WO2023045330A1 - 一种面制品天然生物防腐剂及制备方法和应用 - Google Patents

一种面制品天然生物防腐剂及制备方法和应用 Download PDF

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Publication number
WO2023045330A1
WO2023045330A1 PCT/CN2022/089884 CN2022089884W WO2023045330A1 WO 2023045330 A1 WO2023045330 A1 WO 2023045330A1 CN 2022089884 W CN2022089884 W CN 2022089884W WO 2023045330 A1 WO2023045330 A1 WO 2023045330A1
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WIPO (PCT)
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parts
natural biological
lactic acid
acid bacteria
biological preservative
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PCT/CN2022/089884
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English (en)
French (fr)
Inventor
熊涛
程奔
胡新平
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安琪酵母股份有限公司
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Application filed by 安琪酵母股份有限公司 filed Critical 安琪酵母股份有限公司
Priority to KR1020247005049A priority Critical patent/KR20240034807A/ko
Priority to EP22871393.9A priority patent/EP4388889A1/en
Publication of WO2023045330A1 publication Critical patent/WO2023045330A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the invention relates to the technical field of food processing, in particular to a natural biological preservative for flour products, a preparation method and application.
  • preservatives in the baking industry are mainly chemical preservatives, mainly including sorbic acid and its salts, propionic acid and its salts, dehydroacetic acid and sodium salts, sodium diacetate, etc., which pose a huge threat to human health.
  • chemical preservatives mainly including sorbic acid and its salts, propionic acid and its salts, dehydroacetic acid and sodium salts, sodium diacetate, etc.
  • Chinese patent CN104206988A discloses a method for processing and keeping fresh lactic acid bacteria steamed bread at room temperature. It uses the suspension of Lactobacillus bulgaricus and Streptococcus thermophilus, then adds the suspension to flour and ferments it with water to obtain milky white, fluid-like mature sourdough. Dough batter, using sour dough batter, water, yeast, and flour to prepare dough, and after secondary fermentation, lactic acid bacteria steamed bread is prepared, wherein the bacterial suspension is cultivated in MRS broth medium. Since MRS is a non-food-grade medium, the isolated bacteria need to be washed repeatedly with physiological saline, which is a complicated process and low production efficiency.
  • Cigar patent CN110157646 discloses a lactic acid bacterium that inhibits fungal growth and its application in making steamed bread.
  • a lactic acid bacterium with strong antifungal performance is selected from 1255 plant-derived lactic acid bacteria, and then made into a bacterial suspension.
  • Flour and water are added to ferment to obtain sour batter, and finally the sour batter is mixed with water, yeast and flour to prepare dough, and after secondary fermentation, lactic acid bacteria steamed buns are prepared, which effectively prolongs the shelf life of steamed buns.
  • This bacterial strain is a specific bacterial strain, and the cultivation process is complicated.
  • the technical problem to be solved by the present invention is to provide a natural biological preservative for noodle products to prolong the shelf life of noodle products.
  • one of the purposes of the present invention provides a natural biological preservative for flour products;
  • two of the purpose of the present invention is to provide the preparation method of the natural biological preservative for flour products;
  • the third purpose of the present invention is Provide the above-mentioned natural biological preservative for noodle products or the application of the natural biological preservative for noodle products prepared by the above-mentioned preparation method in noodle products;
  • the fourth purpose of the present invention is to provide Long shelf-life steamed bread with natural biological preservatives for flour products;
  • the fifth object of the present invention is to provide a preparation method for the above-mentioned long shelf life steamed bread.
  • the invention provides a natural biological preservative for flour products, which is prepared by mixing lactic acid bacteria, distiller's yeast, edible medium and water, and fermenting, wherein, in parts by weight, 0.5-5 parts of lactic acid bacteria and 0.5-5 parts of distiller's yeast can be Edible medium 90-130 parts and water 90-130 parts.
  • lactic acid bacteria Preferably, by weight, there are 2-3 parts of lactic acid bacteria, 0.5-5 parts of distiller's yeast, 90-130 parts of edible medium and 90-130 parts of water.
  • the lactic acid bacteria are one or more of Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium and Pediococcus, preferably containing Leuconostoc and/or Pediococcus.
  • the lactic acid bacteria are 0-1 parts by weight of Lactobacillus, 0-1 part by weight of Streptococcus, 1-2 parts by weight of Leuconostoc, 0-1 part by weight of Bifidobacterium and 1-2.5 parts by weight of Pediococcus.
