CN106520749A - Embedding agent, embedded yeast and yeast self-rising powder and preparation methods thereof, and self-rising flour - Google Patents
Embedding agent, embedded yeast and yeast self-rising powder and preparation methods thereof, and self-rising flour Download PDFInfo
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Abstract
The invention relates to the food shelf life storage stability field, and discloses an embedding agent, embedded yeast and a yeast self-rising powder and preparation methods thereof, and self-rising flour. The embedding agent contains polyol and starch, the weight ratio of the polyol content to the starch content is (0.1-0.8) to 1, and the starch is gelatinized starch. The preparation method of the embedding agent includes the step of mixing the polyol with an aqueous suspension containing the gelatinized starch. The embedding agent provided by the invention has relatively high hydragogue performance; a product formed by the embedded yeast containing the embedding agent has storage long-term stability in a high relative humidity environment, that is to say, the product formed by the embedded yeast containing the embedding agent can maintain stable fermentation ability of high-activity dry yeast in the shelf life.
Description
Technical field
The present invention relates to Food Shelf-life storage stability field, in particular it relates to a kind of embedding medium, one kind prepare embedding
The method of agent and the embedding medium prepared by the method, a kind of embedding yeast and a kind of method for preparing embedding yeast, one
Primary yeast self-rising flour and a kind of method for preparing yeast self-rising flour and a kind of self-raising flour.
Background technology
At present, known self-raising flour is composited by swelling agent, dried yeast powder and flour etc..By high activity dried yeast
Powder is added in flour together with swelling agent, and consumer need to only add water with face and stand the bread embryo for completing that can just obtain fermenting.
But many self-raising flours are with the prolongation of the storage time under normal temperature environment, the high activity dried yeast meeting in flour
Occur fermenting power declines, viable count is reduced situation [Ma Jie, Zhang Xiaoshuan, Guo Ruiqin. extend the research of self-rising flour shelf-life. it is existing
For flour milling industry, 2013,03,34-6.].Self-raising flour extends with storage time, and required fermentation time increases, or even meeting
The situation that appearance cannot be fermented.
Edible film has direct-edible characteristic, therefore can be used as the embedded material of edible microorganismus.Edible film compared with
Low moisture-vapor transmission causes edible film to be widely used in the middle of preserving fruit and vegetable utilizing, and [Li Qi, Yao Huifang, Wu Shuan, etc. egg
The impact of the characteristic of albumin-wood sugar maillard reaction product film and its film parcel to walnut kernel acid value. food science and technology, 2012,
09,70-6.].The matrix for making edible film at present mainly has protein and polysaccharide etc., and can add plasticiser and hydrophobicity thing
Matter is improving the performance of edible film.
But the method for above-mentioned prior art is difficult to maintain what high activity dried yeast was stored under high relative humidity conditions
Long-time stability.
The content of the invention
The purpose of the present invention be by providing a kind of high embedding medium of relieving oedema or abdominal distension through diuresis or purgation property to form embedding yeast, so as to improve containing
The long-time stability that the product of the embedding yeast is stored under high relative humidity conditions.
To achieve these goals, in a first aspect, the present invention provides a kind of embedding medium, in the embedding medium containing polyalcohol and
The content weight ratio of starch, the polyalcohol and the starch is 0.1-0.8：1, the starch is gelatinized starch.
Second aspect, the present invention provide a kind of preparation method of embedding medium, and the method includes：Polyalcohol is gelatinized with containing
The aqueous suspension of starch is mixed, and the polyalcohol is 0.1- with the consumption weight ratio of gelatinized starch in the aqueous suspension
0.8：1；Or, polyalcohol is mixed with the aqueous suspension containing ative starch, then by the mixture for obtaining heat so that
The ative starch gelatinization is obtained, the polyalcohol is 0.1-0.8 with the consumption weight ratio of the ative starch：1.
The third aspect, the present invention provide the embedding medium prepared by the preparation method of aforementioned embedding medium.
Fourth aspect, the present invention provide a kind of embedding yeast, contain yeast and embedding medium, the embedding in the embedding yeast
Agent is aforesaid embedding medium of the invention.
