NL2030023B1 - Bread additive and preparation method and application thereof - Google Patents

Bread additive and preparation method and application thereof Download PDF

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NL2030023B1
NL2030023B1 NL2030023A NL2030023A NL2030023B1 NL 2030023 B1 NL2030023 B1 NL 2030023B1 NL 2030023 A NL2030023 A NL 2030023A NL 2030023 A NL2030023 A NL 2030023A NL 2030023 B1 NL2030023 B1 NL 2030023B1
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extract
bread
traditional chinese
chinese medicine
additive
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NL2030023A
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Dutch (nl)
Inventor
Wang Ying
Zhang Yayuan
Huang Zhanwen
Wei Ping
Wei Linyan
Zhou Kui
You Xiangrong
Li Mingjuan
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Guangxi Academy Agricultural Sciences
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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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/25—Lactobacillus plantarum

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The present disclosure relates to a technical field of food processing, and more particularly to a bread additive and a preparation method and an application thereof. The bread additive is prepared from Lactobacillus plantarum and a traditional Chinese medicine composition and is applied to bread processing. The selected lactobacillus is Lactobacillus plantarum strain LAPBO4 which has good antibacterial ability. Tests have shown that the strains can inhibit staphylococcus aureus, aspergillus niger and aspergillus flavus and can slow down deterioration of bread caused by infection with harmful bacteria; in addition, the additive further comprises a traditional Chinese medicine composition which can effectively promote growth of the strain LAPBO4, thus the strain LAPBO4 can quickly form a dominant strain, and a good antibacterial effect is achieved, to provide an early fermentation basis for the subsequent yeast fermentation and bread flavor improvement.

Description

BREAD ADDITIVE AND PREPARATION METHOD AND APPLICATION
THEREOF
TECHNICAL FIELD
[DI] The present disclosure relates to a technical field of food processing, and more particularly to a bread additive and a preparation method and an application thereof.
BACKGROUND ART
[02] Bread is a convenient food rich in nutrition. The existing bread making process usually needs secondary fermentation, the fermentation process is tedious, the production time is prolonged, and the production cost is increased. In addition, in order to promote dough fermentation and improve the taste of the bread, people try to add lactobacillus in the bread processing process, but the existing processing methods cannot make good use of the advantages of the lactobacillus, and the rancidity of the bread is often caused by improper use. More importantly, the variety of the lactobacillus is wide, how to select appropriate strains will directly or indirectly affect the final flavor of the bread. Improper selection or use of lactobacillus will cause waste of raw materials and negative effects. In addition, it is found in actual production that due to the fact that fermentation of dough is possibly affected by blindly adding traditional Chinese medicine and other functional raw materials in the bread making process, the taste and appearance of the finished bread cannot meet the production requirements.
SUMMARY
[03] In view of the above, it is necessary to provide a bread production process with short fermentation time, good fermentation effect, good product taste and high edible safety.
[04] In order to achieve the above object, the present disclosure adopts the following technical solution:
[05] A bread additive is characterized by comprising a Lactobacillus plantarum strain LAPBO4, and the preservation number is CGMCC NO. 8635.
[06] Further, the bread additive is prepared by inoculating the Lactobacillus plantarum into a traditional Chinese medicine activation medium; the traditional
Chinese medicine of the traditional Chinese medicine activation medium is prepared by mixing a Lonicera japonica Thunb. extract, a Stevia rebaudiana (Bertoni) Hems! extract, an orange peel extract and an Atractylodes macrocephala Koidz. extract according to a mass ratio of 4: 3: 2: 2.
[07] The present disclosure further provides a method for preparing a bread additive, and the method comprises the following steps:
[08] (1) Respectively extracting Lonicera japonica Thunb., Stevia rebaudiana (Bertoni) Hemsl, orange peel or Afractylodes macrocephala Koidz with ethanol to obtain an Lonicera japonica Thunb. extract, a Stevia rebaudiana (Bertoni) Hems! extract, an orange peel extract or an Afractviodes macrocephala Koidz. extract;
[09] (2) Mixing the extracts according to the mass ratio to obtain a traditional
Chinese medicine composition, and then adding the traditional Chinese medicine composition into an MRS liquid medium according to an addition amount of 5% of the volume of the culture solution to prepare a traditional Chinese medicine activation medium;
[10] (3) Inoculating the Lactobacillus plantarum into the traditional Chinese medicine activation medium for activation culture, wherein the inoculation amount is 5%, the culture temperature is 30°C, the culture time is 48 h, and freeze-drying after the culture is finished to obtain the bread additive.
