186 results about "Dough fermentation" patented technology

The invention relates to the technical field of fermentation, in particular to a dough fermentation temperature control device which comprises a fermentation box, a heating device, a cooling device, a rotating shaft, a dough bearing disc and a dough elasticity detection device. Judging whether the initial heating power of the heating device needs to be adjusted according to the fermentation temperature rise slope comparison result to obtain second heating power; according to the fermentation temperature comparison result, whether a cooling device is started or the current fermentation dough temperature is detected or the fermentation dough continues to be heated with second heating power is judged; judging whether the volume of the fermented dough needs to be detected or not according to the fermentation temperature comparison result; and adjusting the second heating power according to the volume growth curve comparison result to obtain second constant heating power. By measuring the temperature, the volume and the elasticity of the dough, the fermentation temperature in the fermentation process is adjusted, so that the dough fermentation accuracy is ensured.

The invention relates to a bread fermentation monitoring, regulating and controlling method and device. The method comprises the steps that dough starts to be fermented, and the fermentation starting time is recorded; detecting the environment of the fermentation chamber, and adjusting the environment parameters of the fermentation chamber according to a preset fermentation mode; environment detection is conducted on the fermentation chamber regularly, and if the temperature or humidity in environment detection deviates from a preset value, a temperature and humidity control system is started to adjust environment parameters of the fermentation chamber; continuously monitoring the temperature change in the dough fermentation process by utilizing infrared thermal imaging, and monitoring the volume change of the dough through a camera sensor; monitoring data are recorded; the fermentation trend of the dough is predicted on the basis of analysis of multi-source data, whether fermentation of the dough is completed or not is judged, if the fermentation of the dough is completed, a prompt is given, so that the intelligent monitoring and management level in the bread fermentation process is improved, and the bread fermentation efficiency is improved. The fermentation trend of the dough can be predicted more accurately, the abnormal fermentation state can be responded more timely, and remote operation can be carried out more conveniently.

The invention discloses an automatic fermentation treatment device for old dough of handmade noodles, and relates to the field of fermentation treatment of old dough, the automatic fermentation treatment device comprises a box body, a box door mounted on the front side of the box body, a controller mounted at the top of the box body in an embedded manner, and a control panel mounted on the front side wall of the top of the box body, supporting blocks are arranged on the two sides of the tray. By arranging the trays, the rotating shaft, the rectangular shaft and the driving shaft, the multiple trays can synchronously rotate in the box body, the trays carry dough placed in the trays to be sequentially heated through hot air, the position change of the dough is adjusted through rotation of the trays, and the dough is evenly heated; through the arrangement of the scraping plate, the positioning shaft and the insertion block, the scraping plate can rotate relative to the tray to clean residual flour on the inner wall of the tray, the scraped residual flour is pushed into the dirt collecting groove after the scraping plate rotates by a circle, the effects of automatically cleaning and collecting the residual flour on the surface of the tray are achieved, and the workload of manually cleaning the tray is reduced.

The bread low-temperature fermentation cabinet comprises a low-temperature fermentation cabinet body, a cabinet door is movably installed at the position, located at the edge, of the front surface of the low-temperature fermentation cabinet body through hinges, and a control panel is fixedly installed at the position, close to the middle, of the side face of the low-temperature fermentation cabinet body. Universal wheels are fixedly mounted at four corners of the lower surface of the low-temperature fermentation cabinet main body, a spraying frame is fixedly mounted in the low-temperature fermentation cabinet main body, and a dough fermentation drawer is arranged in the low-temperature fermentation cabinet main body. According to the bread low-temperature fermentation cabinet convenient for taking and placing the dough, the mist spraying frame is matched with the dough fermentation drawer, so that the humidity of the dough is more uniform, the dough can be taken out of the dough fermentation drawer more conveniently, the dough taking and placing mode is simpler, the dough can be separated, making of bread is facilitated, and the fermented dough is prevented from being stuck together; the dough fermentation drawer can be pulled out more smoothly through the roller sliding rails.

