Method for producing sourdough bread by utilizing lactobacillus plantarum fermented dough

A technology of Lactobacillus plantarum and fermented sourdough, which is applied in the field of food processing, can solve the problems of unstable quality, long production cycle, mildew of dough, etc., and achieve the effect of uniform texture, long shelf life and prevention of corruption

Inactive Publication Date: 2012-06-13
无锡麦吉贝可生物食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the production of sourdough bread in the past, the naturally existing microorganisms in the flour are usually used to ferment the sourdough to prepare the sourdou

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of method utilizing Lactobacillus plantarum to ferment sourdough to produce sourdough bread adopts the following process steps, and the component ratio is calculated in parts by weight:

[0020] (1) Activation of Lactobacillus plantarum: Use a sterilized inoculation needle to pick Lactobacillus plantarum powder and place it in MRS medium for activation culture, and activate it in a constant temperature incubator for 20 hours at a temperature of 30°C; take the activated The final bacterial liquid is placed on fresh MRS medium, the volume ratio of the activated bacterial liquid to the MRS medium is 1:50, and cultured at 25°C for 16 hours again to obtain the activated bacterial liquid;

[0021] (2) Production of sourdough fermented by Lactobacillus plantarum: take 0.2 parts of the activated bacterial liquid and centrifuge at 3500 rpm for 15 minutes, rinse the centrifuged solid with sterile saline once, add 5.4 parts of water and 5. Mix 4 parts of wheat...

Embodiment 2

[0026] Embodiment two: a kind of method utilizing Lactobacillus plantarum to ferment sourdough to produce sourdough bread adopts the following process steps, and the component ratio is calculated in parts by weight:

[0027] (1) Activation of Lactobacillus plantarum: Use a sterilized inoculation needle to pick Lactobacillus plantarum powder and place it in MRS medium for activation culture, and activate it in a constant temperature incubator for 28 hours at a temperature of 25°C; take the activated The reared bacterial liquid is placed on a fresh MRS medium, the volume ratio of the activated bacterial liquid to the MRS medium is 1: 100, and it is cultivated again at 30° C. for 8 hours to obtain the activated bacterial liquid;

[0028] (2) Production of sourdough fermented by Lactobacillus plantarum: take 0.6 parts of the activated bacterial liquid and centrifuge at 4500 rpm for 10 minutes, rinse the centrifuged solid with sterile saline for 3 times, add 5.8 parts of water and ...

Embodiment 3

[0033] Embodiment three: a kind of method utilizing Lactobacillus plantarum to ferment sourdough to produce sourdough bread adopts the following process steps, and the component ratio is calculated in parts by weight:

[0034] (1) Activation of Lactobacillus plantarum: Use a sterilized inoculation needle to pick Lactobacillus plantarum powder and place it in the MRS medium for activation culture, and activate it in a constant temperature incubator for 24 hours at a temperature of 28°C; take the activated The final bacterial solution is placed on fresh MRS medium, the volume ratio of the activated bacterial solution to the MRS medium is 1:80, and cultured at 28° C. for 12 hours to obtain the activated bacterial solution;

[0035] (2) Production of sourdough fermented by Lactobacillus plantarum: take 0.4 parts of the activated bacterial liquid and centrifuge at 4000 rpm for 12 minutes, wash the centrifuged solid with sterile saline twice, add 5.6 parts of water and 5. Mix 6 part...

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PUM

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Abstract

The invention relates to a method for producing sourdough bread by utilizing lactobacillus plantarum fermented dough. The method comprises the following steps: (1) activating and cultivating lactobacillus plantarum powder on an MRS (Methicillin Resistant Staphylococcus) culture medium, applying the activated bacterium liquid to the fresh MRS culture medium, and culturing again, thereby obtaining the activated bacterium liquid; (2) centrifuging the activated bacterium liquid to obtain a solid, washing the solid with sterile physiological saline water, adding water and high-gluten wheat flour, and culturing in a constant-temperature culturing box, thereby obtaining ripe lactobacillus plantarum fermented dough; (3) taking the high-gluten wheat flour (namely, activated dry yeast), salt and sugar, adding water and the ripe lactobacillus plantarum fermented dough, stirring and then adding shortening, and continuing to stir; (4) taking out the dough, standing by, cutting and forming; and (5) after lastly fermenting the dough, baking the dough, thereby obtaining the sourdough bread. According to the method provided by the invention, the nutritional value of the bread is increased, the sourdough bread can be fermented so as to generate antibacterial matter, the bread is prevented from going bad, and the shelf life of the bread is prolonged.

Description

technical field [0001] The invention relates to a method for producing sour bread by using plantarum lactobacillus to ferment sourdough, and belongs to the technical field of food processing. Background technique [0002] As the world's mainstream food and convenience food, bread has been welcomed by Chinese consumers, and its market share has increased year by year. The production of bread by the rapid fermentation process of baker's yeast has many shortcomings in terms of bread quality, including single taste, perishable deterioration, and short shelf life. [0003] Sourdough is a mixture of flour and water fermented by lactic acid bacteria. As an intermediate product, sourdough contains metabolically active lactic acid bacteria and yeast. Before the emergence of baker's yeast, it has been used for proofing in bread making. agent. The sourdough fermentation process can improve the nutritional value of bread, give bread a unique flavor, and produce antibacterial substance...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D8/04
Inventor 黄卫宁王凤张庆钟京贾春利邹奇波姚远堵国成宋焕禄
Owner 无锡麦吉贝可生物食品有限公司
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