Application of an acid control agent in fermented pancakes

Abstract

This invention relates to the field of food processing technology and provides an application of an acid-controlling agent in fermented pancakes. The acid-controlling agent is nisin and / or ε-polylysine. It is used to control the acidity of the fermented pancakes. Specifically, the acid-controlling method for fermented pancakes involves adding the acid-controlling agent after fermentation is complete and the pH value has been neutralized with alkali to obtain the fermented pancake batter. This method can precisely inhibit the continued fermentation of the pancake batter during the spreading stage, achieving precise intervention in the fermentation process and microbial metabolism. The acid-controlling effect is significant, the sensory quality is noticeably improved, and the acidity of the pancake batter remains stable, ensuring consistency with the flavor of the final product. This method is suitable for the large-scale production of fermented pancakes.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to the application of an acid control agent in fermented pancakes. Background Technology

[0002] Fermented pancakes are a traditional staple food made from millet, corn, sorghum, and other grains through fermentation with specific microbial strains. Rich in carbohydrates, dietary fiber, and other essential nutrients, fermentation significantly improves the product's nutritional utilization rate, aligning with modern healthy eating needs, leading to a continuous increase in market acceptance and demand. With the accelerated industrialization and standardization of traditional staple foods, the fermented pancake industry is experiencing steady capacity expansion and a positive development trend.

[0003] However, the fermented pancake batter still contains a large number of active microorganisms. During subsequent storage, processing, and transportation, these microorganisms can continuously metabolize and produce organic acids, leading to post-acidification. Post-acidification specifically refers to the process from the end of pancake batter fermentation to the completion of finished product processing, during which the fermenting microorganisms grow and multiply, accumulating organic acids, causing the system's pH value to continuously decrease and producing a noticeably sour taste. This phenomenon not only causes an abnormally high acidity in the pancakes, ruining their palatability, but also affects the processing stability of the pancakes, seriously impacting product quality.

[0004] In summary, post-acidification has become a core bottleneck restricting the large-scale, high-quality development of the fermented pancake industry. Therefore, research on post-acidification control methods for fermented pancake batter has significant practical application value and can provide feasible reference ideas and technical directions for solving this common industry problem. Summary of the Invention

[0005] The purpose of this invention is to provide an application of an acid control agent in fermented pancakes, aiming to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] The application of an acid control agent in fermented pancakes, wherein the acid control agent is nisin and / or ε-polylysine; the acid control agent is used to control the acidity of the fermented pancakes.

[0008] Furthermore, the method for controlling the acidity of the fermented pancake is as follows: after fermentation is completed and the pH value is neutralized by alkali to obtain the fermented pancake batter, the acid-controlling agent is added to control the acidity.

[0009] Furthermore, relative to the mass of the fermented pancake batter, the amount of nisin added is 0.10-0.3 g / kg.

[0010] Furthermore, relative to the mass of the fermented pancake batter, the ε-polylysine content is 0.05-0.15 g / kg.

[0011] Furthermore, the raw materials for the fermented pancake include mixed grain powder, water, and fermentation starter; the mixed grain powder includes one or more of rice, corn, millet, and soybeans.

[0012] Furthermore, the mixed grain powder is made by mixing rice, corn, millet and soybeans in a mass ratio of (10-14):(4-6):(1.5-2.5):(0.8-1.2).

[0013] Furthermore, the mass ratio of the mixed grain powder to water is 1:(2-3).

[0014] Furthermore, the method for fermenting pancakes includes the following steps:

[0015] Mix the mixed grain flour with water to obtain the pancake batter;

[0016] The fermentation strains are cultured into a fermentation liquid;

[0017] Inoculate the fermentation liquid into the pancake batter, mix well, and then ferment at a constant temperature.

[0018] After fermentation, alkali is added to the pancake batter to adjust its pH to 6-6.2, thus obtaining the fully fermented pancake batter.

[0019] Furthermore, the constant temperature fermentation temperature is 35-40℃, and the fermentation time is 4.5-5.5h.

[0020] Furthermore, the inoculation amount of the fermentation liquid is 2.5%-3.5% of the total mass of the pancake batter.

[0021] This invention provides an acid-controlling agent for use in fermented pancakes. It precisely inhibits the continuous fermentation of the pancake batter during the spreading stage, achieving precise intervention in the fermentation process and microbial metabolism. The acid control effect is significant, resulting in a marked improvement in sensory quality. It ensures stable acidity of the pancake batter and consistency with the flavor of the final product, making it suitable for the large-scale production of fermented pancakes. Compared with existing technologies, this invention has the following beneficial effects:

[0022] 1. Precisely solves the pain point of post-acidification: It specifically inhibits the continuous metabolism of residual bacteria in fermented pancake batter during temporary storage and processing, avoiding the problem of sudden pH drop and over-acidity caused by post-acidification, filling the gap in dedicated control technology for post-acidification of fermented pancakes.

