SU1206302A1 - Nutrient medium for cultivating microorganisms and used in preparing rye feoment for producing of bread - Google Patents

Description

The invention relates to the baking industry, namely to nutrient media for the production of liquid starters, and can be used to prepare rye and rye wheat dough.

The purpose of the invention is to increase the content in the medium of digestible sugars, amino acids and vitamins and to increase the activity of yeast.

The nutrient medium is prepared from rye and water extract from sugar production wastes - tails, and more beets.

The introduction of water extract from the waste of sugar production into the composition of nutrient sugar increases the content of sugars and, first of all, sucrose, which is better absorbed by lactic acid bacteria than sugar fypyfne. Sucrose also contributes to the intensification of the viability of yeast, since there are few own sugars in the flour, and for the formation of maltose from starch under the action of amylolytic enzymes, it takes a long time. Water extract from sugar production enriches the nutrient medium with vitamins not found in flour, including choline, ascorbic acid, pyridoxine, pantothenic acid.

The nutrient medium is prepared as follows.

Beet shanks and bout are washed with water at 8-20 C, crushed. on a mechanical grater or grinder and pour tap water, preheated to 75-78 ° C. The suspension is stirred at Ke (t086 for 7-10 minutes. It is then filtered and sterilized at 20 ° C for 3-5 minutes. The mixture is diluted with cold water to a dry substance content of 3.3-3.6%. The resulting extract mixed with rye flour in the ratio (74.2-70.8) :( 25.8-29.2).

The nutrient medium in liquid rye sourdough is used for the propagation of microorganisms: the yeast Saccharomyces cerevisiae L 1, L. minor chernorechensky and the lactic acid bacteria Lactobacillus brevis 1, L. casei 26, L. ferment.i-34, L. plantarum- thirty.

Example 1. Preparation of an extract from sugar production wastes. 200 g of beet shanks and are washed with water at 8-20 C,

crushed on a mechanical grater or crusher to a mushy consistency and pour. 800 ml of tap water, preheated to 75 ° C. The suspension is stirred at 7 minutes. Then filtered and sterilized at 120 ° C for 3 minutes. The resulting extract is made up with cold water to a solids content of 3.6% by weight. . Preparation of nutrient medium. 258 g of peeled rye flour (moisture 12.2%) is mixed with 742 g of sugar beet sugar (solids content of 3.6%). The ratio of flour and stretch is 25.8: 74.2 wt.%.

The obtained nutrient medium with the content of assimilable sugars of 3.78 wt.% (In the control - 1.66%) is used to prepare liquid rye sourdough.

Splitting 1 clk is carried out according to a unified instruction using S. cerevisial L -1, S. minor: Chernorechensky and lactic acid bacteria L. casei-26, L. plan-tarum-30., (Jrfermenti-34, L. brevis -one.

In the production cycle, after picking out a ripe ferment of 0.5 kg, 0.5 kg of the prepared nutrient mixture is introduced into it. The fermentation temperature is 32 ° C. The time to reach full maturity of the leaven is 3.5 hours (in the control 4 hours). Acidity 11.4 g hell. (11.2 degrees in control). Lift force 18 min (in control 25 min).

Example 2. Preparation of an extract from sugar production wastes. 200 g of beet tails and are washed with cold water when crushed on a mechanical grater or crusher to a mushy consistency and pour 800 m of tap water, preheated to 75 ° C. The suspension is stirred at 8 minutes. Then filtered and sterilized at 120 s for 4 min. The resulting extract is made up with cold water to a solids content of 3.4% by weight.

Preparation of nutrient medium. 275 g rye flour (12.2% moisture) is mixed with 725 g sugar beet extract (dry matter content 3.4%). The ratio of flour and stretch is 27.5-72.5 (wt.%). The obtained nutrient medium with the content of assimilable Sugars of 3.74% (in the control 1, 79%) is used to prepare liquid rye sourdough. The distribution cycle is carried out according to unified instructions using the yeast S.cerevisiaeKl-1, S.minor Chernorechensky and lactic acid bacteria L.casei-26, L.plantarum-30, -L.fermenti-34, L.brevis- one. .

In the production cycle, after selection of a ripe ferment of 0.5 kg, 0.5 kg of the prepared nutrient mixture is injected into it. The ferment fermentation temperature is 32 C. The ferment maturity reaches 3.5 hours (4 hours in control). Acidity 1-1.8 degrees (11.2 degrees in control). Lift force 16 min (in control 25 min).

Example 3. Preparation of an extract from waste of sugar production. 200 g of beet tails are boiled with water at 8–20 ° C, crushed on a mechanical grater or crusher to a mushy consistency, and 800 ml of tap water preheated to 78 C is poured. The suspension is stirred at –– for 10 minutes. Then filtered and sterilized at 120 ° C for 5 minutes. Then filtered and sterilized at 120 ° C for 5 minutes. The resulting extract is brought in cold water to a solids content of 3.3 wt.

Preparation of nutrient medium. 292 g of peeled rye flour (moisture content t2.2%) is mixed with 708 g of sugar beet extract (solids content 3.3%). The ratio of flour and stretch is 29.2: 70.8 (wt.%).

