Complex microbial agent for fermenting staple food and application of complex microbial agent

A compound bacterial agent, the technology of Lactobacillus fermentum, applied in microorganism-based methods, bacteria, fungi and other directions, can solve the problems of excess, trust crisis, single product aroma substances, etc., to promote standardization, improve the flavor of steamed bread, and improve the quality Effect

Active Publication Date: 2016-06-29
BEIJING QIJIAN FOOD GRP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the production process of yeast steamed bread, a single microorganism (yeast) is generally used for fermentation, and the product has a single aroma substance and a small amount. Therefore, merchants often use excessive or even illegal additives to adjust the taste and color in the production process, which also gives this type of steamed bread Hidden dangers in food safety
In April 2011, the incident of dyed steamed buns that caused poisoning due to illegal use of additives broke out in Shanghai, which brought a serious crisis of trust in the safe production of single yeast steamed buns
However, the development of the traditional steamed bread processing industry is still at a low level, and most families in rural areas still use handmade methods to produce and use it for themselves. Even in developed cities, this situation is common.
Many steamed buns with beautiful appearance and excellent taste are only seen in a small range of folks. Although some enterprises have developed automatic production lines for steamed buns to carry out large-scale production of some high-quality steamed buns, they are limited by the special starter (yeast) used by the flavor of steamed buns. , old noodles, fermented juice, etc.) and the lack of scientific support for the taste of its steamed buns, resulting in enterprises having no motivation and confidence in key process technologies, key mechanical equipment, applicable distribution equipment, etc. type fermentation agent) to invest, resulting in the inability to further optimize the process and realize the scale and specialization of production

Method used

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  • Complex microbial agent for fermenting staple food and application of complex microbial agent
  • Complex microbial agent for fermenting staple food and application of complex microbial agent
  • Complex microbial agent for fermenting staple food and application of complex microbial agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-9

[0035] The total viable count was 5×10 9 Mix the bacteria agent 1-9 with 500g flour evenly, add 200mL water, knead the dough, knead until the surface of the dough is smooth, make a steamed bun-shaped dough, place it at 55°C to proof for 40min, and steam it at 120°C after the dough becomes soft Steam under the same conditions for 20 minutes, take it out and let it cool for later use. The prepared steamed buns have a unique blend of wine aroma and wheat aroma; full size, smooth surface; white and glossy color, round shape, no obvious folds and collapses; uniform and rich pores in the inner flesh without irregular large holes; elasticity and recovery of steamed buns sex is good.

Embodiment 1

[0054] There are 9 types of aldehyde compounds in the steamed bread sample of Example 1, and the number is relatively large. Hexanal (2.96% in the steamed bread sample of Example 1 and 1.04% in the steamed bread sample of Comparative Example 1) is a component with grassy smell and apple aroma, and natural products exist in apples, strawberries, and tea leaves. The 5-methylhexanal (1.21%), 2-heptenal (0.16%), benzaldehyde (0.29%) and 2,4-decadienal (0.25%) present in the steamed bread sample of Example 1 are Its unique aldehyde components are not contained in the steamed bread samples of the comparative example. Benzaldehyde has a special almond smell, and it is used to prepare almond, cherry, nut and other flavors, and a small amount is used in floral fragrance formulas. These aldehydes are produced by the degradation of starch under the action of starter, and the fragrance, fruity aroma, etc. reflected are an important part of the aroma of steamed bread.

[0055] However, fo...

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PUM

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Abstract

The invention discloses a complex microbial agent, which consists of saccharomyces cerevisiae and an auxiliary strain, wherein the auxiliary strain is at least one of weissella cibaria, lactobacillus helveticus and lactobacillus fermenti. The invention also discloses application of the complex microbial agent in fermenting steamed buns and / or breads. In addition, the invention also discloses a method for preparing steam buns, wherein the method comprises the following steps: mixing the complex microbial agent with flour, fermenting an obtained mixture and steaming. The complex microbial agent, which is capable of improving the flavor of the steamed buns, provided by the invention can offer support for promoting the standardized, large-scale and green production of a conventional steamed bun production process; and moreover, the invention also provides a new thought and a new way for studies on improving the quality and the safety of conventional wheaten food.

Description

technical field [0001] The invention relates to the field of food, in particular to a composite bacterial agent and its application and a method for preparing steamed bread by using the composite bacterial agent. Background technique [0002] Nowadays, with the improvement of people's living standards, people are not only satisfied with having enough to eat, but are demanding higher quality and higher safety food, so more and more manpower and material resources are invested in improving food quality Come with security research. [0003] As a typical representative of traditional pasta, steamed buns play an important role in people's lives. According to different starters, steamed buns can be roughly divided into composite starter steamed buns (traditional steamed buns) and single yeast steamed buns. The latter has become the preferred choice in people's daily life because of its simple process, time-saving and labor-saving, and easy industrial production. Types, represent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/18A21D8/04A23L7/104C12R1/865C12R1/225C12R1/01
Inventor 高丽娟马凯
Owner BEIJING QIJIAN FOOD GRP CO LTD
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