CN102232504A - Steamed bread with Tibetan mushroom fermented milk as leaven and preparation method thereof - Google Patents
Steamed bread with Tibetan mushroom fermented milk as leaven and preparation method thereof Download PDFInfo
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- CN102232504A CN102232504A CN2011102078473A CN201110207847A CN102232504A CN 102232504 A CN102232504 A CN 102232504A CN 2011102078473 A CN2011102078473 A CN 2011102078473A CN 201110207847 A CN201110207847 A CN 201110207847A CN 102232504 A CN102232504 A CN 102232504A
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Abstract
The invention discloses steamed bread with Tibetan mushroom fermented milk as a leaven and a preparation method thereof, belonging to the technical field of pastry processing. The preparation method comprises the following steps of: in terms of weight parts, mixing 100 parts of wheat meal, 50-65 parts of Tibetan mushroom fermented milk, and a proper amount of baking soda uniformly, and kneading into dough and fermenting; and fermenting the fermented dough, molding and steaming to obtain a finished product. The Tibetan mushroom fermented milk is prepared by inoculating Tibetan mushroom into sterilized milk based on a ratio of 3-5 percent for fermenting, and performing filtering, homogenizing and after-ripening processing on fermentation liquor. In the invention, the Tibetan mushroom fermented milk is used as the leaven; the Tibetan mushroom is of a naturally existing symbiotic bacteria system composed of lactic acid bacteria and yeast; richer functional and flavor substances can be generated during and after the fermentation due to the existence of the lactic acid bacteria; the flour is fermented by using the lactic acid bacteria together with the yeast, so that the traditional characteristics are retained, and new content is added; and nutritions and a more fragrant flavor are added for the steamed bread by using the fermented milk instead of water for kneading the dough.
Description
Technical field
The present invention relates to the millet cake manufacture field, being specifically related to a kind of is the steamed bun and preparation method thereof of leavening with the snow lotus live body acidified milk.
Background technology
The Tibet snow lotus live body claims to hide clever mushroom again, and the fungal component grain that is formed by the synbiosis between the probios such as lactic acid bacteria, saccharomycete, acetic acid bacteria is because of the saussurea involucrata of shape as blooming, so be referred to as the Tibet snow lotus live body.Snow lotus live body can improve the gut flora structure, suppresses pathogen, eliminates carcinogen, improves immunity of organisms, reduces cholesterol, and the mankind's nutrition and health is had great importance.
China just has the tradition of edible steamed bun since ancient times, is leavening with the yeast single culture mainly, is fermentation raw material with water mediation wheat flour.
Snow lotus live body comes the oneself to cross Tibet, it is local traditional naturally occurring composite ferment, wherein the compound bacteria of symbiosis comprises yeast, lactic acid bacteria and acetic acid bacteria mutually, produced more useful metabolite during the fermentation, both given prominence to the traditional characteristics on snowy region plateau, give traditional food with new location again, given prominence to its nutrition and function, can satisfy the demand of modern consumer.
Summary of the invention
The invention provides a kind of is the steamed bun and preparation method thereof of leavening with the snow lotus live body acidified milk, and replacing traditional yeast single culture with the snow lotus live body acidified milk is that leavening and water are in harmonious proportion wheat flour, and the steamed bun of making has good quality and abundant nutrition.
A kind of is the steamed bun of leavening with the snow lotus live body acidified milk, and in weight portion, raw material comprises:
100 parts of wheat flours
Snow lotus live body acidified milk 50-65 part
Sodium bicarbonate is an amount of
Described snow lotus live body acidified milk prepares by the following method;
Snow lotus live body is inoculated in the milk after the sterilization ferments, zymotic fluid after filtration, homogeneous, after-ripening handle and promptly get acidified milk.
Described after-ripening is treated at 4 ℃ and preserves 24h.
The milk of recombined milk that described milk is the fresh milk that meets China fresh cow's milk acquisition criteria GB6914, form with other components configurations of milk powder, cream, whey powder or milk or full-cream, degreasing, half degreasing.
Described snow lotus live body is the traditional zymotic agent, is white colloidal particle, is attached with beneficial microbes such as saccharomycete, lactic acid bacteria, acetic acid bacteria on it, and described snow lotus live body can be gathered in Tibet herdsman's family, and the snow lotus live body grain that collects directly is seeded in the cow's milk and ferments.
Described raw material also comprises an amount of anticorrisive agent.
Described anticorrisive agent is at least a in sorbic acid, the potassium sorbate.
