Preparation method and application of wheat germ sour dough leavening agent

A technology of wheat germ and sourdough, applied in the direction of bacteria used in food preparation, application, and function of food ingredients, etc., can solve problems such as product safety hazards, achieve better antibacterial effect, enhance vitality, improve sensory characteristics and The effect of texture properties

Active Publication Date: 2016-10-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the specific antibacterial effect is related to the type of fungus, and adding

Method used

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  • Preparation method and application of wheat germ sour dough leavening agent
  • Preparation method and application of wheat germ sour dough leavening agent
  • Preparation method and application of wheat germ sour dough leavening agent

Examples

Experimental program
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Effect test

Embodiment 1

[0052] Embodiment 1: Preparation and application of wheat germ sourdough starter

[0053] The steps to make a wheat germ sourdough starter are as follows:

[0054] A. Activation of Lactobacillus plantarum

[0055] Draw 200 μL of Lactobacillus plantarum bacteria liquid from the glycerol bacteria preservation tube, inoculate it into 1200 mL of MRS broth medium, and then carry out activation culture at a temperature of 38 ° C for 20 h, repeat the above activation operation 3 times, and obtain an activated bacteria liquid; The composition of the MRS broth medium described 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 O, 0.025g MnSO 4 .H 2 O, 1g diammonium citrate, 1gK 2 HPO 4 With 0.5mL Tween, pH 6.2~6.4;

[0056] B, the preparation of wheat germ sourdough starter

[0057] The activated bacterial liquid obtained in step A was centrifuged at a high speed for 3 min under the conditi...

Embodiment 2

[0077] Embodiment 2: Preparation and application of wheat germ sourdough starter

[0078] The steps to make a wheat germ sourdough starter are as follows:

[0079] A. Activation of Lactobacillus plantarum

[0080] Draw 200 μL of Lactobacillus plantarum bacteria liquid from the glycerol bacteria preservation tube, inoculate it into 800 mL of MRS broth medium, and then carry out activation culture at a temperature of 38 ° C for 20 h, repeat the above activation operation 3 times, and obtain an activated bacteria liquid; The composition of the MRS broth medium described 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 O, 0.025g MnSO 4 .H 2 O, 1g diammonium citrate, 1g K 2 HPO 4 With 0.5mL Tween, pH 6.2~6.4;

[0081] B, the preparation of wheat germ sourdough starter

[0082] The activated bacterial liquid obtained in step A was centrifuged at a high speed for 6 min under the conditi...

Embodiment 3

[0102] Embodiment 3: Preparation and application of wheat germ sourdough starter

[0103] The steps to make a wheat germ sourdough starter are as follows:

[0104] A. Activation of Lactobacillus plantarum

[0105] Draw 200 μL of Lactobacillus plantarum bacteria liquid from the glycerol bacteria preservation tube, inoculate it into 1000 mL of MRS broth medium, and then carry out activation culture at a temperature of 38 ° C for 20 h, repeat the above activation operation 3 times, and obtain an activated bacteria liquid; The composition of the MRS broth medium described 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 O, 0.025g MnSO 4 .H 2 O, 1g diammonium citrate, 1gK 2 HPO 4 With 0.5mL Tween, pH 6.2~6.4;

[0106] B, the preparation of wheat germ sourdough starter

[0107] The activated bacterial liquid obtained in step A was centrifuged at a high speed for 5 min under the conditi...

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Abstract

The invention relates to a preparation method and application of a wheat germ sour dough leavening agent, and belongs to the technical field of food processing. The wheat germ sour dough leavening agent is prepared by leavening wheat germs through lactobacillus plantarum and utilized for serving as the raw material to make bakery products of breads and the like. According to the wheat germ sour dough leavening agent, on one hand, the activity of anti-nutritional factors contained in the wheat germs can be effectively reduced through leavening, by serving as the raw material to make the bakery products of the breads and the like, the concentration of free amino acid can be increased, the degree of decomposition of protein can be increased, the sensory characteristic and texture characteristic are improved, the additive amount of the wheat germs used in the product is increased, and nutritional and functional properties of the product are achieved; on the other hand, the wheat germ sour dough leavening agent has an obvious inhibiting effect on growth of fungi, by means of the antifungal effect and the effect of the lactobacillus plantarum special for the leavened wheat germs, the shelf life can be greatly prolonged, and the product value can be improved.

Description

technical field [0001] The invention relates to a preparation method and application of a wheat germ sourdough starter, belonging to the technical field of food processing. Background technique [0002] Wheat germ is equivalent to 2%-3% of the total weight of wheat grains. Due to its high concentration of α-tocopherol, vitamin B group, dietary fiber, polyunsaturated fat, minerals and phytochemicals, it has become the most functional ingredient in plants. One of the popular resources. However, wheat germ contains a large number of anti-nutritional factors, such as raffinose can cause flatulence, phytic acid can easily cause indigestion, etc., which seriously hinders the application of wheat germ in actual production. [0003] With the development of the food industry, baked rice and noodle foods have gradually attracted the attention of consumers, and the requirements for their quality and safety are also getting higher and higher. Quality problems of bakery products In add...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/135A23L3/3571A21D13/00
CPCA21D13/00A23L3/3571A23V2002/00A23V2400/169A23V2200/10A23V2200/30
Inventor 闫博文赵建新郝玉洁范大明马申嫣田丰伟陈卫张灏
Owner JIANGNAN UNIV
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