Making method of fermented bread leavening agent
A production method and a starter technology, which are applied to the production field of fermented bread starter, can solve the problems of complicated production process and increase in production cost, and achieve the effects of simple process, low production cost and avoidance of deterioration.
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Embodiment 1
[0034] A fermented bread starter, comprising: fermented strain Lactobacillus campylobacter, Lactobacillus brevis, saccharomyces, lyophilization protectant, fermented rice, flour and skimmed milk powder, calculated in parts by mass: fermented strain Lactobacillus campylobacter 8- 10 parts, 8-12 parts of Lactobacillus brevis, 10-13 parts of yeast, 10-15 parts of freeze-dried protective agent, 20-35 parts of fermented rice, 50-80 parts of flour, 15-35 parts of skimmed milk powder and 5- 12 copies;
[0035] The Lactobacillus flexus and Lactobacillus brevis are all isolated from the traditional old starter starter, and the live bacteria concentration of the Lactobacillus flexus and Lactobacillus brevis 9 is not less than 1×10 CFU / mL.
[0036] Further, in terms of parts by mass: 8 parts of fermented strain Lactobacillus flexus, 8 parts of Lactobacillus brevis, 10 parts of saccharomyces, 10 parts of freeze-drying protective agent, 20 parts of fermented glutinous rice, 50 parts of flo...
Embodiment 2
[0043] On the basis of a fermented bread starter proposed in Example 1, such as figure 1 Shown, a kind of preparation method of fermented bread starter comprises the steps:
[0044] S1. According to a formula of fermented bread starter, weigh all the materials according to the mass fraction, and set aside;
[0045] S2. Take flour and skimmed milk powder, and use a powder mixer to mix and stir at a low speed for 15-20 minutes to make a mixture;
[0046] The low-speed stirring described in the step S2 is 60-80r / min, wherein, the two-dimensional mixer switches the stirring direction every 2 minutes;
[0047] S3. After passing the mixed material through a 60-80 mesh sieve, add fermented glutinous rice and appropriate amount of drinking water mixed with white sugar for mixing, mix into a dough, and then add fermentation strains of Lactobacillus campylobacter, Lactobacillus brevis, and yeast in sequence, Knead evenly by hand;
[0048] The drinking water described in step S3 adopt...
Embodiment 3
[0067] On the basis of the preparation method of a fermented bread starter proposed in Example 2, the powder mixer described in the step S2 specifically adopts a two-dimensional mixer, and the drum of the two-dimensional mixer can carry out two directions simultaneously. Movement, the two directions of movement are the rotation of the drum, the drum swings with the swing frame, and the mixed material rotates, turns, and mixes with the drum in the drum, and at the same time, it mixes back and forth with the swing of the drum Mixing movement, under the joint action of these two movements, the materials are fully mixed in a short time;
[0068] The preservative film described in step S4 adopts PE preservative film. When in use, firstly, the preservative film completely covers the mouth of the basin, and then pierce 3-6 air outlet holes on the PE preservative film with a needle;
[0069] In step S8, the specific freezing parameters of the vacuum freeze dryer are as follows: cold t...
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