CN111357789A

CN111357789A - Compound lactobacillus fermented soda biscuit and preparation method thereof

Info

Publication number: CN111357789A
Application number: CN202010264613.1A
Authority: CN
Inventors: 周一鸣; 向茜; 吕欣东; 齐菲; 周小理
Original assignee: Shanghai Institute of Technology
Current assignee: Shanghai Institute of Technology
Priority date: 2020-04-07
Filing date: 2020-04-07
Publication date: 2020-07-03

Abstract

The invention discloses a compound lactobacillus fermentation soda biscuit and a preparation method thereof, the used raw materials comprise, by mass, 45-50% of low gluten wheat flour, 5-10% of whole wheat flour, 8-12% of compound lactobacillus sour dough, 10-12% of shortening, 1-2% of active dry yeast, 0.6-0.8% of baking soda, 0.5-1.5% of salt and the balance of purified water, and the preparation method comprises the following steps: a. activating lactobacillus plantarum and preparing bacterial mud, activating lactobacillus sanfranciscensis and preparing bacterial mud, c, preparing composite lactic acid bacteria sour dough, d, mixing and fermenting for the first time, e, mixing and fermenting for the second time, f, rolling, g, forming and baking, h, cooling, finishing and packaging. Compared with soda biscuits prepared by the traditional process, the lactobacillus degrades macromolecular substances in the raw materials into small molecular substances which are beneficial to absorption of a human body, the utilization rate of nutrient substances is improved, and meanwhile, acid generated by lactobacillus fermentation can endow the product with sour taste, is unique in flavor and is popular with consumers.

Description

Compound lactobacillus fermented soda biscuit and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a compound lactobacillus fermented soda biscuit and a preparation method of the soda biscuit.

Background

With the improvement of living standard, the attention of people to food gradually shifts from satiety to nutritional health field. Sour dough is a dough prepared by naturally fermenting cereal flour, water and active microorganisms (such as lactobacillus and yeast). It has been found that sourdough can improve the nutrition of cereal products by producing low gluten products rich in fibre, increasing bioactives, reducing the bioavailability of starch and increasing the bioavailability of minerals. At present, sour dough is mainly applied to staple food products such as bread, steamed bread and the like, but is rarely applied to biscuit products. The biscuit is popular among consumers as a baked food which is rich in nutrition, various in flavor, convenient to carry and resistant to preservation. The soda biscuit is a fermented biscuit which is crisp in taste and clear in layers and is formed by utilizing carbon dioxide generated in the growth and reproduction process of the biological leavening agent and the crisping effect of the crisps. The soda biscuits sold in the market are prepared by adopting the traditional fermentation process, the flavor of the product is single, and the quality of the product is still to be improved. The invention relates to a compound lactobacillus fermentation soda biscuit, which adopts compound fermentation of lactobacillus plantarum and lactobacillus sanfranciscensis, the lactobacillus has important influence on the texture characteristics of dough, the reduction of the pH of the lactobacillus participating in the dough fermentation can activate the endogenous protease of grains, and the activity of the acid and the protease in the dough is the main reason for improving the rheological property of the dough due to the degradation of gluten protein. Under the action of acid and protease, the elasticity of the dough is improved, the ductility is increased, the dough is softened, and the quality of the product can be greatly improved. On the other hand, because the lactic acid bacteria activate endogenous protease of the grains, macromolecular protein is degraded, the solubility of the protein is increased, and free amino acid is released, the utilization rate and the in vitro digestibility of the protein can be improved by fermenting and degrading the protein by the lactic acid bacteria. In addition, the compound lactobacillus fermentation can also reduce the reaction of blood sugar and insulin; and gluten intolerance is reduced. In addition, because the whole wheat flour is added, the whole wheat flour contains all the nutrient components of the whole wheat grains, and the bran contains rich nutrient components such as protein, mineral substances, vitamins, phenolic compounds, active polysaccharide (wheat dietary fiber) and the like. Therefore, the invention not only can meet the nutritional requirements of human bodies and improve the quality of the soda biscuits, but also has good promotion effect on reducing the morbidity of blood cholesterol, diabetes, constipation, hyperlipidemia, coronary heart disease, hypertension and the like.

The invention discloses a blueberry soda biscuit with application publication number CN105230740A, which mainly comprises the following components in parts by weight: 5-15 parts of salad oil, 80-120 parts of strong flour, 20-40 parts of blueberries, 20-40 parts of grapes, 5-15 parts of cherry tomatoes, 5-15 parts of soda powder, 5-10 parts of yeast, 5-10 parts of rapeseed oil and 5-10 parts of white sugar. The soda biscuit prepared has fruit flavor. However, the traditional fermentation process is adopted, the quality of the prepared product is possibly reduced due to incomplete yeast fermentation, and the quality of the product is greatly influenced by freshness of fruits and is easily influenced by factors such as environmental factors and personal experience, so that the quality of the product is unstable.

The invention patent with application publication number CN105767108A discloses a soda biscuit made of chenopodium quinoa starch and a making method thereof, wherein the biscuit mainly comprises the following components in parts by weight: 8-12 parts of mucuna starch, 30-50 parts of flour, 6-9 parts of vegetable oil, 1-4 parts of salt and 0.4-0.8 part of additive; the manufacturing method comprises the following steps: pretreating the raw materials, mixing all the raw materials in proportion, preparing dough, standing for fermenting the dough, rolling and forming the fermented dough, baking in an oven, and cooling to obtain the biscuit finished product. The preparation method is simple and low in cost, and improves the utilization rate of the chenopodium quinoa. However, the additive only contains one or more of yeast and soda ash, can not well decompose and metabolize raw materials, can not generate rich flavor substances, and is too simple in preparation process, so that biomacromolecules in the raw materials can not be degraded in time, and the bioavailability can not be effectively improved. The addition of quinoa starch to dough changes the composition of the ingredients of the dough, reduces the operability of the dough, and results in a decrease in product quality.

The invention discloses a preserved egg flavored soda biscuit and a preparation method thereof, wherein the invention has the application publication number of CN110089539A, and the preserved egg flavored soda biscuit mainly comprises the following components in parts by weight: 40-80 parts of low-gluten wheat flour, 12-22 parts of shortening, 4-8 parts of barley young leaf powder, 1-3.5 parts of white granulated sugar, 1-3.5 parts of edible salt, 5-25 parts of water, 20-50 parts of preserved egg powder, 5-10 parts of edible vinegar and 1-3 parts of sodium bicarbonate; the raw materials also comprise auxiliary materials of dry yeast and compound lactobacillus, the dosage of the dry yeast is 0.01-0.05 percent of the mass of the low gluten wheat flour, the dosage of the compound lactobacillus is 0.01-0.05 percent of the mass of the low gluten wheat flour, and the compound lactobacillus comprises the following components in percentage by mass: 40-60% of lactococcus lactis subspecies lactis and 40-60% of lactobacillus plantarum. The prepared soda biscuit has the flavor of preserved eggs and is army green. The invention adopts composite strain fermentation, but the lactobacillus can not act on the preserved egg powder well, so that the prepared product has poor quality, and the preserved egg has the flavor of preserved eggs, but can not be widely accepted by consumers.

Disclosure of Invention

The invention aims to provide a compound lactobacillus fermented soda biscuit and a preparation method thereof.

In order to achieve the purpose, the invention provides a compound lactobacillus fermentation soda biscuit which is characterized in that the compound lactobacillus fermentation soda biscuit comprises the following raw materials in percentage by mass:

wherein the composite lactobacillus sour dough is obtained by mixing and fermenting lactobacillus plantarum and lactobacillus sanfranciscensis.

Preferably, the lactobacillus plantarum is lactobacillus plantarum BNCC194165, the lactobacillus sanfranciscensis is lactobacillus sanfranciscensis BNCC191394, and the strains are all derived from Nanna organisms.

Preferably, the raw materials of the compound lactobacillus fermentation soda biscuit are calculated according to the mass percentage, and the raw materials comprise the following components in percentage by mass:

the invention also provides a preparation method of the compound lactobacillus fermented soda biscuit, which is characterized by comprising the following steps:

a. activation of lactobacillus plantarum and preparation of bacterial sludge

Under the aseptic condition, 200 mu L of lactobacillus plantarum is sucked from a glycerol bacterium-preserving tube and inoculated into 900-1000 mLMRS liquid culture medium, then activated culture is carried out for 30-36 h in a constant-temperature incubator at the temperature of 30-35 ℃, and the activation operation is repeated for 2-3 times to obtain activated lactobacillus plantarum liquid; centrifuging the activated lactobacillus plantarum bacterial liquid for 15-20 min under the condition of 5500-7500 r/min, and washing the centrifuged solid for 2-5 times by using sterile normal saline to obtain lactobacillus plantarum bacterial sludge;

b. activation of lactobacillus sanfranciscensis and preparation of bacterial sludge

Under the aseptic condition, sucking 100 mu L of lactobacillus sanfranciscensis from a glycerol bacterium-preserving tube, inoculating the lactobacillus sanfranciscensis into a 400-500 mLSDB liquid culture medium, then performing activation culture in a constant-temperature incubator at 28-32 ℃ for 36-48 h, and repeating the activation operation for 2-3 times to obtain activated lactobacillus sanfranciscensis liquid; centrifuging the activated lactobacillus sanfranciscensis bacterial liquid for 15-20 min under the condition of 6000-7000 r/min, and washing the centrifuged solid with sterile normal saline for 2-5 times to obtain lactobacillus sanfranciscensis bacterial mud;

c. preparation of composite lactobacillus sour dough

Under a clean environment, mixing the lactobacillus plantarum bacterial sludge obtained in the step a and the step b with lactobacillus sanfranciscensis bacterial sludge, whole wheat flour and purified water according to the mass ratio of the lactobacillus plantarum bacterial sludge to the whole wheat flour: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: uniformly mixing purified water in a ratio of 0.006-0.01: 0.03-0.06: 100: 40-60 in a fermentation box, placing the mixture in a constant-temperature incubator, fermenting at 26-32 ℃ for 5-10 hours, and adjusting the pH of the dough to 3.8-4.2 to obtain the composite lactic acid bacteria sour dough;

d. first time of flour mixing and fermentation

C, adding the composite lactic acid bacteria sour dough obtained in the step c, low gluten wheat flour and active dry yeast into a stirring cylinder in proportion, uniformly stirring, slowly adding purified water at the temperature of 28-32 ℃ into the stirring cylinder, stirring for 6-7 min at the stirring speed of 80-140 r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 34-38 ℃ and the relative humidity of 70-80%, proofing for 5-6 h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain a first fermented dough;

e. second time of flour mixing and fermentation

Putting the first fermented dough obtained in the step d into a stirring cylinder, adding 5-10% of whole wheat flour, 0.5-1.5% of salt, 0.6-0.8% of baking soda and 10-12% of shortening by mass into the stirring cylinder, stirring for 3-4 min at a stirring speed of 180-240 r/min until the dough is uniform and fine, placing the dough into a proofing chamber with a temperature of 25-30 ℃ and a relative humidity of 75-85% for proofing for 2-3 h to ensure that when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, tearing the dough to see that the interior of the dough is in a sponge needle-like structure, and stopping proofing to obtain a second fermented dough;

f. rolling of

Putting the secondary fermented dough obtained in the step e into a roller press, rolling for 24-30 times, folding for 1 time every 2 times, rotating for 90 degrees every 3 times, and rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank;

g. shaping and baking

Transferring the biscuit blank obtained in the step f onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the temperature of 170-180 ℃ and 210-220 ℃ on the lower fire, adjusting the temperature of 190 ℃ on the upper fire and the lower fire, and continuously baking for 5-10 min to obtain the compound lactobacillus fermented soda biscuit;

h. cooling, finishing and packaging

And g, taking the compound lactobacillus fermented soda biscuit obtained in the step g out of an oven, cooling to room temperature, picking out broken and irregular biscuits, packaging and sealing to obtain a finished product.

Preferably, in the step a, the MRS liquid culture medium is 10g of peptone, 10g of beef extract, 5g of yeast powder, 20g of glucose, 1mL of Tween 80, 2g of dipotassium hydrogen phosphate, 5g of sodium acetate, 2g of ammonium citrate, 0.58g of magnesium sulfate, 0.25g of manganese sulfate and 1000mL of distilled water, the pH is adjusted to 6.2-6.4, the sterilization is carried out at 121 ℃ for 15min, and the viable count in the lactobacillus plantarum bacterial sludge is not less than 3.2-3.8 × 10⁸CFU/g。

Preferably, in the step b, the SDB liquid culture medium is composed of 20g of maltose, 3g of yeast powder, 0.3mL of Tween 80, 6g of tryptone and 15g of fresh yeast extract (20% of commercially available saccharomyces cerevisiae is dissolved in distilled water, autoclaved at 121 ℃ for 20min, cooled, placed overnight at 4 ℃, centrifugally packaged, stored at-80 ℃), the pH is adjusted to 5.6, and sterilized at 121 ℃ for 15min, wherein the viable count in the lactobacillus sanfranciscensis bacterial sludge is not less than 1.6 × 10⁹CFU/g。

Preferably, in the step c: calculated according to the mass ratio, namely the lactobacillus plantarum bacterial sludge: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: the pure water is 0.006:0.03:100: 40; in the step d: calculated according to the mass ratio, namely the composite lactic acid bacteria sour dough: low gluten wheat flour: the active dry yeast is 8:45: 1; in the step e: calculated according to the mass ratio, namely the whole wheat flour: salt: baking soda: the shortening is 10:0.5:0.6: 10.

Preferably, in the step c: calculated according to the mass ratio, namely the lactobacillus plantarum bacterial sludge: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: the purified water is 0.008:0.045:100: 50; in the step d: calculated according to the mass ratio, namely the composite lactic acid bacteria sour dough: low gluten wheat flour: the active dry yeast is 10:47.5: 1.5; in the step e: calculated according to the mass ratio, namely the whole wheat flour: salt: baking soda: the shortening was 7.5:1:0.7: 11.

Preferably, in the step c: calculated according to the mass ratio, namely the lactobacillus plantarum bacterial sludge: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: the pure water is 0.01:0.06:100: 60; in the step d: calculated according to the mass ratio, namely the composite lactic acid bacteria sour dough: low gluten wheat flour: the active dry yeast is 12:50: 2; in the step e: calculated according to the mass ratio, namely the whole wheat flour: salt: baking soda: the shortening is 5:1.5:0.8: 12.

The invention has the advantages of

The compound lactobacillus fermentation soda biscuit is rich in nutritive value, and a large amount of nutrient substances are generated because macromolecular substances are decomposed into micromolecular substances in the fermentation process of the compound lactobacillus fermentation soda biscuit. Research shows that the metabolite or secondary fermentation product produced by the fermentation of the compound lactobacillus has positive influence on the texture and volume of the fermented biscuits. Meanwhile, the lactobacillus plantarum fermentation also effectively promotes the degradation of phytic acid, reduces the content of harmful compounds, improves the bioavailability of mineral substances and reduces the bioavailability of starch, so that the nutritional value of the product is greatly improved. In addition, a large amount of beneficial substances are generated in the process of co-fermentation of the lactobacillus sanfranciscensis and the lactobacillus plantarum, so that the growth of harmful microorganisms in the product can be effectively inhibited, the quality of the product is improved, and the shelf life of the product is prolonged. Therefore, the quality of the soda biscuit fermented by the compound lactobacillus is better than that of the soda biscuit sold in the market on the whole.

In the fermentation process, the micromolecule substances generated under the joint metabolism action of the lactobacillus plantarum and the lactobacillus sanfranciscensis have positive influence on the nutritional characteristics of the biscuit, and can improve the sensory qualities of the biscuit, such as taste, flavor, texture and the like; inhibiting product aging and growth of harmful bacteria. The quality of the biscuit is improved better on the whole, and the food with pleasant flavor can arouse the desire of people to consume.

Detailed Description

The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and such equivalents may fall within the scope of the present invention as defined in the appended claims.

The lactobacillus plantarum used in the embodiments of the present invention is lactobacillus plantarum BNCC194165, lactobacillus sanfranciscensis is lactobacillus sanfranciscensis BNCC191394, and the strains are all derived from north nauplii.

Method for measuring texture of the complex lactic acid bacteria fermented soda biscuits, lactobacillus plantarum fermented soda biscuits, lactobacillus sanfranciscensis fermented soda biscuits and common yeast fermented soda biscuits obtained in examples 1 to 3 and comparative examples 1 to 9: a texture analyzer TPA mode is adopted, a P100 probe is selected to determine texture characteristics of the biscuit, test parameters are that the speed before measurement is 1.0mm/s, the test speed is 1.5mm/s, the speed after measurement is 1.0mm/s, the compression degree is 30%, the downward pressing distance of the probe is 10mm, the trigger force is 0.05N, and the data acquisition frequency is 500 Hz.

Method for measuring dietary fiber content of the complex lactobacillus fermented soda biscuits, lactobacillus plantarum fermented soda biscuits, lactobacillus sanfranciscensis fermented soda biscuits and common yeast fermented soda biscuits obtained in examples 1 to 3 and comparative examples 1 to 9: the measurement is carried out according to GB5009.88-2014 (measurement of dietary fiber in food).

Sensory evaluation of the composite lactic acid bacteria fermented soda biscuits, lactobacillus plantarum fermented soda biscuits, lactobacillus sanfranciscensis fermented soda biscuits and common yeast fermented soda biscuits obtained in examples 1 to 3 and comparative examples 1 to 9 was carried out by using 10 food practitioners as graders, the total score was 100 points, and the score results were averaged. Sensory scoring criteria are shown in table 1.

TABLE 1 sensory evaluation criteria for soda biscuits

Example 1

The compound lactobacillus fermentation soda biscuit is characterized in that the compound lactobacillus fermentation soda biscuit is prepared from the following raw materials in percentage by weight, calculated by 10Kg of raw materials:

the compound lactobacillus fermentation soda biscuit is prepared by the following steps:

a. activation of lactobacillus plantarum and preparation of bacterial sludge

Under the aseptic condition, sucking 200 mu L of lactobacillus plantarum from a glycerol bacterium-preserving tube, inoculating the lactobacillus plantarum into a 900mLMRS liquid culture medium, then performing activation culture in a constant-temperature incubator at the temperature of 30 ℃ for 30h, and repeating the activation operation for 2 times to obtain activated lactobacillus plantarum liquid; and (3) centrifuging the activated lactobacillus plantarum bacterial liquid for 15min under the condition of 5500r/min, and washing the solid obtained by centrifuging for 2 times by using sterile normal saline to obtain the lactobacillus plantarum bacterial paste.

The MRS liquid culture medium is as follows: 10g of peptone, 10g of beef extract, 5g of yeast powder, 20g of glucose, 1mL of Tween 80, 2g of dipotassium hydrogen phosphate, 5g of sodium acetate, 2g of ammonium citrate, 0.58g of magnesium sulfate, 0.25g of manganese sulfate and 1000mL of distilled water; adjusting the pH value to 6.2-6.4, and sterilizing at 121 ℃ for 15 min.

The viable count of the lactobacillus plantarum bacterial mud is not less than 3.2-3.8 × 10⁸CFU/g。

Under the aseptic condition, sucking 100 mu L of lactobacillus sanfranciscensis from a glycerol bacteria-preserving tube, inoculating the lactobacillus sanfranciscensis into a 400mLSDB liquid culture medium, then performing activation culture for 36h in a constant-temperature incubator at the temperature of 28 ℃, and repeating the activation operation for 2 times to obtain activated lactobacillus sanfranciscensis bacteria liquid; centrifuging the activated lactobacillus sanfranciscensis bacterial liquid for 15min under the condition of 6000r/min, and washing the solid obtained by centrifuging for 2 times by using sterile normal saline to obtain the lactobacillus sanfranciscensis bacterial mud.

The SDB liquid culture medium comprises: 20g of maltose, 3g of yeast powder, 0.3mL of Tween 80, 6g of tryptone and 15g of fresh yeast extract (20% of commercially available saccharomyces cerevisiae is dissolved in distilled water, autoclaved at 121 ℃ for 20min, cooled, placed overnight at 4 ℃, centrifugally packaged, stored at-80 ℃), the pH is adjusted to 5.6, and the sterilized at 121 ℃ for 15 min.

The viable count of the lactobacillus sanfranciscensis bacterial mud is not less than 1.6 × 10⁹CFU/g。

c. Preparation of composite lactobacillus sour dough

Under a clean environment, mixing the lactobacillus plantarum bacterial sludge obtained in the step a and the step b with lactobacillus sanfranciscensis bacterial sludge, whole wheat flour and purified water according to the mass ratio of the lactobacillus plantarum bacterial sludge to the whole wheat flour: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: uniformly mixing the pure water with the ratio of 0.006:0.03:100:40 in a fermentation box, putting the mixture in a constant-temperature incubator, fermenting for 5 hours at 26 ℃, and adjusting the pH of the dough to 3.8-4.2 to obtain the composite lactic acid bacteria sour dough.

d. First time of flour mixing and fermentation

And c, adding the composite lactic acid bacteria sour dough obtained in the step c, the low gluten wheat flour and the active dry yeast into a stirring cylinder according to a proportion, uniformly stirring, slowly adding purified water at the temperature of 28 ℃ into the stirring cylinder, stirring for 6min at the stirring speed of 80r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 34 ℃ and the relative humidity of 70%, proofing for 5h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain the first fermented dough.

e. Second time of flour mixing and fermentation

And d, putting the primary fermented dough obtained in the step d into a stirring cylinder, adding 10% of whole wheat flour, 0.5% of salt, 0.6% of baking soda and 10% of shortening in percentage by mass into the stirring cylinder, stirring for 3min at a stirring speed of 180r/min until the dough is uniform and fine, putting the dough into a proofing chamber with the temperature of 25 ℃ and the relative humidity of 75%, proofing for 2h to enable the dough to be proved to be in a sponge pinhole structure when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, tearing off the dough to see that the interior of the dough is in the sponge pinhole structure, and stopping proofing to obtain the secondary fermented dough.

f. Rolling of

Rolling the second fermented dough obtained in step e in a roller press for 24 times, folding for 1 time every 2 times, and rotating for 90 times every 3 times^°And rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank.

g. Shaping and baking

And f, transferring the biscuit blank obtained in the step f onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire temperature of 170 ℃ and the upper fire temperature of 210 ℃, adjusting the furnace temperature to 190 ℃ for both the upper fire and the lower fire, and continuously baking for 10min to obtain the compound lactobacillus fermented soda biscuit.

h. Cooling, finishing and packaging

Comparative example 1

The lactobacillus plantarum fermented soda biscuit comprises the following raw materials in percentage by weight calculated by 10Kg of raw materials:

the lactobacillus plantarum fermented soda biscuit is prepared by the following steps:

a. activation of lactobacillus plantarum and preparation of bacterial sludge

b. Preparation of plant lactobacillus sour dough

And (b) under a clean environment, mixing the lactobacillus plantarum bacterial sludge obtained in the step (a), whole wheat flour and purified water according to a mass ratio of the lactobacillus plantarum bacterial sludge: whole wheat flour: uniformly mixing the pure water of 0.006:100:40 in a fermentation box, putting the mixture in a constant-temperature incubator, fermenting for 5 hours at 26 ℃, and obtaining the lactobacillus plantarum sour dough, wherein the pH value of the dough is 3.8-4.2.

