CN102792984A - Old dough yeast and preparation method thereof - Google Patents
Old dough yeast and preparation method thereof Download PDFInfo
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- CN102792984A CN102792984A CN2012103344825A CN201210334482A CN102792984A CN 102792984 A CN102792984 A CN 102792984A CN 2012103344825 A CN2012103344825 A CN 2012103344825A CN 201210334482 A CN201210334482 A CN 201210334482A CN 102792984 A CN102792984 A CN 102792984A
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Abstract
The invention discloses an old dough yeast and a preparation method thereof. The old dough yeast comprises flour and mixed liquid, wherein the mixed liquid comprises the ingredients of bread yeast milk, wine yeast milk, rosin yeast milk, lactic acid bacteria milk, trehalose, edible glycerol and food-grade calcium carbonate through mixing. The preparation method of the old dough yeast comprises the following steps of: (1) preparing the bread yeast milk; (2) preparing the wine yeast milk; (3) preparing the rosin yeast milk; (4) preparing the lactic acid bacteria milk; (5) weighing the bread yeast milk, the wine yeast milk, the rosin yeast milk, the lactic acid bacteria milk, the trehalose, the edible glycerol and the food-grade calcium carbonate and evenly mixing the ingredients to prepare the mixed liquid; (6) evenly mixing the flour and the mixed liquid, extruding and granulating; and (7) drying and dewatering the granules. The old dough yeast prepared by the method provided by the invention remains the advantages of high leavening speed of steamed bread by bread yeast. The finished products of steamed bread are white and soft, the pores of steamed bread are arranged evenly and the steamed bread has the sweet smell of old dough steamed bread.
Description
Technical field
The present invention relates to a kind of initiator that is used to make steamed bun and preparation method thereof, belong to food yeast technical field.
Background technology
The origin of China's steamed bun can be traced back to the period of Three Kingdoms, apart from modern existing more than 1,700 year, is with a long history.Chinese nation's diet culture we can say and belong to Farming Culture basically that ancient times, flourishing agricultural was established the dietary structure of the Chinese nation " supporting vital QI with five kinds of grains ".Though Chinese nation is main with " grain food " congee meal in early days, " powder food " Hu cake gets into Central Plains from the Western Regions before about more than 4000 years, and the fermentation Flour product has replaced the status of confused flour beetles such as broomcorn millet, gruel gradually in the north, become the staple food that people like.Especially Chinese nation is improved to steamed bun, the steamed bun that steams to flapjack with its unique steaming and boiling processing method, becomes the unique staple food food of a kind of in the world ten minutes.Even modern age, external in removing, other country does not have steamed bun, some countries of East Asia from Sinology to steamed stuffed bun, steamed dumplings, even spring roll, but steamed bun slowly do not occur.Be nearly more than ten years along with Chinese go to the world in a large number, just in countries in the world steamed bun has appearred, as for domestic other steamed bread food, especially be distributed in traditional characteristics fermentation Flour product in all parts of the country, probably have only the locality just can see.And for Chinese, the resident of wheat belt especially, steamed buns etc. then are the food that their thousands of years life is depended on for existence.Therefore, we can say that steamed bun is the unique main meal products of the Chinese nation.Though along with social progress, it is fewer and feweri that steamed bun is done by family, but the steamed bun of handicraft workshop is in full flourish, and Chinese life be unable to do without steamed bun, and steamed bun is the pith of Chinese wheat consumption.
Old face fermentation method is a kind of very ancient fermentation process, the history in existing several thousand.It leans on airborne wild yeasts bacterium and other multiple microorganisms to carry out fermenting and producing.Microorganism in the old face mainly has wild yeasts, mould, lactic acid bacteria and some other aerobic mesophilic bacteria.Rely on dough as microorganism carrier.Microorganism is natural propagation in dough, is difficult to control, and different temperature and humidity, and the existence of different microorganisms in the environment cause the kind of the microorganism in the old face very complicated.The different metabolic pathway of different microorganisms has produced miscellaneous metabolic by-product.See from the angle of cooked wheaten food making, old face to proof temperature lower, generally about 30 ℃.Because the composition more complicated in the old face, the flavor substance of generation is more, so taste is denseer.Old face steamed bun is owing to good, the raciness of mouthfeel, still receive consumers in general's welcome.
See that from the angle of health old face fermentation also has sizable defective.At first, the microbe composition in the old face is complicated, and uncontrollable, and a lot of microorganisms can produce disadvantageous material to human body, even pathogenic bacteria are arranged.Secondly, old face fermentation is owing to must add alkali, and the B family microorganism loss in the dough is serious.
The steamed bun of being produced on the domestic market now utilizes the production of Saccharomyces cerevisiae rapid fermentation method mostly, because Saccharomyces cerevisiae is a single culture, steamed bun local flavor and the fragrance produced in this way are strong inadequately, do not have the characteristic aroma of the old face steamed bun of tradition.Pure yeast works the steamed bun of sending out and compares with traditional steamed bun, loses the charm of original old face steamed bun.
Summary of the invention
The present invention is directed to the deficiency that old face fermentation and existing steamed bun fermentation technique exist, it is female to propose a kind of speed old leaven fast, that have the old face steamed bun fragrance of tradition, provides a kind of this old leaven female preparation method simultaneously.
Old leaven of the present invention is female, comprises flour and mixing material, and flour and mixing material kg and volume by weight rise the 5:2 proportioning; Wherein mixing material is mixed by the component of following weight proportion: Saccharomyces cerevisiae breast 30-60%, wine yeast breast 20-50%, aroma-producing yeasts breast 10-15%; Lactobacillary milk 0.1-0.2%; Trehalose 5-8%, edible glycerol 1-2%, food-grade calcium carbonate 1.5-2.0%.
The female preparation method of above-mentioned old leaven may further comprise the steps:
(1) preparation of Saccharomyces cerevisiae breast:
1. prepare seed culture medium: with 20 weight portion glucose, 1 weight portion KH
2PO
4, 5g yeast extract powder, 0.2 weight portion MgSO
47H
2O, 0.05 weight portion ZnSO
47H
2It is in 5.4 distilled water 1000 parts by volume that O adds the pH value; Weight portion unit is g, and parts by volume unit is a milliliter;
2. prepare seed culture fluid:
The saccharomyces cerevisiae of employing code name CGMCC 2.146 (
Saccharomyces cerevisiae) (available from Institute of Microorganism, Academia Sinica, title: saccharomyces cerevisiae (
Saccharomyces cerevisiae); Code name: CGMCC 2.146); Barms is inserted in the 250mL triangular flask of dress 20mL seed culture medium, 30 ℃, 200 rev/mins are shaken the bottle cultivation after 24 hours, change the 500mL triangular flask that the 80mL seed culture medium is housed over to; 30 ℃, 200 rev/mins are shaken bottle cultivation 16 hours, obtain seed culture fluid;
3. prepare the fermentation basal medium: get 10% yeast extract powder, 1% glucose, 5% salting liquid and 84% water by volume and mix; Wherein salting liquid is: 13 weight portion KH
2PO
4, 1.4 weight portion MgSO
47H
2O, 0.28 weight portion ZnSO
47H
2O adds water and is made into 1000 parts by volume, and weight portion unit is g, and parts by volume unit is a milliliter;
4. sweat stream adds component:
Sugar juice: glucose is made into the solution of 250g/L;
Nutrient salt solution: with 13 weight portion KH
2PO
4, 94.16 weight portion (NH
4)
2HPO
4, 1.4 weight portion MgSO
47H
2O and 0.28 weight portion ZnSO
47H
2O adds water and is made into 1000 parts by volume, and weight portion unit is g, and parts by volume unit is a milliliter;
Alkali lye: concentration is the Na of 100g/L
2CO
3Solution;
5. prepare the Saccharomyces cerevisiae breast:
With carrying out reality jar sterilization in the 50L fermentation tank that 25L fermentation basal medium is housed, sterilising conditions is 120 ℃, 30 minutes; When being cooled to 32 ℃ then, insert seed culture fluid 3L, regulate the pH value to 5.5-6.0 with alkali lye; The control cultivation temperature is 30 ℃, stream sugared soln and nutrient salt solution, and the control total fermentation time is 18-21 hour; Nutrient salt solution added before fermentation ends in 3-5 hour, and the stream dosage of sugar juice is according to the yeast growth situation, made that glucose content is controlled at below 0.5% always in the fermentation system; In the sweat, control pH value is 5.2, and speed of agitator is controlled at 200 rev/mins; Make the Saccharomyces cerevisiae fermentation culture of cell concentration (cell concentration is meant in the zymotic fluid or the mass concentration of yeast in the yeast milk) 4.5-5.5%, centrifuge washing obtains the Saccharomyces cerevisiae breast of cell concentration 15-16%; 1-2 ℃ of preservation, subsequent use;
Above-mentioned steps 5. in:
The control cultivation temperature is: cultivation temperature is 30 ℃ in fermentation time 1-8 hour, and cultivation temperature is 32 ℃ in 9-15 hour, and 16 hours is 35 ℃ to the fermentation ends cultivation temperature;
Throughput (being meant the volume ratio of filtrated air amount that per minute feeds and the amount of zymotic fluid) is controlled to be: in fermentation (preceding, mid-term) time 1-15 hour is 2.5vvm; In the trehalose accumulation stage of 16 hours (later stage) time of fermentation, throughput is dropped to 1.2vvm to fermentation ends.
(2) preparation of wine yeast breast:
The preparation process of wine yeast breast is the same with the preparation process of step (1) Saccharomyces cerevisiae breast, be this step employing code name be CICC32892 saccharomyces cerevisiae (available from Institute of Microorganism, Academia Sinica, title: saccharomyces cerevisiae (
Saccharomyces cerevisiae), code name is CICC32892); Make the wine yeast fermentation culture of cell concentration 4.5-5.5% at last, centrifuge washing, the wine yeast that obtains cell concentration 15-16% is newborn, puts 1-2 ℃ of refrigerator and preserves, and is subsequent use;
(3) preparation of aroma-producing yeasts breast
The preparation process of aroma-producing yeasts breast is the same with the preparation process of step (1) Saccharomyces cerevisiae breast; Just to adopt code name be that the unusual Hansenula yeast bacterial classification of CICC31485 is (available from Institute of Microorganism, Academia Sinica to this step; Title: unusual Hansenula yeast, code name is CICC31485); Make the aroma-producing yeasts fermentation culture of cell concentration 3.5-4.0% at last, centrifuge washing, the aroma-producing yeasts that obtains cell concentration 13-15% is newborn, puts 1-2 ℃ of refrigerator and preserves, and is subsequent use;
(4) preparation of lactobacillary milk:
Bacterial strain: ACCC10638, lactobacillus bulgaricus;
Lactic acid bacteria culture medium: glucose 10 weight portions, whey powder 20 weight portions, food-grade yeast extract powder 5 weight portions; Food grade phosphoric acid hydrogen dipotassium 0.2 weight portion, food-grade calcium carbonate 10 weight portions add water 1000 parts by volume; Mix, be heated to 100 ℃, be incubated sterilization in 30 minutes; Weight portion unit is g, and parts by volume unit is a milliliter
With bacterial classification inoculation to the triangular flask of 500mL, in 36-37 ℃ of incubator, static cultivation 24 hours;
Ratio in 5% is inoculated into triangular flask in the 30L Ka Shi jar, in 36-37 ℃ of culturing room, and static cultivation 22 hours, cell content reaches 5 х 10
8Individual/mL;
Under 5000 rev/mins of conditions of rotating speed, centrifugal 15 minutes, collect thalline, add the SPSS washing, (cell concentration reaches 5 х 10 to obtain lactobacillary milk
9Individual/as mL), to put 1-2 ℃ of preservation;
(5) by weight percentage the ratio of 30-60%, 20-50%, 10-15%, 0.1-0.2%, 5-8%, 1-2% and 1.5-2.0% take by weighing above-mentioned steps preparation the Saccharomyces cerevisiae breast, wine yeast is newborn, aroma-producing yeasts is newborn, lactobacillary milk and trehalose, edible glycerol and food-grade calcium carbonate; Each component is mixed, process mixing material;
(6) with flour and mixing material by weight kg and volume to rise the mixed of 5:2 even, extruder grain; Granular size: Φ 8 х 6-12;
(7) utilize fluid bed to the particle drying and dewatering, air freezing is dewatered to 5g/m
3, heat temperature raising makes the particle moisture content less than 7% to 40-80 ℃;
(8) vacuum packet is dressed up bag.
