RU2540015C1 - Barley-and-milk starter preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a starter preparation method. The method envisages preparation of the substrate of a mixture of barley flour and dry milk, mixed with water at a ratio of 1:3-1:4 and a temperature of 75-80°C, the substrate cooling, introduction of a mixture of amylase and xylanase enzyme preparations, maintenance at a temperature of 48-50°C during 90-120 min, the barley-and-milk hydrolysate cooling to 32-35°C, introduction of Linex combined preparation (1 capsule per 100 g of the barley-and-milk hydrolysate) and pressed bakery yeast (0.1% of the barley-and-milk hydrolysate total weight), the barley-and-milk starter incubation during 18-20 h at a temperature of 32-35°C, until titratable acidity is 10-12 degrees.

EFFECT: method allows to optimise amino acid and vitamin composition and intensity the process of barley-and-milk starter preparation.

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Description

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

A known method for the preparation of wheat starter culture is as follows: inoculums of lactic acid and propionic acid bacteria and yeast (Lactobacillus casei-C1: Lactobacillus brevis-B5: Lactobacillus brevis-B78: Lactobacillus plantarum-A63: Propionibacterium freundenreichii Sichem BKM individually transferred to a water-flour mixture prepared at a flour and water ratio of 1: 3, and to increase the fermentative activity of yeast, ginseng extract is added to the substrate, incubated at 30-35 ° C until a certain titer of microorganism cells is reached, mixed in certain ratios (SU 2208932 2, A21D 8/02, C12N 1/20).

The disadvantage of this method is the absence of some essential amino acids (lysine, methionine, threonine), micro and macro elements necessary for the growth of lactic acid bacteria, in addition, the presence in the microbiological composition of the ferment of heterozymatic lactic acid bacteria, propionic acid bacteria and yeast inhibits the accumulation of lactic acid in the medium, from which determines the titratable acidity of the semi-finished product and, as a consequence, the duration of the maturation of the test.

The closest in technical essence is the “Method for the preparation of starter culture” RU 2010120437 A dated 11/27/2011. A distinctive feature of this technical solution is the use of rice flour and water as a flour substrate with a ratio of 0.7-0.8: 1.0- 1.1 with a temperature of 60-65 ° C, previously subjected to hydrolysis by enzyme preparations of amylolytic action. A mixture of inoculums of homoenzymatic lactic acid bacteria of the species Lactobacillus acidophilus VKM-146 and Lactobacillus casei defenses VKPM-Y-765 is introduced into the substrate obtained after hydrolysis, with a ratio of 1.5-2.0: 1.0-1.5 in the amount of 10% by weight of flour substrate. This method is taken as a prototype.

The disadvantage of this method is the deficiency of the substrate in the content of essential amino acids, which significantly reduces the nutritional and biological value of this medium when growing lactic acid bacteria on it.

The objective of the invention is to provide a starter culture with a complete amino acid composition, the presence of potassium, calcium, magnesium, phosphorus, zinc ions, vitamins B ₁ , B ₂ , PP, biotin containing a significant amount of reducing sugars.

The problem is achieved in that in the method of preparing the starter culture, which involves preparing a flour substrate from flour and water, cooling it, introducing an enzyme preparation of amylolytic action, keeping, cooling and introducing a mixture of lactic acid bacteria inoculum, growing microorganisms, the difference is that as a substrate use a mixture of barley flour with milk powder at a ratio of 80:20, which is mixed with water with a temperature of 75-80 ° C at a ratio of 1: 3, subjected to enzymatic hydrolysis mixture of enzyme preparations (xylanase and amylase). The mixture is kept for two hours at a temperature of 48-50 ° C, cooled to 32-35 ° C and the combined preparation of lactic acid bacteria Linex is administered at the rate of the first capsule per 100 g of saccharified tea leaves. One capsule of the drug contains at least 1.2 × 10 ⁷ lyophilized bacterial cells of Bifidobacterium infantis v.liberorum, Lactobacillus acidophilus, Enterococcus faecium. Fermentation of saccharified tea leaves is carried out at a temperature of 35-37 ° C for 18-20 hours until an accumulation of titratable acidity of 10-12 degrees.

The use of a mixture of barley flour and milk powder as a hydrolyzate substrate is due to the fact that it contains vegetable and milk protein, carbohydrates, macro- and microelements, vitamins necessary for the development of bacteria Bifidobacterium infantis v.liberorum, Lactobacillus acidophilus, Enterococcus faecium. Barley flour contains 10% protein, 63.8% starch, 65.4% mono- and disaccharides, 8.1% dietary fiber, 208 mg% potassium, 80 mg% calcium, 50 mg% magnesium, 1.8 mg% gland. Of the vitamins in barley flour, the content of niacin - 4.7 mg%, vitamin PP - 2.7 mg%. The composition of milk powder includes proteins, fats, carbohydrates, mineral, energy, regulatory substances and vitamins. All milk proteins belong to the full group and contain 20 amino acids. Among the essential amino acids, three are especially important: methionine, lysine and tryptophan. The minerals of milk include macroelements: salts of calcium, potassium, sodium, magnesium, iron, citric, phosphoric, hydrochloric and other acids. Of the trace elements in milk contains: cobalt, copper, zinc, manganese, fluorine, bromine, iodine, arsenic, silicon, boron, vanadium. Lactose, the content of which in milk reaches 52-53%, is necessary for the normal development of the “true” lactic acid bacteria Bifidobacterium infantis v.liberorum, which are part of the microorganisms of the complex drug “Linex”, and are probiotics. The introduction of a mixture of enzyme preparations of amylase and xylanase is necessary for a more complete breakdown of starch and the protein part of flour and the accumulation of the required level of pentoses, hexoses and amino acids in the substrate. To obtain barley-milk substrate enriched with amino acids and carbohydrates, enzymatic hydrolysis is carried out at optimal parameters - for 1.5-2.0 hours at a temperature of 48-50 ° C. The microbiological composition of the starter culture includes homoenzymatic lactic acid bacteria of the species Bifidobacterium infantis v.liberorum, Lactobacillus acidophilus, Enterococcus faecium, which synthesize lactic acid, acidophilus and lactocin, and are resistant to antibiotics and chemicals. The complex of these compounds creates favorable conditions for the directed development of beneficial forms of microorganisms and allows to intensify the process of acid accumulation in the semi-finished product, as well as to increase the nutritional and biological value of finished products.

Barley-milk sourdough is used in the preparation of wheat-barley bakery products and can increase the nutritional and biological value of products while maintaining consumer and physico-chemical indicators.

The method is as follows.

To prepare the barley-milk substrate, barley flour is mixed with milk powder in a ratio of 80:20, poured with water at a temperature of 75-80 ° C at a ratio of 1: 3-1: 4, subjected to enzymatic hydrolysis with a mixture of enzyme preparations (amylase and xylanase) at a temperature 48-50 ° C for 90-120 minutes The obtained hydrolyzate is cooled to 32-35 ° C and the combined preparation Linex is added at the rate of 1 capsule per 100 g of barley-milk hydrolyzate and 0.1% of pressed baking yeast to the total mass of the substrate. The cultivation of barley-milk sourdough is carried out for 18-20 hours at a temperature of 32-35 ° C until titratable acidity of 10-12 degrees. The prepared barley-milk sourdough is used as an enriching additive in the preparation of wheat-barley bread in an unpaired way in an amount of 15-30% by weight of flour in the dough.

Example 1

To prepare a barley-milk substrate, barley flour is mixed with milk powder in a ratio of 80:20, filled with water at a temperature of 75 ° C at a ratio of 1: 3, and subjected to enzymatic hydrolysis with a mixture of enzyme preparations (amylase and xylanase) at a temperature of 48 ° C for 120 min The obtained hydrolyzate is cooled to 32 ° C and the combined preparation Linex is added at the rate of 1 capsule per 100 g of barley-milk hydrolyzate and 0.1% of pressed baking yeast to the total mass of the substrate. The cultivation of barley-milk sourdough is carried out for 20 hours at a temperature of 32 ° C to titratable acidity of 10 degrees. The prepared barley-milk sourdough is used as an enriching additive in the preparation of wheat-barley bread in an unpaired way in an amount of 30% by weight of flour in the dough.

Barley-milk starter culture quality indicators are given in the table

Example 2

To prepare a barley-milk substrate, barley flour is mixed with milk powder in a ratio of 80:20, filled with water with a temperature of 77 ° C at a ratio of 1: 3.5, and subjected to enzymatic hydrolysis with a mixture of enzyme preparations (amylase and xylanase) at a temperature of 49 ° C within 105 minutes The resulting hydrolyzate is cooled to 33 ° C and the combined preparation Linex is added at the rate of 1 capsule per 100 g of barley-milk hydrolyzate and 0.1% pressed baking yeast to the total mass of the substrate. The cultivation of barley-milk sourdough is carried out for 19 h at a temperature of 33 ° C to titratable acidity of 11 degrees. The prepared barley-milk sourdough is used as an enriching additive in the preparation of wheat-barley bread in an unpaired way in an amount of 20% by weight of flour in the dough.

Quality indicators of barley-milk sourdough are given in the table.

Example 3

To prepare a barley-milk substrate, barley flour is mixed with milk powder in a ratio of 80:20, filled with water at a temperature of 80 ° C at a ratio of 1: 4, and subjected to enzymatic hydrolysis with a mixture of enzyme preparations (amylase and xylanase) at a temperature of 50 ° C for 90 min The obtained hydrolyzate is cooled to 35 ° C and the combined preparation Linex is added at the rate of 1 capsule per 100 g of barley-milk hydrolyzate and 0.1% of pressed baking yeast to the total mass of the substrate. The cultivation of barley-milk sourdough is carried out for 18 hours at a temperature of 35 ° C until titratable acidity of 12 degrees. The prepared barley-milk sourdough is used as an acidifying additive in the preparation of wheat-barley bread in a gratuitous manner in an amount of 15% by weight of flour in the dough.

Quality indicators of barley-milk sourdough are given in the table.

Using the proposed method "Method for the preparation of barley-milk sourdough" according to the technical result will optimize the amino acid and vitamin composition of the nutrient substrate and intensify the process of preparing the sourdough, increase the nutritional and biological value of the semi-finished product. The prepared barley-milk sourdough is used as an enriching additive in the preparation of wheat bread in a meatless manner.

Table The name of indicators Known method Fermentation rates by examples one 2 3 Titrated acidity, hail 22.0-24.0 10.0 11.0 12.0 Lift min twenty 23 25 Total amount ICD cells, million / g 220 120 150 180 Yeast content million / g 0 60 65 70 Content amino acids, mg%: Valine 130 235 240 238 Isoleucine 165 177 180 179 Lysine 290 202 206 204 Methionine one hundred 185 190 188 Threonine 170 171 175 174 Tryptophan 35 55 58 54 Phenylalanine 165 717 718 717 Cystine 65 163 166 164 Content vitamins: Vitamin A, mg% 0 0.13 0.13 0.13 Vitamin D, mcg% 0 0.25 0.26 0.26 Vitamin B12, mcg% 0 3.0 3.0 3.0 Riboflavin, mg% 0.13 1.3 1.3 1.3 Macro and trace elements, mg%: Potassium 60 190 191 190 Calcium eighteen 92 92 90 Magnesium 44 fifty 55 54 Phosphorus 86 150 160 158 Zinc, mcg% 101 142 150 147 Iron, mcg% 400 2741 2740 2740 Content 5.1 74.0 75.0 74.6 dietary fiber,% 0.1 1,2 1,2 1,2

Claims (1)

A method of preparing a starter culture, which involves preparing a substrate, cooling it, introducing an enzyme preparation, keeping, cooling and introducing a mixture of lactic acid bacteria inoculum, growing microorganisms, characterized in that a mixture of barley flour and milk powder mixed with water in a ratio of 1 is used as a substrate : 3-1: 4 with a temperature of 75-80 ° C and hydrolyzed with a mixture of enzyme preparations of amylase and xylanase at a temperature of 48-50 ° C for 90-120 min, the resulting hydrolyzate is cooled to 32-35 ° C and introduced the combined preparation “Linex” at the rate of 1 capsule per 100 g of barley-milk hydrolyzate and 0.1% pressed baking yeast to the total mass of the substrate, incubation of barley-milk yeast is carried out for 18-20 hours at a temperature of 32-35 ° C until titrated acidity 10-12 degrees.