Method for improving fermentation activity of industrial yeast

The invention provides a method for improving yeast fermentation activity, which comprises the following steps: 1) dispersing yeast in a liquid culture medium, and culturing to obtain a cell bacterial liquid; and 2) mixing the cell bacterial liquid obtained in the step 1) with the chickpea peptide....

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Bibliographische Detailangaben
Hauptverfasser:	RAO JUNHUI, XU YANG, ZHU XIANGWEI, LONG JING, ZHANG YUNXIN, KANG SINI, GAO PEIHAO, GUAN YEXIA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention provides a method for improving yeast fermentation activity, which comprises the following steps: 1) dispersing yeast in a liquid culture medium, and culturing to obtain a cell bacterial liquid; and 2) mixing the cell bacterial liquid obtained in the step 1) with the chickpea peptide. According to the method for improving the fermentation activity of the yeast, the fermentation activity of the industrial yeast is enhanced, a formed product of the industrial yeast has more excellent, greener and healthier nutritional value compared with similar products, and the prepared steamed buns are better in hardness and chewiness and have wide market potential. 本发明提供一种提高酵母发酵活性的方法，包括如下步骤：1)将酵母分散于液体培养基中，培养，得到细胞菌液；2)将步骤1)得到的细胞菌液与鹰嘴豆肽混合。本发明提高酵母发酵活性的方法不但增强了工业酵母的发酵活性，其成型产品也拥有了较同类产品更优良、更绿色健康的营养价值，制作的馒头硬度与咀嚼性更好，具有广泛的市场潜力。