CN102550618A

CN102550618A - Production process of pasta leavening strains

Info

Publication number: CN102550618A
Application number: CN2012100211573A
Authority: CN
Inventors: 周海
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-01-09
Filing date: 2012-01-09
Publication date: 2012-07-11
Anticipated expiration: 2032-01-09
Also published as: CN102550618B

Abstract

The invention relates to a production process of pasta leavening strains, which is characterized by including the steps: obtaining raw materials to make starter bricks; laying and layering the starter bricks; enclosing for fermentation; mixing for fermentation; making fermented paste; and obtaining strains. The production process using verbena, barley kernels and wheat kernels as main materials is simple in production, the source of the materials is wide, no additive is contained, and made pasta has the effects of spleen and stomach invigorating, digestion aiding, proneness to absorption and appetizing, and is the best pasta for people, especially middle-aged and aged people and those with gastrointestinal disorders.

Description

The production technology of fermentation wheaten food bacterial classification

Technical field

The present invention relates to the bacterial classification production technology, specifically, relate to the production technology of fermentation wheaten food bacterial classification.

Background technology

Wheaten food has long history in China, is indispensable main food on people's dining table.The raising of people's living standard, also increasingly high to the mouthfeel requirement of wheaten food.Wheaten food can't adapt to allegro life at present; Existing wheaten food mouthfeel is poor; Simultaneously, concerning the elderly with suffer from the people of intestines problem, existing wheaten food is that indigestibility absorbs with being difficult for; And do not have health care, and cause that the wheaten food mouthfeel is poor, indigestibility and the reason that is difficult for absorbing be that raw material and the technology of making the fermented bacterium that wheaten food uses do not reach requirement.

Summary of the invention

The objective of the invention is to overcome above-mentioned shortcoming, provide that a kind of to contain big Anacamptis pyromaidalis be that raw material, with low cost, technology are simple and guarantee that the wheaten food mouthfeel is good, be prone to digestion and the production technology of the fermentation wheaten food bacterial classification that is prone to absorb.

The objective of the invention is to reach through following technical measures:

The production technology of fermentation wheaten food bacterial classification is characterized in that it may further comprise the steps:

A, take out raw material: get mass ratio and be 2: 1: 1 big Anacamptis pyromaidalis, wheat Renhe barley benevolence, big Anacamptis pyromaidalis is pulverized taking-up Daqu grass juice factor with pulverizing instrument;

B, process bent base: with the Daqu grass juice factor that takes out and water mixed, mix with wheat benevolence, barley benevolence more afterwards, process bent base according to 1: 0.3;

C, laying layering: on the bottom of processing with bamboo, the sorghum husk that laying has mixed certain water gaging is placed on bent base on the bed course as bed course again, lays layering and accomplishes;

D, sealing and fermenting: will lay several layerings of accomplishing and pile up together, topmost with the sealant sealing, fermentation, bent base fermentation becomes the sort of quyi after a period of time;

E, mix fermentation: the sort of quyi is taken out and special old leavening dough is 2: 1 ratio mix fermentation according to mass ratio;

F, system leavening dough are stuck with paste: with boiling water impulse face powder, wait the fermentate of cooling in step e to join in the fermenting case, continue fermentation, process leavening dough after a period of time and stick with paste;

G, process bacterial classification: leavening dough is stuck with paste and an amount of corn flour or wheat bran mix, dried loseing under the situation of sunlight, process bacterial classification.

Owing to adopted above-mentioned technology, with compared with techniques in the past, the present invention is a primary raw material with big Anacamptis pyromaidalis, barley Renhe wheat benevolence; Make simple; Raw material sources are extensive, and do not contain any additives, and the wheaten food of processing has strengthening the spleen and stomach, aid digestion, the easy function that absorbs, increases appetite; Be people, especially middle-aged and old, as to suffer from the people of gastrointestinal disease best wheaten food.

Below in conjunction with the specific embodiment the present invention is made further detailed description.

The specific embodiment

Embodiment

The production technology of fermentation wheaten food bacterial classification, it may further comprise the steps:

A, take out raw material: get mass ratio and be 2: 1: 1 big Anacamptis pyromaidalis, wheat Renhe barley benevolence, big Anacamptis pyromaidalis is pulverized taking-up Daqu grass juice factor with pulverizing instrument.

C, laying layering: on the bottom of processing with bamboo, the sorghum husk that laying has mixed certain water gaging is placed on bent base on the bed course as bed course again, lays layering and accomplishes.It should be noted that in addition the optimal spacing between the bent base arrives 3cm at 2cm.

D, sealing and fermenting: will lay several layerings of accomplishing and pile up together, topmost with the sealant sealing, fermentation, bent base fermentation becomes the sort of quyi after a period of time.In practical operation, according to the temperature and humidity of reality, fermentation time changes.Under room temperature and normal humidity, the time of bent base fermentation is 15 days.

E, mix fermentation: the sort of quyi is taken out and special old leavening dough is 2: 1 ratio mix fermentation according to mass ratio.In the present embodiment, old leavening dough is that the applicant is special.

F, system leavening dough are stuck with paste: with boiling water impulse face powder, wait the fermentate of cooling back in step e to join in the fermenting case, continue fermentation, process leavening dough after a period of time and stick with paste.In this step, if it is bad to ferment, can in fermenting case, put into the sort of quyi again, continue fermentation, stick with paste up to processing leavening dough.

G, process bacterial classification: leavening dough is stuck with paste and an amount of corn flour or wheat bran mix, dried loseing under the situation of sunlight, process bacterial classification, subsequent use making fermentation wheaten food.

To make steamed bun is example, takes an amount of flour, water, white sugar and dietary alkali, uses artificial or mechanical system and face, and then fermentation in the fermenting case.Dough after fermentation finishes connects face to water in proportion, connects repeatedly three times to four times.With make-up machine dough is processed various types of living wheaten food according to demand then.Next living wheaten food is proofed to eighty per cant, the time that needs looks actual conditions and decides, and is stabilizing under 30 degrees centigrade the situation proofing period about 40 minutes.The living wheaten food that proofs is put into steam box, under 2-2.5 kPa vapor pressure, steams, after the little power of steam box was exitted about 3 minutes, normal venting, close after about 25 minutes gas progressively exhaust come out of the stove.

Old leavening dough wheaten food is to use fermented bacterium and the sound flour exquisiteness among the present invention to form, and does not contain any additives, belongs to pure pollution-free food, and long-term use has strengthening the spleen and stomach, aid digestion, easy absorption, increases appetite, even but be unworthy of also heavy meal of any dish.In addition, the wheaten food processed of the fermented bacterium among the present invention is the elderly and the best day canteen article of the people who suffers from gastrointestinal disease.

Claims

1. the production technology of fermentation wheaten food bacterial classification, it is characterized in that: it may further comprise the steps:

B, process bent base: the Daqu grass juice factor with taking out, with the mixed of water, mix with wheat benevolence, barley benevolence more afterwards according to 1: 0.3, process bent base;