The invention relates to controllable fermentation equipment and process for prefabricated dough, and relates to the technical field of food fermentation. Comprising a fermentation box, a right-angle supporting plate, a stainless steel tray, a linkage block and an integrated controllable part, and the integrated controllable part regulates and controls the temperature and humidity of dough supported in the stainless steel tray through the right-angle supporting plate and the linkage block; according to the invention, the following problems in the prior art can be solved: in the prior art, the size of a dough placing area is fixed and cannot be adaptively adjusted according to the quantity and size of to-be-fermented dough, so that the equipment adaptability is poor; and secondly, aiming at the situation that when a small amount of dough is fermented, the dough only occupies one-layer or two-layer space of the fermentation box, so that the positions of other layers in the fermentation box are in a vacant state, and no matter how many dough is fermented, the humidity and temperature of the whole fermentation box need to be adjusted, so that resources are wasted.

The utility model provides an energy-saving constant-temperature dough leavening box, which relates to the field of dough leavening boxes and comprises a leavening box body, a driving component is arranged on the upper side of the leavening box body, material taking components are arranged on the upper side and the lower side of the leavening box body, a placing component is arranged in the leavening box body, the driving component comprises a motor, and the motor is connected with the driving component. The lower end of the motor is connected with a rotating shaft, the rotating shaft is rotatably inserted into the fermentation box body, the placing assembly comprises a rotating disc, the upper end of the rotating disc is slidably connected with a placing disc, the rotating shaft vertically penetrates through the rotating disc and is fixedly connected with the rotating disc, the right side of the fermentation box body is provided with a humidifying assembly, and the left side of the fermentation box body is provided with a heating assembly. The utility model solves the problems that the constant-temperature heating of the existing fermenting box is not uniform, and the fermented dough cannot be taken out in time.

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

The invention belongs to the technical field of dough fermentation, and particularly relates to a dough fermentation device which comprises a first cylinder, the lower end of the first cylinder is rotatably connected with a first circular plate, the edge of the upper end of the first circular plate is fixedly connected with a plurality of rectangular boxes, and the edge of the upper end of the first circular plate is fixedly connected with a first arc-shaped plate; the rectangular box is located between the two first arc-shaped plates, a heating strip is fixedly connected to one side of each first arc-shaped plate, a third rectangular hole is formed in one side of the first cylinder, a second arc-shaped plate is slidably arranged in the third rectangular hole, and a first circular ring is fixedly connected to the upper end of the first cylinder; a second rectangular hole is formed in one side of the middle of the first circular ring, the first circular plate is driven to rotate to drive the rectangular box to rotate, then dough is sequentially taken out, new dough is placed in the rectangular box to be continuously fermented, multiple pieces of dough can be fermented at the same time, and the dough fermentation efficiency is improved.

A system for computer-controlled production of sourdough starters includes a fermenter; a vessel encasing the fermenter and configured to provide a controlled temperature environment on contents of the fermenter; a processor-controlled feeder configured to provide additions of a flour to the fermenter; a processor-controlled water doser configured to provide additions of water to the fermenter; and a sensor in signal communication with a processor and configured to sense parameter values indicative of fermentation maturity of a mixture of flour and water. The processor receives the parameter values, correlates the parameter values with expected parameter values, and based on the correlation, adjusts a rate and quantity of flour addition and water addition to the fermenter to achieve a desired fermentation maturity of the mixture of the flour and the water.

