Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of corn yeast bread and its preparation process

A preparation process and yeast technology, applied to the field of corn yeast bread and its preparation, can solve the problems of insufficient bread flavor, single bread taste, low softness and the like, and achieve the effects of large specific volume, full volume and strong aroma.

Active Publication Date: 2019-11-26
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, due to the single-strain fermentation in the prior art, the taste of the bread is single, the flavor of the bread is insufficient, the softness is low, it is easy to age, and the fresh-keeping period is short, which makes consumers dissatisfied.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of corn yeast bread and its preparation process
  • A kind of corn yeast bread and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] prescription:

[0028] 500 parts of high-gluten flour, 15 parts of corn yeast, 90 parts of white sugar, 4 parts of salt,

[0029] 90 parts of egg liquid, 65 parts of shortening, and 170 parts of water.

[0030] Wherein the corn yeast is made by the following methods:

[0031] After mixing flour and cornflour with a ratio of 250:100 by weight, add hot water equivalent to twice the amount of flour to the flour and cornflour to boil, stir until there are no lumps, then cool to room temperature for fermentation, summer fermentation 2 days, 5 days of fermentation in winter. After the fermentation is completed, it is patted into a cake shape, and the finished corn yeast can be obtained after drying.

[0032] Preparation Process:

[0033] 1. Raw material weighing: weigh various raw materials according to the formula;

[0034] 2. Corn yeast activation: Weigh the corn yeast, add 2 times the weight of water and soak at room temperature for 25 minutes;

[0035] 3. Stir evenl...

Embodiment 2

[0041] prescription:

[0042] 500 parts of high-gluten flour, 25 parts of corn yeast, 110 parts of white sugar, 6 parts of salt,

[0043] 110 parts of egg liquid, 85 parts of shortening, and 200 parts of water.

[0044] Wherein the corn yeast is made by the following methods:

[0045] After mixing flour and cornflour with a ratio of 350:100 by weight, add hot water equivalent to 3 times the amount of flour to the flour and cornflour and boil them, stir until there are no lumps, cool to room temperature for fermentation, and ferment in summer for 2 days, 5 days of fermentation in winter. After the fermentation is completed, it is patted into a cake shape, and the finished corn yeast can be obtained after drying.

[0046] Preparation Process:

[0047] 1. Raw material weighing: weigh various raw materials according to the formula;

[0048] 2. Corn yeast activation: Weigh the corn yeast, add 3 times the weight of water and soak at room temperature for 35 minutes;

[0049] 3....

Embodiment 3

[0055] prescription:

[0056] 500 parts of high-gluten flour, 20 parts of corn yeast, 100 parts of white sugar, 5 parts of salt,

[0057] 100 parts of egg liquid, 75 parts of shortening, and 187.5 parts of water.

[0058] Wherein the corn yeast is made by the following methods:

[0059] After mixing flour and cornflour with a ratio of 300:100 by weight, add hot water equivalent to 2.5 times the amount of flour to the flour and cornflour and boil them, stir until there are no lumps, then cool to room temperature for fermentation, summer fermentation 2 days, 5 days of fermentation in winter. After the fermentation is completed, it is patted into a cake shape, and the finished corn yeast can be obtained after drying.

[0060] Preparation Process:

[0061] 1. Raw material weighing: weigh various raw materials according to the formula;

[0062]2. Corn yeast activation: Weigh the corn yeast, add 2.5 times the weight of water and soak at room temperature for 30 minutes;

[0063...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses corn emptins bread and a preparation process thereof. The corn emptins bread is mainly prepared from, by weight parts, 500 parts of flour, 15-25 parts of corn emptins, 90-110 parts of white granulated sugar, 4-6 parts of salt, 90-110 parts of egg liquid, 65-85 parts of shortening and 170-200 parts of water. Compared with the prior art, the corn emptins bread is larger in specific volume value, mellow and palatable, more fragrant and sweeter in taste, richer in fragrance, plumper in volume, higher in overall acceptance degree and more welcome.

Description

technical field [0001] The invention relates to corn fermented bread and a preparation process thereof, belonging to the technical field of fermented food. Background technique [0002] Bread is a nutritious and popular food. At present, about 60% of people in the world take bread as their staple food. In my country, bread, as a staple food or leisure food, has gradually become an important part of people's daily three meals a day. At present, industrial production generally adopts rapid fermentation method and instant active dry yeast to produce bread. In the 1970s and 1980s, active dry yeast began to be produced industrially. As an excellent leavening agent and biological leavening agent, it was widely used in the processing of bread, steamed buns, buns, soda crackers and other foods. Active dry yeast has strong vitality, fast fermentation speed, easy to control the dough fermentation process, easy to use and stable bread quality. With the improvement of people's living...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D8/04
CPCA21D8/045A21D13/00
Inventor 陈岑涂圣涛樊金山陈庶
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com