CN104604975A - Method for preparing ferment flour product from flaccid knotweed herb and perilla meal - Google Patents
Method for preparing ferment flour product from flaccid knotweed herb and perilla meal Download PDFInfo
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- CN104604975A CN104604975A CN201510102253.4A CN201510102253A CN104604975A CN 104604975 A CN104604975 A CN 104604975A CN 201510102253 A CN201510102253 A CN 201510102253A CN 104604975 A CN104604975 A CN 104604975A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A method for preparing a ferment flour product from flaccid knotweed herb and perilla meal is characterized by comprising the following steps: pretreatment of the flaccid knotweed herb, treatment of the perilla meal, pretreatment of gynostemma pentaphylla, pretreatment of liquorice, extraction of a Chinese medicinal herb mixed liquor, mixing, fermenting, stilling, shaping, proofing, baking and finished product packing, wherein the extraction of the Chinese medicinal herb mixed liquor means that the Chinese medicinal herb mixed liquor is extracted by adopting a microwave secondary ethanol extraction method; the part ratio of a Chinese medicinal herb powder mixture to ethanol is 1 to 30; the concentration of ethanol accounts for 40% to 60%; the microwave power is 600 w; the operation is performed for 20 min at a temperature of 10-28 DEG C; the obtained extracting solution is poured in a refrigerator at the temperature of 4 DEG C for refrigeration for 24 h, then impurities in the refrigerated extracting solution are filtered, and the extracting solution subjected to impurities filtering is saved for standby application. The flaccid knotweed herb, the perilla meal, gynostemma pentaphylla and liquorice are added in a flour product to prepare a health flour product with unique flavor, and the health flour product has the effects of resisting bacteria, inflammatory, oxidation, tumour and ageing, relieving cough, reducing blood fat, regulating blood sugar level and enhancing immunity, and is low in preparation cost, and short in preparation time.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of flaccid knotweed herb, purple perilla dregs of rice preparation fermentation Flour product and method.
Background technology
Flour product is deeply by the food, particularly breakfast food of consumers.Along with the development of science and technology, the raising of people's living standard, consumer's philosophy of life is sought survival from having enough gradually to eating and is asked healthy direction to change, and therefore health food enjoys people to pay close attention to.
At present, have and be reported in the Chinese herbal medicine that can add dietotherapeutic in Flour product and be made into fermentation Flour product, additive process and ultrasonic wave secondary ethanol immersion are directly pulverized in the many employings of processing technology of Chinese herbal medicine, directly pulverize the bad mouthfeel that causes of additive process crushing effect poor, and nutritional labeling melts that rate low; Although ultrasonic wave secondary ethanol immersion crushing effect increases, active ingredient dissolution rate is still not high and the operating time is longer, and reagent dosage is comparatively large, and cost is high.This patent selects microwave secondary ethanol immersion, makes the clasmatosis of the Chinese herbal medicine such as flaccid knotweed herb, the purple perilla dregs of rice, makes its nutritional labeling stripping, overcomes the shortcoming of said method (that is: directly pulverizing additive process and ultrasonic wave secondary ethanol immersion).Microwave secondary ethanol immersion is consuming time short, and active ingredient dissolution rate is high, and cost is low, and the method only need operate at normal temperatures, and operating condition is gentle, and active ingredient is survivable.
Polygonum flaccidum is the annual herb plant of Polygonum, is a kind of Chinese traditional herbs of China, has distribution in most of China area, is the plant that a kind of resource is very abundant.Flaccid knotweed herb hay powder after drying contains NFE 41.7%, crude protein 15.5%, crude fat 2.6%, and calcareous 4.03%, phosphorus 0.52%, also has volatile oil, the active ingredients such as flavones.Polygonum flaccidum have antibacterial, antiviral, anti-inflammatory, anti-oxidant, hemostasis, antitumor, ease pain, control the effects such as early stage of pyogenic infection of skin, stomachache, enteritis and dysentery, infantile malnutrition.
Containing the auxin needed for the multiple-microorganism such as rhizopus, saccharomycete in flaccid knotweed herb, the bacterial classification making Flour product conventional is saccharomycete, in Flour product, add peppery Liao's grass can promote saccharomycetic growth and breeding better, thus effectively can suppress miscellaneous bacteria, ensure that beneficial microorganism normal growth breeding in Flour product preferably.Traditional Flour product shelf-life is short, can shelf-life of elongated surfaces goods by adding flaccid knotweed herb.
