Method for preparing breads through fermentation of natural compound yeast

A natural yeast and bread technology, applied in the food field, can solve the problems of limited family and handicraft workshops, difficulty in controlling the fermentation process, unstable product flavor, etc., and achieve similar fermentation performance, shortened cultivation period, and large specific volume.

Active Publication Date: 2018-06-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, natural yeast still has the following problems: the cultivation process takes a long time, the cultivation process is complicated, the strain is affected by multiple factors such as the type of raw material or the place of origin, the fermentation process is not easy to control, and the flavor of the final product is unstable, making this method difficult to use. Confined to households and workshops due to mass production

Method used

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  • Method for preparing breads through fermentation of natural compound yeast
  • Method for preparing breads through fermentation of natural compound yeast
  • Method for preparing breads through fermentation of natural compound yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 Natural fermentation natural yeast liquid and the preparation of natural yeast stock

[0031] 1. Cultivation of fruit natural yeast liquid: wash the grapes with water, drain the water, take 200g into a sterilized sealed tank, add 500g of sterile water and 40g of sugar, stir evenly, seal and place at room temperature, ferment for 8 days, every day Open the bottle cap once, stir with sterilized chopsticks, wait until a large number of bubbles appear and emit wine aroma, and filter to obtain grape natural yeast liquid.

[0032] 2. Cultivation of fruit natural yeast original species: the first day: take 300g grape natural yeast liquid and mix with 300g flour, and place it in an environment with a temperature of 18-25°C and a humidity of 40%-85% for 24 hours; the second day: take Leave 300g of the grape natural yeast mud from the previous day, mix it with 300g of grape natural yeast liquid and 300g of flour, and place it at a temperature of 18-25°C and a humidit...

Embodiment 2

[0033] The preparation of embodiment 2 compound natural yeast

[0034] 1. Inoculate Saccharomyces cerevisiae, Lactobacillus brevis, Lactobacillus rhodus and Lactobacillus plantarum in the corresponding medium (yeast: YPD, lactic acid bacteria: MRS) at 26-30°C (Saccharomyces cerevisiae, Lactobacillus brevis bacillus) and 35-39°C (Lactobacillus rheumatus and Lactobacillus plantarum) for 8-14 hours, collect the bacteria in the growth index phase, centrifuge at 3500-5000rpm for 10-20 minutes, remove the supernatant, and use 5-50 Double the volume of sterile water to wash the cells twice, and centrifuge to remove the supernatant.

[0035] 2. Resuspend the bacteria with 10 to 50 times the volume of sterilized water, and use the turbidimetric method to measure the concentration of the bacteria solution. The concentration of each bacteria solution reaches 10 8 ~10 10 individual / mL.

[0036] 3. The resuspended bacterial solution is compounded according to different proportions (volu...

Embodiment 3

[0040] The preparation of embodiment 3 bread

[0041] 1. Take 20-25 parts of high-gluten flour, 9-14 parts of the compound natural yeast prepared in Example 2, 1.2-1.5 parts of milk, 0.9-1.2 parts of organic sugar, 0.3-0.5 parts of salt, and 0.8-1 part of butter , 8-13 parts of water at 20-25°C are mixed and stirred to form a dough at 20-25°C;

[0042] 2. Ferment at room temperature of 18-25°C for 1.5-4 hours;

[0043] 3. Shaping: Divide the bread dough into 50-80g / parts, and shaping;

[0044] 4. Proofing: Proofing the shaped dough at a temperature of 28-38°C and a relative humidity of 70-85% for 1-3 hours;

[0045] 5 Baking: Put the proofed dough into the oven and bake to get the bread. The baking temperature is 180-220°C for upper heat, 170-190°C for lower heat, and the baking time is 25-30 minutes.

[0046] The impact of different compounding ratios on bread quality is compared, as shown in Table 2.

[0047] Table 2 Effects of different compounding ratios on bread quali...

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PUM

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Abstract

The invention discloses a method for preparing breads through fermentation of a natural compound yeast, and belongs to the technical field of foods. The natural compound yeast is prepared by combiningsaccharomycetes and lactobacillus. The natural compound yeast, in comparison with naturally-fermented natural yeasts, is close in fermenting performance, stable in quality and short in culture cycle,and the natural compound yeast can replace the naturally-fermented natural yeasts in fermenting preparation of the breads. In addition, from both the total content of free amino acids and the contentof essential amino acids, the natural compound yeast breads are much greater than commercial yeast breads which are made from a single yeast in nutritive value. The natural compound yeast provided bythe invention is quite high in industrial application value.

Description

technical field [0001] The invention relates to a method for preparing bread by compounding natural yeast fermentation, which belongs to the technical field of food. Background technique [0002] At present, more and more people take bread as their daily staple food, and the consumption in many countries around the world is also increasing year by year. Bread is a food made from wheat flour, yeast, salt, and water as the main raw materials, adding appropriate amount of auxiliary materials, and going through dough preparation, fermentation, shaping, proofing, baking and other processes. It is nutritious, easy to digest and absorb, convenient to eat and Easy to store and so on. With economic development and changes in consumption concepts, more and more modern people prefer food that is additive-free, safe and healthy. As one of the main raw materials for making bread, yeast has also attracted the attention of consumers. [0003] Although natural yeast fermentation is an an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/18A21D8/04C12R1/865C12R1/25C12R1/24C12R1/225
CPCA21D8/045A21D8/047C12N1/18C12N1/20A21D8/04
Inventor 王立虞桠芳钱海峰李言张晖吴港城齐希光
Owner JIANGNAN UNIV
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