CN102919295A - Preparation method of leavened pasta - Google Patents
Preparation method of leavened pasta Download PDFInfo
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- CN102919295A CN102919295A CN201210395069XA CN201210395069A CN102919295A CN 102919295 A CN102919295 A CN 102919295A CN 201210395069X A CN201210395069X A CN 201210395069XA CN 201210395069 A CN201210395069 A CN 201210395069A CN 102919295 A CN102919295 A CN 102919295A
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Abstract
The invention provides a preparation method of leavened pasta. The method is characterized in that a flour leavening agent contains composite microorganisms from Tibetan kefir. According to the invention, the flour leavening agent containing microorganisms from Tibetan kefir is applied to the preparation of leavened pasta for the first time to obtain the leavened pasta with nutrition and healthcare effect and special flavor, the types of the flavor leavened pasta are increased, and the industrial production brings considerable economic benefits.
Description
Technical field
The invention belongs to fermented food and make the field, be specifically related to a kind of method of making fermented pasta.
Background technology
Hiding clever mushroom and have another name called " Tibet saussurea involucrata ", " Tianshan Mountains spirit mushroom ", is the peculiar rare bacterial classification that is derived from the above altitude mountainous area in Nyingchi Prefecture and Xinjiang Tianshan Tianchi in Tibetan south.Hide the block that clever mushroom is a kind of milky, colloidal substance, exactly like the grain of rice, after repeatedly washing, it is irregular milk yellow particle, this particle is the network that is formed by distinctive mucopolysaccharide material, this polysaccharide matrix is to be produced by microorganism self metabolism of perching hiding on the clever mushroom, dividing has a lot of lamellas, different lamellas to be distributed with different bacterium phases.Hiding microorganism main in the clever mushroom is lactic acid bacteria and saccharomycete, wherein lactic acid bacteria comprises Kai Feier lactobacillus, lactobacillus acidophilus, lactobacillus bulgaricus, Lactobacillus casei, lactobacillus fermenti, lactobacillus gasseri, Leuconostoc mesenteroides, Lactococcus lactis etc., saccharomycete comprises brewer's yeast, Candida, kluyveromyces, saccharomyces unisporus etc., also has the part bibliographical information to cross in the clever mushroom in Tibetan simultaneously and also contains acetic acid bacteria.Because the lactic acid bacteria of hiding in the clever mushroom flora mostly is probio, therefore aspect a lot of to the human body beneficial: build up resistance, the regulating intestinal canal flora, treat heart disease, improve artery sclerosis and reduce cholesterol levels, alleviate gastric ulcer and duodenal ulcer, Acne treatment and inhibition tumour etc.
Hide clever mushroom as a kind of natural dairy starter, has good fermentation character, the sour milk that the sour milk of making of its and traditional natural ferment or the sour milk made from other purebred lactic acid bacteria fermenting agent are very different, it also has slight pure fragrance and foaming characteristic except having the distinctive tart flavour of cultured milk, fragrance.In addition, contain a large amount of useful viable bacterias owing to hiding clever mushroom, therefore compare with general sour milk, the tibet koumiss sour milk has special trophic function and health-care effect.But the product of still not producing fermented pasta with the complex microorganism of hiding clever mushroom source as leavening at present comes out.
Summary of the invention
The present invention aims to provide the method that a kind of making has the fermented pasta of nutrition health-care functions and flavour.
The present invention has following technical characterictic: the flour leavening contains the complex microorganism that derives from the clever mushroom in Tibetan.
Described flour leavening can be the liquid culture that contains above-mentioned complex microorganism, also can be this liquid culture is carried out the dried powder that obtains after the vacuum freeze drying.The Powdered flour leavening that vacuum freeze drying obtains has not only kept the activity of bacterial activity and nutritive and health protection components, the characteristics such as is easy to preserve, easy to use but also have.
The present invention preferably includes following steps:
(1) preserve to hide clever mushroom: will hide clever mushroom and be placed in 10% the germ-free milk, and place 4 ℃ of preservations, every milk of replacing in 5 days;
(2) propagation is hidden clever mushroom: will hide after clever mushroom leaches with aseptic filter screen, (the preferably amount of 3-5% (W/V)) joins in 60% the germfree defatted milk in proportion, is a generation at 28 ℃ of cultivation 20h, five generations of Continuous Cultivation;
(3) preparation flour leavening: the Tibetan spirit mushroom (amount of preferred 3-5% (W/V)) after will breeding joins in the aseptic fresh milk, behind 25-28 ℃ of cultivation 20-24h, removes by filter and hides clever mushroom thalline, obtains the flour leavening;
(4) make fermented pasta: the flour leavening is joined in the deployed dough in proportion, after twice of the constant temperature and humidity fermentation, obtain fermented pasta through baking or steaming.
In addition, preferably in above-mentioned steps (3), comprise and to remove by filter the nutrient solution of hiding behind the clever mushroom thalline and carry out the operation of vacuum freeze drying.
Among the present invention, described fermented pasta is not particularly limited, such as can be bread, steamed bun or steamed twisted roll etc.
The present invention will contain first the flour leavening (sometimes being called " hiding clever mushroom leavening " among the present invention) that derives from the complex microorganism of hiding clever mushroom and be applied to the fermented pasta making, obtained having the fermented pasta of nutrition health-care functions and flavour, increased the kind of flavor fermentation wheaten food, its suitability for industrialized production will be brought considerable economic benefit.Especially when being bacterial classification to hide composite microbial bacteria on the clever mushroom, cultivating take aseptic fresh milk as culture medium and obtain flour leavening (the yogurt type leavening that namely ferments and make to hide clever mushroom and aseptic fresh milk, wherein lactic acid bacteria and saccharomycete coexist with activated state) time, the fermented pasta that makes has kept hiding flavour (tart flavour of yogurt and the sweet-smelling of yeast) and the healthy nutritive value of clever mushroom yogurt.
Description of drawings
Fig. 1 is the process flow diagram of embodiment.
The specific embodiment
Describe the present invention in detail below in conjunction with embodiment; but the following examples only are the better embodiment of the present invention; protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
1. the preparation of flour leavening
(1) preserve to hide clever mushroom: will hide clever mushroom (promoting the cultivation center available from Xi'an grand shrine probio kind) and be placed in 10% the germ-free milk, and place 4 ℃ of preservations, every milk of replacing in 5 days.
(2) propagation is hidden clever mushroom: will hide after clever mushroom leaches with aseptic filter screen, join by the amount of 5% (W/V) in 60% the germfree defatted milk, cultivating 20h in 28 ℃ constant incubator is a generation, Continuous Cultivation five generations (per generation is all changed fresh culture medium).
(3) preparation flour leavening: the Tibetan spirit mushroom after will breeding joins in the aseptic fresh milk by the amount of 5% (W/V), after in 25 ℃ constant incubator, cultivating about 20h, remove by filter and hide clever mushroom thalline (this hides the making that clever mushroom thalline also can be used for the flour leavening again), make and hide clever mushroom leavening.
2. make the local flavor gem
Batching: bread flour 270g, soft white sugar 40g, egg liquid 20g, salt 2g, butter 25g, milk powder 12g, water 145g, the clever mushroom leavening 108g in Tibetan.
(1) presses proportion scale with except after hiding clever mushroom leavening, water, all material of butter and mixing, stir a little, add again the clever mushroom leavening in Tibetan, stir.
(2) gradation adds remaining water, stir slightly agglomerating after, go on the panel and knead dough, rub to going out muscle, add butter, then continue to knead dough to going out muscle, until can stretched very thin being difficult for brokenly and transparent film.
(3) after dough is round as a ball, cover preservative film, ferment about 12h on basis under the condition of 25 ℃ of constant temperature and humidities, then take out the dough that has fermented on the basis and press exhaust, be divided into the little dough about 25g, under the condition of 45 ℃ of constant temperature and humidities about secondary fermentation 2h.
(4) move on in the baking tray after taking out little dough, plastotype, 180 ℃ bake, and when the 8min left and right sides baking tray are taken out, and continue to bake 7min after turning 180 ° of baking trays, take out baking tray, cooling, packing gets final product.
Through tasting, the gem of baking has the sweet-smelling of tart flavour and the yeast of yogurt, and local flavor is very unique.
Claims (6)
1. a method of making fermented pasta is characterized in that, the flour leavening contains the complex microorganism that derives from the clever mushroom in Tibetan.
2. method according to claim 1 is characterized in that, described flour leavening is to contain the liquid culture that derives from the complex microorganism of hiding clever mushroom.
