CN115669699A - Sour dough fermenting agent dry powder and preparation method thereof - Google Patents
Sour dough fermenting agent dry powder and preparation method thereof Download PDFInfo
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly provides a dry powder of a sourdough fermentation inoculant and a preparation method thereof. The sour dough fermenting agent dry powder is obtained by mixing sour dough with flour slurry, then carrying out expanded fermentation culture, mixing with grain flour, drying by stages at low temperature and crushing. The dry powder of the sourdough fermentation inoculant provided by the invention is convenient to store, fully retains the activity of strains, retains the advantages of the traditional sourdough fermentation, avoids the hidden danger of introducing polluted floras, prolongs the shelf life of food, enables the dough to be rapidly formed, slows down the aging rate of the flour food, and has good flavor and higher nutritional quality.
Description
Technical Field
The invention relates to the technical field of food processing, and provides a sour dough fermentation inoculant dry powder and a preparation method thereof.
Background
Sour dough, also known as yeast, flour fertilizer and old flour, is a long-history flour leaven, and steamed bread prepared by the sour dough has good flavor and taste, excellent sensory quality and abundant nutrient substances. The sour dough belongs to a natural mixed bacteria system and has rich microbial flora such as lactic acid bacteria, saccharomycetes, acetic acid bacteria and the like. Wherein, the lactobacillus produces organic acid through self metabolism in the fermentation process, the pH value of the system is reduced, endogenous amylase and protease in the flour are activated, amino acid and small peptide components generated after protease hydrolysis can improve the dough system, and the quality of the steamed bread is improved. The yeast plays a main role in the fermentation process of the steamed bread, the maltase and the sucrase secreted by the yeast can hydrolyze dextrin and maltose generated by starch decomposition, so that the intake of nutrient substances is ensured, the yeast can perform aerobic respiration in the initial fermentation stage, the generated carbon dioxide can increase the volume of dough to form a fluffy and porous structure, and when the oxygen is insufficient, ethanol and other metabolites are generated to provide flavor substances or flavor precursors. In addition, interaction of various microorganisms in the sour dough can generate various metabolites and rich enzyme systems, so that the steamed bread is endowed with characteristic flavor and the sensory quality is improved, however, the traditional fermentation inoculant faces many problems in the industrial process and is developed all the time.
The existing sour dough leavening agent has the following defects: (1) Before use, activation and expanded culture are needed, the process is complicated and time-consuming, and large-scale industrial production is not facilitated; (2) The strains are not easy to store, other pollution source strains are easy to introduce, the product quality is unstable, potential safety hazards exist, and the problems of food quality, food safety and the like are difficult to control; (3) The prepared steamed bread has short shelf life, is easy to age and cannot keep the flavor for a long time. Therefore, the development of the sour dough fermenting agent which can be stored for a long time and has stable quality so as to meet the development requirements of industrialized and large-scale production and has very important significance for improving the competitiveness of the traditional fermenting agent in the flour product processing market.
Disclosure of Invention
Aiming at the technical problems that in the prior art, sourdough fermentation inoculant strains are not easy to store, other pollution source strains are easy to introduce, the product quality is unstable, the storage is not convenient, the large-scale industrial production is difficult to realize, the shelf life of prepared steamed bread is short, the steamed bread is easy to age, nutrient substances are easy to lose, and the flavor is single, the invention provides sourdough fermentation inoculant dry powder and a preparation method thereof.
In order to achieve the purpose of the invention, the invention adopts the following technical scheme:
the application provides in a first aspect a sourdough fermentation inoculant dry powder, which comprises the following components in parts by mass: 15-20 parts of flour, 1-3 parts of lactobacillus fermentation liquor, 1-3 parts of yeast fermentation liquor, 70-80 parts of flour paste, 20-30 parts of maltodextrin, 0.1-0.5 part of enzyme preparation, 0.1-0.5 part of emulsifier, 120-180 parts of grain powder and 70-80 parts of water.
