Fruit and vegetable yeast powder, and preparation method and application thereof

A technology of yeast powder, fruits and vegetables, applied in application, dough preparation, pre-baked dough processing, etc., can solve the problems of unfavorable bread baking and sales, backwardness, etc., achieve better taste, enhance moisture retention, and improve frost resistance.

Pending Publication Date: 2020-11-24
神木康焙德生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The backwardness of technology is one of the current situations in the development of yeast bread in my country at this stage, which is not conducive to the baking and sales of bread

Method used

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  • Fruit and vegetable yeast powder, and preparation method and application thereof
  • Fruit and vegetable yeast powder, and preparation method and application thereof
  • Fruit and vegetable yeast powder, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, preparation fruit and vegetable yeast powder

[0024] Step 1) Acceptance of raw materials: select ripe, fresh and normal-flavored fruits and vegetables, and remove secondary and bad fruits.

[0025] Step 2) Cleaning of fruits and vegetables: Clean the appearance of fruits and vegetables, and sterilize; remove the core and peel of sterilized fruits and vegetables, and set aside.

[0026] Step 3) Fruit and vegetable pressing: Press and stir the pretreated fruits and vegetables to make fruit and vegetable pulp.

[0027] Step 4) Low-temperature fermentation: mix and stir the fruit and vegetable pulp and pump it into the fermenter, control the temperature of the fermenter at 5°C, and stir for 2 hours; stop stirring, and ferment for 48 hours at 5°C; then continue at 5°C Stir for 2 h; stop stirring again, and ferment at 5°C for 24 h.

[0028] Step 5) Cooling and heating cycle culture: pump the fermented liquid obtained in step 4) into the fermenter, control the...

Embodiment 2

[0038] When the fruit and vegetable yeast powder prepared in Example 1 is used to prepare fermented products, the fermentation process includes the following steps: the fruit and vegetable yeast powder is mixed with flour and then added and stirred until the dough is formed. Fermented at 28°C for 12 hours, the volume of the dough increased by 3 times, and the pH of the dough was 5.4 at this time; the fermented dough was matured at 0°C for 60 hours at a low temperature, and the pH of the dough was 4.2 at this time, which is suitable for making bread In addition to the strong flavor of lactic acid fermentation, making bread from this dough can also adjust the pH value of the bread itself, increase the shelf life of the bread, delay the aging of the bread, and play the role of moisturizing, softness and water lock. Table 1 is the composition detection table of the bread prepared by the fruit and vegetable yeast powder of the present invention. figure 1 Product stability and matur...

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PUM

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Abstract

The invention relates to fruit and vegetable yeast powder, and a preparation method and application thereof. The preparation method comprises the following steps of: (1), performing low-temperature fermentation; (2), culturing in hot and cold cycles; (3), performing centrifugal separation; and (4), performing vacuum freeze drying. The yeast powder provided by the invention is prepared from multiple fruits and vegetables through low-temperature fermentation; extraction is carried out by a special process; the yeast powder is scientific in collocation, natural and healthy; the original organization is not destroyed; the freezing resistance of frozen dough can be improved; organic vinegar, amino acid and lactic acid bacteria are provided; the property of the dough is improved or changed; theyeast powder is often used to make breads; the yeast powder is high in activity and stability and enriched in multiple trace elements; therefore, the yeast powder has more nutritional value; soft breads and better mouthfeel can be ensured; the original fragrance of fruits and vegetables is kept while softness is achieved; the original frankincense flavour and wheat fragrance of breads are diffused; aging is retarded; the expiration date of breads is prolonged; the mouthfeel of breads is enriched; the moisture retention is improved; and furthermore, the yeast powder is free from artificial colour and preservatives, and is the pure natural fruit and vegetable fermentation yeast powder.

Description

technical field [0001] The invention relates to fruit and vegetable yeast powder, a preparation method and application thereof, and belongs to the technical field of biological fermentation. Background technique [0002] In recent years, people have attached great importance to the naturalness and nutrition of bread, and paid great attention to the safety and health issues of its consumption. Natural yeast bread, which has a component called yeast, is a biological loosening agent, which can increase the volume of bread, making the bread sponge-like, porous in structure and soft in texture. In sourdough, by reducing the content of esters and acids, the content of aldehydes can be increased, which affects the flavor of the dough. During the fermentation process of yeast, a large amount of flavoring substances such as alcohol, organic acid, organic alcohol, organic ketone, organic ester and organic aldehyde will be produced, which makes the bread have a special flavor and a ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04
CPCA21D8/045
Inventor 白东海曹继桐白羽
Owner 神木康焙德生物科技有限公司
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