In terms of 5th, the present invention provides a kind of method for preparing embedding yeast, and the method includes：Embedding medium is entered with yeast
Row contact, the embedding medium are aforesaid embedding medium of the invention.
In terms of 6th, the present invention provides a primary yeast self-rising flour, and the yeast self-rising flour contains embedding yeast to be helped with drying
Agent, the embedding yeast are aforesaid embedding yeast of the invention.
In terms of 7th, the present invention provides a kind of method for preparing yeast self-rising flour, and the method includes：Yeast will be embedded and done
Dry auxiliary agent is mixed, and gained mixture is granulated successively and is dried；Wherein described embedding yeast is aforementioned for the present invention
Embedding yeast and/or by preparing embedding yeast using aforesaid method of the invention.
Eighth aspect, the present invention provide a kind of self-raising flour, and the self-raising flour contains flour and yeast self-rising flour, described
Yeast self-rising flour is aforesaid yeast self-rising flour of the invention and/or the yeast by adopting aforesaid method of the invention to prepare
Self-rising flour.
The above-mentioned embedding medium that the present invention is provided has higher relieving oedema or abdominal distension through diuresis or purgation property, the product that the embedding yeast containing the embedding medium is formed
Product are with the long-time stability stored under high relative humidity conditions, namely the product that the embedding yeast containing the embedding medium is formed
The fermenting power that in shelf life dry ferment can be maintained stable.
Specifically, the relieving oedema or abdominal distension through diuresis or purgation property of the yeast self-rising flour that the present invention is provided is high, the water being prevented from mixed flour
Divide and migrate into embedding yeast, so as to prevent the storage stability of moisture damage yeast.When the moisture dimension in embedding yeast
Hold in relatively low level, yeast viable count therein and fermenting power can maintain a higher level, reach and are able to maintain that
The purpose of self-raising flour storage stability.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Specific embodiment
Hereinafter the specific embodiment of the present invention is described in detail.It should be appreciated that described herein concrete
Embodiment is merely to illustrate and explains the present invention, is not limited to the present invention.
Herein the end points of disclosed scope and any value are not limited to the accurate scope or value, these scopes or
Value should be understood to comprising the value for being close to these scopes or value.For number range, between the endpoint value of each scope, respectively
Between the endpoint value of individual scope and single point value, and individually one or more can be obtained with combination with one another between point value
New number range, these number ranges should be considered concrete open herein.
" ative starch " of the present invention is referred to：Without the modified starch of curing.
The gelatinized starch of the present invention includes that ative starch carries out being gelatinized starch and the pre-gelatinized starch for obtaining in the original location.It is described
" pre-gelatinized starch " is referred to：Ative starch is heated in the presence of a certain amount of water or hydrophilic solvent, makes its point using water or hydrophilic solvent
Hydrogen bond fracture between son, destroy its aligned transfer micellar structure, after being gelatinized completely, at high temperature rapid drying and obtain hydrogen bond and break
Open, cellular, the starch granules without substantially crystallization.That is, " the carrying out being gelatinized the starch for obtaining in the original location " of the present invention and " pre- paste
Change starch " it is identical in nature, except for the difference that, carry out in the original location being gelatinized the starch for obtaining be ative starch is carried out into In Situ Heating and
Obtain.
" converted starch " of the present invention is referred to：Including the limit dextrin, denaturated starch by acid, oxidation that are obtained by chemical method
Starch, esterification starch, etherification starch, crosslinked starch, starch graft copolymer, the resistant starch of enzyme process acquisition, dextrin, and
The natural converted starch with specific use cultivated using genetic technique and selecting technique.
In a first aspect, the invention provides a kind of embedding medium, contains polyalcohol and starch, the polyalcohol in the embedding medium
Content weight ratio with the starch is 0.1-0.8：1, the starch is gelatinized starch.
Preferably, the gelatinization degree of the gelatinized starch is 50-85%.