  • the lactic acid bacteria are a combination of Leuconostoc and Pediococcus, or a combination of Lactobacillus, Streptococcus and Bifidobacterium.
  • the total mass of lactic acid bacteria is 2-3 parts by weight; It is 1.5-5 parts by weight.
  • the edible medium is one or more of wheat flour, whey powder, glucose and corn steep liquor.
  • the koji is sweet wine koji.
  • the present invention also provides a method for preparing the natural biological preservative for flour products, which comprises mixing lactic acid bacteria, distiller's yeast, food-grade medium and water, and fermenting until the pH is 3.0-4.0.
  • the fermentation temperature is 30-40°C, preferably 35-40°C.
  • the present invention also provides the application of the natural biological preservative for noodle products or the natural biological preservative for noodle products prepared by the above preparation method in noodle products.
  • the present invention also provides a steamed bun with a long shelf life, which is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 10-50 parts of water, 0.5-5 parts of yeast, and the above-mentioned natural biological preservative or the natural biological preservative obtained by the above-mentioned preparation method 5 -70 servings.
  • the present invention also provides a method for preparing the above-mentioned steamed bread with a long shelf life, comprising the following steps:
  • Dough preparation mixing wheat flour, yeast, the above-mentioned natural biological preservative or the natural biological preservative obtained by the above-mentioned preparation method with water, making dough by making and pressing the dough;
  • step (2) steamed bun base forming: the dough in step (1) is divided, and shaped to obtain a steamed bun base;
  • the dough-making speed in step (1) is 100-200r/min, preferably, the dough-making time is 5-10min, more preferably, the number of times of pressing the dough is 5-15 times.
  • the proofing temperature in step (3) is 30-40° C., and preferably, the proofing time is 50-70 minutes.
  • the steaming temperature in step (4) is 90-110°C, and preferably, the steaming time is 900-1500s.
  • the natural biological preservative for flour products of the present invention is prepared by fermentation with commonly used lactic acid bacteria, distiller's yeast and edible medium as raw materials, the raw materials are easy to get, and the preparation process is simple;
  • the prepared flour product has a prolonged shelf life, thereby prolonging the shelf life of the product and improving the shelf life of the product during the shelf life. Freshness, reducing product waste.
  • the invention provides a natural biological preservative for flour products, which is prepared by mixing lactic acid bacteria, distiller's yeast, edible medium and water, and fermenting, wherein, in parts by weight, 0.5-5 parts of lactic acid bacteria and 0.5-5 parts of distiller's yeast can be Edible medium 90-130 parts and water 90-130 parts.
  • the lactic acid bacteria are one or more of Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium and Pediococcus, preferably containing Leuconostoc and/or Pediococcus cocci.
  • the lactic acid bacteria are 0-1 parts by weight of Lactobacillus, 0-1 part by weight of Streptococcus, 1-2 parts by weight of Leuconostoc, 0-1 part by weight of Bifidobacterium and tablets 1-2.5 parts by weight of cocci.
  • the lactic acid bacteria are a combination of Leuconostoc and Pediococcus, or a combination of Lactobacillus, Streptococcus and Bifidobacterium.
  • the total mass of lactic acid bacteria is 2-3 parts by weight; In combination, the total mass of lactic acid bacteria is 1.5-5 parts by weight.
  • the edible medium is one or more of wheat flour, whey powder, glucose and corn steep liquor.
  • the koji is sweet wine koji.
  • the present invention also provides a method for preparing the natural biological preservative for flour products, which comprises mixing lactic acid bacteria, distiller's yeast, food-grade medium and water, and fermenting until the pH is 3.0-4.0. When the fermentation reaches a pH of 3.0-4.0, a large amount of organic acids and ethanol will accumulate, which can effectively extend the shelf life of steamed bread.
  • the fermentation temperature is 30-40°C, preferably 35-40°C.
  • the present invention also provides the application of the natural biological preservative for noodle products or the natural biological preservative for noodle products prepared by the above preparation method in noodle products.
  • the present invention also provides a steamed bun with a long shelf life, which is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 10-50 parts of water, 0.5-5 parts of yeast, and the above-mentioned natural biological preservative or the natural biological preservative obtained by the above-mentioned preparation method 5 -70 servings.
