Formula for industrially producing yeast and preparation method thereof
By adopting specific formulas and process steps in yeast production, the problem of lack of precise conditions and complex processes in the yeast production process in the prior art is solved, efficient fermentation and stable quality of yeasts are achieved, and production costs are reduced.
Patent Information
- Application Number
- CN202411655079.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-19
- Publication Date
- 2025-03-04
AI Technical Summary
In the prior art, the yeast production process lacks accurate quantitative formula and fixed process conditions, resulting in unstable product quality, increased fermentation capacity, and complex production process and high cost.
Provide a formula for industrial production of yeasts, mainly made of rice wine, corn flour, corn starch, high-gluten wheat flour and hot water. It ensures efficient fermentation and stable quality of yeasts through specific proportions and process steps (such as hot noodles, activation, fermentation, etc.).
It achieves efficient fermentation of yeasts, improves production rate, reduces production costs, and ensures stable quality and excellent flavor of fermented foods.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of fermented foods, and in particular to a formula for industrial production of leaveners and a preparation method thereof. Background Art
[0002] Compared with the current development of yeast, leavener is still in its infancy. Although leavener has a historical origin, it has not been industrialized. At present, some areas in the north have early leavener workshop production, which is used for steamed bread fermentation and is generally recognized by local people. However, we have to recognize the shortcomings of leavener produced in workshops: ① The production process is extensive and backward, and the culture conditions are unstable ② Lack of stable culture environment conditions ③ Diverse leavener production processes ④ The quality of leavener is unstable, and the fermentation power needs to be improved ⑤ The product form and packaging are not standardized, and the quality changes significantly during storage.
[0003] However, in the production process of leavener products in the prior art, there is no precise quantitative formula and fixed process conditions, and most of them are cultivated empirically. The cultivation conditions, such as the amount of rice flour added, the length of cultivation time, the amount of water added, and the temperature control, are all controlled by feeling, which lacks theoretical basis. This is an important obstacle to industrial production. At the same time, there are many existing fermentation technologies for old dough leaveners. Everyone's research mainly focuses on the screening of strains. There are few studies on the verification of the fermentation power of leaveners and the flavor after fermentation. The production stability of old dough leaveners is greatly affected by temperature, humidity and fermentation process. Therefore, we need a formula and preparation method for producing leaveners that can ensure the stability of product quality and industrialize the product. In the process, the stability of product quality is guaranteed, and the process flow is shortened as much as possible. Summary of the invention
[0004] In order to solve the above-mentioned shortcomings and deficiencies of the existing leavener culture production technology, the present invention provides a formula for industrial production of leavener and a preparation method thereof, which can improve the yield, reduce the production cost, and ensure the stability of the quality and flavor of fermented food.
[0005] The present invention adopts the following technical solutions to achieve the above purpose: A formula for industrial production of leavener, which is mainly made of the following raw materials by weight: 450-550g of rice wine, 350-450g of high-gluten wheat flour, 1100-1300g of hot water, 1400-1600g of corn flour, and 1400-1600g of corn starch.
[0006] 2. A formula for industrial production of leavener according to claim 1, characterized in that the leavener formula is mainly made of the following raw materials by weight: 500 g rice wine, 400 g high-gluten wheat flour, 1200 g hot water, 1500 g corn flour, and 1500 g corn starch.
[0007] 3. A formula for industrial production of leavener according to claim 2, characterized in that: the pH of the rice wine component is 4.2-4.5; the saccharification power is 450u / g; and the fermentation power is 600ml.
[0008] 4. A formula for industrial production of leavener according to claim 3, characterized in that the protein content of the high-gluten wheat flour is greater than 13%.
[0009] 5. A formula for industrial production of leavener as claimed in claim 4, characterized in that the temperature of the hot water is maintained at 60-70 degrees.
