CN108949596A - A kind of preparation of composite ferment and the application in freezing flour-dough production - Google Patents
A kind of preparation of composite ferment and the application in freezing flour-dough production Download PDFInfo
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- CN108949596A CN108949596A CN201810963391.5A CN201810963391A CN108949596A CN 108949596 A CN108949596 A CN 108949596A CN 201810963391 A CN201810963391 A CN 201810963391A CN 108949596 A CN108949596 A CN 108949596A
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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
- C12N1/18—Baker's yeast; Brewer's yeast
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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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
Abstract
The invention discloses a kind of preparation of compound microbial culture starter and the applications in freezing flour-dough production.Bacterial strain used in the present invention is the wild yeasts bacterium screened from traditional zymotic dough, and wherein freeze-tolerant baker's yeast is the inferior Dbaly yeast of the Chinese (Debarymoces hansenii) Y-3, and survival rate is 86% after -20 DEG C of freezing 7d；The good yeast of fermenting property is saccharomyces cerevisiae (Saccharomyces cerevisiae) H-1, the bacterial strain ferment under conditions of not freezing 3h gas production be higher than fresh commercial yeast, and it is 67% that the opposite fermenting power after 7d is freezed at -20 DEG C, the fermenting power of significantly larger than fresh commercial yeast.It is that 0~7:7~0 is prepared into compound microbial culture starter according to saccharomyces cerevisiae and Han Xun Dbaly yeast mass ratio, it is applied in freezing flour-dough technology and makes the Chinese traditions staple foods such as steamed bun, steamed twisted roll, large flat bread, pancake, crusty pancake, not only retain flavor, the mouthfeel of original traditional zymotic wheaten food, while guaranteeing consumer's demand instant to staple food, fresh, nutrition.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of preparation of composite ferment and is made in freezing flour-dough
In application, it is especially a kind of for making the compound of the daily staple food freezing flour-dough of the Chinese traditions such as steamed bun, steamed twisted roll, pancake, crusty pancake
Leavening.
Background technique
The fermented pasta of Chinese tradition is mainly made of distinguishing products such as steamed bun, steamed twisted roll, large flat breads, is generally divided into two kinds of productions
Mode: first is that making and selling, this mode manages dispersion, it is difficult to guarantee product quality, standardization is not achieved；Second is that first
It by machining center centralized production, then is distributed to operation shops and is sold, but the links such as product storage, dispatching can drop in various degree
The freshness of low product causes the quality declines such as product special flavour, mouthfeel.With the rapid development of our country's economy, people are more prone to
In simple, fast diet style, also more focus on the nutrition and health of food.Freezing flour-dough technological break-through traditional mode of production mode
Restriction, addition keeps in cold storage process dispatching semi-finished product, and can preferably keep the freshness and quality of product, comply with the modern times
Convenient food, quick, nutrition, the reform of health requirement, are with a wide range of applications.
Currently, developed countries have tended to be mature to the application of freezing flour-dough technology, industry especially has been baked and banked up with earth in bread
It is used widely.The country still falls within the starting exploratory stage in the application aspect of freezing flour-dough technology, and therefore, inventing one kind can be with
The composite ferment being applied in freezing flour-dough, for producing in steamed bun, steamed twisted roll, pancake, crusty pancake with Chinese tradition characteristic etc.
Formula health-nutrition food has great significance.