  • the present invention also provides a method for preparing the above-mentioned steamed bread with a long shelf life, comprising the following steps:
  • Dough preparation mixing wheat flour, yeast, the above-mentioned natural biological preservative or the natural biological preservative obtained by the above-mentioned preparation method with water, making dough by making and pressing the dough;
  • step (2) steamed bun base forming: the dough in step (1) is divided, and shaped to obtain a steamed bun base;
  • the dough making speed in step (1) is 100-200r/min, preferably, the dough making time is 5-10min, and more preferably, the dough pressing times are 5-15 times.
  • the proofing temperature in step (3) is 30-40° C., preferably, the proofing time is 50-70 minutes.
  • the steaming temperature in step (4) is 90-110° C., preferably, the steaming time is 900-1500 s.
  • Table 1 embodiment of the present invention and comparative example use raw material and equipment source
  • the natural biological preservative for flour products of the present invention is prepared by fermentation with commonly used lactic acid bacteria, distiller's yeast and edible medium as raw materials. It can be fermented once or even multiple times, the method of use is simple, and the shelf life of flour products is extended, thereby prolonging the shelf life of the product, improving the freshness during the shelf life, and reducing product waste.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
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Abstract

一种面制品天然生物防腐剂及制备方法和应用。所述面制品天然生物防腐剂包含将乳酸菌、酒曲、可食用培养基和水混合，发酵制得，其中，按重量份计，乳酸菌0.5-5份，酒曲0.5-5份，可食用培养基90-130份和水90-130份。所述面制品天然生物防腐剂原料易得，制备工艺简单；将其应用于面制品制作中，无须二次甚至多次发酵，使用方法简单，面制品保质期延长，从而延长了产品的货架期，改善保质期内的新鲜度，减少产品的浪费。

Description

一种面制品天然生物防腐剂及制备方法和应用 技术领域
