CN107494681A - A kind of dry fruit unartificial yeast, the preparation method of natural dry fruit bread - Google Patents
A kind of dry fruit unartificial yeast, the preparation method of natural dry fruit bread Download PDFInfo
- Publication number
- CN107494681A CN107494681A CN201710839518.8A CN201710839518A CN107494681A CN 107494681 A CN107494681 A CN 107494681A CN 201710839518 A CN201710839518 A CN 201710839518A CN 107494681 A CN107494681 A CN 107494681A
- Authority
- CN
- China
- Prior art keywords
- dry fruit
- yeast
- bread
- dry
- unartificial yeast
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of dry fruit unartificial yeast, the preparation method of natural dry fruit bread.The well mixed sterile chamber that loads of fermentation raw material is covered sealing by the present invention, is fermented under 22 DEG C, 50% constant-temperature constant-humidity environment, uncaps once maintain the circulation of air daily, treats that all dry fruits float on surface, liquid upper strata obtains yeast juice full of abundant bubble；Wherein, the fermentation raw material includes dry fruit, aid nutrition material, sterilized water；Yeast juice and flour are played into kind through 3~5 times dry fruit unartificial yeast is prepared.High powder, sugar, milk, egg, water, dry fruit unartificial yeast, salt and butter are mixed into bread dough by the present invention, then split, shaping, fermentation and baking obtain dry fruit unartificial yeast bread.The natural dry fruit bread being prepared by dry fruit unartificial yeast of the present invention, spontaneous fermentation process can be abundant, and more abundant taste is brought to bread, and taste bud level enriches.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of dry fruit unartificial yeast, the system of natural dry fruit bread
Preparation Method.
Background technology
The active dry ferment of yeast, instant dusty yeast and the quick yeast that the making bread bought among market uses
Powder.These belong to saccharomyces cerevisiae i.e. commercial yeast.Its feature is that fermentation is fast, and bread dough tissue is slimmer and more graceful, volume
It is bigger.But commercial yeast is the single yeast of unicellular culture, contains substantial amounts of wild yeasts bacterium in the unartificial yeast that compares, after
Person can more assign bread unique flavor.
In addition to yeast on the market, teacher field is being bakeed, is also there is the unartificial yeast that oneself makes.Wherein, it is most of to be
Fermented and cultured is carried out using fresh fruit as culture raw material, still, fruit yeast is influenceed by seasonal factor and limited larger.Separately
Outer is exactly to carry out fermented and cultured yeast using cereal crops such as flour, wheats, although the yeast of foodstuff grain class is not limited by season
System, but natural fragrant and sweet breath and fruit-like flavour can be lacked in yeast and in the bread of post-production.
The content of the invention
It is an object of the invention to provide a kind of dry fruit unartificial yeast, the preparation method of natural dry fruit bread, it is intended to solves
Natural fruit yeast is subject to seasonal restrictions, foodstuff grain class yeast is without fragrant and sweet breath and fruit-like flavour problem.
The present invention is achieved in that a kind of preparation method of dry fruit unartificial yeast, and this method comprises the following steps：
(1) the well mixed sterile chamber that loads of fermentation raw material is covered into sealing, entered under 22 DEG C, 50% constant-temperature constant-humidity environment
Row fermentation, uncaps once maintain the circulation of air daily, treats that all dry fruits float on surface, liquid upper strata obtains full of abundant bubble
To yeast juice；Wherein, the fermentation raw material includes dry fruit, aid nutrition material, sterilized water；
(2) yeast juice in step (1) and flour are played into kind through 3~5 times and dry fruit unartificial yeast is prepared.
Preferably, the aid nutrition material is honey and brown sugar；Wherein, the quality of dry fruit, honey, brown sugar, sterilized water
Than for (15~25)：4：2：(20~40)；
In step (2), when playing kind every time, the mass ratio of the addition of flour and the yeast juice is (0.9~1.1)：
1。
Preferably, in step (1), the dry fruit, honey, brown sugar, the mass ratio of sterilized water are 20：4：2：30；
In step (2), when playing kind every time, the mass ratio of the addition of flour and the yeast juice is 1：1.
