Method for preparing microbial fermented wheaten food

A microbial fermentation and pasta technology, which is applied in dough processing, food science, dough preparation, etc., can solve the problems of variable yeast quality, easy adulteration, troublesome operation, etc., and achieve easy mixing and dispersing, simple and convenient operation , the effect of uniform taste

Pending Publication Date: 2020-08-07
广西朗盛食品科技有限公司
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When making pasta, many people like to make finished products with different flavors, but the operation is troublesome, and the quality of the yeast used is different, easy to be adulterated, easy...

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
  • Method for preparing microbial fermented wheaten food
  • Method for preparing microbial fermented wheaten food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing microbial fermented pasta, comprising the following steps:

[0025] (1) Raw material collection: Weigh fresh flowers, protein powder, probiotics, yeast, sugar cane and flour according to a certain number of parts by weight, pick the petals of the flowers, clean and dry, and squeeze the juice from the sugar cane for later use; the parts by weight of each raw material are respectively For: 30 servings of roses, 3 servings of protein powder, 1*10 probiotics 10 each, yeast 1*10 12 1, 20 parts of sugar cane, 100 parts of flour.

[0026] (2) Yeast culture: put the yeast in sugarcane juice and heat up to 40°C, and add protein powder and stir evenly. The protein powder is added every 1 hour. For 1h, the cultivation is completed to obtain the fermented liquid;

[0027] (4) Fermentation of fresh flowers: Put the drained fresh flowers in the fermentation broth and add probiotics, then heat up to 50°C for fermentation, the fermentation time is 1 hour, add ...

Embodiment 2

[0032] A method for preparing microbial fermented pasta, comprising the following steps:

[0033] (1) Raw material collection: Weigh fresh flowers, protein powder, probiotics, yeast, sugar cane and flour according to a certain number of parts by weight, pick the petals of the flowers, clean and dry, and squeeze the juice from the sugar cane for later use; the parts by weight of each raw material are respectively For: jasmine 60 parts, protein powder 8 parts, probiotics 5*10 11 each, yeast 6*10 12 , 50 parts of sugar cane, 200 parts of flour.

[0034] (2) Yeast culture: put the yeast in sugarcane juice and heat up to 45°C, and add protein powder and stir evenly. The protein powder is added every 1 hour. For 3h, the cultivation is completed to obtain the fermented liquid;

[0035] (4) Fermentation of fresh flowers: put the drained fresh flowers in the fermentation broth and add probiotics, then heat up to 60°C for fermentation. The fermentation time is 3 hours. The fresh flow...

Embodiment 3

[0040] A method for preparing microbial fermented pasta, comprising the following steps:

[0041] (1) Raw material collection: Weigh fresh flowers, protein powder, probiotics, yeast, sugar cane and flour according to a certain number of parts by weight, pick the petals of the flowers, clean and dry, and squeeze the juice from the sugar cane for later use; the parts by weight of each raw material are respectively For: Sophora japonica 45 parts, protein powder 5 parts, probiotics 2*10 11 each, yeast 4*10 12 1, 40 parts of sugar cane, 150 parts of flour.

[0042] (2) Yeast culture: put the yeast in sugarcane juice and heat up to 42°C, and add protein powder and stir evenly. The protein powder is added every 1 hour. For 2h, the cultivation is completed to obtain the fermented liquid;

[0043] (4) Fermentation of fresh flowers: Put the drained fresh flowers in the fermentation broth and add probiotics, then heat up to 55°C for fermentation, the fermentation time is 2 hours, add ...

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 a method for preparing microbial fermented wheaten food. The method comprises the following steps: weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to certain parts by weight, picking petals of the fresh flowers, performing cleaning and airing, and juicing the sugarcane for later use; putting saccharomycetes into the sugarcane juice, performing heating, adding protein powder, uniformly performing stirring, and carrying out heat preservation culturing to obtain fermentation liquor after the culture is finished; putting the drained fresh flowers into the fermentation liquor, adding the probiotics, performing heating for fermentation, and uniformly performing stirring after the fresh flowers are fermented to be completely pasty, so as to obtain a fermentation culture medium; taking the fermentation culture medium, adding a part of flour, uniformly performing kneading, performing standing and fermenting to obtain primary fermented dough; adding water into the remaining flour, performing kneading into dough, adding the primary fermented dough, uniformly performing mixing, and performing fermenting at a proper temperature to obtain the required dough after the fermentation is finished. According to the method disclosed by the invention, the fresh flowers are directly added into the flour for secondary fermentation after being fermented, so that the addition of yeast is avoided, flavor substances are also added, the operation is simplified, and the time and the labor are saved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing microbial fermented pasta. Background technique [0002] Pasta is an important staple food source for humans, and fermented pasta is widely loved by the public because of its unique flavor among all pasta. There are different types of pasta all over the world. Chinese food mainly includes: Hanamaki, fried dough sticks, wontons, buns, dumplings, twists, etc. Western food includes bread, scones, etc., with a wide variety. When making pasta, many people like to make finished products with different flavors, but the operation is troublesome, and the quality of the yeast used is different, it is easy to be adulterated, easy to be wet and difficult to store, etc., so the yeast is directly fermented and cultivated through natural flavor substances Carrying out pasta fermentation directly afterwards has greater economic value. Contents of the invention ...

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): A21D8/04A21D2/36A21D2/26
CPCA21D8/04A21D8/047A21D2/36A21D2/26
Inventor 韦福献
Owner 广西朗盛食品科技有限公司
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