NL2029748B1

NL2029748B1 - Liquid starter culture of chinese steamed buns and production process thereof

Info

Publication number: NL2029748B1
Application number: NL2029748A
Authority: NL
Inventors: Wang Xinghua; Gao Jie; Cao Yu; Wang Na
Original assignee: Shanxi Jinyi Kangda Food Co Ltd
Priority date: 2021-11-15
Filing date: 2021-11-15
Publication date: 2023-06-09

Abstract

The present disclosure relates to a liquid starter culture of Chinese steamed buns and a production process thereof, belongs to the technical ﬁeld of production for Chinese 5 steamed buns. The present disclosure mainly solves the technical problem that existing production processes of a starter culture of Chinese steamed buns are greatly affected by environmental factors and personal experience, and have unstable product quality. In the present disclosure, a liquid starter culture of Chinese steamed buns is prepared from the following raw materials in parts by weight: 15-25 parts of ﬂour, 62-78 parts 10 of puriﬁed water, 2 parts of sucrose and 5-10 parts of zymophyte, where the zymophyte is a traditional leaven. A production process of the liquid starter culture of Chinese steamed buns includes the following steps: 1) sterilization: 2) inoculation and fermentation: and 3) sub-packaging for later use. The present disclosure has the advantages of stable product quality, good taste, synthesis of health factor prebiotics 15 and high production efficiency, and is suitable for general promotion and use.

Description

LIQUID STARTER CULTURE OF CHINESE STEAMED BUNS AND

PRODUCTION PROCESS THEREOF

TECHNICAL FIELD

[OI] The present disclosure belongs to the technical field of production processes of starter cultures of Chinese steamed buns, and specifically relates to a liquid starter culture of Chinese steamed buns and a production process thereof.

BACKGROUND ART

[02] Chinese steamed buns are a traditional staple food in China, especially in the northern China, and have a history of more than 1700 years. Traditional leaven (also known as sourdough) is an irreplaceable raw material for making steamed buns.

[03] However, with the development of biotechnology, instant dry yeast has gradually replaced the traditional leaven due to easy industrial production, stable quality and rapid fermentation, and has gradually become a preferred starter culture for making Chinese steamed buns. At present, people are no longer just satisfies hunger, but pay more attention to taste, flavor and nutritional characteristics of foods. Due to single yeast fermentation, Chinese steamed buns made by instant dry yeast has ordinary flavor, poor aroma, low overall sensory quality and short shelf life.

Traditional starter cultures belong to a mixed-bacteria fermentation system containing various microorganisms, mainly yeast and lactic acid bacteria. Yeast fermentation produces a large amount of gas to make the dough bulky and fluffy, while lactic acid bacteria fermentation produces lactic acid and acetic acid to acidify the dough, improve the texture of the dough, and produce various flavor components including organic acids. Moreover, dough fermentation includes saccharification, protein decomposition, esterification and gas production synergistically conducted by various microorganisms, and has rich metabolites to make the sensory quality of fermented cooked wheaten foods better. In addition, extracellular polysaccharides secreted by the lactic acid bacteria can delay aging of the cooked wheaten foods, and can produce antibacterial substances to effectively inhibit the growth of harmful bacteria and fungi, thereby extending the storage time of Chinese steamed buns and breads. Single yeast fermentation lacks the above characteristics, such that Chinese steamed buns made by the traditional starter cultures for cooked wheaten foods have been popular again.

[04] However, the traditional fermentation using the mixed-bacteria system fermentation has relatively longer fermentation time, and is easily affected by environmental factors, personal experience and other factors, resulting in unstable product quality. Moreover, most of the traditional starter cultures are natural fermentation, are domestic or produced in workshops with poor sanitary conditions, and may contain some miscellaneous bacteria or even harmful bacteria.

SUMMARY

[05] To overcome the shortcomings of the prior art, the present disclosure provides a liquid starter culture of Chinese steamed buns and a production process thereof, to solve the technical problem that existing production processes of a starter culture of

Chinese steamed buns are greatly affected by environmental factors and personal experience, and have unstable product quality.

