CN106386949A - Yeast caramel treats and production technology thereof - Google Patents

Yeast caramel treats and production technology thereof Download PDF

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Publication number
CN106386949A
CN106386949A CN201610794873.3A CN201610794873A CN106386949A CN 106386949 A CN106386949 A CN 106386949A CN 201610794873 A CN201610794873 A CN 201610794873A CN 106386949 A CN106386949 A CN 106386949A
Authority
CN
China
Prior art keywords
yeast
production technology
fermentation
proofing
sugar
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610794873.3A
Other languages
Chinese (zh)
Inventor
魏加成
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
XINGHUA MINGSHA FOOD Co Ltd
Original Assignee
XINGHUA MINGSHA FOOD Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by XINGHUA MINGSHA FOOD Co Ltd filed Critical XINGHUA MINGSHA FOOD Co Ltd
Priority to CN201610794873.3A priority Critical patent/CN106386949A/en
Publication of CN106386949A publication Critical patent/CN106386949A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

The invention discloses yeast caramel treats and a production technology thereof. The yeast caramel treats mainly comprise the following raw materials of 25kg of wheat flour, 10kg of egg fluid, 0.3kg of yeast, 1kg of white granulated sugar and 0.1kg of edible salt. The production technology comprises the following steps of preparing materials; performing dough mixing; performing primary dough recovery; cutting strips; performing secondary dough recovery; performing deep-frying; performing mixing with sugar; performing shaping; performing cutting; performing internal packaging; and performing external packaging. An active yeast fermentation technique is adopted, so that the fermentation time is greatly shortened, and fermentation can be well performed only in 2.5 hours; when the yeast is used for fermentation, the condition that fermented materials are too acid or too alkali can be avoided, alkali does not need to be added, nutrient components cannot be destroyed, and the taste is pure and rich; and standardized control is easy to realize for the production technology.

Description

One primary yeast saqima and its production technology
Technical field
The present invention relates to food and its processing technology application, particularly to a primary yeast saqima and its production work Skill.
Background technology
At present, generally lean on chemistry leavening agent when traditional making saqima proofs, it proofs, and needs 6-7 hour, wake up The time of sending out is long, and it is not highly desirable for proofing effect, and chemistry leavening agent is substantially acidity or the one-tenth of alkalescence is grouped into, and Saqima peracid can be made or cross alkali, not only affect mouthfeel, also destroy its nutrient content.
Content of the invention
For solve above-mentioned background technology present in problem, it is an object of the invention to provide a primary yeast saqima and its Production technology, to reach shortening proofing period, without adding acid or alkali so as to pure taste, dense purpose.
For reaching above-mentioned purpose, technical scheme is as follows:
One primary yeast saqima, its raw material mainly includes wheat flour 25kg, egg liquid 10kg, yeast 0.3kg, white granulated sugar 1kg With edible salt 0.1kg.
The production technology of one primary yeast saqima, comprises the steps:Dispensing → and face → once proof → slitting → bis- Secondary proof → fried → mix sugar → shaping → cutting → interior bag → outsourcing, wherein, and face is stirred 10 minutes;Once proof proofs Temperature is 32-36 DEG C, and humidity is 80%-90%, and proofing period is 1 hour;Slitting is the 1.5-2mm of musculus cutaneus thickness;Secondary awake The proofing temperature sent out is 28 DEG C, and humidity is 80%-90%, and proofing period is 1.5 hours;Fried temperature is 155 DEG C -170 DEG C; Mixing syrup concentration in sugar is 80%.
The yeast saqima being provided by technique scheme, the present invention, using active dry yeasr fermentation technique, is greatly shortened Proofing period, it is only necessary to 2.5 hours can ferment, both will not make its peracid or cross alkali during yeast fermentation, also without alkali, Its nutrient content will not be destroyed, and the small molecules such as substantial amounts of amino acid, compound sugar, esters, alcohols when fermenting, can be produced Flavor substance is so as to pure taste, dense;The production technology of the yeast saqima providing is easier to standardization control, for section Province's Production Time to reach expected purpose with the more preferable process controlling fermentation unrivaled advantage.
Specific embodiment
Technical scheme in the embodiment of the present invention will be clearly and completely described below.
The primary yeast saqima that the present invention provides, its raw material mainly includes wheat flour 25kg, egg liquid 10kg, yeast 0.3kg, white granulated sugar 1kg and edible salt 0.1kg.
The production technology of one primary yeast saqima, comprises the steps:Dispensing → and face → once proof → slitting → bis- Secondary proof → fried → mix sugar → shaping → cutting → interior bag → outsourcing, wherein, and face is stirred 10 minutes;Once proof proofs Temperature is 32-36 DEG C, and humidity is 80%-90%, and proofing period is 1 hour;Slitting is the 1.5-2mm of musculus cutaneus thickness;Secondary awake The proofing temperature sent out is 28 DEG C, and humidity is 80%-90%, and proofing period is 1.5 hours;Fried temperature is 155 DEG C -170 DEG C; Mixing syrup concentration in sugar is 80%.
A primary yeast saqima disclosed by the invention and its production technology, using active dry yeasr fermentation technique, greatly shorten Proofing period, it is only necessary to 2.5 hours can ferment, both will not make its peracid or cross alkali during yeast fermentation, also without alkali, Its nutrient content will not be destroyed, and the small molecules such as substantial amounts of amino acid, compound sugar, esters, alcohols when fermenting, can be produced Flavor substance is so as to pure taste, dense;It is easier to standardization control, control fermentation for saving Production Time with more preferable Process have unrivaled advantage reaching expected purpose.
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of or uses the present invention. Multiple modifications to these embodiments will be apparent from for those skilled in the art, as defined herein General Principle can be realized without departing from the spirit or scope of the present invention in other embodiments.Therefore, the present invention It is not intended to be limited to the embodiments shown herein, and be to fit to and principles disclosed herein and features of novelty phase one The scope the widest causing.

