CN110150559A - It is a kind of to utilize wheaten food made of red pears ferment - Google Patents
It is a kind of to utilize wheaten food made of red pears ferment Download PDFInfo
- Publication number
- CN110150559A CN110150559A CN201910524972.3A CN201910524972A CN110150559A CN 110150559 A CN110150559 A CN 110150559A CN 201910524972 A CN201910524972 A CN 201910524972A CN 110150559 A CN110150559 A CN 110150559A
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- CN
- China
- Prior art keywords
- ferment
- red pears
- red
- life
- shelf
- 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.)
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Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Abstract
Wheaten food made of red pears ferment, including flour and red pears ferment are utilized the present invention relates to a kind of.The beneficial effects of the present invention are: sweet mouthfeel, placing under normal temperature state can allow the shelf-life to reach 10 days through steamed bun made of red pears ferment；Tasty and refreshing fragrant and sweet through noodles made of red pears ferment, the wet noodles shelf-life is not less than 10 days, and the shelf-life that dried noodles are placed at normal temperature is not less than 1 year.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of to utilize wheaten food made of red pears ferment.
Background technique
Mantianhong Pear, which hybridizes for Zhengzhou Fruit-tree Inst., Chinese Agriculture Science Academy's selection Wellbeing index in 1989 with torch pears, educates
At excellent red New pear variety.Pass through Henan Province forest variety certification, 2009 Nian Huo Chinese Academy of Agricultural Sciences science and technology within 2008
The prizes such as progress 1.It is cited as gold medal in international Foresty industry fair, in national ed-skinned Pears seminar, expert thinks: red the operatic circle
Of fine quality good, local flavor sour-sweet is dense, and mouthfeel is fine, and ornamental value, commodity are high, and production and wide market have leading in the world
Level, shape fruit subcircular, 280 grams of single fruit weight, sunny side cerise, when illumination abundance comprehensive crimson, appearance is beautiful.Meat
Carefully, for crisp succulence without slag, lithocyte is few, and local flavor sour-sweet is palatable, gives off a strong fragrance, soluble solid content 15%, total sugar content
18.37%, total acid content 0.52%, Vc content 7.48mg/100g, in quality etc., compared with storage tolerance.Red pears all over the sky, i.e., it is red
Chinese pear (Pyrus Pyrifolia Nakai) is the exclusive kind in China, is distributed mainly on the province such as Sichuan and Yunnan.Due to red sand
Pears are bright in colour, and domestic consumer is obtaining extensive cultivation for red preference, red pears in addition.
For raising added value of product, preferably setting service to the people, we have carried out deep processing processing to red pears, such as
The Chinese invention patent " a kind of red pears ferment and the preparation method and application thereof " that publication No. is " CN106072093A " is applied for
In, it with red pears and sugar for raw material, ferments to red pears, has obtained red pears ferment, but do not carry out exploitation and benefit further
With.
Summary of the invention
The object of the present invention is to provide it is a kind of can improve storage life utilize wheaten food made of red pears ferment.
The technical solution used in the present invention is: a kind of utilize wheaten food made of red pears ferment, including flour and red pears ferment
Element.
Preferably, the mass ratio of the flour and red pears ferment is 100:0.4~1.
Preferably, the mass ratio of the flour and red pears ferment is 100:0.6.
The method using wheaten food made of red pears ferment is prepared the present invention also provides a kind of, comprising the following steps:
Flour is taken, red pears ferment is added, kneads dough, steamed bun or noodles are made.
In the present invention, no special instructions, the red pears ferment refers to: publication No. is the middle promulgated by the State Council of " CN106072093A "
In bright patent " a kind of red pears ferment and the preparation method and application thereof ", with red pears and sugar for raw material, ferments, obtain to red pears
Red pears ferment.
The beneficial effects of the present invention are: steamed bun made of Jing Hongli ferment, sweet mouthfeel place energy under normal temperature state
The shelf-life is allowed to reach 10 days；Tasty and refreshing fragrant and sweet through noodles made of red pears ferment, the wet noodles shelf-life is not less than 10 days, dried noodles
The shelf-life placed at normal temperature is not less than 1 year.
Specific embodiment
To make those skilled in the art understand the production technology and technique effect of the present invention in detail, below specifically to produce
Example is further described application and the technique effect of the present invention.
Embodiment 1
A method of it prepares and described utilizes wheaten food made of red pears ferment, comprising the following steps: take flour, red pears are added
Ferment is kneaded dough, and steamed bun is made.The mass ratio of flour and red pears ferment is 100:0.6.
Gained steamed bun sweet mouthfeel, placing under normal temperature state can allow the shelf-life to reach 10 days.It is being added without preservative etc.
In the case where raw material, the shelf-life of 3 days or so compared to tradition, the shelf-life is significantly improved.And sweet mouthfeel, the bad mouth such as no bitterness
Sense.
Embodiment 2
A method of it prepares and described utilizes wheaten food made of red pears ferment, comprising the following steps: take flour, red pears are added
Ferment is kneaded dough, and steamed bun is made.The mass ratio of flour and red pears ferment is 100:0.4.
Gained steamed bun sweet mouthfeel, placing under normal temperature state can allow the shelf-life to reach 10 days.It is being added without preservative etc.
In the case where raw material, the shelf-life of 3 days or so compared to tradition, the shelf-life is significantly improved.And sweet mouthfeel, the bad mouth such as no bitterness
Sense.
Embodiment 3
A method of it prepares and described utilizes wheaten food made of red pears ferment, comprising the following steps: take flour, red pears are added
Ferment is kneaded dough, and steamed bun is made.The mass ratio of flour and red pears ferment is 100:1.
Gained steamed bun sweet mouthfeel, placing under normal temperature state can allow the shelf-life to reach 10 days.It is being added without preservative etc.
In the case where raw material, the shelf-life of 3 days or so compared to tradition, the shelf-life is significantly improved.And sweet mouthfeel, the bad mouth such as no bitterness
Sense.
Embodiment 4
A method of it prepares and described utilizes wheaten food made of red pears ferment, comprising the following steps: take flour, red pears are added
Ferment is kneaded dough, and wet noodles are made.The mass ratio of flour and red pears ferment is 100:0.6.
Gained noodles are tasty and refreshing fragrant and sweet, the bad mouthfeel such as no bitterness；Placing under normal temperature state can allow the shelf-life to reach 10 days.
In the case where being added without the raw materials such as preservative, the shelf-life of 3 days or so compared to tradition, the shelf-life is significantly improved.
Embodiment 5
A method of it prepares and described utilizes wheaten food made of red pears ferment, comprising the following steps: take flour, red pears are added
Ferment is kneaded dough, and dried noodles are made.The mass ratio of flour and red pears ferment is 100:0.6.
Gained noodles are tasty and refreshing fragrant and sweet, the bad mouthfeel such as no bitterness；Placing under normal temperature state can allow the shelf-life not less than 1
Year.In the case where being added without the raw materials such as preservative, compared to the shelf-life of or so traditional half a year, the shelf-life is significantly improved.
To embody beneficial effects of the present invention, spy makees following comparative testing:
Comparative example 1
Change the dosage of red pears ferment, remaining is carried out fully according to the mode of embodiment 1.In flour and red pears ferment
When mass ratio is lower than 100:0.3, the shelf-life of steamed bun and the steamed bun of traditional fabrication are not much different, and fragrant and sweet taste is slightly strong.
Comparative example 2
Change the dosage of red pears ferment, remaining is carried out fully according to the mode of embodiment 1.In flour and red pears ferment
When mass ratio is greater than 100:1, steamed bun has sour and astringent sense, and with the increase of ferment dosage, sour and astringent sense can obviously be laid particular stress on.Shelf-life is also
10 days or so, it will not increase with the increase of ferment.
Comparative example 3
Change the dosage of red pears ferment, remaining is carried out fully according to the mode of embodiment 4.In flour and red pears ferment
When mass ratio is lower than 100:0.3, the shelf-life of wet noodles and the wet noodles of traditional fabrication are not much different, and fragrant and sweet taste is slightly strong.
