213 results about "Dough fermentation" patented technology

A steamed bun preparation method suitable for industrial production comprises the following technical steps: 1) fermenting the flour slurry, wherein the flour slurry comprises flour, water, yeast and rice wine; 2) primarily kneading the flour; 3) fermenting the flour dough; 4) secondarily kneading the flour; 5) forming; 6) fermenting the steamed bun billet; and 7) steaming. Compared with prior art, the invention has the following advantages and effects: 1, the technology ferments by the flour slurry so that the strain can be completely activated and propagated; 2, the flour slurry is fermented in a fermenting tank, so the taken area is small; 3, the fermentation of the flour slurry changes the taste and the physical properties of the flour dough, so the flour dough reaches the fermenting taste of the steamed bun levain in short fermenting time, and the fermenting equipment and the area of workshops are reduced; 4, the fermentation of the flour dough effectively adjust the disadvantages that the fermenting force is not stable which caused by continuously supplying the flour slurry; 5, the steamed bun produced by the technology has stable quality and excellent sweet flourbarm, and has unique taste of the traditional steamed bud.

The invention relates to a method for producing sourdough bread by utilizing lactobacillus plantarum fermented dough. The method comprises the following steps: (1) activating and cultivating lactobacillus plantarum powder on an MRS (Methicillin Resistant Staphylococcus) culture medium, applying the activated bacterium liquid to the fresh MRS culture medium, and culturing again, thereby obtaining the activated bacterium liquid; (2) centrifuging the activated bacterium liquid to obtain a solid, washing the solid with sterile physiological saline water, adding water and high-gluten wheat flour, and culturing in a constant-temperature culturing box, thereby obtaining ripe lactobacillus plantarum fermented dough; (3) taking the high-gluten wheat flour (namely, activated dry yeast), salt and sugar, adding water and the ripe lactobacillus plantarum fermented dough, stirring and then adding shortening, and continuing to stir; (4) taking out the dough, standing by, cutting and forming; and (5) after lastly fermenting the dough, baking the dough, thereby obtaining the sourdough bread. According to the method provided by the invention, the nutritional value of the bread is increased, the sourdough bread can be fermented so as to generate antibacterial matter, the bread is prevented from going bad, and the shelf life of the bread is prolonged.

The invention relates to a direct-throwing type plant lactobacillus sour dough fermenting agent as well as a preparation method and an application thereof. The preparation method of the direct-throwing type plant lactobacillus sour dough fermenting agent comprises the following steps of: activating plant lactobacillus, preparing the direct-throwing type plant lactobacillus sour dough fermenting agent and the like. The sour dough fermenting agent disclosed by the invention can be used for producing flour foods including breads, steamed breads and the like; the sour dough fermenting agent can be used for delaying the ageing of the foods including the breads and the like, the flavor is very obviously improved and the use is convenient; and the direct-throwing type plant lactobacillus sour dough fermenting agent has a lead reducing function, is very suitable for industrial production and has a very good application prospect.

The invention relates to the field of foods, in particular to a gluten protein substitute. The gluten protein substitute comprises the following components in parts by weight: 2 to 6 parts of guar gum and 2 to 8 parts of pectin. The invention also relates to application of the gluten protein substitute in non-gluten wheaten foods, which comprises the following steps of: mixing non-gluten flour, the gluten protein substitute and yeast uniformly, adding water to the mixture and then stirring until the mixture is not sticky, to obtain a non-gluten paste; fermenting the non-gluten paste for 40 to130min, preparing a dough, then fermenting finally, and cooking non-gluten wheaten foods by traditional methods. The gluten protein substitute ensures sensory quality, reserves moisture, and ensures that net structures are formed in the non-gluten wheaten foods to simulate quality characteristics of traditional gluten wheaten foods. The gluten protein substitute is applicable for various kinds of cereal.

The invention relates to purple sweet potato full-powder steamed bread and a processing method thereof. The purple sweet potato full-powder steamed bread is prepared by mixing, fermenting and cooking the following components as per parts by weight: 100 parts of wheat flour, 10 to 30 parts of purple sweet potato full powder, 0.6 to 1.0 part of yeast, 6 to 9 parts of granulated sugar and 50 to 70 parts of water. The processing method of the purple sweet potato full-powder steamed bread comprises the following steps: (1) preparing the purple sweet potato full powder; (2) weighing the wheat flour, the purple sweet potato full powder, the yeast, the granulated sugar and the water and preparing yeast solution and granulated solution; and (3) pouring the wheat flour and the purple sweet potato full powder into a flour-mixing machine, adding the yeast solution, stirring uniformly, adding the granulated sugar solution, stirring into dough, fermenting the dough to prepare into raw steamed bread, fermenting, placing into a steamer and steaming. The purple sweet potato full-powder steamed bread has rich nutrients, unique flavor and natural color and luster of the purple sweet potato, and has health-care effects of resisting cancer, preventing constipation, reducing blood pressure, enhancing immunity, prolonging life and the like after long-time use.

The invention provides gluten-free cassava nutritional bread and a preparation method thereof. The gluten-free cassava nutritional bread is prepared from the following components in parts by weight: 75 to 100 parts of cassava fermented whole meal, 10 to 20 parts of polished round-grained rice meal, 10 to 15 parts of sorghum flour, 15 to 20 parts of corn starch, 12 to 16 parts of soybean protein powder, 5 to 10 parts of whole pea meal, 3.0 to 5.0 parts of yeast, 2.0 to 3.0 parts of table salt, 10 to 15 parts of sugar, 15 to 25 parts of olive oil, 9.0 to 12 parts of fructose syrup, 25 to 35 parts of whole egg pulp, 100 to 145 parts of water and 3 to 4 parts of xanthan gum. According to the bread and the preparation method thereof, the cassava fermented whole meal is adopted to substitute wheat meal used in the conventional production, and the produced cassava bread not only can meet the requirements of the crowd sensitive to gluten, but also solve the problems that a traditional gluten-free fermented and baked product is low in protein content and poor in fermentation property of dough and poor in forming effect. Rich cassava resources of China are effectively utilized, specific excellent values of the cassava resource are reflected, and the problem of increasingly serious food crisis in China is relieved.

The invention relates to a piece of sea tangle ultrafine powder fortified bread which comprises the following components according to the parts by weight: 280-297 parts of high gluten flour, 3-20 parts of sea tangle ultrafine powder, 1.5 parts of bread improver, 3.8 parts of high-activity dried yeast, 6.0 parts of powdered milk, 2.7 parts of table salt, 12.8 parts of vegetable oil, 19.5 parts of white granulated sugar, 180 parts of water, and 50 parts of eggs. The invention further discloses the preparation method of the fortified bread. The preparation method comprises the following steps: preparing sea tangle ultrafine powder, doughing, carrying out dough fermentation, standing and fermenting, and baking. The bread prepared by blending sea tangle ultrafine powder into flour not only hasthick taste of sea tangle and good color and mouthfeel, but also has good health promotion function. Experimental results show that the sea tangle ultrafine powder fortified bread prepared by the above components and method has refined mouthfeel, moderate salty taste and low sugar content, and not only is the variety of bread enriched, but also a new route of sea tangle deep processing is opened.

The invention relates to a low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof. The invention is characterized in that the strain is named YT-22, the classification designation is Torulaspora delbrueckii, the strain is collected by China General Microbiological Culture Collection Center on July 3rd, 2014, and the collection number is CGMCC No.9408. The Torulaspora delbrueckii has normal fermenting property at 15-40 DEG C, can generate abundant reducing sugar in the dough fermentation process. When being mixed with other microbes, the Torulaspora delbrueckii can provide abundant nutrient substances for other strains in the fermentation process, promote metabolism of the other strains and obviously enhance the fermentation characteristics of the other microzymes and lactobacillus. When being added into the dough, the Torulaspora delbrueckii can lower the toughness of the dough under the fermentation action and improve the ductility of the dough, so that the finally obtained steamed bread has favorable quality.

