Novel multi-strain composite starter for flour products and application thereof

Abstract

The invention relates to the technical field of food processing, especially to a novel multi-strain composite starter for flour products and application thereof. The novel multi-strain composite starter for flour products includes Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Saccharomyces cerevisiae powder and Wickerhamomyces anomalus. The weight ratio of Lactobacillus plantarum to Lactobacillus bulgaricus to Streptococcus thermophilus to Saccharomyces cerevisiae powder to Wickerhamomyces anomalus is 1-3: 0.1-3: 0.1-3: 3-9: 0.1-6. By using the novel multi-strain composite starter to prepare flour products, the problem that fermented flour products (such as steamed buns, bread, etc.) produced by using commercial yeast alone have single taste and flavor is solved, and the problem that the fermentation time is long, nutritional ingredients are destroyed and harmful microbes are easy to generate if a fermented flour product is prepared by using traditionalsour dough is solved.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a novel multi-strain composite noodle product starter and its application. Background technique

[0002] With the rapid development and use of commercial dry yeast, the production of steamed bread, bread and other fermented flour products has become convenient, and it has also brought great convenience to people's lives. Therefore, in the production process of fermented noodle products, commercial dry yeast has gradually replaced the status of traditional starters such as sourdough, but it is undeniable that pure yeast fermentation has the disadvantages of relatively single flavor and taste of noodle products. With economic development and social progress, people have higher and higher requirements for the flavor and mouthfeel of flour products such as steamed buns and bread. Traditional sourdough fermented flour products have been welcomed by consumers for their unique f...

Examples

Embodiment 1

[0037] This embodiment provides a novel multi-species compound noodle product starter, which is composed of freeze-dried Lactobacillus plantarum, freeze-dried Lactobacillus bulgaricus, freeze-dried Streptococcus thermophilus, Saccharomyces cerevisiae powder, and abnormal Wickham yeast powder Mixed according to the weight ratio of 2:0.5:0.5:8:1;

[0038] Wherein, the number of live bacteria of the freeze-dried Lactobacillus plantarum is not less than 1×10 10 cfu / g, the number of live bacteria of the freeze-dried Lactobacillus bulgaricus is not less than 1×10 10 cfu / g, the number of live bacteria of the freeze-dried Streptococcus thermophilus is not less than 1×10 10 cfu / g, the number of live bacteria of the said Saccharomyces cerevisiae powder is not less than 2×10 10 cfu / g, the number of live bacteria of the abnormal Wickham yeast powder is not less than 1×10 10 cfu / g;

[0039] The various bacterial species used come from the commercially available single viable bacterial ...

Embodiment 2

[0046] This embodiment provides a novel multi-strain composite noodle product starter, the only difference from Example 1 is that the novel multi-strain composite noodle product starter consists of freeze-dried Lactobacillus plantarum and freeze-dried Bulgarian milk Bacillus, freeze-dried Streptococcus thermophilus, Saccharomyces cerevisiae powder, and abnormal Wickham's yeast powder are mixed according to the weight ratio of 1:1:1:6:3.

[0047] This embodiment also provides steamed buns prepared by using the above-mentioned novel multi-strain composite noodle product starter, and the preparation method of the steamed buns is the same as that in Example 1.

Embodiment 3

[0049] This embodiment provides a novel multi-strain composite noodle starter, and the novel multi-strain composite noodle starter is the same as in Example 1;

[0050]This embodiment also provides steamed buns prepared by using the above-mentioned novel multi-strain composite noodle product starter, the difference from the first embodiment is only that the raw material flour of the steamed buns is wheat flour.

technical field

[0001] The invention relates to the technical field of food processing, in particular to a novel multi-strain composite noodle product starter and its application. Background technique

[0002] With the rapid development and use of commercial dry yeast, the production of steamed bread, bread and other fermented flour products has become convenient, and it has also brought great convenience to people's lives. Therefore, in the production process of fermented noodle products, commercial dry yeast has gradually replaced the status of traditional starters such as sourdough, but it is undeniable that pure yeast fermentation has the disadvantages of relatively single flavor and taste of noodle products. With economic development and social progress, people have higher and higher requirements for the flavor and mouthfeel of flour products such as steamed buns and bread. Traditional sourdough fermented flour products have been welcomed by consumers for their unique f...

Examples

Embodiment 1

[0037] This embodiment provides a novel multi-species compound noodle product starter, which is composed of freeze-dried Lactobacillus plantarum, freeze-dried Lactobacillus bulgaricus, freeze-dried Streptococcus thermophilus, Saccharomyces cerevisiae powder, and abnormal Wickham yeast powder Mixed according to the weight ratio of 2:0.5:0.5:8:1;

[0038] Wherein, the number of live bacteria of the freeze-dried Lactobacillus plantarum is not less than 1×10 10 cfu / g, the number of live bacteria of the freeze-dried Lactobacillus bulgaricus is not less than 1×10 10 cfu / g, the number of live bacteria of the freeze-dried Streptococcus thermophilus is not less than 1×10 10 cfu / g, the number of live bacteria of the said Saccharomyces cerevisiae powder is not less than 2×10 10 cfu / g, the number of live bacteria of the abnormal Wickham yeast powder is not less than 1×10 10 cfu / g;

[0039] The various bacterial species used come from the commercially available single viable bacterial ...

Embodiment 2

[0046] This embodiment provides a novel multi-strain composite noodle product starter, the only difference from Example 1 is that the novel multi-strain composite noodle product starter consists of freeze-dried Lactobacillus plantarum and freeze-dried Bulgarian milk Bacillus, freeze-dried Streptococcus thermophilus, Saccharomyces cerevisiae powder, and abnormal Wickham's yeast powder are mixed according to the weight ratio of 1:1:1:6:3.

[0047] This embodiment also provides steamed buns prepared by using the above-mentioned novel multi-strain composite noodle product starter, and the preparation method of the steamed buns is the same as that in Example 1.

Embodiment 3

[0049] This embodiment provides a novel multi-strain composite noodle starter, and the novel multi-strain composite noodle starter is the same as in Example 1;

[0050]This embodiment also provides steamed buns prepared by using the above-mentioned novel multi-strain composite noodle product starter, the difference from the first embodiment is only that the raw material flour of the steamed buns is wheat flour.

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