Described snow lotus live body acidified milk fermentation time is 20-24h, and fermentation temperature is 28-32 ℃.
Described snow lotus live body inoculative proportion is 3-5%.
A kind of is the preparation method of the steamed bun of leavening with the snow lotus live body acidified milk, comprising:
By weight, 100 parts of wheat flours, snow lotus live body acidified milk 50-65 part, sodium bicarbonate is an amount of, mix, rub into the dough after fermentation; Cut apart moulding after the dough that ferments proofed, cook; Described snow lotus live body acidified milk ferments for snow lotus live body being inoculated in the milk after the sterilization, and zymotic fluid after filtration, homogeneous, after-ripening handle promptly.
The fermentation temperature of described dough is 28-36 ℃, and fermentation time is 4-6h.
The described temperature that proofs is 28-36 ℃, and proofing period is 2-4h.
The present invention uses the snow lotus live body acidified milk to be leavening, snow lotus live body is the naturally occurring fungal component system that is made of lactic acid bacteria and saccharomycete, the existence of lactic acid bacteria can produce more rich functions and flavor substance after fermentation neutralization fermentation, with yeast is collaborative flour is fermented, both kept traditional characteristic, include for it has increased newly again, and to replace water mediation face with acidified milk be that steamed bun has increased nutrition and more aromatic local flavor.
The specific embodiment
Embodiment 1
(1) snow lotus live body is inoculated in the fresh milk after the sterilization with 3% ratio, places under 28 ℃ of conditions, cultivate 24h after, snow lotus live body is leached preservation can be used repeatedly, the acidified milk homogeneous is preserved the 24h after-ripening for 4 ℃ and is promptly got the snow lotus live body acidified milk;
(2) by weight, with 100 parts of wheat flours, 50 parts of above-mentioned snow lotus live body acidified milks, sodium bicarbonate an amount of (in and dough acidity to the pH of dough be 7) mix, rub into behind the dough in 30 ℃ of condition bottom fermentation 6h;
(3) dough after the above-mentioned fermentation is proofed 4h under 28 ℃;
(4) dough after above-mentioned the proofing is cut apart again, make it become the steamed bun shape after, put into the steamer big fire and steam about 20min, to the complete well-done finished product that is of steamed bun.
The steamed bun of present embodiment preparation, soft good to eat, soda acid is moderate.Its specific volume (mL/g) λ is 2.05, and water content is 35%, and pH is 6, meets the regulation of GB GB/T 21118-2007 about steamed bun.
Embodiment 2
(1) snow lotus live body is inoculated in the fresh milk after the sterilization with 5% ratio, places under 30 ℃ of conditions, cultivate 20h after, snow lotus live body is leached preservation can be used repeatedly, the acidified milk homogeneous is preserved the 24h after-ripening for 4 ℃ and is promptly got the snow lotus live body acidified milk;
(2) by weight, with 100 parts of wheat flours, 65 parts of above-mentioned snow lotus live body acidified milks, 1 part of sorbic acid, sodium bicarbonate an amount of (in and dough acidity to the pH of dough be 7) mix, rub into behind the dough in 35 ℃ of condition bottom fermentation 4h;
(3) dough after the above-mentioned fermentation is proofed 2h under 30 ℃;
(4) dough after above-mentioned the proofing is cut apart again, make it become the steamed bun shape after, put into the steamer big fire and steam about 20min, well-done fully to steamed bun;
(5) treat steamed bun cooling after, encapsulation, quick-frozen 30min gets product under-30 ℃ of conditions.
The steamed bun of present embodiment preparation is after steaming again, and soft good to eat, soda acid is moderate.Its specific volume (mL/g) λ is 2.6, and water content is 34%, and pH is 6.3, meets the regulation of GB GB/T 21118-2007 about steamed bun.
Claims (8)
1. one kind is the steamed bun of leavening with the snow lotus live body acidified milk, it is characterized in that, in weight portion, raw material comprises:
100 parts of wheat flours
Snow lotus live body acidified milk 50-65 part
Sodium bicarbonate is an amount of
Described snow lotus live body acidified milk prepares by the following method:
Snow lotus live body is inoculated in the milk after the sterilization ferments, zymotic fluid after filtration, homogeneous, after-ripening handle and promptly get the snow lotus live body acidified milk.
2. steamed bun according to claim 1 is characterized in that described raw material comprises an amount of anticorrisive agent.
3. steamed bun according to claim 2 is characterized in that, described anticorrisive agent is at least a in sorbic acid and the potassium sorbate.
