CN105670949A - Rapid fermentation agent for Sinkiang Naan and preparation method thereof, and preparation method of Sinkiang Naan - Google Patents
Rapid fermentation agent for Sinkiang Naan and preparation method thereof, and preparation method of Sinkiang Naan Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 78
- 230000004151 fermentation Effects 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 140
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 140
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 22
- 235000012771 pancakes Nutrition 0.000 claims description 63
- 239000012531 culture fluid Substances 0.000 claims description 34
- 238000011218 seed culture Methods 0.000 claims description 34
- 230000004913 activation Effects 0.000 claims description 22
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 18
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 12
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 12
- 239000000600 sorbitol Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 229960002685 biotin Drugs 0.000 claims description 9
- 235000020958 biotin Nutrition 0.000 claims description 9
- 239000011616 biotin Substances 0.000 claims description 9
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims description 9
- 229960002079 calcium pantothenate Drugs 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 9
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 9
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 claims description 9
- 239000011574 phosphorus Substances 0.000 claims description 9
- 229910052698 phosphorus Inorganic materials 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 230000003321 amplification Effects 0.000 claims description 6
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 6
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 239000003223 protective agent Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000006694 eating habits Nutrition 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 3
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 12
- 239000004254 Ammonium phosphate Substances 0.000 description 9
- 229910000148 ammonium phosphate Inorganic materials 0.000 description 9
- 235000019289 ammonium phosphates Nutrition 0.000 description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- 239000005696 Diammonium phosphate Substances 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 6
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 6
- 235000011130 ammonium sulphate Nutrition 0.000 description 6
- 229910000388 diammonium phosphate Inorganic materials 0.000 description 6
- 235000019838 diammonium phosphate Nutrition 0.000 description 6
- 235000013379 molasses Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 4
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 3
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 3
- 239000001099 ammonium carbonate Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 3
- 229910052939 potassium sulfate Inorganic materials 0.000 description 3
- 235000011151 potassium sulphates Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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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
- A21D13/00—Finished or partly finished bakery products
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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
- 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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Abstract
The invention provides a rapid fermentation agent for Sinkiang Naan, wherein the rapid fermentation agent includes a first active dry yeast prepared by sac.carlsbergensis Hansen having the preservation number of CICC32870, a second active dry yeast prepared by saccharomyces cerevisiae having the preservation number of CICC32283, and a third active dry yeast prepared by saccharomyces cerevisiae having the preservation number of CICC32278. The invention also provides a preparation method of the rapid fermentation agent for the Sinkiang Naan and a preparation method of the Sinkiang Naan. The fermentation agent provided by the invention is used for fermentation of Sinkiang Naan dough, and has relatively fast fermentation rate; the obtained Sinkiang Naan has the taste and flavor not largely different from those of Naan fermented by leavening dough. Experimental results show that the fermenting agent provided by the invention has relatively fast fermentation speed, and the prepared Sinkiang Naan has the appearance, taste and flavor relatively similar to those of the Sinkiang Naan fermented by the leavening dough and is in line with eating habits of people in Sinkiang.
Description
Technical field
The invention belongs to Xinjiang crusty pancake preparing technical field, the preparation method particularly relating to a kind of Xinjiang crusty pancake fast fermentation agent, its preparation method and Xinjiang crusty pancake.
Background technology
Crusty pancake pit or electric baker bake the oblate flour-made food of the one made, and have shiny appearance, the feature that golden yellow, taste is crisp, are the popular staple foods of a kind of tradition all liked of Xinjiang people of all nationalities.
In the manufacturing process of crusty pancake, dough fermentation is a critically important link, has close relationship with the quality of finished product. Crusty pancake dough fermentation is it is crucial that yeast, and it not only affects the speed of crusty pancake dough fermentation, and affects the quality of crusty pancake. Tradition is generally adopted traditional old fertile (being again old ferment, emptins, face kind, face head) and carries out the fermentation of crusty pancake dough, and the taste and flavor of prepared crusty pancake comparatively meets the taste of people from Xinjiang. But, old fertilizer exists a large amount of miscellaneous bacteria, is unfavorable between different batches the control of the quality of crusty pancake. Prior art is generally adopted commercially available dry yeast, and the active dry yeast such as the production of Angel Yeast company carries out the fermentation of crusty pancake dough, but the taste and flavor of crusty pancake that this culture propagation prepares differs bigger with the taste and flavor of the crusty pancake that fertile fermentation obtains always.
