Fungus powder and pizza bottom cold fermentation process

Abstract

The invention belongs to the technical field of baking, mainly relates to a pizza and a preparation method thereof, and particularly relates to bacterial powder and a pizza bottom cold fermentation process. The pizza base has the effects of promoting digestion and relieving physical fatigue, and the pizza base is prepared from the following raw materials: whole wheat flour, corn flour, salt, coconut palm sugar, eggs, olive oil, corn oil, oat peptide, soybean peptide and compound bacteria fermentation liquor.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of baking technology, and mainly relates to a pizza and a preparation method thereof, in particular to a fungus powder and a pizza bottom cold fermentation process. BACKGROUND

[0002] Pizza bottom, a classic Italian food, its production technology is constantly evolving. Cold fermentation technology is favored in this field, which is carried out in a low temperature environment of 2-6℃, by inhibiting yeast activity, the dough fermentation time is extended to more than 24h. This process not only makes the pizza bottom uniform in texture, delicate in taste, but also gives it a long shelf life and rich flavor, such as wheat flavor, fermentation flavor and baking flavor. The characteristics of cold fermented pizza are thin and tough crust, easy to shape into different shapes, crisp edges after baking, soft and elastic center.

[0003] However, although the cold fermentation technology has significant advantages in improving the quality of pizza, it has disadvantages in health benefits. The current pizza bottom mainly provides satiety, but lacks food health effects such as promoting digestion and relieving fatigue, which limits the satisfaction of consumers and the market potential of pizza to some extent.

[0004] Therefore, in order to enhance the market appeal of pizza, it is particularly important to develop a pizza bottom that combines the effects of promoting digestion and relieving fatigue, which will better meet the pursuit of healthy diet by consumers. SUMMARY

[0005] In view of the above problems, the present application aims to provide a fungus powder and a pizza bottom cold fermentation process, which has the effects of promoting digestion and relieving physical fatigue, and the raw materials of the pizza bottom include whole wheat flour, corn flour, salt, coconut palm sugar, eggs, olive oil, corn oil, oat peptide, soybean peptide and compound bacteria fermentation liquid.

[0006] In the first aspect, the present application provides a fungus powder and a pizza bottom cold fermentation process.

[0007] S1, Lactobacillus acidophilus fermentation broth: Lactobacillus acidophilus, preservation number CICC-6095, inoculated into MRS agar medium, cultured at 37℃ for 32-48h, transferred to 800-1000ml of MRS liquid medium, and continued to culture for 10-15h, then diluted to prepare Lactobacillus acidophilus fermentation broth.

[0008] S2, Saccharomyces cerevisiae fermentation liquor: Saccharomyces cerevisiae, preservation number CICC-1406, inoculated in wort agar medium, cultured at 29°C for 32-48h, transferred to 800-1000mL wort liquid, continued to culture for 10-15h, then diluted to prepare Saccharomyces cerevisiae fermentation liquor;

[0009] S3, preparation of composite bacteria fermentation liquor: the Saccharomyces cerevisiae fermentation liquor prepared in step S2 was mixed with the Lactobacillus acidophilus fermentation liquor prepared in step S1 to prepare the composite bacteria fermentation liquor;

[0010] S4, preparation of dough: 200-220g whole wheat flour, 100-120g corn flour, 6-8g oat peptide and 5-7g soy peptide were uniformly mixed in a spiral mixer at a slow speed. 8-10g coconut palm sugar and 1.8-2.2g salt were dissolved in 30°C water, mixed with 30-40mL composite bacteria fermentation liquor, and then added to the mixer for continued slow stirring. 30-40g eggs and appropriate amount of water were added and stirred for 2min. Then fast stirring was carried out until the dough was smooth and not sticky, 10-12g olive oil and 6-8g corn oil were added, and slow stirring was carried out for 1min, and then fast stirring was carried out for 3-5min to prepare the dough;

[0011] S5, fermentation: the prepared dough was placed in a refrigerator for low-temperature fermentation for 48-72h;

[0012] S6, shaping: the fermented dough was divided into 300-350g small doughs, rolled, flattened, and rolled into a round cake with a thickness of 1.5cm to obtain a pizza crust base;

[0013] S7, baking: the pizza crust base was placed in an oven and baked at high temperature until golden yellow to obtain a pizza crust.

[0014] Preferably, the concentration of the Lactobacillus acidophilus fermentation liquor in step S1 of the present application is 5.0-6.0×10 7 cfu / mL.