The invention discloses a freeze-tolerant active dry yeast suitable for fermentation of a frozen dough. A bacteria strain of the freeze-tolerant active dry yeast is saccharomyces cerevisiae BT-N, and the bacteria stain has been stored in China General Microbiological Culture Collection Center with a CGMCC No. 7151. The bacteria strain is divided into levels and carried out amplified cultivation, by separating, washing, filtering, drying and packaging of the fermentation broth, the freeze-tolerant active dry yeast is prepared with a cell survival rate of 92% or more and a fermenting power of 700 (CO2)/(mL/h) or more after frozen for 21 days at -20 DEG C. The active dry yeast has a strong freeze-tolerant capacity in the frozen dough, technology obstacles and quality defects are solved in a bread making process by a frozen dough method, and the production technology level of bake foodstuff in our country is improved.

The invention relates to a method for making a frozen dough through fermented-rice wine. The method comprises the following steps that 1, flour and water are mixed for sour dough fermentation, and a fermented dough is obtained; 2, the fermented dough and dietary alkali are mixed to be uniform, and a first dough is obtained; 3, activated yeast is added into the first dough, a modifying agent is added, the mixture is mixed to be uniform, and a second dough is obtained; 4, flour for secondary butt connection is added into the second dough obtained in the step 3, stirring is carried out, and a third dough is obtained; 5, the third dough is divided into blocks, rolled to be round and reshaped; 6, the rolled and reshaped dough is fermented, and the fermented dough is obtained; 7, the fermented dough is frozen at the temperature of -80--120 DEG C for 10-20 min, the center of the dough is at the temperature of -10--15 DEG C, and the frozen dough is obtained. The frozen dough prepared through the method has the advantages of being convenient to convey and store before being steamed and being free of crack and good in taste after being steamed.

The invention discloses convenient fast-food cold noodle and a preparation method thereof. The preparation method is characterized by comprises the steps of dough kneading, dough fermentation, dough soaking, dough washing, settlement, addition, wrapper steaming, strip cutting, primary drying, secondary drying and sterilization. According to the cold noodle and the preparation method, the difficulties that the fresh cold noodle is not easy to store and is inconvenient to carry can be solved, the cold noodle is subjected to microwave drying and then subjected to steam drying, the drying time is shortened, the quality guarantee period is prolonged, the cold noodle is convenient to transport after being packaged, and the sale market is widened. According to the convenient fast-food cold noodle and the preparation method, the raw flour adopts ultrahigh-fine flour, and alkaline substances do not need to be added, so that the cold noodle has chewy mouthfeeling, easy to digest, can not hurt the intestines and stomach and is suitable for more people to eat.

The invention relates to a preparation method and application of a wheat germ sour dough leavening agent, and belongs to the technical field of food processing. The wheat germ sour dough leavening agent is prepared by leavening wheat germs through lactobacillus plantarum and utilized for serving as the raw material to make bakery products of breads and the like. According to the wheat germ sour dough leavening agent, on one hand, the activity of anti-nutritional factors contained in the wheat germs can be effectively reduced through leavening, by serving as the raw material to make the bakery products of the breads and the like, the concentration of free amino acid can be increased, the degree of decomposition of protein can be increased, the sensory characteristic and texture characteristic are improved, the additive amount of the wheat germs used in the product is increased, and nutritional and functional properties of the product are achieved; on the other hand, the wheat germ sour dough leavening agent has an obvious inhibiting effect on growth of fungi, by means of the antifungal effect and the effect of the lactobacillus plantarum special for the leavened wheat germs, the shelf life can be greatly prolonged, and the product value can be improved.

