Saccharomyces cerevisiae strain with strong anti-freezing capacity and application of saccharomyces cerevisiae strain to processing of frozen blank

Abstract

The invention relates to an anti-freezing saccharomyces cerevisiae strain with a strong fermentation capacity. The saccharomyces cerevisiae strain is classified and named as (Saccharomycescerevisiae) AFY-1 and preserved at the serial number CCTCCNO: M2013079. The invention also relates to an application of the (Saccharomycescerevisiae) AFY-1 to the preparation of a frozen blank, i.e., the (Saccharomycescerevisiae) AFY-1 is added into a formula according to the yeast demanded quantity of the frozen blank to prepare a fresh blank, and the fresh blank is frozen to prepare the frozen blank. The core technology and material are provided for the industrial production of the frozen blank such as frozen bread, frozen pastry and the like. A frozen blank processing technology is adopted, so that the blank making can be separated from steaming and roasting, the specialized production of the pastry and bread can be favorably realized, the production cost of the product can be reduced, and the freshness of the product can be increased. Frozen blank processing is used as the development direction of the pastry and bread industries, so that the market prospect is broad.

Description

technical field [0001] The invention belongs to the technical field of industrial microbes, and mainly relates to a Saccharomyces cerevisiae strain with strong antifreeze ability and its application in frozen raw embryo processing. Background technique [0002] Frozen embryos refer to processed flour products that contain yeast dough that has been cut into pieces, shaped, and quick-frozen, and can be frozen for a long time. At present, developed countries such as the United States, Europe, and Japan have widely used frozen raw embryos to make bread. In 1997, 80% of the bakeries in the United States used frozen raw embryos. In 1998, the production of frozen raw embryos in France accounted for more than 50% of the bread production. In 2006, the sales of frozen raw embryos in Japan reached 147 billion yen. Its production accounts for 6.8% of bread production. By adopting frozen embryos, stores, restaurants, and canteens can ensure the freshness and quality stability of bread,...

AI Technical Summary

Problems solved by technology

[0019] (1) The antifreeze ability of antifreeze yeast is not strong, the stability of frozen storage is poor, and the fermentation power in frozen dough is low;

[0020] (2) On the one hand, genetically engineered yeast is subject to people's concerns about its food safety, and on the other hand, it is difficult to obtain the catalytic ability of cells in various aspects through a series of genetic reorganization

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