[0023] 2. Stable and controllable acid control: By using specific doses of nisin and ε-polylysine to neutralize pH with alkali, the acidity of the pancake batter can be stably maintained, ensuring the stability of the processing.

[0024] 3. Suitable for industrial production: The acid control agent is easy to add and is compatible with the conventional processing environment in the workshop (30℃, 40℃), which is conducive to the large-scale production of fermented pancakes.

[0025] 4. Ensure consistent product quality: Effectively avoid post-acidification from damaging the palatability of pancakes, improve the flavor stability of the final product, and meet the quality requirements of modern healthy staple foods. Attached Figure Description

[0026] Figure 1 The graph shows the changes in pH (A) and total acidity (B) of the pancake batter during the standing period at 30℃ for the low-dose additive group.

[0027] Figure 2 The graph shows the changes in pH (A) and total acidity (B) of the pancake batter during the standing period at 30℃ in the high-dose additive group.

[0028] Figure 3 The graph shows the changes in pH (A) and total acidity (B) of the pancake batter during the standing period at 40℃ for the low-dose additive group.

[0029] Figure 4 The graph shows the changes in pH (A) and total acidity (B) of the pancake batter during the standing period at 40℃ for the high-dose additive group.

[0030] Figure 5 The figures show the viable bacterial counts of the Nisin and ε-polylysine pancake batter after standing for 5 hours at different temperatures; in the figure, A represents 30℃ and B represents 40℃.

[0031] Figure 6 The effect of adding different doses of Nisin and ε-polylysine on the sensory score of pancakes; in the figure, A is a radar chart and B is a bar chart. Detailed Implementation

[0032] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0033] Existing fermented pancake batter is prone to post-acidification during temporary storage, processing, and transportation, leading to technical problems such as poor palatability and insufficient processing stability of the finished pancakes. To address this, a post-acidification control agent for pancake batter (hereinafter referred to as an acid control agent) is provided. This acid control agent fills the gap in the existing technology for the lack of a dedicated post-acidification control agent for pancake batter, and can effectively inhibit the metabolism of residual microorganisms and stabilize acidity.

[0034] Specifically, in one embodiment of the present invention, an acid control agent is used in fermented pancakes, wherein the acid control agent is nisin and / or ε-polylysine; the acid control agent is used to control the acidity of the fermented pancakes; the method for controlling the acidity of the fermented pancakes is as follows: after fermentation is completed and the pH value is neutralized by alkali to obtain the fermented pancake batter, the acid control agent is added to control the acidity.

[0035] In practical applications, the fermentation and acid control methods for producing pancakes include the following steps:

[0036] S1. Mix the mixed grain powder with water in a mass ratio of 1:(2-3) to obtain pancake batter; wherein the mixed grain powder is made by mixing rice, corn, millet and soybeans in a mass ratio of (10-14):(4-6):(1.5-2.5):(0.8-1.2);

[0037] S2. Cultivate the fermentation strain into a fermentation liquid;

[0038] S3. Add 2.5%-3.5% of the total mass of the fermented bacterial liquid to the pancake batter, mix well, and then place it at a constant temperature of 35-40℃ for 4.5-5.5 hours for fermentation.

[0039] S4. After fermentation, add an appropriate amount of alkali (such as baking soda) to the pancake batter to adjust its pH to 6-6.2, and you will get the fermented pancake batter.

[0040] S5. Add 0.10-0.3g / kg nisin and / or 0.05-0.15g / kg ε-polylysine to the fermented pancake batter and stir well to control the acidity.

[0041] It should be noted that, unless otherwise specified, all reagents used in the following examples are commercially available.

[0042] Example 1: This example is a screening experiment for acid control agents, as detailed below:

[0043] I. Screening of acid control agents based on pH and total acidity: The pH and total acidity of fermented pancake batter under different treatment groups, including natural acidification, nisin, ε-polylysine, potassium sorbate, sodium benzoate, and calcium propionate, were measured and then allowed to stand for 0-5 hours at 30℃ and 40℃. The results are as follows: Figures 1-4 As shown in the figure. The pH value was measured using a benchtop pH meter. Total acidity was determined using potentiometric titration with a pH meter. 10g of pancake batter was mixed with 90mL of distilled water, and the sample was titrated with 0.01mol / L NaOH until the pH was neutralized to 8.5. The volume (mL) of NaOH standard titration solution consumed was recorded as the total titratable acidity (TTA).

