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Method for preparing sourdough steamed bread by using saccharomyces cerevisiae and lactobacillus sanfranciscensis

A technology of Lactobacillus San Francisco and Saccharomyces cerevisiae, applied in the direction of Lactobacillus, bacteria used in food preparation, applications, etc., can solve the problems of unstable quality of steamed bread, poor sensory quality, single flavor, etc., to solve the problem of unstable quality, durability Effect of storage and taste improvement

Inactive Publication Date: 2017-08-29
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The invention provides a method for preparing sourdough steamed bread by using Saccharomyces cerevisiae and Lactobacillus San Francisco, which not only improves the phenomenon of single flavor and poor sensory quality caused by single fermentation of active dry yeast, but also solves the problem of making traditional starter Unstable quality of steamed buns

Method used

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  • Method for preparing sourdough steamed bread by using saccharomyces cerevisiae and lactobacillus sanfranciscensis
  • Method for preparing sourdough steamed bread by using saccharomyces cerevisiae and lactobacillus sanfranciscensis
  • Method for preparing sourdough steamed bread by using saccharomyces cerevisiae and lactobacillus sanfranciscensis

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Embodiment 1

[0035] A method for preparing sourdough steamed bread by using Saccharomyces cerevisiae and Lactobacillus San Francisco, the specific steps are as follows:

[0036] (1) Take the activated Lactobacillus San Francisco liquid and Saccharomyces cerevisiae liquid and centrifuge them under the centrifugal force of 3800g for 10min, discard the supernatant, wash the cells with sterile distilled water, then centrifuge at 3800g for 10min, repeat this 3 times, and centrifuge respectively to obtain San Francisco Lactobacillus puree and Saccharomyces cerevisiae puree;

[0037] (2) According to the number of parts by mass, take 1 part of Saccharomyces cerevisiae slime, 0.6 part of San Francisco Lactobacillus mud, 100 parts of flour, 30 parts of water and mix them evenly; Fermentation 8h, obtain sourdough;

[0038] (3) According to the number of parts by mass, take 25 parts of sour dough, 10 parts of flour, and 0.2 part of baking soda in step (2). Proofing for 50 minutes under the conditio...

Embodiment 2

[0040] A method for preparing sourdough steamed bread by using Saccharomyces cerevisiae and Lactobacillus San Francisco, the specific steps are as follows:

[0041] (1) Take the activated Lactobacillus San Francisco liquid and Saccharomyces cerevisiae liquid and centrifuge them under the centrifugal force of 3800g for 10min, discard the supernatant, wash the cells with sterile distilled water, then centrifuge at 3800g for 10min, repeat this 3 times, and centrifuge respectively to obtain San Francisco Lactobacillus puree and Saccharomyces cerevisiae puree;

[0042] (2) According to the number of parts by mass, take 2 parts of Saccharomyces cerevisiae slime, 0.3 part of San Francisco Lactobacillus mud, 100 parts of flour, 60 parts of water and mix them evenly; Ferment for 4 hours to obtain sourdough;

[0043] (3) According to the number of parts by mass, take 40 parts of sour dough, 6 parts of flour, and 0.5 parts of baking soda in step (2). % under the condition of proofing for...

Embodiment 3

[0045] A method for preparing sourdough steamed bread by using Saccharomyces cerevisiae and Lactobacillus San Francisco, the specific steps are as follows:

[0046] (1) Take the activated Lactobacillus San Francisco liquid and Saccharomyces cerevisiae liquid and centrifuge them under the centrifugal force of 3800g for 10min, discard the supernatant, wash the cells with sterile distilled water, then centrifuge at 3800g for 10min, repeat this 3 times, and centrifuge respectively to obtain San Francisco Lactobacillus puree and Saccharomyces cerevisiae puree;

[0047] (2) According to the number of parts by mass, take 1.5 parts of Saccharomyces cerevisiae slime, 0.5 part of San Francisco Lactobacillus mud, 100 parts of flour, 50 parts of water and mix them evenly; Ferment for 6 hours to obtain sourdough;

[0048] (3) According to the mass fraction, take 30 parts of sour dough, 8 parts of flour, and 0.3 parts of baking soda in step (2). % under the condition of proofing for 30 mi...

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Abstract

The invention discloses a method for preparing sourdough steamed bread by using saccharomyces cerevisiae and lactobacillus sanfranciscensis, and the method comprises the following steps: (1) respectively taking and mixing the bacterial sludge of the saccharomyces cerevisiae and the bacterial sludge of the lactobacillus sanfranciscensis with flour and water uniformly, and obtaining the sourdough after fermentation; and (2) uniformly mixing the sourdough with flour and sodium bicarbonate, and after conducting dough kneading, cutting, rolling, molding and recovering, conducting steaming to obtain the sourdough steamed bread finished product. The method for preparing the sourdough steamed bread selects the predominant lactobacillus strain lactobacillus sanfranciscensis and the predominant saccharomycetes strain saccharomyces cerevisiae in the traditional sourdough, adopts a lactobacillus-yeast mixed fermentation mode, effectively improves the mouthfeel, flavor and texture of the steamed bread, overcomes the defect of insufficient flavor of the sold products fermented by single yeast on the existing market, simultaneously improves the nutrient value of the steamed bread and prolongs the preservation time of the steamed bread.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for preparing sourdough steamed bread by using Saccharomyces cerevisiae and Lactobacillus San Francisco. Background technique [0002] Mantou is a food made by mixing flour with yeast (old noodles), water, or edible alkali, kneading, proofing, and steaming. It tastes soft and delicious, and is rich in nutrition. It is a favorite in my country, especially in the north Traditional staple food. Among them, traditional fermented old noodles (also known as sour dough) have played an irreplaceable role as an indispensable raw material for making steamed buns. [0003] In the mid-1980s, instant active dry yeast was introduced into the Chinese market. With the invention of baker's yeast starter and the great convenience it brought, traditional pasta starter was gradually replaced. However, pure-bred baker's yeast is fermented with a single enzyme system, and the ferme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23L7/104A23V2400/183
Inventor 何国庆杨浣漪刘同杰张国华马锳
Owner ZHEJIANG UNIV
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