Preferably, in step (1), the dry fruit is dried longan, jujube is dry, dried litchi, raisins, dried cherry tomato, grass
The certain kind of berries is dry, Cranberry is dry, any of matrimony vine；
In step (2), the flour is sweet blue or green flour.
The present invention further discloses a kind of natural dry fruit bread being prepared by above-mentioned dry fruit unartificial yeast.
The present invention further discloses the preparation method of above-mentioned natural dry fruit bread, this method comprises the following steps：By height
Powder, sugar, milk, egg, water, dry fruit unartificial yeast, salt and butter are mixed into bread dough, then split, shaping, fermentation
Dry fruit unartificial yeast bread is obtained with baking.
In view of the shortcomings of the prior art and deficiency, the invention discloses a kind of dry fruit unartificial yeast, natural dry fruit bread
Preparation method, the related raw material that needed nutrient matter is grown using dry fruit and saccharomycetes to make fermentation (have selected wild hundred in the present invention
Anthophorids honey and source of the brown sugar as nutriment) sterilized water is converted in proportion be well mixed under steady temperature and humidity fermentation make
Standby yeast stock, yeast stock, flour and water are fed in proportion, a kind prepares the dry fruit day with the fragrant and sweet smell of certain fruit
Right Saccharomyces cerevisiae, and Strong flour, the natural Saccharomyces cerevisiae of dry fruit, white sugar, egg, milk are mixed and stirred by a certain percentage with water
Mix, add salt after previous materials are well mixed using rear salt method, add butter and be again stirring for, segmentation, shaping, wake up
Hair, bakee and dry fruit unartificial yeast bread is made.
The shortcomings that compared to prior art and deficiency, the invention has the advantages that：
(1) dry fruit unartificial yeast of the invention materials are all pure natural no added raw material, and the source of raw material also will not
Limited by season and description of materials, while fermentation process is not subject to seasonal restrictions；
(2) the natural dry fruit bread being prepared by dry fruit unartificial yeast of the present invention, spontaneous fermentation process can be abundant,
More abundant taste is brought to bread, taste bud level is abundant, flavor is various, gives off a strong fragrance, contains multivitamin, mineral matter
And the amino acid of needed by human body, and shelf lives are longer, are easy to human consumption's absorption, have certain nutritive value.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
Raw material proportioning：(by weight percentage)
Yeast feedstock portions：Dried longan 20%, wild all flower honey 4%, brown sugar 2%, sweet blue or green flour 30%, remaining as cool
Boiling water.
Bread raw materials part：Sweet blue or green flour 10%, white sugar 5%, salt 0.5%, the natural emptins 20% of dried longan, butter 3%,
Milk 3%, egg 1%, it is 40 DEG C remaining as water and temperature.
Making step：
(1) first dried longan is cleaned up, dried.
(2) the well mixed sterile chamber that loads of 60% cold water is added to cover in dried longan, wild all flower honey and brown sugar
Sealing, is positioned over 22 DEG C, is fermented in the environment of 50% constant temperature and humidity, uncap once maintain the circulation of air daily, wait own
Dry fruit floats on surface, and full of abundant bubble, yeast juice, which ferments, to be completed on liquid upper strata.
(3) take 10% yeast juice and 10% high powder to be mixed, question handler ferment to it is 1.5 times big when；Add again
10% high powder and 10% cold water, the process grown up of repeatedly fermenting, to it is 1.5 times big when (this step is repeated 4 times, i.e., rises for 5 times
Kind), the culture that yeast is completed when big to 1.5 times, obtain longan dry fruit unartificial yeast.
(4) water for taking sweet blue or green flour, white sugar, milk, egg addition appropriate is put into mixer and mixed, to be mixed
During to without dry powder, it is divided into some fritters to be uniformly put into mixer longan dry fruit unartificial yeast, continues to mix.Deng dough
When surface is relatively smooth, salt and butter are sequentially placed into.Continue to stir, question handler be able to can be stopped with stretched uniform manadesma.
