Method for making unartificial yeast

A production method and technology of natural yeast, applied in the direction of pre-baked dough treatment, fungi, etc., can solve the problems that the effect of natural yeast cannot be achieved, the yeast easily loses its activity, and the quality is unstable, so as to achieve a long storage time and prolong the taste. Time, high nutritional value effect

Active Publication Date: 2014-01-15
南通银琪生物科技有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

At present, the domestic natural yeast has low nutritional value, unstable quality, short shelf life, yeast is easy to lose activity, and the expected effect of natural yeast cannot be achieved when making bread.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A preparation method of natural yeast is characterized in that comprising the following steps:

[0016] (1) Weigh the raisins, banana peels and eagle tea according to the weight ratio of 4:2:1, mix them and put them into a sterilized glass bottle, pour cold boiled water into them, it is advisable to just submerge the above mixture, and then put them into 2 tablespoons of white sugar, stir evenly, seal, put in a warm place at 28°C, ferment for 6 days, open the bottle cap twice a day, until the bottle cap is full of fragrance alcohol and there are many bubbles, indicating that the fermentation is successful , filtered to obtain the raisin yeast liquid;

[0017] (2) Weigh equal weight of selenium-enriched yogurt and cold boiled water and mix evenly, add 3% raisin yeast liquid and 4% honey, stir evenly, put it in a warm place at a temperature of 30°C, and ferment for -2d, Open the bottle cap twice a day to get selenium-enriched yogurt yeast liquid;

[0018] ...

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PUM

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Abstract

The invention discloses a method for making unartificial yeast. Raisins, banana peels and hawk tea are used for preparing yeast liquid and the unartificial yeast made of the yeast liquid has high nutrition values and has the function of healthcare to some extent. The unartificial yeast made with the method is stable in quality, long in storage time, not prone to mildew, and rich in necessary components including amino acid, vitamins, mineral substances and other components of the human body and has the efficacies of stimulating appetite, digesting food, reliving bloating, resolving toxin and dispersing swelling, refreshing, developing intelligence, improving eyesight, invigorating the stomach, stopping diarrhea, stopping belching and the like. Bread made with the unartificial yeast is better in flavor, higher in nutrition value, and meanwhile, capable of prolonging the optimal flavor time of the bread. People can taste unique food aromas of the unartificial yeast.

Description

technical field [0001] The invention relates to a method for preparing natural yeast, which belongs to the technical field of food processing. Background technique [0002] Yeast is the most important raw material in bread making. In addition to the frequently used dry yeast, there are also fresh yeast and natural yeast. Among them, natural yeast refers to yeast made from some natural ingredients through natural fermentation. Bread made with natural yeast instead of dry yeast powder tastes better. At present, the domestic natural yeast has low nutritional value, unstable quality, short shelf life, yeast is easy to lose activity, and the expected effect of natural yeast cannot be achieved when making bread. Contents of the invention [0003] The object of the present invention is to provide a method for preparing natural yeast with stable quality, anti-aging and long shelf life against the deficiencies of the prior art. [0004] The technical scheme that the present inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04C12N1/16
Inventor 张梅霞
Owner 南通银琪生物科技有限公司
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