The invention relates to auricularia polytricha nutritional biscuits. The auricularia polytricha nutritional biscuits comprise the following components in parts by weight: 410-465 parts of low-gluten four, 25-40 parts of starch, 10-50 parts of auricularia polytricha powder, 25-90 parts of oil, 100-200 parts of white granulated sugar, 1.5-3 parts of table salt, 4-9 parts of swelling agents, 100-150 parts of eggs and 60-100 parts of water. The invention also discloses a preparation method of the auricularia polytricha nutritional biscuits. The preparation method comprises the steps of the preparation of auricularia polytricha powder, dough making, dough fermentation, rolling, forming, baking and cooling. According to the preparation method, the auricularia polytricha powder is doped into the biscuits, so that the prepared biscuits have the delicate fragrance of the auricularia polytricha, good color, luster and mouth feel and a good heath care function. Experiments prove that the auricularia polytricha nutritional biscuits prepared from the components by adopting the method have crisp, loose, fragrant, sweet, fine and smooth mouth feel. The variety of the biscuits is enriched, and a new approach is opened up for the deep processing of the auricularia polytricha.

The invention relates to nutrient bread prepared from superfine powder of burdock, which comprises the following components in parts by weight: 275-297 parts of high-gluten flour, 3-25 parts of the superfine powder of burdock, 50 parts of egg, 160 parts of water, 12.8 parts of vegetable oil, 2.7 parts of table salt, 54 parts of white granulated sugar, 6 parts of milk powder, 1.5 parts of bread improver and 3.8 parts of high-activity dry yeast. The invention also discloses a preparation method of the nutrient bread, which comprises the following steps of: preparing the superfine powder of burdock; making dough; fermenting the dough; standing and fermenting the dough; and baking. In the invention, as the modern superfine powder crushing technology is adopted, the absorption rate of the burdock is greatly increased, bioactive components are retained, and the bioavailability is improved; the nutrient bread prepared from the superfine powder of burdock which has unique taste and a healthcare function is prepared through adding a certain quantity of the superfine powder of burdock into flour which serves as the main raw material; moreover, the utilization rate of the burdock is increased, and the variety of bread is enriched.

The invention discloses a method for prolonging shelf life of hulless barley fresh wet noodles. The method comprises the following steps of (1) preparing hulless barley pre-gelatinized powder; (2) preparing mixed powder; (3) performing microwave sterilization treatment on the mixed powder; (4) preparing salt water; (5) performing sterilization treatment through processing equipment; (6) performingtreatment through a dough mixing technology; (7) performing treatment through a dough recovering technology; and (8) performing a rolling and noodle cutting technology. According to the method, the hulless barley powder, the hulless barley pre-gelatinized powder and the wheat flour are subjected to microwave sterilization, so that microorganisms in the raw materials are reduced; all equipment formaking noodles is sterilized with 75% alcohol, so that introduction of the microorganisms in the production course is controlled; during adding water for dough mixing, table salt and a bacteriostaticagent in a certain proportion are added, so that growth and propagation of the microorganisms in the storage course are restrained; and finally, the mixed powder and the salt water are mixed and stirred to obtain loose dough flocculates, and then through dough fermentation, dough pressing and cutting into noodles, the hulless barley fresh wet noodles are made. Through the adoption of the method,the shelf life of the hulless barley fresh wet noodles can be effectively prolonged, irritant odor caused by adding alcohol to conventional fresh wet noodles is avoided, the peculiar flavor of the hulless barley noodles is reserved, and bad flavor is reduced.

The invention discloses high-activity dry yeast applicable to high-sugar dough fermentation. The high-activity dry yeast applicable to high-sugar dough fermentation is prepared by carrying out strain activation on baker's yeast recombined strain, preparing a seed liquid, culturing in a fermentation tank, separating and washing, filtering, drying and packaging, wherein the baker's yeast recombined strain is prepared by knocking off a full SUC2 gene sequence of encoded cane sugar transferase in a yeast original strain. After the high-sugar dough is fermented for 2 hours by using the high-activity dry yeast, the CO2 generation amount is greater than 1025mL, the high-activity dry yeast is high in fermentation capability in high-sugar dough, the technical barrier and quality defects in the sweet bread making process are solved, the production technique level of the baking food industry in China is improved, and the bred high-activity dry yeast has no special requirement on fermentation equipment or condition and can be used in ordinary factory equipment and condition, and thus the high-activity dry yeast disclosed by the invention has wide application prospect.

