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Application of aflatoxin in bread dough

A bread dough and yellow koji technology, which is applied in the field of yellow koji in bread dough, can solve the problems of wasting most of the time, wasting manpower, and bad taste, and achieve the effect of fresh and natural taste, long shelf life and unique flavor

Inactive Publication Date: 2017-07-11
福建安麦高新生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dough making often needs to use a stirring device for stirring. There are relatively few existing stirring devices for dough. In dough making, it takes most of the time to stir and waste manpower. And now it is often necessary to add things into the dough when it is processed and stirred. Stirring, but the existing stirring device can not meet this role
And the taste of the Chinese dough is not good after preparation, so we propose a mixing device and preparation process for preparing the Chinese dough using yellow yeast rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The present invention proposes a kind of application of yellow koji in bread dough, comprises the following steps:

[0016] S1, culture dish: prepare a high-temperature sterilized petri dish, weigh 20 parts of starch, 10 parts of glucose, (NH 4 ) 2 SO 4 8 parts, MnSO 4 1 copy, KH 2 PO 4 0.01 part and 0.01 part of NaCl were added to the petri dish, mixed and stirred thoroughly to obtain a fermentation petri dish;

[0017] S2, culturing the spore suspension: insert the Aspergillus flavus species into the fermentation dish in S1, and culture it at 25°C for 24 hours to obtain the spore suspension;

[0018] S3, Cultivate malic acid: weigh CaCO according to the proportion 3 4 parts, the spore suspension that joins in S3 continues to cultivate, continues 10 hours, obtains malic acid;

[0019] S4, preparing the middle seed dough: take 50 parts of high-gluten flour, 30-38 parts of warm water, 20 parts of cream, and 10 parts of white sugar according to parts by weight,...

Embodiment 2

[0021] The present invention proposes a kind of application of yellow koji in bread dough, comprises the following steps:

[0022] S1, culture dish: prepare a high-temperature sterilized petri dish, weigh 25 parts of starch, 15 parts of glucose, (NH 4 ) 2 SO 4 10 parts, MnSO 4 1.25 parts, KH 2 PO 1 0.025 parts and 0.025 parts of NaCl were added to the petri dish, mixed and stirred thoroughly to obtain a fermentation petri dish;

[0023] S2, culturing the spore suspension: insert the Aspergillus flavus species into the fermentation dish in S1, and culture it at 27.5°C for 24.5 hours to obtain the spore suspension;

[0024] S3, Cultivate malic acid: weigh CaCO according to the proportion 3 4.5 parts, the spore suspension added to S3 continued to cultivate for 10.5 hours to obtain malic acid;

[0025] S4, preparation of medium-sized dough: weigh 55 parts of high-gluten flour, 32 parts of warm water, 20.5 parts of cream, and 10.5 parts of white sugar according to parts ...

Embodiment 3

[0027] The present invention proposes a kind of application of yellow koji in bread dough, comprises the following steps:

[0028] S1, culture dish: prepare a high-temperature sterilized petri dish, weigh 30 parts of starch, 20 parts of glucose, (NH 4 ) 2 SO 4 12 parts, MnSO 4 1.5 parts, KH 2 PO 4 0.05 parts, NaCl 0.05 parts, and added to the petri dish, fully mixed and stirred to obtain a fermentation petri dish;

[0029] S2, culturing the spore suspension: insert the Aspergillus flavus species into the fermentation dish in S1, and cultivate it at a temperature of 30°C for 25 hours to obtain the spore suspension;

[0030] S3, Cultivate malic acid: weigh CaCO according to the proportion 3 5 parts, the spore suspension that joins in S3 continues to cultivate, continues 11 hours, obtains malic acid;

[0031] S4, prepare the medium-sized dough: weigh 60 parts of high-gluten flour, 34 parts of warm water, 21 parts of cream, and 11 parts of white sugar according to parts...

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Abstract

The invention discloses application of aflatoxin in bread dough. The application comprises the following steps of S1, culturing culture dish; S2, culturing spore suspension; S3, culturing malic acid; and S4, preparing sponge dough. During preparation of aflatoxin sponge dough, the aflatoxin is added to prepare the sponge dough, so that the prepared sponge dough is unique in flavor, is moderate in mouthfeel and is high in nutritive value. The application is simple in preparation process; and the produced aflatoxin sponge dough has light scour, fresh and natural taste, long guarantee period, and is suitable for household or enterprise production.

Description

technical field [0001] The invention relates to the technical field of preparing Chinese dough, in particular to the application of a yellow yeast in bread dough. Background technique [0002] Dough making often needs to use a stirring device for stirring. There are relatively few existing stirring devices for dough. In dough making, it takes most of the time to stir and wastes manpower. And now it is often necessary to add things into the dough when it is processed and stirred. Stirring, but the existing stirring device can not meet this role. And the mouthfeel of the Chinese dough is not good after preparation, for this reason we have proposed a kind of mixing device and the preparation process that utilize yellow koji to prepare the Chinese dough. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes an application of yellow koji in bread dough. [0004] The application of a kind of yel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04
Inventor 李少垒
Owner 福建安麦高新生物技术有限公司
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