Preparation method and application of compound leavening agent

A compound starter and starter technology, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as easy changes in the activity and proportion of bacteria, unsatisfactory food hygiene conditions, and difficult control of the fermentation process. Production cycle, anti-bacterial contamination, rich taste effect

Active Publication Date: 2013-04-03
BENXI ZHAIXIANG ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional fermentation method of natural fermentation is still used in the production process of pancakes, the production cycle is long, and the activity and proportion of the bacteria are easily changed due to the influence of the external environment during the fermentation process, resulting in difficult control of the fermentation ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Purification of single strains in fermented batter

[0019] Mix 50g of cooked brown rice flour, 20g of corn flour, 20g of millet flour, and 10g of soybean flour, add 200g of water at 20°C to make a batter, add 10g of flour fertilizer, and ferment for 6 hours at 30°C to obtain a naturally fermented batter; Operation Take the natural fermented paste and carry out gradient dilution to 10 -1 ~10 -6 , transferred to PDA plate medium and MRA plate medium respectively, and cultured at 30°C for 48 hours; pick the suspected yeast colonies with a colony diameter > 0.5mm on the surface of the plate and inoculate them on the PDA plate medium, and pick the lysate in the plate. The suspected colony of lactic acid bacteria with a calcium circle > 0.5mm was inoculated on the MRS plate medium, cultured at 30°C for 48 hours, and then purified by streaking on the PDA plate medium and the MRS plate medium plate for 4 generations, and the morphology was observed under a microscope. Tra...

Embodiment 2

[0045] Grind 50g of cooked brown rice flour, 10g of corn flour, 20g of wheat flour, and 20g of millet flour with 200g of water at 20°C to make batter, add 10g of flour fertilizer, and ferment for 6 hours at 30°C to obtain naturally fermented batter; according to the method of Example 1 Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Saccharomyces cerevisiae, Candida rugosa, Candida tropicalis and Pichia fermentum were isolated from naturally fermented batter as starter cultures. The number of live bacteria of each production starter strain is ≥10 9 each / ml, quick-freezing and freeze-drying the starter culture to obtain freeze-dried bacteria powder.

[0046] According to the number of parts by weight, take Lactobacillus plantarum freeze-dried bacteria powder 2g, Lactobacillus bulgaricus freeze-dried bacteria powder 1g, Streptococcus thermophilus freeze-dried bacteria powder 2g, Saccharomyces cerevisiae freeze-dried bacteria powder 3g, Candida rugo...

Embodiment 3

[0049] Grind 50g of cooked brown rice flour, 10g of corn flour, 10g of sorghum rice flour, 10g of millet flour, 10g of soybean flour, and 10g of buckwheat flour with 200g of water at 20°C to make batter, add 10g of flour fertilizer, and ferment for 6 hours at 35°C to obtain natural Fermented batter; isolate Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Saccharomyces cerevisiae, Candida rugosa, Candida tropicalis, fermented Pichia from naturally fermented batter according to the method of Example 1 Yeast is used as a starter to produce strains, and the number of live bacteria of each starter strain is ≥10 9 each / ml, quick-freezing and freeze-drying the starter culture to obtain freeze-dried bacteria powder.

[0050] According to parts by weight, take Lactobacillus plantarum freeze-dried bacteria powder 1.5g, Lactobacillus bulgaricus freeze-dried bacteria powder 1.5g, Streptococcus thermophilus freeze-dried bacteria powder 1.5g, Saccharomyces cer...

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PUM

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Abstract

The invention relates to a preparation method and application of a compound leavening agent. The preparation method comprises the steps of: separating lactobacillus plantarum, lactobacillus bulgaricus, streptococcus thermophilus, saccharomyces cerevisiae, candida rugosa, candida tropicalis and fermented pichia pastoris, as a leavening agent, from naturally fermented panada to produce a strain so as to prepare freeze-dried strain powder; weighing 1-2 parts of lactobacillus plantarum, 1-2 parts of lactobacillus bulgaricus, 1-2 parts of streptococcus thermophilus, 3-5 parts of saccharomyces cerevisiae, 3-5 parts of candida rugosa, 3-5 parts of candida tropicalis and 3-5 parts of fermented pichia pastoris based on parts by weight, and uniformly mixing to obtain the compound leavening agent. When the compound leavening agent is applied to the cooked wheaten food, bacterial contamination can be effectively prevented, the sanitation of the cooked wheaten food is guaranteed, the quality of the cooked wheaten food is improved, the production cycle is shortened, a production process is controllable, and the preparation method of the compound leavening agent lays a foundation for industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method and application of a composite starter. Background technique [0002] Pancakes are one of the traditional Chinese foods. They are made by grinding whole grains and miscellaneous grains into batter with water, fermented, poured into pans, and flattened with pancake pans. The pancakes made by fermentation have a unique flavor and a chewy texture, which is very popular. [0003] At present, the traditional fermentation method of natural fermentation is still used in the production process of pancakes. The production cycle is long, and the activity and proportion of the bacteria are easily changed due to the influence of the external environment during the fermentation process, resulting in difficult control of the fermentation process and unstable food quality. Using traditional fermentation methods, food hygiene conditions cannot meet the requirements of modern ...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/105A23L29/00A23L7/104
Inventor 马涛卢丙轩
Owner BENXI ZHAIXIANG ECOLOGICAL AGRI
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