CN109090462A - A kind of old face leavening and its preparation method and application - Google Patents
A kind of old face leavening and its preparation method and application Download PDFInfo
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- CN109090462A CN109090462A CN201810876390.7A CN201810876390A CN109090462A CN 109090462 A CN109090462 A CN 109090462A CN 201810876390 A CN201810876390 A CN 201810876390A CN 109090462 A CN109090462 A CN 109090462A
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- parts
- old
- face
- old face
- leavening
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
Abstract
A kind of preparation method of old face leavening includes the following steps: 1) to form stable fermentation system preferably through spontaneous fermentation repeatedly and is free of the old face of pathogenic microorganisms, spare；2) prepare the raw material of following mass parts: step 1) 2.5 parts of the old face, 25 parts of wheat flour, 25 parts of water, 2.75 parts of white granulated sugar, 0.5 part of glycerol, 1 part of trehalose, by raw material, uniformly mixed, ferment at constant temperature obtains old starch adhesive, is transferred to refrigerator freezing after will the ferment old starch adhesive packing completed, fast frozen and saves；3) prepare the raw material of following mass parts: 600 parts of wheat flour, 72 parts of white granulated sugar, 264 parts of water, 2 parts of baking powder, 6 parts of old starch adhesive, old starch adhesive takes out from refrigerator and thaws at room temperature, by after defrosting old starch adhesive and other raw materials be mixed into dough, dough fermentation is obtained into old face leavening.The present invention can make industrial steamed bun have the flavor and taste of the old face steamed bun of tradition, and safety non-pollution, quality is stablized, and can reduce cost to a certain extent.
Description
Technical field
The present invention relates to Flour product technical fields, and in particular to a kind of old face leavening and its preparation method and application.
Background technique
The method of existing disclosed old face fermentation is Composite Pure strain fermentation, is essentially characterized by 3 kinds or 3 kinds of mixing or more
Strain fermented (CN 102792984A) or as old face and enter among dough after indirect fermentation in short-term using yeast
(CN 105831503A), the price of pure culture is higher, big using pure culture fermenting and producing cost, and actually in the old face of tradition
There are multiple-microorganism strain, their collective effects form mixed fermentation system, play and generate flavour and improvement dough matter
The effect on ground, these are all that the old face that pure culture ferments and indirect fermentation obtains in short-term is not achieved.Ferment tool in traditional old face
There are a good flavor and taste, but it is by the way of spontaneous fermentation the problem is that be easily protected from environmental and quality
Unstable, there are certain food safety risks, and need to be used continuously, thus limit its industrialized production and popularization.
Summary of the invention
Technical problem solved by the invention is to provide a kind of old face leavening and its preparation method and application, solves to pass
Existing old face fermentation costs of uniting are high, and unstable quality and needs continuous use are unfavorable for industrializing in the old face fermentation process of tradition
The problem of production and popularization.
Technical problem solved by the invention is realized using following technical scheme:
A kind of preparation method of old face leavening, includes the following steps:
1) stable fermentation system is formed preferably through spontaneous fermentation repeatedly and be free of the old face of pathogenic microorganisms, it is spare；It is excellent
The method of choosing is that flour is fermented into dough and is made into steamed bun, carries out subjective appreciation to steamed bun, every time during production steamed bun
It stays old face to carry out the production of next steamed bun, stablizes repeatedly until making the steamed bun organoleptic quality come for 5~8 times, select last time
Old face as preferred old face, by examining old face of the selection without pathogenic microorganisms spare；Using such as in steamed bun preparation process
The raw material of lower mass parts: 600 parts of wheat flour, 72 parts of white granulated sugar, 264 parts of water, 2 parts of baking powder, 6 parts of old face.Wherein steamed bun sense organ
Evaluation criteria reference standard GB/T21118-2007.
2) prepare the raw material of following mass parts: step 1) 2.5 parts of the old face, 25 parts of wheat flour, 25 parts of water, white granulated sugar
Raw material is uniformly mixed by 2.75 parts, 0.5 part of glycerol, 1 part of trehalose, ferment at constant temperature obtains old starch adhesive, the old face that fermentation is completed
Refrigerator freezing preservation is transferred to after slurry packing, fast frozen；
3) prepare the raw material of following mass parts: 600 parts of wheat flour, 72 parts of white granulated sugar, 264 parts of water, 2 parts of baking powder, old face
Slurry 6 parts, old starch adhesive takes out from refrigerator and thaws at room temperature, by after defrosting old starch adhesive and other raw materials be mixed into dough,
Dough fermentation is obtained into old face leavening.
