RU2440763C1 - Starter production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preparation of a flour substrate of flour and water, its cooling, introduction of an enzyme preparation of amylolitic action, maintenance, cooling and introduction of lactic acid bacteria inocula mixture, microorganisms growing. The flour substrate is represented by rice flour mixed with 60-65°C water at a ratio of 0.7-0.8:1.0-1.1 with introduction of Amilorisin "П10Х" enzyme preparation in an amount of 0.01% of the rice flour weight. The mixture is maintained during two hours at a temperature of 48-50°C, cooled to 32-35°C, then the inocula are introduced. The inocula are represented by a mixture of homofermentative lactic acid bacteria Lactobacillus acidophilus All-Russian collection of microorganisms -146 and Lactobacillus casei defensis All-Russian collection of industrial microorganisms B-8696 at a ratio of 1.5-2.0:1.0-1.5 in an amount of 10% of the flour substrate weight. The produced mixture is incubated at a temperature of 32-35°C till titratable acidity is 22-24 degrees.

EFFECT: invention allows to produce a starter characterised by complete amino acid composition, by presence or macro- and microelements, vitamins and a significant quantity of reducing sugars.

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Description

The invention relates to the food industry, in particular to the baking industry, and can be used in the manufacture of bakery products.

The known method "Method for the preparation of wheat starter culture" No. 1799246 from 08.10.1992, which consists in preparing an inoculum of pure cultures of lactic acid bacteria Lactobacillus casei - C ₁ , Lactobacillus.fermenti-34, Lactobacillus.brevis-Byg, yeast Saccharomyces cerevisiae 69-VKPM Y-625, propionic acid bacteria, individual cultivation in a flour-water medium, mixing inoculum in the indicated proportions and subsequent co-cultivation at a temperature of 30-35 ° C for 6-8 hours

The disadvantage of this method of preparing wheat sourdough is a deficiency of the flour substrate for amino acids, vitamins and reducing sugars.

The closest in technical essence is the method of preparation of wheat starter culture, which consists in the following: inoculum of lactic acid and propionic acid bacteria and yeast (Lactobacillus casei-C1: Lactobacillus brevis-B5: Lactobacillus brevis-B78: Lactobacillus plantarum-A63: Propionibacterium bundermiumchununremenderununchreunium freunchiumiumununreunium freuncharium freunium freunium .cerevisiae-576) is individually transferred to a water-flour mixture prepared at a flour: water ratio of 1: 3, and to increase the fermentative activity of yeast, ginseng extract is added to the substrate, incubated at 30-35 ° C until a certain titer of microorganism cells is reached, mix ayut in specific ratios (SU 2208932 C2 A21D 8/02, C12N 1/20) method adopted as a prototype.

The disadvantage of this method is the absence of some essential amino acids (lysine, methionine, threonine), micro and macro elements necessary for the growth of lactic acid bacteria, in addition, the presence in the microbiological composition of the ferment of heterofermentative lactic acid bacteria, propionic acid bacteria and yeast inhibits the accumulation of lactic acid in the medium, from which determines the titratable acidity of the semi-finished product and, as a consequence, the duration of the maturation of the test.

The objective of the invention is to provide a starter culture with a complete amino acid composition, the presence of potassium, calcium, magnesium, phosphorus, zinc, vitamins B ₁ , B ₂ , PP, biotin, containing a significant amount of reducing sugars.

The problem is achieved in that in the method of preparing the starter culture, which involves preparing a flour substrate from flour and water, cooling it, introducing an enzyme preparation of amylolytic action, keeping, cooling and introducing a mixture of lactic acid bacteria inoculum, growing microorganisms, the difference is that as a flour The substrate uses rice flour mixed with water at a ratio of 0.7-0.8: 1.0-1.1 with a temperature of 60-65 ° C, with the addition of the enzyme preparation Amilorizin P10X in an amount of 0.01% by weight f rice flour, keeping the mixture for two hours at a temperature of 48-50 ° C, cooling to 32-35 ° C, followed by the introduction of a mixture of inoculums, and as inoculum using a mixture of homoenzymatic lactic acid bacteria of the species Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 in the ratio. 1.5-2.0: 1.0-1.5, in an amount of 10% by weight of the flour substrate, the resulting mixture is incubated at a temperature of 32-35 ° C until a titratable acidity of 22-24 degrees is achieved.