[0044] Depend on Figures 1-4 It is evident that Nisin and ε-polylysine exhibit significant advantages in acid control of fermented pancake batter compared to potassium sorbate, sodium benzoate, and calcium propionate. Under normal workshop conditions of 30℃ and 40℃, and within the same settling time, Nisin and ε-polylysine more effectively inhibit the post-acidification process of the pancake batter: the pH value decreases less, the total acidity rises more slowly, and the inhibition of residual microbial metabolism is more precise. Even in scenarios where high temperatures at 40℃ can accelerate post-acidification, both acid control agents can still stably maintain the acidity stability of the system, while the pH value and total acidity of the potassium sorbate, sodium benzoate, and calcium propionate groups fluctuate more significantly, and the acid control effect is easily diminished and difficult to maintain for a long time. In summary, Nisin and ε-polylysine have significantly better acid control efficiency and stability than the aforementioned traditional additives, making them more suitable for the acidity control requirements of large-scale fermented pancake production.

[0045] Additionally, in an environment of 30°C (such as...) Figure 1 , Figure 2 In the naturally acidified group (as shown), the pH value continuously decreased with prolonged standing time, while the total acidity gradually increased. After adding low / high doses of Nisin and ε-polylysine, the rate of pH decrease significantly slowed, and the upward trend of total acidity was suppressed, demonstrating the effective inhibitory effect of the acid-controlling agent on the metabolism of residual microorganisms. In an environment of 40℃ (such as...), Figure 3 , Figure 4 As shown), the acidification rate was faster in the naturally acidified group (both the rate of pH decrease and the rate of total acidity increase were higher than 30°C), but the addition of additives still effectively inhibited acidity changes, indicating that both acid control agents still have stable acid control effects at higher temperatures and are suitable for the conventional processing environment in the workshop. Figure 2 , Figure 4 The pH stability of the group shown was better than that of the low-dose group (as shown). Figure 1 , Figure 3 As shown in the figure, the change in total acidity was smaller, indicating that the acid control effect was dose-dependent, and the higher dose had a more thorough inhibition of post-acidification.

[0046] II. Determination of viable cell counts in Nisin and ε-polylysine groups: The dilution plating method was used to determine the viable cell counts of pancake batter fermented under different treatment groups (natural acidification group, 0.12 g / kg Nisin, 0.07 g / kg ε-polylysine, 0.24 g / kg Nisin, and 0.14 g / kg ε-polylysine treatment group). The batter was then subjected to further testing at 30℃ (e.g., ...). Figure 5 As shown in A), 40℃ (as shown in A) Figure 5The viable count was determined by standing the sample for 5 hours under the conditions shown in Figure B. Three dilutions were set up, and the pancake batter was diluted. 200 μL of each batter was pipetted into YPD and MRS solid culture media, and spread using a spreader. The YPD solid culture medium was incubated at 30°C, and the MRS solid culture medium was incubated at 37°C. When the colony count was between 30 and 300, the viable count was calculated. The sum of the viable counts on the YPD and MRS solid culture media for each sample group was the viable count for that sample group.

[0047] Figure 5 The experimental results showed that in the naturally acidified group without added acid control agents, the number of residual viable bacteria was relatively high after standing for 5 hours at 30℃ and 40℃, indicating that the residual bacteria in the fermented pancake batter still possessed strong metabolic and reproductive activity, which was the core cause of post-acidification. However, after targeted addition of Nisin (0.12g / kg, 0.24g / kg) or ε-polylysine (0.07g / kg, 0.14g / kg), the number of viable bacteria in both groups decreased significantly, directly confirming the inhibitory and bactericidal effects of the two acid control agents on the residual fermentation bacteria in the pancake batter. Under the same dosage gradient, the difference in the number of viable bacteria between the Nisin group and the ε-polylysine group was small, and both groups effectively inhibited the residual bacteria, indicating that both acid control agents have good antibacterial compatibility in the fermented pancake batter system and can achieve ideal viable bacteria control effects.

[0048] in, Figure 5 A represents the number of viable bacteria in each group at a static temperature of 30℃. Figure 5 B represents the viable bacterial count in each group at a static temperature of 40℃. Comparing the data at 30℃ and 40℃, it is evident that both acid-controlling agents exhibit significant viable bacterial count inhibition at different temperatures, indicating that their antibacterial activity is less affected by temperature fluctuations and can adapt to the typical temperature fluctuations in industrial production workshops, demonstrating broad applicability across various production scenarios. Under the same temperature conditions, both acid-controlling agents show a clear dose-response relationship, with the high-dose group showing a significantly lower viable bacterial count than the low-dose group. This indicates that the high-dose acid-controlling agent can more comprehensively inhibit the growth and reproduction of residual bacteria, providing higher precision in controlling viable bacterial counts and offering a more reliable guarantee for long-term acidity stability.

