Pizza bottom cold fermentation process

Abstract

The invention belongs to the technical field of baking, and mainly relates to a pizza cake process, in particular to a pizza cake bottom cold fermentation process. A formula of the pizza bottom comprises the following components: 400 to 500 g of high gluten flour, 100 to 150 g of low gluten flour, 20 to 25 g of soybean meal, 6 to 8 g of sea salt, 20 to 25 g of white granulated sugar, 50 to 55 g of eggs, 2.2 to 2.5 g of bitter gourd polypeptide, 1.2 to 1.5 g of ginseng peptide, 12 g of coconut oil, 20 g of olive oil, 30 to 40 mL of compound bacteria fermentation liquor and 320 to 340 mL of water. The pizza base has the effects of improving immunity and maintaining blood sugar health.

Description

Technical Field

[0001] The invention belongs to the technical field of baking, and mainly relates to a pizza and a preparation method thereof, and in particular to a cold fermentation process for a pizza base. Background Art

[0002] In recent years, as consumers pay more attention to food health, more and more manufacturers have begun to explore improving the fermentation process to improve the taste and quality of pizza crust. Cold fermentation technology has gradually become a new research direction. Cold fermentation refers to slow fermentation in a low temperature environment. The temperature is usually controlled at 0-6°C. Through a long fermentation process, the yeast can fully exert its role under low temperature conditions, producing a richer flavor and a more resilient dough structure. However, the existing cold fermentation process for pizza still faces some challenges. First of all, most of the pizza crusts on the market are of poor quality. The crust is too hard, lacks elasticity, has strong adhesiveness, is easy to stick to teeth, etc., and is not liked by consumers. Secondly, the pizza crust only has a satiety effect and has no food health effect.

[0003] Therefore, it is particularly important to develop a pizza crust with good quality and food health effects. Summary of the invention

[0004] Based on the above, the purpose of the present invention is to provide a pizza base prepared by cold fermentation technology according to the shortcomings of the prior art. The pizza base has good quality and has the effects of improving immunity and maintaining blood sugar health, so as to solve the problems raised in the above technical background.

[0005] To achieve the above object, the present invention is implemented through the following technical solutions:

[0006] In a first aspect, the present invention provides a recipe for a pizza base, which specifically comprises the following ingredients: 400-500g of high-gluten flour, 100-150g of low-gluten flour, 20-25g of soybean flour, 6-8g of sea salt, 20-25g of white sugar, 50-55g of eggs, 2.2-2.5g of bitter melon polypeptide, 1.2-1.5g of ginseng peptide, 30-40mL of composite bacteria fermentation liquid and 320-340mL of water.

[0007] Further: the formula compound bacteria fermentation liquid includes oriental Issatchenia CICC-32346 fermentation liquid and Bifidobacterium bifidum CICC-6169 fermentation liquid. Among them, oriental Issatchenia CICC-32346 and Bifidobacterium bifidum CICC-6169 are purchased from China Industrial Microbiological Culture Collection Management Center.

[0008] Further: The recipe also requires the addition of 12g of coconut oil and 20g of olive oil to improve the quality of the pizza base.

[0009] In a second aspect, the present invention provides a method for making the above-mentioned pizza base, comprising the following steps:

[0010] S1. Dough making: Mix the ingredients in the recipe in proportion to form dough;

[0011] S2, fermentation process: placing the prepared dough in a refrigerator for low-temperature fermentation for 48-72 hours;

[0012] S3, forming process: the fermented dough is divided into 350g small doughs, rolled into round cakes with a thickness of 1.5cm, and the pizza base is obtained;

[0013] S4. Baking process: Put the pizza base into the oven and bake it at 200-220°C for 15-18 minutes to obtain the pizza base.

[0014] Preferably, the composite bacterial fermentation broth in step S1 of the present invention comprises a fermentation broth of I. orientalis CICC-32346 and a fermentation broth of Bifidobacterium bifidum CICC-6169, wherein the concentration of the strain in the fermentation broth of I. orientalis CICC-32346 is 6.0-7.0×10 7 cfu / mL, the strain concentration in the fermentation broth of Bifidobacterium bifidum CICC-6169 was 4.5-5.5×10 7 cfu / mL, and the volume ratio of the fermentation broth of Issatchenia orientalis CICC-32346 and the fermentation broth of Bifidobacterium bifidum CICC-6169 was 3:2.

[0015] Preferably, the preparation method of the fermentation broth of I. orientalis of the present invention comprises: inoculating I. orientalis CICC-32346 on a malt agar medium, placing the culture in an oven at 28°C for culturing until white colonies are formed, thereby obtaining activated I. orientalis; transferring the activated I. orientalis to 800-1000 mL of a malt liquid medium for fermentation for 10-12 hours, and preparing a fermentation broth with a concentration of 6.0-7.0×10 7 cfu / mL of Issatchenia orientalis fermentation broth.

[0016] Preferably, the preparation method of the fermentation broth of Bifidobacterium bifidum of the present invention is as follows: Bifidobacterium bifidum CICC-6169 is inoculated on RCM agar medium, and cultured in an oven at 37°C until white colonies are formed to obtain activated Bifidobacterium bifidum; the activated Bifidobacterium bifidum is transferred to a shake flask of 800-1000 mL of RCM liquid medium and fermented for 10-12 hours to prepare a fermentation broth with a concentration of 4.5-5.5×10 7 cfu / mL of Bifidobacterium bifidum fermentation broth.

[0017] Preferably, step S1 of the present invention is specifically as follows: firstly, flour, soybean flour, sea salt, white sugar, bitter melon polypeptide and ginseng peptide are uniformly mixed and put into a dough mixer, and then eggs, coconut oil, olive oil, composite bacteria fermentation liquid and water are added, and stirred at a low speed to form dough.

[0018] Preferably, in step S1 of the present invention, the dough mixer is stirred at low speed for 15-20 minutes.

[0019] Preferably, the malt extract agar culture medium of the present invention comprises: 1000 mL of malt extract and 15 g of agar.

[0020] Preferably, the RCM agar culture medium of the present invention comprises: 5 g of peptone, 10 g of beef extract powder, 3 g of yeast extract powder, 5 g of glucose, 1 g of soluble starch, 5 g of sodium chloride, 3 g of sodium acetate, 0.5 g of L-cysteine ​​hydrochloride, 15 g of agar, and 1000 mL of distilled water.

[0021] Preferably, in step S2 of the present invention, the fermentation temperature is 2-6°C.

[0022] Preferably, in step S2 of the present invention, the fermentation time is 60-65 hours.

[0023] Preferably, in step S2 of the present invention, the dough is turned over every 2 hours during low-temperature fermentation to prevent the formation of a hard crust.

[0024] Preferably, in step S3 of the present invention, after the dough is divided into small dough pieces and rolled into balls, it needs to be left to stand at room temperature for 1-2 hours.

[0025] According to the above technical solution, the present invention brings the following significant advantages:

[0026] (1) The coconut oil and olive oil in the present invention work synergistically to improve the quality of the pizza base.

[0027] (2) The synergistic effect of the Issatchenia orientalis CICC-32346 and the Bifidobacterium bifidum CICC-6169 of the present invention can improve the body's immunity.

[0028] (3) The bitter melon polypeptide and ginseng peptide of the present invention work synergistically to maintain blood sugar health.

[0029] (4) The present invention strictly controls the production process of pizza crust, uses manual kneading to maintain the elasticity and toughness of the dough, and accurately controls the fermentation and baking time and temperature to ensure that the crust contains rich nutrients, a fluffy structure and high toughness. When the crust is baked again after freezing, it will not become hard and can maintain its original taste and flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1It is a comparison chart of the half hemolysis value of each group of mice.

[0031] Figure 2 This is a comparison chart of the blood glucose levels of mice in each group. DETAILED DESCRIPTION

[0032] The following describes the embodiments of the present invention in detail through specific examples, and those skilled in the art can easily understand other advantages of the present invention through the contents disclosed in this specification. In addition, the present invention can also be implemented or applied through other different embodiments, and the various details in this specification can be modified or adjusted according to different angles and applications without deviating from the basic idea of ​​the present invention. It should be particularly noted that the features in the following embodiments can be combined with each other without conflict.

