CN109006939A - A kind of Lactobacillus sanfrancisco Ls-1001 bread and preparation method thereof - Google Patents

A kind of Lactobacillus sanfrancisco Ls-1001 bread and preparation method thereof Download PDF

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CN109006939A
CN109006939A CN201811042545.3A CN201811042545A CN109006939A CN 109006939 A CN109006939 A CN 109006939A CN 201811042545 A CN201811042545 A CN 201811042545A CN 109006939 A CN109006939 A CN 109006939A
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dough
lactobacillus sanfrancisco
lactobacillus
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张国华
张纬珍
郝俊雪
王月凤
王淇
梁武龙
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Shanxi University
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

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Abstract

The invention discloses a kind of Lactobacillus sanfrancisco Ls-1001 bread and preparation method thereof, the bread is prepared by kind fermentation process in middle kind of dough and the use of interarea group；Middle kind of dough includes: Strong flour: 110 ~ 130 g, Angel high activity dried yeast: 0.3 ~ 0.4 g, water: 65 ~ 75g, Lactobacillus sanfrancisco Ls-1001 fermentation liquid: 3 ~ 37 mL, and wherein clump count is 6.0 × 108~7.3×108CFU/mL；Interarea group includes: Strong flour: 70 ~ 90 g, Angel high activity dried yeast: 0.7 ~ 1.6 g, water: 15 ~ 25 g, 25 ~ 35 g of white granulated sugar, 1.5 ~ 2.5 g of salt, 18 ~ 25 g of butter, 55 ~ 65 g of egg, 8 ~ 15 g of skimmed milk power.The present invention makes bread delicate mouthfeel soft by the Lactobacillus sanfrancisco Ls-1001 of the different bacterium numbers of addition, sour-sweet moderate.

Description

A kind of Lactobacillus sanfrancisco Ls-1001 bread and preparation method thereof
Technical field
The present invention relates to a kind of Lactobacillus sanfrancisco Ls-1001 bread and preparation method thereof, belong to food processing field.
Background technique
Single high activity dried yeast fermentation is generally only used in bread production at present to be made.The bread produced in this way Ferment local-flavor and fragrance not strong enough (adding essence or fragrance in formula usually to make up), fermentation tart flavour are not pure enough and soft It is poor with poor taste, bread.
Bread is similar to steamed bun, is all fermentation Flour product, using the fermentation wind of steamed bun made of the old face of traditional steam-bread starter Taste and give off a strong fragrance, the tart flavour that ferments it is pure, steamed bread quality is preferable.It is reported that the ferment separated from the old face of traditional steam-bread starter Female bacterium has more than 20 kinds, and lactic acid bacteria has more than 60 kinds, wherein the distribution with lactobacillus is the most extensive, Lactobacillus sanfrancisco is therein Dominant bacteria.Under anaerobic, saccharomycetes to make fermentation generates alcohol, and lactobacillus-fermented generates the organic acids such as lactic acid, in the face of imparting While packet is with tart flavour, lactic acid and fatty acid can form the compounds such as esters, ketone, aldehydes with alcohol function, be formed a variety of new Taste compound.
Summary of the invention
In order to improve the quality of single high activity dried yeast fermentation bread, the present invention provides a kind of Lactobacillus sanfranciscos Lactobacillus sanfrancisco is added in bread production by Ls-1001 bread and preparation method thereof, high by Lactobacillus sanfrancisco and Angel Active dry yeast is made through secondary fermentation；The natural fermented flavor for improving bread reduces the use of food additives, improves Edible quality.
The present invention uses Lactobacillus sanfrancisco, and Lactobacillus sanfrancisco is promoted using the ability of maltose during the fermentation The formation of symbiosis, when dough fermentation, the two plays a role simultaneously, and collaboration is saccharified, protein breakdown, esterification, produces gas etc. Process, metabolite is abundant, thus the bread organoleptic quality fermented is more preferably.Furthermore Lactobacillus sanfrancisco generates during the fermentation Exocellular polysaccharide can delay the aging of bread, the antibacterial substance of generation effectively inhibits the growth of fungi and bacterium, extends bread The preservation time.