c. First time of flour mixing and fermentation

And c, adding the lactobacillus plantarum sour dough obtained in the step b, the low gluten wheat flour and the active dry yeast into a stirring cylinder according to a proportion, uniformly stirring, slowly adding purified water at the temperature of 28 ℃ into the stirring cylinder, stirring for 6min at the stirring speed of 80r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 34 ℃ and the relative humidity of 70%, proofing for 5h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain the first-time fermented dough.

d. Second time of flour mixing and fermentation

And c, putting the primary fermented dough obtained in the step c into a stirring cylinder, adding 10% of whole wheat flour, 0.5% of salt, 0.6% of baking soda and 10% of shortening in percentage by mass into the stirring cylinder, stirring for 3min at a stirring speed of 180r/min until the dough is uniform and fine, putting the dough into a proofing chamber with the temperature of 25 ℃ and the relative humidity of 75%, proofing for 2h to enable the dough to be proved to be in a sponge pinhole structure when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, tearing off the dough to see that the interior of the dough is in the sponge pinhole structure, and stopping proofing to obtain the secondary fermented dough.

e. Rolling of

Rolling the second fermented dough obtained in step d in a roller press for 24 times, folding for 1 time every 2 times, and rotating for 90 times every 3 times^°And rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank.

f. Shaping and baking

And e, transferring the biscuit blank obtained in the step e onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 170 ℃ and the upper fire of 210 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 10min to obtain the lactobacillus plantarum fermented soda biscuit.

g. Cooling, finishing and packaging

And f, taking the lactobacillus plantarum fermented soda biscuits obtained in the step f out of the oven, cooling to room temperature, picking out broken and irregular biscuits, packaging and sealing to obtain finished products.

The preparation process of the lactobacillus plantarum fermented soda biscuit is the same as that of the compound lactobacillus plantarum fermented soda biscuit in the example 1, except that the activation of lactobacillus sanfranciscensis and the preparation of the bacterial sludge in the step (b) of the preparation process of the compound lactobacillus plantarum fermented soda biscuit in the example 1 are omitted, and the other steps are the same as those of the preparation process of the compound lactobacillus plantarum fermented soda biscuit in the example 1, so that the lactobacillus plantarum fermented soda biscuit is finally obtained.

Comparative example 2

The lactobacillus sanfranciscensis fermented soda biscuit is prepared from 10Kg of raw materials, and comprises the following components in percentage by weight:

the lactobacillus sanfranciscensis fermented soda biscuit is prepared by the following steps:

a. activation of lactobacillus sanfranciscensis and preparation of bacterial sludge

b. Preparation of lactobacillus sanfranciscensis dough

And (b) under a clean environment, mixing the lactobacillus sanfranciscensis bacterial mud obtained in the step (a), whole wheat flour and purified water according to a mass ratio, namely the lactobacillus sanfranciscensis bacterial mud: whole wheat flour: uniformly mixing the pure water of 0.03:100:40 in a fermentation box, putting the mixture in a constant-temperature incubator, fermenting the mixture at 26 ℃ for 5 hours, and obtaining the lactobacillus sanfranciscensis sour dough, wherein the pH of the dough is 3.8-4.2.

c. First time of flour mixing and fermentation

And c, adding the lactobacillus sanfranciscensis sour dough obtained in the step b, the low gluten wheat flour and the active dry yeast into a stirring cylinder according to a proportion, uniformly stirring, slowly adding purified water at the temperature of 28 ℃ into the stirring cylinder, stirring for 6min at the stirring speed of 80r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 34 ℃ and the relative humidity of 70%, proofing for 5h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain the first fermented dough.

d. Second time of flour mixing and fermentation

e. Rolling of

f. Shaping and baking

And e, transferring the biscuit blank obtained in the step e onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 170 ℃ and the upper fire of 210 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 10min to obtain the lactobacillus sanfranciscensis fermented soda biscuit.

g. Cooling, finishing and packaging

And f, taking the lactobacillus sanfranciscensis fermented soda biscuits obtained in the step f out of the oven, cooling to room temperature, picking out broken and irregular biscuits, packaging and sealing to obtain finished products.

The preparation process of the lactobacillus sanfranciscensis fermented soda biscuit is the same as that of the compound lactobacillus sanfranciscensis fermented soda biscuit in the example 1, except that the lactobacillus plantarum activation and the bacterial sludge preparation in the step (a) of the compound lactobacillus sanfranciscensis fermented soda biscuit preparation process in the example 1 are omitted, and the other steps are the same as those of the compound lactobacillus sanfranciscensis fermented soda biscuit preparation process in the example 1, so that the lactobacillus sanfranciscensis fermented soda biscuit is finally obtained.

Comparative example 3

The common yeast fermentation soda biscuit comprises the following raw materials in percentage by weight calculated by 10Kg of raw materials:

the common yeast fermentation soda biscuit is prepared by the following steps:

a. first time of flour mixing and fermentation

Adding low-gluten wheat flour and active dry yeast into a stirring cylinder according to a certain proportion, uniformly stirring, slowly adding purified water at the temperature of 28 ℃ into the stirring cylinder, stirring for 6min at the stirring speed of 80r/min to obtain dough, sealing the dough by using a preservative film, placing the dough in a proofing chamber at the temperature of 34 ℃ and the relative humidity of 70% for proofing for 5h to enable the volume of the proofed mixed dough to reach 1.5-2.5 times of the original volume, and stopping proofing to obtain the first-time fermented dough.

b. Second time of flour mixing and fermentation

And (b) putting the primary fermented dough obtained in the step a into a stirring cylinder, adding 10% of whole wheat flour, 0.5% of salt, 0.6% of baking soda and 10% of shortening in percentage by mass into the stirring cylinder, stirring for 3min at a stirring speed of 180r/min until the dough is uniform and fine, putting the dough into a proofing chamber with the temperature of 25 ℃ and the relative humidity of 75%, proofing for 2h to enable the dough to be proved to have a sponge pinhole structure when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, tearing off the dough to see that the interior of the dough is the sponge pinhole structure, and stopping proofing to obtain the secondary fermented dough.

c. Rolling of

Rolling the second fermented dough obtained in step b in a roller press for 24 times, folding for 1 time every 2 times, and rotating for 90 times every 3 times^°And rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank.

d. Shaping and baking

And c, transferring the biscuit blank obtained in the step c onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 170 ℃ and the upper fire of 210 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 10min to obtain the common yeast fermented soda biscuit.

e. Cooling, finishing and packaging

And d, taking the common yeast fermented soda biscuit obtained in the step d out of the oven, cooling to room temperature, picking out broken and irregular biscuits, packaging and sealing to obtain a finished product.

The preparation process of the common yeast fermented soda biscuit is the same as that of the composite lactobacillus fermented soda biscuit in the example 1, except that the steps (a-c) of the preparation process of the composite lactobacillus fermented soda biscuit in the example 1 are omitted, and the other steps are the same as those of the preparation process of the composite lactobacillus fermented soda biscuit in the example 1, so that the common yeast fermented soda biscuit is finally obtained.

The texture of the soda biscuits obtained in example 1 and comparative examples 1 to 3 was determined separately and the results are shown in table 2.

TABLE 2 texture analysis determination results of soda biscuits in examples and comparative examples

The dietary fiber content of the soda biscuits obtained in example 1 and comparative examples 1 to 3 was measured separately and the results are shown in table 3.

TABLE 3 determination of the dietary fiber content of soda biscuits in the examples and comparative examples

The sensory qualities of the soda biscuits obtained in example 1 and comparative examples 1 to 3 were evaluated separately and the results are shown in table 4.

