Fermented multi-grain pancake prepared from composite leavening agent and production process of fermented multi-grain pancake

Abstract

The invention discloses a fermented multi-grain pancake made from a composite leavening agent and a production technology of the fermented multi-grain pancake, and belongs to the technical field of food processing. The method comprises the following steps: pretreatment of raw materials: soaking, cooking and pulping cereal raw materials to prepare basic paste; inoculating and fermenting: inoculating a compound fermenting agent into the basic paste, and then performing closed fermentation; and post-treatment and cooking: adjusting the pH value of the fermented material, and then spreading and cooking. According to the method, uncontrollable environmental microorganisms are completely replaced with the determined compound leavening agent, the fermentation time is greatly shortened to 4 hours from traditional 12-24 hours, and the problems that a natural fermentation process is low in efficiency, unstable in quality and high in safety risk are thoroughly solved. Through the cooperation of a specific strain and a process, the product has a unique flavor with a milk flavor characteristic while maintaining the advantages of traditional nutrition conversion, the taste is slightly sweet and palatable, and the standardized and industrial production of the fermented pancake is realized.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for making fermented multigrain pancakes using a compound fermenting agent and its production process. Background Technology

[0002] The information disclosed in this background section is intended only to enhance some understanding of the overall background of the invention and is not necessarily to be construed as an admission or in any way implying that the information constitutes prior art known to those skilled in the art.

[0003] Fermented pancakes, especially the traditional multigrain fermented pancakes of central and southern Shandong, are a unique type of thin pancake made by grinding various grains such as rice, corn, and beans into a paste, allowing it to ferment naturally for a long time, and finally spreading it on a griddle. Its core technological value lies in the biological fermentation process: through the action of wild microorganisms in the environment (mainly lactic acid bacteria and some yeasts) at room temperature for 12-24 hours, the following effects are produced: Nutritional conversion and enhancement: Phytic acid, saponins, and other anti-nutritional factors in the grains are decomposed, and large molecules such as starch and protein are broken down into reducing sugars, small peptides, and amino acids that are more easily absorbed by the human body, improving the bioavailability of nutrients. Flavor formation: Microbial metabolism produces organic acids (mainly lactic acid), alcohols, aldehydes, esters, and other flavor substances, forming the unique complex sour and fragrant flavor of traditional fermented pancakes. Extended shelf life: The acidic environment produced by fermentation itself has a certain preservative effect.

[0004] However, this traditional process, relying on open-air natural fermentation, reveals fundamental flaws when facing modern, large-scale, and standardized production: Low production efficiency: The 12-24 hour fermentation cycle severely restricts production capacity, failing to meet the demands of continuous industrial production. Extremely unstable product quality: The fermentation process depends entirely on the random and uncertain microbial communities in the production environment. Significant differences exist in airborne microbial communities, temperature, and humidity across different regions, seasons, and even production workshops, resulting in significant batch-to-batch variations in acidity, flavor, texture, and even nutritional components, even with identical raw material formulas, making quality control extremely difficult. High food safety risks: In addition to beneficial fermentation microorganisms, the air inevitably contains foodborne pathogens or spoilage bacteria such as E. coli, Salmonella, and Bacillus. The open fermentation environment provides an opportunity for contamination by these bacteria, posing potential food safety hazards, and making it difficult for product microbiological indicators to consistently meet national standards. Narrow target audience: The endpoint of natural fermentation is usually difficult to control precisely, resulting in generally low product pH (approximately 4.00) and an overly pronounced sour taste. This strong sour taste is only acceptable to consumers in certain regions, while children, the elderly, and a wider consumer base usually prefer slightly sweet, mild, or products that highlight the natural flavor of grains. This greatly limits the market promotion of traditional fermented pancakes.

[0005] To address the aforementioned issues, existing technologies have undertaken several improvements. For example, a publicly disclosed natural fermentation process for multigrain pancakes optimizes the raw material ratio (e.g., using 78% rice, 20% corn grits, and 2% soybeans) and attempts to control the fermentation environment (fermenting for 20 hours in a fermentation chamber at 20-23°C and 53-68% humidity). During the later stages of fermentation, sodium bicarbonate (NaHCO3) is added to neutralize some of the acidity, and water is added to adjust the batter viscosity. Finally, the pancakes are spread at 115-125°C. Compared to the completely random traditional process, this approach represents a step forward in improving taste (through alkali adjustment) and achieving preliminary environmental control, producing pancakes that are sweet and soft.

