Preparation method of health-care mantou made of red date fermentation paste

A production method and fermentation mud technology, applied in the field of food processing, can solve the problems of low added value, waste of by-product fermentation mud, etc., and achieve the effects of increasing added value, reducing waste and saving resources

Active Publication Date: 2018-12-07
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
3 Cites 0 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0005] Aiming at the waste and low value-added problems of the by-product fermented mud in the current brewing of juj...
View more

Abstract

The present invention discloses a preparation method of health-care mantou made of a red date fermentation paste. The method includes the following steps: fermentation paste separation, fermentation paste treatment, blending, dough leavening, and dough kneading. The method takes the whole wheat flour as a raw material, adds fresh fermentation paste and other auxiliary materials, the yeast in the fresh fermentation paste is directly used for carrying out flour fermentation, and finally the high-quality mantou which is soft in texture, fine in taste, strong in fragrance and long in shelf life and has health-care functions is obtained. The method reasonably utilizes the byproduct fermentation paste obtained by red jujube wine brewing, the resources are saved, the waste is reduced, the additional value of the byproduct is improved, and the high-quality product is obtained.

Application Domain

Food ingredient functions

Technology Topic

YeastBrewing +4

Image

  • Preparation method of health-care mantou made of red date fermentation paste

Examples

  • Experimental program(2)

Example Embodiment

[0045] Example 1:
[0046] Using Xinjiang Hetian jujube as raw material, ethanol fermentation is carried out after washing, soaking, cooking and blending. When the sugar content in the jujube fermentation liquid is 10 g/L, immediately separate the sake and fermentation mud to ensure that the water content in the fermentation mud is 70%. Remove the jujube seeds from the fermentation mud, take 2 kg of fresh fermentation mud, add 40 g of glucose and 4 g of fructooligosaccharides to it, stir evenly, and place it under aerobic conditions for 0.5 h. Add 2810.5 g of 70-mesh whole wheat flour, 153.3 g of 60-mesh celery powder, 51.1 g of galacto-oligosaccharide and 51.1 g of xylitol to the treated yeast paste, mix well, and knead into a ball, then at 25 ° C The dough was left to stand for 2.5h for fermentation. After the dough rises, knead the dough, shape it, wake up the dough for 10 minutes, and steam it for 30 minutes.
[0047] The sensory index of the health-care steamed bread prepared by the above-mentioned embodiment:
[0048] The color is dark red, the texture is soft, the taste is delicate and slightly sweet, and the jujube aroma is mellow.

Example Embodiment

[0049] Example 2:
[0050] Using Xinjiang Hetian jujube as raw material, ethanol fermentation is carried out after washing, soaking, cooking and blending. When the sugar content in the fermented liquor of red dates is 15g/L, immediately separate the sake and fermentation mud to ensure that the water content in the fermentation mud is 80%. Remove the jujube seeds from the fermentation mud, take 4 kg of fresh fermentation mud, add 120 g of glucose and 12 g of fructooligosaccharides to it, stir evenly, and place it under aerobic conditions for 1 hour. Add 4453.4 g of 80-mesh whole wheat flour, 367.3 g of 70-mesh celery powder, 46 g of galactooligosaccharide and 183.6 g of xylitol to the treated yeast paste, mix well, and knead into a ball, then put the dough at 30°C It was left to stand for 2h for fermentation. After the dough rises, knead the dough, shape it, wake up the dough for 15 minutes, and steam it for 35 minutes.
[0051] The sensory index of the health-care steamed bread prepared by the above-mentioned embodiment:
[0052] The color is dark red, the texture is soft, the taste is delicate and slightly sweet, and the jujube aroma is mellow.

PUM

no PUM

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.

Similar technology patents

Transfer device for corrugated roller machining and production

PendingCN110002088Asoft textureavoid collision
Owner:SHANGHAI DASONG CORRUGATING ROLL IND

Rotary multi-direction incubation detecting device

InactiveCN104931664AConvenient multi-angle observation and detectionsoft texture
Owner:CHANGSHA XIANGYUAN ENERGY SAVING TECH

Power cable for water conservancy hydropower station

InactiveCN106084732Asoft textureExcellent flame retardant
Owner:虞永华

Classification and recommendation of technical efficacy words

  • soft texture
  • Delicate taste
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products