CN104604975B - The method that a kind of application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product - Google Patents
The method that a kind of application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product Download PDFInfo
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- CN104604975B CN104604975B CN201510102253.4A CN201510102253A CN104604975B CN 104604975 B CN104604975 B CN 104604975B CN 201510102253 A CN201510102253 A CN 201510102253A CN 104604975 B CN104604975 B CN 104604975B
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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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Abstract
The method that a kind of application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product, it is characterized in that：Including flaccid knotweed herb pretreatment, the processing of the purple perilla dregs of rice, gynostemma pentaphylla pretreatment, radix glycyrrhizae pretreatment, Chinese herbal medicine mixed liquor is extracted, adjust powder, fermentation, static, shaping, proof, bake and finished product packing, wherein described step 5 is extracted using the secondary ethanol immersion of microwave, and the portion rate of herbal powder compound and ethanol is 1:30, concentration of alcohol be 40%~60%, microwave power is 600w, and 20min is operated under conditions of 10 DEG C~28 DEG C, obtained extract solution be put into impurity of 4 DEG C of refrigerator cold-storages after 24 hours filter out it is standby.Flaccid knotweed herb, the purple perilla dregs of rice, gynostemma pentaphylla and radix glycyrrhizae are added in Flour product by the present invention, the health care Flour product of peculiar flavour is made, the effects such as with antibacterial, anti-inflammatory, antibechic, anti-oxidant, antitumor, reducing blood lipid, hypoglycemic, anti-aging and enhancing immunologic function, and preparation cost is low, the time is short.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of flaccid knotweed herb, the purple perilla dregs of rice prepare fermentation Flour product
And method.
Background technology
Flour product is food favored by consumers, particularly breakfast food.With the development of science and technology, Ren Mensheng
The flat raising of running water, consumer's philosophy of life is gradually sought survival from having enough asks healthy direction to change to eating, therefore health food
People are enjoyed to pay close attention to.
At present, the Chinese herbal medicine that dietotherapeutic can be added in Flour product by having been reported that is fabricated to fermentation Flour product, Chinese herbal medicine
Processing technology more than using additive process and the secondary ethanol immersion of ultrasonic wave is directly crushed, directly crushing additive process crushing effect is not
Cause poor taste well, the blend-out rate of nutritional ingredient is low；Although the secondary ethanol immersion crushing effect of ultrasonic wave increases, have
The effect composition dissolution rate still not high and operating time is longer, and reagent dosage is larger, and cost is high.This patent is from the secondary ethanol leaching of microwave
Formulation, makes the clasmatosis of the Chinese herbal medicines such as flaccid knotweed herb, the purple perilla dregs of rice, makes its nutritional ingredient dissolution, overcomes the above method (i.e.：Directly
Connect and crush additive process and the secondary ethanol immersion of ultrasonic wave) shortcoming.The secondary ethanol immersion of microwave takes short, and active ingredient is molten
Extracting rate is high, and cost is low, and the method need to only be operated 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, in most of China area all
It is distributed, is a kind of plant of resource very abundant.The hay powder of flaccid knotweed herb after drying contains NFE 41.7%, thick egg
White 15.5%, crude fat 2.6%, calcareous 4.03%, phosphorus 0.52%, also volatile oil, the active ingredient such as flavones.Polygonum flaccidum has anti-
Bacterium, antiviral, anti-inflammatory, anti-oxidant, hemostasis, it is antitumor, the effects such as ease pain, control early stage of pyogenic infection of skin, stomachache, enteritis and dysentery, infantile malnutrition.
Containing the auxin needed for the multiple-microorganisms such as rhizopus, saccharomycete in flaccid knotweed herb, the conventional bacterium of Flour product is made
It is saccharomycete to plant, and peppery Liao's grass is added in Flour product can advantageously promote the growth and breeding of saccharomycete, so as to effectively suppress miscellaneous
Bacterium, preferably ensure that beneficial microorganism normal growth is bred in Flour product.Traditional Flour product shelf-life is short, passes through addition
Flaccid knotweed herb can extend the shelf-life of Flour product.
The red Soviet Union of purple perilla alias, red Soviet Union, fragrant Soviet Union etc., are Labiatae Perilla annual herb plants, are planted extensively in China,
For the traditional medicinal and edible plant of China.
Purple perilla nutrient is enriched, and protein, amino acid and the essential trace elements of the human body are contained in its cauline leaf.It is heavy both at home and abroad at present
Point research and development purple perilla oil product, the remaining substantial amounts of purple perilla dregs of rice are not yet effectively utilized, and cause the huge waste of resource,.In purple
After perillaseed cold press perilla herb oil in the remaining purple perilla dregs of rice, containing up to 40% or so protein, contain 18 kinds of ammonia in purple perilla albumen
Base acid, including all 8 kinds of amino acid necessary to human body, purple perilla albumen amino acid composition are comprehensive, it is necessary to which amino acid content enriches,
It is a kind of more excellent plant protein resource.There are the materials such as remaining purple perilla grease, polysaccharide, cellulose in the purple perilla dregs of rice.Purple perilla
In also rich in the composition such as perilla ketone, perillaldehyde and Eugenol, make it have the fragrance of uniqueness.
Gynostemma pentaphylla is dicotyledonous guiding principle cucurbitaceae genus gynostemma, and the entitled seven leaves courage of Chinese medicine is included a variety of beneficial to human body
Saponin, vitamin and amino acid.Research shows, gynostemma pentaphylla active component have reducing blood lipid, hypoglycemic, antitumor, anti-aging,
Protect the effect such as liver and enhancing body immune function.To the Cardiovascular system disorders such as hyperlipidemia, hypertension, coronary heart disease and sugar
The illnesss such as urine disease, tumour have good prevention effect, are described as Chinese " south ginseng ".
Radix glycyrrhizae alias state is old, Herba Hedyotis cantonensis, sweet tea root；The mild-natured, thoughts of returning home, with invigorating the spleen and benefiting qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, slow
Anxious analgesic, effect of coordinating the drug actions of a prescription.Modern pharmacology research shows, radix glycyrrhizae have liver protection, anti-inflammatory, antibacterial, antiviral, antibechic,
The various actives such as antimalarial, anti-oxidant, anticancer, immune regulation, hypoglycemic and anti-platelet aggregation.Radix glycyrrhizae is sweet, and it is a kind of fine
Flavouring.At present, the report that flaccid knotweed herb and purple perilla dregs of rice etc. are added into Flour product jointly is had no, therefore, among prior art
Need badly and want a kind of new technical scheme to solve this problem.
The content of the invention
The technical problems to be solved by the invention are：A kind of application flaccid knotweed herb is provided and the purple perilla dregs of rice prepare fermentation Flour product
Method, flaccid knotweed herb, the purple perilla dregs of rice, gynostemma pentaphylla and radix glycyrrhizae are added in Flour product, and the health care Flour product of peculiar flavour is made, tool
The effects such as having antibacterial, anti-inflammatory, antibechic, anti-oxidant, antitumor, reducing blood lipid, hypoglycemic, anti-aging and enhancing immunologic function, and system
Standby cost is low, and the time is short.
The method that a kind of application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product, it is characterized in that：Including following steps,
Step 1: flaccid knotweed herb is pre-processed
Take flaccid knotweed herb to go the removal of impurity, flaccid knotweed herb is rinsed using circulating water, under conditions of 35 DEG C, carry out air blast and do
It is dry, dried flaccid knotweed herb is cut into every section of 3cm~4cm flaccid knotweed herb section, flaccid knotweed herb section is dried 20 under conditions of 60 DEG C
After hour, crushed, grinding particle size is the mesh of 60 mesh~80, contain good standby in container；
Step 2: the purple perilla dregs of rice are handled
Take purple perilla seed to carry out after selection by winnowing, magnetic separation, sieving, removal of impurities, be rinsed using circulating water, under conditions of 35 DEG C,
Forced air drying is carried out to water content≤8% of purple perilla seed, cold pressing is carried out to purple perilla seed, it is 40 DEG C~50 to control oil expression temperature
DEG C, oil expression pressure be 3Mpa~7Mpa, squeeze perilla herb oil, obtain residua content be 4%~8% the purple perilla dregs of rice；By the purple of acquisition
Soviet Union's dregs of rice are modified processing under twin (double) screw extruder, and the extrusion temperature of twin (double) screw extruder is set to 130 DEG C~160 DEG C, added
Water be 10%~30%, screw speed be 200r/min~280r/min, wind drench cooling be 60 DEG C/min, obtain modification
The purple perilla dregs of rice afterwards, then carry out pulverization process, obtain the purple perilla dregs of rice of the grinding particle size for the mesh of 60 mesh~80；Contain good standby in container；
Step 3: gynostemma pentaphylla pre-processes
