CN106819007A - A kind of probiotics Pizza and preparation method thereof - Google Patents
A kind of probiotics Pizza and preparation method thereof Download PDFInfo
- Publication number
- CN106819007A CN106819007A CN201611201444.7A CN201611201444A CN106819007A CN 106819007 A CN106819007 A CN 106819007A CN 201611201444 A CN201611201444 A CN 201611201444A CN 106819007 A CN106819007 A CN 106819007A
- Authority
- CN
- China
- Prior art keywords
- fillings
- portions
- parts
- pizza
- fermentation
- 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
Links
- 235000013550 pizza Nutrition 0.000 title claims abstract description 23
- 239000006041 probiotic Substances 0.000 title claims abstract description 9
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 9
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 9
- 210000000481 breast Anatomy 0.000 claims abstract description 9
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 235000013351 cheese Nutrition 0.000 claims abstract description 6
- 241000272201 Columbiformes Species 0.000 claims abstract description 5
- 239000006071 cream Substances 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 235000014121 butter Nutrition 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 abstract description 7
- 240000002129 Malva sylvestris Species 0.000 abstract description 3
- 235000006770 Malva sylvestris Nutrition 0.000 abstract description 3
- 239000002054 inoculum Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of probiotics Pizza and preparation method thereof, the Pizza preparation method is：Manufacture cake embryo；75 85 parts of pigeon breast meat gruels, 95 105 portions of cheeses, 115 130 portions of milk, 25 30 portions of honey, 9 11 portions of cream are mixed and made into fillings；By fillings heat sterilization, used as fermentation base-material, then according to 3 4% inoculum concentration to the Mixed Microbes that lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus are accessed in fermentation base-material, ferment 24h at 30 DEG C, and by filtering fermentation liquor after the completion of fermentation, filter residue is standby；Fillings is uniformly placed in cake embryo surface；Baking.Preparation method of the present invention is unique, and gained Pizza is in good taste, and unique flavor is nutritious, and long-term consumption can improve immunocompetence.
Description
Technical field
The present invention relates to a kind of probiotics Pizza and preparation method thereof, belong to food technology field.
Background technology
Pizza is a kind of food for rising in Italy, rather well received in the whole world.The usual way of Pizza is in fermentation
Catsup, cheese and other dispensings are covered above disc cake, and is formed by oven baking.But as modern society works and lives
The continuous quickening of rhythm, and people, for the attention of nutritional ingredient in meals, traditional Pizza has been difficult to meet the need of people
Ask, be that this many people produces various Pizzas, but, it is most of not possess healthcare function.
Probiotics is the class active microorganism beneficial to host, is colonized in human body intestinal canal, reproductive system, can be produced
Definite health efficacy is so as to the active beneficial microorganism general name for improving host's microecological balance, playing beneficial effect.They can
Taken directly as food additives, to maintain the balance of gut flora, with protection intestines and stomach and pre- anti-diarrhea, mitigation lactose
Intolerant to the different physiological roles such as disease, strengthen immunity, anti-mutation and active anticancer, norcholesterol effect.
With the rapid raising of the fast-developing and living standard of social economy, people increasingly pay attention to health and health care,
It is therefore desirable to develop a kind of suitable people's needs, instant, the Pizza product with healthcare function.
The content of the invention
It is an object of the invention to provide a kind of probiotics Pizza, the Pizza has good healthcare function, in good taste, is adapted to
Each age level crowd.
Concrete technical scheme is as follows：
（1）Manufacture cake embryo：Take 240-260 parts of flour and the stirring of 50-55 portions of milk, and with 18-22 parts of egg, 45-55 parts of water, 4-
6 portions of butter, 2.8-3.2 portions of salt uniformly mix, and are made cake embryo；
（2）Make fillings：By 75-85 parts of pigeon breast meat gruel, 95-105 parts of cheese, 115-130 parts of milk, 25-30 parts of honey, 9-11
Part cream is mixed and made into fillings；Fillings is heated into 85 DEG C to sterilize 30 minutes, as fermentation base-material, then according to the inoculation of 3-4%
Measure to the Mixed Microbes that lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus are accessed in fermentation base-material, in 30 DEG C of fermentations
24h, by filtering fermentation liquor after the completion of fermentation, filter residue is standby as fillings；Wherein, lactobacillus bulgaricus, streptococcus thermophilus and
The mass ratio of lactobacillus acidophilus is 4：4：2；
（3）Fillings is uniformly placed in cake embryo surface；
（4）Cake embryo with fillings is inserted into 250 degrees Celsius of oven for baking 15 minutes, Pizza is made.
