Multi-Strain Composite Starter for Flour Products
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Solution Overview
Problem
Commercial yeast fermentation results in single flavor and taste for flour products, long fermentation times, nutrient destruction, and potential for harmful microorganisms in traditional sourdough, making it unsuitable for industrial production.
Innovation Solution
A multi-strain composite starter comprising Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Saccharomyces cerevisiae powder, and Wickerhamomyces anomalus powder, optimized in specific weight ratios to enhance flavor, shorten fermentation time, and improve nutritional value, while preventing microbial contamination.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional sourdough is used for fermentation, then unique flavor and taste are achieved, but long fermentation time and nutrient destruction occur
Solution Approach 1:
The patent combines multiple bacterial strains (Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus) with yeast (Saccharomyces cerevisiae) in a composite starter culture. This merging of different microbial communities enables simultaneous flavor development and reduced fermentation time, resolving the contradiction between traditional sourdough flavor quality and fermentation duration.
Solution Approach 2:
The invention creates a composite starter culture containing multiple functional microbial components. Each strain contributes specific enzymes and metabolic pathways that work synergistically to produce flavor compounds while accelerating fermentation, thus achieving both high flavor quality and reduced time loss.
2Ease of manufacture
If traditional sourdough is used for fermentation, then unique flavor and taste are achieved, but harmful microorganisms and cancerogenic substances may be generated
Solution Approach 1:
The patent selects and utilizes specific beneficial bacterial strains (Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus) with known probiotic properties and safe metabolic profiles. By focusing on local quality - choosing strains with proven safety records - the invention maintains flavor quality while eliminating harmful factors associated with traditional sourdough.
Solution Approach 2:
The invention converts the potential harm of uncontrolled microbial growth in traditional sourdough into benefit by introducing controlled, beneficial strains that produce safe flavor compounds. The selective use of probiotic strains transforms the fermentation process into a controlled environment that generates desirable flavors without harmful byproducts.
3Productivity
If commercial dry yeast is used for fermentation, then fast and convenient production is achieved, but single flavor and taste result
Solution Approach 1:
The patent merges yeast (Saccharomyces cerevisiae) with multiple bacterial strains in a composite starter. This combination maintains the fast fermentation speed of commercial yeast while adding the flavor-enhancing capabilities of lactic acid bacteria, thus resolving the contradiction between production speed and flavor quality.
Solution Approach 2:
The composite starter culture performs multiple functions simultaneously: rapid fermentation (yeast), flavor development (bacteria), and texture improvement (extracellular polysaccharides from lactic acid bacteria). This multi-functionality allows the system to achieve both high productivity and enhanced flavor quality that neither component could achieve alone.
4Ease of manufacture
If traditional sourdough is used for fermentation, then flavor and taste are improved, but high sensitivity to microbial contamination and difficulty in storage occur
Solution Approach 1:
The patent changes the physical state and compositional parameters of the starter culture by formulating it as a dry, powdered composite containing multiple stabilized microbial strains. This parameter change enables long-term storage stability while preserving the flavor-quality benefits of multi-strain fermentation, overcoming the sensitivity and storage issues of traditional semi-solid sourdough.
Data Source
AI summary
The present invention relates to the technical field of food processing, specifically to a novel multi-strain composite starter for flour products and use thereof. The novel multi-strain composite starter for flour products according to the present invention comprises Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Saccharomyces cerevisiae powder, and Wickerhamomyces anomalus powder, wherein, the weight ratio of Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Saccharomyces cerevisiae powder, and Wickerhamomyces anomalus powder is (1-3):(0.1-3):(0.1-3):(3-9):(0.1-6). The use of the novel multi-strain composite starter for flour products according to the present invention for producing flour products not only solves the problems of single taste and flavor of fermented flour products (steamed bun, bread and the like) produced by using commercial yeast alone, but also solves the problems of long fermentation time, destruction of nutrients and easy generation of harmful microorganisms in the production of fermented flour products by using traditional sourdough.