Summary of the invention
The preparation method that it is an object of the invention to provide a kind of Xinjiang crusty pancake fast fermentation agent, its preparation method and Xinjiang crusty pancake, leaven energy rapid fermentation provided by the invention crusty pancake dough, and the taste and flavor of crusty pancake that the taste and flavor of the Xinjiang crusty pancake obtained obtains with old fertile fermentation is more or less the same.
The invention provides a kind of Xinjiang crusty pancake fast fermentation agent, including the first active dry yeast, the saccharomyces cerevisiae that deposit number is CICC32283 the second active dry yeast prepared and the 3rd active dry yeast prepared by the saccharomyces cerevisiae that deposit number is CICC32278 prepared by this uncle's yeast of the karr that deposit number is CICC32870.
Wherein, the mass ratio of described first active dry yeast, the second active dry yeast and the 3rd active dry yeast is preferably 1～3: 1～3: 1～3, more preferably 1: 1: 1.
The preparation method that present invention also offers a kind of Xinjiang crusty pancake fast fermentation agent, including:
This uncle's activated yeast of karr that deposit number is CICC32870, amplification culture, separation are obtained fresh yeast;Add the laggard fluidized bed of protective agent to be dried, obtain the first active dry yeast;
Saccharomyces cerevisiae activation that deposit number is CICC32283, amplification culture, separation are obtained fresh yeast; Add the laggard fluidized bed of protective agent to be dried, obtain the second active dry yeast;
Saccharomyces cerevisiae activation that deposit number is CICC32278, amplification culture, separation are obtained fresh yeast; Add the laggard fluidized bed of protective agent to be dried, obtain the 3rd active dry yeast;
First active dry yeast, the second active dry yeast and the 3rd active dry yeast are mixed, obtains Xinjiang crusty pancake fast fermentation agent.
Specifically, described first active dry yeast is prepared in accordance with the following methods:
This uncle's yeast of karr that deposit number is CICC32870 being joined sterilizing and is cooled in the normal saline of 0.9% of 28 DEG C, vibration stands activation 30min after dissolving in 28 DEG C of calorstats;
By in these uncle's yeast-inoculated 5 ° of B é malt extract mediums in triangular flask of the karr after activation, 36h cultivated by 28 DEG C of shaking tables, and shaking speed is 180 turns/min, obtains seed culture fluid; Being inoculated into by described seed culture fluid in 5 ° of B é malt extract mediums in seed fermentation tank, 36h cultivated by 28 DEG C of shaking tables, obtains fermentation tank seed culture fluid;
Being inoculated in fermentation tank by described fermentation tank seed culture fluid, stream adds sugar source, nitrogenous source, phosphorus source, potassium chloride, magnesium sulfate, calcium pantothenate, VB1, VB2, VB6 and biotin, cultivates, be easily separated by the feeding culture liquid obtained and obtain fresh yeast at 28 DEG C;
Described fresh yeast is mixed with sorbitol monostearate, is squeezed into strip by extruder, enter fluid bed drying, obtain the first active dry yeast.
In above-mentioned preparation process, described sugar source is preferably molasses; Described nitrogenous source includes but not limited to one or more in ammonium sulfate, ammonium hydrogen carbonate, ammonia, ammonium phosphate, ammonium hydrogen phosphate and diammonium phosphate; Phosphorus source includes but not limited to one or more in phosphoric acid, ammonium phosphate, ammonium hydrogen phosphate or diammonium phosphate.
In above-mentioned preparation process, the mass ratio of described fresh yeast and sorbitol monostearate is 100: 0.8, and the temperature of described fluid bed drying is 30 DEG C～40 DEG C, it is preferred to 35 DEG C; Time is 40min～60min, it is preferred to 50min; Dried moisture content of material is 5%.
