CN105670949B - The preparation method of Xinjiang crusty pancake leavening, preparation method and Xinjiang crusty pancake - Google Patents
The preparation method of Xinjiang crusty pancake leavening, preparation method and Xinjiang crusty pancake Download PDFInfo
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- 235000012771 pancakes Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 124
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 124
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 244000285963 Kluyveromyces fragilis Species 0.000 claims abstract description 7
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims abstract description 7
- 238000011218 seed culture Methods 0.000 claims description 32
- 239000012531 culture fluid Substances 0.000 claims description 30
- 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
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 18
- 230000004913 activation Effects 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 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
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 12
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 12
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 239000011574 phosphorus Substances 0.000 claims description 12
- 229910052698 phosphorus Inorganic materials 0.000 claims description 12
- 239000000600 sorbitol Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000012366 Fed-batch cultivation Methods 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
- 238000004090 dissolution Methods 0.000 claims description 9
- 229910052757 nitrogen Inorganic materials 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 7
- 229960002079 calcium pantothenate Drugs 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 230000010355 oscillation Effects 0.000 claims description 7
- 239000002504 physiological saline solution Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 6
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 6
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 238000009923 sugaring Methods 0.000 claims description 6
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 239000003223 protective agent Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims 2
- 241000209140 Triticum Species 0.000 claims 2
- 235000021307 Triticum Nutrition 0.000 claims 2
- 239000011575 calcium Substances 0.000 claims 2
- 229910052791 calcium Inorganic materials 0.000 claims 2
- 230000000694 effects Effects 0.000 claims 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 2
- 239000001963 growth medium Substances 0.000 claims 2
- 235000015097 nutrients Nutrition 0.000 claims 2
- 229940055726 pantothenic acid Drugs 0.000 claims 2
- 235000019161 pantothenic acid Nutrition 0.000 claims 2
- 239000011713 pantothenic acid Substances 0.000 claims 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
- 239000005864 Sulphur Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 239000003337 fertilizer Substances 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000006694 eating habits Nutrition 0.000 abstract description 3
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 11
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 6
- 239000004254 Ammonium phosphate Substances 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 229910000148 ammonium phosphate Inorganic materials 0.000 description 6
- 235000019289 ammonium phosphates Nutrition 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
- 238000002156 mixing Methods 0.000 description 6
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 239000000908 ammonium hydroxide Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 235000013379 molasses Nutrition 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
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035479 physiological effects, processes and functions 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
- 241000235342 Saccharomycetes Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- 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
-
- 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
-
- 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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- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Medicinal Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention provides a kind of Xinjiang crusty pancake leavening, the second active dry yeast of the first active dry yeast, the saccharomyces cerevisiae preparation for being CICC32283 by deposit number including karr this primary yeast preparation for being CICC32870 by deposit number and the third active dry yeast for the saccharomyces cerevisiae preparation for being CICC32278 by deposit number.The present invention also provides the preparation methods that the preparation method of Xinjiang crusty pancake leavening and Xinjiang are cramed food into one's mouth.When leavening provided by the invention is for Xinjiang crusty pancake dough fermentation, the taste and flavor for the crusty pancake that the taste and flavor for the Xinjiang crusty pancake for having faster fermenting speed, and obtaining is obtained with old fertilizer fermentation is not much different.The experimental results showed that ferment-fermented fast speed provided by the invention, and the Xinjiang crusty pancake prepared and Xinjiang crusty pancake appearance, the taste and flavor of old fertilizer preparation are more similar, meet the eating habit of people from Xinjiang.
Description
Technical field
The invention belongs to Xinjiang crusty pancake preparation technical field more particularly to a kind of Xinjiang crusty pancake with leavening, preparation method and
The preparation method of Xinjiang crusty pancake.
Background technique
Crusty pancake is to bake a kind of manufactured oblate flour-made food with pit or electric oven, has shiny appearance, golden yellow, mouth
The crisp feature of taste is a kind of all favorite public staple food of tradition of Xinjiang people of all nationalities.