The use of rice flour as a flour substrate is due to the fact that it contains vegetable protein that is full in amino acid composition, macro- and microelements (calcium, potassium, magnesium, phosphorus, zinc), vitamins B ₁ , B ₂ , PP, biotin, and also easily hydrolyzable starch. The temperature treatment of the flour substrate (60-65 ° C) allows you to save amino acids and vitamins and provides optimal conditions for the development of homoenzymatic lactic acid bacteria. The choice of the ratio of rice flour: water - 0.7-0.8: 1.0-1.1 is associated with the need to obtain a substrate with a moisture content of 59-60%, in which there is no separation of the substrate and the most intensive development of homoenzymatic lactic acid bacteria is observed. The introduction of the enzyme preparation Amilorizin P10x, which has amylase and proteinase activity, at a dosage of 0.01% by weight of rice flour is necessary for a more complete breakdown of starch and the protein part of the flour and the accumulation of pentoses, hexoses and amino acids in the substrate. In order to obtain a rice-water substrate enriched with amino acids and carbohydrates, enzymatic hydrolysis is carried out at optimal parameters - for 1.5-2.0 hours at a temperature of 48-50 ° C. The microbiological composition of the starter culture includes homoenzymatic lactic acid bacteria of the species Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696, synthesizing lactic acid, acidophilus and lactocin. The complex of these compounds creates favorable conditions for the directed development of beneficial forms of microorganisms and allows to intensify the process of acid accumulation in the semi-finished product, as well as to increase the nutritional and biological value of finished products. The introduction of an inoculum of pure cultures of lactic acid bacteria of the species Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 in an amount of 10% is associated with the need, on the one hand, to maintain a certain moisture content, and on the other hand, to observe the ratio between a certain concentration of bacterial cells and a nutrient substrate . The use of the relationship between Lactobacillus acidophilus BKM-146 and Lactobacillus casei defensis VKPM B-8696-1.5-2.0: 1.0-1.5 is justified by the difference in the needs of growth substances (amino acids, vitamins), as well as the enzymatic activity of lactic acid bacteria , which are reflected in the growth rate and synthesis of lactic acid. The level of proteolytic (8.2 u / mg at pH 5.5) and amylolytic (35.7 u / g at pH 5.0) activity is higher in Lactobacillus acidophilus BKM-146 compared with Lactobacillus casei defensis VKPM B-8696-3 , 7 u / mg and 32.4 u / g, respectively, which makes it possible to accumulate in the substrate the necessary concentration of substances that are used by Lactobacillus casei defensis VKPM B-8696 in the process of their metabolism.

Rice sourdough is used in the preparation of wheat and rice bread and can increase the nutritional and biological value of products while maintaining consumer and physico-chemical indicators.

The method is as follows.

Pre-carry out the preparation of inoculums of pure cultures of lactic acid bacteria Lactobacillus acidophilus BKM-146 and Lactobacillus.casei defensis VKPM B-8696. Museum strains of lactic acid bacteria of the species Lactobacillus acidophilus BKM-146 and Lactobacillus.casei defensis VKMP B-8696 in an amount of 1 cm ^{3 are} transferred into two tubes with sterile malt wort with a density of 12 ° Ball and kept under sterile conditions for 20 hours at a temperature of 35 ° FROM. Rice flour is poured with water at a temperature of 60-65 ° C at a ratio of 0.7-0.8: 1.0-1.1, the enzyme preparation Amilorizin P10X is introduced into the resulting mixture in an amount of 0.01% by weight of rice flour, kept at at a temperature of 48-50 ° C for 1.5-2.0 hours, cooled to 32-35 ° C and inoculums of homoenzymatic lactic acid bacteria of the species Lactobacillus acidophilus BKM-146 and Lactobacillus casei defensis VKPM B-8696 are introduced. Inoculums of pure cultures of lactic acid bacteria of the species Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 are introduced at a ratio of 1.5-2.0: 1.0-1.5 in the amount of 10% by weight of the rice-water mixture. The cultivation of rice starter culture is carried out at a temperature of 32-35 ° C for 18-20 hours to achieve titratable acidity of 22-24 degrees. Ready rice sourdough is used as an acidifying additive in the preparation of wheat-rice bread in a gratuitous manner in an amount of 15-30% by weight of flour in the dough.

Example 1

Pre-inoculum preparation is carried out with pure cultures of lactic acid bacteria Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696.Muzeynye strains of lactic acid bacteria species Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKMP B-8696 in an amount of 1 cm ³ subcultured into two tubes with sterile malt wort with a density of 12 ° Ball and kept under sterile conditions for 20 hours at a temperature of 35 ° C. Rice flour is poured with water at a temperature of 60 ° C at a ratio of 0.7: 1.0, the enzyme preparation Amilorizin P10X is introduced into the resulting mixture in an amount of 0.01% by weight of rice flour, kept at a temperature of 48 ° C for 1.5 hours , cooled to 35 ° C. Before joint cultivation of starter cultures of lactic acid bacteria, the prepared inoculums Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 are separately introduced into the rice-water mixture after saccharification in an amount of 10% and grown at a temperature of 35 ° C for 18 h until the final titrated acidity 22 degrees. Ready starter cultures on pure cultures of Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 are mixed in a ratio of 1.5: 1.0, a fresh portion of saccharified rice-water mixture is added in an amount of 50% to the total weight of fermented rice starter culture on pure cultures . To increase the mass of rice starter culture, it is mixed with a sugared rice-water mixture in a ratio of 1: 1 and incubated for 18 hours at a temperature of 35 ° C. This stage is repeated until the required production volume of rice yeast. Rice sourdough is used in the preparation of wheat-rice bread in a gratuitous manner at a dosage of 30% by weight of flour in the dough.

