CN108244180A - A kind of production method of unartificial yeast bread - Google Patents
A kind of production method of unartificial yeast bread Download PDFInfo
- Publication number
- CN108244180A CN108244180A CN201711379521.2A CN201711379521A CN108244180A CN 108244180 A CN108244180 A CN 108244180A CN 201711379521 A CN201711379521 A CN 201711379521A CN 108244180 A CN108244180 A CN 108244180A
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- unartificial yeast
- bread
- yeast
- dough
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- 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
- A21D2/34—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
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of production methods of unartificial yeast bread, including preparing unartificial yeast liquid, prepare unartificial yeast kind, dough is planted in preparation, prepares bread mass, bread mass provocation, bake and etc., unartificial yeast bread taste obtained in this way enriches, and nutritive value is high, and the holding time of yeast juice and middle kind of dough is long and preserves survival rate height.
Description
Technical field
The invention belongs to field of food more particularly to a kind of production methods of unartificial yeast bread.
Background technology
In recent years, with universal and national life level the rising of oven, bread is increasingly becoming our daily breads
One kind, yeast is required in bread making process, the effect release carbon dioxide of yeast makes bread fully expand in bread system
During work, yeast contacts certain moisture and also has starch in flour, after granulated sugar, can generate carbon dioxide and alcohol, and two
Carbonoxide becomes bubble, is evenly distributed on dough surrounding, and so as to make its expansion, alcohol can enhance the ductility of dough, assign face
Wrap unique flavor and mellowness.
The yeast sold on the market is the suitable making face that is obtained by artificial after being screened from the yeast of nature
Packet a kind of mushroom, therewith corresponding unartificial yeast be it is a kind of be attached to fruit, cereal surface mushroom.Relative to traditional
The bread that forms of yeast fermentation, select fruit fermentation and unartificial yeast loaf volume is relatively small, density is relatively high, epidermis
Color is relatively deep, and relative color is more compared with deep irregular holes inside bread, and mouthfeel is soft, unique flavor, and fragrance is usually to send out
Ferment fragrance is more.But the cultivation of unartificial yeast and condition of storage are more harsh, it is easy to there is the situation of saccharomycete failure,
During unartificial yeast makes bread, it is also susceptible to the situation of bread sourness.
Invention content
In view of described above, the present invention is exactly to be directed to more than technical problem, provides a kind of making of unartificial yeast bread
Method.
A kind of production method of unartificial yeast bread, includes the following steps,
S1 prepares unartificial yeast liquid：Yeast juice fermentation ware high temperature is cleaned, block-like fruit is cut into yeast juice fermentation ware addition
With cereal as unartificial yeast liquid raw material, water is added to submerge unartificial yeast liquid raw material, adds in white granulated sugar, White Sugar Quality is natural
/ 10 to ten/5ths of yeast juice raw material, is packed into provocation in the container of ventilation, and proofing temperature is 28-35 DEG C, during provocation
Between for 5-7 days, obtain unartificial yeast liquid；
S2 prepares unartificial yeast kind：Unartificial yeast liquid, high-strength flour, Yoghourt, maltose are pressed 3：3：1：1 mass ratio mixes
Mixed powder adds in a small amount of salt in mixed powder, mixed powder is packed into provocation in the container of ventilation, proofing temperature is 28-35 DEG C, is mixed
When stomata occurs in conjunction object surface, taking-up mixture is placed in 0-5 DEG C and stands 8-10 hours, by provocation and the above process of stand at low temperature
At least repeatedly 2 times up to unartificial yeast kind；
S3 plants dough in preparing：It takes after unartificial yeast kind in S2 is placed in 28-35 DEG C of temperature provocation 30 minutes, by natural ferment
Parent species, warm water, high-strength flour, soft white sugar are according to 20：40：20:5 ratio stirs into mixing dough；Mixing dough is placed in 0-5
DEG C, provocation in the environment of humidity 30%-50% makes the volume of mixing dough reach 2~3 times of original volume up to middle kind of dough；
S4 prepares bread mass：30~40 parts of high-strength flour, 5~6 parts of glutinous flour, 0.2~0.4 part of malt flour, soybean lecithin 0.2
~0.4 part, 35~40 parts of aqueous solution, 4~8 parts of honey, 5~10 parts of butter, 5~10 parts of skimmed milk powder, 3~5 parts of milk, salt
0.1~0.2 part, 0.1~0.2 part of petal dry powder beat uniformly sustained, add 18~19 parts of the middle kind of dough, stirring is equal
It is even to be kneaded into bread mass；
S5 bread mass provocations：By the bread mass in 35-38 DEG C of temperature, the environment of humidity 50%-60% provocation 15~30 minutes
Until bread mass is fluffy, there is spilehole in surface；
S6 is baked：The bread mass of provocation is put into baking oven and toasts 30 minutes at 220 DEG C~240 DEG C up to bread.
