WO2020199305A1 - 一种烘焙用发酵木薯淀粉的生产工艺及其应用 - Google Patents

一种烘焙用发酵木薯淀粉的生产工艺及其应用 Download PDF

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WO2020199305A1
WO2020199305A1 PCT/CN2019/086179 CN2019086179W WO2020199305A1 WO 2020199305 A1 WO2020199305 A1 WO 2020199305A1 CN 2019086179 W CN2019086179 W CN 2019086179W WO 2020199305 A1 WO2020199305 A1 WO 2020199305A1
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fermentation
starch
tapioca starch
fermented
milk
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PCT/CN2019/086179
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English (en)
French (fr)
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洪雁
戚巧婷
顾正彪
程力
李兆丰
李才明
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江南大学
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Priority to US17/108,382 priority Critical patent/US11959113B2/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • C12N13/00—Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves

Definitions

  • the invention specifically relates to a production process and application of fermented tapioca starch for baking, and belongs to the fields of starch deep processing and food processing production.
  • Celiac disease is a type of autoimmune deficiency disease.
  • the gluten gluten protein
  • wheat and other grains can induce autoimmunity, leading to intestinal mucosal lesions and clinical manifestations such as diarrhea, anemia, and osteoporosis.
  • the incidence of celiac disease in European and American countries has reached 1%.
  • domestic reports of celiac disease have increased year by year.
  • people pay more and more attention to health which makes the gluten-free market on the rise.
  • the United States, Japan, the European Union and other countries strictly regulate the content of gluten in foods.
  • the International Codex Alimentarius Commission (CAC) of WHO/FAO defines gluten-free foods: no wheat, barley, rye, oats or their hybrids are used The gluten content of processed foods cannot exceed 20mg/kg. At present, China does not have relevant regulations on gluten-free food, but this is an area worthy of attention.
  • gluten-free bread gluten or related colloids are mainly used to form a network and starch gelatinization to enhance the network structure of bread.
  • Gluten-free products do not contain gluten protein in the raw materials, so it is difficult to form a network structure.
  • There are problems such as weak water holding capacity, poor air holding capacity, loose dough, difficulty in forming agglomerates, uneven voids in the bread, and insufficient toughness.
  • the finished products of gluten-free bread tend to have hard texture, small net-like pores, rough taste and fast aging.
  • the fermented tapioca starch has excellent expansion properties, and the use of starch gelatinization can make completely gluten-free bread without fermentation, saving time, space and cost.
  • Fermented tapioca starch (polvilho azedo) is a traditional food material in Brazil and other South American countries, mainly used to make cheese bread ( do queijo).
  • the traditional production process of fermented tapioca starch includes washing, peeling, grinding and crushing, squeezing into a dough under water, removing the residue, natural fermentation, and drying in light.
  • the traditional fermentation method of natural fermentation is to place the cassava starch slurry in a fermentation tank coated with paint, cover a 4cm water layer, and leave to ferment. The state of the foam above the water layer is judged by experience to determine the end time of the fermentation.
  • Natural fermentation mainly goes through three stages: the non-critical microorganism stage, the lactic acid bacteria dominant stage, and the yeast and saprophytic bacteria stage.
  • the mild microorganism stage mainly produces Escherichia, Alcaligenes, Micrococcus and Pseudomonas, and the dissolved oxygen concentration drops rapidly.
  • Bacillus produces amylolytic enzymes, and granular starch is enzymatically hydrolyzed and provides carbon source for the bacteria in the second stage.
  • the presence of non-symbiotic nitrogen-fixing bacteria provides a nitrogen source for the second-stage bacteria.
  • lactic acid bacteria The dominant stage of lactic acid bacteria is mainly the development of aerobic microorganisms, facultative or strictly anaerobes of lactic acid, acetic acid, butyric acid and propionic acid fermentation. In cold areas, the fermentation speed is slower and lactic acid bacteria dominate, while in hot areas, the fermentation speed is faster and butyric acid dominates.
  • Yeast and saprophytes are two phases: yeast synthesizes aromatic compounds and later saprophytes produce unpleasant flavor. Therefore, it is necessary to empirically judge the end time of natural fermentation, and stop the fermentation in time to prevent spoilage bacteria from producing unpleasant flavors and affecting product quality. At the same time, the natural fermentation cycle is longer, generally 15-90 days.
  • the technical problem to be improved by the present invention is to shorten the fermentation time and streamline the production method on the basis of ensuring that the fermented tapioca starch has excellent expansion performance.
  • the present invention has developed a method for producing fermented tapioca starch for baking. This method has simple steps and greatly shortens the process cycle; using tapioca starch as the main raw material, adding a specific amount of carbon source, specific strains, The combination of fermentation and light can improve the structure of starch.
  • the addition of the fermented tapioca starch realizes the effects of increasing the volume of gluten-free mochi bread, increasing the pores of the bread and improving the taste of the bread tissue.
  • the method of the present invention compares the swelling performance of fermented tapioca starch of different fermentation conditions and fermentation strains, and can obtain products with excellent swelling performance by using lactobacillus fermentation.
  • Lactobacillus fermentation reduces the viscosity of cassava starch, reduces the retrogradation performance, reduces the gelatinization temperature, increases the swelling power and water holding capacity of the starch, and changes the physical and chemical properties and crystalline structure of the cassava starch, which is beneficial to the gelatinization of the starch and can be made well.
  • Gluten-free bread Improve the shortcomings of gluten-free bread, such as poor air and water holding capacity, rough taste, and poor structure, so as to achieve the purpose of improving the structure of gluten-free bread.
