CN102550618B - Production process of pasta leavening strains - Google Patents
Production process of pasta leavening strains Download PDFInfo
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- CN102550618B CN102550618B CN2012100211573A CN201210021157A CN102550618B CN 102550618 B CN102550618 B CN 102550618B CN 2012100211573 A CN2012100211573 A CN 2012100211573A CN 201210021157 A CN201210021157 A CN 201210021157A CN 102550618 B CN102550618 B CN 102550618B
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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
Technical field
The present invention relates to the bacterial classification production technology, specifically, relate to the production technology of fermented pasta bacterial classification.
Background technology
Wheaten food has long history in China, is indispensable Main Foods on people's dining table.The raising of people's living standard, also more and more higher 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 indigestibility and is difficult for absorbing, and do not there is 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 technique of manufacturing the fermented bacterium that wheaten food uses do not reach requirement.
Summary of the invention
The object of the invention is to overcome above-mentioned shortcoming, provide that a kind of to contain large Anacamptis pyromaidalis be that raw material, with low cost, technique are simple and guarantee the production technology of the fermented pasta bacterial classification of good, the easy to digest and easy absorption of wheaten food mouthfeel.
The objective of the invention is to reach by following technical measures:
The production technology of fermented pasta bacterial classification, is characterized in that, it comprises the following steps:
A, take out raw material: get mass ratio and be large Anacamptis pyromaidalis, the wheat Renhe barley benevolence of 2: 1: 1, with pulverizing instrument, large Anacamptis pyromaidalis is pulverized to taking-up Daqu grass juice factor;
B, make curved billet: by the Daqu grass juice factor taken out, and water mixes according to the ratio of 1: 0.3, with wheat benevolence, barley benevolence, mixes afterwards again, makes curved billet;
C, lay layering: on the bottom made from bamboo, lay mixed certain water gaging sorghum husk as bed course, then curved billet is placed on bed course, lay layering and complete;
D, sealing and fermenting: several layerings that laying is completed are stacked, topmost with the sealant sealing, and fermentation, after a period of time, the curved billet fermentation becomes the sort of quyi;
E, mix fermentation: the sort of quyi is taken out, and the ratio mix that special old leavening dough is 2: 1 according to mass ratio ferments;
F, leavening dough processed stick with paste: with boiling water impulse face powder, wait together with the cooling fermentate with in step e and join in fermenting case, continue fermentation, make leavening dough after a period of time and stick with paste;
G, make bacterial classification: leavening dough is stuck with paste and appropriate corn flour or wheat bran mix, dried in the situation that lose sunlight, make bacterial classification.
Owing to having adopted above-mentioned technology, with conventional art, compare, it is primary raw material that large Anacamptis pyromaidalis, barley Renhe wheat benevolence are take in the present invention, manufacture simple, raw material sources are extensive, and, not containing any additive, the wheaten food of making has strengthening the spleen and stomach, aid digestion, easy absorption, increases the function of appetite, 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 invention will be further described.
The specific embodiment
Embodiment
The production technology of fermented pasta bacterial classification, it comprises the following steps:
A, take out raw material: get mass ratio and be large Anacamptis pyromaidalis, the wheat Renhe barley benevolence of 2: 1: 1, with pulverizing instrument, large Anacamptis pyromaidalis is pulverized to taking-up Daqu grass juice factor.
B, make curved billet: by the Daqu grass juice factor taken out, and water mixes according to the ratio of 1: 0.3, with wheat benevolence, barley benevolence, mixes afterwards again, makes curved billet;
C, lay layering: on the bottom made from bamboo, lay mixed certain water gaging sorghum husk as bed course, then curved billet is placed on bed course, lay layering and complete.It should be noted that in addition the optimal spacing between curved billet arrives 3cm at 2cm.
D, sealing and fermenting: several layerings that laying is completed are stacked, topmost with the sealant sealing, and fermentation, after a period of time, the curved billet fermentation becomes the sort of quyi.In practical operation, according to actual temperature and humidity, fermentation time changes.Under room temperature and normal humidity, the time of curved billet fermentation is 15 days.
E, mix fermentation: the sort of quyi is taken out, and the ratio mix that special old leavening dough is 2: 1 according to mass ratio ferments.In the present embodiment, old leavening dough is that the applicant is special.
