CN117044749A - 一种提升发酵速度和口感的复合酵母及其制备方法 - Google Patents
一种提升发酵速度和口感的复合酵母及其制备方法 Download PDFInfo
- Publication number
- CN117044749A CN117044749A CN202310285768.7A CN202310285768A CN117044749A CN 117044749 A CN117044749 A CN 117044749A CN 202310285768 A CN202310285768 A CN 202310285768A CN 117044749 A CN117044749 A CN 117044749A
- Authority
- CN
- China
- Prior art keywords
- yeast
- taste
- parts
- composite
- fermentation speed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 81
- 239000002131 composite material Substances 0.000 title claims abstract description 51
- 238000000855 fermentation Methods 0.000 title claims abstract description 47
- 230000004151 fermentation Effects 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 108090000790 Enzymes Proteins 0.000 claims abstract description 30
- 102000004190 Enzymes Human genes 0.000 claims abstract description 30
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 24
- 230000000694 effects Effects 0.000 claims abstract description 24
- 241000186660 Lactobacillus Species 0.000 claims abstract description 17
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 229940088598 enzyme Drugs 0.000 claims description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 26
- 241000894006 Bacteria Species 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 235000014655 lactic acid Nutrition 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 10
- 238000007689 inspection Methods 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 235000019833 protease Nutrition 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 239000004366 Glucose oxidase Substances 0.000 claims description 2
- 108010015776 Glucose oxidase Proteins 0.000 claims description 2
- 239000004367 Lipase Substances 0.000 claims description 2
- 102000004882 Lipase Human genes 0.000 claims description 2
- 108090001060 Lipase Proteins 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 229940116332 glucose oxidase Drugs 0.000 claims description 2
- 235000019420 glucose oxidase Nutrition 0.000 claims description 2
- 235000019421 lipase Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 abstract description 7
- 230000000052 comparative effect Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 12
- 235000008429 bread Nutrition 0.000 description 10
- 239000000843 powder Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
-
- 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
