A fruit fermentation liquid composition for enhancing bread flavor, its preparation method, and bread.

By using a specific ratio of fruit fermentation liquid composition for fermentation treatment, the problems of bread flavor enhancement and fermentation stability were solved, resulting in a richer bread flavor and improved texture, while also extending the bread's shelf life.

CN117882753BActive Publication Date: 2026-05-26ANGEL YEAST CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-12-29
Publication Date
2026-05-26

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Abstract

This invention provides a fruit fermentation liquid composition for enhancing bread flavor, comprising the following ingredients in parts by weight: fruit: 120-200 parts; cranberry juice: 150-300 parts; sugar: 100-200 parts; yeast extract: 2-10 parts; water: 200-500 parts; flour: 20-50 parts; Angel high-proof yeast: 1-10 parts; esterification enzyme: 1-5 parts. This invention, through a specific fermentation liquid formula, combines the addition of fruit acids, which, under the action of esterification enzyme, produce rich fruity and floral esters, which are then expressed in bread. Simultaneously, unreacted fruit acids and alcohols produced by yeast can improve the bread's texture and extend its shelf life.
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Citation Information

Patent Citations

  • Process for refractory alcohol active dried yeast

    CN1058989A

  • Flavor composition, preparation method thereof and bread

    CN115804398A