The traditional zymotic flour-made food in China belongs to mixed fungus fermentation system, and fungi mainly has saccharomyces cerevisiae
(Saccharomyces cerevisiae) mainly generates carbon dioxide, forms the distinctive texture of fermented pasta and flavor；Non- wine
Brewer yeast (non-Saccharomyces), can synthesize a variety of enzymes, and the precursor substance in raw material is converted into flavor substance such as
The products such as vinegar, acid, higher alcohol and acid have important role to the formation of fermented food flavor, quality and color.Due to mixing bacterium
The peculiar flavour and mouthfeel that fermentation generates flour-made food, therefore, traditional zymotic wheaten food is still liked by the majority of consumers deeply.In
103275881 A of state patent of invention CN discloses a kind of freeze-resistant active dry yeast for being suitable for freezing flour-dough fermentation, but should
The selection of freeze-tolerant baker's yeast bacterial strain is the encoding gene by knocking out the neutral trehalase of starting strain saccharomyces cerevisiae, table
It is obtained up to 6- phosphotrehalose UDP-transglucosylase synthetase-coding gene mode, and still there is dispute in the safety of GM food, it cannot
Use consumer safety relievedly.Chinese invention patent CN201010296414.5 discloses a kind of composite surface product fermenting agent
And preparation method thereof, the composite surface product fermenting agent is inferior by lactobacillus acidophilus, lactobacillus paracasei, saccharomyces cerevisiae and the abnormal Chinese
Saccharomycete is made, however, the composite surface product fermenting agent mainly solves traditional zymotic agent has fermentation speed in Flour product production
Degree is slow, the low problem of production efficiency.The single plant active dry yeast leavening that existing fermentation Flour product uses ferments, due to bacterium
Kind is single, lacks complicated enzyme system reaction, therefore there are problems that nutritive value and taste are all not so good as traditional zymotic Flour product,
Survival rate is low under the conditions of cryogenic freezing, is not particularly suited for the production of freezing flour-dough (being often referred to be housed in -18 DEG C of doughs below).
It does not have been reported that in freezing flour-dough production at present using composite ferment, the product of existing freezing flour-dough production is in wind
Not as good as the frozen dough product of composite ferment production on taste, accordingly, there exist to being mainly used in freezing flour-dough with raising face
The needs of group's flavor taste and the composite ferment of holding traditional zymotic product special flavour mouthfeel.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of compound microbial culture starter, and gained composite ferment is not only
The industrialized production of fermentation wheat flour product may be implemented, guarantee product quality, and fermentation wheat flour product its flavor mouth produced
Sense is better than product made from fresh commercial yeast.Another object is to provide the application method of the compound microbial culture starter.
Composite surface product fermenting agent is by S. cervisiae (Saccharomyces cerevisiae) H-1 and Han Xunde Bali
0~7:7~0 in mass ratio saccharomycete (Debarymoces hansenii) Y-3 is made.Complex microorganism hair provided by the invention
Ferment agent the preparation method is as follows: Step 1: the inferior Dbaly yeast of the Chinese for filtering out freeze-resistant from traditional zymotic sour flour dough, fermentation
The good saccharomyces cerevisiae of performance produces strain as leavening, and the inferior Dbaly yeast of the Chinese and S. cervisiae are pressed to 1% inoculum concentration
Be inoculated in seed culture medium respectively, 30 DEG C of shaking table 150r/min shake cultures for 24 hours, obtain the seed liquor of two kinds of bacterium；Step 2: will
The seed liquor of two kinds of bacterium is inoculated in fermentation medium respectively by 5% inoculum concentration, in 0 DEG C of shaking table 150r/min shake culture
For 24 hours, the scale-up medium of two kinds of bacterium is obtained；Step 3: by the scale-up medium of the inferior Dbaly yeast bacterium of the Chinese and S. cervisiae
Scale-up medium is centrifuged 20min respectively with the revolving speed of 80000r/min, collects two kinds of thallus respectively, then using the phosphoric acid of sterilizing
W salt buffer washes 3 times, obtain yeast cake mud；Step 4: it is dry that the lyophilized preparation of two kinds of thallus after washing is prepared activity
Yeast, then 0~7:7~0 makes freezing flour-dough in mass ratio after being mixed, and concrete operations process is as follows:
Compound microbial culture starter bacterium powder is added according to 0.01%~15% that inoculum concentration is flour quality, amount of water is face
The 10%~85% of silty amount.Water and leavening are mixed well with before face, at room temperature rapid and face, the final surface of dough
It is smooth, without dry flour, tack-free, then rapid 0.1~10h of provocation (15~40 DEG C, RH20~95%), quick-frozen 0.1~10h (-
70 DEG C~0 DEG C), the freeze-up hiding (- 70 DEG C~0 DEG C, 1~30d) of bag needs the used time first to thaw 0.1~15h (15~40 DEG C, RH20~
95%), then 0.1~20h of provocation (15~40 DEG C, RH20~95%) can carry out the subsequent production of fermentation flour-made food.
Wherein, in step 1 seed culture medium by the glucose of 2g, the peptone of 2g and 1g yeast powder be added distilled water
It is settled to 100mL composition；By 20g glucose, 20g peptone and 10g yeast powder and steaming is added in fermentation medium in step 2
Distilled water is settled to 500ml composition.
For the present invention using traditional zymotic sour flour dough as strain source, biological safety is high, compound Flour product fermentation obtained
Agent can make Flour product restore traditional taste and nutritive value, and the aesthetic quality of Flour product is good, hence it is evident that send out better than business yeast cake
Ferment flour-made food；Gained composite surface product fermenting agent of the invention can be used for frozen dough steamed bread production, improve Flour product taste
It is had a very important significance with nutritive value everyway, while can also improve that current starter culture content is single to be showed
Shape, and the composite surface product fermenting agent can realize that direct putting type produces.
Compared with prior art, bring beneficial effect of the present invention has the following:
Firstly, present invention can apply to freezing flour-dough technologies, and do not have to add any cryoprotector, reduce certain
Production cost and process；
Secondly, subjective appreciation and SPME-GC-MS experimental data are shown in terms of taste and flavor, the present invention is used
The frozen dough steamed bread of production in terms of taste and flavor, better than commercial yeast production fresh steamed bun, be better able to meet
The needs of consumer.
Freeze-tolerant baker's yeast used in the present invention is the inferior Dbaly yeast of the Chinese and the good saccharomyces cerevisiae of fermenting property.Above-mentioned institute
The saccharomycete stated is through the method for Natural Selection obtained in the traditional zymotic sour flour dough, and detailed process is as follows:
The preparation of 1.1 culture mediums: seed culture medium (YPD): the yeast powder of the glucose of 2g, the peptone of 2g and 1g is added
Distilled water is simultaneously settled to 100mL composition, 6.0,121 DEG C of sterilizing 15min of pH；Fermentation medium: 20g glucose, 20g peptone
With 10g yeast powder and be added distilled water be settled to 500ml composition, 6.0,121 DEG C of sterilizing 15min of pH；Simulate dough culture medium:
Glucose 4g, ammonium sulfate 0.25g, urea 0.5g, potassium dihydrogen phosphate 1.6g, disodium hydrogen phosphate 0.5g, magnesium sulfate 0.06g, niacin
22.5mg, pantothenic acid 5.0mg, vitamin B12.5mg, vitamin B61.25mg vitamin B21.0mg, folic acid 0.5mg；Nutrient solution:
White granulated sugar 100g, 5g dipotassium hydrogen phosphate, 2.5g diammonium hydrogen phosphate, 0.625g magnesium sulfate, 0.5g calcium sulfate add distilled water extremely
1000ml。
The screening and purifying of saccharomycete in 1.2 traditional zymotic sour flour doughs: it aseptically, is taken from four samples respectively
10g dough is added in 90mL physiological saline (85%), gradient dilution is carried out after sterile homogeneous, each gradient takes 100 μ L to be coated on YPD
On plating medium, 30 DEG C of culture 48h grow bacterium colony to plate, select form be it is round, intermediate have protrusion, bacterium colony it is larger
Saccharomycete colony IFA technique, and observe cellular morphology under the microscope, the bacterium colony for meeting yeast cell form to YPD put down
Plate culture medium is repeatedly crossed purifying, until Economical Purification.Commercially available Saccharomyces mycetolysis is directly used in plate streaking after physiological saline.
Barms after purification are transferred on YPD slant medium, after 28 DEG C of 2~4d of culture, 4 DEG C of refrigerators is placed in and saves backup.
The screening of 1.3 freeze-tolerant baker's yeasts: freeze-tolerant baker's yeast is screened using simulation dough pre fermentation method.Weigh 0.4g yeast cake
It is added in the triangular flask equipped with 50mL simulation dough culture medium, 30 DEG C of pre fermentation 180min are centrifuged in 4 DEG C, 8000r/min
15min is poured out supernatant with distillation washing 2 times, 0.5mL distilled water is then added, thallus suspension is made, respectively at -20 DEG C
Bacteria suspension after freezing is placed in 30 DEG C of water-baths the 3min that thaws, suitable gradient bacterium solution is taken to be coated on by lower freezing 1h and 7d
On YPD plating medium, bacterium colony counting is carried out after 30 DEG C of culture 48h.Survival rate is defined as after freezing 7d and yeast after freezing 1h
The percentage of bacterium clump count.Frost resistance experiment is repeated 6 times.Filter out the high bacterial strain of freezing tolerance.
1.4 yeast fermenting powers measurement: using the fermenting power of weight-loss method measurement saccharomycete.Accurately weigh the addition of 2.5g yeast cake
In triangular flask equipped with 50mL nutrient solution, saccharomycete and fermentation liquid are uniformly mixed, fermentation bung weighing is covered and is placed on 30 DEG C of perseverances
Warm incubator pre fermentation 1h.Fermentation liquid after defrosting is placed in constant incubator with herein 1.3, records 2h's by refrigeration operation
Produce gas situation.The fermentability of saccharomycete is judged by the variation of freezing 7d gas production.Opposite fermenting power is defined as freezing 7d
Afterwards with freezing 1h after CO2The ratio of gas production.Filter out the good bacterial strain of fermenting power.
The identification of 1.5 strains: the two saccharomycetes D1/D2 sequence of 26S rDNA of screening after purification is analyzed, two plants
Saccharomycete is identified respectively as the inferior Dbaly yeast of the Chinese, sees Fig. 1 and saccharomyces cerevisiae, sees Fig. 2.
The preparation of 1.6 yeast freeze-dried powders: purpose bacterial strain is inoculated in seed culture medium by 1% inoculum concentration respectively, 30
DEG C shaking table 150r/min shake culture 18h, obtains the seed liquor of two kinds of bacterium；The seed liquor of two kinds of bacterium is distinguished by 5% inoculum concentration
Be inoculated in fermentation medium, 30 DEG C of shaking table 150r/min shake cultures for 24 hours, obtain the scale-up medium of two kinds of bacterium；The Chinese is inferior
The scale-up medium of Dbaly yeast bacterium and the scale-up medium of S. cervisiae are centrifuged respectively with the revolving speed of 8000r/min
15min collects two kinds of thallus respectively, is then washed 3 times using the phosphate buffer of sterilizing, obtains yeast cake mud.By fresh ferment
It is female to be mixed with protective agent in the ratio of 1:3, it is put into ultra low temperature freezer (- 80 DEG C) pre-freeze 10h after balancing 30min, places into freezing
Drying machine dries 16h, and the sealing of bacterium powder is put in 4 DEG C of refrigerators after freeze-drying and is saved backup.
The compounding of 1.7 leavenings: saccharomyces cerevisiae and Han Xun Dbaly yeast are mixed according to mass ratio for 0~7:7~0
It is even, compound microbial culture starter (HY-1) is made.