[0033] In addition, the illustrations in the following embodiments are only for illustration and are intended to illustrate the basic concepts of the present invention. Therefore, the illustrations only show components related to the present invention, and are not accurately drawn according to the number, shape or size of components in actual implementation. In actual applications, the form, quantity and proportion of each component can be adjusted at will, and the layout structure of the components may also be more complicated.

[0034] High-gluten flour and low-gluten flour were purchased from Yichang Tianyue Trading Co., Ltd., soybean flour was purchased from Ningbo Dingyuan Food Technology Co., Ltd., bitter melon polypeptide was purchased from Xi'an Enpeptideyuan Biotechnology Co., Ltd., ginseng peptide was purchased from Shaanxi Zelang Biotechnology Co., Ltd., coconut oil was purchased from Yanzhi Xueshuo Biotechnology Co., Ltd., Ji'an Jizhou District, and olive oil was purchased from Xiamen Gandong Biotechnology Co., Ltd.

[0035] Example 1

[0036] This example demonstrates that coconut oil and olive oil work synergistically to improve the quality of pizza crust.

[0037] 1. Formulation and method

[0038] 1.1. Recipe: 400g high-gluten flour, 100g low-gluten flour, 20g soybean flour, 6g sea salt, 20g white sugar, 50g egg, 2.2g bitter melon polypeptide, 1.2g ginseng peptide, 12g coconut oil, 20g olive oil, 30mL compound bacteria fermentation liquid and 320mL water.

[0039] 1.2 Operation steps

[0040] S1. Dough making: Mix the flour, soybean flour, sea salt, white sugar, whey protein and ginseng peptide in proportion and put them into a dough mixer. Then add eggs, coconut oil, compound bacteria fermentation liquid and water into the dough mixer and stir at a low speed for 15 minutes to form dough.

[0041] The composite bacterial fermentation broth is prepared by mixing the fermentation broth of Issapogenis orientalis and the fermentation broth of Bifidobacterium bifidum in a volume ratio of 3:2. The preparation method of the fermentation broth of Issapogenis orientalis is as follows: the Issapogenis orientalis CICC-32346 is inoculated on a malt agar medium, and the broth is placed in an oven at 28°C for culturing until white colonies are formed to obtain activated Issapogenis orientalis; the activated Issapogenis orientalis is transferred to 800 mL of malt liquid medium for fermentation for 10 hours to prepare a broth with a concentration of 6.0×10 7 cfu / mL of Issaffron orientalis fermentation broth; preparation method of Bifidobacterium bifidum fermentation broth: Bifidobacterium bifidum CICC-6169 was inoculated on RCM agar medium, placed in an oven at 37°C for culturing until white colonies were formed to obtain activated Bifidobacterium bifidum; the activated Bifidobacterium bifidum was transferred to a shake flask of 800mL of RCM liquid medium for fermentation for 10h to prepare a fermentation broth with a concentration of 4.5×10 7 cfu / mL of Bifidobacterium bifidum fermentation broth;

[0042] S2. Fermentation process: Place the prepared dough in a refrigerator and ferment at 2°C for 60 hours; turn the dough over every 2 hours during the fermentation process to prevent it from becoming hard.

[0043] S3, forming process: the fermented dough is divided into 350g small doughs, rolled into round cakes with a thickness of 1.5cm, and the pizza base is obtained;

[0044] S4, baking process: putting the pizza base into the oven, and baking at 230°C for 15 minutes to obtain the pizza base.

[0045] Comparative Example 1: In step S1, no olive oil is added, and the remaining steps are the same as those in Example 1.

[0046] Comparative Example 2: Coconut oil was not added in step S1, and the remaining steps were the same as those in Example 1.

[0047] Comparative Example 3: In step S1, neither olive oil nor coconut oil is added, and the remaining steps are the same as those in Example 1.

