公开(公告)号：US20100248332A1

公开(公告)日：2010-09-30

申请号：US12733942

申请日：2009-05-18

申请人： Xuefeng Yu ,  Zhihong Li ,  Minghua Yu ,  Juan Yao ,  Jinbao Kuang ,  Jinjun Shen

发明人： Xuefeng Yu ,  Zhihong Li ,  Minghua Yu ,  Juan Yao ,  Jinbao Kuang ,  Jinjun Shen

IPC分类号： C12N1/16

CPC分类号： C12N1/18 ,  A21D2/16 ,  A21D8/047 ,  A21D13/41 ,  A23L33/14 ,  C12R1/865

摘要： A yeast used for pizza and its production method are provided. The yeast is dry yeast, and the amount of CO2 produced in the dough at 30° C. during 60 minutes is 250˜450 mL CO2/h, wherein the dough contains those ingredients as following: 280 g flour, 1.43% salt by weigh of flour, 4 g pure dry yeast and appropriate content water. The production method includes the following steps: A) one-step fermenting; B) drying: in which, after the one-step fermenting without further fermenting; before or during the drying step, adding the emulsifier. Since adapting the first seed yeast as commercial yeast, the fermenter procedure is omitted, the process is simplified, the cost is reduced, and the yeast produced meets the property requirements of the yeast used for pizza.

摘要翻译： 提供了用于比萨饼的酵母及其制备方法。 酵母是干酵母，在60分钟内在30℃下生产的二氧化碳的量为250〜450mL CO 2 / h，其中面团含有以下成分：280g面粉，1.43重量％的盐 的面粉，4克纯干酵母和适量含水。 生产方法包括以下步骤：A）一步发酵; B）干燥：其中一步发酵无需进一步发酵; 在干燥步骤之前或期间，加入乳化剂。 由于将第一种子酵母适应为商业酵母，所以省略了发酵程序，简化了过程，降低了成本，并且所生产的酵母符合比萨饼用酵母的性能要求。