Take gynostemma pentaphylla to go the removal of impurity, be rinsed using circulating water Gynostemma pentaphyllum Makino, under conditions of 35 DEG C, carry out air blast and do
It is dry, dried gynostemma pentaphylla is cut into every section of 3cm~4cm gynostemma pentaphylla section, gynostemma pentaphylla section is dried 20 under conditions of 60 DEG C
After hour, crushed, grinding particle size is the mesh of 60 mesh~80, contain good standby in container；
Step 4: radix glycyrrhizae pre-processes
Extracting liquorice goes the removal of impurity, and radix glycyrrhizae is rinsed using circulating water, under conditions of 35 DEG C, carries out forced air drying,
Dried radix glycyrrhizae is cut into every section of 3cm~4cm radix glycyrrhizae section, after radix glycyrrhizae section is dried 20 hours under conditions of 60 DEG C, entered
Row is crushed, and grinding particle size is the mesh of 60 mesh~80, contains good standby in container；
Step 5: extracting Chinese herbal medicine mixed liquor
The herbal powder that the step one to step 4 is obtained is mixed, and is carried using the secondary ethanol immersion of microwave
Take, the portion rate of herbal powder compound and ethanol is 1:30, concentration of alcohol is 40%~60%, and microwave power is 600w,
20min is operated under conditions of 10 DEG C~28 DEG C, obtained extract solution is put into 4 DEG C of refrigerator cold-storages 24 hours, will extract liquid precipitate
Impurity afterwards is filtered out, and is continued to be put into 4 DEG C of refrigerators and is saved backup；
Step 6: adjusting powder
Learnt from else's experience the flour of the mesh sieve of 60 mesh~80, and added the extracts of Chinese herbal medicine that the step 5 is obtained, and took dusty yeast, white
Granulated sugar, egg liquid and warm water make dough in dough mixing machine neutral plane；
Step 7: fermentation
The dough that the step 6 is obtained, which is put into fermenting case, to be fermented, and temperature setting is at 26 DEG C~30 DEG C, relatively
Humidity is arranged on 75%~85%, and fermentation time is 40min~60min；
Step 8: static
The dough fermented obtained by the step 7 is carried out static on operating desk, proofed；
Step 9: shaping
The dough obtained by the step 8 is turned over and rubbed, the carbon dioxide inside dough is excluded, fresh air is mixed into,
Dough is subjected to shaping；
Step 10: proofing
Dough after the step 9 shaping is put into proofing box and proofed；
Step 11: baking
The dough proofed by the step 10 is put into baking box and toasted, set baking box face it is fiery be 180 DEG C~
200 DEG C, 220 DEG C~250 DEG C of the fire in a stove before fuel is added toasts 10min~30min；
Step 12: finished product packing
The finished product after coming out of the stove will be baked by the step 11, cooled down at a slow speed under conditions of being placed on 10 DEG C~28 DEG C, extremely
The central temperature of Flour product finished product can be packed to 15 DEG C~20 DEG C.
The extracts of Chinese herbal medicine added in the step 6 includes flaccid knotweed herb extract solution, gynostemma pentaphyllum extracting solution, radix glycyrrhizae and extracted
Liquid and purple perilla dregs of rice extract solution.
The step 8 static temperature be 26 DEG C~30 DEG C, relative humidity be 75%~85%, fermentation time be 40min~
60min。
Proofing temperature described in the 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：One kind application flaccid knotweed herb and purple perilla dregs of rice system
The method of preparation ferment Flour product, flaccid knotweed herb, the purple perilla dregs of rice, gynostemma pentaphylla and radix glycyrrhizae are added in Flour product, peculiar flavour is made
Health care Flour product, it is immune with antibacterial, anti-inflammatory, antibechic, anti-oxidant, antitumor, reducing blood lipid, hypoglycemic, anti-aging and enhancing
The effects such as function, and preparation cost is low, the time is short.The main component of Chinese herbal medicine is extracted by the secondary ethanol immersion of microwave, gram
The shortcoming that extraction time length, recovery rate are low, cost is high has been taken, the feature and mouthfeel of health care Flour product, and this side is improved
Method need to only be operated at normal temperatures, and operating condition is gentle, and active ingredient is difficult to be destroyed；Yeast can be promoted by adding peppery Liao's grass
The growth of bacterium；Suppress varied bacteria growing simultaneously, effectively extend the shelf-life of Flour product；The purple perilla dregs of rice are added in Flour product to be
Human body is provided containing compositions such as perilla ketone, perillaldehyde and Eugenols in protein, amino acid and required trace element, purple perilla,
It can make the Flour product produced that there is unique fragrance；Radix glycyrrhizae is added in Flour product, can be provided for people a kind of anti-inflammatory,
Antibacterial, antiviral, antibechic, a kind of flavour health care Flour product of micro- sweet tea of conciliation immune system.
