Method for producing whole wheat sour dough leavening agent by utilizing strain synergistic enzyme treatment technology

Abstract

The invention discloses a method for producing a whole wheat sour dough leavening agent through cooperation of strains and exogenous enzymes. The method comprises the following steps: (1) activation culture of lactic acid bacteria and saccharomycetes fermentation strains; (2) centrifugally precipitating the bacterial suspension to prepare fermented bacterial sludge; (3) mixing a certain amount of bacterial sludge precipitate, water and exogenous enzyme to prepare whole wheat flour fermentation paste; (4) after fermentation, adding the sterile normal saline and the strain protection liquid again, and homogenizing; (5) carrying out low-temperature spray drying on the whole wheat fermented paste after homogenization; and (6) collecting the whole-wheat fermented sour dough bacterial powder and packaging the whole-wheat fermented sour dough bacterial powder. After being stored for a long time, the prepared whole wheat sour dough leavening agent still has high viable count and enzyme activity, the storage stability is improved, the soluble arabinoxylan content of a whole wheat product produced through fermentation is improved, the oxidation resistance and the mineral ion absorption capacity of the whole wheat product are obviously improved, and the whole wheat sour dough leavening agent is suitable for being used as a whole wheat sour dough leavening agent. The nutritional value, the texture and the sensory quality are obviously improved.

Description

technical field [0001] The invention belongs to the technical field of starters, and in particular relates to a method for producing whole wheat sourdough starters by utilizing the co-enzyme treatment technology of lactic acid bacteria and saccharomyces through low-temperature spray drying technology. Background technique [0002] Fermented flour products have a long history. In my country, there are steamed buns, steamed buns, flower rolls, etc., and in foreign countries, there are fermented noodle cakes, steamed buns and other products. Fermented flour products are fragrant and delicious, soft and pleasant, and have been widely loved. The conventionally used leavening agents are mainly yeast and sourdough (ferment) used by a small number of families, but the fermented products produced by dry yeast fermentation have insufficient flavor, and people prefer to choose a starter with richer flavor and higher nutrition, sourdough It is one of the common leavening agents, but sou...

AI Technical Summary

Problems solved by technology

[0006](1) The prior art lacks a whole wheat sourdough starter aimed at the characteristics of whole wheat flour and improving the texture and nutritional properties of whole wheat products;

[0007] (2) The temperature of the drying treatment is too high, which will lead to insufficient number of live microorganisms in the sourdough produced, which will greatly affect the fermentation capacity of the starter. The prior art is To protect the bacteria, a protective agent needs to be added when drying, and the sourdough starter produced cannot be stored for a long time, and the activity of the bacteria is low, and most of them need to be made and used now;

[0008](3) The effect of single lactic acid bacteria fermentation treatment on the modification of bran in whole wheat flour is not high, and the sourdough starter produced has little effect on the improvement of whole wheat flour fermented products Obviously, it has no significant effect on the degradation of insoluble cellulose, which affects the palatability, texture characteristics and promotion of whole wheat products

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