[11] The present disclosure further provides an application of a bread additive in bread processing.
[12] The present disclosure has the beneficial effects as follows.
[13] 1. Bread is processed by the bread additive, the additive contains lactobacillus, the reproductive capacity of the lactobacillus is improved after the lactobacillus are activated by a traditional Chinese medicine activation medium in the fermentation process, dominant bacteria can be rapidly formed, and growth of infectious microbes is inhibited, so that a good fermentation environment can be provided for subsequent yeast fermentation; and yeast can rapidly breed after being inoculated, so that dough fermentation is effectively promoted, the content and the bioavailability of mineral substances and other nutrient substances in the bread are improved, and the bread has high nutrient values. In addition, the lactobacillus can generate various substances such as organic acid, polysaccharides and enzymes due to different metabolic pathways from those of the yeast, these substances can affect dough fermentation characteristics and bread quality in multiple aspects, the size of the bread can be increased by making the bread by the aid of sour dough, the texture of the bread is improved, and the flavor of the bread is improved; and the additive prepared by the aid of these substances can effectively inhibit bacteria, dough fermentation can be promoted, and the taste of the bread is improved.
[14] 2. The selected lactobacillus is Lactobacillus plantarum stram LAPB04 screened and researched by the applicant, and the strain has good antibacterial ability; the inventor tests and finds that the strains can inhibit staphylococcus aureus, aspergillus niger and aspergillus flavus and relieve the flavor change and deterioration of the bread caused by infection of harmful bacteria. In addition, the additive further comprises the traditional Chinese medicine composition, the inventor finds that some traditional Chinese medicines have different effects including inhibiting/promoting functions on growth of different lactobacillus strains, so that the selected traditional
Chinese medicines do not have inhibiting functions on the strains while the health care effect of the bread is ensured. The inventor performs single-factor and orthogonal experiments and finally finds the traditional Chinese medicine composition composed of the Lonicera japonica Thunb. extract, the Stevia rebaudiana (Bertoni) Hemsl extract, the orange peel extract and the Atractvlodes macrocephala Koidz. extract which can promote growth of the strains, and the best mass ratio of the Lonicera japonica Thunb. extract to the Stevia rebaudiana (Bertoni) Hemsl extract to the orange peel extract to the Atractylodes macrocephala Koidz. extract is equal to 4: 3: 2: 2.
DETAILED DESCRIPTION OF THE EMBODIMENTS
[15] All the features disclosed herein, or all the steps in the disclosed methods or processes, except for mutually exclusive features and/or steps, can be combined in any manner.
[16] Any feature disclosed herein (including any appended claims, abstract), unless specifically stated, is only an example of a series of equivalent or similar features.
[17] Example 1:
[18] Bread additive preparation:
[19] A bread additive comprises a Lactobacillus plantarum strain LAPB04, and the preservation number of the Lactobacillus plantarum strain LAPB04 is CGMCC
NO.8635 (this strain is screened by the applicant You Xiangrong from banana stem and leaf silage).
[20] The test of the effect of part of agents on the growth of the strain: It was reported in the prior art that some traditional Chinese medicines have an antibacterial effect and correspondingly may influence the growth of lactobacillus, so that the applicant selected several kinds of traditional Chinese medicine commonly used for food processing in the prior art and tested the effect of the several kinds of traditional
Chinese medicine on the growth condition of the Lactobacillus, and the selected traditional Chinese medicine extracts were a Schisandra chinensis extract, a Lonicera japonica Thunb. extract, an Aloe vera (L.) Burm. extract, a Stevia rebaudiana (Bertoni)
Hemsl extract, an orange peel extract, an Atractylodes macrocephala Koidz. extract and a fructus cannabis extract.
[21] Wherein, the extracts were all prepared through alcohol extraction by a method that the raw material medicine (Schisandra chinensis! Lonicera japonica
Thunb.! Aloe vera (L.) Burm. | Stevia rebaudiana (Bertoni) Hemsl/ orange peel/
Atractylodes macrocephala Koidz.! fructus cannabis) was smashed, 75% by volume of ethyl alcohol was added according to the material-liquid ratio of 1: 5, extraction was conducted for 120 min at 60°C, an extract solution was concentrated to 1/8 of the original volume, cooling was conducted to room temperature, and the single-flavor alcohol extracts of all the raw material medicine were obtained. 5 [22] The single-flavor alcohol extracts were added into an MRS liquid medium according to the addition amount of 5% of the volume of a culture solution, and a traditional Chinese medicine activation medium was prepared.
