Production process of fermented wheaten food strain

Abstract

The invention provides a production process of fermented wheaten food strains, and relates to the technical field of wheaten food strains. The production process of the fermented wheaten food strain specifically comprises the following steps: S1, preparing materials; s2, material pretreatment; s3, preparing an additive; s4, fermenting the dough; and S5, storing the strains. According to the production technology of the fermented cooked wheaten food strain, the prepared strain dough can be matched with common dough to achieve fermentation, the amount of used dry yeast is reduced, and the production technology is suitable for being used during batch production of cooked wheaten food products; in addition, in the process, the prepared strain dough has the fresh scent of the bamboos and also has the nutritional ingredients of the bamboos, and the nutritional quality of cooked wheaten food products prepared from the dough can be further improved by matching with the supplemented additives.

Description

Technical Field

[0001] The invention relates to the technical field of pasta strains, in particular to a production process of fermented pasta strains. Background Art

[0002] Pasta cultures can generally be divided into two categories: yeast and lactic acid bacteria. Each culture has its own unique characteristics and uses, and yeast and lactic acid bacteria play different roles in different pasta production. Yeast can ferment the dough, provide fluffiness and taste, while lactic acid bacteria can produce acidity, improve flavor and maintain the quality of pasta.

[0003] Yeast, such as dry yeast, is conventionally used in that it is activated and then mixed into dough for fermentation to prepare pasta products. However, if a large number of pasta products are to be produced in batches, it is more resource-intensive to always use dry yeast. In addition, existing pasta strains are only used to increase the taste of dough fermentation, but there is not much change in the nutritional components. Therefore, the present invention proposes a production process for fermented pasta strains to solve the above-mentioned problems. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the shortcomings of the prior art, the present invention provides a production process for fermented pasta strains, which solves the problem that dry yeast is not suitable for always using in mass production and processing of pasta and that a single pasta strain has low nutritional content.

[0006] (II) Technical solution

[0007] To achieve the above objectives, the present invention is implemented by the following technical scheme: a production process of fermented flour bacteria, specifically comprising the following steps:

[0008] S1. Material preparation

[0009] Prepare the raw materials: water, yeast, honey, high pressure steamer, bamboo, bamboo leaves, flour, knives, additives, grinder, fermentation basin, plastic wrap, filter paper;

[0010] S2. Material Pretreatment

[0011] The bamboo and bamboo leaves are washed and disinfected, and then the bamboo and bamboo leaves are put into a high pressure steamer, and pure water is added in a ratio of bamboo to water of 1:2 for high pressure steaming in the high pressure steamer, and the steaming time is between 15cm and 30cm, and then the bamboo leaves and bamboo are taken out and stored separately, and the boiled bamboo water is taken out, and after filtering through 800 mesh filter paper, it is stored for use, and finally a part of the boiled bamboo is taken out, and it is crushed in a grinder through 900 mesh and stored separately;

[0012] S3. Preparation of additives

[0013] Prepare the following materials: okra powder, arginine powder, oyster peptide, maca powder, salvia powder, and mix them evenly in a ratio of 9:1:4:3:5 to form additives;

[0014] S4. Dough fermentation

[0015] Activate the yeast, then mix flour, bamboo powder, honey, yeast, bamboo water and additives in a ratio of 100:3:2:3:60:10, and then form dough, put the dough into a fermentation basin, and put a layer of the steamed bamboo leaves at the bottom of the fermentation basin, and then seal the opening with bamboo leaves, and finally cover the fermentation basin with plastic wrap to ferment;

[0016] S5. Storage of bacterial strains

[0017] After fermentation is completed, it can be stored in the refrigerator. It is best to use a glass container or a food-grade plastic container. During storage, it needs to be fed every once in a while by adding an appropriate amount of flour and water to maintain the vitality of the bacteria, or it can be directly separated so that the bacteria dough and regular dough are mixed in a ratio of 15:500, and then fermented to prepare pasta.

[0018] Preferably, the bamboo and bamboo leaves in step S1 are preferably bamboo and bamboo leaves from March, April, May, June or July.

[0019] Preferably, in step S1, the bamboo leaves are preferably between 20 cm and 30 cm in length, and the bamboo diameter is preferably between 6 cm and 10 cm.

