CN106937660A - A kind of yellow bent application in bread dough - Google Patents
A kind of yellow bent application in bread dough Download PDFInfo
- Publication number
- CN106937660A CN106937660A CN201610018612.2A CN201610018612A CN106937660A CN 106937660 A CN106937660 A CN 106937660A CN 201610018612 A CN201610018612 A CN 201610018612A CN 106937660 A CN106937660 A CN 106937660A
- Authority
- CN
- China
- Prior art keywords
- parts
- dough
- cultivates
- yellow
- culture dish
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of yellow bent application in bread dough, comprise the following steps：S1, cultivates culture dish；S2, cultivates spore suspension；S3, cultivates malic acid；Dough is planted in S4, preparation.In the preparation that dough is planted in yellow song of the invention, the yellow song of addition enters to plant dough in being made, so that the middle kind of dough unique flavor made, mouthfeel is moderate, and is of high nutritive value, and preparation technology of the present invention is simple, planting dough in the Huang song produced has light tart flavour, taste is fresh and clean, long shelf-life, is adapted to family or enterprise's production.
Description
Technical field
The present invention relates to dough technique field, more particularly to a kind of yellow bent application in bread dough are planted in preparation.
Background technology
Dough usually needs to use agitating device in making to be stirred, and the existing agitating device for dough is relatively
It is few, it is necessary to waste the most of the time to be stirred, waste of manpower in dough making, and usually needed during processing stirring now
Add thing and enter stirring, but existing agitating device can not meet this effect.And mouthfeel is bad after middle kind of dough preparation, is
This utilizes agitating device and preparation technology that dough is planted in yellow bent preparation we have proposed a kind of.
The content of the invention
The technical problem existed based on background technology, the present invention proposes a kind of yellow bent application in bread dough.
A kind of yellow bent application in bread dough proposed by the present invention, comprises the following steps：
S1, cultivates culture dish：Prepare a culture dish Jing Guo high-temperature sterilization, starch 20-40 is weighed according to deal proportioning
Part, 10-30 parts of glucose, (NH4)2SO48-16 parts, MnSO41-2 parts of KH2PO10.01-0.1 parts, 0.01-0.1 parts of NaCl,
And add in culture dish, stirring is sufficiently mixed, fermented and cultured ware is obtained；
S2, cultivates spore suspension：Aspergillus flavus strain is linked into the fermented and cultured ware in S1, in 25-35 DEG C of temperature
Lower culture 24-26 hours, you can obtain spore suspension；
S3, cultivates malic acid：CaCO is weighed according to deal proportioning34-6 parts, the spore suspension being added in S3 continues to train
Support, continue 10-12 hours, obtain malic acid；
Dough is planted in S4, preparation：50-70 parts of Strong flour, 30-38 parts of warm water, cream 20-22 are weighed according to parts by weight
Part, 10-12 parts of white granulated sugar, Strong flour, cream, white granulated sugar are put into agitating device and are sufficiently mixed, and add warm water stirring, then
The malic acid added in S3 is stirred, and it is stood into 20-28 minutes at a temperature of 26-28 DEG C, you can obtain planting face in yellow song
Group.
Preferably, 30 parts of starch, 20 parts of glucose, (NH are weighed according to deal proportioning in the S14)2SO412 parts,
MnSO41.5 parts, KH2PO40.05 part, 0.05 part of NaCl.
Preferably, starch, glucose, (NH in the S14)2SO4、MnSO4、KH2PO4, NaCl weight ratio be 25-35:
15-25∶10-14∶1.2-1.8∶0.04-0.06∶0.04-0.06。
Preferably, in the S4,60 parts of Strong flour, 34 parts of warm water, 21 parts of cream, white granulated sugar 11 are weighed according to parts by weight
Part.