TABLE 4 sensory evaluation results of soda biscuits in examples and comparative examples

As can be seen from the results of measurement shown in tables 2, 3 and 4, example 1 of the present invention is superior to the soda biscuits prepared in comparative examples 1 to 3 in hardness and crispness and in eating texture. In terms of overall texture, example 1 is significantly higher than comparative examples 1-3, and the texture of comparative example 3 is the worst. The content of dietary fibers in the soda biscuit in example 1 is obviously higher than that of the soda biscuit in the comparative examples 1-3, wherein the content of the dietary fibers in example 1 is 7.3g (per 100g), which shows that the composite lactobacillus fermented soda biscuit prepared by the formula and the method provided by the embodiment of the invention improves the content of the dietary fibers in the soda biscuit, improves the nutritional value of the soda biscuit, is more beneficial to the health of eaters, and avoids the hidden danger of diseases such as hypertension and obesity. On the other hand, the sensory score of the common yeast fermented soda biscuit in the comparative example 3 is the worst and is 76 points, because the soda biscuit is prepared by adopting the traditional process, the dough is not easy to form in the preparation process, the taste of the prepared biscuit is rough, the sensory scores of the compound yeast fermented soda biscuit in the example 1 and the comparative examples 1-2 are improved to different degrees after the lactobacillus fermentation, wherein the sensory score of the compound yeast fermented soda biscuit in the example 1 reaches the maximum value and is 91 points which are obviously higher than those of other groups. The product has more yellow and bright color, is more beneficial to appetizing of consumers, and has more delicate mouthfeel.

Example 2

a. activation of lactobacillus plantarum and preparation of bacterial sludge

Under the aseptic condition, sucking 200 mu L of lactobacillus plantarum from a glycerol bacterium-preserving tube, inoculating the lactobacillus plantarum into 950mLMRS liquid culture medium, then carrying out activation culture for 33h in a constant-temperature incubator at the temperature of 33 ℃, and repeating the activation operation for 2 times to obtain activated lactobacillus plantarum liquid; and (3) centrifuging the activated lactobacillus plantarum bacterial liquid for 18min under the condition of 6500r/min, and washing the solid obtained by centrifugation with sterile normal saline for 4 times to obtain the lactobacillus plantarum bacterial paste.

Under the aseptic condition, sucking 100 mu L of lactobacillus sanfranciscensis from a glycerol bacteria-preserving tube, inoculating the lactobacillus sanfranciscensis into a 450mLSDB liquid culture medium, then performing activation culture for 42h in a constant-temperature incubator at the temperature of 30 ℃, and repeating the activation operation for 2 times to obtain activated lactobacillus sanfranciscensis bacteria liquid; and (3) centrifuging the activated lactobacillus sanfranciscensis bacterial liquid for 18min under the condition of 6500r/min, and washing the solid obtained by centrifugation with sterile normal saline for 4 times to obtain the lactobacillus sanfranciscensis bacterial mud.

c. Preparation of composite lactobacillus sour dough

Under a clean environment, mixing the lactobacillus plantarum bacterial sludge obtained in the step a and the step b with lactobacillus sanfranciscensis bacterial sludge, whole wheat flour and purified water according to the mass ratio of the lactobacillus plantarum bacterial sludge to the whole wheat flour: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: and uniformly mixing the purified water with the ratio of 0.008:0.045:100:50 in a fermentation box, putting the mixture in a constant-temperature culture box, fermenting for 8 hours at the temperature of 29 ℃, and then obtaining the composite lactic acid bacteria sour dough with the pH of 3.8-4.2.

d. First time of flour mixing and fermentation

And c, adding the composite lactic acid bacteria sour dough obtained in the step c, the low gluten wheat flour and the active dry yeast into a stirring cylinder according to a proportion, uniformly stirring, slowly adding purified water at the temperature of 30 ℃ into the stirring cylinder, stirring for 6min at the stirring speed of 110r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 36 ℃ and the relative humidity of 75%, proofing for 5h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain the first fermented dough.

e. Second time of flour mixing and fermentation

And d, putting the first fermented dough obtained in the step d into a stirring cylinder, adding 7.5% of whole wheat flour, 1% of salt, 0.7% of baking soda and 11% of shortening in percentage by mass into the stirring cylinder, stirring for 3min at a stirring speed of 210r/min until the dough is uniform and fine, putting the dough into a proofing chamber with the temperature of 28 ℃ and the relative humidity of 80%, proofing for 2.5h to enable the dough to be proofed to have a sponge needle-hole-shaped structure inside when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, and stopping proofing to obtain a second fermented dough.

f. Rolling of

Rolling the second fermented dough obtained in step e in a roller press 27 times, folding 1 time every 2 times, and rotating 90 times every 3 times^°And rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank.

g. Shaping and baking

And f, transferring the biscuit blank obtained in the step f onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 175 ℃ and the upper fire of 215 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 8min to obtain the compound lactobacillus fermented soda biscuit.

h. Cooling, finishing and packaging

Comparative example 4

a. activation of lactobacillus plantarum and preparation of bacterial sludge

b. Preparation of plant lactobacillus sour dough

And (b) under a clean environment, mixing the lactobacillus plantarum bacterial sludge obtained in the step (a), whole wheat flour and purified water according to a mass ratio of the lactobacillus plantarum bacterial sludge: whole wheat flour: uniformly mixing the pure water of 0.008:100:50 in a fermentation box, putting the mixture in a constant-temperature incubator, fermenting for 8 hours at 29 ℃, and obtaining the lactobacillus plantarum sour dough, wherein the pH of the dough is 3.8-4.2.

c. First time of flour mixing and fermentation

And c, adding the lactobacillus plantarum sour dough obtained in the step b, the low gluten wheat flour and the active dry yeast into a stirring cylinder according to a proportion, uniformly stirring, slowly adding purified water at the temperature of 30 ℃ into the stirring cylinder, stirring for 6min at the stirring speed of 110r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 36 ℃ and the relative humidity of 75%, proofing for 5h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain the first-time fermented dough.

d. Second time of flour mixing and fermentation

And c, putting the primary fermented dough obtained in the step c into a stirring cylinder, adding 7.5 mass percent of whole wheat flour, 1 mass percent of salt, 0.7 mass percent of sodium bicarbonate and 11 mass percent of shortening into the stirring cylinder, stirring for 3min at a stirring speed of 210r/min until the dough is uniform and fine, putting the dough into a proofing chamber with the temperature of 28 ℃ and the relative humidity of 80 percent, proofing for 2.5h to enable the dough to be proofed to have a sponge needle-hole-shaped structure inside when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, and stopping proofing to obtain the secondary fermented dough.

e. Rolling of

Rolling the second fermented dough obtained in step d in a roller press 27 times, folding 1 time every 2 times, and rotating 90 times every 3 times^°And rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank.

f. Shaping and baking

And e, transferring the biscuit blank obtained in the step e onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 175 ℃ and the upper fire of 215 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 8min to obtain the lactobacillus plantarum fermented soda biscuit.

g. Cooling, finishing and packaging

The preparation process of the lactobacillus plantarum fermented soda biscuit is the same as that of the compound lactobacillus plantarum fermented soda biscuit in the example 2, except that the activation of lactobacillus sanfranciscensis and the preparation of the bacterial sludge in the step (b) of the preparation process of the compound lactobacillus plantarum fermented soda biscuit in the example 2 are omitted, and the other steps are the same as those of the preparation process of the compound lactobacillus plantarum fermented soda biscuit in the example 2, so that the lactobacillus plantarum fermented soda biscuit is finally obtained.

