Microorganism pretreatment method based on microorganism direct vat set leavening agent embedding technology

Abstract

The invention discloses a microorganism pretreatment method based on a microorganism direct vat set leavening agent embedding technology. The method comprises the following steps: cutting wheat bread into blocks, sterilizing and drying; preparing a lactobacillus emulsion; putting the lactobacillus emulsion into the bread blocks for culturing and embedding; cleaning the bread blocks coated with lactobacillus with sterile water, and then drying the bread blocks with low-temperature hot air; the bread blocks are ground into 10-30-mesh powder at low temperature, and then the powder is coated with a water-soluble coating agent, so that the microbial direct vat set leavening agent is obtained. According to the invention, low-temperature freeze-drying and preservation are not needed, the activity of the lactobacillus is not influenced, and the storage and transportation cost is reduced. In order to avoid the problem of natural fermentation denaturation caused by normal-temperature storage, vitamin C and natural honey are added into a lactobacillus suspension, a coating technology is integrally adopted for coating fermentation agent powder, external air, moisture and oxygen are isolated, additives adopted in the whole process are harmless to a human body, and the preparation method is simple and convenient. And directly putting into use.

Description

Technical Field

[0001] The invention relates to direct-throw fermentation agent technology, and in particular to a microorganism pretreatment method based on microorganism direct-throw fermentation agent embedding technology. Background Art

[0002] Red and sour soup is one of the traditional Chinese delicacies. Fermentation is required during the preparation of red and sour soup. Natural fermentation and direct-injection fermentation are the two most common methods of making red and sour soup. The differences between them mainly lie in the fermentation speed, fermentation stability, quantity and quality of bacteria.

[0003] Natural fermentation means fermenting in the natural environment using the surrounding microorganisms without adding any external microorganisms. The advantages of natural fermentation are long fermentation time and stable fermentation process, while the disadvantages are that the strains produced by fermentation are unstable and easily contaminated by microorganisms, which affects the quality of red sour soup.

[0004] Direct-injection fermentation is a fermentation method that involves directly adding homemade designated microbial strains during the production of red sour soup. This fermentation method requires the use of specific microbial strains, usually strains such as Lactobacillus that are well known to fermentation experts. The advantages of direct-injection fermentation are fast fermentation time, stable strains, controllable quality of fermentation products, and relatively stable quality. However, there are also disadvantages. Since most direct-injection starter cultures are prepared using a freeze-drying process, the product cost is very high, which is not conducive to industrial production. Low-temperature storage and transportation are also required in the future to prevent the starter culture from self-fermenting and denaturing due to the action of oxygen. In addition, the freeze-drying method can easily cause the loss of bacterial cells and affect the activity of the bacteria. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a microbial pretreatment method in microbial direct-injection fermentation agent embedding technology, so as to solve the problem of reduced activity or difficulty in storage and transportation caused by freeze-drying treatment and other methods of existing direct-injection fermentation agents.

[0006] The technical solution of the present invention is:

[0007] A microbial pretreatment method based on microbial direct injection fermentation agent embedding technology comprises the following steps:

[0008] (1) Cut the wheat bread into 0.25-0.4cm pieces 3 The bread blocks are sterilized by high pressure steam and then placed in a dryer for hot air drying;

[0009] (2) adding 3-5% vitamin C solution, 3-5% natural honey, and 2-3% diglyceride to the lactobacillus suspension, and stirring at a low speed for 10-15 minutes to form a lactobacillus emulsion;

[0010] (3) placing the lactobacillus emulsion into the bread cubes until the bread cubes are submerged, and culturing in the dark at 35-38° C. for 13-15 h to complete the lactobacillus encapsulation process;

[0011] (4) After the culture is completed, the bread cubes coated with lactobacilli are removed, washed with sterile water 2-3 times, and then placed in a dryer and dried with low-temperature hot air at a temperature of 30-35° C.;

[0012] (5) The bread blocks obtained in step 4 are crushed into 10-30 mesh powder at a temperature of 3-5°C, and then the powder is coated with a water-soluble coating agent to obtain a microbial direct-injection fermentation agent.

[0013] Further, the concentration of the lactobacillus suspension in step 2 is 10 9 -10 10 CFU / mL.

[0014] Furthermore, in step 2, the high pressure steam sterilization pressure is 103.4 kPa and the temperature is 121°C.

[0015] Furthermore, the lactobacillus used to prepare the lactobacillus suspension is Lactobacillus bulgaricus or Lactobacillus helveticus.

[0016] Furthermore, in step 5, a fluidized bed atomizer is used to coat the powder.

[0017] Furthermore, the water-soluble coating agent is hydroxypropyl methylcellulose, hydroxypropyl cellulose or polyethylene glycol.

[0018] The present invention is beneficial in that:

[0019] The microbial direct-injection fermentation agent of the present invention does not need to be freeze-dried and stored at low temperatures, which can avoid affecting the activity of lactobacilli during the freeze-drying process and reduce the cost of storage and transportation. In order to avoid the problem of natural fermentation denaturation caused by storage at room temperature, vitamin C and natural honey are added to the lactobacilli suspension of the present invention.

[0020] Finally, the coating technology is used to coat the powder of the starter to isolate the external air, moisture and oxygen, and the vitamin C inside slowly consumes part of the oxygen remaining inside during the production process, so that the microbial direct-injection starter of the present invention can be stored and preserved at room temperature. Since a water-soluble coating is used, the starter can be dissolved and released by itself when used. The additives used in the whole process, such as bread, vitamin C, honey, diglyceride, and water-soluble coating agents are harmless to the human body and do not need to be pretreated before use, and can be directly put into use. DETAILED DESCRIPTION

[0021] The specific embodiments of the present invention are further described below. It should be noted that the description of these embodiments is used to help understand the present invention, but does not constitute a limitation of the present invention. In addition, the technical features involved in each embodiment of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0022] Embodiment 1:

[0023] A microbial pretreatment method based on microbial direct injection fermentation agent embedding technology comprises the following steps:

[0024] First, cut the wheat bread into 0.25-0.4cm 3 The bread blocks are then coated with high-pressure steam, which is conducive to the subsequent invasion of lactobacilli. The high-pressure steam sterilization pressure is 103.4 kPa and the temperature is 121°C, which are the pressure and temperature that can effectively sterilize. The sterilized bread blocks are then placed in a dryer and dried with hot air until they are crispy.

[0025] Since pores are formed during the fermentation process of bread, these pores will solidify after drying, providing conditions for the invasion and attachment of lactic acid bacteria. Moreover, since the bread cubes have been baked dry and hard first, they will not become loose and paste when soaked later.

[0026] A lactobacillus suspension is prepared according to the prior art, wherein the lactobacillus may be selected from Lactobacillus bulgaricus or Lactobacillus helveticus, and then 3-5% vitamin C solution, 3-5% natural honey, and 2-3% diglyceride are added to the lactobacillus suspension, and stirred at a low speed for 10-15 minutes to form a lactobacillus emulsion, wherein the concentration of the lactobacillus liquid in the lactobacillus suspension is 10 9 -10 10 CFU / mL. After emulsification, put the lactobacillus emulsion into the bread cubes until the bread cubes are immersed. Incubate in the dark at 35-38℃ for 13-15h to complete the embedding process of lactobacillus.

[0027] After the cultivation is completed, the bread blocks coated with lactobacilli are taken out, washed with sterile water for 2-3 times, and then placed in a dryer for drying with low-temperature hot air at a drying temperature of 30-35°C. The dried bread blocks are then crushed into 10-30 mesh powders at a temperature of 3-5°C (crushed at a low temperature to avoid denaturation caused by excessive temperature during the crushing process), and the powders are coated with a water-soluble coating agent to obtain a microbial direct-injection fermentation agent.

[0028] The water-soluble coating agent can be hydroxypropyl methylcellulose, hydroxypropyl cellulose or polyethylene glycol, and the powder is coated with a fluidized bed atomizer. The fluidized bed atomizer mainly uses film coating, which can effectively protect the fermentation agent from the influence of light, air and moisture, and has the advantages of being strong, resistant to breakage and cracking, and can effectively protect the internal fermentation agent.