[0015] Preferably, the concentration of the Saccharomyces cerevisiae fermentation liquor in step S2 of the present application is 6.4-7.4×10 7 cfu / mL.

[0016] Preferably, the volume ratio of the Saccharomyces cerevisiae fermentation liquor to the Lactobacillus acidophilus fermentation liquor in the composite bacteria fermentation liquor in step S3 of the present application is 2:1.

[0017] Preferably, the total amount of water added in step S4 of the present application is 180-200mL.

[0018] Preferably, each component of the wort agar medium in the present application is: wort 1000mL, agar 15g.

[0019] Preferably, the MRS agar medium of the present application comprises: 10 g of proteose peptone, 10 g of beef extract, 5 g of yeast extract, 20 g of glucose, 1 g of Tween, 5 g of sodium acetate, 2 g of triammonium citrate, 2 g of potassium phosphate, 0.2 g of magnesium sulfate heptahydrate, 0.05 g of sulfuric acid tetrahydrate, 15 g of agar, and 1000 mL of distilled water.

[0020] Preferably, the fermentation temperature in step S5 is 4-6℃.

[0021] Preferably, the fermentation time in step S5 is 64 h.

[0022] Preferably, in step S5, the dough is turned over every 2 h during the low-temperature fermentation to prevent the formation of a hard crust.

[0023] Preferably, the baking temperature in step S7 is 230-250℃, and the baking time is 10-15 min.

[0024] In the second aspect, the pizza crust prepared by the above method has the effects of promoting digestion and relieving physical fatigue.

[0025] The present application has the following beneficial effects:

[0026] 1. The pizza crust prepared by the present application has low adhesiveness, reduces the feeling of sticking to teeth, and is more soft and easy to chew.

[0027] 2. The oat peptide and the soybean peptide in the present application have the effect of relieving physical fatigue.

[0028] 3. The Lactobacillus acidophilus fermentation liquor and the Saccharomyces cerevisiae fermentation liquor in the present application have the effect of promoting digestion. BRIEF DESCRIPTION OF DRAWINGS

[0029] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0030] Figure 1 is a comparison chart of the weight-loaded swimming time of mice in each group of pizza crusts.

[0031] Figure 2 is a comparison chart of whole blood lactic acid of mice in each group of pizza crusts.

[0032] Figure 3 is a comparison chart of liver glycogen of mice in each group of pizza crusts.

[0033] Figure 4 Figure 1 is a comparison chart of protein digestibility in each group during in vitro simulated digestion process.

[0034] The advantages and effects of the present application can be easily understood by those skilled in the art from the description. The present application can also be implemented or applied by different specific embodiments, and the details in the description can be modified or changed based on different views and applications without departing from the spirit of the present application. It should be noted that the following examples and features in the examples can be combined with each other without conflict.

[0035] Whole wheat flour and corn flour were purchased from Jining Pinfan Trading Co., Ltd.; coconut palm sugar was purchased from Shenzhen Xiangge Food Import and Export Co., Ltd.; olive oil was purchased from Xiamen Guangdong Biological Technology Co., Ltd.; corn oil was purchased from Baigudaguo Dahuang Optimal Food Songyuan Co., Ltd.; oat peptide was purchased from Shaanxi Jinrun Biological Technology Co., Ltd.; soybean peptide was purchased from Shaanxi Leicaoxiangrong Biological Technology Co., Ltd.

[0036] Example 1

[0037] This example proves that the synergistic effect of Lactobacillus acidophilus fermentation broth and Saccharomyces cerevisiae fermentation broth improves the taste of pizza crust.

[0038] This example provides a kind of bacteria powder and pizza crust cold fermentation process, and its specific steps are as follows:

[0039] S1, Lactobacillus acidophilus fermentation broth: strain: Lactobacillus acidophilus, accession number CICC-6095, purchased from China Industrial Microbial Culture Collection Center, inoculate Lactobacillus acidophilus CICC-6095 on MRS agar medium, put it in 37℃ incubator for 32h, get activated Lactobacillus acidophilus; transfer the activated Lactobacillus acidophilus to 800ml MRS liquid medium, continue to culture for 10h, dilute to get the fermentation broth with a concentration of 5.0×107cfu / mL;