[0048] Study on the Quality of Pizza Crust

[0049] Take the baked pizza crust, remove the hard part of the edge of the pizza crust, select the middle part with uniform thickness, and cut it into squares with a side length of 2 cm. Use a texture analyzer to test the hardness, elasticity, and adhesiveness of the pizza crust. The test parameters are pre-test speed: 1.0 mm / s, test speed: 3.0 mm / s, post-test speed: 3.0 mm / s, and compression to 60%. Each sample was tested three times, and the experimental results are shown in Table 1.

[0050] Table 1

[0051] Group Hardness / N Elasticity / mm Adhesion / N Example 1 10.19 8.95 1.12 Comparative Example 1 17.25 7.82 2.45 Comparative Example 2 14.25 6.68 2.24 Comparative Example 3 19.48 5.12 3.05

[0052] Table 1 is a comparison chart of the quality of pizza crusts in each group. The quality of pizza crusts is compared from three aspects: hardness, elasticity and adhesiveness. Specifically:

[0053] Hardness: The hardness of Example 1 is significantly lower than that of Comparative Examples 1-3, indicating that the pizza crust of Example 1 is softer and meets the taste requirements of most consumers for the pizza crust. Meanwhile, the lower hardness can increase the chewing comfort of the pizza crust and reduce the burden on teeth.

[0054] Elasticity: The elasticity value of Example 1 is higher than that of Comparative Examples 1-3. The higher elasticity of Example 1 enables the pizza crust to better maintain its shape and structure when eaten, increasing the richness and fun of the taste. At the same time, the good elasticity ensures the resilience of the crust, providing a fuller and richer taste experience.

[0055] Adhesiveness: The adhesiveness of Example 1 is much lower than that of Comparative Examples 1-3. The lower adhesiveness of Example 1 makes the pizza base less sticky in the mouth, and is easier to separate and swallow, thereby improving the overall eating experience of the pizza base. Meanwhile, the lower adhesiveness helps to reduce the discomfort of consumers during eating.

[0056] In summary, the pizza crust of Example 1 is superior to those of Comparative Examples 1-3 in terms of hardness, elasticity and adhesiveness, which proves that the quality of the pizza crust of Example 1 is superior to that of Comparative Examples 1-3 and has better competitiveness and wider market acceptance in the market.

[0057] Example 2

[0058] This example demonstrates that the synergistic effect of I. orientalis CICC-32346 and Bifidobacterium bifidum CICC-6169 can improve the body's immunity.

[0059] 2. Formulation and method

[0060] 2.1. Recipe: 450g high-gluten flour, 125g low-gluten flour, 22g soybean flour, 7g sea salt, 22g white sugar, 52g egg, 2.3g bitter melon polypeptide, 1.3g ginseng peptide, 12g coconut oil, 20g olive oil, 35mL compound bacteria fermentation liquid and 330mL water.

[0061] 2.2 Operation steps

[0062] S1. Dough making: Mix the flour, soybean flour, sea salt, white sugar, whey protein and ginseng peptide in proportion and put them into a dough mixer. Then add eggs, coconut oil, compound bacteria fermentation liquid and water into the dough mixer and stir at a low speed for 17 minutes to form dough.

[0063] The composite bacterial fermentation broth is prepared by mixing the fermentation broth of Issapogenis orientalis and the fermentation broth of Bifidobacterium bifidum in a volume ratio of 3:2. The preparation method of the fermentation broth of Issapogenis orientalis is as follows: the Issapogenis orientalis CICC-32346 is inoculated on a malt agar medium, and the broth is placed in an oven at 28°C for culturing until white colonies are formed to obtain activated Issapogenis orientalis; the activated Issapogenis orientalis is transferred to 900 mL of malt liquid medium for fermentation for 11 hours to prepare a broth with a concentration of 6.5×10 7 cfu / mL of Issaffron orientalis fermentation broth; preparation method of Bifidobacterium bifidum fermentation broth: Bifidobacterium bifidum CICC-6169 was inoculated on RCM agar medium, placed in an oven at 37°C for culturing until white colonies were formed to obtain activated Bifidobacterium bifidum; the activated Bifidobacterium bifidum was transferred to a shake flask of 900mL of RCM liquid medium for fermentation for 11h to prepare a fermentation broth with a concentration of 5.0×10 7 cfu / mL of Bifidobacterium bifidum fermentation broth;

[0064] S2. Fermentation process: Place the prepared dough in a refrigerator and ferment at 4°C for 62 hours. During the fermentation process, turn the dough over every 2 hours to prevent it from becoming hard.