The old leaven of the present invention's preparation is female, has kept inspiring fireballing having a few with Saccharomyces cerevisiae fermentation steamed bun, and the finished product steamed bun is pure white soft, and pore is even, and it is fragrant and sweet to enter the mouth, and has the fragrance of old face steamed bun.
The specific embodiment
Used bacterial classification and culture medium are among the embodiment: bacterial classification is available from Institute of Microorganism, Academia Sinica, DSMZ of Institute of Microorganism, Academia Sinica bacterial classification catalogue code name:
Saccharomyces cerevisiae CGMCC 2.146 (saccharomyces cerevisiae).
Wine yeast CICC32892 (saccharomyces cerevisiae).
Aroma-producing yeasts CICC31485 (unusual Hansenula yeast).
Lactic acid bacteria ACCC10638 (lactobacillus bulgaricus).
By preceding method prepare Saccharomyces cerevisiae breast, wine yeast breast respectively, aroma-producing yeasts is newborn and lactobacillary milk.
Embodiment 1
Take by weighing Saccharomyces cerevisiae breast 50%, wine yeast breast 30%, aroma-producing yeasts breast 10%, lactobacillary milk 0.1%, trehalose 6%, edible glycerol 2% and food-grade calcium carbonate 1.9% by following percentage by weight, stir, form mixing material.
Take by weighing 5 kilograms in flour, measure 2 liters of mixing materials, both are mixed, extruder grain, granular size Φ 1 х 2-4mm.Utilize the fluid bed drying and dewatering, air freezing is dewatered to 5g/m
3, heat temperature raising makes particle water content 6.5% to 40-80 ℃, and vacuum packet is dressed up bag and is got final product.
Get female product 50 grams of old leaven of above preparation, add 3 times of 40 ℃ of warm water, activation 30min adds in the 5kg flour; Add warm water again, knead, 33-35 ℃, fermentation 60min; Again steamed bun moulding 300 is restrained, steamed steamed bun 30min, the face head is pure white soft; Pore is even, and it is fragrant and sweet to enter the mouth, and has the fragrance of old face steamed bun.
Embodiment 2
Take by weighing Saccharomyces cerevisiae breast 30%, wine yeast breast 50%, aroma-producing yeasts breast 12%, lactobacillary milk 0.2%, trehalose 5%, edible glycerol 1% and food-grade calcium carbonate 1.8% by following percentage by weight, stir, form mixing material.
Take by weighing 10 kilograms in flour, measure 4 liters of mixing materials, both are mixed, extruder grain, granular size Φ 1 х 2-4mm.Utilize the fluid bed drying and dewatering, air freezing is dewatered to 5g/m
3, heat temperature raising makes particle water content 6.5% to 40-80 ℃, and vacuum packet is dressed up bag and is got final product.
Get female 100 grams of old leaven of above preparation, add 3 times of 40 ℃ of warm water, activation 30min adds in the 12kg flour, adds warm water again, knead, and 33-35 ℃, fermentation 70min, with steamed bun moulding 300 grams, steamed steamed bun 30min,
The face head is pure white soft, and pore is even, and it is fragrant and sweet to enter the mouth, and has the fragrance of old face steamed bun.