Comparative example 5

b. Preparation of lactobacillus sanfranciscensis dough

And (b) under a clean environment, mixing the lactobacillus sanfranciscensis bacterial mud obtained in the step (a), whole wheat flour and purified water according to a mass ratio, namely the lactobacillus sanfranciscensis bacterial mud: whole wheat flour: uniformly mixing the pure water of 0.045:100:50 in a fermentation box, putting the mixture in a constant-temperature incubator, fermenting the mixture at 29 ℃ for 8 hours, and obtaining the lactobacillus sanfranciscensis sour dough with the pH value of 3.8-4.2.

c. First time of flour mixing and fermentation

And c, adding the lactobacillus sanfranciscensis sour dough obtained in the step b, the low gluten wheat flour and the active dry yeast into a stirring cylinder in proportion, uniformly stirring, slowly adding purified water at the temperature of 30 ℃ into the stirring cylinder, stirring for 6min at the stirring speed of 110r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 36 ℃ and the relative humidity of 75%, proofing for 5h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain the first fermented dough.

d. Second time of flour mixing and fermentation

e. Rolling of

f. Shaping and baking

And e, transferring the biscuit blank obtained in the step e onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 175 ℃ and the upper fire of 215 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 8min to obtain the lactobacillus sanfranciscensis fermented soda biscuit.

g. Cooling, finishing and packaging

The preparation process of the lactobacillus sanfranciscensis fermented soda biscuit is the same as that of the compound lactobacillus sanfranciscensis fermented soda biscuit in the example 2, except that the lactobacillus plantarum activation and the bacterial sludge preparation in the step (a) of the compound lactobacillus sanfranciscensis fermented soda biscuit preparation process in the example 2 are omitted, and the other steps are the same as those of the compound lactobacillus sanfranciscensis fermented soda biscuit preparation process in the example 2, so that the lactobacillus sanfranciscensis fermented soda biscuit is finally obtained.

Comparative example 6

the common yeast fermentation soda biscuit is prepared by the following steps:

a. first time of flour mixing and fermentation

Adding low-gluten wheat flour and active dry yeast into a stirring cylinder according to a certain proportion, uniformly stirring, slowly adding purified water at the temperature of 30 ℃ into the stirring cylinder, stirring for 6min at the stirring speed of 110r/min to obtain dough, sealing the dough by using a preservative film, placing the dough in a proofing chamber at the temperature of 36 ℃ and the relative humidity of 75% for proofing for 5h to enable the volume of the proofed mixed dough to reach 1.5-2.5 times of the original volume, and stopping proofing to obtain the first-time fermented dough.

b. Second time of flour mixing and fermentation

And (b) putting the primary fermented dough obtained in the step a into a stirring cylinder, adding 7.5% of whole wheat flour, 1% of salt, 0.7% of baking soda and 11% of shortening in percentage by mass into the stirring cylinder, stirring for 3min at a stirring speed of 210r/min until the dough is uniform and fine, putting the dough into a proofing chamber with the temperature of 28 ℃ and the relative humidity of 80%, proofing for 2.5h to enable the dough to be proofed to have a sponge needle-hole-shaped structure inside when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, and stopping proofing to obtain the secondary fermented dough.

c. Rolling of

Rolling the second fermented dough obtained in step b in a roller press 27 times, folding 1 time every 2 times, and rotating 90 times every 3 times^°And rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank.

d. Shaping and baking

And c, transferring the biscuit blank obtained in the step c onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 175 ℃ and the upper fire of 215 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 8min to obtain the common yeast fermented soda biscuit.

e. Cooling, finishing and packaging

The preparation process of the common yeast fermented soda biscuit is the same as that of the composite lactobacillus fermented soda biscuit in the example 2, except that the steps (a-c) of the preparation process of the composite lactobacillus fermented soda biscuit in the example 2 are omitted, and the other steps are the same as those of the preparation process of the composite lactobacillus fermented soda biscuit in the example 2, so that the common yeast fermented soda biscuit is finally obtained.

The texture of the soda biscuits obtained in example 2 and comparative examples 4 to 6 was determined separately and the results are shown in table 5.

TABLE 5 texture analysis determination results of soda biscuits in examples and comparative examples

The dietary fiber content of the soda biscuits obtained in example 2 and comparative examples 4 to 6 was measured separately and the results are shown in table 6.

TABLE 6 determination of dietary fiber content of soda biscuits in examples and comparative examples

The sensory qualities of the soda biscuits obtained in example 2 and comparative examples 4 to 6 were evaluated separately and the results are shown in Table 7.

TABLE 7 sensory evaluation results of soda biscuits in examples and comparative examples

As can be seen from the results of measurement shown in tables 5, 6 and 7, example 2 of the present invention is superior to the soda biscuits prepared in comparative examples 4 to 6 in hardness and crispness, and further superior in eating texture. In terms of overall texture, example 2 is significantly higher than comparative examples 4-6, and the texture of comparative example 6 is the worst. The content of dietary fibers in the soda biscuit in example 2 is obviously higher than that of the soda biscuit in the comparative examples 4-6, wherein the content of the dietary fibers in example 2 is 8.2g (per 100g), which shows that the composite lactobacillus fermented soda biscuit prepared by the formula and the method provided by the embodiment of the invention improves the content of the dietary fibers in the soda biscuit, improves the nutritional value of the soda biscuit, is more beneficial to the health of eaters, and avoids the hidden danger of diseases such as hypertension and obesity. On the other hand, the sensory score of the common yeast fermented soda biscuit in the comparative example 6 is 73 points, as the soda biscuit is prepared by adopting the traditional process, the dough is not easy to form in the preparation process, the taste of the prepared biscuit is rough, the sensory scores of the compound lactobacillus fermented soda biscuit in the example 2 and the comparative examples 4-5 are improved to different degrees, wherein the sensory score of the compound lactobacillus fermented soda biscuit in the example 2 reaches the maximum value which is 90 points and is obviously higher than those of other groups. The product has more yellow and bright color, is more beneficial to appetizing of consumers, and has more delicate mouthfeel.

Example 3

a. activation of lactobacillus plantarum and preparation of bacterial sludge

Under aseptic conditions, sucking 200 mu L of lactobacillus plantarum from a glycerol bacteria-preserving tube, inoculating the lactobacillus plantarum into 1000mLMRS liquid culture medium, then performing activation culture for 36h in a constant-temperature incubator at 35 ℃, and repeating the activation operation for 3 times to obtain activated lactobacillus plantarum liquid; and centrifuging the activated lactobacillus plantarum bacterial liquid for 20min under the condition of 7500r/min, and washing the solid obtained by centrifugation for 5 times by using sterile normal saline to obtain the lactobacillus plantarum bacterial paste.

Under aseptic conditions, 100. mu.L of Lactobacillus sanfranciscensis was aspirated from the glycerol-containing tube and inoculated to 500. mu.L

Performing activation culture in an mLSDB liquid culture medium for 48h in a constant-temperature incubator at the temperature of 32 ℃, and repeating the activation operation for 3 times to obtain activated lactobacillus sanfranciscensis liquid; centrifuging the activated lactobacillus sanfranciscensis bacterial liquid for 20min under the condition of 7000r/min, and washing the solid obtained by centrifuging for 5 times by using sterile normal saline to obtain the lactobacillus sanfranciscensis bacterial mud.

c. Preparation of composite lactobacillus sour dough

Under a clean environment, mixing the lactobacillus plantarum bacterial sludge obtained in the step a and the step b with lactobacillus sanfranciscensis bacterial sludge, whole wheat flour and purified water according to the mass ratio of the lactobacillus plantarum bacterial sludge to the whole wheat flour: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: uniformly mixing the pure water of 0.01:0.06:100:60 in a fermentation box, putting the mixture in a constant-temperature incubator, fermenting for 10 hours at 32 ℃, and obtaining the composite lactic acid bacteria sour dough, wherein the pH value of the dough is 3.8-4.2.

d. First time of flour mixing and fermentation

And c, adding the composite lactic acid bacteria sour dough obtained in the step c, the low gluten wheat flour and the active dry yeast into a stirring cylinder according to a proportion, uniformly stirring, slowly adding purified water at the temperature of 32 ℃ into the stirring cylinder, stirring for 7min at the stirring speed of 140r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 38 ℃ and the relative humidity of 80%, proofing for 6h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain the first fermented dough.

e. Second time of flour mixing and fermentation

And d, putting the primary fermented dough obtained in the step d into a stirring cylinder, adding 5% of whole wheat flour, 1.5% of salt, 0.8% of baking soda and 12% of shortening in percentage by mass into the stirring cylinder, stirring for 4min at a stirring speed of 240r/min until the dough is uniform and fine, putting the dough into a proofing chamber with the temperature of 30 ℃ and the relative humidity of 85%, proofing for 3h to enable the dough to be proved to have a sponge pinhole structure when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, tearing off the dough to see that the interior of the dough is the sponge pinhole structure, and stopping proofing to obtain the secondary fermented dough.