A kind of production method of unartificial yeast bread provided by the invention can be further arranged to the fruit and choose pears, apple
Fruit, grape, orange, peach, cherry, dragon fruit any one or more of.
A kind of production method of unartificial yeast bread provided by the invention can be further arranged to the cereal choose sorghum,
Wheat, glutinous rice, corn any one or more of.
A kind of production method of unartificial yeast bread provided by the invention can be further arranged to the S1 and prepare natural ferment
Appropriate Yoghourt or tartaric acid are added in mother liquor step, pH values is made to reach provocation again after 3-4.
A kind of production method of unartificial yeast bread provided by the invention can be further arranged to plant in dough in the S3
After part is fallen, can in remaining middle kind of dough with 1：1 ratio adds in high-strength flour and unartificial yeast liquid, provocation obtain newly
In kind of dough.
A kind of production method of unartificial yeast bread provided by the invention can be further arranged to the natural ferment in the S1
Mother liquor has used a part after being made, and 100 that 3-4 times of remaining unartificial yeast liquid measure can be added in remaining unartificial yeast liquid are dense
The fruit juice of degree carries out repeatedly cultivating unartificial yeast kind.
A kind of production method of unartificial yeast bread provided by the invention can be further arranged to plant face in prepared by the S3
In group's step, after first stirring evenly the unartificial yeast kind and warm water, high-strength flour knead dough granulated sugar is added, is quickly stirred evenly.
A kind of production method of unartificial yeast bread provided by the invention can be further arranged to the natural ferment in the S1
Mother liquor will open container every 3 days during preservation, discharge the carbon dioxide wherein generated.
The present invention it is preferential and have the beneficial effect that：1 prosthetic additive, 100% health are mainly to be attached to fruit, paddy
What the yeast above object, the flower of plant and leaf etc. was formed for raw material breeding, be a kind of pure natural, free of contamination health-nutrition source,
Without synthetic material such as pigment, preservative, emulsifier etc..Simultaneously as containing many beneficial bacteriums inside unartificial yeast, so
The bread or other food that edible natural yeast is made, can be more advantageous to the weaker people of functions of intestines and stomach；The common ferment of 2 spontaneous fermentations
Female bread fermentation time 4-5 hours, made in this way is the equal of to be accelerated the ripening in fact, and unartificial yeast fermentation time is slow, is needed
The time of 1-2 days is taken, this very long waiting creates that bread is most natural, taste of most script；
3 tastes enrich the slightly sweet of the slightly sour and flour for the unartificial yeast that has levels and rub up together, and bread taste is made more to have levels,
Make us enjoying endless aftertastes, empty meeting bread inside fragrant with light fermentation perfume (or spice) and wheat with the bread that unartificial yeast is worked it out
It is not of uniform size due to the vigor of yeast, therefore generate soft mouthfeel and charming fragrance.In addition, the high ash content of nutritive value and
Protein can increase tissue pliability and delaying aging time and keep freshness, and do not need to add modifying agent and emulsification again
Agent, it is eatable more feel at ease and health；
The lactic acid bacteria contained in 4 holding times long unartificial yeast is acid strong, the growth that can be inhibited bacteria, while unartificial yeast is fermented
Time is long, and the fungus resistance of bread can also enhance, thus the bread made in equal conditions and not adding preservative agent when ratio using common
The bread long shelf-life of dry ferment, time-consuming unartificial yeast bread can preserve several days even one week；
5 select such production method, can preserve unartificial yeast kind after producing once for a long time, reduce repeatedly configuration unartificial yeast
The trouble of liquid is suitble to the breadmaking of family or bread workshop.
Specific embodiment
It is that a kind of production method embodiment of unartificial yeast bread of the present invention is described further below.