Described second active dry yeast is prepared in accordance with the following methods:
The saccharomyces cerevisiae that deposit number is CICC32283 being joined sterilizing and is cooled in the normal saline of 0.9% of 28 DEG C, vibration stands activation 30min after dissolving in 28 DEG C of calorstats;
Being inoculated in 5 ° of B é malt extract mediums in triangular flask by saccharomyces cerevisiae after activation, 36h cultivated by 28 DEG C of shaking tables, and shaking speed is 180 turns/min, obtains seed culture fluid;
Being inoculated into by described seed culture fluid in 5 ° of B é malt extract mediums in seed fermentation tank, 36h cultivated by 28 DEG C of shaking tables, obtains fermentation tank seed culture fluid; Being inoculated in fermentation tank by described fermentation tank seed culture fluid, stream adds sugar source, nitrogenous source, phosphorus source, potassium chloride, magnesium sulfate, calcium pantothenate, VB1, VB2, VB6 and biotin, cultivates, be easily separated by the feeding culture liquid obtained and obtain fresh yeast at 28 DEG C;
Described fresh yeast is mixed with sorbitol monostearate, is squeezed into strip by extruder, enter fluid bed drying, obtain the second active dry yeast.
In above-mentioned preparation process, described sugar source is preferably molasses;Described nitrogenous source includes but not limited to one or more in ammonium sulfate, ammonium hydrogen carbonate, ammonia, ammonium phosphate, ammonium hydrogen phosphate and diammonium phosphate; Phosphorus source includes but not limited to one or more in phosphoric acid, ammonium phosphate, ammonium hydrogen phosphate or diammonium phosphate.
In above-mentioned preparation process, the mass ratio of described fresh yeast and sorbitol monostearate is 100: 0.8, and the temperature of described fluid bed drying is 30 DEG C～40 DEG C, it is preferred to 35 DEG C; Time is 40min～60min, it is preferred to 50min; Dried moisture content of material is 5%.
Described 3rd active dry yeast is prepared in accordance with the following methods:
The saccharomyces cerevisiae that deposit number is CICC32278 being joined sterilizing and is cooled in the normal saline of 0.9% of 28 DEG C, vibration stands activation 30min after dissolving in 28 DEG C of calorstats;
Being inoculated in 5 ° of B é malt extract mediums in triangular flask by saccharomyces cerevisiae after activation, 36h cultivated by 28 DEG C of shaking tables, and shaking speed is 180 turns/min, obtains seed culture fluid;
Being inoculated into by described seed culture fluid in 5 ° of B é malt extract mediums in seed fermentation tank, 36h cultivated by 28 DEG C of shaking tables, obtains fermentation tank seed culture fluid;
Being inoculated in fermentation tank by described fermentation tank seed culture fluid, stream adds sugar source, nitrogenous source, phosphorus source, potassium chloride, magnesium sulfate, calcium pantothenate, VB1, VB2, VB6 and biotin, cultivates, be easily separated by the feeding culture liquid obtained and obtain fresh yeast at 28 DEG C; Described fresh yeast is mixed with sorbitol monostearate, is squeezed into strip by extruder, enter fluid bed drying, obtain the 3rd active dry yeast.
In above-mentioned preparation process, described sugar source is preferably molasses; Described nitrogenous source includes but not limited to one or more in ammonium sulfate, ammonium hydrogen carbonate, ammonia, ammonium phosphate, ammonium hydrogen phosphate and diammonium phosphate; Phosphorus source includes but not limited to one or more in phosphoric acid, ammonium phosphate, ammonium hydrogen phosphate or diammonium phosphate.
In above-mentioned preparation process, the mass ratio of described fresh yeast and sorbitol monostearate is 100: 0.8, and the temperature of described fluid bed drying is 30 DEG C～40 DEG C, it is preferred to 35 DEG C; Time is 40min～60min, it is preferred to 50min; Dried moisture content of material is 5%.
After obtaining the first active dry yeast, the second active dry yeast and the 3rd active dry yeast, it is mixed, Xinjiang crusty pancake fast fermentation agent can be obtained. Wherein, the mass ratio of described first active dry yeast, the second active dry yeast and the 3rd active dry yeast is preferably 1～3: 1～3: 1～3, more preferably 1: 1: 1.
The present invention using be CICC32870 by deposit number this uncle's yeast of karr prepare the first active dry yeast, be CICC32283 by deposit number the second active dry yeast of preparing of saccharomyces cerevisiae and be CICC32278 by deposit number the 3rd active dry yeast prepared of saccharomyces cerevisiae as leaven, during for Xinjiang crusty pancake dough fermentation, there is fermenting speed faster, and the taste and flavor of the Xinjiang crusty pancake obtained is more or less the same with the old fertile taste and flavor fermenting the crusty pancake obtained.