Application of 1.9 composite ferments in frozen dough steamed bread production, the specific steps of which are as follows: being face according to inoculum concentration
Compound microbial culture starter is added in the 0.01%~15% of silty amount, and amount of water is the 10%~85% of flour quality.With face it
Preceding to mix well water and leavening, at room temperature rapidly and face, the final surface of dough is smooth, without dry flour, tack-free, then
Rapid 0.1~10h of provocation (15~40 DEG C, RH20~95%), quick-frozen 0.1~10h (- 70 DEG C~0 DEG C), freeze-up (- 70 DEG C of the hiding of bag
~0 DEG C, 1~30d), need the used time first thaw 0.1~15h (15~40 DEG C, RH20~95%) then 0.1~20h of provocation (15~
40 DEG C, RH20~95%), 30min can be steamed and obtain finished product.
Obtained finished product is respectively used to subjective appreciation and SPME-GC-MS analysis by 1.10.By 10 there is certain steamed bun to comment
The subjective appreciation group for sentencing postgraduate's composition of experience carries out sensory evaluation scores to the steamed bun of ferment making, and sensory evaluation scores are using row
Industry standard SB/T 10139-93 is evaluated, including specific volume, shape, fragrance, color, quality, seven aspects of viscosity and elasticity,
Sensory judgments point result is shown in that Fig. 3 and its sectional interior view are shown in Fig. 4 and Fig. 5, the results showed that, it is made using composite ferment (HY-1)
The frozen steamed bread of work is superior to fresh, the frozen dough steamed bread of commercial yeast (A-1) production in terms of sensory evaluation scores；In addition, adopting
Measure the middle flavor substance of fermentation steamed bun with SPME-GC-MS, and with the fresh, frozen steamed bread of commercially available yeast leavening production into
Row compares, and is shown in Table 1, the results showed that prepare the content of frozen dough steamed bread flavor substance using composite ferment and type wants extra
The fresh steamed bun of common commercially available dry ferment preparation
The statistics of flavor content of material in 1 different fermentations agent of table
The headspace solid-phase microextraction method of volatile component is as follows in 1.11 steamed buns, steamed bun is divided into of uniform size broken
Block weighs 5g and is put into 15mL Head-space sampling bottle, is first put into 80 DEG C of thermostat water bath and balances 10min, then by extracting head
(65 μm of PDMS/DVB) is inserted into the overhead of sample bottle, extracts syringe needle sample introduction after headspace extraction 40min.
1.12 gas chromatography-mass spectrography testing conditions chromatographic conditions: DB-5MS capillary chromatographic column (60m × 0.32mm
×1μm)；Carrier gas: He；Flow velocity: 1.0mL/min；Injector temperature: 250 DEG C；It does not shunt；Temperature program: 50 DEG C of initial temperature,
Retain 3min, be then raised to 220 DEG C with 8 DEG C/min, be then raised to 250 DEG C with 25 DEG C/min, retains 5min；Mass Spectrometry Conditions: electricity
From mode EI, 250 DEG C of sample holes temperature, 200 DEG C of ion source temperature, electron energy 70eV, 200 μ A of emission current, acquisition mode
For full scan, acquisition quality range is 33~495.
Detailed description of the invention
Fig. 1 shows the 26S rDNA phylogenetic trees of bacterial strain Y-3；
The 26S rDNA phylogenetic tree of Fig. 2 expression bacterial strain H-1；
Fig. 3 indicates the sensory evaluation scores of different fermentations agent, and wherein XA-1 indicates the fresh steamed bun of commercially available yeast production, DA-1 table
Show that the frozen dough steamed bread of commercially available yeast production, DHY-1 indicate the frozen dough steamed bread of mixed fungus fermentation agent production；
Fig. 4 indicates the sectional view of mixed fungus fermentation agent production frozen dough steamed bread；
Fig. 5 indicates that commercial yeast makes the sectional view of fresh steamed bun.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Example 1:
Frozen dough steamed bread is made using the composite ferment, compound microorganism ferments are added according to the 5% of flour quality
Agent, amount of water are the 60% of flour quality.Water and leavening are mixed well with before face, at room temperature rapid and face, dough
Final surface is smooth, without dry flour, tack-free, then rapid provocation 1h (35 DEG C, RH85%), and quick-frozen 1h (- 50 DEG C), bag is freeze-up
Hide (- 20 DEG C, 1~7d), need the used time first thaw 2h (35 DEG C, RH85%) then provocation 3h (35 DEG C, RH85%), can steam
30min obtains finished product.