The making step of unartificial yeast bread includes：
S1 prepares unartificial yeast liquid：Yeast juice fermentation ware high temperature is cleaned, block-like fruit is cut into yeast juice fermentation ware addition
With cereal as unartificial yeast liquid raw material, water is added to submerge unartificial yeast liquid raw material, adds in white granulated sugar, White Sugar Quality is natural
/ 10 to ten/5ths of yeast juice raw material, is packed into provocation in the container of ventilation, and proofing temperature is 28-35 DEG C, during provocation
Between for 5-7 days, obtain unartificial yeast liquid；
S2 prepares unartificial yeast kind：Unartificial yeast liquid, high-strength flour, Yoghourt, maltose are pressed 3：3：1：1 mass ratio mixes
Mixed powder adds in a small amount of salt in mixed powder, mixed powder is packed into provocation in the container of ventilation, proofing temperature is 28-35 DEG C, is mixed
When stomata occurs in conjunction object surface, taking-up mixture is placed in 0-5 DEG C and stands 8-10 hours, by provocation and the above process of stand at low temperature
At least repeatedly 2 times up to unartificial yeast kind；
S3 plants dough in preparing：It takes after unartificial yeast kind in S2 is placed in 28-35 DEG C of temperature provocation 30 minutes, by natural ferment
Parent species, warm water, high-strength flour, soft white sugar are according to 20：40：20:5 ratio stirs into mixing dough；Mixing dough is placed in 0-5
DEG C, provocation in the environment of humidity 30%-50% makes the volume of mixing dough reach 2~3 times of original volume up to middle kind of dough；
S4 prepares bread mass：30~40 parts of high-strength flour, 5~6 parts of glutinous flour, 0.2~0.4 part of malt flour, soybean lecithin 0.2
~0.4 part, 35~40 parts of aqueous solution, 4~8 parts of honey, 5~10 parts of butter, 5~10 parts of skimmed milk powder, 3~5 parts of milk, salt
0.1~0.2 part, 0.1~0.2 part of petal dry powder beat uniformly sustained, add 18~19 parts of the middle kind of dough, stirring is equal
It is even to be kneaded into bread mass；
S5 bread mass provocations：By the bread mass in 35-38 DEG C of temperature, the environment of humidity 50%-60% provocation 15~30 minutes
Until bread mass is fluffy, there is spilehole in surface；
S6 is baked：The bread mass of provocation is put into baking oven and toasts 30 minutes at 220 DEG C~240 DEG C up to bread.
Fruit chooses pears, apple, grape, orange, peach, cherry, dragon fruit any one or more of, and cereal is chosen high
Fine strain of millet, wheat, glutinous rice, corn any one or more of, selected material are all common meals in daily life.
S1 is prepared in unartificial yeast liquid step and is added in appropriate Yoghourt or tartaric acid, and pH values is made to reach provocation again after 3-4, weak
Acid environment more accommodates the existence of yeast.
In S3 plant dough in using part is fallen after, can in remaining middle kind of dough with 1：1 ratio add in high-strength flour and
Unartificial yeast liquid, provocation obtain it is new in kind of dough, middle kind of dough prepare it is primary after, can repeatedly issue additional, eliminate repeatedly
The trouble of culture yeasts bacterium.
Unartificial yeast liquid in S1 has used a part after being made, and can add in 3-4 times with remaining unartificial yeast liquid and remain
The fruit juice of 100 concentration of remaining unartificial yeast liquid measure carries out repeatedly cultivating unartificial yeast kind, and yeast juice can preserve for a long time, more
It is convenient.
In prepared by S3 in kind dough procedure, after first stirring evenly the unartificial yeast kind and warm water, high-strength flour is added
Knead dough granulated sugar, quickly stirs evenly, and unartificial yeast kind needs quickly to knead with high-strength flour in preparation process, just can guarantee yeast kind
Amount of survival.
Unartificial yeast liquid in S1 will open container every 3 days during preservation, discharge the titanium dioxide wherein generated
Carbon extends the holding time.