Dough is subjected to cutting by 80 grams one piece, and carries out shaping successively.Shaping finishes, feeding proofing box (30 DEG C of temperature,
Humidity 65%) 4.5 hours.Question handler integrally ferment to it is original 2.5 times big when, illustrate that fermentation is completed, be sent into pre-heating temperature elevation
To 230 DEG C of baking box, toast 45 minutes.The position that baking box exchanges a mould is opened when remaining 10 minutes, allows it to be heated evenly.
Longan dry fruit unartificial yeast prepared by the present invention is pure natural no added, and longan have antitoxic heart-soothing and sedative, enrich blood foster the spirit of nobility,
The effect of intelligence development cerebrum tonifying, peculiar natural perfume sweet gas taste of the bread rich in longan, taste bud level is abundant, flavor is various, containing a variety of
The amino acid of vitamin, mineral matter and needed by human body, and shelf lives are longer, are easy to human consumption's absorption, have necessarily
Nutritive value.
Embodiment 2
Raw material proportioning：(by weight percentage)
Yeast feedstock portions：Dried litchi 20%, wild all flower honey 4%, brown sugar 2%, sweet blue or green flour 30%, remaining as cool
Boiling water.
Bread raw materials part：Sweet blue or green flour 9%, white sugar 4.5%, salt 0.35%, the natural emptins 18% of dried litchi, butter
2%, milk 2%, egg 0.8%, it is 40 DEG C remaining as water and temperature.
Making step：
(1) first dried litchi is cleaned up, dried.
(2) the well mixed sterile chamber that loads of 60% cold water is added to cover in dried litchi, wild all flower honey and brown sugar
Sealing, is positioned over 22 DEG C, is fermented in the environment of 50% constant temperature and humidity, uncap once maintain the circulation of air daily, wait own
Dry fruit floats on surface, and full of abundant bubble, yeast juice, which ferments, to be completed on liquid upper strata.
(3) take 10% yeast juice and 10% high powder to be mixed, question handler ferment to it is 1.5 times big when；Add again
10% high powder and 10% cold water, the process grown up of repeatedly fermenting, to it is 1.5 times big when (this step is repeated 4 times, i.e., rises for 5 times
Kind), the culture that yeast is completed when big to 1.5 times, obtain lichee dry fruit unartificial yeast.
(4) water for taking sweet blue or green flour, white sugar, milk, egg addition appropriate is put into mixer and mixed, to be mixed
During to without dry powder, it is divided into some fritters to be uniformly put into mixer the natural emptins of dried litchi, continues to mix.Deng handler table
When face is relatively smooth, salt and butter are sequentially placed into.Continue to stir, question handler be able to can be stopped with stretched uniform manadesma.
Dough is subjected to cutting by 80 grams one piece, and carries out shaping successively.Shaping finishes, feeding proofing box (30 DEG C of temperature,
Humidity 65%) 4.5 hours.Question handler integrally ferment to it is original 2.5 times big when, illustrate that fermentation is completed, be sent into pre-heating temperature elevation
To 230 DEG C of baking box, toast 45 minutes.The position that baking box exchanges a mould is opened when remaining 10 minutes, allows it to be heated evenly.
Lichee dry fruit unartificial yeast prepared by the present invention is pure natural no added, and lichee have qi-restoratives benefit lung, detumescence hemostasis,
Appetitive effect, peculiar natural perfume sweet gas taste of the bread rich in lichee, taste bud level is abundant, flavor is various, containing a variety of
The amino acid of vitamin, mineral matter and needed by human body, and shelf lives are longer, are easy to human consumption's absorption, have necessarily
Nutritive value.
Embodiment 3
Raw material proportioning：(by weight percentage)
Yeast feedstock portions：Cranberry dry 20%, wild all flower honey 4%, brown sugar 2%, sweet blue or green flour 30%, remaining as
Cold water.
Bread raw materials part：Sweet blue or green flour 10%, white sugar 4.5%, salt 0.5%, Cranberry do natural emptins 20%, butter
2.5%, milk 2.5%, egg 1%, it is 40 DEG C remaining as water and temperature.
Making step：
(1) first clean up Cranberry is dry, dry.
(2) Cranberry is done, wild all flower honey and brown sugar add 60% cold water is well mixed to load sterile chamber lid
Good sealing, is positioned over 22 DEG C, is fermented in the environment of 50% constant temperature and humidity, uncap once maintains the circulation of air daily, treats institute
There is dry fruit to float on surface, full of abundant bubble, yeast juice, which ferments, to be completed on liquid upper strata.
(3) take 10% yeast juice and 10% high powder to be mixed, question handler ferment to it is 1.5 times big when；Add again
10% high powder and 10% cold water, the process grown up of repeatedly fermenting, to it is 1.5 times big when；Again add 10% high powder and
10% cold water, the process of Fermentative growth is repeated, to 1.5 times of cultures that yeast is completed when big (3 times kinds), obtain Cranberry and do
Fruit unartificial yeast.
(4) water for taking sweet blue or green flour, white sugar, milk, egg addition appropriate is put into mixer and mixed, to be mixed
During to without dry powder, Cranberry is done into natural emptins and is divided into some fritters to be uniformly put into mixer, continues to mix.Deng dough
When surface is relatively smooth, salt and butter are sequentially placed into.Continue to stir, question handler be able to can be stopped with stretched uniform manadesma.
Dough is subjected to cutting by 80 grams one piece, and carries out shaping successively.Shaping finishes, feeding proofing box (30 DEG C of temperature,
Humidity 65%) 4.5 hours.Question handler integrally ferment to it is original 2.5 times big when, illustrate that fermentation is completed, be sent into pre-heating temperature elevation
To 230 DEG C of baking box, toast 45 minutes.The position that baking box exchanges a mould is opened when remaining 10 minutes, allows it to be heated evenly.
Cranberry dry fruit unartificial yeast prepared by the present invention is pure natural no added, and Cranberry has beautifying face and moistering lotion, antioxygen
Change, protect cardiovascular effect, peculiar natural perfume sweet gas taste of the bread rich in Cranberry, taste bud level is abundant, flavor is various, contains
There is the amino acid of multivitamin, mineral matter and needed by human body, and shelf lives are longer, are easy to human consumption's absorption, have
Certain nutritive value.
Embodiment 4
Raw material proportioning：(by weight percentage)
Yeast feedstock portions：Matrimony vine 20%, raisins 20%, wild all flower honey 8%, brown sugar 4%, sweet blue or green flour
30%, remaining as cold water.
Bread raw materials part：Sweet blue or green flour 9.5%, white sugar 5%, salt 0.4%, Cranberry do natural emptins 20%, butter
2%, milk 2%, egg 0.95%, it is 40 DEG C remaining as water and temperature.
Making step：
(1) first raisins and matrimony vine are cleaned up, dried.
(2) by raisins, wild all flower honey 4% and brown sugar 2% plus the well mixed sterile appearance of loading of 60% cold water
Device covers sealing, is positioned over 22 DEG C, is fermented in the environment of 50% constant temperature and humidity, uncaps once maintain the circulation of air daily,
Treat that all dry fruits float on surface, liquid upper strata is completed full of abundant bubble, i.e. fermentation.Impurity is filtered off, obtains yeast juice 1.
(3) by matrimony vine, wild all flower honey 4% and brown sugar 2% plus the well mixed dress of 40% cold water input yeast juice 1
Enter sterile chamber and cover sealing, be positioned over 22 DEG C, fermented in the environment of 50% constant temperature and humidity, uncap once keep empty daily
Air-flow leads to, and treats that all dry fruits float on surface, and full of abundant bubble, yeast juice 2, which ferments, to be completed on liquid upper strata.
(3) take the high powder of 10% yeast juice 2 and 10% to be mixed, question handler ferment to it is 1.5 times big when；Add again
10% high powder and 10% cold water, the process grown up of repeatedly fermenting, to it is 1.5 times big when；Again add 10% high powder and
10% cold water, repeat the process of Fermentative growth, to 1.5 times of cultures that yeast is completed when big (3 times rise kind), obtain raisins and
The compound dry fruit unartificial yeast of matrimony vine.
