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