Purple perilla calls red Soviet Union, red Soviet Union, fragrant Soviet Union etc., and being Labiatae Perilla annual herb plant, extensively planting in China, is the medicinal and edible plant that China is traditional.
Purple perilla nutrient is enriched, containing the trace element of protein, amino acid and needed by human in its cauline leaf.Domestic and international primary study and exploitation perilla herb oil product, remain a large amount of purple perilla dregs of rice and not yet effectively utilize, cause the huge waste of resource at present.After perilla seed cold press perilla herb oil in the remaining purple perilla dregs of rice, contain the protein up to about 40%, containing 18 seed amino acids in purple perilla albumen, comprise necessary whole 8 seed amino acids of human body, purple perilla Argine Monohydrochloride composition comprehensively, must enrich by amino acid content, be a kind of more excellent plant protein resource.The materials such as remaining purple perilla grease, polysaccharide, cellulose are also had in the purple perilla dregs of rice.Also be rich in the compositions such as perilla ketone, perillaldehyde and Eugenol in purple perilla, make it have unique fragrance.
Gynostemma pentaphylla is dicotyledonous guiding principle cucurbitaceae genus gynostemma, and Chinese medicine is called seven leaf courages, includes the multiple saponin useful to human body, vitamin and amino acid.Research shows, gynostemma pentaphylla active component has reducing blood lipid, hypoglycemic, antitumor, anti-ageing, protection liver and strengthens the effect such as body immune function.To the Cardiovascular system disorders such as hyperlipidemia, hypertension, coronary heart disease and the illness such as diabetes, tumour, there is good prevention effect, be described as China's " southern ginseng ".
Old, the sweet grass of Radix Glycyrrhizae another name state, sweet root; Property flat, the thoughts of returning home, have invigorate the spleen and benefit qi, effect of clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.Modern pharmacology research shows, Radix Glycyrrhizae have protect the liver, anti-inflammatory, antibacterial, antiviral, antibechic, antimalarial, the various active such as anti-oxidant, anticancer, immune regulation, hypoglycemic and anti-platelet aggregation.Radix Glycyrrhizae taste is sweet, and it is a kind of well flavouring.At present, have no report flaccid knotweed herb and the purple perilla dregs of rice etc. being added into jointly Flour product, therefore, need badly in the middle of prior art and want a kind of novel technical scheme to solve this problem.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of method applied flaccid knotweed herb and the purple perilla dregs of rice and prepare fermentation Flour product, flaccid knotweed herb, the purple perilla dregs of rice, gynostemma pentaphylla and Radix Glycyrrhizae are added in Flour product, make the health-care noodles goods of peculiar flavour, there is antibacterial, anti-inflammatory, antibechic, anti-oxidant, antitumor, reducing blood lipid, hypoglycemic, anti-ageing and strengthen the effects such as immunologic function, and preparation cost is low, the time is short.
Apply the method that flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product, it is characterized in that: comprise following step,
Step one, flaccid knotweed herb pretreatment
Get flaccid knotweed herb and remove impurity, circulating water is adopted to rinse flaccid knotweed herb, under the condition of 35 DEG C, carry out forced air drying, dried flaccid knotweed herb is cut into the flaccid knotweed herb section of every section of 3cm ~ 4cm, flaccid knotweed herb section after dry 20 hours, is pulverized under the condition of 60 DEG C, grinding particle size is 60 order ~ 80 orders, contains good for subsequent use in container;
Step 2, the process of the purple perilla dregs of rice
Get that purple perilla seed carries out selection by winnowing, magnetic separation, sieves, after removal of impurities, circulating water is adopted to rinse, under the condition of 35 DEG C, carry out water content≤8% of forced air drying to purple perilla seed, cold pressing is carried out to purple perilla seed, control oil expression temperature is 40 DEG C ~ 50 DEG C, oil expression pressure is 3Mpa ~ 7Mpa, squeezes perilla herb oil, obtains the purple perilla dregs of rice that residua content is 4% ~ 8%; The purple perilla dregs of rice of acquisition are carried out modification under twin (double) screw extruder, the extrusion temperature of twin (double) screw extruder is set to 130 DEG C ~ 160 DEG C, add that the water yield is 10% ~ 30%, screw speed is 200r/min ~ 280r/min, to drench cooling be 60 DEG C/min to wind, obtain the purple perilla dregs of rice after modification, carry out pulverization process again, obtaining grinding particle size is the 60 order ~ 80 object purple perilla dregs of rice; Contain good for subsequent use in container;
Step 3, gynostemma pentaphylla pretreatment