The present invention it is preferential and have the beneficial effect that：1 prosthetic additive, 100% health are mainly to be attached to fruit, paddy
What the yeast above object, the flower of plant and leaf etc. was formed for raw material breeding, be a kind of pure natural, free of contamination health-nutrition source,
Without synthetic material such as pigment, preservative, emulsifier etc..Simultaneously as containing many beneficial bacteriums inside unartificial yeast, so
The bread or other food that edible natural yeast is made, can be more advantageous to the weaker people of functions of intestines and stomach；The common ferment of 2 spontaneous fermentations
Female bread fermentation time 4-5 hours, made in this way is the equal of to be accelerated the ripening in fact, and unartificial yeast fermentation time is slow, is needed
The time of 1-2 days is taken, this very long waiting creates that bread is most natural, taste of most script；
3 tastes enrich the slightly sweet of the slightly sour and flour for the unartificial yeast that has levels and rub up together, and bread taste is made more to have levels,
Make us enjoying endless aftertastes, empty meeting bread inside fragrant with light fermentation perfume (or spice) and wheat with the bread that unartificial yeast is worked it out
It is not of uniform size due to the vigor of yeast, therefore generate soft mouthfeel and charming fragrance.In addition, the high ash content of nutritive value and
Protein can increase tissue pliability and delaying aging time and keep freshness, and do not need to add modifying agent and emulsification again
Agent, it is eatable more feel at ease and health；
The lactic acid bacteria contained in 4 holding times long unartificial yeast is acid strong, the growth that can be inhibited bacteria, while unartificial yeast is fermented
Time is long, and the fungus resistance of bread can also enhance, thus the bread made in equal conditions and not adding preservative agent when ratio using common
The bread long shelf-life of dry ferment, time-consuming unartificial yeast bread can preserve several days even one week；
5 select such production method, can preserve unartificial yeast kind after producing once for a long time, reduce repeatedly configuration unartificial yeast
The trouble of liquid is suitble to the breadmaking of family or bread workshop.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify to the technical solution recorded in foregoing embodiments or carry out equivalent replacement to which part technical characteristic,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in the present invention's
Within protection domain.
Claims (8)
1. a kind of production method of unartificial yeast bread, which is characterized in that include the following steps,
S1 prepares unartificial yeast liquid：Yeast juice fermentation ware high temperature is cleaned, block-like fruit is cut into yeast juice fermentation ware addition
With cereal as unartificial yeast liquid raw material, water is added to submerge unartificial yeast liquid raw material, adds in white granulated sugar, White Sugar Quality is natural
/ 10 to ten/5ths of yeast juice raw material, is packed into provocation in the container of ventilation, and proofing temperature is 28-35 DEG C, during provocation
Between for 5-7 days, obtain unartificial yeast liquid；
S2 prepares unartificial yeast kind：Unartificial yeast liquid, high-strength flour, Yoghourt, maltose are pressed 3：3：1：1 mass ratio mixes
Mixed powder adds in a small amount of salt in mixed powder, mixed powder is packed into provocation in the container of ventilation, proofing temperature is 28-35 DEG C, is mixed
When stomata occurs in conjunction object surface, taking-up mixture is placed in 0-5 DEG C and stands 8-10 hours；By provocation and the above-mentioned mistake of stand at low temperature
Journey at least repeatedly 2 times is up to unartificial yeast kind；
S3 plants dough in preparing：It takes after unartificial yeast kind in S2 is placed in 28-35 DEG C of temperature provocation 30 minutes, by natural ferment
Parent species, warm water, high-strength flour, soft white sugar are according to 20：40：20:5 ratio stirs into mixing dough；Mixing dough is placed in 0-5
DEG C, provocation in the environment of humidity 30%-50% makes the volume of mixing dough reach 2~3 times of original volume up to middle kind of dough；
S4 prepares bread mass：30~40 parts of high-strength flour, 5~6 parts of glutinous flour, 0.2~0.4 part of malt flour, soybean lecithin 0.2
~0.4 part, 35~40 parts of aqueous solution, 4~8 parts of honey, 5~10 parts of butter, 5~10 parts of skimmed milk powder, 3~5 parts of milk, salt
0.1~0.2 part, 0.1~0.2 part of petal dry powder beat uniformly sustained, add 18~19 parts of the middle kind of dough, stirring is equal
It is even to be kneaded into bread mass；
S5 bread mass provocations：By the bread mass in 35-38 DEG C of temperature, the environment of humidity 50%-60% provocation 15~30 minutes
Until bread mass is fluffy, there is spilehole in surface；
S6 is baked：The bread mass of provocation is put into baking oven and toasts 30 minutes at 220 DEG C~240 DEG C up to bread.
