Combined strain for preparing Mahua fermented leavening dough, Mahua fermented leavening dough, Mahua and application of leavening dough

A technology of twist and flour fertilizer, applied in the field of twist and application, twist fermented flour fertilizer, and the field of combined strains for making twist fermented flour fertilizer, can solve the problems of unstable strain quality, obvious quality change, extensive production process, etc., and achieve easier production technology. The effect of control, simple production process and good flavor quality

Active Publication Date: 2019-09-17
桂发祥十八街麻花食品(天津)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The proportion of microorganisms in the starter produced by different individuals and even at different times is also different. This is due to the unstable quality of the bacteria and unstable culture conditions; The industrialized production and application of traditional twist starters are facing a series of problems, which are difficult to control
[0004] By searching, no publications of the present invention related to the application of the present invention have been found

Method used

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  • Combined strain for preparing Mahua fermented leavening dough, Mahua fermented leavening dough, Mahua and application of leavening dough
  • Combined strain for preparing Mahua fermented leavening dough, Mahua fermented leavening dough, Mahua and application of leavening dough
  • Combined strain for preparing Mahua fermented leavening dough, Mahua fermented leavening dough, Mahua and application of leavening dough

Examples

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Effect test

Embodiment 1

[0037] A kind of combined strains for making fermented dough twist, said combined strains are Lactobacillus helveticus, Lactobacillus rhamnosus and Pichia Kudriazwi;

[0038] The Lactobacillus helveticus, named MRS 1, classified as Lactobacillus helveticus, preservation number: CGMCC No.16744, preservation date: November 14, 2018, No. 3, Courtyard No. 1, Beichen West Road, Chaoyang District, Beijing, preserved Unit: General Microbiology Center of China Committee for Culture Collection of Microorganisms;

[0039] The Lactobacillus rhamnosus is named PCA2, the classification name is Lactobacillus rhamnosus, the preservation number is: CGMCC No.16745, and the preservation date is November 14, 2018, No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Preservation unit: General Microbiology Center of China Microbiological Culture Collection Management Committee;

[0040] The Pichia kudriavzevii, named PDA1, taxonomic name Pichia kudriavzevii, preservation number: CGMCC No.1...

Embodiment 2

[0049] A kind of combined strains for making fermented dough twist, said combined strains are Lactobacillus helveticus, Lactobacillus rhamnosus and Pichia Kudriazwi;

[0050] The Lactobacillus helveticus, named MRS 1, classified as Lactobacillus helveticus, preservation number: CGMCC No.16744, preservation date: November 14, 2018, No. 3, Courtyard No. 1, Beichen West Road, Chaoyang District, Beijing, preserved Unit: General Microbiology Center of China Committee for Culture Collection of Microorganisms;

[0051] The Lactobacillus rhamnosus is named PCA2, the classification name is Lactobacillus rhamnosus, the preservation number is: CGMCC No.16745, and the preservation date is November 14, 2018, No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Preservation unit: General Microbiology Center of China Microbiological Culture Collection Management Committee;

[0052] The Pichia kudriavzevii, named PDA1, taxonomic name Pichia kudriavzevii, preservation number: CGMCC No...

Embodiment 3

[0061] A kind of combined strains for making fermented dough twist, said combined strains are Lactobacillus helveticus, Lactobacillus rhamnosus and Pichia Kudriazwi;

[0062] The Lactobacillus helveticus, named MRS 1, classified as Lactobacillus helveticus, preservation number: CGMCC No.16744, preservation date: November 14, 2018, No. 3, Courtyard No. 1, Beichen West Road, Chaoyang District, Beijing, preserved Unit: General Microbiology Center of China Committee for Culture Collection of Microorganisms;

[0063] The Lactobacillus rhamnosus is named PCA2, the classification name is Lactobacillus rhamnosus, the preservation number is: CGMCC No.16745, and the preservation date is November 14, 2018, No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Preservation unit: General Microbiology Center of China Microbiological Culture Collection Management Committee;

[0064] The Pichia kudriavzevii, named PDA1, taxonomic name Pichia kudriavzevii, preservation number: CGMCC No...

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Abstract

The invention relates to a combined strain for preparing Mahua fermented leavening dough, the Mahua fermented leavening dough, Mahua and application of the leavening dough. The leavening dough is produced by the following steps: subjecting lactobacillus helveticus MRS1, lactobacillus rhamnosus PCA2 and pichia kudriavzevii PDA1 to slant activation, respectively performing pure strain culturing, inoculating flour with the three bacterial solutions after the culture is finished, adding water, performing fermentation for 36-60 hours at a temperature of 25-37 DEG C, and performing fermentation to prepare the leavening dough so as to obtain the fermented leavening dough. The leavening dough is fermented by using the lactobacillus helveticus MRS1, the lactobacillus rhamnosus PCA2 and the pichia kudriavzevii PDA1. Different from the opening and natural fermentation process of traditional leavening dough, the production process is easier to control and can realize industrial production, and the leavening dough can produce abundant flavor substances such as alcohol, aldehyde, acid, ester and the like or flavor precursor substances, and improves the flavor of Mahua.

Description

technical field [0001] The invention belongs to the technical field of fermented noodle products, in particular to a combined strain for making fermented twisted noodle fertilizer, twisted fermented noodle fertilizer, twisted doughnuts and applications thereof. Background technique [0002] With the improvement of living standards, people's dietary structure has gradually changed from simply pursuing food and clothing to pursuing nutrition and health. In this case, traditional fermented flour products have attracted people's attention and attention, and twisted rice cakes, as a traditional snack, also have a broad market. The old noodle or yeast fermentation method to produce twisted dough twist not only has the advantages of simple equipment, extensive management, and low raw material cost, but also contains a certain amount and type of other microorganisms in addition to yeasts in the natural starter, such as Wild lactic acid bacteria, acetic acid bacteria, etc., give ful...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/16A21D13/60A21D8/04C12R1/225C12R1/84
CPCA21D8/04A21D13/60C12N1/16C12N1/20C12N1/165C12N1/205C12R2001/225C12R2001/84
Inventor 李辉忠吴宏李铭祥田瑞红赵铮康宗华邓嘉进孙健平李栋
Owner 桂发祥十八街麻花食品(天津)有限公司
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