Biscuits and production method thereof

A production method and biscuit technology, which is applied to new-flavored biscuits and their production fields, can solve problems such as inconvenient operation and long production cycle, and achieve the effects of improving flavor and taste, low production cost, and improving nutritional value

Inactive Publication Date: 2010-07-21
贝斯美(广州)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The source of lactic acid bacteria in the biscuit making process mentioned in the above literature is mainly the lactic acid bacteria strains made by scientific research institutions. Milk is used as the medium for lactic acid bacteria to expand the cultivation of lactic acid bacteria. Due to the need for expanded cultivation, the production cycle is longer. Inconvenient to operate

Method used

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  • Biscuits and production method thereof
  • Biscuits and production method thereof
  • Biscuits and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Preparation of direct-throwing lactic acid bacteria starter

[0064] (a) Inoculate the lactic acid bacteria strains into the liquid medium (the composition of the medium is shown in Table 1 below) and carry out two expansion cultivations, the first expansion cultivation: inoculate 10 in 8 liters of seed tanks. 5 cfu / ml of lactic acid bacteria, cultivated to 10 9 cfu / ml, the culture condition is temperature 37°C, time 8 hours; the second expansion culture: inoculate all the lactic acid bacteria in the 8-liter tank into the 200-liter pilot test tank and cultivate to 10 10 cfu / ml, the culture condition is temperature 37℃, time 24 hours;

[0065] (b) Obtain the bacterium pellet by centrifugation, the centrifugation condition is 16000r / min, 30min;

[0066] (c) Prepare trehalose solution with a concentration of 20% (w / w) with water twice the amount of bacterial cell sedimentation, sterilize at 90°C / 25min, cool to 25°C, add trehalose solution In the bacterial cell precipita...

Embodiment 2

[0072] Preparation of direct-throwing lactic acid bacteria starter:

[0073] (a) Inoculate the lactic acid bacteria into the liquid medium (the composition of the medium is shown in Table 1) and carry out two expansion cultures, the first expansion culture: inoculate 10 liters of lactic acid bacteria in a seed tank of 8 liters. 6 cfu / ml of lactic acid bacteria, cultivated to 10 10 cfu / ml, the culture condition is temperature 37 ℃, time 12 hours; the second expansion culture: inoculate all the lactic acid bacteria in the 8 liter tank into the 200 liter pilot test tank and cultivate to 10 11 cfu / ml, the culture condition is temperature 37℃, time 30 hours;

[0074] (b) Obtain the bacterium pellet by centrifugation, the centrifugation condition is 16000r / min, 60min;

[0075] (c) Prepare trehalose solution with trehalose concentration of 30% (w / w) with water twice the amount of cell sedimentation, sterilize at 95°C / 30min, cool to 30°C, and prepare seaweed The sugar solution is a...

Embodiment 3

[0079] Preparation of direct-throwing lactic acid bacteria starter:

[0080] (a) Inoculate the lactic acid bacteria strains into the liquid medium (the composition of the medium is shown in Table 1) and carry out two expansion cultures, the first expansion culture: inoculate 10 liters of lactic acid bacteria in a seed tank of 8 liters. 5 cfu / ml of lactic acid bacteria, cultivated to 10 10 cfu / ml, the culture condition is temperature 37 ℃, time 10 hours; the second expansion culture: inoculate all the lactic acid bacteria in the 8 liter tank into the 200 liter pilot test tank and cultivate to 10 10 cfu / ml, the culture condition is temperature 37℃, time 27 hours;

[0081] (b) Obtain bacterial cell pellet by centrifugation, the centrifugation condition is 16000r / min, 45min;

[0082] (c) Prepare trehalose solution with trehalose concentration of 25% (w / w) with water twice the amount of cell sedimentation, sterilize at 92°C / 28min, cool to 27°C, and prepare seaweed The sugar solu...

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Abstract

The invention provides biscuits and a production method thereof, and the production method adopts the traditional secondary fermentation production technology. The method comprises the following steps in turn: preparing fermented soya-bean milk, preparing yeast suspension, performing first dough mixing, performing first fermentation, performing second dough mixing, performing second fermentation, rolling, forming, baking, cooling and packaging to obtain the product. The soya-bean milk is used as culture medium, lactic acid bacteria is inoculated in the culture medium for long-time fermentation to propagate lactic acid bacteria and accumulate flavor substances, and then lactic acid bacteria is added in dough to ferment along with yeast so that yeast and lactic acid bacteria are commonly fermented in the product, the fermentation time is longer, plenty of time is provided for the growth of yeast and lactic acid bacteria so as to generate alcohol and lactic acid, and esters are also generated. Owning to the above products and the flavor substances generated by lactic acid bacteria, the flavor and mouth feeling of the product are greatly improved.

Description

technical field [0001] The invention belongs to a biscuit product, in particular to a novel flavor biscuit and a production method thereof. Background technique [0002] More than 20 years ago, my country's biscuit production industry was still very backward. The production and processing of biscuits in many small and medium-sized cities is almost blank. With the reform and opening up, domestic and foreign exchanges have become increasingly frequent, which has accelerated the development of the domestic biscuit industry to a certain extent. In recent years, with the improvement of people's living standards in our country, it has become fashionable to pursue nutrition, flavor, convenience and speed, and biscuits occupy an increasingly important position in the leisure food of our people. However, with the development of the biscuit production industry, the current product categories can no longer meet people's growing consumer demand. The present invention uses lactic acid ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D8/04
Inventor 陈中邱裕林伟锋
Owner 贝斯美(广州)生物科技有限公司
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