Fermentation lactic acid bacteria light bread and making method thereof

A production method and technology of lactic acid bacteria, applied in the direction of dough preparation, dough processing, pre-baked dough processing, etc., can solve problems such as insufficient fermentation of lactic acid bacteria, and achieve the effect of extending shelf life

Pending Publication Date: 2020-02-07
FUJIAN DALI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the object of the present invention is to provide a kind of fermented lactic acid bacteria white bread that solves the insufficient problem of lactic acid bacteria fermentation with characteristic fermentation culture liquid
[0004] Another object of the present invention is to provide a method of cultivating lactic acid bacteria in advance to solve the problem of insufficient fermentation of lactic acid bacteria and a method for making white bread fermented with lactic acid bacteria

Method used

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  • Fermentation lactic acid bacteria light bread and making method thereof

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Comparison scheme
Effect test

Embodiment 1

[0034] 1. A fermented lactic acid bacteria white bread, characterized in that: its bread base comprises the following components: by weight, characteristic lactic acid bacteria fermentation liquid, 98-102 parts of flour, 1.5-2.0 parts of dry yeast, 10-10 parts of whole egg liquid 12 parts, 0.5-0.6 parts of bread improver, 0.2-0.5 parts of bread emulsifier, 1-1.2 parts of table salt, 2-3 parts of fructose syrup, 10-12 parts of reduced starch syrup, 14-16 parts of shortening and 38 parts of water -42 copies;

[0035] The characteristic lactic acid bacteria fermentation broth is mixed with 0.01-0.02 parts of compound lactic acid bacteria strains, 2-4 parts of milk powder, 1-1.2 parts of glucose and 14-16 parts of other water at 37 ° C. Obtained after fermenting for 1 hour;

[0036] The compound lactic acid bacteria strain is a compound lactic acid bacteria strain powder mainly containing Lactobacillus bulgaricus, Streptococcus thermophilus, and screened high-yield phenyllactic a...

Embodiment 2

[0038] A method for making fermented lactic acid bacteria white bread, comprising the steps of:

[0039] (1) Culture of fermented liquid of characteristic lactic acid bacteria

[0040] Add 0.1 g of compound lactic acid bacteria strains to milk prepared by mixing and dissolving 20 g of milk powder, 10 g of glucose, and 140 g of water. After mixing evenly, ferment at 37° C. for 1 hour to obtain a characteristic lactic acid bacteria fermentation liquid; wherein, the compound Lactic acid bacteria strains are compound lactic acid bacteria strain powder mainly containing Lactobacillus bulgaricus, Streptococcus thermophilus, and screened high-yield phenyllactic acid and 4-hydroxyphenyllactic acid Lactobacillus plantarum;

[0041] (2) Preparation of seed noodles

[0042] Mix 500g of flour with 3g of dry yeast, the special lactic acid bacteria fermentation broth prepared in advance, and 140g of water, stir to form a dough, and proof at 24°C for 3.5 hours;

[0043] (3) Preparation of ...

Embodiment 3

[0055] A method for making fermented lactic acid bacteria white bread, comprising the steps of:

[0056] (1) Culture of fermented liquid of characteristic lactic acid bacteria

[0057] Add 0.2g of compound lactic acid bacteria strains to the milk prepared by mixing and dissolving 40g of milk powder, 12g of glucose and 160g of water. After mixing evenly, ferment at 37°C for 1 hour to obtain a characteristic lactic acid bacteria fermentation liquid;

[0058] (2) Preparation of seed noodles

[0059] Mix 500g of flour with 3g of dry yeast, the special lactic acid bacteria fermentation broth prepared in advance, and 160g of water, stir to form a dough, and proof at 24°C for 3.5 hours.

[0060] (3) Preparation of main dough

[0061] Mix 120g of whole egg liquid, 5g of bread emulsifier, 12g of salt, 30g of fructose syrup, 120g of reduced starch syrup, 260g of water and the seed dough and stir slowly for 2 minutes, then add 510g of flour, 17g of dry yeast, and 6g of bread improver ...

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Abstract

The invention discloses fermentation lactic acid bacteria light bread. The fermentation lactic acid bacteria light bread comprises components of flour, characteristic lactic acid bacteria fermentationliquid and the like, wherein the lactic acid bacteria fermentation liquid is prepared by fermentation of compound lactic acid bacteria strains, milk powder, glucose and the like. The milk powder andpart of glucose powder in the components for the bread are separately made into a lactic acid bacteria culture medium, and the compounding lactic acid bacteria strain is fermented in advance, so thatthe problem that in the normal bread making process, lactic acid bacteria are added, and the lactic acid bacteria are sufficiently fermented, can be solved. The invention further discloses a making method of the fermentation lactic acid bacteria light bread. According to a dough technology of the bread, improvement is performed, and multi-step dough fermentation processes are adopted, so that thelactic acid bacteria bread is subjected to multi-step fermentation treatment in the dough fermentation process, and the lactic acid bacteria can propagate in the stage. The lactic acid bacteria and the main dough are mixed, and secondary fermentation is performed, so that massive metabolism products being unique in flavor can be obtained. The fermentation time of the lactic acid bacteria is prolonged, and besides, the ageing of starch can be effectively delayed.

Description

technical field [0001] The invention belongs to the field of baked food processing, in particular to white bread fermented with lactic acid bacteria and a preparation method thereof. Background technique [0002] Bread has gradually become a popular food in my country, and it is deeply loved by office workers because it can be used as a staple food and is convenient and quick to eat. Some lactic acid bacteria breads on the market today contain very little lactic acid bacteria fermentation flavor and very low metabolite content. This is because the traditional fermentation process has a certain opposition to the fermentation characteristics of lactic acid bacteria. Usually, the normal proofing time of bread is too short to make the lactic acid bacteria reach the logarithmic phase and play their full role. Low lead to slow growth and reproduction of lactic acid bacteria. Therefore, under the two constraints of not being able to retain viable bacteria and fewer metabolites af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D2/18A21D2/14A21D2/34A21D13/06A21D13/062A21D13/068
CPCA21D8/045A21D8/047A21D2/181A21D2/14A21D2/34A21D13/06A21D13/062A21D13/068
Inventor 陈宝国郑春椋王志煌
Owner FUJIAN DALI FOOD TECH CO LTD
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