The bacterial strain that the present invention uses is Lactobacillus sanfrancisco Ls-1001, depositary institution: Chinese microorganism strain preservation management Committee's common micro-organisms center, preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Chinese Academy of Sciences microorganism is ground Study carefully institute, preservation date: on June 12nd, 2017, deposit number: CGMCC No.14232, classification naming: Lactobacillus sanfranciscoLactobacillus sanfrancisco。
The present invention provides a kind of Lactobacillus sanfrancisco Ls-1001 bread, are sent out by planting in middle kind of dough and the use of interarea group Fermenting process is prepared；
The middle kind of dough includes the raw material of following weight proportion: flour: 110 ~ 130 g, Angel high activity dried yeast: 0.3 ~ 0.4 g, water: 65 ~ 75g, Lactobacillus sanfrancisco Ls-1001 fermentation liquid: 3 ~ 37 mL, wherein clump count is 6.0 × 108~7.3× 108CFU/mL；
Raw material of the interarea group including following weight proportion: flour: 70 ~ 90 g, Angel high activity dried yeast: 0.7 ~ 1.6 g, Water: 15 ~ 25 g, 25 ~ 35 g of white granulated sugar, 1.5 ~ 2.5 g of salt, 18 ~ 25 g of butter, 55 ~ 65 g of egg, 8 ~ 15 g of skimmed milk power.
Further, the flour is preferably Strong flour.
Further, the present invention provides a kind of Lactobacillus sanfrancisco Ls-1001 bread, add China Resources in middle kind of dough Snowflake Beer (alcoholic strength: >=2.5% vol) 18 ~ 22 mL, the bread mouthfeel of preparation is soft, and inner vein structure is uniform.The beer The each group distribution ratio of wine bread is as follows:
The middle kind of dough includes the raw material of following weight proportion: Strong flour: 110 ~ 130 g, Angel high activity dried yeast: 0.3 ~ 0.4 g, water: 65 ~ 75g, Lactobacillus sanfrancisco Ls-1001 fermentation liquid: 3 ~ 37 mL, wherein clump count is 6.0 × 108~ 7.3×108CFU/mL, China Resources Snowflake Beer (alcoholic strength: >=2.5% vol) 18 ~ 22 mL；
Raw material of the interarea group including following weight proportion: Strong flour: 70 ~ 90 g, Angel high activity dried yeast: 0.7 ~ 1.6 g, water: 15 ~ 25 g, 25 ~ 35 g of white granulated sugar, 1.5 ~ 2.5 g of salt, 18 ~ 25 g of butter, 55 ~ 65 g of egg, skimmed milk power 8 ~ 15 g。
The present invention provides the preparation methods of above-mentioned Lactobacillus sanfrancisco Ls-1001 bread, comprising the following steps:
(1) resulting Lactobacillus sanfrancisco Ls-1001 bacterium mud is dissolved in spare after tap water；
(2) middle kind of dough and main dough ingredients are weighed respectively in proportion；
(3) middle kind of dough material, Lactobacillus sanfrancisco Ls-1001 bacterium mud are put into dough mixing machine and 8 ~ 10 min of face, are made Kind of dough simultaneously rubs dough mixed to reach bright and clean soft state；
(4) by with it is good in kind of dough taken out from dough mixing machine be put into fermenting case ferment 3.5 ~ 4 h, fermentation temperature be 30 DEG C ± 1 ℃；
(5) by main dough material and in fermenting, kind of dough is added dough mixing machine, starting and to the soft state of any surface finish；
(6) it will be put into fermenting case 1 ~ 1.5 h of fermentation from dough mixing machine taking-up with good interarea group, fermentation temperature is 30 DEG C ± 1 DEG C；
(7) the interarea group continued after fermentation is taken out from fermenting case, is gently kneaded into circle, is placed on 12 ~ 15 min of room temperature provocation, Make dough relaxes；
(8) dough is suitably elongated after provocation, tabletting exhaust is rolled and is packed into Toast mold, be put into proofing box provocation, wakes up Sending out box temperature degree is 35 ± 5 DEG C, and proofing period is 40 ~ 60 min；
(9) it is roasting to enter baking oven after provocation, baking temperature is to get angry 150 DEG C ± 5 DEG C, lower fiery 190 DEG C ± 5 DEG C, when baking Between be 18 ~ 22 min.
