CN107058192A - A kind of unartificial yeast bread fermentation agent and its application - Google Patents
A kind of unartificial yeast bread fermentation agent and its application Download PDFInfo
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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
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- 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
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- 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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- C12N1/14—Fungi; Culture media therefor
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Abstract
The invention discloses a kind of unartificial yeast bread fermentation agent and its application, belong to food microorganisms technical field.The unartificial yeast leavening freezes bacterium powder by with the addition of the saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus casei that freeze drying protectant is prepared from, and the ratio of three kinds of microorganisms is 1:0.5:0.5.Unartificial yeast leavening that the present invention is provided is easy to use, viable count is high, fermentability is strong, with rich flavor, and its bread made is stable, unique flavor and natural health, and nutritive value comprehensively, is adapted to various crowds.
Description
Technical field
The present invention relates to a kind of unartificial yeast bread fermentation agent and its application, belong to food microorganisms technical field.
Background technology
Microorganism is single in currently marketed yeast, causes that the bread nutrient level produced is relatively low, and nutrition is not complete enough
Face；And common yeast bread is easy to that aging is scaling-off, fungus growth is very fast, causes shelf life short, is that Shelf-life needs to add
Plus Determination of Preservatives.
Unartificial yeast refers to active microorganism that cereal, fruits and vegetables etc. carry during the fermentation (with lactic acid bacteria and saccharomycete
Based on flora).Using unartificial yeast ferment be it is a kind of produce health, nutrition, safe bread New Processing.
Sourdough is exactly a kind of typical unartificial yeast fermentation system, by saccharomycete and lactic acid bacteria co-fermentation water and
Flour and formed, be one of fermentation technique for using of fermented food of most ancient most original.Acid is used in bread making process
Dough, can not only influence the specific volume of bread, increase loaf volume, improve nutritive value, can also postpone the aging of bread,
Extend the shelf life, improve bread fragrance, improve bread flavor.It without using preservative, can thus extend the shelf life of product.
Because unartificial yeast fermentation is mixed fungus fermentation system, easily influenceed by environment and each side factor such as artificial,
There are many problems in current commercial unartificial yeast leavening, be concentrated mainly on that viable count is relatively low, fermentability is poor, shelf life
The problems such as flora difference is substantially between short, batch, the bread flavor that ferments is unstable.Thus, unartificial yeast at this stage
There is certain production application limitation in leavening.
The content of the invention
First purpose of the present invention is to provide a kind of unartificial yeast leavening, is by saccharomyces cerevisiae：It is Lactobacillus plantarum, dry
Lactobacillus paracasei presses 1:0.5:0.5 quantity ratio is mixed to get.
The preparation method of the unartificial yeast leavening, comprises the following steps：
(1) by saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus casei, after activation culture, thalline is collected, sterile life is resuspended in
Salt solution is managed, is added into bacteria suspension after freeze drying protectant, through vacuum freeze drying, obtains saccharomyces cerevisiae, Lactobacillus plantarum, cheese
The freeze-dried powder of lactobacillus；
(2) saccharomyces cerevisiae, Lactobacillus plantarum, the Lactobacillus casei prepared step (1) freezes bacterium powder with 1:0.5:0.5
Ratio is compounded, and obtains unartificial yeast leavening.
In one embodiment of the invention, the frozen-dried protective agent prescription that step (1) is used for：Trehalose 8%, degreasing
Milk powder 10%, ascorbic acid 1.5%；The lyophilized survival rate of saccharomyces cerevisiae is 97.3%, and viable count is 4.99 ± 0.52 × 109
Individual/g；The lyophilized survival rate of Lactobacillus plantarum is 86.94%, and viable count is 4.53 ± 0.15 × 1010Individual/g；Lactobacillus casei
Lyophilized survival rate is 67.20%, and viable count is 1.08 ± 0.29 × 1010Individual/g.