[0040] S2, Saccharomyces cerevisiae fermentation broth: strain: Saccharomyces cerevisiae, accession number CICC-1406, purchased from China Industrial Microbial Culture Collection Center, inoculate Saccharomyces cerevisiae CICC-1406 on wort agar medium, put it in 29℃ incubator for 32h, get activated Saccharomyces cerevisiae; transfer the activated Saccharomyces cerevisiae to 800ml wort medium, continue to culture for 10h, dilute to get the fermentation broth with a concentration of 6.4×107cfu / mL;

[0041] S3, preparation of the compound bacteria fermentation liquor: the Saccharomyces cerevisiae fermentation liquor prepared in step S2 and the Lactobacillus acidophilus fermentation liquor prepared in step S1 were mixed at a volume ratio of 2:1 to obtain the compound bacteria fermentation liquor;

[0042] S4, preparation of the dough: 200 g of whole wheat flour, 100 g of corn flour, 6 g of oat peptide, and 5 g of soy peptide were placed in a full-automatic spiral mixer and stirred at a low speed until uniform. Then, 8 g of coconut palm sugar, 1.8 g of salt, 30 mL of the compound bacteria fermentation liquor, 30 g of eggs, and 150 mL of water were added and stirred at a low speed until uniform. Finally, 10 g of olive oil and 6 g of corn oil were added and stirred at a low speed for 1 min and then at a high speed for 3 min until the dough was smooth and not sticky.

[0043] S5, fermentation: the prepared dough was placed in a refrigerator for low-temperature fermentation for 64 h;

[0044] S6, shaping: the fermented dough was divided into 300 g small doughs, which were rolled, flattened, and rolled into round cakes with a thickness of 1.5 cm to obtain pizza bases;

[0045] S7, baking: the pizza bases were placed in an oven and baked at a high temperature of 230℃ for 10 min to obtain the pizza bases.

[0046] Comparative Example 1: in step S4, the Lactobacillus acidophilus CICC-6095 was not added, and the other steps were consistent with Example 1.

[0047] Comparative Example 2: in step S4, the Saccharomyces cerevisiae CICC-1406 was not added, and the other steps were consistent with Example 1.

[0048] Effect of fermentation time on the stickiness of the pizza base

[0049] The baked pizza bases were removed from the oven, and the hard edges of the pizza bases were removed. The middle part of the pizza base with uniform thickness was selected and cut into 2 cm square pieces. A texture analyzer was used to test the elasticity, chewiness, and stickiness of the pizza base. The test parameters of the probe were as follows: pre-test speed: 1.0 mm / s, test speed: 3.0 mm / s, and post-test speed: 3.0 mm / s. The pizza to be tested was placed on the sample stage, and the probe was aligned with the center of the pizza. The pizza was pressed at the aforementioned test speed until the compression degree reached 60%.

[0050] Each sample was tested three times, and the experimental results are shown in Table 1.

[0051] Group Elasticity / mm Chewiness / mJ Adhesiveness / N Example 1 9.01±0.92 2.59±0.26 1.23±0.12 Comparative Example 1 7.95±0.88 4.59±0.54 2.17±0.20 Comparative Example 2 6.49±0.62 8.52±0.84 2.78±0.26

[0052] Table 1 is a comparison table of the influence of the taste of the pizza base, according to the table data provided, the taste of the pizza base is determined from three aspects of elasticity, chewiness and gumminess. Specifically, in terms of elasticity, the elasticity of the group of Example 1 is 9.01 mm, higher than 7.95 mm of Comparative Example 1 and 6.49 mm of Comparative Example 2, which indicates that the texture of Example 1 is softer and more elastic; in terms of chewiness, the chewiness of Example 1 is 2.59 mJ, Comparative Example 1 is 4.59 mJ, and Comparative Example 2 is 8.52 mJ, which indicates that the force required when chewing Example 1 is smaller, and the taste is smoother; in terms of gumminess, the gumminess of Example 1 is 1.23 N, Comparative Example 1 is 2.17 N, and Comparative Example 2 is 2.78 N, which indicates that Example 1 is lighter in taste and not easy to stick to the teeth.

[0053] In summary, compared with Comparative Examples 1-2, the taste of Example 1 is the best.

[0054] Example 2

[0055] This example proves that the synergistic effect of oat peptide and soybean peptide has the effect of relieving physical fatigue.

