CN104957217A - Mixed-strain sour dough, steamed buns and production method of steamed buns - Google Patents

Abstract

The invention discloses sour dough mixed with bacteria, steamed bread and a production method thereof, belonging to the technical field of food processing. The present invention is to add distiller's grains powder in the production process of Lactobacillus plantarum CGMCC No.8097 sour dough to provide polysaccharide-protein complexes, oligosaccharides, amylase, etc. to improve the anti-aging quality of steamed bread, and use yeast CCTCC NO:M 2015119 to synergize Gain fermentation improves the flavor quality of steamed buns. The steamed buns obtained by the method of the present invention not only have good anti-aging properties and flavor quality, but also have the functions of lowering blood sugar and blood lipids, improving immunity, improving sleep, and enhancing memory. The added value of the product.

Description

A kind of mixed bacteria sour dough, steamed bread and production method thereof

technical field

The invention relates to sour dough mixed with bacteria, steamed bread and a production method thereof, belonging to the technical field of food processing.

Background technique

With the improvement of living standards, people's dietary structure has gradually changed from simply pursuing food and clothing to pursuing nutrition and health. Under such circumstances, traditional fermented flour products have attracted people's attention and attention. Among them, steamed bread, as a traditional fermented flour product in my country, has a broad market in the north, and its consumption in the southern market has also shown an increasing trend year by year in recent years. However, a prominent problem in the current industrial steamed bread production is easy aging: loss of flavor, decreased elasticity and chewiness, increased hardness, brittleness, etc., and the digestibility of aged steamed bread is low. In order to solve the aging problem of steamed buns in the industrial production process, manufacturers often improve the aging problem of steamed buns by adding emulsifiers, edible colloids, emulsifiers, and enzymes when making dough. However, the use of these additives can make steamed buns aging The phenomenon is improved, but it will affect the metabolism of steamed bread yeast and affect the dough fermentation process. The steamed bread flavor of this method is quite different from that of traditional steamed bread; in order to overcome the loss of steamed bread flavor caused by the use of additives, the researchers proposed to add lactic acid bacteria It is used in the production of steamed bread. Through research, it is found that lactic acid bacteria can use the sugars and other substances in the dough to produce various flavor substances such as organic acids, amino acids, peptides, etc., and the sourdough fermented by lactic acid bacteria is used in the production of bread, steamed buns and other noodle products It can obviously improve its aging characteristics, but the production of steamed bread from sour dough fermented by simple lactic acid bacteria has the problem of high organic acid ratio and high acidity in sour dough, and a large amount of edible alkali is required for production. Therefore, improving the flavor quality of steamed bread while improving the anti-aging properties of steamed bread is a key problem to be solved in the production of industrialized steamed bread.

Contents of the invention

In order to solve the above problems, the present invention develops a mixed-bacteria sourdough, steamed bread and its production method based on Lactobacillus plantarum CGMCC No.8097, yeast CCTCC NO:M 2015119 and dried rice distiller's grains powder. The present invention provides a kind of bacteria-mixed sourdough, steamed bread and a production method thereof. After activating Lactobacillus plantarum CGMCC No.8097, the bacteria sludge is prepared by high-speed centrifugation, and mixed with wheat flour and dried distiller's grains powder to obtain sourdough; Then activate CCTCC NO:M 2015119 active yeast, mix it with wheat flour and sourdough, and stir evenly to obtain a mixed dough of lactic acid bacteria and yeast, which is proofed twice and steamed to obtain steamed buns fermented with mixed bacteria.

The first object of the present invention is to provide a method for producing steamed buns fermented with mixed bacteria.

