Strain for promoting yeast fermentation and preparation method of mixed bean sugar-controlled frozen dough
By combining Lactobacillus plantarum H-87 strain and GOD enzyme, the dough microenvironment is regulated, yeast fermentation and protein cross-linking are promoted, solving the problems of high glycemic index and short shelf life of black bean dough, and achieving healthy, low-sugar and high-stability black bean flour products.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ZHONGCHUANG YIKE (SHENYANG) BIOTECHNOLOGY RESEARCH CO LTD
- Filing Date
- 2026-01-22
- Publication Date
- 2026-04-14
AI Technical Summary
Traditional wheat dough and its products have a high glycemic index, and black bean dough has poor compatibility with wheat gluten protein, resulting in poor toughness and elasticity of the dough products, making them difficult to process. Frozen dough is prone to spoilage and has a short shelf life, making it difficult to meet the modern consumer demand for healthy food.
The compound preparation of Lactobacillus plantarum strain H-87 and its GOD enzyme regulates the acidity of the dough microenvironment through fermentation and enzymatic hydrolysis, promotes yeast activity, forms a tight protein disulfide cross-linking network, inhibits the growth of spoilage bacteria, extends the shelf life of frozen dough, reduces starch hydrolysis rate, and improves dough stability and sugar reduction effect.
It significantly improves the yeast fermentation effect and storage stability of black bean flour products, reduces starch hydrolysis rate, reduces breakage rate, extends the shelf life of frozen dough, improves the elasticity and extensibility of dough, and realizes healthy, low-sugar functional food.
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Figure CN121852283A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of dough preparation technology, and in particular to a yeast strain that promotes yeast fermentation and a method for preparing a mixed bean sugar-controlled frozen dough. Background Technology
[0002] Traditional wheat dough and its products generally have a high glycemic index, and long-term consumption can easily lead to metabolic diseases such as hyperglycemia, making it difficult to meet the modern consumer demand for healthy foods. Black beans, as a typical representative of natural legumes, possess extremely high nutritional value and food processing potential: they contain over 36% high-quality plant protein, with an amino acid composition close to human needs, and are rich in alpha-linolenic acid, dietary fiber, polyphenols, and minerals such as calcium and iron. In the food processing field, black beans have particularly prominent advantages. Black bean protein and unsaturated fatty acids can improve the amino acid score and fatty acid ratio of food, making them suitable for developing high-protein baked goods, plant-based meat products, etc.; dietary fiber can significantly enhance the feeling of fullness, making them an ideal raw material for low-sugar meal replacements and functional snacks; the gelling properties of black bean protein can improve the elasticity of flour products, and the network structure formed by its starch and dietary fiber can also enhance the water retention and extensibility of flour products, for example, effectively reducing the breakage rate when making black bean dough. Applying black beans to the processing of flour products such as noodles can not only improve the nutritional density of the products but also achieve functional improvements through natural ingredients, perfectly aligning with the modern food development trend of "health and functionality."
[0003] However, black bean dough suffers from multiple quality defects in practical applications, with the core issue stemming from the incompatibility between black bean components and wheat dough systems. On one hand, the molecular structures of black bean protein and wheat gluten protein differ significantly, making it difficult to form a tight disulfide bond cross-linking network after mixing. This results in insufficient dough strength after yeast fermentation, directly leading to poor toughness and elasticity in the finished product, making it prone to breakage during processing and resulting in a soft, mushy texture and poor chewiness after cooking. On the other hand, the addition of black bean powder further reduces dough extensibility, increasing processing difficulty. Furthermore, traditionally frozen dough is susceptible to contamination by external spoilage bacteria, frequently spoiling during refrigeration. Its shelf life is typically only 3-6 months, severely limiting the industrial production and market promotion of black bean flour products. Summary of the Invention
[0004] The purpose of this invention is to provide a yeast strain that promotes yeast fermentation and a method for preparing a mixed bean-based frozen dough with sugar control. The *Lactobacillus plantarum* strain of this invention can promote yeast fermentation, and in dough fermentation, it can solve problems such as high glycemic index in traditional flour products, poor cross-linking of mixed bean dough, and short shelf life of frozen dough, thereby improving the quality of mixed bean flour products and exhibiting sugar-lowering effects and storage stability.
[0005] The technical solution of this invention: A strain that promotes yeast fermentation, wherein the strain is *Lactobacillus plantarum* H-87, classified and named *Lactobacillus plantarum* (…Lactobacillus plantarum The accession number is CCTCC NO:M 2021769, the depositary institution is the China Center for Type Culture Collection, and the deposit date is June 25, 2021.
