CN111480783B - 一种发酵面粉的制备方法 - Google Patents
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- A21—BAKING; EDIBLE DOUGHS
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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Abstract
本发明公开一种发酵面粉的制备方法,包括酶解、发酵、冷冻干燥等步骤。本发明的发酵面粉可作为天然烘焙原料,完全代替用传统酸面团,食用安全,绿色健康,使烘焙面制食品营养与美味兼得。同时,发酵面粉含有丰富的蛋白质、矿物质、微量元素和活性微生物成分等,营养丰富。将该发酵面粉原料运用于食品工业中,避免了新鲜酸面团存在的储藏期限短和不易运输等限制,而且最大限度保留了其中的风味物质和活性成分,产品风味及性能得到了保证。并且可以与普通面粉直接混合使用,简化了使用方法,为我国的食品安全开拓一条新路,具有良好的应用前景。
Description
技术领域
本发明涉及食品领域,具体涉及一种发酵面粉的制备方法。
背景技术
我国的大部分居民是以面制食品为主食的,面制食品业的发展与人们的生活紧密相关。“面制食品”是以面粉为主要原料的加工产品。面制食品是人们一日三餐的主食品之一,许多都是经过面粉发酵制成的,因此,面粉的发酵对于人们的日常生活是非常重要的。面粉发酵的好坏直接影响着面制食品的色泽与口感等。在日常进行面粉发酵时,常常因发酵物质添加量的或多或少,而影响面制食品的口感,使蒸出或烘焙出的食品不能达到统一标准,进而可能造成一定的浪费,这也限制一部分人对面粉的使用。
发酵面粉在面粉和水(还有其他次要成分)的微生物发酵过程中,作为促进剂。发酵面粉应用在烘焙中,即能增加面包/糕点/面皮的体积,延缓老化和提高营养价值,又能延长保质期并改善风味,可部分或全部替代食品防腐剂的一类新食品原料。
发酵面粉中主要的风味物质为乳酸,乳酸菌利用可发酵性糖产生乳酸,乳酸本身酸味柔和,不仅常作为食品的酸味剂,而且还有助消化的作用。除主要产生乳酸外,还可生成醋酸、丙酸等有机酸,它们在赋予食品以酸味的同时还可与乳酸发酵过程中产生的醇、醛、酮等物质相互作用,形成多种新的呈味物质。
传统的固体面粉发酵是采用老面(又称面肥、老酵头)和酵子对面粉进行发酵,从而制作出蛋糕、饼皮、面包、馒头等面制食品。传统面粉发酵出的产品口味均有不同,而且制作工艺粗放、落后,培养条件不稳定,加工及贮存过程中容易发生品质变化。
活性干酵母是采用单一的酵母发酵制作烘焙面点,发酵时间短,面点质量较稳定,使面点生产实现了工业化生产。但是干酵母采用单一的酵母发酵,但是由于菌种单一和发酵时间短,来源于发酵过程中微生物代谢产生的风味物质较少,仅来源于原辅料微生物细胞和在面点烘焙过程中产生芳香物质,也不会产生上述的芳香物质,所以面点风味较差。
发明内容
本发明的目的在于克服现有技术存在的缺陷,提供一种发酵面粉的制备方法。
为了实现上述目的,本发明采用的技术方案如下:
本发明提供一种发酵面粉的制备方法,包括如下步骤:
(1)酶解:将面粉和饮用水按1:1.5~2.5的质量比混合,加入发酵罐中,再加入面粉质量0.1~0.2‰的淀粉酶,以及面粉质量0.1~0.2‰的木聚糖酶,在200~300rpm的转速、24~38℃的条件下酶解20~40min,得到预发酵面粉湿料;
(2)发酵:在步骤(1)的预发酵面粉湿料中加入活化的复合微生物发酵菌种,以及加入面粉质量10~15%的饮用水,在24~38℃、50~100rpm的条件下发酵6~8h,检测物料的pH值,若pH高于4.0,继续搅拌发酵,若pH低于4.0,停止搅拌,保持20min后结束发酵;