[06] In the present disclosure, a liquid starter culture of Chinese steamed buns is prepared from the following raw materials in parts by weight: 15-25 parts of flour, 62- 78 parts of purified water, 2 parts of sucrose and 5-10 parts of zymophyte; where the zymophyte is a traditional leaven.

[07] A production process of the liquid starter culture of Chinese steamed buns includes the following steps:

[08] 1) sterilization: mixing 15-25 parts of the flour, 62-78 parts of the purified water and 2 parts of the sucrose uniformly, sterilizing at 121°C for 30 min, cooling to room temperature and putting into a fermenter to obtain a medium;

[09] 2) inoculation and fermentation: adding 5-10 parts of the traditional leaven to the medium in the fermenter prepared in step 1), and fermenting for 11-22 hours to obtain a liquid starter culture of Chinese steamed buns; wherein in the fermenter, a temperature is set to be 25-30°C, a pH value is set to be 4.2-5.0, and a dissolved oxygen is set to be 60-100%; and

[10] 3) sub-packaging for later use: sub-packaging the prepared liquid starter culture of Chinese steamed buns and storing for later use at 4°C. [MI] The liquid starter culture of Chinese steamed buns may include a predominant microflora containing baker's yeast, Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus brevis.

[12] The liquid starter culture of Chinese steamed buns may have a prebiotics content of 1.8-2.4 g/L.

[13] In the present disclosure, the production process accelerates the fermentation and improves the acidity of the fermented dough, thereby improving the mouthfeel and flavor of the Chinese steamed buns to have characteristics of old-fashioned steamed buns, and extending the storage time of the Chinese steamed buns; the liquid starter culture has a high content of bacteria and a relatively small amount of addition when making Chinese steamed buns.

[14] In the present disclosure, the liquid starter culture for old-fashioned Chinese steamed buns is produced using microbial ecological engineering technology. By systematically adjusting raw material ratio, temperature, time, pH, dissolved oxygen and other parameters for culture, the composition and proportion of microorganisms in the liquid starter culture of old-fashioned Chinese steamed buns are changed to promote vast growth and propagation of beneficial bacteria, thereby creating a desirable microbial ecosystem. The synergistic metabolism of different microorganisms in the system synthesizes microbial polysaccharide-prebiotics that has a promoting effect on human health. The old-fashioned Chinese steamed buns produced by the sourdough using the liquid starter culture of old-fashioned Chinese steamed buns have desirable color and fragrance and rich prebiotics. However, the single yeast fermentation cannot achieve the above functions. Therefore, Chinese steamed buns made by the liquid starter culture of old-fashioned Chinese steamed buns using microbial ecological engineering technology are popular.

[15] Compared with the prior art, the present disclosure has the advantages of stable product quality, desirable taste and high production efficiency, which is suitable tor general promotion and use.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[16] The present disclosure will be further described in detail below in conjunction with examples.

[17] Examplel

[18] A liquid starter culture of Chinese steamed buns was prepared from the following raw materials in parts by weight: 15 parts of flour, 78 parts of purified water, 2 parts of sucrose and 5 parts of zymophyte; where the zymophyte was a traditional leaven.

[19] A production process of the liquid starter culture of Chinese steamed buns included the following steps:

[20] 1) sterilization: 15 parts of the flour, 78 parts of the purified water and 2 parts of the sucrose were mixed uniformly, sterilized at 121°C for 30 min, cooled to room temperature and put into a fermenter to obtain a medium;

[21] 2) inoculation and fermentation: S parts of the traditional leaven was added to the medium in the fermenter prepared in step 1), and fermented for 18 hours to obtain a liquid starter culture of Chinese steamed buns; where in the fermenter, a temperature was set to be 25°C, a pH value was set to be 5.0, and a dissolved oxygen was set to be 60%; and

[22] 3) sub-packaging for later use: the prepared liquid starter culture of Chinese steamed buns was sub-packaged and stored for later use at 4°C.

[23] The liquid starter culture of Chinese steamed buns included a predominant microflora containing baker's yeast, Pediococcus pentosaceus, Lactobacillus

IS plantarum and Lactobacillus brevis.

