CN102204581A

CN102204581A - Fresh active edible fermentation liquor and leavened food processed thereby

Info

Publication number: CN102204581A
Application number: CN2011102013924A
Authority: CN
Inventors: 姜小为
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-07-18
Filing date: 2011-07-18
Publication date: 2011-10-05

Abstract

The invention relates to a fermentation product for processing food and leavened food processed thereby. The fresh active edible fermentation liquor is prepared from flour and warm water by the following process steps of: mixing flour and warm water in a weight ratio of 1:(3-5) in a container, stirring into paste, then covering the container, placing the container in an environment with temperature of not higher than 40 DEG C, and fermenting the paste for 10-20 hours until the paste generates bubbles evenly and has sour. In the invention, the fresh active edible fermentation liquor is prepared from simple raw materials, is fresh and free of any additive, and the preparation method is simple and easy to operate. The leavened food processed by using the fresh active edible fermentation liquor has excellent mouthfeeling just like leavened food made by utilizing leavening dough, and the deficiency of repeated use of the leavening dough is abandoned, the production of various bacteria especially aflatoxin can be eradicated completely, thus the fresh active edible fermentation liquor is absolutely green and healthy; moreover, the fresh active edible fermentation liquor has the advantages of being simple, convenient and flexible to operate just like dried yeast, can be prepared as required without storage problem, and can be used by both processing factories and families, and the food processing cost can be lowered.

Description

Fresh activity eats zymotic fluid and adopts the fermentation food of its processing

Technical field:

The present invention relates to food, the fermentation product of the usefulness of particularly processing food also relate to the fermentation food by its processing in addition.

Background technology:

Allow the flour fermentation that a lot of ways are arranged, as sodium bicarbonate fermentation, the fermentation of old face, culture propagation etc.

All the same on these method principles, be exactly in dough, to produce great amount of carbon dioxide gas by leavening, to scorch in the process, the carbon dioxide expanded by heating has been fond of eating so wheaten food just becomes soft.

But preceding two kinds of methods all respectively have drawback, and the B family vitamin in the sodium bicarbonate meeting heavy damage flour has been eliminated this kind method at present basically.

Old face fermentation is to adopt old leaven fermentation, not only with low cost, and the nutritive value of fermented dough is increased, the fermentation texture of food exquisiteness that processes, aromatic good to eat. but this fermentation method is subjected to multiple conditionality, need the time also longer, if there have a link to grasp to be bad, rising of dough mail to toward failure. particularly in the dough, if add the sugar of volume, oil or dairy products just can suppress saccharomycetic breeding, make the dough fermentation can not be successful, prior problem is that old leaven is a kind of face introduction that recycles, and is difficult to preserve, even refrigeration also can only be placed a couple of days, the shop that can only everyday cook wheaten food could stay an old leaven every day, easy generation is various grows bacterium and place for a long time and recycle, and is as yellow inulinase element, totally unfavorable to human body.

Culture propagation generally is to adopt commercial yeast, it is a kind of composite fermentation food, main component is a yeast, yeast has a lot of advantages in food, also can improve the nutritive value of wheaten food, but wherein generally can be furnished with some emulsifier etc., so that solve the problem that yeast stores, and fermentation food mouthfeel is not as old face fermentation.

From above analysis as seen, be difficult to have a kind of method that is used to ferment at present, promptly can keep nutrition, quick, can have mouthfeel and nutrition concurrently again, be one and treat in the technical problem that solves.

Summary of the invention:

The objective of the invention is to overcome above-mentioned not enough problem, a kind of fresh no any additives is provided, and the fresh activity of the food excellent taste of processing eats zymotic fluid, the repeated use of abandoning old leaven, stop the especially generation of aflatoxins of various bacteriums, absolute green, healthy.Easy and simple to handle, flexible, with using, greatly to processing factory, all can use to family for a short time, and reduce the food processing cost with doing.

The present invention for realizing the technical scheme that goal of the invention adopted is: fresh activity eats zymotic fluid, and adopting flour and warm water is raw material, makes as follows:

With flour, warm water by 1: the weight ratio of 3-5 is blended in the vessel, after stirring into the pasty state batter vessel are buckled lid, place temperature to be no more than the environment of 40 ℃ (preferred 20 ℃-38 ℃), fermented 10-20 hour, get final product after treating to have in the batter even minute bubbles generation and tart flavour being arranged.

Mixed up in 4-6 hour at interval in the described batter sweat, make it fermentation evenly.

The vessel of described fermentation usefulness adopt pottery, enamel, glass, food grade plastic etc.

Described warm water water temperature is not higher than 37 ℃, 30-36 ℃ of preferred warm water water temperature.

Described fermentation time: need 20 hours in the time of 20 ℃, need 17 hours in the time of 25 ℃, need 15 hours in the time of 30 ℃, need 12 hours in the time of 35 ℃, need 10 hours in the time of 38 ℃.

The present invention adopts the fermentation food of the edible zymotic fluid processing of above-mentioned fresh activity, and its method for making is as follows: at first by the edible zymotic fluid of the fresh activity that makes and flour weight than 1: 15-20 (preferred 1: 20) gets the raw materials ready;

With the edible zymotic fluid of the fresh activity that makes with 30-37 ℃ of warm water (preferred 35-36 ℃ of warm water) by 1: the dilution proportion of 4-5, mix with flour, routinely and face, ferment;

Fermentation is finished the back and is put into edible flour soda according to attenuation degree, carries out wheaten food according to a conventional method after rubbing evenly to process, and makes fermentation food.

20-35 ℃ of described flour yeasting temperature is till occurring uniform aperture to the dough and tart flavour being arranged.

The edible zymotic fluid raw material of the fresh activity of the present invention is simple, fresh no any additives, and method for making is simple, easy operating.Wheaten food by its processing has the splendid mouthfeel that old fertilizer makes fermentation food, but has abandoned the reusable deficiency of old fertilizer, stops the especially generation of aflatoxins of various bacteriums, and is absolute green, healthy; Have simultaneously easy and simple to handle, the advantage flexibly of dry ferment again,, need not to store, greatly to processing factory, all can use to family for a short time, and reduce the food processing cost with using with doing.

The specific embodiment:

Embodiment 1

Prepare the edible zymotic fluid of fresh activity, existing is that example is illustrated to make the edible zymotic fluid of the required fresh activity of 1000G flour steamed bun:

Raw material: flour 100G, warm water 400G (all can for water temperature 35-37 ℃, the ratio of flour and warm water can be 1: 3-1: between 4,25 ℃ of fermentation temperatures, fermentation time 18 hours), vessel with cover (pottery, enamel, glass, food grade plastic, do not advocate and use metallic article), stirring rod or chopsticks.

Method for making: with flour, water be placed on stir into pasty state in the vessel after, buckle lid and place temperature, but not above 40 ℃ at 25 ℃-38 ℃ environment.The fermentation time apparent temperature is just decided, the temperature height is then short, temperature is low then long slightly, can regulate voluntarily as required, generally need about 20 hours, preferably by the corresponding fermentation time of following environment temperature: need 20 hours in the time of 20 ℃, need 17 hours in the time of 25 ℃, need 15 hours in the time of 30 ℃, need 12 hours in the time of 35 ℃, need 10 hours in the time of 38 ℃.After even minute bubbles generation being arranged in waiting to stick with paste and tart flavour being arranged, be optimum state.Need not with sugar but fragrant and sweet naturally good to eat with the food that this moment, active yeast was made.

Wherein batter is neither thick also quite well, moderate being advisable, every mistake about 5 hours gentle agitation make it fermentation evenly once.Fermentation can not be excessive, and is very big as tart flavour, is yeast-bitten when batter has rising phenomenon, just much poor with the food mouthfeel of this saccharomycete processing.

Embodiment 2

Preparation fermentation food:

The edible zymotic fluid of the fresh activity that adopts embodiment 1 to make can be made multiple wheaten food, as baked wheaten cake, steamed bun, steamed twisted roll, large flat bread, various steamed bunss stuffed with sweetened bean paste etc.Be that example is illustrated now to make 1000G flour steamed bun:

1, the edible zymotic fluid of the fresh activity that will make is placed in the non-metallic vessel, with 35-38 ℃ warm water dilution (generally with 1: 1 ratio), the consumption 180G of water.

2, flour is put into the edible zymotic fluid of the good fresh activity of dilution, rub into dough, dough will be slightly more firmly (the fermentation back is softer naturally), buckles lid, places 27 ℃ environment (temperature between 25 ℃-38 ℃ all can), fermentation time is apparent temperature and deciding as required, can regulate voluntarily, height is then short, and is low then grow (generally needing about 6-10 hour), fermentation time 10 hours, occurring uniform aperture in the dough and more a little bigger tart flavour is arranged is optimum state.