In the preparation that dough is planted in yellow song of the invention, the yellow song of addition enters to plant dough in being made so that make
Middle kind of dough unique flavor, mouthfeel is moderate, and is of high nutritive value, and preparation technology of the present invention is simple, the Huang Quzhong produced
Planting dough has light tart flavour, and taste is fresh and clean, long shelf-life, is adapted to family or enterprise's production.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment one
The present invention proposes a kind of yellow bent application in bread dough, comprises the following steps：
S1, cultivates culture dish：Prepare a culture dish Jing Guo high-temperature sterilization, according to deal match weigh 20 parts of starch,
10 parts of glucose, (NH4)2SO48 parts, MnSO41 part, KH2PO40.01 part, NaCl0.01 parts, and add in culture dish, fully
Mix, obtain fermented and cultured ware；
S2, cultivates spore suspension：Aspergillus flavus strain is linked into the fermented and cultured ware in S1, trained at a temperature of 25 DEG C
Support 24 hours, you can obtain spore suspension；
S3, cultivates malic acid：CaCO is weighed according to deal proportioning34 parts, the spore suspension being added in S3 continues to cultivate,
Continue 10 hours, obtain malic acid；
Dough is planted in S4, preparation：50 parts of Strong flour, 30-38 parts of warm water, 20 parts of cream, white sand are weighed according to parts by weight
10 parts of sugar, Strong flour, cream, white granulated sugar are put into agitating device and are sufficiently mixed, and are added warm water stirring, are added in S3
Malic acid is stirred, and it is stood into 20 minutes at a temperature of 26 DEG C, you can obtain planting dough in yellow song.
Embodiment two
The present invention proposes a kind of yellow bent application in bread dough, comprises the following steps：
S1, cultivates culture dish：Prepare a culture dish Jing Guo high-temperature sterilization, according to deal match weigh 25 parts of starch,
15 parts of glucose, (NH4)2SO410 parts, MnSO41.25 parts, KH2PO10.025 part, 0.025 part of NaCl, and add culture dish
In, stirring is sufficiently mixed, fermented and cultured ware is obtained；
S2, cultivates spore suspension：Aspergillus flavus strain is linked into the fermented and cultured ware in S1, at a temperature of 27.5 DEG C
Culture 24.5 hours, you can obtain spore suspension；
S3, cultivates malic acid：CaCO is weighed according to deal proportioning34.5 parts, the spore suspension being added in S3 continues to train
Support, continue 10.5 hours, obtain malic acid；
Dough is planted in S4, preparation：55 parts of Strong flour, 32 parts of warm water, 20.5 parts of cream, white granulated sugar are weighed according to parts by weight
10.5 parts, Strong flour, cream, white granulated sugar are put into agitating device and be sufficiently mixed, added warm water stirring, add in S3
Malic acid is stirred, and it is stood into 22 minutes at a temperature of 26.5 DEG C, you can obtain planting dough in yellow song.
Embodiment three
The present invention proposes a kind of yellow bent application in bread dough, comprises the following steps：
S1, cultivates culture dish：Prepare a culture dish Jing Guo high-temperature sterilization, according to deal match weigh 30 parts of starch,
20 parts of glucose, (NH4)2SO412 parts, MnSO41.5 parts, KH2PO40.05 part, 0.05 part of NaCl, and add in culture dish,
Stirring is sufficiently mixed, fermented and cultured ware is obtained；
S2, cultivates spore suspension：Aspergillus flavus strain is linked into the fermented and cultured ware in S1, trained at a temperature of 30 DEG C
Support 25 hours, you can obtain spore suspension；
S3, cultivates malic acid：CaCO is weighed according to deal proportioning35 parts, the spore suspension being added in S3 continues to cultivate,
Continue 11 hours, obtain malic acid；
Dough is planted in S4, preparation：60 parts of Strong flour, 34 parts of warm water, 21 parts of cream, white granulated sugar 11 are weighed according to parts by weight
Part, Strong flour, cream, white granulated sugar are put into agitating device and be sufficiently mixed, warm water stirring, the apple added in S3 is added
Acid is stirred, and it is stood into 24 minutes at a temperature of 27 DEG C, you can obtain planting dough in yellow song.
Example IV
The present invention proposes a kind of yellow bent application in bread dough, comprises the following steps：
S1, cultivates culture dish：Prepare a culture dish Jing Guo high-temperature sterilization, according to deal match weigh 35 parts of starch,
25 parts of glucose, (NH4)2SO414 parts, MnSO41.75 parts, KH2PO10.075 part, 0.075 part of NaCl, and add culture dish
In, stirring is sufficiently mixed, fermented and cultured ware is obtained；
S2, cultivates spore suspension：Aspergillus flavus strain is linked into the fermented and cultured ware in S1, at a temperature of 32.5 DEG C
Culture 24-26 hours, you can obtain spore suspension；
S3, cultivates malic acid：CaCO is weighed according to deal proportioning35.5 parts, the spore suspension being added in S3 continues to train
Support, continue 11.5 hours, obtain malic acid；
Dough is planted in S4, preparation：65 parts of Strong flour, 36 parts of warm water, 21.5 parts of cream, white granulated sugar are weighed according to parts by weight
11.5 parts, Strong flour, cream, white granulated sugar are put into agitating device and be sufficiently mixed, added warm water stirring, add in S3
Malic acid is stirred, and it is stood into 26 minutes at a temperature of 27.5 DEG C, you can obtain planting dough in yellow song.
