CN111269845B - Yeast composition for improving air-generating capacity of dough, and preparation method and application thereof - Google Patents
Yeast composition for improving air-generating capacity of dough, and preparation method and application thereof Download PDFInfo
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- CN111269845B CN111269845B CN201811474710.2A CN201811474710A CN111269845B CN 111269845 B CN111269845 B CN 111269845B CN 201811474710 A CN201811474710 A CN 201811474710A CN 111269845 B CN111269845 B CN 111269845B
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 236
- 239000000203 mixture Substances 0.000 title claims abstract description 112
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 239000004382 Amylase Substances 0.000 claims abstract description 24
- 102000013142 Amylases Human genes 0.000 claims abstract description 24
- 108010065511 Amylases Proteins 0.000 claims abstract description 24
- 235000019418 amylase Nutrition 0.000 claims abstract description 24
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 226
- 235000000346 sugar Nutrition 0.000 claims description 98
- 102100022624 Glucoamylase Human genes 0.000 claims description 35
- 238000001035 drying Methods 0.000 claims description 35
- 235000013336 milk Nutrition 0.000 claims description 21
- 239000008267 milk Substances 0.000 claims description 21
- 210000004080 milk Anatomy 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 4
- 108050008938 Glucoamylases Proteins 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 34
- 230000004151 fermentation Effects 0.000 abstract description 34
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 16
- 108090000637 alpha-Amylases Proteins 0.000 description 13
- 102000004139 alpha-Amylases Human genes 0.000 description 13
- 229940024171 alpha-amylase Drugs 0.000 description 13
- 230000000694 effects Effects 0.000 description 11
- 102000004190 Enzymes Human genes 0.000 description 10
- 108090000790 Enzymes Proteins 0.000 description 10
- 229940088598 enzyme Drugs 0.000 description 10
- 238000000691 measurement method Methods 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 108010028688 Isoamylase Proteins 0.000 description 3
- 108010019077 beta-Amylase Proteins 0.000 description 3
- 238000007664 blowing Methods 0.000 description 3
- 230000003204 osmotic effect Effects 0.000 description 3
- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 description 2
- 102400000472 Sucrase Human genes 0.000 description 2
- 101710112652 Sucrose-6-phosphate hydrolase Proteins 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000011073 invertase Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- RJKYUPXJBBSRML-UHFFFAOYSA-N [4-[(4-amino-3,5-dimethylphenyl)-(2,6-dichlorophenyl)methylidene]-2,6-dimethylcyclohexa-2,5-dien-1-ylidene]azanium;dihydrogen phosphate Chemical compound OP(O)(O)=O.C1=C(C)C(=N)C(C)=CC1=C(C=1C(=CC=CC=1Cl)Cl)C1=CC(C)=C(N)C(C)=C1 RJKYUPXJBBSRML-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
Abstract
The invention relates to the field of food fermentation, in particular to a yeast composition for improving the gas production capacity of dough, and a preparation method and application thereof. The invention provides a yeast composition for improving the air-generating capacity of dough, which comprises 200-5 parts by weight of amylase and 800-995 parts by weight of high-sugar yeast. The invention also provides a preparation method of the yeast composition, which shortens the fermentation time of the high-sugar yeast in the low-sugar dough and the sugar-free dough, improves the adaptability of the high-sugar yeast, ensures that a user uses the yeast more simply, and avoids the trouble of selecting the high-sugar yeast and the low-sugar yeast.
Description
Technical Field
The invention relates to the field of food fermentation industry, in particular to a yeast composition for improving the gas production capacity of dough, and a preparation method and application thereof.
Background
The yeast used in the dough is food yeast, and can be classified into low sugar type yeast and high sugar type yeast according to the sugar tolerance of the yeast. The low sugar type yeast is baker's yeast which cannot withstand higher osmotic pressure and has higher fermentation activity under the condition of no sugar or low sugar (the baking percentage of sugar is less than 7%).
The essential difference between the high-sugar yeasts and the low-sugar yeasts is that the low-sugar yeasts are capable of producing more sucrase and are not tolerant to high-sugar environments, whereas the amount of sucrase produced by the high-sugar yeasts is significantly lower than that of the low-sugar yeasts and is suitable for high-sugar environments, so that the activity of the high-sugar yeasts is significantly lower than that of the low-sugar yeasts in sugar-free rings or in dough with very low sugar content (sugar content is lower than 2%).
