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A kind of leavening agent and its application in steamed stuffed bun noodle fermentation

A technology of leavening agent and dry yeast, applied in the field of food processing, can solve the problems of increased gluten toughness and elasticity, poor extensibility, and defective products, etc., to improve stability, reduce defective rate, and prolong proofing time. Effect

Active Publication Date: 2022-04-01
天津蜂盛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditionally, the steamed stuffed bun noodles are fermented with the fermentation method of dry yeast and baking powder (combined leavening agent), but the toughness and elasticity of the gluten of the leavened dough increase, the extensibility becomes poor, and it is easy to shrink after steaming, resulting in inferior Taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Dry yeast 80g, aluminum-free baking powder 12g, baking soda 3g and cactus extract 5g.

[0026] Wherein, dry yeast comprises Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and yeast; The weight ratio of described Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and yeast is 1:1:3:1:2.

[0027] The cactus extract is prepared by the following method: (1) Ultrasonic extraction: After mixing the cactus dry powder and deionized water evenly, extracting for 40 minutes under the action of ultrasonic waves with a power of 130W and a temperature of 55°C to obtain an extract, the cactus The weight ratio of dry powder to deionized water is 1 to 2:20; (2) Ethanol precipitation: the extract in step (1) is concentrated under reduced pressure to 1 / 2 of the original volume of the extract to obtain a concentrate, which is sent to the concentrated 70% ethanol was added to the liquid to p...

Embodiment 2

[0029] Dry yeast 80g, aluminum-free baking powder 12g, baking soda 5g and prickly pear extract 3g.

[0030] Wherein, dry yeast comprises Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and yeast; The weight ratio of described Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and yeast is 1:1:3:1:2.

[0031] The cactus extract is prepared by the following method: (1) Ultrasonic extraction: After mixing the cactus dry powder and deionized water evenly, extracting for 40 minutes under the action of ultrasonic waves with a power of 130W and a temperature of 55°C to obtain an extract, the cactus The weight ratio of dry powder to deionized water is 1 to 2:20; (2) Ethanol precipitation: the extract in step (1) is concentrated under reduced pressure to 1 / 2 of the original volume of the extract to obtain a concentrate, which is sent to the concentrated 70% ethanol was added to the liqui...

Embodiment 3

[0033] 75g dry yeast, 15g aluminum-free baking powder, 3g baking soda and 7g prickly pear extract.

[0034] Wherein, dry yeast comprises Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and yeast; The weight ratio of described Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and yeast is 1:1:3:1:2.

[0035] The cactus extract is prepared by the following method: (1) Ultrasonic extraction: After mixing the cactus dry powder and deionized water evenly, extract under the action of ultrasonic waves with a power of 120W and a temperature of 60°C for 45 minutes to obtain an extract, the cactus The weight ratio of dry powder to deionized water is 1-2:20; (2) ethanol precipitation: the extract in step (1) is concentrated under reduced pressure to 2 / 5 of the original volume of the extract to obtain a concentrated solution, which is sent to the concentrated 90% ethanol by volume was adde...

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Abstract

The invention relates to a leavening agent and its application in the fermentation of steamed stuffed buns. The main points of the technology are: the raw materials of the leavening agent include 75-85wt% of dry yeast, 10-15wt% of baking powder, 2-5wt% of baking soda and Cactus extract 3-7wt%. It has the advantage of reducing the bun defective rate.

Description

technical field [0001] The invention relates to the field of food processing, more specifically, it relates to a starter and its application in steamed stuffed bun fermentation. Background technique [0002] In the past hundred years, with the advancement of science and technology, fermentation technology has undergone epoch-making changes. It has entered the stage of using the original microorganisms in nature for fermentation production, and transforming them into microorganisms with special properties according to people's wishes. New phases of fermented products are required. Lactic acid bacteria fermented food belongs to nutrition and health food, which not only has the nutrition, color, aroma and taste of general food, but also has the function of regulating human body function. Therefore, the development of lactic acid bacteria fermented food meets the requirements of the times, and has strong vitality and broad prospects. [0003] The term "fermentation" in daily l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23P20/25
Inventor 张占利
Owner 天津蜂盛食品有限公司