CN105831204A - Natural yeast paste, pure natural yeast bread and making method thereof - Google Patents
Natural yeast paste, pure natural yeast bread and making method thereof Download PDFInfo
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- CN105831204A CN105831204A CN201610378143.5A CN201610378143A CN105831204A CN 105831204 A CN105831204 A CN 105831204A CN 201610378143 A CN201610378143 A CN 201610378143A CN 105831204 A CN105831204 A CN 105831204A
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- 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
- A21D13/00—Finished or partly finished bakery products
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- 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
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- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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- C12N1/16—Yeasts; Culture media therefor
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Abstract
The invention discloses natural yeast paste, pure natural yeast bread and a making method thereof. The making method includes: a, using fruits and grains to prepare natural yeast liquid; b, centrifuging and precipitating the natural yeast liquid, adding lactose, soybean oligopeptide and fruit juice, centrifuging, and repeating the process for at least 3 times to obtain natural yeast paste and natural yeast centrifugal supernate; c, using high gluten flour, waxy wheat flour, the natural yeast paste and the natural yeast centrifugal supernate to prepare natural yeast liquid stock; d, using high gluten flour, soft white sugar, edible salt, malt powder, soybean lecithin, the natural yeast liquid stock and butter to prepare bread dough; e, proofing; f, baking. Lactose, soybean oligopeptide. The fruit juice, the waxy wheat flour, the malt powder, soybean lecithin, skimmed milk powder, centrifugal concentration and refrigerating liquid stock processes are utilized to improve air generating activity of yeast, so that the problems that pure natural yeast dough is long in proofing time and skin of the bread is thick and tough are solved, and the bread made by the method is soft in mouth feel, uniform in structure, slight in sourness and fruit fragrance and rich in nutrient.
Description
Technical field
The present invention relates to a kind of unartificial yeast mud, particularly relate to a kind of pure natural yeast bread.
Background technology
Along with the blending of Chinese and Western culture, also there is earth-shaking change in China's cooking culture field, bread be the most no longer west distinctive,
Baked product rarely seen in China market, bread is increasingly becoming staple food common on our people's dining table along with the internationalization of thought of people understanding
Or the most ace-high facilitate leisure food.Bread improves year by year at the sales volume of China, various extraordinary the most in a compact mass being developed and listing of bread, face
The nutrition of bag, health and safety aspect the most increasingly come into one's own.
Unartificial yeast is the fermented bacterium that natural plant flowers, leaf and fruit are cultivated, and containing materials such as abundant active yeast, lactic acid bacterias, belongs to compound
Yeast, can effectively supplement the nutritions such as amino acid needed by human body, vitamin, mineral, the bread that unartificial yeast makes, and has unique flavor certainly
So, the feature of nutrient health, there is the market value more excellent than fresh yeast and dry yeast.But, the bread that pure natural culture propagation makes exists
Proof the phenomenons such as difficulty, aerogenesis is not enough, the problem such as cause bread epidermis thicker and toughness is too strong, thus, the unartificial yeast face sold in the market
Bag mostly is unartificial yeast and i.e. sends out the product of active dry yeast co-fermentation, and unartificial yeast acts on minimum in commercially available bread.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of not only having proofed easily but also the unartificial yeast mud of aerogenesis foot and pure natural yeast bread and making side thereof
Method.
In order to reach above-mentioned purpose, the solution of the present invention is:
A kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof, made by following steps:
A, preparation unartificial yeast liquid: unartificial yeast liquid raw material chooses fruit and corn, be dipped in unartificial yeast liquid raw material the ventilation equipped with aquesterilisa and hold
In device, add proper honey, be placed in 28-32 DEG C and cultivate 3-7 days (period suitably shakes), obtain unartificial yeast liquid；
B, preparation unartificial yeast mud: by unartificial yeast liquid after strainer filtering, centrifugal concentrating, collect precipitate, obtain unartificial yeast concentrate,
Being added thereto to appropriate lactose, soybean oligopeptide and fresh water fruit juice, then concentrate by centrifugation, this process is repeated at least 3 times, collects precipitate
Obtain unartificial yeast mud；Each centrifuged supernatant is mixed, stored refrigerated, standby, obtain unartificial yeast centrifuged supernatant；
C, preparation unartificial yeast liquid kind: high-gluten flour and glutinous flour are mixed to obtain mixed powder by 9: 1 weight ratios, unartificial yeast mud and unartificial yeast are centrifuged
Supernatant stirring and evenly mixing in proportion obtains unartificial yeast activation bacterium solution, and mixed powder and unartificial yeast are activated bacterium solution stirring and evenly mixing in proportion, adds appropriate
Skimmed milk powder stirs, and the mixture prepared proofs in loading the container ventilated, and obtains unartificial yeast liquid kind；
D, prepare bread dough: high-gluten flour and glutinous flour are mixed to obtain mixed powder by the weight ratio of 9: 1, by mixed powder 25～26 weight %, soft plantation white sugar
After 5～8 weight %, Sal 0.5～0.9 weight %, Fructus Hordei Germinatus powder 0.1～0.3 weight % and soybean lecithin 0.1～0.3 weight % stir evenly, add natural ferment
Mother solution kind 64～66 weight %, beats and is formed to dough, continuously add butter 3～4 weight %, beat to stretchable one-tenth thin film, obtain bread dough；
E, bread dough proof: proof in 38 DEG C after described bread dough integer；
F, baking: bakee the bread dough that proofed according to a conventional method and get product bread.