Described production method comprises:

(1) Activating Lactobacillus plantarum CGMCC No.8097, centrifuging and washing the bacterial liquid to obtain the bacterial slime. According to the number of parts by mass, take 0.2-1 parts of the bacterial slime, 100 parts of flour, and 15-250 parts of water to mix, and stir evenly. Keep warm at 32°C-35°C for 6-12h, then add 10-20 parts of rice wine grains dry powder and 50-100 parts of flour, stir well and keep warm at 25°C-30°C for 6-10h;

(2) According to the mass fraction, take 15-20 parts of the dough prepared in the previous step, 40-50 parts of flour, 8-10 parts of water, mix and stir evenly, and then add 0.1-0.15 parts of yeast CCTCC NO:M 2015119 to activate After the bacterial liquid, stir evenly;

(3) The mixed dough prepared in the previous step is proofed and steamed for the second time to obtain mixed bacteria fermented yellow distiller's grain steamed buns.

The Lactobacillus plantarum, in one embodiment of the present invention, is Lactobacillus plantarum, the preservation number is CGMCC No.8097, and it is preserved in the General Microorganism Center of China Committee for the Collection of Microbial Cultures.

In one embodiment of the present invention, the yeast is Saccharomyces, the preservation number is CCTCC NO: M2015119, and it is preserved in the China Center for Type Culture Collection.

The centrifugation, in one embodiment of the present invention, is centrifugation at 8000-10000 g for 10-20 min.

Said flour, in one embodiment of the present invention, is wheat flour.

In one embodiment of the present invention, the wheat flour is medium gluten wheat flour with a protein content of 8.0-10.5%.

The secondary proofing and steaming of the step (3), in one embodiment of the present invention, is to proof the mixed dough for 45-60min at a temperature of 25°C to 35°C and a relative humidity of 60-80%. ; After the proofing is completed, add 4-5 parts of wheat flour and 0.05-0.08 parts of edible alkali, knead into a uniform dough and cut it into shape. -20min; then put the dough proofed for the second time in a steamer with cold water added, heat and steam for 20-25min to get the finished steamed bun.

In one embodiment of the present invention, the dry powder of rice distiller's grains has a particle size of 200-250 mesh.

The activation of Lactobacillus plantarum CGMCC No.8097 in the step (1), in one embodiment of the present invention, is to activate 18-24h under the condition of 32 ℃～35 ℃ in MRS broth medium, repeat Activation for more than 3 times; the activation of yeast CCTCC NO:M 2015119 in the step (2) is performed in YPD medium at 28°C to 33°C for 18-24h, and the activation is repeated 3 times.

The yellow rice distiller's grains, in one embodiment of the present invention, are yellow rice distiller's grains obtained by pressing sweet rice wine mash.

The method, in one embodiment of the present invention, specifically includes the following steps:

(1) Activation of Lactobacillus plantarum: absorb Lactobacillus plantarum CGMCC No.8097 from the storage tube and inoculate it into MRS broth medium, activate it at 32°C-35°C for 18-24h, and repeat the activation 3 times to obtain activation Lactobacillus plantarum CGMCC No.8097 bacterial liquid;

(2) Yeast activation: absorb yeast CCTCC NO:M 2015119 from the storage tube and inoculate it into YPD medium, activate it at 28℃～33℃ for 18-24h, repeat the activation 3 times, and get the activated yeast CCTCC NO: M 2015119 bacteria liquid;

(3) Production of sourdough: Take the activated Lactobacillus plantarum CGMCC No.8097 bacterial solution and centrifuge at a high speed for 10-20min under a centrifugal force of 8000-10000g, and then redissolve the sludge obtained by centrifugation in phosphoric acid under sterile conditions In the saline solution, carry out secondary centrifugation again, so repeat 2-3 times; Get above-mentioned gained fungus slime to account for the ratio of 0.2-1.0% of wheat flour weight and 100% wheat flour, account for 1.5-2.5 times of wheat flour weight ratio After the water is mixed, stir evenly, place at 32°C to 35°C to keep warm for 6-12h, then add 200-250 mesh distiller's grains powder accounting for 10-20% of the initial wheat flour weight, and 50-100% of the initial wheat flour weight Wheat flour, stir well and keep warm at 25°C-30°C for 6-10h to get sourdough.

(4) Preparation of mixed steamed bread dough: take 15-20 parts by weight of the above-mentioned sour dough, 40-50 parts of wheat flour, and 8-10 parts of water in a mixing tank and stir evenly, then mix 0.1-0.15 parts of activated yeast CCTCC NO:M 2015119 Bacterial liquid is added to the mixing tank, and then stirred evenly to make lactic acid bacteria-yeast dough;

(5) Dough proofing: put the uniformly mixed dough in a proofing box, and proof it for 45-60 minutes at a temperature of 25°C to 35°C and a relative humidity of 60-80%. After proofing, add 4-5 parts of wheat flour, 0.05-0.08 parts of edible alkali sodium carbonate, knead into a uniform dough, cut it into shape, and proof it for 15-20 minutes at a temperature of 25°C-30°C and a relative humidity of 60-80%;

(6) Put the dough proofed for the second time in a steamer added with cold water, heat and steam for 20-25 minutes to obtain the finished steamed bun.

(7) Packaging and storage: Cool the steamed buns at 25°C for 50 minutes, then put them in a polyethylene fresh-keeping bag, and place them in a refrigerator at 4°C. the

The second object of the present invention is to provide a kind of preparation method of mixed bacteria sourdough. The method includes: (1) activating Lactobacillus plantarum CGMCC No.8097, centrifuging and washing the bacterial liquid to obtain the bacterial sludge, and taking 0.2-1 parts of the bacterial sludge, 100 parts of flour, and 15-250 parts of water in parts by mass Mix, stir evenly, keep warm at 32°C-35°C for 6-12h, then add 10-20 parts of rice wine lees dry powder, 50-100 parts of flour, stir well and keep warm at 25°C-30°C for 6-10h; (2) press In terms of mass fraction, take 15-20 parts of the dough prepared in the previous step, 40-50 parts of flour, 8-10 parts of water, mix and stir evenly, and then add 0.1-0.15 parts of yeast CCTCC NO:M 2015119 activated bacterial liquid, Stir evenly to get the mixed bacteria sourdough.

The present invention also claims to protect the mixed bacteria sour dough prepared according to the mixed bacteria sour dough and the application of the mixed bacteria sour dough in the preparation of fermented food.

The beneficial effects of the present invention are specifically as follows:

(1) The present invention creatively uses Lactobacillus plantarum CGMCC No.8097 and yeast CCTCC NO:M2015119, without adding other commercial starters, and overcomes the defects of lack of flavor and easy aging of steamed bread. The present invention adopts Lactobacillus plantarum CGMCC No.8097 and yeast CCTCC NO:M 2015119 for synergistic gain fermentation, and synergizes with substances such as peptides and oligosaccharides in rice distiller's grains to produce more abundant flavor substances.

(2) The production method of the present invention creatively adds yellow rice wine lees powder in the sourdough making process. Yellow distiller's grains not only contain alcohol and protein, but also contain resistant starch, oligosaccharides, cellulose, various amino acids, vitamins and many flavor substances; by adding dry yellow distiller's grains powder to the production of sour dough, the corresponding increase in steamed bread The content of polysaccharide-protein complex, resistant starch and amylase not only inhibits the aging of steamed bread during storage, prolongs the shelf life, and improves the emulsification stability of dough through the action of polysaccharide-protein complex and amylase. The increase in the content of non-destructive starch and oligosaccharides improves the digestive properties and health effects of steamed bread, and at the same time, the aroma substances in distiller's grains are used to improve the flavor of dough.

(3) The method of the present invention not only obtains a kind of mixed-bacteria sourdough, steamed bread and production method thereof, but also comprehensively utilizes distiller's grains, a by-product produced in the rice wine production process, and realizes the development of high-quality rice wine extension products and energy saving and reduction. The double benefit of platooning.

Biological Material Preservation:

Saccharomyces cerevisiae Y2 was preserved in the China Center for Type Culture Collection on March 15, 2015. It is classified as Saccharomyces cerevisiae Y2, the preservation number is CCTCC NO:M 2015119, and the preservation address is Wuhan University, Wuhan, China.

