CN105815377A - Tibetan Ling fungus (saussurea involucrate fungus) bread and making method thereof - Google Patents
Tibetan Ling fungus (saussurea involucrate fungus) bread and making method thereof Download PDFInfo
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- CN105815377A CN105815377A CN201610378142.0A CN201610378142A CN105815377A CN 105815377 A CN105815377 A CN 105815377A CN 201610378142 A CN201610378142 A CN 201610378142A CN 105815377 A CN105815377 A CN 105815377A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/34—Animal 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
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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Abstract
The invention discloses Tibetan Ling fungus (saussurea involucrate fungus) bread and a making method thereof. The method comprises the steps of 1, making Tibetan Ling fungus and sterilized milk ferment, adding honey, and conducting refrigeration, so that Tibetan Ling fungus fermented milk is obtained; 2, conducting centrifugation on the Tibetan Ling fungus fermented milk, conducting sedimentation, adding sterilized milk with the volume being twice for fermentation, adding honey, conducting refrigeration and centrifugation, and conducting the process for three or more times, so that Tibetan Ling fungus fermented milk concentrate and Tibetan Ling fungus fermented milk centrifugal supernate are obtained; 3, mixing high gluten flour, the Tibetan Ling fungus fermented milk concentrate and the Tibetan Ling fungus fermented milk centrifugal supernate for fermentation, so that Tibetan Ling fungus fermented milk fermented milk liquid spawn is obtained; 4, stirring and beating the high gluten flour, soft sugar, salt, eggs and the Tibetan Ling fungus fermented milk fermented milk liquid spawn, adding butter, and conducting stirring and beating, so that bread dough is obtained; 5, conducting leavening; 6, conducting baking. According to the Tibetan Ling fungus (saussurea involucrate fungus) bread and the making method thereof, the natural property and diversity of the spawn in the Tibetan Ling fungus fermented milk, the honey, the eggs, centrifugal concentration and the liquid spawn dough process are utilized, the spawn concentration and gas producing capability are increased, the natural, healthy and functional type Tibetan Ling fungus bread is developed, and the bread is golden yellow in color, soft in mouthfeel, uniform in structure and abundant in nutrition and has slight sour and milk fragrance flavor.
Description
Technical field
The present invention relates to a kind of tibet koumiss (snow lotus live body) bread.
Background technology
Tibet koumiss has another name called " Tibet swine ", is creamy white, colloidal substance, is derived from the peculiar rare strain in snowfield, Tibet, the jewellery in the world that Ye Shi China is exclusive.Tibet koumiss is mainly mutually adapted, through long-term, the complicated bacterium phase homobium formed with synergism by microorganisms such as lactic acid bacteria (mainly including Lactococcus, streptococcus acidi lactici, lactobacillus), yeast (including Kluyveromyces, mycocandida) and acetic acid bacterias in polysaccharide environment, i.e. bacterium grain, these bacterium grains can grow in sweet milk, divide, breed.Xizang Linggu Fungus grain is when fermenting in Ruzhong, and in bacterium grain, microorganism is constantly spread in fermentation milk, thus, fermentation milk contains abundant yeast, lactic acid bacteria and acetic acid bacteria.Tibet koumiss fermentation milk is for human body, there is certain adjustment intestinal microbial population, improve environment and the effect of enhancing body resistance against diseases (such as antitumor, lowering blood pressure and blood fat etc.) in gastrointestinal, simultaneously, sweat produces ethanol, lactic acid, acetic acid, make milk product have the ferment local-flavor of uniqueness and salubrious husky mouthfeel, therefore this fermentation milk is very popular.
Big fusion along with world culture, China people gradually receive increasing foreign matter, bread as one of west staple food, that takes as own duty has become as baked product most commonly seen on China's food products market, is increasingly becoming staple food common on our people's dining table or the most ace-high facilitates leisure food.Bread improves year by year at the sales volume of China, the most in a compact mass being developed and listing of various functional types, health bread, and the nutrition of bread, health and safety aspect the most increasingly come into one's own.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of method that application tibet koumiss (snow lotus live body) fermentation milk makes bread.
In order to reach above-mentioned purpose, the solution of the present invention is:
A kind of tibet koumiss (snow lotus live body) bread and preparation method thereof, is made by following steps:
A, preparing tibet koumiss fermentation milk: put in sterilized milk by Xizang Linggu Fungus grain, load in ventilated container, in 25-30 DEG C of static fermentation 16-24h, strainer filtering, add a small amount of Mel in filtrate, cold preservation stands overnight, and obtains tibet koumiss fermentation milk；
B, prepare tibet koumiss fermentation milk concentrate: concentrated by centrifugation by gained tibet koumiss fermentation milk, collect precipitation, and it is added thereto to 2 times of sterilized milk continuation fermentations, then, proper honey stirs evenly, cold preservation stands overnight in addition, then centrifugal concentrating, and this process is repeated at least 3 times, with strain concentration in propagation ling mushroom milk, collection precipitates and i.e. obtains tibet koumiss fermentation milk concentrate；Each centrifuged supernatant is mixed, stored refrigerated, standby, obtain tibet koumiss fermentation milk centrifuged supernatant；
C, prepare tibet koumiss fermentation emulsion kind: high-gluten flour, tibet koumiss fermentation milk concentrate and tibet koumiss fermentation milk centrifuged supernatant (recovering to room temperature) are mixed in proportion, stir, it is placed in 38 DEG C of bottom fermentations 2～4h, obtains tibet koumiss fermentation emulsion kind；
D, prepare bread dough: by high-gluten flour 24～25 weight %, soft plantation white sugar 2.8～3.2 weight %, Sal 0.3～0.35 weight %, egg 2.4～3 weight %, tibet koumiss fermentation emulsion kind 68～69 weight %, beat to dough formation, continuously add butter 1～2 weight %, beat to stretchable one-tenth thin film, obtain bread dough；
E, bread dough proof: proof in 38～42 DEG C after described bread dough integer；
F, baking: bakee the bread dough that proofed according to a conventional method and get product bread.
Described prepare in tibet koumiss fermentation milk step a add 3～5 weight % Mel.
Described prepare in tibet koumiss fermentation milk concentrate step b, tibet koumiss fermentation milk is centrifuged 30min with 4500rpm rotating speed and concentrates, obtain tibet koumiss fermentation milk concentrate.
Described prepare in tibet koumiss fermentation milk concentrate step b, by gained tibet koumiss fermentation milk centrifugal concentrating, collect precipitation, and continue fermentation 24～48h after being added thereto to 2 times of sterilized milk.
Described prepare in tibet koumiss fermentation milk concentrate step b, gained tibet koumiss fermentation milk concentrated by centrifugation, collect precipitation, and be added thereto to 2 times of sterilized milk and continue fermentation, then, add 3～5% weight Mel stir evenly.
Described prepare in tibet koumiss fermentation milk concentrate step b, the supernatant of each for tibet koumiss fermentation milk centrifugal concentrating gained is mixed, stand-by in 4 DEG C of preservations, first recover to room temperature during use.
Described tibet koumiss of preparing ferments in emulsion kind c, and high-gluten flour, tibet koumiss fermentation milk concentrate and tibet koumiss fermentation milk concentrated supernatant mix with 5: 7: 6 ratios.
Described preparing in bread dough step d, described high-gluten flour, described soft plantation white sugar and the stirring of described Sal or after mixing thoroughly, add described egg and tibet koumiss fermentation emulsion kind is beaten at a slow speed 2～3min to the most agglomerating, transfers to and quickly beats 3～4min and formed to dough.
Described prepare in bread dough step d, after described butter beats at a slow speed 2～3min after adding, quickly beat 1～3min, to the stretchable uniformly thin film of dough.
In described bread dough proofing step e, will proof to 2 times greatly in 38～42 DEG C after described bread dough integer.
After using said structure, tibet koumiss (snow lotus live body) bread of the present invention and preparation method thereof has the advantages that
The present invention utilizes strain natural sex and multiformity in tibet koumiss fermentation milk, utilize Mel and sterilized milk as trophic factors, promote strain propagation in tibet koumiss fermentation milk, in conjunction with centrifugal concentrating technique, increase strain concentration in tibet koumiss fermentation milk, to improve the gas deliverability of strain during bread dough proofs.
The present invention utilizes tibet koumiss fermentation milk centrifuged supernatant as liquid charging stock, reduces natural nutrient component and the loss of strain.
The present invention utilizes egg to promote that in dough, yeast proofs as nitrogen source；Reduce and affect the butter consumption that yeast proofs, in conjunction with liquid kind dough processing technology, promote the increase of strain concentration, spawn activity in dough to strengthen, promote that bread dough proofs.
Compared with the prior art, product of the present invention not only has the features such as natural, safe and healthy, nutrition, and the present invention utilizes Mel and sterilized milk as trophic factors, promote strain propagation in tibet koumiss fermentation milk, in conjunction with centrifugal concentrating technique, increase strain concentration in tibet koumiss fermentation milk, to improve the gas deliverability of strain during bread dough proofs.Application tibet koumiss fermentation milk centrifuged supernatant, as liquid charging stock, reduces natural nutrient component and the loss of strain；As nitrogen source, application egg promotes that in dough, yeast proofs；Reduce and affect the butter consumption that yeast proofs, in conjunction with liquid kind dough processing technology, promote strain concentration in dough to increase, spawn activity strengthens, promote that bread dough proofs, developing natural, healthy functional type tibet koumiss fermentation milk bread, product coat color is golden yellow, and soft taste, toughness are moderate, consistent internal structure, has light tart flavour and milk fragrance, taste fresh and clean, nutritious.This technique is suitable for family, factory's multimode produces.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
In order to technical scheme is explained further, below by specific embodiment, the present invention will be described in detail.
The making of tibet koumiss of the present invention fermentation emulsion kind mainly takes high-gluten flour, tibet koumiss fermentation milk concentrate and tibet koumiss fermentation milk centrifuged supernatant by the weight ratio of 5: 7: 6.
The making of bread dough of the present invention mainly takes high-gluten flour 24～25 weight %, soft plantation white sugar 2.8～3.2 weight %, egg 2.4～3 weight %, Sal 0.3～0.35 weight %, tibet koumiss fermentation emulsion kind 68～69 weight % and butter 1～2 weight %.
Below by multiple embodiments illustrate production craft step of the present invention, the percentage ratio being directed to, the most especially indicate be weight percentage, mass percent.
Embodiment one
1, tibet koumiss fermentation milk is prepared
Putting in sterilized milk by Xizang Linggu Fungus grain, load in ventilated container, in 25～30 DEG C of 16-24h that ferment, strainer filtering, add 3-5 weight % Mel in filtrate, cold preservation stands overnight, and obtains tibet koumiss fermentation milk.
2, tibet koumiss fermentation milk concentrate is prepared
With 4500rpm rotating speed, tibet koumiss fermentation milk is centrifuged 30min concentrate, collection precipitates to obtain tibet koumiss fermentation milk concentrate, it is added thereto to the sterilized milk of 2 times of weight, fermentation 16～24h in ventilated container, then it is added thereto to the Mel of 3～5 weight %, stir, cold preservation stands overnight, being centrifuged 30min with 4500rpm rotating speed again to concentrate, this process is repeated at least 3 times, and collection precipitates and i.e. obtains tibet koumiss fermentation milk concentrate.Each centrifuged supernatant is mixed, stored refrigerated, standby, obtain tibet koumiss fermentation milk centrifuged supernatant.
3, tibet koumiss fermentation emulsion kind is prepared
By high-gluten flour, tibet koumiss fermentation milk concentrate and tibet koumiss fermentation milk centrifuged supernatant by 5: 7: 6 weight ratio mixing, stir, be placed in 38 DEG C of bottom fermentations 2～4h, obtain tibet koumiss fermentation emulsion kind.
4, bread dough is prepared
By high-gluten flour 24～25 weight %, soft plantation white sugar 2.8～3.2 weight %, Sal 0.3～0.35 weight %, egg 2.4～3 weight %, tibet koumiss fermentation emulsion kind 68～69 weight %, whipping 2～3min is to the most agglomerating at a slow speed, transfers quickly whipping 3～4min to and is formed to dough.Continuously add butter 1～2 weight %, after beating 2～3min at a slow speed, quickly beat 1～3min, to the stretchable uniformly thin film of dough, obtain bread dough.
5, bread dough proofs
Take out bread dough room temperature standing 15～20min, segmentation, round, again room temperature standing 10～15min, integer, put in mould, be placed in 38～42 DEG C of proofing box and proof 2 times greatly.
6, bakee
Take out the bread dough that proofs, be placed in and get angry 185 DEG C, 195 DEG C of ovens of reducing internal heat bakee 20～25min and gets product bread.