本发明涉及食品加工技术领域，具体涉及一种面制品天然生物防腐剂及制备方法和应用。
背景技术
自古民以食为天、食以安为先，食品的安全何时何地都是放在第一位。随着社会的发展，工业化进程逐步加快，但是贮藏性、流通性严重的限制了食品工业的发展，食品的腐败还会带来大量的浪费，也成为了食物中毒的源头.
目前焙烤行业防腐剂以化学防腐剂为主，主要包括山梨酸及其盐类、丙酸及其盐类、脱氢乙酸及钠盐类、双乙酸钠等，存在对人体健康的巨大威胁，因此，开发安全、广谱、抑菌效果良好的防腐剂是未来的发展趋势；馒头作为主食，可以添加的防腐剂只有赖氨酸盐酸盐，但是价格高同时严重影响感官且防腐效果不显著，开发适合面制品特别是馒头的生物保鲜剂产品是行业的迫切需求。
中国专利CN104206988A公开了一种乳酸菌馒头的加工与常温保鲜方法，其利用保加利亚乳杆菌和嗜热链球菌菌悬液，再将菌悬液加入面粉、水发酵获得获得乳白色、呈流体状的成熟酸面团面糊，利用酸面团面糊、水、酵母、面粉制备面团，进行二次发酵后制备乳酸菌馒头，其中菌悬液在MRS肉汤培养基中培养。由于MRS为非食品级培养基，分离后的菌体需要用生理盐水反复洗涤，过程复杂，生产效率低。
中国专利CN110157646公开了一株抑制真菌生长的乳酸菌及其在馒头制作中的应用，该发明从1255株植物来源的乳酸菌中筛选到1株抑制真菌性能较强的乳酸菌，然后制成菌悬液，加入面粉、水发酵得到酸面糊，最后酸面糊和水、酵母、面粉制备面团，进行二次发酵后制备乳酸菌馒头，有效延长了馒头的保质期。该菌株为特定菌株，培养过程复杂。
发明内容
本发明要解决的技术问题：提供一种面制品天然生物防腐剂，延长面制品的保质期。
针对现有技术存在的不足，本发明的目的之一提供一种面制品天然生物防腐剂；本发明的目的之二是提供上述面制品天然生物防腐剂的制备方法；本发明的目的之三是提供上述面制品天然生物防腐剂或上述制备方法制备制得面制品天然生物防腐剂在面制品中的应用；本发明的目的之四是提供含有上述面制品天然生物防腐剂或上述制备方法制得面制品天然生物防腐剂的长保质期馒头；本发明的目的之五是提供上述长保质馒头的制备方法。
本发明的技术方案：
本发明提供一种面制品天然生物防腐剂，包含将乳酸菌、酒曲、可食用培养基和水混合，发酵制得，其中，按重量份计，乳酸菌0.5-5份，酒曲0.5-5份，可食用培养基90-130份和水90-130份。
优选的是，按重量份计，乳酸菌2-3份，酒曲0.5-5份，可食用培养基90-130份和水90-130份。
优选的是，所述乳酸菌为乳杆菌、链球菌、明串珠菌、双歧杆菌和片球菌中的一种或两种以上，优选为含有明串珠菌和/或片球菌。
优选的是，所述乳酸菌为乳杆菌0-1重量份，链球菌0-1重量份，明串珠菌1-2重量份、双歧杆菌0-1重量份和片球菌1-2.5重量份。
优选的是，所述乳酸菌为明串珠菌和片球菌的组合、或者为乳杆菌、链球菌和双歧杆菌的组合。
优选的是，所述乳酸菌为明串珠菌和片球菌的组合情况下，乳酸菌总质量为2-3重量份；所述乳酸菌为乳杆菌、链球菌和双歧杆菌的组合情况下，乳酸菌总质量为1.5-5重量份。
优选的是，所述可食用培养基为小麦粉、乳清粉、葡萄糖和玉米浆的一种或两种以上。
优选的是，所述酒曲为甜酒曲。
本发明还提供上述面制品天然生物防腐剂的制备方法，包含将乳酸菌、酒曲、食品级培养基和水混合，发酵至pH为3.0-4.0得到。
优选的是，所述发酵温度为30-40℃，优选为35-40℃。
本发明还提供上述面制品天然生物防腐剂或上述制备方法制得面制品天然生物防腐剂在面制品中的应用。
本发明还提供一种长保质期馒头，包括如下重量份原料制得：小麦粉100份，水10-50份，酵母0.5-5份和上述天然生物防腐剂或上述制备方法制得天然生物防腐剂5-70份。
本发明还提供一种上述长保质期馒头的制备方法，包含如下步骤：
(1)面团制备：将小麦粉、酵母、上述天然生物防腐剂或上述制备方法制得天然生物防腐剂和水混合，经打面和压面制成面团；
(2)馒头坯成型：将步骤(1)的面团分割，成型得到馒头坯；
(3)醒发：将步骤(2)馒头坯进行醒发；
(4)蒸制：将步骤(3)醒发后的馒头坯进行蒸制。
优选的是，步骤(1)所述打面速度为100-200r/min，优选地，打面时间为5-10min，进一步优选地，压面次数为5-15次。
