Industrial production process of fermented flour

A fermented flour, industrial production technology, applied in the direction of yeast-containing food ingredients, food heat treatment, food drying, etc., can solve the problems of unstable culture conditions, long fermentation time, extensive production process, etc., and achieve the effect of avoiding too long residence time

Pending Publication Date: 2020-09-25
郑州久依粮食工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, traditional fermented flour adopts natural fermentation, long fermentation time, complex microbial strains, difficult to control industrial production, and different tastes of fermented products, and the production process is extensive and backward, and the cultivation conditions are unstable. prone to quality changes

Method used

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  • Industrial production process of fermented flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Take flour and water and add them to the dough mixer according to the mass ratio of 1:0.9, add yeast powder according to 0.3-0.4% of the total mass of flour and water, start the dough mixer, and mix at 25°C to form a batter.

[0034] (2) The batter is sent into the homogenizer, and at 25° C., 1400 rpm centrifugal stirring (transient treatment) to complete the homogenization, so that the batter forms a free suspension of flour in water.

[0035] (2) The homogenized batter is sent to a fermenter for 30 minutes of fermentation at a fermentation temperature of 25°C.

[0036] (3) Put flour in the flour mixer, start the mixer, 1400rpm centrifugal stirring, under this condition, the batter after fermentation is sent into the mixer, and the batter flowing in is thrown out simultaneously with the flour under high-speed stirring to form thin flour ears.

[0037] (4) The thin noodles are sent to the ripening machine, and the flour is added first for processing to form a small ...

Embodiment 2

[0041] (1) Take flour and water and add them to the dough mixer according to the mass ratio of 1:1, add yeast powder according to 0.3-0.4% of the total mass of flour and water, start the dough mixer, and mix at 25°C to form a batter.

[0042] (2) The batter is sent into the homogenizer, and at 25° C., 1500 rpm centrifugal stirring (transient treatment) to complete the homogenization, so that the batter forms a free suspension of flour in water.

[0043] (2) The homogenized batter is sent to a fermenter to ferment for 25 minutes at a fermentation temperature of 28°C.

[0044] (3) Flour is put into the flour mixer, start the mixer, 1200rpm centrifugal stirring, under this condition, the batter after fermentation is sent into the mixer, and the batter flowing in is thrown out simultaneously with the flour under high-speed stirring to form a thin noodle ear.

[0045] (4) The thin noodles are sent to the ripening machine, and the flour is added first for processing to form a small ...

Embodiment 3

[0049] (1) Take flour and water and add them to the dough mixer according to the mass ratio of 1:0.7, add yeast powder according to 0.3-0.4% of the total mass of flour and water, start the dough mixer, and mix at 25°C to form a batter.

[0050] (2) The batter is sent into the homogenizer, and at 30° C., 1500 rpm centrifugal stirring (transient treatment) to complete the homogenization, so that the batter forms a free suspension of flour in water.

[0051] (2) The homogenized batter is sent to a fermenter for 20 minutes of fermentation at a fermentation temperature of 30°C.

[0052] (3) Put flour in the flour mixer, start the mixer, 1500rpm centrifugal stirring, under this condition, the batter after fermentation is sent into the mixer, and the batter flowing in is thrown out simultaneously with the flour under high-speed stirring to form thin flour ears.

[0053] (4) The thin noodles are sent to the ripening machine, and the flour is added first for processing to form a small do...

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Abstract

The invention discloses an industrial production process of fermented flour. The industrial production process comprises the following steps of (1) performing paste making: mixing flour, water and yeast into paste; (2) performing homogenization: feeding the paste into a homogenizer for homogenization; (3) performing fermentation: feeding the homogenized paste into a fermentation tank for fermentation; (4) preparing stirred flour: after the fermentation is completed, under the condition of stirring, feeding a fermented material into a flour stirrer filled with flour for stirring to form the stirred flour; (5) performing curing: adding flour and starch into the stirred flour, performing uniform stirring, and feeding a mixture into a curing machine for curing; and (6) preparing the finished fermented flour: drying, crushing, sieving and cooling a cured material to obtain the finished fermented flour. The industrial continuous production of the fermented flour can be realized, and the problems of long fermentation time, complex microbial strains, different tastes of fermented products and the like in traditional fermented flour production are solved.

Description

technical field [0001] The invention relates to a production process of fermented flour, in particular to an industrial production process of fermented flour. Background technique [0002] Steaming steamed buns with the old noodle method has a long construction period, high technical requirements, is difficult to control, occupies a large area, and is not suitable for large-scale production. It is generally a family workshop-style production method. Active dry yeast uses a single yeast fermentation to make bread. The fermentation time is short and the bread quality is relatively stable, which makes bread production industrialized. However, dry yeast is fermented with a single yeast. Due to the single strain and short fermentation time, the flavor substances derived from microbial metabolism during the fermentation process are less, and only come from the microbial cells of the raw and auxiliary materials and the aromatic substances produced during the baking process of bread...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L29/30
CPCA23L7/198A23L7/104A23L29/30A23V2002/00A23V2250/5118A23V2250/76A23V2300/16A23V2300/10A23V2300/24
Inventor 易文强刘瑞卿刘红俭李建边全立杨娜张雪芬
Owner 郑州久依粮食工程有限公司
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