79 results about "Sourdough fermentation" patented technology

Methods are disclosed for forming heptan-4-one, and, optionally, heptan-4-ol, from fermentable sugars. The sugars are fermented using a bacteria or yeast that predominantly forms butyric acid. The butyric acid is subjected to catalytic ketonization conditions to form heptan-4-one, with concomitant loss of water and carbon dioxide. The heptan-4-one can be subjected to catalytic hydrogenation to form heptan-4-ol, an either of these can be included in gasoline compositions. In one aspect, the fermentable sugars are derived from lignocellulosic materials such as wood products, switchgrass, or agricultural wastes, which are delignified to form lignin, cellulose and hemicellulose. The cellulose and hemicellulose can be depolymerized to form glycose and xylose, either or both of which can be fermented by the bacteria. Thus, the methods described herein can convert biomass to a fuel composition or fuel additive, which can be used in a conventional gasoline engine, unlike traditional fuels such as ethanol or biodiesel.

The invention provides a processing method of refined rice suitable for patients suffering from kidney disease. The processing method comprises the following steps: (I) carrying out pretreatment, specifically, soaking the cereal raw material, separating out soaking liquid, crushing and levigating until the particle size is 10-100 meshes; (II) carrying out protease hydrolysis deproteinization; and (III) carrying out dephosphorization: dephosphorizing the cereal raw material subjected to deproteinization in the step (II) by phytase hydrolysis, or addition of yeast for fermentation, or a composite mode of phytase hydrolysis and yeast fermentation, or a composite mode of yeast and lactic acid bacteria microbial fermentation or phytase hydrolysis, yeast and lactic acid bacteria microbial fermentation; separating, cleaning, separating again, drying and crushing; and (IV) performing sieving, mixing, hardening and tempering, preheating, gelatinization, extrusion forming and drying processing on the cereal raw material processed by the step (III) to obtain the refined rice. According to the method provided by the invention, the processes of deproteinization and dephosphorization of the cereal raw material can be finished at a time, the deproteinization rate and the dephosphorization rate are high, and food raw material and products are provided for the patients suffering from kidney disease and other diseases.

Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leavening. Chemically leavened dough is disclosed which may be heated as a fresh dough, or refrigerated or frozen and thereafter heated to prepare a bakery product. Multi-part dry mixes or compositions for preparing such chemically leavened bakery products are disclosed.

The invention relates to a method for making steamed breads, which is characterized by comprising the following steps of: (1) dough making: stirring about 70% of flour, most of water and a pasty dough prepared with a small amount of warm water in advance in a single-shaft S-shaped or crank type dough maker for 5-10 minutes until a dough is unsticky and has elasticity and smooth surfaces, and then putting the dough into a fermenting cylinder, wherein the temperature of the dough requires to be 30 DEG C; (2) fermentation: covering wet cloth on the fermenting cylinder, fermenting for about 3 hours in a fermenting room at the room temperature of 26-28 DEG C and the relative humidity of about 75% until the size of the dough is doubled, the internal honeycomb tissue of the dough is uniform, and the dough has an obvious sour; (3) neutralization, i.e. secondary dough making: putting the fermented dough into the dough maker, gradually adding dissolving water containing soda to neutralize acidity generated by fermentation; and then adding remanent dry flour and water, stirring for 10-15 minutes until the dough is ripe, wherein the soda addition is mastered based on experience, and if the soda addition is appropriate, the dough has a soda flavor and a good mouth feel; (4) formation: accomplishing quantitative cutting and rounding of the dough by adopting a double-roll spiral forming machine, and then placing in boiling drawers (steaming baskets) for fermentation; (5) final fermentation: finally fermenting for 15 minutes at the temperature of 40 DEG C and the relative humidity of about 80%; (6) steaming: steaming in a pot in the traditional method, wherein the dough requires to be placed on the drawers (baskets) when water is boiled, and is well cooked after being steamed for 30-35 minutes on strong fire, or for 25 minutes by using boiler steam for industrial production; and (7) cooling, carrying out air-blast cooling for 5 minutes or naturally cooling and then packaging.