The invention relates to the technical field of bread processing, in particular to bread processing fermentation equipment which comprises a heat preservation tank, a barrel-shaped base, a supporting plate lifting mechanism, a fermentation moisturizing mechanism, a flapping exhaust mechanism and a cleaning mechanism. According to the bread processing fermentation equipment provided by the invention, the supporting plate lifting mechanism, the fermentation moisturizing mechanism, the flapping exhaust mechanism and the cleaning mechanism are matched, and a plurality of dough can be placed at the same time for normal-temperature fermentation and refrigeration fermentation work by adopting partitioned fermentation, so that the diversity of made bread is increased; the multiple fan-shaped bearing plates on the same side can be controlled to drive corresponding dough to ascend and descend, spraying and humidifying work can be conducted on the dough in the period, the success rate of dough fermentation and the quality of the dough are effectively improved, the multiple fan-shaped pressing plates are controlled to reciprocate up and down, and secondary fermentation work is conducted while flapping and exhausting work is conducted on the multiple pieces of dough. The fermentation working efficiency is effectively improved, and a plurality of fan-shaped bearing plates can be brushed and cleaned.

The invention discloses a food processing control method, which belongs to the field of power control, and comprises the following steps of: dividing a dough infrared image into a central area, a middle area and an edge area, and respectively extracting the fermentation activeness of the center, the middle and the edge; and obtaining compensation power based on a third-order feedback control model by combining the differences between the center fermentation activeness, the intermediate fermentation activeness and the edge fermentation activeness and the target activeness, thereby compensating the current heating power and accurately controlling the heating power in the dough fermentation process based on the fermentation conditions of different parts of the dough.

The present invention relates to the field of dough fermentation, and in particular to a dough fermentation device for mooncake production. Existing fermentation devices are inconvenient to clean due to their integrated box body, so that stains that are not cleaned clean will contaminate the dough, and when monitoring the fermentation degree of the dough, it is easy to contaminate the dough again, and the monitoring of the fermentation degree of the dough is not comprehensive enough. A dough fermentation device for mooncake production includes two bottom plates, etc.; the two bottom plates are in contact, and the lower parts of the two bottom plates are fixedly connected to two universal wheels, and the two bottom plates are fixedly connected to a half-box body, and the upper part of the half-box body is provided with a plurality of air holes. The two half-box bodies are in contact, and each of the half-box bodies is connected to a door panel by a hinge. The two half-box bodies and the placement tray are separated, making cleaning more convenient and not easily affecting the quality of dough fermentation due to incomplete cleaning of the placement tray and the interior of the half-box body.

The utility model relates to the technical field of dough leavening, and discloses a dough leavening device for bread production, which comprises a leavening cabinet and a tray, the inner side wall of the leavening cabinet is fixedly connected with a partition plate, and a guide rod is fixedly arranged between the inner bottom wall of the leavening cabinet and the opposite side of the partition plate. And the fermenting cabinet and the guide rod are provided with a folding and unfolding assembly which is convenient for taking and placing the tray. According to the dough leavening device for bread production, by arranging the folding and unfolding assembly, after the folding and unfolding assembly is used, under the release of a rotating shaft to a connecting belt, a movable plate, a tray, a connecting block, a connecting column, a check block and the like move downwards due to the self gravity, so that a fixed plate and the movable plate are stacked, and a worker only needs to squat down at the moment; when the dough leavening device is used, a tray filled with dough is placed on the supporting strips or the tray filled with the leavened dough is taken down, a worker does not need to place the tray from top to bottom or from bottom to top, and the interval between the fixed plate and the movable plate can be enlarged after the connecting belt is rolled up, so that the leavening work of the dough is facilitated.

The present invention discloses a bread dough fermentation device, which relates to the field of bread fermentation technology and aims to solve the problem of bread easily over-fermenting. The key points of its technical solution are: it includes a fermentation box, the inner side wall of the fermentation box is provided with a heating layer, the heating layer is provided with an electric heating wire, the bottom of the fermentation box is fixedly connected to a water tank, the water tank is provided with a humidity controller, a plurality of storage nets are fixedly connected to the fermentation box, a tray is slidably connected to the storage nets, a door is rotatably connected to the fermentation box, a plurality of observation ports are provided on the door, and a sealing assembly for closing the observation ports is provided on the door. The longitudinal plates of the present invention are provided on the side of the dough, and the transverse plates are provided on the top of the dough, thereby providing a judgment standard for the concept of "dough fermented to twice its size", allowing people to intuitively see the manifestation of doubling, thereby preventing the dough from being under-proofed or over-proofed.

