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Method of utilizing fermented cereal powder to prepare bread and prepared bread

A technology of grain flour and bread, applied in a method and the field of prepared bread, can solve problems affecting the taste of bread, bread uncertainty, etc., and achieve the effects of convenient application, improved nutritional characteristics, and improved nutrition

Inactive Publication Date: 2019-04-09
无锡赞匠生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Generally, in the bread making process, using fermented dough can not only increase the volume of bread, but also improve the nutritional value, but fermented dough is easily affected by the environment, affecting the taste and taste of bread, and there is uncertainty in the fermented bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] This embodiment discloses a method for making bread by using fermented grain flour, comprising the following steps:

[0030] Step 1: Grain selection: select grain kernels with full grains, remove impurities, shriveled grains, and bad grains, wash and dry;

[0031] Step 2: Grain crushing and wet steaming: the raw grains are crushed to obtain grain powder, and the grain powder is placed in a wet steaming device for wet steaming;

[0032] Step 3: Grain sterilization: transfer the matured grain powder to a sterilization tank for sterilization, and transfer the sterilized grain powder to a fermenter;

[0033] Step 4: Preparation of starter: Inoculate Rhizopus, Aspergillus, and Saccharomyces in MRS medium respectively, and culture at 28°C for 16 hours to activate, then inoculate in MRS with a volume fraction of 3% of the medium , continued to cultivate at the same temperature for 10 hours, then centrifuged at 4°C to collect the bacteria, and finally washed twice with normal ...

Embodiment 2

[0041] This embodiment discloses a method for making bread by using fermented grain flour, comprising the following steps:

[0042] Step 1: Grain selection: select grain kernels with full grains, remove impurities, shriveled grains, and bad grains, wash and dry;

[0043] Step 2: Grain crushing and wet steaming: the raw grains are crushed to obtain grain powder, and the grain powder is placed in a wet steaming device for wet steaming;

[0044] Step 3: Grain sterilization: transfer the matured grain powder to a sterilization tank for sterilization, and transfer the sterilized grain powder to a fermenter;

[0045] Step 4: Preparation of starter: Inoculate Rhizopus, Aspergillus, and Saccharomyces in MRS medium respectively, culture at 37°C for 24 hours to activate, and then inoculate MRS with a volume fraction of 3% of the medium , continued to cultivate at the same temperature for 20 hours, then centrifuged at 4°C to collect the bacteria, and finally washed 3 times with normal s...

Embodiment 3

[0053] This embodiment discloses a method for making bread by using fermented grain flour, comprising the following steps:

[0054] Step 1: Grain selection: select grain kernels with full grains, remove impurities, shriveled grains, and bad grains, wash and dry;

[0055] Step 2: Grain crushing and wet steaming: the raw grains are crushed to obtain grain powder, and the grain powder is placed in a wet steaming device for wet steaming;

[0056] Step 3: Grain sterilization: transfer the matured grain powder to a sterilization tank for sterilization, and transfer the sterilized grain powder to a fermenter;

[0057] Step 4: Preparation of starter: Inoculate Rhizopus, Aspergillus, and Saccharomyces in MRS medium respectively, culture at 30°C for 20 hours to activate, and then inoculate MRS with a volume fraction of 3% of the medium , continued to cultivate at the same temperature for 15 hours, then centrifuged at 4°C to collect the bacteria, and finally washed twice with normal sal...

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PUM

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Abstract

The invention provides a method of utilizing fermented cereal powder to prepare bread and the prepared bread. The method comprises the following steps: selecting cereal grains, carrying out smashing,wet steaming and sterilization on cereal, preparing a leavening agent, carrying out incculated fermentation and low temperature drying, weighing flour, saccharose, fermented cereal powder and butter in proportion for standby application, stirring the weighed substances, standing, fermenting and baking to obtain the bread. According to the method, the fermented cereal powder has special flavor, isadded in the bread preparation procedure as a comprehensive burdening and enables the bread to have special flavor and taste and be different from common bread; the fermented cereal powder self contains multiple functional components including amino acid, polypeptide and phenolic substance and is added in the bread to improve the trophism of the bread; in addition, during the manufacturing processof the cereal ferment powder, high temperature is avoided, so that the cereal ferment powder still has the activity of zymophyte, the active components of probiotics can be provided, and the nutrition characteristic of the bread as a daily popular consumer good is improved.

Description

technical field [0001] The invention relates to the technical field of biologically fermented food, in particular to a method for making bread by using fermented grain flour and the prepared bread. Background technique [0002] Along with the quickening of people's life rhythm, fast food is more and more subject to people's favor, and wherein hamburger, bread, milk etc. become indispensable food. [0003] Natural yeast is an active microorganism that comes with the grain during the fermentation process, and it can be used to ferment bread and other foods. There are only a single type of microorganisms in the yeast on the market, and the taste of the bread made is average, and the nutrition is not comprehensive enough, and some yeast breads are prone to mold, aging and dregs. In order to improve the taste of the bread, prevent the bread from falling off, and prolong the shelf life, various additives will be added to the bread ingredients. [0004] Generally, in the bread ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D13/06
CPCA21D8/04A21D8/047A21D13/06
Inventor 李伦范晓波丁香丽
Owner 无锡赞匠生物科技有限公司