Steamed buns with lactobacillus sanfrancisco and preparation method thereof

A technology of Lactobacillus San Francisco and its production method is applied in the direction of Lactobacillus, bacteria used in food preparation, food ingredients containing yeast, etc. It can solve the problems of poor re-steaming performance, flat flavor of steamed buns, difficulty in ensuring hygiene, etc., and achieve the best taste fluffy effect

Active Publication Date: 2018-11-16
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using pure strains to ferment dough can obtain good-quality old-faced steamed buns, which can avoid the shortcomings of poor controllability, irregular production and difficult to guarantee hygiene caused by traditional sourdough
[0004] At present, although active dry yeast has been used as a single strain in the fermentation production of noodle products, compared with the fermentation of traditional starter cultures with mixed bacteria, the fermented steamed buns have a flat flavor, poor aroma, and low overall sensory quality. poor performance
In addition, the traditional workshop-style processing method has a relatively low level of industrialization, and it is difficult to ensure the good quality and flavor of steamed buns

Method used

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  • Steamed buns with lactobacillus sanfrancisco and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Ingredients: 400 g of wheat flour; 4 g of Angel’s highly active dry yeast; 50 mL of Lactobacillus San Francisco Ls-1001 fermentation broth (the number of colonies is 3.9×10 13 CFU / mL).

[0032] (1) After centrifuging 50 mL of Lactobacillus San Francisco Ls-1001 fermentation liquid, the sludge was dissolved in tap water, then 30 g of wheat flour was added and stirred into batter, and fermented at 28-32 °C for 12 h to prepare seed batter.

[0033] (2) Add 4 g of Angel high-active dry yeast and 370 g of wheat flour to the seed batter, stir to form a dough, ferment (28~32°C, 60 minutes), proof for 30 minutes before putting into the pot, and steam for 30 minutes.

[0034] The moisture content of steamed bread was determined to be 37.49%.

[0035] The sensory scores measured at 0 h, 24 h, and 48 h were: 71 points, 65 points, and <40 points, respectively. The dough of the steamed buns at 0 h was hard, and the steamed buns had no obvious smell, tasted sweet, chewed hard and ...

Embodiment 2

[0037] Ingredients: 400 g of wheat flour; 4 g of Angel’s highly active dry yeast; 100 mL of Lactobacillus San Francisco Ls-1001 fermentation broth (the number of colonies is 3.9×10 13 CFU / mL).

[0038] The preparation method of this embodiment is the same as that of Example 1, and the moisture content of the steamed bread is determined to be 35.56%.

[0039]The sensory scores measured at 0 h, 24 h, and 48 h were: 90 points, 80 points, and 68 points, respectively. The dough at 0 h is soft, the steamed buns have the aroma of old noodles, they rebound quickly and can be restored, the pores in the longitudinal section are small and uniform, the taste has obvious fermentation aroma, it is easy to chew, the moisture is moderate, and the skin of the steamed buns is soft and delicious. It began to harden, and the inside was relatively soft; after 48 hours, the skin of the steamed bread was obviously aging, and the inside began to lose slag.

Embodiment 3

[0041] Ingredients: 400 g of wheat flour; 4 g of Angel high active dry yeast; 150 mL of fermentation broth of Lactobacillus San Francisco Ls-1001 (the number of colonies is 3.9×10 13 CFU / mL).

[0042] The preparation method of this embodiment is the same as that of Embodiment 1, and the moisture content of the steamed bread is determined to be 32.63%.

[0043] The sensory scores measured at 0 h, 24 h, and 48 h were 84 points, 80 points, and 70 points, respectively. The dough at 0 h was extremely soft and viscous, and the steamed buns were soft with less water content and had a greater sour taste, and the air pores increased significantly compared with the second group; at 24 h, the sour taste of the steamed buns decreased, but the steamed buns were still soft; Less, but there is no significant difference between the softness and the second group.

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Abstract

The invention discloses steamed buns with lactobacillus sanfrancisco and a preparation method thereof, and belongs to the technical field of food processing. The steamed buns with the lactobacillus sanfrancisco is prepared from the following raw materials in proportion by weight: 380-420 grams of wheat flour, 3-4 grams of Angel high-active dry yeast and 40-160 mL of lactobacillus sanfrancisco Ls-1001, wherein colony forming units of the lactobacillus sanfrancisco Ls-1001 is 3.80x10<13> to 4.00x10<13> CFU / mL. According to embodiments of the steamed buns with the lactobacillus sanfrancisco and the preparation method thereof, the steamed buns are loose and soft in taste, as well as appropriate in sour-sweet flavor, by adding the lactobacillus sanfrancisco Ls-1001 at different bacterium amount; moreover, the steamed buns have aroma of old dough fermented steamed buns in terms of sensory quality. According to the embodiments of the steamed buns with the lactobacillus sanfrancisco and the preparation method thereof, fermentation of the lactobacillus sanfrancisco Ls-1001 in the steamed buns is beneficially promoted by adding beer; and thus, the prepared steamed buns are loose and soft intaste, uniform in texture and mellow in old dough aroma.

Description

technical field [0001] The invention relates to Lactobacillus San Francisco steamed bread and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Old noodles, also known as starter, noodle fertilizer, noodle primer, noodle head, etc., have a long history of use in my country. They are starters for making traditional fermented staple foods, and are a mixed-bacteria fermentation system composed of yeast, lactic acid bacteria, and mold. According to reports, there are more than 20 kinds of yeasts isolated from traditional noodle starters, in addition to the dominant strain Saccharomyces cerevisiae, there are also Saccharomycesexiguus, Issatchenkiaorientalis or Candida krusei), abnormal Pichia anomala or Hansenula anomala, Pichia subpelliculosa, Torulaspora delbrueckii, Pichia membranifaciens, Debaryomyceshansenii, Candida holmii and others. More than 60 species of lactic acid bacteria have been isolated, mainly Lactobacillus, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23L7/104A23V2002/00A23V2400/183A23V2250/76
Inventor 张国华王淇张纬珍郝俊雪王月凤何国庆
Owner SHANXI UNIV
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