sample in 90g of sterile physiological saline, and sequentially diluting to 10% concentration -8 Pouring 1mL of appropriate gradient diluent into a culture dish, pouring the MRS culture medium, and uniformly mixing and coagulatingAfter fixation, the mixture is placed in an environment with the temperature of 37 ℃ and cultured for 36-48h, and then counting is carried out. The results are shown in Table 1.
TABLE 1 Experimental data sheet for viable count variation
The results in Table 1 show that the viable count of the freeze-dried lactobacillus composite fermented flour is 7.95log CFU/mL, compared with the viable count of 9.45log CFU/mL before freeze-drying, the survival rate is 84.13%, the thallus loss is small, and the trehalose has a good freeze-drying protection effect. The fermentation powder is in a descending trend in the preservation period of 14d, the viable count is 7.21log CFU/mL at 14d, and the survival rate is 76.29 percent, which shows that the preparation method of the lactobacillus composite fermented flour has a good protective effect on thalli.
The steamed bread prepared by using the lactic acid bacteria composite fermented flour in example 6 and the ordinary steamed bread prepared in comparative example 1 were subjected to quality measurement, water activity measurement and sensory evaluation.
(1) Steamed bun quality determination
The invention measures the texture and specific volume of steamed bread and common steamed bread made from lactobacillus composite fermented flour. Cutting the steamed bun into slices with the thickness of 15mm, selecting three middle slices, carrying out TPA test by adopting a P/36 probe, and determining parameters: trigger force is 5N, speed before measurement is 3mm/s, speed during measurement is 1mm/s, speed after measurement is 1mm/s, compression ratio is 50%, measurement is repeated for 3 times, and an average value is taken. The results are shown in Table 2
TABLE 2 steamed bread quality determination experimental data table
The results in table 2 show that the common steamed bread and the steamed bread with the composite fermented flour have obvious difference in texture and specific volume, and compared with the common steamed bread, the steamed bread made by adding the composite fermented flour has the advantages of reduced hardness, chewiness and elasticity, and increased adhesiveness and specific volume. The composite fermented flour can help dough to be fully fermented to produce gas, and steamed buns are larger in size and softer in texture. The compound fermented flour can obviously improve the tissue structure and the sensory quality of the product.
(2) Water activity determination
The water activity of the steamed bread and the ordinary steamed bread made of the composite fermentation powder was measured, and the results are shown in table 3.
TABLE 3 steamed bread water activity determination experimental data table
The results in table 3 show that the water activity of the steamed bread made by adding the composite fermented flour is slightly increased compared with the common steamed bread. This shows that the steamed bread with the baking powder contains more water, the combination degree of the water and food is slightly lower, the external state of the steamed bread is soft, and the steamed bread tastes wet.
(3) Sensory evaluation of steamed bread
The invention evaluates the sensory quality of the steamed bread and the common steamed bread made of the composite fermentation powder, and evaluates the four aspects of color, flavor, internal structure and taste. The scoring criteria are shown in Table 4, and the evaluation results are shown in Table 5.
TABLE 4 sensory evaluation criteria Table
TABLE 5 sensory evaluation data sheet
The results in Table 4 show that the sensory score of the steamed bread with the fermented flour is superior to that of the common steamed bread in color, internal structure, external state and taste, and the steamed bread with the fermented flour has the advantages of uniform color, fine and uniform air holes, soft and elastic surface, moderate taste and better flavor.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The preparation method of the lactobacillus composite fermented flour is characterized by comprising the following steps:
step 1, weighing 1-4 parts of lactobacillus bacterial paste, 50-100 parts of wheat flour, 50-100 parts of soybean meal and 150-300 parts of water according to parts by weight for later use;
step 2, uniformly mixing the lactobacillus bacterial paste, the wheat flour, the soybean flour and water, and fermenting at the temperature of 30-37 ℃ to obtain mature semifluid lactobacillus composite fermented sour dough paste;
and 3, adding a freeze-drying agent protective agent into the lactobacillus composite fermented sour dough paste, uniformly mixing, and freeze-drying to obtain the lactobacillus composite fermented flour.
2. The method for preparing lactic acid bacteria composite fermented flour according to claim 1, wherein in the step 1, the lactic acid bacteria mud is lactobacillus plantarum mud and/or lactobacillus fermentum mud.
3. The preparation method of the lactic acid bacteria compound fermented flour according to claim 1, wherein in the step 3, the freeze-drying protective agent is trehalose, and the addition amount of the protective agent is 10-20% of the mass of the lactic acid bacteria compound fermented sour dough batter.
4. The method for preparing lactic acid bacteria compound fermented flour according to claim 1, wherein in the step 3, the freeze drying is performed for 12-24 hours at-60 ℃ to-50 ℃ and then for 46-50 hours at-55 ℃ to-45 ℃ and under a vacuum degree of 10-15 Pa.
5. The method for preparing lactobacillus composite fermented flour according to claim 1, wherein after freeze drying is completed, products are crushed and sieved to obtain lactobacillus composite fermented flour, and the lactobacillus composite fermented flour is stored at 0-8 ℃.
6. The preparation method of the lactic acid bacteria compound fermented flour according to claim 1, wherein the lactic acid bacteria mud is obtained by inoculating a single lactic acid bacteria colony into a liquid culture medium, and culturing at 30-37 ℃ for 20-24h to obtain an activated bacteria liquid; and culturing the activated bacterium liquid in a liquid culture medium at the temperature of 30-37 ℃ for 20-24h to obtain activated bacterium liquid, centrifuging the activated bacterium liquid, washing the activated bacterium liquid by using sterile normal saline, and removing supernatant to obtain the lactobacillus bacterium mud.
7. A lactic acid bacteria complex fermented flour prepared by the preparation method according to any one of claims 1 to 6.
8. Use of the lactic acid bacteria complex fermented flour of claim 7 in the preparation of pasta.
9. The application of the lactic acid bacteria compound fermented flour in the preparation of the wheaten food according to claim 8, wherein the wheaten food is steamed bread and is prepared according to the following steps:
s1, weighing 100-150 parts of lactobacillus composite fermented flour, 400-450 parts of water, 800-1000 parts of wheat flour, 5-10 parts of active dry yeast, 10-15 parts of baking powder and 8-120 parts of white granulated sugar according to parts by weight;
s2, adding water into the lactobacillus composite fermented flour, and uniformly stirring to obtain active fermentation liquor;
s3, adding wheat flour, active dry yeast, baking powder and white granulated sugar into the active fermentation liquor, and stirring until the dough is smooth and uniform and has no residual powder to obtain steamed bread dough;
and S4, cutting, rounding and forming the steamed bun dough, fermenting, steaming and cooling to obtain the steamed bun.
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| CN116530645A (en) * | 2023-05-31 | 2023-08-04 | 南京农业大学 | Production method of color wheat fermented flour product with high stability anthocyanin |
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