Comparative example 4
Change the dosage of red pears ferment, remaining is carried out fully according to the mode of embodiment 4.In flour and red pears ferment
When mass ratio is greater than 100:1, noodles have sour and astringent sense, and with the increase of ferment dosage, sour and astringent sense can obviously be laid particular stress on.Shelf-life is also
10 days or so, it will not increase with the increase of ferment dosage.
Comparative example 5
Change the dosage of red pears ferment, remaining is carried out fully according to the mode of embodiment 5.In flour and red pears ferment
When mass ratio is lower than 100:0.3, the shelf-life of dried noodles and the noodles of traditional fabrication are not much different, and fragrant and sweet taste is slightly strong.
Comparative example 6
Change the dosage of red pears ferment, remaining is carried out fully according to the mode of embodiment 5.In flour and red pears ferment
When mass ratio is greater than 100:1, noodles have sour and astringent sense, and with the increase of ferment dosage, sour and astringent sense can obviously be laid particular stress on.Shelf-life is also
1 year or so, it will not increase with the increase of ferment dosage.
Claims (4)
1. a kind of utilize wheaten food made of red pears ferment, it is characterised in that: including flour and red pears ferment.
2. wheaten food made of a kind of red pears ferment of utilization according to claim 1, it is characterised in that: the flour and red pears
The mass ratio of ferment is 100:0.4~1.
3. wheaten food made of a kind of red pears ferment of utilization according to claim 1, it is characterised in that: the flour and red pears
The mass ratio of ferment is 100:0.6.
4. a kind of prepare any one of claim 1-3 method using wheaten food made of red pears ferment, it is characterised in that: packet
It includes following steps: taking flour, red pears ferment is added, kneads dough, steamed bun or noodles are made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910524972.3A CN110150559A (en) | 2019-06-18 | 2019-06-18 | It is a kind of to utilize wheaten food made of red pears ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910524972.3A CN110150559A (en) | 2019-06-18 | 2019-06-18 | It is a kind of to utilize wheaten food made of red pears ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110150559A true CN110150559A (en) | 2019-08-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910524972.3A Pending CN110150559A (en) | 2019-06-18 | 2019-06-18 | It is a kind of to utilize wheaten food made of red pears ferment |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015130809A (en) * | 2014-01-10 | 2015-07-23 | 株式会社カンノ | Manufacturing method of raw chinese noodle in microwave oven cooking |
| CN106072093A (en) * | 2016-04-27 | 2016-11-09 | 昆明满天红生物科技有限公司 | A kind of red pear ferment and preparation method and application |
| CN108112879A (en) * | 2017-11-28 | 2018-06-05 | 张君 | A kind of formula and method that wheaten food is made using yeast and ferment |
| CN109497411A (en) * | 2019-01-22 | 2019-03-22 | 淮北旭源食品有限公司 | A kind of ferment noodles and preparation method thereof |
| CN109549097A (en) * | 2018-12-24 | 2019-04-02 | 湖北三峡神农生物科技有限公司 | A kind of health caring noodles with functions of reducing sugar and reducing fat |
-
2019
- 2019-06-18 CN CN201910524972.3A patent/CN110150559A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015130809A (en) * | 2014-01-10 | 2015-07-23 | 株式会社カンノ | Manufacturing method of raw chinese noodle in microwave oven cooking |
| CN106072093A (en) * | 2016-04-27 | 2016-11-09 | 昆明满天红生物科技有限公司 | A kind of red pear ferment and preparation method and application |
| CN108112879A (en) * | 2017-11-28 | 2018-06-05 | 张君 | A kind of formula and method that wheaten food is made using yeast and ferment |
| CN109549097A (en) * | 2018-12-24 | 2019-04-02 | 湖北三峡神农生物科技有限公司 | A kind of health caring noodles with functions of reducing sugar and reducing fat |
| CN109497411A (en) * | 2019-01-22 | 2019-03-22 | 淮北旭源食品有限公司 | A kind of ferment noodles and preparation method thereof |
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Application publication date: 20190823 |
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