Described preparation unartificial yeast liquid step a adds the Mel of 5～8 weight %.
In described preparation unartificial yeast mud step b, by unartificial yeast liquid after strainer filtering, it is centrifuged 30min with 6000rpm rotating speed and concentrates, obtain
Unartificial yeast liquid concentrate.
In described preparation unartificial yeast mud step b, unartificial yeast liquid and the unartificial yeast liquid after spreading cultivation are centrifuged the supernatant mixing of gained, in 4 DEG C
Preserve stand-by, first recover to room temperature during use.
In described preparation unartificial yeast mud step b, in unartificial yeast concentrate, add the fresh water fruit juice of 200 weight %, add 1.5～2.5
Weight % lactose, 3～4 weight % soybean oligopeptides, prior to 28～32 DEG C, 120rpm concussion cultivate 24～30h, continue to stand training then at 28～32 DEG C
Supporting 18～24h, this process is repeated at least 3 times, to breed unartificial yeast strain.
In described preparation unartificial yeast liquid kind step c, described unartificial yeast mud and unartificial yeast centrifuged supernatant are with 1: 3～1: 2 weight ratio stirring and evenly mixing
Obtain unartificial yeast activation bacterium solution.
In described preparation unartificial yeast liquid kind step c, described mixed powder and unartificial yeast activation bacterium solution are by 5: 6～5: 7 weight ratio stirring and evenly mixings.
In described preparation unartificial yeast liquid kind step c, activate in the mixture of bacterium solution to mixed powder and unartificial yeast and add 3～5 weight % skimmed milk powders
As buffer reagent, to dilute the acid that culture propagation produces, regulating pH value, after making fermentation, liquid kind dough pH stable is about 5.2.
In described preparation unartificial yeast liquid kind step c, when described mixture proofs, first it is placed in 28～32 DEG C and proofs 1h, then be placed in 5 DEG C of cold preservations and proof
12～18h.
Described prepare in bread dough step d, described high-gluten flour and glutinous flour mixed powder, described soft plantation white sugar, described Sal, described Fructus Hordei Germinatus powder and institute
State soybean lecithin stirring or after mixing thoroughly, add described unartificial yeast liquid kind and beat at a slow speed 2～3min to the most agglomerating, transfer to and quickly beat 3～7min
Formed to dough.
Described prepare in bread dough step d, after described butter beats at a slow speed 1～2min after adding, quickly beat 2～5min, stretchable to dough
Uniformly thin film.
After using said structure, the unartificial yeast mud of the present invention and pure natural yeast bread and preparation method thereof have the advantages that
The present invention utilizes lactose, soybean oligopeptide and fresh water fruit juice as carbon source, nitrogen source and trophic factors, promotes strain propagation in unartificial yeast,
In conjunction with centrifugal concentrating technique, increase unartificial yeast strain concentration, to improve unartificial yeast gas deliverability during bread dough proofs.
The present invention utilizes unartificial yeast centrifuged supernatant as liquid charging stock, reduces natural nutrient component and the loss of strain.