[0029] The present invention adopts fermented wheat bread as a coating carrier of lactobacillus, which can not only provide a good attachment structure, but also the nutrients starch and protein therein have a good protective effect on lactobacillus. The microbial direct-injection starter of the present invention does not need to be freeze-dried and stored at low temperature, which can avoid affecting the activity of lactobacillus during the freeze-drying process and reduce the storage and transportation costs.

[0030] In order to avoid the problem of natural fermentation denaturation caused by storage at room temperature, vitamin C and natural honey are added to the lactobacillus suspension in the present invention. Both vitamin C and natural honey have strong antioxidant effects, and vitamin C can consume oxygen inside the starter by self-oxidation to prevent the self-fermentation of lactobacillus. Diglyceride acts as an emulsifier to effectively promote the emulsification process, so that vitamin C, vitamin C and lactobacillus can be evenly distributed to avoid stratification.

[0031] Finally, the coating technology is used as a whole to coat the powder of the starter, which is equivalent to isolating the external air, moisture and oxygen, and the internal vitamin C slowly consumes part of the oxygen remaining in the production process, so that the microbial direct-injection starter of the present invention can be stored and preserved at room temperature. Since a water-soluble coating is used, the internal starter can be dissolved and released by itself when used. The additives used in the whole process, such as bread, vitamin C, honey, diglyceride, and water-soluble coating agents are harmless to the human body, and do not need to be pretreated before use, and can be directly put into use.

[0032] Since the present invention does not adopt low-temperature freeze-drying (generally at minus 60-80 degrees Celsius), the survival rate of the bacterial flora is above 90%, and the recovery efficiency is stable, and the recovery rate can basically reach above 95%.

[0033] The embodiments of the present invention are described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions and variations of these embodiments are made without departing from the principles and spirit of the present invention, and still fall within the protection scope of the present invention.

Claims

1. A microbial pretreatment method based on microbial direct injection fermentation agent embedding technology, characterized in that: The following steps are involved: (1) Cut the wheat bread into 0.25-0.4cm pieces 3 The bread blocks are sterilized by high pressure steam and then placed in a dryer for hot air drying; (2) adding 3-5% vitamin C solution, 3-5% natural honey, and 2-3% diglyceride to the lactobacillus suspension, and stirring at a low speed for 10-15 minutes to form a lactobacillus emulsion; (3) placing the lactobacillus emulsion into the bread cubes until the bread cubes are submerged, and culturing in the dark at 35-38° C. for 13-15 h to complete the lactobacillus encapsulation process; (4) After the culture is completed, the bread cubes coated with lactobacilli are removed, washed with sterile water 2-3 times, and then placed in a dryer and dried with low-temperature hot air at a temperature of 30-35° C.; (5) The bread blocks obtained in step 4 are crushed into 10-30 mesh powder at a temperature of 3-5°C, and then the powder is coated with a water-soluble coating agent to obtain a microbial direct-injection fermentation agent.

2. The microbial pretreatment method based on microbial direct injection fermentation agent embedding technology according to claim 1 is characterized in that: The concentration of the lactobacillus suspension in step 2 is 10 9 -10 10 CFU / mL.

3. The microbial pretreatment method based on microbial direct injection fermentation agent embedding technology according to claim 1 is characterized in that: In step 2, the high pressure steam sterilization pressure is 103.4 kPa and the temperature is 121°C.

4. The microbial pretreatment method based on microbial direct injection fermentation agent embedding technology according to claim 1 is characterized in that: The lactobacillus used for preparing the lactobacillus suspension is Lactobacillus bulgaricus or Lactobacillus helveticus.

5. The microbial pretreatment method based on microbial direct injection fermentation agent embedding technology according to claim 1 is characterized in that: In step 5, a fluidized bed atomizer is used to coat the powder.

6. The microbial pretreatment method based on microbial direct injection fermentation agent embedding technology according to any one of claims 1 to 5, characterized in that: The water-soluble coating agent is hydroxypropyl methylcellulose, hydroxypropyl cellulose or polyethylene glycol.