f. Rolling of

Rolling the second fermented dough obtained in step e in a roller press for 30 times, folding for 1 time every 2 times, and rotating for 90 times every 3 times^°And rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank.

g. Shaping and baking

And f, transferring the biscuit blank obtained in the step f onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with the oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 180 ℃ and the upper fire of 220 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 5min to obtain the compound lactobacillus fermented soda biscuit.

h. Cooling, finishing and packaging

Comparative example 7

a. activation of lactobacillus plantarum and preparation of bacterial sludge

b. Preparation of plant lactobacillus sour dough

And (b) under a clean environment, mixing the lactobacillus plantarum bacterial sludge obtained in the step (a), whole wheat flour and purified water according to a mass ratio of the lactobacillus plantarum bacterial sludge: whole wheat flour: uniformly mixing the pure water of 0.01:100:60 in a fermentation box, putting the mixture in a constant-temperature incubator, fermenting the mixture at 32 ℃ for 10 hours, and obtaining the lactobacillus plantarum sour dough, wherein the pH value of the dough is 3.8-4.2.

c. First time of flour mixing and fermentation

And c, adding the lactobacillus plantarum sour dough obtained in the step b, the low gluten wheat flour and the active dry yeast into a stirring cylinder according to a proportion, uniformly stirring, slowly adding purified water at the temperature of 32 ℃ into the stirring cylinder, stirring for 7min at the stirring speed of 140r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 38 ℃ and the relative humidity of 80%, proofing for 6h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain the first-time fermented dough.

d. Second time of flour mixing and fermentation

And c, putting the primary fermented dough obtained in the step c into a stirring cylinder, adding 5% of whole wheat flour, 1.5% of salt, 0.8% of baking soda and 12% of shortening in percentage by mass into the stirring cylinder, stirring for 4min at a stirring speed of 240r/min until the dough is uniform and fine, putting the dough into a proofing chamber with the temperature of 30 ℃ and the relative humidity of 85%, proofing for 3h to enable the dough to be proved to have a sponge pinhole structure when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, tearing off the dough to see that the interior of the dough is the sponge pinhole structure, and stopping proofing to obtain the secondary fermented dough.

e. Rolling of

Rolling the second fermented dough obtained in step d in a roller press for 30 times, folding for 1 time every 2 times, and rotating for 90 times every 3 times^°And rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank.

f. Shaping and baking

And e, transferring the biscuit blank obtained in the step e onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 180 ℃ and the upper fire of 220 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 5min to obtain the lactobacillus plantarum fermented soda biscuit.

g. Cooling, finishing and packaging

The preparation process of the lactobacillus plantarum fermented soda biscuit is the same as that of the compound lactobacillus plantarum fermented soda biscuit in the embodiment 3, except that the activation of lactobacillus sanfranciscensis and the preparation of bacterial sludge in the step (b) of the preparation process of the compound lactobacillus plantarum fermented soda biscuit in the embodiment 3 are omitted, and the other steps are the same as those of the preparation process of the compound lactobacillus plantarum fermented soda biscuit in the embodiment 3, so that the lactobacillus plantarum fermented soda biscuit is finally obtained.

Comparative example 8

Under the aseptic condition, sucking 100 mu L of lactobacillus sanfranciscensis from a glycerol bacteria-preserving tube, inoculating the lactobacillus sanfranciscensis into a 500mLSDB liquid culture medium, then performing activation culture in a constant-temperature incubator at 32 ℃ for 48h, and repeating the activation operation for 3 times to obtain activated lactobacillus sanfranciscensis bacteria liquid; centrifuging the activated lactobacillus sanfranciscensis bacterial liquid for 20min under the condition of 7000r/min, and washing the solid obtained by centrifuging for 5 times by using sterile normal saline to obtain the lactobacillus sanfranciscensis bacterial mud.

b. Preparation of lactobacillus sanfranciscensis dough

And (b) under a clean environment, mixing the lactobacillus sanfranciscensis bacterial mud obtained in the step (a), whole wheat flour and purified water according to a mass ratio, namely the lactobacillus sanfranciscensis bacterial mud: whole wheat flour: uniformly mixing the pure water of 0.06:100:60 in a fermentation box, putting the mixture in a constant-temperature incubator, fermenting the mixture at the temperature of 32 ℃ for 10 hours, and obtaining the lactobacillus sanfranciscensis sour dough, wherein the pH value of the dough is 3.8-4.2.

c. First time of flour mixing and fermentation

And c, adding the lactobacillus sanfranciscensis sour dough obtained in the step b, the low gluten wheat flour and the active dry yeast into a stirring cylinder according to a proportion, uniformly stirring, slowly adding purified water at the temperature of 32 ℃ into the stirring cylinder, stirring for 7min at the stirring speed of 140r/min to obtain dough, sealing the dough by using a preservative film, placing the dough into a proofing chamber at the temperature of 38 ℃ and the relative humidity of 80%, proofing for 6h to enable the volume of the proofed mixed dough to be 1.5-2.5 times of the original volume, and stopping proofing to obtain the first fermented dough.

d. Second time of flour mixing and fermentation

e. Rolling of

f. Shaping and baking

And e, transferring the biscuit blank obtained in the step e onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 180 ℃ and the upper fire of 220 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 5min to obtain the lactobacillus sanfranciscensis fermented soda biscuit.

g. Cooling, finishing and packaging

And f, taking the compound lactobacillus fermented soda biscuit obtained in the step f out of the oven, cooling to room temperature, picking out broken and irregular biscuits, packaging and sealing to obtain a finished product.

The preparation process of the lactobacillus sanfranciscensis fermented soda biscuit is the same as that of the compound lactobacillus sanfranciscensis fermented soda biscuit in the embodiment 3, except that the lactobacillus plantarum activation and the bacterial sludge preparation in the step (a) of the compound lactobacillus sanfranciscensis fermented soda biscuit preparation process in the embodiment 3 are omitted, and the other steps are the same as those of the compound lactobacillus sanfranciscensis fermented soda biscuit preparation process in the embodiment 3, so that the lactobacillus sanfranciscensis fermented soda biscuit is finally obtained.

Comparative example 9

the common yeast fermentation soda biscuit is prepared by the following steps:

a. first time of flour mixing and fermentation

Adding low-gluten wheat flour and active dry yeast into a stirring cylinder according to a certain proportion, uniformly stirring, slowly adding purified water at the temperature of 32 ℃ into the stirring cylinder, stirring for 7min at the stirring speed of 140r/min to obtain dough, sealing the dough by using a preservative film, placing the dough in a proofing chamber at the temperature of 38 ℃ and the relative humidity of 80%, proofing for 6h to enable the volume of the proofed mixed dough to reach 1.5-2.5 times of the original volume, and stopping proofing to obtain the first-time fermented dough.

b. Second time of flour mixing and fermentation

And (b) putting the primary fermented dough obtained in the step a into a stirring cylinder, adding 5% of whole wheat flour, 1.5% of salt, 0.8% of baking soda and 12% of shortening in percentage by mass into the stirring cylinder, stirring for 4min at a stirring speed of 240r/min until the dough is uniform and fine, putting the dough into a proofing chamber with the temperature of 30 ℃ and the relative humidity of 85%, proofing for 3h to enable the dough to be proved to have a sponge pinhole structure when the volume of the proofed mixed dough reaches 1.5-2 times of the original volume, tearing off the dough to see that the interior of the dough is the sponge pinhole structure, and stopping proofing to obtain the secondary fermented dough.

c. Rolling of

B, rolling the second fermented dough obtained in the step b in a roller press for 30 timesEvery 2 folds 1 time, every 3 turns 90 times^°And rolling until the thickness of the dough sheet is 1.5-2.0 mm to obtain a biscuit blank.

d. Shaping and baking

And c, transferring the biscuit blank obtained in the step c onto a punching plate, performing rolling punching, cutting the biscuit blank into small blocks with the size of 5.0cm × 5.0.0 cm, flatly paving the small blocks on a baking tray with oiled paper, putting the small blocks into the baking tray, baking for 5min at the lower fire of 180 ℃ and the upper fire of 220 ℃, adjusting the upper fire and the lower fire of the baking tray to 190 ℃, and continuously baking for 5min to obtain the common yeast fermented soda biscuit.

e. Cooling, finishing and packaging

The preparation process of the common yeast fermented soda biscuit is the same as that of the composite lactobacillus fermented soda biscuit in the example 3, except that the steps (a-c) of the preparation process of the composite lactobacillus fermented soda biscuit in the example 3 are omitted, and the other steps are the same as those of the preparation process of the composite lactobacillus fermented soda biscuit in the example 3, so that the common yeast fermented soda biscuit is finally obtained.

