Fermentation process of composite natural yeast strain and equipment

Abstract

The invention provides a fermentation process of a composite natural yeast strain. Raw materials of a composite bacterium solution comprise grapes, longan, edible roses, white granulated sugar, brownsugar, malt extracts, bifidus factors and fructo-oligosaccharide. The fermentation process of the composite natural yeast strain comprises the steps of pretreatment of raw materials, preparation of acomposite fermentation bacterium solution, preparation of a composite fermentation strain and storage of the composite fermentation strain. A composite natural yeast solution fermentation filtering device comprises a first fermentation box, a second fermentation box and a support frame. Fermentation pastries such as bread fermented by the yeast strain manufactured by the process and equipment provided by the invention have unique taste and rich nutrition.

Description

technical field [0001] The invention belongs to the field of fermented food production technology, and in particular relates to a fermentation technology and equipment for compounding natural yeast strains. Background technique [0002] Yeast has a great influence in bread. Whether the bread rises or not depends entirely on the activity of the yeast. Bread made by different yeasts naturally have very different flavors. Natural yeast refers to a variety of fungi that cover grains, fruits and in nature. Natural yeast has a better flavor than ordinary yeast, because natural yeast can make the flour fully absorb water, and it takes a long time to mature. On the other hand, natural yeast is a variety of bacteria. When baking, each bacteria will emit different aromas. The flavor of the bread is more diverse. Because of its rich nutrition and unique flavor, fruit natural yeast is added to fermented foods such as bread, which will make the taste more unique and rich. Therefore, na...

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Problems solved by technology

[0003] When making fruit and vegetable natural yeast, the yeast liquid must be fermented first. At present, in order to facilitate the control of conditions when making pastries, the bacterial liquid fermented by a single raw material or a single type of natural yeast is often used, but as people For the improvement of food taste requirements and the pursuit of nutritional value, the fermentation of one-ingredient raw materials can no longer meet the market demand. Therefore, it is necessary to use the compound natural yeast liquid to ferment strains to obtain pasta with richer and richer taste. question

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