CN107307029A - A kind of fruits and vegetables extract the preparation method and application of yeast fermented pasta - Google Patents
A kind of fruits and vegetables extract the preparation method and application of yeast fermented pasta Download PDFInfo
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- CN107307029A CN107307029A CN201710597492.0A CN201710597492A CN107307029A CN 107307029 A CN107307029 A CN 107307029A CN 201710597492 A CN201710597492 A CN 201710597492A CN 107307029 A CN107307029 A CN 107307029A
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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
- 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
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Abstract
The invention discloses the preparation method that a kind of fruits and vegetables extract yeast fermented pasta, its drip irrigation device is to include following steps：Unartificial yeast breeding period：Fruits and vegetables culture medium, fruit or vegetables, sucrose, fructose, peptone, water are configured, is fermented 16 24 hours, 1 part of mixing flavour enhancing barms is introduced when fermenting and starting；The dough fermentation phase：Supernatant in fruits and vegetables culture medium after fermentation is added in dough, 1 part of the probiotics of addition auxiliary dough fermentation are fermented；The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:45 weight is than being mixed, fermented, 4 DEG C of refrigerator cold-storage 10h are put into after the 24h of normal temperature fermentation 16, said process carries out multiple, it is final to obtain the dough steamed needed for wheaten food, local flavor substance classes in the wheaten food that increase is steamed out have been reached, and special fruits and vegetables fragrance is also carried during trial test, have allowed eater to experience special wheaten food local flavor.
Description
Technical field
The present invention relates to cooked wheaten food making field, more particularly to a kind of fruits and vegetables extract the preparation method of yeast fermented pasta and answered
With.
Background technology
Wheaten food refers to the food being mainly made with flour, there is different types of wheaten food all over the world, and Chinese meal mainly has：Flower
Volume, deep-fried twisted dough sticks, won ton, steamed stuffed bun, dumpling, fried dough twist etc., western-style food have bread, flapjack etc., and species is various.
Wherein, the bread in the steamed bun and western-style food in Chinese meal is all that than major fermented pasta, fermented pasta has
Compare dense fragrance and abundant taste, this is primarily due to the effect of saccharomycete and probiotics in fermentation process.
At present, many people are developing fermented pasta, and are directed to developing unique flavor, the fermentation face of excellent taste
Food.
The content of the invention
It is an object of the invention to provide the preparation method that a kind of fruits and vegetables extract yeast fermented pasta, serve increase and steam out
Wheaten food in local flavor substance classes, and during trial test also carry special fruits and vegetables fragrance, allow eater to experience special
Wheaten food local flavor.
The present invention above-mentioned technical purpose technical scheme is that：A kind of fruits and vegetables extract yeast fermentation
The preparation method of wheaten food, includes following steps：
Unartificial yeast breeding period：Fruits and vegetables culture medium is configured first, and fraction meter by weight includes one or more fresh fruit
Or 60-80 parts of vegetables, 16-22 parts of sucrose, 5-10 parts of fructose, 3-5 parts of peptone, 40-50 parts of water, at normal temperature (25 DEG C -30 DEG C)
Lower fermentation 16-24 hours, 1 part of mixing flavour enhancing barms is introduced when fermenting and starting；
The dough fermentation phase：Fruits and vegetables culture medium after fermentation is added in dough, wherein the ratio of dough and fruits and vegetables culture medium
For 10:1-2；Now 1 part of the probiotics of addition auxiliary dough fermentation, then put after (25 DEG C -30 DEG C) fermentation 16-24h of normal temperature
Enter 4 DEG C of refrigerator cold-storage 10h；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:4-5 weight ratio enters
Row mixing, carries out the fermentation of a new round, and fermentation temperature is to be put into 4 DEG C of refrigerator cold-storages after (25 DEG C -30 DEG C) of normal temperature fermentation 16-24h
10h, said process is carried out repeatedly, final to obtain the dough steamed needed for wheaten food.
By above-mentioned technical proposal, anticipate, dough is repeatedly fermented to barms then, allow face
The quantity of saccharomycete and beneficial flora in group reaches balance, can now allow in the wheaten food steamed out local flavor substance classes more
It is many, and special fruits and vegetables fragrance is also carried during trial test, allow eater to experience special wheaten food local flavor.
Preferably, the number of repetition of multiple fermentation phase is 3 times.
By above-mentioned technical proposal, the flavor substance species after progress multiple fermentation can increase, but the wind of fruits
Taste can be reduced, when the number of times of multiple fermentation phase reaches 3 times, what the fragrance that the fragrance and fermented grain of fruit are produced was mixed into
Local flavor is reached most preferably, can both taste the fragrance of fruit, and the fragrance after fermented grain can be tasted again, allows eater
Smell and the sense of taste all reach good impression.
Preferably, mixing flavour enhancing barms includes candida tropicalis, brewer's yeast and the strange yeast of U.S. pole plum.
By above-mentioned technical proposal, the stronger barms of the fermentability specified is added during natural fermented can
The taste for the dough for fermenting out with good control different batches, and with the addition of new barms and can increase dough
Fermenting speed, shorten fermentation time, improve cooked wheaten food making industrialization degree.
Preferably, every part of weight for mixing candida tropicalis, brewer's yeast and the strange yeast of U.S. pole plum in flavour enhancing barms
Amount is than being 1:2:2.5.
By above-mentioned technical proposal, by the allotment to each Yeasts weight, matching somebody with somebody for flavor substance can be finally influenceed
When more balanced than, flavor substance, it is ensured that eater's acquisition more preferably mouthfeel when edible.
Preferably, the concentration of culture candida tropicalis, brewer's yeast and the strange yeast of U.S. pole plum is 1 × 107CFU/g。
By above-mentioned technical proposal, when concentration keeps relative stability, various floras reproduction speed can be more stable,
The quantity output of the metabolite of saccharomycete also is also more stable, therefore can be more balanced to the taste that eater brings.
Preferably, probiotics include Lactobacillus sanfrancisco and Lactobacillus plantarum.
By above-mentioned technical proposal, the addition of Lactobacillus sanfrancisco and Lactobacillus plantarum significantly reduces dough fermentation
Process, can within the shorter time the more flavor substance of output ratio, and the addition of probiotics can suppress it
The growth of his miscellaneous bacteria, improves the resting period of wheaten food.
Preferably, it is 1 that probiotics, which include Lactobacillus sanfrancisco and the weight ratio of Lactobacillus plantarum,:1, wherein San Francisco
The concentration of lactobacillus and Lactobacillus plantarum is 1 × 108CFU/g。
By above-mentioned technical proposal, Lactobacillus sanfrancisco and Lactobacillus plantarum are the relatively good breasts of ferment effect in dough
One of sour strain, and the two can produce complementation in flavor substance generation, improve the content and kind of flavor substance in dough
Class, allows eater to taste more delicious wheaten food.
A kind of a kind of fruits and vegetables as described in claim 1-7 extract the application of the preparation method of yeast fermented pasta, dough
Applied to preparation fermentation steamed bun, bread field.
By above-mentioned technical proposal, steamed bun and bread in wheaten food are the main use fields of fermented dough, by above-mentioned
The wheaten food that method is made can be containing fruit and cereal mixing fragrance, increase eater mouthfeel.
In summary, the invention has the advantages that：
1st, the addition by mixing flavour enhancing barms and probiotics can significantly shorten the process of fermentation, improve whole
The stability that individual fermented pasta makes；
2nd, multiple repetition fermentation can ensure that the species of flavor substance is various, and with fruits and vegetables fragrance, improve eater's
Mouthfeel.
Embodiment
The present invention is described in further detail below.
Embodiment 1：A kind of fruits and vegetables extract the preparation method of yeast fermented pasta, include following steps：
Unartificial yeast breeding period：Fruits and vegetables culture medium is configured first, and fraction meter by weight includes 60 parts of fresh apple, sucrose 16
Part, 5 parts of fructose, 3 parts of peptone, 40 parts of water, are fermented 16 hours under normal temperature (25 DEG C), and the heat of mixing is introduced when fermenting and starting
0.45 part of 0.18 part of Candida of band, 0.36 part of brewer's yeast and the strange yeast of U.S. pole plum；
The dough fermentation phase：Fruits and vegetables culture medium after fermentation is added in dough, wherein 620 parts of dough, Lactobacillus sanfrancisco
0.5 part and 0.5 part of Lactobacillus plantarum, are then put into 4 DEG C of refrigerator cold-storage 10h after (25 DEG C) fermentation 16h of normal temperature；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:4 weight is than carrying out
Mixing, carries out the fermentation of a new round, and fermentation temperature is to be put into 4 DEG C of refrigerator cold-storage 10h, above-mentioned mistake after (25 DEG C) of normal temperature fermentation 16h
Cheng Jinhang 1 time, it is final to obtain the dough steamed needed for wheaten food.