[0020] Preferably, in step S4, the temperature of the dough during fermentation needs to be controlled between 28° C. and 32° C.

[0021] Preferably, the activation of yeast in step S4 is specifically as follows:

[0022] Mix dry yeast, warm water and honey in a ratio of 1:3:1. Control the temperature between 38℃-42℃. Make sure the yeast is completely dissolved in the water. Cover the container and let the yeast stand in the warm water for about 10min-15min. During this time, the yeast will begin to ferment and produce bubbles. After activation, foam will appear on the surface of the yeast solution and it will emit the characteristic smell of yeast, which means the activation is successful.

[0023] (III) Beneficial effects

[0024] The present invention provides a production process of fermented flour bacteria, which has the following beneficial effects:

[0025] The invention provides a production process of fermented pasta bacteria. The production process of the invention mainly comprises the following steps: in the process of preparing the pasta bacteria, water used in the whole process is bamboo water, bamboo powder is mixed into the flour, and the flour is fermented on bamboo leaves, so that the bacteria dough prepared by the invention has a unique fragrance and is rich in dietary fiber, which helps to promote the health of the digestive system, and vitamins, which play an important role in protecting cells from oxidative stress, enhancing the function of the immune system, maintaining blood coagulation, etc. In the process, when making the pasta bacteria dough, the invention also adds additives, which mainly include okra dry powder, arginine powder, oyster peptide, maca powder, and salvia miltiorrhiza powder, which are mixed in the bacteria dough to play a role of strengthening yang. DETAILED DESCRIPTION

[0026] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0027] Embodiment 1:

[0028] The embodiment of the present invention provides a production process of fermented flour bacteria, which specifically includes the following steps:

[0029] S1. Material preparation

[0030] Prepare the raw materials: water, yeast, honey, high pressure steamer, bamboo, bamboo leaves, flour, knives, additives, grinder, fermentation basin, plastic wrap, filter paper;

[0031] S2. Material Pretreatment

[0032] The bamboo and bamboo leaves are washed and disinfected, and then the bamboo and bamboo leaves are put into a high pressure steamer, and pure water is added in a ratio of bamboo to water of 1:2 for high pressure steaming in the high pressure steamer, and the steaming time is between 15cm, and then the bamboo leaves and bamboo are taken out and stored separately, and the steamed bamboo water is taken out, and after filtering through 800 mesh filter paper, it is stored for use, and finally a part of the steamed bamboo is taken out, and it is crushed in a grinder through 900 mesh and stored separately;

[0033] S3. Preparation of additives

[0034] Prepare the following materials: okra powder, arginine powder, oyster peptide, maca powder, salvia powder, and mix them evenly in a ratio of 9:1:4:3:5 to form additives;

[0035] S4. Dough fermentation

[0036] Activate the yeast, then mix flour, bamboo powder, honey, yeast, bamboo water and additives in a ratio of 100:3:2:3:60:10, and then form dough, put the dough into a fermentation basin, and put a layer of the steamed bamboo leaves at the bottom of the fermentation basin, and then seal the opening with bamboo leaves, and finally cover the fermentation basin with plastic wrap to ferment;

[0037] S5. Storage of bacterial strains

[0038] After fermentation is completed, it can be stored in the refrigerator. It is best to use a glass container or a food-grade plastic container. During storage, it needs to be fed every once in a while by adding an appropriate amount of flour and water to maintain the vitality of the bacteria, or it can be directly separated so that the bacteria dough and regular dough are mixed in a ratio of 15:500, and then fermented to prepare pasta.

[0039] The bamboo and bamboo leaves in step S1 are preferably bamboo and bamboo leaves in April.

[0040] In step S1, the bamboo leaves are preferably 20 cm in length, and the bamboo diameter is preferably 6 cm.

[0041] In step S4, the temperature of the dough during fermentation needs to be controlled at 28°C.

[0042] The specific steps of activating yeast in step S4 are as follows:

[0043] Mix dry yeast, warm water and honey in a ratio of 1:3:1. Control the temperature at 38°C. Make sure the yeast is completely dissolved in the water. Cover the container and let the yeast stand in the warm water for about 10 minutes. During this time, the yeast will begin to ferment and produce bubbles. After activation, foam will appear on the surface of the yeast solution and it will emit the characteristic smell of yeast, indicating that the activation is successful.

[0044] Embodiment 2:

[0045] The embodiment of the present invention provides a production process of fermented flour bacteria, which specifically includes the following steps:

[0046] S1. Material preparation

[0047] Prepare the raw materials: water, yeast, honey, high pressure steamer, bamboo, bamboo leaves, flour, knives, additives, grinder, fermentation basin, plastic wrap, filter paper;

[0048] S2. Material Pretreatment

[0049] The bamboo and bamboo leaves are washed and disinfected, and then the bamboo and bamboo leaves are put into a high pressure steamer, and pure water is added in a ratio of bamboo to water of 1:2 for high pressure steaming in the high pressure steamer, and the steaming time is 20cm, and then the bamboo leaves and bamboo are taken out and stored separately, and the steamed bamboo water is taken out, and after filtering through 800 mesh filter paper, it is stored for use, and finally a part of the steamed bamboo is taken out, and it is crushed in a crusher through 900 mesh and stored separately;

[0050] S3. Preparation of additives

[0051] Prepare the following materials: okra powder, arginine powder, oyster peptide, maca powder, salvia powder, and mix them evenly in a ratio of 9:1:4:3:5 to form additives;

[0052] S4. Dough fermentation

[0053] Activate the yeast, then mix flour, bamboo powder, honey, yeast, bamboo water and additives in a ratio of 100:3:2:3:60:10, and then form dough, put the dough into a fermentation basin, and put a layer of the steamed bamboo leaves at the bottom of the fermentation basin, and then seal the opening with bamboo leaves, and finally cover the fermentation basin with plastic wrap to ferment;

[0054] S5. Storage of bacterial strains

[0055] After fermentation is completed, it can be stored in the refrigerator. It is best to use a glass container or a food-grade plastic container. During storage, it needs to be fed every once in a while by adding an appropriate amount of flour and water to maintain the vitality of the bacteria, or it can be directly separated so that the bacteria dough and regular dough are mixed in a ratio of 15:500, and then fermented to prepare pasta.

[0056] The bamboo and bamboo leaves in step S1 are preferably bamboo and bamboo leaves in May.

[0057] In step S1, the bamboo leaves are preferably 25 cm in length, and the bamboo diameter is preferably 8 cm.

[0058] In step S4, the temperature of the dough during fermentation needs to be controlled at 30°C.

[0059] The specific steps of activating yeast in step S4 are as follows:

[0060] Mix dry yeast, warm water and honey in a ratio of 1:3:1. Control the temperature at 4°C. Make sure the yeast is completely dissolved in the water. Cover the container and let the yeast stand in the warm water for about 12 minutes. During this time, the yeast will begin to ferment and produce bubbles. After activation, foam will appear on the surface of the yeast solution and it will emit the characteristic smell of yeast, indicating that the activation is successful.

[0061] Embodiment 3:

[0062] The embodiment of the present invention provides a production process of fermented flour bacteria, which specifically includes the following steps:

[0063] S1. Material preparation

[0064] Prepare the raw materials: water, yeast, honey, high pressure steamer, bamboo, bamboo leaves, flour, knives, additives, grinder, fermentation basin, plastic wrap, filter paper;

[0065] S2. Material Pretreatment

[0066] The bamboo and bamboo leaves are washed and disinfected, and then the bamboo and bamboo leaves are put into a high pressure steamer, and pure water is added in a ratio of bamboo to water of 1:2 for high pressure steaming in the high pressure steamer, and the steaming time is 30cm, and then the bamboo leaves and bamboo are taken out and stored separately, and the steamed bamboo water is taken out, and after filtering through 800 mesh filter paper, it is stored for use, and finally a part of the steamed bamboo is taken out, and it is crushed in a grinder through 900 mesh and stored separately;

[0067] S3. Preparation of additives

[0068] Prepare the following materials: okra powder, arginine powder, oyster peptide, maca powder, salvia powder, and mix them evenly in a ratio of 9:1:4:3:5 to form additives;

[0069] S4. Dough fermentation

[0070] Activate the yeast, then mix flour, bamboo powder, honey, yeast, bamboo water and additives in a ratio of 100:3:2:3:60:10, and then form dough, put the dough into a fermentation basin, and put a layer of the steamed bamboo leaves at the bottom of the fermentation basin, and then seal the opening with bamboo leaves, and finally cover the fermentation basin with plastic wrap to ferment;

[0071] S5. Storage of bacterial strains

[0072] After fermentation is completed, it can be stored in the refrigerator. It is best to use a glass container or a food-grade plastic container. During storage, it needs to be fed every once in a while by adding an appropriate amount of flour and water to maintain the vitality of the bacteria, or it can be directly separated so that the bacteria dough and regular dough are mixed in a ratio of 15:500, and then fermented to prepare pasta.

