CN100336899C - Treatment method of promoting freeze resistance of baker's yeast - Google Patents
Treatment method of promoting freeze resistance of baker's yeast Download PDFInfo
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- CN100336899C CN100336899C CNB2005100142732A CN200510014273A CN100336899C CN 100336899 C CN100336899 C CN 100336899C CN B2005100142732 A CNB2005100142732 A CN B2005100142732A CN 200510014273 A CN200510014273 A CN 200510014273A CN 100336899 C CN100336899 C CN 100336899C
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Abstract
The present invention relates to a treatment method for improving the freeze resistance of thallus of bread yeast. The bread yeast is produced by glycerin treatment, and the bread yeast comprises bread fresh yeast, bread active dry yeast and freezing resistant dough. The present invention has the processing method that separating, and washing the yeast which is maturely cultured so as to produce yeast milk, adding glycerol with a certain concentration, treating for a period of time, and carrying out filtration (or squeeze) and extrusion shaping so as to obtain freezing resistant fresh yeast, or using rapid and cold drying so as to produce freezing resistant active dry yeast, or adding a certain amount of glycerin so as to produce the freezing resistant active dry yeast in the process of the conveying, the extrusion and the granulation of the fresh yeast products of the bread yeast. The bread yeast products produced by the method greatly improves the freeze resistance, the survival rates of yeast cells in freezing dough can be improved by 5 to 35%, and the fermenting force of the freezing dough can be improved by 5 to 40%. The ordinary bread yeast products sold in markets are prepared so as to form the yeast milk and are glycerinated for a certain time, and the freezing dough with freeze resistance can be produced.
Description
[technical field]: the present invention relates to the treatment process of bread yeast thalline, particularly improve the novel method of freeze resistance of baker's yeast, comprise the cold-resistant production method of baker's yeast product and the making method of cold-resistant frozen dough of freezing.
[background technology]: frozen dough is the bread new process of production that grows up the sixties in 20th century, and it is made the dough in the bread production and toast two links and separate.Loaf factory or center bakeshop be freezing and refrigeration with the dough of modulated powder, fermentation, obtain frozen dough, then this frozen dough is sold to each chain shop (comprising cake bread factory, bread retail store, supermarket, hotel, snack bar etc.) refrigeration.Each chain shop only need have and proof cabinet, baking oven gets final product, and frozen dough can be taken out at any time, through thawing, shaping, proofing, toast, can obtain soft tommy and supply with the human consumer.Frozen dough not only can be produced bread, can also process the leavened food that meets China's food feature, as steamed bun, steamed stuffed bun etc.With traditional bread manufacture method relatively, the frozen dough technology has advantages such as production efficiency height, Bread Quality be stable, convenient and swift.
The key of frozen dough technology is the deep freeze resistance of bread yeast.This is because dough when freezing, and temperature requirement drops to-18 ℃～-20 ℃, and yeast is in freezing, cold storage and be subjected to the influence of factors such as chilling rate, freezing temp, freezing time and refrigerant during thawing, and can produce grievous injury.Particularly the dough after the fermentation is in yeast easier freezing injury that is subjected to when freezing of growth conditions through behind the freezing process in the dough, even therefore and dead, zymic survival rate and gas deliverability obviously descend.Common bread yeast is after frozen 3 weeks, and its vigor descends and reaches more than 50%.As it is constant to keep the yeast consumption, the dough underexpansion after will causing thawing, and proofing period prolongs, and the finished product loaf volume is little, structure thick, mouthfeel is poor, and quality product obviously descends.Increase the deficiency that the yeast consumption can remedy fermenting power, but the increase of yeast consumption makes on the one hand the bread production cost increase, and can too densely because of the yeast flavour of finished product bread bring detrimentally affect to local flavor on the other hand.Adopt methods such as selection by mutation, cytogamy, gene recombination can obtain the cold-resistant bread yeast bacterial strain that freezes, but because bread yeast is the yeast of immediate access, the engineering bacteria that is obtained is because its safety issue and the public's approval acceptability problem generally all is difficult to use in suitability for industrialized production.The existence of these defectives has limited the development of frozen dough technology.