[0010] 6. A method for industrial production of leavener, using the leavener formula according to any one of claims 1 to 5, characterized in that it comprises the following steps: S1: Boiling dough: select high-gluten flour with high protein content and high enzyme activity and mix it with hot water to form boiling dough, wherein the ratio of flour to water is maintained at 1:2; the temperature of the water is adjusted according to the temperature of the flour, and the temperature of the boiling dough batter is controlled at 60-66 degrees; keep it for later use; S2: corn flour mixing: mix corn starch and corn flour in a ratio of 1:2 and set aside; S3: Activation: Activate 600ml of fresh rice wine with a pH of 4.2-4.5, a saccharification power of 450u / g, and a fermentation power at a temperature of 25-28 degrees for 1 hour. The activation is completed when bubbles appear densely on the surface of the rice wine. S4: primary fermentation: when the blanched dough in step S1 is cooled to 28-31 degrees, the blanched dough is added to the rice wine activated in step S3; the ratio of rice wine to blanched dough is 1:2, and the temperature is kept at 27-31 degrees for 3 hours, and the culture is carried out in a shaking table, wherein the speed regulator of the shaking table is adjusted to the middle gear, and the speed of the middle gear is 120r / min; S5: Secondary fermentation of dough: When the pH of the mixture in step S4 drops to 4.7 and dense bubbles are generated on the surface, the dough is fermented for a second time, wherein the hot dough added for the second time is the same as the hot dough in step S1; at this time, the mixture is fermented for two hours at a temperature of 27-31 degrees, while the shaker speed regulator is kept at the middle gear for shaking culture; S6: Continue to ferment the dough for the third time: repeat the operation of step S5; S7: Add corn flour and ferment for the fourth time: When dense bubbles begin to appear on the surface of the mixture in step S6 and the pH drops to 5.2, start adding the mixture of corn flour and corn starch in step S2, stir and mix manually, and ferment at a temperature of 27-31 degrees for 2 hours; S8: adding corn flour for the second time and fermenting for the fifth time: repeating the operation of step S7; S9: Finished leavener: When the mixture in step S8 has a rice wine flavor and the pH drops to 5.2, it is air-dried, shaped and air-dried; when the pH drops to 5.1, the fermentation power is better, and as the pH drops, the fermentation power gradually increases, but the sour taste is more obvious. The fermentation power and flavor of the leavener are best within the pH range of 4.7-5.1.
[0011] Compared with the prior art, the present invention has the following beneficial effects: the present invention avoids the problem that the prior art leavener adopts the method of selecting distiller's yeast and cultivating it by itself, which is not convenient for industrialization. The leavener of the present invention can be applied to any melon yeast and distiller's yeast fermentation, and rice wine with good vitality is selected for fermentation; at the same time, a specific temperature range for starch gelatinization is selected to obtain the optimal carbon source and energy, and the culture is reduced as much as possible, and the cost is optimized; the physical and chemical indicators of the fermentation state are further analyzed, and the judgment standard of fermentation completion and the judgment method of the fermentation power of the leavener are determined; the dissolved oxygen content in the fermentation process is controlled by shaking, so as to improve the flavor of the fermented food made by using the leavener; The present invention selects flour with specific indicators as hot noodles, which doubles the output rate and greatly reduces the production cost. The present invention conducts qualitative analysis on key indicators in the fermentation process of leavener to determine the optimal fermentation time. On the one hand, the stability of product quality can be ensured, and on the other hand, the product is subjected to industrial technical specifications, the stability of product quality is ensured in the process, and the process flow is shortened as much as possible. In addition, in terms of flavor, the product has a light wine aroma, a more prominent sweet taste, and the saccharification and fermentation power are higher than other similar products. DETAILED DESCRIPTION
[0012] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0013] Example 1: A formula for industrial production of leavener, the leavener formula is mainly made of the following raw materials by weight: 450g rice wine, 350g high-gluten wheat flour, 1100g hot water, 1400g corn flour, and 1400g corn starch. The pH of the rice wine component is 4.2-4.5; the saccharification power is 450u / g; and the fermentation power is 600ml. The protein content of the high-gluten wheat flour is greater than 13%. The temperature of the hot water is maintained at 60-70 degrees.
