CN103814977A - Steamed bun zymophyte, preparation method thereof and application of steamed bun zymophyte - Google Patents
Steamed bun zymophyte, preparation method thereof and application of steamed bun zymophyte Download PDFInfo
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- CN103814977A CN103814977A CN201310734419.5A CN201310734419A CN103814977A CN 103814977 A CN103814977 A CN 103814977A CN 201310734419 A CN201310734419 A CN 201310734419A CN 103814977 A CN103814977 A CN 103814977A
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Abstract
The invention relates to steamed bun zymophyte, a preparation method thereof and application of the steamed bun zymophyte, and belongs to the field of biotechnology and food. The steamed bun zymophyte comprises the following raw materials in percent by weight: 5.00-15.00% of steamed bun yeast powder, 5.00-15.00% of lactobacillus plantarum powder, 0.10-5% of lactobacillus casei powder, 0.10-5.00% of lactobacillus acidophilus powder and 60.00-89.80% of edible glucosum anhydricum. The preparation method comprises the following steps of pre-mixing the lactobacillus plantarum powder, the lactobacillus casei powder and the lactobacillus acidophilus powder; adding the lactobacillus plantarum powder, the lactobacillus casei powder and the lactobacillus acidophilus powder in the edible glucosum anhydricum; and uniformly blending the mixture so as to obtain the steamed bum zymophyte. 2-10g steamed bun zymophyte is added in 1Kg of flour. By using the steamed bun zymophyte, the flavor and the quality of steamed buns are improved, the problem that the quantity of steamed bun processing zymophyte is insufficient is solved, and the shortcoming that the feature and the flavor of steamed buns fermented by using the existing zymophyte are not obvious is overcome.
Description
Technical field
The present invention relates to a kind of old face steamed bun fermenting agent and its preparation method and application, belong to biotechnology and field of food.
Background technology
Steamed bun is a kind of take flour as raw material, through the microorganism such as yeast, the lactic acid bacteria complete old face that ferments, or yeast powder, water or dietary alkali (sugar seldom uses) etc. mix, cook by kneading, after proofing the food forming, finished product profile is hemispherical or rectangle.Flour is made steamed bun through fermentation and is is more easily digested and assimilated, and taste is soft good to eat, nutritious, makes simply, easy to carry, is one of favorite food of consumer.In some areas of north of China, as Shandong, Shanxi, Hebei, Henan, Shaanxi, Anhui and other places, steamed bun is the staple food of common people's daily life indispensability; In the most southerner's daily lifes of southern china, take rice as staple food, steamed bun and noodles are auxiliary staple food.
The technique that tradition steamed bun is made is to make steamed bun with face kind (old face) fermentation, waits to add dietary alkali (sodium bicarbonate) to neutralize the acidic materials in steamed bun after fermenting, and when boiling, the carbon dioxide in steamed bun overflows and forms soft how empty shape.While making steamed bun due to employing traditional approach; be difficult to grasp the attenuation degree of flour and the consumption of dietary alkali; so the steamed bun being made into usually there will be peracid or crosses the problem of alkali; and for southern crowd; old face is difficult for obtaining; the old face that adopts nature inoculation and obtain, flavor characteristics etc. are wayward again.In recent years, along with the quickening of people's rhythm of life, the not free manufacture skill that removes to grasp traditional steamed bun, and often adopt the common self-rising flour being mixed by dusty yeast and flour etc. on a kind of market, directly add water and knead, boiling after fermentation, or in flour, to add be that dry yeast, fermented glutinous rice or yeast cake replace old face face kind and ferment.But the steamed bun that above-mentioned technique is made into exists serious local flavor disappearance, although steamed bun is soft, not good to eat, vague and general tasteless, lack the strong and distinctive fragrance of old face steamed bun.