[0065] S3, forming process: the fermented dough is divided into 350g small doughs, rolled into round cakes with a thickness of 1.5cm, and the pizza base is obtained;

[0066] S4, baking process: putting the pizza base into the oven and baking at 240°C for 16 minutes to obtain the pizza base.

[0067] Comparative Example 4: In step S1, the fermentation broth of Isatchenia orientalis CICC-32346 was not added, and the remaining steps were the same as those in Example 2.

[0068] Comparative Example 5: In step S1, the fermentation broth of Bifidobacterium bifidum CICC-6169 was not added, and the remaining steps were the same as those in Example 2.

[0069] Comparative Example 6: In step S1, the I. orientalis CICC-32346 was replaced by the I. orientalis CICC-31693, which was purchased from the China Industrial Microbiological Culture Collection Center. The remaining steps were the same as those in Example 2.

[0070] Comparative Example 7: In step S1, Bifidobacterium bifidum CICC-6169 was replaced by Bifidobacterium bifidum CICC-10395, which was purchased from China Industrial Microbiological Culture Collection Center. The remaining steps were the same as those in Example 2.

[0071] Pizza crust boosts immunity in mice

[0072] Animals: The experimental animals used were male SPF-grade BALB / c mice, which were provided by Beijing Sibeifu Biotechnology Co., Ltd. The experimental animals weighed between 20±2g. Before the experiment, the mice were kept in a constant temperature and oxygen supply environment at 22±2℃ with 12h of light and dark alternation for one week. The entire animal experiment process strictly complied with the relevant national regulations on experimental animal management.

[0073] Grouping: After the mice were adapted to the environment, they were randomly divided into 2 large groups, and each large group was randomly divided into 6 small groups, namely, a blank group, Example 2 group, and Comparative Example 4-7 groups. Each small group contained 10 mice.

[0074] Administration: After grouping, mice in Example 2 and Comparative Examples 4-7 were gavaged with 100 mg / kg of the corresponding pizza base (the pizza base was beaten into a paste with water and then gavaged), and the blank group was gavaged with an equal amount of sterile water, once a day, for 28 days.

[0075] (1) Measurement of thymus and spleen indexes

[0076] Experimental procedure: 24 hours after the last administration, the mice were killed, and their thymus and spleen were quickly removed, washed with physiological saline to remove excess water, and then gently blotted dry with filter paper. Subsequently, the weight of the thymus and spleen was measured, and the thymus and spleen indexes were calculated based on this. The specific measurement results are shown in Table 2.

[0077] Calculation formula: I = W1 / W2

[0078] Wherein, I represents the thymus or spleen index, W1 represents the weight of the thymus or spleen, and W2 represents the weight of the mouse.

[0079] (2) Determination of serum hemolysin:

[0080] Experimental procedures: On the 24th day of the experiment, each mouse was intraperitoneally injected with 0.2 mL of 2% packed sheep red blood cell suspension for immunization. After 4 days of immunization, blood was collected by removing the eyeballs, and the blood was placed in a centrifuge tube for 1 hour. The serum was collected after centrifugation at a rate of 3000 r / min for 15 minutes. The serum was diluted to 500 times with normal saline, and 1 mL of the diluted serum was added with 0.5 mL of 10% packed sheep red blood cell suspension and 1 mL of normal saline. Complement diluted 1:10 with water; at the same time, set up a control tube without serum, that is, replace serum with physiological saline; keep these mixed solutions in a constant temperature water bath at 37°C for 25 minutes, and terminate the reaction with an ice bath; centrifuge at a rate of 3000r / min for 15 minutes, take out 1mL of supernatant, and add 3mL of Dulbecco's reagent; at the same time, set up a half-hemolysis tube, half-hemolysis tube: take 0.25mL of 10% volume ratio of packed volume sheep red blood cell suspension, add 4mL of Dulbecco's reagent. After fully mixing the mixed solutions in all centrifuge tubes, let it stand for 10 minutes, use the control tube without serum as a blank at a wavelength of 540nm, measure the absorbance value of each tube, and calculate the half-hemolysis value in mouse serum. The results are as follows: Figure 1 shown.