F, leavening dough processed stick with paste: with boiling water impulse face powder, wait after cooling and join in fermenting case with together with fermentate in step e, continue fermentation, make 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 again the sort of quyi, continue fermentation, until make leavening dough, stick with paste.
G, make bacterial classification: leavening dough is stuck with paste and appropriate corn flour or wheat bran mix, dried in the situation that lose sunlight, make bacterial classification, standby making fermented pasta.
The making steamed bun of take is example, takes appropriate flour, water, white sugar and dietary alkali, uses artificial or mechanical system and face, and then fermentation in fermenting case.Dough after fermentation, in proportion to the water junction, connects three times to four times repeatedly.Then with forming machine, dough is made to various types of living wheaten food according to demand.Next living wheaten food is proofed to eighty per cant, the time needed is depending on actual conditions, in the situation that stabilize to 30 degrees centigrade of proofing periods approximately 40 minutes.The living wheaten food proofed is put into to steam box, steams under the vapor pressure of 2-2.5 kPa, after the micro-power of steam box is exitted approximately 3 minutes, normal venting, approximately after 25 minutes, close gas progressively exhaust come out of the stove.
Old leavening dough wheaten food is to use fermented bacterium and sound flour exquisiteness in the present invention to form, and does not contain any additive, 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 that the fermented bacterium in the present invention is made is the day meal food of the elderly and people's the best of suffering from gastrointestinal disease.
Claims (1)
1. the production technology of fermented pasta bacterial classification, it is characterized in that: it comprises the following steps:
A, take out raw material: get mass ratio and be large Anacamptis pyromaidalis, the wheat Renhe barley benevolence of 2: 1: 1, with pulverizing instrument, large Anacamptis pyromaidalis is pulverized to taking-up Daqu grass juice factor;
B, make curved billet: the Daqu grass juice factor by taking out, with water, according to the ratio of 1: 0.3, mix, with wheat benevolence, barley benevolence, mix again afterwards, make curved billet;
C, lay layering: on the bottom made from bamboo, lay mixed certain water gaging sorghum husk as bed course, then curved billet is placed on bed course, lay layering and complete;
D, sealing and fermenting: several layerings that laying is completed are stacked, topmost with the sealant sealing, and fermentation, after a period of time, the curved billet fermentation becomes the sort of quyi;
E, mix fermentation: the sort of quyi is taken out, and the ratio mix that special old leavening dough is 2: 1 according to mass ratio ferments;
F, leavening dough processed stick with paste: with boiling water impulse face powder, wait together with the cooling fermentate with in step e and join in fermenting case, continue fermentation, make leavening dough after a period of time and stick with paste;
G, make bacterial classification: leavening dough is stuck with paste and appropriate corn flour or wheat bran mix, dried in the situation that lose sunlight, make bacterial classification.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100211573A CN102550618B (en) | 2012-01-09 | 2012-01-09 | Production process of pasta leavening strains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100211573A CN102550618B (en) | 2012-01-09 | 2012-01-09 | Production process of pasta leavening strains |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102550618A CN102550618A (en) | 2012-07-11 |
| CN102550618B true CN102550618B (en) | 2013-12-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012100211573A Expired - Fee Related CN102550618B (en) | 2012-01-09 | 2012-01-09 | Production process of pasta leavening strains |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104886413A (en) * | 2015-05-11 | 2015-09-09 | 王建刚 | Jiaozi preparation technology and method of steaming steamed bread by jiaozi prepared by the preparation technology |
| CN107981180A (en) * | 2017-12-15 | 2018-05-04 | 阜阳市平衡医疗保健器械有限公司 | A kind of processing method of selenium magnesium glutinous jowar cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1062901C (en) * | 1993-05-07 | 2001-03-07 | 方泽溥 | Cake yeast and its series products |
| CN1729865A (en) * | 2005-08-24 | 2006-02-08 | 龚国保 | Method for preparing steamed bun with fish meat stuffing |
| CN101756079B (en) * | 2010-02-08 | 2012-04-18 | 陈忠良 | Fermented rice cake and preparation method thereof |
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- 2012-01-09 CN CN2012100211573A patent/CN102550618B/en not_active Expired - Fee Related
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