优选的是，步骤(3)所述醒发温度为30-40℃，优选地，醒发时间为50-70min。
优选的是，步骤(4)所述蒸制温度为90-110℃，优选地，蒸制时间为900-1500s。
本发明的有益效果：
(1)本发明面制品天然生物防腐剂以常用乳酸菌、酒曲和可食用培养基为原料，通过发酵制得，原料易得，制备工艺简单；
(2)在面制品制作过程中加入本发明天然生物防腐剂，无须二次甚至多次发酵，使用方法简单，制得的面制品，保质期延长，从而延长了产品的货架期，改善保质期内的新鲜度，减少产品的浪费。
具体实施方式
需要说明的是，在不冲突的情况下，本申请中的实施例及实施例中的特征可以相互结合。下面结合实施例来详细说明本发明。
本发明提供一种面制品天然生物防腐剂，包含将乳酸菌、酒曲、可食用培养基和水混合，发酵制得，其中，按重量份计，乳酸菌0.5-5份，酒曲0.5-5份，可食用培养基90-130份和水90-130份。
在本发明的一个优选实施方式中，上述天然生物防腐剂中，按重量份计，乳酸菌2-3份，酒曲0.5-5份，可食用培养基90-130份和水90-130份。
在本发明的又一优选实施方式中，所述乳酸菌为乳杆菌、链球菌、明串珠菌、双歧杆菌和片球菌中的一种或两种以上，优选为含有明串珠菌和/或片球菌。
在本发明的又一优选实施方式中，所述乳酸菌为乳杆菌0-1重量份，链球菌0-1重量份，明串珠菌1-2重量份、双歧杆菌0-1重量份和片球菌1-2.5重量份。
在本发明的又一优选实施方式中，所述乳酸菌为明串珠菌和片球菌的组合、或者为乳杆菌、链球菌和双歧杆菌的组合。
在本发明的又一优选实施方式中，所述乳酸菌为明串珠菌和片球菌的组合情况下，乳酸菌总质量为2-3重量份；所述乳酸菌为乳杆菌、链球菌和双歧杆菌的组合情况下，乳酸菌总质量为1.5-5重量份。
在本发明的又一优选实施方式中，所述可食用培养基为小麦粉、乳清粉、葡萄糖和玉米浆的一种或两种以上。
发明的又一优选实施方式中，所述酒曲为甜酒曲。
本发明还提供上述面制品天然生物防腐剂的制备方法，包含将乳酸菌、酒曲、食品级培养基和水混合，发酵至pH为3.0-4.0得到。当发酵至pH为3.0-4.0时，有大量有机酸与乙醇的积累，可以更佳有效的延长馒头保质期。
在本发明的一个优选实施方式中，所述发酵温度为30-40℃，优选为35-40℃。
本发明还提供上述面制品天然生物防腐剂或上述制备方法制得面制品天然生物防腐剂在面制品中的应用。
本发明还提供一种长保质期馒头，包括如下重量份原料制得：小麦粉100份，水10-50份，酵母0.5-5份和上述天然生物防腐剂或上述制备方法制得天然生物防腐剂5-70份。
本发明还提供一种上述长保质期馒头的制备方法，包含如下步骤：
(1)面团制备：将小麦粉、酵母、上述天然生物防腐剂或上述制备方法制得天然生物防腐剂和水混合，经打面和压面制成面团；
(2)馒头坯成型：将步骤(1)的面团分割，成型得到馒头坯；
(3)醒发：将步骤(2)馒头坯进行醒发；
(4)蒸制：将步骤(3)醒发后的馒头坯进行蒸制。
在本发明的一个优选实施方式中，步骤(1)所述打面速度为100-200r/min，优选地，打面时间为5-10min，进一步优选地，压面次数为5-15次。
在本发明的又一优选实施方式中，步骤(3)所述醒发温度为30-40℃，优选地，醒发时间为50-70min。
在本发明的又一优选实施方式中，步骤(4)所述蒸制温度为90-110℃，优选地，蒸制时间为900-1500s。
下面将通过具体的实施例进一步说明本发明的有益效果。
本发明实施例和对比例使用原料和设备来源见表1。
表1本发明实施例和对比例使用原料和设备来源
使用原料或设备 型号\纯度 出售厂家
乳杆菌 100亿CFU/g 陕西中禾健肽生物工程有限公司
链球菌 ACCC11093 上海沪峥生物科技有限公司
明串珠菌 ATCC 10830a 美国模式菌种收集中心(ATCC)
双歧杆菌 ≥100亿CFU/g 陕西中禾健肽生物工程有限公司
片球菌 100亿CFU/g 青岛诺森生物技术有限责任公司
安琪甜酒曲 甜味型8g 安琪酵母股份有限公司
安琪风味甜酒曲 风味型8g 安琪酵母股份有限公司
中筋小麦粉 三星粉 五得利面粉集团有限公司
食用葡萄糖(一水) 食品级 江苏甫展药业有限公司