In the present invention, without the starch molecule of gelatinization, its structure is aligned in micro- product beam, this starch structure state
Referred to as β types structure, by boiling or extruding, when reaching materialization temperature, the abundant water swelling of starch, so that crystallite Shu Xieti, row
Row are chaotic, and this starch structure state is on α types.Starch structure is as gelatinized by the process that β types are converted into α types.And gelatinization degree
Method of testing is：The starch being gelatinized, in the presence of amylase, into reduced sugar, α type contents are higher, that is, be gelatinized for hydrolyzable
Starch is more, and the sugar generated after hydrolysis is more, is first fully gelatinized sample, Jing after amylorrhexis, sugared with iodometric determination, with
, used as standard, its gelatinization degree is set to 100% for this.Then sample is directly used amylorrhexis, during measure original gelatinization degree
Sugar content.When gelatinization degree is gelatinized so that sample is former, sugar content accounts for fully gelatinization, the percentage of sugar content is represented.
Preferably, the content weight ratio of the polyalcohol and the starch is 0.2-0.6：1.It is highly preferred that described polynary
The content weight ratio of alcohol and the starch is 0.25-0.54：1.
Preferably, at least one of the polyalcohol in sorbierite, xylitol and glycerine.
It is particularly preferred that the polyalcohol is the mixture of sorbierite and xylitol.
The content weight of sorbierite and xylitol described in mixture preferably as the sorbierite and xylitol of polyalcohol
Amount is than being 1：1-1.5.
It was found by the inventors of the present invention that using the mixture of sorbierite and xylitol as polyalcohol of the invention, and
The content weight ratio for especially controlling wherein sorbierite and xylitol is 1：During 1-1.5, the relieving oedema or abdominal distension through diuresis or purgation property of the embedding medium of acquisition is more preferable,
Further, the long-time stability that the embedding yeast containing the embedding medium is stored under high relative humidity conditions are more preferable.
Second aspect, the invention provides a kind of preparation method of embedding medium, the method includes：Polyalcohol is pasted with containing
The aqueous suspension for changing starch is mixed, and the polyalcohol is 0.1- with the consumption weight ratio of gelatinized starch in the aqueous suspension
0.8：1；Or, polyalcohol is mixed with the aqueous suspension containing ative starch, then by the mixture for obtaining heat so that
The ative starch gelatinization is obtained, the polyalcohol is 0.1-0.8 with the consumption weight ratio of the ative starch：1.
The aqueous suspension refers to the suspension containing water.
Preferably, the content of the gelatinized starch in the aqueous suspension containing gelatinized starch is 0.1-10g/100mL, more
Preferably 1-5g/100mL.
Preferably, the content of the ative starch in the aqueous suspension containing ative starch is 0.1-10g/100mL, more preferably
For 1-5g/100mL.
The consumption weight of the polyalcohol and the gelatinized starch is than preferably 0.2-0.6：1, more preferably 0.25-
0.54：1.
Preferably, the gelatinized starch is through the following steps that prepare：In the presence of water, ative starch is heated to
Gelatinization.
Preferably, during the ative starch is potato ative starch, native cornstarch, cassava ative starch and wheat ative starch
It is at least one.
Preferably, the condition mixed with the aqueous suspension containing gelatinized starch (or ative starch) by polyalcohol is included：
The temperature of mixing is 25-35 DEG C；The time of mixing is 1-5min.The mixing is preferably carried out under agitation.
Preferably, the mixed liquor obtained after mixed polyalcohol with the aqueous suspension containing ative starch is heated to
The condition of gelatinization includes：The temperature of heating is 80-100 DEG C；The time of heating is 5-20min.
The third aspect, the invention provides the embedding medium prepared by the preparation method of aforementioned embedding medium.
Fourth aspect, the invention provides a kind of embedding yeast, contains yeast and embedding medium, the bag in the embedding yeast
Agent is buried for aforesaid embedding medium of the invention.
Preferably, relative to the embedding medium of every mL, the content of the yeast in the embedding yeast is 0.5-1.5g, more
Preferably 0.71-1g.
Preferably, the yeast is high activity yeast cake, and fermenting power is higher than GB GB/T 20886-2007《Food processing
Use yeast》High-quality level, moisture 65-70 weight %.
In terms of 5th, the invention provides a kind of prepare the method for embedding yeast, the method includes：By embedding medium and yeast
Contacted, the embedding medium is aforesaid embedding medium of the invention.
