Holographic compound leavening agent as well as preparation method and application thereof

A compound starter and starter technology, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems of insufficient fermentation activity, excessive fermentation, limited range of use of starter, single flavor of fermented pasta, etc., to achieve no hunger and thirst The effect of feeling, no burden on the viscera, and full energy

Pending Publication Date: 2021-06-18
徐爱芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the fermentation of pasta in northern my country generally uses ready-made yeast powder, such as Angel yeast or yeast as a starter. It is used to enhance the activity and use corn grits and soybean meal to dry and form irregular koji species. After multiple fermentations, the first koji will have insufficient fermentation activity or over-fermentation and need acid-base neutralization, and yeast powder is used only Or fermented with fermented yeast, the range of use of the starter is limited, it is only suitable for the fermentation of refined wheat flour, the fermented pasta produced has a single flavor, incomplete absorption and transformation, and increases the burden on the viscera

Method used

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  • Holographic compound leavening agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take Daqu, Xiaoqu and Touqu according to the mass ratio of 1:2:1, pulverize and mix evenly, take 50g of the mixture of Sanqu and dissolve it in 1500g of rice porridge to prepare a mixed solution;

[0030] Cook the raw noodles with boiling water to make mature noodles, add 200g of cooked noodles into the mixture, fully dissolve until there are no particles, and then stand at about 15°C for 3.5 hours to obtain a compound starter.

[0031] Mix 250g of starter with 1000g of wheat flour containing wheat bran (special two flour), add water to make dough, proof for 1-2h, shape, steam for 25-40min to make steamed buns;

[0032] The prepared steamed buns have a strong wheat aroma, and the taste is sweet at first and then sweet, saliva-promoting and easy to digest.

[0033] In this example, the proportion of Xiaoqu in the three songs is increased. According to the guidance of the "Huangdi Neijing" about the effects of five colors and five grains on the five internal organs, the X...

Embodiment 2

[0035]Take Daqu, Xiaoqu and Touqu according to the mass ratio of 1:1:2, pulverize and mix evenly, take 50g of the mixture of Sanqu and dissolve it in 1000g of soybean milk to prepare a mixed solution;

[0036] Cook the raw noodles with boiling water to make mature noodles, add 150g of cooked noodles into the mixture, fully dissolve until there are no particles, and then stand at about 15°C for 3 hours to obtain a compound starter.

[0037] Mix 280g of starter with 1000g of wheat flour containing wheat bran (special two flour), add water to make a dough, proof for 1-2 hours, and after shaping, steam for 25-40 minutes to make steamed buns;

[0038] The prepared steamed buns have a strong wheat aroma, and the mouthfeel is first sweet and then sweet, saliva-promoting and easy to digest.

[0039] In this example, the proportion of Touqu is increased in the three songs. According to the guidance of the "Huangdi Neijing" on the effects of five colors and five grains on the five inter...

Embodiment 3

[0041] Take Daqu, Xiaoqu and Touqu according to the mass ratio of 2:1:1, pulverize and mix evenly, take 30g of the mixture of Sanqu and dissolve it in 1500g of batter to prepare a mixed solution;

[0042] Cook the raw noodles with boiling water to make mature noodles, add 180g of cooked noodles into the mixture, fully dissolve until there are no particles, and then stand at about 15°C for 4 hours to obtain a compound starter.

[0043] Mix 350g of starter with 1000g of wheat flour containing wheat bran (special two flour), add water to make dough, proof for 1-2 hours, and after shaping, steam for 25-40 minutes to make steamed buns, which have a strong wheat aroma , the taste is first sweet and then sweet, fluid and easy to digest.

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Abstract

The invention discloses a holographic compound leavening agent as well as a preparation method and application thereof. The bigger lumped koji, smaller lumped koji and first yeast are smashed and mixed according to a certain proportion and then dissolved in a daily remained aqueous solution containing grain or beans, and a mixed solution is obtained; preparing cooked flour, cooling and dissolving the cooked flour in the mixed solution, and standing to obtain a compound leavening agent. The compound leavening agent combines the advantages of east-west and south-north fermentation technologies, has high fermentation capacity and wide application range, holographic realization of the conversion of grains is achieved, operation of the grains in a digestion and excretion system is accelerated, the preparation method is simple, natural and environment-friendly, and is convenient to use.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, in particular to a holographic composite starter and its preparation method and application. Background technique [0002] The origin and development of wine and koji are also the witnesses and practitioners of the fermentation history. Koji is a combined simplified word for koji. As the name implies, it is a raw material for brewing food by fermenting the extensions of wheat and rice. But the history of wine is earlier. From 7,000 to 10,000 years ago, "Zhou Li and Li Yun Pian" recorded that the milk wine brewed with animal milk in the nomadic era was called ape wine. This kind of milk wine was called Liche in ancient times. It is the first generation of artificial drinking wine, which is naturally formed without adding any saccharification starter. Minorities in Inner Mongolia, Tibet, Qinghai and other places still retain this habit of making wine from animal milk. [0003] The se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L11/50
CPCA23L7/104A23V2002/00A23V2200/14
Inventor 徐爱芳李佩荣李靓仪徐浩涵徐浩柏廖雯飞
Owner 徐爱芳
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