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High-quality yeast for Xinjiang local special naan dough and application thereof in preparing naan

A technology of naan dough and Saccharomyces cerevisiae, which is applied in Xinjiang local characteristic naan dough high-quality yeast and its application, functional microbial strains and its application field, can solve food hygiene safety hazards, unseen screening and utilization of naan dough high-quality yeast, long-distance The transportation is difficult and other problems, to achieve the effect of good taste and flavor, short proofing time, and improve the quality of naan processing

Inactive Publication Date: 2015-02-18
XINJIANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2006, Yang Yanyan, a classmate of our laboratory, isolated and identified a strain of rhodotorula viscous yeast producing β-carotene, and applied for a national invention patent. In the same year, she isolated and identified a strain of alkali-resistant yeast from industrial sewage tanks and other research reports , there is no report about screening and utilizing high-quality yeast for naan dough
[0007] Naan dough fermentation is a traditional dough fermentation method, but there are a lot of bacteria in the naan dough, which poses food hygiene and safety hazards; long-term storage and long-distance transportation are difficult
At home and abroad, there is no Xinjiang characteristic naan dough fermented yeast powder that can be widely adopted by Xinjiang native residents and recognized in terms of taste. Screening Xinjiang local characteristic naan dough high-quality yeast and its application have practical effects

Method used

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  • High-quality yeast for Xinjiang local special naan dough and application thereof in preparing naan
  • High-quality yeast for Xinjiang local special naan dough and application thereof in preparing naan
  • High-quality yeast for Xinjiang local special naan dough and application thereof in preparing naan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Isolation, screening and identification of high-quality fermenting strains for naan dough with local characteristics in Xinjiang.

[0030] (1) Isolation and screening of strains

[0031] Through the gradient dilution method and enrichment culture method, the naan dough samples from different sample locations in the Arabian Peninsula, Turkey, Central Asia, West Asia, and Xinjiang, China were properly diluted, and then spread on the potato paste solid medium, YEPD solid medium, respectively. The medium was cultured at 28°C for 36 hours, and the strains with high fermentation rate, short proofing time of fermented dough and high food safety were preliminarily screened out by conventional methods. Further sensory experiments were carried out, and strains with excellent taste and flavor of naan were finally screened out for subsequent experiments.

[0032] By separating, screening and cultivating in naan dough, a batch of yeasts dominant in naan dough were obta...

Embodiment 2

[0062] Embodiment two: Saccharomyces cerevisiae 24M ( Saccharomyces cerevisiae 24M) Growth factors of CCTCC NO: M 2014415.

[0063] See following mode: but should be applicable to the saccharomyces cerevisiae 24M ( Saccharomyces cerevisiae 24M) CCTCC NO: M 2014415 was characterized to determine its specific growth factors, and the strain 24M was inoculated and cultured. The results are shown in Table 3.

[0064] Table 3: Effects of temperature, pH, salt and sugar on the growth of bacterial strain 24M

[0065] temperature 20℃ 25℃ 28 37℃ 45℃ growing situation + ++++ +++ ++ — pH 2 3 5 7 9 11 12 growing situation — + +++ ++++ ++ ++ + NaCl concentration 0.5% 2.5% 5% 10% growing situation +++ ++++ ++ + sugar concentration 5% 10% 20% 40% growing situation +++ ++ + +

[0066] Growth curve and culture conditions: Saccharomyces cerevisiae 24M...

Embodiment 3

[0068] Embodiment three: Saccharomyces cerevisiae 24M ( Saccharomyces cerevisiae 24M) CCTCC NO: M 2014415 Applicable to research on the fermentation process of naan dough

[0069] Through the optimization of sugar, salt concentration, pH value, temperature, etc. to achieve the purpose of fermentation to obtain preparations.

[0070] (1) Determination of the pH of the medium: According to the pH values ​​of 3, 5, 7.0, 9, and 12, culture at 200 r / min and a temperature of 28°C, and the optimum growth pH value is 7.0.

[0071] Table 4: pH optimization results

[0072] pH 3 5 7 9 12 OD value 0.098 2.113 2.147 2.079 1.430

[0073] It can be concluded from Table 4 that strain 24M is the most suitable growth factor.

[0074] Through the above results, it can be concluded that the naan dough Saccharomyces cerevisiae Saccharomyces cerevisiae The optimum growth pH of 24M CCTCC NO: M 2014415 is 7.0.

[0075] (2) Effect of culture temperature on naan d...

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Abstract

The invention discloses a high-quality yeast for Xinjiang local special naan dough and application thereof in preparing naan. Saccharomyces cerevisiae 24M CCTCC No:M2014415 is screened and separated from the Xinjiang traditional naan dough. When being used for preparing the naan product, the naan dough high-quality microzyme with the No.24M has obvious technical effects in the aspects of maintaining and inheriting the original flavor of the traditional naan product, ensuring the stability of the finished product dried yeast and food safety and the like, is a necessary way to implementing industrialized baking of naan, is a growth point for development of a new industry, has great social and economical value, and has wide application prospects.

Description

technical field [0001] The invention relates to a functional microbial strain and its application field. Specifically, the invention relates to a high-quality yeast for Xinjiang local characteristic naan dough and the technical field of its application. Background technique [0002] The word "naan" originated from Persian and was once popular in the Arabian Peninsula, Turkey, Central Asia, and West Asia. But baked naan did not originate from these regions. According to textual research, the history of Uyghur baked naan has been more than 2,000 years. The Uyghur saying goes: "You can have no vegetables for a day, but you must never have no naan." It can be seen that not only roasted naan is the most important noodle food of Uyghurs. , and eating naan has become a custom and culture of Uighurs. [0003] In recent years, with the development of my country's economy, the continuous improvement of people's living standards and the acceleration of the pace of life, the demand fo...

Claims

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Application Information

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IPC IPC(8): C12N1/18A21D8/04C12R1/865
CPCA21D8/047C12N1/185C12R2001/865
Inventor 艾尔肯·热哈曼玛依古丽·库尔班木合塔尔·阿布都克里木
Owner XINJIANG UNIVERSITY
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