Further, it in step 1), preferably will further be screened in old face, screening technique are as follows: preferred a variety of old faces,
Every kind of old face sampling is made into steamed bun in right amount, carries out subjective appreciation, the preferably optimal steamed bun of subjective appreciation to the steamed bun being made into
Corresponding old face.
Further, step 2) is whole uses sterile working.
Further, raw material is sent into insulating box ferments after mixing in step 2), and fermentation temperature is 32 DEG C, when fermentation
Between be 12h.
Further, in step 2) by old starch adhesive packing after under conditions of -30 DEG C quick-frozen 40min, it is quick-frozen after the completion of turn
Enter refrigerator and with -18 DEG C of freezen protectives.
Further, in step 3) dough fermentation in 33~37 DEG C of temperature, the indoor environment of relative humidity 73~77%
The 2h that ferments is completed.
A kind of old face leavening, is prepared using method as above.
The old face leavening can be applied to prepare steamed bun.
When making steamed bun, the steamed bun includes the raw material of following parts by weight: 600 parts of wheat flour, 72 parts of white granulated sugar, water 264
Part, 2 parts of baking powder, 6 parts of old face leavening.
The utility model has the advantages that a kind of old face leavening of the present invention, makes industrial steamed bun have traditional production of looking unfamiliar always
The flavour of steamed bun, reduces production cost, and it is easy to pollute to solve strain present in the old face use process of tradition, dangerous
The problem of, and half a year latter made steamed bun is saved by old face leavening and is still able to maintain higher quality.
The old face collected in the present invention is examined by pathogenic microorganisms, ensures the strain safety used；Using gnotobasis
Old starch adhesive is made and dispensed, ensures that the strain in dough does not morph；Using quick-frozen and addition polyhydroxy substance frost durability agent
The method combined slows down frozen storage cell protein matter structure change, protects the strain in old dough；Using cold storage post activation
Method, ensure culture presevation higher vigor of the cold storage later in old dough
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment
The preparation method of old face leavening, includes the following steps:
1) stable fermentation system is formed preferably through spontaneous fermentation repeatedly and be free of the old face of pathogenic microorganisms, it is spare；It is excellent
The method of choosing is that flour is fermented into dough and is made into steamed bun, carries out subjective appreciation to steamed bun, every time during production steamed bun
It stays old face to carry out the production of next steamed bun, stablizes repeatedly until making the steamed bun organoleptic quality come for 5~8 times, select last time
Old face as preferred old face, by examining old face of the selection without pathogenic microorganisms spare；Using such as in steamed bun preparation process
The raw material of lower mass parts: 600 parts of wheat flour, 72 parts of white granulated sugar, 264 parts of water, 2 parts of baking powder, 6 parts of old face.Wherein steamed bun sense organ
Evaluation criteria reference standard GB/T21118-2007.
It preferably will further be screened in old face, screening technique are as follows: preferred a variety of old faces, every kind of old appropriate system of face sampling
It is made into steamed bun, subjective appreciation, the preferably corresponding old face of the optimal steamed bun of subjective appreciation are carried out to the steamed bun being made into.
2) prepare the raw material of following mass parts: 2.5 parts of the old face finally screened in step 1), 25 parts of wheat flour, 25 parts of water,
2.75 parts of white granulated sugar, 0.5 part of glycerol, 1 part of trehalose, by raw material, uniformly mixed, ferment at constant temperature obtains old starch adhesive, and ferment at constant temperature exists
It is completed in insulating box, fermentation temperature is 32 DEG C, fermentation time 12h, and the old starch adhesive that fermentation is completed dispenses, in -30 DEG C of items
Refrigerator is transferred under part after quick-frozen 40min and with -18 DEG C of freezen protectives；
The step whole process uses sterile working.
3) prepare the raw material of following mass parts: 600 parts of wheat flour, 72 parts of white granulated sugar, 264 parts of water, 2 parts of baking powder, old face
Slurry 6 parts, old starch adhesive takes out from refrigerator and thaws at room temperature, by after defrosting old starch adhesive and other raw materials be mixed into dough,
Dough fermentation is obtained into old face leavening, dough fermentation is in 33~37 DEG C of temperature, the indoor environment of relative humidity 73~77%
The 2h that ferments is completed.