[summary of the invention]: the objective of the invention is to solve bread yeast through behind the freezing process, the problem that zymic survival rate and gas deliverability obviously descend, a kind of treatment process that improves freeze resistance of baker's yeast is provided, with the frost resistance energy of raising bread yeast and the survival rate in frozen dough thereof, improve the fermenting power of frozen dough and the shelf-lives of prolongation frozen dough.
The treatment process of raising freeze resistance of baker's yeast provided by the invention is that bread yeast is made through glycerin treatment, comprises bread fresh yeast, baker's active dried yeast and cold-resistant frozen dough.
Its cold-resistant treatment process of freezing bread yeast is:
---1) separate, wash cultivating sophisticated bread yeast, get yeast-lactic;
---2) in every L yeast-lactic, add the glycerine of 10～60g, handle 0～120h down at 4～30 ℃, glycerine is penetrated in the yeast cell;
---3) yeast-lactic behind the glycerin treatment is filtered or squeezing, extrusion molding, promptly get the cold-resistant bread fresh yeast product that freezes;
---to above 3) in the fresh yeast product that obtains adopt quick cryodrying, promptly get the cold-resistant baker's active dried yeast product that freezes.
Or
---after the yeast-lactic of gained in the step 1) directly squeezed or filter, in the conveying of fresh yeast thereafter, extruder grain process, every kg fresh yeast added the glycerine of 5～40g, through cryodrying fast, also can make the cold-resistant baker's active dried yeast product that freezes again.
A kind of making method of cold-resistant frozen dough:
---1) with commercially available common bread yeast, the preparation yeast-lactic is about to fresh yeast and allocates with 4～30 ℃ clean water earlier, or active dry yeast is modulated into yeast-lactic with 20～35 ℃ of warm water, and activate 10～60min;
---2) every L yeast-lactic is added the glycerine of 10～60g, handle 0～72h down at 4～30 ℃, make cold-resistant frozen dough subsequently according to a conventional method, after dough makes, put into as early as possible-18～-20 ℃ freezing down, promptly get cold-resistant frozen dough.
Or directly with the above-mentioned cold-resistant bread yeast that freezes that makes, according to making bread dough prescription modulation dough; After dough makes, put into as early as possible-18～-20 ℃ down freezing, also cold-resistant frozen dough.
Advantage of the present invention and positively effect: the present invention is applied to edible glycerol in the cold-resistant making of freezing bread yeast and frozen dough, can improve the freeze-resistant performance of bread leaven matricyte and the fermenting power in frozen dough thereof; For the yeast factory man, in the production process of active dry yeast, add glycerin treatment technology, can improve the fermenting power of baker's yeast product in frozen dough, give yeast product new good characteristic, improve the zymic quality, the survival rate of yeast cell can improve 5%～35% in its frozen dough of baker's yeast product that use present method is made, and the fermenting power of frozen dough can improve 5%～40%; For the manufacturer of frozen dough, having only under the situation of common bread yeast, only need in bread yeast, to add a certain amount of glycerine and make protective material, can make the good frozen dough of freeze-resistant performance.This technology is convenient and practical, easy handling, and the potential safety hazard of having avoided bread yeast bacterial classification house of correction to bring helps improving the production technology level of China's bread industry, helps the development of China's bread industry and yeast industry, has important practical value.
[embodiment]:
Embodiment 1: the cold-resistant bread fresh yeast (yeast cake) that freezes
The bread yeast that is cultured to stationary phase behind centrifuge washing the yeast dry solids content is 18.5% yeast-lactic, every 100mL yeast-lactic is glycerol adding 1.8g, 2.7g, 3.6g and 5.4g respectively, handles 3 days down at 4 ℃, vacuum filtration promptly gets the cold-resistant bread fresh yeast that freezes.
Get the cold-resistant bread fresh yeast sample that freezes, being diluted to cell concentration with sterilized water is 1.0 * 10
7Individual cell/ml is sub-packed in centrifuge tube and places-20 ℃ of refrigerators freezing; Make sugar-free dough and high sugared dough (every 100g flour adds white sugar 15g) with the cold-resistant bread fresh yeast that freezes simultaneously, and place-20 ℃ of refrigerators freezing, after 4 weeks of preservation, measure the freezing survival rate of freezing back yeast cell and the fermenting power in high sugar and the sugar-free frozen dough.Simultaneously with without the yeast thalline of glycerin treatment in contrast, test-results sees Table 1.Compare with undressed, the cell survival rate of fresh yeast cell in frozen dough of glycerin treatment improved 16.7%～24.9%, and the fermenting power in sugar-free frozen dough and high sugared frozen dough has improved 20.4%～29.7% and 19.5%～28.1% respectively.