Embodiment two
1, tibet koumiss fermentation milk is prepared
Preparing tibet koumiss fermentation milk 1 such as embodiment one, put in sterilized milk by Xizang Linggu Fungus grain, load in ventilated container, in 25 DEG C of 24h that ferment, strainer filtering, add 3 weight % Mel in filtrate, cold preservation stands overnight, and obtains tibet koumiss fermentation milk；
2, tibet koumiss fermentation milk concentrate is prepared
With 4500rpm rotating speed, tibet koumiss fermentation milk is centrifuged 30min concentrate, collect to precipitate and i.e. obtain tibet koumiss fermentation milk concentrate, it is added thereto to the sterilized milk of 2 times of weight, it is placed in 25 DEG C, ventilated container relaying supervention ferment 24h, then is added thereto to the Mel of 3 weight %, stir, cold preservation stands overnight, being centrifuged 30min with 4500rpm rotating speed again to concentrate, this process is repeated 4 times, and collection precipitates and i.e. obtains tibet koumiss fermentation milk concentrate.Each centrifuged supernatant is mixed, stored refrigerated, standby, obtain tibet koumiss fermentation milk centrifuged supernatant.
3, tibet koumiss fermentation emulsion kind is prepared
By high-gluten flour, tibet koumiss fermentation milk concentrate and tibet koumiss fermentation milk centrifuged supernatant by 5: 7: 6 weight ratio mixing, stir, be placed in 38 DEG C of bottom fermentation 3h, obtain tibet koumiss fermentation emulsion kind.
4, bread dough is prepared
By high-gluten flour 24 weight %, soft plantation white sugar 3.2 weight %, Sal 0.3 weight %, egg 2.4 weight %, tibet koumiss fermentation emulsion kind 69 weight %, beat at a slow speed 2min the most agglomerating, transfer quickly whipping 4min to and formed to dough.Continuously add butter 1.1 weight %, after beating 3min at a slow speed, quickly beat 1min, to the stretchable uniformly thin film of dough, obtain bread dough.
5, bread dough proofs
Taking out dough room temperature and stand 15min, segmentation, round, again room temperature stand 15min, integer, put in mould, are placed in 38 DEG C of proofing box and proof to 2 times greatly, the bread dough that must proof.
6, bakee
Taking out the bread dough proofed, be placed in and get angry 185 DEG C, bakee 22min in 195 DEG C of ovens of reducing internal heat, get product bread.
Embodiment three
1, tibet koumiss fermentation milk is prepared
Putting in sterilized milk by Xizang Linggu Fungus grain, load in ventilated container, in 30 DEG C of 18h that ferment, strainer filtering, add 5 weight % Mel in filtrate, cold preservation stands overnight, and obtains tibet koumiss fermentation milk.
2, tibet koumiss fermentation milk concentrate is prepared
Through 4500rpm rotating speed, tibet koumiss fermentation milk is centrifuged 30min concentrate, collect to precipitate and i.e. obtain tibet koumiss fermentation milk concentrate, it is added thereto to the sterilized milk of 2 times of weight, cultivation 24h in ventilated container, then it is added thereto to the Mel of 5 weight %, stir, cold preservation stands overnight, being centrifuged 30min with 4500rpm rotating speed again to concentrate, this process is repeated 3 times, and collection precipitates and i.e. obtains tibet koumiss fermentation milk concentrate.Each centrifuged supernatant is mixed, stored refrigerated, standby, obtain tibet koumiss fermentation milk centrifuged supernatant.
3, tibet koumiss fermentation emulsion kind is prepared
By high-gluten flour, tibet koumiss fermentation milk concentrate and tibet koumiss fermentation milk centrifuged supernatant by 5: 7: 6 weight ratio mixing, stir, be placed in 40 DEG C of bottom fermentation 4h, obtain tibet koumiss fermentation emulsion kind.
4, bread dough is prepared
By high-gluten flour 24.2 weight %, soft plantation white sugar 3 weight %, Sal 0.3 weight %, egg 3 weight %, tibet koumiss fermentation emulsion kind 68 weight %, beat at a slow speed 3min the most agglomerating, transfer quickly whipping 3min to and formed to dough.Continuously add butter 1.5 weight %, after beating 3min at a slow speed, quickly beat 1min, to the stretchable uniformly thin film of dough, obtain bread dough.
5, bread dough proofs
Taking out bread dough room temperature and stand 20min, segmentation, round, again room temperature stand 15min, integer, put in mould, are placed in 40 DEG C of proofing box and proof to 2 times greatly.