Brief description of the drawings
Below in conjunction with the drawings and specific embodiments, the present invention is further illustrated：
Fig. 1 prepares the fabrication processing frame of the method for fermentation Flour product for a kind of application flaccid knotweed herb and the purple perilla dregs of rice of the invention
Figure.
Embodiment
The method that a kind of application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product, as shown in figure 1, including following step
Suddenly,
Step one：Flaccid knotweed herb is pre-processed, and is taken the peppery Liao's grass of appropriate high-quality to remove impurity, is rinsed with circulating water, 35
At DEG C, forced air drying is cut into 3cm~4cm, 60 DEG C of dryings 20 hours；Grinding particle size is the mesh of 60 mesh~80；It is standby；
Step 2: the purple perilla dregs of rice are handled, take purple perilla seed to carry out selection by winnowing, magnetic separation, sieving, removal of impurities, be rinsed with circulating water,
At 35 DEG C, forced air drying obtains the purple perilla seed that water content is less than 8%；Cold pressing is carried out to purple perilla seed, control oil expression temperature exists
40 DEG C~50 DEG C, oil expression pressure is 3Mpa~7Mpa, squeezes perilla herb oil, and it is 4%~8% to obtain purple perilla oil meal residua content；Will
The purple perilla dregs of rice are modified processing under twin (double) screw extruder, and extrusion temperature is 130 DEG C~160 DEG C, and addition water is 10%~
30%, screw speed is 200r/min~280r/min, and wind drenches 60 DEG C/min of cooling；Purple perilla oil meal after modification is carried out
Crush, grinding particle size is the mesh of 60 mesh~80；It is standby；
Step 3：Gynostemma pentaphylla pre-processes, and takes appropriate high-quality gynostemma pentaphylla to remove impurity, is rinsed with circulating water, 35
At DEG C, forced air drying is cut into 3cm~4cm, 60 DEG C of dryings 20 hours；Grinding particle size is the mesh of 60 mesh~80；It is standby；
Step 4：Radix glycyrrhizae pre-processes, and takes appropriate high-quality radix glycyrrhizae to remove impurity, is rinsed 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 the mesh of 60 mesh~80；It is standby；
Step 5：Extract, the herbal powder of step one to step 4 is mixed, using the secondary alcohol steep of microwave
Method is extracted：Solid-liquid ratio is 1：30, microwave power 600w, time 20min, concentration of alcohol 40%~60% are grasped at normal temperatures
Make, obtained extract solution is put into 4 DEG C of refrigerator cold-storages 24 hours, after being filtered to remove impurity after complete precipitation, continue to be put into 4 DEG C of refrigerators
Preserve；It is standby；
Step 6：Powder is adjusted, flour is crossed into the mesh sieve of 60 mesh~80, adding extracts of Chinese herbal medicine, (all Chinese herbal medicines are required for
Add extract solution), appropriate dusty yeast, white granulated sugar, egg liquid and warm water is in dough mixing machine neutral plane；
Step 7：Fermentation, the dough become reconciled is put into fermenting case and fermented, temperature control 28 DEG C ± 2 DEG C, relatively
Humidity 75%~85%, fermentation time 40min~60min；
Step 8：It is static, the dough fermented is carried out on operating desk it is static, i.e., in the middle of proof (28 DEG C ± 2 of temperature
DEG C, relative humidity 75%~85%, proofing period 15min~25min)；
Step 9：Shaping, will be static after dough turn over and rub, exclude the carbon dioxide inside dough, be mixed into fresh air, increase
Plus the oxygen content inside dough, bred in favor of the fast-growth of saccharomycete.Meanwhile, dough is organized into required shape
Shape；
Step 10：Proof, the dough of shaping is put into proofing box is proofed (i.e. last fermentation), 38 DEG C ± 2 DEG C of temperature,
Relative humidity 80%~90%, fermentation time 30min~40min)；
Step 11：Bake, the dough proofed is entered into baking box is toasted, 180 DEG C~200 DEG C of control baking box face fire,
220 DEG C~250 DEG C of the fire in a stove before fuel is added, toasts 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, is placed under normal temperature condition and cools down at a slow speed, to bread products center temperature
Degree to room temperature can be packed.
