Composite leavening agent, preparation method and application thereof, rice flour prepared by using composite leavening agent and preparation method of rice flour

Abstract

The invention relates to the technical field of biological fermentation, and discloses a composite leavening agent, a preparation method thereof and application of the composite leavening agent in preparation of rice flour. The composite leavening agent comprises a first leavening agent and a second leavening agent, the first leavening agent comprises lactobacillus casei powder and pullulanase, the weight ratio of the lactobacillus casei powder to the pullulanase is 1: (0.1-0.4), and the second leavening agent comprises saccharomyces cerevisiae powder; the viable count of lactobacillus casei in the first leavening agent is not less than 5*10<10> cfu / g, and the viable count of saccharomyces cerevisiae in the second leavening agent is not less than 1*10<10> cfu / g. The invention further discloses rice flour prepared by using the compound leavening agent and a preparation method of the rice flour. Lactobacillus casei powder and pullulanase are used as a first leavening agent, saccharomyces cerevisiae powder is used as a second leavening agent, and the lactobacillus casei powder and the pullulanase and the saccharomyces cerevisiae powder are respectively used for primary fermentation and secondary fermentation during preparation of the rice flour, so that the fermentation time is remarkably shortened, and the amylose content, the elasticity and the reconstitution property of the rice flour are improved; and the breaking rate of the rice noodles is reduced.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, for example, it relates to a composite starter, its preparation method and its application in preparing rice flour, rice flour prepared by using the starter and its preparation method. Background technique [0002] Rice noodles are a convenient staple food loved by the people in southern my country, because they are easy to carry, rich in taste, and have a good taste, and have a large consumer market. However, due to the addition of more starch in traditional rice noodles, the nutritional richness of the product is reduced; and, due to the problems of long natural fermentation time, poor product quality, and easy contamination of bacteria in the production process of traditional rice noodles, there are limitations. Large-scale production and consumption of rice noodle industry. [0003] At present, there have been researches on artificial fermentation instead of natural fermentat...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problems of long fermentation time, poor product quality, easy contamination of miscellaneous bacteria, and difficulty in large-scale production of high-quality products in the prior art, and to provide a composite starter and its preparation method, application, and use. The rice flour prepared by the composite leavening agent and the preparation method thereof can at least achieve the effects of significantly shortening the fermentation time required for preparing rice flour, improving the amylose content, elasticity and rehydration of rice flour, and reducing the broken rate of rice flour