Preparation method of hua jiao primer and hua jiao primer and flour food

Abstract

The present application relates to a kind of preparation method of artemisia ferments primer and artemisia ferments primer and food.The preparation method includes: S1 pretreatment;S2 base preparation;S3 multi-layer wrapping;S4 artemisia layer solid state fermentation;S5 shade dry dry koji;S6 activation extension culture;S7 shaping final dry.The present application has the advantages that: compared with the existing commercial industrial fermentation product (the unique flavor of artemisia ferments primer cannot be reproduced and many additives are contained), the present application realizes process quantization while retaining natural and unique flavor;Through the parameter limitation of system and phased fermentation process, the stability of primer and food and finished product quality are significantly improved.

Description

Technical Field

[0001] This invention relates to a method for preparing artemisia yeast starter, the artemisia yeast starter, and pasta products, belonging to the field of pasta products. Background Technology

[0002] Jiaodong Flower Buns are a traditional pasta dish popular in the coastal area of ​​Jiaodong, Shandong, with a history of hundreds of years. The dough is made by wrapping grain dough with wild plant leaves and allowing it to ferment naturally for a long time.

[0003] Cai Bingfen (from Wendeng District, Weihai City, Shandong Province), a representative inheritor of Qingdao municipal-level intangible cultural heritage, was immersed in Jiaodong folk culture from a young age. In 2016, she devoted herself to the inheritance and innovation of Jiaodong flower-shaped steamed buns. In the early stages of research and development, she strictly followed traditional methods to make the starter. However, in actual production and application, she discovered that although the traditional method could produce a unique flavor, it had the following technical defects, which seriously restricted the standardization, large-scale production, and integration with modern pasta processing techniques of intangible cultural heritage: 1. Process parameters rely on experience, resulting in unstable quality. In traditional methods, key parameters such as raw material ratio, dough size, number of wrapping layers, thickness of wormwood leaves, spacing between leaves, and degree of drying lack quantitative standards, leading to significant differences in the fermentation activity and flavor of different batches of starter.

[0004] Second, the fermentation process lacks standardization and controllability. Traditional methods do not clearly define the turning method, the contact state between the contents, or the range of ambient temperature and humidity. The fermentation process depends entirely on natural conditions, resulting in large fluctuations in success rate.

[0005] Third, there is a lack of definable indicators for activation, expansion, and shaping. In traditional methods, there are no clear ranges for the ratio of dry starter to millet porridge, the determination of fermentation endpoints (such as foam and odor), the amount of cornmeal added, and the moisture content of the finished product. This can easily lead to insufficient or excessive fermentation, decreased starter activity, or easy mold growth.

[0006] Fourth, it is out of touch with modern wheat flour pasta processing techniques. Traditional starter cultures are mainly used for millet and glutinous rice products. When used to make pasta dishes such as flower buns with wheat flour, they lack systematic quantitative process parameters for fermentation, proofing, kneading, and steaming, resulting in unstable volume, texture, and taste of the finished product, making it difficult to meet high-quality standards.

[0007] Currently, commercially available industrial fermentation products cannot reproduce the unique complex aroma of wormwood starter and often contain additives. While traditional methods offer a unique flavor, they are difficult to meet the demands of standardized and large-scale production due to the aforementioned shortcomings. Summary of the Invention

[0008] To overcome the shortcomings of existing technologies, this invention provides a method for preparing artemisia yeast starter. The technical solution of this invention is as follows: A method for preparing an artemisia yeast starter includes the following steps: S1. Pre-treatment: On the seventh day of the seventh lunar month, collect well water in the early morning and gather wild artemisia, wild velvetleaf leaves and corn leaves for later use; grind corn kernels into corn flour; S2. Base material preparation: Mix the corn flour obtained in step S1 with well water, knead it into dough, and then press it into a flat round dough. S3, Multi-layer wrapping: Wrap the dough obtained in step S2 with at least one layer of corn leaves, and then wrap it with at least one layer of wild burdock leaves to obtain the wrapped body; S4. Artemisia layer solid-state fermentation: Take a container, lay a layer of wild artemisia at the bottom of the container, place the package obtained in step S3 on the wild artemisia, and then cover the package with another layer of wild artemisia to form a sandwich structure of two layers of artemisia and one layer of package; under the natural ambient temperature from July to September of the lunar calendar, turn the package once a day for seven days, for a total of seven times; take it out on the eighth day to obtain the initial fermented body; S5. Air drying: Hang the initial fermented body obtained in step S4 in a cool and ventilated place to air dry, and obtain dried koji. S6. Activation and expansion: On the ninth day of the ninth lunar month, grind the dried yeast obtained in step S5 into powder; separately cook millet porridge, add the powder to the millet porridge and stir evenly, and continue to ferment in a natural environment for three days to obtain fermented slurry; S7. Shaping and final drying: Add cornmeal to the fermented slurry obtained in step S6, mix evenly, knead into balls or cakes, and dry in the sun to obtain the wormwood starter.

[0009] In step S2, the weight ratio of corn flour to well water is 1:0.6~1.2, the diameter of the flat round dough is 8~15cm, and the thickness is 1~3cm.

