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Flavor liquid with fermentation capacity and preparation method of flavor liquid

A technology of fermenting power and flavor, applied in the fields of dough preparation, pre-baking dough processing, baking, etc., can solve the problems of poor water retention of steamed buns, and the finished product flavor does not have a natural fermentation fragrance, etc., and achieves good water retention and improved softness. , the effect of increasing cholesterol

Inactive Publication Date: 2017-08-04
恩施州亚麦食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bread, cakes, steamed buns, steamed buns and other cakes and pastries are common foods in people's daily life. At present, the leavening agents used to make bread, cakes, steamed buns, and steamed buns are basically dry yeast powder and some artificial leavening agents. Although dry yeast powder and some artificial leavening agents have sufficient leavening power, they have many shortcomings, such as poor water retention for bread, cakes, steamed buns, and steamed buns, and the flavor of the finished product is not naturally fermented. fragrance of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: A kind of flavor liquid with fermentability is characterized in that it is made by mixing the following materials in parts by weight: 12 parts of potatoes, 12 parts of wheat flour, 4 parts of pomelo pulp, 4 parts of maltitol, 2 parts of hops, and 2 parts of sucrose .

[0016] A flavor liquid with fermentative power, characterized in that the preparation method of the flavor liquid with fermentative power is as follows: firstly clean the potatoes, boil them in water at 90°C for 1 hour, add hops to water at 90°C and cook for 30 minutes, then extract The flower liquid is then evenly mixed with other components and then placed in a constant temperature fermenter at 25°C for 168 hours.

[0017] A flavored liquid with fermentative power and a preparation method thereof, characterized in that the method of using the flavored liquid is as follows: take 1000 grams of flavored fermented liquid and 1000 grams of special bread flour, stir evenly, seal the container an...

Embodiment 2

[0018] Embodiment 2: a flavor liquid with fermentability, characterized in that it is made by mixing the following materials in parts by weight: 8 parts of potatoes, 8 parts of wheat flour, 6 parts of pomelo pulp, 6 parts of maltitol, 4 parts of hops, and 1 part of sucrose .

[0019] A flavor liquid with fermentative power, characterized in that the preparation method of the flavor liquid with fermentative power is as follows: firstly clean the potatoes, boil them in water at 90°C for 1 hour, add hops to water at 90°C and cook for 30 minutes, then extract The flower liquid is then evenly mixed with other components and then placed in a constant temperature fermenter at 25°C for 168 hours.

[0020] A flavored liquid with fermentative power and a preparation method thereof, characterized in that the method of using the flavored liquid is as follows: take 1000 grams of flavored fermented liquid and 1000 grams of special bread flour, stir evenly, seal the container and put it in a...

Embodiment 3

[0021] Embodiment 3: A flavor liquid with fermentability, characterized in that it is made by mixing the following materials in parts by weight: 10 parts of potatoes, 10 parts of wheat flour, 5 parts of pomelo pulp, 5 parts of maltitol, 3 parts of hops, and 1 part of sucrose .

[0022] A flavor liquid with fermentative power, characterized in that the preparation method of the flavor liquid with fermentative power is as follows: firstly clean the potatoes, boil them in water at 90°C for 1 hour, add hops to water at 90°C and cook for 30 minutes, then extract The flower liquid is then evenly mixed with other components and then placed in a constant temperature fermenter at 25°C for 168 hours.

[0023] A flavored liquid with fermentative power and a preparation method thereof, characterized in that the method of using the flavored liquid is as follows: take 1000 grams of flavored fermented liquid and 1000 grams of special bread flour, stir evenly, seal the container and put it in...

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PUM

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Abstract

The invention relates to a flavor liquid with the fermentation capacity and a preparation method of the flavor liquid. The preparation method is characterized in that the flavor liquid is prepared by mixing, by weight, 8-12 parts of potatoes, 8-12 parts of wheat flour, 4-6 parts of grapefruit pulp, 4-6 parts of maltitol, 2-4 parts of humulus lupulus and 1-2 parts of saccharose. According to the flavor liquid with the fermentation capacity and the preparation method of the flavor liquid, the fermentation capacity is good, when used, the fermented flavor liquid is good in water holding capacity, the soft degree of cakes and pastries prepared by means of the flavor liquid is greatly improved, and meanwhile, the flavor liquid has oxidation resistance and natural fermentation flavor, so that the taste of the cakes and the pastries prepared by means of the flavor liquid is greatly improved.

Description

technical field [0001] The invention mainly relates to a fermenting flavor liquid and a preparation method thereof. Background technique [0002] Bread, cakes, steamed buns, steamed buns and other cakes and pastries are common foods in people's daily life. At present, the leavening agents used to make bread, cakes, steamed buns, and steamed buns are basically dry yeast powder and some artificial leavening agents. Although dry yeast powder and some artificial leavening agents have sufficient leavening power, they have many shortcomings, such as poor water retention for bread, cakes, steamed buns, and steamed buns, and the flavor of the finished product is not naturally fermented. of fragrance. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fermentable flavor liquid and a preparation method thereof. [0004] The technical solution of the present invention is: a flavor liquid with fermentative power, which is c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04
CPCA21D8/045
Inventor 傅国彬
Owner 恩施州亚麦食品有限责任公司
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