In the manufacturing process of crusty pancake, dough fermentation is a critically important link, has close pass with the quality of finished product
System.Dough fermentation cram food into one's mouth it is crucial that saccharomycete, it not only influences the speed of crusty pancake dough fermentation, but also influences the quality of crusty pancake.It passes
The fermentation of crusty pancake dough, the mouthfeel of crusty pancake obtained are carried out as unified using traditional old fertilizer (being called old ferment, emptins, face kind, face head)
More meet the taste of people from Xinjiang with flavor.But in old fertilizer, there are a large amount of miscellaneous bacterias, are unfavorable for the quality cramed food into one's mouth between different batches
Control.The prior art generally uses commercially available dry ferment, as the active dry yeast that Angel Yeast company produces carries out crusty pancake dough
Fermentation, the taste and flavor phase for the crusty pancake that the taste and flavor for the crusty pancake being prepared and old fertilizer fermentation obtain but this primary yeast ferments
Difference is larger.
Summary of the invention
The purpose of the present invention is to provide a kind of Xinjiang crusty pancake leavening, preparation method and Xinjiang crusty pancake preparation method,
Leavening provided by the invention can ferment dough of craming food into one's mouth, and the obtained crusty pancake of the taste and flavor of obtained Xinjiang crusty pancake and old fertilizer fermentation
Taste and flavor is not much different.
The present invention provides a kind of Xinjiang crusty pancake leavenings, including being this primary ferment of the karr of CICC32870 by deposit number
Mother preparation the first active dry yeast, by deposit number be CICC32283 saccharomyces cerevisiae prepare the second active dry yeast and
The third active dry yeast prepared by the saccharomyces cerevisiae that deposit number is CICC32278.
Wherein, the mass ratio of first active dry yeast, the second active dry yeast and third active dry yeast is preferably 1
~3: 1~3: 1~3, more preferably 1: 1: 1.
The present invention also provides a kind of preparation methods of Xinjiang crusty pancake leavening, including：
It is this primary activated yeast of the karr of CICC32870 by deposit number, expands culture, isolated yeast cake；It is added
The laggard fluidized bed of protective agent is dried, and obtains the first active dry yeast；
The saccharomyces cerevisiae that deposit number is CICC32283 is activated, expands culture, isolated yeast cake；Protection is added
The laggard fluidized bed of agent is dried, and obtains the second active dry yeast；
The saccharomyces cerevisiae that deposit number is CICC32278 is activated, expands culture, isolated yeast cake；Protection is added
The laggard fluidized bed of agent is dried, and obtains third active dry yeast；
First active dry yeast, the second active dry yeast and third active dry yeast are mixed, Xinjiang crusty pancake fermentation is obtained
Agent.
Specifically, first active dry yeast is prepared in accordance with the following methods：
It is 0.9% physiology that this primary yeast of the karr of CICC32870 is added to that sterilizing is cooled to 28 DEG C by deposit number
In salt water, activation 30min is stood after oscillation dissolution in 28 DEG C of insulating boxs；
By this primary yeast-inoculated of the karr after activation in 5 ° of B é malt extract mediums in triangular flask, 28 DEG C of shaking table cultures
36h, shaking speed are 180 turns/min, obtain seed culture fluid；The 5 ° seed culture fluid is inoculated into seed fermentation tank
In B é malt extract medium, 28 DEG C of shaking table culture 36h obtain fermentor seed culture fluid；
The fermentor seed culture fluid is inoculated into fermentor, sugaring source, nitrogen source, phosphorus source, potassium chloride, sulfuric acid are flowed
Magnesium, calcium pantothenate, VB1、VB2、VB6And biotin, it cultivates at 28 DEG C, obtained fed-batch cultivation liquid is subjected to isolated yeast cake；
The yeast cake is mixed with sorbitol monostearate, is squeezed into strips by extruder, it is dry into fluidized bed
It is dry, obtain the first active dry yeast.
In above-mentioned preparation process, the sugar source is preferably molasses；The nitrogen source includes but is not limited to ammonium sulfate, bicarbonate
One of ammonium, ammonium hydroxide, ammonium phosphate, ammonium hydrogen phosphate and diammonium hydrogen phosphate are a variety of；Phosphorus source includes but is not limited to phosphoric acid, phosphorus
One of sour ammonium, ammonium hydrogen phosphate or diammonium hydrogen phosphate are a variety of.
In above-mentioned preparation process, the mass ratio of the yeast cake and sorbitol monostearate is 100: 0.8, the stream
Changing the dry temperature of bed is 30 DEG C~40 DEG C, preferably 35 DEG C；Time is 40min~60min, preferably 50min；Object after drying
Expect that moisture content is 5%.
Second active dry yeast is prepared in accordance with the following methods：
The saccharomyces cerevisiae that deposit number is CICC32283 is added to 0.9% physiological saline that sterilizing is cooled to 28 DEG C
In, activation 30min is stood after oscillation dissolution in 28 DEG C of insulating boxs；
In 5 ° of B é malt extract mediums that saccharomyces cerevisiae after activation is inoculated in triangular flask, 28 DEG C of shaking table culture 36h,
Shaking speed is 180 turns/min, obtains seed culture fluid；
In 5 ° of B é malt extract mediums that the seed culture fluid is inoculated into seed fermentation tank, 28 DEG C of shaking table cultures
36h obtains fermentor seed culture fluid；The fermentor seed culture fluid is inoculated into fermentor, stream sugaring source, nitrogen source,
Phosphorus source, potassium chloride, magnesium sulfate, calcium pantothenate, VB1、VB2、VB6And biotin, cultivate at 28 DEG C, by obtained fed-batch cultivation liquid into
The isolated yeast cake of row；
The yeast cake is mixed with sorbitol monostearate, is squeezed into strips by extruder, it is dry into fluidized bed
It is dry, obtain the second active dry yeast.
In above-mentioned preparation process, the sugar source is preferably molasses；The nitrogen source includes but is not limited to ammonium sulfate, bicarbonate
One of ammonium, ammonium hydroxide, ammonium phosphate, ammonium hydrogen phosphate and diammonium hydrogen phosphate are a variety of；Phosphorus source includes but is not limited to phosphoric acid, phosphorus
One of sour ammonium, ammonium hydrogen phosphate or diammonium hydrogen phosphate are a variety of.
In above-mentioned preparation process, the mass ratio of the yeast cake and sorbitol monostearate is 100: 0.8, the stream
Changing the dry temperature of bed is 30 DEG C~40 DEG C, preferably 35 DEG C；Time is 40min~60min, preferably 50min；Object after drying
Expect that moisture content is 5%.
The third active dry yeast is prepared in accordance with the following methods：
The saccharomyces cerevisiae that deposit number is CICC32278 is added to 0.9% physiological saline that sterilizing is cooled to 28 DEG C
In, activation 30min is stood after oscillation dissolution in 28 DEG C of insulating boxs；
In 5 ° of B é malt extract mediums that saccharomyces cerevisiae after activation is inoculated in triangular flask, 28 DEG C of shaking table culture 36h,
Shaking speed is 180 turns/min, obtains seed culture fluid；
In 5 ° of B é malt extract mediums that the seed culture fluid is inoculated into seed fermentation tank, 28 DEG C of shaking table cultures
36h obtains fermentor seed culture fluid；
The fermentor seed culture fluid is inoculated into fermentor, sugaring source, nitrogen source, phosphorus source, potassium chloride, sulfuric acid are flowed
Magnesium, calcium pantothenate, VB1、VB2、VB6And biotin, it cultivates at 28 DEG C, obtained fed-batch cultivation liquid is subjected to isolated yeast cake；
The yeast cake is mixed with sorbitol monostearate, is squeezed into strips by extruder, into fluidized bed drying, obtains the
Three active dry yeasts.
In above-mentioned preparation process, the sugar source is preferably molasses；The nitrogen source includes but is not limited to ammonium sulfate, bicarbonate
One of ammonium, ammonium hydroxide, ammonium phosphate, ammonium hydrogen phosphate and diammonium hydrogen phosphate are a variety of；Phosphorus source includes but is not limited to phosphoric acid, phosphorus
One of sour ammonium, ammonium hydrogen phosphate or diammonium hydrogen phosphate are a variety of.
In above-mentioned preparation process, the mass ratio of the yeast cake and sorbitol monostearate is 100: 0.8, the stream
Changing the dry temperature of bed is 30 DEG C~40 DEG C, preferably 35 DEG C；Time is 40min~60min, preferably 50min；Object after drying
Expect that moisture content is 5%.
