Flavor-enhanced fermented dough and preparation method and application thereof

Abstract

The invention discloses a flavor-enhanced fermented dough and a preparation method and application thereof. The flavor-enhanced fermented dough is prepared by fermenting raw materials including the following components by weight: 10 to 50 parts of grain powder, 10 to 40 parts of a first powder, 5 to 20 parts of a second powder, 0.1 to 1 part of lactic acid bacteria powder, 0.1 to 0.5 parts of yeast powder, 0.1 to 0.5 parts of root mold powder, 0.1 to 0.2 parts of bacillus powder, 1-3 parts of sugar and 22.5 to 110 parts of water; the first powder includes grain powder and fruit and vegetable powder, and the mass ratio of the grain powder to the fruit and vegetable powder is (18-22): (0.8-1.2); the second powder includes wheat flour and fresh flower powder, and the mass ratio of the wheat flour to the fresh flower powder is (48-52): (0.8-1.2), and the grain flour is pre-gelatinized. The product flavor of the flavor-enhanced fermented dough of the invention is richer, the production process is simple, and the cycle is short.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a flavor-enhanced fermented dough and a preparation method and application thereof. Background Art

[0002] Sourdough, also known as "starter", "fat" or "old dough", is a kind of pasta leavening agent with a long history. The steamed bread and bread made with sourdough have good taste and flavor, excellent sensory quality, and can provide rich nutrients. The interaction of various microorganisms in sourdough can produce a variety of metabolites and rich enzyme systems, which give steamed bread and bread a characteristic flavor and improve sensory quality.

[0003] At present, most of the bread and steamed buns sold in the domestic market are produced using a single yeast rapid fermentation method. The fermented flavor and aroma of the product are not strong enough. Using flavored fermented dough for fermentation can enhance the flavor of the product.

[0004] Existing fermented dough, whether sourdough or flavored dough, has a lack of flavor. The reason is that the fermentation matrix used is single (mostly flour), and the combination of selected strains is rarely or not used for combined fermentation of flavor-producing strains. In addition, the production process of traditional fermented sourdough is complicated, the fermentation cycle is long, and new flour needs to be added repeatedly, and the production cycle is as long as several days. Summary of the invention

[0005] Aiming at the problems that the fermentation matrix of traditional fermented sourdough in the current market is single, the strains producing flavor are rarely or not used for combined fermentation, and the production process of traditional fermented sourdough is complicated, the present invention proposes a flavor-enhanced fermented dough and a preparation method and application thereof.

[0006] Specifically, the present invention provides the following technical solutions:

[0007] In a first aspect, the present invention provides a flavor-enhanced fermented dough, characterized in that the dough is prepared by fermenting raw materials including the following components, in parts by weight: 10 to 50 parts of cereal flour, 10 to 40 parts of a first powder, 5 to 20 parts of a second powder, 0.1 to 1 part of lactic acid bacteria powder, 0.1 to 0.5 parts of yeast powder, 0.1 to 0.5 parts of Rhizopus powder, 0.1 to 0.2 parts of Bacillus powder, 1 to 3 parts of sugar, and 22.5 to 110 parts of water;

[0008] The first powder includes cereal powder and fruit and vegetable powder, and the mass ratio of the cereal powder to the fruit and vegetable powder is (18-22): (0.8-1.2);

[0009] The second powder includes wheat flour and fresh flower powder, and the mass ratio of the wheat flour to the fresh flower powder is (48-52): (0.8-1.2);

[0010] The cereal flour is pre-gelatinized.

[0011] Preferably, the flavor-enhanced fermented dough is characterized in that it is prepared by fermenting raw materials including the following components, by weight: 20-40 parts of cereal flour, 20-30 parts of the first powder, 10-15 parts of the second powder, 0.4-0.8 parts of lactic acid bacteria powder, 0.3-0.4 parts of yeast powder, 0.3-0.4 parts of Rhizopus powder, 0.12-0.18 parts of Bacillus powder, 1.5-2.5 parts of sugar and 25-85 parts of water;

[0012] Preferably, the pH value of the flavor-enhanced fermented dough is 3.58-3.87;

[0013] and / or, TTA (total titratable acid) is 22.31-27.36 ml.

[0014] Preferably, the flavor-enhanced fermented dough is characterized in that the cereal flour is selected from one or more of the group consisting of wheat flour, sorghum flour, millet flour, oat flour, corn flour and pea flour.

[0015] Preferably, the flavor-enhanced fermented dough is characterized in that the vegetable powder is selected from one or more of the group consisting of celery powder, cucumber powder, tomato powder, olive powder and yam powder.

[0016] Preferably, the flavor-enhanced fermented dough is characterized in that the fresh flower pollen is selected from one or more of the group consisting of peony pollen, rose pollen and rose pollen.

[0017] Preferably, the flavor-enhanced fermented dough is characterized in that the Bacillus powder is selected from one or both of Bacillus subtilis powder and Bacillus coagulans powder.

[0018] Preferably, the flavor-enhanced fermented dough is characterized in that the lactic acid bacteria powder is one or more selected from the group consisting of Lactobacillus plantarum powder, Lactobacillus acidophilus powder, Lactobacillus casei powder, Lactobacillus rhamnosus powder and Pediococcus pentosaceus powder;

[0019] Preferably, the lactic acid bacteria powder is selected from one or both of Lactobacillus plantarum powder and Lactobacillus acidophilus powder.

[0020] Preferably, the flavor-enhanced fermented dough is characterized in that the yeast powder is one or more selected from the group consisting of Saccharomyces cerevisiae powder, Saccharomyces cerevisiae powder and Candida albicans powder;

[0021] Preferably, the yeast powder is selected from the powder of button capsule coated yeast.

[0022] Preferably, the flavor-enhanced fermented dough is characterized in that the viable count of the lactic acid bacteria powder is 10 9 CFU / g~10 13 CFU / g;

[0023] And / or, the number of viable bacteria of the yeast powder is 10 6 CFU / g~10 9 CFU / g;

[0024] And / or, the viable count of the Rhizopus powder is 10 4 CFU / g~10 6 CFU / g;

[0025] And / or, the viable bacterial count of the Bacillus powder is 10 7 CFU / g~10 10 CFU / g.

[0026] In a second aspect, the present invention provides a method for preparing the flavor-enhanced fermented dough, the method comprising the following steps:

[0027] (1) Pre-gelatinization of cereal flour;

[0028] (2) adding lactic acid bacteria powder, bacillus powder and water to the pre-gelatinized cereal flour for fermentation to obtain cereal flour fermented dough;

[0029] (3) adding yeast powder, Rhizopus powder, sugar and water to the first powder for fermentation to obtain a first powder fermented dough;

[0030] (4) mixing the cereal flour fermented dough obtained in step (2) and the first powder fermented dough obtained in step (3), and adding the second powder and water for fermentation to obtain flavor-enhanced fermented dough.