6, bakee
Take out the bread dough that proofs, be placed in and get angry 185 DEG C, 195 DEG C of ovens of reducing internal heat bakee 23min and gets product bread.
Embodiment four
1, tibet koumiss fermentation milk is prepared
Putting in sterilized milk by Xizang Linggu Fungus grain, load in ventilated container, in 28 DEG C of 20h that ferment, strainer filtering, add 4 weight % Mel in filtrate, cold preservation stands overnight, and obtains tibet koumiss fermentation milk.
2, tibet koumiss fermentation milk concentrate is prepared
Through 4500rpm rotating speed, tibet koumiss fermentation milk is centrifuged 30min concentrate, collect to precipitate and i.e. obtain tibet koumiss fermentation milk concentrate, it is added thereto to the sterilized milk of 2 times of weight, relay supervention ferment 20h in ventilated container, then be added thereto to the Mel of 4 weight %, stir, cold preservation stands overnight, being centrifuged 30min with 4500rpm rotating speed again to concentrate, this process is repeated 5 times, and collection precipitates and i.e. obtains tibet koumiss fermentation milk concentrate.Each centrifuged supernatant is mixed, stored refrigerated, standby, obtain tibet koumiss fermentation milk centrifuged supernatant.
3, tibet koumiss fermentation emulsion kind is prepared
By high-gluten flour, tibet koumiss fermentation milk concentrate and tibet koumiss fermentation milk centrifuged supernatant by 5: 7: 6 weight ratio mixing, stir, be placed in 38 DEG C of bottom fermentation 4h, obtain tibet koumiss fermentation emulsion kind.
4, bread dough is prepared
By high-gluten flour 24 weight %, soft plantation white sugar 2.85 weight %, Sal 0.35 weight %, egg 2.8 weight %, tibet koumiss fermentation emulsion kind 68 weight %, beat at a slow speed 2min the most agglomerating, transfer quickly whipping 4min to and formed to dough.Continuously add butter 2 weight %, after beating 2min at a slow speed, quickly beat 2min, to the stretchable uniformly thin film of dough, obtain bread dough.
5, bread dough proofs
Taking out bread dough room temperature and stand 20min, segmentation, round, again room temperature stand 15min, integer, put in mould, are placed in 42 DEG C of proofing box and proof to 2 times greatly.
6, bakee
Take out the bread dough that proofs, be placed in and get angry 185 DEG C, 195 DEG C of ovens of reducing internal heat bakee 25min and gets product bread.
The bread made by the formula and processing technology of aforementioned four embodiment, natural, nutrition, health, bread product surface color is golden yellow, and soft taste, toughness are moderate, consistent internal structure, has light tart flavour and milk fragrance, taste fresh and clean.
It addition, equipment uses conventional equipment in the embodiment of the present invention, beat speed and be at a slow speed 30～50 revs/min, be quickly 100～120 revs/min.
Above-described embodiment and accompanying drawing the product form of the non-limiting present invention and style, suitably change that it is done by any person of an ordinary skill in the technical field or modify, all should be regarded as the patent category without departing from the present invention.
Claims (10)
1. tibet koumiss (snow lotus live body) bread and preparation method thereof, it is characterised in that made by following steps:
A, preparing tibet koumiss fermentation milk: put in sterilized milk by Xizang Linggu Fungus grain, load in ventilated container and ferment, fermentation temperature is 25-30 DEG C, fermentation time is 16-24h, and strainer filtering adds a small amount of Mel in filtrate, cold preservation stands overnight, and obtains tibet koumiss fermentation milk；
B, prepare tibet koumiss fermentation milk concentrate: concentrated by centrifugation by gained tibet koumiss fermentation milk, collect precipitation, and it is added thereto to 2 times of sterilized milk continuation fermentations, then, proper honey stirs evenly, cold preservation stands overnight in addition, then centrifugal concentrating, and this process is repeated at least 3 times, with strain concentration in propagation ling mushroom milk, collection precipitates and i.e. obtains tibet koumiss fermentation milk concentrate；Each centrifuged supernatant is mixed, stored refrigerated, standby, obtain tibet koumiss fermentation milk centrifuged supernatant；
C, prepare tibet koumiss fermentation emulsion kind: high-gluten flour, tibet koumiss fermentation milk concentrate and tibet koumiss fermentation milk centrifuged supernatant are mixed in proportion, stir, be placed in 38 DEG C of bottom fermentations 2～4h, obtain tibet koumiss fermentation emulsion kind；
D, prepare bread dough: by high-gluten flour 24～25 weight %, soft plantation white sugar 2.8～3.2 weight %, egg 2.4～3 weight %, Sal 0.3～0.35 weight %, tibet koumiss fermentation emulsion kind 68～69 weight %, beat to dough formation, continuously add butter 1～2 weight %, beat to stretchable one-tenth thin film, obtain bread dough；
E, bread dough proof: proof in 38～42 DEG C after described bread dough integer；
F, baking: bakee the bread dough that proofed according to a conventional method and get product bread.