[0081] Calculation formula: HC 50 =A s / A h

[0082] Among them, HC 50 Represents the half hemolysis value, A s Represents the absorbance value of the sample tube, A h Represents the absorbance value of half-lysed blood vessels.

[0083] Table 2

[0084] Group Thymus index (mg / g) Spleen index (mg / g) Blank group 1.23±0.11 3.84±0.24 Example 2 2.35±0.09 6.13±0.16 Comparative Example 4 1.54±0.06 4.36±0.17 Comparative Example 5 1.39±0.06 4.14±0.21 Comparative Example 6 1.74±0.08 4.83±0.14 Comparative Example 7 1.88±0.06 5.04±0.17

[0085] As key components of the body's immune system, the thymus and spleen play the roles of central and peripheral lymphoid organs, respectively, and are crucial to maintaining immune function. In this study, mice were gavaged with pizza crust to observe its effects on the immune organs of mice. Table 2 is a comparison table of the thymus and spleen indices of each group of mice. The data show that after 28 days of gavage, compared with the blank group mice, the thymus and spleen indices of the mice in Example 2 and Comparative Example 4-7 groups were significantly improved; compared with the Comparative Example 4-7 groups of mice, the thymus and spleen indices of the mice in Example 2 group were the highest, confirming that the pizza crust of Experimental Group 2 has a significant effect in enhancing the body's immune ability.

[0086] In evaluating humoral immune response, this study used the half hemolysis value HC 50The method is used to measure the level of hemolysin in serum as an indicator of specific humoral immune function. Figure 1 It is a comparison chart of the half-hemolysis value of each group of mice. The data show that compared with the blank group of mice, the serum hemolysin values ​​of the mice in Example 2 and the comparative example 4-7 groups were significantly increased; compared with the comparative example 4-7 groups of mice, the hemolysin value of the mice in Example 2 group was the highest, which further confirmed the superiority of the pizza base of the experimental group 2 in enhancing the body's immunity.

[0087] In conclusion, the pizzas in experimental group 2 had the effect of enhancing the body's immunity, which confirmed that the synergistic effect of Issatchenia orientalis CICC-32346 and Bifidobacterium bifidum CICC-6169 had the effect of improving the body's immunity.

[0088] Example 3

[0089] This example demonstrates that the synergistic effect of bitter melon polypeptide and ginseng peptide has the effect of maintaining blood sugar health.

[0090] 3. Formulation and method

[0091] 3.1. Recipe: 500g high-gluten flour, 150g low-gluten flour, 25g soybean flour, 8g sea salt, 25g white sugar, 55g eggs, 2.5g bitter melon polypeptide, 1.5g ginseng peptide, 12g coconut oil, 20g olive oil, 40mL compound bacteria fermentation liquid and 340mL water.

[0092] 3.2 Operation steps

[0093] S1, dough making: first mix the raw materials in the formula according to the proportion of flour, soybean flour, sea salt, white sugar, whey protein and ginseng peptide, and put them into a dough mixer, then add eggs, coconut oil, compound bacteria fermentation liquid and water into the dough mixer, stir at a low speed for 20 minutes to form dough;

