CN105146318A - Method for preparing leavening dough - Google Patents
Method for preparing leavening dough Download PDFInfo
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- CN105146318A CN105146318A CN201510460662.1A CN201510460662A CN105146318A CN 105146318 A CN105146318 A CN 105146318A CN 201510460662 A CN201510460662 A CN 201510460662A CN 105146318 A CN105146318 A CN 105146318A
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- 238000000034 method Methods 0.000 title claims abstract description 39
- 235000013312 flour Nutrition 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000011837 pasties Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 11
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000000605 extraction Methods 0.000 claims description 27
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 15
- 240000008042 Zea mays Species 0.000 claims description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 15
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 6
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 5
- 235000009973 maize Nutrition 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 241001417907 Peponidium Species 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 3
- 244000241235 Citrullus lanatus Species 0.000 claims 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000011363 dried mixture Substances 0.000 abstract 2
- 241000209140 Triticum Species 0.000 description 14
- 235000021307 Triticum Nutrition 0.000 description 14
- 244000064895 Cucumis melo subsp melo Species 0.000 description 13
- 241000209094 Oryza Species 0.000 description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 10
- 235000005822 corn Nutrition 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 238000010790 dilution Methods 0.000 description 9
- 239000012895 dilution Substances 0.000 description 9
- 241000219109 Citrullus Species 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 240000006432 Carica papaya Species 0.000 description 2
- 235000009467 Carica papaya Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000003538 tetroses Chemical class 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the field of foods, and discloses a method for preparing leavening dough. The method comprises the following steps: (1) mixing a juice extract of fleshy fruits, flour and water to obtain a mixture A, and drying the obtained mixture A, wherein in the step, 10 parts by weight of the flour are used as a base, 0.25-0.35 part of the juice extract of the fleshy fruits is used, and 1-5 parts by weight of the water are used; (2)mixing polished glutinous rice, a low-carbon sugar source and water to obtain a mixture B, heating the mixture B to obtain a pasty mixture C, mixing the obtained pasty mixture C, the juice extract of the fleshy fruits and first part of the flour so as to obtain a mixture D, performing fermentation on the mixture D for the first time, mixing the fermented mixture D on which fermentation is performed for the first time, the dried mixture A in the step (1) and second part of the flour so as to obtain a mixture E, and performing fermentation for the second time; and (3) mixing the dried mixture A in the step (1) and the pasty mixture C in the step (2) according to the weight ratio of the mixture A to the mixture C being 1:10-20, wherein the juice extract of the fleshy fruits is fruit juice and/or the concentrate of fruit juice, and the weight of the leavening dough is measured according to a dry basis. The leavening dough disclosed by the time facilitates the improvement of the flavor of steamed buns.
Description
Technical field
The present invention relates to field of food, particularly, relate to a kind of method preparing leaven.
Background technology
Along with China's expanding economy, living standard improve constantly the quickening with rhythm of life, the demand of town dweller to steamed bun sharply increases.Northern China urban consumption person average consumption every day more than steamed bun 0.15kg, for the medium-sized city of 2,000,000 populations, daily requirement supplies 300 tons of steamed buns.And constantly pursue higher quality of life along with people, higher requirement be it is also proposed to the local flavor of steamed bun simultaneously.
Traditional steamed bun fermentation process can be divided into culture propagation and hair powder fermentation.Culture propagation is the method that family and the catering trade are commonly used, and is utilize saccharomycete to breed in dough, and produces enzyme, impel glycan molecule to resolve into ethanol molecule and carbon dioxide molecule, make dough expansion.Hair powder fermentation uses chemistry leavening agent (as sodium bicarbonate) and dough to integrate, and produces carbon dioxide and make dough expansion after heating.And the local flavor of the steamed bun obtained through culture propagation or hair powder fermentation remains to be further improved.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of method preparing leaven is provided.