  • the first object of the present invention is to provide a method for producing fermented tapioca starch for baking, the method comprising:
  • the carbon source is mixed with water to prepare a fermentation medium
  • the Lactobacillus plantarum CCTCC M2017138 was published on March 7, 2018 in the article (Enzyme assisted fermentation of potato pulse: An effective way to reduce water holding capacity and improvement drying efficiency. Jing Du. Food Chemistry.258(2018),118-123).
  • the initial mass concentration of the carbon source in the fermentation medium in the step (1) is 0.1-10 g/100 g.
  • the carbon source is a carbon source containing monosaccharides.
  • the carbon source includes molasses, corn syrup, glucose and the like.
  • the mass concentration of tapioca starch in the starch milk in the step (2) is (30-70) g/100g.
  • the inoculation amount of Lactobacillus plantarum in the step (2) is 1%-20% of the total mass of starch milk, which is equivalent to 1-30% of the dry basis mass of starch.
  • inoculating Lactobacillus plantarum for fermentation is to inoculate Lactobacillus plantarum seed liquid in starch milk for fermentation.
  • the concentration of Lactobacillus plantarum in the Lactobacillus plantarum seed liquid is 1.0 ⁇ 10 9 -7.0 ⁇ 10 9 CFU/mL.
  • the culture medium of the Lactobacillus plantarum seed liquid is: lactic acid bacteria culture medium (MRS broth culture medium).
  • the preparation process of the Lactobacillus plantarum seed liquid is: preparing a lactic acid bacteria agar plate, using a strain preservation tube to draw the plate, culturing at 37°C for 24 hours, and storing it in a refrigerator at 4°C after taking it out. Pick a single colony on the plate and inoculate it into the lactic acid bacteria culture medium (liquid).
  • the culture temperature of the Lactobacillus plantarum seed liquid is 37°C, and the culture time is 10-20 h.
  • the fermentation temperature in the step (2) is 30-40° C.
  • the fermentation time is 12-120 hours.
  • the method further includes: irradiating light after the fermentation is completed.
  • the illumination is under the condition of an average illumination intensity of 100000-300000 Lux, and the illumination time is 6-72h.
  • the water content of the tapioca starch base before illumination is 30-60 g/100g.
  • the step (1) further includes sterilizing the fermentation medium.
  • the method of sterilization includes high temperature and high pressure sterilization, wherein the temperature is 115-121°C, the pressure is 0.1-0.3 MPa, and the sterilization time is 20-30 minutes.
  • the step (2) is to add starch after the fermentation medium is sterilized and cooled to 20-50° C. to form starch milk.
  • the step (2) further includes: washing is performed after the fermentation, and the pH after washing is 3.5-7.
  • the method specifically includes:
  • starch milk A certain amount of starch is added to form starch milk; the starch milk is poured into a fermenter, and a certain amount of activated Lactobacillus seed liquid is inoculated for fermentation.
  • the finished starch milk is washed to a certain pH, and the starch milk is adjusted to a certain moisture content.
  • the fermented tapioca starch is obtained by drying in light.
  • the second object of the present invention is to provide a fermented tapioca starch for baking, which is prepared by the above method.
  • the third object of the present invention is to provide a bread whose formula contains the above-mentioned fermented tapioca starch.
  • the fourth objective of the present invention is to apply the above-mentioned fermented tapioca starch to the baking field.
  • the invention adopts a specific single-strain fermentation process, the production cycle is short, and fermented tapioca starch can be obtained within 5 days, the energy consumption is low, the operation is simple, the risk of multi-strain mixed toxins is eliminated, and the product quality is uniform and safe.
  • C-18 reverse chromatographic column is used to separate the organic acids in fermentation broth and detect malic acid, lactic acid, formic acid, acetic acid, citric acid, succinic acid, fumaric acid, propionic acid, butyric acid , Tartaric acid, ascorbic acid content.
  • the method for determining starch gelatinization properties Weigh a certain mass of corn acid hydrolyzed starch sample, mix it with deionized water in an RVA aluminum box, and prepare a suspension with a total mass fraction of 6% (on a dry basis). The measurement is carried out in accordance with the American Cereal Chemistry Association (AACC) method Standard 2. The procedure is as follows: heat preservation at 50°C for 1 min, then heat up to 95°C at a rate of 6°C/min, hold for 5 minutes, and then cool down at a rate of 6°C/min To 50°C, keep for 2 minutes. The stirring rate in the first 10s is 960r/min, and then the viscosity test is performed at the stirring rate of 160r/min;
  • Peak viscosity rapid viscosity analyzer (RVA), starch mass concentration 6%.
  • Starch swelling performance test 50g starch, 40mL boiling water, knead evenly, cut into 10g portions, shape into oblate shape, heat up and down at 200°C for 20min. Millet replacement method to determine the volume after baking, in triplicate. The volume after baking/original mass is the expansion capacity (mL/g).
  • the method of the present invention can usually be implemented as follows:
  • a fermented tapioca starch for baking and a production method thereof including:
  • molasses calculated based on the available glucose content
  • the culture medium of the seed liquid is the most suitable conventional culture medium for this strain in the field: Lactic acid bacteria culture medium (MRS broth medium); the culture temperature is 30-40°C, the culture time is 10-20h, the culture medium contains lactic acid bacteria The concentration is 1.0 ⁇ 10 9 -7.0 ⁇ 10 9 CFU/mL.
  • the fermentation medium After the fermentation medium is cooled to 20-50°C, tapioca starch is added in a clean environment, the addition amount is 30%-70% of the medium, and the mixture is stirred to prepare starch milk.