[0006] The application of the above-mentioned strains in dough fermentation.
[0007] The aforementioned application of Lactobacillus plantarum H-87 in extending the shelf life of dough under refrigeration.
[0008] A mixed bean sugar-controlled frozen dough comprises the following ingredients in parts by weight: Mixed beans 25-55 parts; high-gluten flour 50-75 parts; Lactobacillus plantarum H-87 fermentation broth 8-12 parts; GOD enzyme 0.01-0.03 parts; water 40-60 parts.
[0009] The aforementioned mixed bean sugar-controlled frozen dough uses black beans as the mixed beans.
[0010] In the aforementioned mixed bean sugar-controlled frozen dough, the amount of Lactobacillus plantarum H-87 fermentation liquid added is 10 parts.
[0011] In the aforementioned mixed bean sugar-controlled frozen dough, the amount of GOD enzyme added was 0.02 parts.
[0012] The aforementioned mixed bean sugar-controlled frozen dough has a storage period of no less than 6 months at -18℃ and possesses the following properties: The starch hydrolysis rate is significantly reduced, thus exhibiting hypoglycemic effects; It has a low cooking loss rate, high water absorption rate, and reduced breakage rate; High density of disulfide bond crosslinks in proteins increases their elastic modulus.
[0013] The aforementioned method for preparing mixed bean sugar-controlled frozen dough includes the following steps: Step 1: Wash, dry, grind, and sift the mixed beans to obtain mixed bean powder; Step 2: Mix the mixed bean flour, high-gluten flour, Lactobacillus plantarum H-87 fermentation liquid, and GOD enzyme, add water and stir to form a dough; Step 3: After sealing the dough, freeze it at -18°C or below.
[0014] The aforementioned preparation method also includes a thawing and proofing step: Thaw before use, let it rise at 37°C for 25 minutes, then roll and cut into strips to make noodles.
[0015] The application of a compound preparation of Lactobacillus plantarum H-87 fermentation broth and GOD enzyme in the preparation of mixed bean sugar-controlled frozen dough, wherein the compound preparation is used for: Inhibits the growth of spoilage bacteria in dough and extends its refrigeration period; Promotes cross-linking of gluten proteins and improves the rheological properties of dough; Synergistically enhances the blood sugar reduction function and cooking stability of mixed bean dough.
[0016] Compared with existing technologies, this invention utilizes the degradation of starch by *Lactobacillus plantarum* H-87, breaking it down into glucose, organic acids (such as acetic acid and lactic acid), and other small molecules (polysaccharides, dextrins, etc.). This adjusts the acidity of the dough's microenvironment to a suitable range for yeast fermentation, while providing readily available carbon sources for yeast, significantly enhancing yeast activity and proliferation efficiency, accelerating the dough fermentation process, and resulting in a more fully risen and fluffy dough. Simultaneously, this acidic environment is unfavorable for the accumulation and colonization of harmful bacteria, ensuring the freshness and stability of the mixed bean dough during storage, effectively solving the problem of short shelf life caused by contamination by spoilage bacteria in traditional doughs during refrigeration. Furthermore, this invention adds GOD enzyme to degrade glucose in the mixed bean dough, further enhancing the dough's blood sugar-lowering effect based on the blood sugar-lowering properties of mixed beans. It also promotes cross-linking and the formation of protein spatial network structures, effectively solving the high glycemic index problem of traditional flour products and the insufficient cross-linking and cooking loss caused by the high dietary fiber and resistant starch content of mixed beans. GOD enzymes degrade glucose in mixed bean dough, and the resulting peroxides not only promote the formation of disulfide bonds in proteins and improve the rheological properties of the dough, but also synergistically enhance the protein network structure in black bean noodles, efficiently bind water, improve the structural stability of the dough during proofing, reduce the dissolution of substances due to moisture loss during cooking, and significantly optimize product stability. Simultaneously, the peroxides can create a strong oxidizing environment, which can, to some extent, destroy the cell structure of spoilage bacteria, inhibit their growth, and further improve refrigeration properties. The method of this invention successfully overcomes the technical bottleneck of poor suitability for traditional mixed bean processing. The resulting noodle products not only have excellent sensory and storage properties, but also possess superior hypoglycemic effects and cooking performance. This invention features a simple process and concise ingredients, providing a reliable solution for the industrial production of functional mixed bean noodle products. Attached Figure Description
[0017] Figure 1 The blood sugar-lowering properties of the black bean noodles prepared in this invention.
