Natural yeast bread and manufacturing method thereof

A technology of natural yeast and production method, applied in the field of natural yeast, which can solve the problems of difficult proofing of bread, thick bread skin, insufficient gas production, etc., and achieve the effect of difficult proofing, golden skin color and uniform internal structure

Inactive Publication Date: 2015-07-22
福建安麦高新生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the natural yeast bread currently sold on the market is a co-fermented product of natural yeast and instant active dry yeast. The bread made by fermentation of pure natural yeast has problems such as difficulty in proofing and insufficient gas production, resulting in thicker bread skin and toughness. too strong

Method used

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  • Natural yeast bread and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Preparation of natural yeast liquid

[0035] The raw materials of natural yeast liquid are mainly fruits and grains containing at least glutinous wheat, and the ratio of fruits and grains is 2:1. Fruits can choose pears, apples, grapes, oranges, peaches, cherries, dragon fruit, longan, pipa and so on. Fruits and cereals are collectively referred to as fruits, and these fruits can be selected according to the season. Waxy wheat can also be fermented with a little barley and other grains.

[0036] Wash the fruits and grains and put them directly into high-temperature sterilized glass bottles, or cut the fruits with belt cores into pieces and put them into glass bottles. Pour in cold boiled water, the amount of water is enough to submerge the fruit or fruit pieces, and a space needs to be left above the water to fill the bottle with air for the bacteria to ferment. Add 5-8% honey before proofing or during proofing to promote the growth of bacteria. After stirring ev...

Embodiment 2

[0055] 1. Preparation of natural yeast liquid

[0056] As in step 1 of preparing natural yeast liquid in Example 1, add 8% honey to the raw material of natural yeast liquid. The proofing temperature is 28°C, 30°C, 31°C, 32°C, let it stand for 7 days, shake the glass bottle twice a day, observe the bubbles in the glass bottle disappear and give off a fruity fragrance and alcohol smell, and the natural yeast can be filtered out liquid.

[0057] 2. Preparation of natural yeast species

[0058] As in step 2 of the preparation of natural yeast species in Example 1, the mixed powder and natural yeast liquid are mixed at a ratio (m / m) of 1:1 or 1.1:1, and the proofing temperature is 28°C. Then, the same process of proofing and standing overnight in the refrigerator was repeated 3 times to obtain natural yeast species.

[0059] 3. Prepare the Chinese dough

[0060] As in step 3 of the preparation of the middle dough in Example 1, when the natural yeast is proofed, the temperature ...

Embodiment 3

[0070] 1. Preparation of natural yeast liquid

[0071] As in step 1 of the preparation of natural yeast liquid in Example 1, the glass bottle was placed in a proofing box at 28°C for 7 days, and the glass bottle was shaken 3 times a day to observe the disappearance of the bubbles in the glass bottle and the fragrance of fruit and alcohol. The natural yeast liquid can be obtained by filtration.

[0072] 2. Preparation of natural yeast species

[0073] As in step 2 of the preparation of natural yeast species in Example 1, the mixed powder and yeast liquid were mixed at a ratio of 1:1 (m / m), and the proofing temperature was 32°C. Then, the same process of proofing and standing overnight in the refrigerator was repeated 3 times to obtain natural yeast species.

[0074] 3. Prepare the Chinese dough

[0075] As in the step 3 of the preparation of the medium dough in Example 1, the natural yeast is placed in a 32°C proofing box for about 30 minutes, and 25 parts of the natural yea...

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Abstract

The invention relates to a manufacturing method of natural yeast bread. The method includes the steps that a, natural yeast liquid raw materials selected from fruits and cereals at least including glutinous barley are fermented to obtain natural yeast liquid; b, high-gluten flour and glutinous barley flour are mixed to obtain mixed flour, the mixed flour and the natural yeast liquid are mixed to obtain a mixture, and the mixture is fermented to obtain primary natural yeast; c, after the primary natural yeast is fermented, the primary natural yeast, warm water, high-gluten flour and glutinous barley flour are stirred into mixed dough, and the mixed dough is fermented at low temperature to obtain sponge dough; d, high-gluten flour, glutinous barley flour, malt flour, soya bean lecithin and a water solution are stirred and then added into the sponge dough to form bread dough through stirring; e, the bread dough is fermented; f, a conventional method is used for baking to obtain the bread. The invention further discloses natural yeast bread manufactured by adopting the method. The high water absorption rate and the high aerogenesis capacity of the glutinous barley flour, the capacity of promoting yeast aerogenesis of the malt flour and the emulsifying capacity of the soya bean lecithin are used, and low-temperature secondary fermentation is combined to obtain the soft and healthy bread moderate in mouthfeel and high in nutritive value.

Description

technical field [0001] The invention relates to a natural yeast, in particular to a natural yeast bread. Background technique [0002] With the integration of Chinese and Western cultures, earth-shaking changes have taken place in the field of food culture in our country. Bread is no longer a bakery product unique to the West and rarely seen in the Chinese market. Bread has gradually become a It is a common staple food or a favorite convenience snack food on the people's table of our country. The sales of bread in my country are increasing year by year, and various special breads are being developed and launched one after another. The nutrition, health and safety of bread are also receiving more and more attention. [0003] Natural yeast is a fermented strain cultivated from natural plant flowers, leaves and fruits. It is rich in active yeast, lactic acid bacteria and other substances. It belongs to compound yeast and can effectively supplement the amino acids, vitamins, mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D8/04A21D2/32A21D2/34A21D2/38A21D13/80
CPCA21D13/00A21D2/38A21D8/047
Inventor 李志斌
Owner 福建安麦高新生物技术有限公司
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