2. tibet koumiss (snow lotus live body) bread as claimed in claim 1 a kind of and preparation method thereof, it is characterised in that: described prepare the Mel adding 3～5 weight % in tibet koumiss fermentation milk step a.
3. a kind of tibet koumiss (snow lotus live body) bread as claimed in claim 1 and preparation method thereof, it is characterized in that: described prepare in tibet koumiss fermentation milk concentrate step b, through 4500rpm rotating speed, tibet koumiss fermentation milk is centrifuged 30min concentrate, obtains tibet koumiss fermentation milk concentrate.
4. a kind of tibet koumiss (snow lotus live body) bread as claimed in claim 1 and preparation method thereof, it is characterized in that: described prepare in tibet koumiss fermentation milk concentrate step b, by gained tibet koumiss fermentation milk centrifugal concentrating, collect precipitation, and be added thereto to continuation fermentation 24～48h after 2 times of sterilized milk.
5. a kind of tibet koumiss (snow lotus live body) bread as claimed in claim 1 and preparation method thereof, it is characterized in that: described prepare in tibet koumiss fermentation milk concentrate step b, gained tibet koumiss fermentation milk is concentrated by centrifugation, collect precipitation, and it is added thereto to 2 times of sterilized milk continuation fermentations, then, addition 3～5% weight Mel stir evenly.
6. a kind of tibet koumiss (snow lotus live body) bread as claimed in claim 1 and preparation method thereof, it is characterized in that: described prepare in tibet koumiss fermentation milk concentrate step b, the supernatant of each for tibet koumiss fermentation milk centrifugal concentrating gained is mixed, stand-by in 4 DEG C of preservations, first recover to room temperature during use.
7. a kind of tibet koumiss (snow lotus live body) bread as claimed in claim 1 and preparation method thereof, it is characterized in that: described tibet koumiss of preparing ferments in emulsion kind c, and high-gluten flour, tibet koumiss fermentation milk concentrate and tibet koumiss fermentation milk centrifuged supernatant mix with 5: 7: 6 ratios.
8. a kind of tibet koumiss (snow lotus live body) bread as claimed in claim 1 and preparation method thereof, it is characterized in that: described prepare in bread dough step d, after described high-gluten flour, described soft plantation white sugar and described Sal stir or mix thoroughly, add described egg and tibet koumiss fermentation emulsion kind is beaten at a slow speed 2～3min to the most agglomerating, transfer to and quickly beat 3～4min and formed to dough.
9. a kind of tibet koumiss (snow lotus live body) bread as claimed in claim 1 and preparation method thereof, it is characterized in that: described prepare in bread dough step d, after described butter beats at a slow speed 2～3min after adding, quickly beat 1～3min, to the stretchable uniformly thin film of dough.
10. a kind of tibet koumiss (snow lotus live body) bread as claimed in claim 1 and preparation method thereof, it is characterised in that: in described bread dough proofing step e, will proof to 2 times greatly in 38～42 DEG C after described bread dough integer.
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| CN113088479A (en) * | 2021-05-08 | 2021-07-09 | 河北农业大学 | Compound additive for promoting proliferation of saussurea involucrata |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919295A (en) * | 2012-10-17 | 2013-02-13 | 大连民族学院 | Preparation method of leavened pasta |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919295A (en) * | 2012-10-17 | 2013-02-13 | 大连民族学院 | Preparation method of leavened pasta |
Non-Patent Citations (1)
| Title |
|---|
| S. PLESSAS等: "Bread making using kefir grains as baker s yeast", 《FOOD CHEMISTRY》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113088479A (en) * | 2021-05-08 | 2021-07-09 | 河北农业大学 | Compound additive for promoting proliferation of saussurea involucrata |
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