Get gynostemma pentaphylla and remove impurity, circulating water Gynostemma pentaphyllum Makino is adopted to rinse, under the condition of 35 DEG C, carry out forced air drying, dried flaccid knotweed herb is cut into the gynostemma pentaphylla section of every section of 3cm ~ 4cm, gynostemma pentaphylla section after dry 20 hours, is pulverized under the condition of 60 DEG C, grinding particle size is 60 order ~ 80 orders, contains good for subsequent use in container;
Step 4, Radix Glycyrrhizae pretreatment
Extracting liquorice removes impurity, circulating water is adopted to rinse Radix Glycyrrhizae, under the condition of 35 DEG C, carry out forced air drying, dried Radix Glycyrrhizae is cut into the gynostemma pentaphylla section of every section of 3cm ~ 4cm, Radix Glycyrrhizae section after dry 20 hours, is pulverized under the condition of 60 DEG C, grinding particle size is 60 order ~ 80 orders, contains good for subsequent use in container;
Step 5, extraction Chinese herbal medicine mixed liquor
The herbal powder that described step one obtains to step 4 is mixed, microwave secondary ethanol immersion is adopted to extract, the portion rate of herbal powder compound and ethanol is 1:30, concentration of alcohol is 40% ~ 60%, microwave power is 600w, and under the condition of 10 DEG C ~ 28 DEG C, operate 20min, the extract obtained puts into 4 DEG C of refrigerator cold-storages 24 hours, impurity filtering after being precipitated by extract, continues to put into 4 DEG C of refrigerators and saves backup;
Step 6, tune powder
To learn from else's experience the flour of 60 order ~ 80 mesh sieves, and added the extracts of Chinese herbal medicine that described step 5 obtains, get dusty yeast, white granulated sugar, egg liquid and warm water and make dough in dough mixing machine neutral plane;
Step 7, fermentation
The dough that described step 6 obtains is put into fermenting case ferment, temperature is arranged on 26 DEG C ~ 30 DEG C, and relative humidity is arranged on 75% ~ 85%, and fermentation time is 40min ~ 60min;
Step 8, static
The dough fermented obtained through described step 7 is carried out static on operating desk, proofs;
Step 9, shaping
The dough obtained through described step 8 is turned over and rubs, the carbon dioxide of dough inside is got rid of, is mixed into fresh air, dough is carried out shaping;
Step 10, to proof
Dough after described step 9 shaping is put into proofing box proof;
Step 11, to bake
The dough proofed through described step 10 is put into baking box toast, arranging baking box face fire is 180 DEG C ~ 200 DEG C, the fire in a stove before fuel is added 220 DEG C ~ 250 DEG C, baking 10min ~ 30min;
Step 12, finished product packing
Bake the finished product after coming out of the stove by through described step 11, cool at a slow speed under being placed on the condition of 10 DEG C ~ 28 DEG C, the central temperature to 15 DEG C ~ 20 DEG C to Flour product finished product can be packed.
The extracts of Chinese herbal medicine added in described step 6 comprises flaccid knotweed herb extract, gynostemma pentaphyllum extracting solution, licorice extract and purple perilla dregs of rice extract.
Described step 8 static temperature is 26 DEG C ~ 30 DEG C, and relative humidity is 75% ~ 85%, and fermentation time is 40min ~ 60min.
Proofing temperature described in described step 10 is 26 DEG C ~ 30 DEG C, relative humidity 80% ~ 90%, fermentation time 30min ~ 40min.
By above-mentioned design, the present invention can bring following beneficial effect: a kind of method applied flaccid knotweed herb and the purple perilla dregs of rice and prepare fermentation Flour product, flaccid knotweed herb, the purple perilla dregs of rice, gynostemma pentaphylla and Radix Glycyrrhizae are added in Flour product, make the health-care noodles goods of peculiar flavour, there is antibacterial, anti-inflammatory, antibechic, anti-oxidant, antitumor, reducing blood lipid, hypoglycemic, anti-ageing and strengthen the effects such as immunologic function, and preparation cost is low, the time is short.The main component of Chinese herbal medicine is extracted by microwave secondary ethanol immersion, overcome the shortcoming that extraction time is long, recovery rate is low, cost is high, improve the functional of health-care noodles goods and mouthfeel, and the method only need operate at normal temperatures, operating condition is gentle, and active ingredient is not easily destroyed; Add peppery Liao's grass and can promote saccharomycetic growth; Suppress varied bacteria growing simultaneously, effectively extend the shelf-life of Flour product; In Flour product, add the purple perilla dregs of rice can provide protein, amino acid and required trace element for human body, containing compositions such as perilla ketone, perillaldehyde and Eugenols in purple perilla, the Flour product produced can be made to have unique fragrance; In Flour product, add Radix Glycyrrhizae, a kind of anti-inflammatory, antibacterial, antiviral, antibechic, the immune a kind of micro-sweet flavour health-care noodles goods of conciliation can be provided for people.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, the present invention is further illustrated:
Fig. 1 is a kind of fabrication processing block diagram applied flaccid knotweed herb and the purple perilla dregs of rice and prepare the method for fermentation Flour product of the present invention.
