Preparation method of black honey yeast and method for preparing bread by using black honey yeast

Abstract

The invention discloses a preparation method of black honey yeast and a method for preparing bread, and the method comprises the following steps: S1, filtering: filtering black honey by using a fine gauze mesh screen to remove possible impurities, and sealing and storing; s2, mixing: mixing cold boiled water with black honey, uniformly stirring, sealing, standing and storing; s3, fermenting: naturally fermenting in a constant-temperature fermentation box, opening a cover and manually stirring once every 11-13 hours, so as to prepare the black honey yeast liquid. The prepared bread contains glucose and fructose which are convenient to be directly absorbed by a human body, contains nutritional ingredients such as protein, amino acid, vitamins, various mineral substances and beneficial enzymes to promote human health, has unique fragrance and flavor of honey to increase the layering sense, is not prone to loss of internal water and prolongs the shelf life, and is suitable for being eaten by people. The problems that the bread is lack of unique fragrance and taste of fermented food, dry in taste and lack of nutrition are solved, and the taste requirements of people can be met.

Description

Technical Field

[0001] The invention relates to the field of bread making, in particular to a method for preparing black honey yeast and a method for preparing bread using the same. Background Art

[0002] At present, bread accounts for the largest proportion in my country's baking industry, about 44%. As young consumers are influenced by foreign eating habits and the pace of urban life accelerates, more and more young people tend to buy convenient and nutritious foods, which has increased the demand for Western pastries. Among them, bread is a fermented baked food. It is a soft and convenient food made from wheat flour, yeast, salt and water as the basic raw materials, with appropriate amounts of sugar, oil, dairy products, eggs, fruit materials, additives, etc., and is made by stirring, fermenting, molding, proofing and baking. The launch of active dry yeast has brought changes to my country's bread production. A nationwide craze for using rapid fermentation to produce bread has emerged. The new process quickly became popular and finally dominated. The advantages of the rapid fermentation method are short production cycle, high production efficiency, simple and easy-to-master production process, but there are fatal shortcomings in the quality of bread. Bread lacks the unique aroma and taste of fermented food, has a dry taste, ages quickly, has a short shelf life, is easy to fall off, is easy to shrink and wrinkle, and has poor softness.

[0003] The Chinese patent application number 201910341980.4 discloses a bread making method and bread made by the method, which uses flour, sugar, eggs, oil, yeast, salt, preservatives and well water as raw materials, mixes them evenly to obtain primary fermentation dough, and then puts them under a certain humidity and temperature for secondary fermentation after pressing, cutting and boxing, and bakes the dough after secondary fermentation to obtain bread. However, the bread prepared by artificial yeast has poor taste, low layering, lacks flavor and lacks nutritional value. Summary of the invention

[0004] The purpose of this section is to summarize some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0005] Therefore, the purpose of the present invention is to provide a method for preparing black honey yeast, which solves the problems of bread lacking the unique aroma and taste of fermented food, having a dry taste, aging quickly, easily falling off, easily shrinking and wrinkling, and poor softness, and can meet people's taste needs. To solve the above technical problems, according to one aspect of the present invention, the present invention provides the following technical solutions: A method for preparing black honey yeast comprises the following steps: S1: Filtration: Filter the black honey through a fine gauze mesh sieve to remove possible impurities and seal for storage; S2: Mix: Use boiled water and dark honey, stir evenly, seal and store; S3: Fermentation: Ferment naturally in a constant temperature fermentation box, open the lid and stir manually every 11-13 hours to obtain black honey yeast liquid.

[0006] As a preferred embodiment of the method for preparing black honey yeast of the present invention, in S2, 250-350 ml of boiled water at 24-26° C. and 45-55 g of black honey at 4-6° C. are mixed and stirred.

[0007] As a preferred embodiment of the method for preparing black honey yeast of the present invention, in S3, the yeast is sealed and stored in a constant temperature fermentation box at 25-30° C. for 2-4 days, opened and manually stirred once every 11-13 hours, and naturally fermented to make its pH value reach 3.3-3.7.

[0008] A method for preparing bread comprises the following steps: A1: Preparing honey yeast dough: 90-110 ml of honey yeast solution obtained by low temperature refrigeration is mixed with 90-110 g of high-gluten flour, the mixture is evenly mixed, and kneaded at a low speed of 35-45 r / min for 3-5 min, and then at a high speed of 75-85 r / min for 3-5 min; the dough temperature is controlled at 22-26° C. and the humidity is 70%-80%, and the dough is fermented for 4-6 hours to obtain the black honey yeast dough; A2: preparing bread dough: mixing 95-115 g high-gluten flour, 1-3 g honey, 25-30 g butter, 3-6 g whole milk powder, 1-4 g salt and the dark honey yeast dough obtained in A1, adding 45-55 ml ice water, controlling the temperature at 22-26° C., kneading at a low speed of 35-45 r / min for 2-5 min, then at a high speed of 75-85 r / min for 4-6 min, mixing evenly and kneading into bread dough; A3: Fermentation of the bread dough: Cut the bread dough obtained in A2 into small pieces, put them into bread molds, and ferment the dough packed in the bread molds at 25-35°C and 65%-75% humidity for 40-70 minutes; A4: Baking: Cover the fermented bread dough with a mold and bake it in an oven at 170-190℃ for 10-20 minutes to obtain bread.

