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Saccharomyces cerevisiae, starter and its application in the preparation of hollow noodles

A technology of Saccharomyces cerevisiae and starter, applied in the field of microorganisms, can solve the problems of shortening the fermentation cycle of hollow noodles, low acid production at fermentation speed, and inability to form hollow noodles, etc., to achieve fast production and reproduction speed, strong fermentation power, and improved production efficiency effect

Active Publication Date: 2022-05-17
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of Saccharomyces cerevisiae, starter and its application in the preparation of hollow noodles, which is used to overcome the lack of applicable strains in the existing industrial production of hollow noodles, and in the prior art for steamed bread, bread Highly active yeast fermented by other products will have problems such as insufficient gas production, slow fermentation speed, inability to form a hollow and sour noodles when making hollow noodles, so as to at least achieve good gas production, fast fermentation speed and acid production when making hollow noodles The amount is low, and the effect of significantly shortening the fermentation cycle of the hollow noodles while realizing the controllable fermentation of the hollow noodles

Method used

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  • Saccharomyces cerevisiae, starter and its application in the preparation of hollow noodles
  • Saccharomyces cerevisiae, starter and its application in the preparation of hollow noodles
  • Saccharomyces cerevisiae, starter and its application in the preparation of hollow noodles

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Experimental program
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Effect test

Embodiment 1

[0061] The formula of embodiment 1 medium

[0062] 1. YPD liquid medium includes: 2% glucose, 2% peptone, 1% yeast extract and 95% water.

[0063] 2. YPD slant test tubes include: 2% glucose, 2% peptone, 1% yeast extract, 2% agar powder and 93% water.

[0064] 3. YPD plate culture medium includes: 2% glucose, 2% peptone, 1% yeast extract, 2% agar powder and 93% water.

Embodiment 2

[0065] Isolation, screening and identification of embodiment 2 yeast

[0066] 1. Isolation and screening of strains

[0067] Preparation of bacterial suspension: 16 groups of hollow noodle yeast samples were collected from Henan, Shandong, Shaanxi, Sichuan and other places. Wash the samples of each group with sterile water respectively, take 5g of old noodle yeast samples for each group, add them to 45mL of sterile water, take 1mL of the suspension after shaking, and dilute it with a 10-fold gradient until the mass concentration is obtained for 10 -6 diluent; the selected mass concentrations were 10 -4 、10 -5 and 10 -6 Take 100 μL sample dilution for each gradient and evenly spread it on the YPD plate medium, culture it in a biochemical incubator at 28-30°C for 2-3 days, and check the growth of the colony every day.

[0068] After the colony grows, select the target strain according to the growth of the colony and the shape, color, diameter, texture, thickness, and growth...

Embodiment 3

[0096] 1. A starter comprising the above-mentioned Saccharomyces cerevisiae KXMR006.

[0097] 2. the method for preparing above-mentioned leavening agent, comprises the following steps:

[0098] S1. After activating Saccharomyces cerevisiae KXMR006, absorb 10mL of activated Saccharomyces cerevisiae KXMR006 bacterial liquid, inoculate it in 3L of YPD liquid medium, cultivate it in an incubator at 30°C for 24h, and obtain the OD value (620nm) The seed liquid of 2.0;

[0099]S2. Sterilize the 500L fermentor at 121°C for 30min, and sterilize the YPD liquid medium at 121°C for 30min; inoculate 3L of the seed liquid into the sterilized YPD liquid medium, then place it in the fermenter, Cultivate at 30°C for 24 hours, during which the rotation speed of the fermenter is 150r / min, and the ventilation rate is 15CFM, to obtain the culture solution;

[0100] S3. Use a tube centrifuge to centrifuge the culture medium at a speed of 15000r / min, collect the bacteria, mix the bacteria with t...

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Abstract

The invention relates to the technical field of microorganisms, and discloses a Saccharomyces cerevisiae KXMR006, whose preservation number is GDMCC No.61665. The Saccharomyces cerevisiae KXMR006 has strong fermentation power, good gas production performance, fast fermentation speed, Less acid, strong environmental adaptability and fast production and reproduction speed; the present invention also discloses a starter containing the Saccharomyces cerevisiae KXMR006, and the application of the Saccharomyces cerevisiae KXMR006 or the starter in preparing hollow noodles ; When the Saccharomyces cerevisiae KXMR006 or the starter are used to prepare the hollow noodles, the fermentation speed can be increased, thereby shortening the fermentation time; at the same time, due to the large hollow volume in the prepared hollow noodles, the air can be dried during the drying process. It flows in the hollow part, thereby shortening the drying time; therefore, it greatly improves the production efficiency, provides a scientific basis for the industrial production of hollow noodles, and has important application prospects.

Description

technical field [0001] The invention relates to the technical field of microbes, for example, to a kind of Saccharomyces cerevisiae, a starter and the application thereof in preparing hollow noodles. Background technique [0002] Hollow noodles, as a special dried noodle, have the characteristics of thin strips, hollow interior, cooking resistance, rich nutrition, uniform thickness, long and continuous, hollow and breathable. At the same time, the hollow noodles are suitable for special groups of people due to their strong water absorption, soft but not rotten, fragrant aroma, excellent taste and easy digestion. [0003] At present, the production process of hollow noodles mainly adopts traditional manual production. The fermentation process in this production process is mostly limited to natural fermentation under specific climatic conditions. The natural fermentation time is more than 48 hours, and the production time is more than 72 hours. The impact is great, and there ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12N1/04A23L7/104A23L7/109C12R1/865
CPCC12N1/18C12N1/04A23L7/104A23L7/109A23V2002/00A23V2250/636A23V2250/762
Inventor 任元元孟资宽陈功游敬刚张鑫邹育华苗苗吴淼王拥军
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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