Embodiment 2：A kind of fruits and vegetables extract the preparation method of yeast fermented pasta, include following steps：
Unartificial yeast breeding period：Fruits and vegetables culture medium is configured first, and fraction meter by weight includes 80 parts of fresh apple, sucrose 22
Part, 10 parts of fructose, 5 parts of peptone, 50 parts of water, are fermented 24 hours under normal temperature (30 DEG C), and the heat of mixing is introduced when fermenting and starting
0.45 part of 0.18 part of Candida of band, 0.36 part of brewer's yeast and the strange yeast of U.S. pole plum；
The dough fermentation phase：Fruits and vegetables culture medium after fermentation is added in dough, wherein 1670 parts of dough, Lactobacillus sanfrancisco
0.5 part and 0.5 part of Lactobacillus plantarum, are then put into 4 DEG C of refrigerator cold-storage 10h after (25 DEG C -30 DEG C) fermentation 16-24h of normal temperature；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:5 weight is than carrying out
Mixing, carries out the fermentation of a new round, and fermentation temperature is to be put into 4 DEG C of refrigerator cold-storage 10h, above-mentioned mistake after (30 DEG C) of normal temperature fermentation 24h
Cheng Jinhang 2 times, it is final to obtain the dough steamed needed for wheaten food.
Embodiment 3：A kind of fruits and vegetables extract the preparation method of yeast fermented pasta, include following steps：
Unartificial yeast breeding period：Fruits and vegetables culture medium is configured first, and fraction meter by weight includes 70 parts of fresh apple, sucrose 19
Part, 7.5 parts of fructose, 4 parts of peptone, 45 parts of water, ferment 20 hours under normal temperature (27.5 DEG C), introduce mixed when fermenting and starting
Close 0.45 part of 0.18 part of candida tropicalis, 0.36 part of brewer's yeast and the strange yeast of U.S. pole plum；
The dough fermentation phase：Fruits and vegetables culture medium after fermentation is added in dough, wherein 1145 parts of dough, Lactobacillus sanfrancisco
0.5 part and 0.5 part of Lactobacillus plantarum, are then put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) fermentation 20h of normal temperature；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:4.5 weight ratio enters
Row mixing, carries out the fermentation of a new round, and fermentation temperature is to be put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) of normal temperature fermentation 20h, on
Process is stated to carry out 3 times, it is final to obtain the dough steamed needed for wheaten food.
Embodiment 4：All steps are same as Example 3, and the only multiple fermentation phase repeats 4 times, is finally steamed
Dough needed for wheaten food processed.
Embodiment 5：All steps are same as Example 3, and only fruits and vegetables culture medium has used new 70 parts of fresh grape.
Embodiment 6：All steps are same as Example 3, and only fruits and vegetables culture medium has used 70 parts of fresh carrot.
Contrast experiment：
Flavor substance detection uses SPME (solid-phase microextraction, SPME) and compounds GC-MS
(GC-MS) technology, disposable qualitative and quantitative analysis flavor substance.
Comparative example 1：A kind of fruits and vegetables extract the preparation method of yeast fermented pasta, include following steps：
Unartificial yeast breeding period：Fruits and vegetables culture medium is configured first, and fraction meter by weight includes 70 parts of fresh apple, sucrose 19
Part, 7.5 parts of fructose, 4 parts of peptone, 45 parts of water, 1 part of saccharomyces cerevisiae, fermentation 20 hours under normal temperature (27.5 DEG C)；Dough is sent out
The ferment phase：Fruits and vegetables culture medium after fermentation is added in dough, wherein 1145 parts of dough, 0.5 part of Lactobacillus sanfrancisco and plant
0.5 part of thing lactobacillus, is then put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) fermentation 20h of normal temperature；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:4.5 weight ratio enters
Row mixing, carries out the fermentation of a new round, and fermentation temperature is to be put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) of normal temperature fermentation 20h, on
Process is stated to carry out 3 times, it is final to obtain the dough steamed needed for wheaten food.