Detailed ways

Example 1: Preparation of sourdough

(1) Draw Lactobacillus plantarum CGMCC No.8097 from the storage tube and inoculate it into MRS broth medium, activate it at 35°C for 18 hours, and repeat the activation 3 times to obtain activated Lactobacillus plantarum CGMCC No.8097 bacterial liquid ;

(2) Take the activated Lactobacillus plantarum CGMCC No.8097 bacterial solution and centrifuge at a high speed of 10,000g for 10 minutes, then redissolve the centrifuged sludge in a phosphate solution under sterile conditions, and then perform a second centrifugation , so repeat 3 times;

(3) Take the above obtained fungus slime and mix it with 100% wheat flour and water 1.5 times the weight ratio of wheat flour in a proportion of 0.2% by weight of wheat flour, stir evenly, place at 32°C for 12h, and then add 250-mesh distiller's grains powder accounting for 10% by weight of the initial wheat flour and wheat flour with 50% by weight of the initial wheat flour were stirred evenly and kept at 25° C. for 10 hours to obtain sourdough.

Example 2: Preparation of sourdough

(1) Draw Lactobacillus plantarum CGMCC No.8097 from the storage tube and inoculate it into MRS broth medium, activate it at 32°C for 24 hours, and repeat the activation 3 times to obtain activated Lactobacillus plantarum CGMCC No.8097 bacterial liquid ;

(2) Take the activated Lactobacillus plantarum CGMCC No.8097 bacterial solution and centrifuge at a high speed of 8000g for 20 minutes, then redissolve the centrifuged sludge in a phosphate solution under sterile conditions, and then perform a second centrifugation , so repeat 3 times;

(3) Take the above obtained fungus slime and mix it with 100% wheat flour and water 2.5 times the weight ratio of wheat flour in a proportion of 1.0% by weight of wheat flour, stir evenly, place at 35°C for 6h, and then add 200-mesh distiller's grains powder accounting for 20% by weight of the initial wheat flour and wheat flour with 100% by weight of the initial wheat flour were stirred evenly and kept at 30° C. for 6 hours to obtain sourdough.

Embodiment 3: the preparation of sour dough steamed bread

(1) Yeast activation: absorb yeast CCTCC NO:M 2015119 from the storage tube and inoculate it into YPD medium, activate it at 33°C for 18 hours, and repeat the activation 3 times to obtain activated yeast CCTCC NO:M 2015119 bacterial liquid;

(2) Preparation of mixed steamed bread dough: get 20 parts of weight of sourdough prepared in Example 2, 50 parts of wheat flour, 10 parts of water in a mixing tank and stir evenly, then 0.1 part of activated yeast CCTCC NO: M 2015119 Bacterial liquid is added to the mixing tank, and then stirred evenly to make lactic acid bacteria-yeast dough;

(3) Dough proofing: put the uniformly mixed dough prepared in a proofing box, and proof it for 60 minutes at a temperature of 25°C and a relative humidity of 80%. After proofing is completed, add 5 parts of wheat flour, 0.08 parts of Edible alkali sodium carbonate, knead into a uniform dough, cut into shapes, and proof for 15 minutes at a temperature of 30°C and a relative humidity of 60%;

(4) Put the dough proofed for the second time in a steamer added with cold water, heat and steam for 25 minutes to obtain the finished steamed bun.

(5) Packaging and storage: Cool the steamed buns at 25°C for 50 minutes, then put them in polyethylene fresh-keeping bags, and place them in a refrigerator at 4°C. the

Embodiment 4: the preparation of sour dough steamed bread

(1) Activation of Lactobacillus plantarum: Draw Lactobacillus plantarum CGMCC No.8097 from the storage tube and inoculate it into MRS broth medium, activate it at 35°C for 20 hours, and repeat the activation 3 times to obtain activated Lactobacillus plantarum CGMCC No.8097 bacterial liquid;

(2) Yeast activation: absorb yeast CCTCC NO:M 2015119 from the storage tube and inoculate it into YPD medium, activate it at 28°C for 24 hours, and repeat the activation 3 times to obtain activated yeast CCTCC NO:M 2015119 bacterial liquid;

(3) Production of sourdough: take the activated Lactobacillus plantarum CGMCC No.8097 bacterium liquid and centrifuge at a high speed for 18min under a centrifugal force of 8000g, then redissolve the bacterium slime obtained by centrifugation in a phosphate solution under aseptic conditions, Carry out secondary centrifugation again, and repeat this 3 times; take the above-mentioned obtained fungi slime to account for 0.8% of the weight of wheat flour, mix it with 100% wheat flour, and water that accounts for 2 times the weight of wheat flour, stir evenly, and place at 35°C Keep warm for 12 hours, then add 250 mesh distiller's grains powder accounting for 18% of the weight of the initial wheat flour, and wheat flour with 100% of the weight of the initial wheat flour, stir evenly and keep warm at 30°C for 10 hours to obtain sourdough.

(4) Preparation of mixed steamed bread dough: get 15 parts of weight of the above-mentioned sour dough or the sour dough prepared in Example 1, 40 parts of wheat flour, and 8 parts of water in a mixing tank and stir evenly, then 0.15 parts of activated Yeast CCTCC NO:M2015119 bacteria liquid is added to the mixing tank, and then stirred evenly to make lactic acid bacteria-yeast dough;

(5) Dough proofing: put the uniformly mixed dough in a proofing box, and proof it for 45 minutes at a temperature of 35°C and a relative humidity of 60%. After proofing, add 4 parts of wheat flour, 0.05 parts of Edible sodium carbonate, knead into a uniform dough, cut into shapes, and proof for 20 minutes at a temperature of 25°C and a relative humidity of 80%;

(6) Put the dough proofed for the second time in a steamer added with cold water, heat and steam for 20 minutes to obtain the finished steamed bun.

(7) Packaging and storage: Cool the steamed buns at 25°C for 50 minutes, then put them in polyethylene fresh-keeping bags, and place them in

Embodiment 5: anti-aging effect and volatile substances of steamed bread of the present invention

After refrigerating the steamed buns obtained in Examples 3-4 for 72 hours, the anti-aging results were evaluated, and the results are shown in Table 1. Through the analysis of the following table, it can be seen that the steamed bread produced in Example 3-4 has an increased moisture content of 3.87%, and its elasticity and resilience are better than that of the control sample (the control sample uses commercial Angel yeast to replace the yeast CCTCC NO:M in Example 3) 2015119, without adding Lactobacillus plantarum and without using sourdough, under the same conditions as in Example 3, the production of steamed bread dough, proofing, steaming, packaging and preservation) increased by 19.12%, 58.33%, and the hardness decreased by 10.42% , The degree of gelatinization of starch has increased by 100%. It shows that the production method adopted in the present invention can improve the anti-aging properties of steamed bread.

Table 1 Anti-aging properties of steamed bread of the present invention

Table 2 Volatile flavor substances of steamed bread of the present invention

As can be seen from the results in Table 2, compared with commercially available starter steamed bread, the content of volatile flavor substances in the steamed bread produced by the method of the present invention is significantly improved, in which alcohols, esters, aldehydes, ketones and aromatic heterocycles The content of substances is higher than that of commercially available starter steamed bread, and the relative content of acid substances in the steamed bread prepared by the invention is obviously lower than that of commercially available starter steamed bread. It shows that the production method adopted in the present invention contributes to the improvement of the flavor of steamed buns.

Example 6: Effects of Different Plantarum Lactobacillus and Saccharomyces on the Quality of Steamed Bread

Respectively utilize Lactobacillus plantarum (Lactobacillus plantarum, preservation number CICC23186) and Lactobacillus plantarum (Lactobacillus plantarum, preservation number CICC23167) purchased by China Industrial Microbiology Culture Collection Management Center to replace Lactobacillus plantarum CGMCC No.8097, other steps and embodiment 4 same. After refrigerated for 72 hours, the steamed buns are more anti-aging.

