Preparation method of tartary buckwheat III-type sour dough with anti-freezing performance

A sour dough, high-performance technology, applied in the field of tartary buckwheat type III sour dough preparation, can solve the problems of poor anti-freeze performance, easy degradation of active substances, etc. The effect of saving production time

Pending Publication Date: 2021-06-15
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problems to be solved by the present invention are: the existing fermentation agent has poor antifreeze performance, active substances are prone to degradation and other technical problems

Method used

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  • Preparation method of tartary buckwheat III-type sour dough with anti-freezing performance
  • Preparation method of tartary buckwheat III-type sour dough with anti-freezing performance
  • Preparation method of tartary buckwheat III-type sour dough with anti-freezing performance

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Experimental program
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Effect test

Embodiment 1

[0044] A kind of preparation method of tartary buckwheat type III sourdough with antifreeze performance, used raw material is calculated with 10kg, and its raw material composition and content are as follows:

[0045]

[0046] The compound lactic acid bacteria liquid is compounded by Lactobacillus plantarum, Lactobacillus fermentum and Weissella fusion at a mass ratio of 1:1:2; the compound antifreeze improver consists of trehalose, sodium dihydrogen phosphate, yellow Raw gum, carboxymethyl cellulose sodium CMC-Na Carboxymethyl cellulose sodium (CMC-Na) is compounded according to the mass ratio of 4:0.15:0.05:0.04;

[0047] When making frozen dough, the addition amount of tartary buckwheat type III sourdough with antifreeze performance is 30%;

[0048] Utilize above-mentioned a kind of preparation method with antifreeze property tartary buckwheat type III sourdough, specifically comprise the steps:

[0049] 1) Activation and compounding of strains

[0050] Under sterile c...

Embodiment 2

[0101] A kind of preparation method of tartary buckwheat type III sourdough with antifreeze performance, used raw material is calculated with 10kg, and its raw material composition and content are as follows

[0102]

[0103] The compound lactic acid bacteria liquid is compounded by Lactobacillus plantarum, Lactobacillus fermentum and Weissella fusion at a mass ratio of 1:1:2; the compound antifreeze improver consists of trehalose, sodium dihydrogen phosphate, yellow Raw gum, carboxymethyl cellulose sodium CMC-Na Carboxymethyl cellulose sodium (CMC-Na) is compounded according to the mass ratio of 4:0.15:0.05:0.04;

[0104] When making frozen dough, the addition amount of tartary buckwheat type III sourdough with antifreeze performance is 30%;

[0105] Utilize above-mentioned a kind of preparation method with antifreeze property tartary buckwheat type III sourdough, specifically comprise the steps:

[0106] 1) Activation and compounding of strains

[0107] Under sterile co...

Embodiment 3

[0158] A kind of preparation method of tartary buckwheat type III sourdough with antifreeze performance, used raw material is calculated with 10kg, and its raw material composition and content are as follows:

[0159]

[0160] The compound lactic acid bacteria liquid is compounded by Lactobacillus plantarum, Lactobacillus fermentum and Weissella fusion at a mass ratio of 1:1:2; the compound antifreeze improver consists of trehalose, sodium dihydrogen phosphate, yellow Raw gum, carboxymethyl cellulose sodium CMC-Na Carboxymethyl cellulose sodium (CMC-Na) is compounded according to the mass ratio of 4:0.15:0.05:0.04;

[0161] When making frozen dough, the addition amount of tartary buckwheat type III sourdough with antifreeze performance is 30%;

[0162] Utilize above-mentioned a kind of preparation method with antifreeze property tartary buckwheat type III sourdough, specifically comprise the steps:

[0163] 1) Activation and compounding of strains

[0164] Under sterile c...

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Abstract

The invention discloses a tartary buckwheat III-type sour dough with anti-freezing performance and a preparation method thereof. The sour dough comprises the following raw materials: tartary buckwheat flour, wheat flour, compound lactic acid bacteria liquid, a compound antifreeze modifier, cane sugar and water. The preparation method comprises the steps of activating and compounding strains, preparing tartary buckwheat sour dough strains, preparing the tartary buckwheat III-type sour dough with anti-freezing performance and the like. According to the tartary buckwheat sour dough prepared by the preparation method disclosed by the invention, ice structuring protein in the tartary buckwheat sour dough is beneficial to inhibiting water loss in a freezing process and reducing exposure of hydrophobic bonds, and further, a compound anti-freezing modifier is added into the sour dough, so that the crystallization temperature of the dough is reduced, ice crystal particles are relatively small, and the destructive effect on lactic acid bacteria and saccharomycetes in the sour dough is reduced. Therefore, the prepared tartary buckwheat III-type sour dough has the excellent anti-freezing performance and good fermentation performance, can be used as a novel natural anti-freezing agent for frozen dough, improves the stability and quality of the frozen dough, and is convenient to transport and carry.

Description

technical field [0001] The invention relates to a preparation method of tartary buckwheat type III sourdough with antifreeze performance, belonging to the technical field of food processing. Background technique [0002] Sourdough is a product of natural fermentation of a mixture of water and flour, in which the main microorganisms are lactic acid bacteria and yeasts from the flour and the surrounding environment, which play the role of acidification and gas production respectively. The application of sourdough technology can not only improve the nutritional value of bread, give bread a special flavor, but also improve the specific volume and texture of bread, prolong the shelf life of bread, thereby reducing production costs and meeting consumers' demand for green and natural food. The production of traditional sourdough starter is a time-consuming process. The use of direct-injection lactic acid bacteria powder requires multiple activations and expansions in the early stag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/36A21D8/04
CPCA21D2/36A21D2/181A21D2/18A21D2/188A21D8/04A21D8/045
Inventor 周一鸣欧阳博雅段梦杰周小理
Owner SHANGHAI INST OF TECH
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