[0031] Preferably, in the method for preparing the flavor-enhanced fermented dough, in step (1), the cereal flour and half its weight of hot water are added to perform pre-gelatinization treatment;

[0032] Preferably, the temperature of the hot water is 75-85°C.

[0033] Preferably, in the method for preparing flavor-enhanced fermented dough, in step (2), the weight of water added is half the weight of the cereal flour in step (1);

[0034] Preferably, the fermentation temperature is 33-37°C;

[0035] and / or, the fermentation time is 2-6h;

[0036] And / or, fermentation humidity is 65-75%.

[0037] Preferably, in the method for preparing flavor-enhanced fermented dough, in step (3), the weight of the added water is the same as the weight of the first powder;

[0038] Preferably, the fermentation temperature is 28-32°C;

[0039] and / or, the fermentation time is 2-6h;

[0040] And / or, fermentation humidity is 65-75%.

[0041] Preferably, in the method for preparing the flavor-enhanced fermented dough, in step (4), the weight of the water added is 0.5-1 times the weight of the second flour;

[0042] Preferably, the fermentation temperature is 33-37°C;

[0043] and / or, the fermentation time is 8-10h;

[0044] And / or, fermentation humidity is 65-75%.

[0045] Preferably, the method for preparing the flavor-enhanced fermented dough further comprises drying and milling the flavor-enhanced fermented dough;

[0046] Preferably, drying is selected from freeze drying or spray drying.

[0047] In a third aspect, the present invention provides a flavor-enhanced fermented dough prepared by the method for preparing the flavor-enhanced fermented dough.

[0048] In a fourth aspect, the present invention provides the use of the flavor-enhanced fermented dough in the fermentation of flour products.

[0049] In a fifth aspect, the present invention provides a dough, characterized in that the dough is prepared by fermenting the flavor-enhanced fermented dough.

[0050] In a sixth aspect, the present invention provides a noodle product, characterized in that the noodle product is prepared by the dough.

[0051] Preferably, the noodle product is characterized in that it includes steamed buns and bread.

[0052] Beneficial effects of the present invention:

[0053] In the patent of the present invention, different fermentation matrices are used in the production process of flavor-enhanced fermented dough. Among them, cereal flour is the most basic fermentation matrix, which can maintain the basic fermented dough aroma. Secondly, adding plant extracts can give the fermented dough a fruity and vegetable aroma. Combined with the long-term fermentation and enzymatic hydrolysis of different aroma-producing strains, it will promote the production of more alcohols, aldehydes, ketones, and esters, thereby making the final product more flavorful.

[0054] In the present invention, the fermentation efficiency of the cereal flour fermented dough is increased by pre-gelatinization treatment of the cereal flour, and acidified dough is obtained in a short time. The first fermented dough is hydrolyzed by aroma-producing yeast and rhizopus to obtain more alcohol and ester substances. Finally, the second powder is added for mixed fermentation, and the flavor of the fermented dough can be enhanced in a short time. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] Figure 1 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Example 1 in Experimental Example 1.

[0056] Figure 2 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Example 2 of Experimental Example 1.

[0057] Figure 3 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Example 3 of Experimental Example 1.

[0058] Figure 4 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Example 4 in Experimental Example 1.

[0059] Figure 5 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Example 5 of Experimental Example 1.

[0060] Figure 6 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Example 6 of Experimental Example 1.

[0061] Figure 7 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Example 7 in Experimental Example 1.

[0062] Figure 8 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Comparative Example 1 in Experimental Example 1.

[0063] Fig. 9 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Comparative Example 2 in Experimental Example 1.

[0064] Fig.10The chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Comparative Example 3 of Experimental Example 1

[0065] Fig.11 This is a chromatogram of the compounds contained in the flavor-enhanced fermented dough prepared in Comparative Example 4 in Experimental Example 1.

[0066] Fig.12 Chromatogram of compounds contained in the flavor-enhanced fermented dough prepared in Comparative Example 5 in Experimental Example 1.

[0067] Fig.13 Chromatogram of compounds contained in the flavor-enhanced fermented dough prepared in Comparative Example 6 in Experimental Example 1. DETAILED DESCRIPTION

[0068] As described above, the object of the present invention is to provide a flavor-enhanced fermented dough and a preparation method and application thereof.

[0069] The flavor-enhanced fermented dough of the present invention is prepared by fermenting raw materials comprising the following components in parts by weight: 10 to 50 parts of cereal flour, 10 to 40 parts of first powder, 5 to 20 parts of second powder, 0.1 to 1 part of lactic acid bacteria powder, 0.1 to 0.5 parts of yeast powder, 0.1 to 0.5 parts of root mold powder, 0.1 to 0.2 parts of bacillus powder, 1 to 3 parts of sugar and 22.5 to 110 parts of water; the first powder comprises cereal flour and fruit and vegetable powder, and the mass ratio of the cereal flour to the fruit and vegetable powder is (18-22): (0.8-1.2); the second powder comprises wheat flour and fresh flower powder, and the mass ratio of the wheat flour to the fresh flower powder is (48-52): (0.8-1.2).

[0070] In some specific embodiments, the weight percentage of the cereal flour in the flavor-enhanced fermented dough can be any value between 10-50: 10, 15, 20, 25, 30, 35, 40, 45, 50, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0071] In some specific embodiments, the weight percentage of the first powder in the flavor-enhanced fermented dough can be any value between 10-40: 10, 15, 20, 25, 30, 35, 40, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0072] In some specific embodiments, the weight percentage of the second powder in the flavor-enhanced fermented dough can be any value between 5 and 20: 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, or a weight percentage within a numerical range formed by using any two of the above specific values ​​as endpoints.

[0073] In some specific embodiments, the weight percentage of lactic acid bacteria powder in the flavor-enhanced fermented dough can be any value between 0.1 and 1: 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0074] In some specific embodiments, the weight percentage of yeast powder in the flavor-enhanced fermented dough can be any value between 0.1 and 0.5: 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0075] In some specific embodiments, the weight percentage of Rhizopus powder in the flavor-enhanced fermented dough can be any value between 0.1 and 0.5: 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0076] In some specific embodiments, the weight percentage of Bacillus powder in the flavor-enhanced fermented dough can be any value between 0.1 and 0.2: 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0077] In some specific embodiments, the weight percentage of sugar in the flavor-enhanced fermented dough can be any value between 1-3: 1, 1.2, 1.4, 1.6, 1.8, 2, 2.2, 2.4, 2.6, 2.8, 3, or a weight percentage within a numerical range formed by using any two of the above specific values ​​as endpoints.