The survival rate of bread fresh yeast and frozen dough fermenting power after freezing 4 weeks of table 1 (20 ℃) (three test mean value)
| Every 100mL yeast-lactic glycerine consumption (g) | The freezing survival rate (%) of cell | Freezing sugar-free panary fermentation power (%) | The sugared panary fermentation power of freezing height (%) |
| 1.8 2.7 3.6 5.4 | 87.2 95.4 96.7 96.4 | 120.4 128.5 129.7 129.3 | 119.5 126.2 127.4 128.1 |
| Contrast | 70.5 | 100 | 100 |
Annotate: fermenting power is 100% with contrast
Embodiment 2: use common bread yeast to make cold-resistant frozen dough
Get commercially available active dry yeast 20g, add in the 100mL33 ℃ of warm water, glycerol adding 1g, 2g, 3g and 4g fully stir evenly respectively, and activation 30min places 24h in 4 ℃ of refrigerators.
Get in right amount through the glycerin treatment yeast, being diluted to cell concentration with sterilized water is 1.0 * 10
7Individual cell/ml is sub-packed in centrifuge tube and places-20 ℃ of refrigerators freezing; Make sugar-free dough and high sugared dough with the cold-resistant bread fresh yeast that freezes simultaneously, and place-20 ℃ of refrigerators freezing, after 4 weeks of preservation, measure the freezing survival rate of freezing back yeast cell and the fermenting power in high sugar and the sugar-free frozen dough.Compare test (behind the active dry yeast activation 30min, do not deposit and do freezing test immediately) with active dry yeast simultaneously, the results are shown in Table 2 without glycerin treatment.Compare with untreated active dry yeast control group, the freezing survival rate of the active dry yeast cell of glycerin treatment has improved 5.5%～10.9%, and the fermenting power in sugar-free frozen dough and high sugared frozen dough has improved 8.1%～13.4% and 7.4%～13.9% respectively.
The cell survival rate of the common active dry yeast behind table 2 glycerin treatment and frozen dough fermenting power (three test mean value)
| Every 100mL yeast-lactic glycerine consumption (g) | Cell freezing survival rate (%) | Freezing sugar-free panary fermentation power (%) | The sugared panary fermentation power of freezing height (%) |
| 1.0 2.0 3.0 4.0 | 71.4 74.5 76.4 76.8 | 108.1 109.8 112.5 113.4 | 107.4 111.5 113.3 113.9 |
| Contrast | 65.9 | 100 | 100 |
Annotate: fermenting power is 100% with contrast
Embodiment 3: the cold-resistant active dry yeast making method I that freezes
The bread yeast that is cultured to stationary phase behind the centrifuge washing bacterium the yeast dry solids content is 18.5% yeast-lactic, every 100mL yeast-lactic glycerol adding 2.7g handled 0,1,2,3 and 4 day down at 4 ℃ respectively, vacuum filtration gets the bread fresh yeast.To adopting quick cryodrying promptly to make the cold-resistant active dry yeast that freezes after the fresh yeast granulation.
Get the cold-resistant active dry yeast that freezes, modulate high sugared dough and sugar-free dough according to dough formula, place-20 ℃ of refrigerator and cooled to freeze 4 weeks of storage after, measure the fermenting power of frozen dough, the results are shown in Table 3.Compare with the active dry yeast contrast of not glycerol adding production, the fermenting power in its sugar-free frozen dough and the high sugared frozen dough has improved 11.5%～37.5% and 16.4%～40.5% respectively.
