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Lactobacillus sanfranciscensis Ls-1001 bread and preparation method thereof

A technology of Lactobacillus san Francisco and bread, which is applied in the field of food processing, can solve the problems that the fermentation flavor and aroma of bread are not strong enough, the fermentation acidity is not pure and soft enough, and the quality of bread is poor, so as to achieve better sensory quality, uniform internal texture and structure, Delicate and soft taste

Inactive Publication Date: 2018-12-18
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermented flavor and aroma of the bread produced by this method are not strong enough (usually adding essence or spices to make up for it), the fermented sour taste is not pure and soft enough, the taste is poor, and the bread quality is poor

Method used

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  • Lactobacillus sanfranciscensis Ls-1001 bread and preparation method thereof
  • Lactobacillus sanfranciscensis Ls-1001 bread and preparation method thereof
  • Lactobacillus sanfranciscensis Ls-1001 bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1 Exopolysaccharide production of different bacterial strains

[0048] figure 1 Shows the difference in the production of exopolysaccharides of different strains, by figure 1 It can be seen that the exopolysaccharide production of Lactobacillus San Francisco Ls-1001 was the highest at 190.32 mg / L.

Embodiment 2

[0049] Example 2 Infrared spectrum analysis of the exopolysaccharide of Lactobacillus San Francisco

[0050] figure 2 Shows the infrared spectrogram of Lactobacillus San Francisco Ls-1001 exopolysaccharide, obtained by figure 2 It can be seen that at a wavelength of 3354.13cm -1 The broad and strong peak at , represents the O-H stretching vibration. at 2926.90 cm -1 The weaker absorption peak at is the absorption peak caused by the C-H saturation stretching vibration. at 1640.19 cm -1 The strong absorption peak at is indicative of the presence of carbonyl asymmetric stretching vibrations. 1417.56 cm -1 and 1219.84 cm -1 The absorption peaks at are the alkyl hydrogen (CH 2 -CH 3 ) stretching vibration and O-H stretching vibration. at 1031.02 cm -1 where is the C-O stretching vibration.

Embodiment 3

[0051] Example 3 San Francisco lactobacillus bread (3.0×10 9 CFU / 200 g flour)

[0052] Ingredients: 200 g high-gluten flour, 2 g Angel high-active dry yeast, 90 g water, 30 g white sugar, 2 g salt, 20 g butter, 60 g eggs, 10 g skimmed milk powder, fermented with Lactobacillus San Francisco Ls-1001 Liquid 5mL, in which the number of colonies is 6.0×10 8 CFU / mL.

[0053] The method for making the fermentation liquid of Lactobacillus San Francisco Ls-1001 into a sludge is as follows: anaerobic culture of Lactobacillus San Francisco Ls-1001 in the mMRS medium with an inoculum of 1% by volume, at a culture temperature of 28-30 °C, and culture The time is 22~24 h, the anaerobic condition is N 2 , CO 2 , O 2 , and its volume percentage is 79:20:1. The cultured Lactobacillus San Francisco Ls-1001 fermentation liquid was centrifuged at 3000-4000 r / min for 4-5 minutes, the supernatant was poured off, and the precipitate was collected to obtain Lactobacillus San Francisco Ls-1001 ...

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PUM

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Abstract

The invention discloses lactobacillus sanfranciscensis Ls-1001 bread and a preparation method thereof. The bread is prepared from secondary fermentation dough and main dough by adopting a secondary fermentation method; the secondary fermentation dough comprises 110-130 grams of high protein flour, 0.3-0.4 gram of Angel high-activity dry yeast, 65-75 grams of water and 3-37 grams of lactobacillus sanfranciscensis Ls-1001 fermentation broth, wherein the number of bacterial colonies is 6.0*108-7.3*108 CFU / mL; the main dough comprises 70-90 grams of high protein flour, 0.7-1.6 grams of Angel high-activity dry yeast, 15-25 grams of water, 25-35 grams of white granulated sugar, 1.5-2.5 grams of salt, 18-25 grams of butter, 55-65 grams of egg and 8-15 grams of skim milk powder. The lactobacillussanfranciscensis Ls-1001 bread and the preparation method thereof have the advantage that the bread is delicate and soft in taste and moderate in sour and sweet by adding lactobacillus sanfranciscensis Ls-1001 with different bacterial counts.

Description

technical field [0001] The invention relates to a Lactobacillus San Francisco Ls-1001 bread and a preparation method thereof, belonging to the field of food processing. Background technique [0002] At present, only a single high-activity dry yeast is generally used in bread production. The fermented flavor and aroma of the bread produced by this method are not strong enough (usually adding essence or spices to make up for it), the fermented sour taste is not pure and soft enough, the taste is poor, and the bread quality is poor. [0003] Bread is similar to steamed buns, both of which are fermented flour products. The steamed buns made from the traditional noodle starter, old noodles, have a strong fermented flavor and aroma, pure fermented sourness, and good quality steamed buns. According to reports, there are more than 20 kinds of yeasts and 60 kinds of lactic acid bacteria isolated from the old noodles of the traditional noodle starter, among which Lactobacillus is the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D8/04C12N1/20C12R1/225
CPCA21D8/045A21D13/80C12N1/20
Inventor 张国华张纬珍郝俊雪王月凤王淇梁武龙
Owner SHANXI UNIV
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