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A kind of composite microbial steamed bread starter and preparation method thereof

The technology of compound microorganism and starter is applied in the field of compound microorganism steamed bread starter and its preparation, which can solve the problems of single fermentation strain and compound fermentation strain lack of starter, and achieve the effect of improving sensory evaluation.

Active Publication Date: 2021-10-15
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the commercial starters currently on the market are single fermentation strains, and the lack of compound fermentation strain starters is the main reason why they cannot meet market demand

Method used

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  • A kind of composite microbial steamed bread starter and preparation method thereof
  • A kind of composite microbial steamed bread starter and preparation method thereof
  • A kind of composite microbial steamed bread starter and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] This embodiment provides a composite microbial steamed bread starter, which is prepared through the following steps:

[0019] Preparation of Saccharomyces cerevisiae suspension: Take a ring of Saccharomyces cerevisiae frozen storage solution and streak culture on YPD agar medium for 48 hours, pick a single colony of Saccharomyces cerevisiae on the plate and put it in 25mL YPD liquid medium, 28°C, 180r / min Cultivate overnight under conditions, inoculate 1.0 mL of bacterial liquid into 25 mL of YPD liquid medium and continue culturing for 8 h, centrifuge at 10,000 r / min for 20 min, discard the supernatant, and wash the bacterial cells twice with sterile normal saline to obtain suspended bacterial cells.

[0020] Preparation of Lactobacillus plantarum suspension: Take a ring of Lactobacillus plantarum frozen storage liquid in 25mL MRS liquid medium, place it in a 40°C incubator for overnight anaerobic culture, and then streak anaerobic culture on MRS solid medium After 48 ...

Embodiment 2

[0023] Example 2 Saccharomyces cerevisiae and lactic acid bacteria co-fermentation on the impact of microbial quantity

[0024] 1) Preparation of bacterial suspension

[0025] The preparation method of the Saccharomyces cerevisiae suspension is the same as in Example 1, and the preparation method of the lactic acid bacteria suspension is the same as in Example 1.

[0026] 2) Preparation of fermentation broth

[0027] Table 1 Composition of different fermentation groups

[0028]

[0029] Put each group of solutions into a 250mL sterile Erlenmeyer flask, shake well, and culture at 40°C.

[0030] 3) Microbial count

[0031] Put each group of solutions into a 250mL sterile Erlenmeyer flask, shake well, and culture at 40°C. When culturing for 0, 2, 4, 6, 8, 10 and 12 hours respectively, take 1.0 mL of fermentation broth, dilute it 1000 times, and then take 1.0 mL of the diluted fermentation broth, and cultivate it by pouring method (group 1 uses YPD medium , the second grou...

Embodiment 3

[0034] Example 3 Determination of Flavor Substances Produced by Saccharomyces cerevisiae and Lactic Acid Bacteria Fermentation

[0035] 1) Preparation of bacterial suspension

[0036] Saccharomyces cerevisiae strain HNKF J4, Lactobacillus plantarum strain WHQS 8, Pediococcus pentosaceae WHB3 and Leuconostoc citrea strain HBJZ14 were selected to prepare bacterial suspension according to the preparation method in Example 1.

[0037] 2) Preparation of fermentation broth

[0038] Take a clean Erlenmeyer flask, add 100mL SFS, and sterilize at 121°C for 20min.

[0039] 3) Formation of flavor substances

[0040] Add 10mL of Saccharomyces cerevisiae suspension to SFS as a separate fermentation group of Saccharomyces cerevisiae, add 5mL of Saccharomyces cerevisiae suspension and 5mL of lactic acid bacteria suspension as a mixed fermentation group of Saccharomyces cerevisiae and lactic acid bacteria, according to the ratio of 1:1:1:1 A total of 10 mL of Saccharomyces cerevisiae, Lact...

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Abstract

The invention discloses a composite microbial steamed bread starter and a preparation method thereof. The active microorganisms in the starter include Saccharomyces cerevisiae, Lactobacillus plantarum, Pediococcus pentosaceae and Leuconostoc citrea, wherein the yeast cerevisiae, plant The volume ratio of the bacterial suspension of Lactobacillus, Pediococcus pentosacea and Leuconostoc citrea was 1:1:1:1. The starter was prepared by mixing the microorganisms with sterile flour and placing them in a constant temperature incubator at 37°C for 20 hours. The leavening agent of the invention has the functions of improving the texture of the dough and prolonging the shelf life, and at the same time improving the flavor of the steamed bread.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation and relates to food production, in particular to a composite microbial steamed bread starter and a preparation method thereof. Background technique [0002] The traditional old noodle fermented food was invented and developed by the ancients of our country, and has a long history. The leavening agent of old noodle fermented food is naturally fermented dough, and its production process is to add old noodle to the dough for fermentation and molding. It has distinctive national characteristics and is deeply loved by people. However, due to the long fermentation time of old noodle fermented food and the quality is not easy to control, it is difficult to make old noodle food with excellent fragrance and complete flavor without certain life experience. In addition, in recent years, the degree of urbanization and industrialization of production in my country has become higher and higher. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/18A23L7/104C12R1/865C12R1/25C12R1/01
CPCA23L7/104C12N1/18C12N1/20
Inventor 齐小保龚云霞
Owner HUAZHONG AGRI UNIV
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