Example 2:
Freezing flour-dough steamed twisted roll is made using the composite ferment, is added according to 3% that inoculum concentration is flour quality compound micro-
Bio-fermentation agent, amount of water be flour quality 50% and face before water and leavening are mixed well, at room temperature rapidly and
Face, the final surface of dough is smooth, without dry flour, tack-free, then rapid provocation 1h (35 DEG C, RH85%), quick-frozen 1h (- 50
DEG C), the freeze-up hiding (- 20 DEG C, 1~7d) of bag, when needing to steam steamed stuffed bun, first defrosting 1h (35 DEG C, RH85%) then provocation 2h (35
DEG C, RH85%), 30min can be steamed and obtain finished product.
Claims (4)
1. a kind of preparation method of compound microbial culture starter, its step are as follows: filtering out freeze-resistant from traditional zymotic dough
The inferior Dbaly yeast of the Chinese (Declubhouseyomyces hansenii) Y-3 and the good saccharomyces cerevisiae of fermenting property
(Saccharomyces cerevisiae) H-1 is expanded with single plant saccharomycete cultivate respectively as freezing flour-dough leavening, centrifugation
After obtain yeast cake mud, active dry yeast powder is made using freeze-drying, then according to saccharomyces cerevisiae and Han Xunde Bali ferment
Female bacterium powder mass ratio is that 0~7:7~0 is prepared into the compound microbial culture starter for being applied to freezing flour-dough production.
2. a kind of compound microbial culture starter as described in claim 1, the application in preparation freeze-resistant dough products,
Making step is as follows: compound microbial culture starter bacterium powder is added according to 0.01%~15% that inoculum concentration is flour quality, adds water
Amount is the 10%~85% of flour quality.Water and leavening are mixed well with before face, at room temperature rapid and face, dough is most
Whole surface is smooth, without dry flour, tack-free, then rapid 0.1~10h of provocation (15~40 DEG C, RH20-95%), quick-frozen 0.1~
10h (- 70 DEG C~0 DEG C), the freeze-up hiding (- 70 DEG C~0 DEG C, 1~30d) of bag, need the used time first thaw 0.1~15h (15~40 DEG C,
RH20-95%), then 0.1~20h of provocation (15~40 DEG C, RH20-95%) can carry out the subsequent system of fermentation flour-made food
Make.
3. application of the compound microbial culture starter according to claim 2 in preparation frozen dough product, it is characterized in that:
Freezing flour-dough includes the freezing flour-dough for making the daily staple food of the Chinese traditions such as steamed bun, steamed twisted roll, large flat bread, pancake, crusty pancake, and with cold
The staple food of frozen dough production is superior to the staple food made of fresh commercial yeast in terms of flavor taste.
4. application of the compound microbial culture starter according to claim 2 in fresh dough fermented product processed, special
Sign is: the Chinese traditions such as steamed bun, steamed twisted roll, large flat bread, pancake, crusty pancake for fresh dough (without the dough of freezing) production are daily
Staple food is superior to the staple food of fresh commercial yeast production in terms of flavor and taste.
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| CN114644988A (en) * | 2020-12-17 | 2022-06-21 | 中粮面业(海宁)有限公司 | Saccharomyces cerevisiae, leavening agent, preparation method of saccharomyces cerevisiae and leavening agent, application of saccharomyces cerevisiae and leavening agent in preparation of fermented food, fermented food and preparation method of fermented food |
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