The invention discloses a lactic acid fermentation method for Chinese sauerkrauts, which comprises the steps of raw material selection, raw material handling, cooling, strain culturing and propagation, inoculated fermentation, yeast fermentation, packing, cooling, and the like. According to the lactic acid fermentation method, through the adoption of a new double-fermentation processing technology for lactic acid fermented Chinese sauerkrauts, defects in traditional processing are overcome, and the nitrite content of products is greatly reduced while the products are good in taste and mouthfeel; the method has the characteristics of a short production cycle, high yield, and the like.

A frozen microwaveable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwaveable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

The invention relates to long-life kelp noodles and a production method thereof. The production method comprises the following steps: adding kelp to Na2CO3 solution, pulping the mixed solution with a paste mill after thermal insulation and digestion, finely grinding with a colloid mill, fermenting and de-odorizing with dried yeast to obtain kelp pulp; and evenly mixing flour, denaturated starch, the kelp pulp, water, salt, a gluten intensifier, a compound preservative and a quality improver, curing and tabletting the mixed material to obtain noodles, steam cooking, cooling and quantitatively cutting the noodles into pieces, impregnating the noodle pieces in impregnation liquid, taking out, vacuumizing, and sterilizing to obtain the long-life kelp noodles. The kelp fresh-keeping noodles prepared by the production method effectively overcome the defect of shortage in nutrient compositions of traditional noodles, fully utilize nutrient compositions of the kelp, and especially have positive effect on iodine deficiency control in iodine deficiency areas.

The present invention is brewing process of honey vinegar and nutritious health honey vinegar and the blending process of vinegar beverage. Honey vinegar is prepared through mixing honey and water, heating to disinfect, adding yeast to ferment, adding acetic acid seed to acidify and ferment, separating to obtain vinegar, adding salt via stirring and filtering, sealed anaerobic maintenance, and filtering. The honey vinegar beverage is prepared through mixing the honey vinegar, honey, benzoic acid solution and bacteria-free pure water and filtering the mixture. The nutritious health honey vinegar is prepared through mixing and steaming glutinous rice, soybean residue and wheat bran, mixing with cooked date and red rice, fermentation, mixing with pure water, squeezing and filtering, clarifying to obtain fermented nutritious liquid, mixing with the honey vinegar and filtering. The beverages of the present invention have good tastes, rich nutrients and multiple health functions.

Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at least 50 times to equal the flavor of regular yogurt, which can be obtained by a process, characterised by the following stepsa. fermenting a cheese whey containing medium with a bacterium belonging to the genus Propionibacterium,b. pasteurising the fermentation broth,c. fermenting the pasteurised broth with a yeast preferably one which is unable to ferment lactose,d. pasteurising the fermentation broth,e. optionally adding diacetyl.

The invention discloses a method for preparing sourdough steamed bread by using saccharomyces cerevisiae and lactobacillus sanfranciscensis, and the method comprises the following steps: (1) respectively taking and mixing the bacterial sludge of the saccharomyces cerevisiae and the bacterial sludge of the lactobacillus sanfranciscensis with flour and water uniformly, and obtaining the sourdough after fermentation; and (2) uniformly mixing the sourdough with flour and sodium bicarbonate, and after conducting dough kneading, cutting, rolling, molding and recovering, conducting steaming to obtain the sourdough steamed bread finished product. The method for preparing the sourdough steamed bread selects the predominant lactobacillus strain lactobacillus sanfranciscensis and the predominant saccharomycetes strain saccharomyces cerevisiae in the traditional sourdough, adopts a lactobacillus-yeast mixed fermentation mode, effectively improves the mouthfeel, flavor and texture of the steamed bread, overcomes the defect of insufficient flavor of the sold products fermented by single yeast on the existing market, simultaneously improves the nutrient value of the steamed bread and prolongs the preservation time of the steamed bread.

The invention provides a tomato vinegar beverage and the production method thereof. The beverage is prepared from tomatoes sequentially by making tomato juice, fermenting with yeast, fermenting with acetic acid to obtain tomato vinegar, mixing the tomato vinegar, sour agent, sugar and water, filtering, and sterilizing to obtain the product. The product is a vinegar beverage having tomato flavor and containing tomato juice, which is a novel variety of fruit vinegar with good taste and flavor.

The invention discloses a natural yeast leavening agent for bread and belongs to the field of microbial technology for food. The natural yeast leavening agent is prepared from freeze-dried bacterial powder of saccharomyces cerevisiae WJ-03, leuconostoc lactis WJ-01 and lactobacillus plantarum WJ-02 in the ratio being 1:1.5:1.5, wherein the freeze-dried bacterial powder of saccharomyces cerevisiaeWJ-03, leuconostoc lactis WJ-01 and lactobacillus plantarum WJ-02 is prepared after a freeze-drying protective additive is added. The provided natural yeast leavening agent is convenient to use and high in viable count and fermentative capability and has strong flavor, the bread prepared by use of the natural yeast leavening agent has stable quality, unique flavor and comprehensive nutrition and is natural, healthy and suitable for various crowds.

The invention discloses a method for preparing breads through fermentation of a natural compound yeast, and belongs to the technical field of foods. The natural compound yeast is prepared by combiningsaccharomycetes and lactobacillus. The natural compound yeast, in comparison with naturally-fermented natural yeasts, is close in fermenting performance, stable in quality and short in culture cycle,and the natural compound yeast can replace the naturally-fermented natural yeasts in fermenting preparation of the breads. In addition, from both the total content of free amino acids and the contentof essential amino acids, the natural compound yeast breads are much greater than commercial yeast breads which are made from a single yeast in nutritive value. The natural compound yeast provided bythe invention is quite high in industrial application value.

The invention provides a making method of a sourdough fermented steamed bun. According to a technical scheme, the method comprises the steps of: (1) taking 25000g of medium-gluten wheat flour, 10500g of water, 5000g of sourdough and 35g of edible alkali, mixing the substances evenly and conducting kneading to obtain a fermented dough; (2) putting the fermented dough into an automatic flour pressing machine to conduct pressing 9 times; (3) then making the product enter an automatic forming machine, and performing rolling forming to obtain a 125g round dough; (4) then bringing the dough into a fermenting box with a temperature parameter set at 38DEG C and humidity of 65%, and conducting fermentation for 30min; and (5) then carrying out steaming for 30min under a steam pressure controlled at 0.4pa. The method provided by the invention combines the traditional sourdough fermentation technology with the modern rolling technology, does not involve any additive, and cause no harm to the body. The sourdough fermented steamed bun has strong flour fragrance and rich nutrition, the dough leavening process of steamed buns is fully excavated, and no nutritional ingredient is lost.

The invention discloses multi-strain compound fermentation type jujube wine and a brewing method thereof. The jujube wine obtained by carrying out compound fermentation on candida, hansenula polymorpha, pichia pastoris, kloeckera and saccharomyces cerevisiae is obviously superior to jujube wine prepared by fermenting single saccharomyces cerevisiae in flavor and taste. In the invention, non-saccharomyces generate aromatic matters, i.e. higher alcohol, lower fatty acids, esters, and the like, and special flavor components so that the jujube wine is obviously improved in flavor characteristics and has smoother taste and stronger flavor, thereby overcoming the defects of single saccharomyces fermentation and generating positive effects on the total flavor of the jujube wine; and in addition,the jujube wine has the advantages of full wine body, rose color, clarification, brightness, mellow and smooth taste and pure and elegant jujube aroma and bouquet.