According to the method, the physiological activity of the dry powder of the sour dough fermentation inoculant is ensured by reasonably limiting the mass ratio of the flour, the fermentation liquor, the composite additive, the maltodextrin, the flour paste, the dry powder and the water, and the development requirements of the current industrialized and large-scale production of the sour dough fermentation inoculant are met. According to the application, the lactobacillus fermentation liquor and the yeast fermentation liquor are jointly fermented in an enhanced manner, so that the synergistic effect of flour, an enzyme preparation, an emulsifier and other substances is promoted, and richer flavor substances are generated. The organic acid generated by decomposing the carbohydrate activates endogenous protease in the dough, the peptide and the amino acid which can be absorbed by microorganisms are released after the enzymolysis of the protein, the amino acid is used as an important flavor precursor in the dough, and high-grade alcohol and aldehyde substances are generated through the decarboxylation reaction or the cracking reaction of lactic acid bacteria and the Israel approach of yeast, so that the defect of insufficient flavor of the steamed bread is overcome.
The physiological activity of the microbial fermentation inoculant in the sour dough is fully maintained by mixing the sour dough with the flour slurry and then carrying out enlarged culture fermentation, and the production stability of the sour dough is correspondingly improved by adding the enzyme preparation, the emulsifier and the maltodextrin. Wherein, the combined action of the glutamine transaminase and the soybean protein isolate powder can catalyze glutamine residues in protein to generate cross-linking reaction, and can improve the elasticity and the stability of the steamed bread. The volume of the steamed bread can be obviously improved by the amylase and the xylanase, the surface of the steamed bread and the surface color of the steamed bread are also improved by the addition of the lipase, a certain whitening effect is achieved, and the stiffness and the biting strength of the steamed bread can be obviously improved by the glucose oxidase, so that the chewing performance of the steamed bread is good. The maltodextrin is not easy to agglomerate, can improve the dispersibility and the dissolubility of the product, can also improve the nutrition proportion, is easy to digest and absorb, improves the quality and the taste of the steamed bread, prolongs the shelf life of flour products, and improves the nutritional value of the steamed bread. In addition, the enzyme preparation, the emulsifier and the maltodextrin are used as common food additives, so that the shelf life of the product can be effectively prolonged, the cost is reduced, and the economic benefit is improved. The sour dough fermenting microbial inoculum dry powder provided by the application fully keeps the activity of microbial flora, and the steamed bread prepared by the sour dough fermenting microbial inoculum dry powder provided by the invention has rich nutrition, chewy mouthfeel, sweet aftertaste and long shelf life, and can realize industrial production.
With reference to the first aspect, the lactobacillus fermentation broth is a lactobacillus sanfranciscensis fermentation broth, a lactobacillus bridosus fermentation broth, and a lactobacillus reuteri fermentation broth at a mass ratio of 0.1-0.5.
With reference to the first aspect, the yeast fermentation broth is a candida fermentation broth, a saccharomyces cerevisiae fermentation broth and a saccharomyces cerevisiae fermentation broth in a mass ratio of 0.5-1 to 0.1-0.3.
With reference to the first aspect, the viable count of the lactobacillus fermentation liquor is not less than 4.9 × 10 8 CFU/g, the number of viable bacteria in the yeast fermentation liquid is not less than 1.6 multiplied by 10 6 CFU/g。
With reference to the first aspect, the emulsifier is phosphate, soybean protein isolate powder and sodium stearoyl lactylate with the mass ratio of 1.2-1.5.
The phosphate is one or more of disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium pyrophosphate, sodium metaphosphate and sodium tripolyphosphate.
The phosphate can improve the gelatinization characteristic of flour, improve the peak viscosity, keep the viscosity, reduce the attenuation value and the retrogradation value, further improve the quality of sour dough, and the phosphate has a certain emulsification effect and interacts with protein, fat and the like in the flour to form a good gluten structure, so that the dough is more flexible. In addition, the phosphate is combined with sodium stearoyl lactylate and glutamine transaminase to improve the elasticity and mouthfeel of the steamed bread. The sodium stearoyl lactylate can improve the physical properties of dough and the surface color of flour products, and increase the volume and the porosity of internal tissues of the steamed bread. The combined action of the soybean protein isolate powder and the glutamine transaminase can catalyze glutamine residues in protein to generate cross-linking reaction, and can improve the elasticity and stability of the steamed bread.
In combination with the first aspect, the enzyme formulation comprises glucose oxidase and glutamine transaminase.
In combination with the first aspect, the enzyme preparation further comprises xylanase, lipase and alpha-amylase.
The enzyme preparation comprises the following components in parts by weight: 5-10 parts of xylanase, 5-10 parts of glucose oxidase, 5-10 parts of lipase, 5-10 parts of alpha-amylase and 1-5 parts of glutamine transaminase.