In one embodiment of the invention, step (1) specifically includes following steps：50mL cultures are taken to arrive late log phase
Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus casei, somatic cells (8000g, 10min) are collected by centrifugation, supernatant is abandoned, with etc. body
Product sterile saline (0.85%Nacl) is washed twice, and 5 times of precipitation is concentrated in 10mL sterile salines；By bacteria suspension with
Protective agent volume ratio is 1：0.6 addition freeze drying protectant, balances 30min, -80 DEG C of refrigerator overnight pre-freezes.Through vacuum freeze drying
After machine freeze-drying (- 50 DEG C, 100mt), sealing is put into refrigerator and preserves (4 DEG C).
The present invention also provides the method for preparing bread using the unartificial yeast leavening, and step is as follows：
(1) prepared by bread dough：By Strong flour, sugar, unartificial yeast leavening, dry ferment and salt with 10:0.5~1:
0.5~1:0.05~0.1:0.1~0.15 mass ratio mixing, adds the water of 0.5~0.6 times of flour quality with 50~150rpm
Speed stir 1~2min slowly, it is agglomerating to stir 1~2min soon with 200~300rpm speed, adds 0.5~0.7 times of flour quality
Shortening 1~2min is stirred with 50~150rpm speed slowly, then 1.5~2.5min, room are stirred with 200~300rpm speed soon
The lower overlay film of temperature stands 10~15min.
(2) dough for preparing step (1) is divided into 80~100g/, and 36~40 DEG C, relative humidity 80~90% is proofed
1~2h；
(3) dough after step (2) is proofed toasts 20~30min.
In one embodiment of the invention, the step (1) is, by unartificial yeast leavening 15.43g, to add high-precision
Flour 240g, dry ferment 1.92g, sugared 19.2g, salt 3g, water 139.2g stirring is agglomerating, adds 15g shortenings with 140rpm speed
Degree stirs 1.5min slowly, and stir 2min soon with 280rpm speed forms to gluten network structure, and overlay film stands 10min at room temperature.
In one embodiment of the invention, the dough after step (2) stands overlay film is divided into 90g/, in 38
DEG C, proof 2h in the proofing box of relative humidity 85%.
In one embodiment of the invention, the dough after step (3) is to proofing is toasted；The baking is control
Get angry 170 DEG C, lower fiery 210 DEG C of bakings 20min.
Beneficial effect：Had the following advantages that using the unartificial yeast leavening of the present invention：
1. the unartificial yeast leavening prepared is easy to use, viable count is high, and fermentability is strong, with rich flavor, the face of preparation
Bag quality is relatively stablized.
2. bread totality baking quality enhancing：The ferment-fermented bread specific volume of unartificial yeast ferments apparently higher than common yeast
Bread, hardness is significantly lower than common yeast fermentation bread, and surface outward bulge is convex, and in golden yellow, uniform color is glossy；Fragrance
It is dense, there is milk fragrance；Tangent plane stomata is uniformly fine and closely woven, and no macroscopic void, endoplasm is pure white, flexible, organizes fluffy in spongy.
3. the lifting of local flavor, nutritive value is notable, technical scheme uses yeast-lactic acid bacterium combined ferment mode,
It is internal containing the flavor substance or flavor precursors that are largely different from other sourdough breads, no matter in volatile compound
Number of species on, or from the content of volatile compound for, the sense organ wind of the ferment-fermented bread of unartificial yeast
Taste quality significantly larger than will only use the bread of commercially available single-activity dry ferment.Add such as cognac oil, 2- methyl heptan
The flavor substances such as alcohol, 5- methylhexene alcohol, bread flavor is stronger, and overall acceptable degree is improved.
Brief description of the drawings
Fig. 1 saccharomyces cerevisiaes compound the influence to bread baking characteristic with Lactobacillus plantarum；
Fig. 2 with the addition of the breading slices figure of the bacterium powder compounding after fermentation baking of saccharomyces cerevisiae and Lactobacillus plantarum；From left-hand
Right is the control group for only adding saccharomyces cerevisiae respectively, and saccharomyces cerevisiae and Lactobacillus plantarum compounding compare 1：1, saccharomyces cerevisiae and plant are newborn
Bacillus compounding compares 1：2, saccharomyces cerevisiae and Lactobacillus plantarum compounding compare 1：3, saccharomyces cerevisiae and Lactobacillus plantarum compounding compare 1：4；
Fig. 3 saccharomyces cerevisiaes compound the influence to bread baking characteristic with Lactobacillus casei；
Fig. 4 with the addition of the breading slices figure of the bacterium powder compounding after fermentation baking of saccharomyces cerevisiae and Lactobacillus casei；From left-hand
Right is the control group for only adding saccharomyces cerevisiae respectively, and saccharomyces cerevisiae and Lactobacillus casei compounding compare 1：1, saccharomyces cerevisiae and cheese are newborn
Bacillus compounding compares 1：2, saccharomyces cerevisiae and Lactobacillus casei compounding compare 1：3, saccharomyces cerevisiae and Lactobacillus casei compounding compare 1：4；
Fig. 5 saccharomyces cerevisiaes and the influence after Lactobacillus plantarum and Lactobacillus casei compounding to bread texture；
The bread that the bacterium powder compounding after fermentation that Fig. 6 with the addition of saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus casei is bakeed is cut
Piece figure；It is the control group for only adding saccharomyces cerevisiae respectively from left to right, saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus casei are answered
Proportioning 1:0.5:0.5, the compounding of saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus casei compares 1:1:2, the newborn bar of saccharomyces cerevisiae, plant
The compounding of bacterium and Lactobacillus casei compares 1:1.5:1.5, the compounding of saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus casei compares 1:2:1.
Fig. 7 only adds bread (control group) GC-MS peak figures of saccharomyces cerevisiae；
The GC-MS peak figures of the ferment-fermented bread of Fig. 8 unartificial yeasts.
Embodiment
GC-MS conditions：Reference《The nutrition of the fermentation bread of powder containing unartificial yeast and aging characteristics and aroma compound feature》,
(author Zhang Wei etc., the 23rd 33-38 pages of phase in 2014)
Culture medium：YPD culture mediums (contain) per 1L：Peptone 20g, yeast extract 10g, glucose 20g.
MRS culture mediums：MRS broth bouillons (are purchased from Oxoid companies).
Bread specific volume, Determination of Hardness method, GC-MS conditions：Reference《Portugal's fruit spontaneous sourdough starter Bacterial community and fermentation
Baking quality of bread research》, (author Zhang Wei etc., the 12-14 pages in 2015).
Embodiment 1：The preparation of unartificial yeast leavening
(1) prepared by saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus casei freeze-dried powder
Saccharomyces cerevisiae is seeded in 50mL YPD fluid nutrient mediums with 1% inoculum concentration, 30 DEG C, 220rpm activation cultures
14h, then be seeded to 5% inoculum concentration in YPD fluid nutrient mediums, 30 DEG C, 24h is to late log phase for 220rpm shaken cultivations,
8000g centrifuges 10min, and thalline washs 2~3 times with isometric sterile saline (0.85%Nacl), 5 times concentrate in 10mL without
In bacterium physiological saline.
Lactobacillus plantarum and Lactobacillus casei are seeded in 50mL MRS fluid nutrient mediums with 1% inoculum concentration respectively, 37
DEG C incubator quiescent culture 12h, then be seeded to 5% inoculum concentration in 50mLMRS fluid nutrient mediums, 37 DEG C of incubators difference are quiet
Culture 10h, 24h is put to late log phase, 8000g centrifugation 10min, thalline is washed 2~3 times, 5 times with isometric sterile saline
Concentrate in 10mL sterile salines.