[0014] A method for preparing an industrial leavener, using the leavener formula, comprises the following steps: S1: Boiling dough: Select high-gluten flour with high protein content and high enzyme activity and mix it with hot water to form boiling dough, wherein the ratio of flour to water is maintained at 1:2; the temperature of the water is adjusted according to the temperature of the flour (in degrees Celsius), and the temperature of the boiling dough batter is controlled at 60-66 degrees, among which 63 degrees is the best; keep it for later use; S2: corn flour mixing: mix corn starch and corn flour in a ratio of 1:2 and set aside; S3: Activation: Activate 600ml of fresh rice wine with a pH of 4.2-4.5, a saccharification power of 450u / g, and a fermentation power at a temperature of 25-28 degrees for 1 hour. The activation is completed when bubbles appear densely on the surface of the rice wine. S4: primary fermentation: when the blanched dough in step S1 is cooled to 28-31 degrees, the blanched dough is added to the rice wine activated in step S3; the ratio of rice wine to blanched dough is 1:2, and the temperature is kept at 27-31 degrees for 3 hours, and the culture is carried out in a shaking table, wherein the speed regulator of the shaking table is adjusted to the middle gear, and the speed of the middle gear is 120r / min; S5: Secondary fermentation of dough: When the pH of the mixture in step S4 drops to 4.7 and dense bubbles are generated on the surface, the dough is fermented for a second time, wherein the hot dough added for the second time is the same as the hot dough in step S1; at this time, the mixture is fermented for two hours at a temperature of 27-31 degrees, while the shaker speed regulator is kept at the middle gear for shaking culture; S6: Continue to ferment the dough for the third time: repeat the operation of step S5; S7: Add corn flour and ferment for the fourth time: When dense bubbles begin to appear on the surface of the mixture in step S6 and the pH drops to 5.2, start adding the mixture of corn flour and corn starch in step S2, stir and mix manually, and ferment at a temperature of 27-31 degrees for 2 hours; S8: adding corn flour for the second time and fermenting for the fifth time: repeating the operation of step S7; S9: Finished leavener: When the mixture in step S8 has a rice wine flavor and the pH drops to 5.2, it is air-dried, shaped and air-dried; when the pH drops to 5.1, the fermentation power is better, and as the pH drops, the fermentation power gradually increases, but the sour taste is more obvious. The fermentation power and flavor of the leavener are best within the pH range of 4.7-5.1.
[0015] Example 2: A formula for industrial production of leavener, the leavener formula is mainly made of the following raw materials by weight: 550g rice wine, 450g high-gluten wheat flour, 1300g hot water, 1600g corn flour, and 1600g corn starch. The pH of the rice wine component is 4.2-4.5; the saccharification power is 450u / g; and the fermentation power is 600ml. The protein content of the high-gluten wheat flour is greater than 13%. The temperature of the hot water is maintained at 60-70 degrees.
[0016] A method for preparing an industrial leavener, using the leavener formula, comprises the following steps: S1: Boiling dough: select high-gluten flour with high protein content and high enzyme activity and mix it with hot water to form boiling dough, wherein the ratio of flour to water is maintained at 1:2; the temperature of the water is adjusted according to the temperature of the flour; the temperature of the boiling dough batter is controlled at 60-66 degrees, specifically 63 degrees is the best; keep it for later use; S2: corn flour mixing: mix corn starch and corn flour in a ratio of 1:2 and set aside; S3: Activation: Activate 600ml of fresh rice wine with a pH of 4.2-4.5, a saccharification power of 450u / g, and a fermentation power at a temperature of 25-28 degrees for 1 hour. The activation is completed when bubbles appear densely on the surface of the rice wine. S4: primary fermentation: when the blanched dough in step S1 is cooled to 28-31 degrees, the blanched dough is added to the rice wine activated in step S3; the ratio of rice wine to blanched dough is 1:2, and the temperature is kept at 27-31 degrees for 3 hours, and the culture is carried out in a shaking table, wherein the speed regulator of the shaking table is adjusted to the middle gear, and the speed of the middle gear is 120r / min; S5: Secondary fermentation of dough: When the pH of the mixture in step S4 drops to 4.7 and dense bubbles are generated on the surface, the dough is fermented for a second time, wherein the hot dough added for the second time is the same as the hot dough in step S1; at this time, the mixture is fermented for two hours at a temperature of 27-31 degrees, while the shaker speed regulator is kept at the middle gear for shaking culture; S6: Continue to ferment the dough for the third time: repeat the operation of step S5; S7: Add corn flour and ferment for the fourth time: When dense bubbles begin to appear on the surface of the mixture in step S6 and the pH drops to 5.2, start adding the mixture of corn flour and corn starch in step S2, stir and mix manually, and ferment at a temperature of 27-31 degrees for 2 hours; S8: adding corn flour for the second time and fermenting for the fifth time: repeating the operation of step S7; S9: Finished leavener: When the mixture in step S8 has a rice wine flavor and the pH drops to 5.2, it is air-dried, shaped and air-dried; when the pH drops to 5.1, the fermentation power is better, and as the pH drops, the fermentation power gradually increases, but the sour taste is more obvious. The fermentation power and flavor of the leavener are best within the pH range of 4.7-5.1.