  • the cultured seed liquid is transferred to the fermentation medium and inoculated The amount is 1%-20% of the total volume of the fermentation medium (1-30% of the starch dry basis mass).
  • the fermentation temperature is 30-40°C, and the fermentation time is 12-120h.
  • the starch milk is washed to a pH of 3.5-7, and the water content of the fermented tapioca starch base is adjusted to 30-60%.
  • the medium of the seed liquid is Lactobacillus medium (MRS broth medium), the strain is Lactobacillus plantarum (CCTCC M2017138), the culture temperature is 37°C, the culture time is 12h, and the concentration of Lactobacillus seed liquid is 4.2 ⁇ 10 9 CFU/mL.
  • the fermentation medium is cooled to 25°C, tapioca starch is added in a clean environment, the addition amount is 50% of the quality of the medium, and the mixture is stirred to prepare starch milk, and the cultured seed liquid is transferred to the fermentation medium, and the inoculum is starch milk 10% of quality.
  • the fermentation temperature is 37°C and the fermentation time is 96h.
  • Example 1 the added amount of molasses (calculated based on the available glucose content) was replaced with 0g/100g, 1.0g/100g, 1.5g/100g, 2.0g/100g, and other conditions were unchanged, and fermented tapioca starch was prepared. .
  • the production time of the whole process is 5 days.
  • the performance results of the obtained product are shown in Tables 1, 2 and 3.
  • the gelatinization viscosity characteristics of fermented tapioca starch obtained with different amounts of carbon sources were measured, and the results are shown in Table 1. It can be seen from Table 1 that compared with the original starch, the peak viscosity, valley viscosity, final viscosity and retrogradation value of cassava starch after fermented light decreased significantly, from 1651mPa ⁇ s, 796.5mPa ⁇ s, 1301.0mPa ⁇ s and 504.5 respectively. mPa ⁇ s dropped to around 1100mPa ⁇ s, 300mPa ⁇ s, 450mPa ⁇ s and 150mPa ⁇ s. The disintegration value has a small change, dropping by about 10-30mPa ⁇ s. Comparing Table 3, it can be seen that when the peak viscosity is 1100-1200mPa ⁇ s, the starch swelling performance shows an upward trend.
  • the organic acid content in the fermentation broth obtained by adding different amounts of carbon source fermentation system was determined, and the results are shown in Table 2. It can be seen from Table 2 and Table 3 that when the lactic acid concentration reaches 9000-10500mg/L, the expansion performance of starch is close to 6mg/L, showing excellent baking performance. It can be seen from Table 3 that the swelling capacity is the best when the molasses is added at 1.0g/100g. When the molasses is added less than 1.0g/100g, the swelling capacity is on the rise. As the molasses is added, the swelling capacity decreases.
  • the culture medium of the seed liquid is lactic acid bacteria culture medium (MRS broth medium), the strain is Lactobacillus plantarum (CCTCC M2017138), the culture temperature is 37°C, the culture time is 12h, and the concentration of the Lactobacillus seed liquid is 4.2 ⁇ 10 9 CFU/mL;
  • the fermentation medium is cooled to 25°C, tapioca starch is added in a clean environment, the addition amount is 50% of the quality of the medium, stirred to prepare starch milk, and the cultured seed liquid is transferred to the fermentation medium
  • the inoculum was replaced by 0.5%, 5%, 15%, 30% of the starch milk quality
  • the fermentation temperature was 37°C
  • the fermentation time was 96h.
  • the gelatinization viscosity characteristics of fermented tapioca starch obtained from different bacterial inoculums were measured, and the results are shown in Table 4. It can be seen from Table 4 that when the inoculation amount is 0.5%, the fermentation is very slow, the gelatinization properties of the fermented tapioca starch obtained have little change compared with the original starch, and the starch swelling performance is slightly increased. When the inoculation amount is increased to 30%, the viscosity of the obtained starch changes too much, resulting in a decrease in starch swelling performance. When the inoculation amount is 10%-15%, the obtained starch has a suitable viscosity range of 1100-1200mPa ⁇ s, and has high swelling performance. In summary, the inoculation amount of the fermentation system is more economical and reasonable at 10%.
  • the culture medium of the seed liquid is lactic acid bacteria culture medium (MRS broth medium), the strain is Lactobacillus plantarum (CCTCC M2017138), the culture temperature is 37°C, the culture time is 12h, and the concentration of the Lactobacillus seed liquid is 4.2 ⁇ 10 9 CFU/mL;
  • the fermentation medium is cooled to 25°C, add starch in a clean environment, replace the starch with potato starch, rice starch, and corn starch, add 50% of the medium quality, stir to prepare starch
  • the fermentation temperature is 37°C and the fermentation time is 96h.
  • Production method Prepare 40% (w/w) tapioca starch, add lactic acid to the starch to react for different times, and the reaction temperature is 37°C. After the reaction, the starch milk was washed to a pH of 5. Adjust the water content of the fermented tapioca starch base to 50%, spread the water-adjusted starch milk on the sun-dried container with an average light intensity of 150,000 lux and an illumination time of 8 hours to obtain fermented tapioca starch.
  • the production time of the whole process is 2 days, and the obtained tapioca starch has poor expansion performance.
  • 1%-24h Starch milk mass 1% lactic acid reaction 24h; 0.5%-24h: Starch milk mass 0.5% lactic acid reaction 24h; 1%-0.5h: Starch milk mass 1% lactic acid reaction 0.5h; 0.25%- 12h: Starch milk quality 0.25% lactic acid reaction 0.5h; 0.25%-24h: Starch milk quality 0.25% lactic acid reaction 24h; 0.2%-24h: Starch milk quality 0.2% lactic acid reaction 0.5h.