[0010] In step S3, both the corn leaves and the wild velvet leaves retain their intact leaf shape.

[0011] In step S4, the thickness of the bottom layer of wild mugwort in the sandwich structure is 3-8 cm, the thickness of the top layer of wild mugwort is 3-8 cm, and when multiple packages are placed in the container, there is a gap between adjacent packages so that they do not contact each other; the temperature range of the natural environment is 15℃-30℃, and the relative humidity is 40%-85%.

[0012] In step S6, the millet porridge is a thick rice soup obtained by simmering millet and water at a weight ratio of 1:8~15 for 30~60 minutes; the weight ratio of the dried yeast powder to the millet porridge is 1:5~20; the criterion for determining three days of fermentation is that dense foam appears on the surface of the slurry and emits a complex fragrance.

[0013] In step S7, the amount of cornmeal added is 50% to 150% of the weight of the fermented slurry, the diameter of the sphere is 3 to 6 cm, and the moisture content after drying is ≤12%.

[0014] A fermentation starter prepared by the method described above is a composite fermentation agent consisting of epiphytic microbial communities on the surface of wild Artemisia argyi, Abutilon theophrasti leaves, and corn leaves, and cornmeal and millet through multiple rounds of solid-liquid alternating fermentation.

[0015] A type of pasta made using the wormwood yeast starter prepared by the aforementioned method is prepared by the following steps: (1) First stage fermentation: According to the weight proportions, take 1-5 parts of wormwood starter, 20-50 parts of well water, 5-15 parts of eggs, 1-10 parts of sugar, and 10-20 parts of the first part of flour, mix and stir into a uniform batter, and let it stand to ferment until bubbles appear on the surface of the batter. (2) Secondary kneading and proofing: Add 10-30 parts of the second part of flour and 1-20 parts of water to the fermented dough in step (1) and knead into a smooth dough; proof the dough a second time until the dough volume becomes 1.5-2 times the original, the dough feels lighter, and the internal structure is honeycomb-like. (3) Kneading to release air: Take out the dough that has been proofed in step (2) and knead it to release the internal air; (4) Three-stage resting: The dough after kneading and degassing is rested three times, for 10-30 minutes each time; (5) Shaping: Shape the dough after proofing in step (4) into the desired pasta shape; (6) Cooking: Steaming, baking or frying the shaped pasta to obtain the finished pasta product.

[0016] In step (1), the static fermentation time is 2-6 hours and the temperature is 25-35℃; in step (2), the second fermentation time is 30-90 minutes and the temperature is 25-35℃.

[0017] In step (6), when steaming is used, the specific parameters are as follows: cover with a wooden or straw lid to keep it breathable but not water-permeable, steam over high heat for 15-25 minutes, then turn to low heat for 5-15 minutes, and remove from the pot quickly after steaming to avoid condensation dripping; the pot is an iron pot or a ceramic pot, and a gap of 0.5-2mm is left between the wooden or straw lid and the pot body to keep it breathable.

[0018] The advantages of this invention are: 1. The key parameters in the preparation process of wormwood yeast starter have been systematically quantified. These quantified indicators enable different batches and different producers to obtain wormwood yeast starter of consistent quality, overcoming the defects of traditional methods that rely on experience, resulting in large batch differences and unstable fermentation activity.

[0019] 2. The operational details of the natural fermentation process were clarified: it was stipulated that the contents be turned over once a day for seven consecutive days; when multiple contents were placed at the same time, gaps were to be left between adjacent contents and they should not touch each other to avoid uneven fermentation at the contact surface, which would lead to inconsistent internal structure of the starter; at the same time, the range of natural ambient temperature and relative humidity was given, providing a reference benchmark for the production environment and reducing the failure rate caused by climate fluctuations.

[0020] 3. This invention provides a clear endpoint determination standard for the activation and expansion step. Dense foam appears on the surface of the slurry and emits a complex fragrance. At the same time, it limits the water content of the finished primer, which not only ensures the activity of beneficial microorganisms such as yeast, but also prevents mold growth due to excessive water content or inactivation due to insufficient water content, thereby improving the storage stability and use effect of the primer.

[0021] 4. For the first time, a staged fermentation and cooking process matching the characteristics of wormwood starter was established for wheat flour pasta products (such as flower buns), which solved the problems of small volume, coarse texture, surface collapse and hard texture of products made by traditional steaming methods.

[0022] 5. The resulting wormwood starter is rich in natural microbial flora from wild wormwood, ramie leaves, and corn leaves. Through multiple rounds of alternating solid-liquid fermentation, a complex leavening agent is formed, giving the pasta a unique complex aroma and a soft yet chewy texture. Furthermore, no industrial yeast, baking powder, or chemical colorings are added throughout the entire process, meeting modern consumers' pursuit of natural and healthy foods.

[0023] 6. Not only is it suitable for making Jiaodong flower-shaped steamed buns, but it can also be used for fermenting various types of wheat-based foods such as steamed buns, dumplings, steamed cakes, and pancakes (cooked by steaming, baking, or frying), demonstrating strong versatility and industrial promotion value. The quantified parameter system facilitates standardized production, providing technical support for the large-scale commercialization of intangible cultural heritage techniques.