[0006] However, this existing approach still relies heavily on environmental microorganisms, resulting in the following inherent drawbacks: The fermentation process remains fundamentally unchanged, and the cycle is still very long: While the 20-hour fermentation time may be slightly shortened due to environmental optimization, it is still too long for industrial production needs, and the problem of inefficiency remains unresolved. The root cause of inconsistent quality remains: The microbial composition of the air in the fermentation chamber is still an uncontrollable variable. Different batches are inoculated with different "seed" microorganisms, leading to uncertainty in the production of flavor precursors. Although pH is adjusted with NaHCO3 later, the flavor base still fluctuates, and the core problem of inconsistent quality persists.

[0007] Food safety risks remain: During the 20-hour fermentation process, although temperature and humidity are controlled, the air in the fermentation room is not sterile, and the risk of contamination by harmful bacteria remains high. The process control is rudimentary: The amount of NaHCO3 added relies on worker experience, with viscosity adjustment as an indirect goal, rather than precisely controlling the pH value—a key indicator determining the taste and color of the final product. This results in potential deviations in the acidity and color of the final product.

[0008] In conclusion, existing technologies (including traditional processes and improved natural fermentation processes) have failed to achieve breakthroughs in meeting the four core requirements of industrialization: high efficiency, stability, safety, and controllable flavor. Therefore, developing a new technology that can completely eliminate dependence on environmental microorganisms and achieve targeted, rapid, and controllable fermentation processes has become an inevitable requirement for promoting the modernization and upgrading of the fermented pancake industry. Summary of the Invention

[0009] In view of the shortcomings of the prior art, the present invention aims to overcome the shortcomings of the prior art and provide a production process, product and special compound fermentation agent for multigrain fermented pancakes that are efficient, stable, safe and have excellent flavor.

[0010] The technical solution adopted in this invention is as follows: In a first aspect of the present invention, a production process for making fermented multigrain pancakes using a compound leavening agent is provided, comprising the following steps: (1) Raw material pretreatment: The grain raw materials are soaked, cooked and ground to obtain the basic batter; (2) Inoculation and fermentation: Add compound fermenting agent to the basic batter and then carry out closed fermentation under constant temperature and humidity conditions; (3) Post-processing and cooking: Adjust the pH value of the fermented material and then spread it out for cooking; In step (2), the compound fermentation agent consists of yeast and compound lactic acid bacteria, wherein the compound lactic acid bacteria are Lactobacillus bulgaricus (… Lactobacillus bulgaricus Streptococcus thermophilus () Streptococcus thermophilus Bifidobacterium animalis subsp. lactis ( Bifidobacterium animalis subsp. lactis Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus acidophilus ( Lactobacillus acidophilus ), Lactobacillus casei subsp. casei ( Lactobacillus paracasei subsp. paracasei Lactobacillus rhamnosus ( Lactobacillus rhamnosus It is a compound of live bacteria in a ratio of 1:1:1:1:1:1:1; the amount of yeast and compound lactic acid bacteria added each accounts for 0.08-0.12% of the weight of the base batter, and the ratio of live bacteria between the two is 1:1; the fermentation conditions are: temperature 43-45℃, relative humidity 65-75%, time 3.5-4.5 hours; In step (3), an alkaline regulator is used to adjust the pH of the material to 6.10-6.15.

[0011] Preferably, in step (2), the amount of yeast and compound lactic acid bacteria added each accounts for 0.1% of the weight of the base batter; the fermentation conditions are: temperature 44℃, relative humidity 70%, and time 4 hours.

[0012] Yeast and compound lactic acid bacteria were selected as starter cultures. Yeast fermentation can adapt to the high fiber and acidic conditions of multigrain environments, while compound lactic acid bacteria can produce acid, enriching the taste, and appropriate organic acids can also inhibit the growth of other bacteria. Through a series of experiments, a 1:1 ratio of live yeast to compound lactic acid bacteria was determined, with each added at 0.1% of the batter weight, which can balance the gas production of yeast and the acid production of compound lactic acid bacteria.

