CN110973590A - Novel fermentation powder and preparation process thereof - Google Patents
Novel fermentation powder and preparation process thereof Download PDFInfo
- Publication number
- CN110973590A CN110973590A CN201911390672.7A CN201911390672A CN110973590A CN 110973590 A CN110973590 A CN 110973590A CN 201911390672 A CN201911390672 A CN 201911390672A CN 110973590 A CN110973590 A CN 110973590A
- Authority
- CN
- China
- Prior art keywords
- flour
- fermentation
- sodium percarbonate
- powder
- novel
- 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
- 238000000855 fermentation Methods 0.000 title claims abstract description 45
- 230000004151 fermentation Effects 0.000 title claims abstract description 45
- 239000000843 powder Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 39
- VTIIJXUACCWYHX-UHFFFAOYSA-L disodium;carboxylatooxy carbonate Chemical compound [Na+].[Na+].[O-]C(=O)OOC([O-])=O VTIIJXUACCWYHX-UHFFFAOYSA-L 0.000 claims abstract description 25
- 229940045872 sodium percarbonate Drugs 0.000 claims abstract description 25
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- 235000005822 corn Nutrition 0.000 claims abstract description 14
- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 claims abstract description 12
- 239000001589 sorbitan tristearate Substances 0.000 claims abstract description 12
- 235000011078 sorbitan tristearate Nutrition 0.000 claims abstract description 12
- 229960004129 sorbitan tristearate Drugs 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims abstract description 4
- 239000001587 sorbitan monostearate Substances 0.000 claims abstract description 4
- 235000011076 sorbitan monostearate Nutrition 0.000 claims abstract description 4
- 229940035048 sorbitan monostearate Drugs 0.000 claims abstract description 4
- 241000209219 Hordeum Species 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000007789 gas Substances 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 239000001301 oxygen Substances 0.000 abstract description 2
- 229910052760 oxygen Inorganic materials 0.000 abstract description 2
- 239000011148 porous material Substances 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 230000001934 delay Effects 0.000 abstract 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 3
- 229940037003 alum Drugs 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to novel fermentation powder which is prepared from the following raw materials in percentage by weight: 0.5-1% of sorbitan tristearate, 5% of corn flour, 5% of barley flour and the balance of sodium percarbonate. The sodium percarbonate is selected as the fermentation powder, and in the fermentation process, under the condition of the presence of acid or water, the gas generated by the sodium percarbonate is oxygen, so that no peculiar smell exists; the invention mainly selects the sorbitan monostearate to be compounded with the sodium percarbonate, can make the dough soft in the flour fermentation process, can be closely combined with the dough, delays aging, has fine and smooth pores in the decomposition process, is uniformly distributed and fluffy, and can make the flour have better glossiness in the flour fermentation process; the preparation method of the fermentation powder is simple, convenient to operate and low in dosage; the food made after fermentation is fluffy and soft, and has good taste.
Description
Technical Field
The invention belongs to the technical field of food fermentation formulas, and particularly relates to novel fermentation powder and a preparation process thereof.
Background
The baking powder is a substance commonly used in daily life of people, and the baking powder is often added in the processing process of foods such as steamed bread, cakes and the like so as to improve the mouthfeel of the foods. In the field of food fermentation, baking soda, stinky powder, alum and the like are mainly used as baking soda, stinky powder, alum and the like in the market, and the products have defects or hazards in different degrees. For example, in the case of fermentation with baking soda, CO is released as a result of the gas released by baking soda2Not abundant, so the finished product of leavened dough made of the flour has not very good softness, which affects the taste of the cooked wheaten food. The stinky powder, known as ammonium bicarbonate, can produce ammonia gas when heated, and if the stinky powder is used in a water-steaming product, the product has a stinky smell of ammonia, so that the taste of people is influenced when the stinky powder is eaten. The alum and other fermentation powders have the disadvantages of slow fermentation speed, poor fermentation effect and the like.
Therefore, there is an urgent need to develop and research new baking powder products suitable for consumer use.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide novel fermentation powder which is high in fermentation speed, free of peculiar smell, good in fermentation effect, good in product taste and good in glossiness.
The invention also provides a preparation process and a use method of the novel fermentation powder.
In order to achieve the purpose, the invention adopts the following technical scheme:
a novel fermentation powder is composed of the following raw materials by weight percent: 0.5-1% of sorbitan tristearate, 5% of corn flour, 5% of barley flour and the balance of sodium percarbonate.
Further preferably, the novel baking powder is prepared from the following raw materials in percentage by weight: 0.5 percent of sorbitan tristearate, 5 percent of corn flour, 5 percent of barley flour and the balance of sodium percarbonate.