[0024] Compared to existing commercially available industrial fermentation products (which cannot replicate the unique flavor of wormwood starter and often contain additives), this invention preserves the natural and unique flavor while achieving quantifiable processing. Through systematic parameter limitation and a staged fermentation process, it significantly improves the stability, success rate, and quality of the starter and the finished products. Practical verification by Cai Bingfen, a representative inheritor of intangible cultural heritage, has shown that wormwood starter and steamed buns made using this method were selected for the Boao Forum for Asia state banquet and won a special gold medal at the World Culinary Competition in France, fully demonstrating the technical effectiveness and commercial value of this invention. Detailed Implementation

[0025] The present invention will be further described below with reference to specific embodiments, and the advantages and features of the present invention will become clearer as a result. However, these embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. Those skilled in the art should understand that modifications or substitutions can be made to the details and form of the technical solutions of the present invention without departing from the spirit and scope of the present invention, but all such modifications and substitutions fall within the protection scope of the present invention.

[0026] This invention relates to a method for preparing artemisia yeast starter, comprising the following steps: S1. Pre-treatment: On the seventh day of the seventh lunar month, collect well water in the early morning and gather wild artemisia, wild velvetleaf leaves and corn leaves for later use; grind corn kernels into corn flour; S2. Base material preparation: Mix the corn flour obtained in step S1 with well water, knead it into dough, and then press it into a flat round dough. S3, Multi-layer wrapping: Wrap the dough obtained in step S2 with at least one layer of corn leaves, and then wrap it with at least one layer of wild burdock leaves to obtain the wrapped body; S4. Artemisia layer solid-state fermentation: Take a container, lay a layer of wild artemisia at the bottom of the container, place the package obtained in step S3 on the wild artemisia, and then cover the package with another layer of wild artemisia to form a sandwich structure of two layers of artemisia and one layer of package; under the natural ambient temperature from July to September of the lunar calendar, turn the package once a day for seven days, for a total of seven times; take it out on the eighth day to obtain the initial fermented body; S5. Air drying: Hang the initial fermented body obtained in step S4 in a cool and ventilated place to air dry, and obtain dried koji. S6. Activation and expansion: On the ninth day of the ninth lunar month, grind the dried yeast obtained in step S5 into powder; separately cook millet porridge, add the powder to the millet porridge and stir evenly, and continue to ferment in a natural environment for three days to obtain fermented slurry; S7. Shaping and final drying: Add cornmeal to the fermented slurry obtained in step S6, mix evenly, knead into balls or cakes, and dry in the sun to obtain the wormwood starter.

[0027] In step S2, the weight ratio of corn flour to well water is 1:0.6~1.2, the diameter of the flat round dough is 8~15cm, and the thickness is 1~3cm.

[0028] In step S3, both the corn leaves and the wild velvet leaves retain their intact leaf shape.

[0029] In step S4, the thickness of the bottom layer of wild mugwort in the sandwich structure is 3-8 cm, the thickness of the top layer of wild mugwort is 3-8 cm, and when multiple packages are placed in the container, there is a gap between adjacent packages so that they do not contact each other; the temperature range of the natural environment is 15℃-30℃, and the relative humidity is 40%-85%.

[0030] In step S6, the millet porridge is a thick rice soup obtained by simmering millet and water at a weight ratio of 1:8~15 for 30~60 minutes; the weight ratio of the dried yeast powder to the millet porridge is 1:5~20; the criterion for determining three days of fermentation is that dense foam appears on the surface of the slurry and emits a complex fragrance.

[0031] In step S7, the amount of cornmeal added is 50% to 150% of the weight of the fermented slurry, the diameter of the sphere is 3 to 6 cm, and the moisture content after drying is ≤12%.

[0032] The present invention also relates to an artemisia fermentation starter prepared by the method described above, wherein the artemisia fermentation starter is a composite fermentation agent comprising epiphytic microbial communities on the surface of wild artemisia, amaranth leaves, and corn leaves, and cornmeal and millet through multiple rounds of solid-liquid alternating fermentation.

[0033] This invention relates to a type of pasta made using the wormwood yeast starter prepared by the aforementioned method. The pasta is prepared by the following steps: (1) First stage fermentation: According to the weight proportions, take 1-5 parts of wormwood starter, 20-50 parts of well water, 5-15 parts of eggs, 1-10 parts of sugar, and 10-20 parts of the first part of flour, mix and stir into a uniform batter, and let it stand to ferment until bubbles appear on the surface of the batter. (2) Secondary kneading and proofing: Add 10-30 parts of the second part of flour and 1-20 parts of water to the fermented dough in step (1) and knead into a smooth dough; proof the dough a second time until the dough volume becomes 1.5-2 times the original, the dough feels lighter, and the internal structure is honeycomb-like. (3) Kneading to release air: Take out the dough that has been proofed in step (2) and knead it to release the internal air; (4) Three-stage resting: The dough after kneading and degassing is rested three times, for 10-30 minutes each time; (5) Shaping: Shape the dough after proofing in step (4) into the desired pasta shape; (6) Cooking: Steaming, baking or frying the shaped pasta to obtain the finished pasta product.