[0073] The bamboo and bamboo leaves in step S1 are preferably bamboo and bamboo leaves in June.

[0074] In step S1, the bamboo leaves are preferably 30 cm in length, and the bamboo diameter is preferably 10 cm.

[0075] In step S4, the temperature of the dough during fermentation needs to be controlled at 32°C.

[0076] The specific steps of activating yeast in step S4 are as follows:

[0077] Mix dry yeast, warm water and honey in a ratio of 1:3:1. Control the temperature at 42°C. Make sure the yeast is completely dissolved in the water. Cover the container and let the yeast stand in the warm water for about 15 minutes. During this time, the yeast will begin to ferment and produce bubbles. After activation, foam will appear on the surface of the yeast solution and it will emit the characteristic smell of yeast, indicating that the activation is successful.

[0078] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A production process for fermented flour bacteria, characterized in that: The specific steps include: S1. Material preparation Prepare the raw materials: water, yeast, honey, high pressure steamer, bamboo, bamboo leaves, flour, knives, additives, grinder, fermentation basin, plastic wrap, filter paper; S2. Material Pretreatment The bamboo and bamboo leaves are washed and disinfected, and then the bamboo and bamboo leaves are put into a high pressure steamer, and pure water is added in a ratio of bamboo to water of 1:2 for high pressure steaming in the high pressure steamer, and the steaming time is between 15cm and 30cm, and then the bamboo leaves and bamboo are taken out and stored separately, and the boiled bamboo water is taken out, and after filtering through 800 mesh filter paper, it is stored for use, and finally a part of the boiled bamboo is taken out, and it is crushed in a grinder through 900 mesh and stored separately; S3. Preparation of additives Prepare the following materials: okra powder, arginine powder, oyster peptide, maca powder, salvia powder, and mix them evenly in a ratio of 9:1:4:3:5 to form additives; S4. Dough fermentation Activate the yeast, then mix flour, bamboo powder, honey, yeast, bamboo water and additives in a ratio of 100:3:2:3:60:10, and then form dough, put the dough into a fermentation basin, and put a layer of the steamed bamboo leaves at the bottom of the fermentation basin, and then seal the opening with bamboo leaves, and finally cover the fermentation basin with plastic wrap to ferment; S5. Storage of bacterial strains After fermentation is completed, it can be stored in the refrigerator. It is best to use a glass container or a food-grade plastic container. During storage, it needs to be fed every once in a while by adding an appropriate amount of flour and water to maintain the vitality of the bacteria, or it can be directly separated so that the bacteria dough and regular dough are mixed in a ratio of 15:500, and then fermented to prepare pasta.

2. The production process of a fermented flour-based food strain according to claim 1, characterized in that: The bamboo and bamboo leaves in step S1 are preferably bamboo and bamboo leaves from March, April, May, June or July.

3. The production process of a fermented flour-based food strain according to claim 1, characterized in that: In the step S1, the bamboo leaves are preferably between 20 cm and 30 cm in length, and the bamboo diameter is preferably between 6 cm and 10 cm.

4. The production process of a fermented flour-based food strain according to claim 1, characterized in that: In step S4, the temperature of the dough during fermentation needs to be controlled between 28°C and 32°C.

5. The production process of a fermented flour-based food strain according to claim 1, characterized in that: The activation of yeast in step S4 is specifically as follows: Mix dry yeast, warm water and honey in a ratio of 1:3:

1. Control the temperature between 38℃-42℃. Make sure the yeast is completely dissolved in the water. Cover the container and let the yeast stand in the warm water for about 10min-15min. During this time, the yeast will begin to ferment and produce bubbles. After activation, foam will appear on the surface of the yeast solution and it will emit the characteristic smell of yeast, which means the activation is successful.