Comparative example 2：A kind of fruits and vegetables extract the preparation method of yeast fermented pasta, include following steps：
Unartificial yeast breeding period：Fruits and vegetables culture medium is configured first, and fraction meter by weight includes 70 parts of fresh apple, sucrose 19
Part, 7.5 parts of fructose, 4 parts of peptone, 45 parts of water, ferment 20 hours under normal temperature (27.5 DEG C), introduce mixed when fermenting and starting
Close 0.45 part of 0.18 part of candida tropicalis, 0.36 part of brewer's yeast and the strange yeast of U.S. pole plum；
The dough fermentation phase：Fruits and vegetables culture medium after fermentation is added in dough, wherein 1145 parts of dough, then normal temperature
4 DEG C of refrigerator cold-storage 10h are put into after (27.5 DEG C) fermentation 20h；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:4.5 weight ratio enters
Row mixing, carries out the fermentation of a new round, and fermentation temperature is to be put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) of normal temperature fermentation 20h, on
Process is stated to carry out 3 times, it is final to obtain the dough steamed needed for wheaten food.
Comparative example 3：A kind of fruits and vegetables extract the preparation method of yeast fermented pasta, include following steps：
Unartificial yeast breeding period：Fruits and vegetables culture medium is configured first, and fraction meter by weight includes 70 parts of fresh apple, sucrose 19
Part, 7.5 parts of fructose, 4 parts of peptone, 45 parts of water, ferment 20 hours under normal temperature (27.5 DEG C), introduce mixed when fermenting and starting
Close 1 part of candida tropicalis；
The dough fermentation phase：Fruits and vegetables culture medium after fermentation is added in dough, wherein 1145 parts of dough, Lactobacillus sanfrancisco
0.5 part and 0.5 part of Lactobacillus plantarum, are then put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) fermentation 20h of normal temperature；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:4.5 weight ratio enters
Row mixing, carries out the fermentation of a new round, and fermentation temperature is to be put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) of normal temperature fermentation 20h, on
Process is stated to carry out 3 times, it is final to obtain the dough steamed needed for wheaten food.
Comparative example 4：A kind of fruits and vegetables extract the preparation method of yeast fermented pasta, include following steps：
Unartificial yeast breeding period：Fruits and vegetables culture medium is configured first, and fraction meter by weight includes 70 parts of fresh apple, sucrose 19
Part, 7.5 parts of fructose, 4 parts of peptone, 45 parts of water, ferment 20 hours under normal temperature (27.5 DEG C), introduce mixed when fermenting and starting
Close 0.45 part of 0.18 part of candida tropicalis, 0.36 part of brewer's yeast and the strange yeast of U.S. pole plum；
The dough fermentation phase：Fruits and vegetables culture medium after fermentation is added in dough, wherein 1145 parts of dough, Lactobacillus plantarum 1
Part, then it is put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) fermentation 20h of normal temperature；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:4.5 weight ratio enters
Row mixing, carries out the fermentation of a new round, and fermentation temperature is to be put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) of normal temperature fermentation 20h, on
Process is stated to carry out 3 times, it is final to obtain the dough steamed needed for wheaten food.
Comparative example 5：A kind of fruits and vegetables extract the preparation method of yeast fermented pasta, include following steps：
Unartificial yeast breeding period：Configure fruits and vegetables culture medium first, fraction meter by weight, include 80 parts of sucrose, 7.5 parts of fructose,
4 parts of peptone, 45 parts of water, are fermented 20 hours under normal temperature (27.5 DEG C), and mixed tropical Candida is introduced when fermenting and starting
0.45 part of 0.18 part, 0.36 part of brewer's yeast and the strange yeast of U.S. pole plum；
The dough fermentation phase：Fruits and vegetables culture medium after fermentation is added in dough, wherein 1145 parts of dough, Lactobacillus sanfrancisco
0.5 part and 0.5 part of Lactobacillus plantarum, are then put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) fermentation 20h of normal temperature；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:4.5 weight ratio enters
Row mixing, carries out the fermentation of a new round, and fermentation temperature is to be put into 4 DEG C of refrigerator cold-storage 10h after (27.5 DEG C) of normal temperature fermentation 20h, on
Process is stated to carry out 3 times, it is final to obtain the dough steamed needed for wheaten food.
Table one is local flavor substance-measuring data in dough.
By the experiment of comparative example it can be found that single use saccharomyces cerevisiae carry out the flavor substance of fermentation generation without
By embodiment is less than in quantity or in species, while maximum flavor substance accounting is higher, overall taste is caused to compare
It is single, at the same by detection embodiment 1-4 in fruit flavors content first increase afterwards reduce, understand in multiple fermentation number of times
For 3 times when, fruit-like flavour embody most substantially, overall taste is best；And the lactic acid bacteria added in manufacturing process can enter
The taste of the improvement wheaten food of one step, the taste of the lactic acid bacteria of composite flavor is better than the taste of single variety.