The present invention utilizes glutinous flour amylopectin and Granularity And Damaged Starch, amylase activity higher, and has higher gas deliverability；Fructus Hordei Germinatus powder is because containing
There is sufficient α-amylase can promote yeast aerogenesis；Soybean lecithin can promote cell proliferation, strengthens cell viability, to promote unartificial yeast propagation and to send out
Ferment aerogenesis；Soybean lecithin has preferable emulsibility simultaneously, can stablize bubble size and distribution in dough leavening and baking process；In conjunction with cold preservation liquid
Plant dough processing technology, utilize skimmed milk powder to regulate liquid kind dough pH so that it is be stable about 5.2, so that bread dough fully proofs, solve pure
Unartificial yeast bread because proofing difficulty, the problem such as proofing period length that aerogenesis deficiency causes, epidermis be thick and toughness is strong, to obtaining even structure, soft
Soft, unique flavor is natural, mouthfeel is moderate, nutritive value is higher, the pure natural yeast bread of health type.
Compared with the prior art, product of the present invention not only has features such as natural, safe and healthy, and the present invention utilize lactose, soybean oligopeptide,
Fresh water fruit juice and centrifugal concentrating technique improve unartificial yeast cell concentration, utilize unartificial yeast centrifuged supernatant as liquid charging stock, reduce natural battalion
Form point and the loss of strain；Glutinous flour, Fructus Hordei Germinatus powder, soybean lecithin and skimmed milk powder etc. are utilized to improve yeast aerogenesis activity, in conjunction with cold preservation liquid kind
Dough processing technology, solve pure natural yeast containing dough proof difficulty and aerogenesis deficiency cause proofing period length, bread epidermis is thicker and toughness is too strong
Etc. problem, prepared bread product coat color is golden yellow, and mouthfeel, toughness are moderate, consistent internal structure, has light tart flavour and fruital taste, mouth
Taste is fresh and clean, nutritious.This technique is suitable for the multimode such as family, factory and produces.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
In order to technical scheme is explained further, below by specific embodiment, the present invention will be described in detail.
The making of unartificial yeast liquid kind of the present invention mainly takes high-gluten flour by 9: 1 weight ratios and mixed powder prepared by glutinous flour, takes natural by 1: 3～1: 2 weight ratio
Yeast paste and unartificial yeast centrifuged supernatant (recovering to room temperature) prepare unartificial yeast activation bacterium solution, finally by 5: 6～5: 7 weight ratios take mixed powder with
Unartificial yeast activation bacterium solution.
High-gluten flour and glutinous flour are mainly mixed to obtain mixed powder by 9: 1 weight ratios by the making of bread dough of the present invention, take mixed powder 25～26 weight %,
Soft plantation white sugar 5～8 weight %, Sal 0.5～0.9 weight %, Fructus Hordei Germinatus powder 0.1～0.3 weight %, soybean lecithin 0.1～0.3 weight %, unartificial yeast liquid
Plant 64～66 weight % and butter 3～4 weight %.
Wherein, glutinous flour is a kind of new function dispensing, containing unique mucedin and the amylopectin of up to more than 90%, Granularity And Damaged Starch
The highest with amylase activity, give the physicochemical property that dough is unique, as formed that the time is short, water absorption rate and retention ability is high, swelliong power is strong, aerogenesis
Amount is relatively big, thus, the pliability of bread can be improved and extend the shelf life of bread.
Generally in flour, α-amylasecontent is not enough, and fermentable sugars content the lowest (about 0.5%), is not enough to supply yeast fermentation.In Fructus Hordei Germinatus powder
Do not contain only substantial amounts of α-amylase, but also containing a small amount of beta amylase and protease etc..Add Fructus Hordei Germinatus powder in right amount, can supplement α in flour-
The deficiency of starch enzyme amount.The present invention uses collaborative to Fructus Hordei Germinatus powder and glutinous flour, is more beneficial for α-amylase and directly acts on damage starch, promotes dough
The middle maltose forming abundance, provides food for yeast aerogenesis constantly, thus improves the gas generation property of dough, improves bread.
Soybean lecithin is described as " threeth nutrient " arranged side by side with protein, vitamin.The absorption of enteral cholesterol can be suppressed, blood can be reduced
Cholesterol and lipotropic effect, it is often more important that it can also promote cell proliferation, strengthen cell viability.It addition, soybean lecithin is owing to having
Emulsifying, moistening, antioxidation and prevent the physics and chemistry functions such as age of starch, thus can apply as emulsifying agent, antioxidant, wetting agent, softening agent etc.
