Method for the preparation of bread by compounding natural yeast

Patent metadata

Field	Value
Publication number	US-11576387-B2
Application number	US-201916531183-A
Country	US
Kind code	B2
Filing date	Aug 5, 2019
Priority date	Feb 12, 2018
Publication date	Feb 14, 2023
Grant date	Feb 14, 2023

Abstract

The present invention discloses a method for preparing bread by fermentation with compounded sourdough, and belongs to the technical field of food. The method compounds saccharomycetes and lactic acid bacteria to prepare the compounded sourdough. Compared with spontaneous sourdough, the fermentation performance is similar, the quality is stable, the culture period is shortened, and the compounded sourdough can be used to replace the spontaneous sourdough to prepare bread by fermentation. Moreover, the nutritional value of the compounded sourdough bread is much higher than that of the commercial yeast bread using only a single type of yeast, both in terms of the total content of free amino acids and the content of essential amino acids. The compounded sourdough provided by the present invention has extremely high industrial application value.

First claim

What is claimed is:

1. A method, comprising the following steps performed sequentially in the following order:
a) expanding and culturing a bacterial solution consisting of Lactobacillus brevis, Lactobacillus reuteri and Lactobacillus plantarum , and collecting cells in a growth index period, wherein the L. brevis, L. reuteri , and L. plantarum are separately expanded and cultured in MRS or SDB medium;
b) expanding and culturing Saccharomyces cerevisiae and collecting cells in a growth index period, wherein the S. cerevisiae are expanded and cultured in YPD medium;
c) resuspending the cells of the Saccharomyces cerevisiae , the Lactobacillus brevis , the Lactobacillus reuteri and the Lactobacillus plantarum with sterile water, so that a concentration of each resuspended bacterial solution is 10 8 to 10 10 cells/mL; and
d) compounding the resuspended bacterial solutions in a volume ratio, wherein the volume ratio of the resuspended bacterial solutions of the Lactobacillus brevis to the Lactobacillus reuteri to the Lactobacillus plantarum to the Saccharomyces cerevisiae is 4:4:4:1 to form a compounded bacterial suspension; and
e) inoculating the compounded bacterial suspension into wheat flour dough at an inoculum amount of 10 7 to 10 9 viable cells in a compounded bacterial agent per gram of dough, and
f) culturing the wheat flour dough at 20° C. to 28° C. for 8 to 15 hours to obtain a compounded sourdough.

2. The method according to claim 1 , wherein the L. brevis, L. reuteri , and L. plantarum are inoculated into the MRS or SDB medium at an inoculum amount of 1% to 3%.

3. The method according to claim 1 , wherein the L. brevis, L. reuteri , and L. plantarum are inoculated into the MRS or SDB medium at an inoculum amount of 1 to 3% and expanded and cultured at 26° C. to 30° C. or 35° C. to 39° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected, and then resuspended.

4. The method according to claim 2 , wherein the L. brevis, L. reuteri , and L. plantarum are expanded and cultured at 26° C. to 30° C. or 35° C. to 39° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected and resuspended.

5. The method according to claim 1 , wherein the S. cerevisiae are inoculated into the YPD medium at an inoculum amount of 1% to 3%.

6. The method according to claim 5 , wherein the S. cerevisiae are expanded and cultured at 26° C. to 30° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected, and resuspended.

7. The method according to claim 4 , wherein the S. cerevisiae are inoculated into the YPD medium at an inoculum amount of 1% to 3% and expanded and cultured at 26° C. to 30° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected, and resuspended.

8. A method, comprising the following steps performed sequentially in the following order:
a) expanding and culturing a bacterial solution consisting of Lactobacillus brevis, Lactobacillus reuteri and Lactobacillus plantarum , collecting cells in a growth index period, wherein the L. brevis, L. reuteri , and L. plantarum are inoculated into the MRS or SDB medium at an inoculum amount of 1 to 3% and expanded and cultured at 26° C. to 30° C. or 35° C. to 39° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected, and then resuspended;
b) expanding and culturing Saccharomyces cerevisiae and collecting cells in a growth index period, wherein the S. cerevisiae are expanded and cultured in YPD medium, wherein the S. cerevisiae are expanded and cultured at 26° C. to 30° C. for 8 to 14 hours;
c) resuspending the cells of the Saccharomyces cerevisiae , the Lactobacillus brevis , the Lactobacillus reuteri , and the Lactobacillus plantarum with sterile water, so that a concentration of each resuspended bacterial solution is 10 8 to 10 10 cells/mL; and
d) compounding the resuspended bacterial solutions in a volume ratio, wherein the volume ratio of the resuspended bacterial solutions of the Lactobacillus brevis to the Lactobacillus reuteri to the Lactobacillus plantarum to the Saccharomyces cerevisiae is 4:4:4:1 to form a compounded bacterial suspension; and
e) inoculating the compounded bacterial suspension into wheat flour dough at an inoculum amount of 10′ to 10 9 viable cells in a compounded bacterial agent per gram of dough, and
f) culturing the wheat flour dough at 20° C. to 28° C. for 8 to 15 hours to obtain a compounded sourdough.

Assignees

• Univ Jiangnan

Inventors

• Wang Li
• Yu Yafang
• Sun Juan
• Qian Haifeng
• Li Yan

Classifications

• A21D8/04 Primary

  treating dough with microorganisms or enzymes · CPC title

• C12N1/20 Primary

  Bacteria; Culture media therefor · CPC title

• A21D8/047

  with yeasts · CPC title

• C12N1/18

  Baker's yeast; Brewer's yeast · CPC title

• A21D8/045 Primary

  with a leaven or a composition containing acidifying bacteria · CPC title