Detailed description of the invention
Apply the method that flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product, as shown in Figure 1, comprise following step,
Step one: appropriate high-quality peppery Liao grass removing impurity is got in flaccid knotweed herb pretreatment, and rinse with circulating water, at 35 DEG C, forced air drying, is cut into 3cm ~ 4cm, 60 DEG C of dryings 20 hours; Grinding particle size is 60 order ~ 80 orders; For subsequent use;
Step 2, the process of the purple perilla dregs of rice get that purple perilla seed carries out selection by winnowing, magnetic separation, sieves, removal of impurities, rinse with circulating water, at 35 DEG C, forced air drying, obtain water content lower than 8% purple perilla seed; Carry out cold pressing to purple perilla seed, control oil expression temperature at 40 DEG C ~ 50 DEG C, oil expression pressure is 3Mpa ~ 7Mpa, squeezes perilla herb oil, and obtaining purple perilla oil meal residua content is 4% ~ 8%; The purple perilla dregs of rice are carried out modification under twin (double) screw extruder, and extrusion temperature is 130 DEG C ~ 160 DEG C, and adding the water yield is 10% ~ 30%, and screw speed is 200r/min ~ 280r/min, and wind drenches cooling 60 DEG C/min; Pulverized by purple perilla oil meal after modification, grinding particle size is 60 order ~ 80 orders; For subsequent use;
Step 3: appropriate high-quality gynostemma pentaphylla removing impurity is got in gynostemma pentaphylla pretreatment, and rinse with circulating water, at 35 DEG C, forced air drying, is cut into 3cm ~ 4cm, 60 DEG C of dryings 20 hours; Grinding particle size is 60 order ~ 80 orders; For subsequent use;
Step 4: appropriate high-quality gynostemma pentaphylla removing impurity is got in Radix Glycyrrhizae pretreatment, and rinse with circulating water, at 35 DEG C, forced air drying, is cut into 3cm ~ 4cm, 60 DEG C of dryings 20 hours; Grinding particle size is 60 order ~ 80 orders; For subsequent use;
Step 5: extract and the herbal powder of step one to step 4 is mixed, microwave secondary ethanol immersion is adopted to extract: solid-liquid ratio is 1:30, microwave power 600w, time 20min, concentration of alcohol 40% ~ 60%, operates at normal temperatures, and the extract obtained puts into 4 DEG C of refrigerator cold-storages 24 hours, cross after precipitating completely and filter impurity, continue to put into 4 DEG C of Refrigerator stores; For subsequent use;
Step 6: adjust powder flour to be crossed 60 order ~ 80 mesh sieves, adds extracts of Chinese herbal medicine (all Chinese herbal medicines all need to add extract), appropriate dusty yeast, white granulated sugar, egg liquid and warm water in dough mixing machine neutral plane;
Step 7: ferment and the dough of becoming reconciled is put into fermenting case ferment, temperature control 28 DEG C ± 2 DEG C, relative humidity 75% ~ 85%, fermentation time 40min ~ 60min;
Step 8: staticly carry out static on operating desk by the dough fermented, proofs (temperature 28 DEG C ± 2 DEG C, relative humidity 75% ~ 85%, proofing period 15min ~ 25min) namely;
Step 9: the dough after static turns over and rubs by shaping, gets rid of the carbon dioxide of dough inside, is mixed into fresh air, increases the oxygen content of dough inside, is beneficial to saccharomycetic quick growth and breeding.Meanwhile, dough is organized into required shape;
Step 10: proof and the dough of shaping put into proofing box and carry out proofing (i.e. last fermentation), temperature 38 DEG C ± 2 DEG C, relative humidity 80% ~ 90%, fermentation time 30min ~ 40min);
Step 11: bake the dough proofed is entered baking box to toast, controls baking box face fire 180 DEG C ~ 200 DEG C, the fire in a stove before fuel is added 220 DEG C ~ 250 DEG C, baking 10min ~ 30min, and baking temperature and time determine according to dough volume size;
Step 12: finished product, by the finished product after coming out of the stove, cools at a slow speed under being placed on normal temperature condition, can pack to bread products central temperature to room temperature.