In food industry, present invention application soybean lecithin promotes unartificial yeast cell proliferation, makes unartificial yeast cell viability vigorous, and as emulsifying agent,
Wetting agents etc. increase bread specific volume, improve bread coat color and internal porosity structure, improve softness of bread.
Below by multiple embodiments illustrate production craft step of the present invention, the percentage ratio being directed to, the most especially indicate be weight percentage,
Mass percent.
Embodiment one
1, preparation unartificial yeast liquid
Unartificial yeast liquid raw material mainly fetches water fruit, corn with arbitrary proportion mixing.Fruit can choose pears, Fructus Mali pumilae, Fructus Vitis viniferae, Fructus Citri junoris, Fructus Persicae, Fructus Pruni pseudocerasi,
Hylocereus undatus, Arillus Longan, Chinese lute etc., corn can choose glutinous wheat, Herba bromi japonici, Fructus Hordei Vulgaris and Semen Fagopyri Esculenti etc..Fruit and corn, be referred to as fruit thing, and these fruit things are equal
The visual fruit thing selecting Ying Ji season.
Really thing is directly placed in the aerlbic culture container of high-temperature sterilization after cleaning, or puts into container after fruit gross weight band core stripping and slicing.Pour aquesterilisa into,
The water yield flooded fruit thing, and portion waterborne needs slot milling, so that being full of air in bottle for strain fermentation.It is total in three times before cultivating and in incubation
Add the Mel of 5-8%, to promote growth.After stirring with the medicine spoon of high-temperature sterilization, carry out activation culture.
Container is placed in 28～32 DEG C, such as 28 DEG C, 29 DEG C, 30 DEG C, 31 DEG C, the constant temperature and humidity incubator of 32 DEG C stands 3～7 days, every day shakes
Shake vial 2～3 times, a large amount of minute bubbles first occur in bottle, to bubble collapse, when giving out fruit fragrant and alcohol smell in bottle, takes out, filter,
Remove fruit thing, fruit chunk and marc, obtain filtrate i.e. unartificial yeast liquid.
2, preparation unartificial yeast mud
By unartificial yeast liquid after strainer filtering, it is centrifuged 30min with 6000rpm rotating speed and concentrates, collect precipitate and obtain unartificial yeast concentrate, Xiang Qi
Middle addition 200 weight % fresh water fruit juice, adds concentrate and fruit juice gross weight 1.5～2.5 weight % lactose, 3～4 weight % soybean oligopeptides, first
In 28～32 DEG C, 120rpm concussion cultivation 24～30h, continue quiescent culture 18～24h then at 28～32 DEG C, then be centrifuged 30min with 6000rpm rotating speed
Centrifugal concentrating, this process is repeated at least 3 times, so that unartificial yeast strain propagation, collects precipitate and i.e. obtains unartificial yeast mud.Collect every time from
Supernatant, mixing, stored refrigerated, standby, obtain unartificial yeast centrifuged supernatant.
3, preparation unartificial yeast liquid kind
High-gluten flour and glutinous flour are mixed to obtain mixed powder by 9: 1 weight ratios, by unartificial yeast mud and unartificial yeast centrifuged supernatant (recovering to room temperature)
Obtain unartificial yeast activation bacterium solution, mixed powder and unartificial yeast activation bacterium solution with 1: 3～1: 2 weight ratio stirring and evenly mixing and press 5: 6～5: 7 weight ratio stirring and evenly mixings,
And it being added thereto to 3～5 weight % skimmed milk powders as buffer reagent, mix homogeneously, gained mixture proofs in loading ventilated container, is first placed in
28～32 DEG C proof 1h, then are placed in 5 DEG C of cold preservations and proof 12～18h, obtain unartificial yeast liquid kind.
4, bread dough is prepared
High-gluten flour and glutinous flour are mixed to obtain mixed powder by 9: 1 weight ratios, by mixed powder 25～26 weight %, soft plantation white sugar 5～8 weight %, Sal 0.5～0.9
After weight %, Fructus Hordei Germinatus powder 0.1～0.3 weight % and soybean lecithin 0.1～0.3 weight % stir evenly, add unartificial yeast liquid kind 64～66 weight %, slowly
Speed whipping 2～3min, to the most agglomerating, transfer quickly whipping 3～7min to and is formed to dough, continuously add butter 3～4 weight %, at a slow speed whipping 1～2min
After, quickly beat 2～5min, to the stretchable uniformly thin film of dough, obtain bread dough.
