CN102232504B - 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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- CN102232504B CN102232504B CN2011102078473A CN201110207847A CN102232504B CN 102232504 B CN102232504 B CN 102232504B CN 2011102078473 A CN2011102078473 A CN 2011102078473A CN 201110207847 A CN201110207847 A CN 201110207847A CN 102232504 B CN102232504 B CN 102232504B
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- kefir fermented
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 title abstract description 8
- 235000008429 bread Nutrition 0.000 title abstract 3
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 3
- 235000015141 kefir Nutrition 0.000 claims description 25
- 240000002853 Nelumbo nucifera Species 0.000 claims description 19
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 19
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 3
- 239000004334 sorbic acid Substances 0.000 claims description 3
- 235000010199 sorbic acid Nutrition 0.000 claims description 3
- 229940075582 sorbic acid Drugs 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 16
- 241000894006 Bacteria Species 0.000 abstract description 13
- 239000004310 lactic acid Substances 0.000 abstract description 8
- 235000014655 lactic acid Nutrition 0.000 abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010025 steaming Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 2
- 235000020191 long-life milk Nutrition 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 235000020167 acidified milk Nutrition 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 230000002538 fungal effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241001145025 Saussurea involucrata Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000020201 recombined milk Nutrition 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
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, be specifically related to a kind of steamed bun take Tibetan kefir fermented milk as leavening and preparation method thereof.
Background technology
The Tibet snow lotus live body claims again to hide clever mushroom, 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 intestinal microflora, 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, mainly take the yeast single culture as leavening, is in harmonious proportion wheat flour as fermentation raw material take water.
Snow lotus live body comes the self-Tibet of crossing, 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 during the fermentation more useful metabolite, both given prominence to the traditional characteristics of snow-coated plateau, give again traditional food with new location, given prominence to its nutrition and function, can satisfy the demand of modern consumer.
Summary of the invention
The invention provides a kind of steamed bun take Tibetan kefir fermented milk as leavening and preparation method thereof, replace traditional yeast single culture as leavening and water mediation wheat flour take Tibetan kefir fermented milk, the steamed bun of making has good quality and abundant nutrition.
A kind of steamed bun take Tibetan kefir fermented milk as leavening, in weight portion, raw material comprises:
100 parts of wheat flours
Tibetan kefir fermented milk 50-65 part
Sodium bicarbonate is appropriate
Described Tibetan kefir fermented milk prepares by the following method;
Snow lotus live body is inoculated in milk after sterilization ferments, zymotic fluid after filtration, homogeneous, after-ripening process and namely get acidified milk.
Described after-ripening is treated at 4 ℃ and preserves 24h.
The milk of the recombined milk that described milk is the fresh milk that meets China Fresh 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 the beneficial microbes such as saccharomycete, lactic acid bacteria, acetic acid bacteria on it, and described snow lotus live body can gather in Tibet herdsman's family, and the snow lotus live body grain that collects directly is seeded in cow's milk and ferments.
Described raw material also comprises appropriate anticorrisive agent.
Described anticorrisive agent is at least a in sorbic acid, potassium sorbate.
Described Tibetan kefir fermented 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 preparation method of the steamed bun take Tibetan kefir fermented milk as leavening comprises:
By weight, 100 parts of wheat flours, Tibetan kefir fermented milk 50-65 part, sodium bicarbonate is appropriate, mix, be kneaded into the dough after fermentation; To cut apart moulding after the dough leavening that ferment, cook; Described Tibetan kefir fermented milk ferments for snow lotus live body being inoculated in the milk after sterilization, and zymotic fluid after filtration, homogeneous, after-ripening process and get final product.
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 Tibetan kefir fermented 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 abundanter functional 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 be that steamed bun has increased nutrition and more aromatic local flavor with acidified milk replacement water mediation face.