The preparation method that present invention also offers a kind of Xinjiang crusty pancake, comprises the following steps:
By flour, salt, water and leaven with become dough, described leaven is the Xinjiang crusty pancake fast fermentation agent described in technique scheme;
Make crusty pancake base by after described dough fermentation, after baking, obtain Xinjiang crusty pancake.
The present invention by the leaven described in flour, salt, water and technique scheme with become dough, specifically, first leaven and water are mixed, obtain fermentation liquid; Then by flour, salt and fermentation liquid with become dough. Wherein, the mass ratio of flour, salt, water and leaven is 80～100: 1～3: 40～50: 0.2～1.
After obtaining dough, ferment, it is preferable that at 28 DEG C～30 DEG C bottom fermentation 20～30min, then the dough fermented is made crusty pancake base, Xinjiang crusty pancake after baking, can be obtained. In the present invention, the temperature of described baking is 180 DEG C～220 DEG C, it is preferred to 200 DEG C; Baking time is 10min～20min, it is preferred to 15min.
Compared with prior art, leaven provided by the invention includes the first active dry yeast, the saccharomyces cerevisiae that deposit number is CICC32283 the second active dry yeast prepared and the 3rd active dry yeast prepared by the saccharomyces cerevisiae that deposit number is CICC32278 prepared by this uncle's yeast of the karr that deposit number is CICC32870, during for Xinjiang crusty pancake dough fermentation, there is fermenting speed faster, and the taste and flavor of the Xinjiang crusty pancake obtained is more or less the same with the old fertile taste and flavor fermenting the crusty pancake obtained. Test result indicate that, ferment-fermented speed provided by the invention, and the Xinjiang crusty pancake of preparation is all comparatively similar to Xinjiang crusty pancake outward appearance, the taste and flavor of old fertile preparation, meets the dietary habit of people from Xinjiang.
Detailed description of the invention
Below in conjunction with the subordinate list in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention, rather than whole embodiments. Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain under not making creative work premise, broadly fall into the scope of protection of the invention.
Embodiment 1
Prepare the first active dry yeast in accordance with the following methods:
This uncle's yeast of karr that deposit number is CICC32870 being joined sterilizing and is cooled in the normal saline of 0.9% of 28 DEG C, vibration stands activation 30min after dissolving in 28 DEG C of calorstats;
By in these uncle's yeast-inoculated 5 ° of B é malt extract mediums in triangular flask of the karr after activation, 36h cultivated by 28 DEG C of shaking tables, and shaking speed is 180 turns/min, obtains seed culture fluid;
Being inoculated into by described seed culture fluid in 5 ° of B é malt extract mediums in seed fermentation tank, 36h cultivated by 28 DEG C of shaking tables, obtains fermentation tank seed culture fluid;
Fermentation tank seed culture fluid described in 1L is inoculated in 15L fermentation tank, stream adds molasses that common 12kg sugar content is 30%, 150g ammonium sulfate, 35g ammonium phosphate, 20g potassium sulfate, 15g magnesium sulfate, 0.400g calcium pantothenate, 0.100gVB1,0.150gVB2,0.680gVB6 and 0.200g biotin, cultivate at 28 DEG C, the feeding culture liquid obtained is easily separated and obtains fresh yeast;
Described fresh yeast is mixed by the mass ratio of 100: 0.8 with sorbitol monostearate, is squeezed into strip by extruder, enter fluid bed dry 50min at 35 DEG C, obtain the first active dry yeast that water content is 5%.
Prepare the second active dry yeast in accordance with the following methods:
The saccharomyces cerevisiae that deposit number is CICC32283 being joined sterilizing and is cooled in the normal saline of 0.9% of 28 DEG C, vibration stands activation 30min after dissolving in 28 DEG C of calorstats;
Being inoculated in 5 ° of B é malt extract mediums in triangular flask by saccharomyces cerevisiae after activation, 36h cultivated by 28 DEG C of shaking tables, and shaking speed is 180 turns/min, obtains seed culture fluid;
Fermentation tank seed culture fluid described in 1L is inoculated in 15L fermentation tank, stream adds molasses that common 12kg sugar content is 30%, 150g ammonium sulfate, 35g ammonium phosphate, 20g potassium sulfate, 15g magnesium sulfate, 0.400g calcium pantothenate, 0.100gVB1,0.150gVB2,0.680gVB6 and 0.200g biotin, cultivate at 28 DEG C, the feeding culture liquid obtained is easily separated and obtains fresh yeast;
Described fresh yeast is mixed by the mass ratio of 100: 0.8 with sorbitol monostearate, is squeezed into strip by extruder, enter fluid bed dry 50min at 35 DEG C, obtain the second active dry yeast that water content is 5%.
