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Lactic acid bacteria steamed bread processing and room temperature preservation method

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 inability to inhibit steamed bread, etc., so as to delay aging. phenomenon, ensuring food safety, reducing the effect of water and nutrient loss

Active Publication Date: 2016-08-24
JIANGNAN UNIV
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  • 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, after the existing lactic acid bacteria steamed bread is sealed and packaged in a conventional way, although the shelf life at room temperature is improved compared with ordinary steamed bread, the longest can only be about 6 days, and after exceeding this period, The shape, flavor and taste of the product will drop sharply

Method used

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Examples

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Effect test

preparation example Construction

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

[0044] The activated lactic acid bacteria liquid obtained in step A is centrifuged at a high speed for 5 to 10 min under the condition of a speed of 6000 to 7000 g, and the separated thalline is washed 2 to 4 times with sterile physiological saline to clean the remaining medium components in the bacterial sludge. , obtain the lactic acid bacteria slurry, then dilute it with sterile distilled water, and then obtain the number of colonies to be 2~8×10 10 cfu / ml of 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, and place it in a constant temperature incubator for 22 to 24 hours at a temperature of 36 to 38 ° C to obtain mature Sourdough batter (or "lactobacillus sourdough", "lactic acid fermented dough" or "sourdough").

[0046] The sterile physiological sa...

Embodiment 1

[0078] A. Activation of lactic acid bacteria

[0079] Take 0.5 g of commercial lactic acid bacteria powder, inoculate it into 50 ml of MRS broth medium, and then activate and cultivate for 36 hours at a temperature of 36 to 38 ° C, with an oscillation speed of 10 rpm, to the late stage of the logarithmic growth phase, to obtain activated lactic acid bacteria. liquid;

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

[0081] The activated bacteria solution obtained in step A was centrifuged at a high speed for 10 min under the condition of 6500g, and the separated bacteria were washed twice with sterile saline to obtain lactic acid bacteria mud, 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 well, and place it in a constant temperature incubator...

Embodiment 2

[0092] A. Activation of lactic acid bacteria

[0093] Same as Example 1;

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

[0095] Same as Example 1;

[0096] C, utilize lactic acid bacteria fermented dough to prepare lactic acid bacteria steamed bread

[0097] Add 75 parts by weight of flour, 25 parts by weight of water, 0.5 part 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, and then at a speed of 180 to 180 Stir at 240 rpm for 1 min, and 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 form a uniform dough. Divide the dough into 40g / piece dough blanks, round and shape them, and then place them in a proofing b...

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Abstract

The invention discloses a method for processing and fresh-keeping lactic acid bacteria steamed buns at room temperature, comprising: using lactic acid bacteria fermented dough to prepare lactic acid bacteria steamed buns; package, and put a deoxidizer or a deoxidizer and an alcohol slow-release agent in the sealed package, and then store the sealed packaged lactic acid bacteria steamed buns at room temperature. Utilizing the process of the present invention, the lactic acid bacteria steamed buns produced are rich in flavor, moderate in sourness without irritation, delicate in structure and rich in nutrition, and under normal temperature conditions without adding chemical preservatives, the shelf life of the lactic acid bacteria steamed buns can be as long as 3 months or more , and keep the color, texture and flavor of lactic acid bacteria steamed buns well during storage, and the steamed buns after re-steaming are white and soft, with pleasant wheat aroma and excellent taste. The invention has the advantages of simple process, safety and reliability, low cost and short production period, and fully meets the needs of industrialized 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 by using commercial lactic acid bacteria powder as a leavening agent and a method for comprehensively preserving such steamed bread, belonging to the technical field of food processing. technical background [0002] Steamed bread first originated in China, and since the Qin and Han Dynasties, it has become the staple food of the Chinese nation, and has an irreplaceable status for the Chinese. With the rapid development of urbanization, the production and operation of steamed bread is moving towards industrialization. However, the production and preservation technology of steamed bread has always been the key problem restricting the development of steamed bread industry. Specifically, first, most of the steamed buns currently on the market are produced by a single yeast strain and the rapid fermentation method. The aroma ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L33/10A23L3/36A23L3/28A23L33/135
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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