Liquid steamed bun leavening agent and preparation process thereof

A production process and starter technology, which is applied in the field of liquid steamed bread starter and its production process, can solve the problems of greater influence of personal experience and unstable product quality, so as to prolong storage time, promote mass growth and reproduction, and have good color and fragrance Effect

Pending Publication Date: 2021-06-01
山西金屹康达食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the shortcomings of the prior art, provide a liquid steamed bread starter and its production process, and solve the technical problems of the existing steamed bread starter production process affected by environmental factors, personal experience, unstable product quality, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A liquid steamed bread starter is prepared from the following raw materials in parts by weight: 15 parts of flour, 78 parts of purified water, 2 parts of sucrose and 5 parts of fermenting bacteria; the fermenting bacteria are traditional old manure.

[0019] A manufacturing process of a liquid steamed bread starter, comprising the following steps:

[0020] 1) Sterilization: uniformly mix 15 parts by weight of flour, 78 parts by weight of purified water and 2 parts by weight of sucrose, sterilize at 121°C for 30 minutes, cool to room temperature, and put it into fermentation In the tank, the culture medium is prepared;

[0021] 2) Inoculation and fermentation: Add 5 parts by weight of traditional old fertilizer to the culture medium in the fermenter obtained in step 1), and ferment for 18 hours to obtain a liquid steamed bread starter; the parameters of the fermenter are set to: temperature 25 ℃, pH value 5.0, dissolved oxygen 60%;

[0022] 3) Subpackaging and standby:...

Embodiment 2

[0026] A liquid steamed bread starter is prepared from the following raw materials in parts by weight: 15 parts of flour, 78 parts of purified water, 2 parts of sucrose and 5 parts of fermenting bacteria; the fermenting bacteria are traditional old manure.

[0027] A manufacturing process of a liquid steamed bread starter, comprising the following steps:

[0028] 1) Sterilization: uniformly mix 15 parts by weight of flour, 78 parts by weight of purified water and 2 parts by weight of sucrose, sterilize at 121°C for 30 minutes, cool to room temperature, and put it into fermentation In the tank, the culture medium is prepared;

[0029] 2) Inoculation and fermentation: Add 5 parts by weight of traditional old manure to the culture medium in the fermenter obtained in step 1), and ferment for 22 hours to obtain a liquid steamed bread starter; the parameters of the fermenter are set to: temperature 30 ℃, pH value 5.0, dissolved oxygen 100%;

[0030] 3) Subpackaging and standby: th...

Embodiment 3

[0034] A liquid steamed bread starter is prepared from the following raw materials in parts by weight: 15 parts of flour, 78 parts of purified water, 2 parts of sucrose and 5 parts of fermenting bacteria; the fermenting bacteria are traditional old manure.

[0035] A manufacturing process of a liquid steamed bread starter, comprising the following steps:

[0036] 1) Sterilization: uniformly mix 15 parts by weight of flour, 78 parts by weight of purified water and 2 parts by weight of sucrose, sterilize at 121°C for 30 minutes, cool to room temperature, and put it into fermentation In the tank, the culture medium is prepared;

[0037] 2) Inoculation and fermentation: Add 5 parts by weight of traditional old manure to the culture medium in the fermenter obtained in step 1), and ferment for 20 hours to obtain a liquid steamed bread starter; the parameters of the fermenter are set to: temperature 28 ℃, pH value 4.6, dissolved oxygen 80%;

[0038] 3) Subpackaging and standby: the...

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PUM

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Abstract

The invention relates to a liquid steamed bun leavening agent and a preparation process thereof, belongs to the technical field of steamed bun preparation processes, and mainly solves the technical problems that the existing steamed bun leavening agent preparation process is greatly influenced by environmental factors and personal experience, the product quality is unstable and the like. According to the technical scheme, the liquid steamed bun leavening agent is prepared from the following raw materials in parts by weight: 15-25 parts of flour, 62-78 parts of purified water, 2 parts of cane sugar and 5-10 parts of zymophyte. The zymophyte is traditional old fertilizer. The preparation process of the liquid steamed bun leavening agent comprises the following steps: 1) sterilizing; (2) inoculating and fermenting; and (3) sub-packaging for later use. The method has the advantages that the product quality is stable, the taste is good, health factors and prebiotics are synthesized, the production efficiency is high, and the method is suitable for general popularization and use.

Description

technical field [0001] The invention belongs to the technical field of steamed bread production technology, and in particular relates to a liquid steamed bread starter and a production process thereof. Background technique [0002] Mantou is a traditional staple food in my country, especially in the north, with a history of more than 1,700 years. Among them, traditional fermented old noodles (also known as sour dough) have played an irreplaceable role as an indispensable raw material for making steamed bread. [0003] However, with the development of biotechnology, instant dry yeast has gradually replaced the status of old noodles due to its advantages of easy industrial production, stable quality, and rapid fermentation, and has become the preferred starter for daily steamed buns. However, today , People are no longer just satisfied with filling their stomachs, and pay more attention to the taste, flavor and nutritional characteristics of food. Because it is only fermented...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/00A23L29/30
CPCA23L7/104A23L29/065A23L29/30A23V2002/00A23V2400/121A23V2400/427A23V2400/169A23V2250/628A23V2250/76
Inventor 王娜王兴华高杰曹宇
Owner 山西金屹康达食品有限责任公司
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