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Fruit juice lactic acid natural yeast and application of fruit juice lactic acid natural yeast to dumpling wrappers

A technology of natural yeast and dumpling wrappers, applied in the field of natural yeast, can solve the problems of easy loss of activity of yeast, low nutritional value, unstable quality, etc., and achieve the effect of long storage time, high nutritional value and good taste

Inactive Publication Date: 2016-06-01
福建北记食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the domestic natural yeast has low nutritional value, unstable quality, short shelf life, and easy loss of yeast activity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of fruit juice lactic acid natural yeast proposed by the present invention is prepared according to the following steps: after mixing 5 parts of raisins, 10 parts of watermelon rind, 21 parts of apple juice and 16 parts of goat's milk by weight, they are placed in a sterilized glass bottle, Then add 15 parts of distilled water, then add 9 parts of lactose, stir evenly, seal, heat up to 28°C, keep warm for 18 days, then add 2 parts of honey and stir well, keep warm for 9 days to obtain fruit juice lactic acid natural yeast, open twice a day during the heat preservation process Stir.

[0015] The application method of the above-mentioned fruit juice lactic acid natural yeast in dumpling wrapper that the present invention also proposes is to mix 6 parts of fruit juice lactic acid natural yeast, 100 parts of high-gluten flour, 8 parts of starch and 2 parts of salt, and after dough shaping, heat up to 36°C, heat preservation for 12h to obtain dumpling wrappers.

Embodiment 2

[0017] A kind of fruit juice lactic acid natural yeast proposed by the present invention is prepared according to the following steps: after mixing 8 parts of raisins, 7 parts of watermelon rind, 24 parts of apple juice and 13 parts of goat milk by weight, they are placed in a sterilized glass bottle, Then add 18 parts of distilled water, then add 6 parts of lactose, stir evenly, seal, heat up to 32°C, keep warm for 15 days, then add 5 parts of honey, stir well, keep warm for 6 days to get fruit juice lactic acid natural yeast, open twice a day during the heat preservation process Stir.

[0018] The application method of the above-mentioned fruit juice lactic acid natural yeast in dumpling wrapper that the present invention also proposes is to mix 9 parts of fruit juice lactic acid natural yeast, 100 parts of high-gluten flour, 5 parts of starch and 5 parts of salt, and after the dough is shaped, the temperature is raised to 33°C, heat preservation for 15h to obtain dumpling w...

Embodiment 3

[0020] A kind of fruit juice lactic acid natural yeast proposed by the present invention is prepared according to the following steps: after mixing 6 parts of raisins, 9 parts of watermelon rind, 22 parts of apple juice and 15 parts of goat's milk by weight, place them in a sterilized glass bottle, Then add 16 parts of distilled water, then add 8 parts of lactose, stir evenly, seal, heat up to 30°C, keep warm for 17 days, then add 3 parts of honey and stir well, keep warm for 8 days to get fruit juice lactic acid natural yeast, open it twice a day during the heat preservation process Stir.

[0021] The application method of the above-mentioned fruit juice lactic acid natural yeast in dumpling wrapper that the present invention also proposes is to mix 7 parts of fruit juice lactic acid natural yeast, 100 parts of high-gluten flour, 7 parts of starch and 3 parts of salt, and after the dough is shaped, the temperature is raised to 35°C, heat preservation for 13h to obtain dumplin...

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PUM

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Abstract

The invention discloses fruit juice lactic acid natural yeast, which is prepared according to the following steps that 5 to 8 weight parts of dried grapes, 7 to 10 weight parts of watermelon peel, 21 to 24 weight parts of apple juice and 13 to 16 weight parts of goat's milk are mixed and are put into a sterilized glass bottle; then, 15 to 18 weight parts of distilled water is added; 6 to 9 parts of lactose is added; the mixture is uniformly mixed; then, sealing, temperature rise and heat insulation are performed; 2 to 5 parts of honey is added; after the mixture is uniformly stirred, heat insulation is performed to obtain fruit juice lactic acid natural yeast. The invention also discloses an application method of the fruit juice lactic acid natural yeast to dumpling wrappers. The fruit juice lactic acid natural yeast has the advantages that the quality is stable; the anti-aging and storage period is long; rich nutrition ingredients necessary for human body, such as amino acid, vitamin and mineral substance, and other ingredients are contained; various efficacies of stimulating the appetite, helping digestion, relieving abdominal distension, eliminating toxic materials, relieving swelling, refreshing the brain, benefiting the intelligence, brightening the eyesight, strengthening the stomach, stopping diarrhea, stopping hiccup and the like are achieved.

Description

technical field [0001] The invention relates to the technical field of natural yeast, in particular to a fruit juice lactic acid natural yeast and an application method thereof in dumpling wrappers. Background technique [0002] Natural yeast refers to the yeast made by natural fermentation with some natural ingredients. At present, the domestic natural yeast has low nutritional value, unstable quality, short shelf life, and easy loss of yeast activity. And dumpling is a kind of food that people like more, and wherein dumpling wrapper adopts flour to make usually, needs dumpling wrapper to have toughness, mouthfeel is good. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a fruit juice lactic acid natural yeast and its application method in dumpling wrappers, which have stable quality, anti-aging and long shelf life, and are rich in amino acids, vitamins, minerals, etc. Nutrients and ...

Claims

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Application Information

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IPC IPC(8): A23L33/14A23L7/10
CPCA23V2002/00A23V2200/32A23V2200/31A23V2200/30
Inventor 李栋梁傅成力李巧玲阳先林桂勇
Owner 福建北记食品有限公司
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