The invention discloses a high-resistance starch steamed bread and a preparation method thereof. The high-resistance starch steamed bread is composed of the following raw materials: pea starch, pea fibre powder, vital gluten, oligosaccharide, yeast and water. The preparation method comprises the following steps: adding an appropriate amount of water in pea starch accounting for 70-75% of the total amount of the starch, heating and gelatinizing, adding auxiliary materials and mixing the auxiliary materials with the remainder pea starch, kneading, fermenting a dough, forming, proofing, steaming, cooling and retrograding, packaging and quick-freezing. The high-resistance starch steamed bread and the preparation method thereof disclosed by the invention have the characteristics that pea starch is taken as the main raw material, a steamed bread with resistant starch content, protein content and dietary fibre content which are all higher than those of commercially available steamed bread is developed, and the steamed bread contains prebiotic components. In addition, the preparation method is improved on the basis of the traditional process, thus increasing the starch retrogradation speed and increasing the content of the resistant starch, and the steamed bread has the same texture, taste, smell, elasticity, toughness and the like as common steamed bread.

The invention relates to a method for making drawn noodles by lactic acid bacteria fermentation, which relates to a noodle processing technology in the technical field of food processing. In view of the problems in the existing drawn noodle processing technology, by combining with a traditional hand-extended noodle making process, the drawn noodles are prepared by lactic acid bacteria fermentation. The specific preparation method comprises the following steps: dough kneading, dough fermentation, big-strips cutting, strips fermentation, small-strips kneading, strips fermentation, strip-windingon rod, final fermentation, drawing, and strips cutting. The fermented drawn noodles prepared by the method have good tensile properties, unique flavor, high nutritional value, and smooth and good taste.

The invention relates to a method of improving the freezing resistance of lactic acid bacteria sour dough leavening agent freeze-dried powder by using a composite preservative agent, and belongs to the technical field of food processing. The method comprises the steps: activating lactic acid bacteria powder on an MRS (Methicillin Resistant Staphylococcus) culture medium, spreading cultivation, then centrifuging an activated bacteria liquid, adding high gluten wheat flour, water, gamma-polyglutamic acid, mycose, glycerol and dried skim milk, uniformly mixing, and putting a mixture in a constant temperature cultivation box for cultivation to obtain a mature lactic acid bacteria fermentation sour dough leavening agent; then freeze-drying the lactic acid bacteria fermentation sour dough leavening agent by using a vacuum freeze drier, and crushing, thus obtaining the lactic acid bacteria sour dough leavening agent freeze-dried powder finished product; and storing the finished product at the temperature of below 4 DEG C in a sealing manner. The product has relatively good freezing resistance. After the product is stored for 30 days at the temperature of 40 DEG C, the lactic acid bacteria activity of the product is still above 80%. The lactic acid bacteria sour dough leavening agent freeze-dried powder can serve as a direct vat set sour sough leavening agent to be applied in baking food and is capable of improving the texture, flavor and nutritive peculiarity of food and simplifying the application of a lactic acid bacteria sour dough fermentation technology in baking food.

The invention provides a fresh quick-frozen steamed bun dough which has good mouthfeel and large fermentation degree, a preparation method thereof and a steamed bun preparation method. The fresh quick-frozen steamed bun dough comprises the raw materials of high gluten flour, modified tapioca starch, wheat starch, quick-frozen grease, molecular distilled monoglyceride, yeast, white sugar, compositephosphate, alkali, salt, sour dough and water. The invention provides the fresh quick-frozen steamed bun dough, the preparation method and the preparation method of the steamed bun, the fresh quick-frozen steamed bun can be made by combining a Chinese tradition flour product fermentation technology and a modern quick-frozen technology, and the dough is fermented at low temperature of -10 DEG C ina cold storage, whiteness of the dough wrappers after steaming is effectively kept, mouthfeel is good, fermentation degree is large, and the method is better than dough fermentation at room temperature in a traditional method.

