Fruit and vegetable natural yeast acid dough and preparation method thereof

A natural yeast, fruit and vegetable fermentation technology, applied in dough preparation, pre-baked dough processing, baking, etc., can solve the problems of low fermentation power, low number of viable bacteria, unable to meet the high quality requirements of products, etc., and achieve strong gas retention. , strong fermentation activity, inhibiting the effect of easily producing toxic and harmful microorganisms and toxins

Active Publication Date: 2021-02-26
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After research, the inventor found that the natural yeast used in the related technology is mainly produced by hand, affected by agricultural products, regions, artificial, etc., the product is unstable and the number of viable bacteria is low, so the fermentation power is low, so it cannot meet the high quality requirements of the product ,Room for improvement

Method used

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  • Fruit and vegetable natural yeast acid dough and preparation method thereof
  • Fruit and vegetable natural yeast acid dough and preparation method thereof
  • Fruit and vegetable natural yeast acid dough and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0055] Prepare raisin fermented liquid kind, by weight, be made from the raw material in Table 1, preparation method is as follows:

[0056] S1, wash and select the raisins, and place them in a clean container;

[0057] S2, adding water and starter, mixing evenly and placing in an environment of 27°C, fermenting for 3 days to obtain raisin fermentation liquid;

[0058] S3, placing the raisin fermentation liquid in a beater for beating to obtain the first generation of raisin fermentation liquid;

[0059] S4, repeating S1, adding water, starter, and the first-generation raisin fermentation liquid, mixing, and fermenting at 27°C for 3 days to obtain the raisin fermentation liquid;

[0060] S5, beating the raisin fermentation liquid obtained in S4 to obtain a raisin fermentation liquid;

[0061] S6, refrigerated storage for later use.

[0062]The starter is composed of 5 strains of Lactobacillus plantarum, Lactococcus lactis subsp. lactis, Pediococcus lactis, Lactobacillus par...

preparation example 2

[0064] Prepare orange fermented liquid kind, by weight, be made from the raw material in table 1, preparation method is as follows:

[0065] S1, the oranges are washed, selected, cut into pieces, and placed in a clean container;

[0066] S2, adding water, white sugar, and starter, mixing evenly and placing in an environment of 27°C, and fermenting for 3 days to obtain orange fermented liquid;

[0067] S3, placing the orange fermented liquid in a beater for beating to obtain the first generation orange fermented liquid;

[0068] S4, repeating S1, adding water, white granulated sugar, starter, and the first-generation orange fermentation broth, mixing, placing in an environment of 27°C, and fermenting for 3 days to obtain orange fermentation broth;

[0069] S5, beating the orange fermented liquid to obtain orange fermented liquid seeds.

[0070] S6, refrigerated storage for later use.

[0071] The starter is composed of 5 strains of Lactobacillus plantarum, Lactococcus lactis...

preparation example 3

[0073] The difference between the preparation of orange fermented liquid and Preparation Example 2 is that it is made from the raw materials in Table 1 in parts by weight.

[0074] The starter is composed of 7 strains of Lactobacillus plantarum, Lactococcus lactis subsp. lactis, Pediococcus lactis, Lactobacillus paracasei, Leuconostoc enterococci subsp. enterica, Saccharomyces cerevisiae and Kluyveromyces marx. equal parts by weight.

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Abstract

The invention relates to the technical field of fermented food, and particularly discloses a fruit and vegetable natural yeast acid dough and a preparation method thereof. The yeast sour dough comprises following raw materials in parts by weight: 10-60 parts of fruit and vegetable fermentation broth; 20-50 parts of flour; 0-25 parts of additional fermentation broth; 0-60 parts of water. Due to themixed fermentation of the fruit and vegetable fermentation broth, the flour, the additional fermentation broth and the water, the obtained fruit and vegetable natural yeast acid dough has special fruit and vegetable fermentation flavor, the produced fruit and vegetable natural yeast acid dough has a large number of viable bacteria, the number of lactic acid bacteria is more than 109 CFU/g, the number of yeast bacteria is more than 107 CFU/g. The fruit and vegetable natural yeast acid dough has very high fermentation activity, very strong gas-holding property and water-holding property.

Description

technical field [0001] The application relates to the technical field of fermented food, more specifically, it relates to a kind of fruit and vegetable natural yeast sour noodles and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, especially after being affected by the epidemic, consumers pay more and more attention to nutrition and health. Fermented products are also more and more sought after by people because they contain various beneficial substances. [0003] At present, the bread on the market is mainly made by rapid fermentation of soda powder or yeast. The former lacks a fermentation process, while the latter has a short fermentation time, a relatively bland flavor, and relatively few beneficial substances. At the same time, due to the short fermentation time, various emulsifiers, stabilizers, and preservatives need to be added to the prepared bread to increase the shelf life of the product, which not on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A23L33/00
CPCA21D8/045A21D8/047A23L33/00Y02A40/90
Inventor 刘小波陈波王伟军王继锋陈会景
Owner ZHEJIANG INM FOOD
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