乳清粉 食品级80％ 郑州塔伯商贸有限公司(美国进口)
玉米浆 50％ 上海方畦仪器有限公司
酵母 安琪低糖高活性 安琪酵母股份有限公司
   干酵母  
醒发箱 冷藏醒发箱 青岛世备电子有限公司
实施例1
(1)称取明串珠菌1g、安琪甜酒曲1g，中筋小麦粉100g和葡萄糖10g，加入到100g蒸馏水中，搅拌至无明显颗粒，用保鲜膜密封，置入醒发箱中发酵，发酵温度为35℃，发酵至pH为3.5制得面制品天然生物防腐剂。
(2)称取1.3g酵母加入到25g水中混匀大倒入打面缸中，加入100g中筋小麦粉和30g步骤(1)制得面制品天然生物防腐剂，在打面速度150r/min下打面5分钟后取出，压面10次；将压面后的面卷成均匀长条形，刀切得到馒头坯，每个重量50g，放入蒸盘中；将盛有馒头坯的蒸盘放入醒发箱中发酵60min，发酵温度35℃，湿度为60％；最后将发酵后的馒头坯放入蒸柜中蒸制，蒸制温度为100℃，蒸制时间为900s，得到长保质期馒头。
将上述长保质馒头冷却至室温，用聚乙烯材料包装，放入35±5℃恒温箱中保存，观察发生霉变的时间，按表2评价标准评价馒头的保质效果，检测结果如表3所示。
表2馒头霉变评分标准
馒头霉变时间 12-24h 24-36h 36-48h ＞48h
评分 1 4 7 10
实施例2
(1)称取明串珠菌1g、片球菌1g、安琪风味甜酒曲2g，中筋小麦粉90g和乳清粉40g，加入到130g蒸馏水中，搅拌至无明显颗粒，用保鲜膜密封，置入醒发箱中发酵，发酵温度为40℃，发酵至pH为4.0制得面制品天然生物防腐剂。
(2)称取3g酵母加入到10g水中混匀大倒入打面缸中，加入100g中筋小麦粉和70g步骤(1)制得面制品天然生物防腐剂，在打面速度100r/min下打面10分钟后取出，压面15次；将压面后的面卷成均匀长条形，刀切得 到馒头坯，每个重量50g，放入蒸盘中；将盛有馒头坯的蒸盘放入醒发箱中发酵50min，发酵温度30℃，湿度为60％；最后将发酵后的馒头坯放入蒸柜中蒸制，蒸制温度为90℃，蒸制时间为1500s，得到长保质期馒头。
按照实施例1中方法测试馒头的保质效果，检测结果如表3所示。
实施例3
(1)称取乳杆菌0.5g、安琪甜酒曲1g、风味甜酒曲0.5g、中筋小麦粉50g和玉米浆40g，加入到90g蒸馏水中，搅拌至无明显颗粒，用保鲜膜密封，置入醒发箱中发酵，发酵温度为30℃，发酵至pH为3.0制得面制品天然生物防腐剂。
(2)称取0.5g酵母加入到20g水中混匀大倒入打面缸中，加入100g中筋小麦粉和60g步骤(1)制得面制品天然生物防腐剂，在打面速度200r/min下打面7分钟后取出，压面5次；将压面后的面卷成均匀长条形，刀切得到馒头坯，每个重量50g，放入蒸盘中；将盛有馒头坯的蒸盘放入醒发箱中发酵70min，发酵温度40℃，湿度为60％；最后将发酵后的馒头坯放入蒸柜中蒸制，蒸制温度为110℃，蒸制时间为1200s，得到长保质期馒头。
按照实施例1中方法测试馒头的保质效果，检测结果如表3所示。
实施例4
(1)称取乳杆菌1g、链球菌1g、明串珠菌1g、双歧杆菌1g和片球菌1g、风味甜酒曲3g，乳清粉50g和葡萄糖50g，加入到110g蒸馏水中，搅拌至无明显颗粒，用保鲜膜密封，置入醒发箱中发酵，发酵温度为30℃，发酵至pH为3制得面制品天然生物防腐剂。
(2)称取2g酵母加入到40g水中混匀大倒入打面缸中，加入100g中筋小麦粉和5g步骤(1)制得面制品天然生物防腐剂，在打面速度150r/min下打面5分钟后取出，压面10次；将压面后的面卷成均匀长条形，刀切得到馒头坯，每个重量50g，放入蒸盘中；将盛有馒头坯的蒸盘放入醒发箱中发酵60min，发酵温度35℃，湿度为60％；最后将发酵后的馒头坯放入蒸柜中蒸制，蒸制温度为100℃，蒸制时间为900s，得到长保质期馒头。
按照实施例1中方法测试馒头的保质效果，检测结果如表3所示。
实施例5
(1)称取明串珠菌2g、片球菌1g、甜酒曲2g、风味甜酒曲3g、中筋小麦粉90g，加入到130g蒸馏水中，搅拌至无明显颗粒，用保鲜膜密封，置入醒发箱中发酵，发酵温度为35℃，发酵至pH为3.5制得面制品天然生物防腐剂。
