A natural biological preservative for noodle products and its preparation method and application

Abstract

The present invention relates to the field of food processing technology, and in particular to a natural biological preservative for noodle products, a preparation method, and an application thereof. The present invention provides a natural biological preservative for noodle products, comprising mixing lactic acid bacteria, distiller's yeast, an edible culture medium, and water, and fermenting the mixture, wherein, by weight, the lactic acid bacteria are 0.5-5 parts, the distiller's yeast is 0.5-5 parts, the edible culture medium is 90-130 parts, and the water is 90-130 parts. The natural biological preservative for noodle products of the present invention is prepared by fermentation using commonly used lactic acid bacteria, distiller's yeast, and an edible culture medium as raw materials. The raw materials are easily available and the preparation process is simple. When applied to the production of noodle products, there is no need for secondary or even multiple fermentations, the method of use is simple, the shelf life of the noodle products is extended, thereby extending the shelf life of the product, improving the freshness during the shelf life, and reducing product waste.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a natural biological preservative for flour products, a preparation method and an application thereof. Background Art

[0002] Since ancient times, food has been paramount to people, and food safety has always been a top priority. With the development of society and the gradual acceleration of industrialization, the storage and circulation of food products have severely restricted the development of the food industry. Food spoilage also leads to significant waste and has become a source of food poisoning.

[0003] At present, the preservatives in the baking industry are mainly chemical preservatives, including sorbic acid and its salts, propionic acid and its salts, dehydroacetic acid and its sodium salts, sodium diacetate, etc., which pose a huge threat to human health. Therefore, the development of safe, broad-spectrum, and antibacterial preservatives is the future development trend; steamed buns are the staple food, and the only preservative that can be added is lysine hydrochloride, but it is expensive and seriously affects the sensory organs and the preservative effect is not significant. The development of biological preservative products suitable for flour products, especially steamed buns, is an urgent need of the industry.

[0004] Chinese patent CN104206988A discloses a method for processing and preserving lactic acid bacteria steamed buns at room temperature. The method utilizes a suspension of Lactobacillus bulgaricus and Streptococcus thermophilus. This suspension is then added to flour and water for fermentation to produce a milky, fluid, mature sourdough batter. The sourdough batter, water, yeast, and flour are then used to prepare a dough. After a secondary fermentation, the lactic acid bacteria steamed buns are prepared. The bacterial suspension is cultured in MRS broth. Because MRS is a non-food-grade medium, the isolated bacteria must be repeatedly washed with saline, resulting in a complex process and low production efficiency.

[0005] Chinese patent CN110157646 discloses a lactic acid bacterium that inhibits fungal growth and its use in steamed bun production. The invention screened 1,255 plant-derived lactic acid bacteria for a single strain with strong antifungal properties. The strain was then prepared into a suspension, added to flour and water for fermentation to create a sourdough. The sourdough was then mixed with water, yeast, and flour to create a dough. This dough was then fermented again, resulting in lactic acid bacteria steamed buns, effectively extending the shelf life of the steamed buns. This strain is specific and requires a complex cultivation process. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to provide a natural biological preservative for noodle products to extend the shelf life of the noodle products.

[0007] In view of the deficiencies in the prior art, one of the objectives of the present invention is to provide a natural biological preservative for noodle products; a second objective of the present invention is to provide a method for preparing the above-mentioned natural biological preservative for noodle products; a third objective of the present invention is to provide the use of the above-mentioned natural biological preservative for noodle products or the natural biological preservative for noodle products prepared by the above-mentioned preparation method in noodle products; a fourth objective of the present invention is to provide steamed buns with a long shelf life containing the above-mentioned natural biological preservative for noodle products or the natural biological preservative for noodle products prepared by the above-mentioned preparation method; a fifth objective of the present invention is to provide a method for preparing the above-mentioned steamed buns with a long shelf life.

[0008] The technical solution of the present invention:

[0009] The invention provides a natural biological preservative for noodle products. The preservative is prepared by mixing lactic acid bacteria, distiller's yeast, an edible culture medium and water, and fermenting the mixture. The preservative comprises 0.5-5 parts of lactic acid bacteria, 0.5-5 parts of distiller's yeast, 90-130 parts of edible culture medium and 90-130 parts of water in parts by weight.