[0018] Figure 2 This refers to the steaming characteristics of the black bean noodles prepared in this invention during the steaming process.
[0019] Figure 3 This describes the cross-linking characteristics of the black bean noodles prepared in this invention.
[0020] Figure 4 This is a morphological diagram of Lactobacillus plantarum H-87. Detailed Implementation
[0021] The present invention will be further described below with reference to the accompanying drawings and embodiments, but this should not be construed as limiting the present invention.
[0022] In the following embodiments, the present invention provides a *Lactobacillus plantarum* H-87, which is deposited at the China Center for Type Culture Collection (CCTCC), located at Wuhan University, Luojia Mountain, Wuchang District, Wuhan City, Hunan Province, China. The deposit date is June 25, 2021, the accession number is CCTCC NO: M 2021769, the status is viable, and the classification name is *Lactobacillus plantarum* (…). Lactobacillus plantarum ).
[0023] Identification method of Lactobacillus plantarum H-87: The 16S rDNA sequencing identification method is used. The specific steps include bacterial genomic DNA extraction, 16S rDNA specific primer PCR amplification, amplification product purification, DNA sequencing and sequence alignment.
[0024] Primer sequence: Universal primers were used. 27F: AGAGTTTGATCMTGGCTCAG; 1492R: GGTTACCTTGTTACGACTT.
[0025] Experimental results: The 16S rDNA sequence of this strain is as follows:
[0026] The strain was identified as Lactobacillus (Lactobacillus), presumed to be Lactobacillus plantarum (Lactobacillus plantarum). Therefore, it was named Lactobacillus plantarum. Lactobacillus plantarum H-87, its bacterial cell morphology is shown in the figure. Figure 4 As shown.
[0028] Example 1: A method for preparing a mixed bean sugar-controlled frozen dough, comprising the following steps: Step 1: Dry the washed black beans in a 45℃ oven until constant weight, grind them into powder, and pass them through an 80-mesh sieve to obtain black bean powder. Step 2: Weigh out 25% black bean flour, 10% Lactobacillus plantarum H-87 fermentation liquid, 0.01% GOD enzyme and 75% high gluten flour, add 40% distilled water, stir for 5 minutes to form dough flakes; Step 3: Seal the dough sample in a resealable bag and store it at -18℃ for a long time; Step 4: After the dough has thawed, put the dough flakes into a plastic resealable bag and proof in a proofing box at 37°C for 25 minutes before shaping. Step 5: Roll the risen dough twice each with rollers of 2.0, 1.8, 1.6, 1.4, 1.2, and 1.0 mm spacing, then cut it into strips to make black bean noodles with a thickness of 1.0 mm and a width of 4.0 mm.
[0029] In this embodiment, the freeze-dried *Lactobacillus plantarum* H-87 bacterial powder was sealed and stored at -18°C. When using, 5 parts of the freeze-dried *Lactobacillus plantarum* H-87 bacterial powder were added to every 100 parts of physiological saline to dissolve the powder. For cultivation, 1 part of *Lactobacillus plantarum* H-87 bacterial suspension was added to every 100 parts of culture medium. The culture was maintained at 37°C and constant humidity for 24 hours to obtain a culture medium containing activated *Lactobacillus plantarum* H-87. The culture medium containing *Lactobacillus plantarum* H-87 was then separated through a 0.2-micron microporous membrane. The resulting clear liquid was the fermentation broth, and the remaining components were the activated *Lactobacillus plantarum* H-87 bacterial suspension. The cultivation of *Lactobacillus plantarum* H-87 and the preparation of the fermentation broth in other embodiments were the same as in this embodiment.
[0030] Example 2: A method for preparing a mixed bean sugar-controlled frozen dough, comprising the following steps: Step 1: Dry the washed black beans in a 45℃ oven until constant weight, grind them into powder, and pass them through an 80-mesh sieve to obtain black bean powder. Step 2: Weigh out 35% black bean flour, 10% Lactobacillus plantarum H-87 fermentation liquid, 0.02% GOD enzyme and 65% high gluten flour, add 50% distilled water, stir for 5 minutes to form a dough; Step 3: Seal the dough sample in a resealable bag and store it at -18℃ for a long time; Step 4: After the dough has thawed, put the dough flakes into a plastic resealable bag and proof in a proofing box at 37°C for 25 minutes before shaping. Step 5: Roll the risen dough twice each with rollers of 2.0, 1.8, 1.6, 1.4, 1.2, and 1.0 mm spacing, then cut it into strips to make black bean noodles with a thickness of 1.0 mm and a width of 4.0 mm.
