CN111493114A - Method for preparing microbial fermented wheaten food - Google Patents
Method for preparing microbial fermented wheaten food Download PDFInfo
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- CN111493114A CN111493114A CN202010306016.0A CN202010306016A CN111493114A CN 111493114 A CN111493114 A CN 111493114A CN 202010306016 A CN202010306016 A CN 202010306016A CN 111493114 A CN111493114 A CN 111493114A
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- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 22
- 230000000813 microbial effect Effects 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 113
- 230000004151 fermentation Effects 0.000 claims abstract description 113
- 235000013312 flour Nutrition 0.000 claims abstract description 42
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 33
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 30
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 30
- 239000006041 probiotic Substances 0.000 claims abstract description 24
- 235000018291 probiotics Nutrition 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 238000004898 kneading Methods 0.000 claims abstract description 17
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 238000004321 preservation Methods 0.000 claims abstract description 11
- 239000002609 medium Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000005303 weighing Methods 0.000 claims abstract description 9
- 239000001963 growth medium Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 20
- 235000015927 pasta Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 8
- 241000219784 Sophora Species 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 5
- 238000005360 mashing Methods 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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
- 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
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for preparing microbial fermentation wheaten food, which comprises the steps of weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to a certain weight part, picking flower petals of the fresh flowers, cleaning and airing, and juicing the sugarcane for later use; putting saccharomycetes into sugarcane juice, heating, adding protein powder, uniformly stirring, carrying out heat preservation culture, and obtaining fermentation liquor after the culture is finished; putting the drained fresh flowers into fermentation liquor, adding probiotics, heating for fermentation, and stirring uniformly to obtain a fermentation culture medium after the fresh flowers are fermented to be completely pulpous; adding a part of flour into a fermentation medium, uniformly kneading, standing and leavening to obtain primary fermented dough; adding water into the rest flour, kneading into dough, adding the primary fermented dough, mixing uniformly, placing at a proper temperature for fermentation, and obtaining the required dough after the fermentation is finished. The method of the invention directly adds fresh flowers into flour for secondary fermentation after fermentation, thus not only avoiding the increase of yeast, but also adding flavor substances, reducing operation and saving time and labor.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing microbial fermented wheaten food.
Background
The wheaten food is an important staple food source for human beings, and the fermented wheaten food is widely popular among all wheaten foods due to the unique flavor of the wheaten food. Different kinds of wheaten foods exist all over the world, and Chinese food mainly comprises: steamed twisted roll, fried bread stick, wonton, steamed stuffed bun, dumpling, fried dough twist and the like, and western food contains bread, scone and the like, and is various. Many people like to make finished products with different flavors when making wheaten food, but the operation is troublesome, and the used yeasts have different qualities, are easy to adulterate, are easy to moisten and not easy to store, so the direct fermentation of the wheaten food after the direct fermentation culture of the yeasts by natural flavor substances has great economic value.
Disclosure of Invention
The invention aims to: aiming at the problems mentioned in the background technology, the fresh flowers are directly added into the flour for secondary fermentation after being fermented, so that the increase of yeast is avoided, flavor substances are also added, the operation is reduced, and the time and the labor are saved.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a method for preparing microbial fermented pasta, comprising the steps of:
(1) collecting raw materials: weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to a certain weight part, cleaning and airing petals of the fresh flowers after picking the petals, and juicing the sugarcane for later use;
(2) and (3) yeast culture: putting saccharomycetes into sugarcane juice, heating, adding protein powder, uniformly stirring, carrying out heat preservation culture, and obtaining fermentation liquor after the culture is finished;
(4) fresh flower fermentation: putting the drained fresh flowers into fermentation liquor, adding probiotics, heating for fermentation, and stirring uniformly to obtain a fermentation culture medium after the fresh flowers are fermented to be completely pulpous;
(4) primary fermentation: adding a part of flour into the fermentation medium obtained in the step (3), uniformly kneading, and standing for proofing to obtain a primary fermented dough;
(5) and (3) secondary fermentation: adding water into the rest flour, kneading into dough, adding the primary fermented dough, mixing uniformly, placing at a proper temperature for fermentation, and obtaining the required dough after the fermentation is finished.
Further, the weight parts of the raw materials are respectively as follows: 30-60 parts of fresh flower, 3-8 parts of protein powder and 1 x 10 parts of probiotics10～5*10111 x 10 yeast12～6*101220-50 parts of sugarcane and 100-200 parts of flour.
Further, the fresh flower is any one of rose, jasmine flower and sophora flower.
Further, in the step (2), the temperature of yeast culture is 40-45 ℃, the protein powder is added every 1h, the mixture is uniformly stirred and subjected to heat preservation culture after each addition, and the time of the heat preservation culture is 1-3 h.
