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Method for making steamed buns through utilizing Lactobacillus plantarum

A technology of Lactobacillus plantarum and production method, which is applied in the field of food processing, can solve the problems of large quality differences and poor stability of product batches, and achieve the effects of inhibiting growth, accelerating the rate of acid production, and increasing the amount of dough inoculum

Active Publication Date: 2013-09-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional naturally fermented sourdough mainly uses active bacteria inside the flour to ferment the product. Due to the different growth environments of different varieties of flour, the quality varies greatly and the product batch stability is poor.

Method used

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  • Method for making steamed buns through utilizing Lactobacillus plantarum
  • Method for making steamed buns through utilizing Lactobacillus plantarum
  • Method for making steamed buns through utilizing Lactobacillus plantarum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] Example 1: Using commercially available Angel high-activity dry yeast (golden pack) starter to make steamed buns

[0092] The implementation steps of this embodiment are as follows:

[0093] A. Use the commercially available Angel high-activity dry yeast (gold) starter to prepare steamed bun dough

[0094] Weigh 948 parts by weight of medium-gluten flour wheat flour, 9 parts by weight of Angel high-activity dry yeast (gold) starter and 282 parts by weight of water in a mixing tank, stir at a stirring rate of 96rpm for 1.1min, and then stir at a stirring rate of 210rpm for 4.3 min, get the dough for making steamed buns;

[0095] B. Proofing and steaming of steamed bun dough

[0096] Divide the dough for making steamed buns obtained in step A into 80g / piece, then round and shape, and then place in a proofing box sold by Xinmai Machinery Co., Ltd. under the trade name SM-32S at a temperature of 32°C and a relative humidity of 85%. Proof for 42 minutes under certain cond...

Embodiment 2

[0097] Embodiment 2: Adopt the method of the present invention to make steamed bread

[0098] The implementation steps of this embodiment are as follows:

[0099] A. Activation of Lactobacillus plantarum

[0100] Draw 200 μl of Lactobacillus plantarum CCFM8661 bacteria liquid from the glycerol bacteria preservation tube, inoculate it into 900ml MRS broth medium, then carry out activation culture at 37°C for 20 hours, repeat the above activation operation 3 times, and obtain an activated Lactobacillus plantarum CCFM8661 bacterial liquid; the composition of the MRS broth medium is as follows: 500ml distilled water, 5g peptone, 5g beef extract, 2.5g yeast extract, 2.5g sodium acetate, 10g glucose, 0.05g MgSO 4 .7H 2 0.0.025g MnSO 4 .H 2 0, 1g diammonium citrate, 1g K 2 HP0 4 With 0.5ml Tween, pH6.2.

[0101] B. Preparation of sourdough containing Lactobacillus plantarum

[0102] Using a high-speed centrifuge sold under the trade name universal32R by the German Hettich com...

Embodiment 3

[0113] Embodiment 3: Adopt the method of the present invention to make steamed bread

[0114] The implementation steps of this embodiment are as follows:

[0115] A. Activation of Lactobacillus plantarum

[0116] Draw 200 μl of Lactobacillus plantarum CCFM8661 bacterial solution from the glycerol bacteria preservation tube, inoculate it into 1000ml MRS broth medium, and then carry out activation culture at a temperature of 36.8°C for 22 hours, repeat the above activation operation twice, and obtain an activated Lactobacillus plantarum CCFM8661 bacterial liquid; the composition of the MRS broth culture medium is the same as in Example 1, except that its pH value is adjusted to 6.4.

[0117] B. Preparation of sourdough containing Lactobacillus plantarum

[0118] Use the high-speed centrifuge sold by the German Hettich company under the trade name universal32R, under the condition of 6400g, allow the activated Lactobacillus plantarum CCFM8661 bacterium liquid that step A obtains ...

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Abstract

The invention relates to a method for making steamed buns. The method comprises the following steps: activating Lactobacillus plantarum, making a sour dough containing Lactobacillus plantarum, fermenting by utilizing Lactobacillus plantarum to make a steamed bun dough, fermenting small doughs obtained after dividing the steamed bun dough, and steaming the small doughs. The method uses the Lactobacillus plantarum CCFM8661 to ferment in order to make steamed breads and uses no commercial yeasts, the steamed buns made through the method have a rich flavor, and an insufficient flavor disadvantage caused by the use of a single yeast to ferment of products mode in the present market is overcome; and the steamed buns made through the method have the advantages of fine construction structure, good batch stability, and high safety.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing. More specifically, the present invention relates to a method for making steamed buns. 【Background technique】 [0002] With the continuous improvement of people's living standards, the domestic consumption of traditional rice and flour products is increasing year by year, and the quality requirements are also increasing. However, most products in the current market are produced by a single active dry yeast rapid fermentation method. This method has a simple process, but the product's fermentation flavor and aroma are not strong enough, and it ages quickly and easily deteriorates, which seriously affects the quality of the product. In order to solve these problems, producers often add a large amount of chemical additives such as flavors and fragrances in their formulas, which leads to some food safety problems and brings harm to consumers. In addition, due to the extensive processing te...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L7/104
Inventor 赵建新闫博文范大明田丰伟张灏陈卫宋佳锟刘小鸣张秋香王刚郭敏
Owner JIANGNAN UNIV
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