[0031] Example 3: A method for preparing a mixed bean sugar-controlled frozen dough, comprising the following steps: Step 1: Dry the washed black beans in a 45℃ oven until constant weight, grind them into powder, and pass them through an 80-mesh sieve to obtain black bean powder. Step 2: Weigh out 45% black bean flour, 10% Lactobacillus plantarum H-87 fermentation liquid, 0.03% GOD enzyme and 55% high gluten flour, add 60% distilled water, stir for 5 minutes to form a dough; Step 3: Seal the dough sample in a resealable bag and store it at -18℃ for a long time; Step 4: After the dough has thawed, put the dough flakes into a plastic resealable bag and proof in a proofing box at 37°C for 25 minutes before shaping. Step 5: Roll the risen dough twice each with rollers of 2.0, 1.8, 1.6, 1.4, 1.2, and 1.0 mm spacing, then cut it into strips to make black bean noodles with a thickness of 1.0 mm and a width of 4.0 mm.
[0032] Comparative example: The processing method of ordinary black bean noodles includes the following steps: Step 1: Dry the washed black beans in a 45℃ oven until constant weight, grind them into powder, and pass them through an 80-mesh sieve to obtain black bean powder. Step 2: Weigh out 35% of the prepared black bean flour and 65% of the high-gluten flour, add 50% distilled water, and stir for 5 minutes to form a dough. Step 3: Seal the dough sample in a resealable bag and store it at -18℃ for a long time; Step 4: After the dough has thawed, put the dough flakes into a plastic resealable bag and proof in a proofing box at 37°C for 30 minutes before shaping. Step 5: Roll the risen dough twice each with rollers of 2.0, 1.8, 1.6, 1.4, 1.2, and 1.0 mm spacing, then cut it into strips to make black bean noodles with a thickness of 1.0 mm and a width of 4.0 mm.
[0033] Furthermore, corresponding performance tests were conducted on Examples 1-3 and the comparative examples. Figure 1A line graph showing the change in starch hydrolysis rate over time is presented. Compared with the comparative example, the black bean noodles treated with 10% Lactobacillus plantarum H-87 fermentation broth and 0.02% GOD enzyme (Example 2) showed the lowest starch hydrolysis trend. This indicates that the starch hydrolysis of black bean noodles made by adding black beans, enzyme preparations and probiotic fermentation broth was inhibited. The high dietary fiber content of black beans, the synergistic effect of GOD enzyme on glucose hydrolysis and the starch degradation effect of probiotic liquid resulted in a good hypoglycemic effect.
[0034] Figure 2 This refers to the steaming characteristics of the black bean noodles prepared in this invention during the steaming process. Figure 2 The results showed that, compared with the comparative example, the black bean noodles treated with 10% *Lactobacillus plantarum* H-87 fermentation broth and 0.02% GOD enzyme (Example 2) exhibited the best steaming and cooking characteristics. The results indicated that treatment with *Lactobacillus plantarum* H-87 fermentation broth significantly increased the organic acids and glucose in the black bean dough, promoting the activity of GOD enzyme, enhancing the structural stability of the black bean dough during refrigeration, maintaining structural stability after thawing and proofing, promoting fermentation, improving the water absorption rate of the noodles during cooking, reducing the breakage rate and cooking loss rate, and overall improving the steaming and cooking characteristics.
[0035] Figure 3 This describes the cross-linking characteristics of the black bean noodles prepared in this invention. Figure 3 The results showed that, compared with the other examples, the black bean noodles treated with 10% Lactobacillus plantarum H-87 fermentation broth and 0.02% GOD enzyme (Example 2) had the best cross-linking characteristics. The results indicated that after the black bean dough was treated with Lactobacillus plantarum H-87 fermentation broth, the glucose produced promoted the enzymatic hydrolysis of GOD enzyme, which increased the strength of disulfide bonds in the dough system and improved the degree of cross-linking of the dough. After thawing and proofing, this stable structure promoted the stability of yeast fermentation and improved the stability of the noodles after steaming and cooking.
[0036] Table 1 shows the textural properties of the black bean noodles prepared in this invention.
