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Anti-freezing yeast, composition thereof and flour dough

A freezing-resistant and composition technology, applied in the field of freezing-resistant yeast, can solve the problems of not being an engineering bacteria, safety problems, acceptance and acceptance problems, and difficult to use industrialized production.

Active Publication Date: 2009-11-11
安琪酵母(滨州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Considering that baker's yeast is eaten by people, its safety and public acceptance are generally difficult to use in industrial production
At present, the baker's yeast sold in the domestic market is not an engineering bacteria

Method used

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  • Anti-freezing yeast, composition thereof and flour dough
  • Anti-freezing yeast, composition thereof and flour dough
  • Anti-freezing yeast, composition thereof and flour dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0071] The fresh yeast of the present invention is obtained by collecting, washing and centrifuging Saccharomyces cerevisiae CCTCC M207178 cultivated by the molasses method.

[0072] The dry yeast of the present invention is obtained by collecting, washing and centrifuging Saccharomyces cerevisiae CCTCC M207178 cultivated by the molasses method, and then granulating and rapid low-temperature drying.

[0073] Collect, wash and centrifuge Saccharomyces cerevisiae CCTCC M207178 cultivated by the molasses method, and then add each component according to the proportion shown in Table 3 to obtain the fresh yeast of the present invention or the dry yeast obtained by drying, and obtain examples 1- 7. The yeast composition.

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PUM

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Abstract

The invention relates to anti-freezing yeast, a composition thereof and flour dough. The anti-freezing yeast is saccharomyces cerevisiae with the preservation serial number CCTCCNO of M207178. The other aspect of the invention relates to the yeast composition containing the anti-freezing yeast. The yeast composition contains: (A), the anti-freezing yeast of the invention; (B), an emulsifier; and (C), an anti-freezing agent. The anti-freezing yeast and the composition thereof still have favorable fermenting force even in high-sugar flour dough. Except for representing favorable baking performance in freezing flour dough, the anti-freezing yeast and the composition thereof also provide abundant nutrition and cheerful flavor for bread.

Description

technical field [0001] The invention relates to a freeze-resistant yeast, especially the freeze-resistant yeast with high sugar tolerance, and also relates to a yeast composition containing the yeast, and a dough containing the yeast or the yeast composition. Background technique [0002] Frozen dough is a new process for producing dough developed after the 1950s. It uses the principle of freezing and technology to process finished or semi-finished products, and then completes the final processing when it is consumed at the end. The use of frozen dough can expand the production scale of the bakery, reduce costs, improve quality, and greatly facilitate the consumers. At present, in countries such as Japan, Europe and the United States, the scale of frozen dough accounts for 50% to 70% of bread sales. [0003] The quality of frozen dough will decrease due to the influence of various factors in the process of freezing, storage and thawing. Among many influencing factors, the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A21D8/04C12R1/865
Inventor 俞学锋李知洪余明华姚鹃匡金宝卢发
Owner 安琪酵母(滨州)有限公司
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