In order to address the above problem, the domestic continuous research mutually of in succession having carried out steamed bun leavening.How Henan Science and Technology College holds cloud etc. and has researched and analysed Angel high activity dried yeast, salt and sugar, on the impact of steamed bun local flavor.The Han De of ERC of the agricultural microbial technique Ministry of Education of Universities of Heilongjiang Province key lab power waits the flavor substance composition that detects composite ferment steamed bun and single yeast steamed bun, result of study shows, the flavor substance of composite ferment steamed bun not only kind is many, and relative amount is also apparently higher than yeast steamed bun.Henan industry is greatly about scientific research personnel finds the research of traditional steamed bun leavening microorganism and the impact on steamed bread quality thereof, and the common fermentation of saccharomycete and lactic acid bacteria has active influence to the generation of volatile materials.But these researchs are only confined to the microbial inoculum that market is occurred or the bacterial strain that participates in fermentation are studied.For realizing the microbial inoculum that suitability for industrialized production uses, there is certain difference, thereby be difficult to promote.
The formation of old face steamed bun characteristic local flavor is that in flour sweat, microbiologic population's succession and flour physics and chemistry change interactional result.Therefore, the old face steamed bun leavening that utilizes ecological principle exploitation high-fidelity is to realize old face steamed bun to reproduce the key point of microbiologic population's relation and biochemical relationship in traditional zymotic process at modernization fermentation system, be the important channel of guaranteeing that old face steamed bun characteristic flavour factor forms, make the shortage of fermenting agent and make up the at present existing unconspicuous defect of bacteria fermentation steamed bun characteristic local flavor thereby can effectively solve old face steamed bun.
Summary of the invention
The present invention is intended to solve that pure yeast steamed bun fragrance is thin, and existing steamed bun leavening fails again to realize the defect of suitability for industrialized production, and a kind of old face steamed bun fermenting agent and preparation method thereof is provided.
Another object of the present invention is to provide a kind of process that old face steamed bun fermenting agent is made old face steamed bun of applying.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of old face steamed bun fermenting agent, is characterized in that consisting of of raw materials by weight meter:
Steamed bun dusty yeast: 5.00-15.00%;
Lactobacillus plantarum bacterium powder: 5.00-15.00%;
Lactobacillus casei bacterium powder: 0.10-5.00%;
Lactobacillus acidophilus bacterium powder: 0.10-5.00%;
Edible DEXTROSE ANHYDROUS: 60.00-89.80%.
Described steamed bun dusty yeast is selected from commercially available Angel TH high activity dried yeast, detects according to " GB 4789.15 national food safety standard food microbiological examination Molds and yeasts countings ", and its yeast viable count reaches 1.0 × 10
10-1.0 × 10
11cFU/g, and all the other indices all meet food security relevant regulations.
Described Lactobacillus plantarum bacterium powder is selected from the happy U.S. Lactobacillus plantarum preparation of bubble that Sichuan Gaofuji Biotechnology Co., Ltd. produces, detect according to " GB 4789.35 national food safety standard food microbiological examination lactic acid bacteria checks ", its Lactobacillus plantarum viable count reaches 1.0 × 10
10-1.0 × 10
11cFU/g, all the other indices all meet food security relevant regulations.
Described Lactobacillus plantarum is the available combination replacement that comprises following any one or several bacterial classifications also: Lactobacillus plantarum Lactobacillus plantarum bacterium numbering SICC1.566, SICC1.519, SICC1.518, SICC1.507, SICC1.416, SICC1.410, SICC1.376, SICC1.375, SICC1.374, SICC1.373, SICC1.372, SICC1.371, SICC1.370, SICC1.329, SICC1.326, SICC1.294, SICC1.293, SICC1.292, SICC1.291, SICC1.290, SICC1.289, SICC1.201, SICC1.151, SICC1.101, SICC1.56, SICC1.18, SICC1.17, SICC1.16, SICC1.15, SICC1.11, SICC1.10, SICC1.9, and can be from station, southwest, Chinese Research for Industrial Microbial Germ preservation center, be that Research for Industrial Microbial Germ preservation administrative center of Sichuan Province buys.