Embodiment five
The present invention proposes a kind of yellow bent application in bread dough, comprises the following steps：
S1, cultivates culture dish：Prepare a culture dish Jing Guo high-temperature sterilization, according to deal match weigh 40 parts of starch,
30 parts of glucose, (NH4)2SO416 parts, MnSO42 parts, KH2PO40.1 part, NaCl0.1 parts, and add in culture dish, fully
Mix, obtain fermented and cultured ware；
S2, cultivates spore suspension：Aspergillus flavus strain is linked into the fermented and cultured ware in S1, trained at a temperature of 35 DEG C
Support 26 hours, you can obtain spore suspension；
S3, cultivates malic acid：CaCO is weighed according to deal proportioning36 parts, the spore suspension being added in S3 continues to cultivate,
Continue 12 hours, obtain malic acid；
Dough is planted in S4, preparation：70 parts of Strong flour, 38 parts of warm water, 22 parts of cream, white granulated sugar 12 are weighed according to parts by weight
Part, Strong flour, cream, white granulated sugar are put into agitating device and be sufficiently mixed, warm water stirring, the apple added in S3 is added
Acid is stirred, and it is stood into 28 minutes at a temperature of 28 DEG C, you can obtain planting dough in yellow song.
The foregoing is intended to be a preferred embodiment of the present invention, but protection scope of the present invention is not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent or change, should all be included within the scope of the present invention.
Claims (4)
1. a kind of yellow bent application in bread dough, it is characterised in that comprise the following steps：
S1, cultivates culture dish：Prepare a culture dish Jing Guo high-temperature sterilization, 20-40 parts of starch, Portugal are weighed according to deal proportioning
10-30 parts of grape sugar, (NH4)2SO48-16 parts, MnSO41-2 parts, KH2PO10.01-0.1 parts, 0.01-0.1 parts of NaCl, and add
Enter in culture dish, be sufficiently mixed stirring, obtain fermented and cultured ware；
S2, cultivates spore suspension：Aspergillus flavus strain is linked into the fermented and cultured ware in S1, trained at a temperature of 25-35 DEG C
Support 24-26 hours, you can obtain spore suspension；
S3, cultivates malic acid：CaCO is weighed according to deal proportioning34-6 parts, the spore suspension being added in S3 continues to cultivate, and holds
It is continuous 10-12 hours, obtain malic acid；
Dough is planted in S4, preparation：Weigh 50-70 parts of Strong flour according to parts by weight, it is 30-38 parts of warm water, 20-22 parts of cream, white
10-12 parts of granulated sugar, Strong flour, cream, white granulated sugar are put into agitating device and are sufficiently mixed, and are added warm water stirring, are added
Malic acid in S3 is stirred, and it is stood into 20-28 minutes at a temperature of 26-28 DEG C, you can obtain planting dough in yellow song.
2. a kind of yellow bent application in bread dough according to claim 1, it is characterised in that according to part in the S1
Amount proportioning weighs 30 parts of starch, 20 parts of glucose, (NH4)2SO412 parts, MnSO41.5 parts, KH2PO40.05 part, NaCl 0.05
Part.