[0010] Preferably, by weight, the lactic acid bacteria are 2-3 parts, the distiller's yeast is 0.5-5 parts, the edible culture medium is 90-130 parts and the water is 90-130 parts.

[0011] Preferably, the lactic acid bacteria are one or more of Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium and Pediococcus, and preferably contain Leuconostoc and / or Pediococcus.

[0012] Preferably, the lactic acid bacteria are 0-1 parts by weight of Lactobacillus, 0-1 parts by weight of Streptococcus, 1-2 parts by weight of Leuconostoc, 0-1 parts by weight of Bifidobacterium and 1-2.5 parts by weight of Pediococcus.

[0013] Preferably, the lactic acid bacteria is a combination of Leuconostoc and Pediococcus, or a combination of Lactobacillus, Streptococcus and Bifidobacterium.

[0014] Preferably, when the lactic acid bacteria are a combination of Leuconostoc and Pediococcus, the total mass of the lactic acid bacteria is 2-3 parts by weight; when the lactic acid bacteria are a combination of Lactobacillus, Streptococcus and Bifidobacterium, the total mass of the lactic acid bacteria is 1.5-5 parts by weight.

[0015] Preferably, the edible culture medium is one or more of wheat flour, whey powder, glucose and corn steep liquor.

[0016] Preferably, the koji is sweet wine koji.

[0017] The present invention also provides a method for preparing the above-mentioned natural biological preservative for noodle products, which comprises mixing lactic acid bacteria, wine yeast, food-grade culture medium and water, and fermenting the mixture until the pH is 3.0-4.0.

[0018] Preferably, the fermentation temperature is 30-40°C, preferably 35-40°C.

[0019] The present invention also provides the use of the natural biological preservative for noodle products or the natural biological preservative for noodle products prepared by the preparation method in noodle products.

[0020] The present invention also provides a steamed bread with a long shelf life, which is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 10-50 parts of water, 0.5-5 parts of yeast, and 5-70 parts of the above-mentioned natural biological preservative or the natural biological preservative prepared by the above-mentioned preparation method.

[0021] The present invention also provides a method for preparing the above-mentioned steamed bread with a long shelf life, comprising the following steps:

[0022] (1) Dough preparation: wheat flour, yeast, the above-mentioned natural biological preservative or the natural biological preservative obtained by the above-mentioned preparation method, and water are mixed, and the dough is formed by kneading and pressing the dough;

[0023] (2) forming steamed bun blanks: dividing the dough from step (1) and forming the dough into steamed bun blanks;

[0024] (3) proofing: proofing the steamed buns prepared in step (2);

[0025] (4) Steaming: steaming the steamed buns after proofing in step (3).

[0026] Preferably, the dough beating speed in step (1) is 100-200 r / min, preferably, the dough beating time is 5-10 min, and further preferably, the number of dough pressing times is 5-15 times.

[0027] Preferably, the proofing temperature in step (3) is 30-40°C, and preferably, the proofing time is 50-70 minutes.

[0028] Preferably, the steaming temperature in step (4) is 90-110° C., and preferably, the steaming time is 900-1500 s.

[0029] Beneficial effects of the present invention:

[0030] (1) The natural biological preservative for noodle products of the present invention is prepared by fermentation using common lactic acid bacteria, wine yeast and edible culture medium. The raw materials are easily available and the preparation process is simple.

[0031] (2) The natural biological preservative of the present invention is added during the production process of noodle products, which eliminates the need for secondary or even multiple fermentations. The method of use is simple, and the shelf life of the prepared noodle products is extended, thereby extending the shelf life of the product, improving the freshness during the shelf life, and reducing product waste. DETAILED DESCRIPTION

[0032] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present invention will be described in detail below with reference to the embodiments.

[0033] The invention provides a natural biological preservative for noodle products. The preservative is prepared by mixing lactic acid bacteria, distiller's yeast, an edible culture medium and water, and fermenting the mixture. The preservative comprises 0.5-5 parts of lactic acid bacteria, 0.5-5 parts of distiller's yeast, 90-130 parts of edible culture medium and 90-130 parts of water in parts by weight.