The quality indicators of rice sourdough are given in the table

Example 2

Inoculums of pure cultures of lactic acid bacteria Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis are prepared

VKPM B-8696. Museum strains of lactic acid bacteria of the species Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 in an amount of 1 cm ^{3 are} transferred into two tubes with sterile malt wort with a density of 12 Ball and kept under sterile conditions for 19 h at a temperature of 33 ° C. Rice flour is poured with water at a temperature of 63 ° C at a ratio of 0.75: 1.05, the enzyme preparation Amilorizin P10X is introduced into the resulting mixture in an amount of 0.01% by weight of rice flour, kept at a temperature of 49 ° C for 1.75 hours cooled to 34 ° C. Before joint cultivation of starter cultures of lactic acid bacteria, the prepared inoculums Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 are separately introduced into the rice-water mixture after saccharification in an amount of 10% and grown at a temperature of 33 ° C for 19 h until the final titrated acidity of 23 degrees. Ready starter cultures on pure cultures of Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 are mixed in a ratio of 1.75: 1.25, a fresh portion of saccharified rice-water mixture is added in an amount of 50% to the total weight of fermented rice starter culture on pure cultures . To increase the mass of rice starter culture, it is mixed with a sugared rice-water mixture in a ratio of 1: 1 and incubated for 19 hours at a temperature of 33 ° C. This stage is repeated until the required production volume of rice yeast. Rice sourdough is used in the preparation of wheat-rice bread in a gratuitous manner at a dosage of 17.5% by weight of flour in the dough.

Quality indicators of rice sourdough are given in the table.

Example 3

Inoculums of pure cultures of lactic acid bacteria Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 are prepared. Museum strains of lactic acid bacteria of the species Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 in an amount of 1 cm ^{3 are} transferred into two test tubes with sterile malt wort with a density of 12 ° Ball and kept under sterile conditions for 20 hours at a temperature of 32 ° C . Rice flour is poured with water at a temperature of 65 ° C at a ratio of 0.8: 1.1, the enzyme preparation Amilorizin P10X is introduced into the resulting mixture in an amount of 0.01% by weight of rice flour, kept at a temperature of 50 ° C for 2.0 hours , cooled to 35 ° C. Before the joint cultivation of starter cultures of lactic acid bacteria, the prepared inoculums Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 are separately introduced into the rice-water mixture after saccharification in an amount of 10% and grown at a temperature of 32 ° C for 20 h until the final titrated acidity 24 degrees. Ready starter cultures on pure cultures of Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 are mixed in a ratio of 2.0: 1.5, a fresh portion of saccharified rice-water mixture is added in an amount of 50% to the total weight of fermented rice starter culture on pure cultures . To increase the mass of rice starter culture, it is mixed with a sugared rice-water mixture in a ratio of 1: 1 and incubated for 20 hours at a temperature of 32 ° C. This stage is repeated until the required production volume of rice yeast. Rice sourdough is used in the preparation of wheat-rice bread in a gratuitous manner at a dosage of 15% by weight of flour in the dough.

Quality indicators of rice sourdough are given in the table.

Using the proposed method "Method for the preparation of starter culture" according to the technical result will optimize the amino acid and vitamin composition of the nutrient substrate and intensify the process of preparing the starter culture, increase the nutritional and biological value of the semi-finished product. Ready rice sourdough is used as an acidifying additive in the preparation of wheat-rice bread in an unpaired way in an amount of 15-30% by weight of flour in the dough.

Table The name of indicators Known method Fermentation rates by examples one 2 3 Titratable acidity, deg. 7.0-9.0 22.0 23.0 24.0 Lift min 9.0-11.0 The amino acid content, mg%: Lysine 290 290 310 300 Methionine one hundred 150 160 166 Threonine 270 270 275 270 The content of macro- and microelements, mg%: Calcium 24 24 27 28 Magnesium 44 fifty 55 54 Phosphorus 115 150 160 158 Zinc 101 142 150 147 The content of mono - and disaccharides,% 5.1 74.0 75.0 74.6

Claims (1)

A method of preparing a starter culture, comprising preparing a flour substrate from flour and water, cooling it, introducing an amylolytic enzyme preparation, keeping, cooling and introducing a mixture of lactic acid inoculum bacteria, growing microorganisms, characterized in that rice flour mixed with water is used as a flour substrate at a ratio of 0.7-0.8: 1.0-1.1 with a temperature of 60-65 ° C, with the introduction of the enzyme preparation Amilorizin P10X in an amount of 0.01% by weight of rice flour, keeping the mixture for two hours at a temperature of 48-50 ° C, cooling to 32-35 ° C, followed by the introduction of a mixture of inoculum, and as inoculum use a mixture of homoenzymatic lactic acid bacteria of the species Lactobacillus acidophilus VKM-146 and Lactobacillus casei defensis VKPM B-8696 at a ratio of 1 5-2.0: 1.0-1.5 in the amount of 10% by weight of the flour substrate, the resulting mixture is incubated at a temperature of 32-35 ° C until a titratable acidity of 22-24 degrees is achieved.