[24] The liquid starter culture of Chinese steamed buns had a prebiotics content of 2.05 g/L.

[25] Example 2

[26] A liquid starter culture of Chinese steamed buns was prepared from the following raw materials in parts by weight: 15 parts of flour, 78 parts of purified water, 2 parts of sucrose and 5 parts of zymophyte; where the zymophyte was a traditional leaven.

[27] A production process of the liquid starter culture of Chinese steamed buns included the following steps:

[28] 1) sterilization: 15 parts of the flour, 78 parts of the purified water and 2 parts of the sucrose were mixed uniformly, sterilized at 121°C for 30 min, cooled to room temperature and put into a fermenter to obtain a medium;

[29] 2) inoculation and fermentation: 5 parts of the traditional leaven was added to the medium in the fermenter prepared in step 1), and fermented for 22 hours to obtain a liquid starter culture of Chinese steamed buns; where in the fermenter, a temperature was set to be 30°C, a pH value was set to be 5.0, and a dissolved oxygen was set to be 100%; and

[30] 3) sub-packaging for later use: the prepared liquid starter culture of Chinese steamed buns was sub-packaged and stored for later use at 4°C.

[31] The liquid starter culture of Chinese steamed buns included a predominant microflora containing baker's yeast, Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus brevis. 5 [32] The liquid starter culture of Chinese steamed buns had a prebiotics content of 1.9 g/L.

[33] Example 3

[34] A liquid starter culture of Chinese steamed buns was prepared from the following raw materials in parts by weight: 15 parts of flour, 78 parts of purified water, 2 parts of sucrose and 5 parts of zymophyte, where the zymophyte was a traditional leaven.

[35] A production process of the liquid starter culture of Chinese steamed buns included the following steps:

[36] 1) sterilization: 15 parts of the flour, 78 parts of the purified water and 2 parts of the sucrose were mixed uniformly, sterilized at 121°C for 30 min, cooled to room temperature and put into a fermenter to obtain a medium;

[37] 2) inoculation and fermentation: 5 parts of the traditional leaven was added to the medium in the fermenter prepared in step 1), and fermented for 20 hours to obtain a liquid starter culture of Chinese steamed buns; where in the fermenter, a temperature was set to be 28°C, a pH value was set to be 4.6, and a dissolved oxygen was set to be 80%; and

[38] 3) sub-packaging for later use: the prepared liquid starter culture of Chinese steamed buns was sub-packaged and stored for later use at 4°C.

[39] The liquid starter culture of Chinese steamed buns included a predominant microflora containing baker's yeast, Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus brevis.

[40] The liquid starter culture of Chinese steamed buns had a prebiotics content of 2.17g/L.

Claims

Conclusions l. Liquid starter culture for Chinese steamed buns prepared from the following raw materials in parts by weight: 15 - 25 parts flour, 62 - 78 parts purified water, 2 parts sucrose and 5 - 10 parts zymophyte, the zymophyte being a traditional sourdough.

The production method of the liquid starter culture for Chinese steamed buns according to claim 1, comprising the following steps: 1) sterilization: uniformly mixing 15-25 parts of the flour, 62-78 parts of the purified water and 2 parts of the sucrose, sterilizing at 121°C for 30 min, cooling to room temperature and placing in a fermentor to obtain a medium; 2) inoculation and fermentation: adding 5-10 parts of the traditional sourdough to the medium prepared in the fermentor in step 1), and fermenting for 11-22 hours to obtain a Chinese steamed bun starter liquid; wherein in the fermentor a temperature is set to be 25-30°C, a pH value is set to be 4.2-5.0, and a dissolved oxygen is set to be 60-100%; and 3) part-packing for later use: part-packing the prepared Chinese steamed bun liquid starter culture and storing it for later use at 4°C.

The production method of the Chinese steamed bun starter liquid culture according to claim 2, wherein the Chinese steamed bun starter liquid culture comprises a major microflora comprising baker's yeast, Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus brevis.

The Chinese steamed bun liquid starter culture according to claim 1, having a prebiotic content of 1.8-2.4 g/L.