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Natural yeast leavening agent for bread

A technology of natural yeast and starter, applied in pre-baked dough treatment, microorganisms, fungi, etc., can solve the problems of obvious differences in flora between batches, unstable bread flavor, poor fermentation ability, etc., and achieve overall acceptability Improvement, significant nutritional value, and the effect of nutritional value improvement

Active Publication Date: 2018-01-19
福建省麦都食品发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Since natural yeast fermentation is a mixed-bacteria fermentation system, it is easily affected by various factors such as the environment and human factors. There are many problems in the current commercially available natural yeast starter, mainly concentrated in the low number of viable bacteria, poor fermentation capacity, and short shelf life. , Bacteria differences between batches are obvious, and the flavor of fermented bread is unstable, etc.
Therefore, there are certain limitations in the production and application of natural yeast starters at this stage

Method used

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  • Natural yeast leavening agent for bread
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  • Natural yeast leavening agent for bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: the preparation of natural yeast starter

[0044] (1) Preparation of lyophilized powder of Saccharomyces cerevisiae WJ-03, Leuconostoc lactis WJ-01, and Lactobacillus plantarum WJ-02

[0045] Saccharomyces cerevisiae WJ-03 was inoculated into 50mL YPD liquid medium with 1% inoculum amount, activated at 30°C and 220rpm for 14h, and then inoculated into YPD liquid medium with 5% inoculum amount, shaken at 30°C and 220rpm After 24 hours to the late logarithmic period, centrifuge at 8000 g for 10 minutes, wash the cells with an equal volume of sterile normal saline (0.85% Nacl) for 2 to 3 times, and concentrate 5 times in 10 mL of sterile normal saline.

[0046] Leuconostoc lactis WJ-01 was inoculated into 50 mL of GM17 liquid medium with 1% inoculum amount, cultured in a 30°C incubator for 12 hours, and then inoculated into 50mL GM17 liquid medium with 5% inoculum amount, and incubated at 30°C The incubator was cultured for 16 hours to the late logarithmic p...

Embodiment 2

[0081] Example 2: Preparation of Bread Using Natural Sourdough Starter

[0082] 16.65g of natural yeast starter (in which the number ratio of Saccharomyces cerevisiae: Leuconostoc lactis: Lactobacillus plantarum is 1:1.5:1.5), mix well with the appropriate amount of dry material in Table 1, add water and stir to form a ball, add starting Slowly stir the ghee at a speed of 140rpm for 1.5min, then quickly stir it at a speed of 280rpm for 2min until the gluten network structure is formed, and then cover and let stand for 10min at room temperature.

[0083] Divide the above dough into 90g each, and shape into a round shape. Proof for 2 hours in a proofing box (38°C, relative humidity 85%). Put the proofed dough into the oven (170°C on the upper heat, 210°C on the lower heat) and bake for 20 minutes.

[0084] Common yeast (ange yeast) bread was prepared in the same manner as above.

[0085] Sensory evaluation was carried out on the prepared bread, and the evaluation standard for...

Embodiment 3

[0099] Embodiment 3: Natural yeast starter shelf-life performance verification

[0100] The natural yeast starter was vacuum-packed and stored at 4°C. For water activity and survival rate during storage, see Figure 10 , it can be seen that the natural yeast starter can better maintain its water activity at a lower value (0.20-0.35). The survival rate of the natural yeast starter decreased slowly during storage (vacuum packaging, after 3 months of storage at 4°C, the survival rate was 81.78%±4.05%).

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Abstract

The invention discloses a natural yeast leavening agent for bread and belongs to the field of microbial technology for food. The natural yeast leavening agent is prepared from freeze-dried bacterial powder of saccharomyces cerevisiae WJ-03, leuconostoc lactis WJ-01 and lactobacillus plantarum WJ-02 in the ratio being 1:1.5:1.5, wherein the freeze-dried bacterial powder of saccharomyces cerevisiaeWJ-03, leuconostoc lactis WJ-01 and lactobacillus plantarum WJ-02 is prepared after a freeze-drying protective additive is added. The provided natural yeast leavening agent is convenient to use and high in viable count and fermentative capability and has strong flavor, the bread prepared by use of the natural yeast leavening agent has stable quality, unique flavor and comprehensive nutrition and is natural, healthy and suitable for various crowds.

Description

technical field [0001] The invention relates to a natural yeast bread starter, which belongs to the technical field of food microbes. Background technique [0002] The microorganisms in the commercially available yeast are single, which leads to the low level of nutrients in the bread produced, and the nutrition is not comprehensive enough; and the ordinary yeast bread is easy to age and lose residue, and the mold grows faster, resulting in a short shelf life. In order to extend the shelf life, it is necessary to add a variety of preservative. [0003] Natural yeast refers to the active microorganisms (mainly lactic acid bacteria and yeast flora) in the fermentation process of grains, fruits and vegetables. Using natural yeast to ferment is a new processing technology for producing healthy, nutritious and safe bread. [0004] Fermented sourdough is a typical natural yeast fermentation system, which is formed by fermenting water and flour with yeast and lactic acid bacteria...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12N1/20A21D8/04C12R1/865C12R1/01C12R1/25
Inventor 张娟吴佳静堵国成陈坚李志斌傅贵华
Owner 福建省麦都食品发展有限公司
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