RU2208932C2 - Method for preparing wheat leaven - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves introducing into water-flour mixture ginseng extract in an amount of 20-30% by weight of flour in leaven; additionally using culture of Lactobacillus plantarum-63, Lactobacillus brevis B-5 for preparing of lactic-acid bacteria inoculate; using S. cerevisiae 576 strain for preparing of yeast inoculate from S.cerevisiae; mixing lactic-acid and propionic-acid bacteria in weight ratio of: L.casei Cl, L. Brevis B-5, L. Brevis B-78, L.plantarum - 63, P. Freudenreichii BKM-103 - 1.0:1.0:1.0:1.0:0.1 - 2.0:2.0:2.0-2.0:0.2; introducing yeast inoculate into resultant mixture in the ratio of 4.1-8.2:1. EFFECT: improved quality of leaven. 1 tbl, 3 ex

Description

 The invention relates to the field of food industry, in particular to the baking industry, and can be used in the production of bread and bakery products.

 A known method of preparing wheat starter culture is as follows: in the production of starter culture inoculums of pure cultures of lactic acid bacteria L. casei-Cl, L. brevis-B78, L. fermenti-34, yeast strain Saccharomyces cerevisiae 69-VKPM-U-625 are prepared additionally use propionic acid bacteria of the strain Propionibacterium freundenreichii BKM-103 (Bogatyreva T.G., Polandova R.D., Dremucheva G.F. SU 1799246 A3) (the method was adopted as a propotype).

 The aim of the proposed technical solution is to improve the quality of the starter culture.

The technical result achieved by using the claimed method is that as a yeast microflora, a yeast strain Saccharomyces cerevisiae 576 is used, which has high fermentation activity, and the application of extracts from ginseng extract contributes to an increase in fermentation activity. The use of sourdough inhibits the development of bread disease "potato disease" with the contamination of flour 10 ⁸ -10 ⁹ spores / g flour for 120 hours

 The specified technical result is achieved by preparing inoculum of pure yeast cultures - strain Saccharomyces cerevisiae 576, as well as extract from ginseng extract in an amount of 20-30 mg% by weight of flour in the sourdough and inoculums of lactic acid bacteria L. casei-C1, L. brevis-B5, L. brevis-B78, L. plantarum-63, use propionic acid bacteria of the strain Propionibacterium freundenreichii VKM-103.

 The method is as follows.

For the preparation of wheat starter culture, pure cultures of lactic acid and propionic acid bacteria and yeast are transferred to a flour-water mixture prepared at a flour and water ratio of 1: 3 in the following ratios: L. casei-Cl: L. brevis-B5: L. brevis-B78: L. plantarum-A63: Propionibacterium freundenreichii BKM-103: Sacch. cerevisiae-576-1.0: 1.0: 1.0: 1.0: 0.1-2.0: 2.0: 2.0: 2.0: 0.2, and transferred to the flour medium and Consciously grown at a temperature of 30-35 ^o C for 18-20 hours.

Pre-cooked flour mixture. Why wheat flour is mixed with water heated to 90 ^o With a ratio of 1.0: 3.0, the brewed mass is cooled to a temperature of 50 ^o C, after which the enzyme preparation amilorizin P10x is introduced into it in an amount of 0.01% by weight of the flour and thermostat for 2.0 hours at a temperature of 50 ^o C. Then the saccharified mass is cooled to a temperature of 32 ^o C.

 At the first stage, inoculums of pure cultures of lactic acid and propionic acid bacteria and yeast are prepared.

A pure culture of propionic acid bacteria strain Propionibacterium freundenreichii VKM-103 is introduced under sterile conditions into the medium obtained by mixing 30 ml of sterile tap water, 1 ml of a 2% solution of corn extract and 1 ml of a 0.01% solution of cobalt chloride. The accumulation of inoculum biomass is carried out for 16 hours at a temperature of 30 ^o C.

 Example 1

Museum strains of lactic acid bacteria L. casei-Cl, L. brevis-B5, L. brevis-B78 and L. plantarum-63 in the amount of 1 ml are passaged in four test tubes with sterile malt wort with a density of 12 ^o Ball and kept in sterile conditions for 20 hours at a temperature of 30 ^o C.

Saccharomyces cerevisiae 576 strain of the museum pure culture of yeast sterilely removes the biomass layer using a microbiological loop and transfers it to a test tube with 5 ml of sterile malt wort with a density of 10 ^o Ball. Then incubated at 30 ^o C for 24 hours

Before co-growing the cultures, the prepared inoculums L. casei-Cl, L. brevis-B5, L. brevis-B78, L. plantarum-63, Propionibacterium freundenreichi-BKM-103 are separately introduced into water-flour medium taken in an amount of 2, 0: 2.0: 2.0: 2.0: 0.2 g, respectively, and the resulting mass is incubated at a temperature of 30 ^{° C.} until a cell titer of 1.6 • 10 ^{6 is} reached; 1.4 • 10 ⁶ ; 1.2 • 10 ⁶ ; 1.2 • 10 ⁶ ; 2.0 • 10 ⁴ per 1 ml of medium, respectively.

A yeast inoculum is introduced into the mixture at a ratio of the mixture of yeast and inoculum 8.2: 1.0, and an extract from ginseng in an amount of 30 mg% by weight of flour in the sourdough is introduced into the aqueous flour medium. Then spend the joint cultivation of microorganisms at a temperature of 30 ^o C for 8 hours

To increase the mass of the starter culture, it is mixed with water-flour medium in a ratio of 1: 1 and incubated for 6 hours at a temperature of 30 ^o C. This step is repeated until the required production volume of the starter culture is obtained.