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
- C12N9/2411—Amylases
-
- 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
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/485—Exopeptidases (3.4.11-3.4.19)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Molecular Biology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种提升发酵速度和口感的复合酵母及其制备方法,由以下原料组成:高活性干酵母、乳酸菌、大豆膳食纤维和酶制剂。本复合酵母以高活性干酵母为主要原料,添加乳酸菌、大豆膳食纤维和酶制剂,制备的复合酵母能够改善面团的延展性,保持面团的湿润度,促进发酵,能够使面制品口感更好。
Description
技术领域
本发明涉及气体泄漏监测技术领域,具体为一种提升发酵速度和口感的复合酵母及其制备方法。
背景技术
我国是小麦生产和消费大国,小麦制成的面点有馒头、面包、烧饼、煎饼等,这些食品是北方人的主要食物,其在南方也比较受欢迎。馒头等食品是由面粉经发酵制成,发酵中一般使用酵母,或者老面进行发酵,或者二者同时使用。
现有技术中,采用上述三种方式发酵制得的面制品延展性不是很好,口感上不能令人满意,要获得良好的口感就需要添加额外的添加物或者使用额外的工艺,而且做出的食品气味比较单一,无法产生特殊的香味物质,为此,我们提出一种提升发酵速度和口感的复合酵母及其制备方法。
发明内容
本发明要解决的技术问题是克服现有的缺陷,提供一种提升发酵速度和口感的复合酵母及其制备方法,以高活性干酵母为主要原料,添加乳酸菌、大豆膳食纤维和酶制剂,制备的复合酵母能够改善面团的延展性,保持面团的湿润度,促进发酵,能够使面制品口感更好,可以有效解决背景技术中的问题。
为实现上述目的,本发明提供如下技术方案:一种提升发酵速度和口感的复合酵母,由以下原料组成:高活性干酵母、乳酸菌、大豆膳食纤维和酶制剂。
进一步的,一种提升发酵速度和口感的复合酵母,按重量份计,由以下原料组成:高活性干酵母70-90份、乳酸菌0.3-0.6份、大豆膳食纤维6-12份和酶制剂0.1-0.2份。
进一步的,一种提升发酵速度和口感的复合酵母,按重量份计,由以下原料组成:高活性干酵母75份、乳酸菌0.4份、大豆膳食纤维10份和酶制剂0.1份。
进一步的,一种提升发酵速度和口感的复合酵母,按重量份计,由以下原料组成:高活性干酵母80份、乳酸菌0.4份、大豆膳食纤维9份和酶制剂0.15份。
进一步的,一种提升发酵速度和口感的复合酵母,按重量份计,由以下原料组成:高活性干酵母85份、乳酸菌0.5份、大豆膳食纤维7份和酶制剂0.2份。
进一步的,乳酸菌为植物乳植杆菌或干酪乳酪杆菌。
进一步的,酶制剂为基肽酶、麦芽糖淀粉酶、木聚糖酶、a-淀粉酶、脂肪酶和葡糖氧化酶中的一种或几种。
一种提升发酵速度和口感的复合酵母的制备方法,包括以下步骤:
(1)将高活性干酵母和大豆膳食纤维混合均匀;
(2)保持搅拌,加入乳酸菌和酶制剂,搅拌至均匀;
(3)将混合物过筛,抽检,合格后即得到提升发酵速度和口感的复合酵母。
进一步的,一种提升发酵速度和口感的复合酵母的制备方法,包括以下步骤:
(1)将高活性干酵母和大豆膳食纤维混合均匀,转速200-600r/min,时间14-20min;
(2)保持搅拌,加入乳酸菌和酶制剂,搅拌至均匀,转速200-400r/min,时间8-12min;
(3)将混合物过筛,抽检,合格后即得到提升发酵速度和口感的复合酵母。
与现有技术相比,本发明的有益效果是:本提升发酵速度和口感的复合酵母,具有以下好处:
1、添加乳酸菌,乳酸菌是作为一种辅助发酵剂,同时乳酸菌能够抑制和杀死食品中的许多腐败菌及致病菌,起到天然防腐和保持风味的作用。
2、添加酶制剂,能够改善面团的延展性,保持面团的湿润度,促进发酵,增大体积,减少发酵时间;能够使面制品口感更好,减少发酵失败。
附图说明
图1是本发明中实施例和对比例的发面时间的测定结果;
图2是本发明中实施例和对比例分别制备的馒头的气味评价结果;
图3是本发明中实施例和对比例分别制备的馒头的口感评价结果。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本实施例提供一种技术方案:一种提升发酵速度和口感的复合酵母,由以下原料组成:高活性干酵母、乳酸菌、大豆膳食纤维和酶制剂。
实施例1
一种提升发酵速度和口感的复合酵母,按重量份计,由以下原料组成:高活性干酵母75份、乳酸菌0.4份、大豆膳食纤维10份和酶制剂0.1份。
其中,乳酸菌为植物乳植杆菌;酶制剂为基肽酶。
实施例1所述的一种提升发酵速度和口感的复合酵母的制备方法,包括以下步骤:
(1)将高活性干酵母和大豆膳食纤维混合均匀,转速300r/min,时间15min;
(2)保持搅拌,加入乳酸菌和酶制剂,搅拌至均匀,转速200r/min,时间9min;
(3)将混合物过筛,抽检,合格后即得到提升发酵速度和口感的复合酵母。
实施例2
一种提升发酵速度和口感的复合酵母,按重量份计,由以下原料组成:高活性干酵母80份、乳酸菌0.4份、大豆膳食纤维9份和酶制剂0.15份。
其中,乳酸菌为植物乳植杆菌;酶制剂为麦芽糖淀粉酶。
实施例2所述的一种提升发酵速度和口感的复合酵母的制备方法,包括以下步骤:
(1)将高活性干酵母和大豆膳食纤维混合均匀,转速400r/min,时间16min;
