Direct-injection old yeast steamed bun fermentation agent capable of improving steamed bun flavor and preparation method and application thereof

Abstract

The invention relates to a direct-injection old yeast steamed bun fermentation agent capable of improving steamed bun flavor. The direct-injection old yeast steamed bun fermentation agent is composedof short lactobacillus powder, lactobacillus plantarum powder, active dry yeast and fungal amylase in the mass ratio of 0.5-1:0.5-1:0.5-2:0.002-0.01. The fermentation agent can directly replace the traditional old yeast fermentation agent, and is directly used for dough fermentation and steamed bun making to improve the fermentation speed of the traditional old yeast and give steamed buns rich unique flavor. The fermentation agent is simple in preparation procedure, high in vitality and stable in quality, facilitates quality monitoring and can be used for industrial production of the steamed buns.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a direct-throwing type old-fermented steamed bun starter capable of improving the flavor of steamed buns, a preparation method and application thereof. Background technique [0002] Old yeast, also known as yeast head, old fertilizer, noodle seeds, noodle head, is a common multi-species live bacteria mixed starter. The main microorganisms in old yeast are yeast and lactic acid bacteria, and there are a small amount of acetic acid bacteria, Microorganisms such as mold. Old yeast is a traditional starter for flour products in my country. The steamed buns fermented with old yeast have special texture and flavor, and are very popular among consumers. The yeast in the old fermentation can produce carbon dioxide through fermentation, which makes the dough expand, and at the same time produces ethanol and some small molecule flavor substances, which increase the flavor and nutr...

AI Technical Summary

Problems solved by technology

[0022] The purpose of the present invention is to solve the disadvantages of traditional old fermentation, such as long fermentation time, unstable quality, unsuitable for industrialized production of steamed buns, and complex production process of existing old fermentation steamed buns. In order to solve the problems such as bad taste, we provide a direct-injected old-fermented steamed bread starter that can improve the flavor of steamed bread and its preparation method and application. The special flavor and taste of steamed buns play a key role, which can make up for the shortcomings of the lack of flavor of steamed buns made from a single yeast starter on the market

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