  • the seed liquid was replaced with a fermentation liquid that had undergone sedimentation and centrifugation.
  • the fermentation liquid was prepared by natural fermentation of 40% starch milk for 4 days, and the corresponding medium was: untreated water. Other conditions remain unchanged, and fermented tapioca starch is prepared. The production time of the whole process is 10-14d.
  • the gelatinization viscosity characteristics of the cassava starch fermented by the multi-strain fermentation system were measured, and the results are shown in Table 10. It can be seen from Table 10 that the peak viscosity of fermented cassava starch obtained by fermentation for 4 days is 1160mPa ⁇ s, which is between 1100-1200mPa ⁇ s in the suitable viscosity range. From Table 11, it can be seen that its swelling ability is weak. The reason may be multi-strain fermentation. The production of amylase and other related substances makes the changes to starch more complex, resulting in higher final viscosity and increased retrogradation.

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Abstract

一种烘焙用发酵木薯淀粉的生产方法，以木薯淀粉为主要原料，添加特定量的碳源特定的菌株，通过发酵光照配合等作用改善淀粉的结构。添加该发酵木薯淀粉实现了增加无麸质麻薯面包体积，增大面包气孔，改善面包组织口感的作用。

Description

一种烘焙用发酵木薯淀粉的生产工艺及其应用 技术领域
本发明具体涉及一种烘焙用发酵木薯淀粉的生产工艺及其应用，属于淀粉深加工及食品加工生产领域。
背景技术
乳糜泻病是一类自身免疫缺陷病，小麦等谷物中的麸质(面筋蛋白)会诱发自身免疫性，导致患者小肠黏膜病变，临床表现为腹泻、贫血、骨质疏松等症状。在欧美国家乳糜泻病发病率达到了1％，近年来，国内关于乳糜泻病的报道逐年增加。随着经济发展，人们越来越重视身体健康，使得无麸质市场呈上升趋势。美国、日本、欧盟等国家严格规定了食品中麸质含量，WHO/FAO的国际食品法典委员会(CAC)对无麸质食品进行了定义：未使用小麦、大麦、黑麦、燕麦或者它们的杂交品种加工的食品，其麸质含量不能超过20mg/kg。目前，中国尚未有关无麸质食品的相关规定，但是这是一个值得重视的领域。
目前，针对无麸质面包，主要采取利用谷朊粉或相关胶体形成网络作用和淀粉凝胶化作用增强面包的网络结构。无麸质产品由于原料中不含面筋蛋白，难以形成网络结构，存在持水能力弱，持气性较差，面团松弛，成团困难，面包内部空隙不均匀，易塌陷韧性不足等问题。无麸质面包成品往往质地坚硬、网状气孔较小、口感粗糙，老化速度较快。而发酵木薯淀粉具有优异的膨胀性能，利用淀粉凝胶化作用，可以制作完全无麸质的面包，且无需发酵，节约时间空间成本。
发酵木薯淀粉(polvilho azedo)是巴西等南美洲国家的传统食品原料，主要用来制作芝士面包(
Figure PCTCN2019086179-appb-000001
do queijo)。传统的发酵木薯淀粉制作工艺包括清洗、去皮、磋磨粉碎、水下压榨成团、除去渣团、自然发酵、光照晒干等步骤。传统自然发酵的发酵方法是将木薯淀粉浆液静置在涂有涂料的发酵槽内，覆盖4cm水层，静置发酵，通过经验判断水层上方泡沫的状态确定发酵的结束时间。自然发酵主要经历三个阶段：不严苛微生物阶段、乳酸菌优势阶段和酵母及腐生菌阶段。不严苛微生物阶段主要产生埃希氏菌属，产碱杆菌属，微球菌属和假单胞菌属，并且溶解氧浓度迅速下降。这一阶段检测到芽孢杆菌产生淀粉分解酶，颗粒淀粉受到酶解并为第二阶段的细菌提供碳源。与此同时非共生固氮菌的存在为第二阶段的细菌提供氮源。乳酸菌优势阶段主要是需氧微生物的发展，乳酸，乙酸，丁酸和丙酸发酵的兼性或严格厌氧菌。在寒冷地区，发酵速度较慢，乳酸菌占优势，而在炎热地区，发酵速度较快，丁酸占优势。酵母及腐生菌阶段为酵母菌合成芳香化合物和后期腐生菌产生不愉悦风味两阶 段。因此需要经验判断自然发酵的结束时间，及时停止发酵从而防止腐败菌产生不愉悦风味进而影响产品品质。同时自然发酵周期较长，一般为15-90天。
