Preparation method and application of compound leavening agent

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 ...

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 process and unstable food quality

Using traditional fermentation methods, food hygiene conditions cannot meet the requirements of modern food companies, so that this traditional food with distinctive cultural characteristics can only be produced in small workshops. It has been in a primitive and backward stage for a long time. There are hidden dangers in food safety.