Flour fermentation method
A fermentation method and flour technology, applied in the field of flour fermentation, can solve the problems of destroying flour vitamins, high cost, bad food taste, etc., and achieve the effects of reducing technical difficulty, low cost and good taste
Inactive Publication Date: 2005-07-13
王锡路
View PDF0 Cites 0 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
The first method is fermentation, the fermentation process is long, and it is difficult to grasp the pH value. Often due to lack of experience, some of the steamed food has a lot of alkali, and some of the alkali is sour, and the alkali also destroys the vitamins in the flour; because the above methods are not easy to master. , people often use the second method of yeast fermentation, but the food steamed from the flour fermented by this method has a bad taste and high cost
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreExamples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0009] Example 1: Taking 100 jin of flour as an example to steam steamed buns, take 1 jin of flour and add 10 jin of white wine koji to mix, stir well, ferment and make noodles for later use; then take 99 jin of flour and mix with 10 jin of flour, add 10 jin of flour Water, mix well until it does not stick to hands, the water temperature should not be hot, knead into dough, make raw steamed buns, proof at room temperature of 17°C for 15 minutes, and steam in a basket.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More PUM
Login to View More Abstract
The invention relates to a fermentation method of flour, which is produced according to the following steps: (1) mixing flour and distiller's yeast, stirring evenly, and fermenting into noodles for use; (2) mixing flour with noodles, adding water , mix well until it is not sticky, and proof at room temperature for 15-20 minutes. The invention has the following advantages: 1. saving labor and time, and reducing technical difficulty; 2. the steamed food has a good taste, soft and sweet taste; 3. low cost, does not destroy the vitamins in the flour, and is beneficial to health.
Description
technical field [0001] The invention belongs to a food fermentation method, in particular to a flour fermentation method. Background technique [0002] The method used for flour fermentation: one is to use old flour to ferment, mix well with water and flour, and then add alkali, and the other is to use yeast to ferment. The first method is fermentation, the fermentation process is long, and it is not easy to grasp the pH value. Often due to lack of experience, some of the steamed food has a lot of alkali to turn yellow, and some alkali is slightly sour, and the alkali also destroys the vitamins in the flour; because the above methods are not easy to master. , people just often use second method yeast fermentation, but the food mouthfeel that the flour after the fermentation of this kind of method is steamed is bad, and cost is high. Contents of the invention [0003] The purpose of the present invention is to provide a new flour fermentation method, which can overcome the...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More Application Information
Patent Timeline
Login to View More Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/14A21D8/04A23L3/3571
Inventor 王锡路
Owner 王锡路