Preferably, the condition contacted with yeast by embedding medium is included：The temperature of contact is 15-25 DEG C；Contact when
Between be 5-15min.It is highly preferred that the contact is carried out under agitation.
According to a kind of preferred embodiment, the method for the preparation embedding yeast of the present invention includes：
(1) polyalcohol is mixed with the aqueous suspension containing gelatinized starch, is obtained embedding medium；
(2) embedding medium is contacted with yeast.
According to another kind of preferred embodiment, the method for the preparation embedding yeast of the present invention includes：
(1) polyalcohol is mixed with the aqueous suspension containing ative starch, is obtained mixed liquor；
(2) mixed liquor is heated to into gelatinization, obtains embedding medium；
(3) embedding medium is contacted with yeast.
Especially, the mixing that is related in above-mentioned preferred embodiment of the invention, it is heated to being gelatinized and contacts, also goes up
The species of the material being related in stating method and consumption etc. are identical with foregoing teachings of the present invention, and the present invention will not be described here.And
And, when can store longer under high relative humidity conditions using the embedding yeast that above-mentioned preferred embodiment is obtained
Between, namely storage stability is more preferable.
In terms of 6th, the invention provides a primary yeast self-rising flour, the yeast self-rising flour contains embedding yeast and drying
Auxiliary agent, the embedding yeast are aforesaid embedding yeast of the invention.
Preferably, the consumption weight ratio of the embedding yeast and the drying aids is 1-2：1.
Preferably, at least one of the drying aids in wheat ative starch, pectin and maltodextrin.More preferably institute
Drying aids are stated for granular wheat ative starch, preferably 1-10 μm of the average grain diameter of the granular wheat ative starch.
In terms of 7th, the invention provides a kind of method for preparing yeast self-rising flour, the method includes：Will embedding yeast with
Drying aids are mixed, and gained mixture is granulated successively and is dried；Before wherein described embedding yeast is for the present invention
The embedding yeast stated and/or by preparing embedding yeast using aforesaid method of the invention.
The granulation can be carried out in conventional comminutor, and the preferably described granulation of the present invention causes the flat of the particle for obtaining
Particle diameter is 0.5-2mm.
In the method for preparing yeast self-rising flour, it is preferable that the consumption weight of the embedding yeast and the drying aids
Than for 1-2：1.
In the method for preparing yeast self-rising flour, it is preferable that the drying aids are selected from wheat ative starch, pectin and malt
At least one in dextrin.More preferably described drying aids be granular wheat ative starch, the granular wheat ative starch
Average grain diameter be preferably 1-10 μm.
Preferably, the drying is carried out in fluidized bed dryer.
Preferably, the condition of the drying includes：Temperature is 30-60 DEG C, during the dry time causes dried material
Water activity below 0.2；It is 0.05-0.18 that the time being particularly preferably dried causes the water activity in dried material.This
The inventor of invention has found, control drying time cause water activity in dried material for 0.05-0.18 when, acquisition
Yeast self-rising flour for longer periods can be stored under high relative humidity conditions, and when the yeast self-rising flour is fermented,
Fermentative activity can also be optimal.
There is no particular limitation for concrete operation method of the present invention to fluidized bed dryer, can be conventional using this area
Method of operating is carried out.
According to a kind of preferred embodiment, the method for preparing yeast self-rising flour includes：
(1) polyalcohol is mixed with the aqueous suspension containing gelatinized starch, is obtained embedding medium；
(2) embedding medium is contacted with yeast, obtains embedding yeast；
(3) the embedding yeast is mixed with drying aids, and gained mixture is granulated successively and is dried.
According to another kind of preferred embodiment, the method for preparing yeast self-rising flour includes：
(1) polyalcohol is mixed with the aqueous suspension containing ative starch, is obtained mixed liquor；
(2) mixed liquor is heated to into gelatinization, obtains embedding medium；
(3) embedding medium is contacted with yeast, obtains embedding yeast；
(4) the embedding yeast is mixed with drying aids, and gained mixture is granulated successively and is dried.