[23] The strain LAPBO4 and commercial bacteria (Chuanxiu lactobacillus produced by Beijing Chuanxiu Science and Technology Co., Ltd.) were inoculated into the traditional Chinese medicine activation medium for activation culture, the inoculation amount was 5%, culture was conducted at 30°C, and the culture time was 24 h; the OD value of the culture was measured at 620 nm, meanwhile, the number of viable lactobacillus was measured by adopting GB 4789.35-2016 National food safety standard-Food microbiological examination-Method for testing lactic acid bacteria lactobacillus, and the promotion/inhibition effect on the growth of lactobacillus was detected. The specific expression was shown in Table 1:
[24] Table 1 Effect of different Chinese medicine activation medium on growth of lactobacillus a Lonicer 47 Stevia Atracivi
Schiscn Aloe . . it rebandi | … odes Fructus re pont yer ma | REE croc | cannabi . FRONEC LEE RIOOL UIA
Strain | Index | Blank | chiens | (L.} oe peal / ze a Run {Berton extract ephala 8 © | Thunh, | ) Hens] or Koidz. | extract extract extract extract exXiract extract
Comme reaal ~ 1.589 1.683 1.124 1.703 1.661 1.265 1.312 F113 ‚| OD bacteria
COMME | ie | 245510 | 2891 | 67x10 | 201x10 | 27210 | 1.83x10 | 1.8910 | 1.5641 real 2 8 « € & & s :
Co count : oO 5 5 3 bacteria (CTU
LAPBO | | T278510 | L89x1 | 369210 | 2.14x10 | 3.38x10 | 3.55x10 | 3.0110 | 1.78#1 4 ml) E 03 & & § & s 03
[25] As shown in Table 1, the Schisandra chinensis extract, the Aloe vera (L.)
Burm. extract and the fructus cannabis extract did not have a promoting effect on growth of the strain LAPBO4, but inhibited growth of the strain LAPBO04; the Lonicera japonica Thunb. extract, the Stevia rebaudiana (Berfoni) Hemsl extract, the orange peel extract and the Atractylodes macrocephala Koidz. extract all had a promoting effect on growth of the strain LAPBO04; the fructus cannabis extract, the Lonicera japonica Thunb. extract, the orange peel extract and the Afractylodes macrocephala
Koidz. extract all had an inhibiting effect on growth of commercial bacteria, and the
Schisandra chinensis extract, the Aloe vera (L) Burm. extract and the Stevia rebaudiana (Bertoni) Hems! extract had a promoting effect on growth of the commercial bacteria.
[26] The above results showed that the effects of different traditional Chinese medicines on culture of different lactobacillus strains were greatly different, these differences must be tested and then can be identified, and the differences cannot be reported only by documents. The main reasons were that in the prior art, there were reports about traditional Chinese medicine bacteriostatic agents, but actually, the traditional Chinese medicines, reported in the prior art, with the bacteriostatic ability had different influences on the growth ability of different strains, for example, raw material bacteria selected in the test were lactobacillus, while some components of the traditional Chinese medicines (such as honeysuckle) with the antibacterial ability in the test can inhibit growth of some strains (commercial bacteria), and thus the growth ability of the strains was weakened; however, the strains of different types had different growth abilities, and thus the effects of different components on the strains were also inconsistent. In the test, the honeysuckle can promote growth of the strain
LAPB 04.
[27] In combination with the above test, the inventor found that the same traditional Chinese medicine has different influences on growth of different strains (strain LAPBO4 and commercial bacteria). The above tests verified which traditional
Chinese medicine has the inhibiting/promoting effect on the growth of which strains, and in order to further discuss the influence condition of a traditional Chinese medicine composition on strain growth, the inventor used the strain LAPB04 and the commercial strains to conduct the following test:
[28] Test 1: an orthogonal experiment was designed according to the mass ratio of the traditional Chinese medicine additives including a Lonicera japonica Thunb. extract, a Stevia rebaudiana (Bertoni) Hemsl extract, an orange peel extract and an
Atractylodes macrocephala Koidz. extract, the OD value of the strain LAPB04 was detected, meanwhile, the number of viable lactobacillus was measured by adopting GB 4789.35-2016 National food safety standard-Food _ microbiological examination-Method for testing lactobacillus, and the total amount of the traditional
Chinese medicine additive was still 5% of the volume of a culture solution. Details were shown in the Table 2.