Further, in the step (3), the temperature for fermenting the fresh flowers is 50-60 ℃, the fermentation time is 1-3h, and the fresh flowers are added into the fermentation liquor after being mashed.
Further, in the step (4), the flour added in the primary fermentation is one fourth of the weight of the flour, the time of the primary fermentation is 20-40min, the fermentation temperature is 35-40 ℃, and the leavening time is 1-6 h.
Further, in the step (5), the time of the secondary fermentation is 20-40min, and the fermentation temperature is 35-40 ℃.
Further, dough after the secondary fermentation is finished is made into different shapes after dough leavening, and the dough is baked or made into skin to wrap stuffing and evaporate to form a finished product of the wheaten food.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
(1) according to the invention, the fresh flowers are directly fermented into the fermentation liquor, so that the fresh flowers can be uniformly blended into the wheaten food, the effect of uniform taste is achieved, the fresh flowers do not need to be separately added, and the problem of non-uniform local taste of the wheaten food caused by the addition of the fresh flowers is solved;
(2) after the dough is fermented for two times, the yeast is introduced into the dough, and then the dough kneaded with the yeast and other flour are kneaded to be easier to mix and disperse;
(3) the preparation method disclosed by the invention is simple and convenient to operate, the fresh flowers can be completely fused into the flour to form fresh flower wheaten food with uniform taste, the fresh flowers are fully kneaded and are convenient to uniformly ferment, and the yeast is cultured by fermenting the fresh flowers, so that the influence of the introduction of other substances on the taste of the wheaten food is avoided.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
Example 1
A method for preparing microbial fermented pasta, comprising the steps of:
(1) collecting raw materials: weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to a certain weight part, cleaning and airing petals of the fresh flowers after picking the petals, and juicing the sugarcane for later use; the weight parts of the raw materials are respectively as follows: 30 parts of rose, 3 parts of protein powder and 1 x 10 parts of probiotics101 x 10 yeast1220 parts of sugarcane and 100 parts of flour.
(2) And (3) yeast culture: putting saccharomycetes in sugarcane juice, heating to 40 ℃, adding protein powder, uniformly stirring, adding the protein powder once every 1h, uniformly stirring after each addition, performing heat preservation culture for 1h, and obtaining fermentation liquor after the culture is completed;
(4) fresh flower fermentation: putting the drained fresh flowers into fermentation liquor, adding probiotics, heating to 50 ℃ for fermentation for 1h, mashing the fresh flowers, adding the mashed fresh flowers into the fermentation liquor, and stirring uniformly until the fresh flowers are completely in a pulp state to obtain a fermentation culture medium;
(4) primary fermentation: adding quarter of flour into the fermentation medium obtained in the step (3), uniformly kneading, standing and leavening to obtain a primary fermented dough, wherein the primary fermentation time is 20min, the fermentation temperature is 35 ℃, and the leavening time is 1 h;
(5) and (3) secondary fermentation: adding water into the rest flour, kneading into dough, adding the primary fermented dough, mixing, fermenting at appropriate temperature to obtain the desired dough, and fermenting for 20min at fermentation temperature.
(6) Dough after the secondary fermentation is made into different shapes after dough leavening and baking or skin making and stuffing wrapping and evaporation to form the finished wheaten food.
Example 2
A method for preparing microbial fermented pasta, comprising the steps of:
(1) collecting raw materials: weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to a certain weight part, cleaning and airing petals of the fresh flowers after picking the petals, and juicing the sugarcane for later use; the weight parts of the raw materials are respectively as follows: 60 parts of jasmine, 8 parts of protein powder and 5 x 10 parts of probiotics116 x 10 yeast1250 parts of sugarcane and 200 parts of flour.
(2) And (3) yeast culture: putting saccharomycetes in sugarcane juice, heating to 45 ℃, adding protein powder, uniformly stirring, adding the protein powder once every 1h, uniformly stirring after each addition, performing heat preservation culture for 3h, and obtaining fermentation liquor after the culture is completed;
(4) fresh flower fermentation: putting the drained fresh flowers into fermentation liquor, adding probiotics, heating to 60 ℃, fermenting for 3 hours, mashing the fresh flowers, adding the mashed fresh flowers into the fermentation liquor, and stirring uniformly until the fresh flowers are completely in a pulp shape to obtain a fermentation culture medium;
(4) primary fermentation: adding quarter of flour into the fermentation medium obtained in the step (3), uniformly kneading, standing and leavening to obtain a primary fermented dough, wherein the primary fermentation time is 40min, the fermentation temperature is 40 ℃, and the leavening time is 6 h;
(5) and (3) secondary fermentation: adding water into the rest flour, kneading into dough, adding the primary fermented dough, mixing, fermenting at a proper temperature to obtain the required dough, wherein the secondary fermentation time is 40min and the fermentation temperature is 40 ℃.
(6) Dough after the secondary fermentation is made into different shapes after dough leavening and baking or skin making and stuffing wrapping and evaporation to form the finished wheaten food.
Example 3
A method for preparing microbial fermented pasta, comprising the steps of:
(1) collecting raw materials: weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to a certain weight part, cleaning and airing petals of the fresh flowers after picking the petals, and juicing the sugarcane for later use; the weight parts of the raw materials are respectively as follows: flos sophorae 45 parts5 parts of protein powder and 2 x 10 parts of probiotics11Yeast 4 x 101240 parts of sugarcane and 150 parts of flour.
(2) And (3) yeast culture: putting saccharomycetes in sugarcane juice, heating to 42 ℃, adding protein powder, uniformly stirring, adding the protein powder once every 1h, uniformly stirring after each addition, performing heat preservation culture for 2h, and obtaining fermentation liquor after the culture is completed;
(4) fresh flower fermentation: putting the drained fresh flowers into fermentation liquor, adding probiotics, heating to 55 ℃, fermenting for 2 hours, mashing the fresh flowers, adding the mashed fresh flowers into the fermentation liquor, and stirring uniformly until the fresh flowers are completely in a pulp shape to obtain a fermentation culture medium;
(4) primary fermentation: adding quarter of flour into the fermentation medium obtained in the step (3), uniformly kneading, standing and leavening to obtain a primary fermented dough, wherein the primary fermentation time is 30min, the fermentation temperature is 35 ℃, and the leavening time is 2 h;
(5) and (3) secondary fermentation: adding water into the rest flour, kneading into dough, adding the primary fermented dough, mixing, fermenting at a proper temperature for 30min at 40 deg.C.
(6) Dough after the secondary fermentation is made into different shapes after dough leavening and baking or skin making and stuffing wrapping and evaporation to form the finished wheaten food.
Example 4
A method for preparing microbial fermented pasta, comprising the steps of:
(1) collecting raw materials: weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to a certain weight part, cleaning and airing petals of the fresh flowers after picking the petals, and juicing the sugarcane for later use; the weight parts of the raw materials are respectively as follows: 40 parts of sophora flower, 5 parts of protein powder and 2 x 10 parts of probiotics11Yeast 4 x 101230 parts of sugarcane and 150 parts of flour.
(2) Fermenting raw materials: mixing the raw materials, heating to 55 deg.C for fermentation for 2h, mashing fresh flower, adding fresh flower, fermenting until the fresh flower is completely pulpous, and stirring to obtain fermentation culture medium;
(3) primary fermentation: adding quarter of flour into the fermentation medium obtained in the step (3), uniformly kneading, standing and leavening to obtain a primary fermented dough, wherein the primary fermentation time is 30min, the fermentation temperature is 35 ℃, and the leavening time is 4 h;
(4) and (3) secondary fermentation: adding water into the rest flour, kneading into dough, adding the primary fermented dough, mixing, fermenting at appropriate temperature to obtain the desired dough, and fermenting for 30min at 35 deg.C.
(5) Dough after fermentation is made into different shapes after dough leavening and is baked or the dough is made into skin to wrap stuffing and is evaporated to form a finished product of cooked wheaten food.
Example 5
A method for preparing microbial fermented pasta, comprising the steps of:
(1) collecting raw materials: weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to a certain weight part, cleaning and airing petals of the fresh flowers after picking the petals, and juicing the sugarcane for later use; the weight parts of the raw materials are respectively as follows: 40 parts of sophora flower, 5 parts of protein powder and 2 x 10 parts of probiotics11Yeast 3 x 101240 parts of sugarcane and 150 parts of flour.
(2) And (3) yeast culture: putting saccharomycetes in sugarcane juice, heating to 40 ℃, adding protein powder, uniformly stirring, adding the protein powder once every 1h, uniformly stirring after each addition, performing heat preservation culture for 2h, and obtaining fermentation liquor after the culture is completed;
(4) fresh flower fermentation: putting the drained fresh flowers into fermentation liquor, adding probiotics, heating to 55 ℃, fermenting for 2 hours, mashing the fresh flowers, adding the mashed fresh flowers into the fermentation liquor, and stirring uniformly until the fresh flowers are completely in a pulp shape to obtain a fermentation culture medium;
(4) dough fermentation: adding flour into the fermentation medium obtained in the step (3), uniformly kneading, standing and leavening to obtain fermented dough, wherein the time of primary fermentation is 30min, the fermentation temperature is 35 ℃, and the leavening time is 2 h;
(6) dough after fermentation is made into different shapes after dough leavening and is baked or the dough is made into skin to wrap stuffing and is evaporated to form a finished product of cooked wheaten food.
Example 6
A method for preparing microbial fermented pasta, comprising the steps of:
(1) collecting raw materials: weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to a certain weight part, cleaning and airing petals of the fresh flowers after picking the petals, and juicing the sugarcane for later use; the weight parts of the raw materials are respectively as follows: 50 parts of sophora flower, 6 parts of protein powder and 4 x 10 parts of probiotics11Yeast 4 x 101240 parts of sugarcane and 150 parts of flour.
(2) Fermenting raw materials: mixing the raw materials, heating to 55 ℃ for fermentation for 2h, adding fresh flowers, and uniformly stirring to obtain a fermentation medium;
(3) primary fermentation: adding quarter of flour into the fermentation medium obtained in the step (3), uniformly kneading, standing and leavening to obtain a primary fermented dough, wherein the primary fermentation time is 30min, the fermentation temperature is 35 ℃, and the leavening time is 5 h;
(4) and (3) secondary fermentation: adding water into the rest flour, kneading into dough, adding the primary fermented dough, mixing, fermenting at a proper temperature for 30min at 40 deg.C.
(5) Dough after fermentation is made into different shapes after dough leavening and is baked or the dough is made into skin to wrap stuffing and is evaporated to form a finished product of cooked wheaten food.
The headspace was used to measure flavor, and specific measurement data are shown in table 1.
Table 1 flavor data for each example
As can be seen from Table 1, only the dough prepared completely according to the method of the present invention can fully release the flavor substances of the fresh flowers, and the prepared pasta has uniform flavor, is simple to prepare, and is convenient for mass production.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (8)
1. A method for preparing microbial fermented wheaten food is characterized by comprising the following steps: the method comprises the following steps:
(1) collecting raw materials: weighing fresh flowers, protein powder, probiotics, saccharomycetes, sugarcane and flour according to a certain weight part, cleaning and airing petals of the fresh flowers after picking the petals, and juicing the sugarcane for later use;
(2) and (3) yeast culture: putting saccharomycetes into sugarcane juice, heating, adding protein powder, uniformly stirring, carrying out heat preservation culture, and obtaining fermentation liquor after the culture is finished;
(3) fresh flower fermentation: putting the drained fresh flowers into fermentation liquor, adding probiotics, heating for fermentation, and stirring uniformly to obtain a fermentation culture medium after the fresh flowers are fermented to be completely pulpous;
(4) primary fermentation: adding a part of flour into the fermentation medium obtained in the step (3), uniformly kneading, and standing for proofing to obtain a primary fermented dough;
(5) and (3) secondary fermentation: adding water into the rest flour, kneading into dough, adding the primary fermented dough, mixing uniformly, placing at a proper temperature for fermentation, and obtaining the required dough after the fermentation is finished.
2. The process for the preparation of microbial fermented pasta according to claim 1, wherein: the weight parts of the raw materials are respectively as follows: 30-60 parts of fresh flower, 3-8 parts of protein powder and 1 x 10 parts of probiotics10～5*10111 x 10 yeast12～6*101220-50 parts of sugarcane and 100-200 parts of flour.
3. A process for the preparation of microbially fermented pasta according to claim 2, wherein: the fresh flower is any one of rose, jasmine flower and sophora flower.
4. The process for the preparation of microbial fermented pasta according to claim 1, wherein: in the step (2), the temperature of yeast culture is 40-45 ℃, the protein powder is added once every 1h, the mixture is uniformly stirred after each addition and is subjected to heat preservation culture, and the time of the heat preservation culture is 1-3 h.
5. The process for the preparation of microbial fermented pasta according to claim 1, wherein: in the step (3), the temperature for fermenting the fresh flowers is 50-60 ℃, the fermentation time is 1-3h, and the fresh flowers are added into the fermentation liquor after being mashed.
6. The process for the preparation of microbial fermented pasta according to claim 1, wherein: in the step (4), the flour added in the primary fermentation is one fourth of the weight of the flour, the time of the primary fermentation is 20-40min, the fermentation temperature is 35-40 ℃, and the leavening time is 1-6 h.
7. The process for the preparation of microbial fermented pasta according to claim 1, wherein: in the step (5), the time of the secondary fermentation is 20-40min, and the fermentation temperature is 35-40 ℃.
8. The process for the preparation of microbial fermented pasta according to claim 1, wherein: dough after the secondary fermentation is made into different shapes after dough leavening and baking or skin making and stuffing wrapping and evaporation to form a finished wheaten food product.
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| CN202010306016.0A CN111493114A (en) | 2020-04-17 | 2020-04-17 | Method for preparing microbial fermented wheaten food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115399356A (en) * | 2022-09-01 | 2022-11-29 | 上海海洋大学 | Preparation method of fermented fresh flower bread |
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