Natural apple fermentation liquid bread and preparation method thereof

A fermented liquid and apple technology, applied in dough preparation, pre-baked dough treatment, dough/premix, etc., can solve the problems of bread aging, short shelf life, single flavor, etc., achieve rich flavor and taste, and inhibit aging , the effect of extending the shelf life

Pending Publication Date: 2019-12-27
SHANGHAI INST OF TECH
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is: the traditional

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Natural apple fermentation liquid bread and preparation method thereof
  • Natural apple fermentation liquid bread and preparation method thereof
  • Natural apple fermentation liquid bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A natural apple fermented liquid bread, its raw materials include 20% whole wheat flour, 25% high-gluten flour, 15% natural apple fermented liquid diluent, 1% active dry yeast, 1% salt, and compound dough improver in weight percentage 0.1% and the balance of ice water. The ice water is a mixture of warm ice cubes and tap water in a mass ratio of 1:1.5.

[0047] The preparation method of natural fruit fermented liquid dilution:

[0048] 1) Preparation of natural fruit fermented liquid

[0049] Mix white granulated sugar and cut fresh apples with cold boiled water at a temperature of 10-15°C in a mass ratio of 1:3:10, put them into a pre-sterilized fermenter, and then add compound starter A, Then control the temperature at 25°C to carry out fermentation. During the fermentation process, stir every two days, and ventilate for 3-5 minutes to prevent the fermentation liquid from producing mold. During the exhaustion, acidity measurement is carried out at the same time. Whe...

Embodiment 2

[0093] A natural apple fermented liquid bread, its raw materials include 21% whole wheat flour, 26% high-gluten flour, 16% natural apple fermented liquid diluent, 1.2% active dry yeast, 1.1% salt, compound dough improver in weight percentage 0.13% and the balance of ice water. The ice water is a mixture of warm ice cubes and tap water in a mass ratio of 1:1.5.

[0094] The preparation method of natural fruit fermented liquid dilution:

[0095] 1) Preparation of natural fruit fermented liquid

[0096] The difference with the step 1) of the preparation method of the natural fruit fermented liquid dilution of Example 1 is that the addition of the compound starter A is 0.4% of the total mass of white sugar, fresh apples and 10-15°C cold boiled water , the other steps are the same;

[0097] 2) Mix the natural fruit fermented liquid with pure water at a mass ratio of 1:7 to dilute the natural fruit fermented liquid. The resulting diluted solution is ultrafiltered at 0.1 MPa using...

Embodiment 3

[0128] A natural apple fermented liquid bread, its raw materials include 25% whole wheat flour, 30% high-gluten flour, 25% natural apple fermented liquid diluent, 2% active dry yeast, 2% salt, compound dough improver in weight percentage 0.15% and the balance of ice water. The ice water is a mixture of warm ice cubes and tap water in a mass ratio of 1:1.5.

[0129] The preparation method of natural fruit fermented liquid dilution:

[0130] 1) Preparation of natural fruit fermented liquid

[0131] The difference with the step 1) of the preparation method of the natural fruit fermented liquid dilution of Example 1 is that the addition of the compound starter A is 0.6% of the total mass of white sugar, fresh apples and 10-15°C cold boiled water , the other steps are the same;

[0132] 2) Mix the natural fruit fermented liquid with pure water at a mass ratio of 1:10 to dilute the natural fruit fermented liquid. The resulting diluted solution is ultrafiltered at 0.1 MPa using a ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses natural apple fermentation liquid bread and a preparation method thereof. The natural apple fermentation liquid bread is prepared from the raw materials: whole wheat flour, high gluten flour, a natural apple fermentation liquid diluent, active dry yeast, salt, a compound dough improver and ice water. The preparation method comprises the steps of preparation of dough, preparation of main dough, first recovery of the main dough, second recovery of the main dough, baking and the like. The obtained natural apple fermentation liquid bread has soft texture, full color, fine structure, soft and chewy taste, mellow smell of fermentation and fragrance of apple, and the shelf life is prolonged by 5-7 days compared with an ordinary bread.

Description

technical field [0001] The invention relates to a natural apple fermented liquid bread and a preparation method thereof, belonging to the technical field of bread fermentation. Background technique [0002] Bakery products represented by bread are becoming more and more popular among consumers. Yeast is an important auxiliary ingredient in bread making. Commercially available yeast is mainly a single strain, which has the disadvantages of being unable to fully present the richness and aroma of bread applications, and is not easy to digest. With the development of social economy, consumers gradually began to pursue the natural nutrition, good flavor and full appearance of baked products. Therefore, natural yeast fermentation technology has become a new development trend in the baking industry, especially in the bread making process. Natural yeast fermentation refers to a new type of processing technology that uses grains, fruits and vegetables, water and active microorgani...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/02A21D8/04A21D10/00
CPCA21D13/02A21D8/045A21D8/047A21D10/002
Inventor 周一鸣向茜吕欣东崔琳琳周小理
Owner SHANGHAI INST OF TECH
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

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap