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Method for improving freezing resistance of lactic acid bacteria in freezing sour flour dough using glutathione

A technology of glutathione and sourdough, applied in the direction of dough processing, pre-baked dough processing, application, etc., can solve the problems of short shelf life of sourdough and unstable quality of the final product, so as to save the fermentation stage and improve the resistance of the sourdough. The ability to freeze, the effect of slowing down the peroxidation reaction

Inactive Publication Date: 2007-02-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sourdough has a short shelf life and must be made immediately, otherwise the number of lactic acid bacteria will decrease and the vitality will decrease, but this will make the quality of the final product unstable

Method used

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  • Method for improving freezing resistance of lactic acid bacteria in freezing sour flour dough using glutathione

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Experimental program
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Embodiment 1

[0019] The present invention uses glutathione to improve the method for the frost resistance of lactic acid bacteria in sourdough, adopts the following process steps: the formula ratio is counted by the number of parts:

[0020] Sourdough starter: primary fermentation: take 48 parts of flour, 48 parts of water, and 0.1 part of reduced glutathione, mix evenly, and place it at 29°C to ferment for 25 hours; secondary fermentation: in the above fermented sourdough Add 48 parts of flour and 48 parts of water, mix evenly, and place it at 29°C to ferment for 49 hours; three feeding fermentations: add 48 parts of flour and 48 parts of water to the above-mentioned fermented sourdough, mix evenly, and place it at 29°C Ferment until 73 hours to become a semi-solid sourdough starter; bread dough formation: Take 45 parts of flour, 20 parts of semi-solid sourdough starter, 23 parts of water, and 1.0 part of salt, mix well, add to the mixing tank and beat for 10 minutes , Knead and form a do...

Embodiment 2

[0021] Embodiment two: the present invention adopts following processing steps:

[0022] Sour dough starter: primary fermentation: take 49 parts of flour, 49 parts of water, and 0.2 parts of reduced glutathione, mix evenly, and place it at 30°C to ferment for 24 hours; secondary fermentation: in the above fermented sourdough Add 49 parts of flour and 49 parts of water, mix evenly, and place it at 30°C to ferment for 48 hours; three feeding fermentations: add 49 parts of flour and 49 parts of water to the above-mentioned fermented sourdough, mix evenly, place at 30°C Ferment until 72 hours to become a semi-solid sourdough starter; bread dough formation: Take 48 parts of flour, 23 parts of semi-solid sourdough starter, 28 parts of water, and 1.5 parts of salt, mix well, add to the mixing tank and beat for 12 minutes , knead and form a dough; take out the above dough and let it stand for 12 minutes, and then cut it as needed; quick freezing: put the cut dough at -39°C for 1.3 hou...

Embodiment 3

[0023] Embodiment three: the present invention adopts following processing steps:

[0024] Sour dough starter: primary fermentation: take 50 parts of flour, 50 parts of water, and 0.3 parts of reduced glutathione, mix evenly, and place it at 31°C to ferment for 23 hours; secondary fermentation: in the above fermented sourdough Add 50 parts of flour and 50 parts of water, mix evenly, and place it at 31°C to ferment for 47 hours; three feeding fermentations: add 50 parts of flour and 50 parts of water to the above-mentioned fermented sourdough, mix evenly, place at 31°C Ferment for 71 hours to become a semi-solid sourdough starter; bread dough formation: Take 50 parts of flour, 25 parts of semi-solid sourdough starter, 34 parts of water, and 2.0 parts of salt, mix well, add to the mixing tank and beat for 15 minutes, Knead into a dough; take out the above dough and let it stand for 15 minutes, and cut it as needed; quick freezing: put the cut dough at -40℃ for quick freezing for...

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Abstract

The invention discloses a lactic acid bacteria antifreezing property improving method in the freezing acid flour dough through glutathione in the food manufacturing technological domain, which comprises the following steps: blending flour, water, reduced glutathione evenly; fermenting; compensating secondary to ferment; preparing acid flour dough fermenter; fetching flour, acid flour dough fermenter, water and edible salt evenly; stirring; stewing; cutting; freezing to obtain the product.

Description

technical field [0001] The invention relates to a method for improving the frost resistance of lactic acid bacteria in frozen sour dough by using glutathione, which belongs to the technical field of food processing. Background technique [0002] Sourdough refers to the dough containing a large amount of lactic acid bacteria made by the fermentation of lactic acid bacteria in batter. Bread produced from sourdough helps to improve the texture of bread, and lactic acid bacteria can also produce flavor substances and rich nutrients, inhibit the growth of harmful microorganisms, and delay the aging of bread. The frozen dough method is a new bread craft developed in the 1950s. The frozen dough method is to quickly freeze and refrigerate the stirred and shaped dough. The frozen dough can be taken out and baked at any time, and customers can buy fresh bread just out of the oven at any time. The production process of sourdough is time-consuming, and the fermentation of sourdough ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/24A21D8/02A21D8/04
Inventor 黄卫宁堵国成段立陈坚
Owner JIANGNAN UNIV
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