It is 1 by volume by bacteria suspension and protective agent：0.6 addition freeze drying protectant (contains trehalose 80g/L, VC 15g/
L, skimmed milk power 100g/L), it is well mixed, balances 30min, -80 DEG C of pre-freeze 12h, in -45 DEG C~-55 DEG C of condenser temperature and very
48~60h is dried under conditions of 100~150mt of reciprocal of duty cycle, saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus casei freeze-dried powder is obtained.Make
The lyophilized survival rate of brewer yeast is 97.3%, and viable count is 4.99 ± 0.52 × 109Individual/g.The lyophilized survival rate of Lactobacillus plantarum
For 86.94%, viable count is 4.53 ± 0.15 × 1010Individual/g；The lyophilized survival rate of Lactobacillus casei is 67.20%, viable count
For 1.08 ± 0 × 1010Individual/g；
(2) saccharomyces cerevisiae, Lactobacillus plantarum freeze influence of the bacterium powder compounding to bread baking characteristic
Saccharomyces cerevisiae, Lactobacillus plantarum prepared by (1) freezes bacterium powder respectively with 1:1,1:2,1:3,1:4 ratio is answered
Match somebody with somebody, prepare bread.
Breadmaking：
The active dry yeast bread of table 1 and unartificial yeast bread fermentation bread formula
The different compound proportion addition bacterium powder ratios of table 2
Siccative in the bacterial strain freeze-dried powder and table 1 of Different adding amount in table 2 is well mixed, the stirring that adds water is agglomerating, adds
Shortening stirs 1.5min slowly with 140rpm speed, and stirring 2min soon with 280rpm speed forms to gluten network structure, room temperature
Lower overlay film stands 10min.
Above-mentioned dough is divided into 90g/, circle shaping is rubbed with the hands.2h is proofed in (38 DEG C, relative humidity 85%) in proofing box,.
The dough proofed is put into baking box and (got angry 170 DEG C, lower fiery 210 DEG C) baking 20min.
Bread cools down 2h, determines bread specific volume and hardness.
Only with the addition of the bread of commercially available Angel active dry yeast as control.As a result Fig. 1, Fig. 2 are seen.
In saccharomyces cerevisiae：Lactobacillus plantarum=1:When 1, bread specific volume is maximum, and 1:When 3, bread hardness is minimum.It is determined that wine brewing
The optimal proportions that yeast, Lactobacillus plantarum freeze bacterium powder compounding is 1:1 or 1:3.
(3) saccharomyces cerevisiae, Lactobacillus casei freeze influence of the bacterium powder compounding to bread baking characteristic
Saccharomyces cerevisiae, Lactobacillus casei prepared by (1) freezes bacterium powder respectively with 1:1,1:2,1:3,1:4 ratio is answered
Match somebody with somebody, prepare bread.
Breadmaking：
The different compound proportion addition bacterium powder ratios of table 3
By the bacterial strain freeze-dried powder of Different adding amount in table 3, and the siccative in table 1 is well mixed, and the stirring that adds water is agglomerating, adds
Shortening stirs 1.5min slowly with 140rpm speed, and stirring 2min soon with 280rpm speed forms to gluten network structure, room temperature
Lower overlay film stands 10min.
Above-mentioned dough is divided into 90g/, circle shaping is rubbed with the hands.2h is proofed in (38 DEG C, relative humidity 85%) in proofing box.
The dough proofed is put into baking box and (got angry 170 DEG C, lower fiery 210 DEG C) baking 20min.
Bread cools down 2h, determines bread specific volume and hardness.
Only with the addition of the bread of commercially available Angel active dry yeast as control.As a result Fig. 3, Fig. 4 are seen.
In saccharomyces cerevisiae：Lactobacillus casei=1:When 1, bread specific volume is maximum, and 1:Bread hardness is minimum when 2.It is determined that wine brewing
The optimal proportions that yeast, Lactobacillus casei freeze bacterium powder compounding is 1:1 or 1:2.
