CN107897256A - A kind of preparation method of mushroom bread premixed powder - Google Patents
A kind of preparation method of mushroom bread premixed powder Download PDFInfo
- Publication number
- CN107897256A CN107897256A CN201711335382.3A CN201711335382A CN107897256A CN 107897256 A CN107897256 A CN 107897256A CN 201711335382 A CN201711335382 A CN 201711335382A CN 107897256 A CN107897256 A CN 107897256A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- powder
- premixed powder
- bread
- bread premixed
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention mainly relates to food processing technology field, discloses a kind of preparation method of mushroom bread premixed powder, including：One time fermentation, secondary fermentation, cooking, drying, mixing；Obtained mushroom bread premixed powder abundant raw material, nutrition is balanced, aromatic flavour, and the bread stomata of making is uniform, tissue is fine and smooth, soft chewiness, without any additive, it is safe and healthy, increase the bread premixed powder species of in the market, meet nutrition and the flavor demand of consumer；Mushroom fully extracts the nutritional ingredient in mushroom, mushroom residue is finally added high-strength flour in the lump through fermenting repeatedly with after extracting in water, by increasing capacitance it is possible to increase bread it is softness, make full use of the nutritional ingredient of mushroom, avoid excessively eating obesity caused by bread.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of preparation method of mushroom bread premixed powder.
Background technology
Gluten content in bread flour is high, and gluten quality is good, toughness is big, elasticity is good, and the volume that froths is big, makes texture of loaf loose
It is soft, mouthfeel chewiness, but existing bread flour contains substantial amounts of additive, such as brightening agent and emulsifying agent etc. currently on the market,
Very big harm is produced to health；Mushroom also known as dried mushroom, mushroom, north mushroom, thick mushroom, tasty mouthfeel is full of nutrition, rich in egg
White matter, amino acid, vitamin and mineral element, have comprehensive healthcare function, it is possible to increase body's immunity, protects heart and brain
Blood vessel, promotes gastrointestinal function, treats diabetes, slows down aging, cancer-resisting；And currently on the market also without sale mushroom noodle
Bag premixed powder, it is impossible to meet the mouthfeel and nutritional need of consumer.
The content of the invention
The defects of in order to make up prior art, the object of the present invention is to provide a kind of preparation side of mushroom bread premixed powder
Method.
A kind of preparation method of mushroom bread premixed powder, comprises the following steps：
（1）One time fermentation：Mushroom is cleaned, is beaten, adds the water of mushroom weight equivalent, is uniformly mixed, lactic acid bacteria is accessed, in 40
When ~ 42 DEG C of fermentations 10 ~ 12 are small, filtering, obtains first-time filtrate and a filter residue；
（2）Secondary fermentation：Add the water of mushroom weight equivalent again into a filter residue, be uniformly mixed, access Angel wine brewing ferment
Mother, ferments 2 ~ 3 days in 32 ~ 34 DEG C, and filtering, obtains secondary filtrate and secondary filter residue；
（3）Cook：The water of 70 ~ 80 times of amounts of mushroom weight is added into secondary filter residue, it is original 1/20 to decoct to volume, mistake
Filter, obtains filtrate three times and three times filter residue；
（4）It is dry：First-time filtrate, three times secondary filtrate, filtrate and filter residue merging three times are freeze-dried to no moisture, grinding
To 80 ~ 100 mesh, mushroom powder is obtained；
（5）Mixing：Mushroom powder and spice are added into high-strength flour, the addition of mushroom powder is the 13 ~ 15% of high-strength flour weight,
The addition of spice is the 10 ~ 12% of high-strength flour weight, is uniformly mixed, obtains mushroom bread premixed powder.
The step（5）Spice, be made of the raw material of following parts by weight：Angel Saccharomyces cerevisiae powder 16 ~ 18, soybean are low
Glycan 12 ~ 14, trehalose 3 ~ 5, dried whole-egg 2 ~ 4.
