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Xinjiang naan starter, its preparation method and the preparation method of Xinjiang naan

A leavening agent and the technology of Xinjiang naan, applied in the field of Xinjiang naan preparation, can solve the problems such as the large difference in the taste and flavor of the naan, unfavorable control of the quality of the naan, etc., and achieve the effects of similar taste and flavor, fast fermentation speed, and fast fermentation speed.

Active Publication Date: 2018-11-20
TARIM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are a large number of miscellaneous bacteria in the old manure, which is not conducive to the quality control of different batches of naan
The prior art generally adopts commercially available dry yeast, such as the active dry yeast produced by Angel Yeast Company to ferment the naan dough. Big difference in flavor

Method used

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  • Xinjiang naan starter, its preparation method and the preparation method of Xinjiang naan
  • Xinjiang naan starter, its preparation method and the preparation method of Xinjiang naan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Prepare the first active dry yeast as follows:

[0044] Add the Karlsberg yeast with the preservation number CICC32870 into 0.9% physiological saline sterilized and cooled to 28°C, shake and dissolve, and place it in a thermostat at 28°C for 30 minutes for activation;

[0045] The activated Karlsberg yeast was inoculated into the 5 ° Bé wort medium in the Erlenmeyer flask, cultured on a shaker at 28 ° C for 36 hours, and the shaker speed was 180 rpm to obtain a seed culture solution;

[0046] Inoculate the seed culture solution into the 5 ° Bé wort medium in the seed fermenter, and cultivate it on a shaker at 28 ° C for 36 hours to obtain the seed culture solution of the fermenter;

[0047] Inoculate 1L of the fermenter seed culture solution into a 15L fermenter, add 12kg of molasses, 150g ammonium sulfate, 35g ammonium phosphate, 20g potassium sulfate, 15g magnesium sulfate, 0.400g calcium pantothenate, 0.100gVB 1 , 0.150gVB 2 , 0.680gVB 6 and 0.200g biotin, cultiv...

Embodiment 2

[0061] The first active dry yeast, the second active dry yeast and the third active dry yeast prepared in Example 1 were mixed according to a mass ratio of 1:1:1 to obtain a starter for Xinjiang naan.

Embodiment 3

[0063] The first active dry yeast, the second active dry yeast and the third active dry yeast prepared in Example 1 were mixed according to a mass ratio of 1:2:3 to obtain a starter for Xinjiang naan.

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PUM

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Abstract

The invention provides a rapid fermentation agent for Sinkiang Naan, wherein the rapid fermentation agent includes a first active dry yeast prepared by sac.carlsbergensis Hansen having the preservation number of CICC32870, a second active dry yeast prepared by saccharomyces cerevisiae having the preservation number of CICC32283, and a third active dry yeast prepared by saccharomyces cerevisiae having the preservation number of CICC32278. The invention also provides a preparation method of the rapid fermentation agent for the Sinkiang Naan and a preparation method of the Sinkiang Naan. The fermentation agent provided by the invention is used for fermentation of Sinkiang Naan dough, and has relatively fast fermentation rate; the obtained Sinkiang Naan has the taste and flavor not largely different from those of Naan fermented by leavening dough. Experimental results show that the fermenting agent provided by the invention has relatively fast fermentation speed, and the prepared Sinkiang Naan has the appearance, taste and flavor relatively similar to those of the Sinkiang Naan fermented by the leavening dough and is in line with eating habits of people in Sinkiang.

Description

technical field [0001] The invention belongs to the technical field of Xinjiang naan preparation, and in particular relates to a starter for Xinjiang naan, a preparation method thereof and a preparation method of Xinjiang naan. Background technique [0002] Naan is a kind of oblate noodle food baked in a naan pit or electric oven. It has the characteristics of bright appearance, golden color and crisp taste. It is a traditional staple food loved by people of all ethnic groups in Xinjiang. [0003] In the process of making naan, dough fermentation is a very important link, which is closely related to the quality of the finished product. The key to the fermentation of naan dough is yeast, which not only affects the fermentation speed of naan dough, but also affects the quality of naan dough. Traditionally, traditional old manure (also known as old yeast, yeast head, noodle seed, noodle head) is used to ferment the naan dough, and the taste and flavor of the prepared naan are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16A21D2/08A21D13/43C12R1/865C12R1/86
CPCA21D2/08A21D13/00C12N1/16
Inventor 许倩牛希跃李明杨叶林任晓镤
Owner TARIM UNIV