The present inventor finds, uses the sap extraction thing of succulent fruit to prepare leaven and uses it for the local flavor that unexpectedly can improve steamed bun in steamed bun fermentation.Therefore, to achieve these goals, present invention also offers a kind of method preparing leaven, the method comprises the following steps:
(1) the sap extraction thing of succulent fruit, flour and water are mixed, and the mixture of acquisition is carried out drying, in this step, relative to the flour of every 10 weight portions, the consumption of the sap extraction thing of described succulent fruit is 0.25-0.35 weight portion, and the consumption of water is 1-5 weight portion;
(2) by glutinous rice, low-carbon (LC) sugar source and water mix and are heated to pasty state, the sap extraction thing of the pastel obtained and succulent fruit and Part I flour are mixed, carry out first time fermentation, by the product after first time fermentation, dried product and the mixing of Part II flour in step (1), carry out second time fermentation, in this step, relative to the glutinous rice of every 10 weight portions, the consumption in described low-carbon (LC) sugar source is 1-6 weight portion, the consumption of the sap extraction thing of described succulent fruit is 0.5-3 weight portion, the consumption of described Part I flour is 6-20 weight portion, in step (1), the consumption of dried product is 0.2-0.8 weight portion, the consumption of described Part II flour is 9-30 weight portion,
(3) dried product in step (1) is mixed by the weight ratio of 1:10-20 with the product of step (2);
Wherein, the sap extraction thing of described succulent fruit be the concentrate of fruit juice and/or fruit juice and the weight of the sap extraction thing of described succulent fruit in butt.
Leaven of the present invention is used for fermentation steamed bun and is particularly conducive to the local flavor improving steamed bun, significant to the quality improving steamed bun.
Other features and advantages of the present invention are described in detail in detailed description of the invention part subsequently.
Detailed description of the invention
Below the specific embodiment of the present invention is described in detail.Should be understood that, detailed description of the invention described herein, only for instruction and explanation of the present invention, is not limited to the present invention.
In the present invention, when not doing contrary explanation, " butt " of use refers to the dry constant weight of material, that is, the difference of the weight at 100 DEG C before and after dry 1h is no more than 2mg; " relative humidity " refers to the relative humidity of surrounding environment.
The method preparing leaven provided by the invention comprises the following steps:
(1) the sap extraction thing of succulent fruit, flour and water are mixed, and the mixture of acquisition is carried out drying, in this step, relative to the flour of every 10 weight portions, the consumption of the sap extraction thing of described succulent fruit be 0.25-0.35 (0.25,0.26,0.27,0.28,0.29,0.3,0.31,0.32,0.33,0.34,0.35 or above-mentioned any two numerical value between scope) weight portion, the consumption of water is 1-5 (scopes as between 1,1.5,2,2.5,3,3.5,4,4.5,5 or above-mentioned any two numerical value) weight portion;
(2) by glutinous rice, low-carbon (LC) sugar source and water mixs and are heated to pasty state, the sap extraction thing of the pastel obtained and succulent fruit and Part I flour mixs, carry out first time to ferment, by the product after fermenting for the first time, in step (1), dried product and the mixing of Part II flour, carry out second time fermentation, and in this step, relative to the glutinous rice of every 10 weight portions, the consumption in described low-carbon (LC) sugar source is that 1-6 is (as 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6 or above-mentioned any two numerical value between scope) weight portion, the consumption of the sap extraction thing of described succulent fruit is that 0.5-3 is (as 0.5, 1, 1.5, 2, 2.5, 3 or above-mentioned any two numerical value between scope) weight portion, the consumption of described Part I flour is that 6-20 is (as 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20 or above-mentioned any two numerical value between scope) weight portion, in step (1), the consumption of dried product is that 0.2-0.8 is (as 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8 or above-mentioned any two numerical value between scope) weight portion, the consumption of described Part II flour is that 9-30 is (as 9, 11, 13, 15, 17, 19, 21, 23, 25, 27, 29, 30 or above-mentioned any two numerical value between scope) weight portion,
(3) dried product (i.e. the sort of quyi) in step (1) is mixed by the weight ratio of 1:10-20 (scope as between 1:10,1:11,1:12,1:13,1:14,1:15,1:16,1:17,1:18,1:19,1:20 or above-mentioned any two numerical value) with the product (i.e. leavening dough) of step (2);
Wherein, the sap extraction thing of described succulent fruit be the concentrate of fruit juice and/or fruit juice and the weight of the sap extraction thing of described succulent fruit in butt.