(2)保持搅拌,加入乳酸菌和酶制剂,搅拌至均匀,转速300r/min,时间10min;
(3)将混合物过筛,抽检,合格后即得到提升发酵速度和口感的复合酵母。
实施例3
一种提升发酵速度和口感的复合酵母,按重量份计,由以下原料组成:高活性干酵母85份、乳酸菌0.5份、大豆膳食纤维7份和酶制剂0.2份。
其中,乳酸菌为植物乳植杆菌与干酪乳酪杆菌按重量比2:3混合;酶制剂为木聚糖酶和a-淀粉酶按重量比1:1混合。
实施例3所述的一种提升发酵速度和口感的复合酵母的制备方法,包括以下步骤:
(1)将高活性干酵母和大豆膳食纤维混合均匀,转速450r/min,时间18min;
(2)保持搅拌,加入乳酸菌和酶制剂,搅拌至均匀,转速400r/min,时间12min;
(3)将混合物过筛,抽检,合格后即得到提升发酵速度和口感的复合酵母。
对比例1
市购普通的低糖酵母。
对比例2
市购普通的高糖酵母。
实验例1
下面将实施例1-3得到的复合酵母作为实验例,单独使用低糖酵母粉和高糖酵母粉作为对比例,以发面时间为检测指标。
发面时间的测定:在相同条件下进行试验,分别取对对比例1-2和实施例1-3中得到的复合酵母1.4g,分别加入300g 的面粉中,加130g水,将和好的面团(温度控制在26℃左右)置于特制的小方盒中,再将方盒放置于醒发箱(温度36℃,湿度80%)内,发面时间以从开始放入时开始计,到面团最高点达到盒顶的时间结束,该时间段即为发面时间。实验结果如图1所示。
从图1中数据中得出,实施例1-3的发酵速度介于对比例1和对比例2之间,而且与对比例1中单用低糖酵母粉发酵时间接近,说明了实施例1-3中的复合酵母可以减少发酵时间。
实验例2
下面将实施例1-3得到的复合酵母发酵制得的馒头作为实验例,单独使用低糖酵母粉和高糖酵母粉发酵制得的馒头作为对比例,以馒头的气味和口感为评价指标。
气味的评价标准:规定同组内馒头所带有的发酵味最浓为5分,气味越淡则分值越低。对结果的评定主要通过不同职业与不同年龄段的人进行嗅觉感官评定。分别将其制作的馒头随机分配,由消费者进行对其进行比较评价,参与气味评价的人数为25人,随机分为5组,每组得分最高和最低的去除,然后用总分除以三,得到平均分。因同组样品过多会影响评判结果,因此每组对比中选5个样品进行比较,每个样品对应一个参与评价人员。气味评价结果如图2。
从图2中数据中得出,实施例1-3的得到的复合酵母发酵制得的馒头发酵气味较浓郁,消费者更容易接受。
实验例3
下面将实施例1-3中得到的复合酵母发酵制得的馒头作为实验例,单独使用低糖酵母粉和高糖酵母粉发酵制得的馒头作为对比例,以馒头的口感为评价指标。
气味的评价标准:规定同组内馒头口感最好的为5分,口感越差则分值越低。对结果的评定主要通过不同职业与不同年龄段的人进行试吃评定。分别将其制作的馒头随机分配,由消费者进行对其进行比较评价,参与口感评价的人数为25人,随机分为5组,每组得分最高和最低的去除,然后用总分除以三,得到平均分。因同组样品过多会影响评判结果,因此每组对比中选5个样品进行比较,每个样品对应一个参与评价人员。气味评价结果如图3。
从图3中数据中得出,实施例1-3的得到的复合酵母发酵制得的馒头发酵气味较浓郁,消费者更容易接受。
以上仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书及附图内容所作的等效结构或等效流程变换,或直接或间接运用在其它相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (9)
1.一种提升发酵速度和口感的复合酵母,其特征在于:由以下原料组成:高活性干酵母、乳酸菌、大豆膳食纤维和酶制剂。
2.根据权利要求1所述的一种提升发酵速度和口感的复合酵母,其特征在于:按重量份计,由以下原料组成:高活性干酵母70-90份、乳酸菌0.3-0.6份、大豆膳食纤维6-12份和酶制剂0.1-0.2份。
3.根据权利要求2所述的一种提升发酵速度和口感的复合酵母,其特征在于:按重量份计,由以下原料组成:高活性干酵母75份、乳酸菌0.4份、大豆膳食纤维10份和酶制剂0.1份。
4.根据权利要求2所述的一种提升发酵速度和口感的复合酵母,其特征在于:按重量份计,由以下原料组成:高活性干酵母80份、乳酸菌0.4份、大豆膳食纤维9份和酶制剂0.15份。
5.根据权利要求2所述的一种提升发酵速度和口感的复合酵母,其特征在于:按重量份计,由以下原料组成:高活性干酵母85份、乳酸菌0.5份、大豆膳食纤维7份和酶制剂0.2份。
6.根据权利要求1所述的一种提升发酵速度和口感的复合酵母,其特征在于:乳酸菌为植物乳植杆菌或干酪乳酪杆菌。
7.根据权利要求1所述的一种提升发酵速度和口感的复合酵母,其特征在于:酶制剂为基肽酶、麦芽糖淀粉酶、木聚糖酶、a-淀粉酶、脂肪酶和葡糖氧化酶中的一种或几种。
8.根据权利要求1-7任一所述的一种提升发酵速度和口感的复合酵母的制备方法,其特征在于,包括以下步骤:
(1)将高活性干酵母和大豆膳食纤维混合均匀;
(2)保持搅拌,加入乳酸菌和酶制剂,搅拌至均匀;
(3)将混合物过筛,抽检,合格后即得到提升发酵速度和口感的复合酵母。
9.根据权利要求8所述的一种提升发酵速度和口感的复合酵母的制备方法,其特征在于,包括以下步骤:
(1)将高活性干酵母和大豆膳食纤维混合均匀,转速200-600r/min,时间14-20min;
(2)保持搅拌,加入乳酸菌和酶制剂,搅拌至均匀,转速200-400r/min,时间8-12min;