 The quality indicators of the starter culture are given in the table.

Example 2
Inoculums are prepared in pure cultures of lactic and propionic acid bacteria and yeast.

Museum strains of lactic acid bacteria L. casei-Cl, L. brevis-B5, L. brevis-B78 and L. plantarum-63 in the amount of 1 ml are passaged in four test tubes with sterile malt wort with a density of 12 ^o Ball and kept in sterile conditions for 19 h at a temperature of 33 ^o C.

Saccharomyces cerevisiae 576 strain of the museum pure culture of yeast sterilely removes the biomass layer using a microbiological loop and transfers it to a test tube with 5 ml of sterile malt wort with a density of 10 ^o Ball. Then incubated at 33 ^o C for 24 hours

Before co-growing the cultures, the prepared inoculums L. casei-Cl, L. brevis-B5, L. brevis-B78, L. plantarum-63, Propionibacterum freundenreichi-BKM-103 are separately introduced into water-flour media taken in an amount of 1, 5: 1.5: 1.5: 1.5: 0.15 g, respectively, and the resulting mass is incubated at a temperature of 33 ^{° C.} until a cell titer of 1.7 • 10 ^{6 is} reached; 1.5 • 10 ⁶ ; 1.3 • 10 ⁶ ; 1.3 • 10 ⁶ ; 2.1 • 10 ⁴ g per 1 ml of medium, respectively.

A yeast inoculum is introduced into the mixture at a ratio of 6.15: 1.0 yeast mixture and inoculum, and an extract from ginseng extract in an amount of 25 mg% by weight of flour in the sourdough is introduced into the aqueous flour medium. Then spend the joint cultivation of microorganisms at a temperature of 33 ^o C for 7 hours

To increase the mass of the starter culture, it is mixed with water-flour medium in a ratio of 1: 2 and incubated for 19 h at a temperature of 33 ^o C. This step is repeated until the desired volume of starter culture is obtained.

 The quality indicators of the starter culture are given in the table.

Example 3
Inoculums are prepared in pure cultures of lactic and propionic acid bacteria and yeast.

Museum strains of lactic acid bacteria L. casei-Cl, L. brevis-B5, L. brevis-B78 and L. plantarum-63 in an amount of 1 ml are passaged in four test tubes with sterile malt wort with a density of 12 ^o Ball and kept in sterile conditions for 18 hours at a temperature of 35 ^o C.

Saccharomyces cerevisiae 576 strain of the museum pure culture of yeast sterilely removes the biomass layer using a microbiological loop and transfers it to a test tube with 5 ml of sterile malt wort with a density of 10 ^o Ball. Then incubated at 35 ^o C for 24 hours

Before co-growing the cultures, the prepared inoculums L. casei-Cl, L. brevis-B5, L. brevis-B78, L. plantarum-63, Propionibacterium freundenreichi-BKM-103 are separately introduced into water-flour media taken in an amount of 1, 0: 1.0: 1.0: 1.0: 0.1: 1.0 g, respectively, and the resulting mass is incubated at a temperature of 35 ^{° C.} until a cell titer of 1.5 • 10 ^{6 is} reached; 1.3 • 10 ⁶ ; 1.1 • 10 ⁶ ; 1.1 • 10 ⁶ ; 1.9 • 10 ⁴ per 1 ml of medium, respectively.

A yeast inoculum is introduced into the resulting mixture at a ratio of the mixture of yeast and inoculum 4.1: 1.0, and an extract from the ginseng extract is introduced into the aqueous flour medium in an amount of 20 mg% by weight of flour in the sourdough. Then spend the joint cultivation of microorganisms at a temperature of 35 ^o C for 6 hours

To increase the mass of the starter culture, it is mixed with a flour-water medium in a ratio of 1: 2 and incubated for 16 hours at a temperature of 35 ^° C. This step is repeated until the required volume of the starter culture is obtained.

 The quality indicators of the starter culture are given in the table.

Claims (1)

A method of preparing wheat starter culture, including the preparation of inoculums of lactic acid bacteria Lactobacillus casei C1, Lactobacillus brevis B-78, Propionibacterium freudenreichii BMK-103 under optimal development conditions on a nutrient water-flour medium in a predetermined crop ratio, growing at a temperature of 30-35 ^o C for 14-16 hours with the introduction of the resulting mixture inocula of yeast Saccharomyces cerevisiae in a predetermined ratio, wherein the co-cultivation of microorganisms is carried out at a temperature of 30-35 ^o C for 6-8 hours, characterized in that to improve the quality ZakVO ki, in an aqueous flour medium, an additional extract of ginseng is added in an amount of 20-30 mg% to the weight of the flour in the sourdough, and in the preparation of the inoculum of lactic acid bacteria, cultures of Lactobacillus plantarum-63, Lactobacillus brevis B-5 are additionally used in the preparation S. cerevisia yeast inoculum use strain S. cerevisiae 576, with lactic and propionic acid bacteria being mixed in a weight ratio of L. casei Cl, L. brevis B-5, L. brevis B-78, L. plantarum-63 , P. freudenreichii VKM-103 - 1.0: 1.0: 1.0: 1.0: 0.1 - 2.0: 2.0: 2.0: 2.0: 0.2, and the inoculum yeast contribute to the mixture in the ratio of 4.1-8.2: 1.

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