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Freeze-tolerant active dry yeast suitable for fermentation of frozen dough

A technology of active dry yeast and frozen dough, which is applied in the field of freeze-resistant active dry yeast, can solve problems that restrict the popularization and application of frozen dough technology and the development of yeast industry, and achieve the effects of improving production technology, solving technical obstacles, and promoting development

Active Publication Date: 2015-01-28
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In my country, there are many researches on the technology of frozen dough, but there are few researches on the mechanism of baker's yeast freezing resistance and strain selection, especially in the aspect of freezing resistant yeast products, which not only restricts the development of yeast industry, but also It also restricts the popularization and application of frozen dough technology in my country

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation method of the freeze-resistant active dry yeast is as follows:

[0041] (1) Activation of bacteria

[0042] Inoculate the slant of the wort agar medium test tube into the BT-N test tube strain of the freeze-resistant yeast strain Saccharomyces cerevisiae, and cultivate at 28°C for 40h.

[0043] (2) Laboratory first-class seeds:

[0044]Pick 1 ring of strains from the slant of the wort agar medium test tube and inoculate it in a 250mL Erlenmeyer flask containing 100mL liquid wort medium, incubate at 28°C for 30 hours, shake once every 12 hours, and wait for fermentation in the bottle to produce a large amount of foam That's it.

[0045] (3) Laboratory secondary seeds:

[0046] The primary seed culture solution was inserted into a 10L 12 0 Bx wort, molasses mixed medium Karst tank, 28 ℃ for 24h.

[0047] (4) Seed tank culture

[0048] The secondary seed culture solution was inserted into the container with 12 0 The seed tank of Bx molasses medium is...

Embodiment 2

[0062] The preparation method of the freeze-resistant active dry yeast is as follows:

[0063] (1) Activation of bacteria

[0064] Inoculate the slant of the wort agar medium test tube into the BT-N test tube strain of the freeze-resistant yeast strain Saccharomyces cerevisiae, and cultivate at 30°C for 45h.

[0065] (2) Laboratory first-class seeds:

[0066] Pick 1 loop of strains from the slant of the wort agar medium test tube and inoculate it in a 250mL Erlenmeyer flask containing 100mL liquid wort medium, incubate at 30°C for 33 hours, shake once every 12 hours, and wait for fermentation in the bottle to produce a large amount of foam That's it.

[0067] (3) Laboratory secondary seeds:

[0068] The primary seed culture solution was inserted into a 10L 13 0 Bx wort, molasses mixed medium Karst tank, 30 ℃ for 30h.

[0069] (4) Seed tank culture

[0070] The secondary seed culture solution was inserted with 3% inoculum according to the weight of the medium into the 0 ...

Embodiment 3

[0084] The preparation method of the freeze-resistant active dry yeast is as follows:

[0085] (1) Activation of bacteria

[0086] Inoculate the slant of the test tube of the wort agar medium into the BT-N test tube strain of the freeze-resistant yeast strain Saccharomyces cerevisiae, and cultivate at 32°C for 48 hours.

[0087] (2) Laboratory first-class seeds:

[0088] Pick 1 ring of strains from the slant of the wort agar medium test tube and inoculate it in a 250mL Erlenmeyer flask containing 100mL liquid wort medium, incubate at 32°C for 36 hours, shake once every 12 hours, and wait for fermentation in the bottle to produce a large amount of foam That's it.

[0089] (3) Laboratory secondary seeds:

[0090] The primary seed culture solution was inserted into a 10L 14 0 Bx wort, molasses mixed medium Karst tank, 32 ℃ for 36h.

[0091] (4) Seed tank culture

[0092] The secondary seed culture solution was inserted into the 14 0 The seed tank of Bx molasses medium is s...

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Abstract

The invention discloses a freeze-tolerant active dry yeast suitable for fermentation of a frozen dough. A bacteria strain of the freeze-tolerant active dry yeast is saccharomyces cerevisiae BT-N, and the bacteria stain has been stored in China General Microbiological Culture Collection Center with a CGMCC No. 7151. The bacteria strain is divided into levels and carried out amplified cultivation, by separating, washing, filtering, drying and packaging of the fermentation broth, the freeze-tolerant active dry yeast is prepared with a cell survival rate of 92% or more and a fermenting power of 700 (CO2) / (mL / h) or more after frozen for 21 days at -20 DEG C. The active dry yeast has a strong freeze-tolerant capacity in the frozen dough, technology obstacles and quality defects are solved in a bread making process by a frozen dough method, and the production technology level of bake foodstuff in our country is improved.

Description

technical field [0001] The invention relates to an active dry yeast, in particular to a freeze-resistant active dry yeast suitable for fermentation of frozen dough. Background technique [0002] Frozen dough technology is a new process of bread production, which is a process of separating the two links of dough making and baking in bread production. Compared with the traditional bread making method, the frozen dough method has the advantages of high production efficiency, stable bread quality, and convenience. However, when the dough is frozen, the temperature is generally -18 to -20°C, and the yeast in the dough will be seriously damaged during freezing, freezing and thawing, especially after the fermented dough goes through the freezing process, the survival rate and production of yeast Gas capacity is significantly reduced. After 20 days of frozen storage of ordinary baker's yeast, the vitality dropped by more than half, resulting in insufficient expansion of the thawed...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12R1/865A21D8/04
Inventor 张翠英肖冬光董建吴鸣月孙溪
Owner TIANJIN UNIV OF SCI & TECH
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