Chinese patent application number CN98113112.3 discloses a baker's yeast added with amylase, which consists of active yeast, water, emulsifier, and a certain amount of amylase. The amylase is contained in 1000g of wheaten food yeast in an amount of 0.1-1 g/2500 FAV/g.
Disclosure of Invention
For this reason, the technical problems solved by the present invention are: the activity of the high-sugar yeast in a sugar-free environment or in a dough with low sugar content is obviously lower than that of the low-sugar yeast, and the production cost is increased.
The present invention aims to provide the gassing power of high sugar yeast in sugarless or low sugar dough by externally adding amylase.
The invention provides a yeast composition for improving the air-generating capacity of dough, which is characterized by comprising 200-5 parts by weight of amylase and 800-995 parts by weight of high-sugar yeast.
The invention provides a preparation method of a yeast composition for improving the air generating capacity of dough, which comprises the following steps:
(1) Dehydrating the high sugar yeast milk, and then mixing with amylase to obtain a mixture;
(2) Granulating and drying the mixture obtained in the step (1) to obtain the yeast composition.
The present invention provides another method for preparing a yeast composition for improving the gas generating capacity of a dough, said method comprising the steps of:
(1) Dehydrating, granulating and drying the high-sugar yeast milk to obtain high-sugar dry yeast;
(2) Mixing the high sugar dry yeast obtained in the step (1) with amylase to obtain the yeast composition.
The invention provides the application of the yeast composition in dough.
The present invention provides a dough comprising the yeast composition described above.
Specifically, the invention provides the following technical scheme.
The invention provides a yeast composition for improving the air-generating capacity of dough, which comprises 200-5 parts by weight of amylase and 800-995 parts by weight of high-sugar yeast.
Preferably, for the yeast composition described above, the amylase is 100-5 parts by weight and the high sugar yeast is 900-995 parts by weight.
Preferably, for the yeast composition described above, wherein the amylase is selected from one or more of α -amylase, β -amylase, isoamylase and glucoamylase, preferably α -amylase and/or glucoamylase, more preferably glucoamylase; preferably, the mass ratio of the glucoamylase and/or the amylase other than glucoamylase is 1: (0.01-100).
Preferably, in the yeast composition, the high sugar yeast is Saccharomyces cerevisiae BH (Saccharomyces cerevisiae BH), and the preservation number is CCTCC NO: M2018677.
Preferably, in the yeast composition, the fermentation capacity of the high-sugar yeast is 500ml/h or more, preferably 600ml/h or more, and more preferably 650-700ml/h.
The invention provides a preparation method of the yeast composition, which comprises the following steps:
(1) Dehydrating the high sugar yeast milk, and then mixing with amylase to obtain a mixture;
(2) Granulating and drying the mixture obtained in the step (1) to obtain the yeast composition.
The invention also provides a preparation method of the yeast composition, which comprises the following steps:
(1) Dehydrating, granulating and drying the high-sugar yeast milk to obtain high-sugar dry yeast;
(2) Mixing the high sugar dry yeast obtained in the step (1) with amylase to obtain the yeast composition.
Preferably, for the preparation method, the drying time is 25-35min, and preferably, the drying temperature is 85-120 ℃.
Preferably, for the above preparation method, the particle size after granulation is 0.30 to 0.70mm, preferably 0.30 to 0.45mm.
The yeast composition or the yeast composition obtained by the preparation method is applied to dough.
The invention provides a dough comprising the yeast composition described above or the yeast composition obtained by the preparation method described above.
Preferably, for the above dough, wherein the dough is a sugarless dough or a low sugar dough.
The beneficial effects obtained by the invention are as follows:
1. the yeast composition shortens the fermentation time of the high-sugar yeast in the low-sugar dough or the sugar-free dough, and improves the adaptability of the high-sugar yeast.
2. The yeast composition obtained by the invention enables a user to use the yeast more simply, and avoids the trouble of selecting high-sugar yeast and low-sugar yeast.
Strain preservation information
The strain Saccharomyces cerevisiae BH (Saccharomyces cerevisiae BH) used in the invention is preserved in China Center for Type Culture Collection (CCTCC) in 10 months and 15 days of 2018, and the preservation number is CCTCC NO: M2018677, and the preservation address is: chinese, wuhan, university of Wuhan, postal code: 430072; telephone: (027) 68754052.
The strain is obtained through collection, separation and screening in the natural world, and has good high sugar resistance. The colony is round or oval, milky white and neat in edge.