(2)称取5g酵母加入到50g水中混匀大倒入打面缸中，加入100g中筋小麦粉和20g步骤(1)制得面制品天然生物防腐剂，在打面速度100r/min下打面10分钟后取出，压面15次；将压面后的面卷成均匀长条形，刀切得到馒头坯，每个重量50g，放入蒸盘中；将盛有馒头坯的蒸盘放入醒发箱中发酵60min，发酵温度30℃，湿度为60％；最后将发酵后的馒头坯放入蒸柜中蒸制，蒸制温度为90℃，蒸制时间为1500s，得到长保质期馒头。
按照实施例1中方法测试馒头的保质效果，检测结果如表3所示。
实施例6
(1)称取乳杆菌0.5g、链球菌0.5g、双歧杆菌0.5g、风味甜酒曲2g、中筋小麦粉40g、葡萄糖20g和玉米浆60g，加入到120g蒸馏水中，搅拌至无明显颗粒，用保鲜膜密封，置入醒发箱中发酵，发酵温度为30℃，发酵至pH为3.5制得面制品天然生物防腐剂。
(2)称取2.5g酵母加入到30g水中混匀大倒入打面缸中，加入100g中筋小麦粉和10g步骤(1)制得面制品天然生物防腐剂，在打面速度100r/min下打面10分钟后取出，压面15次；将压面后的面卷成均匀长条形，刀切得到馒头坯，每个重量50g，放入蒸盘中；将盛有馒头坯的蒸盘放入醒发箱中发酵60min，发酵温度30℃，湿度为60％；最后将发酵后的馒头坯放入蒸柜中蒸制，蒸制温度为90℃，蒸制时间为1500s，得到长保质期馒头。
按照实施例1中方法测试馒头的保质效果，检测结果如表3所示。
实施例7
(1)称取片球菌2.5g、风味甜酒曲0.5g、乳清粉40g和玉米浆70g， 加入到110g蒸馏水中，搅拌至无明显颗粒，用保鲜膜密封，置入醒发箱中发酵，发酵温度为35℃，发酵至pH为3.0制得面制品天然生物防腐剂。
(2)称取4g酵母加入到35g水中混匀大倒入打面缸中，加入100g中筋小麦粉和35g步骤(1)制得面制品天然生物防腐剂，在打面速度100r/min下打面10分钟后取出，压面15次；将压面后的面卷成均匀长条形，刀切得到馒头坯，每个重量50g，放入蒸盘中；将盛有馒头坯的蒸盘放入醒发箱中发酵60min，发酵温度30℃，湿度为60％；最后将发酵后的馒头坯放入蒸柜中蒸制，蒸制温度为90℃，蒸制时间为1500s，得到长保质期馒头。
按照实施例1中方法测试馒头的保质效果，检测结果如表3所示。
对比例1
(1)称取片球菌2.5g、乳清粉40g和玉米浆70g，加入到110g蒸馏水中，搅拌至无明显颗粒，用保鲜膜密封，置入醒发箱中发酵，发酵温度为35℃，发酵至pH为3.0制得面制品天然生物防腐剂。
(2)称取4g酵母加入到35g水中混匀大倒入打面缸中，加入100g中筋小麦粉和35g步骤(1)制得面制品天然生物防腐剂，在打面速度100r/min下打面10分钟后取出，压面15次；将压面后的面卷成均匀长条形，刀切得到馒头坯，每个重量50g，放入蒸盘中；将盛有馒头坯的蒸盘放入醒发箱中发酵60min，发酵温度30℃，湿度为60％；最后将发酵后的馒头坯放入蒸柜中蒸制，蒸制温度为90℃，蒸制时间为1500s，得到长保质期馒头。
按照实施例1中方法测试馒头的保质效果，检测结果如表3所示。
对比例2
(1)称取明串珠菌1g、片球菌1g、安琪风味甜酒曲2g，中筋小麦粉90g和乳清粉40g，加入到130g蒸馏水中，搅拌至无明显颗粒，用保鲜膜密封，置入醒发箱中发酵，发酵温度为40℃，发酵至pH为4.5制得面制品天然生物防腐剂。
(2)称取3g酵母加入到10g水中混匀大倒入打面缸中，加入100g中筋小麦粉和70g步骤(1)制得面制品天然生物防腐剂，在打面速度100r/min 下打面10分钟后取出，压面15次；将压面后的面卷成均匀长条形，刀切得到馒头坯，每个重量50g，放入蒸盘中；将盛有馒头坯的蒸盘放入醒发箱中发酵50min，发酵温度30℃，湿度为60％；最后将发酵后的馒头坯放入蒸柜中蒸制，蒸制温度为90℃，蒸制时间为1500s，得到长保质期馒头。
按照实施例1中方法测试馒头的保质效果，检测结果如表3所示。
表3检测结果
Figure PCTCN2022089884-appb-000001
由表3可知，实施例1-7制备面制品天然生物防腐剂应用于馒头中，保质期可保持在46-48h，其中实施例2、4、5和7中，乳酸菌含有明串珠菌和/或片球菌，其制得馒头保质期可达到48h以上。对比例1和实施例2相比，面制品天然生物防腐剂没有添加酒曲，霉变时间为24-36h，保质期明显缩短；对比例2和实施例7相比，制备面制品生物防腐剂时，发酵至pH＝4.5，发酵的pH偏高，有机酸与乙醇的积累量少，导致霉变时间缩短，保质期缩短。