Then replace the yeast CCTCC NO:M 2015119 of the present invention with purchased Saccharomyces cerevisiae CICC31617 and Saccharomyces cerevisiae CICC31619 respectively, and other steps are the same as in Example 4. After refrigerated for 72 hours, the steamed buns are more anti-aging.

Table 3 Effect of Lactobacillus plantarum on the anti-aging properties of steamed bread

Table 4 Effect of Lactobacillus plantarum on volatile flavor compounds of steamed bread

From the results of Table 3 and Table 4, it can be known that using other Lactobacillus plantarum alone to replace Lactobacillus plantarum CGMCC No.8097 of the present invention, or using other yeasts to replace CCTCC NO:M 2015119 of the present invention, the anti-aging properties of the prepared steamed bread And local flavor are all inferior to the product of the present invention. It shows that CGMCC No.8097 and CCTCC NO:M2015119 of the present invention, synergistically gain fermentation, and cooperate with substances such as peptides and oligosaccharides in rice distiller's grains, improve the aging resistance of steamed bread, and produce more abundant flavor substances .

Example 7: Effect of rice distiller's grains powder on the quality of steamed bread

In the process of making sourdough, no yellow rice distiller's grains are added, and other steps are exactly the same as in Example 4. The effects of adding rice distiller's grains on the anti-aging performance and flavor of steamed bread were compared, and the results are shown in Table 5 and Table 6.

Table 5 Effect of rice distiller's grains powder on the anti-aging properties of steamed bread

Table 6 Effect of rice distiller's grains powder on volatile flavor compounds of steamed bread

The results show that: compared with the steamed buns without adding distiller's grain powder, the steamed buns made by using the present invention require the addition of distiller's grains powder not only have improved water content, elasticity, recovery, hardness and starch gelatinization degree; Moreover, the flavor of the steamed buns obtained by the method of the invention is also significantly improved. The Lactobacillus plantarum CGMCC No.8097 and the yeast CCTCC NO:M 2015119 of the present invention can act synergistically with substances such as peptides and oligosaccharides in rice wine grains.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Any person familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore The scope of protection of the present invention should be defined by the claims.

Claims (10)

1. the production method of a mixed fungus fermentation yellow wine lees steamed bun, it is characterized in that, described production method comprises: (1) activation Lactobacillus plantarum CGMCC No.8097, bacterium liquid centrifuge washing is obtained bacterium mud, according to the mass fraction, gets 0.2-1 part bacterium mud, 100 parts of flour, 150-250 part water mix, stir, in 32 DEG C ~ 35 DEG C insulation 6-12h, then add 10-20 part yellow wine lees dry powder, 50-100 part flour, in 25 DEG C ~ 30 DEG C insulation 6-10h after stirring; (2) by mass fraction, get dough, 40-50 part flour, the mixing of 8-10 part water that 15-20 part previous step prepares, stir, the yeast CCTCC NO:M 2015119 then adding 0.1-0.15 part activates rear bacterium liquid, stirs; (3) mixing dough that previous step is obtained proofs through secondary, steams, and obtains mixed fungus fermentation yellow wine lees steamed bun.

2. method according to claim 1, is characterized in that, the secondary of described step (3) proofs, steams, be by mixing dough under temperature 25 DEG C ~ 35 DEG C, relative humidity 60-80%, proof 45-60min; After having proofed, add 4-5 part wheat flour, 0.05-0.08 part dietary alkali, kneading uniformly after dough cutting in type, at temperature 25 DEG C ~ 30 DEG C and relative humidity 60-80%, proof 15-20min; Then being placed in by the dough that secondary proofs is added with in the steamer of cold water, and 20-25min is steamed in heating, obtains steamed bun finished product.

3. method according to claim 1, is characterized in that, described flour is wheat flour.

4. method according to claim 1, is characterized in that, the granularity of described yellow wine lees dry powder is 200 ~ 250 orders.

5. method according to claim 1, is characterized in that, the activation of Lactobacillus plantarum CGMCC No.8097 in described step (1), is to activate 18-24h, repetition of activation more than 3 times in MRS broth bouillon, under the condition of 32 DEG C ~ 35 DEG C; The activation of yeast CCTCC NO:M 2015119 in described step (2) activates 18-24h, repetition of activation 3 times in YPD culture medium, under the condition of 28 DEG C ~ 33 DEG C.

