Local flavor yeast and composition thereof

A flavor yeast and composition technology, applied in the field of steamed bread, can solve the problems of complex and limited steamed bread production methods

Active Publication Date: 2014-04-09
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the addition of these auxiliary materials effectively changes the flavor of steamed buns, the main reason is that the raw materials for making steamed buns are changed, and the method of making steamed buns is more complicated, which limits the extent to which the flavor of steamed buns can be improved.

Method used

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  • Local flavor yeast and composition thereof
  • Local flavor yeast and composition thereof
  • Local flavor yeast and composition thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6

[0039] The preparation of embodiment 1~6 yeast composition of the present invention

[0040] The flavor yeast cultivated by the molasses method is collected, washed and centrifuged to obtain the fresh yeast of the flavor yeast of the present invention.

[0041] The flavor yeast cultivated by the molasses method is collected, washed and centrifuged, then granulated and rapidly dried at low temperature to obtain the dry yeast of the present invention.

[0042] Collect, wash and centrifuge the flavor yeast cultivated by the molasses method to obtain the fresh yeast of the present invention, and then add each component according to the proportion shown in Table 3 to obtain the yeast composition of Examples 1-6.

[0043] Table 3 Examples of yeast compositions of the present invention

[0044]

[0045] Note: SPAN60 in the table is the trade name of sorbitan monostearate; yeast is absolute dry weight.

Embodiment 7

[0046] The proofing ability of embodiment 7 yeast composition of the present invention

[0047] Commercially available ordinary sugar-free yeast and ordinary high-sugar yeast were used as a comparison, and the proofing ability was evaluated according to their proofing time. Knead ordinary sugar-free yeast, ordinary high-sugar yeast and the yeast composition of the present invention prepared in Examples 1-6 according to Table 4, and place the reconciled dough in a proofing box (the temperature is controlled at about 26°C) , and then put the proofing box in a proofing box with a temperature of 35-37°C and a relative humidity of 78-80%. The proofing time starts when the proofing box is put into the proofing box and reaches the top of the box at the highest point of the dough. When the time period ends, this time period is the face-to-face time; see Table 5 for the face-to-face time of each group.

[0048] Table 4 Fermented Dough Component Table

[0049]

[0050] Note: In thi...

Embodiment 8

[0054] Embodiment 8 Flavor evaluation of yeast composition of the present invention

[0055]Evaluation method of smell: make steamed buns according to the components with sugar content of 0% in Table 4, stipulate that the fermented flavor of steamed buns in the same group is divided into 5 grades, and the evaluators evaluate them according to their own preferences. Points are given, the best score is 5 points, descending in turn, for experimental groups with similar smells or similar preferences, parallel scores are allowed.

[0056] The evaluation of the results is mainly through the olfactory sensory evaluation of people of different occupations and different age groups. The steamed buns made by them were randomly distributed, and consumers made a comparative evaluation of them. The number of people participating in the odor evaluation was 20. The results are shown in Table 6 and Table 7. Because too many samples in the same group would affect the judgment results, 5 sampl...

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Abstract

The invention discloses local flavor yeast and a composition thereof The local flavor yeast belongs to saccharomyces cerevisiae, of which a Latin name is saccharomyces cerevisiae, and a CCTCC NO is M2012228 The invention further relates to a yeast composition containing the local flavor yeast. Beside the local flavor yeast, the yeast composition further selectively contains an emulsifier, edible oil and vitamin C. The local flavor yeast and the composition thereof can express pleasant fragrance when a steamed bread is made, and has strong wheat fragrance.

Description

technical field [0001] The invention relates to a flavor yeast, a yeast composition containing the yeast, and steamed bread fermented by the yeast or the composition. Background technique [0002] Steamed buns are the main food for people in the wheat-producing areas of northern my country, and are also very popular in the south. Steamed buns are made by fermenting flour. The usual method is to use yeast, or old flour to ferment, or both. The "white flour steamed buns" or "solid steamed buns" in the north are unfilled and sugar-free, and sugar-free yeast (or called low-sugar yeast) is generally used to ferment the dough. Ordinary sugar-free yeast has obvious advantages in fermentation power, but the flavor of the steamed buns produced is relatively simple. [0003] When improving the flavor of steamed buns made with pure yeast, the main method now is to add enzyme preparations, buckwheat flour, corn flour and other materials to the flour. For example, Cui Baotian added cor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18A23L1/105A23L1/03C12R1/865A23L7/104A23L29/00
Inventor 杨文静俞学锋李知洪余明华姚鹃匡金宝卢发胡新平
Owner ANGELYEAST CO LTD
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