综上所述，本发明面制品天然生物防腐剂以常用乳酸菌、酒曲和可食用培养基为原料，通过发酵制得，原料易得，制备工艺简单；将其应用于面制品制作中，无须二次甚至多次发酵，使用方法简单，面制品保质期延长，从而延长了产品的货架期，改善保质期内的新鲜度，减少产品的浪费。
以上所述，仅是本发明实施的较佳实施例，并非对本发明做任何形式上的限制，凡在本发明的精神和原则之内所做的修改、等同替换和改进等，均需要包含在本发明的保护范围之内。

Claims (16)

  1. 一种面制品天然生物防腐剂，其特征在于，包含将乳酸菌、酒曲、可食用培养基和水混合，发酵制得，其中，按重量份计，乳酸菌0.5-5份，酒曲0.5-5份，可食用培养基90-130份和水90-130份。
  2. 根据权利要求1所述天然生物防腐剂，其特征在于，按重量份计，乳酸菌2-3份，酒曲0.5-5份，可食用培养基90-130份和水90-130份。
  3. 根据权利要求1或2所述天然生物防腐剂，其特征在于，所述乳酸菌为乳杆菌、链球菌、明串珠菌、双歧杆菌和片球菌中的一种或两种以上，优选为含有明串珠菌和/或片球菌。
  4. 根据权利要求3所述天然生物防腐剂，其特征在于，所述乳酸菌为乳杆菌0-1重量份，链球菌0-1重量份，明串珠菌1-2重量份、双歧杆菌0-1重量份和片球菌1-2.5重量份。
  5. 根据权利要求1或2所述天然生物防腐剂，其特征在于，所述乳酸菌为明串珠菌和片球菌的组合、或者为乳杆菌、链球菌和双歧杆菌的组合。
  6. 根据权利要求5所述天然生物防腐剂，其特征在于，所述乳酸菌为明串珠菌和片球菌的组合情况下，乳酸菌总质量为2-3重量份；所述乳酸菌为乳杆菌、链球菌和双歧杆菌的组合情况下，乳酸菌总质量为1.5-5重量份。
  7. 根据权利要求1-6任一项所述天然生物防腐剂，其特征在于，所述可食用培养基为小麦粉、乳清粉、葡萄糖和玉米浆的一种或两种以上。
  8. 根据权利要求1-7任一项所述天然生物防腐剂，其特征在于，所述酒曲为甜酒曲。
  9. 权利要求1-8任一项所述天然生物防腐剂的制备方法，其特征在于，包含将乳酸菌、酒曲、食品级培养基和水混合，发酵至pH为3.0-4.0得到。
  10. 根据权利要求9所述制备方法，其特征在于，所述发酵温度为30-40℃，优选为35-40℃。
  11. 权利要求1-8任一项所述天然生物防腐剂或权利要求9或10所述制备方法制得天然生物防腐剂在面制品中的应用。
  12. 一种长保质期馒头，其特征在于，包括如下重量份原料制得：小麦粉100份，水10-50份，酵母0.5-5份和权利要求1-8任一项所述天然生物防腐剂或权利要求9或10所述制备方法制得天然生物防腐剂5-70份。
  13. 权利要求12所述长保质期馒头的制备方法，其特征在于，包含如下步骤：
    (1)面团制备：将小麦粉、酵母、权利要求1-8任一项所述天然生物防腐剂或权利要求9或10所述制备方法制得天然生物防腐剂和水混合，经打面和压面制成面团；
    (2)馒头坯成型：将步骤(1)的面团分割，成型得到馒头坯；
    (3)醒发：将步骤(2)馒头坯进行醒发；
    (4)蒸制：将步骤(3)醒发后的馒头坯进行蒸制。
  14. 根据权利要求13所述制备方法，其特征在于，步骤(1)所述打面速度为100-200r/min，优选地，打面时间为5-10min，进一步优选地，压面次数为5-15次。
  15. 根据权利要求13或14所述制备方法，其特征在于，步骤(3)所述醒发温度为30-40℃，优选地，醒发时间为50-70min。
  16. 根据权利要求13-15任一项所述制备方法，其特征在于，步骤(4)所述蒸制温度为90-110℃，优选地，蒸制时间为900-1500s。
PCT/CN2022/089884 2021-09-23 2022-04-28 一种面制品天然生物防腐剂及制备方法和应用 WO2023045330A1 (zh)

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