When preparing steamed bun with the old face leavening, steamed bun includes the raw material of following parts by weight: 600 parts of wheat flour, white granulated sugar
72 parts, 264 parts of water, 2 parts of baking powder, 6 parts of old face leavening.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (9)
1. a kind of preparation method of old face leavening, which comprises the steps of:
1) stable fermentation system is formed preferably through spontaneous fermentation repeatedly and be free of the old face of pathogenic microorganisms, it is spare；
2) prepare the raw material of following mass parts: step 1) 2.5 parts of the old face, 25 parts of wheat flour, 25 parts of water, white granulated sugar 2.75
Raw material is uniformly mixed by part, 0.5 part of glycerol, 1 part of trehalose, ferment at constant temperature obtains old starch adhesive, the old starch adhesive that fermentation is completed point
Refrigerator freezing preservation is transferred to after dress, fast frozen；
3) prepare the raw material of following mass parts: 600 parts of wheat flour, 72 parts of white granulated sugar, 264 parts of water, 2 parts of baking powder, old starch adhesive 6
Part, old starch adhesive takes out from refrigerator and thaws at room temperature, by after defrosting old starch adhesive and other raw materials be mixed into dough, by face
Group's fermentation obtains old face leavening.
2. a kind of preparation method of old face leavening according to claim 1, which is characterized in that, will be preferred in step 1)
Old face further screened, screening technique are as follows: preferred a variety of old faces, every kind of old face, which samples, is made into steamed bun in right amount, to system
The steamed bun being made into carries out subjective appreciation, the preferably corresponding old face of the optimal steamed bun of subjective appreciation.
3. a kind of preparation method of old face leavening according to claim 1, which is characterized in that step 2) is whole to use nothing
Bacterium operation.
4. a kind of preparation method of old face leavening according to claim 1, which is characterized in that raw material mixes in step 2)
It is sent into insulating box and ferments after uniformly, fermentation temperature is 32 DEG C, fermentation time 12h.
5. a kind of preparation method of old face leavening according to claim 1, which is characterized in that by old starch adhesive in step 2)
After packing under conditions of -30 DEG C quick-frozen 40min, it is quick-frozen after the completion of be transferred to refrigerator and with -18 DEG C of freezen protectives.
6. a kind of preparation method of old face leavening according to claim 1, which is characterized in that dough fermentation in step 3)
The 2h that ferments in 33~37 DEG C of temperature, the indoor environment of relative humidity 73~77% is completed.
7. a kind of old face leavening, which is characterized in that be prepared using any method of claim 1~6.
8. old face leavening as claimed in claim 7 is preparing the application in steamed bun.
9. application according to claim 8, which is characterized in that the steamed bun includes the raw material of following parts by weight: wheat flour
600 parts, 72 parts of white granulated sugar, 264 parts of water, 2 parts of baking powder, 6 parts of old face leavening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810876390.7A CN109090462A (en) | 2018-08-03 | 2018-08-03 | A kind of old face leavening and its preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810876390.7A CN109090462A (en) | 2018-08-03 | 2018-08-03 | A kind of old face leavening and its preparation method and application |
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|---|---|
| CN109090462A true CN109090462A (en) | 2018-12-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810876390.7A Pending CN109090462A (en) | 2018-08-03 | 2018-08-03 | A kind of old face leavening and its preparation method and application |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868997A (en) * | 2021-01-05 | 2021-06-01 | 山西金屹康达食品有限责任公司 | Liquid steamed bun leaven and preparation process thereof |
| CN115590145A (en) * | 2022-10-12 | 2023-01-13 | 河南晶都笑脸食品有限公司（Cn） | Processing method of quick-frozen cooked wheaten food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613264A (en) * | 2012-04-01 | 2012-08-01 | 范征 | Leavening old dough juice, leavening composition and leavening process |
| CN102792984A (en) * | 2012-09-12 | 2012-11-28 | 济南瑞成生物工程有限公司 | Old dough yeast and preparation method thereof |
| CN105581236A (en) * | 2016-02-02 | 2016-05-18 | 河南实佳面粉有限公司 | Jiaozi sour dough wheat flour and production method thereof |
-
2018
- 2018-08-03 CN CN201810876390.7A patent/CN109090462A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613264A (en) * | 2012-04-01 | 2012-08-01 | 范征 | Leavening old dough juice, leavening composition and leavening process |
| CN102792984A (en) * | 2012-09-12 | 2012-11-28 | 济南瑞成生物工程有限公司 | Old dough yeast and preparation method thereof |
| CN105581236A (en) * | 2016-02-02 | 2016-05-18 | 河南实佳面粉有限公司 | Jiaozi sour dough wheat flour and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 石媛媛，等: "冷冻保护剂对冷冻面团馒头品质及水分状态的影响", 《河南农业大学学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868997A (en) * | 2021-01-05 | 2021-06-01 | 山西金屹康达食品有限责任公司 | Liquid steamed bun leaven and preparation process thereof |
| CN115590145A (en) * | 2022-10-12 | 2023-01-13 | 河南晶都笑脸食品有限公司（Cn） | Processing method of quick-frozen cooked wheaten food |
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Application publication date: 20181228 |