Further, above-mentioned Lactobacillus sanfrancisco Ls-1001 fermentation liquid is 3 ~ 7 mL, and wherein clump count is 6.0 × 108~ 7.3×108 CFU/mL。
Further, above-mentioned Lactobacillus sanfrancisco Ls-1001 fermentation liquid is 18 ~ 22 mL, and wherein clump count is 6.0 × 108 ~7.3×108 CFU/mL。
Further, above-mentioned Lactobacillus sanfrancisco Ls-1001 fermentation liquid is 33 ~ 37 mL, and wherein clump count is 6.0 × 108 ~7.3×108 CFU/mL。
Further, the present invention also provides the preparation method for the Lactobacillus sanfrancisco Ls-1001 bread for being added to beer, The following steps are included:
(1) resulting Lactobacillus sanfrancisco Ls-1001 bacterium mud is dissolved in spare after tap water；
(2) middle kind of dough and main dough ingredients are weighed respectively in proportion；
(3) by middle kind of dough material, Lactobacillus sanfrancisco Ls-1001 bacterium mud and China Resources Snowflake Beer (alcoholic strength: >=2.5% Vol) 18 ~ 22 mL are put into dough mixing machine and 8 ~ 10 min of face, middle kind of dough is made and rubs dough mixed reaches bright and clean soft shape State；
(4) by with it is good in kind of dough taken out from dough mixing machine be put into fermenting case ferment 3.5 ~ 4 h, fermentation temperature be 30 DEG C ± 1 ℃；
(5) by main dough material and in fermenting, kind of dough is added dough mixing machine, starting and to the soft state of any surface finish；
(6) it will be put into fermenting case 1 ~ 1.5 h of fermentation from dough mixing machine taking-up with good interarea group, fermentation temperature is 30 DEG C ± 1 DEG C；
(7) the interarea group continued after fermentation is taken out from fermenting case, is gently kneaded into circle, is placed on 12 ~ 15 min of room temperature provocation, Make dough relaxes；
(8) dough is suitably elongated after provocation, tabletting exhaust is rolled and is packed into Toast mold, is put into proofing box provocation, provocation Box temperature degree is 35 ± 5 DEG C, and proofing period is 40 ~ 60 min；
(9) it is roasting to enter baking oven after provocation, baking temperature is to get angry 150 DEG C ± 5 DEG C, lower fiery 190 DEG C ± 5 DEG C, when baking Between be 18 ~ 22 min.
The production method of the Lactobacillus sanfrancisco Ls-1001 bacterium mud is: by Lactobacillus sanfrancisco Ls-1001 by volume point The inoculum concentration that number is 1% Anaerobic culturel in mMRS culture medium, 28 ~ 30 DEG C of cultivation temperature, 22 ~ 24 h of incubation time, anaerobism item Part is N2、CO2、O2, percent by volume 79:20:1.The Lactobacillus sanfrancisco Ls-1001 fermentation liquid that culture terminates is existed 3000 ~ 4000 r/min are centrifuged 4 ~ 5 min, remove supernatant, collect precipitating and obtain Lactobacillus sanfrancisco Ls-1001 bacterium mud.
Beneficial effects of the present invention:
(1) contain a small amount of alcohol in beer, be rich in carbon dioxide, B family vitamin and a variety of amino acid, these substances each contribute to The growth event of Lactobacillus sanfrancisco adds beer in dough fermentation, and the rate of producing acid and rush of Lactobacillus sanfrancisco can be improved Into the generation of various flavor substances, improve bread flavor and texture.And according to the literature, Lactobacillus sanfrancisco exocellular polysaccharide can increase Add the water imbibition of dough, maintains bread structure, increases loaf volume, increasing crumbs pliability and delay bread staling, thus It extends the shelf life.
(2) present invention makes bread delicate mouthfeel soft by the Lactobacillus sanfrancisco Ls-1001 of the different bacterium numbers of addition, acid In comfortable；The present invention may advantageously facilitate fermentation of the Lactobacillus sanfrancisco Ls-1001 in bread, make bread by addition beer Mouthfeel soft texture inner vein structure is uniform.
Detailed description of the invention
Fig. 1 is different L. sanfranciscensis yield of extracellular polysaccharide disparity maps；
Fig. 2 is Lactobacillus sanfrancisco Ls-1001 exocellular polysaccharide infrared spectrogram.