The dried whole-egg, egg is cleaned, and is shelled, and is beaten uniformly, and sieving, is ground to 80 ~ 100 mesh after freeze-drying,
Obtain dried whole-egg.
The mushroom bread premixed powder that the preparation method of the mushroom bread premixed powder obtains.
The application method of the mushroom bread premixed powder, weighs appropriate mushroom bread premixed powder, adds water and ready-mixed oil, mixes
Close uniform, you can ferment.
It is an advantage of the invention that：The preparation method of mushroom bread premixed powder provided by the invention, obtained mushroom bread are pre-
Breading abundant raw material, nutrition is balanced, and aromatic flavour, the bread stomata of making is uniform, and tissue is fine and smooth, soft chewiness, without any
Additive, it is safe and healthy, increase the bread premixed powder species of in the market, meet nutrition and the flavor demand of consumer；Mushroom passes through
Fermentation fully extracts the nutritional ingredient in mushroom, mushroom residue is finally added high-strength flour in the lump with after extracting in water repeatedly, can
Increase the softness of bread, make full use of the nutritional ingredient of mushroom, avoid obesity caused by excessively eating bread.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of mushroom bread premixed powder, comprises the following steps：
（1）One time fermentation：Mushroom is cleaned, is beaten, adds the water of mushroom weight equivalent, is uniformly mixed, lactic acid bacteria is accessed, in 40
DEG C fermentation 10 it is small when, filtering, obtain first-time filtrate and a filter residue；
（2）Secondary fermentation：Add the water of mushroom weight equivalent again into a filter residue, be uniformly mixed, access Angel wine brewing ferment
Mother, ferments 2 days in 32 DEG C, and filtering, obtains secondary filtrate and secondary filter residue；
（3）Cook：The water of 70 times of amounts of mushroom weight is added into secondary filter residue, it is original 1/20 to decoct to volume, and filtering, obtains
Filtrate and three times filter residue three times；
（4）It is dry：First-time filtrate, three times secondary filtrate, filtrate and filter residue merging three times are freeze-dried to no moisture, grinding
To 80 mesh, mushroom powder is obtained；
（5）Mixing：Mushroom powder and spice are added into high-strength flour, the addition of mushroom powder is the 13% of high-strength flour weight, allotment
The addition of material is the 10% of high-strength flour weight, is uniformly mixed, obtains mushroom bread premixed powder；The spice, by following weight
The raw material composition of part：Angel Saccharomyces cerevisiae powder 16, soyabean oligosaccharides 12, trehalose 3, dried whole-egg 2；The dried whole-egg, by chicken
Egg is cleaned, and is shelled, and is beaten uniformly, sieving, is ground to 80 mesh, obtains dried whole-egg after freeze-drying.
The mushroom bread premixed powder that the preparation method of the mushroom bread premixed powder obtains.
The application method of the mushroom bread premixed powder, weighs appropriate mushroom bread premixed powder, adds water and ready-mixed oil, mixes
Close uniform, you can ferment.
Embodiment 2
A kind of preparation method of mushroom bread premixed powder, comprises the following steps：
（1）One time fermentation：Mushroom is cleaned, is beaten, adds the water of mushroom weight equivalent, is uniformly mixed, lactic acid bacteria is accessed, in 41
DEG C fermentation 11 it is small when, filtering, obtain first-time filtrate and a filter residue；
（2）Secondary fermentation：Add the water of mushroom weight equivalent again into a filter residue, be uniformly mixed, access Angel wine brewing ferment
Mother, ferments 2 days in 33 DEG C, and filtering, obtains secondary filtrate and secondary filter residue；
（3）Cook：The water of 75 times of amounts of mushroom weight is added into secondary filter residue, it is original 1/20 to decoct to volume, and filtering, obtains
Filtrate and three times filter residue three times；
（4）It is dry：First-time filtrate, three times secondary filtrate, filtrate and filter residue merging three times are freeze-dried to no moisture, grinding
To 80 mesh, mushroom powder is obtained；
（5）Mixing：Mushroom powder and spice are added into high-strength flour, the addition of mushroom powder is the 14% of high-strength flour weight, allotment
The addition of material is the 11% of high-strength flour weight, is uniformly mixed, obtains mushroom bread premixed powder；The spice, by following weight
The raw material composition of part：Angel Saccharomyces cerevisiae powder 17, soyabean oligosaccharides 13, trehalose 4, dried whole-egg 3；The dried whole-egg, by chicken
Egg is cleaned, and is shelled, and is beaten uniformly, sieving, is ground to 80 mesh, obtains dried whole-egg after freeze-drying.
The mushroom bread premixed powder that the preparation method of the mushroom bread premixed powder obtains.
The application method of the mushroom bread premixed powder, weighs appropriate mushroom bread premixed powder, adds water and ready-mixed oil, mixes
Close uniform, you can ferment.
Embodiment 3
A kind of preparation method of mushroom bread premixed powder, comprises the following steps：
（1）One time fermentation：Mushroom is cleaned, is beaten, adds the water of mushroom weight equivalent, is uniformly mixed, lactic acid bacteria is accessed, in 42
DEG C fermentation 12 it is small when, filtering, obtain first-time filtrate and a filter residue；
（2）Secondary fermentation：Add the water of mushroom weight equivalent again into a filter residue, be uniformly mixed, access Angel wine brewing ferment
Mother, ferments 3 days in 34 DEG C, and filtering, obtains secondary filtrate and secondary filter residue；
（3）Cook：The water of 80 times of amounts of mushroom weight is added into secondary filter residue, it is original 1/20 to decoct to volume, and filtering, obtains
Filtrate and three times filter residue three times；
（4）It is dry：First-time filtrate, three times secondary filtrate, filtrate and filter residue merging three times are freeze-dried to no moisture, grinding
To 100 mesh, mushroom powder is obtained；
（5）Mixing：Mushroom powder and spice are added into high-strength flour, the addition of mushroom powder is the 15% of high-strength flour weight, allotment
The addition of material is the 12% of high-strength flour weight, is uniformly mixed, obtains mushroom bread premixed powder；The spice, by following weight
The raw material composition of part：Angel Saccharomyces cerevisiae powder 18, soyabean oligosaccharides 14, trehalose 5, dried whole-egg 4；The dried whole-egg, by chicken
Egg is cleaned, and is shelled, and is beaten uniformly, sieving, is ground to 100 mesh, obtains dried whole-egg after freeze-drying.
The mushroom bread premixed powder that the preparation method of the mushroom bread premixed powder obtains.
The application method of the mushroom bread premixed powder, weighs appropriate mushroom bread premixed powder, adds water and ready-mixed oil, mixes
Close uniform, you can ferment.
Claims (5)
1. a kind of preparation method of mushroom bread premixed powder, it is characterised in that comprise the following steps：
（1）One time fermentation：Mushroom is cleaned, is beaten, adds the water of mushroom weight equivalent, is uniformly mixed, lactic acid bacteria is accessed, in 40
When ~ 42 DEG C of fermentations 10 ~ 12 are small, filtering, obtains first-time filtrate and a filter residue；
（2）Secondary fermentation：Add the water of mushroom weight equivalent again into a filter residue, be uniformly mixed, access Angel wine brewing ferment
Mother, ferments 2 ~ 3 days in 32 ~ 34 DEG C, and filtering, obtains secondary filtrate and secondary filter residue；
（3）Cook：The water of 70 ~ 80 times of amounts of mushroom weight is added into secondary filter residue, it is original 1/20 to decoct to volume, mistake
Filter, obtains filtrate three times and three times filter residue；
（4）It is dry：First-time filtrate, three times secondary filtrate, filtrate and filter residue merging three times are freeze-dried to no moisture, grinding
To 80 ~ 100 mesh, mushroom powder is obtained；
（5）Mixing：Mushroom powder and spice are added into high-strength flour, the addition of mushroom powder is the 13 ~ 15% of high-strength flour weight,
The addition of spice is the 10 ~ 12% of high-strength flour weight, is uniformly mixed, obtains mushroom bread premixed powder.