Prepare the 3rd active dry yeast in accordance with the following methods:
The saccharomyces cerevisiae that deposit number is CICC32278 being joined sterilizing and is cooled in the normal saline of 0.9% of 28 DEG C, vibration stands activation 30min after dissolving in 28 DEG C of calorstats;
Being inoculated in 5 ° of B é malt extract mediums in triangular flask by saccharomyces cerevisiae after activation, 36h cultivated by 28 DEG C of shaking tables, and shaking speed is 180 turns/min, obtains seed culture fluid;
Being inoculated into by described seed culture fluid in 5 ° of B é malt extract mediums in seed fermentation tank, 36h cultivated by 28 DEG C of shaking tables, obtains fermentation tank seed culture fluid;
Fermentation tank seed culture fluid described in 1L is inoculated in 15L fermentation tank, stream adds molasses that common 12kg sugar content is 30%, 150g ammonium sulfate, 35g ammonium phosphate, 20g potassium sulfate, 15g magnesium sulfate, 0.400g calcium pantothenate, 0.100gVB1,0.150gVB2,0.680gVB6 and 0.200g biotin, cultivate at 28 DEG C, the feeding culture liquid obtained is easily separated and obtains fresh yeast;
Described fresh yeast is mixed by the mass ratio of 100: 0.8 with sorbitol monostearate, is squeezed into strip by extruder, enter fluid bed dry 50min at 35 DEG C, obtain the 3rd active dry yeast that water content is 5%.
Embodiment 2
The first active dry yeast, the second active dry yeast and the 3rd active dry yeast embodiment 1 prepared is 1: 1: 1 mixing according to mass ratio, obtains Xinjiang crusty pancake fast fermentation agent.
Embodiment 3
The first active dry yeast, the second active dry yeast and the 3rd active dry yeast embodiment 1 prepared is 1: 2: 3 mixing according to mass ratio, obtains Xinjiang crusty pancake fast fermentation agent.
Embodiment 4
The first active dry yeast, the second active dry yeast and the 3rd active dry yeast embodiment 1 prepared is 3: 2: 1 mixing according to mass ratio, obtains Xinjiang crusty pancake fast fermentation agent.
Embodiment 5～7
The leaven respectively prepared by 2g Sal, 80g water, 140g flour and 2g embodiment 2～4 with become dough, dough temperature is 28 DEG C;
Being placed in 500mL graduated cylinder by 70g with the dough become, flatten by dough compacting and by top, record is volume just, and every the long-pending increment of 0.5h recording surface group. When reading volume, being as the criterion with dough highest portion position, result is referring to table 1, the ferment-fermented ability testing result that table 1 provides for the embodiment of the present invention and comparative example.
Comparative example 1
By 2g Sal, 80g water, 140g flour and 2g commercially available Angel active dry yeast with become dough, dough temperature is 28 DEG C;
Being placed in 500mL graduated cylinder by 70g with the dough become, flatten by dough compacting and by top, record is volume just, and every the long-pending increment of 0.5h recording surface group. When reading volume, being as the criterion with dough highest portion position, result is referring to table 1, the ferment-fermented ability testing result that table 1 provides for the embodiment of the present invention and comparative example.
The ferment-fermented ability testing result that table 1 embodiment of the present invention and comparative example provide
| Time (min) | 0min | 30min | 60min | 90min | 120min |
| Embodiment 5 (mL) | 5 | 60 | 110 | 120 | 125 |
| Embodiment 6 (mL) | 5 | 57 | 109 | 121 | 127 |
| Embodiment 7 (mL) | 5 | 62 | 115 | 123 | 129 |
| Comparative example 1 (mL) | 5 | 10 | 40 | 80 | 95 |
As shown in Table 1, to be used for preparing fermenting speed during the crusty pancake of Xinjiang very fast for leaven provided by the invention.
Embodiment 8～10
The leaven respectively prepared by 100kg flour, 3kg salt, 50kg water and 1kg embodiment 2～4 with become dough, at 28 DEG C of bottom fermentation 15min;The dough fermented is made crusty pancake base, at 200 DEG C, toasts 15min, obtain Xinjiang crusty pancake.