A method of preparing a natural sourdough starter capable of being continuously prepared while allowing bread to maintain uniform quality activities is provided. In particular, a method of preparing a natural sourdough starter for bread using a traditional Nuruk is provided. The method includes mixing purified water with a Songhak Nuruk, putting the resulting mixture into an incubator and separating and filtering a microorganism starter, mixing purified water, wheat flour and rye flour with the microorganism starter, putting the resulting mixture into a fermenter and fermenting the mixture at room temperature, mixing purified water, wheat flour and rye flour with the starter culture broth, putting the resulting mixture into an incubator and fermenting the mixture at a temperature of 11 to 13° C., and putting the sourdough starter into a refrigerator and refrigerating the sourdough starter at a temperature of 2 to 4° C.

The invention discloses a preparation technology of nutritious stretched noodles. The preparation technology of the nutritious stretched noodles is characterized by comprising the following steps: (1) preparing raw materials; (2) mixing the prepared ingredients; (3) performing pressing; (4) performing rolling; (5) forming round by rubbing; (6) performing stretching; (7) performing drying; (8) performing cutting so as to obtain sections; (9) performing polishing. The preparation technology has the advantages that (1) auxiliary juice is added in the ingredients, the nutritive value is high, and the health of humans is benefited; (2) during the preparation of stretched noodles, repeated dough fermentation is performed, and protein molecules sufficiently absorb moisture and stretch during dough fermentation, so that the prepared stretched noodles are tough, chewy and smooth, and do not contaminate soup; (3) repeated stretching is performed during the preparation of the stretched noodles, the volume is reduced, and the surface area is enlarged, so that the inside protein molecules are combined with water, the toughness of the stretched noodles is uniform, and the problem that the stretched noodles are likely to fracture is effectively solved; (4) the dried stretched noodles are polished, the particles and flour, which are attached to the surface of the stretched noodles are cleared away, so that the noodles are smooth, the soup for cooking the noodles is clear, the cooked stretched noodles do not stick to each other, and the noodles are convenient to eat.

The invention provides fruit-grain nutritious bread and a making method thereof. The fruit-grain nutritious bread comprises, by weight, 30-45 parts of flour, 10-25 parts of whole wheat flour, 10-25 pats of wheat fiber flour, 10-15 parts of sorghum flour, 2-5 parts of mandarin orange, 2-5 parts of orange, 3-6 parts of apple, 4-8 parts of honey, 1-3 parts of malt syrup, 1-3 parts of stevioside, 8-12 parts of milk, 5-8 parts of egg, 2-4 parts of yeast, and 5-10 parts of purified water. The making method includes: peeling and chopping mandarin oranges, oranges and apples, juicing, using other ingredients to form a dough for fermentation, mixing the juice with the fermented dough, fermenting, and baking. The fruit-grain nutritious bread is rich in fruit and grain fibers, low in calories, simple in making process, low in cost and suitable for industrial production.

The invention provides a preparation method of a health-care konjac green onion pancake. The preparation method comprises the steps of making dough, fermenting the dough, making auxiliary materials, making a cake and baking the cake. The preparation method has the following beneficial effects: as konjac fine flour is taken as a leavening agent, the crispness and softness of the pancake can be improved and the pancake has exquisite taste, is fragrant, sweet and tasty and has the functions of preventing and curing diabetes, hyperlipemia and other diseases, improving the immunity and oxidation resistance and promoting weight loss; and the prepared pancake has a yellow and crisp appearance and rich flavor, is green and safe and has a health care effect.