[0056] This example provides a kind of bacteria powder and pizza base cold fermentation process, its specific steps are as follows:

[0057] S1, Lactobacillus acidophilus fermentation broth: strain: Lactobacillus acidophilus CICC-6095, purchased from China Industrial Microbial Culture Collection Center, inoculate Lactobacillus acidophilus CICC-6095 on MRS agar medium, put into 37℃ incubator and culture for 40h, obtain activated Lactobacillus acidophilus; transfer the activated Lactobacillus acidophilus to 900ml MRS liquid medium, continue to culture for 12h, dilute to obtain a concentration of 5.5x107cfu / ml of fermentation broth;

[0058] S2, Saccharomyces cerevisiae fermentation broth: strain: Saccharomyces cerevisiae CICC-1406, purchased from China Industrial Microbial Culture Collection Center, inoculate Saccharomyces cerevisiae CICC-1406 on wort agar medium, put into 29℃ incubator and culture for 40h, obtain activated Saccharomyces cerevisiae; transfer the activated Saccharomyces cerevisiae to 900ml wort medium, continue to culture for 12h, dilute to obtain a concentration of 6.9x107cfu / ml of fermentation broth;

[0059] S3, preparation of compound bacteria fermentation broth: mix the Saccharomyces cerevisiae fermentation broth prepared in step S2 and the Lactobacillus acidophilus fermentation broth prepared in step S1 uniformly in a volume ratio of 2:1 to prepare a compound bacteria fermentation broth;

[0060] S4, Preparation of dough: 210 g of whole wheat flour, 110 g of corn flour, 7 g of oat peptide, 6 g of soy peptide were put into a full-automatic spiral mixer and stirred evenly at a slow speed. Then 9 g of coconut palm sugar, 2.0 g of salt were dissolved in 30 mL of water at 30°C and stirred evenly with 35 mL of compound bacteria fermentation liquid, and then added into the full-automatic spiral mixer and stirred evenly at a slow speed. Then 35 g of egg and 160 mL of water were added and continued to be stirred at a slow speed for 2 min. Then fast stirring was performed until the surface of the dough was smooth and not sticky. Finally, 11 g of olive oil and 7 g of corn oil were added and stirred at a slow speed for 1 min, and then fast stirring was performed for 4 min until the dough was elastic and could be pulled into a translucent net-like structure;

[0061] S5, Fermentation: the prepared dough was placed in a refrigerator for low-temperature fermentation for 64 h;

[0062] S6, Shaping: the fermented dough was divided into 320 g small doughs, rolled, flattened, and rolled into a round cake with a thickness of 1.5 cm to obtain a pizza crust base;

[0063] S7, Baking: the pizza crust base was placed in an oven and baked at a high temperature of 240°C for 12 min to obtain a pizza crust.

[0064] Comparative Example 4: In step S4, no oat peptide was added, and the remaining steps were consistent with Example 2.

[0065] Comparative Example 5: In step S4, no soy peptide was added, and the remaining steps were consistent with Example 2.

[0066] Study on the effect of pizza crust on alleviating physical fatigue of mice

[0067] Experimental animals: KM mice, SPF level, body weight between 20±2 g, purchased from Beijing Sbieluo Biotechnology Co., Ltd. Before the experiment, the mice were maintained in a constant temperature of 22±2°C, oxygen supply environment, 12h light and dark alternation for a week of adaptive feeding, the whole animal experiment process strictly abided by the relevant provisions of the state on the management of experimental animals.

[0068] Grouping: the mice were randomly divided into 3 groups, and then each group was randomly divided into 4 groups, namely the blank group, Example 2 group, Comparative Examples 4-5 group, 10 in each group.

[0069] Dosing: the Example 2 group and Comparative Examples 4-5 group were given 100 mg / kg of the corresponding pizza crust (the pizza crust was made into a paste and then given by gavage), and the blank group was given the same volume of pure water, 1 time / d, for 30 d of continuous administration.

[0070] Experiment 1: Explore the effect of pizza crust on the endurance of experimental mice: 30 min after the last gavage of pizza crust, the mice were subjected to weight-bearing swimming test, a lead block weighing 5% of the body weight of the mice was fixed at the tail root of the mice and the test was carried out in a water tank with temperature maintained at 24-26℃, the time from the start of swimming to the inability to continue swimming, i.e. the time to exhaustion, was recorded as the weight-bearing swimming time of the mice. The experimental data are shown in Figure 1

[0071] Experiment 2: Explore the effect of pizza crust on the whole blood lactic acid of mice: 30 min after the last gavage of pizza crust, blood collection was performed, three collection time points were set: blood collection immediately before swimming, blood collection immediately after 20 min of weight-bearing swimming in water at 30℃, and blood collection 20 min after swimming. 50 uL of capillary venous blood was collected each time, and the blood samples were placed in centrifuge tubes containing 2 U of heparin sodium to prevent coagulation. 150 uL of protein precipitant was added to the sample and mixed thoroughly. The centrifugation speed was adjusted to 5000 rpm, and the supernatant was taken out after 8 min of centrifugation. The lactic acid was determined according to the instructions of the whole blood lactic acid determination kit (purchased from Shanghai Fanyin Biological Technology Co., Ltd.), and the area under the blood lactic acid concentration curve was calculated. The experimental results are shown in Figure 2

[0072] The calculation formula of the area under the blood lactic acid curve is: Area under the blood lactic acid curve = 5 × (blood lactic acid value before swimming + 3 × blood lactic acid value at 0 min after swimming + 2 × blood lactic acid value at 20 min after swimming)

[0073] Experiment 3: Explore the effect of pizza on the liver glycogen content of mice: 1 h after the last gavage of pizza crust, the mice were euthanized, the liver was removed, washed with physiological saline, and the excess water was wiped off with filter paper. 75 mg of liver tissue was accurately weighed. The glycogen content in the liver of mice was determined according to the operation guide of the liver / muscle glycogen detection kit (purchased from Shanghai Willfuture Industry Co., Ltd.). The determination results are shown in Figure 4

[0074] Figure 1 is a comparison chart of the weight-bearing swimming time of mice in each group of pizza crust. From the figure, it can be seen that compared with the mice in the blank group, the weight-bearing swimming time of mice in Example 2 group and Comparative Examples 4-5 group is significantly increased, among which the weight-bearing swimming time of mice in Example 2 group is the longest, which indicates that the mice in Example 2 group have the best endurance and endurance.

[0075] Figure 2 ​​​is a comparison chart of the pizza crust of each group on the whole blood lactic acid of mice, from which it can be seen that, compared with the blank group mice, the area under the curve of the blood lactic acid of the mice in the example 2 group and the comparative examples 4-5 group is significantly reduced, and the area under the curve of the blood lactic acid of the mice in the example 2 group is the smallest, indicating that the mice in the example 2 group have the least accumulation of lactic acid after exercise and the lowest degree of muscle fatigue.

[0076] Figure 3 is a comparison chart of the pizza crust of each group on the liver glycogen of mice, from which it can be seen that, compared with the blank group mice, the liver glycogen content of the mice in the example 2 group and the comparative examples 4-5 group is significantly increased, and the liver glycogen content of the mice in the example 2 group is the highest. It shows that the energy reserve of the mice in the example 2 group is the most sufficient.

[0077] In summary, the mice in the example 2 group have the longest swimming time, the smallest area under the curve of blood lactic acid, and the highest liver glycogen content, and have the best effect of relieving physical fatigue, which confirms that the synergistic effect of oat peptides and soybean peptides has the effect of relieving physical fatigue.

[0078] Example 3

[0079] This example proves that the synergistic effect of Lactobacillus acidophilus fermentation broth and Saccharomyces cerevisiae fermentation broth has the effect of promoting digestion.

[0080] This example provides a traditional Chinese medicine composition, and the specific steps are as follows:

[0081] S1, Lactobacillus acidophilus fermentation broth: strain: Lactobacillus acidophilus, preservation number CICC-6095, purchased from China Industrial Microbial Strain Preservation and Management Center, inoculate Lactobacillus acidophilus CICC-6095 on MRS agar medium, and put it in a 37℃ incubator for 48h to obtain activated Lactobacillus acidophilus; transfer the activated Lactobacillus acidophilus to 1000ml of MRS liquid medium, continue to culture for 15h, and after dilution, obtain a fermentation broth with a concentration of 6.0×107cfu / mL;

[0082] S2, Saccharomyces cerevisiae fermentation broth: strain: Saccharomyces cerevisiae, preservation number CICC-1406, purchased from China Industrial Microbial Strain Preservation and Management Center, inoculate Saccharomyces cerevisiae CICC-1406 on wort agar medium, and put it in a 29℃ incubator for 48h to obtain activated Saccharomyces cerevisiae; transfer the activated Saccharomyces cerevisiae to 1000ml of wort medium, continue to culture for 15h, and after dilution, obtain a fermentation broth with a concentration of 7.4×107cfu / mL;