Detailed Description
As described above, the present invention provides a yeast composition for improving the gas generating ability of dough, characterized in that the composition comprises 200-5 parts by weight of amylase and 800-995 parts by weight of high sugar yeast.
In a preferred embodiment of the present invention, the amylase is 100-5 parts by weight and the high sugar yeast is 900-995 parts by weight.
In a preferred embodiment of the present invention, wherein the amylase is selected from one or more of an alpha-amylase, a beta-amylase, an isoamylase and a glucoamylase, preferably an alpha-amylase and/or a glucoamylase, more preferably a glucoamylase; preferably, the mass ratio of the glucoamylase and/or the amylase other than glucoamylase is 1: (0.01-100).
In a more preferred embodiment of the present invention, the high sugar yeast is Saccharomyces cerevisiae BH (Saccharomyces cerevisiae BH), and the preservation number is CCTCC NO: M2018677.
In a more preferred embodiment of the present invention, the fermentation capacity of the high-sugar yeast is 500ml/h or more, preferably 600ml/h or more, and more preferably 650-700ml/h.
The fermentation power was measured by GB 20886-2007.
The term "amylase" as used herein includes any one or two or more of alpha-amylase, beta-amylase, isoamylase and glucoamylase, as long as it functions as an enzyme that cleaves or hydrolyzes soluble starch, amylose, glycogen to glucose as used herein.
The high sugar yeast is baker's yeast which can endure high osmotic pressure and has high fermentation power under high sugar conditions. The low sugar yeast is baker's yeast which cannot withstand high osmotic pressure and has high fermentation ability under the condition of no sugar or low sugar (below 7%).
The low sugar dough is a dough having a sugar content of less than 7%.
The invention provides a method for preparing a yeast composition for providing dough with air generating capability, which comprises the following steps:
(1) Dehydrating the high sugar yeast milk, and then mixing with amylase to obtain a mixture;
(2) Granulating and drying the mixture obtained in the step (1) to obtain the yeast composition.
The present invention also provides a method for preparing a yeast composition for providing dough gassing power, comprising the steps of:
(1) Dehydrating, granulating and drying the high-sugar yeast milk to obtain high-sugar dry yeast;
(2) Mixing the high sugar dry yeast obtained in the step (1) with amylase to obtain the yeast composition.
In a preferred embodiment of the present invention, the drying time is 25-35min, preferably, the drying temperature is 85-120 ℃.
In a preferred embodiment of the invention, the particle size after granulation is 0.30-0.70mm, preferably 0.30-0.45mm.
In a preferred embodiment of the present invention, the high-sugar yeast milk is obtained by fermentation, separation, washing, and filtration as is conventional in the art.
Technological process control requirements:
a) Enzyme sieving: sieving enzyme with 40 mesh sieve, and packaging in clean and dry plastic bag.
b) Enzyme weighing: the raw materials such as enzyme preparation are accurately weighed according to the formula, and are put into a clean and dry plastic bag and are put into a cool and dry place for standby. The mixing of water, inflammable and explosive substances and organic matters is forbidden, and the weighing is checked according to the regulations.
c) If the enzyme mixture contains two or more enzymes, the mixture is required to be first:
(1) Preparation: the method comprises the steps of not feeding materials, detecting working conditions of a homogenizer, starting a power supply, observing whether equipment is normally operated, turning the homogenizer for 2-3 minutes, stopping, blowing impurities in the homogenizer by using compressed air, idling for 2-3 minutes, blowing impurities by using compressed air, checking that no water exists in the homogenizer for standby, and strictly forbidden to feed materials when water exists in the homogenizer.
(2) Mixing: mixing uniformly by using a V-shaped mixer, and mixing for 30 minutes.
(3) Discharging: the mixer was carefully turned on and all the mix was discharged and barreled.
(4) Cleaning: blowing out by a mixer, drying and standing by next time.
d) Enzyme adding operation procedure:
checking the state of the small material feeder equipment, and preparing to add if the small material feeder equipment is normal.
Selecting high sugar activity at 690ml CO 2 Batch number of high sugar yeast above/h.
And adjusting the flow rate of enzyme adding according to the flow rate of yeast after drum drying.
High sugar activity up to 650ml CO 2 And packaging above/h.
The invention provides the use of the yeast composition in dough.
The present invention provides a dough comprising the yeast composition described above.
In a preferred embodiment of the present invention, wherein the dough is a sugarless dough or a low sugar dough.
The yeast composition shortens the fermentation time of the high-sugar yeast in the low-sugar dough or the sugar-free dough, and improves the adaptability of the high-sugar yeast. For the yeast composition of the invention, the proofing time on a low or sugarless dough is 92-130min; preferably, the proofing time on the sugarless dough is 104.3-128.7; the proofing time on the low sugar dough is 92-118min.
The raw materials and equipment manufacturers used in this example, as well as the equipment and analysis methods used in the analysis of the products, are described below, wherein the chemicals are not identified as chemically pure grades of conventional reagents. The information and experimental equipment of the raw materials used in the examples are shown in tables 1 and 2
Table 1 information on the raw materials used in the examples
| Raw material information | Enzyme activity | Manufacturing factories |
| Glucoamylase enzyme | 400000-600000u/g | Angel Yeast Co.,Ltd. |
| Alpha-amylase | 4000u/g | NOVOZYMES A/S |
Table 2 information on experimental setup used in the examples
| Device name | Model number | Manufacturing factories |
| Fermentation instrument | SJA | sJA Co Sweden |
| Flour beating machine | SPI11 | French VMI Co Ltd |
| Automatic forming machine | SM-307Y | SINMAG EQUIPMENT (CHINA) Co.,Ltd. |
| Fermentation box | SPR-36DS | ZHUHAI SUN MATE MACHINERY Co.,Ltd. |
EXAMPLE one preparation of Yeast composition
(1) Dehydrating the high sugar yeast milk to a water content of 65-72%, and drying the obtained yeast, adding glucoamylase to ensure that the final dried yeast composition contains 9.95g of high sugar yeast and 0.05g of glucoamylase, wherein the fermentation capacity of the high sugar yeast is 600ml/h according to the measurement method of GB 20886-2007;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 90 ℃ for 30 minutes to obtain the yeast composition with the granularity of 0.30 mm.
EXAMPLE two preparation of Yeast composition
(1) Dehydrating the high sugar yeast milk to a water content of 65-72%, and drying the obtained yeast, adding glucoamylase to ensure that 9.9g of high sugar yeast and 0.1g of glucoamylase are contained in the final dried yeast composition, wherein the fermentation capacity of the high sugar yeast is 650ml/h according to the measurement method of the first embodiment;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 85 ℃ for 35 minutes to obtain the yeast composition with the granularity of 0.45mm.
Example preparation of a three Yeast composition
(1) Dehydrating the high sugar yeast milk to a water content of 65-72%, and drying the obtained yeast, adding glucoamylase to ensure that 9.8g of high sugar yeast and 0.2g of glucoamylase are contained in the final dried yeast composition, wherein the fermentation capacity of the high sugar yeast is 660ml/h according to the measurement method of the first embodiment;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 120 ℃ for 25 minutes to obtain the yeast composition with the granularity of 0.45mm.
EXAMPLE four preparation of Yeast compositions
(1) Dehydrating the high sugar yeast milk to a water content of 65-72%, and drying the obtained yeast, adding glucoamylase to ensure that 9.5g of high sugar yeast and 0.5g of glucoamylase are contained in the final dried yeast composition, wherein the fermentation capacity of the high sugar yeast is 630ml/h according to the measurement method of the first embodiment;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 90 ℃ for 30 minutes to obtain the yeast composition with the granularity of 0.45mm.
EXAMPLE five preparation of Yeast composition
(1) Dehydrating the high sugar yeast milk to a water content of 65-72%, and drying the obtained yeast, adding glucoamylase to ensure that 9g of high sugar yeast and 1g of glucoamylase are contained in the final dried yeast composition, wherein the fermentation capacity of the high sugar yeast is 620ml/h according to the measurement method of the first embodiment;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 90 ℃ for 30 minutes to obtain the yeast composition with the granularity of 0.45mm.
EXAMPLE six preparation of Yeast composition
(1) Dehydrating the high sugar yeast milk to a water content of 65-72%, and drying the obtained yeast, adding glucoamylase to ensure that the final dried yeast composition contains 8g of high sugar yeast and 2g of glucoamylase, wherein the fermentation capacity of the high sugar yeast is 600ml/h according to the measurement method of the first embodiment;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 90 ℃ for 30 minutes to obtain the yeast composition with the granularity of 0.70mm.
