RU2302457C1 - Method for preliminary activation of pressed yeast - Google Patents

Abstract

FIELD: food processing industry, in particular bakery industry.

SUBSTANCE: claimed method includes preparation of nutrient medium for activation; introducing of pressed yeast thereto to produce mixture followed by conditioning thereof. Nutrient medium is prepared by blending of flour, water and powder of pumpkin bagasse. Powder is obtained by drying of pumpkin bagasse to humidity of 6-7 % followed by grinding in thin spiral rolling film of 0.1-0.5 mm thickness, at pulsed pressure gradient of 20-40 MPa and temperature of 20-30°C. Flour/water/powder of pumpkin bagasse ratio is (1.0:2.5:0.2)-(1.0:4.0:0.6). Mixture is conditioned for 20-30 min at 30-32°C.

EFFECT: pressed yeast with increased lifting capacity; accelerated process; bakery items of improved quality.

3 ex, 1 tbl

Description

The invention relates to the food industry, in particular the production of bakery products intended for preventive and therapeutic nutrition.

A known method of pre-activation of compressed yeast, including the preparation of a nutrient medium for activation of yeast, the uniform distribution of compressed yeast in this medium and keeping the yeast in the "activation phase" at a temperature of 30-32 ° C for 1-2 hours. The preparation of a nutrient medium consists in obtaining infusion from wheat flour and water, introducing into the hot infusion white active malt, an additional amount of wheat flour and a small amount of soy flour, stirring this mixture and then cooling to a temperature of 30-32 ° С by adding the appropriate mixture with continuous stirring amount of cold water. In the prepared nutrient mixture with continuous stirring, pre-crushed pressed yeast is introduced (Auerman L.Ya. Baking technology. - M.: Light and food industry, 1984, p. 174-175).

The disadvantage of this method is the multi-stage activation process and the duration, as well as insufficiently high indicators characterizing the lifting force of the yeast and the quality of the bread prepared using pre-activated pressed yeast.

The objective of the invention is the creation of a method for pre-activation of compressed yeast, which improves their quality by increasing the lifting force of the yeast, reduce the duration of the process and improve the quality of bakery products.

The problem is solved in that in the method of pre-activation of compressed yeast, including preparing a nutrient medium for activation, introducing crushed pressed yeast into the nutrient medium to obtain a mixture and holding the mixture, the nutrient medium is prepared by mixing flour, water and powder from squeezed squeezes obtained by grinding squeezed squash in a thin spiral film 0.1-0.5 mm thick with a pulsating pressure gradient of 20-40 MPa and a temperature of 20-30 ° C, while the ratio of flour-water-powder from squeezed squeezed you are (1.0: 2.5: 0.2) ÷ (1.0: 4.0: 0.6), and the mixture is aged for 20-30 minutes at a temperature of 30-32 ° C.

The technical result is to give pressed yeast increased lift and, as a result, a reduction in the duration of the technological process and an increase in the quality of bakery products.

As we have shown experimentally, introducing into the nutrient medium for activation of the powder obtained from squeezed squash according to the claimed modes, it is possible to provide sufficient nutrition for yeast cells, which is due to the presence of mineral substances (up to 7%), organic acids (more than 1.0%) and carbohydrates (over 60%), as well as a complex of enzymes (lipase and lipoxygenase). Such a complete and optimal nutrition of yeast leads to an acceleration of the process of their preparation and the subsequent fermentation process by increasing the lifting force of pressed yeast.

The inventive method is illustrated by examples.

Example 1. 2.5 kg of flour, 10 kg of water and 0.5 kg of powder from squeezed squash obtained by grinding squeezed squash in a thin spiral film with a thickness of 0.1 mm with a pulsating pressure gradient of 20 MPa and a temperature of 30 ° C, mixed at a temperature of 30 ° C, then in the mixture with stirring make crushed pressed yeast in the amount of 1.4 kg and incubated for 30 minutes at a temperature of 30 ° C.

Example 2. 3 kg of flour, 9 kg of water and 1.0 kg of powder from squeezed squash obtained by grinding squeezed squash in a thin spiral film 0.3 mm thick with a pulsating pressure gradient of 30 MPa and a temperature of 25 ° C, mixed at a temperature of 30 ° C, then crushed pressed yeast in the amount of 1.5 kg is added to the resulting mixture with stirring and incubated for 30 minutes at a temperature of 30 ° C.

Example 3. 2.5 kg of flour, 6.25 kg of water and 1.5 kg of powder from squeezed squash obtained by grinding squeezed squash in a thin spiral film 0.5 mm thick with a pulsating pressure gradient of 40 MPa and a temperature of 20 ° C, mixed at a temperature of 30 ° C, then crushed pressed yeast in the amount of 1.0 kg is added to the resulting mixture with stirring and incubated for 20 minutes at a temperature of 32 ° C.

The lifting force of pressed yeast was determined by the accelerated method.

Using pre-activated pressed yeast obtained by the claimed method, bakery products were prepared from wheat flour of the 1st grade in an unpaired way.

The table shows the indicators characterizing the quality of activated pressed yeast, as well as indicators characterizing the quality of bakery products using these yeast, and yeast prepared in a known manner.

As can be seen from the above data, the degree of increase in the lifting force of pressed yeast obtained by the claimed method is significantly higher than that obtained in a known manner, while the activation time of the yeast is reduced by 4-6 times.

It should be noted that the quality of bakery products prepared using such activated pressed yeast is significantly higher than bakery products prepared using activated compressed yeast obtained in a known manner. In addition, the shelf life of bakery products is increased by 2 days.

Table Indicators Known method The inventive method example 1 example 2 example 3 1. Yeast quality 1.1 Lifting power, min source fourteen fourteen 16 16 activated 10 3 four 3 1.2 The degree of increase in lifting force,% 28.50 78.57 75.00 81.25 2. The activation time of the yeast, min 120 thirty thirty twenty 3. The quality of bakery products: porosity,% 72 84 84 84 specific volume, cm ³ / g 340 390 390 400 form stability, N / A 0.40 0.55 0.55 0.55 terms of preservation of freshness, h 24 72 72 72

Claims (1)

The method of pre-activation of compressed yeast, including preparing a nutrient medium for activation, introducing crushed pressed yeast into the nutrient medium to obtain a mixture and extracting the mixture, characterized in that the nutrient medium is prepared by mixing flour, water and powder from squeezed squeezes obtained by grinding squeezed squash in a thin spiral film rotating with a thickness of 0.1-0.5 mm with a pulsating pressure gradient of 20-40 MPa and a temperature of 20-30 ° C, while the ratio of flour-water-powder from squeezed squash nent (1,0: 2,5: 0,2) ÷ (1,0: 4,0: 0,6), and extract mixture is carried out for 20-30 minutes at a temperature of 30-32 ° C.