According to a kind of further preferred specific embodiment, the method for preparing yeast self-rising flour includes：
(1) polyalcohol is mixed with the aqueous suspension containing gelatinized starch, the polyalcohol is sorbierite and wood sugar
The mixture of alcohol, and the consumption weight ratio of sorbierite and xylitol is 1：1-1.5, in the suspension, the content of gelatinized starch is
1-5g/100mL；The polyalcohol is 0.2-0.6 with the consumption weight ratio of the gelatinized starch：1, obtain embedding medium；
(2) embedding medium is contacted with yeast, obtains embedding yeast；
(3) the embedding yeast is mixed with drying aids, and gained mixture is granulated successively and is dried,
The condition of the drying includes：Temperature is 30-60 DEG C, and it is 0.05- that the dry time causes the water activity in dried material
0.18。
Eighth aspect, the invention provides a kind of self-raising flour, the self-raising flour contains flour and yeast self-rising flour, institute
It is aforesaid yeast self-rising flour of the invention and/or the ferment by adopting aforesaid method of the invention to prepare to state yeast self-rising flour
Female self-rising flour.
Preferably, relative to the self-raising flour of 100 weight portions, the content of the yeast self-rising flour is 0.1-10 weight portions,
More preferably 0.2-8 weight portions, particularly preferably 0.5-3 weight portions.
The yeast self-rising flour that the said method of the present invention is provided can be mixed further to be packaged into bag simultaneously with flour
It is placed on shelf and selects for consumer.The product of the yeast self-rising flour containing the present invention can be kept under high relative humidity conditions
Long-term storage stability, and the fermenting power of yeast maintains higher level.Also, most preferably, by the yeast of the present invention
The yeast self-rising flour that self-rising flour carries out mixing in the self-raising flour of acquisition with flour only needs to maintain the content of 0.5-3 weight %
In the range of when, it becomes possible to realize the effect above.
Hereinafter will be described the present invention by embodiment.
In following examples, in case of no particular description, the various raw materials for using are all from commercially available.
Potato ative starch, cassava ative starch, native cornstarch and wheat ative starch have purchased from the bright biochemical technology of Beijing enlightening
Limit company.And the average grain diameter of wheat ative starch particle is 4 μm.
Cassava pre-gelatinized starch after cassava ative starch is heated 20min at 100 DEG C carries out cooling down obtaining again.
Yeast is purchased from Angel Yeast Co., Ltd, and fermenting power reaches more than 450mL/h, and moisture is 66.7 weights
Amount %.
Modified potato starch used below is prepared via a method which：Weigh potato ative starch to match somebody with somebody in distilled water
Concentration processed is the starch milk 100mL of 38 weight %, stirring, rises to design temperature (45 DEG C), is slowly added to anhydrous sodium sulfate and (accounts for dry
Starch quality 15%).After constant temperature 10min, NaOH (accounting for the 1.4% of dried starch quality) is slowly added under stirring, then
Expoxy propane (accounting for the 14% of dried starch quality) is added rapidly, closed container (is protected with nitrogen).After reaction terminates, dilute salt is used
It is 6 that emulsion is neutralized to pH value by acid, and then Jing is filtered, washs, is dried, crushes, sieving and to obtain hydroxypropyl potato starch (substitution value
For 0.119).
The preparation method of cassava modified starch used below is identical with the preparation method of modified potato starch, different
It is：The potato ative starch used during modified potato starch is prepared using cassava ative starch replacement.Obtain hydroxypropyl sill
Sweet potato starch (substitution value is 0.122).
Flour used below is purchased from Weifang kite flour Co., Ltd.
Following water activity is measured using Germany's 445 admeasuring apparatus for measuring moisture content of substance of Testo.
Embodiment 1-11 is used for preparing yeast self-rising flour.
Embodiment 1
(1) by 0.3g sorbierites, 0.3g xylitols and the suspension containing 1.4g potato ative starch (100mL) at 25 DEG C
Lower stirring 3min, obtains mixed liquor；
(2) mixed liquor is heated into 10min at 100 DEG C, so that the gelatinization of potato ative starch, obtains embedding medium；
(3) embedding medium described in 50mL and 100g yeast are stirred into 15min at 25 DEG C, obtains embedding yeast；
(4) the embedding yeast of 66.7g is mixed with the wheat ative starch particle of 33.3g, and gained is mixed
Thing is granulated by the extruder grain device in 1mm apertures, is then dried gained particle at 60 DEG C until gained is dried
The water activity in material afterwards is 0.08, obtains yeast self-rising flour A1.