More preferably, the mesh number of the sodium percarbonate is 80-100 meshes.
The invention provides a preparation process of the novel fermentation powder, which is prepared by uniformly mixing sorbitan tristearate, corn flour, barley flour and sodium percarbonate in proportion.
The invention also provides a using method of the novel fermentation powder, which comprises the following steps: adding 5-10g of fermentation powder into per kilogram of product to be fermented. Fermenting at room temperature for 1-2 hr, and fermenting at about 40 deg.C for 20-30 min.
In the invention, the related raw materials of sorbitan tristearate, sodium percarbonate, corn flour and barley flour can be directly purchased from common commercial products.
Compared with the prior art, the invention has the beneficial effects that:
1) the sodium percarbonate is selected as the fermentation powder, and in the fermentation process, under the condition of the presence of acid or water, the gas generated by the sodium percarbonate is oxygen, so that no peculiar smell exists;
2) according to the invention, the sorbitan tristearate and the sodium percarbonate are compounded, so that the flour dough is soft and can be tightly combined with the flour dough in the flour fermentation process, the aging is delayed, the pores in the decomposition process are fine and smooth, the distribution is uniform and fluffy, and the flour dough has glossiness;
3) the preparation method of the fermentation powder is simple, convenient to operate and low in dosage; the food made after fermentation is fluffy and soft, and has good taste.
Detailed Description
The technical solution of the present invention is further described in detail with reference to the following examples, but the scope of the present invention is not limited thereto.
Example 1
A novel fermentation powder is composed of the following raw materials by weight percent: 0.5 percent of sorbitan monostearate, 5 percent of corn flour, 5 percent of barley flour and 89.5 percent of sodium percarbonate; the mesh number of the sodium percarbonate is 80-100 meshes.
The novel fermentation powder is prepared by mixing sorbitan tristearate, corn flour, barley flour and sodium percarbonate uniformly according to a proportion.
When the novel fermentation powder is used, the fermentation powder is added into 1 kilogram of flour, and the using amount is 8 g. Fermenting at room temperature of about 25 deg.C for 2 hr. After the fermentation is finished, the operation is carried out according to the conventional process in the field, and the prepared steamed bun is fluffy, soft and good in taste.
Example 2
A novel fermentation powder is composed of the following raw materials by weight percent: 0.8 percent of sorbitan monostearate, 5 percent of corn flour, 5 percent of barley flour and 89.2 percent of sodium percarbonate; the mesh number of the sodium percarbonate is 80-100 meshes.
The novel fermentation powder is prepared by mixing sorbitan tristearate, corn flour, barley flour and sodium percarbonate uniformly according to a proportion.
When the novel fermentation powder is used, the fermentation powder is added into 1 kilogram of flour, and the using amount is 5 g. Fermenting at about 40 deg.C for 20 min. After the fermentation is finished, the operation is carried out according to the conventional process in the field, and the prepared steamed bun is fluffy, soft and good in taste.
Example 3
A novel fermentation powder is composed of the following raw materials by weight percent: 1% of sorbitan tristearate, 5% of corn flour, 5% of barley flour and 89% of sodium percarbonate; the mesh number of the sodium percarbonate is 80-100 meshes.
The novel fermentation powder is prepared by mixing sorbitan tristearate, corn flour, barley flour and sodium percarbonate uniformly according to a proportion.
When the novel fermentation powder is used, the fermentation powder is added into 1 kilogram of flour, and the dosage is 10 g. Fermenting at about 20 deg.C for 2 hr. After the fermentation is finished, the operation is carried out according to the conventional process in the field, and the prepared steamed bun is fluffy, soft and good in taste.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and are intended to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and the protection scope of the present invention is not limited thereby. All equivalent changes and modifications made according to the present invention shall be covered by the protection scope of the present invention.
Claims (5)
1. The novel fermentation powder is characterized by comprising the following raw materials in percentage by weight: 0.5-1% of sorbitan monostearate, 5% of corn flour, 5% of barley flour and the balance of sodium percarbonate.
2. The novel baking powder as claimed in claim 1, which is prepared from the following raw materials in percentage by weight: 0.5 percent of sorbitan tristearate, 5 percent of corn flour, 5 percent of barley flour and the balance of sodium percarbonate.
3. A novel baking powder as claimed in claim 1 or 2 wherein the sodium percarbonate has a mesh size of 80 to 100 mesh.
4. A process for preparing a novel baking powder as claimed in any one of claims 1 to 3, wherein the baking powder is prepared by mixing sorbitan tristearate, corn flour, barley flour and sodium percarbonate in proportion.
5. The use of the novel baking powder according to any of claims 1 to 3, characterized in that 5 to 10g of baking powder is added per kg of product to be fermented.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911390672.7A CN110973590A (en) | 2019-12-30 | 2019-12-30 | Novel fermentation powder and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911390672.7A CN110973590A (en) | 2019-12-30 | 2019-12-30 | Novel fermentation powder and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110973590A true CN110973590A (en) | 2020-04-10 |
Family
ID=70078694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911390672.7A Pending CN110973590A (en) | 2019-12-30 | 2019-12-30 | Novel fermentation powder and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110973590A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB433471A (en) * | 1934-02-15 | 1935-08-15 | Du Pont | Improvements in and relating to the preparation of bread and other baked cereal foodstuffs |
| CN107319413A (en) * | 2017-06-29 | 2017-11-07 | 北京来好生物科技有限公司 | A kind of staged ferment control production method of fruit plant ferment liquid |
| CN107319283A (en) * | 2017-06-29 | 2017-11-07 | 北京来好生物科技有限公司 | A kind of full nutritional meal replacement powder containing fruit ferment powder |
| CN107586718A (en) * | 2017-10-20 | 2018-01-16 | 刘泽洋 | A kind of oxygen slow release particle preparation method applied to microbial fermentation culture |
| KR101958155B1 (en) * | 2018-12-19 | 2019-03-13 | 송소현 | Method for manufacturing eco-friendly deodorization and detergent composite |
-
2019
- 2019-12-30 CN CN201911390672.7A patent/CN110973590A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB433471A (en) * | 1934-02-15 | 1935-08-15 | Du Pont | Improvements in and relating to the preparation of bread and other baked cereal foodstuffs |
| CN107319413A (en) * | 2017-06-29 | 2017-11-07 | 北京来好生物科技有限公司 | A kind of staged ferment control production method of fruit plant ferment liquid |
| CN107319283A (en) * | 2017-06-29 | 2017-11-07 | 北京来好生物科技有限公司 | A kind of full nutritional meal replacement powder containing fruit ferment powder |
| CN107586718A (en) * | 2017-10-20 | 2018-01-16 | 刘泽洋 | A kind of oxygen slow release particle preparation method applied to microbial fermentation culture |
| KR101958155B1 (en) * | 2018-12-19 | 2019-03-13 | 송소현 | Method for manufacturing eco-friendly deodorization and detergent composite |
Non-Patent Citations (1)
| Title |
|---|
| 陈福玉 等主编: "《表面活性剂应用技术》", vol. 2, 中国质检出版社/中国标准出版社, pages: 260 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2162100C2 (en) | Method of preparing half-finished dry bread kvass | |
| CN101971868A (en) | Pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and preparation method thereof | |
| CN101744306A (en) | Meat pie and manufacturing method | |
| CN102613264B (en) | Leavening old dough juice, leavening composition and leavening process | |
| CN103766432A (en) | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof | |
| CN105028550B (en) | A kind of fermentation composition and balance fermentation method | |
| EA015414B1 (en) | Mixture for preparing dietary dough and method for making bakery products based thereon | |
| CN101485351A (en) | Special-purpose powder for quickly fermented wheaten food and method for quickly making wheaten food | |
| CN101919480A (en) | Baking-type Sachima and production method thereof | |
| CN104604990A (en) | Production method of novel vanilla cookies | |
| CN110973590A (en) | Novel fermentation powder and preparation process thereof | |
| RU2414132C2 (en) | Dietary bread production method (versions) | |
| JP2021073872A (en) | Method of producing rice bread | |
| CN110384118A (en) | A kind of baking millet cake converted starch | |
| CN101283750A (en) | Chinese chestnut handcraft dried noodle and preparation method thereof | |
| KR20120131076A (en) | Liquid coating compositions for baked goods and the method thereof | |
| CN111493114A (en) | Method for preparing microbial fermented wheaten food | |
| KR20130138603A (en) | Powder of fermentive dough and jeungpyun containing and method thereof | |
| CN110959648A (en) | Fried bread stick quality improver and preparation method thereof | |
| CN110916074A (en) | Preparation method of flour treating agent for food | |
| CN105475842A (en) | Manufacture technology for steamed bun | |
| CN104982813A (en) | Lipid-lowering Qizi-like (rhombic-piece) noodle and preparation method thereof | |
| KR20150061509A (en) | Method for manufacturing steamed bread with kimchi rice | |
| CN109601974A (en) | A kind of preparation process of the dedicated leavening agent of quick-frozen food | |
| CN107581487A (en) | A kind of preparation technology of dried noodle skin |
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: 20200410 |
|
| RJ01 | Rejection of invention patent application after publication |