2. the unartificial yeast bread-making methods as described in claim 1, it is characterised in that：The fruit chooses pears, apple
Fruit, grape, orange, peach, cherry, dragon fruit any one or more of.
3. the unartificial yeast bread-making methods as described in claim 1, it is characterised in that：The cereal chooses sorghum, small
Wheat, glutinous rice, corn any one or more of.
4. the unartificial yeast bread-making methods as described in claim 1, it is characterised in that：The S1 prepares unartificial yeast
Appropriate Yoghourt or tartaric acid are added in liquid step, pH values is made to reach 3-4 provocations again.
5. unartificial yeast bread-making methods as described in claim 1, it is characterised in that：It plants in the S3 and is used in dough
After falling part, can in remaining middle kind of dough with 1；1 ratio adds in high-strength flour and unartificial yeast liquid, provocation obtain it is new in
Kind dough.
6. the unartificial yeast bread-making methods as described in claim 1, it is characterised in that：Unartificial yeast in the S1
Liquid has used a part after being made, and 100 concentration of 3-4 times of remaining unartificial yeast liquid measure can be added in remaining unartificial yeast liquid
Fruit juice carry out repeatedly cultivate unartificial yeast kind.
7. the unartificial yeast bread-making methods as described in claim 1, it is characterised in that：The S3 plants dough in preparing
In step, after first stirring evenly the unartificial yeast kind and warm water, high-strength flour knead dough granulated sugar is added, is quickly stirred evenly.
8. the unartificial yeast bread-making methods as described in claim 1, it is characterised in that：Unartificial yeast in the S1
Liquid will open container every 3 days during preservation, discharge the carbon dioxide wherein generated.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711379521.2A CN108244180A (en) | 2017-12-20 | 2017-12-20 | A kind of production method of unartificial yeast bread |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711379521.2A CN108244180A (en) | 2017-12-20 | 2017-12-20 | A kind of production method of unartificial yeast bread |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673704A (en) * | 2019-01-28 | 2019-04-26 | 武汉市玫隆皇冠食品有限公司 | Low-temperature medium-seed fermentation baking process for bread |
| CN110558357A (en) * | 2019-09-20 | 2019-12-13 | 上海应用技术大学 | Natural composite fruit fermentation broth bread and preparation method thereof |
| CN110613002A (en) * | 2019-09-20 | 2019-12-27 | 上海应用技术大学 | Natural apple fermentation broth bread and preparation method thereof |
| CN111557323A (en) * | 2020-04-20 | 2020-08-21 | 沈阳市新民福源食品有限公司 | Pure natural yeast bread and preparation process and production line thereof |
| CN111972456A (en) * | 2020-09-09 | 2020-11-24 | 神木康焙德生物科技有限公司 | Fruit and vegetable yeast powder and preparation method and application thereof |
| CN116250552A (en) * | 2023-01-13 | 2023-06-13 | 山东绮佳食品有限公司 | Grape yeast culture method and application thereof in bread making |
-
2017
- 2017-12-20 CN CN201711379521.2A patent/CN108244180A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673704A (en) * | 2019-01-28 | 2019-04-26 | 武汉市玫隆皇冠食品有限公司 | Low-temperature medium-seed fermentation baking process for bread |
| CN110558357A (en) * | 2019-09-20 | 2019-12-13 | 上海应用技术大学 | Natural composite fruit fermentation broth bread and preparation method thereof |
| CN110613002A (en) * | 2019-09-20 | 2019-12-27 | 上海应用技术大学 | Natural apple fermentation broth bread and preparation method thereof |
| CN111557323A (en) * | 2020-04-20 | 2020-08-21 | 沈阳市新民福源食品有限公司 | Pure natural yeast bread and preparation process and production line thereof |
| CN111972456A (en) * | 2020-09-09 | 2020-11-24 | 神木康焙德生物科技有限公司 | Fruit and vegetable yeast powder and preparation method and application thereof |
| CN116250552A (en) * | 2023-01-13 | 2023-06-13 | 山东绮佳食品有限公司 | Grape yeast culture method and application thereof in bread making |
| CN116250552B (en) * | 2023-01-13 | 2024-04-02 | 山东绮佳食品有限公司 | Grape yeast culture method and application thereof in bread making |
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