This specific embodiment is only explanation of the invention, and it is not limitation of the present invention, people in the art
Member can make the modification without creative contribution to the present embodiment as needed after this specification is read, but as long as
All protected in scope of the presently claimed invention by Patent Law.
Claims (8)
1. a kind of fruits and vegetables extract the preparation method of yeast fermented pasta, it is characterised in that：Include following steps：
Unartificial yeast breeding period：Fruits and vegetables culture medium is configured first, and fraction meter by weight includes one or more fresh fruit
Or 60-80 parts of vegetables, 16-22 parts of sucrose, 5-10 parts of fructose, 3-5 parts of peptone, 40-50 parts of water, in normal temperature（25℃-30℃）
Lower fermentation 16-24 hours, 1 part of mixing flavour enhancing barms is introduced when fermenting and starting；
The dough fermentation phase：Supernatant in fruits and vegetables culture medium after fermentation is added in dough, wherein dough is trained with fruits and vegetables
The supernatant liquid proportional for supporting base is 10:1-2；Now addition aids in 1 part of the probiotics of dough fermentation, then normal temperature（25℃-30
℃）4 DEG C of refrigerator cold-storage 10h are put into after fermentation 16-24h；
The multiple fermentation phase：The dough that the dough fermentation phase is obtained takes out a part of and new dough according to 1:4-5 weight ratio enters
Row mixing, carries out the fermentation of a new round, fermentation temperature is normal temperature（25℃-30℃）4 DEG C of refrigerator cold-storages are put into after fermentation 16-24h
10h, said process is carried out repeatedly, final to obtain the dough steamed needed for wheaten food.
2. a kind of fruits and vegetables according to claim 1 extract the preparation method of yeast fermented pasta, it is characterised in that：It is retransmit more
The number of repetition of ferment phase is 3 times.
3. a kind of fruits and vegetables according to claim 1 extract the preparation method of yeast fermented pasta, it is characterised in that：Mixing increases
Taste barms includes candida tropicalis, brewer's yeast and the strange yeast of U.S. pole plum.
4. a kind of fruits and vegetables according to claim 3 extract the preparation method of yeast fermented pasta, it is characterised in that：Every part is mixed
The weight ratio for closing candida tropicalis, brewer's yeast and the strange yeast of U.S. pole plum in flavour enhancing barms is 1:2:2.5.
5. a kind of fruits and vegetables according to claim 4 extract the preparation method of yeast fermented pasta, it is characterised in that：Culture heat
Concentration with Candida, brewer's yeast and the strange yeast of U.S. pole plum is 1 × 107CFU/g。
6. a kind of fruits and vegetables according to claim 1 extract the preparation method of yeast fermented pasta, it is characterised in that：Probiotics
Agent includes Lactobacillus sanfrancisco and Lactobacillus plantarum.
7. a kind of fruits and vegetables according to claim 6 extract the preparation method of yeast fermented pasta, it is characterised in that：Probiotics
It is 1 that agent, which includes Lactobacillus sanfrancisco and the weight ratio of Lactobacillus plantarum,:1, wherein Lactobacillus sanfrancisco and Lactobacillus plantarum
Concentration is 1 × 108CFU/g。
8. a kind of a kind of fruits and vegetables as described in claim 1-7 extract the application of the preparation method of yeast fermented pasta, its feature
It is：The dough that this method makes is applied to prepare fermentation steamed bun, bread field.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480669A (en) * | 2020-04-17 | 2020-08-04 | 广西轩妈食品有限公司 | Method for baking food by using fermented flour |
| CN111493114A (en) * | 2020-04-17 | 2020-08-07 | 广西轩妈食品有限公司 | Method for preparing microbial fermented wheaten food |
| CN112400951A (en) * | 2020-11-26 | 2021-02-26 | 浙江一鸣食品股份有限公司 | Fruit and vegetable natural yeast acid flour and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111480669A (en) * | 2020-04-17 | 2020-08-04 | 广西轩妈食品有限公司 | Method for baking food by using fermented flour |
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| CN112400951B (en) * | 2020-11-26 | 2023-08-29 | 浙江一鸣食品股份有限公司 | Natural yeast acid flour seeds for fruits and vegetables and preparation method thereof |
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