Preparation method of leavened pasta

A technology of pasta and leavening agent, applied in dough processing, botanical equipment and methods, baked goods, etc., can solve the problems of products without fermented pasta, and achieve the effect of increasing varieties

Inactive Publication Date: 2013-02-13
DALIAN NATIONALITIES UNIVERSITY
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

However, there is no product that uses the compound microorganisms derived from Tibetan mushrooms as a starter to produce fermented pasta.

Method used

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  • Preparation method of leavened pasta

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Embodiment Construction

[0016] The present invention will be described in detail below in conjunction with the examples, but the following examples are only preferred embodiments of the present invention, and the scope of protection of the present invention is not limited thereto, and any person familiar with the technical field of the present invention is within the technical scope disclosed in the present invention Within the technical scheme of the present invention and its inventive concept, any equivalent replacement or change shall be covered within the protection scope of the present invention.

[0017] 1. Preparation of flour leavening agent

[0018] (1) Preservation of Zangling mushroom: Put Zangling mushroom (purchased from Xi'an Hongshengtang Probiotics Promotion and Cultivation Center) in 10% aseptic milk, store at 4°C, and replace the milk every 5 days.

[0019] (2) Proliferation of Cangling mushrooms: After filtering out Cangling mushrooms with a sterile filter, add 5% (W / V) to 60% asep...

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Abstract

The invention provides a preparation method of leavened pasta. The method is characterized in that a flour leavening agent contains composite microorganisms from Tibetan kefir. According to the invention, the flour leavening agent containing microorganisms from Tibetan kefir is applied to the preparation of leavened pasta for the first time to obtain the leavened pasta with nutrition and healthcare effect and special flavor, the types of the flavor leavened pasta are increased, and the industrial production brings considerable economic benefits.

Description

technical field [0001] The invention belongs to the field of fermented food production, and in particular relates to a method for producing fermented pasta. Background technique [0002] Tibetan ling mushroom, also known as "Tibetan snow lotus" and "Tianshan ling mushroom", is a unique and rare fungus that originated from the Linzhi area in southern Tibet and the mountainous areas above the Tianchi Lake in Tianshan, Xinjiang. Tibetan spirit mushroom is a milky white, colloidal block, which looks like rice grains. After repeated washing, it becomes irregular milky yellow particles. The particles are a network formed by a unique mucopolysaccharide substance. It is produced by the metabolism of the microorganisms inhabiting the Tibetan spirit mushroom. It is divided into many layers, and different layers have different bacterial phases. The main microorganisms in Tibetan Ling mushrooms are lactic acid bacteria and yeast, among which lactic acid bacteria include Lactobacillus k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/00A01G1/04A23L1/105A23L7/104
Inventor 冮洁何煜波季旭颖付铭
Owner DALIAN NATIONALITIES UNIVERSITY
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