(4) saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus casei freeze influence of the bacterium powder compounding to bread baking characteristic
Saccharomyces cerevisiae, the Lactobacillus plantarum compound proportion 1 determined according to (2):1,1:3 and (3) saccharomyces cerevisiaes, dry for determining
Lactobacillus paracasei compound proportion 1:1,1:2, by saccharomyces cerevisiae, lactic acid bacteria with 1:1,1:2,1:(i.e. saccharomyces cerevisiae, plant are newborn for 3 ratios
Bacillus, the ratio of Lactobacillus casei are respectively 1:0.5:0.5,1:1:2,1:1.5:1.5,1:2:1) bread is prepared.
Breadmaking：
The different compound proportion addition bacterium powder ratios of table 4
By the bacterial strain freeze-dried powder of Different adding amount in table 4, and the siccative in table 1 is well mixed, and the stirring that adds water is agglomerating, adds
Shortening stirs 1.5min slowly with 140rpm speed, and stirring 2min soon with 280rpm speed forms to gluten network structure, room temperature
Lower overlay film stands 10min.
Above-mentioned dough is divided into 90g/, circle shaping is rubbed with the hands.2h is proofed in (38 DEG C, relative humidity 85%) in proofing box.
The dough proofed is put into baking box and (got angry 170 DEG C, lower fiery 210 DEG C) baking 20min.
Bread cools down 2h, determines bread specific volume and hardness.
Only with the addition of the bread of commercially available Angel active dry yeast as control.As a result Fig. 5, Fig. 6 are seen.
In saccharomyces cerevisiae：Lactobacillus plantarum, Lactobacillus casei=1:0.5:When 0.5, bread specific volume is maximum, and hardness is minimum.
Determine that the optimal proportions that saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus casei freeze bacterium powder compounding is 1:0.5:0.5.In this, as
Unartificial yeast starter culture is matched.
Embodiment 2：Bread is prepared using unartificial yeast leavening
Unartificial yeast leavening 15.43g (saccharomyces cerevisiaes；Lactobacillus plantarum：Lactobacillus casei=12g：0.66g：
2.27g), the siccative and in table 1 is well mixed, and the stirring that adds water is agglomerating, is added shortening and is stirred 1.5min slowly with 140rpm speed,
2min is stirred soon with 280rpm speed to be formed to gluten network structure, overlay film stands 10min at room temperature.
Above-mentioned dough is divided into 90g/, circle shaping is rubbed with the hands.2h is proofed in (38 DEG C, relative humidity 85%) in proofing box.
The dough proofed is put into baking box and (got angry 170 DEG C, lower fiery 210 DEG C) baking 20min.
Common yeast bread is prepared by above-mentioned identical embodiment.Bread cools down 2h, determines bread specific volume, hardness, as a result
See Fig. 5, Fig. 6.
Sensory evaluation is carried out to the bread of preparation, evaluation criterion form is with reference to table 5.
The bread sensory evaluation standard of table 5
The bread sensory evaluation scores table of table 6
Bread fermentation by the ferment-fermented preparation of unartificial yeast it can be seen from Fig. 6, table 6 is strongly fragrant pleasant, milk
Taste is dense, and the overall pure and fresh surface of fragrance is in golden yellow, and uniform color is consistent, glossy, and bread is circle, and surface outward bulge is convex,
Tangent plane stomata is uniformly fine and closely woven, no macroscopic void, and endoplasm is pure white and high resilience, organizes fluffy spongy, no raw heart.
Using SPME-gas chromatography-mass spectrography (SPME-GC-MS) to the face before two kinds of bread and its baking
Group carries out volatile flavor substance constituent analysis, and its result is shown in that (ordinate is peak area, when abscissa is retains by Fig. 7, Fig. 8
Between), table 7, table 8.
Main volatile aroma compound GC-MS analyses knot in the common yeast of table 7 and the ferment-fermented bread of unartificial yeast
Really
The statistic analysis result of volatile flavor compound in the common yeast of table 8 and the ferment-fermented bread of unartificial yeast
From table 7, table 8 as can be seen that with the bread of the ferment-fermented preparation of unartificial yeast, the species of volatile flavor substance
Increase, occurred in that such as cognac oil, 2- isoocanols, 5- methylhexenes alcohol, 1- hexanols, 2,3- fourths two with relative amount
The new flavor substances such as alcohol, 2- methyl-malonic acid ethyl-methyl ester.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (10)
1. a kind of unartificial yeast leavening, it is characterised in that be by saccharomyces cerevisiae：Lactobacillus plantarum, Lactobacillus casei press 1:
0.5:0.5 quantity ratio is mixed to get.
