Natural yeast powder

Abstract

The invention discloses a natural yeast powder, which is prepared by the method comprising the following steps of: preparing a yeast solution soaking fruit, grains or plant flowers into honey, malt extract and purified water, and extracting the yeast solution of the fruit, grains or plant flowers containing saccharomyces cerevisiae strains and lactobacillus strains after placing; preparing yeast paste: kneading rye flour, the malt extract and the purified water into the yeast paste to be cultivated for four stages; cultivation of microzyme: combining the yeast solution with the yeast paste into wet cenobium for cultivation; enlarging cultivation of the microzyme: mixing the wet cenobium with an enlarging cultivation medium according to a certain ratio to carry out enlarging cultivation of the microzyme multiplying 100-10000 times, and preparing a mixed yeast solution; and concocting yeast powder: mixing dry substances such as glucose, alpha dry rice meal, vitamin C, corn starch, and cane sugar into the mixed yeast solution to finally obtain the natural yeast powder. The natural yeast powder is completely prepared by natural products, does not contain a preservative, and has the advantages of ageing resistance, anti-mildew and long retention period.

Description

technical field [0001] The invention relates to a pure natural yeast powder, in particular to a pure natural yeast powder and a preparation method thereof. technical background [0002] The mainstream of yeast in the world today is dry yeast, which is very convenient to use because it is not limited by time, space and temperature. Dry yeast is a single yeast cultivated in the laboratory. It has strong fermentation power, is easy to store, and is convenient to transport and use. However, dry yeast has a smell that needs to be covered by other ingredients. Generally, butter, eggs or essence are used to cover the smell of dry yeast, and the bread made by dry yeast will become dry and hard after being stored for a long time, so often A bread improver is added to make it soft and durable. In addition, the taste of bread made with this dry yeast is average, and the deliciousness of wheat is not fully utilized. [0003] Compared with dry yeast, fresh yeast has higher requirement...

AI Technical Summary

Problems solved by technology

[0005] The cultivation of natural yeast requires a special place and corresponding storage methods, so it is inconvenient to transport, the fermentation power is weaker than that of dry yeast, and the fermentation time is longer

Even if the natural yeast liquid is refrigerated at 1-5°C, it will lose its vitality and cannot be used after 3-5 days of cultivation.

At present, the most suitable method for preserving natural yeast in the world is to use a drum desiccant and treat it with a "low temperature drying method". However, due to the huge investment in equipment, this method will not be considered except for large yeast manufacturing enterprises. use this method

[0006] Moreover, Panettone yeast in Italy is a natural yeast that contains a lot of lactic acid bacteria. The bread produced is sour, and it is basically not used in China. The amount of domestic yeast is unstable and is not used as a raw material. Natural yeast powder is mainly from Japan. import

However, imported natural yeast powder has the problems of high cost, untimely supply, and low yeast content. Natural yeast powder imported from Japan contains dozens of natural yeast counts in 1g, and its use is limited.

[0007] Yeast cells and cultures are generally cultured in a medium rich in phosphorus, nitrogen, and molasses, so yeast powder generally has the problems of short shelf life, mildew, and aging