Saccharomyces cerevisiae for improving flavor of noodles, leavening agent, application of leavening agent and method for preparing flour products through fermentation

• Main Authors: LI XIAOYAN, YANG YUANYUAN, LI TONG, LI HUI, ZHANG ZHIYONG, WEI XIAOMING, XUN MEILI, XIE SHUZHEN
• Format: Patent
• Language: Chinese; English
• Published: 15.03.2022
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; EDIBLE DOUGHS; ENZYMOLOGY; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION THEREOF; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

The invention relates to the field of food processing and discloses saccharomyces cerevisiae for improving the flavor of flour products, a leavening agent and application of the saccharomyces cerevisiae and the leavening agent. The saccharomyces cerevisiae is saccharomyces cerevisiae with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.21161, and the fermentation efficiency of the saccharomyces Moreover, when the brewer's yeast is used for preparing flour products, especially noodles, the noodles are good in taste and flavor, and the cooking time is relatively short. 本发明涉及食品加工领域，公开了一种提高面制品风味的酿酒酵母、发酵剂及其应用。所述酿酒酵母为保藏编号为CGMCC NO.21161的酿酒酵母，该酿酒酵母发酵效率高。而且，采用该酿酒酵母制备面制品时，尤其是制备面条时，能够使得面条口感好，风味佳，烹饪时间也相对较短。