[0078] In some specific embodiments, the weight percentage of water in the flavor-enhanced fermented dough can be any value between 22.5 and 110: 22.5, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0079] In some specific embodiments, the pH value of the flavor-enhanced fermented dough is 3.58-3.87;

[0080] The TTA (total titratable acid) of the flavor-enhanced fermented dough is 22.31-27.36 ml.

[0081] TTA (Total Titratable Acids) is the abbreviation of Total Titratable Acids. Total titratable acid (TTA) is an indicator to measure the content of acidic components in a substance. It represents the total amount of acid that can be determined by titration. These acids can be the sum of various organic acids (such as malic acid, citric acid, tartaric acid, etc.) and inorganic acids present in the sample.

[0082] In some specific embodiments, the Bacillus powder is selected from one or both of Bacillus subtilis powder and Bacillus coagulans powder.

[0083] In some specific embodiments, the Bacillus subtilis is Bacillus subtilis CMCC (B) 63501 strain; and / or, the Bacillus coagulans is Bacillus coagulans CGMCC1.6576 strain; the Bacillus subtilis CMCC (B) 63501 strain and the Bacillus coagulans CGMCC1.6576 strain are both purchased, and the commercial sources are shown in Table 1.

[0084] In the present invention, the Bacillus subtilis CMCC (B) 63501 bacterial powder and the Bacillus coagulans CGMCC1.6576 bacterial powder can be obtained by commercial purchase or prepared by conventional preparation methods.

[0085] In some specific embodiments, the lactic acid bacteria powder is selected from one or more of Lactobacillus plantarum powder, Lactobacillus acidophilus powder, Lactobacillus casei powder, Lactobacillus rhamnosus powder and Pediococcus pentosaceus powder;

[0086] In some specific embodiments, Lactobacillus plantarum is Lactobacillus plantarum Lp90 strain; and / or, Lactobacillus acidophilus is Lactobacillus acidophilus LA85 strain; and / or, Lactobacillus rhamnosus is Lactobacillus rhamnosus LRa05 strain; and / or, Lactobacillus casei is Lactobacillus casei LC16 strain; and / or, Pediococcus pentosaceus is Pediococcus pentosaceus PP06 strain; Lactobacillus plantarum Lp90 powder, Lactobacillus acidophilus LA85 powder, Lactobacillus rhamnosus LRa05 powder, Pediococcus pentosaceus PP06 powder and Lactobacillus casei LC16 powder are all purchased, and the commercial sources are shown in Table 1.

[0087] In some specific embodiments, the yeast powder is selected from one or more of Saccharomyces cerevisiae powder, Saccharomyces cerevisiae powder and Candida albicans powder;

[0088] In some specific embodiments, the Saccharomyces cerevisiae powder is highly active dry yeast H3;

[0089] And / or, the Candida is Candida anomalus C1.7 strain, which is deposited in China Center for Type Culture Collection (CCTCC) with a deposit number of CCTCC NO: M2017782. The strain has been disclosed in a patent application with publication number CN110959853A.

[0090] And / or, the fibuligera yeast is the Saccharomycopsis fibuligera d6.16 strain, which is deposited in the China Center for Type Culture Collection (CCTCC) with a deposit number of CCTCCNO: M2019570. The strain has been disclosed in a patent application with publication number CN113966832A.

[0091] The Bacillus subtilis CMCC (B) 63501 bacterial powder and the Bacillus coagulans CGMCC1.6576 bacterial powder in the present invention can be prepared by conventional preparation methods.

[0092] In some specific embodiments, the Rhizopus oryzae is selected from the Rhizopus oryzae angel-1 strain, which is deposited in the China Center for Type Culture Collection (CCTCC) with a deposit number of CCTCC NO: M 2011323. The strain has been disclosed in a patent application with publication number CN102604840A.

[0093] The Rhizopus oryzae angel-1 fungus powder of the present invention can be prepared by a conventional preparation method.

[0094] In some specific embodiments, the method for preparing flavor-enhanced fermented dough comprises the following steps:

[0095] (1) Pre-gelatinization of cereal flour;

[0096] (2) adding lactic acid bacteria powder, Bacillus powder and water to the pre-gelatinized cereal flour for fermentation to obtain cereal flour fermented dough;

[0097] (3) adding yeast powder, Rhizopus powder, sugar and water to the first powder for fermentation to obtain a first powder fermented dough;

[0098] (4) mixing the cereal flour fermented dough obtained in step (2) and the first powder fermented dough obtained in step (3), and adding the second powder and water for fermentation to obtain flavor-enhanced fermented dough.

[0099] Among them, pre-gelatinization is a food processing technology, which involves the gelatinization process of starch. Starch gelatinization refers to the process in which starch absorbs water and undergoes structural changes under heating conditions. In the present invention, pre-gelatinization specifically refers to treating grain flour with hot water (75-85°C).

[0100] In the preparation method, the first fermentation is bacterial fermentation (lactic acid bacteria, Bacillus), and the second fermentation is fungal fermentation (yeast, Rhizopus). The two fermentation conditions and nutrients are different. The early stage is fermented separately, and the later mixed fermentation pays more attention to the mixing of odors and the stability of the fermented dough.

[0101] Unless otherwise specified, the various reagents / instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The sources of experimental materials and instrument information used in the present invention are shown in Table 1 below:

[0102] Table 1

[0103]

[0104]

[0105] Bacillus subtilis CMCC (B) 63501 powder, Bacillus coagulans CGMCC1.6576 powder, Candida C1.7 powder, Saccharomyces cerevisiae d6.16 powder and Rhizopus oryzae angel-1 powder were prepared by the following method:

[0106] 1. The preparation method of Bacillus subtilis CMCC (B) 63501 bacterial powder and Bacillus coagulans CGMCC1.6576 bacterial powder is as follows:

[0107] (1) Activation of bacterial strains: Pick one loop of Bacillus subtilis CMCC(B)63501 and one loop of Bacillus coagulans CGMCC1.6576 colonies respectively and place them in liquid culture medium (culture medium composition: 1 L of distilled water, 20 g of glucose, 15 g of peptone, 5 g of sodium chloride, and 0.5 g of beef extract), and place them in a shaker to activate the bacterial strains at 37°C and 200 rpm for 8 h.

[0108] (2) Strain purification: The activated bacterial solution was diluted in a gradient manner and plated on plates (1 L of distilled water, 20 g of glucose, 15 g of peptone, 5 g of sodium chloride, 0.5 g of beef extract, and 20 g of agar) to obtain single colonies.

[0109] (3) Expansion culture of bacterial strains: Pick a single colony from the previous plate and inoculate it into liquid culture medium. Incubate at 37°C in a shaking incubator for 24 h.

