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Multi-fermentation-coupled pastry and processing method thereof

A processing method and pastry technology, which is applied in the field of multi-fermentation coupling pastry and processing, can solve the problems of unfavorable pastry fermentation processing, expensive processing materials, increased production costs, etc., and achieve the effects of convenient processing, low cost and saving production costs

Pending Publication Date: 2020-07-10
福建省诏安四海食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pastry is a kind of food made from one or more of cereals, beans, potatoes, oils, sugar, eggs, etc., with or without adding other raw materials, through the processes of modulation, molding, and cooking; Pastry processing needs to be fermented. Generally, yeast powder is used for fermentation in pastry processing. The fermentation method is single, which is not conducive to pastry fermentation processing and reduces the taste of pastry. In addition, traditional pastry processing materials are expensive, processing is troublesome, and production costs are increased, which is not conducive to pastry production. These defects, it is very necessary to design a kind of multi-fermentation coupling pastry and processing method

Method used

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  • Multi-fermentation-coupled pastry and processing method thereof
  • Multi-fermentation-coupled pastry and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0032] A multi-fermentation coupling pastry, the formula includes: aspergillus niger, flour, sweet potato, taro, rhizopus, starter, yam, eggs, white sugar and sweet noodle sauce, and the mass percentages of each component are: aspergillus niger 16%, 10% flour, 4% sweet potato, 10% taro, 20% rhizopus, 25% starter, 3% yam, 10% egg, 1% white sugar and 1% sweet bean paste.

[0033] A processing method for multi-fermentation coupling pastry, comprising the following steps: step 1, raw material selection; step 2, food material processing; step 3, fermentation coupling; step 4, pastry forming; step 5, boxing and storage;

[0034] Wherein above-mentioned step 1, according to the mass percent content of each component is respectively: aspergillus niger 16%, flour 10%, sweet potato 4%, taro 10%, rhizopus 20%, starter 25%, yam 3%, egg 10%, white granulated sugar 1% and sweet noodle sauce 1% are selected, and weighed according to the sum of the weight percentages being 1;

[0035] In the...

Embodiment 2

[0050] A multi-fermentation coupling pastry, the formula includes: aspergillus niger, flour, sweet potato, taro, rhizopus, starter, yam, eggs, white sugar and sweet noodle sauce, and the mass percentages of each component are: aspergillus niger 16%, 10% flour, 4% sweet potato, 10% taro, 25% rhizopus, 20% starter, 3% yam, 10% egg, 1% white sugar and 1% sweet bean paste.

[0051] A processing method for multi-fermentation coupling pastry, comprising the following steps: step 1, raw material selection; step 2, food material processing; step 3, fermentation coupling; step 4, pastry forming; step 5, boxing and storage;

[0052] Wherein above-mentioned step 1, according to the mass percentage content of each component is respectively: aspergillus niger 16%, flour 10%, sweet potato 4%, taro 10%, rhizopus 25%, starter 20%, yam 3%, egg 10%, white granulated sugar 1% and sweet noodle sauce 1% are selected, and weighed according to the sum of the weight percentages being 1;

[0053] In ...

Embodiment 3

[0068] A multi-fermentation coupling pastry, the formula includes: aspergillus niger, flour, sweet potato, taro, rhizopus, starter, yam, eggs, white sugar and sweet noodle sauce, and the mass percentages of each component are: aspergillus niger 16%, 10% flour, 4% sweet potato, 10% taro, 30% rhizopus, 15% starter, 3% yam, 10% egg, 1% white sugar and 1% sweet bean sauce.

[0069] A processing method for multi-fermentation coupling pastry, comprising the following steps: step 1, raw material selection; step 2, food material processing; step 3, fermentation coupling; step 4, pastry forming; step 5, boxing and storage;

[0070] Wherein above-mentioned step 1, according to the mass percentage content of each component is respectively: aspergillus niger 16%, flour 10%, sweet potato 4%, taro 10%, rhizopus 25%, starter 20%, yam 3%, egg 10%, white granulated sugar 1% and sweet noodle sauce 1% are selected, and weighed according to the sum of the weight percentages being 1;

[0071] In ...

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Abstract

The present invention discloses a multi-fermentation-coupled pastry and a processing method thereof. A formula comprises aspergillus niger, flour, sweet potatoes, taros, rhizopus, a fermentation agent, Chinese yams, eggs, white granulated sugar and fermented flour sweet sauce. The mass percentages of each component are respectively as follows: 15-25% of aspergillus niger, 10-20% of flour, 2-4% ofsweet potatoes, 10-20% of taros, 25-35% of rhizopus, 15-25% of a fermentation agent, 1-3% of Chinese yams, 5-10% of eggs, 0.5-1% of white granulated sugar and 0.5-1% of fermented flour sweet sauce. The processing method comprises the followings steps: step one, raw material selecting; step two, edible material processing; step three, fermentation coupling; step four, pastry shaping; and step five,boxing and storing. The processing method is safe and reliable and uses the aspergillus niger, rhizopus and fermentation agent as the fermentation raw materials, multi-fermentation-coupled fermentation is conducted under vacuum conditions, traditional simple fermentation-agent fermentation is abandoned, the processing method is more conducive to pastry fermentation and processing, so that the pastry is more fluffy, mouthfeel of the pastry is greatly improved, and the pastry is simple and rigorous, the raw materials are cheap and low in cost, and production cost is greatly saved.

Description

technical field [0001] The invention relates to the technical field of pastry processing, in particular to a multi-fermentation coupled pastry and a processing method thereof. Background technique [0002] Pastry is a kind of food made from one or more of cereals, beans, potatoes, oils, sugar, eggs, etc., with or without adding other raw materials, through the processes of modulation, molding, and cooking; Pastry processing needs to be fermented. Generally, yeast powder is used for fermentation in pastry processing. The fermentation method is single, which is not conducive to pastry fermentation processing and reduces the taste of pastry. In addition, traditional pastry processing materials are expensive, processing is troublesome, and production costs are increased, which is not conducive to pastry production. These defects, it is very necessary to design a kind of multi-fermentation coupled pastry and processing method. Contents of the invention [0003] The purpose of ...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D8/04A21D13/80
CPCA21D2/366A21D8/04A21D13/80
Inventor 黄英强
Owner 福建省诏安四海食品有限公司
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