Glutamine transaminase can improve dough stability, hand and product quality, produce more uniform crumb structure and increase dough volume. The amino acid necessary for human body, such as lysine, can be covalently cross-linked to protein under the action of glucose oxidase, the damage to the amino acid can improve the nutritive value of the protein, and the lacking amino acid can be introduced into the protein with undesirable amino acid composition to enhance the nutrition of the protein. The volume of the steamed bread can be obviously improved by the alpha-amylase and the xylanase, the surface color of the steamed bread and the surface color of the steamed bread are also improved by the addition of the lipase, a certain whitening effect is achieved, and the stiffness and the biting strength of the steamed bread can be obviously improved by the glucose oxidase, so that the chewing performance of the steamed bread is good.
With reference to the first aspect, the flour paste is prepared by mixing flour and water in a mass ratio of 0.7-1:1 is prepared.
In combination with the first aspect, the cereal flour is one of a corn gluten flour, a glutinous rice flour or a barley flour.
The second aspect of the application provides a preparation method of the sourdough fermentation inoculant dry powder, which at least comprises the following steps:
step one, inoculating lactobacillus into an MRS culture medium, and statically culturing for 18-24 hours at 30-35 ℃ to obtain lactobacillus fermentation liquor; inoculating yeast into YPD culture medium, and shake culturing at 25-30 deg.C for 24-36 hr to obtain yeast fermentation liquid;
step two, weighing the components according to the design ratio, uniformly mixing the weighed water, flour, lactobacillus fermentation liquor and yeast fermentation liquor, and performing activation culture to obtain sourdough;
step three, uniformly mixing the sour dough with the weighed flour slurry, standing for fermentation, adding the enzymic preparation and the emulsifier, and carrying out expanded culture to obtain expanded-culture sour flour slurry;
and step four, uniformly mixing the spread culture acid flour slurry with the weighed maltodextrin and the grain powder, fermenting at room temperature for 6-8 hours, drying at low temperature stage by stage, and crushing to obtain the dry powder of the sourdough fermentation bacterium agent.
With reference to the second aspect, in step two, the activation culture specifically comprises the following steps: activating and culturing the mixed material at 28-32 deg.C for 6-8 hr.
With reference to the second aspect, in step three, the static fermentation is performed for 20-30min, and the amplification culture is performed for 2-4 hours.
With reference to the second aspect, in step four, the step of staged low-temperature drying specifically comprises: drying the fermented material at 30-40 deg.C for 2-3 hr, and drying at 20-30 deg.C under vacuum degree of 50-100Pa for 1-2 hr.
In combination with the second aspect, in the fifth step, the dry powder of the sourdough fermentation bacterium agent is pulverized to 20 meshes by using a WFJ-30 ultrafine pulverizer.
Compared with the prior art, the preparation method of the sour dough fermenting agent dry powder provided by the invention comprises the steps of preparing the sour dough by taking flour, lactobacillus fermentation liquor, yeast fermentation liquor and water as main raw materials, adding an enzyme preparation and an emulsifier, carrying out amplification culture fermentation on the sour dough, mixing the fermented sour dough with grain flour, fermenting at room temperature, drying and crushing to obtain the sour dough fermenting agent dry powder. The sour dough fermentation inoculant dry powder can be directly applied to steamed bun making, the purposes of retaining rich microbial flora and enzyme flora of a sour dough, namely a traditional fermentation inoculant, and simplifying the process of activation and expansion culture of the traditional sour dough fermentation inoculant before use are achieved by utilizing the synergistic effect of the components, the sour dough fermentation inoculant dry powder is convenient to store and stable in quality, and the prepared steamed bun is long in shelf life, rich in nutrient substances and good in sensory flavor.
In addition, the dry powder of the sour dough fermentation inoculant prepared by the method effectively avoids the potential safety hazard that impurities are introduced to pollute strains in the preservation process of the traditional sour dough fermentation inoculant, compared with the dry yeast powder sold in the market, the dry powder of the sour dough fermentation inoculant prepared by the method fully retains the physiological activity of microbial flora, and the prepared steamed bread is unique in taste and rich in nutritional value and can realize large-scale and industrial production.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to better illustrate the invention, the following examples are given by way of further illustration.
Example 1
The embodiment provides sourdough fermentation inoculant dry powder and a preparation method thereof, and the preparation method comprises the following steps:
step one, inoculating lactobacillus into an MRS culture medium, and performing static activation culture at 33 ℃ for 22 hours to obtain activated lactobacillus fermentation liquor; inoculating yeast into YPD culture medium, and performing shake culture at 25 deg.C at 120r/min for 28 hr to obtain activated yeast fermentation broth;
step two, uniformly mixing the components according to the proportion of 15 parts of flour, 2 parts of lactic acid bacteria leavening agent, 2 parts of yeast bacteria leavening agent and 80 parts of water, and then performing activated culture at the temperature of 28 ℃ for 8 hours to obtain sour dough;
step three, uniformly mixing the sour dough with 80 parts of the weighed flour slurry, standing and fermenting for 20min, adding 0.5 part of the weighed enzyme preparation and 0.5 part of the weighed emulsifier, and carrying out amplification culture for 4 hours to obtain amplification-cultured sour flour slurry;
and step four, uniformly mixing the spread-cultured sour dough slurry with the weighed 25 parts of maltodextrin and 150 parts of corn gold powder, fermenting for 7 hours at room temperature, drying the fermented material for 2 hours at the temperature of 35 ℃, then drying for 1.5 hours at the conditions of vacuum degree of 60Pa and 25 ℃, and crushing by using a WFJ-30 ultrafine crusher to obtain 20-mesh sour dough fermented microbial inoculum dry powder.
Weighing 500 g of wheat flour, adding 7 g of the sour dough leavening agent dry powder prepared by the method, uniformly mixing, adding 150 g of tap water, manually kneading into dough, and fermenting for 15min at 30 ℃. Cutting the proofed dough, kneading until the surface is smooth and white, proofing for 1h at the temperature of 32 ℃ and the relative humidity of 75% after forming, and steaming in a boiling water steamer for 15min to obtain the steamed bread.
Example 2
The embodiment provides sourdough fermentation inoculant dry powder and a preparation method thereof, and the preparation method comprises the following steps:
step one, inoculating lactobacillus into an MRS culture medium, and performing static activation culture at 32 ℃ for 22 hours to obtain activated lactobacillus fermentation liquor; inoculating yeast into YPD culture medium, and performing shake culture at 22 deg.C at 120r/min for 28 hr to obtain activated yeast fermentation broth;
step two, uniformly mixing the components according to the proportion of 17 parts of flour, 2 parts of lactic acid bacteria leavening agent, 2 parts of yeast bacteria leavening agent and 75 parts of water, and then performing activated culture at the temperature of 29 ℃ for 8 hours to obtain sour dough;
step three, uniformly mixing the sour dough with 75 parts of the weighed flour slurry, standing and fermenting for 25min, adding 0.5 part of the weighed enzyme preparation and 0.5 part of the weighed emulsifier, and carrying out amplification culture for 3 hours to obtain amplification-cultured sour flour slurry;
and step four, uniformly mixing the spread-cultured sour dough slurry with 20 parts of maltodextrin and 160 parts of glutinous rice flour, fermenting for 6 hours at room temperature, drying the fermented material for 2 hours at the temperature of 30 ℃, then drying for 2 hours at the vacuum degree of 50Pa and at the temperature of 25 ℃, and crushing by using a WFJ-30 ultrafine crusher to obtain 20-mesh sour dough leavening agent dry powder.
Weighing 500 g of wheat flour, adding 7 g of the sour dough leavening agent dry powder prepared by the method, uniformly mixing, adding 150 g of tap water, manually kneading into dough, and fermenting for 15min at 30 ℃. Cutting the proofed dough, kneading until the surface is smooth and white, proofing for 1h at the temperature of 32 ℃ and the relative humidity of 75% after forming, and steaming in a boiling water steamer for 15min to obtain the steamed bread.
Example 3
The embodiment provides sourdough fermentation inoculant dry powder and a preparation method thereof, and the preparation method comprises the following steps:
step one, inoculating lactobacillus into an MRS culture medium, and performing static activation culture at 35 ℃ for 18 hours to obtain activated lactobacillus fermentation liquor; inoculating yeast into YPD culture medium, and performing shake culture at 20 deg.C and 120r/min for 30 hr to obtain activated yeast fermentation broth;
step two, according to the proportion of 15 parts of flour, 2 parts of lactic acid bacteria leaven, 2 parts of yeast bacteria leaven and 75 parts of water, uniformly mixing the components, and then performing activated culture at the temperature of 30 ℃ for 7 hours to obtain sour dough;
step three, uniformly mixing the sour dough with 80 parts of the weighed flour slurry, standing and fermenting for 25min, adding 0.5 part of the weighed enzyme preparation and 0.5 part of the weighed emulsifier, and carrying out amplification culture for 2 hours to obtain amplification culture sour flour slurry;
and step four, uniformly mixing the spread-cultured sour dough slurry with 25 parts of maltodextrin and 155 parts of barley flour, fermenting for 8 hours at room temperature, drying the fermented material for 2 hours at the temperature of 30 ℃, then drying for 1.5 hours at the conditions of vacuum degree 80Pa and 25 ℃, and crushing by using a WFJ-30 ultrafine crusher to obtain 20-mesh sour dough fermented microbial inoculum dry powder.
Weighing 500 g of wheat flour, adding 7 g of the sour dough leavening agent dry powder prepared by the method, uniformly mixing, adding 150 g of tap water, manually kneading into dough, and fermenting for 15min at 30 ℃. Cutting the proofed dough, kneading until the surface is smooth and white, proofing for 1h at 32 ℃ and 75% relative humidity after molding, and steaming in a boiling water steamer for 15min to obtain the steamed bread.
Comparative example 1
This example is different from example 1 in that it does not contain transglutaminase, and the other contents are the same as example 1.
Comparative example 2
This example is different from example 1 in that the lactic acid bacteria fermentation broth was not added, and the other contents are the same as example 1.
Comparative example 3
This example is different from example 1 in that yeast fermentation broth was not added, and the other contents are the same as example 1.
Comparative example 4
In the embodiment, the commercial Angel instant dried yeast is used as the steamed bread leavening agent, and the making method of the steamed bread is the same as that of the embodiment 1.
For the above examples and comparative examples, sensory evaluation groups consisting of 5 students with certain steamed bun evaluation experience were used to perform sensory evaluation on steamed buns made by fermentation, and the obtained scores were averaged. The specific method comprises the following steps:
when the steamed bun is slightly cool, the steamed bun is kneaded by pressing with a forefinger, the elasticity of the steamed bun is evaluated, a small piece is broken off, the smell of the steamed bun is smelled, whether the steamed bun is easy to remove residues is observed, the steamed bun is placed in the mouth and chewed finely, the biting force and the tooth sticking performance of the steamed bun are evaluated, the steamed bun is chewed for a while in the mouth, the mouthfeel of the steamed bun is evaluated, and the steamed bun is scored item by item, namely the surface color (15 points), the elasticity (15 points), the smell (20 points), the taste (20 points), the viscosity (15 points) and the volume (15 points).
Evaluation criteria:
(1) Surface color: the color is normal, the steamed bread is bright yellow and white, the glossiness is high, and whether the steamed bread is dark and grey or not is judged;
(2) Elasticity: if the chewing is strong, the product is dry, loose and uniform in air holes;
(3) Odor: the wheat flavor is not obvious, and no peculiar smell exists;
(4) Taste: the taste, sweetness, aroma and pure positive, strong and lasting of the taste when chewing;
(5) Viscosity: whether the teeth are stuck or not, the mouth feeling is good;
(6) Volume: whether it is large and mellow.
Specific results are shown in table 1.
TABLE 1 sensory evaluation of steamed bread
The sourdough fermentation inoculum dry powders prepared in examples 1 to 3 and comparative examples 1 to 3 were subjected to a microbial flora viability test by storing at 20 to 25 ℃ for 5 to 30 days, and the test results are shown in table 2.
TABLE 2 acid dough fermentation inoculum dry powder microbial flora activity test value at 20 deg.C
The activity tests of the steamed bread prepared by the process formulas of the three embodiments and the four comparative examples and the prepared sourdough fermenting agent dry powder at 20-25 ℃ show that the prepared sourdough fermenting agent dry powder can still keep more than 85% of activity after being stored for 30 days at 20-25 ℃, and the steamed bread prepared by the method has chewy mouthfeel, sweet aftertaste and rich nutritional value, as shown in the test results in tables 1-2.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A sourdough fermentation inoculant dry powder is characterized in that: the composition comprises the following components in parts by mass: 15-20 parts of flour, 1-3 parts of lactobacillus fermentation liquor, 1-3 parts of yeast fermentation liquor, 70-80 parts of flour paste, 20-30 parts of maltodextrin, 0.1-0.5 part of enzyme preparation, 0.1-0.5 part of emulsifier, 120-180 parts of grain powder and 70-80 parts of water; the enzyme preparation comprises glucose oxidase and glutamine transaminase.
2. The sourdough leaven dry powder of claim 1, wherein: the lactobacillus fermentation liquor is lactobacillus sanfranciscensis fermentation liquor, lactobacillus bridosus fermentation liquor and lactobacillus reuteri fermentation liquor with the mass ratio of 0.1-0.5; and/or
The yeast fermentation liquor is candida fermentation liquor, beer yeast fermentation liquor and saccharomyces cerevisiae fermentation liquor with the mass ratio of 0.5-1.
3. The sourdough leaven dry powder of claim 1, wherein: the emulsifier is phosphate, soybean protein isolate powder and sodium stearoyl lactate with the mass ratio of 1.2-1.5.
4. The sourdough leaven dry powder of claim 1 or 2, wherein: the viable count of the lactobacillus fermentation liquor is not less than 4.9 multiplied by 10 8 CFU/g, the number of viable bacteria in the yeast fermentation liquid is not less than 1.6 multiplied by 10 6 CFU/g。
5. The sourdough leaven dry powder of claim 1, wherein: the enzyme preparation further comprises xylanase, lipase and alpha-amylase.
6. The sourdough leaven dry powder of claim 5, wherein: the enzyme preparation comprises the following components in parts by weight: 5-10 parts of xylanase, 5-10 parts of glucose oxidase, 5-10 parts of lipase, 5-10 parts of alpha-amylase and 1-5 parts of glutamine transaminase.
7. The sourdough leaven dry powder of claim 1, wherein: the flour paste is prepared from flour and water according to the mass ratio of 0.7-1:1; and/or the presence of a gas in the gas,
the cereal powder is at least one of corn gold powder, glutinous rice powder or barley powder.
8. The method for preparing a sourdough fermentation inoculant dry powder of any one of claims 1 to 7, wherein: the method comprises the following steps:
step one, inoculating lactobacillus into an MRS culture medium, and statically culturing for 18-24 hours at 30-35 ℃ to obtain lactobacillus fermentation liquor;
inoculating yeast into YPD culture medium, and shake culturing at 25-30 deg.C for 24-36 hr to obtain yeast fermentation liquid;
step two, weighing the components according to the design ratio, uniformly mixing the weighed water, flour, lactobacillus fermentation liquor and yeast fermentation liquor, and performing activation culture to obtain sourdough;
step three, uniformly mixing the sour dough with the weighed flour slurry, standing for fermentation, adding the enzymic preparation and the emulsifier, and carrying out expanded culture to obtain expanded-culture sour flour slurry;
and step four, uniformly mixing the spread culture sour dough slurry with the weighed maltodextrin and the cereal powder, fermenting at room temperature for 6-8 hours, drying at low temperature stage by stage, and crushing to obtain the dry powder of the sour dough fermenting agent.
9. The method for preparing sourdough fermentation inoculant dry powder of claim 8, wherein: in the second step, the specific steps of the activation culture are as follows: activating and culturing the mixed material at 28-32 deg.C for 6-8 hr.
10. The method for preparing sourdough fermentation inoculant dry powder of claim 8, wherein: in the fourth step, the step of staged low-temperature drying specifically comprises the following steps: drying the fermented material at 30-40 deg.C for 2-3 hr, and drying at 20-30 deg.C under vacuum degree of 50-100Pa for 1-2 hr.
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| CN101926373A (en) * | 2010-01-20 | 2010-12-29 | 刘全卫 | Whitening and anti-aging modifier for steamed bread |
| CN107095143A (en) * | 2017-04-21 | 2017-08-29 | 浙江大学 | The method that a kind of utilization saccharomyces cerevisiae and Lactobacillus sanfrancisco prepare sour flour dough steamed bun |
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| CN101926373A (en) * | 2010-01-20 | 2010-12-29 | 刘全卫 | Whitening and anti-aging modifier for steamed bread |
| CN107095143A (en) * | 2017-04-21 | 2017-08-29 | 浙江大学 | The method that a kind of utilization saccharomyces cerevisiae and Lactobacillus sanfrancisco prepare sour flour dough steamed bun |
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