The specific embodiment
Embodiment 1
(1) snow lotus live body is inoculated in fresh milk after sterilization with 3% ratio, is placed under 28 ℃ of conditions, after cultivating 24h, but snow lotus live body is leached the preservation Reusability, the acidified milk homogeneous is preserved the 24h after-ripening for 4 ℃ and is namely got Tibetan kefir fermented milk;
(2) by weight, with 100 parts of wheat flours, 50 parts of above-mentioned Tibetan kefir fermented milks, sodium bicarbonate appropriate (in and dough acidity to the pH of dough be 7) mix, be kneaded into after dough in 30 ℃ of condition bottom fermentation 6h;
(3) dough after above-mentioned fermentation is proofed 4h under 28 ℃;
(4) dough after above-mentioned proofing is cut apart again, after making it become the steamed bun shape, put into the steamer big fire and steam the 20min left and right, to the complete well-done finished product that is of steamed bun.
The steamed bun of the present embodiment preparation, soft good to eat, soda acid is moderate.Its specific volume (mL/g) λ is 2.05, and water content is that 35%, pH is 6, meets GB GB/T 21118-2007 about the regulation of steamed bun.
Embodiment 2
(1) snow lotus live body is inoculated in fresh milk after sterilization with 5% ratio, is placed under 30 ℃ of conditions, after cultivating 20h, but snow lotus live body is leached the preservation Reusability, the acidified milk homogeneous is preserved the 24h after-ripening for 4 ℃ and is namely got Tibetan kefir fermented milk;
(2) by weight, with 100 parts of wheat flours, 65 parts of above-mentioned Tibetan kefir fermented milks, 1 part of sorbic acid, sodium bicarbonate appropriate (in and dough acidity to the pH of dough be 7) mix, be kneaded into after dough in 35 ℃ of condition bottom fermentation 4h;
(3) dough after above-mentioned fermentation is proofed 2h under 30 ℃;
(4) dough after above-mentioned proofing is cut apart again, after making it become the steamed bun shape, put into the steamer big fire and steam the 20min left and right, fully well-done to steamed bun;
(5) after steamed bun is cooling, encapsulation, quick-frozen 30min gets product under-30 ℃ of conditions.
The steamed bun of the present embodiment preparation is after again steaming, and soft good to eat, soda acid is moderate.Its specific volume (mL/g) λ is 2.6, and water content is that 34%, pH is 6.3, meets GB GB/T 21118-2007 about the regulation of steamed bun.
Claims (6)
1. the steamed bun take Tibetan kefir fermented milk as leavening, is characterized in that, in weight portion, raw material is:
100 parts of wheat flours
Tibetan kefir fermented milk 50-65 part
Sodium bicarbonate is appropriate
Described Tibetan kefir fermented milk prepares by the following method:
Snow lotus live body is inoculated in milk after sterilization ferments, zymotic fluid after filtration, homogeneous, after-ripening process and namely get Tibetan kefir fermented milk;
Wherein, described Tibetan kefir fermented milk fermentation time is 20-24h, and fermentation temperature is 28-32 ℃; Described snow lotus live body inoculative proportion is 3-5%, and described after-ripening is treated to 4 ℃ and preserves 24h.
2. steamed bun according to claim 1, is characterized in that, described raw material comprises appropriate anticorrisive agent.
3. steamed bun according to claim 2, is characterized in that, described anticorrisive agent is at least a in sorbic acid and potassium sorbate.
4. the preparation method of the steamed bun take Tibetan kefir fermented milk as leavening comprises:
By weight, 100 parts of wheat flours, Tibetan kefir fermented milk 50-65 part, sodium bicarbonate is appropriate, mix, be kneaded into the dough after fermentation; To cut apart moulding after the dough leavening that ferment, cook; Described Tibetan kefir fermented milk ferments for snow lotus live body being inoculated in the milk after sterilization, and zymotic fluid after filtration, homogeneous, after-ripening process and get final product;
Wherein, described Tibetan kefir fermented milk fermentation time is 20-24h, and fermentation temperature is 28-32 ℃; Described snow lotus live body inoculative proportion is 3-5%, and described after-ripening is treated to 4 ℃ and preserves 24h.
5. preparation method according to claim 4, is characterized in that, the fermentation temperature of described dough is 28-36 ℃, and fermentation time is 4-6h.
6. preparation method according to claim 4, is characterized in that, the described temperature that proofs is 28-36 ℃, and proofing period is 2-4h.
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| CN102232504B true CN102232504B (en) | 2013-05-08 |
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Cited By (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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| 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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| CN102232504A (en) | 2011-11-09 |
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