[0094] The composite bacterial fermentation broth is prepared by mixing the fermentation broth of Issatchenia orientalis and the fermentation broth of Bifidobacterium bifidum in a volume ratio of 3:2; the preparation method of the fermentation broth of Issatchenia orientalis is as follows: the Issatchenia orientalis CICC-32346 is inoculated on a malt agar medium, and the broth is placed in an oven at 28°C for culturing until white colonies are formed to obtain activated Issatchenia orientalis; the activated Issatchenia orientalis is transferred to 1000 mL of malt liquid medium for fermentation for 12 hours to prepare a broth with a concentration of 7.0×10 7cfu / mL of Issaffron orientalis fermentation broth; preparation method of Bifidobacterium bifidum fermentation broth: Bifidobacterium bifidum CICC-6169 is inoculated on RCM agar medium, placed in an oven at 37°C for culturing until white colonies are formed to obtain activated Bifidobacterium bifidum; the activated Bifidobacterium bifidum is transferred to a shake flask of 1000mL of RCM liquid medium for fermentation for 12h to prepare a fermentation broth with a concentration of 5.5×10 7 cfu / mL of Bifidobacterium bifidum fermentation broth;

[0095] S2. Fermentation process: Place the prepared dough in a refrigerator and ferment at 6°C for 65 hours; turn the dough over every 2 hours during the fermentation process to prevent it from becoming hard.

[0096] S3, forming process: the fermented dough is divided into 350g small doughs, rolled into round cakes with a thickness of 1.5cm, and the pizza base is obtained;

[0097] S4, baking process: putting the pizza base into the oven, and baking at 250° C. for 18 minutes to obtain the pizza base.

[0098] Comparative Example 8: Momordica charantia polypeptide was not added in step S3, and the remaining steps were the same as those in Example 3.

[0099] Comparative Example 9: No ginseng peptide was added in step S3, and the remaining steps were the same as those in Example 3.

[0100] Pizza crust reduces blood sugar in mice

[0101] Animals: The experimental animals used were male SPF-grade BALB / c mice, which were provided by Beijing Sibeifu Biotechnology Co., Ltd. The experimental animals weighed between 20±2g. Before the experiment, the mice were kept in a constant temperature and oxygen supply environment at 22±2℃ with 12h of light and dark alternation for one week. The entire animal experiment process strictly complied with the relevant national regulations on experimental animal management.

[0102] Grouping: After one week of adaptive feeding, 8 mice were randomly selected as the blank group, and the remaining mice were used as the modeling group.

[0103] Diabetes model establishment: After the mice were grouped, they were fasted overnight. The diabetic model was established by a single intraperitoneal injection of 120 mg / kg of 1% streptozotocin (streptozotocin was diluted with citric acid-sodium citrate buffer with a pH of 4.5), and the blank group was injected with an equal dose of citric acid-sodium citrate buffer with a pH of 4.5 (purchased from Fuzhou Feijing Biotechnology Co., Ltd.); 3 days later, blood was collected by the tail vein method to measure blood glucose. If the blood glucose value reached or exceeded 16.7 mmol / L, it indicated that the diabetic model was successfully established.

[0104] Administration: The 40 mice successfully modeled were randomly divided into 5 groups, namely, the model group, the positive control group, the Example 3 group and the comparative example 8-9 group, with 8 mice in each group. The Example 3 group and the comparative example 8-9 group were gavaged with the corresponding pizza base, 100 mg / kg (the pizza base was gavaged after adding water to make a paste); the positive control group was gavaged with metformin, 250 mg / kg; the blank group and the model group were gavaged with the same amount of distilled water for 8 weeks.

[0105] Measurement: After 8 weeks of administration, the experimental mice were fasted overnight, and the fasting blood glucose levels of the mice were measured by blood sampling from the tail vein in the early morning of the next day.

[0106] Figure 2 It is a comparison chart of the blood glucose levels of mice in each group. It can be seen from the figure that the mice in the blank group are in a healthy state without any abnormal reaction. Compared with the mice in the blank group, the blood glucose levels of the mice in the model group are significantly increased and are greater than 16.7mmol / L, indicating that the model is successfully established; compared with the mice in the model group, the blood glucose levels of the mice in Example 3 and Comparative Example 8-9 groups are significantly reduced, among which the blood glucose levels of the mice in Example 3 group are particularly significantly reduced, close to the blood glucose level of the mice in the blank group, confirming that the synergistic effect of bitter melon polypeptide and ginseng peptide has the effect of maintaining healthy blood glucose.

