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Saccharomyces cerevisiae for improving flavor of noodles, leavening agent, application of leavening agent and method for preparing flour products through fermentation

A technology of Saccharomyces cerevisiae and starter, applied in the field of food processing, which can solve the problems of low fermentation efficiency, long cooking time, and poor product flavor, and achieve the effects of high fermentation efficiency, short cooking time, and unique flavor

Pending Publication Date: 2022-03-15
中粮面业(濮阳)有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing bacterial strains still have defects such as low fermentation efficiency, poor product flavor, small pores in the produced noodles, and long cooking time.

Method used

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  • Saccharomyces cerevisiae for improving flavor of noodles, leavening agent, application of leavening agent and method for preparing flour products through fermentation
  • Saccharomyces cerevisiae for improving flavor of noodles, leavening agent, application of leavening agent and method for preparing flour products through fermentation
  • Saccharomyces cerevisiae for improving flavor of noodles, leavening agent, application of leavening agent and method for preparing flour products through fermentation

Examples

Experimental program
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Effect test

preparation example 1

[0080] Method 1: Saccharomyces cerevisiae CGMCC NO.21161 is fermented in the fermentation medium (28±1°C, 8-15h), so that the number of viable bacteria reaches 1×10 8 CFU / mL to obtain liquid starter A.

[0081] Saccharomyces cerevisiae CGMCC NO.21161 and Lactobacillus plantarum CGMCC NO.21158 were respectively fermented and cultured in the fermentation medium, and then the cultivated Saccharomyces cerevisiae and Lactobacillus plantarum were mixed until the total number of live bacteria reached 1×10 8 CFU / mL (Saccharomyces cerevisiae:Lactobacillus plantarum=1:0.06), to obtain liquid starter B.

[0082] Method 2: Mix the liquid starter A (or B) with the fermentation substrate (ie flour) according to the weight ratio of 1:200, so that the liquid starter can be converted into a semi-liquid starter, and the semi-liquid starter A (or B).

[0083] Method 3: The semi-liquid starter A (or B) is subjected to solid-liquid separation (centrifugation at 8000 rpm for 10 min at 4°C in a re...

Embodiment 1

[0086] Adopt the following method to carry out the making of fermented vermicelli A-1:

[0087] (1) Activation of fermentation agent: Weigh 0.5 parts of liquid starter A obtained in Preparation Example 1 and 1 part of white sugar, add 35 parts of water and mix evenly (specific conditions: 30 rpm stirring for 2 min), and then carry out at 42 ° C. Activate for 5 minutes. In the activated fermentation agent, the content of Saccharomyces cerevisiae is 1×10 8 CFU / mL.

[0088] (2) Kneading dough: according to the ratio of 100g flour corresponding to 35mL of the activated fermentation agent, the flour and the activated fermentation agent are poured into a chef's machine (KVC3100 type) purchased from Kenwood (KENWOOD) company and stirred. After stirring slowly at 30rpm for 5 minutes, stir rapidly at 80rpm for 10 minutes to form a uniform flour floc. Then, the obtained flour wadding is fermented, and the specific fermenting condition is 30° C. and left standing for 20 minutes. Obta...

Embodiment 2

[0097] Adopt the following method to carry out the making of fermented vermicelli A-2:

[0098] (1) Activation of fermentation agent: Weigh 1 part of dry starter A obtained in Preparation Example 1 and 1 part of white granulated sugar, add 38 parts of water and mix evenly (specific conditions: 30rpm stirring for 2min), and then carry out at 35°C Activate for 10 minutes. In the activated fermentation agent, the content of Saccharomyces cerevisiae is 1×10 9 CFU / mL.

[0099] (2) Kneading the dough: according to the ratio of 100g flour corresponding to 30mL of the activated fermentation agent, the flour and the activated fermentation agent are poured into a chef's machine (KVC3100 type) purchased from Kenwood (KENWOOD) company and stirred. After stirring slowly at 40rpm for 3 minutes, stir rapidly at 90rpm for 5 minutes to form a uniform flour floc. Then, the obtained flour wadding is fermented, and the specific fermenting condition is 28° C. and left to stand for 40 minutes. ...

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Abstract

The invention relates to the field of food processing and discloses saccharomyces cerevisiae for improving the flavor of flour products, a leavening agent and application of the saccharomyces cerevisiae and the leavening agent. The saccharomyces cerevisiae is saccharomyces cerevisiae with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.21161, and the fermentation efficiency of the saccharomyces Moreover, when the brewer's yeast is used for preparing flour products, especially noodles, the noodles are good in taste and flavor, and the cooking time is relatively short.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a brewer's yeast for improving the flavor of noodles, a starter and application thereof, and a method for preparing noodle products by fermentation. Background technique [0002] Noodle products are traditional foods in our country. With the development of the times, there are more and more types of noodle products. Among them, noodles are one of the noodle products that are popular among consumers. Among them, dried noodles are more convenient for storage and consumption. , favored by consumers. With the improvement of living conditions and the acceleration of the pace, consumers have higher and higher requirements for instant food, functionality and taste when purchasing dried noodles. Traditional dried noodles have been difficult to meet their consumption needs. [0003] In order to solve the above problems, the commonly used method at present is to add yeast and other fermente...

Claims

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Application Information

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IPC IPC(8): C12N1/18A21D8/04A21D15/00C12R1/865
CPCC12N1/18A21D8/047A21D8/045A21D15/00
Inventor 张智勇李慧解树珍李小燕杨园园李桐郇美丽魏晓明
Owner 中粮面业(濮阳)有限公司
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