[0034] In a preferred embodiment of the present invention, the natural biological preservatives include, by weight, 2-3 parts of lactic acid bacteria, 0.5-5 parts of distiller's yeast, 90-130 parts of edible culture medium and 90-130 parts of water.

[0035] In another preferred embodiment of the present invention, the lactic acid bacteria are one or more of Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium and Pediococcus, preferably containing Leuconostoc and / or Pediococcus.

[0036] In another preferred embodiment of the present invention, the lactic acid bacteria are 0-1 parts by weight of Lactobacillus, 0-1 parts by weight of Streptococcus, 1-2 parts by weight of Leuconostoc, 0-1 parts by weight of Bifidobacterium and 1-2.5 parts by weight of Pediococcus.

[0037] In another preferred embodiment of the present invention, the lactic acid bacteria is a combination of Leuconostoc and Pediococcus, or a combination of Lactobacillus, Streptococcus and Bifidobacterium.

[0038] In another preferred embodiment of the present invention, when the lactic acid bacteria are a combination of Leuconostoc and Pediococcus, the total mass of the lactic acid bacteria is 2-3 parts by weight; when the lactic acid bacteria are a combination of Lactobacillus, Streptococcus and Bifidobacterium, the total mass of the lactic acid bacteria is 1.5-5 parts by weight.

[0039] In another preferred embodiment of the present invention, the edible culture medium is one or more of wheat flour, whey powder, glucose and corn steep liquor.

[0040] In another preferred embodiment of the invention, the koji is sweet koji.

[0041] The present invention also provides a method for preparing the aforementioned natural biological preservative for noodle products, comprising mixing lactic acid bacteria, distiller's yeast, a food-grade culture medium, and water, and fermenting the mixture to a pH of 3.0-4.0. When the pH reaches 3.0-4.0, a large amount of organic acids and ethanol accumulate, effectively extending the shelf life of steamed bread.

[0042] In a preferred embodiment of the present invention, the fermentation temperature is 30-40°C, preferably 35-40°C.

[0043] The present invention also provides the use of the natural biological preservative for noodle products or the natural biological preservative for noodle products prepared by the preparation method in noodle products.

[0044] The present invention also provides a steamed bread with a long shelf life, which is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 10-50 parts of water, 0.5-5 parts of yeast, and 5-70 parts of the above-mentioned natural biological preservative or the natural biological preservative prepared by the above-mentioned preparation method.

[0045] The present invention also provides a method for preparing the above-mentioned steamed bread with a long shelf life, comprising the following steps:

[0046] (1) Dough preparation: wheat flour, yeast, the above-mentioned natural biological preservative or the natural biological preservative obtained by the above-mentioned preparation method, and water are mixed, and the dough is formed by kneading and pressing the dough;

[0047] (2) forming steamed bun blanks: dividing the dough from step (1) and forming the dough into steamed bun blanks;

[0048] (3) proofing: proofing the steamed buns prepared in step (2);

[0049] (4) Steaming: steaming the steamed buns after proofing in step (3).

[0050] In a preferred embodiment of the present invention, the dough beating speed in step (1) is 100-200 r / min, preferably, the dough beating time is 5-10 min, and more preferably, the number of dough pressing times is 5-15 times.

[0051] In another preferred embodiment of the present invention, the proofing temperature in step (3) is 30-40°C, and preferably, the proofing time is 50-70 minutes.

[0052] In another preferred embodiment of the present invention, the steaming temperature in step (4) is 90-110° C., and preferably, the steaming time is 900-1500 s.

[0053] The beneficial effects of the present invention will be further illustrated below through specific examples.

[0054] The sources of raw materials and equipment used in the examples of the present invention and the comparative examples are shown in Table 1.

[0055] Table 1 Sources of raw materials and equipment used in the examples of the present invention and comparative examples

[0056]

[0057]

[0058] Example 1

[0059] (1) Weigh 1 g of Leuconostoc spp., 1 g of Angel sweet wine koji, 100 g of medium-gluten wheat flour and 10 g of glucose, add them to 100 g of distilled water, stir until there are no obvious particles, seal with plastic wrap, place in a proofing box for fermentation at a temperature of 35°C, and ferment until the pH reaches 3.5 to obtain a natural biological preservative for noodle products.

