Composite starter for sourdough steamed buns as well as preparation method and steamed buns prepared by virtue of same

A compound starter and steamed bread technology, applied to bacteria used in food preparation, biochemical equipment and methods, and methods based on microorganisms, can solve problems such as unstable product quality, weak flavor of steamed buns, and poor controllability of strains , to achieve the effect of benefiting the body's absorption and utilization, unique flavor and suitable acidity

Inactive Publication Date: 2017-03-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to overcome the deficiencies of the prior art, aiming at the problems of single types of steamed bread starters in the market, the produced steamed bread has a thin flavor and flat taste, and overcomes the poor controllability of traditional fermented steamed bread strains and unstable product quality. As well as the deficiencies of the prior art, a kind of old noodle steamed bun composite starter and its preparation method and the stea...

Method used

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  • Composite starter for sourdough steamed buns as well as preparation method and steamed buns prepared by virtue of same
  • Composite starter for sourdough steamed buns as well as preparation method and steamed buns prepared by virtue of same
  • Composite starter for sourdough steamed buns as well as preparation method and steamed buns prepared by virtue of same

Examples

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Effect test

Embodiment 1

[0041] A kind of old noodle steamed bread composite starter, the old noodle steamed bun composite starter is the composition of fermentation strain Saccharomyces cerevisiae, plant Lactobacillus and brevis lactobacillus, said fermentation strain Saccharomyces cerevisiae, plant Lactobacillus and brevis lactobacillus The ratio of the number of bacteria is 1:1:1.

[0042] The Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus brevis are all separated from the traditional old starter starter, and the concentrations of the Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus brevis are respectively 2.89×10 9 CFU / mL, 1.69×10 9 CFU / mL, and 2.12×10 9 CFU / mL.

[0043] The usage of the old-noodle steamed bun compound starter is as follows: adding 15 g of the old-noodle steamed bun compound starter per 1 kg of flour.

[0044] The preparation method of the above-mentioned old noodle steamed bread compound starter, the steps are as follows:

[0045] (1) A...

Embodiment 2

[0055] A kind of old noodle steamed bread composite starter, the old noodle steamed bun composite starter is the composition of fermentation strain Saccharomyces cerevisiae, plant Lactobacillus and brevis lactobacillus, said fermentation strain Saccharomyces cerevisiae, plant Lactobacillus and brevis lactobacillus The cell number ratio of the bacterium is 6:4:1; the bacterial concentration of the Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus brevis are respectively 3.22×10 9 CFU / mL, 4.56×10 10 CFU / mL, and 2.08×10 10 CFU / mL. .

[0056] The Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus brevis are all separated from the traditional old-soured steamed bread starter, and the usage of the old-noodle steamed bun compound starter is as follows: add 23 g of the old-noodle steamed bun compound starter to every 1 kg of flour .

[0057] The preparation method of the above-mentioned old noodle steamed bread compound starter, the steps are as ...

Embodiment 3

[0068]A kind of old noodle steamed bread composite starter, the old noodle steamed bun composite starter is the composition of fermentation strain Saccharomyces cerevisiae, plant Lactobacillus and brevis lactobacillus, said fermentation strain Saccharomyces cerevisiae, plant Lactobacillus and brevis lactobacillus The ratio of the number of bacteria is 5:3:1.

[0069] The Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus brevis were all separated from the traditional old starter starter, and the concentrations of the Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus brevis were respectively 2.07×10 9 CFU / mL, 3.98×10 10 CFU / mL, and 2.87×10 10 CFU / mL.

[0070] The usage of the old-noodle steamed bun compound starter is as follows: adding 35 g of the old-noodle steamed bun compound starter to every 1 kg of flour.

[0071] The preparation method of the above-mentioned old noodle steamed bread compound starter, the steps are as follows:

[007...

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Abstract

The invention relates to a composite starter for sourdough steamed buns. The composite starter is a composition of fermentation strains including saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus brevis, wherein the bacterial number ratio of the saccharomyces cerevisiae to the lactobacillus plantarum to the lactobacillus brevis is (1 to 10): (1 to 5): 1. According to the composite starter for the sourdough steamed buns, which is disclosed by the invention, a strain is separated from the traditional sourdough, and a natural bacterium mixing system of the traditional starter is simulated, thus the traditional unique and abundant flavour can be given to the steamed buns, and the defect of insufficient flavour of the existing starter is made up; and the flavour and taste of the steamed buns can be improved, and the functions of increasing the nutritional value of the steamed buns and prolonging the shelf life of products are further realized due to the existence of lactic acid bacteria. The composite starter disclosed by the invention is simple in production procedures, the microbial inoculum is high in fermentation activity, and the steamed buns are stable in quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an old noodle steamed bun compound starter, a preparation method and steamed buns prepared by the same. Background technique [0002] Steamed buns are one of the traditional staple foods in my country with a long history and are especially loved by the people in the north. With the development of society, the dietary structure and concepts of consumers have changed, and they are increasingly advocating the nutrition and health of food. In the 1980s, high-activity dry yeast was introduced to China. It has a single and stable yeast strain. Although the fermentation efficiency is high and the operation is simple, the steamed buns produced do not have the unique flavor of traditional old-fermented steamed buns, and the taste is flat. Tired, and easy to age, short shelf life. Although domestic scholars have improved the aging of steamed bread by adding emulsifiers and enzyme...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/18A23L7/104A23L29/00C12R1/865C12R1/25C12R1/24
CPCC12N1/18C12N1/20A23V2002/00A23V2400/121A23V2400/169A23V2200/14A23V2200/15A23V2250/762
Inventor 张民李佳慧刘锐吴涛
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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