Embodiment 3
Take by weighing Saccharomyces cerevisiae breast 60%, wine yeast breast 20%, aroma-producing yeasts breast 10%, lactobacillary milk 0.15%, trehalose 7%, edible glycerol 1% and food-grade calcium carbonate 1.85% by following percentage by weight, stir, form mixing material.
Take by weighing 6 kilograms in flour, measure 2.4 liters of mixing materials, both are mixed, extruder grain, granular size Φ 1 х 2-4mm.Utilize the fluid bed drying and dewatering, air freezing is dewatered to 5g/m
3, heat temperature raising makes particle water content 6.5% to 40-80 ℃, and vacuum packet is dressed up bag and is got final product.
Get female product 50 grams of old leaven of above preparation, add 3 times of 40 ℃ of warm water, activation 30min adds in the 6kg flour; Add warm water again, knead, 33-35 ℃, fermentation 80min; Again steamed bun moulding 300 is restrained, steamed steamed bun 30min, the face head is pure white soft; Pore is even, and it is fragrant and sweet to enter the mouth, and has the fragrance of old face steamed bun.
Embodiment 4
Take by weighing Saccharomyces cerevisiae breast 40%, wine yeast breast 34%, aroma-producing yeasts breast 15%, lactobacillary milk 0.1%, trehalose 8%, edible glycerol 1.4% and food-grade calcium carbonate 1.5% by following percentage by weight, stir, form mixing material.
Take by weighing 5 kilograms in flour, measure 2 liters of mixing materials, both are mixed, extruder grain, granular size Φ 1 х 2-4mm.Utilize the fluid bed drying and dewatering, air freezing is dewatered to 5g/m
3, heat temperature raising makes particle water content 7% to 40-80 ℃, and vacuum packet is dressed up bag and is got final product.
Get female product 150 grams of old leaven of above preparation, add 3 times of 40 ℃ of warm water, activation 30min adds 13kg and goes in the flour, adds warm water again, knead, and 33-35 ℃, leavened dough 1 hour, steamed bun moulding 300 restrains again, steamed steamed bun 30min,
The face head is pure white soft, and pore is even, and it is fragrant and sweet to enter the mouth, and has the fragrance of old face steamed bun.
Embodiment 5
Take by weighing Saccharomyces cerevisiae breast 40%, wine yeast breast 38%, aroma-producing yeasts breast 13%, lactobacillary milk 0.18%, trehalose 7.2%, edible glycerol 1.62% and food-grade calcium carbonate 2% by following percentage by weight, stir, form mixing material.
Take by weighing 8 kilograms in flour, measure 3.2 liters of mixing materials, both are mixed, extruder grain, granular size Φ 1 х 2-4mm.Utilize the fluid bed drying and dewatering, air freezing is dewatered to 5g/m
3, heat temperature raising makes particle water content 6.4% to 40-80 ℃, and vacuum packet is dressed up bag and is got final product.
Get female product 100 grams of old leaven of above preparation, add 3 times of 40 ℃ of warm water, activation 30min adds in the 10kg flour; Add warm water again, knead, 33-35 ℃, fermentation 50min; Again steamed bun moulding 300 is restrained, steamed steamed bun 30min, the face head is pure white soft; Pore is even, and it is fragrant and sweet to enter the mouth, and has the fragrance of old face steamed bun.
Claims (3)
1. an old leaven is female, it is characterized in that: comprise flour and mixing material, flour and mixing material kg and volume by weight rise the 5:2 proportioning; Wherein mixing material is mixed by the component of following weight proportion: Saccharomyces cerevisiae breast 30-60%, wine yeast breast 20-50%, aroma-producing yeasts breast 10-15%; Lactobacillary milk 0.1-0.2%; Trehalose 5-8%, edible glycerol 1-2%, food-grade calcium carbonate 1.5-2.0%.