After obtaining the first active dry yeast, the second active dry yeast and third active dry yeast, it is mixed, can be obtained
Xinjiang crusty pancake uses leavening.Wherein, the mass ratio of first active dry yeast, the second active dry yeast and third active dry yeast
Preferably 1~3: 1~3: 1~3, more preferably 1: 1: 1.
The present invention with by deposit number for the first active dry yeast of this primary yeast preparation of the karr of CICC32870, by protecting
Second active dry yeast of the saccharomyces cerevisiae preparation that hiding number is CICC32283 and the wine brewing for being CICC32278 by deposit number
The third active dry yeast of yeast preparation has faster fermenting speed when for Xinjiang crusty pancake dough fermentation as leavening, and
And the taste and flavor of obtained Xinjiang crusty pancake is not much different with the old fertile taste and flavor for fermenting obtained crusty pancake.
The present invention also provides a kind of preparation methods of Xinjiang crusty pancake, include the following steps：
By flour, salt, water and leavening and at dough, the leavening is the crusty pancake hair of Xinjiang described in above-mentioned technical proposal
Ferment agent；
Crusty pancake base will be made after the dough fermentation, Xinjiang crusty pancake is obtained after baking.
The present invention is by leavening described in flour, salt, water and above-mentioned technical proposal and at dough, specifically, first will
Leavening and water mixing, obtain fermentation liquid；Then by flour, salt and fermentation liquid and at dough.Wherein, flour, salt, water and fermentation
The mass ratio of agent is 80~100: 1~3: 40~50: 0.2~1.
It after obtaining dough, ferments, ferment 20~30min preferably at 28 DEG C~30 DEG C, then will ferment
Dough crusty pancake base is made, can be obtained after baking Xinjiang crusty pancake.In the present invention, the temperature of the baking is 180 DEG C~220 DEG C,
Preferably 200 DEG C；Baking time is 10min~20min, preferably 15min.
Compared with prior art, leavening provided by the invention include by deposit number be CICC32870 karr this primary
First active dry yeast of yeast preparation, the second active dry yeast prepared by the saccharomyces cerevisiae that deposit number is CICC32283
With the third active dry yeast prepared by the saccharomyces cerevisiae that deposit number is CICC32278, when for Xinjiang crusty pancake dough fermentation, tool
The taste and flavor phase for the crusty pancake that the taste and flavor for the Xinjiang crusty pancake for having faster fermenting speed, and obtaining is obtained with old fertilizer fermentation
It is poor little.The experimental results showed that ferment-fermented fast speed provided by the invention, and the Xinjiang crusty pancake prepared and old fertilizer preparation
Xinjiang crusty pancake appearance, taste and flavor are more similar, meet the eating habit of people from Xinjiang.
Specific embodiment
Below in conjunction with the subordinate list in the embodiment of the present invention, technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
The first active dry yeast is prepared in accordance with the following methods：
It is 0.9% physiology that this primary yeast of the karr of CICC32870 is added to that sterilizing is cooled to 28 DEG C by deposit number
In salt water, activation 30min is stood after oscillation dissolution in 28 DEG C of insulating boxs；
By this primary yeast-inoculated of the karr after activation in 5 ° of B é malt extract mediums in triangular flask, 28 DEG C of shaking table cultures
36h, shaking speed are 180 turns/min, obtain seed culture fluid；
In 5 ° of B é malt extract mediums that the seed culture fluid is inoculated into seed fermentation tank, 28 DEG C of shaking table cultures
36h obtains fermentor seed culture fluid；
Fermentor seed culture fluid described in 1L is inoculated into 15L fermentor, stream adds total 12kg sugar content to be 30% sugar
Honey, 150g ammonium sulfate, 35g ammonium phosphate, 20g potassium sulfate, 15g magnesium sulfate, 0.400g calcium pantothenate, 0.100gVB1、0.150gVB2、
0.680gVB6It with 0.200g biotin, cultivates at 28 DEG C, obtained fed-batch cultivation liquid is subjected to isolated yeast cake；
The yeast cake is mixed with sorbitol monostearate by 100: 0.8 mass ratio, is squeezed by extruder
Strip dries 50min into fluidized bed at 35 DEG C, obtains the first active dry yeast that water content is 5%.