Embodiment 1
Get extracts of Chinese herbal medicine 500g, the flour 2kg of the acquisition of above-mentioned steps one to step 5, dusty yeast 10g, white granulated sugar 200g, egg liquid 200g, warm water 800g, in dough mixing machine, make dough; 26 DEG C, fermentation 50 minutes in the fermenting case of relative humidity 75%, after taking-up again through static, shaping, proof, in the baking box of face fire 180 DEG C, the fire in a stove before fuel is added 230 DEG C, toast 15min, take out finished product.
Embodiment 2
Get extracts of Chinese herbal medicine 300g, the flour 1.5kg of the acquisition of above-mentioned steps one to step 5, dusty yeast 7g, white granulated sugar 200g, egg liquid 300g, warm water 700g, in dough mixing machine, make dough; 27 DEG C, fermentation 45 minutes in the fermenting case of relative humidity 80%, after taking-up again through static, shaping, proof, in the baking box of face fire 190 DEG C, the fire in a stove before fuel is added 220 DEG C, toast 20min, take out finished product.
Embodiment 3
Get extracts of Chinese herbal medicine 600g, the flour 2.5kg of the acquisition of above-mentioned steps one to step 5, dusty yeast 12g, white granulated sugar 400g, egg liquid 300g, warm water 900g, in dough mixing machine, make dough; 27 DEG C, fermentation 45 minutes in the fermenting case of relative humidity 80%, after taking-up again through static, shaping, proof, in the baking box of face fire 190 DEG C, the fire in a stove before fuel is added 240 DEG C, toast 22min, take out finished product.
Embodiment 4
Get extracts of Chinese herbal medicine 100g, the flour 1kg of the acquisition of above-mentioned steps one to step 5, dusty yeast 5g, white granulated sugar 150g, egg liquid 200g, warm water 450g, in dough mixing machine, make dough; 28 DEG C, fermentation 40 minutes in the fermenting case of relative humidity 85%, after taking-up again through static, shaping, proof, in the baking box of face fire 180 DEG C, the fire in a stove before fuel is added 220 DEG C, toast 13min, take out finished product.
Above-described embodiment is only be described the embodiment of prioritizing selection of the present invention, is not the restriction of the scope of application of the present invention.
Claims (4)
1. apply the method that flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product, it is characterized in that: comprise following step,
Step one, flaccid knotweed herb pretreatment
Get flaccid knotweed herb and remove impurity, circulating water is adopted to rinse flaccid knotweed herb, under the condition of 35 DEG C, carry out forced air drying, dried flaccid knotweed herb is cut into the flaccid knotweed herb section of every section of 3cm ~ 4cm, flaccid knotweed herb section after dry 20 hours, is pulverized under the condition of 60 DEG C, grinding particle size is 60 order ~ 80 orders, contains good for subsequent use in container;
Step 2, the process of the purple perilla dregs of rice
Get that purple perilla seed carries out selection by winnowing, magnetic separation, sieves, after removal of impurities, circulating water is adopted to rinse, under the condition of 35 DEG C, carry out water content≤8% of forced air drying to purple perilla seed, cold pressing is carried out to purple perilla seed, control oil expression temperature is 40 DEG C ~ 50 DEG C, oil expression pressure is 3Mpa ~ 7Mpa, squeezes perilla herb oil, obtains the purple perilla dregs of rice that residua content is 4% ~ 8%; The purple perilla dregs of rice of acquisition are carried out modification under twin (double) screw extruder, the extrusion temperature of twin (double) screw extruder is set to 130 DEG C ~ 160 DEG C, add that the water yield is 10% ~ 30%, screw speed is 200r/min ~ 280r/min, to drench cooling be 60 DEG C/min to wind, obtain the purple perilla dregs of rice after modification, carry out pulverization process again, obtaining grinding particle size is the 60 order ~ 80 object purple perilla dregs of rice; Contain good for subsequent use in container;
Step 3, gynostemma pentaphylla pretreatment
Get gynostemma pentaphylla and remove impurity, circulating water Gynostemma pentaphyllum Makino is adopted to rinse, under the condition of 35 DEG C, carry out forced air drying, dried flaccid knotweed herb is cut into the gynostemma pentaphylla section of every section of 3cm ~ 4cm, gynostemma pentaphylla section after dry 20 hours, is pulverized under the condition of 60 DEG C, grinding particle size is 60 order ~ 80 orders, contains good for subsequent use in container;