The step（2）In, Fresh Grade Breast is cut into 5cm × 5cm × 5cm cube meat, rubbed in the meat grinder in 4mm apertures.
The present invention has advantages below：
（1）The inventive method is unique, and technological process is simple, easy to operate, low cost.
（2）Enrich the kind of existing Pizza, a kind of probiotics Pizza of Promethean invention, mouthfeel is unique.
（3）Due to the fermentation of strain, the macromolecular such as protein, carbohydrate and fat in Pizza resolves into small molecule,
It is more beneficial for the absorption of human body.
（4）The present invention reduces the greasy feeling of meat in Pizza due to the fermentation of multi-cultur es.
（5）Due to the fermentation of probiotics, make Pizza with health role.
Specific embodiment
Below by specific embodiment, the present invention will be further elaborated, it should be appreciated that, the description below is only
In order to explain the present invention, and it is not limited thereof.
Embodiment 1
1st, cake embryo is manufactured：Take 240 parts of flour and the stirring of 50 portions of milk, and with 18 parts of eggs, 45 portions of water, 4 portions of butter, 2.8 portions of salt
Uniform mixing, is made cake embryo.
2nd, fillings is made：75 parts of pigeon breast meat gruels, 95 portions of cheeses, 115 portions of milk, 25 portions of honey, 9 portions of cream are mixed
Fillings；By fillings be heated to 85 DEG C sterilize 30 minutes, as fermentation base-material, then according to 3% inoculum concentration to fermentation base-material in connect
Enter the Mixed Microbes of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus, ferment 24h at 30 DEG C, will hair after the completion of fermentation
Zymotic fluid is filtered, and filter residue is standby as fillings；Wherein, the mass ratio of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus
It is 4：4：2；Fresh Grade Breast is cut into 5cm × 5cm × 5cm cube meat, is rubbed in the meat grinder in 4mm apertures.
3rd, fillings is uniformly placed in cake embryo surface.
4th, the cake embryo with fillings is inserted into 250 degrees Celsius of oven for baking 15 minutes, is made Pizza.
Embodiment 2
1st, cake embryo is manufactured：Take 260 parts of flour and the stirring of 55 portions of milk, and with 22 parts of eggs, 55 portions of water, 6 portions of butter, 3.2 portions of salt
Uniform mixing, is made cake embryo.
2nd, fillings is made：85 parts of pigeon breast meat gruels, 105 portions of cheeses, 130 portions of milk, 30 portions of honey, 11 portions of cream are mixed into system
Into fillings；Fillings is heated into 85 DEG C to sterilize 30 minutes, as fermentation base-material, then according to 4% inoculum concentration in fermentation base-material
The Mixed Microbes of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus are accessed, ferment 24h at 30 DEG C, will after the completion of fermentation
Filtering fermentation liquor, filter residue is standby as fillings；Wherein, the quality of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus
Than being 4：4：2；Fresh Grade Breast is cut into 5cm × 5cm × 5cm cube meat, is rubbed in the meat grinder in 4mm apertures.
3rd, fillings is uniformly placed in cake embryo surface.
4th, the cake embryo with fillings is inserted into 250 degrees Celsius of oven for baking 15 minutes, is made Pizza.
Claims (2)
1. a kind of probiotics Pizza and preparation method thereof, it is characterized in that comprising the following steps：
（1）Manufacture cake embryo：Take 240-260 parts of flour and the stirring of 50-55 portions of milk, and with 18-22 parts of egg, 45-55 parts of water, 4-
6 portions of butter, 2.8-3.2 portions of salt uniformly mix, and are made cake embryo；
（2）Make fillings：By 75-85 parts of pigeon breast meat gruel, 95-105 parts of cheese, 115-130 parts of milk, 25-30 parts of honey, 9-11
Part cream is mixed and made into fillings；Fillings is heated into 85 DEG C to sterilize 30 minutes, as fermentation base-material, then according to the inoculation of 3-4%
Measure to the Mixed Microbes that lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus are accessed in fermentation base-material, in 30 DEG C of fermentations
24h, by filtering fermentation liquor after the completion of fermentation, filter residue is standby as fillings；Wherein, lactobacillus bulgaricus, streptococcus thermophilus and
The mass ratio of lactobacillus acidophilus is 4：4：2；
（3）Fillings is uniformly placed in cake embryo surface；
（4）Cake embryo with fillings is inserted into 250 degrees Celsius of oven for baking 15 minutes, Pizza is made.
