Preparation method for purely-natural yeast powder

Abstract

The invention discloses a preparation method for purely-natural yeast powder. The preparation method for purely-natural yeast powder comprises the following steps of: preparing yeast solution, specifically, soaking fruits, grains or plant flowers in honey, malt extract and purified water, standing, and then extracting the yeast solution of fruits, grains or plant flowers, which contains a saccharomyces cerevisiae group and a lactobacillus group; preparing yeast paste, specifically, kneading naked barley powder, malt extract and purified water into the yeast paste, and culturing in four phases; culturing saccharomycetes, specifically, synthesising the yeast solution and the yeast paste into a wet cenobium, and culturing; performing enlargement culture on saccharomycetes, specifically, mixing the wet cenobium with an enlargement culture medium in a certain ratio, and performing enlargement culture on saccharomycetes by proliferating by 100-10000 times, so as to prepare mixed yeast solution; and blending the yeast powder, specifically, mixing the dry substances of glucose, alpha-dry rice meal, vitamin C, corn starch, cane sugar and the like in the mixed yeast solution, and finally preparing the natural yeast powder. The yeast powder disclosed by the invention is completely prepared from natural substances and free from preservative, and has the advantages of being anti-ageing, anti-mildew and long in storage life.

Description

[0001] The application of the present invention is a divisional application with an application date of March 31, 2012, an application number of CN201210092034.9, and an invention title of "Pure Natural Yeast Powder and Its Preparation Method". technical field [0002] The invention relates to a pure natural yeast powder, in particular to a pure natural yeast powder and a preparation method thereof. technical background [0003] The mainstream of yeast in the world today is dry yeast, which is very convenient to use because it is not limited by time, space and temperature. Dry yeast is a single yeast cultivated in the laboratory. It has strong fermentation power, is easy to store, and is convenient to transport and use. However, dry yeast has a smell that needs to be covered by other ingredients. Generally, butter, eggs or essence are used to cover the smell of dry yeast, and the bread made by dry yeast will become dry and hard after being stored for a long time, so often A...

AI Technical Summary

Problems solved by technology

[0006] The cultivation of natural yeast requires a special place and corresponding storage methods, so it is inconvenient to transport, the fermentation power is weaker than that of dry yeast, and the fermentation time is longer

Even if the natural yeast liquid is refrigerated at 1-5°C, it will lose its vitality and cannot be used after 3-5 days of cultivation.

At present, the most suitable method for preserving natural yeast in the world is to use a drum desiccant and treat it with a "low temperature drying method". However, due to the huge investment in equipment, this method will not be considered except for large yeast manufacturing enterprises. use this method

[0007] Moreover, Panettone yeast in Italy is a natural yeast that contains a lot of lactic acid bacteria. The bread produced is sour, and it is basically not used in China. The amount of domestic yeast is unstable and is not used as a raw material. Natural yeast powder is mainly from Japan. import

However, imported natural yeast powder has the problems of high cost, untimely supply, and low yeast content. Natural yeast powder imported from Japan contains dozens of natural yeast counts in 1g, and its use is limited.

[0008] Yeast cells and cultures are generally cultured in a medium rich in phosphorus, nitrogen, and molasses, so yeast powder generally has the problems of short shelf life, mildew, and aging