Preparation method for pure natural yellow koji yeast powder
A yeast powder, pure natural technology, applied in the field of yeast powder, can solve the problems of inconvenient transportation, limited use, sour bread, etc., and achieve the effect of convenient transportation and storage
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0032] A kind of preparation method of pure natural flavus yeast powder adopts following process to prepare:
[0033] A, by weight 43 parts of grapes, 9 parts of broccoli, 11 parts of peaches, 8 parts of cherries, 22 parts of kiwis, 11 parts of dragon fruit, 30 parts of strawberries, 15 parts of blueberries, 7 parts of figs are broken and added to 180 parts of water, Then add 22 parts of sucrose, 7 parts of honey and 15 parts of maltodextrin, stir evenly and heat up to 30°C, adjust the pH value of the system to 5, and the humidity to 68%, leave it for 8 days and filter to obtain yeast liquid;
[0034] B. Add 53 parts of rice flour, 42 parts of soybean flour, and 8 parts of maltodextrin into 68 parts of water with a temperature of 56°C in parts by weight, and knead into yeast mud with a pH value of 5.5;
[0035] C, be that 50 ℃, humidity are cultivated 30h under the environment of 69% by yeast mud with temperature to obtain primary yeast mud; Add 40 parts of rice flour, 13 part...
Embodiment 2
[0040] A kind of preparation method of pure natural flavus yeast powder adopts following process to prepare:
[0041] A, by weight 40 parts of grapes, 9.5 parts of broccoli, 10 parts of peaches, 9 parts of cherries, 20 parts of kiwis, 12 parts of dragon fruit, 28 parts of strawberries, 18 parts of blueberries, 5 parts of figs are broken and added to 180 parts of water, Then add 30 parts of sucrose, 6 parts of honey and 17 parts of maltodextrin, stir evenly and then raise the temperature to 29°C, adjust the pH value of the system to 5, and the humidity to 68%, leave it for 9 days and filter to obtain the yeast liquid;
[0042] B. Add 50 parts of rice flour, 45 parts of soybean flour, and 8 parts of maltodextrin into 70 parts of water with a temperature of 55°C in parts by weight, and knead into a yeast slurry with a pH value of 6;
[0043] C, be that 48 ℃, humidity are cultivated 28h under the environment that temperature is 48 ℃, humidity is 70% with yeast mud to obtain primar...
Embodiment 3
[0047] A, by weight 45 parts of grapes, 8 parts of broccoli, 12 parts of peaches, 7 parts of cherries, 23 parts of kiwis, 10 parts of dragon fruit, 32 parts of strawberries, 12 parts of blueberries, 9 parts of figs are broken and added to 185 parts of water, Then add 19 parts of sucrose, 8 parts of honey and 13 parts of maltodextrin, stir evenly and then raise the temperature to 30°C, adjust the pH value of the system to 4, and the humidity to 72%, leave it for 8 days and filter to obtain the yeast liquid;
[0048] B. Add 54 parts of rice flour, 39 parts of soybean flour and 10 parts of maltodextrin in parts by weight to 65 parts of water at a temperature of 60° C., and knead into a yeast slurry with a pH value of 5;
[0049] C, be that 52 ℃, humidity are cultivated 32h under the environment of 68% by yeast mud with temperature to obtain primary yeast mud; Add 43 parts of rice flour, 12 parts of soybean flour and 85 parts of temperature in 39 parts of primary yeast mud by weigh...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More