Composite flour product fermenting agent and preparation method thereof

Abstract

The invention discloses a composite flour product fermenting agent and a preparation method thereof, and relates to the fermenting agent and the preparation method thereof, which solve the problems that the fermentation speed and production efficiency are low in the preparation of the flour product by the conventional fermenting agent and the nutritive value and flavor of the conventional fermented flour product fermented by using an active dry yeast fermenting agent are not as good as those of the flour product obtained by the traditional fermentation. The composite flour product fermenting agent is prepared from lactobacillus acidophilus, lactobacillus paracasei, beer yeast and abnormal hansenula polymorpha yeast. The method comprises the following steps of: 1, preparing seed solution; 2, expanding culture solution; 3, centrifugally collecting strains and washing; and 4, mixing the four strains, adding a cryoprotective agent for pre-freezing and drying to obtain the fermenting agent. The composite flour product fermenting agent prepared by the method can restore the conventional flavor and nutritive value of the flour products, has certain fermenting power and high fermenting speed, is obviously superior to the conventional fermenting agent, improves the production efficiency and can improve the situation of single strain content of the conventional fermenting agent.

Description

technical field [0001] The invention relates to a starter and a preparation method thereof. Background technique [0002] Pasta is the main part of people's daily recipes, it can provide carbohydrates, protein, plant fiber and multivitamins; my country's traditional fermented pasta products are made by fermenting old noodles, which are rich in nutrients and have a mellow taste. It plays an important role in the production of flour products, and its advantages have been widely recognized, including increasing the volume of bread and imparting special characteristics (such as enhancing the mechanical properties of dough); the fermented flour products of old noodles are conducive to absorption and enhance the nutrition of flour products; It can hydrolyze lipids and proteins to produce flavor substances, improve the flavor of noodle products; produce antibacterial substances, prolong the shelf life of noodle products and other advantages; but its fermentation speed is slow, result...

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem of slow fermentation speed and low production efficiency of the traditional starter in the production of noodle products, and the existing fermented noodle products are fermented with active dry yeast starter, and the nutritional value and taste are not as good as traditional fermentation. problem, and provide a kind of compound flour product leavening agent and preparation method thereof