4. steamed bun according to claim 1 is characterized in that, described snow lotus live body acidified milk fermentation time is 20-24h, and fermentation temperature is 28-32 ℃.
5. steamed bun according to claim 1 is characterized in that, described snow lotus live body inoculative proportion is 3-5%.
6. one kind is the preparation method of the steamed bun of leavening with the snow lotus live body acidified milk, comprising:
By weight, 100 parts of wheat flours, snow lotus live body acidified milk 50-65 part, sodium bicarbonate is an amount of, mix, rub into the dough after fermentation; Cut apart moulding after the dough that ferments proofed, cook; Described snow lotus live body acidified milk ferments for snow lotus live body being inoculated in the milk after the sterilization, and zymotic fluid after filtration, homogeneous, after-ripening handle promptly.
7. method according to claim 6 is characterized in that, the fermentation temperature of described dough is 28-36 ℃, and fermentation time is 4-6h.
8. method according to claim 6 is characterized in that, the described temperature that proofs is 28-36 ℃, and proofing period is 2-4h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011102078473A CN102232504B (en) | 2011-07-25 | 2011-07-25 | Steamed bread with Tibetan mushroom fermented milk as leaven and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011102078473A CN102232504B (en) | 2011-07-25 | 2011-07-25 | Steamed bread with Tibetan mushroom fermented milk as leaven and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102232504A true CN102232504A (en) | 2011-11-09 |
| CN102232504B CN102232504B (en) | 2013-05-08 |
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| CN2011102078473A Expired - Fee Related CN102232504B (en) | 2011-07-25 | 2011-07-25 | Steamed bread with Tibetan mushroom fermented milk as leaven and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697010A (en) * | 2012-06-01 | 2012-10-03 | 浙江大学 | Fermented vegetable and preparation method thereof |
| CN102919295A (en) * | 2012-10-17 | 2013-02-13 | 大连民族学院 | Preparation method of leavened pasta |
| CN103125819A (en) * | 2011-12-01 | 2013-06-05 | 吕学栋 | Process and formula of lactobacillus steamed bread |
| CN105192551A (en) * | 2015-10-30 | 2015-12-30 | 郑州思念食品有限公司 | Rice steamed sponge cakes and preparation method thereof |
| CN105661294A (en) * | 2016-03-01 | 2016-06-15 | 安徽萧县金岗面业有限公司 | Self-fermentation nutritional flour and processing method of self-fermentation nutritional flour |
| CN108056380A (en) * | 2017-12-22 | 2018-05-22 | 苏州鲜动力食品科技有限公司 | A kind of preparation process of thumb steamed bun |
| CN112205474A (en) * | 2020-09-28 | 2021-01-12 | 红河云牧乳业有限公司 | Wild mushroom yogurt and preparation method thereof |
| CN112753735A (en) * | 2021-01-15 | 2021-05-07 | 内蒙古商贸职业学院 | Sour mare's milk cake |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITUB20153591A1 (en) * | 2015-09-14 | 2017-03-14 | Ecamricert S R L | BAKING METHOD |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125819A (en) * | 2011-12-01 | 2013-06-05 | 吕学栋 | Process and formula of lactobacillus steamed bread |
| CN102697010A (en) * | 2012-06-01 | 2012-10-03 | 浙江大学 | Fermented vegetable and preparation method thereof |
| CN102697010B (en) * | 2012-06-01 | 2014-01-29 | 浙江大学 | Fermented vegetable and preparation method thereof |
| CN102919295A (en) * | 2012-10-17 | 2013-02-13 | 大连民族学院 | Preparation method of leavened pasta |
| CN105192551A (en) * | 2015-10-30 | 2015-12-30 | 郑州思念食品有限公司 | Rice steamed sponge cakes and preparation method thereof |
| CN105661294A (en) * | 2016-03-01 | 2016-06-15 | 安徽萧县金岗面业有限公司 | Self-fermentation nutritional flour and processing method of self-fermentation nutritional flour |
| CN108056380A (en) * | 2017-12-22 | 2018-05-22 | 苏州鲜动力食品科技有限公司 | A kind of preparation process of thumb steamed bun |
| CN112205474A (en) * | 2020-09-28 | 2021-01-12 | 红河云牧乳业有限公司 | Wild mushroom yogurt and preparation method thereof |
| CN112753735A (en) * | 2021-01-15 | 2021-05-07 | 内蒙古商贸职业学院 | Sour mare's milk cake |
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| CN102232504B (en) | 2013-05-08 |
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