The second active dry yeast is prepared in accordance with the following methods：
The saccharomyces cerevisiae that deposit number is CICC32283 is added to 0.9% physiological saline that sterilizing is cooled to 28 DEG C
In, activation 30min is stood after oscillation dissolution in 28 DEG C of insulating boxs；
In 5 ° of B é malt extract mediums that saccharomyces cerevisiae after activation is inoculated in triangular flask, 28 DEG C of shaking table culture 36h,
Shaking speed is 180 turns/min, obtains seed culture fluid；
Fermentor seed culture fluid described in 1L is inoculated into 15L fermentor, stream adds total 12kg sugar content to be 30% sugar
Honey, 150g ammonium sulfate, 35g ammonium phosphate, 20g potassium sulfate, 15g magnesium sulfate, 0.400g calcium pantothenate, 0.100gVB1、0.150gVB2、
0.680gVB6It with 0.200g biotin, cultivates at 28 DEG C, obtained fed-batch cultivation liquid is subjected to isolated yeast cake；
The yeast cake and sorbitol monostearate are pressed 100：0.8 mass ratio mixing, is squeezed by extruder
Strip dries 50min into fluidized bed at 35 DEG C, obtains the second active dry yeast that water content is 5%.
Third active dry yeast is prepared in accordance with the following methods：
The saccharomyces cerevisiae that deposit number is CICC32278 is added to 0.9% physiological saline that sterilizing is cooled to 28 DEG C
In, activation 30min is stood after oscillation dissolution in 28 DEG C of insulating boxs；
In 5 ° of B é malt extract mediums that saccharomyces cerevisiae after activation is inoculated in triangular flask, 28 DEG C of shaking table culture 36h,
Shaking speed is 180 turns/min, obtains seed culture fluid；
In 5 ° of B é malt extract mediums that the seed culture fluid is inoculated into seed fermentation tank, 28 DEG C of shaking table cultures
36h obtains fermentor seed culture fluid；
Fermentor seed culture fluid described in 1L is inoculated into 15L fermentor, stream adds total 12kg sugar content to be 30% sugar
Honey, 150g ammonium sulfate, 35g ammonium phosphate, 20g potassium sulfate, 15g magnesium sulfate, 0.400g calcium pantothenate, 0.100gVB1、0.150gVB2、
0.680gVB6It with 0.200g biotin, cultivates at 28 DEG C, obtained fed-batch cultivation liquid is subjected to isolated yeast cake；
The yeast cake and sorbitol monostearate are pressed 100：0.8 mass ratio mixing, is squeezed by extruder
Strip dries 50min into fluidized bed at 35 DEG C, obtains the third active dry yeast that water content is 5%.
Embodiment 2
First active dry yeast, the second active dry yeast and third active dry yeast prepared by embodiment 1 is according to quality
Than mixing for 1: 1: 1, Xinjiang crusty pancake leavening is obtained.
Embodiment 3
First active dry yeast, the second active dry yeast and third active dry yeast prepared by embodiment 1 is according to quality
Than mixing for 1: 2: 3, Xinjiang crusty pancake leavening is obtained.
Embodiment 4
First active dry yeast, the second active dry yeast and third active dry yeast prepared by embodiment 1 is according to quality
Than mixing for 3: 2: 1, Xinjiang crusty pancake leavening is obtained.
Embodiment 5~7
Respectively by the leavening of 2g salt, 80g water, 140g flour and 2g embodiment 2~4 preparation and at dough, dough temperature
Degree is 28 DEG C；
By 70g and at dough be placed in 500mL graduated cylinder, dough is compacted and flattens top, records just volume, and every
Every 0.5h record dough body product increment.When reading volume, it is subject to dough highest position, as a result referring to table 1, table 1 is this hair
The ferment-fermented ability testing result that bright Examples and Comparative Examples provide.
Comparative example 1
By 2g salt, 80g water, 140g flour and the commercially available Angel active dry yeast of 2g and at dough, dough temperature is 28 DEG C；
By 70g and at dough be placed in 500mL graduated cylinder, dough is compacted and flattens top, records just volume, and every
Every 0.5h record dough body product increment.When reading volume, it is subject to dough highest position, as a result referring to table 1, table 1 is this hair
The ferment-fermented ability testing result that bright Examples and Comparative Examples provide.
The ferment-fermented ability testing result that 1 embodiment of the present invention of table 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, fermenting speed is very fast when leavening provided by the invention is used to prepare Xinjiang crusty pancake.
Embodiment 8~10
Respectively by the leavening of 100kg flour, 3kg salt, 50kg water and 1kg embodiment 2~4 preparation and at dough, 28
Ferment 15min at DEG C；Crusty pancake base is made in the dough fermented, toasts 15min at 200 DEG C, obtains Xinjiang crusty pancake.
Comparative example 2
By 100kg flour, 3kg salt, 50kg water, the old fertilizer of lkg tradition and appropriate sodium bicarbonate and at dough, ferment at 28 DEG C
30min；Crusty pancake base is made in the dough fermented, toasts 15min at 200 DEG C, obtains Xinjiang crusty pancake.
Comparative example 3
By 100kg flour, 3kg salt, 50kg water and the commercially available Angel active dry yeast of 1kg and at dough, ferment at 28 DEG C
25min；Crusty pancake base is made in the dough fermented, toasts 15min at 200 DEG C, obtains Xinjiang crusty pancake.
Embodiment 11
The Xinjiang prepared with comparative example 2 is cramed food into one's mouth as standard, carries out mouth to Xinjiang crusty pancake prepared by embodiment 8~10 and comparative example 3
The evaluation of sense and flavor, wherein 1 point to be very different, 2 be difference, 3 points not know, 4 points be it is more similar, 5 points are mouth ten
Seemingly, as a result referring to table 2, table 2 is the evaluation result of the Xinjiang crusty pancake of the embodiment of the present invention and comparative example preparation to split-phase.
The evaluation result of 2 embodiment of the present invention of table and the Xinjiang crusty pancake of comparative example preparation
As shown in Table 2, the Xinjiang crusty pancake of preparation of the embodiment of the present invention is cramed food into one's mouth from the Xinjiang of appearance, taste and flavor and old fertilizer preparation
It is more similar, meet the eating habit of people from Xinjiang.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (8)
1. a kind of Xinjiang crusty pancake leavening, including being lived by the first of deposit number is CICC32870 karr this primary yeast preparation
Property dry ferment, the saccharomyces cerevisiae preparation for being CICC32283 by deposit number the second active dry yeast and by deposit number be
The third active dry yeast of the saccharomyces cerevisiae preparation of CICC32278；
The mass ratio of first active dry yeast, the second active dry yeast and third active dry yeast be 1~3: 1~3: 1~
3。
2. crusty pancake leavening in Xinjiang according to claim 1, which is characterized in that first active dry yeast, second live
Property dry ferment and third active dry yeast mass ratio be 1: 1: 1.
3. the Xinjiang crusty pancake according to claim 1 preparation method of leavening, including：
It is this primary activated yeast of the karr of CICC32870 by deposit number, expands culture, isolated yeast cake；Protection is added
The laggard fluidized bed of agent is dried, and obtains the first active dry yeast；
The saccharomyces cerevisiae that deposit number is CICC32283 is activated, expands culture, isolated yeast cake；After protective agent is added
It is dried into fluidized bed, obtains the second active dry yeast；
The saccharomyces cerevisiae that deposit number is CICC32278 is activated, expands culture, isolated yeast cake；After protective agent is added
It is dried into fluidized bed, obtains third active dry yeast；
First active dry yeast, the second active dry yeast and third active dry yeast are mixed, Xinjiang crusty pancake leavening is obtained.
4. preparation method according to claim 3, which is characterized in that first active dry yeast is made in accordance with the following methods
It is standby：
It is 0.9% physiological saline that this primary yeast of the karr of CICC32870 is added to that sterilizing is cooled to 28 DEG C by deposit number
In, activation 30min is stood after oscillation dissolution in 28 DEG C of insulating boxs；By the karr after activation this primary yeast-inoculated in triangular flask
5 ° of B é malt extract mediums in, 28 DEG C of shaking table culture 36h, shaking speed be 180 turns/min, obtain seed culture fluid；By institute
It states in 5 ° of B é malt extract mediums that seed culture fluid is inoculated into seed fermentation tank, 28 DEG C of shaking table culture 36h obtain fermentor
Seed culture fluid；The fermentor seed culture fluid is inoculated into fermentor, sugaring source, nitrogen source, phosphorus source, potassium chloride, sulphur are flowed
Sour magnesium, calcium pantothenate, VB1, VB2, VB6 and biotin are cultivated at 28 DEG C, and obtained fed-batch cultivation liquid is carried out isolated fresh ferment
It is female；The yeast cake is mixed with sorbitol monostearate, is squeezed into strips by extruder, into fluidized bed drying, is obtained
To the first active dry yeast；
Second active dry yeast is prepared in accordance with the following methods：
The saccharomyces cerevisiae that deposit number is CICC32283 is added in 0.9% physiological saline for being cooled to 28 DEG C that sterilizes, vibration
Activation 30min is stood in 28 DEG C of insulating boxs after swinging dissolution；5 ° of B é wheats saccharomyces cerevisiae after activation being inoculated in triangular flask
In bud juice culture medium, 28 DEG C of shaking table culture 36h, shaking speed is 180 turns/min, obtains seed culture fluid；The seed is trained
Nutrient solution is inoculated into 5 ° of B é malt extract mediums in seed fermentation tank, and 28 DEG C of shaking table culture 36h obtain fermentor seed culture
Liquid；The fermentor seed culture fluid is inoculated into fermentor, sugaring source, nitrogen source, phosphorus source, potassium chloride, magnesium sulfate, pantothenic acid are flowed
Calcium, VB1, VB2, VB6 and biotin are cultivated at 28 DEG C, and obtained fed-batch cultivation liquid is carried out isolated yeast cake；It will be described
Yeast cake is mixed with sorbitol monostearate, is squeezed into strips by extruder, into fluidized bed drying, is obtained the second activity
Dry ferment；
The third active dry yeast is prepared in accordance with the following methods：
The saccharomyces cerevisiae that deposit number is CICC32278 is added in 0.9% physiological saline for being cooled to 28 DEG C that sterilizes, vibration
Activation 30min is stood in 28 DEG C of insulating boxs after swinging dissolution；5 ° of B é wheats saccharomyces cerevisiae after activation being inoculated in triangular flask
In bud juice culture medium, 28 DEG C of shaking table culture 36h, shaking speed is 180 turns/min, obtains seed culture fluid；The seed is trained
Nutrient solution is inoculated into 5 ° of B é malt extract mediums in seed fermentation tank, and 28 DEG C of shaking table culture 36h obtain fermentor seed culture
Liquid；The fermentor seed culture fluid is inoculated into fermentor, sugaring source, nitrogen source, phosphorus source, potassium chloride, magnesium sulfate, pantothenic acid are flowed
Calcium, VB1, VB2, VB6 and biotin are cultivated at 28 DEG C, and obtained fed-batch cultivation liquid is carried out isolated yeast cake；It will be described
Yeast cake is mixed with sorbitol monostearate, is squeezed into strips by extruder, into fluidized bed drying, is obtained third activity
Dry ferment.
5. a kind of preparation method of Xinjiang crusty pancake, includes the following steps：
By flour, salt, water and leavening and at dough, the leavening is the crusty pancake of Xinjiang described in claim 1~2 any one
Use leavening；
Crusty pancake base will be made after the dough fermentation, Xinjiang crusty pancake is obtained after baking.
6. preparation method according to claim 5, which is characterized in that flour, salt, water and leavening mass ratio be 80~
100: 1~3: 40~50: 0.2~1.
7. preparation method according to claim 5, which is characterized in that the dough ferments 20 at 28 DEG C~30 DEG C~
30min。
8. preparation method according to claim 5, which is characterized in that the temperature of the baking is 180 DEG C~220 DEG C, is dried
The roasting time is 10min~20min.
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| 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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| CN104357342A (en) * | 2014-11-20 | 2015-02-18 | 新疆大学 | High-quality yeast for Xinjiang local special naan dough and application thereof in preparing naan |
| CN104431883A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Mucedin-free potato residue baked nang and processing method thereof |
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| CN104357342A (en) * | 2014-11-20 | 2015-02-18 | 新疆大学 | High-quality yeast for Xinjiang local special naan dough and application thereof in preparing naan |
| CN104431883A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Mucedin-free potato residue baked nang and processing method thereof |
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| "新疆传统馕发酵面团中酵母菌的多样性分析";米尔班古丽·阿卜杜如苏力等;《食品科学》;20151118;第36卷(第19期);第199-203页 * |
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