(4) water for taking sweet blue or green flour, white sugar, milk, egg addition appropriate is put into mixer and mixed, to be mixed
During to without dry powder, it is divided into some fritters to be uniformly put into mixer the natural emptins of compound dry fruit, continues to mix.Deng dough
When surface is relatively smooth, salt and butter are sequentially placed into.Continue to stir, question handler be able to can be stopped with stretched uniform manadesma.
Dough is subjected to cutting by 80 grams one piece, and carries out shaping successively.Shaping finishes, feeding proofing box (30 DEG C of temperature,
Humidity 65%) 4.5 hours.Question handler integrally ferment to it is original 2.5 times big when, illustrate that fermentation is completed, be sent into pre-heating temperature elevation
To 230 DEG C of baking box, toast 45 minutes.The position that baking box exchanges a mould is opened when remaining 10 minutes, allows it to be heated evenly.
Compound dry fruit unartificial yeast prepared by the present invention is pure natural no added, and raisins are rich in abundant mineral matter, dimension life
Element and amino acid, are also the good merchantable brands for replenishing the calcium and mending iron, while the resveratrol contained in raisins has the effect of anticancer；Matrimony vine
Containing LBP-X, glycine betaine, atropine, hyoscyamine, carrotene, riboflavin, nicotinic acid and several amino acids, can strengthen
Immunity, suppress growth and the cell mutation of tumour cell.Composite yeast is done using the two dry fruits, while considers their medicines
Eat the characteristics of homologous.Peculiar natural perfume sweet gas taste of the bread rich in compound dry fruit, taste bud level is abundant, flavor is various, and guarantees the quality
Time is longer, is easy to human consumption's absorption, has certain nutritive value and health value.
Comparative example 1
Raw material proportioning：(by weight percentage)
Yeast feedstock portions：Dried longan 20%, brewer's wort 6%, sweet blue or green flour 30%, remaining as cold water.
Bread raw materials part：Sweet blue or green flour 10%, white sugar 5%, salt 0.5%, the natural emptins 20% of dried longan, butter 3%,
Milk 3%, egg 1%, it is 40 DEG C remaining as water and temperature.
Making step：
(1) first dried longan is cleaned up, dried.
(2) add the well mixed sterile chamber that loads of 60% cold water to cover sealing dried longan and brewer's wort, be positioned over
22 DEG C, fermented in the environment of 50% constant temperature and humidity, uncap once maintain the circulation of air daily, treat that all dry fruits float on table
Face, full of abundant bubble, yeast juice, which ferments, to be completed on liquid upper strata.
(3) take 10% yeast juice and 10% high powder to be mixed, band dough fermentation to it is 1.5 times big when；Add again
10% high powder and 10% cold water, the process grown up of repeatedly fermenting, to it is 1.5 times big when；Again add 10% high powder and
10% cold water, the process of Fermentative growth is repeated, the culture that yeast is completed when big to 1.5 times, obtain longan dry fruit unartificial yeast.
(4) water for taking sweet blue or green flour, white sugar, milk, egg addition appropriate is put into mixer and mixed, to be mixed
During to without dry powder, it is divided into some fritters to be uniformly put into mixer longan dry fruit unartificial yeast, continues to mix.Deng dough
When surface is relatively smooth, salt and butter are sequentially placed into.Continue to stir, question handler be able to can be stopped with stretched uniform manadesma.
Dough is subjected to cutting by 80 grams one piece, and carries out shaping successively.Shaping finishes, feeding proofing box (30 DEG C of temperature,
Humidity 65%) 4.5 hours.Question handler integrally ferment to it is original 2.5 times big when, illustrate that fermentation is completed, be sent into pre-heating temperature elevation
To 230 DEG C of baking box, toast 45 minutes.The position that baking box exchanges a mould is opened when remaining 10 minutes, allows it to be heated evenly.
Longan dry fruit unartificial yeast prepared by the present invention is pure natural no added, and longan have antitoxic heart-soothing and sedative, enrich blood foster the spirit of nobility,
The effect of intelligence development cerebrum tonifying, but in bread longan peculiar natural perfume sweet gas taste unobvious, taste bud level do not enrich.