3. method according to claim 2 is characterized in that, described flour leavening is that described liquid culture is carried out the dried powder that obtains after the vacuum freeze drying.
4. method according to claim 1 is characterized in that, comprises the steps:
(1) preserve to hide clever mushroom: will hide clever mushroom and be placed in 10% the germ-free milk, and place 4 ℃ of preservations, every milk of replacing in 5 days;
(2) propagation is hidden clever mushroom: will hide after clever mushroom leaches with aseptic filter screen, and join in proportion in 60% the germfree defatted milk, be a generation at 28 ℃ of cultivation 20h, five generations of Continuous Cultivation;
(3) preparation flour leavening: the Tibetan spirit mushroom after will breeding joins in the aseptic fresh milk, behind 25-28 ℃ of cultivation 20-24h, removes by filter and hides clever mushroom thalline, obtains the flour leavening;
(4) make fermented pasta: the flour leavening is joined in the deployed dough in proportion, after twice of the constant temperature and humidity fermentation, obtain fermented pasta through baking or steaming.
5. method according to claim 4 is characterized in that, also comprises in the step (3) removing by filter the nutrient solution of hiding behind the clever mushroom thalline and carry out the operation of vacuum freeze drying.
6. the described method of any one is characterized in that according to claim 1-5, and described fermented pasta is bread, steamed bun or steamed twisted roll.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210395069XA CN102919295A (en) | 2012-10-17 | 2012-10-17 | Preparation method of leavened pasta |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210395069XA CN102919295A (en) | 2012-10-17 | 2012-10-17 | Preparation method of leavened pasta |
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| CN102919295A true CN102919295A (en) | 2013-02-13 |
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| CN201210395069XA Pending CN102919295A (en) | 2012-10-17 | 2012-10-17 | Preparation method of leavened pasta |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105815377A (en) * | 2016-05-31 | 2016-08-03 | 江南大学 | Tibetan Ling fungus (saussurea involucrate fungus) bread and making method thereof |
| CN105941526A (en) * | 2016-06-22 | 2016-09-21 | 蚌埠市老顽童食品厂 | Healthy baked pastry foaming agent |
| CN112753735A (en) * | 2021-01-15 | 2021-05-07 | 内蒙古商贸职业学院 | Sour mare's milk cake |
| EP4201211A1 (en) | 2021-12-22 | 2023-06-28 | Silvio Umberto Lettrari | Pasta sourdough cultures and methods of making same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232504A (en) * | 2011-07-25 | 2011-11-09 | 浙江大学 | Steamed bread with Tibetan mushroom fermented milk as leaven and preparation method thereof |
| CN102630751A (en) * | 2012-05-11 | 2012-08-15 | 甘肃农业大学 | Production method of Tibetan mushroom yogurt |
-
2012
- 2012-10-17 CN CN201210395069XA patent/CN102919295A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232504A (en) * | 2011-07-25 | 2011-11-09 | 浙江大学 | Steamed bread with Tibetan mushroom fermented milk as leaven and preparation method thereof |
| CN102630751A (en) * | 2012-05-11 | 2012-08-15 | 甘肃农业大学 | Production method of Tibetan mushroom yogurt |
Non-Patent Citations (3)
| Title |
|---|
| 冮洁等: "藏灵菇菌增殖条件及其乳酸发酵特性的研究", 《大连民族学院学报》 * |
| 刘宇峰等: "西藏灵菇菌的菌相菌学的研究", 《中国乳品工业》 * |
| 周剑忠等: "藏灵菇发酵奶发酵特性的研究", 《食品科学》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105815377A (en) * | 2016-05-31 | 2016-08-03 | 江南大学 | Tibetan Ling fungus (saussurea involucrate fungus) bread and making method thereof |
| CN105941526A (en) * | 2016-06-22 | 2016-09-21 | 蚌埠市老顽童食品厂 | Healthy baked pastry foaming agent |
| CN112753735A (en) * | 2021-01-15 | 2021-05-07 | 内蒙古商贸职业学院 | Sour mare's milk cake |
| EP4201211A1 (en) | 2021-12-22 | 2023-06-28 | Silvio Umberto Lettrari | Pasta sourdough cultures and methods of making same |
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Application publication date: 20130213 |