[0017] Example 3: A formula for industrial production of leavener, the leavener formula is mainly made of the following raw materials by weight: 500g rice wine, 400g high-gluten wheat flour, 1200g hot water, 1500g corn flour, and 1500g corn starch. The pH of the rice wine component is 4.2-4.5; the saccharification power is 450u / g; and the fermentation power is 600ml. The protein content of the high-gluten wheat flour is greater than 13%. The temperature of the hot water is maintained at 60-70 degrees.
[0018] A method for preparing an industrial leavener, using the leavener formula, comprises the following steps: S1: Boiling dough: select high-gluten flour with high protein content and high enzyme activity and mix it with hot water to form boiling dough, wherein the ratio of flour to water is maintained at 1:2; the temperature of the water is adjusted according to the temperature of the flour; the temperature of the boiling dough batter is controlled at 60-66 degrees, specifically 63 degrees is the best; keep it for later use; S2: corn flour mixing: mix corn starch and corn flour in a ratio of 1:2 and set aside; S3: Activation: Activate 600ml of fresh rice wine with a pH of 4.2-4.5, a saccharification power of 450u / g, and a fermentation power at a temperature of 25-28 degrees for 1 hour. The activation is completed when bubbles appear densely on the surface of the rice wine. S4: primary fermentation: when the blanched dough in step S1 is cooled to 28-31 degrees, the blanched dough is added to the rice wine activated in step S3; the ratio of rice wine to blanched dough is 1:2, and the temperature is kept at 27-31 degrees for 3 hours, and the culture is carried out in a shaking table, wherein the speed regulator of the shaking table is adjusted to the middle gear, and the speed of the middle gear is 120r / min; S5: Secondary fermentation of dough: When the pH of the mixture in step S4 drops to 4.7 and dense bubbles are generated on the surface, the dough is fermented for a second time, wherein the hot dough added for the second time is the same as the hot dough in step S1; at this time, the mixture is fermented for two hours at a temperature of 27-31 degrees, while the shaker speed regulator is kept at the middle gear for shaking culture; S6: Continue to ferment the dough for the third time: repeat the operation of step S5; S7: Add corn flour and ferment for the fourth time: When dense bubbles begin to appear on the surface of the mixture in step S6 and the pH drops to 5.2, start adding the mixture of corn flour and corn starch in step S2, stir and mix manually, and ferment at a temperature of 27-31 degrees for 2 hours; S8: adding corn flour for the second time and fermenting for the fifth time: repeating the operation of step S7; S9: Finished leavener: When the mixture in step S8 has a rice wine flavor and the pH drops to 5.2, it is air-dried, shaped and air-dried; when the pH drops to 5.1, the fermentation power is better, and as the pH drops, the fermentation power gradually increases, but the sour taste is more obvious. The fermentation power and flavor of the leavener are best within the pH range of 4.7-5.1.
[0019] Under the laboratory conditions recorded in the present invention, the difference in dissolved oxygen content of the mixture was selected in two main ways: static culture and shaking culture, as a preliminary discussion and experiment on the effect of oxygen on the fermentation process. Specifically, the shaker speed regulator was used to control the amount of dissolved oxygen, adjusting the low gear (80r / min), the middle gear (120r / min), and the high gear (140r / min) to further confirm the effect of dissolved oxygen on the final fermenter. By comparing the experimental data of the fermenter, it was found that increasing the dissolved oxygen content in the fermentation liquid by shaking the shaker can significantly improve the fermentation power, saccharification power and acidity of the fermenter, and has a positive effect on the physical and chemical indicators of the fermenter.