为了较快进入乳酸菌优势阶段，部分生产企业选择人工酸化方式，但无法生产具有优异膨胀性能的发酵木薯淀粉，说明仅仅依靠酸度提升并不能有效的提高发酵质量。也有生产企业选择循环使用发酵后的废液，将发酵废液经过沉降，除去不可溶相关杂质再加入到新鲜的木薯浆中。通过该方法能明显缩短发酵时间并得到优异的发酵木薯淀粉，但是循环使用的发酵液存在毒素累积的潜在危险，混杂菌种存在很大安全隐患。企业凭经验通过观察发酵体系上层泡沫的厚度及测定的发酵液酸度来决定产品的生产时间。在企业生产中，由于发酵体系大小存在差异，发酵大体系时上层泡沫存在的时间明显大于小体系，发酵起止时间存在相当大的差距。在发酵过程中，淀粉沉降在底部形成类似于半固体的物质，上部水封隔绝氧气，在最初的时间内体系中的氧气被很快消耗，体系中的厌氧发酵自上而下产生，气泡上升在表面形成泡沫。当体系增大时，淀粉层厚度加大，整个厌氧发酵时间延长，泡沫持续时间延长，而淀粉层上部水封层酸度早已达到较低酸度。发酵过程条件不规范，产品质量存在差异，产品稳定性差。
发明内容
本发明要改善的技术问题是在确保发酵木薯淀粉具有优异膨胀性能的基础上，缩短发酵时间，精简生产方法。为了解决上述问题，本发明开发了一种烘焙用发酵木薯淀粉的生产方法，该方法步骤简单，大大缩短了工艺周期；以木薯淀粉为主要原料，添加特定量的碳源，特定的菌株，通过发酵光照配合等作用改善淀粉的结构。添加该发酵木薯淀粉实现了增加无麸质麻薯面包体积，增大面包气孔，改善面包组织口感的作用。
本发明方法通过比较不同发酵条件和发酵菌种的发酵木薯淀粉膨胀性能，利用乳杆菌发酵可得到优异膨胀性能的产品。乳杆菌发酵降低木薯淀粉的黏度，降低回生性能，降低糊化温度，增加淀粉的膨润力和持水力，改变木薯淀粉的理化性质和结晶结构，有利于淀粉的凝胶化作用，可制作良好的无麸质面包。改善无麸质面包持气持水能力差，口感粗糙，组织结构较差等缺点，达到提升无麸质面包组织的目的。
本发明的第一个目的是提供一种烘焙用发酵木薯淀粉的生产方法，所述方法包括：
(1)碳源与水混合，制备得到发酵培养基；
(2)加入木薯淀粉形成淀粉乳，然后在淀粉乳中接种植物乳杆菌Lactobacillus plantarum CCTCC M2017138，进行发酵，即得发酵木薯淀粉。
在本发明的一种实施方式中，所述植物乳杆菌Lactobacillus plantarum CCTCC M2017138 于2018年3月7日公开在文章(Enzyme assisted fermentation of potato pulp:An effective way to reduce water holding capacity and improve drying efficiency.Jing Du.Food Chemistry.258(2018),118–123)中。
在本发明的一种实施方式中，所述步骤(1)中发酵培养基中碳源的初始质量浓度为0.1-10g/100g。
在本发明的一种实施方式中，所述碳源为含单糖的碳源。
在本发明的一种实施方式中，所述碳源包括糖蜜、玉米浆、葡萄糖等。
在本发明的一种实施方式中，所述步骤(2)中淀粉乳中的木薯淀粉质量浓度为(30-70)g/100g。
在本发明的一种实施方式中，所述步骤(2)中植物乳杆菌的接种量为淀粉乳总质量的1％-20％，相当于淀粉干基质量的1-30％。
在本发明的一种实施方式中，所述步骤(2)中接种植物乳杆菌进行发酵是将植物乳杆菌种子液接种于淀粉乳中进行发酵。
在本发明的一种实施方式中，所述植物乳杆菌种子液中植物乳杆菌的浓度为1.0×10 9-7.0×10 9CFU/mL。
在本发明的一种实施方式中，所述植物乳杆菌种子液的培养基为：乳酸菌培养基(MRS肉汤培养基)。
在本发明的一种实施方式中，所述植物乳杆菌种子液的制备过程为：制备乳酸菌琼脂平板，利用菌种保藏管划平板，37℃培养24h，取出后4℃冰箱贮藏。挑取平板单菌落接种至乳酸菌培养基中(液体)。
在本发明的一种实施方式中，所述植物乳杆菌种子液的培养温度为37℃，培养时间为10-20h。
在本发明的一种实施方式中，所述步骤(2)中发酵的温度为30-40℃，发酵的时间为12-120h。
在本发明的一种实施方式中，所述方法还包括：在发酵结束后进行光照。
在本发明的一种实施方式中，所述光照是在平均光照强度100000-300000勒克斯条件下，光照时间为6-72h。
在本发明的一种实施方式中，所述光照前的木薯淀粉基含水量为30-60g/100g。
在本发明的一种实施方式中，所述步骤(1)还包括对发酵培养基进行灭菌。
在本发明的一种实施方式中，所述灭菌的方式包括：高温高压灭菌，其中温度为115-121℃， 压力为0.1-0.3MPa，灭菌时间20-30min。
在本发明的一种实施方式中，所述步骤(2)是在发酵培养基灭菌降温至20-50℃后加入淀粉，形成淀粉乳。