[0009] Compared with the prior art, the present invention adopts natural black honey yeast fermentation technology to replace industrial yeast. The bread produced by the present invention has a layered taste and internal moisture is not easy to lose, which solves the problems of bread lacking the unique aroma and taste of fermented food, dry taste, and lack of nutrition, and can meet people's taste needs. DETAILED DESCRIPTION

[0010] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific embodiments of the present invention are described in detail below.

[0011] The invention provides a method for preparing black honey yeast. The natural black honey yeast fermentation technology is adopted to replace industrial yeast. The bread prepared by the invention has rich layered taste and internal moisture is not easy to be lost.

[0012] A method for preparing black honey yeast according to the present embodiment comprises the following steps: S1: Filtration: Filter the black honey through a fine gauze mesh sieve to remove possible impurities and seal for storage; S2: Mix: Use boiled water and dark honey, stir evenly, seal and store; S3: Fermentation: Ferment naturally in a constant temperature fermentation box, open the lid and stir manually every 11-13 hours to obtain black honey yeast liquid.

[0013] Furthermore, in S2, 250-350 ml of boiled water at 24-26° C. and 45-55 g of dark honey at 4-6° C. are mixed and stirred.

[0014] Further, in S3, the mixture is sealed and stored in a constant temperature fermentation box at 25-30° C. for 2-4 days, and the mixture is opened and manually stirred once every 11-13 hours to allow natural fermentation so that the pH value reaches 3.3-3.7.

[0015] A method for preparing bread comprises the following steps: A1: Preparing honey yeast dough: 90-110 ml of honey yeast solution obtained by low temperature refrigeration is mixed with 90-110 g of high-gluten flour, the mixture is evenly mixed, and kneaded at a low speed of 35-45 r / min for 3-5 min, and then at a high speed of 75-85 r / min for 3-5 min; the dough temperature is controlled at 22-26° C. and the humidity is 70%-80%, and the dough is fermented for 4-6 hours to obtain the black honey yeast dough; A2: preparing bread dough: mixing 95-115 g high-gluten flour, 1-3 g honey, 25-30 g butter, 3-6 g whole milk powder, 1-4 g salt and the dark honey yeast dough obtained in A1, adding 45-55 ml ice water, controlling the temperature at 22-26° C., kneading at a low speed of 35-45 r / min for 2-5 min, then at a high speed of 75-85 r / min for 4-6 min, mixing evenly and kneading into bread dough; A3: Fermentation of the bread dough: Cut the bread dough obtained in A2 into small pieces, put them into bread molds, and ferment the dough packed in the bread molds at 25-35°C and 65%-75% humidity for 40-70 minutes; A4: Baking: Cover the fermented bread dough with a mold and bake it in an oven at 170-190℃ for 10-20 minutes to obtain bread.

[0016] The natural black honey yeast fermentation technology is used to replace industrial yeast. The bread produced by the invention has a rich texture and internal moisture is not easy to lose, which solves the problems of bread lacking the unique aroma and taste of fermented food, dry taste and lack of nutrition, and can meet people's taste needs.

[0017] Although the present invention has been described above with reference to the embodiments, various modifications may be made thereto and parts thereof may be replaced by equivalents without departing from the scope of the present invention. In particular, as long as there is no structural conflict, the various features in the embodiments disclosed in the present invention may be used in combination with each other in any manner, and the fact that these combinations are not exhaustively described in this specification is only for the sake of omitting space and saving resources. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.

Claims

1. A method for preparing black honey yeast, characterized in that: The following steps are involved: S1: Filtration: Filter the black honey through a fine gauze mesh sieve to remove possible impurities and seal for storage; S2: Mix: Use boiled water and dark honey, stir evenly, seal and store; S3: Fermentation: Ferment naturally in a constant temperature fermentation box, open the lid and stir manually every 11-13 hours to obtain black honey yeast liquid.

2. The method for preparing black honey yeast according to claim 1, characterized in that: In S2, 250-350 ml of boiled water at 24-26°C and 45-55 g of dark honey at 4-6°C are mixed and stirred.

3. The method for preparing black honey yeast according to claim 1, characterized in that: In S3, the mixture is sealed and stored in a constant temperature fermentation box at 25-30°C for 2-4 days, with the lid opened and manually stirred once every 11-13 hours, and naturally fermented to a pH value of 3.3-3.

7.

4. A method for preparing bread, characterized in that: The following steps are involved: A1: Preparing honey yeast dough: 90-110 ml of honey yeast solution obtained by low temperature refrigeration is mixed with 90-110 g of high-gluten flour, the mixture is evenly mixed, and kneaded at a low speed of 35-45 r / min for 3-5 min, and then at a high speed of 75-85 r / min for 3-5 min; the dough temperature is controlled at 22-26° C. and the humidity is 70%-80%, and the dough is fermented for 4-6 hours to obtain the black honey yeast dough; A2: preparing bread dough: mixing 95-115 g high-gluten flour, 1-3 g honey, 25-30 g butter, 3-6 g whole milk powder, 1-4 g salt and the dark honey yeast dough obtained in A1, adding 45-55 ml ice water, controlling the temperature at 22-26° C., kneading at a low speed of 35-45 r / min for 2-5 min, then at a high speed of 75-85 r / min for 4-6 min, mixing evenly and kneading into bread dough; A3: Fermentation of the bread dough: Cut the bread dough obtained in A2 into small pieces, put them into bread molds, and ferment the dough packed in the bread molds at 25-35°C and 65%-75% humidity for 40-70 minutes; A4: Baking: Cover the fermented bread dough with a mold and bake it in an oven at 170-190℃ for 10-20 minutes to obtain bread.