[0083] S3, preparation of the compound bacteria fermentation liquor: the Saccharomyces cerevisiae fermentation liquor prepared in step S2 and the Lactobacillus acidophilus fermentation liquor prepared in step S1 were mixed uniformly at a volume ratio of 2:1 to prepare the compound bacteria fermentation liquor;

[0084] S4, preparation of the dough: 220 g of whole wheat flour, 120 g of corn flour, 8 g of oat peptide, and 7 g of soy peptide were placed in a full-automatic spiral mixer and stirred uniformly at a slow speed. Then, 10 g of coconut palm sugar, 2.2 g of salt, 40 mL of the compound bacteria fermentation liquor, 40 g of eggs, and 170 mL of water were added and stirred uniformly at a slow speed. Then, 12 g of olive oil and 8 g of corn oil were added and stirred at a slow speed for 1 min, and then stirred at a fast speed for 5 min until the dough was elastic and could be pulled into a translucent net-like structure.

[0085] S5, fermentation: the prepared dough was placed in a refrigerator for low-temperature fermentation for 64 h;

[0086] S6, shaping: the fermented dough was divided into small doughs of 350 g, rolled, flattened, and rolled into a round cake with a thickness of 1.5 cm to obtain a pizza crust base.

[0087] S7, baking: the pizza crust base was placed in an oven and baked at a high temperature of 250°C for 15 min to obtain a pizza crust.

[0088] Comparative Example 6: in step S4, Lactobacillus acidophilus CICC-6095 was not added, and the remaining steps were consistent with Example 3.

[0089] Comparative Example 7: in step S4, Saccharomyces cerevisiae CICC-1406 was not added, and the remaining steps were consistent with Example 3.

[0090] Comparative Example 8: in step S4, Lactobacillus acidophilus CICC-6095 was replaced by Lactobacillus acidophilus CICC-6075 (purchased from China General Microbiological Culture Collection Center), and the remaining steps were consistent with Example 3.

[0091] Comparative Example 9: in step S4, Saccharomyces cerevisiae CICC-1406 was replaced by Saccharomyces cerevisiae CICC-1301 (purchased from China General Microbiological Culture Collection Center), and the remaining steps were consistent with Example 3.

[0092] Study on in vitro simulation digestion of pizza crust

[0093] The pizza crust was subjected to in vitro simulation digestion by using a two-step pepsin digestion method. The specific operation was as follows: the pizza crust was placed overnight, 10 g of the pizza crust was weighed, crushed and then placed in a centrifuge tube, the pH was adjusted to 1.8, 2200 U / mL of pepsin dissolved in artificial gastric juice SGF (purchased from Taizhou Yunko Biotechnology Co., Ltd.) was added, and the SGF was supplemented to a total volume of 22 mL, and then mixed uniformly, and then subjected to enzymatic hydrolysis in a 37℃ water bath for 2.0 h, after the enzymatic hydrolysis was completed, the pH was adjusted to 7.8, the enzyme was inactivated at high temperature, and then 22 mL of artificial intestinal juice SIF (purchased from Taizhou Yunko Biotechnology Co., Ltd.) was added, and then mixed uniformly, and then 2 g / L of trypsin dissolved in SIF was added, and then mixed uniformly, and then subjected to reaction in a 37℃ water bath for 2.0 h, and then the enzyme was inactivated in a boiling water bath, and then a digestion solution was obtained. 5 mL of the digestion solution was taken and centrifuged at 15000 r / min at 4℃ for 15 min, and then the supernatant was taken. According to the national standard GB 5009.5-2016, the Kjeldahl method was used to determine the soluble nitrogen content in the supernatant. The protein digestion rate was calculated, and the experimental results are shown in Table 1. Figure 4

[0094] Calculation formula:

[0095] In the formula, X represents the percentage of protein digestion rate;

[0096] m1 represents the mass of soluble nitrogen in the supernatant;

[0097] m2 represents the nitrogen content in the raw material sample.

[0098] Figure 4 FIG. 1 is a comparison diagram of protein digestion rates in the in vitro simulation digestion processes of the groups, and it can be seen from the figure that the protein digestion rate of the example 3 group is the highest, reaching more than 70%, which proves that the synergistic effect of the lactobacillus acidophilus fermentation liquor and the saccharomyces cerevisiae fermentation liquor has the effect of promoting digestion.