Embodiment 2
(1) 0.3g sorbierites, 0.45g xylitols and the suspension containing 1.8g cassava pre-gelatinized starches (100mL) are existed
2min is stirred at 25 DEG C, embedding medium is obtained；
(2) embedding medium described in 70mL and 100g yeast are carried out 15min being stirred at 25 DEG C, obtain embedding yeast；
(3) the embedding yeast of 60g is mixed with the wheat ative starch particle of 40g, and gained mixture is led to
The extruder grain device for crossing 1.5mm apertures is granulated, after then be dried gained particle until gained is dried at 40 DEG C
Material in water activity be 0.1, obtain yeast self-rising flour A2.
Embodiment 3
(1) by 0.5g sorbierites, 0.7g xylitols and the suspension containing 2.4g wheat ative starch (100mL) at 20 DEG C
Stirring 4min, obtains mixed liquor；
(2) mixed liquor is heated into 20min at 100 DEG C, so that the gelatinization of wheat ative starch, obtains embedding medium；
(3) embedding medium described in 65mL and 100g yeast are carried out 15min being stirred at 20 DEG C, obtain embedding yeast；
(4) the embedding yeast of 50g is mixed with the wheat ative starch particle of 50g, and gained mixture is led to
The extruder grain device for crossing 2mm apertures is granulated, and is then dried gained particle at 50 DEG C until gained is dried
Water activity in material is 0.15, obtains yeast self-rising flour A3.
Embodiment 4
The present embodiment is carried out using method similar to Example 1, except that：
The sorbierite of 0.6g is only used in the present embodiment as polyalcohol, and does not use xylitol.
Remaining is in the same manner as in Example 1.
Obtain yeast self-rising flour A4.
Embodiment 5
The present embodiment is carried out using method similar to Example 4, except that：
Replace sorbierite as polyalcohol with the xylitol of identical weight part in the present embodiment.
Remaining is in the same manner as in Example 4.
Obtain yeast self-rising flour A5.
Embodiment 6
The present embodiment is carried out using method similar to Example 1, except that：
In the present embodiment using identical weight part glycerine replace embodiment 1 in xylitol, with sorbierite together as
The polyalcohol of the present embodiment.
Remaining is same as Example 1.
Obtain yeast self-rising flour A6.
Embodiment 7
The present embodiment is carried out using method similar to Example 1, except that：
Sorbierite of the polyalcohol in the present embodiment for the xylitol and 0.4g of 0.2g.
Remaining is same as Example 1.
Obtain yeast self-rising flour A7.
Embodiment 8
The present embodiment is carried out using method similar to Example 2, except that：
Xylitol of the polyalcohol for the sorbierite and 0.63g of 0.42g in the present embodiment.
Remaining is same as Example 2.
Obtain yeast self-rising flour A8.
Embodiment 9
The present embodiment is carried out using method similar to Example 2, except that：
Xylitol of the polyalcohol for the sorbierite and 0.75g of 0.5g in the present embodiment.
Remaining is same as Example 2.
Obtain yeast self-rising flour A9.
Embodiment 10
The present embodiment is carried out using method similar to Example 3, except that：
Controlling the dry time in the present embodiment, to cause the water activity in the dried material of gained be 0.3.Remaining with
It is identical in embodiment 3.
Obtain yeast self-rising flour A10.
Embodiment 11
The present embodiment is carried out using method similar to Example 3, except that：
Controlling the dry time in the present embodiment, to cause the water activity in the dried material of gained be 0.4.
Remaining is in the same manner as in Example 3.
Obtain yeast self-rising flour A11.