In the inventive method, described succulent fruit is the higher and fruit of fragrant odour of sugar content, as watermelon, muskmelon, "Hami" melon etc.Described succulent fruit is preferably berry and/or Peponidium.
More preferably, succulent fruit in step (1) is muskmelon and watermelon, and the weight ratio of the sap extraction thing of the sap extraction thing of muskmelon and watermelon is 1:0.5-1.5 (scope as between 1:0.5,1:0.6,1:0.7,1:0.8,1:0.9,1:1,1:1.1,1:1.2,1:1.3,1:1.4,1:1.5 or above-mentioned any two numerical value), most preferably is 1:1.
More preferably, the succulent fruit in step (2) is muskmelon.
The sap extraction thing of above-mentioned preferred succulent fruit is used to be conducive to improving further the local flavor of steamed bun.
The sap extraction thing of the succulent fruit that the present invention relates to refers to the fruit juice of succulent fruit and/or the concentrate of fruit juice, directly can get the juice part of succulent fruit (namely, the liquid part that fruit obtains through Separation of Solid and Liquid (as by juice extractor)), or concentrated acquisition concentrate, also can process further and obtain concentrated dried powder (moisture is below 14 % by weight).Under preferable case, use the sap extraction thing of concentrated dried powder as succulent fruit of fruit juice.
In the step (1) of the inventive method, to the not special requirement of the condition of described mixing, under preferable case, the condition of described mixing comprises: temperature is 30-40 DEG C.
In the step (1) of the inventive method, to the not special requirement of the mode of described mixing, as long as make each component mix, such as, can be mixed by the mode stirred, make mixture can present the soft durometer of steamed bun base.
In the preferred embodiment of the inventive method, in step (1), the condition of described drying comprises: temperature is 30-40 DEG C, and relative humidity is 50-70%, and the time is 35-45 days.The condition controlling described drying meets the local flavor that above-mentioned requirements is conducive to improving further steamed bun.
In the preferred embodiment of the inventive method, described method also comprises: in step (1), before it is dried, and the plant leaf blade of mixture fragrant mixing obtained wraps up.More preferably, the plant leaf blade of described fragrant is selected from least one in lotus leaf, the leaf of bamboo, Reed Leaves and maize leaves.
According to the present invention, described low-carbon (LC) sugar source can be various common monose, oligosaccharides or their mixture, as the sugar (monose, disaccharides, trisaccharide, tetrose, pentasaccharides, six sugar or mixtures several arbitrarily) of C3-C36.Under preferable case, described low-carbon (LC) sugar source is at least one in glucose, fructose, sucrose, lactose, maltose and rock sugar, is more preferably rock sugar.
In the step (2) of the inventive method, the condition that first time ferments preferably includes: temperature is 25-35 DEG C, and relative humidity is 50-70%, and the time is 20-30 hour.
In the step (2) of the inventive method, the condition of second time fermentation preferably includes: temperature is 25-35 DEG C, and relative humidity is 50-70%, and the time is 20-30 hour.
The consumption of water in the step (2) of the inventive method, the consumption of water had no particular limits, as long as after glutinous rice can be made to heat in the pasty state, such as, relative to the glutinous rice of every 10 weight portions, can be 35-50 weight portion.Heating makes the mixture of glutinous rice, low-carbon (LC) sugar source and water mode in the pasty state for conventional various modes, such as, can maintain 3-4 hour for being heated to 90-110 DEG C.
In the step (2) of the inventive method, in order to obtain the effect better improving local flavor, sterilization treatment (as being heated to boiling) can be carried out to the sap extraction thing of succulent fruit.
In the step (2) of the inventive method, a part (30-35 % by weight) in Part II flour can mix with dried product in the form of dough made with boiling water and the product after fermenting for the first time and step (1), thus improves the pliability of product.
In the step (2) of the inventive method, the product after can also fermenting second mixes with corn flour, thus makes the product obtained in loose shape, is conducive to preserving.Relative to the glutinous rice of every 10 weight portions, the consumption of corn flour can be 15-25 (scopes as between 15,16,17,18,19,20,21,22,23,24,25 or above-mentioned any two numerical value) weight portion.