3. a kind of yellow bent application in bread dough according to claim 1, it is characterised in that starch in the S1,
Glucose, (NH4)2SO4、MnSO4、KH2PO4, NaCl weight ratio be 25-35: 15-25: 10-14: 1.2-1.8: 0.04-0.06
∶0.04-0.06。
4. a kind of yellow bent application in bread dough according to claim 1, it is characterised in that in the S4, according to
Parts by weight weigh 60 parts of Strong flour, 34 parts of warm water, 21 parts of cream, 11 parts of white granulated sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610018612.2A CN106937660A (en) | 2016-01-02 | 2016-01-02 | A kind of yellow bent application in bread dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610018612.2A CN106937660A (en) | 2016-01-02 | 2016-01-02 | A kind of yellow bent application in bread dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106937660A true CN106937660A (en) | 2017-07-11 |
Family
ID=59468514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610018612.2A Pending CN106937660A (en) | 2016-01-02 | 2016-01-02 | A kind of yellow bent application in bread dough |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106937660A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1597923A (en) * | 2004-08-13 | 2005-03-23 | 山东省食品发酵工业研究设计院 | Aspergillus flavus and process for producing calcium tartaric using the same |
| CN102864181A (en) * | 2012-08-29 | 2013-01-09 | 太仓市茂通化建有限公司 | Method for fermenting L-malic acid by utilizing aspergillus flavus |
| CN103627738A (en) * | 2013-12-02 | 2014-03-12 | 山东阜丰发酵有限公司 | Direct fermentation method for producing L-malic acid |
| CN104472624A (en) * | 2014-12-01 | 2015-04-01 | 周茂伟 | Recipe and preparation method of coconut milk toast |
-
2016
- 2016-01-02 CN CN201610018612.2A patent/CN106937660A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1597923A (en) * | 2004-08-13 | 2005-03-23 | 山东省食品发酵工业研究设计院 | Aspergillus flavus and process for producing calcium tartaric using the same |
| CN102864181A (en) * | 2012-08-29 | 2013-01-09 | 太仓市茂通化建有限公司 | Method for fermenting L-malic acid by utilizing aspergillus flavus |
| CN103627738A (en) * | 2013-12-02 | 2014-03-12 | 山东阜丰发酵有限公司 | Direct fermentation method for producing L-malic acid |
| CN104472624A (en) * | 2014-12-01 | 2015-04-01 | 周茂伟 | Recipe and preparation method of coconut milk toast |
Non-Patent Citations (2)
| Title |
|---|
| 实业之日本社海外版编辑部: "《美国西海岸 洛杉矶 拉斯韦加斯 旧金山》", 31 May 2013, 旅游教育出版社 * |
| 高彦祥: "《食品添加剂》", 31 May 2011, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101523574B1 (en) | Whole wheat bread of Korean wheat using fermented liquid Koji and method for manufacturing thereof | |
| KR101317283B1 (en) | Method for preparing bread | |
| CN105558755A (en) | Crystal mochi preblended flour, crystal mochi and preparation method thereof | |
| CN104782703A (en) | Natural yeast bread dough and manufacturing method thereof | |
| CN104430766A (en) | Flower cheese healthcare biscuits and making method thereof | |
| CN105010462A (en) | Potato bread and preparation method thereof | |
| KR101531137B1 (en) | Method of manufacturing of natural yeast bread useing onion | |
| RU2015139729A (en) | METHOD FOR PRODUCING A MIXTURE FOR PREPARING SOFT CAKE | |
| JP4402633B2 (en) | Method for preparing fermented species using lactic acid bacteria | |
| CN105076404A (en) | Preparation method of fermented glutinous rice yoghurt | |
| CN104472637A (en) | Nutritious biscuit and preparation method thereof | |
| CN103229799A (en) | Fishbone and platycodon grandiflorum lung-moistening biscuit and preparation method thereof | |
| KR101769863B1 (en) | Manufacturing method for natural fermented bread using cynanchum wilfordii | |
| KR20140052606A (en) | Traditional rice wine using artemisia annua and manufacturing method thereof | |
| CN106937660A (en) | A kind of yellow bent application in bread dough | |
| CN102960388A (en) | Healthcare sugar-free sweet bread | |
| CN105255696A (en) | Vinegar capable of lowering blood pressure and losing weight | |
| CN104430734A (en) | Coarse food grain biscuit and making method thereof | |
| CN105981761A (en) | Cordyceps militaris egg tart making method and product made by same | |
| CN106937662A (en) | A kind of application of unartificial yeast liquid in bread dough | |
| CN1209275A (en) | Steamed bun of fragrant wheat germ | |
| CN106942329A (en) | A kind of processing method for the cake that ferments | |
| KR101162200B1 (en) | Preparation method of dough for walnut cake comprising TEFB | |
| CN101028015A (en) | Honey biscuit | |
| KR20080035178A (en) | Manufacture method of muffin that add mulberry |
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: 20170711 |
|
| RJ01 | Rejection of invention patent application after publication |