Step 4, Radix Glycyrrhizae pretreatment
Extracting liquorice removes impurity, circulating water is adopted to rinse Radix Glycyrrhizae, under the condition of 35 DEG C, carry out forced air drying, dried Radix Glycyrrhizae is cut into the gynostemma pentaphylla section of every section of 3cm ~ 4cm, Radix Glycyrrhizae section after dry 20 hours, is pulverized under the condition of 60 DEG C, grinding particle size is 60 order ~ 80 orders, contains good for subsequent use in container;
Step 5, extraction Chinese herbal medicine mixed liquor
The herbal powder that described step one obtains to step 4 is mixed, microwave secondary ethanol immersion is adopted to extract, the portion rate of herbal powder compound and ethanol is 1:30, concentration of alcohol is 40% ~ 60%, microwave power is 600w, and under the condition of 10 DEG C ~ 28 DEG C, operate 20min, the extract obtained puts into 4 DEG C of refrigerator cold-storages 24 hours, impurity filtering after being precipitated by extract, continues to put into 4 DEG C of refrigerators and saves backup;
Step 6, tune powder
To learn from else's experience the flour of 60 order ~ 80 mesh sieves, and added the extracts of Chinese herbal medicine that described step 5 obtains, get dusty yeast, white granulated sugar, egg liquid and warm water and make dough in dough mixing machine neutral plane;
Step 7, fermentation
The dough that described step 6 obtains is put into fermenting case ferment, temperature is arranged on 26 DEG C ~ 30 DEG C, and relative humidity is arranged on 75% ~ 85%, and fermentation time is 40min ~ 60min;
Step 8, static
The dough fermented obtained through described step 7 is carried out static on operating desk, proofs;
Step 9, shaping
The dough obtained through described step 8 is turned over and rubs, the carbon dioxide of dough inside is got rid of, is mixed into fresh air, dough is carried out shaping;
Step 10, to proof
Dough after described step 9 shaping is put into proofing box proof;
Step 11, to bake
The dough proofed through described step 10 is put into baking box toast, arranging baking box face fire is 180 DEG C ~ 200 DEG C, the fire in a stove before fuel is added 220 DEG C ~ 250 DEG C, baking 10min ~ 30min;
Step 12, finished product packing
Bake the finished product after coming out of the stove by through described step 11, cool at a slow speed under being placed on the condition of 10 DEG C ~ 28 DEG C, the central temperature to 15 DEG C ~ 20 DEG C to Flour product finished product can be packed.
2. a kind of method applied flaccid knotweed herb and the purple perilla dregs of rice and prepare fermentation Flour product according to claim 1, is characterized in that: the extracts of Chinese herbal medicine added in described step 6 comprises flaccid knotweed herb extract, gynostemma pentaphyllum extracting solution, licorice extract and purple perilla dregs of rice extract.
3. a kind of method applied flaccid knotweed herb and the purple perilla dregs of rice and prepare fermentation Flour product according to claim 1, is characterized in that: described step 8 static temperature is 26 DEG C ~ 30 DEG C, and relative humidity is 75% ~ 85%, and fermentation time is 40min ~ 60min.
4. a kind of method applied flaccid knotweed herb and the purple perilla dregs of rice and prepare fermentation Flour product according to claim 1, is characterized in that: the proofing temperature described in described step 10 is 26 DEG C ~ 30 DEG C, relative humidity 80% ~ 90%, fermentation time 30min ~ 40min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296076A (en) * | 2017-08-11 | 2017-10-27 | 合肥徽徽逗食品有限公司 | A kind of bread preparation technology of modified corn powder purple perilla dregs of rice powder compounding |
| CN107467147A (en) * | 2017-09-06 | 2017-12-15 | 张永霞 | A kind of bread preparation method of modified corn powder purple perilla dregs of rice powder compounding |
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| CN107467147A (en) * | 2017-09-06 | 2017-12-15 | 张永霞 | A kind of bread preparation method of modified corn powder purple perilla dregs of rice powder compounding |
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| CN104604975B (en) | 2017-08-25 |
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