Making method of beer yeast paste and maple sugar bread

A technology of brewer's yeast and maple syrup, which is used in dough preparation, dough processing, pre-baked dough processing, etc., can solve the problems of children's dental caries blood sugar, high sugar content, insufficient flavor, etc., and achieve the increase of trace elements, improvement of liver function, fermentation The effect of shortening time

Inactive Publication Date: 2020-06-12
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. High sugar content: In order to increase the taste and accelerate fermentation of traditional snack bread, more sugar needs to be added, which is not good for human health, especially for children and diabetics, which may easily cause dental caries and increase blood sugar in children
2. Insufficient functional ingredients: traditional snack bread contains more sugar and oil, which has high energy, but basically no functional ingredients, which is not attractive enough for different groups of people
3. Easy to gain weight: traditional dim sum bread is a high-sugar and high-oil product. A large intake of sugar and oil makes it easy to gain weight, so many beauty lovers dare not eat too much traditional products
4. Insufficient flavor: The flavor of traditional products is average, and the flavor is usually increased by adding decorations. The decorations contain a lot of sugar and oil, which further increases the sugar and oil content of the product.
5. Single sweetness: the sweetness of traditional products mainly comes from sucrose and starch inversion sugar, which is single and has no characteristics, so it is difficult to be popular with the public
6. The use of beer yeast mud is not enough: now a large amount of beer yeast mud is produced in China every year, which is basically discarded as waste, which is very wasteful

Method used

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  • Making method of beer yeast paste and maple sugar bread
  • Making method of beer yeast paste and maple sugar bread
  • Making method of beer yeast paste and maple sugar bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The bread preparation method of the present embodiment comprises the steps:

[0046](1) Preparation of yeast mud powder: beer yeast mud has a very bitter taste and needs to be debitterized. This product selects the yeast sludge that precipitated after the first brewing of beer, seals it in the bottle, and washes it 4 times. For the first time, add one-third of the beer yeast puree to the bottle, add the same amount of water, and leave one-third of the space, because the beer yeast puree will still ferment, leave enough space for 24 hours, Pour out the supernatant; add 1 / 2 of water to the bottle for the second time, continue to stand for 24 hours, and pour out the supernatant; add 1 / 2 of water to the bottle for the third time, and let stand for 48 hours , pour out the supernatant; for the fourth time, fill the bottle with water, let it stand for 48 hours, pour out the supernatant, and the beer yeast mud left at the end can not only be used, but also can be stored for a ...

Embodiment 2

[0055] The bread preparation method of the present embodiment comprises the steps:

[0056] (1) Preparation of yeast mud powder: beer yeast mud has a very bitter taste and needs to be debitterized. This product selects the yeast sludge that precipitated after the first brewing of beer, seals it in the bottle, and washes it 4 times. For the first time, add one-third of the beer yeast puree to the bottle, add the same amount of water, and leave one-third of the space, because the beer yeast puree will still ferment, leave enough space for 24 hours, Pour out the supernatant; add 1 / 2 of water to the bottle for the second time, continue to stand for 24 hours, and pour out the supernatant; add 1 / 2 of water to the bottle for the third time, and let stand for 48 hours , pour out the supernatant; for the fourth time, fill the bottle with water, let it stand for 48 hours, pour out the supernatant, and the beer yeast mud left at the end can not only be used, but also can be stored for a...

Embodiment 3

[0065] The bread preparation method of the present embodiment comprises the steps:

[0066] (1) Preparation of yeast mud powder: beer yeast mud has a very bitter taste and needs to be debitterized. This product selects the yeast sludge that precipitated after the first brewing of beer, seals it in the bottle, and washes it 4 times. For the first time, add one-third of the beer yeast puree to the bottle, add the same amount of water, and leave one-third of the space, because the beer yeast puree will still ferment, leave enough space for 24 hours, Pour out the supernatant; add 1 / 2 of water to the bottle for the second time, continue to stand for 24 hours, and pour out the supernatant; add 1 / 2 of water to the bottle for the third time, and let stand for 48 hours , pour out the supernatant; for the fourth time, fill the bottle with water, let it stand for 48 hours, pour out the supernatant, and the beer yeast mud left at the end can not only be used, but also can be stored for a...

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Abstract

The invention discloses a making method of beer yeast paste and maple sugar bread. The bread is prepared by raw materials of 2-2.5 parts of a beer yeast paste, 100 parts of flour, 1.5-2 parts of a dryyeast, 10-15 parts of eggs, 7-8.5 parts of maple sugar, 45-50 parts of water, 15-20 parts of white granulated sugar, 15-20 parts of butter and 1.5-2 parts of salt through processes of dough making, shaping, fermenting, baking and the like. A product has functions of health, nutrition, health care, a good taste and the like.

Description

technical field [0001] The invention relates to a method for making bread, in particular to a method for preparing beer yeast puree and maple syrup bread. Background technique [0002] Bread is a favorite food in people's daily life. Bread is also written as 麺包, a food made by grinding and heating five grains (usually wheat). Usually wheat flour is used as the main raw material, yeast, eggs, oil, sugar, salt, etc. are used as auxiliary materials, and water is added to make dough, which is processed by dividing, forming, proofing, baking, cooling and other processes. [0003] The bread of the prior art has the following deficiencies: [0004] 1. High sugar content: In order to increase the taste and accelerate fermentation of traditional snack bread, more sugar needs to be added, which is not good for human health, especially for children and diabetics, which may easily cause dental caries and increase blood sugar in children. 2. Insufficient functional ingredients: tradit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/064A21D2/18A21D8/04
CPCA21D2/181A21D8/047A21D13/062A21D13/064
Inventor 洪文龙贾君刘涛滔樊金山宣文芳
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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