Method for lactobacillus steamed bread processing and preservation at room temperature

A fresh-keeping method and lactic acid bacteria technology, applied in the directions of Lactobacillus, Streptococcus/Lactococcus, food preservation, etc., can solve the problems of unavoidable heat-resistant microbial contamination, decrease in appearance, flavor, taste, and affect the quality of steamed bread, and achieve delaying aging. phenomenon, ensuring food safety, reducing the effect of water and nutrient loss

Active Publication Date: 2014-12-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have more or less deficiencies, for example, they cannot inhibit the reproduction of bacteria inside the steamed bread, cannot avoid the contamination of heat-resistant microorganisms, the process is complicated and costly, or the quality of the steamed bread will be seriously affected, etc.
However, a

Method used

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  • Method for lactobacillus steamed bread processing and preservation at room temperature
  • Method for lactobacillus steamed bread processing and preservation at room temperature

Examples

Experimental program
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Effect test

preparation example Construction

[0043] B, preparation of lactic acid bacteria fermented dough

[0044] Centrifuge the activated lactic acid bacteria liquid obtained in step A at a speed of 6000-7000g for 5-10 minutes at a high speed, and wash the separated bacteria with sterile saline for 2-4 times to clean the residual medium components in the sludge , to obtain lactic acid bacteria sludge, and then diluted with sterile distilled water, and then the number of colonies was 2 to 8 × 10 10 cfu / ml active lactic acid bacteria suspension.

[0045] Weigh 1 to 3 parts by weight of the active lactic acid bacteria suspension, add 100 parts by weight of water and 100 parts by weight of flour, mix evenly, place in a constant temperature incubator and keep warm for 22 to 24 hours at a temperature of 36 to 38°C to obtain mature Sourdough batter (or "lactic acid bacteria acid fermented dough", "lactic acid bacteria fermented dough" or "sour dough").

[0046] Among them, the sterile physiological saline can contain 8.5g ...

Embodiment 1

[0078] A. Lactic acid bacteria activation

[0079] Take 0.5g of commercial lactic acid bacteria powder, inoculate it into 50ml of MRS broth medium, and then carry out activation culture at a temperature of 36-38°C for 36 hours, with a shaking speed of 10rpm, until the late logarithmic growth phase, to obtain activated lactic acid bacteria liquid;

[0080] B, preparation of lactic acid bacteria fermented sourdough

[0081] The activated bacterial liquid obtained in step A was centrifuged at a high speed under the condition of 6500g for 10 minutes, and the separated bacterial cells were washed twice with sterile physiological saline to obtain lactic acid bacteria sludge, which was then diluted with sterile distilled water to obtain 6 × 10 10 cfu / ml active bacterial suspension.

[0082] Weigh 2 parts by weight of the active lactic acid bacteria suspension, add 100 parts by weight of water and 100 parts by weight of flour, mix evenly, place it in a constant temperature incubator...

Embodiment 2

[0092] A. Lactic acid bacteria activation

[0093] Same as embodiment 1;

[0094] B, preparation of lactic acid bacteria fermented sourdough

[0095] Same as embodiment 1;

[0096] C, using lactic acid bacteria to ferment dough to prepare lactic acid bacteria steamed bread

[0097] Add 75 parts by weight of flour, 25 parts by weight of water, 0.5 parts by weight of dry yeast, and 50 parts by weight of mature lactic acid bacteria acid-fermented sourdough into the mixer and stir at a speed of 80 to 140 rpm for 3 to 4 minutes, then at a speed of 180 to Stir at 240rpm for 1min to prepare a mixed dough containing lactic acid bacteria-yeast. Place the prepared lactic acid bacteria-yeast mixed dough in a proofing box with a temperature of 30°C±2°C and a relative humidity of 55%±5% for 1 hour, and then add 10 parts by weight of flour , to make a uniform dough. Divide the dough into 40g / piece blanks, then round and shape them, and then place them in the proofing box for a second p...

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Abstract

The invention discloses a method for lactobacillus steamed bread processing and preservation at room temperature. The method includes the steps of preparing lactobacillus steamed bread with lactobacillus femented dough; cooling the lactobacillus steamed bread under the light of an ultraviolet light, packaging the lactobacillus steamed bread with packaging materials of oxygen permeability and low water permeability in sealing mode, a arranging deoxidizer or a deoxidizer and an alcohol release controlled agent in a sealing package, and storing the lactobacillus steamed bread in sealing package at room temperature. By means of the method of lactobacillus steamed bread processing and preservation at room temperature, the produced lactobacillus steamed bread is good in flavor, moderate in acidity, free from stimulation, delicate in organizational structure, nutritious and capable of being stored for the shelf life of three months or more at room temperature under the condition of no addition of chemical preservatives and maintaining the color, texture and flavor well during storage, and additionally, the re-steamed lactobacillus steamed bread is white, soft, mellow, pleasant in wheat flavor and good in taste. The method for lactobacillus steamed bread processing and preservation at room temperature is simple in process, safe, reliable, low in costs, short in production cycle and capable of fully meeting the needs of the industrial production of steamed bread products.

Description

technical field [0001] The invention relates to a method for processing and preserving steamed bread, in particular to a method for preparing steamed bread with commercial lactic acid bacteria powder as a starter and a method for comprehensively preserving freshness of the steamed bread, belonging to the technical field of food processing. technical background [0002] Steamed buns first originated in China, and since the Qin and Han Dynasties, they have risen to become the staple food of the Chinese nation, and have an irreplaceable status for the Chinese. With the rapid development of urbanization, the production and management of steamed buns are moving towards industrialization. But the production and fresh-keeping process of steamed buns have always been the key issues restricting the development of steamed bun industry. Specifically, firstly, most of the steamed buns currently on the market are produced using a single yeast strain and using a rapid fermentation method...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/30A23L3/36A23L3/28A23L33/135
CPCA23L3/28A23L3/3436A23L3/36A23L7/104A23V2400/123A23V2400/249
Inventor 朱科学盛琪郭晓娜周惠明彭伟
Owner JIANGNAN UNIV
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