Continuous fermentation device for biscuit food

A continuous, food technology, applied in the field of biscuits, can solve the problems of indigestion and absorption of coarse grains, high unsaturated fat content, lack of nutritional and health care functions, etc., to achieve good market prospects and promotion value, unique taste, and reduce labor costs. Effect

Inactive Publication Date: 2015-08-12
周涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a biscuit food and its continuous fermentation device to improve the technical problems of existing biscuits such as high unsaturated fat content, high sugar content, high calorie, simple ingredients, lack of nutritional and health care functions, and difficulty in digesting and absorbing coarse grain ingredients.

Method used

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  • Continuous fermentation device for biscuit food
  • Continuous fermentation device for biscuit food
  • Continuous fermentation device for biscuit food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: the preparation method of this biscuit food is:

[0036] 1. Put 85 parts of oats, 14 parts of wheat bran, 0.3 parts of pectin and 20 parts of water into a solid continuous fermentation reaction device, cook and sterilize at 95°C for 3 minutes and cool to 22°C, then pour into the tank where the device is located Internally inoculate 0.0003 parts of papain, 0.025 parts of Bacillus subtilis (108cfu / g), 0.6 parts of cellulase, and 0.2 parts of fresh yeast (107cfu / g). 4.5. Ferment at 22°C for 8 hours, filter the obtained reactant A, put it into the solid continuous fermentation reaction device again, inoculate 0.2 parts of active acetic acid bacteria, 0.001 parts of pectinase, and 0.002 parts of bifidobacteria into the tank where the device is located , Lactobacillus (109cfu / g) 0.001 part, the material was sent to the tunnel fermentation line and fermented at pH 4.5 and 22°C for 10 hours, after the fermentation product was filtered, it was heated and inactivate...

Embodiment 2

[0040] Embodiment 2: the preparation method of this biscuit food is:

[0041] 1. Put 95 parts of oats, 15 parts of wheat bran, 0.4 parts of pectin and 25 parts of water into a solid continuous fermentation reaction device, cook and sterilize at 100 ° C for 2.5 minutes and cool to 26 ° C, then pour into the tank where the device is located Inoculate 0.0004 parts of papain, 0.037 parts of Bacillus subtilis, 0.9 parts of cellulase, and 0.25 parts of fresh yeast. After stirring, the materials are sent to the tunnel fermentation line and fermented at pH 5.3 and 27°C for 10 hours. After filtering the obtained reactant A, put it into the solid continuous fermentation reaction device again, and inoculate 0.3 parts of active acetic acid bacteria, 0.0015 parts of pectinase, 0.0025 parts of bifidobacteria, and 0.0015 parts of lactobacillus (109cfu / g) into the tank where the device is located , send the material into the tunnel fermentation line and ferment at pH 5.3 and 27°C for 10 hours...

Embodiment 3

[0045] Embodiment 3: the preparation method of this biscuit food is:

[0046] 1. Put 105 parts of oats, 16 parts of wheat bran, 0.5 parts of pectin and 30 parts of water into a solid continuous fermentation reaction device, cook and sterilize at 105°C for 2 minutes and cool to 30°C, then pour into the tank where the device is located Inoculate 0.0006 parts of papain, 0.05 parts of Bacillus subtilis, 1.2 parts of cellulase, and 0.3 parts of fresh yeast. After stirring, the materials are sent to the tunnel fermentation line and fermented at pH 6 and 32°C for 12 hours. After the obtained reactant A is filtered, put it into the solid continuous fermentation reaction device again, and inoculate 0.4 parts of active acetic acid bacteria, 0.002 parts of pectinase, 0.003 parts of bifidobacteria, and 0.002 parts of lactobacillus (109cfu / g) into the tank where the device is located , feed the material into the tunnel fermentation line and ferment at pH 6, 32°C for 12 hours, filter the fe...

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Abstract

Disclosed are biscuit food and a continuous fermentation device of the biscuit food. According to the biscuit food, oat, wheat bran and pectin are fermented through a solid state continuous fermentation device, and then the oat, the wheat bran, the pectin, wheatmeal, high-temperature-resisting alpha-diastasum diastace, papain, nisin, soybean meal, food additives and the like are baked to form the biscuit food. The biscuit food has the advantages of being unique in taste, rich in nutrition and the like. The oat, the wheat bran and other raw materials are continuously fermented under the synergistic effect of bifidobacterium species, lactobacillus, bacillus subtilis, active acetic bacteria, fresh yeast and other floras, and the effective constituents are decomposed into small molecular weight organic compounds which are easily absorbed by the human body. The biscuit food overcomes defects of high oil, high sugar and high heat of a traditional biscuit, and has the advantages of resisting cancer and oxidization, reducing blood fat and blood pressure, improving immunity, restraining fat and the like. The solid state continuous fermentation device has the advantages of being automatic in fermentation, high in production efficiency, unique in technology and the like. By the adoption of the device, the fermentation process of the food can be continuously performed.

Description

technical field [0001] The invention relates to a biscuit, in particular to a continuous fermentation device for biscuit food. Background technique [0002] Biscuits are mainly wheat flour, adding sugar, oil and other raw materials, and are processed by flour mixing, molding, baking and other processes. They are crispy or crunchy foods, including biscuits, cookies, soda crackers and other categories. Biscuits not only taste good, can supplement the energy needed by the human body, but also are easy to carry. People usually choose biscuits as leisure snacks. With the development of nutrition and the popularization of the concept of healthy diet, people pay more and more attention to the health problems of food. Most of the biscuits contain high fat, high sugar, high calories, single ingredients, lack of essential nutrients for the human body, etc., and lack of health care effects, so they are not suitable for people with three highs, diabetics and obese patients; and althoug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D8/04A21D2/36
Inventor 周涛
Owner 周涛
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