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A method of preparing microwave instant burritos using sourdough

A technology of sourdough and dough, applied in the field of food production, to achieve good dynamic fluid properties, improve diffusion and dispersion, and contribute to the effect of substance accumulation

Active Publication Date: 2018-09-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the above problems, the present invention provides a method for preparing microwave instant burritos by using sourdough. On the one hand, it can effectively optimize the processing technology of existing products in the market, improve processing efficiency, and be beneficial to industrial production and processing; on the other hand, It can effectively avoid problems such as potential food safety hazards caused by the addition of a large number of chemical additives in commercially available normal-temperature burritos, and improve product quality characteristics; the method includes the following steps:

Method used

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  • A method of preparing microwave instant burritos using sourdough
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  • A method of preparing microwave instant burritos using sourdough

Examples

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Effect test

Embodiment 1

[0033] Prepare tacos as follows:

[0034] 1) Preparation of liquid sourdough batter fermented by Lactobacillus plantarum: get 200 parts of wheat flour, 250 parts of water and 4.5 parts of Lactobacillus plantarum sludge or freeze-dried bacteria powder by weight, and said Lactobacillus plantarum activated bacteria sludge or freeze-dried Bacteria powder live bacteria count > 10 9 cfu / g. The above materials were mixed and evenly placed in a fermentation tank, the fermentation temperature was set to 42°C, the stirring speed was 400rpm, and the temperature was cultivated for 16 hours to obtain liquid sourdough batter fermented by Lactobacillus plantarum.

[0035] 2) Preparation of burrito dough: take 300 parts by weight of said lactobacillus plantarum fermented liquid sour dough batter, 350 parts by weight of high-gluten wheat flour, 75 parts by weight of water, 10 parts by weight of white granulated sugar, 1.5 parts by weight of active dry yeast, 15 parts by weight of table salt,...

Embodiment 2

[0039] Prepare tacos as follows:

[0040] 1) Preparation of liquid sourdough batter fermented by Lactobacillus plantarum: get 160 parts of wheat flour in parts by weight, 200 parts of water and 3.6 parts of Lactobacillus plantarum sludge or freeze-dried bacteria powder, said Lactobacillus plantarum activated bacteria sludge or freeze-dried Bacteria powder live bacteria count > 10 9 cfu / g. The above materials were mixed and evenly placed in a fermentation tank, the fermentation temperature was set to 37° C., the stirring speed was 300 rpm, and the temperature was cultivated for 20 hours to obtain liquid sourdough batter fermented by Lactobacillus plantarum.

[0041] 2) Preparation of burrito dough: take 250 parts by weight of said lactobacillus plantarum fermented liquid sour dough batter, 300 parts by weight of high-gluten wheat flour, 65 parts by weight of water, 12 parts by weight of white granulated sugar, 1 part by weight of active dry yeast, 12 parts by weight of table ...

Embodiment 3

[0045] Prepare tacos as follows:

[0046] 1) Preparation of liquid sourdough batter fermented by Lactobacillus plantarum: get 180 parts of wheat flour, 230 parts of water and 4 parts of Lactobacillus plantarum sludge or freeze-dried bacteria powder in parts by weight, and said Lactobacillus plantarum activated bacteria sludge or freeze-dried Bacteria powder live bacteria count > 10 9 cfu / g. The above materials were mixed and evenly placed in a fermentation tank, the fermentation temperature was set to 40°C, the stirring speed was 350rpm, and the temperature was cultivated for 18 hours to obtain liquid sourdough batter fermented by Lactobacillus plantarum.

[0047] 2) Preparation of burrito dough: take 280 parts by weight of said lactobacillus plantarum fermented liquid sour dough batter, 330 parts by weight of high-gluten wheat flour, 80 parts by weight of water, 15 parts by weight of white granulated sugar, 2 parts by weight of active dry yeast, 16 parts by weight of table ...

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Abstract

The invention discloses a method for preparing a microwave instant taco through sour dough and belongs to the technical field of food production. According to the method, firstly, liquid sour dough paste fermented through lactobacillus plantarum is prepared; secondly, the sour dough is taken to prepare taco dough, and the taco is prepared through the steps of fermenting, cooking and the like. According to the taco prepared through the method, the product technology can be effectively simplified, the product cost can be reduced, the amount of chemical addition agents can be decreased, the taco can be stored at least for four months at the normal temperature, the shelf expiration date of the product is effectively prolonged, the aging speed of the product is reduced, and the taco has the advantages of being nutrient, health, easy to process and the like.

Description

technical field [0001] The invention relates to a method for preparing microwave instant Mexican burritos by utilizing sour dough, and belongs to the technical field of food production. Background technique [0002] Burritos are one of the traditional foods in Mexico. A traditional burrito is a pancake made from corn flour or wheat flour. The former is hard and brittle, while the latter is more flexible. Various meats and sauces are rolled and wrapped for people to enjoy. In recent years, burritos have become popular all over the world. Usually, after they spread to various countries, they will innovate and reform according to the eating habits of local people, and improve the flavor and taste of the products to meet the needs of domestic consumers. Our country's burrito is mainly made of wheat flour. Combined with hot noodle processing technology, the burrito is softer, easy to curl, and strong enough, which has broad market prospects. However, hot noodle technology is cu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/80A21D8/06
Inventor 赵建新闫博文范大明马申嫣杨华宇王斌彭嘉颖王丽云陈卫张灏
Owner JIANGNAN UNIV
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