[0060] (2) Weigh 1.3g of yeast, add it to 25g of water, mix well, and pour it into a dough mixing bowl, add 100g of medium-gluten wheat flour and 30g of the natural biological preservative for noodle products obtained in step (1), beat the dough at a speed of 150r / min for 5 minutes, take it out, and press the dough 10 times; roll the pressed dough into uniform long strips, cut it with a knife to obtain steamed bun blanks, each weighing 50g, and put them into a steaming tray; put the steaming tray containing the steamed bun blanks into a proofing box to ferment for 60min, the fermentation temperature is 35℃, and the humidity is 60%; finally, put the fermented steamed bun blanks into a steamer and steam them at a steaming temperature of 100℃ and a steaming time of 900s to obtain steamed buns with a long shelf life.

[0061] The long-shelf-life steamed buns were cooled to room temperature, packaged with polyethylene material, and stored in a constant temperature box at 35±5°C. The time for mold to occur was observed, and the shelf life of the steamed buns was evaluated according to the evaluation criteria in Table 2. The test results are shown in Table 3.

[0062] Table 2 Scoring criteria for steamed bun mold

[0063] Steamed bun moldy time 12-24h 24-36h 36-48h ＞48h score 1 4 7 10

[0064] Example 2

[0065] (1) Weigh 1 g of Leuconostoc, 1 g of Pediococcus, 2 g of Angel flavored sweet wine koji, 90 g of medium-gluten wheat flour and 40 g of whey powder, add them to 130 g of distilled water, stir until there are no obvious particles, seal with plastic wrap, place in a proofing box for fermentation at a temperature of 40°C, and ferment until the pH reaches 4.0 to obtain a natural biological preservative for noodle products.

[0066] (2) Weigh 3g of yeast and add it to 10g of water, mix well and pour into a dough mixing bowl, add 100g of medium-gluten wheat flour and 70g of the natural biological preservative for noodle products obtained in step (1), beat the dough at a speed of 100r / min for 10 minutes, take it out, and press the dough 15 times; roll the pressed dough into uniform long strips, cut it with a knife to obtain steamed bun blanks, each weighing 50g, and put them into a steaming tray; put the steaming tray containing the steamed bun blanks into a proofing box to ferment for 50min, the fermentation temperature is 30℃, and the humidity is 60%; finally, put the fermented steamed bun blanks into a steaming cabinet and steam them at a steaming temperature of 90℃ and a steaming time of 1500s to obtain steamed buns with a long shelf life.

[0067] The shelf life of the steamed buns was tested according to the method in Example 1. The test results are shown in Table 3.

[0068] Example 3

[0069] (1) Weigh 0.5 g of Lactobacillus, 1 g of Angel sweet wine koji, 0.5 g of flavored sweet wine koji, 50 g of medium-gluten wheat flour and 40 g of corn steep liquor, add them to 90 g of distilled water, stir until there are no obvious particles, seal with plastic wrap, place in a proofing box for fermentation at a temperature of 30° C., and ferment until the pH reaches 3.0 to obtain a natural biological preservative for noodle products.

[0070] (2) Weigh 0.5g of yeast, add it to 20g of water, mix well, and pour it into a dough mixing bowl, add 100g of medium-gluten wheat flour and 60g of the natural biological preservative for noodle products obtained in step (1), beat the dough at a speed of 200r / min for 7 minutes, take it out, and press the dough 5 times; roll the pressed dough into uniform long strips, cut it with a knife to obtain steamed bun blanks, each weighing 50g, and put them into a steaming tray; put the steaming tray containing the steamed bun blanks into a proofing box and ferment for 70min at a fermentation temperature of 40℃ and a humidity of 60%; finally, put the fermented steamed bun blanks into a steaming cabinet and steam them at a steaming temperature of 110℃ and a steaming time of 1200s to obtain steamed buns with a long shelf life.

[0071] The shelf life of the steamed buns was tested according to the method in Example 1. The test results are shown in Table 3.