Comparative example 2
By 100kg flour, 3kg salt, 50kg water, the old fertile and appropriate sodium bicarbonate of 1kg tradition with become dough, at 28 DEG C of bottom fermentation 30min; The dough fermented is made crusty pancake base, at 200 DEG C, toasts 15min, obtain Xinjiang crusty pancake.
Comparative example 3
By 100kg flour, 3kg salt, 50kg water and 1kg commercially available Angel active dry yeast with become dough, at 28 DEG C of bottom fermentation 25min; The dough fermented is made crusty pancake base, at 200 DEG C, toasts 15min, obtain Xinjiang crusty pancake.
Embodiment 11
Cram food into one's mouth as standard with the Xinjiang of comparative example 2 preparation, Xinjiang crusty pancake prepared by embodiment 8～10 and comparative example 3 carries out the evaluation of taste and flavor, wherein, 1 is divided into very different, and 2 is different, and 3 are divided into and not knowing, 4 be divided into comparatively similar, 5 are divided into mouth quite similar, result referring to table 2, the evaluation result of the Xinjiang crusty pancake that table 2 is the embodiment of the present invention and prepared by comparative example.
The evaluation result of Xinjiang crusty pancake prepared by table 2 embodiment of the present invention and comparative example
| Index | Outward appearance | Mouthfeel | Local flavor |
| Comparative example 3 | 4.2 | 3.5 | 2.5 |
| Embodiment 8 | 4.1 | 4.5 | 4.3 |
| Embodiment 9 | 4.5 | 4.7 | 4.8 |
| Embodiment 10 | 4.3 | 4.5 | 4.7 |
As shown in Table 2, Xinjiang crusty pancake prepared by the embodiment of the present invention is all comparatively similar to the Xinjiang crusty pancake of old fertile preparation from outward appearance, taste and flavor, meets the dietary habit of people from Xinjiang.
The above is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also making some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (10)
1. an Xinjiang crusty pancake fast fermentation agent, including the first active dry yeast, the saccharomyces cerevisiae that deposit number is CICC32283 the second active dry yeast prepared and the 3rd active dry yeast prepared by the saccharomyces cerevisiae that deposit number is CICC32278 prepared by this uncle's yeast of the karr that deposit number is CICC32870.
2. Xinjiang according to claim 1 crusty pancake fast fermentation agent, it is characterised in that the mass ratio of described first active dry yeast, the second active dry yeast and the 3rd active dry yeast is 1～3: 1～3: 1～3.
3. Xinjiang according to claim 2 crusty pancake fast fermentation agent, it is characterised in that the mass ratio of described first active dry yeast, the second active dry yeast and the 3rd active dry yeast is 1: 1: 1.
4. a preparation method for Xinjiang crusty pancake fast fermentation agent, including:
This uncle's activated yeast of karr that deposit number is CICC32870, amplification culture, separation are obtained fresh yeast; Add the laggard fluidized bed of protective agent to be dried, obtain the first active dry yeast;
Saccharomyces cerevisiae activation that deposit number is CICC32283, amplification culture, separation are obtained fresh yeast; Add the laggard fluidized bed of protective agent to be dried, obtain the second active dry yeast;
Saccharomyces cerevisiae activation that deposit number is CICC32278, amplification culture, separation are obtained fresh yeast; Add the laggard fluidized bed of protective agent to be dried, obtain the 3rd active dry yeast;
First active dry yeast, the second active dry yeast and the 3rd active dry yeast are mixed, obtains Xinjiang crusty pancake fast fermentation agent.
5. preparation method according to claim 4, it is characterised in that the mass ratio of described first active dry yeast, the second active dry yeast and the 3rd active dry yeast is 1～3: 1～3: 1～3.