The invention relates to a compound yeast brewing technology of malt beer. The technology comprises the steps that 1, barley malt and water are mixed and subjected to gradient heating for saccharification so as to obtain saccharified mash; 2, the saccharified mash is filtered to obtain original wort and distiller's grains respectively; 3, the distiller's grains are soaked and washed with water and then filtered, and filtered-out water and the original wort are mixed to obtain mixed wort; 4, bitter lupulus is added into the mixed wort, then the mixture is heated and boiled, fragrant lupulus is added after boiling is completed, and the mixed wort stands still; 5, the temperature of the standing mixed wort is controlled, then compound yeast is added for fermentation, after fermentation is completed, precipitate is removed for beer outputting, and the malt beer is obtained. According to the compound yeast brewing technology of the malt beer, the sensory performance and physical and chemical performance indexes of the beer reach the optimal level and meet national standards through the fermentation of the compound yeast, and the high level is achieved.

A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is completely enveloped by a yeast-leavened dough.

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and / or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

A method of preparing a natural sourdough starter capable of being continuously prepared while allowing bread to maintain uniform quality activities is provided. In particular, a method of preparing a natural sourdough starter for bread using a traditional Nuruk is provided. The method includes mixing purified water with a Songhak Nuruk, putting the resulting mixture into an incubator and separating and filtering a microorganism starter, mixing purified water, wheat flour and rye flour with the microorganism starter, putting the resulting mixture into a fermenter and fermenting the mixture at room temperature, mixing purified water, wheat flour and rye flour with the starter culture broth, putting the resulting mixture into an incubator and fermenting the mixture at a temperature of 11 to 13° C., and putting the sourdough starter into a refrigerator and refrigerating the sourdough starter at a temperature of 2 to 4° C.

Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

The invention relates to the technical field of food beverages, in particular to an additive-free apple vinegar beverage and a preparation method thereof. The additive-free apple vinegar beverage is prepared from 30-40 kg of apple raw vinegar, 120-160 kg of concentrated apple juice, 3-8 kg of honey, 5-10 kg of rock candy and 782-842 kg of water; the apple raw vinegar is prepared by the following steps: juicing apples; inoculating grape wine and fermenting into apple wine by using high-activity dry yeast; inoculating lactic acid bacteria to ferment, and finally inoculating active acetic acid bacteria to ferment the apple wine into apple raw vinegar by adopting a liquid self-suction acetic acid fermentation process; according to the present invention, no food additive is added, the pleasantflavor and the pleasant taste are achieved, the natural health of the product is reflected, and people can enjoy the health of delicious food.

The invention relates to the technical field of cosmetics, in particular to a whitening composition, whitening and freckle-removing essence and a preparation method of the whitening composition and the whitening and freckle-removing essence. The whitening composition is prepared from 3-O-ethyl ascorbic acid, a bifidus yeast fermentation product lysate, nicotinamide, a daisy flower extract, carnosine, a lactic acid bacteria fermentation lysate, dipotassium glycyrrhizinate, a reed and poria cocos extract and bisabolol. Through the synergistic effect of the raw materials of the daisy flower extract, the 3-O-ethyl ascorbic acid, the nicotinamide, the lactic acid bacteria fermentation lysate, the carnosine and the bifidus yeast fermentation lysate, the effects of whitening, removing freckles, resisting saccharification and repairing DNA are achieved. The whitening composition is mixed with other auxiliary materials to prepare the whitening and freckle-removing essence, and the whitening and freckle-removing essence can make the skin color uniform, clean and bright, can fade formed pigmentation or freckles while whitening skin, increases skin elasticity and delays senescence.

The invention discloses a method of conducting solid-liquid combined fermentation to prepare baijiu with a burnt flavor, and belongs to the field of baijiu preparation. The method includes the following steps: water is added into a pea-and-barley powder obtained after baking, stir-frying and smashing, and a pea-and-barley powder pulp is prepared; after the pea-and-barley powder pulp and stewed sorghum are mixed, a neutral protease and aspergillus niger are added to carry out enzymolysis and saccharification, and an obtained saccharification liquid is equally divided into two parts; the first part of the saccharification liquid is inoculated with saccharomyces cerevisiae and active dry yeast to be fermented for 2-3 days, and then is inoculated with acetic acid bacteria, lactic acid bacteriaand an esterifying enzyme to be fermented for 3-4 days; the other part of the saccharification liquid is taken and inoculated with caproic acid bacteria to be fermented for 6-7 days; and two fermentation broths are mixed, a mixture is inoculated with hansenula anomala and then is fermented for 8-10 days, an obtained fermentation broth is subjected to baijiu distillation, early-part and final-partbaijiu is removed, middle-part baijiu is taken, and the baijiu with the burnt flavor is obtained. By adopting the method of conducting solid-liquid combined fermentation to prepare the baijiu with the burnt flavor, the labor intensity of raw material preprocessing is reduced, fermentation time is shortened, main flavor components of the baijiu are added, and thus the unique burnt flavor is added.

The invention discloses seaweed fermented alga cake. The seaweed fermented alga cake is made by adopting aroma-producing microzyme. The aroma-producing microzyme has a classification and a name of saccharomyces cerevisiae JJ4 (Saccharomyces cerevisiae), and is already collected in the China Center for Type Culture Collection (CCTCC) with a collection number of CCTCC NO: M 2018219; and the collection date is April 19, 2018. The saccharomyces cerevisiae JJ4 has an obvious seaweed fishy smell removal effect and aroma-producing capacity. According to the seaweed fermented alga cake, seaweed of gracilaria lamaneiformis and the like is made into alga pulp; the saccharomyces cerevisiae JJ4 is added; the fermentation is regulated and controlled; a seaweed fermentation solution without an alga fishy smell and with a full saccharomyces fermented aroma is prepared and obtained; afterwards, an alga mud deposit is filtered and collected; and the seaweed fermented alga cake is made through blending,homogenization, molding and drying. According to the seaweed fermented alga cake, functional nutrient substances of an active polysaccharide and the like and an alga aroma, which are enriched in theseaweed, are maintained; the fishy smell of the seaweed is removed through the fermentation by the saccharomyces cerevisiae JJ4; the full saccharomyces fermented aroma and the nutrient substances aregiven to the seaweed; the seaweed fermented alga cake new product which is unique in flavor and palatable in sweetness and sourness is developed; and the seaweed fermented alga cake has quite good economic benefit and social benefit.

The invention discloses a preparation method of a fermented pumpkin beverage. The preparation method comprises the following steps: carrying out pumpkin color protection treatment, preparing pumpkin dehydrated bread, mixing a pumpkin dehydrated bread extract and pumpkin pulp, and carrying out fermentation treatment by using a lactobacillus plantarum bacterium solution and yeast. The lactobacillus plantarum bacterium solution accounts for 2-3% of the volume of fermentation substrate liquid and the yeast accounts for 0.08-0.2% of the weight of the fermentation substrate liquid. The fermented pumpkin beverage prepared by the preparation method is abundant in nutritional value and has a unique baking flavor and the flavor of a fermented product; the fermented pumpkin beverage has golden yellow color and luster, uniform texture, fragrant aroma, moderate mouth feel and long product storage period, is deeply favored by consumers and explores a new way for deep processing of pumpkins.

The invention relates to a biotransformation method for preparing cocoa butter equivalent by adopting mutton fat as a raw material. The biotransformation method adopts the mutton fat as a main raw material and adopts methyl stearate as an auxiliary material and obtains yeast intramyocellular lipid by fermentation of yarrowia lipolytica. The composition of fatty acid of the lipid is extremely similar to the composition of the fatty acid of the cocoa butter, and can be independently used or mixed with the cocoa butter as a raw material of products such as chocolates. The biotransformation method has the advantages that a microbial fermentation method is used, the cell proliferation is fast, the growth period is short, continuous large-scale production can be carried out, the cost can be reduced, simultaneously the limitation of the changes of seasons and climates can be avoided, the used substrate is mutton fat which is large in yield and low in price.

