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Preparation method of pre-mixed flour for lentinus edodes bread

A technology of premixed powder and shiitake mushrooms, which is applied in dough processing, dough/premix, baking, etc. It can solve the problems of human health hazards, inability to meet consumers' taste and nutritional needs, etc., and achieve full utilization and rich raw materials , the effect of balanced nutrition

Inactive Publication Date: 2018-04-13
凤阳县金祥粮油食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The gluten content in bread flour is high, the quality of gluten is good, the toughness is great, the elasticity is good, and the bubble volume is large, making the bread texture soft and chewy. However, the bread flour currently on the market contains a large number of additives, such as whitening agents and Emulsifiers, etc., are very harmful to human health; shiitake mushrooms, also known as black mushrooms, mushrooms, northern mushrooms, thick mushrooms, are delicious in taste, rich in nutrition, rich in protein, amino acids, vitamins and mineral elements, and have comprehensive health functions. It can improve the immune function of the body, protect cardiovascular and cerebrovascular, promote gastrointestinal function, treat diabetes, delay aging, prevent and fight cancer; and there is no mushroom bread premix powder on the market at present, which cannot meet the taste and nutritional needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of shiitake mushroom bread premix powder, comprising the following steps:

[0018] (1) Primary fermentation: Wash the shiitake mushrooms, beat them, add water equal to the weight of the shiitake mushrooms, mix well, add lactic acid bacteria, ferment at 40°C for 10 hours, filter to obtain the primary filtrate and primary filter residue;

[0019] (2) Secondary fermentation: add water equal to the weight of shiitake mushrooms to the primary filter residue, mix evenly, add Saccharomyces cerevisiae, ferment at 32°C for 2 days, and filter to obtain the secondary filtrate and secondary filter residue;

[0020] (3) Cooking: add water 70 times the weight of shiitake mushrooms to the secondary filter residue, decoct until the volume is 1 / 20 of the original, filter to obtain the third filtrate and the third filter residue;

[0021] (4) Drying: Combine the primary filtrate, the secondary filtrate, the tertiary filtrate and the tertiary filter residue, freeze-dr...

Embodiment 2

[0026] A preparation method of shiitake mushroom bread premix powder, comprising the following steps:

[0027] (1) Primary fermentation: wash the shiitake mushrooms, beat them, add water equal to the weight of the shiitake mushrooms, mix well, add lactic acid bacteria, ferment at 41°C for 11 hours, filter to obtain the primary filtrate and primary filter residue;

[0028] (2) Secondary fermentation: add water equal to the weight of shiitake mushrooms to the primary filter residue, mix evenly, add Saccharomyces cerevisiae, ferment at 33°C for 2 days, and filter to obtain the secondary filtrate and secondary filter residue;

[0029] (3) Cooking: add water 75 times the weight of shiitake mushrooms to the secondary filter residue, decoct until the volume is 1 / 20 of the original, filter to obtain the third filtrate and the third filter residue;

[0030] (4) Drying: Combine the primary filtrate, the secondary filtrate, the tertiary filtrate and the tertiary filter residue, freeze-dr...

Embodiment 3

[0035] A preparation method of mushroom bread premix powder, comprising the following steps:

[0036] (1) Primary fermentation: wash the shiitake mushrooms, beat them, add water equal to the weight of the shiitake mushrooms, mix well, add lactic acid bacteria, ferment at 42°C for 12 hours, filter to obtain the primary filtrate and primary filter residue;

[0037] (2) Secondary fermentation: add water equal to the weight of shiitake mushrooms to the primary filter residue, mix evenly, add Saccharomyces cerevisiae, ferment at 34°C for 3 days, and filter to obtain the secondary filtrate and secondary filter residue;

[0038] (3) Cooking: add water 80 times the weight of shiitake mushrooms to the secondary filter residue, decoct until the volume is 1 / 20 of the original, filter to obtain the third filtrate and the third filter residue;

[0039] (4) Drying: Combine the primary filtrate, the secondary filtrate, the tertiary filtrate and the tertiary filter residue, freeze-dry until m...

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PUM

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Abstract

The invention relates to the technical field of food processing, and discloses a preparation method of pre-mixed flour for lentinus edodes bread. The method comprises the following steps of primary fermentation, secondary fermentation, boiling, drying and mixing. The obtained pre-mixed flour for lentinus edodes bread is rich in raw materials, balanced in nutrients and strong in fragrance, and theprepared bread is uniform in air holes, fine in texture and soft and chewy and contains no additive, and the pre-mixed flour is safe and healthy, increases the type of pre-mixed flour for bread on themarket, and meets consumer's requirements on nutrients and flavor. Lentinus edodes is subjected to repeated fermentation and water extraction so as to fully extract nutrient components in the lentinus edodes; and finally, lentinus edodes residues are added to high-gluten flour with other materials so as to increase the softness of the bread, fully utilize the nutrient components of the lentinus edodes, and avoid obesity caused by excessive consumption of the bread.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of shiitake mushroom bread premix powder. Background technique [0002] The gluten content in bread flour is high, the quality of gluten is good, the toughness is great, the elasticity is good, and the bubble volume is large, making the bread texture soft and chewy. However, the bread flour currently on the market contains a large number of additives, such as whitening agents and Emulsifiers, etc., are very harmful to human health; shiitake mushrooms, also known as black mushrooms, mushrooms, northern mushrooms, thick mushrooms, are delicious in taste, rich in nutrition, rich in protein, amino acids, vitamins and mineral elements, and have comprehensive health functions. It can improve the immune function of the body, protect cardiovascular and cerebrovascular, promote gastrointestinal function, treat diabetes, delay aging, prevent and fight ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/36A21D2/18A21D2/34A21D13/06A23L31/00
CPCA21D10/005A21D2/181A21D2/34A21D2/36A21D13/06A23L31/00
Inventor 陈昌全
Owner 凤阳县金祥粮油食品有限公司