The anti-frozen dough fermentation test (three test mean value) of freezing active dry yeast I of table 3
| 4 ℃ of treatment times behind the glycerol adding (my god) | Freezing sugar-free panary fermentation power (%) | The sugared panary fermentation power of freezing height (%) |
| 0 | 115.0 | 116.4 |
| 1 | 129.5 | 130.5 |
| 2 | 134.7 | 137.8 |
| 3 | 137.5 | 139.0 |
| 4 contrasts | 136.4 100 | 140.5 100 |
Annotate: fermenting power is 100% with contrast
Embodiment 4: the cold-resistant active dry yeast making method II that freezes
The bread yeast that is cultured to stationary phase after centrifugation washing and vacuum filtration the yeast dry solids content is 30.5% fresh yeast, every 100g fresh yeast is admixed glycerine and is respectively 0.5g, 1g, 2g and 3g, makes the cold-resistant active dry yeast that freezes through granulation, quick cryodrying again.
Get active dry yeast that this method makes and measure the fermenting power of frozen dough, the results are shown in Table 4 by the method for embodiment 3.Compare with the active dry yeast contrast of not glycerol adding production, the fermenting power in its sugar-free frozen dough and the high sugared frozen dough has improved 6.5%～27.2% and 8.9%～25.6% respectively.
The anti-frozen dough fermentation test (three test mean value) of freezing active dry yeast II of table 4
| 100g fresh yeast glycerine consumption (g) | Freezing sugar-free panary fermentation power (%) | The sugared panary fermentation power of freezing height (%) |
| 0.5 | 106.5 | 108.9 |
| 1.0 | 121.4 | 120.6 |
| 2.0 | 127.2 | 125.6 |
| 3.0 contrast | 128.4 100 | 126.3 100 |
Annotate: fermenting power is 100% with contrast
Claims (4)
1, a kind of treatment process that improves freeze resistance of baker's yeast is characterized in that bread yeast is made through glycerin treatment; Separate cultivating sophisticated yeast, wash make yeast-lactic after, every L yeast-lactic adds the glycerine of 10～60g, handle down 0～120h at 4～30 ℃, filter again after making glycerine be penetrated in the yeast cell and promptly get cold-resistant bread fresh yeast or the title yeast cake product of freezing.
2, the treatment process of raising freeze resistance of baker's yeast according to claim 1 is characterized in that adopting quick cryodrying promptly to get the cold-resistant baker's active dried yeast product that freezes to the cold-resistant bread fresh yeast that freezes of gained.
3, a kind of treatment process that improves freeze resistance of baker's yeast is characterized in that bread yeast is made through glycerin treatment; After the yeast-lactic direct filtration of gained or squeezing, in the conveying of fresh yeast thereafter, extruder grain process, every kg fresh yeast adds the glycerine of 5～40g, makes the cold-resistant baker's active dried yeast product that freezes through cryodrying fast again.
4, a kind of treatment process that improves freeze resistance of baker's yeast is characterized in that bread yeast is made through glycerin treatment; For commercially available common bread yeast, make yeast-lactic earlier: fresh yeast is allocated with 4～30 ℃ clean water, or active dry yeast is modulated yeast-lactics with 20～35 ℃ of warm water, and activate 10～60min, every L yeast-lactic adds the glycerine of 10～60g, handle 0～72h down at 4～30 ℃, make cold-resistant frozen dough subsequently according to a conventional method.
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| CN101805705B (en) * | 2010-02-02 | 2013-01-09 | 安琪酵母(崇左)有限公司 | Method for separating yeast milk |
| CN103194401B (en) * | 2013-04-17 | 2014-09-17 | 南京工业大学 | Saccharomyces cerevisiae strain with strong freezing resistance and application thereof in frozen green embryo processing |
| CN105105146B (en) * | 2015-09-21 | 2017-12-12 | 江南大学 | A kind of activity retention method of probiotics and its application in Solid lipid food |
| CN111296522A (en) * | 2020-03-17 | 2020-06-19 | 乐斯福(明光)有限公司 | Preparation method of yeast frozen dough improver |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1054098A (en) * | 1990-02-16 | 1991-08-28 | 阿克奥有限公司 | Novel high density yeast preparation and its production and use |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1054098A (en) * | 1990-02-16 | 1991-08-28 | 阿克奥有限公司 | Novel high density yeast preparation and its production and use |
Non-Patent Citations (1)
| Title |
|---|
| 冻干高活力乳酸菌粉保护剂的研究 袁亚宏，岳田利，高振鹏，赵多勇，西北农林科技大学学报，第31卷第增刊期 2003 * |
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