[0072] Example 4

[0073] (1) Weigh 1 g of Lactobacillus, 1 g of Streptococcus, 1 g of Leuconostoc, 1 g of Bifidobacterium, 1 g of Pediococcus, 3 g of flavored sweet wine koji, 50 g of whey powder, and 50 g of glucose, add them to 110 g of distilled water, stir until there are no obvious particles, seal with plastic wrap, place in a proofing box for fermentation at a temperature of 30° C., and ferment until the pH is 3 to obtain a natural biological preservative for noodle products.

[0074] (2) Weigh 2g of yeast, add it to 40g of water, mix well, and pour it into a dough mixing bowl, add 100g of medium-gluten wheat flour and 5g of the natural biological preservative for noodle products obtained in step (1), beat the dough at a beating speed of 150r / min for 5 minutes, take it out, and press the dough 10 times; roll the pressed dough into uniform long strips, cut it with a knife to obtain steamed bun blanks, each weighing 50g, and put them into a steaming tray; put the steaming tray containing the steamed bun blanks into a proofing box to ferment for 60min, the fermentation temperature is 35℃, and the humidity is 60%; finally, put the fermented steamed bun blanks into a steaming cabinet and steam them at a steaming temperature of 100℃ and a steaming time of 900s to obtain steamed buns with a long shelf life.

[0075] The shelf life of the steamed buns was tested according to the method in Example 1. The test results are shown in Table 3.

[0076] Example 5

[0077] (1) Weigh 2 g of Leuconostoc, 1 g of Pediococcus, 2 g of sweet wine yeast, 3 g of flavored sweet wine yeast, and 90 g of medium-gluten wheat flour, add them to 130 g of distilled water, stir until there are no obvious particles, seal with plastic wrap, and place in a proofing box for fermentation at a temperature of 35°C until the pH reaches 3.5 to obtain a natural biological preservative for noodle products.

[0078] (2) Weigh 5g of yeast, add it to 50g of water, mix well, and pour it into a dough mixing bowl, add 100g of medium-gluten wheat flour and 20g of the natural biological preservative for noodle products obtained in step (1), beat the dough at a speed of 100r / min for 10 minutes, take it out, and press the dough 15 times; roll the pressed dough into uniform long strips, cut it with a knife to obtain steamed bun blanks, each weighing 50g, and put them into a steaming tray; put the steaming tray containing the steamed bun blanks into a proofing box and ferment for 60min at a fermentation temperature of 30℃ and a humidity of 60%; finally, put the fermented steamed bun blanks into a steaming cabinet and steam them at a steaming temperature of 90℃ and a steaming time of 1500s to obtain steamed buns with a long shelf life.

[0079] The shelf life of the steamed buns was tested according to the method in Example 1. The test results are shown in Table 3.

[0080] Example 6

[0081] (1) Weigh 0.5 g of Lactobacillus, 0.5 g of Streptococcus, 0.5 g of Bifidobacterium, 2 g of flavored sweet wine koji, 40 g of medium-gluten wheat flour, 20 g of glucose and 60 g of corn steep liquor, add them to 120 g of distilled water, stir until there are no obvious particles, seal with plastic wrap, place in a proofing box for fermentation at a temperature of 30° C., and ferment until the pH reaches 3.5 to obtain a natural biological preservative for noodle products.

[0082] (2) Weigh 2.5g of yeast and add it to 30g of water, mix well and pour into a dough mixing bowl, add 100g of medium-gluten wheat flour and 10g of the natural biological preservative for noodle products obtained in step (1), beat the dough at a speed of 100r / min for 10 minutes, take it out, and press the dough 15 times; roll the pressed dough into uniform long strips, cut it with a knife to obtain steamed bun blanks, each weighing 50g, and put them into a steaming tray; put the steaming tray containing the steamed bun blanks into a proofing box and ferment for 60min at a fermentation temperature of 30℃ and a humidity of 60%; finally, put the fermented steamed bun blanks into a steaming cabinet and steam them at a steaming temperature of 90℃ and a steaming time of 1500s to obtain steamed buns with a long shelf life.

[0083] The shelf life of the steamed buns was tested according to the method in Example 1. The test results are shown in Table 3.

[0084] Example 7

[0085] (1) Weigh 2.5 g of Pediococcus, 0.5 g of flavored sweet wine koji, 40 g of whey powder and 70 g of corn steep liquor, add them to 110 g of distilled water, stir until there are no obvious particles, seal with plastic wrap, place in a proofing box for fermentation at a temperature of 35°C, and ferment until the pH reaches 3.0 to obtain a natural biological preservative for noodle products.