Comparative example 2
Raw material proportioning：(by weight percentage)
Yeast feedstock portions：Matrimony vine 20%, raisins 20%, brown sugar 4%, sweet blue or green flour 30%, remaining as cold water.
Bread raw materials part：Sweet blue or green flour 9.5%, white sugar 5%, salt 0.4%, Cranberry do natural emptins 20%, butter
2%, milk 2%, egg 0.95%, it is 40 DEG C remaining as water and temperature.
Making step：
(1) first raisins and matrimony vine are cleaned up, dried.
(2) by raisins, wild all flower honey 4% and brown sugar 2% plus the well mixed sterile appearance of loading of 60% cold water
Device covers sealing, is positioned over 22 DEG C, is fermented in the environment of 50% constant temperature and humidity, uncaps once maintain the circulation of air daily,
Treat that all dry fruits float on surface, liquid upper strata is completed full of abundant bubble, i.e. fermentation.Impurity is filtered off, obtains yeast juice 1.
(3) matrimony vine, brown sugar 2% plus the well mixed sterile chamber that loads of 40% cold water input yeast juice 1 are covered into envelope
Mouthful, 22 DEG C are positioned over, is fermented in the environment of 50% constant temperature and humidity, uncaps once maintain the circulation of air daily, is treated all dry
Fruit floats on surface, and full of abundant bubble, yeast juice 2, which ferments, to be completed on liquid upper strata.
(3) take the high powder of 10% yeast juice 2 and 10% to be mixed, question handler ferment to it is 1.5 times big when；Add again
10% high powder and 10% cold water, the process grown up of repeatedly fermenting, to it is 1.5 times big when；Again add 10% high powder and
10% cold water, repeat the process of Fermentative growth, to 1.5 times of cultures that yeast is completed when big (3 times rise kind), obtain raisins and
The compound dry fruit unartificial yeast of matrimony vine.
(4) water for taking sweet blue or green flour, white sugar, milk, egg addition appropriate is put into mixer and mixed, to be mixed
During to without dry powder, it is divided into some fritters to be uniformly put into mixer the natural emptins of compound dry fruit, continues to mix.Deng dough
When surface is relatively smooth, salt and butter are sequentially placed into.Continue to stir, question handler be able to can be stopped with stretched uniform manadesma.
Dough is subjected to cutting by 80 grams one piece, and carries out shaping successively.Shaping finishes, feeding proofing box (30 DEG C of temperature,
Humidity 65%) 4.5 hours.Question handler integrally ferment to it is original 2.5 times big when, illustrate that fermentation is completed, be sent into pre-heating temperature elevation
To 230 DEG C of baking box, toast 45 minutes.The position that baking box exchanges a mould is opened when remaining 10 minutes, allows it to be heated evenly.
Compound dry fruit unartificial yeast prepared by the present invention is pure natural no added, and raisins are rich in abundant mineral matter, dimension life
Element and amino acid, are also the good merchantable brands for replenishing the calcium and mending iron, while the resveratrol contained in raisins has the effect of anticancer；Matrimony vine
Containing LBP-X, glycine betaine, atropine, hyoscyamine, carrotene, riboflavin, nicotinic acid and several amino acids, can strengthen
Immunity, suppress growth and the cell mutation of tumour cell.Composite yeast is done using the two dry fruits, while considers their medicines
Eat the characteristics of homologous.But the peculiar natural perfume sweet gas taste unobvious of the compound dry fruit of bread, taste bud level do not enrich.