Described Lactobacillus casei bacterium powder is selected from the happy U.S. Lactobacillus casei preparation of bubble that Sichuan Gaofuji Biotechnology Co., Ltd. produces, detect according to " GB 4789.35 national food safety standard food microbiological examination lactic acid bacteria checks ", its Lactobacillus casei viable count reaches 1.0 × 10
9-1.0 × 10
10cFU/g, all the other indices all meet food security relevant regulations.
Described Lactobacillus casei is the available combination replacement that comprises following any one or several bacterial classifications also: Lactobacillus casei Lactobacillus case bacterium numbering SICC1.390, SICC1.389, SICC1.388, SICC1.387, SICC1.358, SICC1.357, SICC1.356, SICC1.355, SICC1.354, SICC1.353, SICC1.352, SICC1.350, and can be from station, southwest, Chinese Research for Industrial Microbial Germ preservation center, i.e. Sichuan Province's Research for Industrial Microbial Germ preservation administrative center buys.
Described lactobacillus acidophilus bacterium powder is selected from the happy beautiful Pro-Bionate of bubble that Sichuan Gaofuji Biotechnology Co., Ltd. produces, detect according to " GB 4789.35 national food safety standard food microbiological examination lactic acid bacteria checks ", its live lactobacillus acidophilus number reaches 1.0 × 10
9-1.0 × 10
10cFU/g, all the other indices all meet food security relevant regulations.
Described lactobacillus acidophilus is the combination replacement of available following any one or two kinds of bacterial classifications also: lactobacillus acidophilus Lactobacillus acidophilus bacterium numbering SICC1.369, SICC1.368, and can be from station, southwest, Chinese Research for Industrial Microbial Germ preservation center, i.e. Sichuan Province's Research for Industrial Microbial Germ preservation administrative center buys.
Take after steamed bun dusty yeast, Lactobacillus plantarum bacterium powder, Lactobacillus casei bacterium powder, lactobacillus acidophilus bacterium powder and join in small-sized mixer and carry out premixed by raw material proportioning, mixer volume to weight ratio is 0.3-0.7, mixes 10-30 minute, and the coefficient of variation is no more than 5; After premixed, more mixed bacterium powder is joined in edible DEXTROSE ANHYDROUS, in mixer, mix, mixer volume to weight ratio is 0.3-0.7, mixes 10-30 minute, and the coefficient of variation is no more than 5; Weight packaging again after mixing, obtains old face steamed bun fermenting agent product.
Apply technological process that described old face steamed bun fermenting agent makes old face steamed bun as shown in Figure 1.
Its concrete technology step is:
1), accurately take required flour, water and old face steamed bun leavening for subsequent use, by weighing, the flour of quality 70%, the water, the old face steamed bun fermenting agent that weigh quality 85%-90% are stirred in single shaft S type or curvature crank type dough mixing machine that dough is tack-free, flexible, drop into jar fermenter when smooth surface, and dough temperature remains on 30 ℃;
2), jar fermenter upper cover is with the cloth that wets, at room temperature 26-28 ℃, fermentation 2.5-3 hour in the fermenting cellar of relative humidity 70%-80%, to 1 times of dough volume growth, inner celluar tissue evenly, complete while having obvious tart flavour;
3), fermented-dough is dropped into dough mixing machine, the acidity producing after adding gradually sodium bicarbonate water with neutralization fermentation, then adds the dry flour of surplus, the water of surplus, is stirred to dough maturity;
4), adopt two roller spiral forming machines to complete quantitatively cutting apart of dough and rub and justify, then pack in steaming tray or food steamer, 40 ℃ of temperature, under relative humidity 70%-85%, proof;
5), drawer on boiling water, by steamed to ripe;
6), with quenching or the naturally cooling rear old face steamed bun product of packing and obtain.
The addition of described old face steamed bun fermenting agent in the time making old face steamed bun is: every 1Kg flour adds old face steamed bun fermenting agent 2-10g.
Advantage of the present invention and useful technique effect are:
1, the present invention has passed through various lactobacillus bacterial strain and saccharomycete bacterial strain is being determined under the quality proportioning within the scope of viable count, realize the access of making each bacterial strain in old face steamed bun process at modern industry, by fermentation, form old face steamed bun characteristic flavour factor, make the flavor taste of the steamed bun finished product that industry makes all good, made up the flavor defect problem that only uses the fermentation of yeast series products single microorganism to produce on present market.
2, the present invention on the make uses the technique that two-stage is mixed, and makes the uniformity of product stable.This kind of old face steamed bun leavening manufacture craft is simple, is easy to realize large-scale industrialization and produces, and modern biotechnology is had great importance applying aspect food service industry.
3, the present invention, in application aspect, owing to having introduced modern biotechnology, thereby makes the steamed bun of suitability for industrialized production have unique ferment local-flavor and mouthfeel, more approaches traditional handicraft production technique.Simple to operate in use, be easy to promote, make steamed bun food that common people like obtain the lifting of quality, back to nature.
Accompanying drawing explanation
Fig. 1 is the process chart that the present invention applies described old face steamed bun fermenting agent and make old face steamed bun.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.But this should be interpreted as to the scope of the above-mentioned theme of the present invention only limits to following examples, all technological means realizing based on foregoing of the present invention all belong to scope of the present invention.
The preparation of the old face steamed bun of embodiment 1 fermenting agent
Taking viable bacteria content is 2.0 × 10
10the Angel TH high activity dried yeast 10g of CFU/g, viable bacteria content are 2.5 × 10
10the Lactobacillus plantarum Lactobacillus plantarum of the Lactobacillus plantarum bacterium powder 8g(bacterium numbering SICC1.566 of CFU/g), viable bacteria content is 4.1 × 10
9the Lactobacillus casei Lactobacillus case of the Lactobacillus casei bacterium powder 1g(bacterium numbering SICC1.390 of CFU/g), viable bacteria content is 3.7 × 10
9the lactobacillus acidophilus Lactobacillus acidophilus of the lactobacillus acidophilus bacterium powder 0.5g(bacterium numbering SICC1.369 of CFU/g), put into volume to weight ratio and be in 0.3 small-sized mixer and mix 10 minutes; After mixing, bacterium powder is joined in the edible DEXTROSE ANHYDROUS of 80.5g, put in the lump volume to weight ratio and be 0.5 V-Mixer, mix 10 minutes, obtain old face steamed bun fermenting agent.
The making of the old face steamed bun of embodiment 2
Raw material: flour 1000g, water 450g;
The old face steamed bun fermenting agent 5g of preparation in auxiliary material: embodiment 1, sodium bicarbonate 5g.
1), take 700g flour, 400g water and the old face steamed bun of 5g fermenting agent, in single shaft S type or curvature crank type dough mixing machine, stir 10 minutes, when, smooth surface tack-free, flexible to dough, drop into jar fermenter, dough temperature is 30 ℃;
2), by jar fermenter upper cover with the cloth that wets, at room temperature 26-28 ℃, fermentation 3 hours in the fermenting cellar of relative humidity 75%, to 1 times of dough volume growth, inner celluar tissue evenly, complete while having obvious tart flavour;
3), fermented-dough is dropped into dough mixing machine, add gradually sodium bicarbonate water, to neutralize the acidity producing after fermentation, then add remaining dry flour and water, stir 15 minutes to dough maturity;
4), adopt two roller spiral forming machines to complete quantitatively cutting apart of dough and rub and justify, then pack in steaming tray (cage) and proof; 40 ℃ of temperature, relative humidity 80% time, proofs 15 minutes;
5), drawer on boiling water, by boiler decatize 25 minutes;
6), quenching 5 minutes or naturally cooling rear packing obtain old face steamed bun product.