[29] Table 2 Orthogonal experiment factor level of growth ability of strain
LAPB04
Lonicera Stevia Atractylodes
Level | japonica rebaudiana Orange peel | macrocepha
Thunb. (Bertoni) extract la Koidz. extract Hemsl extract extract a EE CR CE
[30] The orthogonal analysis of the ratio and the results were shown in the Table 3.
[31] Table 3 Orthogonal experiment and results 1
Lonicer | Stevia Atracty a rebaudia lodes
Orange
Japonic | na macroc Viable count
Test No. peel OD620nm a (Bertoni ephala (CFU/mL) extract
Thunb. |) Hems! Koid:. extract | extract extract ze pn fie low
[32] As shown in the Table 3, after being mixed, the traditional Chinese medicine extracts in the test 1 all had the promoting effect on growth of the strain LAPBO04, the
OD value was higher than 1.625 of a blank group in the Table 1, and the number of the viable bacteria was higher than 2.7810? of the blank group in the Table 1; however, in some ratios, the OD value and the number of the viable bacteria were even smaller than those of a single extract (the OD value of the honeysuckle extract in the Table 1 was 1.892, and the number of the viable bacteria was 3.69x10%); it indicated that the ratio of the traditional Chinese medicine also has the influence on growth of the lactobacillus strains, the ratio of the traditional Chinese medicine composition is not well mastered, the synergistic effect cannot be achieved, and even the effect of part of the medicine can be inhibited; in the above tests, in the raw material ratio, the synergistic effect can be achieved when the mass ratio of the Lonicera japonica Thunb. extract to the Stevia rebaudiana (Bertoni) Hemsl extract to the orange peel extract to the Arractylodes macrocephala Koidz. extract was 3: (1-3): (2-4): (1-3); the best experiment was the test 6, namely, the optimal mass ratio of the Lonicera japonica
Thunb. extract to the Stevia rebaudiana (Bertoni) Hemsl extract to the orange peel extract to the Atractylodes macrocephala Koidz. extract was 4: 3: 2: 2.
[33] Test 2: An orthogonal experiment was designed according to the mass ratio of the traditional Chinese medicine additives including a Schisandra chinensis extract, an Aloe vera (L.) Burm. Extract and a Stevia rebaudiana (Bertoni) Hemsl extract, the
OD value of the commercial strain was detected, meanwhile, the number of viable lactobacillus was measured by adopting GB 4789.35-2016 National food safety standard-Food microbiological examination-Method for testing lactobacillus, and the total amount of the traditional Chinese medicine additive was still 5% of the volume of a culture solution. Details were shown in the Table 4.
[34] Table 4 Orthogonal experiment factor level of growth ability of commercial strain
Factor (mass ratio)
Stevia
Schisandra
Level Aloe vera (L.) | rebaudiana chinensis
Burm. extract (Bertoni) extract
Hemsl extract a
[35] The orthogonal analysis of the ratio and the results were shown in the Table 5.
[36] Table 5 Orthogonal experiment and results 2
Stevia
Schisandra | Aloe vera | rebaudiana
Viable count chinensis (L.) Burm. | (Bertoni) ODs20um
Number (CFU/mL) extract extract Hems! of tests extract
[37] As shown in the Table 5, after being mixed, the traditional Chinese medicine extracts in the test 2 all had the promoting effect on growth of the commercial strain, the OD value was higher than 1.589 of a blank group in the Table 1, and the number of the viable bacteria was higher than 2.45x10% of the blank group in the Table 1; however, in some ratios, the OD value and the number of the viable bacteria were even smaller than those of a single extract (the OD value of the honeysuckle extract in the
Table 1 was 1.703, and the number of the viable bacteria was 3.01x10%); it indicated that the ratio of the traditional Chinese medicine also has the influence on growth of the lactobacillus strains, the ratio of the traditional Chinese medicine composition is not well mastered, the synergistic effect cannot be achieved, and even the effect of part of the medicine can be inhibited; in the above tests, the best effect was shown in the test 2, namely, the optimal mass ratio of the Schisandra chinensis extract to the Aloe vera (L.} Burm. Extract to the Stevia rebaudiana (Bertoni) Hems! extract was 1: 1: 3: 2,

Claims (4)