[0013] Through multiple experiments, the optimal fermentation temperature was determined to be 44℃, the optimal humidity was 70%, and the optimal fermentation time was 4 hours. At this temperature, the compound lactic acid bacteria reached their optimal state, promoting the production of flavor compounds such as 3-hydroxy-2-butanone and acetaldehyde, which imparted a milky, floral, and fruity aroma to the pancakes. Furthermore, 44℃ is close to the partial gelatinization initiation temperature of grain starch, which can improve the utilization rate of carbohydrates by the compound lactic acid bacteria. Meanwhile, the yeast maintained high metabolic activity in the early stages of fermentation, continuously producing CO2 at 44℃, thus enhancing the fluffiness of the pancakes.

[0014] Preferably, in step (3), before adjusting the pH value, 8-12% of the weight of purified water is added to the fermented material for dilution; more preferably, 10% of the weight of purified water is added for dilution.

[0015] Preferably, in step (3), the alkaline regulator is a sodium bicarbonate solution; the temperature for spreading and ripening is 106-110℃; preferably 108℃.

[0016] In the production of fermented multigrain pancakes, adding NaHCO3 can adjust the flavor and color of the finished product. Too little NaHCO3 will result in a lighter color and a sour taste, while too much will cause the pancakes to turn dark and taste bitter. However, because the viscosity of the batter varies before adding NaHCO3, and the solubility of NaHCO3 may differ at different temperatures, the amount added is not directly calculated. Instead, pH is adjusted, resulting in smaller errors, more stable quality, and greater suitability for mechanized production. Similarly, the amount of water added at each stage, such as steaming and soaking rice, is quantified into proportions, making it more suitable for large-scale production compared to naturally fermented multigrain pancakes.

[0017] Preferably, step (1) specifically includes: S11. Soak the rice and beans separately in water for at least 15 hours; S12. Mix the corn grits and rice with water and steam to obtain cooked rice; S13. After soaking the cooked rice with purified water, add the rice and beans soaked in S11, add more purified water, mix well, and grind into a paste to obtain the basic batter. The beans mentioned are soybeans or chickpeas.

[0018] Preferably, the method further includes a step of homogenizing the base batter after grinding in step (1).

[0019] In a second aspect of the invention, a multigrain fermented pancake is provided, which is prepared by the aforementioned process.

[0020] The pancake has a pH of 6.10-6.15 and contains 3-hydroxy-2-butanone, a characteristic flavor compound produced by the metabolism of the compound lactic acid bacteria, with a content of not less than 100 μg / kg. The pancake has a reducing sugar content (calculated as glucose) of not less than 17.7 g / 100g, a protein content of not less than 6.9 g / 100g, and a fat content of not less than 2.8 g / 100g.

[0021] In a third aspect of the present invention, an application of a compound fermentation agent in the preparation of fermented pancakes is provided, wherein the compound fermentation agent is composed of yeast and compound lactic acid bacteria, and the ratio of the number of live yeast to the number of live lactic acid bacteria is 1:1; the application includes: inoculating the compound fermentation agent into a grain batter and fermenting it for 3.5-4.5 hours at 43-45°C and 65-75% relative humidity to impart a milky flavor to the grain food and improve its texture.

[0022] Compared with the related technologies known to the inventors, one of the technical solutions of the present invention has the following beneficial effects: 1. Fermentation process level: (1) Microbial agents replace environmental microorganisms to ensure batch stability and reduce contamination by miscellaneous bacteria. 0.1% yeast and 0.1% compound lactic acid bacteria co-ferment to produce aldehydes, alcohols and esters, which enhance the aroma; the organic acids produced by the compound lactic acid bacteria can improve the flavor and lower the pH value, forming an antibacterial environment and blocking the risk of contamination by Escherichia coli and other bacteria.

[0023] (2) The fermentation time has been shortened from the traditional 12-24 h to 4 h, increasing the production capacity by more than 3 times. The fermentation temperature of 44℃ can take into account the optimal growth temperature of yeast and compound lactic acid bacteria, achieving the best compound effect. The humidity of 70% can prevent the skin from forming on the surface of the batter and ensure that the bacteria act evenly on the whole system; the fermentation time of 4 h can fully decompose macromolecules such as starch and protein, achieving the best flavor and improving the digestibility and absorption rate of the human body.