[0107] The above-mentioned embodiments only express the specific implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the protection scope of the present invention. It should be pointed out that for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A pizza base, the formula of which comprises the following ingredients: 400-500g of high-gluten flour, 100-150g of low-gluten flour, 20-25g of soybean flour, 6-8g of sea salt, 20-25g of white sugar, 50-55g of eggs, 2.2-2.5g of bitter melon polypeptide, 1.2-1.5g of ginseng peptide, 30-40mL of compound bacteria fermentation liquid and 320-340mL of water.

2. A pizza base according to claim 1, characterized in that: The pizza base recipe also needs to add 12g of coconut oil and 20g of olive oil.

3. A pizza base according to claim 2, characterized in that: The composite bacteria fermentation liquid comprises a fermentation liquid of Issatchenia orientalis CICC-32346 and a fermentation liquid of Bifidobacterium bifidum CICC-6169. The concentration of the strains in the fermentation liquid of Isatchenia orientalis CICC-32346 is 6.0-7.0×10 7 cfu / mL, the strain concentration in the fermentation broth of Bifidobacterium bifidum CICC-6169 was 4.5-5.5×10 7 cfu / mL, and the volume ratio was 3:

2.

4. A pizza crust according to any one of claims 1 to 3, characterized in that: The specific process includes the following steps: S1. Dough making: Mix the ingredients in the recipe in proportion to form dough; S2, fermentation process: placing the prepared dough in a refrigerator for low-temperature fermentation for 48-72 hours; S3, forming process: the fermented dough is divided into 350g small doughs, rolled into round cakes with a thickness of 1.5cm, and the pizza base is obtained; S4. Baking process: Put the pizza base into the oven and bake it at high temperature until it turns golden brown to obtain the pizza base.

5. A pizza base cold fermentation process according to claim 4, characterized in that: The preparation method of the fermentation liquid of I. orientalis comprises the following steps: inoculating I. orientalis CICC-32346 on a malt agar medium, placing the culture in an oven at 28° C. for culturing until white colonies are formed, thereby obtaining activated I. orientalis; transferring the activated I. orientalis to 800-1000 mL of a malt liquid medium for fermentation for 10-12 hours, thereby obtaining a fermentation liquid with a concentration of 6.0-7.0×10 7 cfu / mL of Issatchenia orientalis fermentation broth.

6. A pizza base cold fermentation process according to claim 4, characterized in that: The preparation method of the fermentation broth of Bifidobacterium bifidum comprises the following steps: inoculating Bifidobacterium bifidum CICC-6169 on RCM agar medium, placing the culture in an oven at 37° C. for culturing until white colonies are formed, thereby obtaining activated Bifidobacterium bifidum; transferring the activated Bifidobacterium bifidum to a shake flask containing 800-1000 mL of RCM liquid medium for fermentation for 10-12 hours, thereby obtaining a fermentation broth having a concentration of 4.5-5.5× 10 7 cfu / mL of Bifidobacterium bifidum fermentation broth.

7. A pizza base cold fermentation process according to claim 4, characterized in that: The step S1 specifically comprises: firstly, mixing high-gluten flour, low-gluten flour, soybean flour, sea salt, white sugar, bitter melon polypeptide and ginseng peptide evenly, and then putting them into a dough mixer, and then adding eggs, coconut oil, olive oil, compound bacteria fermentation liquid and water, and stirring at a low speed to form dough.

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

9. A pizza base cold fermentation process according to claim 4, characterized in that: The RCM agar medium comprises: 5 g of peptone, 10 g of beef extract powder, 3 g of yeast extract powder, 5 g of glucose, 1 g of soluble starch, 5 g of sodium chloride, 3 g of sodium acetate, 0.5 g of L-cysteine ​​hydrochloride, 15 g of agar, and 1000 mL of distilled water.

10. A pizza base cold fermentation process according to claim 4, characterized in that: In step S2, the fermentation temperature is 2-6° C. and the fermentation time is 60-65 h.

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