The invention discloses a bread dough fermentation device, relates to the technical field of bread fermentation, and aims to solve the problem that bread is easy to ferment excessively. According to the technical scheme, the device is characterized by comprising a fermentation box, a heating layer is arranged on the inner side wall of the fermentation box, an electric heating wire is arranged in the heating layer, a water tank is fixedly connected to the bottom of the fermentation box, a humidity controller is arranged on the water tank, a plurality of storage nets are fixedly connected to the interior of the fermentation box, and trays are slidably connected to the storage nets; a box door is rotationally connected to the fermentation box, a plurality of observation openings are formed in the box door, and a sealing assembly used for sealing the observation openings is arranged on the box door. The longitudinal plate is arranged on the side edge of the dough, and the transverse plate is arranged at the top of the dough, so that the concept that the dough is fermented to be double-sized has a judgment standard, people can intuitively see the double-sized expression, and the situation that the dough is not sufficiently fermented or is excessively fermented is prevented.

The invention relates to the technical field of dough fermentation, in particular to a rapid fermentation device and method for bread dough, and the rapid fermentation device comprises a box body, a fermentation room is arranged in the box body, a box door is arranged on the surface of the box body, a bearing frame is arranged in the fermentation room, a bearing disc is placed on the surface of the bearing frame, a shaping disc is placed in the bearing disc, and a screw rod is arranged on the surface of the box body; a lifting ring is arranged on the surface of the screw rod; the device has the beneficial effects that a rubber pad is arranged in an open groove, so that a bearing frame can slightly shake, a bearing disc on the surface of the bearing frame slightly shakes, a shaping disc on the surface of the bearing disc can conveniently slide on the surface of the bearing disc, a first motor can drive a lead screw to rotate, and after the lead screw rotates, a lifting ring ascends and descends on the surface of the lead screw; and the discharging plate ascends and descends along with the lifting ring, so that the discharging plate can move to the end part of each group of bearing discs, and the shaping discs are placed.

The invention relates to the technical field of dough fermentation, and discloses a high-quality dough fermenter with a rapid circulating heating function, which comprises a fermentation box, a groove is arranged at the bottom of the fermentation box, a vertical pipe is communicated with the bottom of the groove, an anti-blocking box is communicated with the bottom of the vertical pipe, a drain pipe is communicated with the bottom of the anti-blocking box, and a filter screen is arranged on the inner side of the anti-blocking box. A material receiving box is arranged on one side of the anti-blocking box in a penetrating mode, the material receiving box is in sliding connection with the fermentation box, the material receiving box abuts against the filter screen, and the device further comprises an anti-blocking unit arranged in the anti-blocking box. According to the high-quality dough fermenter with the rapid circulating heating function, condensate water is drained in time through a drainage structure, the problems that the humidity in the fermenter is too high, dough adheres and collapses are solved, and meanwhile the risk of microbial contamination is reduced. And the anti-blocking unit continuously cleans impurities on the filter screen, maintains smooth drainage and ensures stable fermentation environment, so that the quality of baked finished products is improved, the maintenance and replacement cost is reduced, and the service life of equipment is prolonged.

The present application relates to the dough processing technical field, particularly to a dough fermentation device with constant temperature and humidity function, including processing bin, the top of processing bin is provided with transparent sealing cover for sealing, the top of transparent sealing cover is provided with humidifier for humidifying the inside of processing bin, and the top of transparent sealing cover is also provided with thermometer for monitoring the temperature of the inside of processing bin, and the outside of processing bin is provided with controller for adjusting the data of humidifier and thermometer, the inside of processing bin is provided with fermentation detection mechanism for cutting dough; the present application is driven to insert cutting knife into the inside of dough accurately and cut out incision through the cooperation of fermentation detection mechanism, embedding mechanism, fermentation tray, cutting knife, electric hydraulic rod and pressure rod and other structures, which can intuitively present the pore state of the inside of dough, so as to facilitate the accurate judgment of fermentation degree by operator, thereby improving the taste of finished food, reducing the waste of raw materials and cost loss caused by misjudgment.

The utility model discloses a leavening device for pastry production and processing, and aims to solve the problems of single function, low efficiency and inconvenience in operation of the existing leavening equipment. The device mainly comprises a fermentation box body, a placement plate, a cover plate, a linkage rod, an electric push rod, a PLC (Programmable Logic Controller), a limiting slide rail and an air hole. A water storage box body and a heating chamber are arranged at the bottom of the fermentation box body, so that a constant-temperature and constant-humidity environment is provided for dough fermentation; the placing plates are transversely arranged, can slide back and forth, and are linked with the cover plate through a linkage rod to realize free opening and closing; the electric push rod controls the position of the placement plate, and the PLC is responsible for intelligent management of the whole fermentation process; in addition, the device is further provided with a limiting sliding rail to ensure stable sliding of the placing plate, and air holes promote uniform heating of the dough. The leavening device not only improves the leavening effect, but also automatically pushes and pulls the placing plate, so that the operation is more convenient and faster.

The invention relates to the technical field of food processing, in particular to dough kneading and fermentation equipment based on biscuit production, which comprises a processing machine shell, a dough kneading bin and a stirring rod which are positioned in the processing machine shell, and a plurality of exhaust balls which are positioned in the processing machine shell; and the switching assembly is arranged on the processing machine shell, the switching assembly is connected with the exhaust ball, after the stirring rod stirs the flour in the dough kneading bin, the switching assembly is used for controlling the stirring rod to exit from the switching bin, and the exhaust ball is synchronously fed into the dough kneading bin. During use, large bubbles in the dough can be dispersed by extruding and exhausting, so that the dough tissue is more uniform and fine, the dough tissue can be stimulated and the tenderness can be enhanced in the exhausting process, the dough has better tensile strength and elasticity, and the shape and taste of the dough can be kept in the subsequent processing process.

This application discloses a fully automatic dough-making machine and its working method, relating to the field of kitchen equipment technology. The dough-making machine includes: a main column; a base located at the bottom of the main column, with a base heating device inside; a power component located on the top surface of the main column, the power component having a built-in planetary gear power mechanism, a dough hook at its bottom, and a touch screen display on its side wall; a pair of parallel electric slide rails on the side wall of the main column; a U-shaped support member slidably mounted on the pair of electric slide rails, with a mixing bowl detachably mounted on the U-shaped support member, and a heating coil inside the bottom wall of the mixing bowl; and a feed pipe located on the side wall of the main column. This application, based on the cooperation of multiple automated components, efficiently completes flour mixing and dough fermentation, effectively improving dough-making efficiency and saving labor costs.

This utility model relates to a splash-proof fermentation cover for a food processor, comprising a main cover and a secondary cover. The main cover has a clearance hole in its center, and the secondary cover is movably connected to the clearance hole. An outer fastener extends downwards from the edge of the clearance hole on the main cover. In actual use of the food processor, when splash prevention is required, the main cover can be placed over the mixing bowl, and the mixing shaft of the food processor can be passed through the clearance hole. This allows the mixing shaft to be shielded from splashing when mixing ingredients, preventing splashing. When fermenting dough, the mixing shaft can be removed, and the secondary cover can be placed over the clearance hole, allowing the dough to ferment inside the mixing bowl. Simultaneously, a folding housing accommodates the mixer head, making the food processor more convenient to use, preventing ingredients from splashing out of the mixing bowl, and better sealing the mixing bowl during dough fermentation.