5, bread dough proofs
Take out bread dough room temperature standing 15～20min, segmentation, round, again standing 10～15min, integer, put in mould, be placed in 38 DEG C
Proofing box proofs to 2 times big (about needing 0.5～1h), the bread dough that must proof.
6, bakee
Take out the bread dough that proofs, be placed in and get angry 185 DEG C, 195 DEG C of ovens of reducing internal heat bakee 20～25min and gets product bread.
Embodiment two
1, preparation unartificial yeast liquid
Such as the preparation unartificial yeast liquid step 1 of embodiment one, unartificial yeast liquid raw material adds 8% Mel.Cultivation temperature is 30 DEG C, stands 7 days,
Rock vial every day 2 times, observe in container bubble collapse and give out fruit fragrant and alcohol smell, unartificial yeast liquid can be filtered to obtain.
2, preparation unartificial yeast mud
Such as the preparation unartificial yeast mud step 2 of embodiment one, in prepared unartificial yeast concentrate, add 200 weight % fresh water fruit juice, then add
Enter gross weight 2.5 weight % lactose, 3 weight % soybean oligopeptides, prior to 30 DEG C, 120rpm concussion cultivate 30h, then at 30 DEG C continue quiescent culture
18h, then concentrate by centrifugation, this process is repeated 5 times, so that unartificial yeast strain propagation, collects precipitate and i.e. obtains unartificial yeast mud.Collect
Every time centrifuged supernatant, mixing, stored refrigerated, standby, obtain unartificial yeast centrifuged supernatant.
3, preparation unartificial yeast liquid kind
Such as the preparation unartificial yeast liquid kind step 3 of embodiment one, high-gluten flour and glutinous flour are mixed to obtain mixed powder by 9: 1 weight ratios, by unartificial yeast
Mud and unartificial yeast centrifuged supernatant (recovering to room temperature) obtain unartificial yeast activation bacterium solution with 1: 2 ratio stirring and evenly mixing, and mixed powder and unartificial yeast live
Changing bacterium solution by 5: 7 weight ratio stirring and evenly mixings, and be added thereto to 5 weight % skimmed milk powders as buffer reagent, mix homogeneously, by gained mixture
Proof in loading the container of ventilation, be first placed in 32 DEG C and proof 1h, then be placed in 5 DEG C of cold preservations and proof 12h, obtain unartificial yeast liquid kind.
4, bread dough is prepared
Prepare bread dough step 4 such as embodiment one, high-gluten flour and glutinous flour mixed to obtain mixed powder by 9: 1 weight ratios, by mixed powder 25 weight %,
After soft plantation white sugar 6 weight %, Sal 0.6 weight %, Fructus Hordei Germinatus powder 0.2 weight % and soybean lecithin 0.2 weight % stir evenly, add unartificial yeast liquid kind
64 weight %, beat at a slow speed 2min the most agglomerating, transfer quickly whipping 6min to and are formed to dough, continuously add butter 4 weight %, beat at a slow speed 1min
After, quickly beat 3min, to the stretchable uniformly thin film of dough, obtain bread dough.
5, bread dough proofs
Taking out bread dough room temperature and stand 15min, segmentation, round, again room temperature stand 15min, integer, put in mould, be placed in 38 DEG C and proof
Case proofs to 2 times big (needing 0.6h), the bread dough that must proof.
6, bakee
Taking out the bread dough proofed, be placed in and get angry 185 DEG C, bakee 22min in 195 DEG C of ovens of reducing internal heat, get product bread.
Embodiment three
1, preparation unartificial yeast liquid
Such as the preparation unartificial yeast liquid step 1 of embodiment one, unartificial yeast liquid raw material adds 6% Mel.Container is placed in 28 DEG C of proofing box standing 7
My god, rock vial every day 3 times, bubble collapse give out fruit fragrant and alcohol smell in sight glass bottle, unartificial yeast liquid can be filtered to obtain.
2, preparation unartificial yeast mud
Such as the preparation unartificial yeast mud step 2 of embodiment one, in prepared unartificial yeast concentrate, add 200 weight % fresh water fruit juice, then add
Enter gross weight 2 weight % lactose, 4 weight % soybean oligopeptides, prior to 28 DEG C, 120rpm concussion cultivate 28h, then at 32 DEG C continue quiescent culture 20h,
Concentrating the most by centrifugation, this process is repeated 4 times, so that unartificial yeast strain propagation, collects precipitate and i.e. obtains unartificial yeast mud.Collect every time from
Supernatant, mixing, stored refrigerated, standby, obtain unartificial yeast centrifuged supernatant.
3, preparation unartificial yeast liquid kind
Such as the preparation unartificial yeast liquid kind step 3 of embodiment one, high-gluten flour and glutinous flour are mixed to obtain mixed powder by 9: 1 weight ratios, by unartificial yeast
Mud and unartificial yeast centrifuged supernatant obtain unartificial yeast activation bacterium solution, mixed powder and unartificial yeast activation bacterium solution by 5: 6 with 1: 3 weight ratio stirring and evenly mixing
Weight ratio stirring and evenly mixing, and it is added thereto to 3 weight % skimmed milk powders as buffer reagent, mix homogeneously, gained mixture is loaded ventilated container
Inside proof, be first placed in 30 DEG C and proof 1h, then be placed in 5 DEG C of cold preservations and proof 16h, obtain unartificial yeast liquid kind.
4, bread dough is prepared
Prepare bread dough step 4 such as embodiment one, high-gluten flour and glutinous flour mixed to obtain mixed powder by 9: 1 weight ratios, by mixed powder 26 weight %,
After soft plantation white sugar 5 weight %, Sal 0.6 weight %, Fructus Hordei Germinatus powder 0.1 weight % and soybean lecithin 0.3 weight % stir evenly, add unartificial yeast liquid kind
66 weight %, beat at a slow speed 3min the most agglomerating, transfer quickly whipping 5min to and are formed to dough, continuously add butter 3 weight %, beat at a slow speed 2min
After, quickly beat 4min, to the stretchable uniformly thin film of dough, obtain bread dough.
5, bread dough proofs
Taking out dough room temperature and stand 18min, segmentation, round, again room temperature stand 13min, integer, put in mould, be placed in 38 DEG C of proofing box
Proof to 2 times big (needing 0.8h), the bread dough that must proof.
6, bakee
Taking out bread dough, be placed in and get angry 185 DEG C, bakee 23min in 195 DEG C of ovens of reducing internal heat, get product bread.
Embodiment four
1, preparation unartificial yeast liquid
Such as the preparation unartificial yeast liquid step 1 of embodiment one, unartificial yeast liquid raw material adds 5% Mel.Cultivation temperature is 32 DEG C, stands 7 days,
Rock vial every day 2 times, bubble collapse give out fruit fragrant and alcohol smell in sight glass bottle, unartificial yeast liquid can be filtered to obtain.
2, preparation unartificial yeast mud
Such as the preparation unartificial yeast mud step 2 of embodiment one, in prepared unartificial yeast concentrate, add 200 weight % fresh water fruit juice, then add
Enter gross weight 1.5 weight % lactose, 3 weight % soybean oligopeptides, prior to 32 DEG C, 120rpm concussion cultivate 26h, then at 28 DEG C continue quiescent culture
18h, then concentrate by centrifugation, this process is repeated 3 times, so that unartificial yeast strain propagation, collects precipitate and i.e. obtains unartificial yeast mud.Collect
Every time centrifuged supernatant, mixing, stored refrigerated, standby, obtain unartificial yeast centrifuged supernatant.
3, preparation unartificial yeast liquid kind
Such as the preparation unartificial yeast liquid kind step 3 of embodiment one, high-gluten flour and glutinous flour are mixed to obtain mixed powder by 9: 1 weight ratios, by unartificial yeast
Mud and unartificial yeast centrifuged supernatant obtain unartificial yeast activation bacterium solution, mixed powder and unartificial yeast activation bacterium solution by 5: 7 with 1: 2 weight ratio stirring and evenly mixing
Weight ratio stirring and evenly mixing, and it is added thereto to 4 weight % skimmed milk powders as buffer reagent, mix homogeneously, the appearance loading of gained mixture ventilated
Proof in device, be first placed in 32 DEG C and proof 1h, then be placed in 5 DEG C of cold preservations and proof 18h, obtain unartificial yeast liquid kind.
4, bread dough is prepared
Prepare bread dough step 4 such as embodiment one, high-gluten flour and glutinous flour mixed to obtain mixed powder by 9: 1 weight ratios, by mixed powder 25 weight %,
After soft plantation white sugar 6 weight %, Sal 0.8 weight %, Fructus Hordei Germinatus powder 0.1 weight % and soybean lecithin 0.1 weight % stir evenly, add unartificial yeast liquid kind
64 weight %, beat at a slow speed 2min the most agglomerating, transfer quickly whipping 6min to and are formed to dough, continuously add butter 4 weight %, beat at a slow speed 2min
After, quickly beat 5min, to the stretchable uniformly thin film of dough, obtain bread dough.
5, bread dough proofs
Taking out dough room temperature and stand 15min, segmentation, round, again 100,000 stand 15min, integer, put in mould, be placed in 38 DEG C of proofing box
Proof to 2 times big (needing 1h), the bread dough that must proof.
6, bakee
Taking out bread dough, be placed in and get angry 185 DEG C, bakee 24min in 195 DEG C of ovens of reducing internal heat, get product bread.
The bread made by the formula and processing technology of aforementioned four embodiment, natural, nutrition, health, bread product surface color is golden yellow, mouthfeel,
Toughness is moderate, consistent internal structure, softness, has light tart flavour and fruital taste, taste fresh and clean.
It addition, equipment uses conventional equipment in the embodiment of the present invention, beat speed and be at a slow speed 30～50 revs/min, be quickly 100～120 revs/min.
Above-described embodiment and accompanying drawing the product form of the non-limiting present invention and style, it is done by any person of an ordinary skill in the technical field
Suitably change or modification, all should be regarded as the patent category without departing from the present invention.
Claims (11)
1. a unartificial yeast mud and pure natural yeast bread and preparation method thereof, it is characterised in that made by following steps:
A, preparation unartificial yeast liquid: unartificial yeast liquid raw material chooses fruit and corn, and unartificial yeast liquid raw material is dipped in water and loads the appearance of ventilation
Cultivating in device, cultivation temperature is 28～32 DEG C, incubation time is 3～7 days, obtains unartificial yeast liquid；
B, preparation unartificial yeast mud: by unartificial yeast liquid after strainer filtering, centrifugal concentrating, collection precipitates and i.e. obtains unartificial yeast concentrate, Xiang Qi
The appropriate lactose of middle addition, soybean oligopeptide and fresh water fruit juice, after cultivation, then concentrate by centrifugation, and this process is repeated at least 3 times, and it is heavy to collect
Shallow lake thing i.e. obtains unartificial yeast mud；Each centrifuged supernatant is mixed, stored refrigerated, standby, obtain unartificial yeast centrifuged supernatant；
C, preparation unartificial yeast liquid kind: high-gluten flour and glutinous flour are mixed to obtain mixed powder by 9: 1 weight ratios, unartificial yeast mud and unartificial yeast are centrifuged
Supernatant stirring and evenly mixing in proportion obtains unartificial yeast activation bacterium solution, and mixed powder and unartificial yeast are activated bacterium solution stirring and evenly mixing in proportion, adds appropriate
Skimmed milk powder stirs, and proofs, obtain unartificial yeast liquid kind in gained mixture loads the container of ventilation；
D, prepare bread dough: high-gluten flour and glutinous flour are mixed to obtain mixed powder by 9: 1 weight ratios, by mixed powder 25～26 weight %, soft plantation white sugar
After 5～8 weight %, Sal 0.5～0.9 weight %, Fructus Hordei Germinatus powder 0.1～0.3 weight % and soybean lecithin 0.1～0.3 weight % stir evenly, add natural ferment
Mother solution kind 64～66 weight %, beats and is formed to dough, continuously add butter 3～4 weight %, beat to stretchable one-tenth thin film, obtain bread dough；
E, bread dough proof: proof in 38 DEG C after described bread dough integer；
F, baking: bakee the bread dough that proofed according to a conventional method and get product bread.
2. a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof as claimed in claim 1, it is characterised in that: described preparation sky
Yeast mixture step a so adds the Mel of 5-8 weight %.
3. a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof as claimed in claim 1, it is characterised in that: described preparation sky
So in yeast paste step b, by unartificial yeast liquid after strainer filtering, it is centrifuged 30min with 6000rpm rotating speed and concentrates, obtain unartificial yeast liquid and concentrate
Thing.
4. a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof as claimed in claim 1, it is characterised in that: described preparation sky
So in yeast paste step b, unartificial yeast liquid and the unartificial yeast liquid after spreading cultivation are centrifuged the supernatant mixing of gained, stand-by in 4 DEG C of preservation, use
Time first recover to room temperature.
5. a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof as claimed in claim 1, it is characterised in that: described preparation sky
So in yeast paste step b, in unartificial yeast concentrate, add the fresh water fruit juice of 200 weight %, add 1.5～2.5 weight % lactose, 3～4
Weight % soybean oligopeptide, prior to 28-32 DEG C, 120rpm concussion cultivate 24-30h, then at 28-32 DEG C continue quiescent culture 18-24h, this process
It is repeated at least 3 times, to breed unartificial yeast strain.
6. a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof as claimed in claim 1, it is characterised in that: described preparation sky
So in yeast mixture kind step c, described unartificial yeast mud and unartificial yeast centrifuged supernatant obtain unartificial yeast activation with 1: 3～1: 2 weight ratio stirring and evenly mixing
Bacterium solution.
7. a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof as claimed in claim 1, it is characterised in that: described preparation sky
So in yeast mixture kind step c, described mixed powder and unartificial yeast activation bacterium solution are by 5: 6～5: 7 weight ratio stirring and evenly mixings.
8. as claimed in claim 1 a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof, it is characterised in that: described prepare liquid
Planting in dough procedure c, in the mixture of mixed powder and unartificial yeast solution, addition 3～5 weight % skimmed milk powders are as buffer reagent, to dilute ferment
The acid that female fermentation produces, regulates pH value, and after making fermentation, liquid kind dough pH stable is about 5.2.
9. as claimed in claim 1 a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof, it is characterised in that: described prepare liquid
In kind of dough procedure c, when described mixture proofs, first it is placed in 28～32 DEG C and proofs 1h, then be placed in 5 DEG C of cold preservations and proof 12～18h.
10. a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof as claimed in claim 1, it is characterised in that: described preparation face
In bag dough procedure d, described high-gluten flour and glutinous flour mixed powder, described soft plantation white sugar, described Sal, described Fructus Hordei Germinatus powder and described soybean lecithin stir
After mixing or mixing thoroughly, add described unartificial yeast liquid kind dough and beat at a slow speed 2～3min to the most agglomerating, transfer to and quickly beat 3～7min and formed to dough.
11. a kind of unartificial yeast mud and pure natural yeast bread and preparation method thereof as claimed in claim 1, it is characterised in that: described preparation face
In bag dough procedure d, after described butter beats at a slow speed 1～2min after adding, quickly beat 2～5min, to the stretchable uniformly thin film of dough.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361110A (en) * | 2017-09-08 | 2017-11-21 | 黄石市达美滋生物科技有限公司 | The preparation method of one primary yeast Cranberry purple rye bread |
| ES2647133A1 (en) * | 2017-09-06 | 2017-12-19 | Gaspar AQUINO CADENAS | PROCEDURE FOR FERMENTATION OF BREAD AND INSTALLATION MASS FOR THE IMPLEMENTATION OF THE SAME (Machine-translation by Google Translate, not legally binding) |
| CN112056348A (en) * | 2020-09-23 | 2020-12-11 | 浙江一鸣食品股份有限公司 | Low-viscosity ginger natural yeast flour seed |
| CN113498798A (en) * | 2021-06-28 | 2021-10-15 | 中国热带农业科学院热带作物品种资源研究所 | Bread containing noni fruit natural yeast liquid and yeast and preparation method thereof |
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| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
| CN104782702A (en) * | 2015-04-09 | 2015-07-22 | 福建省麦都食品发展有限公司 | Natural yeast bread and manufacturing method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
| CN104782702A (en) * | 2015-04-09 | 2015-07-22 | 福建省麦都食品发展有限公司 | Natural yeast bread and manufacturing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2647133A1 (en) * | 2017-09-06 | 2017-12-19 | Gaspar AQUINO CADENAS | PROCEDURE FOR FERMENTATION OF BREAD AND INSTALLATION MASS FOR THE IMPLEMENTATION OF THE SAME (Machine-translation by Google Translate, not legally binding) |
| CN107361110A (en) * | 2017-09-08 | 2017-11-21 | 黄石市达美滋生物科技有限公司 | The preparation method of one primary yeast Cranberry purple rye bread |
| CN112056348A (en) * | 2020-09-23 | 2020-12-11 | 浙江一鸣食品股份有限公司 | Low-viscosity ginger natural yeast flour seed |
| CN113498798A (en) * | 2021-06-28 | 2021-10-15 | 中国热带农业科学院热带作物品种资源研究所 | Bread containing noni fruit natural yeast liquid and yeast and preparation method thereof |
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