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Preparation method of natural yeast bread

A natural yeast and bread technology, applied in the field of natural yeast bread preparation, can solve the problems of low raw material utilization rate, insufficient concentration of natural yeast, difficulty in proofing, etc. loss effect

Pending Publication Date: 2020-05-12
乐斯福(明光)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the concentration of natural yeast is not enough, the utilization rate of raw materials is low, and the activity of natural yeast will be inhibited in the bread making process, resulting in difficult proofing and insufficient gas production. Therefore, we propose a preparation method for natural yeast bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of natural yeast bread, comprising the steps of:

[0021] S1. Select fruits, mixed enzyme solution and grains containing at least glutinous wheat and mix evenly, then flatten and heat and ferment for 3 days, and then pass through a 100-mesh sieve to remove impurities to obtain yeast solution I;

[0022] S2. Centrifuge the impurities obtained in step S1 at a speed of 3000 r / min for 30 minutes to obtain yeast solution II;

[0023] S3. Mix yeast solution Ⅰ and yeast solution Ⅱ, add pectin solution, and put them into a ventilated container to proof. The proofing temperature is 28°C, and the proofing time is 1 day, and the natural yeast solution is obtained;

[0024] S4, mixing high-gluten flour, castor sugar and glutinous wheat flour to obtain mixed flour, mixed flour and the natural yeast liquid prepared in step S3 and 99.5% ethanol are mixed in a ratio of 1:1.5:0.2 to obtain dough, and the dough is ventilated Proofing in a container, the dough will g...

Embodiment 2

[0032] A preparation method of natural yeast bread, comprising the steps of:

[0033] S1. Select fruits, mixed enzyme solution and grains containing at least glutinous wheat and mix evenly, then flatten and heat and ferment for 5 days, and then pass through a 150-mesh sieve to remove impurities to obtain yeast solution I;

[0034] S2. Centrifuge the impurities obtained in step S1 at a speed of 3200r / min for 35 minutes to obtain yeast solution II;

[0035] S3. Mix yeast solution I and yeast solution II, add pectin solution, and put them in a ventilated container to proof. The proofing temperature is 30°C, and the proofing time is 2 days to obtain natural yeast liquid;

[0036] S4, mixing high-gluten flour, granulated sugar and glutinous wheat flour to obtain mixed flour, mixed flour and the natural yeast liquid prepared in step S3 and 99.5% ethanol are mixed in a ratio of 1:1:0.4 to obtain dough, and the dough is ventilated Proofing in a container, the dough will get natural y...

Embodiment 3

[0044] A preparation method of natural yeast bread, comprising the steps of:

[0045] S1. Select fruits, mixed enzyme solution and grains containing at least glutinous wheat and mix evenly, then flatten and heat and ferment for 5 days, and then pass through a 200-mesh sieve to remove impurities to obtain yeast solution I;

[0046] S2. Centrifuge the impurities obtained in step S1 at a speed of 3500 r / min for 35 minutes to obtain yeast solution II;

[0047] S3. Mix yeast solution Ⅰ and yeast solution Ⅱ, add pectin solution, and put it into a ventilated container to proof. The proofing temperature is 32°C, and the proofing time is 2 days, and the natural yeast liquid is obtained;

[0048] S4, mix high-gluten flour, granulated sugar and glutinous wheat flour to obtain mixed flour, mixed flour and the natural yeast liquid prepared in step S3 and 99.5% ethanol are mixed in a ratio of 1.5:2:0.4 to obtain dough, and the dough is ventilated Proofing in a container, the dough will get n...

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PUM

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Abstract

The invention discloses a preparation method of natural yeast bread. The preparation method comprises the following steps: (1) selecting fruits, mixed enzyme liquid and cereals at least containing glutinous barley, carrying out uniform mixing, flatly paving the mixture, carrying out heating for fermentation for 3-5 days, and carrying out sieving by virtue of a 100-200-mesh sieve to remove impurities, so as to obtain a yeast solution I; (S2) centrifuging the impurities obtained in the step (S1) at a rotation speed of 3000r / min-3500r / min for 30-35 minutes, so as to obtain a yeast solution II; (S3) mixing the yeast solution I with the yeast solution II, adding a pectin solution, introducing the mixed solution into a ventilated container, and carrying out fermentation at the temperature of 28-32 DEG C for 1-2 days, so as to obtain natural yeast liquid; and (S4) preparing natural primary yeast. The natural yeast liquid prepared by virtue of the preparation method is high in concentration, and the raw materials are adequately fermented, so that the losses of natural nutrients and strains are reduced; and the gas production activity of the yeast is increased, and the prepared bread has the characteristics of nature, safety, health and the like.

Description

technical field [0001] The invention belongs to the technical field of preparation of natural yeast bread, and more specifically relates to a preparation method of natural yeast bread. Background technique [0002] The sales volume of bread in our country is increasing year by year, and the nutrition, health and safety of bread are getting more and more attention. Natural yeast Bread made with natural yeast has the characteristics of unique natural flavor, nutrition and health. But most of the natural yeast breads sold on the market are the products jointly fermented by natural yeast and instant active dry yeast. Among them, the concentration of natural yeast is not enough, the utilization rate of raw materials is low, and the activity of natural yeast will be inhibited during the bread making process, resulting in difficult proofing and insufficient gas production. Therefore, we propose a method for preparing natural yeast bread. Contents of the invention [0003] The p...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D2/36A21D2/18A21D2/38
CPCA21D8/047A21D2/36A21D2/181A21D2/38
Inventor 吴玉文
Owner 乐斯福(明光)有限公司
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