Embodiment 1
Take extracts of Chinese herbal medicine 500g, flour 2kg, dusty yeast 10g, white granulated sugar that above-mentioned steps one are obtained to step 5
200g, egg liquid 200g, warm water 800g, make dough in dough mixing machine；Ferment 50 in 26 DEG C, the fermenting case of relative humidity 75%
Minute, pass through static, shaping after taking-up again, proof, toast 15min in 180 DEG C of face fire, the baking box of 230 DEG C of the fire in a stove before fuel is added, take out into
Product.
Embodiment 2
Take extracts of Chinese herbal medicine 300g, flour 1.5kg, dusty yeast 7g, white granulated sugar that above-mentioned steps one are obtained to step 5
200g, egg liquid 300g, warm water 700g, make dough in dough mixing machine；Ferment 45 in 27 DEG C, the fermenting case of relative humidity 80%
Minute, pass through static, shaping after taking-up again, proof, toast 20min in 190 DEG C of face fire, the baking box of 220 DEG C of the fire in a stove before fuel is added, take out into
Product.
Embodiment 3
Take extracts of Chinese herbal medicine 600g, flour 2.5kg, dusty yeast 12g, white granulated sugar that above-mentioned steps one are obtained to step 5
400g, egg liquid 300g, warm water 900g, make dough in dough mixing machine；Ferment 45 in 27 DEG C, the fermenting case of relative humidity 80%
Minute, pass through static, shaping after taking-up again, proof, toast 22min in 190 DEG C of face fire, the baking box of 240 DEG C of the fire in a stove before fuel is added, take out into
Product.
Embodiment 4
Take extracts of Chinese herbal medicine 100g, flour 1kg, dusty yeast 5g, white granulated sugar that above-mentioned steps one are obtained to step 5
150g, egg liquid 200g, warm water 450g, make dough in dough mixing machine；Ferment 40 in 28 DEG C, the fermenting case of relative humidity 85%
Minute, pass through static, shaping after taking-up again, proof, toast 13min in 180 DEG C of face fire, the baking box of 220 DEG C of the fire in a stove before fuel is added, take out into
Product.
Embodiment described above is only that the embodiment of the prioritizing selection of the present invention is described, and is not the present invention
The scope of application restriction.
Claims (4)
1. a kind of method that application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product, it is characterized in that：Including following steps,
Step 1: flaccid knotweed herb is pre-processed
Take flaccid knotweed herb to go the removal of impurity, flaccid knotweed herb be rinsed using circulating water, under conditions of 35 DEG C, carry out forced air drying,
Dried flaccid knotweed herb is cut into every section of 3cm~4cm flaccid knotweed herb section, flaccid knotweed herb section is dried 20 hours under conditions of 60 DEG C
Afterwards, crushed, grinding particle size is the mesh of 60 mesh~80, contain good standby in container；
Step 2: the purple perilla dregs of rice are handled
Take purple perilla seed to carry out after selection by winnowing, magnetic separation, sieving, removal of impurities, be rinsed using circulating water, under conditions of 35 DEG C, carried out
Forced air drying to purple perilla seed water content≤8%, to purple perilla seed carry out cold pressing, control oil expression temperature for 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%；By the purple perilla dregs of rice of acquisition
Processing is modified under twin (double) screw extruder, the extrusion temperature of twin (double) screw extruder is set to 130 DEG C~160 DEG C, adds water
For 10%~30%, screw speed be 200r/min~280r/min, wind drench cooling be 60 DEG C/min, obtain modification after
The purple perilla dregs of rice, then carry out pulverization process, obtain the purple perilla dregs of rice of the grinding particle size for the mesh of 60 mesh~80；Contain good standby in container；
Step 3: gynostemma pentaphylla pre-processes
Take gynostemma pentaphylla to go the removal of impurity, be rinsed using circulating water Gynostemma pentaphyllum Makino, under conditions of 35 DEG C, carry out forced air drying,
Dried gynostemma pentaphylla is cut into every section of 3cm~4cm gynostemma pentaphylla section, gynostemma pentaphylla section is dried 20 hours under conditions of 60 DEG C
Afterwards, crushed, grinding particle size is the mesh of 60 mesh~80, contain good standby in container；
Step 4: radix glycyrrhizae pre-processes
Extracting liquorice goes the removal of impurity, and radix glycyrrhizae is rinsed using circulating water, under conditions of 35 DEG C, carries out forced air drying, will be dry
Radix glycyrrhizae after dry is cut into every section of 3cm~4cm radix glycyrrhizae section, after radix glycyrrhizae section is dried 20 hours under conditions of 60 DEG C, carries out powder
Broken, grinding particle size is the mesh of 60 mesh~80, contains good standby in container；
Step 5: extracting Chinese herbal medicine mixed liquor
The herbal powder that the step one to step 4 is obtained is mixed, and is extracted using the secondary ethanol immersion of microwave,
The portion rate of herbal powder compound and ethanol is 1:30, concentration of alcohol is 40%~60%, and microwave power is 600w, 10
DEG C~28 DEG C under conditions of operate 20min, obtained extract solution is put into 4 DEG C of refrigerator cold-storages 24 hours, will extract after liquid precipitate
Impurity is filtered out, and is continued to be put into 4 DEG C of refrigerators and is saved backup；
Step 6: adjusting powder
Learnt from else's experience the flour of the mesh sieve of 60 mesh~80, and added the extracts of Chinese herbal medicine that the step 5 is obtained, take dusty yeast, white sand
Sugar, egg liquid and warm water make dough in dough mixing machine neutral plane；
Step 7: fermentation
The dough that the step 6 is obtained, which is put into fermenting case, to be fermented, temperature setting 26 DEG C~30 DEG C, relative humidity
75%~85% is arranged on, fermentation time is 40min~60min；
Step 8: static
The dough fermented obtained by the step 7 is carried out static on operating desk, proofed；
Step 9: shaping
The dough obtained by the step 8 is turned over and rubbed, the carbon dioxide inside dough is excluded, fresh air is mixed into, by face
Group carries out shaping；
Step 10: proofing
Dough after the step 9 shaping is put into proofing box and proofed；
Step 11: baking
The dough proofed by the step 10 is put into baking box and toasted, it is 180 DEG C~200 to set baking box face fire
DEG C, 220 DEG C~250 DEG C of the fire in a stove before fuel is added toasts 10min~30min；
Step 12: finished product packing
The finished product after coming out of the stove will be baked by the step 11, cooled down at a slow speed under conditions of being placed on 10 DEG C~28 DEG C, to face system
The central temperature of product finished product can be packed to 15 DEG C~20 DEG C.
2. the method that a kind of application flaccid knotweed herb according to claim 1 and the purple perilla dregs of rice prepare fermentation Flour product, it is characterized in that：
The extracts of Chinese herbal medicine added in the step 6 includes flaccid knotweed herb extract solution, gynostemma pentaphyllum extracting solution, licorice extract and purple
Soviet Union's dregs of rice extract solution.
3. the method that a kind of application flaccid knotweed herb according to claim 1 and the purple perilla dregs of rice prepare fermentation Flour product, it is characterized in that：
The step 8 static temperature is 26 DEG C~30 DEG C, and relative humidity is 75%~85%, and fermentation time is 40min~60min.
4. the method that a kind of application flaccid knotweed herb according to claim 1 and the purple perilla dregs of rice prepare fermentation Flour product, it is characterized in that：
Proofing temperature described in the step 10 is 26 DEG C~30 DEG C, relative humidity 80%~90%, fermentation time 30min~40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510102253.4A CN104604975B (en) | 2015-03-09 | 2015-03-09 | The method that a kind of application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510102253.4A CN104604975B (en) | 2015-03-09 | 2015-03-09 | The method that a kind of application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104604975A CN104604975A (en) | 2015-05-13 |
| CN104604975B true CN104604975B (en) | 2017-08-25 |
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| CN201510102253.4A Expired - Fee Related CN104604975B (en) | 2015-03-09 | 2015-03-09 | The method that a kind of application flaccid knotweed herb and the purple perilla dregs of rice prepare fermentation Flour product |
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| 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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| KR20050023693A (en) * | 2003-09-02 | 2005-03-10 | (주)라이스랜드 | Rice bread dough composition |
| CN101322505B (en) * | 2007-06-17 | 2010-10-27 | 唐道衡 | Cake |
| CN103070212B (en) * | 2013-01-10 | 2014-02-12 | 安徽青松食品有限公司 | Perilla leaf-containing bread and preparation method thereof |
| CN103598286A (en) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | Jiaogulan nutrient health bread |
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