Method for mixed dough leavening by multiple strains

Abstract

The invention provides a method for mixed dough leavening by multiple strains, belongs to the technical field of food fermentation, and particularly relates to a method for mixed dough leavening by multiple strains for pasta manufacture. The method comprises the following steps of weighing a certain quality of flour, adding warm water, active dry yeast for dough leavening, bacillus cereus seed liquid and lactobacillus cereus seed liquid, and fully kneading the flour to form a smooth dough; covering a piece of preservative film on the kneaded dough, putting the kneaded dough in a box with constant temperature of 30 DEG C, and fermenting for 2 to 4 hours; and enabling the dough to ferment into the volume which is two times the volume of the unfermented dough. The pasta prepared by the leavened dough has the advantages that the mouthfeel is soft, the aroma is heavy, and the defects of single flavor and light aroma of the pasta prepared by the active dry yeast are effectively overcome.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a multi-strain mixed leavening method for making pasta. Background technique [0002] Fermented pasta is one of the main varieties of Chinese people's staple food, including steamed buns, bread, Hanamaki, buns, etc. Fermentation is the most important step in the production process of fermented pasta, which directly affects the final quality of the product. At present, pasta fermentation is mainly fermented with old yeast or instant active dry yeast. Old yeast is a live bacterial culture made of flour, bran, corn flour or rice flour. Its taste and flavor are liked by many Chinese people, but it has defects in the production of pasta: the quality of the strain is not stable, because it is naturally fermented, in addition to yeast and some flavor-producing bacteria, it also contains some harmful bacteria. As a result, the fermentation process is difficult to c...

AI Technical Summary

Problems solved by technology

At present, pasta fermentation is mainly fermented with old yeast or instant active dry yeast. Old yeast is a live bacterial culture made of flour, bran, corn flour or rice flour. Its taste and flavor are liked by many Chinese people, but it has defects in the production of pasta: the quality of the strain is not stable, because it is naturally fermented, in addition to yeast and some flavor-producing bacteria, it also contains some harmful bacteria. As a result, the fermentation process is difficult to control, and the batches are unstable during the industrial production of pasta; the instant active dry yeast has stable quality and strong fermentation power, which can significantly shorten the dough fermentation time, and is suitable for the industrial production of pasta. Improving efficiency can also save costs, and instant active dry yeast does not contain miscellaneous bacteria, and there will be no microbial acid production. Yeast itself has high nutritional value and is rich in protein, vitamins and minerals. Instant active dry yeast It brings great convenience to the production of pasta, but because the flora of the old starter of the traditional starter mainly contains yeasts, it also contains a certain amount and type of other microorganisms, as a result of its co-fermentation, resulting in Substances such as carbon dioxide, ethanol, lactic acid and a small amount of flavor auxiliary substances are produced, and after being neutralized by alkali, a unique taste and flavor will be produced, which is significantly improved compared with the taste and flavor of simple instant active dry yeast fermented dough. The main reason is that the instant active dry yeast has a single enzyme system, so the pasta made by active dry yeast has a flat flavor and a low fragrance