Effect example
Can be obtained from the contrast of this effect example to draw a conclusion, 1, rise kind of number and Saccharomyces cerevisiae fermentation time and
Fermenting power has direct relation, can be contrasted by four embodiments and find out that the fermenting power of kind often is relatively weak, fermented
Time is grown, and a few fermenting power of kind of number is strong, fermentation time is short.Certainly this relation between generations for being related to flora growth.So play kind
Reach certain number, but number is not easy excessive in order to avoid influenceing the vigor of whole flora.Generally 3 times.2nd, dry fruit is utilized
Unartificial yeast prepares bread,, can because it contains biodiasmin acid for the more general commercial yeast bread shelf-life of 2-3 days
Bacteria growing inhibiting is bred, and plays a part of increasing the shelf-life；3rd, bread is prepared using dry fruit unartificial yeast, appearance color is fresh
The outer thin skin of bright, finished product and it is crisp, inside fermentation gluten institutional framework is finer and close, toughness is stronger, it is roasted when finished product is bigger, expansion
Effect is more preferable；4th, the main composition of fresh fruit is replenishing vitamins, and the overwhelming majority is used for eating.Dry fruit can food can also enter
Medicine, in traditional Chinese medicine field, dry fruit can regard the material of integration of drinking and medicinal herbs.So bread is prepared using dry fruit unartificial yeast,
Both realized bread it is edible when nutritive value, carry out Yeast Cultivation also by variety classes dry fruit, make in fermentation nutrient,
The effect of trace element and its beneficiating ingredient are retained among yeast juice and finished product bread by saccharomycete, strengthen bread is made
With.Wherein especially so that bread health value is the most prominent as obtained from turning out compound dry fruit yeast twice among embodiment 4.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (6)
1. a kind of preparation method of dry fruit unartificial yeast, it is characterised in that this method comprises the following steps：
(1) the well mixed sterile chamber that loads of fermentation raw material is covered into sealing, sent out under 22 DEG C, 50% constant-temperature constant-humidity environment
Ferment, uncap once maintain the circulation of air daily, treat that all dry fruits float on surface, liquid upper strata obtains ferment full of abundant bubble
Mother liquor；Wherein, the fermentation raw material includes dry fruit, aid nutrition material, sterilized water；
(2) yeast juice in step (1) and flour are played into kind through 3~5 times and dry fruit unartificial yeast is prepared.
2. the preparation method of dry fruit unartificial yeast as claimed in claim 1, it is characterised in that in step (1), the auxiliary
Nutriment is honey and brown sugar；Wherein, dry fruit, honey, brown sugar, the mass ratio of sterilized water are (15~25)：4：2：(20~
40)；
In step (2), when playing kind every time, the mass ratio of the addition of flour and the yeast juice is (0.9~1.1)：1.
3. the preparation method of dry fruit unartificial yeast as claimed in claim 2, it is characterised in that described dry in step (1)
Fruit, honey, brown sugar, the mass ratio of sterilized water are 20：4：2：30；
In step (2), when playing kind every time, the mass ratio of the addition of flour and the yeast juice is 1：1.
4. the preparation method of dry fruit unartificial yeast as claimed in claim 3, it is characterised in that in step (1), the dry fruit
For dried longan, jujube is dry, dried litchi, raisins, dried cherry tomato, dried strawberry, Cranberry are dry, any of matrimony vine；
In step (2), the flour is sweet blue or green flour.
5. the natural dry fruit bread that the dry fruit unartificial yeast described in any one of Claims 1 to 4 is prepared.
6. the preparation method of the natural dry fruit bread described in claim 5, it is characterised in that this method comprises the following steps：Will
Gao Fen, sugar, milk, egg, water, dry fruit unartificial yeast, salt and butter are mixed into bread dough, then split, shaping, hair
Ferment and baking obtain dry fruit unartificial yeast bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710839518.8A CN107494681A (en) | 2017-09-15 | 2017-09-15 | A kind of dry fruit unartificial yeast, the preparation method of natural dry fruit bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710839518.8A CN107494681A (en) | 2017-09-15 | 2017-09-15 | A kind of dry fruit unartificial yeast, the preparation method of natural dry fruit bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107494681A true CN107494681A (en) | 2017-12-22 |
