Compound leavening agent for special-flavor fermented flour product in southern area of Shanxi province

Abstract

The invention discloses a compound leavening agent for realizing the special-flavor fermented flour product in the southern area of Shanxi province by adopting four fermenting bacterial strains and utilizing the specific combined method, wherein the bacterial strains comprise brettanomyces custersii YQ151, hansenula anomala YQ152, acetobacter tropicalis Q2534, and pediococcus pentosaceus 1521C, and the bacterial strains are preserved in the China General Microbiological Culture Collection Center. The compound leavening agent is mainly prepared from the following components in parts by weight: 20-50 parts of the aroma producing yeast YQ151, 5-20 parts of the aroma producing yeast YQ152, 5-20 parts of acetic bacteria Q2534, 5-20 parts of lactic acid bacteria 1521C, and 20-60 parts of corn flour. For the novel compound leavening agent provided by the invention, the product attribute takes the specific regions and the high simulation degree of quality as the fundamental features, and the fundamental features are the main characteristics for making distinction between the product and other similar products.

Description

technical field [0001] The invention relates to a special-flavor composite starter for fermented flour products in southern Shanxi region by using four fermenting strains and a specific combination thereof and a basic preparation method thereof. Background technique [0002] As the saying goes: "Food is the first priority for the people, and safety is the first priority for food." With the development of society and the improvement of people's living standards, people increasingly miss and favor food with traditional flavor. The so-called traditional food is the most basic, unique and representative food with national or regional characteristics. Residents of different countries, different ethnic groups, and even different regions have their own traditional food, such as: Chinese steamed buns, Steamed buns and pancakes, Japanese sushi, Korean fried rice cakes, European and American hamburgers, bread and cheese, etc., can all be called traditional foods. [0003] In my co...

AI Technical Summary

Problems solved by technology

However, the industrialization of traditional fermented food is facing many problems and challenges: ①The introduction of fast food such as hamburgers and bread provides convenience for the fast-paced life of young people, but it also has a certain impact on their health; ②The production of steamed buns, a traditional staple food It is mainly based on families and small workshops, and there are few large and medium-sized enterprises. They lack scientific management and marketing concepts, ignore the good use of scientific and technological talents, and lack innovation capabilities; It can be well combined, and the required starter culture is highly regional, and there are problems such as complex strains and instability, which bring challenges to industrialization; ④ Food standards are not perfect, and the quality standards and management system of traditional staple food steamed bread are not perfect , the enterprise itself lacks standardization

Therefore, the development of a traditional staple food starter with high safety, stable function, which can retain the original flavor of steamed bread and is suitable for industrial production is the most severe challenge facing the industrialization of traditional staple food steamed bread.

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