2. method according to claim 1, it is characterized in that：The step（2）In, by Fresh Grade Breast be cut into 5cm × 5cm ×
5cm cube meat, rubs in the meat grinder in 4mm apertures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611201444.7A CN106819007A (en) | 2016-12-23 | 2016-12-23 | A kind of probiotics Pizza and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611201444.7A CN106819007A (en) | 2016-12-23 | 2016-12-23 | A kind of probiotics Pizza and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819007A true CN106819007A (en) | 2017-06-13 |
Family
ID=59136828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611201444.7A Pending CN106819007A (en) | 2016-12-23 | 2016-12-23 | A kind of probiotics Pizza and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819007A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413117A (en) * | 2013-08-30 | 2015-03-18 | 彭尚元 | Meat paste pizza and preparation method thereof |
| CN105039467A (en) * | 2015-06-25 | 2015-11-11 | 中山鼎晟生物科技有限公司 | Cordyceps militaris liquid culture medium and culture method of cordyceps militaris |
| CN105580865A (en) * | 2016-03-03 | 2016-05-18 | 大连工业大学 | Potato pizza crusts and making method thereof |
| CN105982233A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | Method for co-production of cordyceps militaris and cordyceps militaris sausages |
| CN105981761A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | Cordyceps militaris egg tart making method and product made by same |
-
2016
- 2016-12-23 CN CN201611201444.7A patent/CN106819007A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413117A (en) * | 2013-08-30 | 2015-03-18 | 彭尚元 | Meat paste pizza and preparation method thereof |
| CN105039467A (en) * | 2015-06-25 | 2015-11-11 | 中山鼎晟生物科技有限公司 | Cordyceps militaris liquid culture medium and culture method of cordyceps militaris |
| CN105982233A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | Method for co-production of cordyceps militaris and cordyceps militaris sausages |
| CN105981761A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | Cordyceps militaris egg tart making method and product made by same |
| CN105580865A (en) * | 2016-03-03 | 2016-05-18 | 大连工业大学 | Potato pizza crusts and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104782762B (en) | A kind of brown Yoghourt and preparation method thereof | |
| CN103125819A (en) | Process and formula of lactobacillus steamed bread | |
| CN107136214A (en) | A kind of zero lactose fermentation breast and preparation method thereof | |
| CN106615101A (en) | Stirring type preparation process of stirring type active probiotic flavored fermented milk | |
| CN108029944A (en) | A kind of preparation method of coarse cereals flour and mixed grain steamed bread | |
| CN104886334A (en) | Probiotic glutinous rice skin ice cream and a preparation method thereof | |
| MX2011003858A (en) | Method for obtaining a mixture of probiotics, nutrient prebiotics having synergistic symbiotic action. | |
| CN103583688A (en) | Preparation method for low-fat stirred probiotics acidified milk | |
| CN107637662B (en) | Thick broad-bean sauce soft milk food and preparation method thereof | |
| CN104365844B (en) | A kind of preparation method of ultra micro sweet cherry roots wheat bran Yoghourt | |
| KR101893308B1 (en) | Barley fermented seeds using turmeric and active yogurt, their manufacturing method, and barley fermented bread | |
| CN105981778A (en) | New-flavor fermented egg tarts and making method thereof | |
| CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
| RU2407348C1 (en) | Method for production of granulated cottage cheese | |
| Munzur et al. | Effect of different levels of vegetable oil for the manufacture of dahi from skim milk | |
| CN103355406A (en) | Production method for sour soybean milk with rich active polysaccharides | |
| JP4728769B2 (en) | Production and utilization of sour dough containing high concentrations of γ-aminobutyric acid | |
| CN104026234A (en) | Production method of agaricus bisporus yoghurt | |
| CN106819007A (en) | A kind of probiotics Pizza and preparation method thereof | |
| CN105941625A (en) | Fermented milk-containing Chinese yam beverage and preparation method thereof | |
| CN106386977A (en) | Pizza with unique flavour and preparation method thereof | |
| Aladjadjiyan et al. | Traditional Bulgarian dairy food | |
| RU2605322C1 (en) | Method of producing cheese product for elderly nutrition | |
| CN104170972A (en) | Fresh meat-flavored yoghourt and preparation method thereof | |
| CN103621626A (en) | Hazel mushroom yogurt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |
|
| RJ01 | Rejection of invention patent application after publication |