[0037]
[0038] Table 1 shows that, compared with the comparative example, the black bean noodles treated with 10% Lactobacillus plantarum H-87 fermentation broth and 0.02% GOD enzyme (Example 2) exhibited the best textural properties. This indicates that after treatment with Lactobacillus plantarum H-87 fermentation broth, the degradation of starch and protein in the black bean dough promoted the stability of the dough protein spatial network structure, providing an excellent environment for leavening agents such as yeast, thus further promoting the fermentation process. The action of GOD enzyme further promoted the stability of the dough, effectively inhibiting the mechanical damage to the dough structure caused by ice crystal growth during frozen storage, maintaining the integrity of the dough after thawing, and improving the quality characteristics of the black bean noodles through the synergistic effect of Lactobacillus plantarum H-87 fermentation broth and GOD enzyme after steaming.
[0039] In summary, the fermentation broth of *Lactobacillus plantarum* H-87 and GOD enzyme, through microbial degradation, inhibition of harmful bacteria colonization and growth, and enzymatic hydrolysis by added enzymes, jointly enhance the storage properties, fermentation properties, and hypoglycemic effects of mixed bean dough and its products. The high dietary fiber and resistant starch content of the mixed beans themselves, the hydrolytic effect of probiotics on starch, and the glucose degradation effect of GOD enzymes all contribute to the hypoglycemic, fermentation, and freezing properties of the mixed bean dough. Experiments in the embodiments provided in this patent show that the refrigeration time for ordinary black bean dough is approximately three months, while the refrigeration time for probiotic-frozen black bean dough can reach more than six months, while simultaneously promoting the hypoglycemic effect of black bean products. This invention provides a feasible reference solution for the processing and production of mixed bean dough and products with better functional properties and structural stability.
[0040] Other embodiments of the invention will readily occur to those skilled in the art upon consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention that follow the general principles of the invention and include common knowledge or customary techniques in the art not disclosed herein. The specification and examples are to be considered exemplary only, and the true scope and spirit of the invention are indicated by the following claims.
[0041] It should be understood that the present invention is not limited to the content already described above, and various modifications and changes can be made without departing from its scope. The scope of the present invention is limited only by the appended claims.
Claims
1. A strain of bacteria that promotes yeast fermentation, characterized in that: The bacterial strain was *Lactobacillus plantarum* H-87, classified and named *Lactobacillus plantarum*. Lactiplantibacillus plantarum The accession number is CCTCC NO:M2021769, the depositary institution is the China Center for Type Culture Collection, and the deposit date is June 25, 2021.
2. The application of the strain according to claim 1 in dough fermentation.
3. The application of Lactobacillus plantarum H-87 according to claim 1 in extending the shelf life of dough under refrigeration.
4. A mixed bean sugar-controlled frozen dough, characterized in that, The raw materials include the following parts by weight: Mixed beans 25-55 parts; high-gluten flour 50-75 parts; Lactobacillus plantarum H-87 fermentation broth 8-12 parts; GOD enzyme 0.01-0.03 parts; water 40-60 parts.
5. The mixed bean sugar-controlled frozen dough according to claim 4, characterized in that, The mixed beans are selected from black beans.
6. The mixed bean sugar-controlled frozen dough according to claim 4, characterized in that, The amount of Lactobacillus plantarum H-87 fermentation broth added is 10 parts; the amount of GOD enzyme added is 0.02 parts.
7. The mixed bean sugar-controlled frozen dough according to claim 8, characterized in that, The dough has a storage period of no less than 6 months at -18°C and possesses the following properties: The starch hydrolysis rate is significantly reduced, thus exhibiting hypoglycemic effects; It has a low cooking loss rate, high water absorption rate, and reduced breakage rate; High density of disulfide bond crosslinks in proteins increases their elastic modulus.
8. The method for preparing the mixed bean sugar-controlled frozen dough according to any one of claims 4-7, characterized in that: Includes the following steps: Step 1: Wash, dry, grind, and sift the mixed beans to obtain mixed bean powder; Step 2: Mix the mixed bean flour, high-gluten flour, Lactobacillus plantarum H-87 fermentation liquid, and GOD enzyme, add water and stir to form a dough; Step 3: After sealing the dough, freeze it at -18°C or below.
9. The preparation method according to claim 8, characterized in that: It also includes the defrosting and proofing step: Thaw before use, let it rise at 37°C for 25 minutes, then roll and cut into strips to make noodles.
10. The application of a compound preparation of *Lactobacillus plantarum* H-87 fermentation broth and GOD enzyme in the preparation of mixed bean sugar-controlled frozen dough, characterized in that... The compound formulation is used for: Inhibits the growth of spoilage bacteria in dough and extends its refrigeration period; Promotes cross-linking of gluten proteins and improves the rheological properties of dough; Synergistically enhances the blood sugar reduction function and cooking stability of mixed bean dough.