The invention relates to the technical field of microbial screening and food fermentation, in particular to lactobacillus rhamnosus and application thereof.The strain is lactobacillus rhamnosus NAQU Plateau LR-1, the strain is preserved in the China Center for Type Culture Collection (CCTCC), the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, and the preservation number is CCTCC No: M 20211313, and the preservation number is CCTCC No: M 20211313. The mildew-proof effect period of the steamed bun prepared from the strain can reach 4 days at the temperature of 35-38 DEG C and is prolonged by 2 days compared with that of steamed bun prepared from common yeast through fermentation, the mildew-proof effect of the steamed bun is equivalent to that of sodium dehydroacetate with the addition amount of 0.5 g / kg, and the steamed bun has a good mildew-proof effect at the high temperature and shows excellent biological corrosion resistance.

The invention belongs to the field of food processing and particularly relates to seaweed-strawberry fermented drink and a preparation method thereof. The seaweed-strawberry fermented drink is characterized in that using soaked seaweed and strawberry as raw materials, crushing soaked seaweed, pressing to obtain seaweed juice, mixing the seaweed juice with strawberry juice obtained by cleaning, crushing and pressing the strawberry, adding yeast or leave for fermenting, and filling. The seaweed and strawberry low in cost and rich in sources are used as main materials, the seaweed and the strawberry, belonging to vegetables and fruits, high in nutrition value are made into juices respectively, the specially cultivated yeast or leaven is inoculated for biological fermentation by the modern biological fermentation technology, and the high-quality functional drink which is mellow, fragrant and fresh is produced. Nutrients and functional ingredients in the seaweed and the strawberry are retained to the maximum extent, and the seaweed-strawberry fermented drink has health functions of both the seaweed and the strawberry and is unique in flavor, fresh in taste and fragrant.

The invention discloses a preparation method of fruity bread sauce mainly prepared from oats. The preparation method comprises the following steps: firstly soaking the oats, then cooking the oats to be a mushy state, and then grinding the oats to form oat paste; adding amylase into the oat paste to perform the enzymolysis; adding comprehensive yeast, fermenting, and homogenizing; adding saccharosesyrup, vanilla extract, fructus lycii, longan pulp, coix seeds and table salt, sufficiently uniformly stirring, boiling with water, after partial water of the mixture is vaporized and the mixture isin a porridge-like semi-fluid state, stopping heating, and cooling to the room temperature; then adding mashed apple, mashed banana, lemon juice, and Cranberry juice, and uniformly stirring; homogenizing, then adding potassium sorbate and sodium benzoate, stirring, and uniformly mixing; and loading the mixture into a container, performing the pasteurization, heating the mixture for a period of time, and then cooling, thus obtaining the fruity bread sauce. The preparation method adopts the oats as the main material and utilizes natural beta glucose as a natural thickening agent, no food additive is added, and a finished product is good in thickness, stability and taste. The method is simple and easy in industrialized production.

The invention relates to the technical field of food processing, and particularly relates to a bread additive and a preparation method and application thereof. The bread additive is prepared from lactobacillus plantarum and a traditional Chinese medicine composition and is applied to bread processing, selected lactic acid bacteria are lactobacillus plantarum strains LAPB04, the strains have good antibacterial ability, and through inspection, the strains can inhibit staphylococcus aureus, aspergillus niger and aspergillus flavus and can slow down deterioration of bread caused by infection with harmful bacteria; and in addition, the additive further comprises the traditional Chinese medicine composition, the traditional Chinese medicine composition can effectively promote growth of the strains LAPB04, thus the strains LAPB04 can quickly form strain advantages, a good antibacterial effect is achieved, and an early fermentation basis is provided for later yeast fermentation and bread flavor improvement.