[0086] (2) Weigh 4 g of yeast, add it to 35 g of water, mix well, and pour it into a dough mixing bowl, add 100 g of medium-gluten wheat flour and 35 g of the natural biological preservative for noodle products obtained in step (1), beat the dough at a speed of 100 r / min for 10 minutes, take it out, and press the dough 15 times; roll the pressed dough into uniform long strips, cut it with a knife to obtain steamed bun blanks, each weighing 50 g, and put them into a steaming tray; put the steaming tray containing the steamed bun blanks into a proofing box and ferment for 60 minutes at a fermentation temperature of 30°C and a humidity of 60%; finally, put the fermented steamed bun blanks into a steaming cabinet and steam them at a steaming temperature of 90°C and a steaming time of 1500 seconds to obtain steamed buns with a long shelf life.

[0087] The shelf life of the steamed buns was tested according to the method in Example 1. The test results are shown in Table 3.

[0088] Comparative Example 1

[0089] (1) Weigh 2.5 g of Pediococcus, 40 g of whey powder and 70 g of corn steep liquor, add them to 110 g of distilled water, stir until there are no obvious particles, seal with plastic wrap, place in a proofer and ferment at a temperature of 35°C until the pH reaches 3.0 to obtain a natural biological preservative for noodle products.

[0090] (2) Weigh 4 g of yeast, add it to 35 g of water, mix well, and pour it into a dough mixing bowl, add 100 g of medium-gluten wheat flour and 35 g of the natural biological preservative for noodle products obtained in step (1), beat the dough at a speed of 100 r / min for 10 minutes, take it out, and press the dough 15 times; roll the pressed dough into uniform long strips, cut it with a knife to obtain steamed bun blanks, each weighing 50 g, and put them into a steaming tray; put the steaming tray containing the steamed bun blanks into a proofing box and ferment for 60 minutes at a fermentation temperature of 30°C and a humidity of 60%; finally, put the fermented steamed bun blanks into a steaming cabinet and steam them at a steaming temperature of 90°C and a steaming time of 1500 seconds to obtain steamed buns with a long shelf life.

[0091] The shelf life of the steamed buns was tested according to the method in Example 1. The test results are shown in Table 3.

[0092] Comparative Example 2

[0093] (1) Weigh 1 g of Leuconostoc, 1 g of Pediococcus, 2 g of Angel flavored sweet wine koji, 90 g of medium-gluten wheat flour and 40 g of whey powder, add them to 130 g of distilled water, stir until there are no obvious particles, seal with plastic wrap, place in a proofing box for fermentation at a temperature of 40°C, and ferment until the pH reaches 4.5 to obtain a natural biological preservative for noodle products.

[0094] (2) Weigh 3g of yeast and add it to 10g of water, mix well and pour into a dough mixing bowl, add 100g of medium-gluten wheat flour and 70g of the natural biological preservative for noodle products obtained in step (1), beat the dough at a speed of 100r / min for 10 minutes, take it out, and press the dough 15 times; roll the pressed dough into uniform long strips, cut it with a knife to obtain steamed bun blanks, each weighing 50g, and put them into a steaming tray; put the steaming tray containing the steamed bun blanks into a proofing box to ferment for 50min, the fermentation temperature is 30℃, and the humidity is 60%; finally, put the fermented steamed bun blanks into a steaming cabinet and steam them at a steaming temperature of 90℃ and a steaming time of 1500s to obtain steamed buns with a long shelf life.

[0095] The shelf life of the steamed buns was tested according to the method in Example 1. The test results are shown in Table 3.

[0096] Table 3 Test results

[0097]

[0098] As shown in Table 3, the natural biological preservatives for noodle products prepared in Examples 1-7, when applied to steamed bread, maintained a shelf life of 46-48 hours. In Examples 2, 4, 5, and 7, the lactic acid bacteria contained Leuconostoc and / or Pediococcus, resulting in steamed bread with a shelf life exceeding 48 hours. Comparative Example 1, in which the natural biological preservative for noodle products lacked the addition of distiller's yeast, exhibited a mildew time of 24-36 hours, significantly shortening the shelf life. Comparative Example 2, in which the biological preservative for noodle products was fermented to a pH of 4.5, exhibited a relatively high pH, resulting in less accumulation of organic acids and ethanol, leading to a shortened mildew time and shelf life.