Claims (2)

1. a primary yeast saqima it is characterised in that its raw material mainly include wheat flour 25kg, egg liquid 10kg, yeast 0.3kg, White granulated sugar 1kg and edible salt 0.1kg.
2. the production technology of a primary yeast saqima is it is characterised in that comprise the steps:Dispensing → and face → once proof → Slitting → secondary proofs → fried → mix sugar → shaping → cutting → interior bag → outsourcing, wherein, and face is stirred 10 minutes;Once wake up The proofing temperature sent out is 32-36 DEG C, and humidity is 80%-90%, and proofing period is 1 hour;Slitting is the 1.5- of musculus cutaneus thickness 2mm;The secondary proofing temperature proofing is 28 DEG C, and humidity is 80%-90%, and proofing period is 1.5 hours;Fried temperature is 155℃-170℃;Mixing syrup concentration in sugar is 80%.
CN201610794873.3A 2016-08-31 2016-08-31 Yeast caramel treats and production technology thereof Pending CN106386949A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610794873.3A CN106386949A (en) 2016-08-31 2016-08-31 Yeast caramel treats and production technology thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610794873.3A CN106386949A (en) 2016-08-31 2016-08-31 Yeast caramel treats and production technology thereof

Publications (1)

Publication Number Publication Date
CN106386949A true CN106386949A (en) 2017-02-15

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610794873.3A Pending CN106386949A (en) 2016-08-31 2016-08-31 Yeast caramel treats and production technology thereof

Country Status (1)

Country Link
CN (1) CN106386949A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108077519A (en) * 2017-09-15 2018-05-29 名沙食品(江苏)有限公司 A kind of new saqima and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1672525A (en) * 2004-03-22 2005-09-28 邓正中 Candied fritter and its making process
CN101194637A (en) * 2008-01-02 2008-06-11 彭亮 Vegetable saqima and process technique thereof
CN103651685A (en) * 2013-10-28 2014-03-26 兴化名沙食品有限公司 Baked caramel treats
CN104068190A (en) * 2014-07-15 2014-10-01 兴化名沙食品有限公司 Sugar-free caramel treats and production technology thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1672525A (en) * 2004-03-22 2005-09-28 邓正中 Candied fritter and its making process
CN100346701C (en) * 2004-03-22 2007-11-07 邓正中 Candied fritter and its making process
CN101194637A (en) * 2008-01-02 2008-06-11 彭亮 Vegetable saqima and process technique thereof
CN103651685A (en) * 2013-10-28 2014-03-26 兴化名沙食品有限公司 Baked caramel treats
CN103651685B (en) * 2013-10-28 2015-09-16 兴化名沙食品有限公司 A kind of baking-type Sachima
CN104068190A (en) * 2014-07-15 2014-10-01 兴化名沙食品有限公司 Sugar-free caramel treats and production technology thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
莉莎著: "《亲切的手作美食》", 31 March 2015, 浙江科学技术出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108077519A (en) * 2017-09-15 2018-05-29 名沙食品(江苏)有限公司 A kind of new saqima and preparation method thereof

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Application publication date: 20170215

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