在本发明的一种实施方式中，所述步骤(2)还包括：发酵结束后进行洗涤，洗涤后pH为3.5-7。
在本发明的一种实施方式中，所述方法具体包括：
(1)将一定量碳源与水混合，灭菌降温，制备得到；。
(2)加入一定量的淀粉形成淀粉乳；将淀粉乳打入发酵罐中，接种一定量活化乳杆菌种子液，进行发酵。
(3)发酵结束，将结束的淀粉乳洗涤到一定pH，调淀粉乳至一定水分含量。
(4)光照晒干，即得发酵木薯淀粉。
本发明的第二个目的是提供一种烘焙用发酵木薯淀粉，所述淀粉是利用上述方法制备得的。
本发明的第三个目的是提供一种面包，所述面包的配方把包含上述的发酵木薯淀粉。
本发明的第四个目的是将上述的发酵木薯淀粉应用于烘焙领域中。
本发明优点：
(1)本发明采用特定单菌株发酵工艺，生产周期短、5天内即可得到发酵木薯淀粉，能耗低，操作简便，排除多菌株混合毒素危险，产品质量安全均一。
(2)合理利用物理化学变化，合理添加辅料，提高培养基利用率，保证产品质量与效益。
(3)通过发酵光照处理的木薯淀粉结构性质发生变化，特别表现在降低糊化黏度，由原淀粉的1650mPa·s高黏度降低至1100mPa·s，降低回生值，由原淀粉的500mPa·s降低至150mPa·s等方面，可以替代或者部分替代相关亲水性胶体提高无麸质面包；同时，其膨胀性能提高至原先的1.5-2倍，其凝胶结构强度提高、不易塌陷，孔洞较为均匀。
附图说明
图1实施例2中不同用量碳源所得发酵木薯淀粉及其原淀粉的糊化特性曲线；
图2实施例3中不同菌种接种量所得发酵木薯淀粉及其原淀粉的糊化特性曲线；
图3不同来源淀粉发酵及原淀粉的糊化特性曲线；
图4加酸处理所得木薯淀粉糊化特性曲线；
图5自然发酵不同时间得到发酵木薯淀粉糊化特性曲线。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述，实施例中未注明具体条件，按照常规条件，所用试剂及仪器未注明生产商者，均为常规产品。
发酵液有机酸种类及含量测定方法：采用C-18反向色谱柱分离发酵液有机酸，检测苹果酸、乳酸、甲酸、乙酸、柠檬酸、丁二酸、富马酸、丙酸、丁酸、酒石酸、抗坏血酸的含量。
淀粉糊化特性的测定方法：称取一定质量的玉米酸解淀粉样品，与去离子水于RVA铝盒中混合均匀，配制成总质量分数为6％的悬浮液(以干基计)。按照美国谷物化学协会(AACC)规定方法Standard 2进行测定，程序如下：在50℃下保温1min，后以6℃/min的速度升温至95℃，保温5min，再以6℃/min的速度降温至50℃，保温2min。前10s内搅拌速率为960r/min，而后以160r/min搅拌速率进行黏度测试；
峰值黏度：快速黏度分析仪(RVA)，淀粉质量浓度6％。
淀粉膨胀性能测试：50g淀粉，40mL沸水，揉匀，切割成10g一份，整形为扁圆型，上下火200℃，20min。小米置换法测定烘焙后体积，一式三份。烘焙后体积/原质量，即得膨胀能力(mL/g)。
对于本发明方法，通常可以这样实施：
一种烘焙用发酵木薯淀粉及其生产方法，包括：
1、用糖蜜(按可利用葡萄糖含量计算)调制成含量为0.1-10g/100g的发酵培养基，高温高压灭菌，温度范围控制在115-121℃，压力范围控制在0.1-0.3MPa，灭菌时间控制在20-30min。
2、种子液的培养基为本领域中最适宜该菌种常规培养基：乳酸菌培养基(MRS肉汤培养基)；培养温度为30-40℃，培养时间为10-20h，培养基中乳酸菌的浓度为1.0×10 9-7.0×10 9CFU/mL。
待发酵培养基降温至20-50℃后，干净环境下加入木薯淀粉，添加量为培养基的30％-70％，搅拌调制成淀粉乳，将培养后的种子液移入发酵培养基中，接种量为发酵培养基总体积的1％-20％(淀粉干基质量的1-30％)。发酵温度为30-40℃，发酵时间为12-120h。
3、发酵结束后洗涤淀粉乳至pH为3.5-7，调整发酵木薯淀粉基含水量为30-60％。
4、将调整水分后的淀粉乳平铺在晒干容器上，平均光照强度为100000-300000勒克斯，光照时间为12-72h。
实施例1
(1)用糖蜜(按可利用葡萄糖含量计算)调制成含量为0.5g/100g的发酵培养基，高温高压灭菌，温度范围控制在115℃，压力范围控制在0.2MPa，灭菌时间控制在20min。
(2)种子液的培养基为乳杆菌培养基(MRS肉汤培养基)，菌种为植物乳杆菌(CCTCC M2017138)，培养温度为37℃，培养时间为12h，乳杆菌种子液浓度为4.2×10 9CFU/mL。待发酵培养基降温至25℃后，干净环境下加入木薯淀粉，添加量为培养基质量的50％，搅拌调制成淀粉乳，将培养后的种子液移入发酵培养基中，接种量为淀粉乳质量的10％。发酵温度为37℃，发酵时间为96h。
(3)发酵结束后洗涤淀粉乳至pH为5。调整发酵木薯淀粉基含水量为50％。
(4)将调整水分后的淀粉乳平铺在晒干容器上，平均光照强度为150000勒克斯，光照时间为8h，即得发酵木薯淀粉。整个工艺的生产时长为5d。
实施例2
参考实施例1，将糖蜜的添加量(按可利用葡萄糖含量计算)分别替换为0g/100g、1.0g/100g、1.5g/100g、2.0g/100g，其他条件不变，制备得到发酵木薯淀粉。整个工艺的生产时长均为5d。所得产品的性能结果见表1、2、3。