2. a kind of unartificial yeast leavening according to claim 1, it is characterised in that the form of leavening is pulvis.
3. the preparation method of unartificial yeast leavening described in claim 1, it is characterised in that comprise the following steps：
(1) by saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus casei, after activation culture, thalline is collected, sterile physiological salt is resuspended in
Water, is added after freeze drying protectant into bacteria suspension, through vacuum freeze drying, obtains the newborn bar of saccharomyces cerevisiae, Lactobacillus plantarum, cheese
The freeze-dried powder of bacterium；
(2) saccharomyces cerevisiae, Lactobacillus plantarum, the Lactobacillus casei prepared step (1) freezes bacterium powder with 1:0.5:0.5 ratio
Compounding, obtains unartificial yeast leavening.
4. method according to claim 3, it is characterised in that the frozen-dried protective agent prescription that step (1) is used for：Trehalose
8%, skimmed milk power 10%, ascorbic acid 1.5%；The lyophilized survival rate of saccharomyces cerevisiae be 97.3%, viable count be 4.99 ±
0.52×109Individual/g；The lyophilized survival rate of Lactobacillus plantarum is 86.94%, and viable count is 4.53 ± 0.15 × 1010Individual/g；It is dry
The lyophilized survival rate of Lactobacillus paracasei is 67.20%, and viable count is 1.08 ± 0.29 × 1010Individual/g.
5. method according to claim 3, it is characterised in that step (1) specifically includes following steps：50mL cultures are taken to arrive
Saccharomyces cerevisiae, Lactobacillus plantarum, the Lactobacillus casei of late log phase, are collected by centrifugation somatic cells, abandon supernatant, with isometric sterile
Twice, 5 times of precipitation is concentrated in 10mL sterile salines brine；It is 1 by bacteria suspension and protective agent volume ratio：
0.6 addition freeze drying protectant, balances 30min, -80 DEG C of refrigerator overnight pre-freezes.After being freeze-dried through vacuum freeze drier, sealing
It is put into 4 DEG C of refrigerator preservations.
6. the method that unartificial yeast leavening described in application claim 1 or 2 prepares bread, step is as follows：
(1) prepared by bread dough：By Strong flour, sugar, unartificial yeast leavening, dry ferment and salt with 10:0.5~1:0.5~
1:0.05~0.1:0.1~0.15 mass ratio mixing, adds the water of 0.5~0.6 times of flour quality with 50~150rpm speed
Degree stirs 1~2min slowly, stirs that 1~2min is agglomerating soon with 200~300rpm speed, adds of 0.5~0.7 times of flour quality
Butter stirs 1~2min slowly with 50~150rpm speed, then stirs 1.5~2.5min soon with 200~300rpm speed, at room temperature
Overlay film stands 10~15min.
(2) dough for preparing step (1) is divided into 80~100g/, 36~40 DEG C, and relative humidity 80~90% proofs 1~
2h；
(3) dough after step (2) is proofed toasts 20~30min.
7. method according to claim 6, it is characterised in that the step (1) be by unartificial yeast leavening 15.43g,
Add high refined flour 240g, dry ferment 1.92g, sugared 19.2g, salt 3g, water 139.2g stirring is agglomerating, add 15g shortenings with
140rpm speed stirs 1.5min slowly, and stir 2min soon with 280rpm speed forms to gluten network structure, and overlay film is quiet at room temperature
Put 10min.
8. method according to claim 6, it is characterised in that the dough after step (2) stands overlay film is divided into 90g/
It is individual, in proofing 2h in 38 DEG C, the proofing box of relative humidity 85%.