In the step (3) of the inventive method, the leaven that can improve steamed bun local flavor can be obtained according to the product of described weight ratio blend step (1) and (2), but under preferable case, the mode of described mixing is: by the dilution of the products in water of step (2) (when step (2) employs corn flour, also comprise the step of corn flour filtering), add dried product (suitable dilution can be carried out) in flour and step (1) again, third time fermentation is carried out after mixing, wherein, relative to dried product in the step (1) of every weight portion, the consumption of water is that 10-30 is (as 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30 or above-mentioned any two numerical value between scope) weight portion, the consumption of flour is that 10-20 is (as 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20 or above-mentioned any two numerical value between scope) weight portion.Wherein, the condition of third time fermentation preferably includes: temperature is 25-35 DEG C, and the time is 5-10 hour.The local flavor improving steamed bun is further conducive to by this preferred hybrid mode.
Below will be described the present invention by embodiment.
Embodiment 1
The present embodiment is used for illustrating the preparation method of leaven of the present invention.
(1) at 35 DEG C, the mixing of the wheat flour of the water of the watermelon juice (water content is 90 % by weight) of the muskmelon juice (water content is 85 % by weight) of 1.5 weight portions, 2.5 weight portions, 3 weight portions, 15 weight portions is stirred, during the soft durometer of steamed bun base to be formed, make the dough of 100g size; Dough is wrapped up tight by fresh maize leaves, tying up is cascaded hangs over that temperature is 30 DEG C, relative humidity be 60% lower 40 days of condition, the dried dough of acquisition is the sort of quyi.
(2) rock sugar of the glutinous rice of 2.5 weight portions, 1 weight portion, the water of 10 weight portions are poured in pot and is boiled into congee pasty state, be cooled to 30 DEG C; 30 DEG C are cooled to after the muskmelon juice adding 2.5 weight portions again boils pot; Then add the wheat flour of 2 weight portions, after stirring, carry out first time fermentation (25 DEG C, relative humidity is 50%, 24 hours); The sort of quyi of 0.1 weight portion is watered (0.15 weight portion) dilution, 3 weight portion wheat flours, after stirring, carries out second time fermentation (25 DEG C, relative humidity is 70%, 24 hours); Being mixed by the corn flour of 5 weight portions spreads wherein, is mixed into loose shape, and indoor are dried, and (25 DEG C, 7 days) namely make leavening dough.
(3) after the leavening dough of 1.5 weight portions being mixed 3 hours with the water of 2.5 weight portions, corn flour residue is leached; Add the wheat flour of 1.5 weight portions again, the sort of quyi water of 0.15 weight portion (add dilution) of 0.1 weight portion stirs into pasty state 25 DEG C of bottom fermentations 8 hours, make leaven stand-by.
Embodiment 2
The present embodiment is used for illustrating the preparation method of leaven of the present invention.
(1) at 30 DEG C, the mixing of the wheat flour of the water of the watermelon juice (water content is 90 % by weight) of the muskmelon juice (water content is 85 % by weight) of 2 weight portions, 2.2 weight portions, 1 weight portion, 15 weight portions is stirred, during the soft durometer of steamed bun base to be formed, make the dough of 100g size; Dough is wrapped up tight by fresh maize leaves, tying up is cascaded hangs over that temperature is 40 DEG C, relative humidity be 50% lower 35 days of condition, the dried dough of acquisition is the sort of quyi.
(2) rock sugar of the glutinous rice of 2.5 weight portions, 1.5 weight portions, the water of 10 weight portions are poured in pot and is boiled into congee pasty state, be cooled to 30 DEG C; 30 DEG C are cooled to after the muskmelon juice adding 5 weight portions again boils pot; Then add the wheat flour of 5 weight portions, after stirring, carry out first time fermentation (35 DEG C, relative humidity is 60%, 20 hours); The sort of quyi of 0.05 weight portion is watered (0.15 weight portion) dilution, 5 weight portion wheat flours, after stirring, carries out second time fermentation (30 DEG C, relative humidity is 50%, 30 hours); Being mixed by the corn flour of 5 weight portions spreads wherein, is mixed into loose shape, and indoor are dried, and (25 DEG C, 7 days) namely make leavening dough.