The texture of the soda biscuits obtained in example 3 and comparative examples 7 to 9 was determined separately and the results are shown in Table 8.

TABLE 8 texture analysis determination results of soda biscuits in examples and comparative examples

The dietary fiber content of the soda biscuits obtained in example 3 and comparative examples 7 to 9 was measured separately and the results are shown in table 9.

TABLE 9 determination of dietary fiber content of soda biscuits in examples and comparative examples

The sensory qualities of the soda biscuits obtained in example 3 and comparative examples 7 to 9 were evaluated separately and the results are shown in Table 10.

TABLE 10 sensory evaluation results of soda biscuits in examples and comparative examples

As can be seen from the results of measurement shown in tables 8, 9 and 10, example 3 according to the present invention is superior to the soda biscuits prepared in comparative examples 7 to 9 in hardness and crispness and in eating texture. In terms of overall texture characteristics, example 3 is significantly higher than comparative examples 7-9, and the texture characteristics of comparative example 9 are the worst. The content of dietary fibers in the soda biscuit in example 3 is obviously higher than that of the soda biscuit in the comparative examples 7-9, wherein the content of the dietary fibers in example 3 is 8.5g (per 100g), which shows that the composite lactobacillus fermented soda biscuit prepared by the formula and the method provided by the embodiment of the invention improves the content of the dietary fibers in the soda biscuit, improves the nutritional value of the soda biscuit, is more beneficial to the health of eaters, and avoids the hidden danger of diseases such as hypertension and obesity. On the other hand, the sensory score of the common yeast fermented soda biscuit in the comparative example 9 is 77 points, the dough is not easy to form and the taste of the prepared biscuit is rough due to the fact that the soda biscuit is prepared by the traditional process, and the sensory scores of the compound lactobacillus fermented soda biscuit in the example 3 and the comparative examples 7-8 are improved to different degrees after being fermented by the lactobacillus, wherein the sensory score of the compound lactobacillus fermented soda biscuit in the example 3 reaches the maximum value which is 92 points and is obviously higher than those of other groups. The product has more yellow and bright color, is more beneficial to appetizing of consumers, and has more delicate mouthfeel.

In conclusion, after the compound lactobacillus fermentation soda biscuit disclosed by the invention is fermented by the compound lactobacillus, the color, the taste, the flavor and the overall acceptability of the biscuit are improved to different degrees. Compared with the common soda biscuit fermented by single yeast, the composite lactobacillus can decompose protein macromolecular substances into micromolecular substances in the fermentation process, so that the nutritional characteristics of the product are improved, and the texture is improved to a great extent. Therefore, the compound lactobacillus fermentation soda biscuit is obviously more popular with consumers. The compound lactobacillus fermentation can have favorable influence on the nutrition, aging, flavor and sensory properties of the biscuit.

The above description is only a basic description of the present invention, and any equivalent changes made according to the technical solution of the present invention should fall within the protection scope of the present invention.

Claims

1. The compound lactobacillus fermentation soda biscuit is characterized in that the compound lactobacillus fermentation soda biscuit is prepared from the following raw materials in percentage by mass:

2. The compound lactobacillus fermented soda biscuit of claim 1, wherein the compound lactobacillus fermented soda biscuit is prepared from the following raw materials in percentage by mass:

3. the compound lactobacillus fermented soda biscuit of claim 1, wherein the compound lactobacillus fermented soda biscuit is prepared from the following raw materials in percentage by mass:

4. the compound lactobacillus fermented soda biscuit of claim 1, wherein the compound lactobacillus fermented soda biscuit is prepared from the following raw materials in percentage by mass:

5. the preparation method of the compound lactobacillus fermented soda biscuit according to any one of claims 1 to 4, characterized by comprising the following steps:

a. activation of lactobacillus plantarum and preparation of bacterial sludge

c. preparation of composite lactobacillus sour dough

d. first time of flour mixing and fermentation

e. second time of flour mixing and fermentation

f. rolling of

g. shaping and baking

h. cooling, finishing and packaging

6. The preparation method of the compound lactobacillus fermented soda biscuit of claim 5, wherein in the step a, the MRS liquid culture medium is 10g of peptone, 10g of beef extract, 5g of yeast powder, 20g of glucose, 1mL of Tween 80, 2g of dipotassium hydrogen phosphate, 5g of sodium acetate, 2g of ammonium citrate, 0.58g of magnesium sulfate, 0.25g of manganese sulfate and 1000mL of distilled water, the pH is adjusted to 6.2-6.4, sterilization is carried out at 121 ℃ for 15min, and the viable count in the lactobacillus plantarum bacterial sludge is not less than 3.2-3.8 × 108 CFU/g.

7. The method for preparing the compound lactobacillus fermented soda biscuit as claimed in claim 5, wherein in the step b, the SDB liquid culture medium comprises 20g of maltose, 3g of yeast powder, 0.3mL of Tween 80, 6g of tryptone and 15g of fresh yeast extract (20% of commercially available Saccharomyces cerevisiae is dissolved in distilled water, sterilized at 121 ℃ for 20min under high pressure, cooled, placed overnight at 4 ℃, centrifugally packaged, stored at-80 ℃), adjusted to pH 5.6, and sterilized at 121 ℃ for 15min, wherein the viable count in the lactobacillus sanfranciscensis bacterial sludge is not less than 1.6 × 109 CFU/g.

8. The method for preparing the compound lactic acid bacteria fermented soda biscuit according to claim 5, wherein in the step c: calculated according to the mass ratio, namely the lactobacillus plantarum bacterial sludge: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: the pure water is 0.006:0.03:100: 40; in the step d: calculated according to the mass ratio, namely the composite lactic acid bacteria sour dough: low gluten wheat flour: the active dry yeast is 8:45: 1; in the step e: calculated according to the mass ratio, namely the whole wheat flour: salt: baking soda: the shortening is 10:0.5:0.6: 10.

9. The method for preparing the compound lactic acid bacteria fermented soda biscuit according to claim 5, wherein in the step c: calculated according to the mass ratio, namely the lactobacillus plantarum bacterial sludge: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: the purified water is 0.008:0.045:100: 50; in the step d: calculated according to the mass ratio, namely the composite lactic acid bacteria sour dough: low gluten wheat flour: the active dry yeast is 10:47.5: 1.5; in the step e: calculated according to the mass ratio, namely the whole wheat flour: salt: baking soda: the shortening was 7.5:1:0.7: 11.

10. The method for preparing the compound lactic acid bacteria fermented soda biscuit according to claim 5, wherein in the step c: calculated according to the mass ratio, namely the lactobacillus plantarum bacterial sludge: lactobacillus sanfranciscensis bacterial sludge: whole wheat flour: the pure water is 0.01:0.06:100: 60; in the step d: calculated according to the mass ratio, namely the composite lactic acid bacteria sour dough: low gluten wheat flour: the active dry yeast is 12:50: 2; in the step e: calculated according to the mass ratio, namely the whole wheat flour: salt: baking soda: the shortening is 5:1.5:0.8: 12.