[0024] 2. Operational process: (1) Fermentation in the incubator isolates airborne bacteria, and the product's microbiological indicators meet national standards. During fermentation, yeast and compound lactic acid bacteria can be controlled as the dominant strains, and the organic acids produced can inhibit harmful bacteria in the air.

[0025] (2) Adjust the amount of water added to make the operation more precise. Through a series of comparative experiments, the amount of pure water added before and after fermentation was accurately calculated, the operation process was refined, the operation error was reduced, and the quality control of fermented multigrain pancakes was stabilized.

[0026] (3) Adjust the pH to a precise value to ensure stable quality control. Adjusting the pH to 6.13 with NaHCO3 helps alleviate the sourness caused by excessive lactic acid accumulation, improves leavening, promotes the Maillard reaction, and gives the pancakes a golden appearance. Unlike naturally fermented multigrain pancakes, which rely on workers' experience to add baking soda, defining the pH of fermented multigrain pancakes precisely can further ensure stable quality.

[0027] 3. Spreading temperature: Lowering the griddle temperature saves costs. When spreading multigrain pancakes with the leavening agent, the griddle temperature is 108℃, which is lower than the 115~125℃ for natural fermentation. This allows for rapid shaping while better locking in moisture and volatile flavor compounds, reducing electricity costs.

[0028] 4. The fermentation temperature, humidity, and strain ratio are relatively detailed and can be adjusted according to different grain formulas, making it more adaptable.

[0029] 5. Nutrient and volatile content: (1) According to electronic nose detection, the pancakes fermented with this yeast and compound lactic acid bacteria as starter are highly distinguishable from naturally fermented pancakes; According to GC-IMS analysis, the pancake samples fermented with starter contain more types of volatile substances such as aldehydes, alcohols, and ketones, and the pancakes fermented with starter contain 3-hydroxy-2-butanone, which adds milk aroma to the pancakes on the basis of naturally fermented pancakes, making the taste richer and more acceptable to the public.

[0030] (2) The sugar, fat, and protein contents of the samples fermented with starter culture and naturally fermented were determined according to the national standards "Determination of Reducing Sugars in Food" (GB 5009.7-2016), "Determination of Protein in Food" (GB 5009.5-2010), and "Determination of Fat in Food" (GB 5009.5-2016). The results showed that the values ​​of various components of the multigrain pancakes fermented with compound lactic acid bacteria and yeast as starter culture were similar to those of the naturally fermented multigrain pancakes. After fermentation with starter culture, the values ​​of reducing sugars, proteins, and fats were slightly higher. Therefore, the multigrain pancakes fermented with starter culture were more nutritious and had better sweetness and aroma. (The glucose content of naturally fermented multigrain pancakes is 17.64±0.45 a, fructose content is 23.16±0.25 b, lactose content is 14.41±0.37 a, sucrose content is 17.20±0.44 a, protein content is 6.81±0.02 d, and fat content is 2.05±0.30 b; the glucose content of multigrain pancakes fermented with starter culture is 17.75±0.41 a, fructose content is 23.71±0.55 ab, lactose content is 14.50±0.33 a, sucrose content is 17.31±0.40 a, protein content is 6.95±0.02 c, and fat content is 2.86±0.06ab.) Attached Figure Description

[0031] The accompanying drawings, which form part of this specification, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0032] Figure 1 : Process flow diagram of the method of the present invention.

[0033] Figure 2 : Flowchart of the physical embodiment of the present invention, Example 1. Detailed Implementation

[0034] It should be noted that the following detailed descriptions are exemplary and intended to provide further illustration of the invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0035] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments of the present invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, and / or combinations thereof.

[0036] Compared with the prior art, the key technologies of this invention include at least the following aspects: (1) Mixture ratio: Yeast and compound lactic acid bacteria are mixed in a 1:1 ratio to balance gas production and acid production, and adapt to the high-fiber environment of multigrain.

[0037] (2) Fermentation process parameters: Fermentation at 44℃ and 70% humidity for 4 hours promotes the efficient aroma production of compound lactic acid bacteria and the gas production of yeast, taking into account both starch gelatinization and metabolic activity.

[0038] (3) Standardized control method: pH adjustment is used instead of direct addition of NaHCO3 to ensure stable color and taste of finished product; the amount of water added for steaming and soaking rice is quantified according to the proportion of raw materials to adapt to mechanized production.

