Microbial fermentation process for food processing

Abstract

The invention relates to the technical field of microbial fermentation, in particular to a microbial fermentation process for food processing, which comprises the following steps: step 1, baking dough preparation: baking powder, water and a small amount of flour are firstly mixed and then kneaded into dough for fully fermenting; a baking dough extruding mechanism extrudes out the baking dough through an extruding opening, so that dispersed baking dough sections are formed, the baking dough sections in contact with the extruding opening are subjected to gap cutting under the synchronous action of a dough crushing device, so that single baking strips are formed, the baking strips can be dispersed and fall into a dough kneading pool, and the baking strips can be uniformly mixed and stirred with flour and water, so that the baking dough can be uniformly distributed into the formed dough, the fully fermented baking dough can uniformly ferment the later formed dough, and rapid fermentation treatment of the dough is facilitated.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a microbial fermentation process for food processing. Background technique [0002] Food is an important staple food source for humans, and fermented pasta is widely loved by the public because of its unique flavor among all pasta. There are different types of pasta all over the world. Chinese food mainly includes: Hanamaki, fried dough sticks, wontons, buns, dumplings, twists, etc. Western food includes bread, scones, etc., with a wide variety. [0003] The prior art discloses some patent documents related to food microbial fermentation. The Chinese patent application number 202010306016.0 discloses a method for preparing microbial fermented pasta. First, fresh flowers, protein powder, and probiotics are weighed in certain parts by weight , yeast, sugarcane and flour, pick the flower petals, clean and dry, and squeeze the sugarcane juice for later use; put the yeast in the...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, when fermenting pasta, the dough that has been fermented in advance is directly put into the dough mixing device and stirred with flour. When the dough is fermented through the fully fermented ginseng dough, the ginseng dough has a certain stable shape. It is more difficult to mix and mix the dough and flour, and it is more difficult to fully distribute the ginseng dough to various positions of the later forming dough, which is not conducive to rapid fermentation of each position of the forming dough

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