Comparative example 1
This comparative example is carried out using method similar to Example 1, except that：
Potato ative starch used in this comparative example in modified potato starch alternate embodiment 1, specifically：
(1) by 0.3g sorbierites, 0.3g xylitols and the suspension containing 1.4g modified potato starch (100mL) 25
3min is stirred at DEG C, obtains mixed liquor；
(2) mixed liquor is heated into 10min at 100 DEG C, obtains embedding medium；
(3) embedding medium described in 50mL and 100g yeast are carried out stirring 15min at 25 DEG C；Obtain embedding yeast；
(4) the embedding yeast of 66.7g is mixed with the wheat starch granule of 33.3g, and by gained mixture
Granulated by the extruder grain device in 1mm apertures, after then be dried gained particle until gained is dried at 60 DEG C
Material in water activity be 0.08, obtain yeast self-rising flour DA1.
Comparative example 2
This comparative example is carried out using method similar to Example 2, except that：
Cassava pre-gelatinized starch used in this comparative example in cassava modified starch alternate embodiment 2.
This comparative example is using 0.3g sorbierites, 0.45g xylitols and the suspension containing 1.8g cassava modified starch
(100mL) 2min is stirred at 25 DEG C, obtain embedding medium.
Remaining is in the same manner as in Example 2.
Obtain yeast self-rising flour DA2.
Comparative example 3
This comparative example using to implement 3 similar methods carry out, except that：
Wheat ative starch in this comparative example is not gelatinized, specifically：
(1) by 0.5g sorbierites, 0.7g xylitols and the suspension containing 2.4g wheat ative starch (100mL) at 20 DEG C
Stirring 4min, obtains embedding medium；
(2) embedding medium described in 65mL and 100g yeast are carried out 15min being stirred at 20 DEG C, obtain embedding yeast；
(3) the embedding yeast of 50g is mixed with the wheat ative starch particle of 50g, and gained mixture is led to
The extruder grain device for crossing 2mm apertures is granulated, and is then dried gained particle at 50 DEG C until gained is dried
Water activity in material is 0.15, obtains yeast self-rising flour DA3.
Test case
This test case be used for detecting the storage stability of yeast self-rising flour that above-described embodiment and comparative example are prepared and
Fermenting power, specifically：
Take each yeast self-rising flour that above-described embodiment and comparative example are prepared respectively, weight be respectively 2.8g, 5.6g and
8.4g, is then mixed to form the product mix that total amount is 280g respectively, namely respectively obtains the spontaneous powder content point of yeast with flour
Not Wei 1 weight %, 2 weight % and 3 weight % product mix, be to store and take afterwards for 1 month in the environment of 60% in humidity
280g sample testing yeast viable counts and yeast fermenting power, as shown in table 1, yeast fermenting power result is such as yeast viable count result
Shown in table 2.
Method of testing：
Yeast viable bacteria counting number is according to GB GB 478915-2010《National food safety standard food microbiological examination
Mould and yeast counts》Method detects the count plate of the dry ferment after storing 1 month.Concrete grammar is as follows：
The above-mentioned product mix of 25g is weighed into the conical flask of 500mL, and adds 225mL sterile purified waters, filled with refiner
Point blend uniform, obtain suspension, dilute in taking the 1mL suspension test tubes of the injection containing 9mL sterilized waters, then take 1mL again
Dilute in dilution test tube of the injection containing 9mL sterilized waters, according to said method repeat dilution, each extension rate is 10
Times.Each dilution factor draws the even liquid of 1mL samples in 2 sterilized petri dishes respectively.The distilled water for taking 1mL dilutions simultaneously respectively adds
Enter to 2 sterilized petri dishes and make blank.Pour the potato dextrose agar that 20mL is cooled to 46 DEG C into reality in time
Test in group sterilized petri dishes, and rotating plate is well mixed which.Cultivate 5 days under 28 DEG C of isoperibols.In flat board, clump count is in 10-
Dilution gradient in 110cfu scopes is counted.
Yeast fermenting power：According to GB GB/T 20886-2007《Food processing yeast》Method detection, specifically, will
Product mix after storing 1 month adds 150mL water simultaneously and into dough, and then dough is put in fermentation flask, and in 36 DEG C of water
Gas volume is collected in the 1h detections of bath environment bottom fermentation, and the gas volume can reflect yeast fermenting power, and wherein, gas volume is got over
Greatly, top yeast fermenting power is stronger.Fermenting power is expressed as mL/h.
Table 1：Yeast viable count
Table 2：Yeast fermenting power
The yeast self-rising flour that present invention offer be can be seen that from the result of above-mentioned test case has bright relative to prior art
Show more preferable storage stability.