[0020] The saccharification power, liquefaction power and fermentation power of the leavener of the present invention are respectively improved by about 15%, 20% and 18% compared with the leavener of the prior art on the market. The high-gluten wheat flour with specific indicators is selected as the hot dough, which doubles the yield and greatly reduces the production cost. The invention conducts qualitative analysis on the key indicators in the fermentation process of the leavener to determine the optimal fermentation time. On the one hand, it can ensure the stability of product quality, and on the other hand, it conducts industrial technical specifications on the product, ensures the stability of product quality in the process, and shortens the process flow as much as possible. In addition, in terms of flavor, the flavor of the leavener product has a light wine aroma, and the sweetness is more prominent. The saccharification power and fermentation power are higher than other similar products.
[0021] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims
1. A formula for industrial production of leavener, characterized by: The leavener formula is mainly made of the following raw materials by weight: 450-550g of rice wine, 350-450g of high-gluten wheat flour, 1100-1300g of hot water, 1400-1600g of corn flour and 1400-1600g of corn starch.
2. A formula for industrial production of leavener according to claim 1, characterized in that: The leavener formula is mainly made of the following raw materials by weight: 500g rice wine, 400g high-gluten wheat flour, 1200g hot water, 1500g corn flour, and 1500g corn starch.
3. A formula for industrial production of leavener according to claim 2, characterized in that: The pH of the rice wine component is 4.2-4.5; the saccharification power is 450u / g; and the fermentation power is 600ml.
4. A formula for industrial production of leavener according to claim 3, characterized in that: The protein content of high-gluten wheat flour is greater than 13%.
5. A formula for industrial production of leavener according to claim 4, characterized in that: The temperature of the hot water is maintained at 60-70 degrees.
6. A method for industrial production of leavener, using the leavener formula according to any one of claims 1 to 5, characterized in that: The steps include: S1: Boiling dough: select high-gluten flour with high protein content and high enzyme activity and mix it with hot water to form boiling dough, wherein the ratio of flour to water is maintained at 1:2; the temperature of the water is adjusted according to the temperature of the flour, and the temperature of the boiling dough batter is controlled at 60-66 degrees; keep it for later use; S2: corn flour mixing: mix corn starch and corn flour in a ratio of 1:2 and set aside; S3: Activation: Activate 600ml of fresh rice wine with a pH of 4.2-4.5, a saccharification power of 450u / g, and a fermentation power at a temperature of 25-28 degrees for 1 hour. The activation is completed when bubbles appear densely on the surface of the rice wine. S4: primary fermentation: when the blanched dough in step S1 is cooled to 28-31 degrees, the blanched dough is added to the rice wine activated in step S3; the ratio of rice wine to blanched dough is 1:2, and the temperature is kept at 27-31 degrees for 3 hours, and the culture is carried out in a shaking table, wherein the speed regulator of the shaking table is adjusted to the middle gear, and the speed of the middle gear is 120r / min; S5: Secondary fermentation of dough: When the pH of the mixture in step S4 drops to 4.7 and dense bubbles are generated on the surface, the dough is fermented for a second time, wherein the hot dough added for the second time is the same as the hot dough in step S1; at this time, the mixture is fermented for two hours at a temperature of 27-31 degrees, while the shaker speed regulator is kept at the middle gear for shaking culture; S6: Continue to ferment the dough for the third time: repeat the operation of step S5; S7: Add corn flour and ferment for the fourth time: When dense bubbles begin to appear on the surface of the mixture in step S6 and the pH drops to 5.2, start adding the mixture of corn flour and corn starch in step S2, stir and mix manually, and ferment at a temperature of 27-31 degrees for 2 hours; S8: adding corn flour for the second time and fermenting for the fifth time: repeating the operation of step S7; S9: Finished leavener: When the mixture in step S8 has a rice wine smell and the pH drops to 5.2, it is air-dried and shaped; When the pH drops to 5.1, its fermentation ability is better. As the pH decreases, the fermentation ability gradually increases, but the sour taste is more obvious. The fermentation ability and flavor of the leavener are best within the pH range of 4.7-5.1.