2. the preparation method of mushroom bread premixed powder according to claim 1, it is characterised in that the step（5）Allotment
Material, is made of the raw material of following parts by weight：Angel Saccharomyces cerevisiae powder 16 ~ 18, soyabean oligosaccharides 12 ~ 14, trehalose 3 ~ 5, shell egg
Powder 2 ~ 4.
3. the preparation method of mushroom bread premixed powder according to claim 2, it is characterised in that the dried whole-egg, by chicken
Egg is cleaned, and is shelled, and is beaten uniformly, sieving, is ground to 80 ~ 100 mesh, obtains dried whole-egg after freeze-drying.
4. the mushroom bread premixed powder that a kind of preparation method of any one of claim 1 ~ 3 mushroom bread premixed powder obtains.
5. the application method of mushroom bread premixed powder described in a kind of claim 4, it is characterised in that it is pre- to weigh appropriate mushroom bread
Breading, adds water and ready-mixed oil, is uniformly mixed, you can ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711335382.3A CN107897256A (en) | 2017-12-14 | 2017-12-14 | A kind of preparation method of mushroom bread premixed powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711335382.3A CN107897256A (en) | 2017-12-14 | 2017-12-14 | A kind of preparation method of mushroom bread premixed powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897256A true CN107897256A (en) | 2018-04-13 |
Family
ID=61865577
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711335382.3A Pending CN107897256A (en) | 2017-12-14 | 2017-12-14 | A kind of preparation method of mushroom bread premixed powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897256A (en) |
-
2017
- 2017-12-14 CN CN201711335382.3A patent/CN107897256A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102187912B (en) | Method for preparing fermentation type braised ready-to-eat dried bean curd | |
| CN105341091A (en) | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof | |
| KR20120132846A (en) | Method for producing functionality wheat flour dough | |
| KR101926741B1 (en) | Natural fermented bread using rice | |
| CN102687758A (en) | Bean product and manufacturing method thereof | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN105941554A (en) | Fermented kelp moon cakes | |
| CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
| CN105341088A (en) | Dryness-moisturizing and heat-clearing bread by utilizing pears and chayote and preparation method thereof | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| CN107736552A (en) | A kind of steamed bun and preparation method thereof | |
| CN107897256A (en) | A kind of preparation method of mushroom bread premixed powder | |
| JP2017176175A (en) | Tea miso including fermented tea as fermentation raw material, and method for producing the same | |
| CN106035705A (en) | Fermented butter powder | |
| CN106418176A (en) | Pumpkin seed oil instant sliced noodles | |
| CN106070475A (en) | A kind of Auricularia cookies and preparation method thereof | |
| CN105341089A (en) | Brain-nourishing bread by utilizing walnuts and chayote and preparation method thereof | |
| CN102630718B (en) | A kind of preparation method of silkworm chrysalis multidimensional bread | |
| CN105901103A (en) | Black fungus flavored potato raisin cake and preparation method thereof | |
| CN105341093A (en) | Heat-clearing and eyes-brightening bread by utilizing matrimony vines and chayote and preparation method thereof | |
| KR101227372B1 (en) | Dough for noodle or sujebi using yam | |
| CN105432722A (en) | Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof | |
| CN104585608A (en) | Blood fat regulating banana flour | |
| CN109549169A (en) | A kind of black garlic spiced hot beef sauce and preparation method thereof | |
| KR102330370B1 (en) | A Preparation Method of Rice-cookie Using Spawn of a Pollack |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180413 |