(3)冷冻干燥:将步骤(2)发酵好的物料置于冻干机中,调节冻干机内的温度为-45~-30℃,预冻1.5~3h;然后调节冻干机内真空度为10~20Pa,并控制温度以0.5~1.5℃/min的速度升温至18~20℃,保持1~2h,完成冷冻干燥,研磨,过筛,得到发酵面粉;
所述复合微生物菌种为酵母菌、乳酸菌、醋酸杆菌的混合菌种。
优选地,所述淀粉酶的酶活力为40000~50000U/g;所述木聚糖酶的活力为50000~60000U/g。
优选地,所述复合微生物菌种的用量为面粉质量的2.1~3.5%。
优选地,所述复合微生物菌种中,酵母菌、乳酸菌、醋酸杆菌的质量比为8~15:0.5~1.5:0.5~1.5。
优选地,所述乳酸菌为旧金山乳杆菌、植物乳杆菌,短乳杆菌中的任意一种或一种以上的混合。
优选地,所述酵母菌为汉逊德巴利酵母和啤酒酵母的混合物。
本发明由于采用了上述技术方案,具有以下有益效果:
1、本发明先在面粉和水的混合物中加入淀粉酶和木聚糖酶,可加速面粉中淀粉分解成为后续加入的微生物可利用的糖类,为菌种提供大量碳源,提高产酸量。也为后续的发酵工序提高发酵速度,增加发酵后面团的体积。尤其是木聚糖酶,使得面粉中水溶性***木聚糖水解为木糖、木二糖等,为酵母、乳酸菌、乳杆菌生长提供了碳源,使面团的产气能力大大增强。同时,水不溶性***木聚糖降解威水溶性***木聚糖,导致黏度更高的水溶性***木聚糖含量显著增加,水溶性***木聚糖包裹在气泡液膜周围,增加了面筋-淀粉膜的强度和延伸性,优化了面筋网络,使焙烤时气泡不容易破裂,且面团内气体扩散离开面团的速度减慢,提高了面团的持气能力,木聚糖酶通过提高面团的产气和持气能力,最终使面团体积增加,而且使烘焙之后的面制食品组织细腻、气孔均匀且口感良好。另外,烘焙面食在贮藏过程中会产生非常明显的老化现象:表皮干裂、内部组织***、易掉渣、风味损失等,丧失了食用功能,木聚糖酶的加入,优化了面筋网络,能更有效地减缓面制食品表皮水分挥发,阻碍了水分损失和重新分配,从而使得面皮硬度下降,提高口感柔软度,稳定了烘焙面制食品的组织结构,延长了货架期。本发明加入的淀粉酶和木聚糖酶,具有高度的专一性和高效性,使用目的性强且经济合算,反应条件温和,有效避免了面粉加工中对营养成分带来的损失。
2、本发明采用醋酸杆菌、乳酸菌和耐低温的汉逊德巴利酵母进行发酵,在经过淀粉酶和木聚糖酶预先水解后,加之发酵面粉中的活性微生物成分以及发酵过程中产生较多的发酵代谢产物,形成独特的发酵环境,利于酵母菌、乳酸菌和醋酸杆菌形成优势生长,能抑制有害微生物的生产,积累了丰富的微生物细胞和芳香物质,在制作烘焙面制食品或馒头时按一定比例添加,使制得的食品风味丰富、浓厚,有营养,易消化,提高面制食品的营养价值,并且能够工业化生产。
3、本发明采用真空冷冻干燥技术去除面粉中的自由水和部分结合水,形成一种特殊的、可改善食品口感的固态粉状食品原料,不破坏发酵面粉原有化学性质,同时保留菌种的活力,抑制有害微生物的生长,在制作烘焙面制食品或馒头时按一定比例添加,可缩短面团的发酵时间,提高食品的营养价值。经过真空冷冻干燥之后的面粉在4℃下储存30d,其含有的乳酸菌活力仍能保持80%以上。本发明的发酵面粉不仅为烘焙食品带来了酸面团发酵所带来的的质构、风味、营养方面的改善,而且简化了酸面团技术在烘焙食品中的应用,缩短面团发酵时间,有利于酸面团烘焙食品的标准化和产业化。