Specific embodiment
Sensory evaluation scores and determination of moisture: bread after cooling (being denoted as 0 h at this time) is taken to carry out 0 h bread sensory evaluation scores and water Divide measurement, then it is placed into 24 h in 25 ± 2 DEG C of environment and carries out 24 h bread determinations of moisture；Again by it 25 ± 2 after 24 h Continue to place 24 h in DEG C environment and carries out 48 h bread determinations of moisture.
Bread is cut with quartering, according to the following table 1 bread sensory evaluation scores table (being write by GB/T 20981-2007), by Ten moral standings comment group to be judged, and full marks 100 divide, and test repeats three times, take mean value.
1 bread sensory evaluation scores table of table
1 different strains yield of extracellular polysaccharide of embodiment
Fig. 1 shows the volume variance of different strains exocellular polysaccharide, and as shown in Figure 1, Lactobacillus sanfrancisco Ls-1001's is extracellular Polysaccharide yield is up to 190.32 mg/L.
2 Lactobacillus sanfrancisco exocellular polysaccharide infrared spectrum analysis of embodiment
Fig. 2 shows Lactobacillus sanfrancisco Ls-1001 exocellular polysaccharide infrared spectrogram, is 3354.13 in wavelength as shown in Figure 2 cm-1Place is wide and strong peak is expressed as the stretching vibration of O-H.In 2926.90 cm-1Locating weaker absorption peak is stretched by C-H saturation Absorption peak caused by contracting is vibrated.In 1640.19 cm-1The strong absworption peak at place is to show that there are carbonyl asymmetric stretching vibrations. 1417.56 cm-1With 1219.84 cm-1The absorption peak at place is respectively alkyl hydrogen (CH2-CH3) the flexible vibration of stretching vibration and O-H It is dynamic.In 1031.02 cm-1Place is C-O stretching vibration.
3 Lactobacillus sanfrancisco bread (3.0 × 10 of embodiment9CFU/200 g flour)
Ingredient: 200 g of Strong flour, 2 g of Angel high activity dried yeast, 90 g of water, 30 g of white granulated sugar, 2 g of salt, 20 g of butter, 60 g of egg, 10 g of skimmed milk power, Lactobacillus sanfrancisco Ls-1001 fermentation liquid 5mL, wherein clump count is 6.0 × 108CFU/ mL。
It is by the method that bacterium mud is made in Lactobacillus sanfrancisco Ls-1001 fermentation liquid: by Lactobacillus sanfrancisco Ls-1001 by body The inoculum concentration that fraction is 1% Anaerobic culturel in mMRS culture medium, 28 ~ 30 DEG C of cultivation temperature, 22 ~ 24 h of incubation time detests Oxygen condition is N2、CO2、O2, percent by volume 79:20:1.The Lactobacillus sanfrancisco Ls-1001 fermentation liquid that culture is terminated 4 ~ 5 min are centrifuged in 3000 ~ 4000 r/min, remove supernatant, precipitating is collected and obtains Lactobacillus sanfrancisco Ls-1001 bacterium mud.
(1) Lactobacillus sanfrancisco Ls-1001 bacterium mud is dissolved in spare after tap water.
(2) middle kind of dough and main dough ingredients are weighed respectively by following proportion scales:
Middle kind of dough ingredients: 120 g of Strong flour, 0.4 g of Angel high activity dried yeast, water 70 g, Lactobacillus sanfrancisco Ls- 1001 fermentation liquid, 5 mL, wherein clump count is 6.0 × 108 CFU/mL。
Main dough ingredients: 80 g of Strong flour, 1.6 g of Angel high activity dried yeast, 20 g of water, 30 g of white granulated sugar, salt 2 G, 20 g of butter, 60 g of egg, 10 g of skimmed milk power.
(3) dough material will be planted among the above, kind dough material includes that bacterium mud is put into Lactobacillus sanfrancisco Ls-1001 bacterium mud In dough mixing machine and 10 min of face, middle kind of dough is made and rubs dough mixed reaches bright and clean soft state.
(4) by with it is good in kind of dough taken out from dough mixing machine be put into fermenting case ferment 4 h, fermentation temperature be 30 DEG C ± 1 ℃。
(5) by above-mentioned main dough material and in fermenting, kind of dough is added dough mixing machine, starting and soft to any surface finish State.