测定不同用量碳源所得发酵木薯淀粉的糊化黏度特性，结果如表1所示。由表1可知，与原淀粉相比较，发酵光照后木薯淀粉的峰值黏度、谷黏度、终粘度和回生值均有明显下降，分别从1651mPa·s，796.5mPa·s，1301.0mPa·s和504.5mPa·s下降至1100mPa·s、300mPa·s、450mPa·s及150mPa·s附近。其崩解值变化较小，下降10-30mPa·s左右。对比表3可知，当峰值黏度在1100-1200mPa·s时，淀粉膨胀性能呈现上升趋势。
表1不同用量碳源所得发酵木薯淀粉糊化黏度特性测定
Figure PCTCN2019086179-appb-000002
测定添加不同用量碳源发酵体系所得发酵液中有机酸含量，结果如表2所示。由表2与表3可知，当乳酸浓度达到9000-10500mg/L时，淀粉的膨胀性能接近6mg/L，表现出优异的烘焙性能。由表3可知，糖蜜添加量为1.0g/100g时，膨胀能力最好，当糖蜜添加量小于1.0g/100g时，膨胀能力呈上升趋势，随着糖蜜添加量增加，膨胀能力反而下降。
表2不同用量碳源所得发酵液中有机酸种类及含量测定
Figure PCTCN2019086179-appb-000003
Figure PCTCN2019086179-appb-000004
测定不同用量碳源所得发酵木薯淀粉的膨胀能力，结果如表3所示。
表3不同用量碳源所得发酵木薯淀粉膨胀能力测定
Figure PCTCN2019086179-appb-000005
实施例3
(1)用糖蜜(按可利用葡萄糖含量计算)调制成含量为1.0g/100mL的发酵培养基，高温高压灭菌，温度范围控制在115℃，压力范围控制在0.2MPa，灭菌时间控制在20min。
(2)种子液的培养基为乳酸菌培养基(MRS肉汤培养基)，菌种为植物乳杆菌(CCTCC M2017138)，培养温度为37℃，培养时间为12h，乳杆菌种子液的浓度为4.2×10 9CFU/mL；待发酵培养基降温至25℃后，干净环境下加入木薯淀粉，添加量为培养基质量的50％，搅拌调制成淀粉乳，将培养后的种子液移入发酵培养基中，接种量分别替换为淀粉乳质量的0.5％、5％、15％、30％，发酵温度为37℃，发酵时间为96h。
(3)发酵结束后洗涤淀粉乳至pH为5，调整发酵木薯淀粉基含水量为50％。
(4)将调整水分后的淀粉乳平铺在晒干容器上，平均光照强度为150000勒克斯，光照时间为8h，即得发酵木薯淀粉。
测定不同菌种接种量所得发酵木薯淀粉的糊化黏度特性，结果如表4所示。由表4可知，当接种量0.5％，发酵非常缓慢，所得发酵木薯淀粉糊化特性与原淀粉相比改变不大，淀粉膨胀性能略有上升。当接种量增加至30％时，所得淀粉黏度改变过大，导致淀粉膨胀性能下降。在接种量为10％-15％时，所得淀粉在适宜黏度范围内1100-1200mPa·s，具有较高膨胀性能。综上所述，发酵体系的接种量在10％较为经济合理。
表4不同菌种接种量所得发酵木薯淀粉糊化黏度特性测定
Figure PCTCN2019086179-appb-000006
测定不同菌种接种量所得发酵木薯淀粉的膨胀能力，结果如表5所示。
表5不同菌种接种量所得发酵木薯淀粉膨胀能力测定
Figure PCTCN2019086179-appb-000007
实施例4
(1)用糖蜜(按可利用葡萄糖含量计算)调制成含量为0.5g/100mL的发酵培养基，高温高压灭菌，温度范围控制在115℃，压力范围控制在0.2MPa，灭菌时间控制在20min。
(2)种子液的培养基为乳酸菌培养基(MRS肉汤培养基)，菌种为植物乳杆菌(CCTCC M2017138)，培养温度为37℃，培养时间为12h，乳杆菌种子液的浓度为4.2×10 9CFU/mL；待发酵培养基降温至25℃后，干净环境下加入淀粉，将淀粉替换为马铃薯淀粉、大米淀粉、玉米淀粉，添加量为培养基质量的50％，搅拌调制成淀粉乳，将培养后的种子液移入发酵培养基中，接种量为淀粉乳质量的10％。发酵温度为37℃，发酵时间为96h。
(3)发酵结束后洗涤淀粉乳至pH为5，调整发酵木薯淀粉基含水量为50％。
(4)将调整水分后的淀粉乳平铺在晒干容器上，平均光照强度为150000勒克斯，光照时间为8h，即得发酵木薯淀粉；整个工艺的生产时长为5d。
测定不同淀粉所得发酵淀粉的糊化黏度特性和膨胀能力，结果如表6、7所示。由表6和7可知，马铃薯淀粉的峰值黏度过大达到4890.5mPa·s，而大米、玉米的峰值黏度则过小分别为678.0mPa·s与754.5mPa·s，原淀粉的膨胀能力均非常低。发酵后所得马铃薯淀粉黏度进一步减小至2979.5mPa·s，延长发酵时间可能使其具备膨胀性能，但耗时且原料昂贵，生产经济效益低。
表6不同来源淀粉及所得发酵淀粉糊化黏度特性测定
Figure PCTCN2019086179-appb-000008
表7不同来源淀粉淀粉及所得发酵淀粉膨胀能力测定
Figure PCTCN2019086179-appb-000009
对照例1直接人工加酸制备发酵木薯淀粉