6. method according to claim 1, is characterized in that, described yellow wine lees be sweet rice wine mash squeezing after obtain yellow wine lees.

7. method according to claim 1, is characterized in that, described method specifically comprises:

(1) lactobacillus plantarum activation: draw Lactobacillus plantarum CGMCC No.8097 and be inoculated in MRS broth bouillon from preservation pipe, 18-24h is activated under the condition of 32 DEG C ~ 35 DEG C, repetition of activation 3 times, obtains the Lactobacillus plantarum CGMCC No.8097 bacterium liquid of activation;

(2) saccharomycetic activation: draw yeast CCTCC NO:M 2015119 and be inoculated in YPD culture medium from preservation pipe, activates 18-24h, repetition of activation 3 times under the condition of 28 DEG C ~ 33 DEG C, obtains the yeast CCTCC NO:M 2015119 bacterium liquid of activation;

(3) making of sour flour dough: get the Lactobacillus plantarum CGMCC No.8097 bacterium liquid high speed centrifugation 10-20min under the centrifugal force of 8000-10000g after activation, subsequently the bacterium mud of centrifugal gained is aseptically redissolved in phosphate solution, carry out secondary centrifuging again, so repeat 2-3 time; Get above-mentioned gained bacterium mud with the ratio accounting for wheat flour weight 0.2-1.0% and 100% wheat flour, account for after wheat flour weight ratio 1.5-2.5 water doubly mixes, stir, be placed in 32 DEG C ~ 35 DEG C insulation 6-12h, then again toward wherein adding the 200-250 order yellow wine lees powder accounting for original wheat grain weight amount 10-20%, the wheat flour of original wheat flour weight 50-100%, in 25 DEG C ~ 30 DEG C insulation 6-10h after stirring, obtain sour flour dough.

(4) preparation of steamed bread dough is mixed: get the above-mentioned sour flour dough of 15-20 part weight, the wheat flour of 40-50 part, the water of 8-10 part stirs in a mixing bowl, then the activated yeast CCTCC NO:M 2015119 bacterium liquid of 0.1-0.15 part is added a mixing bowl, stir subsequently, obtained lactic acid bacteria-saccharomycete dough;

(5) the proofing of dough: obtained Homogeneous phase mixing dough is placed in proofing box, at temperature 25 DEG C ~ 35 DEG C and relative humidity 60-80%, proofs 45-60min; After having proofed, add 4-5 part wheat flour, 0.05-0.08 part dietary alkali sodium carbonate, kneading uniformly after dough cutting in type, at temperature 25 DEG C ~ 30 DEG C and relative humidity 60-80%, proof 15-20min;

(6) be placed in by the dough that secondary proofs and be added with in the steamer of cold water, 20-25min is steamed in heating, obtains steamed bun finished product.

8. according to the product that the arbitrary described method of claim 1-7 prepares.

9. the preparation method of a mixed bacterium sour flour dough, it is characterized in that, described method comprises: (1) activation Lactobacillus plantarum CGMCC No.8097, bacterium liquid centrifuge washing is obtained bacterium mud, according to the mass fraction, gets 0.2-1 part bacterium mud, 100 parts of flour, 15-250 part water mix, stir, in 32 DEG C ~ 35 DEG C insulation 6-12h, then add 10-20 part yellow wine lees dry powder, 50-100 part flour, in 25 DEG C ~ 30 DEG C insulation 6-10h after stirring; (2) by mass fraction, get dough, 40-50 part flour, the mixing of 8-10 part water that 15-20 part previous step prepares, stir, then the yeast CCTCC NO:M 2015119 adding 0.1-0.15 part activates rear bacterium liquid, stirs, and obtains mixed bacterium sour flour dough.

10. the mixed bacterium sour flour dough that method prepares according to claim 9 is preparing the application in fermented food.