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Preparation method of yeast

A technology of yeast and fermentation box, applied in the directions of yeast-containing food ingredients, baking, preservation of microorganisms, etc., can solve the problems of low cost, poor taste, poor taste, etc., and achieve the effect of fixed taste, strong wheat aroma and mellow taste

Active Publication Date: 2017-06-30
王春元
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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 low-cost yeast production method capable of retaining the wheat fragrance of pasta itself and increasing the mouthfeel of pasta, which solves the problems of poor mouthfeel and lack of strength in the existing yeast dough fermentation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Raw material selection and pre-processing

[0028] Select the following raw materials: 1. glutinous rice flour; 2. purified water; 3. homemade glutinous rice sweet rice wine juice; 4. steamed bread residue; 5. dry yeast; Grind the rock sugar and steamed bread slag separately, and grind the Daqu and Xiaoqu into powder with a stone mill respectively, and sift out the fine powder with a fine basket above No. 60 for later use.

[0029] 2. Formulation and production process

[0030] The first step: 200 grams of pure water (here you should pay attention to the temperature of the water, you can add warm water at about 30 degrees in winter, and you can directly add pure water at room temperature in summer), 120 grams of homemade sweet rice wine juice, 40 grams of steamed bun residue, 25 grams of small song 15 grams of highly active yeast, 10 grams of single crystal rock sugar, and 10 grams of Daqu. Mix all the above ingredients, put them into the fermentation box, and ferme...

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Abstract

The invention discloses a preparation method of yeast. The preparation method comprises the following steps: successively weighing the following solid substances: steamed bread residue, Chinese koji, high-activity yeast, monocrystal rock sugar and Daqu, wherein the mass ratio of steamed bread residue to Chinese koji to high-activity yeast to monocrystal rock sugar to Daqu is 8:5:3:2:2; weighing liquids including purified water and glutinous rice wine to guarantee that mass ratio of purified water to glutinous rice wine is 5:3; uniformly mixing the liquids and the solid substances according to a certain ratio, putting the mixture into a fermentation tank and fermenting at the constant temperature of 28-30 DEG C for 30 min; successively adding glutinous rice flour or purified water by four steps into the fermented substance, successively fermenting, making the yeast into a pancake, and air-drying in the shade to directly obtain the white, slightly grey yeast which is shaped as glutinous rice flour and has strong mellow fragrance. The yeast is cultivated through five-step fermentation. The yeast is shaped as glutinous rice flour and is convenient to use and store, and the preparation technology is simple.

Description

technical field [0001] The invention belongs to the technical field of yeast preparation, and in particular relates to a preparation method of yeast. Background technique [0002] Proofing is the most important step in the pasta making process. By generating a large amount of carbon dioxide gas in the dough, during the cooking process, the carbon dioxide is heated and expanded, making the pasta soft and firm. At present, there are many ways to make dough, commonly used are baking soda dough and yeast dough. Baking soda leavening is a chemical process, and the production process will seriously destroy the B vitamins in the flour, while yeast leavening completed through biological processes can improve the nutritional value of pasta. At present, the yeasts commonly used by people include traditional old noodle yeast and Angel high-activity yeast. Traditional old noodle yeast has disadvantages such as long fermentation time, unstable fermentation effect, short storage time, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12N1/04A21D13/60A21D13/00A23L7/104
CPCA21D13/00A23V2002/00C12N1/04C12N1/18A23V2250/76
Inventor 王春元王晨娟王曙光
Owner 王春元
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