Example preparation of seven Yeast compositions
(1) Dehydrating the high sugar yeast milk to a water content of 65-72%, and drying the obtained yeast, and adding alpha-amylase to ensure that 9.5g of the high sugar yeast and 0.5g of the alpha-amylase are contained in the final dried yeast composition, wherein the fermentation capacity of the high sugar yeast is 670ml/h according to the measurement method of the first embodiment;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 110 ℃ for 30 minutes to obtain the yeast composition with the granularity of 0.30 mm.
EXAMPLE eight preparation of Yeast compositions
(1) Dehydrating the high-sugar yeast milk to a water content of 65-72%, and drying the obtained yeast, and adding alpha-amylase to ensure that 9.8g of the high-sugar yeast and 0.2g of the alpha-amylase are contained in the final dried yeast composition, wherein the fermentation capacity of the high-sugar yeast is 690ml/h according to the measurement method of the first embodiment;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 100 ℃ for 25 minutes to obtain the yeast composition with the granularity of 0.45mm.
EXAMPLE nine preparation of Yeast composition
(1) Dehydrating the high sugar yeast milk to a water content of 65-72%, and adding glucoamylase and alpha-amylase to the resultant yeast to ensure that 9.8g of the high sugar yeast, 0.1g of glucoamylase and 0.1g of alpha-amylase are contained in the final dried yeast composition, wherein the high sugar yeast has a fermentation capacity of 700ml/h according to the method of example one;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 90 ℃ for 30 minutes to obtain the yeast composition with the granularity of 0.45mm.
EXAMPLE ten preparation of Yeast compositions
(1) Dehydrating the high-sugar yeast milk to 65-72% of water content, granulating in a granulator, and drying at 85 ℃ for 35min to obtain high-sugar dry yeast with granularity of 0.45nm, wherein the fermentation capacity of the high-sugar yeast is 600ml/h according to the measurement method of the first embodiment;
(2) 9.9g of the high sugar dry yeast obtained in the step (1) was uniformly mixed with 0.1g of glucoamylase to obtain a yeast composition.
Comparative example preparation of Low sugar Yeast
Dehydrating the low-sugar yeast milk to 65-72% of water content, granulating in a granulator, and drying at 90 ℃ for 30 minutes to obtain the low-sugar yeast with the granularity of 0.45mm.
Comparative examples preparation of disaccharide yeasts
The high-sugar yeast milk is dehydrated to the water content of 65-72%, and then is granulated in a granulator, and is dried at the drying temperature of 90 ℃ for 30 minutes to obtain the high-sugar yeast with the granularity of 0.45mm, wherein the fermentation capacity of the high-sugar yeast is 500ml/h according to the measuring method of the first embodiment.
Comparative example preparation of three common Yeast compositions
(1) Dehydrating the high sugar yeast milk to a water content of 65-72%, and adding glucoamylase according to the water content in the yeast slurry to ensure that 78% of high sugar yeast and 22% of glucoamylase are contained in the final dried yeast composition, wherein the fermenting capacity of the high sugar yeast is 650ml/h according to the measuring method of the first embodiment;
(2) Granulating the mixture obtained in the step (1) in a granulator, and drying at 90 ℃ for 30 minutes to obtain the yeast composition with the granularity of 0.45mm.
Effect testing
The effect test method comprises the following steps:
(1) And (3) surface beating: putting flour, (sugar), salt, the yeast composition described in examples one to ten, the low-sugar yeast described in comparative example one, the high-sugar yeast described in comparative example two and the common yeast composition described in comparative example three into a stirrer (a flour milling machine), stirring uniformly at a low speed for 1min, adding ice water for 4min and 3min at a low speed, controlling the flour temperature at 25-26 ℃, and manually cutting into 400g of dough;
(2) And (3) forming: standing for 15min, putting the dough in the step (1) into a forming machine for forming, and putting a three-energy toast box (model SN2052450g, three-energy appliances (tin-free) Co., ltd.);
(3) Fermentation: then placing the dough into a fermentation box, wherein the temperature of the fermentation box is set to be 38+/-1 ℃, the humidity is controlled to be 85-90%, and the dough is fermented to be the fermentation time when the dough is level with a toast box;
(4) Baking: and (3) putting the fermented dough into a baking oven for baking, wherein the heating temperature is 210 ℃, the primer temperature is 230 ℃, and the baking time is 25 minutes.