6. preparation method according to claim 4, it is characterised in that described first active dry yeast is prepared in accordance with the following methods:
This uncle's yeast of karr that deposit number is CICC32870 being joined sterilizing and is cooled in the normal saline of 0.9% of 28 DEG C, vibration stands activation 30min after dissolving in 28 DEG C of calorstats;By in these uncle's yeast-inoculated 5 ° of B é malt extract mediums in triangular flask of the karr after activation, 36h cultivated by 28 DEG C of shaking tables, and shaking speed is 180 turns/min, obtains seed culture fluid; Being inoculated into by described seed culture fluid in 5 ° of B é malt extract mediums in seed fermentation tank, 36h cultivated by 28 DEG C of shaking tables, obtains fermentation tank seed culture fluid; Being inoculated in fermentation tank by described fermentation tank seed culture fluid, stream adds sugar source, nitrogenous source, phosphorus source, potassium chloride, magnesium sulfate, calcium pantothenate, VB1, VB2, VB6 and biotin, cultivates, be easily separated by the feeding culture liquid obtained and obtain fresh yeast at 28 DEG C; Described fresh yeast is mixed with sorbitol monostearate, is squeezed into strip by extruder, enter fluid bed drying, obtain the first active dry yeast;
Described second active dry yeast is prepared in accordance with the following methods:
The saccharomyces cerevisiae that deposit number is CICC32283 being joined sterilizing and is cooled in the normal saline of 0.9% of 28 DEG C, vibration stands activation 30min after dissolving in 28 DEG C of calorstats; Being inoculated in 5 ° of B é malt extract mediums in triangular flask by saccharomyces cerevisiae after activation, 36h cultivated by 28 DEG C of shaking tables, and shaking speed is 180 turns/min, obtains seed culture fluid; Being inoculated into by described seed culture fluid in 5 ° of B é malt extract mediums in seed fermentation tank, 36h cultivated by 28 DEG C of shaking tables, obtains fermentation tank seed culture fluid; Being inoculated in fermentation tank by described fermentation tank seed culture fluid, stream adds sugar source, nitrogenous source, phosphorus source, potassium chloride, magnesium sulfate, calcium pantothenate, VB1, VB2, VB6 and biotin, cultivates, be easily separated by the feeding culture liquid obtained and obtain fresh yeast at 28 DEG C; Described fresh yeast is mixed with sorbitol monostearate, is squeezed into strip by extruder, enter fluid bed drying, obtain the second active dry yeast;
Described 3rd active dry yeast is prepared in accordance with the following methods:
The saccharomyces cerevisiae that deposit number is CICC32278 being joined sterilizing and is cooled in the normal saline of 0.9% of 28 DEG C, vibration stands activation 30min after dissolving in 28 DEG C of calorstats; Being inoculated in 5 ° of B é malt extract mediums in triangular flask by saccharomyces cerevisiae after activation, 36h cultivated by 28 DEG C of shaking tables, and shaking speed is 180 turns/min, obtains seed culture fluid; Being inoculated into by described seed culture fluid in 5 ° of B é malt extract mediums in seed fermentation tank, 36h cultivated by 28 DEG C of shaking tables, obtains fermentation tank seed culture fluid; Being inoculated in fermentation tank by described fermentation tank seed culture fluid, stream adds sugar source, nitrogenous source, phosphorus source, potassium chloride, magnesium sulfate, calcium pantothenate, VB1, VB2, VB6 and biotin, cultivates, be easily separated by the feeding culture liquid obtained and obtain fresh yeast at 28 DEG C; Described fresh yeast is mixed with sorbitol monostearate, is squeezed into strip by extruder, enter fluid bed drying, obtain the 3rd active dry yeast.
7. a preparation method for Xinjiang crusty pancake, comprises the following steps:
By flour, salt, water and leaven with become dough, described leaven is the Xinjiang crusty pancake fast fermentation agent described in claims 1 to 3 any one;
Make crusty pancake base by after described dough fermentation, after baking, obtain Xinjiang crusty pancake.
8. preparation method according to claim 7, it is characterised in that the mass ratio of flour, salt, water and leaven is 80～100: 1～3: 40～50: 0.2～1.
9. preparation method according to claim 7, it is characterised in that described dough is at 28 DEG C～30 DEG C bottom fermentation 20～30min.
10. preparation method according to claim 7, it is characterised in that the temperature of described baking is 180 DEG C～220 DEG C, and baking time is 10min～20min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106035460B (en) * | 2016-08-05 | 2019-09-03 | 济南大学 | A kind of low fat Xinjiang naan and preparation method thereof |
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| CN112430563A (en) * | 2020-11-27 | 2021-03-02 | 安琪酵母（伊犁）有限公司 | Yeast special for Nang cake, preparation method and application thereof |
| CN112430563B (en) * | 2020-11-27 | 2023-06-20 | 可克达拉安琪酵母有限公司 | Yeast special for naan cake, preparation method and application thereof |
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