[0039] (4) Product characteristics: It has a combination of milky aroma, floral and fruity aroma and fluffy texture, and there is no risk of contamination by miscellaneous bacteria.

[0040] To enable those skilled in the art to better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0041] Example 1 The process is as follows Figure 1 and 2 As shown: (1) Weigh out 125g of raw rice and 7.8g of raw soybeans, and soak them for 15 hours.

[0042] (2) Weigh 62.5g of corn grits and 125g of raw rice, add 318.75g of purified water, steam the rice for 30 minutes, and let it simmer until cooked.

[0043] (3) Transfer the cooked corn grits to a container, add 318.75g of purified water, stir well and let it stand and soak for 20 minutes.

[0044] (4) Add the soaked raw rice and raw soybeans from step (1), then add 112.5g of purified water, mix and grind into a paste using a colloid mill to obtain a basic batter with a uniform texture.

[0045] (5) Transfer the batter to a constant temperature and humidity incubator. Add 0.1% of the total weight of the batter with active dry yeast (Angel Yeast) and 0.1% of the total weight of the compound lactic acid bacteria freeze-dried powder (both with a viable count of approximately 1×10⁻⁶). 11 (CFU / g), the compound lactic acid bacteria is composed of Lactobacillus bulgaricus CICC 20253, Streptococcus thermophilus CICC 20378, Bifidobacterium animalis subsp. lactis CICC 21709, Lactobacillus plantarum CICC 25125, Lactobacillus acidophilus CICC 20250, Lactobacillus casei subsp. casei CICC 6112, and Lactobacillus rhamnosus CICC 6137 in a live count ratio of 1:1:1:1:1:1:1. Stir well.

[0046] (6) Set the incubator temperature to 44℃ and the relative humidity to 70%, and ferment for 4 hours.

[0047] (7) Take out the batter and dilute it with 10% of its weight of purified water. Slowly adjust the pH of the batter to 6.13 with a 10% NaHCO3 aqueous solution.

[0048] (8) Preheat the griddle to 108℃, take an appropriate amount of batter and spread it out. After spreading for 1 minute, lift it off to obtain a fermented multigrain pancake with a golden color, a rich milky aroma, and a slightly sweet taste. The fermented multigrain pancake was tested and found to have the following contents: glucose 17.75±0.41, fructose 23.71±0.55, lactose 14.50±0.33, sucrose 17.31±0.40, protein 6.95±0.02, and fat 2.86±0.06.

[0049] Example 2: Changing the raw material of beans Replace the raw soybeans in step (1) of Example 1 with an equal amount of chickpeas, and keep the other steps and parameters exactly the same as in Example 1. The resulting product is light yellow, with a crisp texture, a distinct aroma of beans and nuts, and a milky fragrance, giving it a unique flavor.

[0050] To verify the beneficial effects of the technical solution of the present invention, the following comparative experiment was conducted.

[0051] Comparison with traditional natural fermentation method Referring to the existing method described in the background art, the same grain raw material ratio (78% rice, 20% corn grits, and 2% soybeans) was used. The ground batter was placed in a fermentation room at 23°C and 60% humidity and allowed to ferment naturally for 20 hours. Then, NaHCO3 aqueous solution was added empirically to adjust the viscosity to a similar level, and the batter was spread into pancakes on a griddle at 120°C. This product has a long fermentation time, a slightly sour taste, and flavor variations between batches. The resulting pancakes had the following content: glucose 17.64±0.45, fructose 23.16±0.25, lactose 14.41±0.37, sucrose 17.20±0.44, protein 6.81±0.02, and fat 2.05±0.30.

[0052] Comparative Example 1 Only 0.2% compound lactic acid bacteria were used, and other conditions were the same as in Example 1.

[0053] Comparative Example 2 The culture was prepared using 0.1% yeast and 0.1% lactic acid bacteria (a mixture of Lactobacillus bulgaricus CICC 20253, Streptococcus thermophilus CICC 20378 and Lactobacillus acidophilus CICC 20250 in a live bacteria ratio of 1:1:1), with other conditions the same as in Example 1.

[0054] Comparative Example 3 Yeast: Compound lactic acid bacteria = 1:2 (total addition amount remains 0.2%), other conditions are the same as in Example 1.

[0055] Comparative Example 4 The strain combination of the present invention was used, but the fermentation temperature was set to 37°C, and other conditions were the same as in Example 1.

[0056] Comparative Example 5 The strain combination and conditions of this invention are used, but the fermentation time is shortened to 2 hours. Other conditions are the same as in Example 1.

[0057] Comparative Example 6 The bacterial strain combination and conditions of this invention were used, but the pH of the batter was adjusted to around 5.50 (slightly acidic). Other conditions were the same as in Example 1.

[0058] Comparative Example 7 The bacterial strain combination and conditions of this invention were used, but the pH of the batter was adjusted to pH 7.0. Other conditions were the same as in Example 1.

[0059] Comparative Example 8 Use 0.1% yeast and 0.1% bread leavening agent (Angel bread improver), other conditions are the same as in Example 1.

[0060] Table 1: Comparison of Fermentation Efficiency and Basic Indicators

[0061] Table 2: Comparison of Flavor Compounds and Sensory Evaluation

[0062] Based on the comparison data in Table 1 and Table 2, we can conclude that: Comparative Example 1 (without yeast) shows that while the absence of yeast can produce acid and inhibit bacteria, the product lacks sufficient fluffiness and has a hard texture, proving that the contribution of yeast to the unique texture of pancakes is irreplaceable. Comparative Example 2 (three-strain compound) and Comparative Example 8 (commercial probiotic) show that whether simplifying the strains in this formula or using existing commercial probiotics, both are significantly inferior to the present invention in terms of characteristic flavor compound content (3-hydroxy-2-butanone), flavor complexity, and sensory score. This proves that the "seven-strain specific combination" of the present invention is a specialized and optimized design for the fermentation flavor of multigrain pancakes, producing an unexpected synergistic aroma-enhancing effect, which is not a conventional choice for those skilled in the art. Comparative Example 3 (probiotic ratio 1:2) shows that increasing the proportion of compound lactic acid bacteria leads to excessive acidity in the batter (pH 3.60). Although the flavor compound content is high, the sensory score drops significantly due to the sourness, proving the key role of the "yeast:compound probiotic = 1:1" addition ratio in balancing gas production and acid production.

[0063] Comparative Example 4 (fermentation at 37°C) shows that the yield of key milk flavor compounds drops sharply at common fermentation temperatures, proving that "44°C" is the critical temperature for stimulating the production of the ideal flavor spectrum by the specific compound microbial agent of this invention, and this parameter is not obvious. Comparative Example 5 (fermentation at 2h) shows that insufficient fermentation time leads to inadequate conversion of acidity and flavor compounds, and the product color and flavor do not reach their optimal levels, proving that "4h" is the optimized time window for achieving a balance between efficiency and quality. Comparative Examples 6 & 7 (pH deviation) convincingly demonstrate that even if abundant flavor compounds are produced in the early fermentation stage, the final product's palatability and color are highly sensitive to the endpoint pH value. Only within a narrow range of 6.10-6.15 can the product exhibit the optimal golden color and mellow, slightly sweet taste. This proves that adjusting the pH to this precise range is not a simple empirical alkali addition operation, but a key quality control node deeply coupled with the entire fermentation system.

[0064] It is evident that the technical solution provided by this invention—comprising a starter culture of "yeast" and "seven specific lactic acid bacteria in a 1:1 ratio," fermenting at 44°C for 4 hours, and precisely controlling the endpoint pH to 6.10-6.15—is an inseparable organic whole. The absence or deviation of any part (strain composition, strain ratio, process parameters, or endpoint control) would prevent the simultaneous achievement of the multiple superior effects of "high efficiency (4 hours), stability, safety, fluffiness, rich and harmonious flavor, and universally appealing taste." This holistic solution solves the fundamental defects of traditional processes and significantly surpasses the level achievable by conventional techniques (such as using commercial starter cultures or simple strain blends).

[0065] This invention innovatively employs the synergistic effect of yeast and compound lactic acid bacteria, using a compound starter culture to replace uncontrollable environmental microorganisms. This effectively inhibits the proliferation of contaminating microorganisms and enhances functional metabolism. Simultaneously, the temperature and humidity during fermentation are precisely controlled using an incubator, ensuring optimal microbial activity. This strategy not only significantly shortens the fermentation cycle but also significantly improves product quality stability. Furthermore, it establishes a standardized production process, enabling multigrain pancakes to maintain traditional fermentation characteristics while achieving stable and efficient quality output in industrial production. It shortens fermentation time, reduces airborne contamination, and allows for precise exploration of fermentation conditions for multigrain pancakes, ensuring stable quality control for each batch and improving production efficiency. Moreover, because the compound lactic acid bacteria produce more alcohols and aldehydes during fermentation, the finished product has a milky aroma and a richer flavor.