Wherein the formulas of the flour, sugar, salt, yeast composition, low sugar yeast, high sugar yeast and general yeast composition are shown in Table 3.
| Experimental protocol | 0% sugar | 2% sugar | 5% sugar | Remarks |
| Flour (g) | 100 | 100 | 100 | 80% Bai Yan superfine bread flour and 20% white jadeBlue cake powder |
| Yeast composition (g) | 1 | 1 | 1 | |
| Salt (g) | 2 | 2 | 2 | |
| Candy (g) | 0 | 2 | 5 | |
| Water (g) | 65 | 65 | 65 |
The resulting proofing times are shown in table 4.
TABLE 4 proofing time of dough prepared using the yeast compositions described in examples one through ten, the low sugar yeast of comparative example one, the high sugar yeast of comparative example two, and the general yeast composition of comparative example three
As can be seen from Table 4, the comparison between the first example and the first comparative example is made in that the first example uses a combination of high sugar yeast and glucoamylase, while the first comparative example uses low sugar yeast, which has higher activity in the case of a low sugar content, and the proofing time is 110min,103.7min and 117.7min, respectively, whereas the first example has higher activity in the case of a low sugar content due to the use of a combination of high sugar yeast and glucoamylase, as can be seen from the experimental data of the first example in the above table.
The difference between the examples I and II is that the examples I and II employ a combination of high sugar yeast and glucoamylase, and the comparative examples II employ high sugar yeast, and it is seen that the fermentation time difference measured during fermentation is large, the fermentation time of the yeast composition of example I in dough with sugar content of 0%, 2% and 5% is 128.7min,102.7min and 113min, respectively, and the fermentation time of the high sugar yeast of comparative example II is 141.2min,105min and 115min, respectively, and it is seen that the fermentation time of the high sugar yeast in sugarless or low sugar dough can be shortened by employing the yeast composition comprising high sugar yeast and alpha-amylase.
The difference between the first and the third comparative examples is that the high sugar yeast of the first example had a content of 9.95g, the glucoamylase had a content of 0.05g, and the third comparative example had a content of 7.8g, and the glucoamylase had a content of 2.2g, and the resulting dough was prepared with a proofing time different from that of the first example, and the yeast compositions had proofing times of 128.7min,102.7min and 113min for the dough having sugar contents of 0%, 2% and 5%, respectively, whereas the conventional yeast composition of the third comparative example had proofing times of 107min,115min and 123min, respectively, and the yeast composition of the first example had a proofing time relatively long for the glucoamylase of the first example, which did not reach the preferred scheme, but had a proofing time relatively short for the dough having sugar contents of 2% and 5%, indicating that the yeast composition of the first example had a proofing time of 128.7min,102.7min and 113min, respectively, and that the yeast composition of the second example had a higher sugar content was more suitable for the yeast dough having a lower sugar content than the yeast composition of the second example, and the yeast composition was more suitable for the user.
The second to tenth embodiments have similar technical effects.
The above description is not intended to limit the invention in any way, but is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Claims (6)
1. A dough, wherein the sugar content of the dough is 0-2%, the dough contains a yeast composition for improving the air generating capacity of the dough,
the yeast composition is prepared from 100-5 parts by weight of amylase and 900-995 parts by weight of high-sugar yeast;
the amylase is selected from glucoamylases;
the high sugar yeast is Saccharomyces cerevisiae BH (Saccharomyces cerevisiae BH), and the preservation number is CCTCC NO: M2018677;
a method for preparing the yeast composition comprising the steps of:
(1) Dehydrating, granulating and drying the high-sugar yeast milk to obtain high-sugar yeast;
(2) Mixing the high sugar yeast obtained in the step (1) with amylase to obtain a yeast composition;
in the preparation method of the yeast composition, the drying time is 25-35min, and the drying temperature is 85-120 ℃.
2. The dough of claim 1 wherein the high sugar yeast has a leavening force of 500ml/h or more.
3. The dough of claim 1 wherein the high sugar yeast has a leavening force of 600ml/h or more.
4. The dough of claim 1 wherein the high sugar yeast has a leavening force of 650-700ml/h.
5. The dough of any of claims 1-4, wherein the yeast composition is prepared by a process wherein the particle size after pelleting is 0.30-0.70mm.
6. The dough of any of claims 1-4, wherein the yeast composition is prepared by a process wherein the particle size after pelleting is 0.30-0.45mm.
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| JP3563755B2 (en) * | 1994-01-11 | 2004-09-08 | 日本たばこ産業株式会社 | New baker's yeast |
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