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A kind of old noodle steamed bread fermentation bacteria agent and its preparation method and application

A technology for fermenting bacterial agents and steamed buns, which is applied in the field of fermenting bacterial agents for old noodle steamed bread and its preparation, which can solve the problems of unrealized industrialized production and weak flavor of pure yeast steamed buns, and achieve easy large-scale production, excellent flavor and taste, The effect of unique fermentation flavor and mouthfeel

Active Publication Date: 2015-08-26
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the defects that pure yeast steamed bread has a weak fragrance and the existing steamed bread starter has failed to realize industrial production, and provides an old noodle steamed bread fermentation bacterial agent and its preparation method

Method used

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  • A kind of old noodle steamed bread fermentation bacteria agent and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 Preparation of fermented bacteria agent for steamed bread with old noodles

[0039] Weigh the live bacteria content as 2.0×10 10 CFU / g Angel brand high active dry yeast 10g, live bacteria content is 2.5×10 10 CFU / g Lactobacillus plantarum powder 8g (Lactobacillus plantarum with strain number SICC1.566), live bacteria content is 4.1×10 9 CFU / g Lactobacillus casei powder 1g (Lactobacillus casei with strain number SICC1.390), live bacteria content is 3.7×10 9 CFU / g Lactobacillus acidophilus powder 0.5g (Lactobacillus acidophilus strain number SICC1.369), put it into a small mixer with a volume-to-weight ratio of 0.3 and mix for 10 minutes; after mixing, add the bacteria powder Add 80.5 g of edible anhydrous glucose, put it into a V-shaped mixer with a volume-to-weight ratio of 0.5, and mix for 10 minutes to obtain the old-faced steamed bread fermentation bacterial agent.

Embodiment 2

[0040] Example 2 Production of Old-faced Steamed Buns

[0041] Raw material: flour 1000g, water 450g;

[0042] Auxiliary materials: 5 g of fermented steamed buns prepared in Example 1, 5 g of baking soda.

[0043] 1) Weigh 700g of flour, 400g of water and 5g of old noodle steamed bread fermentation bacteria, stir in a single-axis S-type or zigzag type dough mixer for 10 minutes, and put it into fermentation when the dough is not sticky, elastic and smooth. cylinder, the dough temperature is 30°C;

[0044] 2) Cover the fermentation tank with a damp cloth, and ferment for 3 hours in a fermentation room with a room temperature of 26-28°C and a relative humidity of 75%, until the volume of the dough doubles, the internal honeycomb structure is uniform, and there is an obvious sour taste;

[0045] 3) Put the fermented dough into the dough mixer, gradually add baking soda water to neutralize the acidity produced after fermentation, then add the remaining dry flour and water, and s...

Embodiment 3

[0049] Example 3 Preparation of fermented bacteria agent for old noodle steamed bread

[0050] Weigh the live bacteria content to be 3.6×10 10 CFU / g Angel brand high active dry yeast powder 15g, live bacteria content is 1.7×10 10 CFU / g Paulome Lactobacillus plantarum powder 5g, live bacteria content is 5.7×10 9 CFU / g of Paulome Lactobacillus acidophilus powder and Paulome Lactobacillus casei powder 0.5g each, put into a mixer with a volume-to-weight ratio of 0.5, and mix for 20 minutes or more; after mixing, add the bacteria powder to the Put 79g of edible anhydrous glucose into a mixer with a volume-to-weight ratio of 0.7, and mix for 20 minutes to obtain the fermented bacteria agent for old-fashioned steamed buns.

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Abstract

The invention relates to steamed bun zymophyte, a preparation method thereof and application of the steamed bun zymophyte, and belongs to the field of biotechnology and food. The steamed bun zymophyte comprises the following raw materials in percent by weight: 5.00-15.00% of steamed bun yeast powder, 5.00-15.00% of lactobacillus plantarum powder, 0.10-5% of lactobacillus casei powder, 0.10-5.00% of lactobacillus acidophilus powder and 60.00-89.80% of edible glucosum anhydricum. The preparation method comprises the following steps of pre-mixing the lactobacillus plantarum powder, the lactobacillus casei powder and the lactobacillus acidophilus powder; adding the lactobacillus plantarum powder, the lactobacillus casei powder and the lactobacillus acidophilus powder in the edible glucosum anhydricum; and uniformly blending the mixture so as to obtain the steamed bum zymophyte. 2-10g steamed bun zymophyte is added in 1Kg of flour. By using the steamed bun zymophyte, the flavor and the quality of steamed buns are improved, the problem that the quantity of steamed bun processing zymophyte is insufficient is solved, and the shortcoming that the feature and the flavor of steamed buns fermented by using the existing zymophyte are not obvious is overcome.

Description

technical field [0001] The invention relates to an old noodle steamed bread fermenting bacterial agent and its preparation method and application, belonging to the fields of biotechnology and food. Background technique [0002] Mantou is a kind of old flour that is made from flour and fermented by microorganisms such as yeast and lactic acid bacteria, or mixed evenly with baking powder, water, or edible alkali (sugar, rarely used), kneaded, proofed, and then steamed The finished food is hemispherical or rectangular in shape. Steamed buns made from fermented flour are easier to digest and absorb, have a soft and delicious taste, are rich in nutrition, are easy to make, and are easy to carry. They are one of the favorite foods of consumers. In some areas in northern China, such as Shandong, Shanxi, Hebei, Henan, Shaanxi, Anhui, etc., steamed buns are an essential staple food for ordinary people in daily life; staple food. [0003] The traditional process of making steamed b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D8/04A23L1/105C12N1/16C12N1/20C12R1/25C12R1/245C12R1/23C12R1/85A23L7/104
Inventor 段振楠刘静谢建将
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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