(6) fermenting case 1.5 h of fermentation will be put into from dough mixing machine taking-up with good interarea group, fermentation temperature is 30 DEG C ± 1 ℃。
(7) the interarea group continued after fermentation is taken out from fermenting case, is gently kneaded into circle, is placed on room temperature provocation 12 ~ 15 Min, make dough relaxes.
(8) dough is suitably elongated after provocation, tabletting exhaust, rolls loading Toast mold and is put into proofing box provocation, Proofing box temperature is 35 ± 5 DEG C, and proofing period is 1 h.
(9) it is roasting to enter baking oven after provocation, baking temperature is to get angry 150 DEG C, and lower fiery 190 DEG C, baking time is 18 ~ 22 min。
The sensory evaluation scores of 0 h bread be 70.5 points, 0 h, 24 h, 48 h determination of moisture result be respectively 36.24 %, 34.89 %、34.64 %。
4 Lactobacillus sanfrancisco bread (1.2 × 10 of embodiment10CFU/200 g flour)
Ingredient: 200 g of Strong flour, 2 g of Angel high activity dried yeast, 90 g of water, 30 g of white granulated sugar, 2 g of salt, 20 g of butter, 20 mL of 60 g of egg, skimmed milk power 10 g, Lactobacillus sanfrancisco Ls-1001 fermentation liquid, wherein clump count is 6.0 × 108CFU/ mL。
The production method of the present embodiment is same as Example 3.
The sensory evaluation scores of 0 h bread be 84.4 points, 0 h, 24 h, 48 h determination of moisture result be respectively 37.50 %, 34.37 %、34.15 %。
5 Lactobacillus sanfrancisco bread (2.1 × 10 of embodiment10CFU/200 g flour)
Ingredient: 200 g of Strong flour, 2 g of Angel high activity dried yeast, 90 g of water, 30 g of white granulated sugar, 2 g of salt, 20 g of butter, 35 mL of 60 g of egg, skimmed milk power 10 g, Lactobacillus sanfrancisco Ls-1001 fermentation liquid, wherein clump count is 6.0 × 108CFU/ mL。
The production method of the present embodiment is same as Example 3.
The sensory evaluation scores of 0 h bread be 61.9 points, 0 h, 24 h, 48 h determination of moisture result be respectively 36.93 %, 35.11 %、34.90 %。
6 Lactobacillus sanfrancisco beer bread of embodiment
Ingredient: 200 g of Strong flour, 2 g of Angel high activity dried yeast, 90 g of water, 30 g of white granulated sugar, 2 g of salt, 20 g of butter, 20 mL of 60 g of egg, skimmed milk power 10 g, Lactobacillus sanfrancisco Ls-1001 fermentation liquid, wherein clump count is 6.0 × 108 CFU/ ML, China Resources Snowflake Beer (alcoholic strength: >=2.5% vol) 20 mL.
(1) resulting Lactobacillus sanfrancisco Ls-1001 bacterium mud is dissolved in spare after tap water.
(2) middle kind of dough and main dough ingredients are weighed respectively by following proportion scales.
Middle kind of dough ingredients: 120 g of Strong flour, 0.4 g of Angel high activity dried yeast, 70 g of water, Lactobacillus sanfrancisco 20 mL of Ls-1001 fermentation liquid, wherein clump count is 6.0 × 108 CFU/mL, China Resources Snowflake Beer (alcoholic strength: >=2.5% vol) 20 mL。
Main dough ingredients: 80 g of Strong flour, 1.6 g of Angel high activity dried yeast, 20 g of water, 30 g of white granulated sugar, salt 2 G, 20 g of butter, 60 g of egg, 10 g of skimmed milk power.
(3) dough material will be planted among the above, will be put into dough mixing machine and 10 min of face, and middle kind of dough is made and to rub dough mixed Reach bright and clean soft state.
(4) by with it is good in kind of dough taken out from dough mixing machine be put into fermenting case ferment 4 h, fermentation temperature be 30 DEG C ± 1 ℃。
(5) by above-mentioned main dough material and in fermenting, kind of dough is added dough mixing machine, starting and soft to any surface finish State.
