Preparation method of pre-fermented potato steamed bun self-raising flour
A pre-fermentation, self-rising flour technology, applied in the direction of bacteria, yeast-containing food ingredients, food ingredients used in food preparation, etc., can solve the problems of poor flavor, high viscosity, poor taste of steamed bread, etc. Demand, good market prospects, the effect of easy industrialization
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0034] A pre-fermented potato steamed bread self-raising flour is prepared, and the preparation method is as follows:
[0035] 1) Take 50 parts of whole potato flour and pour it into a fermenter, add 25 parts of sterile water and 1 part of Bacillus coagulans, stir for pre-fermentation treatment, then dry until the moisture content is 8% and set aside;
[0036] 2) Pour the whole pre-fermented potato powder into a low-temperature impact mill, and grind the whole potato powder to a particle size of 160 mesh at a temperature of 15°C;
[0037] 3) Pour the ground potato flour, 20 parts of corn flour, 5 parts of rice flour, and 5 parts of whey protein powder into the mixing tank and mix for 10 minutes. The mixed raw materials enter the airflow drying equipment through the conveyor belt. Dry at 50°C with an air velocity of 15m / s until the moisture content is 8%;
[0038] 4) The dried mixed raw material is rapidly reduced to room temperature through the dry cold air produced by the ai...
Embodiment 2
[0042] A pre-fermented potato steamed bread self-raising flour is prepared, and the preparation method is as follows:
[0043] 1) Take 55 parts of whole potato flour and pour it into a fermenter, add 27 parts of sterile water and 1.2 parts of Bacillus coagulans, stir for pre-fermentation treatment, then dry until the moisture content is 9% and set aside;
[0044] 2) Pour the whole pre-fermented potato powder into a low-temperature impact mill, and grind the whole potato powder to a particle size of 180 mesh at a temperature of 17°C;
[0045] 3) Pour the ground potato flour, 25 parts of corn flour, 10 parts of rice flour, and 10 parts of whey protein powder into the mixing tank and mix for 12 minutes. The mixed raw materials enter the air-flow drying equipment through the conveyor belt. Dry at 65°C with an air velocity of 18m / s until the moisture content is 9%;
[0046] 4) The dried mixed raw material is rapidly reduced to room temperature through the dry cold air produced by th...
Embodiment 3
[0050] A pre-fermented potato steamed bread self-raising flour is prepared, and the preparation method is as follows:
[0051] 1) Take 60 parts of potato powder and pour it into a fermenter, add 30 parts of sterile water and 1.5 parts of Bacillus coagulans, stir for pre-fermentation treatment, and then dry until the moisture content is 10% for use;
[0052] 2) Pour the whole pre-fermented potato powder into a low-temperature impact mill, and grind the whole potato powder to a particle size of 200 mesh at a temperature of 19°C;
[0053] 3) Pour the ground potato flour, 30 parts of corn flour, 15 parts of rice flour, and 12 parts of whey protein powder into the mixing tank and mix for 15 minutes. The mixed raw materials enter the airflow drying equipment through the conveyor belt. Dry at 80°C with an air velocity of 20m / s until the moisture content is 10%;
[0054] 4) The dried mixed raw material is rapidly reduced to room temperature through the dry cold air produced by the ai...
PUM
Property | Measurement | Unit |
---|---|---|
Granularity | aaaaa | aaaaa |
Enzyme activity | aaaaa | aaaaa |
Enzyme activity | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
![application no application](https://static-eureka.patsnap.com/ssr/23.2.0/_nuxt/application.06fe782c.png)
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap