A high-quality yeast for Xinjiang local characteristic naan dough and its application in making naan

Abstract

The invention discloses a high-quality yeast of Xinjiang local characteristic naan dough and its application in making naan. Saccharomyces cerevisiae 24M (Saccharomyces cerevisiae24M) CCTCC No: M 2014415 was obtained by screening and isolating from the traditional naan dough in Xinjiang; and by using the high-quality yeast of the naan dough with the number 24M, it was applied in naan products, while retaining and inheriting the traditional naan Obtaining remarkable technical effects in terms of the original flavor of the product, ensuring the stability of the finished dry yeast, food safety, etc., is a necessary way to realize the industrialized baking process of naan, and it is also a growth point for the development of a new industry, which has great social and economic value , has broad application prospects.

Description

technical field [0001] The invention relates to a functional microbial strain and its application field. Specifically, the invention relates to a high-quality yeast for Xinjiang local characteristic naan dough and the technical field of its application. Background technique [0002] The word "naan" originated from Persian and was once popular in the Arabian Peninsula, Turkey, Central Asia, and West Asia. But baked naan did not originate from these regions. According to textual research, the history of Uyghur baked naan has been more than 2,000 years. The Uyghur saying goes: "You can have no vegetables for a day, but you must never have no naan." It can be seen that not only roasted naan is the most important noodle food of Uyghurs. , and eating naan has become a custom and culture of Uighurs. [0003] In recent years, with the development of my country's economy, the continuous improvement of people's living standards and the acceleration of the pace of life, the demand fo...

AI Technical Summary

Problems solved by technology

In 2006, Yang Yanyan, a classmate of our laboratory, isolated and identified a strain of rhodotorula viscous yeast producing β-carotene, and applied for a national invention patent. In the same year, she isolated and identified a strain of alkali-resistant yeast from industrial sewage tanks and other research reports , there is no report about screening and utilizing high-quality yeast for naan dough

[0007] Naan dough fermentation is a traditional dough fermentation method, but there are a lot of bacteria in the naan dough, which poses food hygiene and safety hazards; long-term storage and long-distance transportation are difficult

At home and abroad, there is no Xinjiang characteristic naan dough fermented yeast powder that can be widely adopted by Xinjiang native residents and recognized in terms of taste. Screening Xinjiang local characteristic naan dough high-quality yeast and its application have practical effects

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