[0034] In step (1), the static fermentation time is 2-6 hours and the temperature is 25-35℃; in step (2), the second fermentation time is 30-90 minutes and the temperature is 25-35℃.

[0035] In step (6), when steaming is used, the specific parameters are as follows: cover with a wooden or straw lid to keep it breathable but not water-permeable, steam over high heat for 15-25 minutes, then turn to low heat for 5-15 minutes, and remove from the pot quickly after steaming to avoid condensation dripping; the pot is an iron pot or a ceramic pot, and a gap of 0.5-2mm is left between the wooden or straw lid and the pot body to keep it breathable.

[0036] All the raw materials used in the following examples are commercially available or prepared by conventional methods. Wild wormwood, velvet leaves, and corn leaves were all collected on the morning of the seventh day of the seventh lunar month, and the well water was collected on the same day. Example 1:

[0037] S1. Pre-treatment: On the morning of the seventh day of the seventh lunar month, take well water and collect wild artemisia, wild velvet leaves and corn leaves for later use; grind the corn kernels into corn flour.

[0038] S2. Base material preparation: Mix cornmeal and well water in a weight ratio of 1:0.9, knead into dough, and press into flat round dough blanks with a diameter of 12cm and a thickness of 2cm.

[0039] S3. Multi-layer wrapping: First, wrap the dough with a layer of corn leaves (with the leaves intact), then wrap it with a layer of wild jute leaves (with the leaves intact) to obtain the wrapped body.

[0040] S4. Artemisia Layer Solid-State Fermentation: Lay a 5cm layer of wild artemisia at the bottom of the container, place the packages on top (4 packages in total, spaced 2cm apart, without touching each other), and then cover with another 5cm layer of wild artemisia. Under natural ambient temperature of 22℃ and relative humidity of 65%, turn the packages over once a day for seven consecutive days; remove the initial fermented body on the eighth day.

[0041] S5. Air-drying: Hang the initial fermented body in a cool, ventilated place to dry, and you will get dry koji.

[0042] S6. Activation and Expansion: On the ninth day of the ninth lunar month, grind the dried starter into powder. Cook millet and water at a ratio of 1:12 for 45 minutes to obtain thick rice soup. The weight ratio of dried starter powder to millet porridge is 1:12. Stir well and ferment naturally for three days until dense foam appears on the surface of the liquid and emits a complex fragrance, thus obtaining the fermented liquid.

[0043] S7. Shaping and final drying: Add cornmeal (100% of the weight of the fermentation slurry) to the fermentation slurry, mix well, shape into balls (4.5cm in diameter), and dry until the moisture content is 10% to obtain the wormwood starter.

[0044] Making pasta (flower buns): (1) First fermentation: Take 3 parts of the above-mentioned wormwood starter, 35 parts of well water, 10 parts of eggs, 5 parts of sugar, and 15 parts of the first part of flour, mix and stir into a uniform batter, let it stand at 30℃ for 4 hours to ferment until bubbles appear on the surface of the batter.

[0045] (2) Secondary kneading and proofing: Add 20 parts of the second part of flour (total 35 parts) and 10 parts of water to form a smooth dough; proof at 30℃ for 60 minutes. The dough volume will increase to 1.8 times, feel lighter, and have a honeycomb structure inside.

[0046] (3) Kneading to release air: Take out the dough and knead to release air.

[0047] (4) Level 3 standing: stand for 20 minutes.

[0048] (5) Shaping: Make it into the shape of flower-shaped steamed buns.

[0049] (6) Cooking: Use a wooden lid, steam over high heat for 20 minutes, then reduce to low heat for 10 minutes. The gap between the lid and the pot body should be 1mm. Remove from the pot quickly to avoid condensation dripping. The finished product is obtained. Example 2:

[0050] S1: Same as in Example 1, take well water and leaves for later use, and cornmeal for later use.

[0051] S2: The weight ratio of cornmeal to well water is 1:0.6, the dough diameter is 8cm, and the thickness is 1cm.

[0052] S3: Same as Example 1.

[0053] S4: The bottom layer of wormwood is 3cm thick, the top layer of wormwood is 3cm thick, and 6 packages are placed with a spacing of 1.5cm; temperature 15℃, humidity 40%.

[0054] S5: Same as Example 1.

[0055] S6: Millet: Water = 1:8, simmer for 30 minutes; Dry starter: Millet porridge = 1:5; ferment for three days until foam is dense and fragrant.

[0056] S7: Add 50% cornmeal, make balls with a diameter of 3cm and a moisture content of 12%.

[0057] Steamed Bun Making: 1 part starter, 20 parts well water, 5 parts eggs, 1 part sugar, 10 parts flour (first part), ferment at 25℃ for 2 hours; add 10 parts flour (second part, total 20 parts), add 1 part water, let rise at 25℃ for 30 minutes until 1.5 times the volume; let rest for 10 minutes; steam: with straw lid, high heat for 15 minutes, then low heat for 5 minutes, with a 0.5mm gap between steaming times. Example 3:

[0058] S1: Same as Example 1.