3, edible flour soda or face alkali and sodium bicarbonate are put some dried noodles and stirred evenly and rub in dough by mixing at 1: 1 after consumption 19G pulverizes once more, need rub a little while more, must knead.The consumption of alkali will be decided according to the attenuation degree of face, ferments excessive or ferments moderate differently, and the former is many slightly, latter's decrement, and whether the consumption of check alkali suitable a variety of methods, and wherein the easiest have two kinds of methods.1. can taste the dough/pasta that any kneads, as there are not tart flavour and little band sweet taste side for just in time, if any tart flavour, illustrate that alkali is few, need suitably add alkali, big if any alkali flavor explanation alkali, can prolong a period of time, question handler ferments once more alkali diluted and makes the face of the making string that 2. steamed bun knead a little after suitable again and bake with fire on toothpick, tastes and knows once hearing one.

4, the dough that kneads is made will put after the steamed bun and gone up food steamer again after 8-10 minute and cook, drawer on the warm water preferably, water temperature is not too high, does not more use boiling water, and the steamed bun of making had not so both had hard-core, and was soft again, fragrant and sweet good to eat.

Slightly different because of the concentration of every batch of soda, face alkali in manufacturing process, the drinking water of various flour, the degree of molten alkali are different, so the consumption of alkali also will have change, will put less earlier, and then dosage are to suitable.

The consumption of the edible zymotic fluid of fresh activity also can be regulated as required voluntarily, and general zymotic fluid adopted 1: 15,1: 16,1: 17,1: 18,1: 19 or 1: 20 with the flour weight ratio, can put fast as need more, and not urgently needed can putting less grasped flexibly.

Variant because of the different water imbibitions of flour, can grasp flexibly so dilute the warm water consumption of the edible zymotic fluid of fresh activity, generally adopted 1: 3,1: 4 or 1: 5.

Claims

1. fresh activity eats zymotic fluid, and adopting flour and warm water is raw material, it is characterized in that: make as follows:

With flour, warm water by 1: the weight ratio of 3-5 is blended in the vessel, vessel is buckled lid after stirring into the pasty state batter, places temperature to be no more than 40 ℃ environment, ferments 10-20 hour, treat to have in the batter even minute bubbles to generate and tart flavour is arranged after get final product.

2. fresh activity according to claim 1 eats zymotic fluid, it is characterized in that: mixed up in 4-6 hour at interval in the described batter sweat, make it fermentation evenly.

3. fresh activity according to claim 1 eats zymotic fluid, it is characterized in that: after stirring into the pasty state batter vessel are buckled lid, place the environment of 20 ℃-38 ℃ of temperature.

4. fresh activity according to claim 1 eats zymotic fluid, it is characterized in that: described warm water water temperature is not higher than 37 ℃, 30-36 ℃ of preferred warm water water temperature.

5. fresh activity according to claim 1 eats zymotic fluid, it is characterized in that: the corresponding fermentation time of described environment temperature: need 20 hours in the time of 20 ℃, need 17 hours in the time of 25 ℃, need 15 hours in the time of 30 ℃, need 10 hours when needing 12 hours or 38 ℃ in the time of 35 ℃.

6. according to the edible zymotic fluid of the arbitrary described fresh activity of claim 1-5, it is characterized in that: the vessel of described fermentation usefulness adopt pottery, enamel, glass, food grade plastic etc.

7. adopt the fermentation food of the edible zymotic fluid processing of above-mentioned fresh activity, it is characterized in that: its method for making is as follows: at first by the edible zymotic fluid of the fresh activity that makes and flour weight than 1: 15-20 gets the raw materials ready;

With the edible zymotic fluid of the fresh activity that makes with 30-37 ℃ of warm water by 1: the dilution proportion of 4-5, mix with flour, routinely and face, ferment;

8. the fermentation food of the edible zymotic fluid processing of the above-mentioned fresh activity of employing according to claim 7 is characterized in that: 20-35 ℃ of described flour yeasting temperature, and till uniform aperture occurring and tart flavour is arranged to the dough.

9. the fermentation food of the edible zymotic fluid processing of the above-mentioned fresh activity of employing according to claim 7, it is characterized in that: the edible zymotic fluid of the fresh activity that will make uses 35-36 ℃ of warm water by 1: the dilution proportion of 4-5, mix with flour, routinely and face, ferment.