(6) fermenting case 1.5 h of fermentation will be put into from dough mixing machine taking-up with good interarea group, fermentation temperature is 30 DEG C ± 1 ℃。
(7) the interarea group continued after fermentation is taken out from fermenting case, is gently kneaded into circle, is placed on room temperature provocation 12 ~ 15 Min makes dough relaxes.
(8) dough is suitably elongated after provocation, tabletting exhaust, rolls loading Toast mold and is put into proofing box provocation, Proofing box temperature is 35 ± 5 DEG C, and proofing period is 1 h.
(9) it is roasting to enter baking oven after provocation, baking temperature is to get angry 150 DEG C, and lower fiery 190 DEG C, baking time is 18 ~ 22 min。
The sensory evaluation scores of 0 h bread be 89.1 points, 0 h, 24 h, 48 h determination of moisture result be respectively 36.45 %, 35.56 %、34.36 %。

Claims (9)

1. a kind of Lactobacillus sanfrancisco Ls-1001 bread, it is characterised in that: by planting fermentation side in middle kind of dough and the use of interarea group Method is prepared；
The middle kind of dough includes the raw material of following weight proportion: flour: 110 ~ 130 g, Angel high activity dried yeast: 0.3 ~ 0.4 g, water: 65 ~ 75g, Lactobacillus sanfrancisco Ls-1001 fermentation liquid: 3 ~ 37 mL, wherein clump count is 6.0 × 108~7.3× 108CFU/mL；
Raw material of the interarea group including following weight proportion: flour: 70 ~ 90 g, Angel high activity dried yeast: 0.7 ~ 1.6 g, Water: 15 ~ 25 g, 25 ~ 35 g of white granulated sugar, 1.5 ~ 2.5 g of salt, 18 ~ 25 g of butter, 55 ~ 65 g of egg, 8 ~ 15 g of skimmed milk power.
2. Lactobacillus sanfrancisco Ls-1001 bread according to claim 1, it is characterised in that: the flour is high muscle face Powder.
3. Lactobacillus sanfrancisco Ls-1001 bread according to claim 1 or 2, it is characterised in that: add in middle kind of dough Add 18 ~ 22 mL of China Resources Snowflake Beer, the bread mouthfeel of preparation is soft, and inner vein structure is uniform；The alcoholic strength of beer are as follows: >= 2.5vol%；
The bread is prepared by kind fermentation process in middle kind of dough and the use of interarea group, and each group distribution ratio is as follows:
The middle kind of dough includes the raw material of following weight proportion: flour: 110 ~ 130 g, Angel high activity dried yeast: 0.3 ~ 0.4 g, water: 65 ~ 75g, Lactobacillus sanfrancisco Ls-1001 fermentation liquid: 3 ~ 37 mL, wherein clump count is 6.0 × 108~7.3× 108CFU/mL, 18 ~ 22 mL of China Resources Snowflake Beer；
Raw material of the interarea group including following weight proportion: flour: 70 ~ 90 g, Angel high activity dried yeast: 0.7 ~ 1.6 g, Water: 15 ~ 25 g, 25 ~ 35 g of white granulated sugar, 1.5 ~ 2.5 g of salt, 18 ~ 25 g of butter, 55 ~ 65 g of egg, 8 ~ 15 g of skimmed milk power.
4. a kind of preparation method of Lactobacillus sanfrancisco Ls-1001 bread of any of claims 1 or 2, it is characterised in that including Following steps:
(1) Lactobacillus sanfrancisco Ls-1001 bacterium mud is dissolved in spare after tap water；
(2) middle kind of dough and main dough ingredients are weighed respectively in proportion；
(3) middle kind of dough material, Lactobacillus sanfrancisco Ls-1001 bacterium mud are put into dough mixing machine and 8 ~ 10 min of face, are made Kind of dough simultaneously rubs dough mixed to reach bright and clean soft state；
(4) by with it is good in kind of dough taken out from dough mixing machine be put into fermenting case ferment 3.5 ~ 4.0h, fermentation temperature be 30 DEG C ±1 ℃；
(5) by main dough material and in fermenting, kind of dough is added dough mixing machine, starting and to the soft state of any surface finish；
(6) it will be put into fermenting case 1 ~ 1.5 h of fermentation from dough mixing machine taking-up with good interarea group, fermentation temperature is 30 DEG C ± 1 DEG C；
(7) the interarea group continued after fermentation is taken out from fermenting case, is gently kneaded into circle, is placed on 12 ~ 15 min of room temperature provocation, Make dough relaxes；
(8) dough is suitably elongated after provocation, tabletting exhaust is rolled and is packed into Toast mold, be put into proofing box provocation, wakes up Sending out box temperature degree is 35 ± 5 DEG C, and proofing period is 40 ~ 60 min；
(9) it is roasting to enter baking oven after provocation, baking temperature is to get angry 150 DEG C ± 5 DEG C, lower fiery 190 DEG C ± 5 DEG C, when baking Between be 18 ~ 22 min.