[0059] S2: Corn flour: well water = 1:1.2, dough diameter 15cm, thickness 3cm.

[0060] S3: Same as Example 1.

[0061] S4: The bottom layer of wormwood is 8cm thick, the top layer of wormwood is 8cm thick, and two packages are placed with a 3cm gap between them; the temperature is 30℃ and the humidity is 85%.

[0062] S5: Same as Example 1.

[0063] S6: Millet: Water = 1:15, simmer for 60 minutes; Dry starter: Millet porridge = 1:20; ferment until foam is dense and fragrant.

[0064] S7: Add 150% cornmeal, 6cm diameter ball, 8% moisture content.

[0065] Steamed Cake Preparation: 5 parts starter, 50 parts well water, 15 parts eggs, 10 parts sugar, 20 parts flour (first part), ferment at 35℃ for 6 hours; add 20 parts flour (second part, total 40 parts), add 20 parts water, let rise at 35℃ for 90 minutes until doubled in volume; let rest for 30 minutes; bake at 180℃ for 25 minutes. Example 4:

[0066] S1: Same as Example 1.

[0067] S2: Corn flour: well water = 1:0.8, dough diameter 10cm, thickness 1.5cm.

[0068] S3: Same as Example 1.

[0069] S4: The bottom layer of wormwood is 4cm thick, the top layer of wormwood is 6cm thick, and 5 packages are placed with a spacing of 2.5cm; temperature 18℃, humidity 50%.

[0070] S5: Same as Example 1.

[0071] S6: Millet: Water = 1:10, simmer for 40 minutes; Dry starter: Millet porridge = 1:8; ferment until foam is dense and fragrant.

[0072] S7: Add 80% cornmeal, ball diameter 3.5cm, moisture content 9%.

[0073] Making the pasta (sugar flower rolls): 2 parts starter, 30 parts well water, 8 parts eggs, 8 parts sugar, 12 parts flour (first part), ferment at 28℃ for 3 hours; add 18 parts flour (total 30 parts), add 8 parts water, let rise at 28℃ for 50 minutes until the volume is 1.6 times; let rest for 15 minutes; fry: fry in a pan over low heat until golden brown on both sides. Example 5:

[0074] S1: Same as Example 1.

[0075] S2: Corn flour: well water = 1:1.0, dough diameter 14cm, thickness 2.5cm.

[0076] S3: Same as Example 1.

[0077] S4: The bottom layer of wormwood is 7cm thick, the top layer of wormwood is 4cm thick, and 3 packages are placed with a 1cm gap between them; temperature 25℃, humidity 70%.

[0078] S5: Same as Example 1.

[0079] S6: Millet: Water = 1:13, simmer for 50 minutes; Dry starter: Millet porridge = 1:15; ferment until foam is dense and fragrant.

[0080] S7: Add 120% cornmeal, make balls 5cm in diameter, and have a moisture content of 11%.

[0081] For making steamed buns: 4 parts starter, 40 parts well water, 12 parts eggs, 3 parts sugar, and 18 parts flour (part 1). Ferment at 32℃ for 5 hours. Add 12 parts flour (total 30 parts) and 15 parts water. Let rise at 32℃ for 40 minutes until the volume is 1.7 times. Let rest for 25 minutes. Steaming: Earthenware pot with straw lid. Steam over high heat for 18 minutes, then reduce to low heat for 8 minutes, with a 1.5mm gap between steaming times. Implementation: 6:

[0082] S1: Same as Example 1.

[0083] S2: Corn flour: well water = 1:0.7, dough diameter 11cm, thickness 2cm.

[0084] S3: Same as Example 1.

[0085] S4: The bottom layer of wormwood is 6cm thick, the top layer of wormwood is 7cm thick, and one package is placed inside (no gap requirement); temperature 20℃, humidity 60%.

[0086] S5: Same as Example 1.

[0087] S6: Millet: Water = 1:11, simmer for 35 minutes; Dry starter: Millet porridge = 1:10; ferment until foam is dense and fragrant.

[0088] S7: 90% cornmeal added, ball diameter 5.5cm, moisture content 7%.

[0089] For making whole wheat steamed buns: 2.5 parts starter, 25 parts well water, 6 parts eggs, 2 parts sugar, and 14 parts flour (part 1). Ferment at 27℃ for 3.5 hours. Add 16 parts flour (part 2, total 30 parts) and 5 parts water. Let rise at 27℃ for 70 minutes until the volume is 1.9 times. Let rest for 28 minutes. Steam: with a wooden lid, steam over high heat for 22 minutes, then reduce to low heat for 12 minutes, with a 2mm gap between steaming times.

[0090] According to the technical solution of this invention, the following comparative experiments between the control group and the experimental group were designed to demonstrate the technical effects of this invention in terms of primer quality stability, finished pasta volume, texture, flavor, and taste. All experiments used the same batch of wild artemisia, velvetleaf leaves, and corn leaves, as well as the same water source (the first bucket of well water on the morning of the seventh day of the seventh lunar month), and the environmental conditions (temperature 22~25℃, relative humidity 60~70%) were kept consistent to eliminate differences in raw materials and environment.