[0110] (4) Preparation of bacterial powder: The bacterial solution was centrifuged at 10,000 rpm for 5 min in a refrigerated centrifuge, the supernatant was discarded, the bacterial precipitate was collected, and freeze-dried to prepare bacterial powder. The number of viable cells was tested to be 10 7 CFU / g~10 10 CFU / g.

[0111] 2. The preparation methods of Candida C1.7 powder and Saccharomyces cerevisiae d6.16 powder are as follows:

[0112] (1) Activation of bacterial strains: One loop of Candida C1.7 and Saccharomyces cerevisiae d6.16 colonies were respectively selected and placed in YPD liquid culture medium, and then placed in a shaker to activate the bacterial strains at 28°C and 200 rpm for 12 h.

[0113] (2) Bacterial strain purification: The bacterial solution activated in the previous step is diluted in a gradient manner and plated to obtain single colonies.

[0114] (3) Expansion culture of bacterial strains: Pick a single colony from the plate in the previous step and inoculate it into YPD liquid culture medium. Cultivate it in a shaking incubator at 28°C. When the OD value is 1.0, obtain the fermentation bacterial liquid (the bacterial strain is in the logarithmic phase, and the concentration is about 1×10 8 CFU / mL).

[0115] (4) Preparation of bacterial powder: The bacterial solution was centrifuged at 10,000 rpm for 5 min in a refrigerated centrifuge, the supernatant was discarded, the bacterial precipitate was collected, and freeze-dried to prepare bacterial powder. After testing, the number of viable bacteria was 10 6 CFU / g~10 9 CFU / g.

[0116] 3. The preparation method of Rhizopus oryzae angel-1 powder is as follows:

[0117] (1) Activation of bacterial strains: A ring of Rhizopus oryzae angel-1 colonies was selected and placed in a PDA liquid culture medium, and then placed in a shaker to activate the bacterial strain at 28°C and 200 rpm for 12 h.

[0118] (2) Bacterial strain purification: The bacterial solution activated in the previous step is diluted in a gradient manner and plated to obtain single colonies.

[0119] (3) Expansion culture of bacterial strains: Pick a single colony from the plate in the previous step and inoculate it into PDA liquid culture medium. Cultivate it in a shaking incubator at 28°C. When the OD value is 1.0, obtain the fermentation bacterial liquid (the bacterial strain is in the logarithmic phase, and the concentration is about 1×10 8CFU / mL).

[0120] (4) Preparation of bacterial powder: centrifuge the bacterial solution at 10,000 rpm for 5 min in a refrigerated centrifuge, discard the supernatant, collect the bacterial precipitate, and freeze-dry it to make bacterial powder. After testing, the number of viable bacteria reached 10 4 CFU / g~10 6 CFU / g.

[0121] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below in conjunction with specific embodiments.

[0122] Example 1 A flavor-enhanced fermented dough

[0123] 1. Raw materials composition of flavor-enhanced fermented dough

[0124] 200 g of flavor-enhanced fermented dough was prepared, and the raw material components were proportioned according to the following weight ratios: 50 parts of cereal flour, 40 parts of the first powder, 20 parts of the second powder, 1 part of Lactobacillus plantarum Lp90 powder, 0.5 parts of high-activity dry yeast H3, 0.5 parts of Rhizopus angel-1 powder, 0.2 parts of Bacillus subtilis CMCC (B) 63501 powder, 3 parts of sugar and 100 parts of water; the cereal flour was a mixture of wheat flour: oat flour: sorghum flour in a weight ratio of 3:1:1; the first powder was a mixture of wheat flour: corn flour: pea flour: celery flour in a weight ratio of 11:6:5:1.2; the second powder was a mixture of wheat flour: rose pollen in a weight ratio of 52:1.2.

[0125] The process of preparing the flavor-enhanced fermented dough using the above raw material components is described in detail below.

[0126] 2. Preparation of Flavor Enhanced Fermented Dough

[0127] (1) Pre-gelatinization of the grain flour: Add half the weight of 85°C hot water to the grain flour, stir, and cool to room temperature.

[0128] (2) Adding Lactobacillus plantarum Lp90 powder, Bacillus subtilis CMCC (B) 63501 powder and room temperature water with half the weight of the cereal flour to the pre-gelatinized cereal flour for fermentation at a temperature of 37° C., a fermentation time of 6 h, and a fermentation humidity of 75% to obtain a cereal flour fermented dough.

[0129] (3) adding yeast powder, Rhizopus angel-1 powder, sugar and water of the same weight as the first powder to the first powder for fermentation at a fermentation temperature of 32° C., a fermentation time of 6 h, and a fermentation humidity of 75% to obtain a first powder fermented dough.

[0130] (4) The cereal flour fermented dough and the first powder fermented dough are mixed, and water having the same weight as the first powder and the second powder is added for fermentation at a fermentation temperature of 37° C., a fermentation time of 10 h, and a fermentation humidity of 75% to obtain a flavor-enhanced fermented dough.

[0131] Example 2

[0132] 1. Raw materials for flavor-enhanced fermented dough:

[0133] 200g of flavor-enhanced fermented dough was prepared, and each raw material component was proportioned according to the following weight ratios: 10 parts of cereal flour, 10 parts of the first powder, 5 parts of the second powder, 0.1 parts of plant lactobacillus Lp90 powder, 0.1 parts of highly active dry yeast H3, 0.1 parts of root mold angel-1 powder, 0.1 parts of bacillus subtilis CMCC (B) 63501 powder, 1 part of sugar, and 22.5 parts of water. The cereal flour was a mixture of wheat flour: oatmeal powder: corn flour mixed in a weight ratio of 3:1:1, the first powder was a mixture of wheat flour: oatmeal powder: yam powder: cucumber powder mixed in a weight ratio of 14:8:0.4:0.4, and the second powder was a mixture of wheat flour: rose pollen: rose pollen mixed in a weight ratio of 14:8:0.4:0.4.

[0134] The process of preparing the flavor-enhanced fermented dough using the above raw material components is described in detail below.

[0135] 2. Preparation of Flavor Enhanced Fermented Dough

[0136] (1) Pre-gelatinization of the grain flour: Add half the weight of 75°C hot water to the grain flour, stir, and cool to room temperature.

[0137] (2) Add lactic acid bacteria, Bacillus and half the weight of the powder of the pre-gelatinized cereal flour to carry out fermentation at a temperature of 33° C., a fermentation time of 2 h and a fermentation humidity of 65% to obtain a cereal flour fermented dough.

[0138] (3) adding yeast, Rhizopus, sugar and water of the same weight as the first powder to the first powder for fermentation at a fermentation temperature of 28° C., a fermentation time of 2 h, and a fermentation humidity of 65% to obtain a first powder fermented dough.

[0139] (4) The cereal flour fermented dough and the first powder fermented dough are mixed, and the second powder and half the weight of water of the second powder are added for fermentation at a fermentation temperature of 33° C., a fermentation time of 8 h, and a fermentation humidity of 65% to obtain a flavor-enhanced fermented dough.

[0140] Example 3

[0141] 1. Raw materials for flavor-enhanced fermented dough:

[0142] 200 g of flavor-enhanced fermented dough was prepared by mixing the raw material components according to the following weight ratios: 20 parts of cereal flour, 20 parts of the first powder, 10 parts of the second powder, 0.4 parts of Lactobacillus rhamnosus LRa05 powder, 0.3 parts of highly active dry yeast H3, 0.3 parts of Rhizopus angel-1 powder, 0.12 parts of Bacillus subtilis CMCC (B) 63501 powder, 1.5 parts of sugar and 25 parts of water. The cereal flour was a mixture of wheat flour, oat flour and sorghum flour in a weight ratio of 2:1:1; the first powder was a mixture of wheat flour, sorghum flour, pea flour and tomato flour in a weight ratio of 10:5:5:1; and the second powder was a mixture of wheat flour and rose pollen in a weight ratio of 50:1.

[0143] The process of preparing the flavor-enhanced fermented dough using the above raw material components is described in detail below.

[0144] 2. Preparation of Flavor Enhanced Fermented Dough

[0145] Same as Example 1.

[0146] Example 4

[0147] 1. Raw materials for flavor-enhanced fermented dough:

[0148] 200g of flavor-enhanced fermented dough was prepared, and each raw material component was proportioned according to the following weight ratio: 40 parts of cereal flour, 30 parts of the first powder, 15 parts of the second powder, 0.8 parts of Lactobacillus casei LC16 powder, 0.4 parts of highly active dry yeast H3, 0.4 parts of Rhizopus angel-1 powder, 0.18 parts of Bacillus subtilis CMCC (B) 63501 powder, 2.5 parts of sugar and 85 parts of water. The cereal flour was a mixture of wheat flour: oat flour: sorghum flour in a ratio of 2:1:1 (weight ratio); the first powder was a mixture of wheat flour: sorghum flour: pea flour: olive vegetable in a weight ratio of 10:5:5:1; the second powder was a mixture of wheat flour: peony pollen in a weight ratio of 50:1.

[0149] The process of preparing the flavor-enhanced fermented dough using the above raw material components is described in detail below.

[0150] 2. Preparation of Flavor Enhanced Fermented Dough

[0151] Same as Example 1.

[0152] Example 5

[0153] The Lactobacillus plantarum Lp10 in Example 1 was replaced by Lactobacillus acidophilus LA85, the Bacillus subtilis CMCC(B)63501 in Example 1 was replaced by Bacillus coagulans CGMCC1.6576, and the remaining raw materials and preparation steps for the flavor-enhanced fermented dough were the same as in Example 1.

[0154] Example 6

[0155] The brewer's yeast in Example 1 was replaced by capsule-coated yeast d6.16, and the remaining raw materials and preparation steps for the flavor-enhanced fermented dough were the same as those in Example 1.

[0156] Example 7

[0157] The Saccharomyces cerevisiae yeast in Example 1 was replaced by Candida C1.7, and the Lactobacillus plantarum Lp90 in Example 1 was replaced by Pediococcus pentosaceus PP06. The remaining raw materials and preparation steps for the flavor-enhanced fermented dough were the same as those in Example 1.

[0158] Comparative Example 1

[0159] During the preparation of the flavor-enhanced fermented dough, the cereal flour was not pre-gelatinized, and room-temperature water having the same weight as the cereal flour was directly added for fermentation. The remaining raw materials and preparation steps for the flavor-enhanced fermented dough were the same as those in Example 1.

[0160] Comparative Example 2

[0161] No Bacillus was added during the fermentation of the cereal flour. The remaining raw materials and steps for preparing the flavor-enhanced fermented dough were the same as those in Example 1.

[0162] Comparative Example 3

[0163] No lactic acid bacteria were added during the fermentation of the cereal flour. The remaining raw materials and steps for preparing the flavor-enhanced fermented dough were the same as those in Example 1.

[0164] Comparative Example 4

[0165] The cereal flour is only subjected to pre-gelatinization treatment without fermentation treatment. The remaining raw materials and preparation steps for the flavor-enhanced fermented dough are the same as those in Example 1.

[0166] Comparative Example 5

[0167] In the first powder fermentation process, only yeast is added for fermentation, and the remaining raw materials and preparation steps for the flavor-enhanced fermented dough are the same as those in Example 1.

[0168] Comparative Example 6

[0169] No second powder is added during mixed fermentation, and the remaining raw materials and steps for preparing the flavor-enhanced fermented dough are the same as those in Example 1.

[0170] Experimental Example 1 Qualitative and quantitative analysis of the types of compounds contained in flavor-enhanced fermented dough

[0171] The types of compounds contained in the flavor-enhanced fermented doughs of Examples 1-7 and Comparative Examples 1-6 were detected by headspace microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The chromatograms of the compounds contained in the flavor-enhanced fermented doughs of Examples 1-7 are shown in FIG. Figure 1-Figure 7 As shown, the chromatograms of the compounds contained in the flavor-enhanced fermented dough of Comparative Examples 1-6 are as follows Figure 8-Figure 13 The numbers of the detected compounds are shown in Table 2, the concentrations of the detected compounds are shown in Table 3, and the relative percentage contents of the detected alcohols, esters, aldehydes, acids, phenols, ketones and hydrocarbons are shown in Table 4.

[0172] Detection method: Weigh 3g of sample, place in a 20mL gas phase headspace sample bottle, add 2mL ultrapure water, 1.5g sodium chloride, add 1μL o-dichlorobenzene (221μg / mL), use o-dichlorobenzene as the relative concentration quantitative internal standard, and cover the bottle cap. Pre-incubate the sample in an 80℃ constant temperature stirrer for 10min, extract the aged fiber headspace for 60min, and desorb at the injection port for 5min.

[0173] Chromatographic conditions: DB-HeavyWAX quartz capillary column (30m×0.25mm, 0.25μm); heating program: initial temperature 40℃, maintained for 3min, increased to 200℃ at a rate of 5℃ / min, increased to 250℃ at a rate of 10℃ / min, maintained for 3min; carrier gas (He) flow rate 1.66mL / min, injection port temperature 250℃; split ratio set to non-split.

[0174] Mass spectrometry conditions: EI ion source, quadrupole temperature 150 °C, ion source temperature 230 °C, transfer line temperature 250 °C, mass scan range 40-500 m / z.

[0175] Qualitative analysis: The mass spectrometry data of flavor substances were searched in the NIST library and the Wiley library, and the retention index (RI) was used for qualitative analysis. The RI was calculated using the C6-C30 series of normal alkanes as internal standards, and the formula is as follows:

[0176]

[0177] Wherein: t(i) is the adjusted retention time / min of the component to be measured, (t(Z)<t(i)<t(Z+1)); Z and Z+1 are the carbon atom numbers of n-alkanes before and after the analyte peak respectively; t(Z) and t(Z+1) are the retention times / min of n-alkanes with Z and Z+1 carbon atoms respectively.

[0178] Quantitative analysis: Taking o-dichlorobenzene as the internal standard, the content of volatile flavor substances relative to o-dichlorobenzene was calculated based on the peak area, and the factor of the internal standard was determined to be 1. The formula is as follows:

[0179]

[0180] Where: C i is the content of the compound to be tested / (μg / g); C A is the mass concentration of o-dichlorobenzene / (μg / mL); S A is the peak area of ​​o-dichlorobenzene; S i is the peak area of ​​the compound to be tested; V is the volume of the internal standard / mL; m is the mass of the sample / g.

[0181] Table 2 Types of compounds contained in flavor-enhanced fermented dough

[0182]

[0183]

[0184] As can be seen from Table 2, compared with the flavor-enhanced fermented dough in Comparative Examples 1-6, the flavor-enhanced fermented dough in Examples 1-7 contains more types of alcohols and esters, and the total number of types of alcohols, esters, aldehydes, acids, phenols, ketones and hydrocarbons contained in the flavor-enhanced fermented dough in Examples 1-7 can reach up to 95, while the total number of types of alcohols, esters, aldehydes, acids, phenols, ketones and hydrocarbons contained in the flavor-enhanced fermented dough in Comparative Examples 1-6 can only reach up to 60. The flavor-enhanced fermented dough in Examples 1-7 of the present invention contains more types of substances and has a richer flavor.

[0185] Table 3 Concentrations of compounds in flavor-enhanced fermented dough

[0186]

[0187]

[0188] As can be seen from Table 3, compared with the flavor-enhanced fermented dough in Comparative Examples 1-6, the concentrations of alcohols, esters, aldehydes, acids, phenols, ketones and hydrocarbon substances contained in the flavor-enhanced fermented dough in Examples 1-7 are higher than the concentrations of alcohols, esters, aldehydes, acids, phenols, ketones and hydrocarbon substances contained in the flavor-enhanced fermented dough in Comparative Examples 1-6. Therefore, the flavor of the fermented dough in Examples 1-7 of the present invention is enhanced.

[0189] Table 4

[0190]

[0191] As can be seen from Table 4, compared with the flavor-enhanced fermented dough in Comparative Examples 1-6, the relative contents of esters, aldehydes, acids, phenols and ketones in the flavor-enhanced fermented dough in Examples 1-7 are higher than the relative contents of esters, aldehydes, acids, phenols and ketones in the flavor-enhanced fermented dough in Comparative Examples 1-6. The relative content of esters in the flavor-enhanced dough in Examples 1-7 of the present invention is 6.69-10.78%, the relative content of aldehydes is 0.82-2.61%, the relative content of acids is 2.36-6.89%, the relative content of phenols is 0.2-0.5%, and the relative content of ketones is 0.88-1.61%. Therefore, the flavor of the fermented dough in Examples 1-7 of the present invention is enhanced.

[0192] Experimental Example 2 Determination of pH value and TTA (total titratable acid) of flavor-enhanced fermented dough

[0193] The pH value and TTA (total titratable acid) of the flavor-enhanced fermented dough of Examples 1-7 and Comparative Examples 1-6 were tested. The pH test was measured using a handheld pH meter testo205. The TTA test method is as follows: 10 g of flavored dough was put into a test cup, 90 mL of ultrapure water was added, and after shaking to dissolve, it was placed on an automatic positioning titrator for titration. The titrant was 0.01 N sodium hydroxide standard solution. The titration was stopped when the solution pH was 8.2, and the volume of the consumed titrant was recorded as the TTA value. The test results are shown in Table 5.

[0194] Table 5

[0195]

[0196] As can be seen from Table 5, the pH and TTA of the fermented dough are inversely proportional. The pH of the flavor-enhanced fermented dough in the embodiment is less than 4, the lowest can reach 3.58, and the TTA is greater than 20 ml, the highest can reach 27.36 ml, indicating that the acidification degree of the dough in the embodiment is high and can provide rich acidity and flavor. The pH of the fermented dough in the comparative example is greater than 4, and the TTA is less than 19 ml, which is generally lower than the fermented dough in the embodiment, which shows that the acidification degree can be improved by improving the raw materials and process, achieving the effect of reducing the pH and increasing the TTA. Therefore, the embodiment of the present invention can obtain a flavor-enhanced fermented dough with low pH and high TTA from the raw materials and process.

[0197] Application Example 1: Preparation of flavored steamed buns using flavor-enhanced fermented dough

[0198] 1. Preparation of flavored steamed bread

[0199] The flavor-enhanced fermented dough prepared in Examples 1-7 and Comparative Examples 1-6 was used to ferment and prepare steamed buns, and the application formula of the flavored steamed buns is shown in Table 6. According to the formula in Table 6, the dry materials and the flavor-enhanced fermented dough were weighed, poured into a dough mixer, mixed at 120 rpm / min for 1 min, and then water was added and stirred for 6 min to form dough; the dough was evenly divided into 100 g dough pieces, and after being manually shaped, they were placed in a proofing box at a temperature of 36° C. and a relative humidity of 85% for fermentation for 2 h; the fermented steamed buns were steamed at 100° C. for 15 min.

[0200] In Examples 1-7 and Comparative Examples 1-6, 200 g of flavor-enhanced fermented dough and 400 g of water were added to 800 g of all-purpose flour to make the water content 50%, and alkali was added to adjust the pH to 7.0. In the control group, 8 g of yeast was added to 1000 g of all-purpose flour instead of flavor-enhanced fermented dough, 500 g of water was added to make the water content 50%, and alkali was added to adjust the pH to 7.0.

[0201] Table 6 Application formula of flavored steamed bread

[0202]

[0203] 2. Flavored steamed bread hardness test

[0204] The hardness of the obtained flavored steamed buns was tested. The testing method is as follows: the flavored steamed buns were cut into a cuboid of length × width × height = 5 cm × 5 cm × 1 cm. A TA.XT Plus texture analyzer was used. The TPA program was selected. The testing conditions were: P36 probe, deformation 40%, speed before test 10 mm / s, speed during test 2 mm / s, speed after test 10 mm / s. The results are shown in Table 7.

[0205] Table 7 Flavored steamed bread test results

[0206] serial number Hardness(g) Blank control 500 Example 1 397 Example 2 400 Example 3 412 Example 4 408 Example 5 405 Example 6 411 Example 7 415 Comparative Example 1 421 Comparative Example 2 452 Comparative Example 3 422 Comparative Example 4 428 Comparative Example 5 419 Comparative Example 6 432

[0207] According to the formula: flavor steamed bun hardness reduction rate % = (hardness of flavor steamed bun of embodiment or hardness of flavor steamed bun of comparison example - hardness of flavor steamed bun of control group) / hardness of flavor steamed bun of embodiment or hardness of flavor steamed bun of comparison example * 100%, it can be seen from Table 7 that, compared with the steamed bun of control group, the hardness of flavor steamed bun of embodiments 1-7 is reduced by 17.0%-20.6%, and the hardness of flavor steamed bun of comparison example 1-6 is reduced by 9.6%-16.2%. The flavor steamed bun of embodiments 1-7 has lower hardness than the flavor steamed bun of comparison example 1-6.

[0208] 4. Sensory evaluation experiment of flavored steamed buns

[0209] A sensory evaluation standard was formulated to score the flavor of the flavored steamed buns prepared in Examples 1-7 and Comparative Examples 1-6, with a full score of 5 points. The evaluation standard is shown in Table 8, and a 20-member evaluation team was formed. The team evaluation personnel independently evaluated, and the results are shown in Table 9.

[0210] It can be seen from Table 9 that the scores of Examples 1-7 are all higher than those of Comparative Examples 1-6, among which the flavored steamed buns prepared by Examples 1, 4 and 6 have the highest scores. The flavor of the flavored steamed buns prepared by fermenting the flavored sour dough of the present invention is improved.

[0211] Table 8 Sensory evaluation standard table of flavored steamed bread

[0212] Evaluation Criteria Fraction There is a significant improvement in pleasant flavor 5 A lighter and more pleasant flavor 4 Ordinary steamed bun flavor 3 Presence of unpleasant odor 2 Obvious unpleasant odor 1

[0213] Table 9 Sensory evaluation results of flavored steamed buns

[0214]

[0215]

[0216] Application Example 2: Preparation of flavored toast using flavor-enhanced fermented dough

[0217] 1. Preparation of Flavored Toast

[0218] The flavored toast was prepared by fermenting the flavor-enhanced fermented dough prepared in Examples 1-7 and Comparative Examples 1-6. The application formula of the flavored toast is shown in Table 10. According to the formula in Table 10, the dry materials and the flavor-enhanced fermented dough were weighed, poured into a dough mixer, mixed at 120 rpm / min for 1 min, and then water was added and stirred for 10 to 13 min until the gluten was fully expanded; the dough was evenly divided into 400 g dough pieces, and after relaxing for 10 min, it was formed by a molding machine; the formed dough was placed in a proofing box at a temperature of 38°C and a relative humidity of 85% for 1.5 h; the fermented toast was baked at 210°C on the upper fire and 200°C on the lower fire for 25 min. Among them, in Examples 1-7 and Comparative Examples 1-6, 200 g of flavor-enhanced fermented dough and 480 g of water were added to 800 g of medium-gluten flour to make the water content 60%, and 100 g of white sugar and 5 g of salt were added. In the control group, 10 g of high-sugar yeast was added to 1000 g of medium-gluten flour instead of the flavor-enhanced fermented dough, 600 g of water was added to make the water content 60%, and 100 g of white sugar and 5 g of salt were added.

[0219] Table 10 Flavor toast application formula

[0220]

[0221] 2. pH and TTA testing of flavored toast

[0222] The flavored toast obtained in Examples 1-7 and Comparative Examples 1-6 was tested for pH and TTA. The testing method was as follows: 10 g of flavored toast crumbs were put into a testing cup, 90 mL of ultrapure water was added, and the pH was measured using a handheld pH meter testo205 after shaking to dissolve. The pH was then measured on an automatic positioning titrator. The titrant was a 0.01 N sodium hydroxide standard solution. The titration was stopped when the pH of the solution was 8.2. The volume of the consumed titrant was recorded as the TTA value. The results are shown in Table 11.

[0223] 3. Flavored toast hardness test

[0224] The flavored toast obtained in Examples 1-7 and Comparative Examples 1-6 was tested for hardness, and the testing method was as follows: the flavored toast was cut into a cuboid of length×width×height=5 cm×5 cm×1 cm, and a TA.XT Plus texture analyzer was used, the TPA program was selected, and the test conditions were: P36 probe, deformation amount 40%, pre-test speed 10 mm / s, test speed 2 mm / s, and post-test speed 10 mm / s. The results are shown in Table 11.

[0225] 4. Flavored toast shelf life test

[0226] Toast was sealed in fresh-keeping bags and stored at 25°C and 80% relative humidity. The total number of colonies was determined according to GB / T 4789.2-2016, and the number of molds was determined according to GB 4789.15-2016. The test was carried out every other day. According to the national standard GB7099-2015 "National Food Safety Standard for Cakes and Breads", when the total number of colonies was greater than 10,000 CFU / g or the number of molds was greater than 150 CFU / g, it was judged as not meeting the standard, and the number of test days was recorded as the shelf life of the toast. The results are shown in Table 11.

[0227] Table 11 Flavor toast test results

[0228]

[0229] By formula: Flavor toast hardness reduction rate % = (flavor toast hardness of embodiment or flavor toast hardness of comparative example - flavor toast hardness of control group) / flavor toast hardness of embodiment or flavor toast hardness of comparative example * 100%; Flavor toast TTA reduction rate % = (flavor toast TTA of embodiment or flavor toast TTA of comparative example - flavor toast TTA of control group) / flavor toast TTA of embodiment or flavor toast TTA of comparative example * 100%. As can be seen from Table 7, compared with the flavor toast of the control group, the hardness of the flavor toast of embodiments 1-7 is reduced by 15.5%-20.6%, TTA is increased by 50.6%-57.2%, and the shelf life is extended by 5-7 days. The hardness of the flavor toast of comparative examples 1-6 is reduced by 2.3%-8.2%, TTA is increased by 2.3%-34.8%, and the shelf life is extended by 1-4 days. Compared with the flavor toast of comparative examples 1-6, the flavor toast of embodiments 1-7 has lower hardness, higher TTA value and longer shelf life.

[0230] 5. Sensory evaluation of flavored toast

[0231] A sensory evaluation standard was formulated to score the flavor of the flavored toasts prepared in Examples 1-7 and Comparative Examples 1-6, with a full score of 5 points. The evaluation standard is shown in Table 8, and a 20-member evaluation team was formed. The team evaluation personnel independently evaluated, and the results are shown in Table 12.

[0232] It can be seen from Table 12 that the scores of Examples 1-7 are all higher than those of Comparative Examples 1-6, among which the flavored toasts prepared by Examples 1, 2, 4 and 7 have the highest scores. The flavor of the flavored toast prepared by fermenting the flavored sourdough of the present invention is improved.

[0233] Table 12 Sensory evaluation results of flavored toast

[0234]

[0235]

[0236] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A flavor-enhanced fermented dough, characterized in that: The invention is prepared by fermenting raw materials including the following components by weight: 10 to 50 parts of cereal flour, 10 to 40 parts of the first powder, 5 to 20 parts of the second powder, 0.1 to 1 part of lactic acid bacteria powder, 0.1 to 0.5 parts of yeast powder, 0.1 to 0.5 parts of Rhizopus powder, 0.1 to 0.2 parts of Bacillus powder, 1 to 3 parts of sugar and 22.5 to 110 parts of water; The first powder includes cereal powder and fruit and vegetable powder, and the mass ratio of the cereal powder to the fruit and vegetable powder is (18-22): (0.8-1.2); The second powder includes wheat flour and fresh flower powder, and the mass ratio of the wheat flour to the fresh flower powder is (48-52): (0.8-1.2); The cereal flour is pre-gelatinized.

2. The flavor-enhanced fermented dough according to claim 1, characterized in that The invention is prepared by fermenting raw materials including the following components by weight: 20 to 40 parts of cereal flour, 20 to 30 parts of the first powder, 10 to 15 parts of the second powder, 0.4 to 0.8 parts of lactic acid bacteria powder, 0.3 to 0.4 parts of yeast powder, 0.3 to 0.4 parts of Rhizopus powder, 0.12 to 0.18 parts of Bacillus powder, 1.5 to 2.5 parts of sugar and 25 to 85 parts of water; Preferably, the pH value of the flavor-enhanced fermented dough is 3.58-3.87; and / or, TTA (total titratable acid) is 22.31-27.36 ml.

3. The flavor-enhanced fermented dough according to claim 1 or 2, characterized in that: The cereal flour is one or more selected from the group consisting of wheat flour, sorghum flour, sorghum flour, oat flour, corn flour and pea flour.

4. The flavor-enhanced fermented dough according to any one of claims 1 to 3, characterized in that The vegetable powder is one or more selected from the group consisting of celery powder, cucumber powder, tomato powder, olive powder and yam powder.

5. The flavor-enhanced fermented dough according to any one of claims 1 to 4, characterized in that The fresh flower pollen is selected from one or more of the group consisting of peony pollen, rose pollen and rose pollen.

6. The flavor-enhanced fermented dough according to any one of claims 1 to 5, characterized in that The bacillus powder is selected from one or both of bacillus subtilis powder and bacillus coagulans powder.

7. The flavor-enhanced fermented dough according to any one of claims 1 to 6, characterized in that The lactic acid bacteria powder is selected from one or more of the group consisting of Lactobacillus plantarum powder, Lactobacillus acidophilus powder, Lactobacillus casei powder, Lactobacillus rhamnosus powder and Pediococcus pentosaceus powder; Preferably, the lactic acid bacteria powder is selected from one or both of Lactobacillus plantarum powder and Lactobacillus acidophilus powder.

8. The flavor-enhanced fermented dough according to any one of claims 1 to 7, characterized in that The yeast powder is selected from one or more of the group consisting of Saccharomyces cerevisiae powder, Saccharomyces cerevisiae powder and Candida albicans powder; Preferably, the yeast powder is selected from the powder of button capsule coated yeast.

9. The flavor-enhanced fermented dough according to any one of claims 1 to 8, characterized in that The viable count of the lactic acid bacteria powder is 10 9 CFU / g~10 13 CFU / g; And / or, the number of viable bacteria of the yeast powder is 10 6 CFU / g~10 9 CFU / g; And / or, the viable count of the Rhizopus powder is 10 4 CFU / g~10 6 CFU / g; And / or, the viable bacterial count of the Bacillus powder is 10 7 CFU / g~10 10 CFU / g.

10. A method for preparing the flavor-enhanced fermented dough according to any one of claims 1 to 9, the method comprising the following steps: (1) Pre-gelatinization of cereal flour; (2) adding lactic acid bacteria powder, Bacillus powder and water to the pre-gelatinized cereal flour for fermentation to obtain cereal flour fermented dough; (3) adding yeast powder, Rhizopus powder, sugar and water to the first powder for fermentation to obtain a first powder fermented dough; (4) mixing the cereal flour fermented dough obtained in step (2) and the first powder fermented dough obtained in step (3), and adding the second powder and water for fermentation to obtain flavor-enhanced fermented dough.

11. The method for preparing flavor-enhanced fermented dough according to claim 10, wherein: In step (1), the cereal flour and half the weight of hot water are added to perform pre-gelatinization treatment; Preferably, the temperature of the hot water is 75-85°C.

12. The method for preparing flavor-enhanced fermented dough according to claim 10 or 11, wherein: In step (2), the weight of the water added is half the weight of the cereal powder in step (1); Preferably, the fermentation temperature is 33-37°C; and / or, the fermentation time is 2-6h; And / or, fermentation humidity is 65-75%.

13. The method for preparing flavor-enhanced fermented dough according to any one of claims 10 to 12, wherein: In step (3), the weight of water added is the same as the weight of the first powder; Preferably, the fermentation temperature is 28-32°C; and / or, the fermentation time is 2-6h; And / or, fermentation humidity is 65-75%.

14. The method for preparing flavor-enhanced fermented dough according to any one of claims 10 to 13, wherein: In step (4), the weight of water added is 0.5-1 times the weight of the second powder; Preferably, the fermentation temperature is 33-37°C; and / or, the fermentation time is 8-10h; And / or, fermentation humidity is 65-75%.

15. The method for preparing the flavor-enhanced fermented dough according to any one of claims 10 to 14, further comprising dry milling the flavor-enhanced fermented dough; Preferably, drying is selected from freeze drying or spray drying.

16. A flavor-enhanced fermented dough prepared by the method for preparing flavor-enhanced fermented dough according to any one of claims 10 to 15.

17. Use of the flavor-enhanced fermented dough according to any one of claims 1 to 9 or 16 in the fermentation of flour products.

18. A dough, characterized in that: The dough is prepared by fermenting the flavor-enhanced fermented dough according to any one of claims 1 to 9 or 16.

19. A noodle product, characterized in that: The noodle product is prepared by the dough according to claim 18.

20. The noodle product according to claim 19, characterized in that The noodle products include steamed bread and toast.

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