5. the preparation method of Lactobacillus sanfrancisco Ls-1001 bread according to claim 4, it is characterised in that: San Francisco Lactobacillus Ls-1001 fermentation liquid is 3 ~ 7 mL, and wherein clump count is 6.0 × 108~7.3×108 CFU/mL。
6. the preparation method of Lactobacillus sanfrancisco Ls-1001 bread according to claim 4, it is characterised in that: San Francisco Lactobacillus Ls-1001 fermentation liquid is 18 ~ 22 mL, and wherein clump count is 6.0 × 108~7.3×108 CFU/mL。
7. the preparation method of Lactobacillus sanfrancisco Ls-1001 bread according to claim 4, it is characterised in that: San Francisco Lactobacillus Ls-1001 fermentation liquid is 33 ~ 37 mL, and wherein clump count is 6.0 × 108~7.3×108 CFU/mL。
8. the preparation method of Lactobacillus sanfrancisco Ls-1001 bread according to claim 4, it is characterised in that: preparing It is added to beer in the process, specifically includes the following steps:
(1) resulting Lactobacillus sanfrancisco Ls-1001 bacterium mud is dissolved in spare after tap water；
(2) middle kind of dough and main dough ingredients are weighed respectively in proportion；
(3) middle kind of dough material, Lactobacillus sanfrancisco Ls-1001 bacterium mud and 18 ~ 22 mL of China Resources Snowflake Beer are put into dough mixing machine Interior and 8 ~ 10 min of face, is made middle kind of dough and rubs dough and mixed reach bright and clean soft state；The alcoholic strength of beer are as follows: >= 2.5vol%；
(4) by with it is good in kind of dough taken out from dough mixing machine be put into fermenting case ferment 3.5 ~ 4 h, fermentation temperature be 30 DEG C ± 1 ℃；
(5) by main dough material and in fermenting, kind of dough is added dough mixing machine, starting and to the soft state of any surface finish；
(6) it will be put into fermenting case 1 ~ 1.5 h of fermentation from dough mixing machine taking-up with good interarea group, fermentation temperature is 30 DEG C ± 1 DEG C；
(7) the interarea group continued after fermentation is taken out from fermenting case, is gently kneaded into circle, is placed on 12 ~ 15 min of room temperature provocation, Make dough relaxes；
(8) dough is elongated after provocation, tabletting exhaust is rolled and is packed into Toast mold, is put into proofing box provocation, provocation box temperature Degree is 35 ± 5 DEG C, and proofing period is 40 ~ 60 min；
(9) it is roasting to enter baking oven after provocation, baking temperature is to get angry 150 DEG C ± 5 DEG C, lower fiery 190 DEG C ± 5 DEG C, when baking Between be 18 ~ 22 min.
9. the preparation method of Lactobacillus sanfrancisco Ls-1001 bread according to claim 4, it is characterised in that: described old The production method of Kingsoft lactobacillus Ls-1001 bacterium mud is: the inoculum concentration for being 1% by volume fraction by Lactobacillus sanfrancisco Ls-1001 The Anaerobic culturel in mMRS culture medium, 28 ~ 30 DEG C of cultivation temperature, incubation time 22 ~ 24 h, anaerobic condition N2、CO2、O2, Percent by volume is 79:20:1；By culture terminate Lactobacillus sanfrancisco Ls-1001 fermentation liquid 3000 ~ 4000 r/min from 4 ~ 5 min of the heart removes supernatant, collects precipitating and obtains Lactobacillus sanfrancisco Ls-1001 bacterium mud.
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