2. the female preparation method of the said old leaven of claim 1 is characterized in that, may further comprise the steps:
(1) preparation of Saccharomyces cerevisiae breast:
1. prepare seed culture medium: with 20 weight portion glucose, 1 weight portion KH
2PO
4, 5g yeast extract powder, 0.2 weight portion MgSO
47H
2O, 0.05 weight portion ZnSO
47H
2It is in 5.4 distilled water 1000 parts by volume that O adds the pH value; Weight portion unit is g, and parts by volume unit is a milliliter;
2. prepare seed culture fluid:
Adopt the saccharomyces cerevisiae of code name CGMCC 2.146; Barms is inserted in the 250mL triangular flask of dress 20mL seed culture medium; 30 ℃, 200 rev/mins are shaken bottle and cultivate after 24 hours; Change the 500mL triangular flask that the 80mL seed culture medium is housed over to, 30 ℃, 200 rev/mins are shaken bottle cultivation 16 hours, obtain seed culture fluid;
3. prepare the fermentation basal medium: get 10% yeast extract powder, 1% glucose, 5% salting liquid and 84% water by volume and mix; Wherein salting liquid is: 13 weight portion KH
2PO
4, 1.4 weight portion MgSO
47H
2O, 0.28 weight portion ZnSO
47H
2O adds water and is made into 1000 parts by volume, and weight portion unit is g, and parts by volume unit is a milliliter;
4. sweat stream adds component:
Sugar juice: glucose is made into the solution of 250g/L;
Nutrient salt solution: with 13 weight portion KH
2PO
4, 94.16 weight portion (NH
4)
2HPO
4, 1.4 weight portion MgSO
47H
2O and 0.28 weight portion ZnSO
47H
2O adds water and is made into 1000 parts by volume, and weight portion unit is g, and parts by volume unit is a milliliter;
Alkali lye: concentration is the Na of 100g/L
2CO
3Solution;
5. prepare the Saccharomyces cerevisiae breast:
With carrying out reality jar sterilization in the 50L fermentation tank that 25L fermentation basal medium is housed, sterilising conditions is 120 ℃, 30 minutes; When being cooled to 32 ℃ then, insert seed culture fluid 3L, regulate the pH value to 5.5-6.0 with alkali lye; The control cultivation temperature is 30 ℃, stream sugared soln and nutrient salt solution, and the control total fermentation time is 18-21 hour; Nutrient salt solution added before fermentation ends in 3-5 hour, and the stream dosage of sugar juice is according to the yeast growth situation, made that glucose content is controlled at below 0.5% always in the fermentation system; In the sweat, control pH value is 5.2, and speed of agitator is controlled at 200 rev/mins; Make the Saccharomyces cerevisiae fermentation culture of cell concentration (cell concentration is meant in the zymotic fluid or the mass concentration of yeast in the yeast milk) 4.5-5.5%, centrifuge washing obtains the Saccharomyces cerevisiae breast of cell concentration 15-16%; 1-2 ℃ of preservation, subsequent use;
(2) preparation of wine yeast breast:
The preparation process of wine yeast breast is the same with the preparation process of step (1) Saccharomyces cerevisiae breast, and just this step employing code name is the saccharomyces cerevisiae of CICC32892; Make the wine yeast fermentation culture of cell concentration 4.5-5.5% at last, centrifuge washing, the wine yeast that obtains cell concentration 15-16% is newborn, puts 1-2 ℃ of refrigerator and preserves, and is subsequent use;
(3) preparation of aroma-producing yeasts breast
The preparation process of aroma-producing yeasts breast is the same with the preparation process of step (1) Saccharomyces cerevisiae breast, and just this step employing code name is the unusual Hansenula yeast bacterial classification of CICC31485; Make the aroma-producing yeasts fermentation culture of cell concentration 3.5-4.0% at last, centrifuge washing, the aroma-producing yeasts that obtains cell concentration 13-15% is newborn, puts 1-2 ℃ of refrigerator and preserves, and is subsequent use;
(4) preparation of lactobacillary milk:
Bacterial strain: ACCC10638, lactobacillus bulgaricus;