(3) after the leavening dough of 1 weight portion being mixed 3 hours with the water of 1 weight portion, corn flour residue is leached; Add the wheat flour of 1 weight portion again, the sort of quyi water of 0.15 weight portion (add dilution) of 0.1 weight portion stirs into pasty state, make leaven stand-by.
Embodiment 3
The present embodiment is used for illustrating the preparation method of leaven of the present invention.
(1) at 40 DEG C, the mixing of the wheat flour of the water of the watermelon juice (water content is 90 % by weight) of the muskmelon juice (water content is 85 % by weight) of 1.8 weight portions, 1.5 weight portions, 2 weight portions, 15 weight portions is stirred, during the soft durometer of steamed bun base to be formed, make the dough of 100g size; Dough is wrapped up tight by fresh maize leaves, tying up is cascaded hangs over that temperature is 35 DEG C, relative humidity be 70% lower 45 days of condition, the dried dough of acquisition is the sort of quyi.
(2) rock sugar of the glutinous rice of 2.5 weight portions, 0.25 weight portion, the water of 10 weight portions are poured in pot and is boiled into congee pasty state, be cooled to 30 DEG C; 30 DEG C are cooled to after the muskmelon juice adding 0.9 weight portion again boils pot; Then add the wheat flour of 1.5 weight portions, after stirring, carry out first time fermentation (30 DEG C, relative humidity is 70%, 30 hours); The sort of quyi of 0.2 weight portion is watered (0.15 weight portion) dilution, 7.5 weight portion wheat flours, after stirring, carries out second time fermentation (35 DEG C, relative humidity is 60%, 20 hours); Being mixed by the corn flour of 5 weight portions spreads wherein, is mixed into loose shape, and indoor are dried, and (25 DEG C, 7 days) namely make leavening dough.
(3) after the leavening dough of 2 weight portions being mixed 3 hours with the water of 3 weight portions, corn flour residue is leached; Add the wheat flour of 2 weight portions again, the sort of quyi water of 0.15 weight portion (add dilution) of 0.1 weight portion stirs into pasty state 35 DEG C of bottom fermentations 5 hours, make leaven stand-by.
Embodiment 4
Leaven is prepared according to the method for embodiment 3, unlike, " muskmelon juice " in step (1) is replaced with " papaya (water content is 80 % by weight) ".
Embodiment 5
Leaven is prepared according to the method for embodiment 3, unlike, " muskmelon juice " in step (2) is replaced with " papaya (water content is 80 % by weight) ".
Comparative example 1
Leaven is prepared according to the method for embodiment 3, unlike, sort of quyi wheat flour replaces.
Test case 1
This test case is used for detecting leaven that above-described embodiment and comparative example obtain to the impact of steamed bun local flavor.
(1) the water dilution pulping of leaven 10 weight portions of 2 weight portions is got, pour in the flour of 23 weight portions, steamed bun shape face base is made after stirring, 40min is proofed under being positioned over 55 DEG C of conditions, under 100 DEG C of steam conditions, steam 20min after question handler deliquescing, obtain steamed bun, the steamed bun that the leaven prepared by embodiment obtains is pure white soft, pore is even, and entrance is fragrant and sweet.
(2) steamed bun is prepared according to step (1), unlike, leaven wheat flour replaces, as blank.
(3) organoleptic quality scoring (standards of grading are as shown in table 1 below) is carried out to steamed bun, evaluated by 30 adult consumer, results averaged and as shown in table 2 below.
Table 1
Table 2
From the results shown in Table 2, leaven of the present invention is adopted effectively can to improve the local flavor of steamed bun.
More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple simple variant to technical scheme of the present invention, these simple variant all belong to protection scope of the present invention.
It should be noted that in addition, each concrete technical characteristic described in above-mentioned detailed description of the invention, in reconcilable situation, can be combined by any suitable mode, in order to avoid unnecessary repetition, the present invention illustrates no longer separately to various possible combination.