综上所述,本发明的发酵面粉可作为天然烘焙原料,完全代替用传统酸面团,食用安全,绿色健康,使烘焙面制食品营养与美味兼得。同时,发酵面粉含有丰富的蛋白质、矿物质、微量元素和活性微生物成分等,营养丰富。将该发酵面粉原料运用于食品工业中,避免了新鲜酸面团存在的储藏期限短和不易运输等限制,而且最大限度保留了其中的风味物质和活性成分,产品风味及性能得到了保证。并且可以与普通面粉直接混合使用,简化了使用方法,为我国的食品安全开拓一条新路,具有良好的应用前景。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,以下举出优选实施例,对本发明进一步详细说明。然而,需要说明的是,说明书中列出的许多细节仅仅是为了使读者对本发明的一个或多个方面有一个透彻的理解,即便没有这些特定的细节也可以实现本发明的这些方面。
实施例1
一种发酵面粉的制备方法,包括如下步骤:
(1)酶解:将面粉和饮用水按1:1.5的质量比混合,加入发酵罐中,再加入面粉质量0.1‰的淀粉酶,以及面粉质量0.1‰的木聚糖酶,在200rpm的转速、38℃的条件下酶解20min,得到预发酵面粉湿料;所述淀粉酶和木聚糖酶的酶活力分别为50000U/g、60000U/g;
(2)发酵:在步骤(1)的预发酵面粉湿料中加入质量为面粉质量2.1%的复合微生物发酵菌种,以及加入面粉质量10%的饮用水,在38℃、50rpm的条件下发酵6h,检测物料的pH值,若pH高于4.0,继续搅拌发酵至pH不大于4.0,若pH低于4.0,停止搅拌,保持20min后结束发酵;所述复合微生物发酵菌种由质量比为5:3:0.5:0.5的啤酒酵母、汉逊德巴利酵母、旧金山乳杆菌、醋酸杆菌组成,将上述复合微生物菌种经过常规活化处理之后再加入预发酵面粉湿料中;
(3)冷冻干燥:将步骤(2)发酵好的物料置于冻干机中,调节冻干机内的温度为-45℃,预冻1.5h;然后调节冻干机内真空度为10Pa,并控制温度以1.5℃/min的速度升温至18℃,保持1h,完成冷冻干燥,研磨,过140目筛,得到发酵面粉。
实施例2
一种发酵面粉的制备方法,包括如下步骤:
(1)酶解:将面粉和饮用水按1:1.8的质量比混合,加入发酵罐中,再加入面粉质量0.12‰的淀粉酶,以及面粉质量0.2‰的木聚糖酶,在220rpm的转速、35℃的条件下酶解25min,得到预发酵面粉湿料;所述淀粉酶和木聚糖酶的酶活力分别为40000U/g、50000U/g;
(2)发酵:在步骤(1)的预发酵面粉湿料中加入质量为面粉质量2.5%的复合微生物发酵菌种,以及加入面粉质量12%的饮用水,在35℃、60rpm的条件下发酵6.5h,检测物料的pH值,若pH高于4.0,继续搅拌发酵至pH不大于4.0,若pH低于4.0,停止搅拌,保持20min后结束发酵;所述复合微生物发酵菌种由质量比为7:8:1.5:0.7的啤酒酵母、汉逊德巴利酵母、植物乳杆菌、醋酸杆菌组成,将上述复合微生物菌种经过常规活化处理之后再加入预发酵面粉湿料中;
(3)冷冻干燥:将步骤(2)发酵好的物料置于冻干机中,调节冻干机内的温度为-40℃,预冻2h;然后调节冻干机内真空度为12Pa,并控制温度以1.2℃/min的速度升温至19℃,保持1.2h,完成冷冻干燥,研磨,过120目筛,得到发酵面粉。
实施例3
一种发酵面粉的制备方法,包括如下步骤:
(1)酶解:将面粉和饮用水按1:2.1的质量比混合,加入发酵罐中,再加入面粉质量0.15‰的淀粉酶,以及面粉质量0.18‰的木聚糖酶,在250rpm的转速、32℃的条件下酶解30min,得到预发酵面粉湿料;所述淀粉酶和木聚糖酶的酶活力分别为45000U/g、53000U/g;
(2)发酵:在步骤(1)的预发酵面粉湿料中加入质量为面粉质量2.8%的复合微生物发酵菌种,以及加入面粉质量15%的饮用水,在32℃、70rpm的条件下发酵7h,检测物料的pH值,若pH高于4.0,继续搅拌发酵至pH不大于4.0,若pH低于4.0,停止搅拌,保持20min后结束发酵;所述复合微生物发酵菌种由质量比为7:5:0.8:1.5的啤酒酵母、汉逊德巴利酵母、短乳杆菌、醋酸杆菌组成,将上述复合微生物菌种经过常规活化处理之后再加入预发酵面粉湿料中;