Lactic acid bacteria culture medium: glucose 10 weight portions, whey powder 20 weight portions, food-grade yeast extract powder 5 weight portions; Food grade phosphoric acid hydrogen dipotassium 0.2 weight portion, food-grade calcium carbonate 10 weight portions add water 1000 parts by volume; Mix, be heated to 100 ℃, be incubated sterilization in 30 minutes; Weight portion unit is g, and parts by volume unit is a milliliter
With bacterial classification inoculation to the triangular flask of 500mL, in 36-37 ℃ of incubator, static cultivation 24 hours;
Ratio in 5% is inoculated into triangular flask in the 30L Ka Shi jar, in 36-37 ℃ of culturing room, and static cultivation 22 hours, cell content reaches 5 х 10
8Individual/mL;
Under 5000 rev/mins of conditions of rotating speed, centrifugal 15 minutes, collect thalline, add the SPSS washing, obtain lactobacillary milk, put 1-2 ℃ of preservation;
(5) by weight percentage the ratio of 30-60%, 20-50%, 10-15%, 0.1-0.2%, 5-8%, 1-2% and 1.5-2.0% take by weighing above-mentioned steps preparation the Saccharomyces cerevisiae breast, wine yeast is newborn, aroma-producing yeasts is newborn, lactobacillary milk and trehalose, edible glycerol and food-grade calcium carbonate; Each component is mixed, process mixing material;
(6) with flour and mixing material by weight kg and volume to rise the mixed of 5:2 even, extruder grain;
(7) utilize fluid bed to the particle drying and dewatering, air freezing is dewatered to 5g/m
3, heat temperature raising makes the particle moisture content less than 7% to 40-80 ℃;
(8) vacuum packet is dressed up bag.
3. according to the female preparation method of the said old leaven of claim 1, it is characterized in that, the step in the said step (1) 5. in:
The control cultivation temperature is: cultivation temperature is 30 ℃ in fermentation time 1-8 hour, and cultivation temperature is 32 ℃ in 9-15 hour, and 16 hours is 35 ℃ to the fermentation ends cultivation temperature;
Throughput is controlled to be: be 2.5vvm at fermentation time 1-15 hour, in 16 hours trehalose accumulation stages to fermentation ends of fermentation time, throughput dropped to 1.2vvm.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104170918A (en) * | 2014-09-11 | 2014-12-03 | 河南工业大学 | Deep paste fermentation method suitable for industrial production of yeast starter steamed buns |
| CN109090462A (en) * | 2018-08-03 | 2018-12-28 | 湖南金健速冻食品有限公司 | A kind of old face leavening and its preparation method and application |
| CN111436477A (en) * | 2019-01-17 | 2020-07-24 | 刘群立 | Bread fermented by probiotics and making method thereof |
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| CN1615708A (en) * | 2003-11-12 | 2005-05-18 | 深圳市海川实业股份有限公司 | Flour modifier for producing steamed bun by rising fermenting |
| CN101731297A (en) * | 2008-11-21 | 2010-06-16 | 安琪酵母股份有限公司 | Levain flavoring agent and preparation method thereof |
| CN102613264A (en) * | 2012-04-01 | 2012-08-01 | 范征 | Leavening old dough juice, leavening composition and leavening process |
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2012
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1615708A (en) * | 2003-11-12 | 2005-05-18 | 深圳市海川实业股份有限公司 | Flour modifier for producing steamed bun by rising fermenting |
| CN101731297A (en) * | 2008-11-21 | 2010-06-16 | 安琪酵母股份有限公司 | Levain flavoring agent and preparation method thereof |
| CN102613264A (en) * | 2012-04-01 | 2012-08-01 | 范征 | Leavening old dough juice, leavening composition and leavening process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104170918A (en) * | 2014-09-11 | 2014-12-03 | 河南工业大学 | Deep paste fermentation method suitable for industrial production of yeast starter steamed buns |
| CN109090462A (en) * | 2018-08-03 | 2018-12-28 | 湖南金健速冻食品有限公司 | A kind of old face leavening and its preparation method and application |
| CN111436477A (en) * | 2019-01-17 | 2020-07-24 | 刘群立 | Bread fermented by probiotics and making method thereof |
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| Publication number | Publication date |
|---|---|
| CN102792984B (en) | 2013-11-06 |
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