The obtained nutrient medium with the content of assimilable sugars of 3.69% (in the control of 1.85%) is used to prepare liquid rye sourdough. The brewing cycle is carried out according to a unified instruction using the yeast S. cerevisiae, L-1, S. minor Chernorechensky and lactic acid bacteria L. brevis-1, L. casei-26, L. plantarum-30, L. ferment i-34 In the production cycle, after picking up from a ripe ferment of 0.5 kg, 0.5 kg of prepared nutrient mixture is introduced into the plant. The fermentation temperature of the starter is 32 C. The time to reach full maturity is 3.5 hours (in the control 4 hours). Acidity

11.6 degrees, (in control 11.2 degrees). The lift force is 20 min (in control 25 min).

Example 4. Preparation of the waste from sugar production was carried out as in Example 3.

Preparation of nutrient medium. 240 g peeled rye flour (moisture 12.2%) mixed with 760 g

sugar beet extract (solids content 3.3%). The ratio of flour and stretch is 24.0: 76.0 (wt.%). The resulting nutrient medium with

5 content of digestible Sugar 3.54% is used to prepare liquid rye sourdough.

The brewing cycle is carried out according to a unified instruction of the S. ispolzovanie yeast S. cerevisiae | L-1, S. minor Chernorechensky and lactic acid bacteria L. brevis-1, L-case-26, L. plantarum-30, L. fermenti-34 . In the production cycle after

5 selection of a ripe ferment of 0.5 kg. 0.5 kg of the prepared nutrient mixture is introduced into it. The fermentation temperature of the starter is P2. The time to reach full maturity of Z.A0 kvaski is 4 hours, acidity is 10.9 degrees, lift force is 22 minutes.

Example 5. The preparation of the suction from the waste of sugar production is carried out in the same way as in example 2.

Preparation of nutrient medium. 310 g of peeled rye flour (moisture 12.2%) is mixed with 690 g of sugar beet extract (solids content 3.4%). The ratio of flour and stretch is 31.0: 69.0 (wt.%). The obtained nutrient medium with the content of assimilable sugars of 3.39% is used to prepare a liquid

five

45

rye sourdough.

The distribution cycle is carried out according to standardized instructions using yeast. S.cerevisiae L-li S.minor Chernorechensky and 5 ° lactic acid bacteria L.brevis-1, L.casei-26, L.plantarum-30, L.fermenti-34.

I

In the production cycle after

55 selection of ripe sourdough; 0.5 kg. 0.5 kg of prepared nutrient mixture is introduced into it. The fermentation temperature of the starter is 32 ° C.

Acidity time

11.0 degrees 4h Lifting power 23 mi

From the above results, it can be established that in examples 1-3 the content of digestible sugars is higher, the fermentation proceeds more intensively than kvass: the lifting power and acidity are better than in examples 4 and 5. Therefore, the ratio of the components in examples 1-3 is assumed basis in the invention.

Liquid starters are prepared using a known nutrient medium and offered (with a ratio of components in examples 1-3) for comparison.

The table shows the recipe, the technological mode of preparation of the dough, as well as the physico-chemical display of the resulting bread,

 By organoleptic, the quality of bread prepared using the proposed nutrient medium corresponds in all respects

i.

Flour, g Sourdough, g Salt, g Water, g

Initial temperature, C

Duration of fermentation

Finite acidity, hail.

Proving time, min

Long baking, min

the requirements of GOST and bread prepared by a known method, and the porosity, volume and content of aromatic substances of the test samples of bread are higher than the controls.

Thus, the proposed nutrient medium for the cultivation of yeast and lactic acid bacteria, compared with the known one, has the following advantages: it contains 2, .0-2.3 times more digestible Sugar and reduces the consumption of rye flour by 9-10%. Its use shortens the process of cooking liquid starters.

for 30-60 minutes, improves the sourdough lifting force by 25-50%. Bread prepared with the use of the proposed nutrient medium is not inferior in breadth to the bread prepared by a known method, and in porosity by 3-5% and in the content of aromatic substances by 15-21% exceeds the control samples.

9-30

90

9.6

35

55

29-30.

90

9.8

35

55

700 420

11.6 By calculation

29-30

100 9.7

40 55

The content of BC sulphides of e-substances in milk, MG-EKV. / 100 g dry weight

2.64

2.75

2.61

Claims (1)

NUTRIENT MEDIUM FOR CULTIVATION OF MICRO-ORGANISMS USED IN PREPARATION OF RYE ALVAS IN THE PRODUCTION OF BREAD, containing rye flour, characterized in that, in order to increase the content of digestible sugars, amino acids and vitamins and increase the activity of yeast, it contains an aqueous extract from sugar production waste in the form of tails and beet fighting, containing 3.3- 3.6% solids, with the following ratio of components, May.%: Rye flour 25.8-29.2 Water extract from waste from sugar production 70.8-74.2 in the form of tails and beetroot, containing 3.3-3.6% solids.