(3)将混合物过筛,抽检,合格后即得到提升发酵速度和口感的复合酵母。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202310285768.7A CN117044749A (zh) | 2023-07-29 | 2023-07-29 | 一种提升发酵速度和口感的复合酵母及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202310285768.7A CN117044749A (zh) | 2023-07-29 | 2023-07-29 | 一种提升发酵速度和口感的复合酵母及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN117044749A true CN117044749A (zh) | 2023-11-14 |
Family
ID=88656026
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202310285768.7A Pending CN117044749A (zh) | 2023-07-29 | 2023-07-29 | 一种提升发酵速度和口感的复合酵母及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN117044749A (zh) |
-
2023
- 2023-07-29 CN CN202310285768.7A patent/CN117044749A/zh active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4666719A (en) | Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm | |
US11178880B2 (en) | Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria | |
US11856959B2 (en) | Sourdough and process for producing same | |
KR102290447B1 (ko) | 엑소폴리사카라이드 함유 사워도우의 제조방법 | |
US20060165848A1 (en) | Sour dough the use thereof and bakery products products produced from the same | |
Jenson | Bread and baker’s yeast | |
Ferraz et al. | The effect of co-fermentation on sourdough breadmaking using different viable cell concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as starter cultures | |
RU2363161C1 (ru) | Способ получения хлебцев хрустящих с хмелевым экстрактом | |
SE515569C2 (sv) | Surdegsprodukt | |
RU2422008C1 (ru) | Способ производства хлеба заварного "кайзер" | |
KR20120139155A (ko) | 쌀입국을 이용한 발효액종의 제조방법 | |
CN117044749A (zh) | 一种提升发酵速度和口感的复合酵母及其制备方法 | |
CN116326619A (zh) | 一种复配酶制剂及高纤全麦吐司及其生产方法 | |
JP3066587B2 (ja) | サワーブレッドの製造方法 | |
CN111480783B (zh) | 一种发酵面粉的制备方法 | |
CN112493283A (zh) | 一种天然无化学添加剂面包及其制备方法 | |
TWI674847B (zh) | 發酵麵糰、發酵麵糰的製造方法及麵包的製造方法 | |
RU2038016C1 (ru) | Состав для приготовления диетического хлеба и способ приготовления диетического хлеба | |
SU461522A1 (ru) | Способ производества хлеба из ржаной муки | |
Falciano et al. | Effect of the refreshment on the liquid sourdough preparation | |
KR102500338B1 (ko) | 우수한 발효 특징을 가진 신규 제빵용 효모 사카로마이세스 세레비지애 spc y76h | |
KR102383112B1 (ko) | 이취가 감소된 신규 사카로마이세스 세레비지에 le pain2021-1 균주 | |
RU2787043C2 (ru) | Закваска и способ ее изготовления | |
Kohman | Salt-Rising Bread and Some Comparisons with Bread Made with Yeast. | |
RU2161407C1 (ru) | Способ производства хлеба из смеси ржаной и пшеничной муки |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |