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Method for screening aroma-producing yeast and preparing ingredient from aroma-producing yeast

A technology of aroma-producing yeast and yeast, which is applied in the field of microorganisms and fermentation and brewing engineering, can solve the problems of long fermentation time, weak fermentation power of yeast, consumption, etc., and achieve the effect of simple process, sufficient fermentation aroma and convenient use

Inactive Publication Date: 2018-03-20
APPLE FLAVOR & FRAGRANCE GRP
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yeast is a kind of multi-bacterial starter, and contains a large number of microorganisms that can produce flavor substances, which endow fermented noodles with special flavor, but the fermentation power of the yeast is weak, and it takes a long time to ferment

Method used

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  • Method for screening aroma-producing yeast and preparing ingredient from aroma-producing yeast

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Experimental program
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Effect test

Embodiment 1

[0014] The first part is the screening and fermentation of yeast: take the yeast, use the rose bengal sodium agar medium to screen out the yeast with good fermentation aroma, and detect the 18S rDNA of the screened yeast, and the yeast is abnormal Klebham yeast, its splicing sequence is as described above.

[0015] The yeast is activated and cultivated in a sucrose solution with a mass percentage of 2 to 6%. The sucrose solution in this embodiment is 3% by mass, and the fermentation temperature is 25 to 35°C. The fermentation temperature in this embodiment is 27 to 35°C. 32°C, the fermentation time is 40-80 hours, and the number of yeasts detected reaches about 5.0×10 7 When the gelatinized starch solution is 9% by mass, add the gelatinized starch solution with a mass percentage of 9%, carry out aeration culture at 28°C, then add the gelatinized starch solution every 24 hours, repeat 6 times to obtain a culture solution, and the fermentation is over Afterwards, the culture so...

Embodiment 2

[0018] The same as Example 1, the difference is: the yeast is activated and cultured in a sucrose solution with a mass percentage of 5%, the fermentation temperature is 32-35°C, the fermentation time is 40-80h, and the number of yeasts detected reaches about 5.0 ×10 7 1 / mL, add gelatinized starch solution with a mass percentage of 10%, pass through clean air at 31°C for aerated culture, then add gelatinized starch solution every 24 hours, repeat 4 times to obtain a culture solution, and the fermentation is over Afterwards, the culture solution was concentrated to one-half of the volume of the original solution. Gelatinized starch is wheat starch.

[0019]

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Abstract

The invention discloses a method for screening aroma-producing yeast and preparing an ingredient from the aroma-producing yeast. A food ingredient which can be directly added into flour for producingfermented dough can be produced through fermentation of the yeast. The aroma-producing yeast is the yeast with a relatively outstanding aroma-producing effect separated from leaven and is determined as Wickerhamomyces anomalus through 18S rDNA detection. The yeast is used for preparing the food ingredient, and a brewing process utilizing gelatinized starch as the raw material and the aroma-producing yeast as the fermentation yeast is adopted, so that the problem that a fermented flour product does not have sufficient aroma is solved, and the industrial production efficiency of the fermented flour product is improved. The method is simple in complete process, high in production efficiency, low in production cost, free of pollution, suitable for industrial production, simple and convenient.The method has important significance to the improvement of fermentation aroma of the fermented flour product and the mechanization progress of the fermented flour product in China.

Description

technical field [0001] The invention belongs to the field of microbes and fermentation and brewing engineering, and relates to a method for screening aroma-producing yeast and directly using it as an ingredient in fermented noodle products. Background technique [0002] The application of frozen fermented dough creates conditions for the industrialization, standardization and chain production of fermented pasta products. Yeast is a kind of multi-bacterial starter, and contains a large number of microorganisms capable of producing flavor substances, which endow fermented flour products with special flavors, but the fermenting power of the starter is weak, and it takes a long time to ferment. In order to achieve the effect of enriching the taste of fermented flour products in the process of adapting to industrialization, it is necessary to carry out the yeast fermentation aroma production process separately, and add the obtained product directly to the flour, so as to enrich t...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/02A21D8/04C12R1/645
CPCA21D8/047C12N1/02C12N1/16
Inventor 付娜黄健杜毅王锡昌
Owner APPLE FLAVOR & FRAGRANCE GRP
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