The preferred embodiment of the present invention described in detail above, but, the present invention is not limited in above-mentioned embodiment
Detail, the present invention range of the technology design in, various simple variants can be carried out to technical scheme, this
A little simple variants belong to protection scope of the present invention.
It is further to note that each particular technique feature described in above-mentioned specific embodiment, in not lance
In the case of shield, can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention to it is various can
The combination of energy is no longer separately illustrated.
Additionally, can also be combined between a variety of embodiments of the present invention, as long as which is without prejudice to this
The thought of invention, which should equally be considered as content disclosed in this invention.
Claims (10)
1. a kind of embedding medium, contains the content weight ratio of polyalcohol and starch, the polyalcohol and the starch in the embedding medium
For 0.1-0.8：1, the starch is gelatinized starch.
2. embedding medium according to claim 1, wherein, the content weight ratio of the polyalcohol and the starch is 0.2-
0.6：1；Preferably 0.25-0.54：1；
Preferably, the polyalcohol is at least one in sorbierite, xylitol and glycerine；Preferably, the polyalcohol is mountain
The mixture of pears alcohol and xylitol, and the sorbierite is 1 with the content weight ratio of xylitol：1-1.5.
3. a kind of preparation method of embedding medium, the method include：Polyalcohol is mixed with the aqueous suspension containing gelatinized starch
Close, the polyalcohol is 0.1-0.8 with the consumption weight ratio of the gelatinized starch：1；Or, by polyalcohol with contain ative starch
Aqueous suspension mixed, then the mixture for obtaining is heated so that ative starch gelatinization, the polyalcohol and institute
The consumption weight ratio for stating ative starch is 0.1-0.8：1；Preferably,
The content of the gelatinized starch in the aqueous suspension containing gelatinized starch is 0.1-10g/100mL, more preferably 1-5g/
100mL；Preferably,
The polyalcohol is 0.2-0.6 with the consumption weight ratio of the gelatinized starch：1；Preferably,
The gelatinized starch is through the following steps that prepare：In the presence of water, ative starch is heated to into gelatinization；It is preferred that
Ground,
The ative starch is at least one in potato ative starch, native cornstarch, cassava ative starch and wheat ative starch；It is excellent
Selection of land,
The condition of the heating includes：Heating-up temperature is 80-100 DEG C, and the heat time is 5-20min.
4. the embedding medium for being prepared by the method described in claim 3.
5. a kind of embedding yeast, contains yeast and embedding medium, during the embedding medium is claim 1-2 and 4 in the embedding yeast
Embedding medium described in any one；Preferably,
Relative to the embedding medium of every mL, the content of the yeast in the embedding yeast is 0.5-1.5g, more preferably 0.71-
1g。
6. a kind of to prepare the method for embedding yeast, the method includes：Embedding medium is contacted with yeast, the embedding medium is power
Profit requires the embedding medium in 1-2 and 4 described in any one.
7. a primary yeast self-rising flour, the yeast self-rising flour contain embedding yeast and drying aids, and the embedding yeast is that right is wanted
Seek the embedding yeast and/or by embedding yeast being prepared using the method described in claim 6 described in 5；Preferably,
The consumption weight ratio of the embedding yeast and the drying aids is 1-2：1；Preferably,
At least one of the drying aids in wheat ative starch, pectin and maltodextrin.
8. a kind of method for preparing yeast self-rising flour, the method include：Embedding yeast is mixed with drying aids, and by institute
Obtain mixture to be granulated successively and be dried；Wherein described embedding yeast is the embedding yeast described in claim 5 and/or passes through
Embedding yeast is prepared using the method described in claim 6.
9. method according to claim 8, wherein, the drying is carried out in fluidized bed dryer；Preferably,
The condition of the drying includes：Temperature is 30-60 DEG C, and the dry time causes the water activity in dried material to exist
Less than 0.2.
10. a kind of self-raising flour, the self-raising flour contain flour and yeast self-rising flour, and the yeast self-rising flour is claim 7
Described yeast self-rising flour and/or the yeast self-rising flour prepared by the method described in claim 8 or 9.
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