Family
ID=60696635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710839518.8A Pending CN107494681A (en) | 2017-09-15 | 2017-09-15 | A kind of dry fruit unartificial yeast, the preparation method of natural dry fruit bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107494681A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329343A (en) * | 2018-11-08 | 2019-02-15 | 李正华 | A kind of formula of natural edible bacterium bacterium hair potato flour |
| CN112056348A (en) * | 2020-09-23 | 2020-12-11 | 浙江一鸣食品股份有限公司 | Low-viscosity ginger natural yeast flour seed |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015012834A (en) * | 2013-07-05 | 2015-01-22 | 株式会社キングベーク | Bread production method |
| CN104782702A (en) * | 2015-04-09 | 2015-07-22 | 福建省麦都食品发展有限公司 | Natural yeast bread and manufacturing method thereof |
| CN105685165A (en) * | 2016-04-28 | 2016-06-22 | 无锡品默食品有限公司 | Preparation method of fruit natural yeast bread |
| CN106577913A (en) * | 2016-12-01 | 2017-04-26 | 杭州玫隆食品有限公司 | Manufacture method of natural yeast bread |
| CN106942312A (en) * | 2017-04-01 | 2017-07-14 | 滕志刚 | A kind of ferment bread and preparation method thereof |
-
2017
- 2017-09-15 CN CN201710839518.8A patent/CN107494681A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015012834A (en) * | 2013-07-05 | 2015-01-22 | 株式会社キングベーク | Bread production method |
| CN104782702A (en) * | 2015-04-09 | 2015-07-22 | 福建省麦都食品发展有限公司 | Natural yeast bread and manufacturing method thereof |
| CN105685165A (en) * | 2016-04-28 | 2016-06-22 | 无锡品默食品有限公司 | Preparation method of fruit natural yeast bread |
| CN106577913A (en) * | 2016-12-01 | 2017-04-26 | 杭州玫隆食品有限公司 | Manufacture method of natural yeast bread |
| CN106942312A (en) * | 2017-04-01 | 2017-07-14 | 滕志刚 | A kind of ferment bread and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329343A (en) * | 2018-11-08 | 2019-02-15 | 李正华 | A kind of formula of natural edible bacterium bacterium hair potato flour |
| CN112056348A (en) * | 2020-09-23 | 2020-12-11 | 浙江一鸣食品股份有限公司 | Low-viscosity ginger natural yeast flour seed |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613265B (en) | Natural yeast powder | |
| CN103243036B (en) | Preparation method for purely-natural yeast powder | |
| CN104970252B (en) | A kind of fermentation liquid piglet feed and preparation method thereof | |
| CN108013305A (en) | A kind of preparation method of sprouted unpolished rice ferment drink | |
| CN102429163A (en) | Method for preparing tartary buckwheat monascus and application thereof | |
| CN104206175B (en) | A kind of coproduction makes the method for Cordyceps militaris and health care Cordyceps militaris bread | |
| CN104782702A (en) | Natural yeast bread and manufacturing method thereof | |
| CN104757043A (en) | Pre-ferment dough of natural yeast and preparing method thereof | |
| CN104489843A (en) | Fermented hawthorn product and making method thereof | |
| CN104522817B (en) | A kind of witloof fermented product and preparation method thereof | |
| CN107334024A (en) | A kind of preparation method for the rice beverage that ferments | |
| CN104782703A (en) | Natural yeast bread dough and manufacturing method thereof | |
| CN104305465A (en) | Method for preparing lactobacillus fermentation type blueberry fruit juice | |
| CN103911244A (en) | Corn kwas fermented beverage and preparation process thereof | |
| CN109043436A (en) | A kind of yellow acid soup and preparation method thereof | |
| CN107535618A (en) | A kind of spicy fermented bean curd and its production technology | |
| CN102612984B (en) | Method for preparing cordyceps sinensis mycelia with fresh and tender sweet corn | |
| CN103299824B (en) | Method for preparing phellinus igniarius sclertium from fresh, tender and sweet corn | |
| CN112493444A (en) | Preparation method of natural yeast dough and toast prepared by same | |
| KR101926741B1 (en) | Natural fermented bread using rice | |
| CN108902934A (en) | A kind of preparation method mixing ferment | |
| CN107254384A (en) | A kind of preparation method of sweet yeast for brewing rice wine | |
| CN105831204A (en) | Natural yeast paste, pure natural yeast bread and making method thereof | |
| CN107494681A (en) | A kind of dry fruit unartificial yeast, the preparation method of natural dry fruit bread | |
| CN101744226A (en) | Preparation method of oat sauce |
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: 20171222 |
|
| RJ01 | Rejection of invention patent application after publication |