Method for mixed dough leavening by multiple strains
A multi-strain and flour technology, applied in pre-baked dough processing and other directions, can solve the problems of not strong aroma, flat and single pasta flavor, etc., and achieve the effect of strong aroma, soft taste and overcoming single flavor.
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[0015] specific implementation plan
[0016] The Bacillus cereus used in the present invention is purchased from the China Industrial Microbiology Culture Collection Management Center, and is Bacillus cereus CICC20851, and the Lactobacillus plantarum is purchased from the China Industrial Microbiology Culture Collection Management Center, and is Lactobacillus plantarum CICC6051.
[0017] 1. Preparation of fermented seed liquid
[0018] a: Preparation of Bacillus cereus seed solution
[0019] Weigh tryptone 2g, beef extract 1g, yeast extract 0.6g, glucose 0.4g, dipotassium hydrogen phosphate 0.2g, potassium dihydrogen phosphate 0.1g, magnesium sulfate 0.04g, calcium chloride 0.02g, ferrous sulfate 0.01g , cysteine hydrochloride 0.05g, distilled water 100ml, adjust the pH to 7.2 to obtain the Bacillus cereus seed liquid culture medium. Take 100ml of seed solution and culture it in a 500ml Erlenmeyer flask, sterilize at 121°C for 20 minutes, cool to 37°C, inoculate Bacillus c...
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