The invention discloses an environment control device for a dough fermentation process, which comprises a fermentation box, the bottom of the fermentation box is fixedly connected with a plurality of uniformly distributed support rods, the bottom of each support rod is fixedly connected with a non-slip mat, the non-slip mats are made of a rubber material, the right end of the fermentation box is fixedly connected with a cabinet body, and the cabinet body is fixedly connected with the fermentation box. A box body is fixedly connected to the top of the fermentation box, a temperature sensor is fixedly mounted at the bottom of the inner wall of the fermentation box, a humidity sensor is fixedly mounted at the bottom of the inner wall of the fermentation box and located on the right side of the temperature sensor, and a plurality of storage plates which are uniformly distributed are fixedly connected to the interior of the fermentation box; a humidity control mechanism is arranged on the cabinet body, and a temperature control mechanism is arranged on the box body. The invention relates to an environment control device for a dough fermentation process. The environment control device has the characteristics that the temperature and humidity of a fermentation environment can be conveniently adjusted, and the internal fermentation environment is prevented from being influenced by external air exchange.

The invention belongs to the technical field of leavening agents, and specifically relates to a sourdough leavening agent and its preparation and application. The sourdough leavening agent, in parts by weight, comprises: 50-80 parts of lactic acid bacteria powder, 1-5 parts of yeast powder, 100-1000 parts of bran, 300-500 parts of yeast extract, 0.1-0.3 parts of plant extract, 0.1-0.2 parts of reduced glutathione, 500-1000 parts of flour and 500-1000 parts of water. The sourdough leavening agent is not only controllable in fermentation, but also does not require activation and expansion culture when used, is easy to use, convenient for transportation and storage, and is suitable for large-scale industrial production; and it utilizes lactic acid bacteria + yeast for synergistic fermentation, has strong acid production ability and fast fermentation speed, while retaining the flavor of traditional fermented foods, reduces the contamination of miscellaneous bacteria, and improves food safety; the sourdough leavening agent can also be applied to Chinese pastries, Western pastries, and traditional rice and flour fermented products to increase flavor, improve taste, improve texture, and extend the shelf life of products.

The utility model discloses a constant-temperature dough fermentation device convenient for temperature regulation, which belongs to the technical field of dough fermentation and comprises a fermentation box, a temperature control mechanism is arranged on the outer surface of the fermentation box, an uncovering component is arranged in the fermentation box, and a spraying component is arranged in the fermentation box. According to the utility model, through the arrangement of the cover opening assembly, when dough needs to be placed in the fermentation box for fermentation, a door of the fermentation box is opened, at the moment, a pull plate on a partition plate is pulled towards one side through a handle, the pull plate drives the fermentation box to move, and meanwhile, the pull plate drives a cover plate to move through a fixing rod and a fixing sleeve; when the moving wheels move to the rising part of the track, the cover plate stretches the telescopic spring through the fixing sleeve and the fixing rod, and the cover plate is separated from the fermentation box, so that the automation of the fermentation device is effectively improved, the fermentation device can be used by a single hand, the operation space can be vacated, and the contact of the hand to the outside is reduced; and the sanitation of the dough fermentation making process is improved.

The utility model discloses a bread dough fermentation yeast storage device which comprises a box body, a bearing plate is fixedly connected to the lower portion of the interior of the box body, the bottom of the bearing plate is communicated with a containing cylinder, and a sealing cover located over the containing cylinder is arranged on the upper portion of the interior of the box body. According to the yeast storage box, the placing cylinder is arranged in the box body, yeast needing to be stored is placed in the placing cylinder, the box door is closed, the bottom of the sealing cover is tightly attached to the top of the bearing plate, the placing cylinder is sealed, and meanwhile the temperature in the box is monitored in real time through the temperature sensor; working of the heater or the semiconductor refrigeration block is automatically controlled according to the preset temperature, it is ensured that the temperature in the box is kept in a storage temperature interval suitable for yeast, and the purposes that the yeast is sealed through the sealing device, the phenomenon that the yeast is affected with damp and agglomerated is reduced, the placing environment temperature is controlled, and the yeast activity is kept are achieved. And a user can conveniently store and take the yeast.

