Yeast production process

Abstract

The invention discloses a yeast production process which comprises the following steps: preparing fruits, namely selecting complete fruits which are not damaged by worms from pre-prepared fruits, and cleaning the fruits; crushing: chopping the fruits to obtain fruit blocks, and sequentially putting the fruit blocks into prepared bottles and cans in order; making: uniformly scattering honey on the fruit blocks in the bottle, pouring clear water, sealing the bottle, and fermenting for 3-5 days to obtain a primary fruit fermented product; carrying out primary culture, taking out the primary fruit leavening blocks, putting flour into a bottle, fully stirring the flour and fermentation water, sealing the bottle after uniformly stirring, carrying out secondary fermentation, and standing for 3-5 hours, so as to obtain a secondary fruit leavening. The method has the beneficial effects that the bread made from the fruit yeast is still soft after being stored for a long time, the taste is excellent, and the use requirements of people are better met.

Description

technical field [0001] The invention relates to a production process, in particular, to a yeast production process. Background technique [0002] Yeast powder means that the yeast has not been decomposed, and the nutrients in the yeast extract powder have been decomposed, and the speed and efficiency of microbial absorption and utilization are higher. With the closer connection between China and the world, foreign characteristic breads have also entered people's tables. At the same time With the improvement of people's living standards and the formation of the life concept of "advocating nature and returning to nature", yeast contains 18 kinds of essential amino acids and functional polypeptides, and some types also contain dietary fiber glucan and mannan. Indispensable nucleic acid (RNA) and nucleotides, B vitamins, rich in various trace elements, is a natural flavoring agent with high nutritional value, which makes the use of yeast more and more widely, and the demand is a...

AI Technical Summary

Problems solved by technology

[0003] However, most of the bread currently on the market is produced by industrial dry yeast fermentation. The bread made by industrial dry yeast has a short shelf life, and the bread is prone to aging and dryness. Bread improvers are often added to make it soft and durable , the taste of this kind of bread is mediocre, it does not give full play to the deliciousness of wheat, and some are even very sweet and greasy. These problems will affect the yeast market

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