Bread additive and preparation method and application thereof
An additive and bread technology, which is applied in the field of food processing, can solve the problems of finished bread taste, appearance not meeting production requirements, increasing production time, affecting bread flavor, etc., to increase content and bioavailability, improve taste, and improve bread texture effect
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Embodiment 1
[0033] To prepare the bread additive:
[0034] A bread additive, the bread additive comprising Lactobacillus plantarum strain LAPB04, its preservation number is: CGMCC NO.8635 (this strain is self-screened by applicant You Xiangrong from banana stem and leaf silage). Preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee, address: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the preservation number is: CGMCC NO.8635, and the preservation date is December 25, 2013.
[0035] Test the effect of some agents on the growth of strains:
[0036] It is reported in the prior art that some Chinese medicines have antibacterial effects, which may affect the growth of lactic acid bacteria accordingly. Therefore, the applicant has selected several traditional Chinese medicines commonly used in food processing in the prior art, and tested the effects of several Chinese medicines on lactobacillus. The influence of bacill...
Embodiment 2
[0061] Bacteriostatic ability detection of strains:
[0062] Know according to the result of table 3 in the embodiment 1, in test one (bacterial strain LAPB04), the lactic acid bacteria that test number is 4,5,6 all grows well, be recorded as the first group, the second group, the third group successively; Know according to table 5, in test two, the lactic acid bacteria that test number is 2, 5, 6 all grows well, be recorded as the 4th group, the 5th group, the 6th group successively;
[0063] The present embodiment will further detect the antibacterial ability of above-mentioned group lactic acid bacteria:
[0064] The cultures of each of the above groups were inserted into MRS broth at a constant temperature of 37° C. for 24 hours at a 2% (v / v) inoculation amount, and the improved Oxford cup method was used to compare the antibacterial ability of lactic acid bacteria against mold and Staphylococcus aureus. The water agar medium is used as the bottom layer. After it solidifi...
Embodiment 3
[0069] The present embodiment selects the best first group of bacteriostasis in embodiment 2 as bread additive, and the preparation method of bread additive is:
[0070] (1) Pulverize the raw material medicine (honeysuckle / stevia / orange peel / Atractylodes macrocephala), add ethanol with a volume percentage of 75% according to the ratio of solid to liquid ratio of 1:5, extract at 60°C for 120min, and extract The solution was concentrated to 1 / 8 of the original volume, cooled to room temperature to obtain honeysuckle extract, stevia extract, orange peel extract and Atractylodes macrocephala extract respectively;
[0071] (2) The above extracts were mixed according to the mass ratio: honeysuckle extract: stevia extract: orange peel extract: Atractylodes macrocephala extract = 4:3:2:2, and added to the MRS according to the amount of 5% of the culture medium volume Prepare traditional Chinese medicine activation medium in liquid medium;
[0072] (3) The bacterial strain LAPB04 was ...
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