[0091] I. Experiment 1. Experimental Group (Example of the Invention) The complete solution using Example 1 (basic parameter combination): Step S2: Corn flour: well water = 1:0.9, dough diameter 12cm, thickness 2cm; Step S4: Artemisia layer thickness 5cm / 5cm, wrappings spaced 2cm apart, turn over 7 times; Step S6: Millet:water = 1:12, dry yeast:millet porridge = 1:12, fermentation endpoint is dense foam and complex aroma; Step S7: Add 100% cornmeal; the finished product has a moisture content of 10%. Pasta preparation: First fermentation (3 parts starter, 35 parts water, 10 parts eggs, 5 parts sugar, 15 parts flour, 30℃ / 4h); Second proofing (add 20 parts flour, 10 parts water, total flour 35 parts, 30℃ / 60min until volume increases to 1.8 times); Third resting for 20min; Steaming (wooden lid, high heat for 20min → low heat for 10min, 1mm interval).

[0092] 2. Control group To verify the effects of different technical features of the present invention, four control groups were set up. Each control group changed only one or a few key parameters, and the remaining steps were the same as those of the experimental group.

[0093] Comparison 1 Verify the necessity of quantifying process parameters Traditional empirical methods are used: there is no fixed ratio (the dough consistency depends on feel), the dough size is arbitrary (approximately 10-20cm), the thickness of the wormwood layer depends on feel (approximately 2-10cm), the wrappers are placed randomly (often sticking together), and the dough is dried until "surface dry" without moisture content control. Comparison 2 Verify the role of activation expansion ratio and endpoint determination The ratio of dry starter to millet porridge is 1:3 (exceeding the 1:5~20 range of this invention, indicating insufficient dosage), and the ratio of millet to water is 1:20 (too diluted). Fermentation is determined solely by a fixed three-day period, without relying on foam or odor. Comparison 3 Verify the role of staged fermentation and proofing parameters Skipping the first fermentation (directly mixing all flour and water), or having the second proofing time too short (15 minutes) or too long (120 minutes), or not controlling the volume ratio. Compare with 4 The role of verifying steaming process parameters The pot uses a metal lid, is cooked over high heat without turning down to low heat, and doesn't prevent dripping when removing from the heat, as the lid and pot body are sealed tightly without any gaps. In addition, control 5 (commercially available product control): commercially available high-activity dry yeast (Angel brand, 500g pack, according to the instructions) was used to replace the wormwood starter, and the remaining ingredients (flour, water, eggs, sugar) and pasta preparation steps (without using the three-stage fermentation of this invention) were made according to the conventional steamed bun / flower bun method.

[0094] II. Detection Indicators and Methods Water content of primer Finished Artemisia Fermentation Starter Dry at 105℃ to constant weight, then calculate the moisture content. Initiator fermentation power Finished Artemisia Fermentation Starter A quantitative starter (10g), 100g flour, and 50g water were used. The dough was fermented at 30℃, and the time (in minutes) required for the dough volume to double its original volume was recorded. Introducing batch stability Three consecutive batches The standard deviation (SD) and coefficient of variation (CV%) of the fermentation power of each batch of primers were determined. Noodles by volume Steamed food products The volume (mL) was determined by the millet displacement method, and then divided by the mass (g) to obtain the specific volume (mL / g). Pasta hardness Steamed food products The hardness (g) was measured using a texture analyzer (TA.XT Plus), probe P / 36, 50% compression. Internal structure of pasta Slice observation Visual inspection and image analysis are used to evaluate stomatal uniformity (1-5 points, with 5 points being the best). Sensory evaluation Overall flavor, texture, and appearance A professional team of 10 people (including one inheritor of intangible cultural heritage) uses a 9-point hedonic scale (1-9 points, with 9 points being the most preferred). All experiments were repeated three times. Data are expressed as mean ± standard deviation. Differences were compared using t-tests or ANOVA (p < 0.05 was considered significant).

[0095] III. Experimental Results Table 1. Comparison of Artemisia yeast starter quality experimental group 10.2±0.5 185±12 6.2% Comparison 1 15.3~28.6 (fluctuation range) 320±85 (significant difference) 32.5% Comparison 2 11.5±0.8 420±35 (weak fermentation power) 12.3% Comparison 3 10.1±0.4 190±10 — Compare with 4 10.3±0.6 188±11 — Compare with 5 — 90±5 (fast but without wormwood aroma) <5% (industrial products) Results analysis: The moisture content of the primer in the experimental group remained stable at around 10% (meeting the limit of ≤12%), the fermentation time was about 185 minutes, and the batch-to-batch coefficient of variation was only 6.2%, indicating good process reproducibility.

[0096] Compared with the traditional empirical method, the moisture content of control 1 fluctuated greatly (15~28%), and some batches became moldy due to excessive moisture content. The fermentation power was extremely unstable (320±85min), and the CV between batches was as high as 32.5%, making the quality uncontrollable.

[0097] Control 2 (insufficient dry yeast and excessively thin millet porridge) resulted in a significant decrease in fermentation power (420 min), and some batches even lacked dense foam after three days, indicating insufficient fermentation.