[0066] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A production process for making a fermented multigrain pancake with a composite leavening agent, characterized in that, It comprises the following steps: (1) raw material pretreatment: soaking, cooking and grinding the cereal raw materials to prepare a basic batter; (2) inoculation and fermentation: inoculating the complex starter into the basic batter, and then performing closed fermentation under constant temperature and humidity conditions; (3) post-treatment and maturation: adjusting the pH value of the fermented material, and then performing spreading maturation; In the step (2), the compound fermentation agent is composed of yeast and compound lactic acid bacteria, and the compound lactic acid bacteria is composed of Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), Streptococcus thermophilus ( Streptococcus thermophilus ), Bifidobacterium animalis lactis ( Bifidobacterium animalis subsp. lactis ), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus acidophilus ( Lactobacillus acidophilus ), Lactobacillus paracasei subsp. paracasei ( Lactobacillus paracasei subsp. paracasei ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) in a ratio of 1:1:1:1:1:1:1 in terms of viable bacteria. The adding amount of the yeast and the complex lactic acid bacteria is 0.08-0.12% of the weight of the basic batter, and the ratio of the viable bacterial count of the two is 1:1; the fermentation conditions are: temperature 43-45℃, relative humidity 65-75%, time 3.5-4.5 hours; In step (3), the pH value of the material is adjusted to 6.10-6.15 using an alkaline adjusting agent.

2. The production process of fermented multigrain pancake made with composite leavening agent according to claim 1, characterized in that, In step (2), the adding amount of the yeast and the complex lactic acid bacteria is 0.1% of the weight of the basic batter; the fermentation conditions are: temperature 44℃, relative humidity 70%, time 4 hours.

3. The production process of fermented multigrain pancake made with composite leavening agent according to claim 1, characterized in that, In step (3), before adjusting the pH value, 8-12% of pure water by weight is added to the fermented material for dilution; preferably, 10% of pure water by weight is added for dilution.

4. The production process of fermented multigrain pancake made with composite leavening agent according to claim 1, characterized in that, In step (3), the alkaline adjusting agent is sodium bicarbonate solution; the temperature of the spreading maturation is 106-110℃.

5. The production process of fermented multigrain pancake made with composite leavening agent according to claim 4, characterized in that, The temperature of the spreading maturation is 108℃.

6. The production process of fermented multigrain pancake made with composite leavening agent according to claim 1, characterized in that, Step (1) specifically comprises: S11. Soak the rice and legumes in water for more than 15 hours respectively; S12. Cook the corn grits and rice with water to obtain cooked rice; S13. After soaking the cooked rice in pure water, add the rice and legumes soaked in S11, and then add pure water, mix uniformly, and grind to obtain the basic batter; The legumes are soybeans or chickpeas.

7. The production process of fermented multigrain pancake made with composite leavening agent according to claim 1, characterized in that, The method further comprises a step of homogenizing the basic batter after grinding in step (1).

8. A multi-grain fermented pancake, characterized by, The pH value of the pancake is 6.10-6.15, and it contains characteristic flavor substances 3-hydroxy-2-butanone produced by metabolism of the complex lactic acid bacteria, and the content of 3-hydroxy-2-butanone is not less than 100 μg / kg.

9. The multi-grain fermented pancake of claim 8, wherein, The reducing sugar content (calculated as glucose) of the pancake is not less than 17.7 g / 100g, the protein content is not less than 6.9 g / 100g, and the fat content is not less than 2.8 g / 100g.

10. Use of a composite starter culture in the preparation of a fermented pancake, characterized in that, The complex fermenting agent is composed of yeast and complex lactic acid bacteria, and the ratio of the number of live yeast to the number of live complex lactic acid bacteria is 1:1; the application comprises: inoculating the complex fermenting agent into cereal batter, and fermenting at 43-45 DEG C and 65-75% relative humidity for 3.5-4.5 hours.

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