[0099] In summary, the natural biological preservative for noodle products of the present invention is prepared by fermentation using commonly used lactic acid bacteria, distiller's yeast and edible culture medium as raw materials. The raw materials are easily available and the preparation process is simple. When applied to the production of noodle products, no secondary or even multiple fermentations are required, the method of use is simple, the shelf life of the noodle products is extended, thereby extending the shelf life of the products, improving the freshness during the shelf life, and reducing product waste.

[0100] The above description is merely a preferred embodiment of the present invention and does not limit the present invention in any form. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the scope of protection of the present invention.

Claims

1. A method for preparing a natural biological preservative for noodle products, characterized in that: The method comprises mixing lactic acid bacteria, distiller's yeast, an edible culture medium and water, and fermenting the mixture until the pH reaches 3.0-4.0, wherein the lactic acid bacteria, distiller's yeast, edible culture medium and water are mixed in parts by weight, 0.5-5 parts, 0.5-5 parts, edible culture medium and water are mixed in parts by weight; The lactic acid bacteria are 1 part by weight of Lactobacillus, 1 part by weight of Streptococcus, 1-2 parts by weight of Leuconostoc, 1 part by weight of Bifidobacterium and 1-2.5 parts by weight of Pediococcus; The edible culture medium is whey powder and glucose; The koji is sweet wine koji.

2. The method for preparing the natural biological preservative according to claim 1, characterized in that: By weight, the ingredients include 2-3 parts of lactic acid bacteria, 0.5-5 parts of distiller's yeast, 90-130 parts of edible culture medium and 90-130 parts of water.

3. The preparation method according to claim 1 or 2, characterized in that The fermentation temperature is 30-40°C.

4. The preparation method according to claim 1 or 2, characterized in that The fermentation temperature is 35-40°C.

5. The natural biological preservative for noodle products prepared by the preparation method according to any one of claims 1 to 4.

6. Use of the natural biological preservative for noodle products according to claim 5 in noodle products.

7. A steamed bun with a long shelf life, characterized in that: The noodle making method comprises the following raw materials in parts by weight: 100 parts of wheat flour, 10-50 parts of water, 0.5-5 parts of yeast and 5-70 parts of the natural biological preservative for noodle products according to claim 5.

8. The method for preparing the steamed bread with a long shelf life according to claim 7, characterized in that: The following steps are included: (1) Dough preparation: wheat flour, yeast, the natural biological preservative for noodle products according to claim 5, and water are mixed, and the dough is formed by beating and pressing the dough; (2) forming steamed bun blanks: dividing the dough from step (1) and forming the dough into steamed bun blanks; (3) proofing: proofing the steamed buns prepared in step (2); (4) Steaming: steaming the steamed buns after proofing in step (3).

9. The preparation method according to claim 8, characterized in that: The kneading speed in step (1) is 100-200 r / min.

10. The preparation method according to claim 8, characterized in that: The kneading time in step (1) is 5-10 minutes.

11. The preparation method according to claim 9, characterized in that: The kneading time in step (1) is 5-10 minutes.

12. The preparation method according to claim 8, characterized in that: The number of times of pressing the dough in step (1) is 5-15 times.

13. The preparation method according to claim 9, characterized in that: The number of times of pressing the dough in step (1) is 5-15 times.

14. The preparation method according to claim 10, characterized in that: The number of times of pressing the dough in step (1) is 5-15 times.

15. The preparation method according to any one of claims 8 to 14, characterized in that: The proofing temperature in step (3) is 30-40° C., and / or the proofing time is 50-70 min.

16. The preparation method according to any one of claims 8 to 14, characterized in that: The steaming temperature in step (4) is 90-110° C., and / or the steaming time is 900-1500 s.

17. The preparation method according to claim 15, characterized in that: The steaming temperature in step (4) is 90-110° C., and / or the steaming time is 900-1500 s.

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