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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

Active Publication Date: 2021-12-03
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing bread making process usually requires secondary fermentation, and the fermentation process is cumbersome, which increases the production time and increases the production cost
In addition, in order to promote the fermentation of dough and improve the taste of bread, people try to add lactic acid bacteria in the process of bread processing. However, the existing processing methods cannot make good use of the advantages of lactic acid bacteria. What is important is that there are many types of lactic acid bacteria, how to select the appropriate strain directly or indirectly affects the final flavor of bread, if improperly selected or used, it will not only cause waste of raw materials, but also bring negative effects; in addition, in actual production, it is found that in Blindly adding functional ingredients such as traditional Chinese medicine may affect the fermentation of the dough during the bread making process, resulting in the taste and appearance of the finished bread not meeting the production requirements

Method used

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  • Bread additive and preparation method and application thereof
  • Bread additive and preparation method and application thereof
  • Bread additive and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to the technical field of food processing, and particularly relates to a bread additive and a preparation method and application thereof. The bread additive is prepared from lactobacillus plantarum and a traditional Chinese medicine composition and is applied to bread processing, selected lactic acid bacteria are lactobacillus plantarum strains LAPB04, the strains have good antibacterial ability, and through inspection, the strains can inhibit staphylococcus aureus, aspergillus niger and aspergillus flavus and can slow down deterioration of bread caused by infection with harmful bacteria; and in addition, the additive further comprises the traditional Chinese medicine composition, the traditional Chinese medicine composition can effectively promote growth of the strains LAPB04, thus the strains LAPB04 can quickly form strain advantages, a good antibacterial effect is achieved, and an early fermentation basis is provided for later yeast fermentation and bread flavor improvement.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a bread additive and its preparation method and application. 【Background technique】 [0002] Bread is a nutritious convenience food, which is made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. [0003] The existing bread making process usually requires secondary fermentation, and the fermentation process is cumbersome, which increases the production time and increases the production cost. In addition, in order to promote the fermentation of dough and improve the taste of bread, people try to add lactic acid bacteria in the process of bread processing. However, the existing processing methods cannot make good use of the advantages of lactic acid bacteria. What is important is that there are many types of lactic acid bacteria, how to select the appropriate strain directly or i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D2/36A21D13/06A21D15/00C12N1/20C12R1/25
CPCA21D8/04A21D8/047A21D2/36A21D13/06A21D15/00C12N1/20
Inventor 李明娟游向荣张雅媛周葵王颖卫萍韦林艳
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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