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.