(3)冷冻干燥:将步骤(2)发酵好的物料置于冻干机中,调节冻干机内的温度为-38℃,预冻2.5h;然后调节冻干机内真空度为15Pa,并控制温度以1.0℃/min的速度升温至19℃,保持1.6h,完成冷冻干燥,研磨,过100目筛,得到发酵面粉。
实施例4
一种发酵面粉的制备方法,包括如下步骤:
(1)酶解:将面粉和饮用水按1:2.3的质量比混合,加入发酵罐中,再加入面粉质量0.2‰的淀粉酶,以及面粉质量0.12‰的木聚糖酶,在270rpm的转速、28℃的条件下酶解35min,得到预发酵面粉湿料;所述淀粉酶和木聚糖酶的酶活力分别为46000U/g、55000U/g;
(2)发酵:在步骤(1)的预发酵面粉湿料中加入质量为面粉质量3.2%的复合微生物发酵菌种,以及加入面粉质量14%的饮用水,在28℃、80rpm的条件下发酵7.5h,检测物料的pH值,若pH高于4.0,继续搅拌发酵至pH不大于4.0,若pH低于4.0,停止搅拌,保持20min后结束发酵;所述复合微生物发酵菌种由质量比为6:5.5:0.4:0.7:0.9的啤酒酵母、汉逊德巴利酵母、旧金山乳杆菌、短乳杆菌、醋酸杆菌组成,将上述复合微生物菌种经过常规活化处理之后再加入预发酵面粉湿料中;
(3)冷冻干燥:将步骤(2)发酵好的物料置于冻干机中,调节冻干机内的温度为-34℃,预冻2.8h;然后调节冻干机内真空度为18Pa,并控制温度以0.7℃/min的速度升温至20℃,保持1.8h,完成冷冻干燥,研磨,过80目筛,得到发酵面粉。
实施例5
一种发酵面粉的制备方法,包括如下步骤:
(1)酶解:将面粉和饮用水按1:2.5的质量比混合,加入发酵罐中,再加入面粉质量0.18‰的淀粉酶,以及面粉质量0.14‰的木聚糖酶,在300rpm的转速、24℃的条件下酶解40min,得到预发酵面粉湿料;所述淀粉酶和木聚糖酶的酶活力分别为48000U/g、59000U/g;
(2)发酵:在步骤(1)的预发酵面粉湿料中加入质量为面粉质量3.5%的复合微生物发酵菌种,以及加入面粉质量11%的饮用水,在24℃、100rpm的条件下发酵8h,检测物料的pH值,若pH高于4.0,继续搅拌发酵至pH不大于4.0,若pH低于4.0,停止搅拌,保持20min后结束发酵;所述复合微生物发酵菌种由质量比为8:4.8:0.4:0.7:0.3:0.9的啤酒酵母、汉逊德巴利酵母、植物乳杆菌、旧金山乳杆菌、短乳杆菌、醋酸杆菌组成,将上述复合微生物菌种经过常规活化处理之后再加入预发酵面粉湿料中;
(3)冷冻干燥:将步骤(2)发酵好的物料置于冻干机中,调节冻干机内的温度为-30℃,预冻3h;然后调节冻干机内真空度为20Pa,并控制温度以0.5℃/min的速度升温至20℃,保持2h,完成冷冻干燥,研磨,过100目筛,得到发酵面粉。
面粉发酵力测定试验
在市面上购买同一品牌、同一种类、不同生产日期的面粉,与生产日期的时间距离分别为3个月,12个月,18个月,24个月,36个月,48个月。试验用面粉分对照组和试验组,试验组采用150g实施例1的发酵面粉与150g混合后和面,对照组采用300g上述市面购得的面粉,加入3g活性酵母和面,试验组和对照组面粉与水的比例、醒面温度、时间和湿度均一致,测定试验组和对照组的发酵力。发酵150min的产气量见表1。
试验组 | 3个月 | 12个月 | 18个月 | 24个月 | 36个月 | 48个月 |
产气量/mL | 1695 | 1550 | 1375 | 1170 | 980 | 710 |
