Old dough yeast and preparation method thereof

A production method and yeast technology, which is applied in the field of food yeast, can solve the problems of uncontrollable, pathogenic bacteria, unfavorable, etc., and achieve the effect of fast inspiration, sweet taste and uniform pores

Active Publication Date: 2012-11-28
JINAN RUIFENG BIO ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, the microbial components in old noodles are complex and uncontrollable. Many microorganisms will produce harmful substances to the human body, and even pathogenic bacteria
Secondly, due to the need to add alkali in the fermentation of old noodles, the B group microorganisms in the dough are seriously lost.
[0005] Most of the steamed buns produced in the domestic market are produced by the rapid fermentation method of baker's yeast, because baker's yeast is a single strain, the flavor and aroma of steamed buns produced by this method are not strong enough, and do not have the aroma characteristics of traditional old flour steamed buns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Weigh 50% of baker's yeast milk, 30% of wine yeast milk, 10% of aroma yeast milk, 0.1% of lactic acid bacteria milk, 6% of trehalose, 2% of edible glycerin and 1.9% of food-grade calcium carbonate according to the following weight percentages, and stir well. , forming a mixed liquid.

[0046] Weigh 5 kg of flour, measure 2 liters of mixed liquid, mix the two evenly, extrude and granulate, the particle size is Φ1х2-4mm. Use fluidized bed drying and dehydration, and freeze and dehydrate the air to 5g / m2 3 , heating to 40-80 ℃, so that the water content of the particles is 6.5%, and vacuum packaging can be made into bags.

[0047] Take 50 grams of the old yeast product prepared above, add 3 times warm water at 40°C, activate for 30 minutes, add to 5kg of flour, add warm water, knead well, 33-35°C, rise for 60 minutes, and then shape the steamed buns into 300 grams, steam Steamed steamed buns for 30 minutes, the face is white and fluffy, the pores are even, the entrance i...

Embodiment 2

[0049] Weigh 30% baker's yeast milk, 50% wine yeast milk, 12% fragrant yeast milk, 0.2% lactic acid bacteria milk, 5% trehalose, 1% edible glycerin and 1.8% food grade calcium carbonate according to the following weight percentages, stir well , forming a mixed liquid.

[0050] Weigh 10 kg of flour, measure 4 liters of mixed liquid, mix the two evenly, extrude and granulate, the particle size is Φ1х2-4mm. Use fluidized bed drying and dehydration, and freeze and dehydrate the air to 5g / m2 3 , heating to 40-80 ℃, so that the water content of the particles is 6.5%, and vacuum packaging can be made into bags.

[0051] Take 100 grams of the old yeast prepared above, add 3 times warm water at 40°C, activate for 30 minutes, add to 12kg of flour, add warm water, knead well, 33-35°C, rise for 70 minutes, shape steamed buns into 300 grams, steam steamed steamed buns 30min,

[0052] The face is white and soft, the pores are even, the entrance is sweet, and it has the aroma of old-fashi...

Embodiment 3

[0054] Weigh 60% of baker's yeast milk, 20% of wine yeast milk, 10% of fragrant yeast milk, 0.15% of lactic acid bacteria milk, 7% of trehalose, 1% of edible glycerin and 1.85% of food-grade calcium carbonate according to the following weight percentages, and stir well. , forming a mixed liquid.

[0055] Weigh 6 kg of flour, measure 2.4 liters of mixed liquid, mix the two evenly, extrude and granulate, the particle size is Φ1х2-4mm. Use fluidized bed drying and dehydration, and freeze and dehydrate the air to 5g / m2 3 , heating to 40-80 ℃, so that the water content of the particles is 6.5%, and vacuum packaging can be made into bags.

[0056] Take 50 grams of the old yeast product prepared above, add 3 times warm water at 40°C, activate for 30 minutes, add to 6kg of flour, add warm water, knead well, 33-35°C, rise for 80 minutes, and then shape the steamed buns into 300 grams, steam Steamed steamed buns for 30 minutes, the face is white and fluffy, the pores are even, the ent...

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PUM

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Abstract

The invention discloses an old dough yeast and a preparation method thereof. The old dough yeast comprises flour and mixed liquid, wherein the mixed liquid comprises the ingredients of bread yeast milk, wine yeast milk, rosin yeast milk, lactic acid bacteria milk, trehalose, edible glycerol and food-grade calcium carbonate through mixing. The preparation method of the old dough yeast comprises the following steps of: (1) preparing the bread yeast milk; (2) preparing the wine yeast milk; (3) preparing the rosin yeast milk; (4) preparing the lactic acid bacteria milk; (5) weighing the bread yeast milk, the wine yeast milk, the rosin yeast milk, the lactic acid bacteria milk, the trehalose, the edible glycerol and the food-grade calcium carbonate and evenly mixing the ingredients to prepare the mixed liquid; (6) evenly mixing the flour and the mixed liquid, extruding and granulating; and (7) drying and dewatering the granules. The old dough yeast prepared by the method provided by the invention remains the advantages of high leavening speed of steamed bread by bread yeast. The finished products of steamed bread are white and soft, the pores of steamed bread are arranged evenly and the steamed bread has the sweet smell of old dough steamed bread.

Description

technical field [0001] The invention relates to a starter for making steamed bread and a preparation method thereof, belonging to the technical field of food yeast. Background technique [0002] The origin of Chinese steamed buns can be traced back to the Three Kingdoms period, more than 1,700 years ago, which can be said to have a long history. The food culture of the Chinese nation can basically be said to belong to the farming culture. The developed agriculture in ancient times laid the foundation for the Chinese nation's dietary structure of "five grains for nourishment". Although the Chinese nation in the early days mainly used "grain food" porridge and rice, since "flour food" Hu cakes entered the Central Plains from the Western Regions about 4,000 years ago, fermented flour products gradually replaced the status of miscellaneous grains such as millet and glutinous rice in the north and became people's favorite. staple food. In particular, the Chinese nation has tran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04
Inventor 王成田文利
Owner JINAN RUIFENG BIO ENG
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