生产方法：调制40％(w/w)木薯淀粉，在淀粉中添加乳酸反应不同时间，反应温度为37℃。反应结束后洗涤淀粉乳至pH为5。调整发酵木薯淀粉基含水量为50％，将调整水分后的淀粉乳平铺在晒干容器上，平均光照强度为150000勒克斯，光照时间为8h，即得发酵木薯淀粉。
结果：整个工艺的生产时长均为2d，所得木薯淀粉膨胀性能差。
测定不同酸浓度所得发酵木薯淀粉的糊化黏度特性，结果如表8所示。实验发现，添加与发酵液中相同浓度(1％)的纯乳酸会在短时间内迅速降低淀粉的黏度，同时淀粉膨胀性能较差。调整酸浓度和处理时间，使得其峰值黏度在1100-1200mPa·s的适当范围内，发现淀粉的膨胀性能略有改变，但增幅较小。综上所述，直接加酸虽会缩短发酵时间，但无法得到优异的膨胀性能。
表8对照例1中不同浓度酸所得发酵木薯淀粉糊化黏度特性测定
Figure PCTCN2019086179-appb-000010
测定不同酸浓度所得发酵木薯淀粉的膨胀能力，结果如表9所示。
表9对照例1所得发酵木薯淀粉膨胀能力测定
Figure PCTCN2019086179-appb-000011
1％-24h：淀粉乳质量1％的乳酸反应24h；0.5％-24h：淀粉乳质量0.5％的乳酸反应24h；1％-0.5h：淀粉乳质量1％的乳酸反应0.5h；0.25％-12h：淀粉乳质量0.25％的乳酸反应0.5h；0.25％-24h：淀粉乳质量0.25％的乳酸反应24h；0.2％-24h：淀粉乳质量0.2％的乳酸反应0.5h。
对照例2自然发酵所得发酵液制备发酵木薯淀粉
参考实施例1，将种子液替换为经过沉降离心的发酵液，发酵液由40％淀粉乳自然发酵4d制得，相应培养基为：未经过处理的水。其他条件不变，制备得到发酵木薯淀粉。整个工艺的生产时长为10-14d。
测定多菌种发酵体系所发酵木薯淀粉的糊化黏度特性，结果如表10所示。由表10可知，发酵4d得到发酵木薯淀粉峰值黏度为1160mPa·s，在适宜黏度范围内1100-1200mPa·s之间，由表11可知其膨胀能力却较弱，究其原因可能是多菌株发酵产生淀粉酶及其他相关物质，对淀粉的改变较复杂，导致其终黏度较高，回生程度上升。由表11可知，发酵4d、6d、8d时，淀粉膨胀能力呈现先上升后下降趋势，但膨胀能力相对单菌株发酵仍然较差。发酵8d时，在实验中观察到明显淀粉絮凝现象，峰值黏度有所下降，但终黏度明显上升，回生值也上升。
表10多菌种发酵体系所得发酵木薯淀粉糊化黏度特性测定
Figure PCTCN2019086179-appb-000012
测定多菌种发酵体系所得发酵木薯淀粉的膨胀能力，结果如表11所示。
表11自然发酵中多菌种发酵体系所得发酵木薯淀粉膨胀能力测定
Figure PCTCN2019086179-appb-000013

Claims (17)

  1. 一种烘焙用发酵木薯淀粉的生产方法，其特征在于，所述方法包括：
    (1)碳源与水混合，制备得到发酵培养基；
    (2)加入木薯淀粉形成淀粉乳，然后在淀粉乳中接种植物乳杆菌CCTCC M2017138，进行发酵，即得发酵木薯淀粉；
    其中，步骤(2)中植物乳杆菌的接种量为淀粉乳质量的1％-20％。
  2. 一种烘焙用发酵木薯淀粉的生产方法，其特征在于，所述方法包括：
    (1)碳源与水混合，制备得到发酵培养基；
    (2)加入木薯淀粉形成淀粉乳，然后在淀粉乳中接种植物乳杆菌CCTCC M2017138，进行发酵，即得发酵木薯淀粉。
  3. 根据权利要求1所述的方法，其特征在于，所述步骤(1)中发酵培养基中碳源的初始质量浓度为0.1-10g/100g。
  4. 根据权利要求2所述的方法，其特征在于，所述步骤(1)中发酵培养基中碳源的初始质量浓度为0.1-10g/100g。
  5. 根据权利要求1～4任一所述的方法，其特征在于，所述步骤(2)中淀粉乳中的木薯淀粉质量浓度为(30-70)g/100g。
  6. 根据权利要求1～4任一所述的方法，其特征在于，所述碳源包括糖蜜、玉米浆、葡萄糖。
  7. 根据权利要求5所述的方法，其特征在于，所述碳源包括糖蜜、玉米浆、葡萄糖。
  8. 根据权利要求1～4任一所述的方法，所述步骤(2)中发酵的温度为30-40℃，发酵的时间为12-120h。
  9. 根据权利要求5所述的方法，所述步骤(2)中发酵的温度为30-40℃，发酵的时间为12-120h。
  10. 根据权利要求6所述的方法，所述步骤(2)中发酵的温度为30-40℃，发酵的时间为12-120h。
  11. 根据权利要求1～4任一所述的方法，其特征在于，所述方法还包括：在发酵结束后进行光照。
  12. 根据权利要求5所述的方法，其特征在于，所述方法还包括：在发酵结束后进行光照。
  13. 根据权利要求6所述的方法，其特征在于，所述方法还包括：在发酵结束后进行光照。
  14. 根据权利要求8所述的方法，其特征在于，所述方法还包括：在发酵结束后进行光 照。
  15. 权利要求1～4任一所述方法制备得到的发酵木薯淀粉。
  16. 一种面包，其特征在于，所述面包的配方中包含权利要求15所述的发酵木薯淀粉。
  17. 权利要求15所述的发酵木薯淀粉在烘焙领域中的应用。
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