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...

AI Technical Summary

Problems solved by technology

[0004] However, the dough fermented by sourdough will have a unique sour taste after a long period of fermentation (6-12 hours), so the dough needs to be neutralized by adding alkali, which will cause the nutritional content to be destroyed to a certain extent

At the same time, the production cycle of traditional sourdough is long, and it contains carcinogens such as miscellaneous bacteria and even aflatoxin, which is difficult to use in industrial production

In addition, traditional sourdough is generally in a semi-solid state, which is highly sensitive to microbial contamination and difficult to store for a long time

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