The preparation of the old face steamed bun of embodiment 3 fermenting agent
Taking viable bacteria content is 3.6 × 10
10the Angel TH high activity dried yeast powder 15g of CFU/g, viable bacteria content are 1.7 × 10
10the happy U.S. Lactobacillus plantarum bacterium powder 5g of bubble of CFU/g, viable bacteria content are 5.7 × 10
9the happy U.S. lactobacillus acidophilus bacterium powder of the bubble of CFU/g and the each 0.5g of the happy U.S. Lactobacillus casei powder of bubble, put into volume to weight ratio and be in 0.5 mixer, mix 20 minutes and more than; After mixing, bacterium powder is joined in the edible DEXTROSE ANHYDROUS of 79g, put in the lump volume to weight ratio and be 0.7 mixer, mix 20 minutes, obtain old face steamed bun fermenting agent.
The making of the old face steamed bun of embodiment 4
Raw material: 1000 grams, flour, 500 grams, warm water;
10 grams of old face steamed bun fermenting agents, 8 grams, the sodium bicarbonate of preparation in auxiliary material: embodiment 3.
1) and face: after this leavening is put into part warm water and dissolved, be directly sprinkling upon on the flour in washbasin, add water gradually and be stirred in basin without dried noodle after fully mixing thoroughly, gluten forms, and rubs, smooth surface tack-free, flexible to dough;
2), fermentation: by wet the dough lid of becoming reconciled cloth, be placed on warm place and ferment complete when even to 2 times of large, inner celluar tissues of dough volume;
3), moulding: in the dough of having sent out, add the sodium bicarbonate water having dissolved, knead in dough without bubble, can be by horizontal dough partial application, check that the cross section of dough has or not obvious bubble, if do not have obvious bubble explanation face to rub; Then dough is divided into sizeable jizi for making dumplings, rubs circle with the hands, in dress people's steaming tray (cage), add a cover and proof.
4), proof: proof approximately 30 minutes, steamed bun green compact are pressed in available have gentle hands, flexible;
5), steam: in pot, put into cold water, then on food steamer, complete the drawer cloth drenching, put into steamed bun green compact, water in the boiled steamer of big fire, turn immediately little fire and steam and can close fire in 20 minutes, within 3 minutes, uncap again later, steamed bun is taken out and is placed on the tray or wet cloth of curtain upper cover of bamboo and dries in the air cool.
The preparation of the old face steamed bun of embodiment 5 fermenting agent
Taking viable bacteria content is 3.6 × 10
10the Angel TH high activity dried yeast 15g of CFU/g, viable bacteria content are 1.7 × 10
10the happy U.S. Lactobacillus plantarum bacterium powder 10g of bubble of CFU/g, viable bacteria content are 5.7 × 10
9the happy U.S. lactobacillus acidophilus bacterium powder of bubble of CFU/g and the each 5g of the happy U.S. Lactobacillus casei bacterium powder of bubble; Put into volume to weight ratio and be in 0.7 Horizontal type helical ribbon mixer, mix 10 minutes; After mixing, bacterium powder is joined in the edible DEXTROSE ANHYDROUS of 65g, put in the lump volume to weight ratio and be 0.3 mixer, mix 10 minutes, obtain old face steamed bun fermenting agent.
The making of the old face steamed bun of embodiment 6
Raw material: flour 100g; Water 40g;
The old face steamed bun fermenting agent 2g of preparation in auxiliary material: embodiment 5, sodium bicarbonate 5g.
1), with sensibility reciprocal for the general utility balance of (0.1-1) g takes 100g flour and sodium bicarbonate 5g, the two is fully mixed;
2), take old face steamed bun fermenting agent 2g with assay balance;
3), with the warm water of 25 ℃-35 ℃ of graduated cylinder accurate measurings, pour into respectively in stirred vessel, old face steamed bun fermenting agent is put into stirring and dissolving; Again flour is poured into, stirred agglomeratingly, rub moulding;
4) steamed bun embryo is put into the food steamer that has spread cage cloth, food steamer is put on the steamer that fills 35 ℃ of-38 ℃ of warm water to (water number want appropriate), cover pot cover, proof 30-40 minute;
5), by the water heating in pot, within after boiling 20-25 minute, remove from the pot, take out steamed bun, be cooled to room temperature.
