Yeast strain for food fermentation, leavening agent and application of yeast strain or leavening agent

Abstract

The invention relates to the technical field of food processing, in particular to a yeast strain for food fermentation, a leavening agent and application of the yeast strain or the leavening agent. Pichia guilliermondi Y10 has the preservation number of CCTCC NO:m 2015809 and is preserved in the CCTCC. The leavening agent comprises Pichia guilliermondi Y10 and lactic acid bacteria. The leavening agent is applied to making of rice milk beverages, rice steamed sponge cakes, rice wine and rice flour. The strain can be used as a high-quality special leavening agent and can make microorganisms with main fermentation effect in a product serve as an advantageous strain, fermentation is strengthened, fermentation time is short, fermentation characteristics are good, and the product is stable in quality and excellent in flavor.

Description

Technical field

[0001] The invention relates to the field of food technology, in particular to yeast strains, starters and applications for food fermentation. Background technique

[0002] Fermentation is an important process in the production of fermented rice products. The microorganisms that play a major role in the fermentation process are lactic acid bacteria, followed by yeasts. Yeast can give the rice milk beverage a mellow aroma and make the taste smooth and smooth. As a safe food strain, lactic acid bacteria can inhibit the growth of other harmful bacteria, degrade protein, and make the product sour and sweet and palatable, without peculiar smell, layering and precipitation.

[0003] Microbial starter is a specific microbial culture used to produce fermented products. The application of microbial starter in the production of fermented products can change the production process of traditional fermented products. The development of special microbial starter is an important ...

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