对照组 | 3个月 | 12个月 | 18个月 | 24个月 | 36个月 | 48个月 |
产气量/mL | 1250 | 1080 | 960 | 755 | 590 | 425 |
表1
如表1所示,本试验中,使用发酵面粉制得的面团,相比单纯添加活性酵母进行发酵的面团,产气量有较明显的增加。且在试验过程中观察发现,在发酵30min后,试验组的面团就表现出高于对照组的产气速度,面团体积变大的速度也较快。随着时间的增加,产气速度的差距也越来越明显,这个趋势保持到发酵127min时,二者的产气速度差距逐渐缩小。说明试验组的面团中的微生物仍然保有较好的发酵活性,而对照组的面团产气速度、产气能力较弱,说明本发明的发酵面粉的发酵力相对直接添加活性酵母进行发酵,有较好的发酵力和较快的发酵速度。
面包品质对比试验
取距生产期1个月的高筋面粉,一份高筋面粉550g,加入450g本发明实施例2的发酵面粉,加水和面得到面团1。另一份高筋面粉1000g,加入酵母5g,加水和面得到面团2。面团1和面团2的含水率相同,将2个面团在室温下包保鲜膜松弛10min,然后分别将2个面团均分为10等份,在38℃、湿度80%条件下醒发150min,烘烤成面包(上火220℃,下火190℃,30min)。用面团1烘烤得到的面包作为试验组,用面团2烘烤得到的面包作为对照组。对2组的面包进行烘焙品质评分,总分100分。评分标准见表2。
表2
按照表2的评分标准对试验组和对照组的各10个面包进行评价打分,2组的平均得分见表3。
表3
如表3所示,采用本发明的发酵面粉添加到常规面粉中制得的烘焙面制食品,表皮光滑,色泽纯正,内部组织颗粒均匀,富有弹性,口感柔软,有较好的风味。
Claims (3)
1.一种发酵面粉的制备方法,其特征在于,包括如下步骤:
(1)酶解:将面粉和饮用水按1:1.5~2.5的质量比混合,加入发酵罐中,再加入面粉质量0.1~0.2‰的淀粉酶,以及面粉质量0.1~0.2‰的木聚糖酶,在200~300rpm的转速、24~38℃的条件下酶解20~40min,得到预发酵面粉湿料;所述淀粉酶的酶活力为40000~50000U/g;所述木聚糖酶的活力为50000~60000U/g;
(2)发酵:在步骤(1)的预发酵面粉湿料中加入活化的复合微生物发酵菌种,以及加入面粉质量10~15%的饮用水,在24~38℃、50~100rpm的条件下发酵6~8h,检测物料的pH值,若pH高于4.0,继续搅拌发酵,若pH低于4.0,停止搅拌,保持20min后结束发酵;所述复合微生物菌种由质量比为8~15:0.5~1.5:0.5~1.5的酵母菌、乳酸菌、醋酸杆菌组成;所述复合微生物菌种的用量为面粉质量的2.1~3.5%;
(3)冷冻干燥:将步骤(2)发酵好的物料置于冻干机中,调节冻干机内的温度为-45~-30℃,预冻1.5~3h;然后调节冻干机内真空度为10~20Pa,并控制温度以0.5~1.5℃/min的速度升温至18~20℃,保持1~2h,完成冷冻干燥,研磨,过筛,得到发酵面粉。
2.根据权利要求1所述的发酵面粉的制备方法,其特征在于,所述乳酸菌为旧金山乳杆菌、植物乳杆菌,短乳杆菌中的任意一种或一种以上的混合。
3.根据权利要求1所述的发酵面粉的制备方法,其特征在于,所述酵母菌为汉逊德巴利酵母和啤酒酵母的混合物。
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CN105519626A (zh) * | 2014-09-29 | 2016-04-27 | 沈阳科纳提克生物科技有限公司 | 一种增强发酵面粉风味的方法 |
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