[0098] Control 5 (commercially available yeast) had strong fermentation power (90 min), but subsequent sensory evaluations showed a lack of the characteristic aroma of wormwood starter.

[0099] Table 2. Comparison of the quality of finished pasta products (taking steamed buns / flower-shaped steamed buns as examples) experimental group 2.85±0.12 1850±95 4.8 8.7±0.3 Comparison 1 2.40±0.35 2450±280 3.2 6.5±1.2 Comparison 2 2.10±0.20 3200±150 2.5 5.2±0.8 Comparison 3 1.95±0.25 3800±210 2.0 4.5±0.9 Compare with 4 2.30±0.18 2600±130 3.0 5.8±0.7 Comparison 5 (commercially available yeast + conventional process) 2.60±0.15 2100±100 4.0 6.0±0.5 Note: Control 1 used a starter prepared using traditional empirical methods (from the starter in Control 1), but the pasta preparation steps adopted the phased fermentation and steaming method of this invention to examine the impact of starter quality on the finished product.

[0100] Results analysis: The experimental group had the largest specific volume (2.85 mL / g), moderate hardness (1850g), the highest porosity (4.8 points), and the best sensory score (8.7 points). The finished product had a smooth surface, fine texture, good elasticity, and a rich, complex fragrance.

[0101] Control 1 (traditional starter + this invention's pasta method): Although the pasta-making process is advanced, the unstable quality of the starter itself (weak fermentation power and large fluctuations) resulted in a smaller specific volume, higher hardness, and uneven porosity, leading to a significantly lower sensory score than the experimental group (p<0.01). This demonstrates that the quantitative parameters for starter preparation in this invention are crucial to the quality of the finished product.

[0102] Control 2 (improperly activated starter): The fermentation power was the weakest, the pasta was small in volume, hard, and had poor texture, and the sensory score was the lowest (5.2 points), proving that the proportion of activated culture and the determination of the endpoint directly affect the quality of pasta.

[0103] Compared to Comparison 3 (Introduction to this invention + Traditional pasta method): Omitting the first stage of fermentation, improper proofing time, lack of a third stage of resting, and improper steaming resulted in a specific volume of only 1.95 mL / g, a hardness as high as 3800g, a hard texture, and a collapsed surface. This proves that the staged fermentation and proofing parameters of this invention have a decisive effect on the quality of pasta.

[0104] Comparison 4 (Incorrect Steaming): The metal lid caused condensation to drip, resulting in pitted spots and even collapse on the surface, a sticky texture, and a lower sensory score. This demonstrates the necessity of wooden / straw lids and drip-proof measures.

[0105] Control 5 (commercially available yeast): The specific volume (2.60) was slightly lower than that of the experimental group, the hardness (2100g) was slightly higher, and the uniformity of the pores was acceptable, but the sensory score was only 6.0 points. The main deductions were the lack of the unique complex aroma of the wormwood yeast starter and the coarser texture, which did not have the "chewy" feel that flower buns should have.

[0106] IV. Conclusion Based on the above comparative experiments, the following conclusions can be drawn: 1. The present invention significantly improves the quality stability and fermentation activity of the starter by quantitatively controlling parameters in the preparation process of Artemisia argyi starter (mixing ratio, dough size, Artemisia argyi layer thickness, inclusion gap, ratio of dry starter to millet porridge, finished product moisture content, etc.) (the batch-to-batch CV decreased from 32.5% to 6.2%), solving the problems of large batch differences, easy mold growth, and uneven fermentation power caused by the reliance on experience in traditional methods.

[0107] 2. The proportion of the activation and expansion step and the determination of the endpoint (dense foam + compound aroma) in this invention avoid insufficient or excessive fermentation, ensure that the starter has a sufficient number of live bacteria and no rancid taste, and provide stable fermentation capacity for subsequent pasta products.

[0108] 3. The phased fermentation process (first-stage fermentation, second-stage proofing, and third-stage resting) and specific parameters (ratio, time, temperature, and volume ratio) provided by this invention, which are compatible with modern wheat flour pasta products, increase the specific volume of pasta by about 46% (compared to control 3), reduce the hardness by about 51%, and produce a uniform and delicate texture with a soft and chewy mouthfeel.

[0109] 4. The limitations of this invention on the steaming process (wooden / straw pot lid, high heat to low heat, anti-drip, and pot lid gap) effectively avoid surface defects caused by condensation dripping, ensuring the integrity of the finished product's appearance and texture.

[0110] 5. Compared with commercially available yeast, the wormwood yeast starter of this invention imparts an irreplaceable complex aroma and unique taste to pasta dishes, significantly improving sensory scores and aligning with the cultural positioning of intangible cultural heritage.

[0111] In summary, the technical solution of this invention, while preserving the traditional flavor, significantly improves the stability, success rate, and finished product quality of the starter and pasta by quantifying parameters, standardizing operations, and optimizing the fermentation process, achieving unexpected technical effects and possessing outstanding substantive characteristics and significant progress.

[0112] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing an artemisia yeast starter, characterized in that, Includes the following steps: S1. Pre-treatment: On the seventh day of the seventh lunar month, collect well water in the early morning and gather wild artemisia, wild velvetleaf leaves and corn leaves for later use; grind corn kernels into corn flour; S2. Base material preparation: Mix the corn flour obtained in step S1 with well water, knead it into dough, and then press it into a flat round dough. S3, Multi-layer wrapping: Wrap the dough obtained in step S2 with at least one layer of corn leaves, and then wrap it with at least one layer of wild burdock leaves to obtain the wrapped body; S4. Artemisia layer solid-state fermentation: Take a container, lay a layer of wild Artemisia at the bottom of the container, place the package obtained in step S3 on the wild Artemisia, and then cover the package with another layer of wild Artemisia to form a sandwich structure of two layers of Artemisia and one layer of package; under the natural ambient temperature from July to September of the lunar calendar, turn the package once a day for seven days, for a total of seven times. Take it out on the eighth day to obtain the initial fermentation body; S5. Air drying: Hang the initial fermented body obtained in step S4 in a cool and ventilated place to air dry, and obtain dried koji. S6. Activation and expansion: On the ninth day of the ninth lunar month, grind the dried yeast obtained in step S5 into powder; separately cook millet porridge, add the powder to the millet porridge and stir evenly, and continue to ferment in a natural environment for three days to obtain fermented slurry; S7. Shaping and final drying: Add cornmeal to the fermented slurry obtained in step S6, mix evenly, knead into balls or cakes, and dry in the sun to obtain the wormwood starter.

2. The method for preparing the artemisia yeast starter according to claim 1, characterized in that, In step S2, the weight ratio of corn flour to well water is 1:0.6~1.2, the diameter of the flat round dough is 8~15cm, and the thickness is 1~3cm.

3. The method for preparing the artemisia yeast starter according to claim 1, characterized in that, In step S3, both the corn leaves and the wild velvet leaves retain their intact leaf shape.

4. The method for preparing the artemisia yeast starter according to claim 1, characterized in that, In step S4, the thickness of the bottom layer of wild mugwort in the sandwich structure is 3-8 cm, the thickness of the top layer of wild mugwort is 3-8 cm, and when multiple packages are placed in the container, there is a gap between adjacent packages so that they do not contact each other; the temperature range of the natural environment is 15℃-30℃, and the relative humidity is 40%-85%.

5. The method for preparing the artemisia yeast starter according to claim 1, characterized in that, In step S6, the millet porridge is a thick rice soup obtained by simmering millet and water at a weight ratio of 1:8~15 for 30~60 minutes; the weight ratio of the dried yeast powder to the millet porridge is 1:5~20; the criterion for determining three days of fermentation is that dense foam appears on the surface of the slurry and emits a complex fragrance.

6. The method for preparing the artemisia yeast starter according to claim 1, characterized in that, In step S7, the amount of cornmeal added is 50% to 150% of the weight of the fermented slurry, the diameter of the sphere is 3 to 6 cm, and the moisture content after drying is ≤12%.

7. An artemisia yeast starter prepared by the method according to any one of claims 1 to 6, characterized in that, The wormwood starter is a compound fermentation agent consisting of epiphytic microorganisms on the surface of wild wormwood, amaranth leaves, and corn leaves, along with cornmeal and millet, formed through multiple rounds of alternating solid-liquid fermentation.

8. A type of pasta made using the wormwood starter prepared by any one of claims 1 to 6, characterized in that, This pasta dish is prepared using the following method, including the following steps: (1) First stage fermentation: According to the weight proportions, take 1-5 parts of wormwood starter, 20-50 parts of well water, 5-15 parts of eggs, 1-10 parts of sugar, and 10-20 parts of the first part of flour, mix and stir into a uniform batter, and let it stand to ferment until bubbles appear on the surface of the batter. (2) Secondary kneading and proofing: Add 10-30 parts of the second part of flour and 1-20 parts of water to the fermented dough in step (1) and knead into a smooth dough; proof the dough a second time until the dough volume becomes 1.5-2 times the original, the dough feels lighter, and the internal structure is honeycomb-like. (3) Kneading to release air: Take out the dough that has been proofed in step (2) and knead it to release the internal air; (4) Three-stage resting: The dough after kneading and degassing is rested three times, for 10-30 minutes each time; (5) Shaping: Shape the dough after proofing in step (4) into the desired pasta shape; (6) Cooking: Steaming, baking or frying the shaped pasta to obtain the finished pasta product.

9. The pasta dish according to claim 8, characterized in that, In step (1), the static fermentation time is 2-6 hours and the temperature is 25-35℃; in step (2), the second fermentation time is 30-90 minutes and the temperature is 25-35℃.

10. The pasta dish according to claim 8, characterized in that, In step (6), when steaming is used, the specific parameters are as follows: cover with a wooden or straw lid to keep it breathable but not water-permeable, steam over high heat for 15-25 minutes, then turn to low heat for 5-15 minutes, and remove from the pot quickly after steaming to avoid condensation dripping; the pot is an iron pot or a ceramic pot, and a gap of 0.5-2mm is left between the wooden or straw lid and the pot body to keep it breathable.