Above embodiment further illustrates the useful technique effect that the present invention gives prominence to and shows: compare with marketable high activity dusty yeast, the present invention has increased the local flavor of old face steamed bun, improve the quality of steamed bun, made the shortage of fermenting agent and make up the at present existing unconspicuous defect of bacteria fermentation steamed bun characteristic local flavor thereby solved old face steamed bun.
Claims (10)
1. an old face steamed bun fermenting agent, is characterized in that consisting of of raw materials by weight meter:
Steamed bun dusty yeast: 5.00-15.00%;
Lactobacillus plantarum bacterium powder: 5.00-15.00%;
Lactobacillus casei bacterium powder: 0.10-5.00%;
Lactobacillus acidophilus bacterium powder: 0.10-5.00%;
Edible DEXTROSE ANHYDROUS: 60.00-89.80%.
2. old face steamed bun fermenting agent according to claim 1, is characterized in that: described steamed bun dusty yeast is selected from commercially available Angel TH high activity dried yeast, and its yeast viable count is 1.0 × 10
10-1.0 × 10
11cFU/g.
3. old face steamed bun fermenting agent according to claim 1, is characterized in that: described Lactobacillus plantarum bacterium powder is selected from the happy U.S. Lactobacillus plantarum preparation of bubble that Sichuan Gaofuji Biotechnology Co., Ltd. produces, and its Lactobacillus plantarum viable count is 1.0 × 10
10-1.0 × 10
11cFU/g.
4. old face steamed bun fermenting agent according to claim 3, it is characterized in that: the combination replacement that comprises following any one or several bacterial classifications for described Lactobacillus plantarum: Lactobacillus plantarum Lactobacillus plantarum bacterium numbering SICC1.566, SICC1.519, SICC1.518, SICC1.507, SICC1.416, SICC1.410, SICC1.376, SICC1.375, SICC1.374, SICC1.373, SICC1.372, SICC1.371, SICC1.370, SICC1.329, SICC1.326, SICC1.294, SICC1.293, SICC1.292, SICC1.291, SICC1.290, SICC1.289, SICC1.201, SICC1.151, SICC1.101, SICC1.56, SICC1.18, SICC1.17, SICC1.16, SICC1.15, SICC1.11, SICC1.10, SICC1.9.
5. old face steamed bun fermenting agent according to claim 1, is characterized in that: described Lactobacillus casei bacterium powder is selected from the happy U.S. Lactobacillus casei preparation of bubble that Sichuan Gaofuji Biotechnology Co., Ltd. produces, and its Lactobacillus casei viable count is 1.0 × 10
9-1.0 × 10
10cFU/g.
6. old face steamed bun fermenting agent according to claim 5, is characterized in that: the combination replacement that comprises following any one or several bacterial classifications for described Lactobacillus casei: Lactobacillus casei Lactobacillus case bacterium numbering SICC1.390, SICC1.389, SICC1.388, SICC1.387, SICC1.358, SICC1.357, SICC1.356, SICC1.355, SICC1.354, SICC1.353, SICC1.352, SICC1.350.
7. old face steamed bun fermenting agent according to claim 1, is characterized in that: described lactobacillus acidophilus bacterium powder is selected from the happy beautiful Pro-Bionate of bubble that Sichuan Gaofuji Biotechnology Co., Ltd. produces, and its live lactobacillus acidophilus number is 1.0 × 10
9-1.0 × 10
10cFU/g.
8. according to the old face steamed bun fermenting agent described in claim 71, it is characterized in that: the combination replacement of following any one or two kinds of bacterial classifications for described lactobacillus acidophilus: lactobacillus acidophilus Lactobacillus acidophilus bacterium numbering SICC1.369, SICC1.368.