[0049] Example 2: This example provides a method for applying Nisin and ε-polylysine in fermented pancakes, as detailed below:

[0050] First, rice, corn, millet, and soybeans were ground into powder separately and mixed in a mass ratio of 12:5:2:1 to obtain mixed grain powder. This mixed grain powder was then mixed with water in a ratio of 1:2.8 and thoroughly stirred to form a uniform pancake batter. Three types of bacterial powders were taken from Xi'an Mixianer Biotechnology Co., Ltd.: *Saccharomyces cerevisiae*, *Pediococcus pentosaceus*, and *Leuconostoc mesenteroides*. These three powders were inoculated into liquid culture media (YPD liquid medium for *Saccharomyces cerevisiae*; MRS broth medium for *Pediococcus pentosaceus* and *Leuconostoc mesenteroides*) for activation culture. After separation and purification (using solid culture media: yeast extract peptone dextrose agar medium for *Saccharomyces cerevisiae*; MRS agar medium for *Pediococcus pentosaceus* and *Leuconostoc mesenteroides*) and subcultured, three target bacterial solutions were obtained. The bacterial cells were collected by centrifugation, washed with physiological saline, resuspended, and then mixed in a mass ratio of 1:1:1 to obtain a highly active fermentation broth (with a viable count of up to 10). 9 (CFU / mL). The above fermentation broth was added to the pancake batter at an inoculation rate of 3% of the total pancake batter mass, mixed well, and then fermented at 37°C for 5 hours. After fermentation, an appropriate amount of baking soda was added to the pancake batter to adjust its pH to 6.1, thus obtaining the fermented pancake batter. It should be noted that this invention does not limit the strains of bacteria or the culture medium used for fermenting the pancakes; the above embodiments are merely illustrative and not limited thereto.

[0051] Then, five treatment groups were set up: a natural acidification group (no additives were added to the fermented pancake batter), a 0.12 g / kg Nisin group (0.12 g Nisin was added to each kg of fermented pancake batter), a 0.07 g / kg ε-polylysine group (0.07 g ε-polylysine was added to each kg of fermented pancake batter), a 0.24 g / kg Nisin group (0.24 g Nisin was added to each kg of fermented pancake batter), and a 0.14 g / kg ε-polylysine group (0.14 g ε-polylysine was added to each kg of fermented pancake batter). The fermented pancake batter was processed according to the above groups, stirred evenly, and then processed to obtain pancake samples. During processing, the pancake machine was preheated, a small amount of cooking oil was evenly sprayed from an oil bottle, and then spread evenly with an oil rubberd. Take about three spoonfuls of the prepared pancake batter and pour it vertically into the center of the pan. At the same time, immediately use a spatula to spread it quickly in a clockwise direction, using your wrist as an axis, to ensure that the thickness and area of ​​each batch of pancakes are basically the same.

[0052] The pancake samples were placed in a temperature-controlled, odorless sensory evaluation room, and an evaluation team of 10 people with basic food sensory evaluation skills was formed. Evaluators were required to avoid consuming tobacco, alcohol, spicy or strongly flavored foods within 10 hours prior to the evaluation. Samples were presented using a random coding method, and evaluators completed the tasting independently, with no communication allowed throughout the process. After evaluating each sample, evaluators were required to rinse their mouths with tasteless purified water and wait 5 minutes before evaluating the next sample to avoid cross-contamination. Sensory evaluation criteria are shown in Table 1.

[0053] Table 1 Sensory evaluation criteria for pancakes treated with different acid-controlling agents

[0054]

[0055] To scientifically calculate the final score, this experiment employed a user survey method to determine the weighting of each indicator. Ten judges were randomly selected, and each sensory factor was assigned a score based on their personal preference, using a percentage system. The weighting of each factor's score was defined as a weighting coefficient, with the sum of the weighting coefficients for all sensory factors being 1. Sensory factors included processing suitability (color) x1, acidity (aroma) x2, flavor retention x3, quality x4, mouthfeel x5, and overall acceptability x6. The weighted average was calculated using the given weighting coefficients, and the final score X was calculated as follows:

[0056] X=0.098x1+0.257x2+0.297x3+0.1x4+0.149x5+0.099x6.

[0057] Table 2. Sensory factor weight distribution of pancakes under different acid-controlling agent treatments.