9. method according to claim 6, it is characterised in that step (3) to proofing after dough toast；It is described to dry
Roasting is that control is got angry 170 DEG C, lower fiery 210 DEG C of bakings 20min.
10. the bread that unartificial yeast leavening described in application claim 1 or 2 is prepared.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN110628656A (en) * | 2019-09-03 | 2019-12-31 | 云南师范大学 | Yeast agent and application thereof in wine brewing |
| CN111748481A (en) * | 2020-06-23 | 2020-10-09 | 天津科技大学 | Active soy sauce dry yeast prepared by using candida and method for fermenting soy sauce by using active soy sauce dry yeast |
| CN113789271A (en) * | 2021-09-06 | 2021-12-14 | 四川省食品发酵工业研究设计院有限公司 | Food leavening agent and application thereof, glutinous rice flour prepared by using food leavening agent, and preparation method and application thereof |
| CN114181844A (en) * | 2021-09-02 | 2022-03-15 | 中粮面业（濮阳）有限公司 | Saccharomyces cerevisiae and leaven for improving flavor of noodles, application of saccharomyces cerevisiae and leaven and method for preparing flour products through fermentation |
| CN114262674A (en) * | 2021-12-20 | 2022-04-01 | 江南大学 | Preparation method of direct-vat-set natural yeast starter |
| CN115119864A (en) * | 2022-06-30 | 2022-09-30 | 青岛丹香投资管理有限公司 | Rice-stuffed bread formula and processing technology thereof |
| CN116784452A (en) * | 2023-05-04 | 2023-09-22 | 河北同福健康产业有限公司 | Composite fermentation bacteria for old-flour steamed bread and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107347963A (en) * | 2017-09-01 | 2017-11-17 | 徐州工程学院 | Lactic acid bacteria and saccharomycete common fermentation bread and its production method |
| CN107603897A (en) * | 2017-09-28 | 2018-01-19 | 福建省麦都食品发展有限公司 | A kind of unartificial yeast bread fermentation agent |
| CN107603897B (en) * | 2017-09-28 | 2020-08-04 | 福建省麦都食品发展有限公司 | Natural yeast bread leaven |
| CN110628656A (en) * | 2019-09-03 | 2019-12-31 | 云南师范大学 | Yeast agent and application thereof in wine brewing |
| CN110628656B (en) * | 2019-09-03 | 2023-08-22 | 云南师范大学 | Yeast agent and application thereof in brewing wine |
| CN111748481A (en) * | 2020-06-23 | 2020-10-09 | 天津科技大学 | Active soy sauce dry yeast prepared by using candida and method for fermenting soy sauce by using active soy sauce dry yeast |
| CN114181844A (en) * | 2021-09-02 | 2022-03-15 | 中粮面业（濮阳）有限公司 | Saccharomyces cerevisiae and leaven for improving flavor of noodles, application of saccharomyces cerevisiae and leaven and method for preparing flour products through fermentation |
| CN113789271A (en) * | 2021-09-06 | 2021-12-14 | 四川省食品发酵工业研究设计院有限公司 | Food leavening agent and application thereof, glutinous rice flour prepared by using food leavening agent, and preparation method and application thereof |
| CN113789271B (en) * | 2021-09-06 | 2022-06-24 | 四川省食品发酵工业研究设计院有限公司 | Food leavening agent and application thereof, glutinous rice flour prepared by using food leavening agent, and preparation method and application thereof |
| CN114262674A (en) * | 2021-12-20 | 2022-04-01 | 江南大学 | Preparation method of direct-vat-set natural yeast starter |
| CN115119864A (en) * | 2022-06-30 | 2022-09-30 | 青岛丹香投资管理有限公司 | Rice-stuffed bread formula and processing technology thereof |
| CN116784452A (en) * | 2023-05-04 | 2023-09-22 | 河北同福健康产业有限公司 | Composite fermentation bacteria for old-flour steamed bread and preparation method thereof |
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