The present application relates to dough fermentation equipment technical field, and disclose a kind of temperature and humidity precision regulation and fermentation PLC control equipment, including fermentation tank assembly, the bottom of fermentation tank assembly is fixedly installed with humidification assembly, and fermentation tank assembly is also equipped with placing assembly, and fermentation tank assembly includes PLC controller, and humidification assembly includes atomizing piece, and PLC controller controls and drives atomizing piece to humidify the internal environment of fermentation tank assembly, and placing assembly includes end rod, the height of end rod is adjustable, and end rod array is placed with dough, after dough fermentation is completed, PLC controller controls to close atomizing piece and stop humidification, and fermentation tank assembly includes front tank plate, and the upper side of front tank plate is movably installed with tank door, and the bottom of tank door is equipped with front air induction machine, and the rear side of front air induction machine is installed with front filter layer, the equipment can automatically reduce the humidity and temperature of fermentation environment after dough fermentation is completed, reduce yeast activity, to prevent dough excessive fermentation.

The present invention relates to the technical field of microbial screening and food fermentation, and in particular, to a Saccharomyces cerevisiae strain, a method for screening same, and use thereof. The strain is Saccharomyces cerevisiae AMCC31194, which is deposited in the China Center for Type Culture Collection with deposite number CCTCC No.: M20211684. The strain of the present invention satisfies the urgent need for traits of wide sugar resistance, cold osmotic shock resistance, and organic acid resistance can be solved, and can improve the competitiveness of leading products, thereby fulfilling the market blank of calcium propionate-resistant yeast products for low-sugar dough fermentation.

The invention belongs to the technical field of food processing, and relates to a preparation process of a lactic acid bacteria composite apple and celery enzyme. The preparation method comprises the following steps: juicing apples and celery, filtering to obtain original juice, mixing in proportion to obtain a mixed solution, adding pectinase, and carrying out enzymolysis and sterilization. And adding activated lactic acid bacteria into the enzymatic hydrolysate, and carrying out aerobic fermentation to obtain an apple and celery enzyme finished product. And mixing the enzyme finished product with yeast, whole wheat flour, egg liquid and water, adding table salt and butter, kneading into dough, fermenting, cutting into small dough, exhausting, rounding, uniformly putting into a baking tray, fermenting, baking and cooling to obtain the finished product bread. The celery and the apples are compounded to prepare the enzyme, a novel enzyme product is developed and applied to the whole-wheat bread, the texture of the bread is effectively improved, the taste and flavor of the bread are well enriched, the effect of prolonging the shelf life is achieved, the market acceptability is improved, and the application range of the whole-wheat bread is wider.

The invention provides a production process of wheat low-sugar new tide bread. Taking fresh deseeded and peeled grapes, beating into fruit paste, adding whole wheat flour, and standing and fermenting in a sealed container at room temperature to obtain a fermentation head; the preparation method comprises the following steps: performing ultrasonic pre-emulsification treatment on bran fine powder, a whey peptide solution and butter, adding a proper amount of a degradation agent, stirring, and performing centrifugal precipitation to obtain pure pre-treated slurry; stirring the pretreated slurry, wheat flour, yeast, egg liquid, sorbitol, cream and clear water, and forming dough by using a dough mixer for fermentation; shaping the fermented dough into bread blanks; and fermenting and baking the shaped bread blank to obtain the whole-wheat low-sugar new tide bread. The fresh grapes are used for preparing the yeast heads with richer flavor, so that the taste of the whole-wheat bread is not single any more; and then the dough is processed into a fashion bread slice with a special shape by using a shaping machine, so that the whole-wheat bread is more popular with consumers.