Complex microbial agent for fermenting staple food and application of complex microbial agent

Abstract

The invention discloses a complex microbial agent, which consists of saccharomyces cerevisiae and an auxiliary strain, wherein the auxiliary strain is at least one of weissella cibaria, lactobacillus helveticus and lactobacillus fermenti. The invention also discloses application of the complex microbial agent in fermenting steamed buns and / or breads. In addition, the invention also discloses a method for preparing steam buns, wherein the method comprises the following steps: mixing the complex microbial agent with flour, fermenting an obtained mixture and steaming. The complex microbial agent, which is capable of improving the flavor of the steamed buns, provided by the invention can offer support for promoting the standardized, large-scale and green production of a conventional steamed bun production process; and moreover, the invention also provides a new thought and a new way for studies on improving the quality and the safety of conventional wheaten food.

Description

technical field [0001] The invention relates to the field of food, in particular to a composite bacterial agent and its application and a method for preparing steamed bread by using the composite bacterial agent. Background technique [0002] Nowadays, with the improvement of people's living standards, people are not only satisfied with having enough to eat, but are demanding higher quality and higher safety food, so more and more manpower and material resources are invested in improving food quality Come with security research. [0003] As a typical representative of traditional pasta, steamed buns play an important role in people's lives. According to different starters, steamed buns can be roughly divided into composite starter steamed buns (traditional steamed buns) and single yeast steamed buns. The latter has become the preferred choice in people's daily life because of its simple process, time-saving and labor-saving, and easy industrial production. Types, represent...

AI Technical Summary

Problems solved by technology

However, in the production process of yeast steamed bread, a single microorganism (yeast) is generally used for fermentation, and the product has a single aroma substance and a small amount. Therefore, merchants often use excessive or even illegal additives to adjust the taste and color in the production process, which also gives this type of steamed bread Hidden dangers in food safety

In April 2011, the incident of dyed steamed buns that caused poisoning due to illegal use of additives broke out in Shanghai, which brought a serious crisis of trust in the safe production of single yeast steamed buns

However, the development of the traditional steamed bread processing industry is still at a low level, and most families in rural areas still use handmade methods to produce and use it for themselves. Even in developed cities, this situation is common.

Many steamed buns with beautiful appearance and excellent taste are only seen in a small range of folks. Although some enterprises have developed automatic production lines for steamed buns to carry out large-scale production of some high-quality steamed buns, they are limited by the special starter (yeast) used by the flavor of steamed buns. , old noodles, fermented juice, etc.) and the lack of scientific support for the taste of its steamed buns, resulting in enterprises having no motivation and confidence in key process technologies, key mechanical equipment, applicable distribution equipment, etc. type fermentation agent) to invest, resulting in the inability to further optimize the process and realize the scale and specialization of production

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