[0099] The above examples only express the specific embodiments of the present application, and the description is more specific and detailed, but it cannot be understood as a limitation on the protection scope of the present application. It should be noted that for ordinary skilled persons in the art, any changes, modifications, substitutions, combinations and simplifications made without departing from the concept of the present application, which do not deviate from the spirit and principles of the present application, are equivalent replacement methods, and are all included in the protection scope of the present application.​

Claims

1. A bacterial powder, characterized in that: Contains Lactobacillus acidophilus CICC-6095 and Saccharomyces cerevisiae CICC-1406.

2. A pizza base, characterized by: The pizza base ingredients include: whole wheat flour, corn flour, salt, coconut palm sugar, eggs, olive oil, corn oil, oat peptide, soybean peptide and composite bacteria fermentation liquid; the composite bacteria fermentation liquid is prepared by activating the bacterial powder according to claim 1 and fermenting and culturing it.

3. The pizza base according to claim 2, characterized in that: The pizza base has the effects of promoting digestion and relieving physical fatigue.

4. The cold fermentation process for pizza base according to claim 2, characterized in that: The specific preparation process is as follows: S1, Lactobacillus acidophilus fermentation broth: Lactobacillus acidophilus CICC-6095 was inoculated into MRS agar medium, cultured at 37°C for 32-48 hours, transferred to 800-1000 mL MRS liquid medium, cultured for another 10-15 hours, and then diluted to prepare Lactobacillus acidophilus fermentation broth; S2. Saccharomyces cerevisiae fermentation broth: Saccharomyces cerevisiae CICC-1406 was inoculated into malt extract agar medium, cultured at 29°C for 32-48 hours, transferred to 800-1000 mL of malt extract liquid, cultured for another 10-15 hours, and then diluted to prepare Saccharomyces cerevisiae fermentation broth; S3, preparation of composite bacterial fermentation broth: uniformly mixing the Saccharomyces cerevisiae fermentation broth prepared in step S2 with the Lactobacillus acidophilus fermentation broth prepared in step S1 to prepare a composite bacterial fermentation broth; S4, dough preparation: 200-220g whole wheat flour, 100-120g corn flour, 6-8g oat peptide, 5-7g soy peptide were slowly mixed in a spiral mixer; 8-10g coconut palm sugar and 1.8-2.2g salt were dissolved in 30°C water, 30-40mL of compound bacteria fermentation liquid was added and mixed, and then added to the blender and continued to stir slowly, 30-40g eggs and water were added, and stirred for 2min; then, the dough was stirred rapidly until it was smooth and non-sticky, 10-12g olive oil and 6-8g corn oil were added, and the dough was stirred slowly for 1min, and then stirred rapidly for 3-5min to obtain the dough; S5, fermentation: Place the prepared dough in a refrigerator at 4-6°C for 64 hours; S6. Forming: Divide the fermented dough into 300-350g small doughs, roll them into balls, flatten them, and roll them into round cakes with a thickness of 1.5 cm to obtain pizza bases; S7. Baking: Place the pizza base into the oven and bake at high temperature until golden brown to obtain the pizza base.

5. A pizza base cold fermentation process according to claim 4, characterized in that: The concentration of the Lactobacillus acidophilus fermentation liquid in step S1 is 5.0-6.0×10 7 cfu / mL; the concentration of the Saccharomyces cerevisiae fermentation broth in step S2 is 6.4-7.4×10 7 cfu / mL.

6. A pizza base cold fermentation process according to claim 4, characterized in that: The components of the MRS agar medium in step S1 are: 10 g peptone, 10 g beef extract powder, 5 g yeast extract powder, 20 g glucose, 1 g Tween, 5 g sodium acetate, 2 g triammonium citrate, 2 g dipotassium hydrogen phosphate, 0.2 g magnesium sulfate heptahydrate, 0.05 g sulfuric acid tetrahydrate, 15 g agar, and 1000 mL distilled water.

7. A pizza base cold fermentation process according to claim 4, characterized in that: The components of the malt extract agar culture medium in step S2 are: 1000 mL of malt extract and 15 g of agar.

8. A pizza base cold fermentation process according to claim 4, characterized in that: In step S3, the volume ratio of the Saccharomyces cerevisiae fermentation liquid to the Lactobacillus acidophilus fermentation liquid in the composite bacteria fermentation liquid is 2:

1.

9. A pizza base cold fermentation process according to claim 4, characterized in that: The total amount of water added in step S4 is 180-200 mL.

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