[0058]

[0059] As shown in Table 2, flavor retention and acidity have relatively prominent weights, totaling over 55%, indicating that evaluators pay the most attention to the flavor and acidity compatibility of the pancakes. This aligns with the characteristic that excessive acidity caused by post-acidification is a core pain point in product quality. Meanwhile, the weights of indicators such as taste and processing compatibility reflect their reasonable proportion as auxiliary quality items. This weight distribution can be used to quantitatively calculate the comprehensive sensory scores of different acid control agent treatment groups, providing data support for subsequent evaluation of the quality improvement effect of acid control schemes.

[0060] Depend on Figure 6It was found that the naturally acidified group without added acid control agents had the lowest scores in both acidity and flavor retention, due to excessive accumulation of organic acids caused by post-acidification. The excessive acidity severely damaged the flavor harmony and palatability of the pancakes. In contrast, the addition of Nisin or ε-polylysine significantly improved both scores, indicating that the two acid control agents could inhibit the post-acidification process, avoiding excessive acidity without introducing additional off-flavors, thus fully preserving the natural flavor characteristics of the fermented pancakes. Furthermore, the two acid control agents had no negative impact on the pancakes' processing suitability, quality, texture, or overall acceptability, indicating that their addition did not change the product's natural color and inherent texture, nor did it cause a decrease in consumer acceptance, effectively ensuring the basic quality characteristics of the fermented pancakes and avoiding product quality degradation caused by acid control treatment. At the same dosage gradient, there was no significant difference in sensory scores between the Nisin group and the ε-polylysine group, indicating that both have similar efficacy in maintaining flavor quality and are suitable for the production process of fermented pancakes.

[0061] In summary, Nisin and ε-polylysine can achieve efficient acid control while comprehensively ensuring the sensory quality of fermented pancakes. They not only solve the flavor defects caused by post-acidification but also maintain the inherent basic quality of the product. Moreover, the two have balanced performance and flexible selection, providing reliable support for the stable and consistent sensory quality in the large-scale production of fermented pancakes.

[0062] Based on the above-described preferred embodiments of the present invention, and through the foregoing description, those skilled in the art can make various changes and modifications without departing from the inventive concept. The technical scope of this invention is not limited to the contents of the specification.

Claims

1. The application of an acid-controlling agent in fermented pancakes, characterized in that, The acid control agent is nisin and / or ε-polylysine; the acid control agent is used to control the acidity of fermented pancakes.

2. The application of the acid-controlling agent according to claim 1 in fermented pancakes, characterized in that, The method for controlling the acidity of the fermented pancake is as follows: after fermentation is completed and the pH value is neutralized by alkali to obtain the fermented pancake batter, the acid control agent is added to control the acidity.

3. The application of the acid-controlling agent according to claim 2 in fermented pancakes, characterized in that, The amount of nisin added is 0.10-0.3 g / kg relative to the mass of the fermented pancake batter.

4. The application of the acid-controlling agent according to claim 2 in fermented pancakes, characterized in that, The ε-polylysine content is 0.05-0.15 g / kg relative to the mass of the fermented pancake batter.

5. The application of the acid-controlling agent according to claim 2 in fermented pancakes, characterized in that, The raw materials for the fermented pancake include mixed grain flour, water, and fermentation starter; the mixed grain flour includes one or more of rice, corn, millet, and soybeans.

6. The application of the acid-controlling agent according to claim 5 in fermented pancakes, characterized in that, The mixed grain powder is made by mixing rice, corn, millet and soybeans in a mass ratio of (10-14):(4-6):(1.5-2.5):(0.8-1.2).

7. The application of the acid-controlling agent according to claim 5 in fermented pancakes, characterized in that, The mass ratio of the mixed grain powder to water is 1:(2-3).

8. The application of the acid-controlling agent according to any one of claims 5-7 in fermented pancakes, characterized in that, The method for fermenting pancakes includes the following steps: Mix the mixed grain flour with water to obtain the pancake batter; The fermentation strains are cultured into a fermentation liquid; Inoculate the fermentation liquid into the pancake batter, mix well, and then ferment at a constant temperature. After fermentation, alkali is added to the pancake batter to adjust its pH to 6-6.2, thus obtaining the fully fermented pancake batter.

9. The application of the acid-controlling agent according to claim 8 in fermented pancakes, characterized in that, The constant temperature fermentation temperature is 35-40℃, and the fermentation time is 4.5-5.5h.

10. The application of the acid-controlling agent according to claim 8 in fermented pancakes, characterized in that, The inoculation amount of the fermentation liquid is 2.5%-3.5% of the total mass of the pancake batter.

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