In addition, also can be combined between various different embodiment of the present invention, as long as it is without prejudice to thought of the present invention, it should be considered as content disclosed in this invention equally.
Claims (10)
1. prepare a method for leaven, it is characterized in that, the method comprises the following steps:
(1) the sap extraction thing of succulent fruit, flour and water are mixed, and the mixture of acquisition is carried out drying, in this step, relative to the flour of every 10 weight portions, the consumption of the sap extraction thing of described succulent fruit is 0.25-0.35 weight portion, and the consumption of water is 1-5 weight portion;
(2) by glutinous rice, low-carbon (LC) sugar source and water mix and are heated to pasty state, the sap extraction thing of the pastel obtained and succulent fruit and Part I flour are mixed, carry out first time fermentation, by the product after first time fermentation, dried product and the mixing of Part II flour in step (1), carry out second time fermentation, in this step, relative to the glutinous rice of every 10 weight portions, the consumption in described low-carbon (LC) sugar source is 1-6 weight portion, the consumption of the sap extraction thing of described succulent fruit is 0.5-3 weight portion, the consumption of described Part I flour is 6-20 weight portion, in step (1), the consumption of dried product is 0.2-0.8 weight portion, the consumption of described Part II flour is 9-30 weight portion,
(3) dried product in step (1) is mixed by the weight ratio of 1:10-20 with the product of step (2);
Wherein, the sap extraction thing of described succulent fruit be the concentrate of fruit juice and/or fruit juice and the weight of the sap extraction thing of described succulent fruit in butt.
2. method according to claim 1, wherein, described succulent fruit is berry and/or Peponidium, preferably, succulent fruit in step (1) is muskmelon and watermelon, and the weight ratio of the sap extraction thing of the sap extraction thing of muskmelon and watermelon is 1:0.5-1.5; Preferably, the succulent fruit in step (2) is muskmelon.
3. method according to claim 1, wherein, in step (1), the condition of described mixing comprises: temperature is 30-40 DEG C.
4. the method according to claim 1 or 3, wherein, in step (1), the condition of described drying comprises: temperature is 30-40 DEG C, and relative humidity is 50-70%, and the time is 35-45 days.
5. method according to claim 1, wherein, in step (1), described method also comprises: before it is dried, the plant leaf blade of mixture fragrant mixing obtained wraps up, preferably, the plant leaf blade of described fragrant is selected from least one in lotus leaf, the leaf of bamboo, Reed Leaves and maize leaves.
6. method according to claim 1, wherein, in step (2), described low-carbon (LC) sugar source is at least one in glucose, fructose, sucrose, lactose, maltose and rock sugar.
7. method according to claim 1, wherein, in step (2), the condition that first time ferments comprises: temperature is 25-35 DEG C, and relative humidity is 50-70%, and the time is 20-30 hour.
8. the method according to claim 1 or 7, wherein, in step (2), the condition of second time fermentation comprises: temperature is 25-35 DEG C, and relative humidity is 50-70%, and the time is 20-30 hour.
9. method according to claim 1, wherein, in step (3), the mode of described mixing is: diluted by the products in water of step (2), then add dried product in flour and step (1), carries out third time fermentation after mixing, wherein, relative to dried product in the step (1) of every weight portion, the consumption of water is 10-30 weight portion, and the consumption of flour is 10-20 weight portion.
10. method according to claim 9, wherein, the condition that third time ferments comprises: temperature is 25-35 DEG C, and the time is 5-10 hour.
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| CN102613264A (en) * | 2012-04-01 | 2012-08-01 | 范征 | Leavening old dough juice, leavening composition and leavening process |
| CN103652599A (en) * | 2013-11-19 | 2014-03-26 | 张斌社 | Preparation method for fresh-keeping steamed breads |
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| CN102613264A (en) * | 2012-04-01 | 2012-08-01 | 范征 | Leavening old dough juice, leavening composition and leavening process |
| CN103652599A (en) * | 2013-11-19 | 2014-03-26 | 张斌社 | Preparation method for fresh-keeping steamed breads |
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| CN110089677A (en) * | 2019-04-21 | 2019-08-06 | 山西大学 | A kind of sour powder, preparation method thereof improving steamed bread quality |
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