Sourdough bread composite fermentation agent, preparation method, application and bread prepared by using same

Abstract

The invention relates to a sourdough bread composite fermentation agent. Raw-material components and proportions of the sourdough bread composite fermentation agent are as follows: the raw-material components are fermentation strains lactobacillus curvatus, lactobacillus brevis and saccharomycetes and a freeze-drying protecting agent; a thallus quantity ratio of the fermentation strains lactobacillus curvatus, lactobacillus brevis and saccharomycetes is (1 to 5) to 1 to (1 to 10); and a weight ratio of mixed bacterial sludge of the lactobacillus curvatus and the lactobacillus brevis to the freeze-drying protecting agent is 1 to (1 to 9). According to the sourdough bread composite fermentation agent provided by the invention, a strain is separated from conventional sourdough starter; a natural bacterium mixing system of a conventional fermentation agent is simulated; the sourdough bread composite fermentation agent is prepared by combining fermentation culture, refrigerated centrifugation and vacuum freeze drying techniques; unique and abundant conventional flavor can be given to bread and the defect of insufficient fermentation flavor of an existing fermentation agent is overcome;meanwhile, a one-time fermentation method is adopted in preparing the bread by the fermentation agent provided by the invention; a making method is simple; characteristic flavor and mouth feel can begiven to the bread; the nutrient value is improved; and the shelf life is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a compound leavening agent for old-noodle bread, its preparation method, application and bread prepared by using it. Background technique [0002] Sourdough bread, also known as sourdough bread, is bread made from sourdough starter. [0003] The so-called sour old noodle primer is usually cultivated with various yeasts and lactic acid bacteria contained in various foods such as wheat flour, whole wheat flour, rye flour, potatoes, apples, raisins, etc., which have fermentation ability and can produce Substance with special flavor. [0004] Old dough bread not only has a pure and natural fermented flavor, but also can obtain a longer shelf life without adding or adding less chemical preservatives, but the natural fermentation method is too accidental, the bread production process is difficult to control, and the old yeast The number of yeast in the head is small or the fermentation ...

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Problems solved by technology

[0025] The purpose of the present invention is to overcome the deficiencies of the prior art, aiming at the problems of the current commercially available bread starter having a single type and the flavor of the bread being made is thin, and overcoming the poor controllability of the strains of the traditional old-bread bread, unstable product quality and the problems of the prior art. The deficiencies of the present invention provide a kind of old-bread composite starter and its preparation method, application and bread prepared by it. The old-bread composite starter of the present invention is separated from the traditional old starter, simulating the natural properties of the traditional starter. The mixed bacteria system is prepared by combining fermentation culture, refrigerated centrifugation and vacuum freeze-drying technology, which can endow bread with a unique and rich traditional flavor and make up for the deficiency of the existing starter culture. Using one-time fermentation method, the production method is simple, which can endow bread with characteristic flavor and taste, improve nutritional value and extend shelf life

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