S11 - ConclusiesS11 - Conclusions 1. Broodadditief waarbij het broodadditief een Lactobacillus plantarum-stam LAPB04 omvat en het depotnummer CGMCC NO. 8635 is.A bread additive wherein the bread additive comprises a Lactobacillus plantarum strain LAPB04 and deposit number CGMCC NO. 8635 it is. 2. Broodadditief volgens conclusie 1, waarbij het broodadditief bereid is middels het inoculeren van de Lactobacillus plantarum in een activatiemedium voor een traditioneel Chinees medicijn, waarbij het traditionele Chinese medicijn van het activatiemedium voor een traditioneel Chinees medicijn bereid is middels het mengen van een extract van Lonicera japonica Thunb. een extract van Stevia rebaudiana (Bertoni) Hemsl, een sinaasappelschilextract en een extract van Atractylodes macrocephala Koidz. volgens een massaverhouding van 4:3:2:2.The bread additive according to claim 1, wherein the bread additive is prepared by inoculating the Lactobacillus plantarum in a Chinese traditional medicine activation medium, wherein the Chinese traditional medicine of the Chinese traditional medicine activation medium is prepared by mixing an extract of Lonicera japonica Thunb. an extract of Stevia rebaudiana (Bertoni) Hemsl, an extract of orange peel and an extract of Atractylodes macrocephala Koidz. according to a mass ratio of 4:3:2:2. 3. Werkwijze voor het bereiden van een broodadditief volgens één van conclusies 1 of 2, die de volgende stappen omvat: (1) het respectievelijk extraheren van Lonicera japonica Thunb., Stevia rebaudiana (Bertoni) Hemst, sinaasappelschil of Atractylodes macrocephala Koidz met ethanol om een extract van Loricera japonica Thunh., een extract van Stevia rebaudiana (Bertoni) Hemst, een sinaasappelschilextract of een extract van Afractylodes macrocephala Koid:. te verkrijgen; (2) het mengen van de extracten volgens de massaverhouding om een samenstelling van een traditioneel Chinees medicijn te verkrijgen, en vervolgens het toevoegen van de samenstelling van een traditioneel Chinese medicijn in een vloeibaar MRS-medium volgens een toevoegingshoeveelheid van 5% van het volume van de kweekoplossing om een activatiemedium voor een traditioneel Chinees medicijn te bereiden; (3) het inoculeren van de Lactobacillus plantarum in het activatiemedium voor een traditioneel Chinees medicijn voor activatiekweek, waarbij de inoculeerhoeveelheid 5% is, de kweektemperatuur 30 °C 1s, de kweektijd 48 h 1s, en het vriesdrogen nadat de kweek voltooid is om het broodadditief te verkrijgen.A method for preparing a bread additive according to any one of claims 1 or 2, comprising the following steps: (1) extracting Lonicera japonica Thunb., Stevia rebaudiana (Bertoni) Hemst, orange peel or Atractylodes macrocephala Koidz with ethanol, respectively, to an extract of Loricera japonica Thunh., an extract of Stevia rebaudiana (Bertoni) Hemst, an extract of orange peel or an extract of Afractylodes macrocephala Koid:. to obtain; (2) mixing the extracts according to the mass ratio to obtain a composition of a traditional Chinese medicine, and then adding the composition of a traditional Chinese medicine into a liquid MRS medium according to an addition amount of 5% of the volume of the culture solution to prepare an activation medium for a traditional Chinese medicine; (3) inoculation of the Lactobacillus plantarum in the activation medium for a traditional Chinese medicine for activation culture, in which the inoculation amount is 5%, the culture temperature is 30 °C 1s, the culture time is 48 h 1s, and freeze-drying after the culture is completed to bread additive. 4. Toepassing van het broodadditief volgens één van conclusies 1 of 2 in broodverwerking.Use of the bread additive according to any one of claims 1 or 2 in bread processing.
NL2030023A 2021-12-03 2021-12-03 Bread additive and preparation method and application thereof NL2030023B1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102732448B (en) * 2012-04-18 2014-04-09 北京和美科盛生物技术有限公司 Lactobacillus plantarum used for bread fermentation and bread quality improvement, and application method thereof
CN109576202B (en) * 2018-12-07 2021-03-26 吉林省浦生泰生物技术有限责任公司 Cultivation method for increasing viable count of probiotics by using traditional Chinese medicine additive
CN113729048A (en) * 2021-09-07 2021-12-03 广西壮族自治区农业科学院 Bread additive and preparation method and application thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102732448B (en) * 2012-04-18 2014-04-09 北京和美科盛生物技术有限公司 Lactobacillus plantarum used for bread fermentation and bread quality improvement, and application method thereof
CN109576202B (en) * 2018-12-07 2021-03-26 吉林省浦生泰生物技术有限责任公司 Cultivation method for increasing viable count of probiotics by using traditional Chinese medicine additive
CN113729048A (en) * 2021-09-07 2021-12-03 广西壮族自治区农业科学院 Bread additive and preparation method and application thereof

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