Saccharomycetes culture medium for fermenting steamed buns

Abstract

The invention relates to a saccharomycetes culture medium for fermenting steamed buns. The saccharomycetes culture medium is prepared from the following raw materials in proportion (g/L): 3.3 to 4.4 g/L of corn flour, 1.2 to 2.0 g/L of sweet potato flour, 2.8 to 3.5 g/L of beef meal, 1.2 to 1.8 g/L of yeast powder, 1.5 to 2.0 g/L of potassium hydrogen phosphate, 1 to 1.5 g/L of pig bile salt, 2.2to 3.0 g/L of glucose, 2.3 to 2.5 g/L of lactose and 25 to 30 g/L of agar; the pH (Potential of Hydrogen) value is 7+/-0.2, and the temperature is 24+/-1 DEG C. The saccharomycetes culture medium is characterized by taking a triangular flask as a culture tool, selecting the triangular flask of which the capacity is 350ml, pouring the raw materials in the triangular flask after proportioning, dissolving by using 100ml of water, then uniformly shaking, and putting the triangular flask in a sterilizing tank for sterilizing; inoculating a strain after completing the preparation of the culture medium, putting the strain in a culture flask for further culture, and generating saccharomycetes with high activity. The saccharomycetes culture medium disclosed by the invention is simpler in preparation, is more sufficient in nutrition and completely accords with the growth characteristics of the saccharomycetes; the cultured saccharomycetes are used for fermenting the steamed buns, the steamed buns are soft and tough, and the taste is very good.

Description

technical field [0001] The invention relates to the technical field of yeast culture, in particular to a yeast culture medium for fermenting steamed bread. Background technique [0002] Yeast is the main strain of fermentation, and the cultivation of the strain will directly affect the quality of fermentation. Therefore, it is very important to do a good job in cultivating bacteria. However, most of the current culture media are chemical solutions, which pollute the environment, and there are chemical residues after cultivation, which affects the growth of bacteria. Contents of the invention [0003] The invention provides a yeast culture medium for fermenting steamed bread. [0004] The technical scheme adopted in the present invention is: [0005] The ratio of raw materials is as follows (g / L): corn flour 3.3-4.4, sweet potato flour 1.2-2.0, beef flour 2.8-3.5, yeast powder 1.2-1.8, potassium hydrogen phosphate 1.5-2.0, pig bile salt 1-1.5 glucose 2.2- 3.0, lactose 2....

AI Technical Summary

Problems solved by technology

Therefore, it is very important to do a good job in cultivating bacteria. However, most of the current culture media are chemical solutions, which pollute the environment, and there are chemical residues after cultivation, which affects the growth of bacteria.