9. the preparation method of old face steamed bun fermenting agent according to claim 1, it is characterized in that: take to join after steamed bun dusty yeast, Lactobacillus plantarum bacterium powder, Lactobacillus casei bacterium powder, lactobacillus acidophilus bacterium powder by raw material proportioning and in small-sized mixer, carry out premixed, mixer volume to weight ratio is 0.3-0.7, mix 10-30 minute, the coefficient of variation is no more than 5; After premixed, more mixed bacterium powder is joined in edible DEXTROSE ANHYDROUS, in mixer, mix, mixer volume to weight ratio is 0.3-0.7, mixes 10-30 minute, and the coefficient of variation is no more than 5; Weight packaging again after mixing, obtains old face steamed bun fermenting agent product.
10. application rights requires the method that the old face steamed bun fermenting agent described in 1 is made old face steamed bun, it is characterized in that: concrete technology step is as follows:
1), accurately take required flour, water and old face steamed bun leavening for subsequent use, by weighing, the flour of quality 70%, the water, the old face steamed bun fermenting agent that weigh quality 85%-90% are stirred in single shaft S type or curvature crank type dough mixing machine that dough is tack-free, flexible, drop into jar fermenter when smooth surface, and dough temperature remains on 30 ℃;
2), jar fermenter upper cover is with the cloth that wets, at room temperature 26-28 ℃, fermentation 2.5-3 hour in the fermenting cellar of relative humidity 70%-80%, to 1 times of dough volume growth, inner celluar tissue evenly, complete while having obvious tart flavour;
3), fermented-dough is dropped into dough mixing machine, the acidity producing after adding gradually sodium bicarbonate water with neutralization fermentation, then adds the dry flour of surplus, the water of surplus, is stirred to dough maturity;
4), adopt two roller spiral forming machines to complete quantitatively cutting apart of dough and rub and justify, then pack in steaming tray or food steamer, 40 ℃ of temperature, under relative humidity 70%-85%, proof;
5), drawer on boiling water, by steamed to ripe;
6), with quenching or the naturally cooling rear old face steamed bun product of packing and obtain;
The addition of described old face steamed bun fermenting agent in the time making old face steamed bun is: every 1Kg flour adds old face steamed bun fermenting agent 2-10g.
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| CN107723261A (en) * | 2017-10-19 | 2018-02-23 | 江苏中通生物科技有限公司 | A kind of food fermentation agent and preparation method thereof |
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| 韩德权等: "复合发酵剂馒头和单一酵母馒头风味物质比较", 《食品科学》 * |
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| CN105614248B (en) * | 2014-11-05 | 2019-10-29 | 广州拜晴生物科技有限公司 | The preparation method of soft moisturizing cream |
| CN105831503A (en) * | 2015-01-16 | 2016-08-10 | 山东省喜民乐食品加工有限责任公司 | Making method of sourdough fermented steamed bun |
| CN105981757A (en) * | 2016-07-02 | 2016-10-05 | 兰考县万恒食品有限公司 | Yeast used for steamed bun fermentation and production method thereof |
| CN107723261A (en) * | 2017-10-19 | 2018-02-23 | 江苏中通生物科技有限公司 | A kind of food fermentation agent and preparation method thereof |
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| CN109527380A (en) * | 2019-01-24 | 2019-03-29 | 中南林业科技大学 | A kind of old face steamed bun of low glycemic index and preparation method thereof |
| CN113789271A (en) * | 2021-09-06 | 2021-12-14 | 四川省食品发酵工业研究设计院有限公司 | Food leavening agent and application thereof, glutinous rice flour prepared by using food leavening agent, and preparation method and application thereof |
| CN113789271B (en) * | 2021-09-06 | 2022-06-24 | 四川省食品发酵工业研究设计院有限公司 | Food leavening agent and application thereof, glutinous rice flour prepared by using food leavening agent, and preparation method and application thereof |
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