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Preparation method of fermented flour

A technology for fermenting flour and flour, which is applied to the processing of dough, bacteria used in food preparation, and freeze-drying of dough, can solve the problems of single strain, short fermentation time, and poor flavor of noodles, and achieves improved fermentation speed, The effect of improving acid production and stomatal uniformity

Active Publication Date: 2020-08-04
广西朗盛食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, dry yeast is fermented with a single yeast, but due to the single strain and short fermentation time, the flavor substances derived from microbial metabolism during the fermentation process are less, and only come from the microbial cells of the raw and auxiliary materials and the aromatic substances produced during the pastry baking process. , and will not produce the above-mentioned aromatic substances, so the pastry flavor is poor

Method used

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  • Preparation method of fermented flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for fermented flour, comprising the steps of:

[0027] (1) Enzymolysis: Mix flour and drinking water at a mass ratio of 1:1.5, add to the fermentation tank, then add amylase with a flour quality of 0.1‰, and xylanase with a flour quality of 0.1‰, at a speed of 200rpm , Enzymolysis for 20 minutes under the condition of 38°C to obtain pre-fermented flour wet material; the enzyme activities of the amylase and xylanase are respectively 50000U / g and 60000U / g;

[0028] (2) Fermentation: In the pre-fermented flour wet material of step (1), add the compound microbial fermentation strain that quality is 2.1% of flour quality, and add the drinking water of 10% of flour quality, ferment under the condition of 38 ℃, 50rpm 6h, detect the pH value of the material, if the pH is higher than 4.0, continue stirring and fermenting until the pH is not more than 4.0, if the pH is lower than 4.0, stop stirring, keep for 20min and then end the fermentation; :3:0.5:0.5 of...

Embodiment 2

[0031] A preparation method for fermented flour, comprising the steps of:

[0032] (1) Enzymolysis: Mix flour and drinking water at a mass ratio of 1:1.8, add to the fermentation tank, then add amylase with a flour quality of 0.12‰, and xylanase with a flour quality of 0.2‰, at a speed of 220rpm , Enzymolysis for 25 minutes under the condition of 35°C to obtain pre-fermented flour wet material; the enzyme activities of the amylase and xylanase are respectively 40000U / g and 50000U / g;

[0033](2) Fermentation: In the pre-fermented flour wet material of step (1), add the compound microbial fermentation strain that quality is 2.5% of flour quality, and add the drinking water of 12% of flour quality, ferment under the condition of 35 ℃, 60rpm 6.5h, detect the pH value of the material, if the pH is higher than 4.0, continue stirring and fermenting until the pH is not more than 4.0, if the pH is lower than 4.0, stop stirring, keep for 20min and finish the fermentation; 7:8:1.5:0.7 o...

Embodiment 3

[0036] A preparation method for fermented flour, comprising the steps of:

[0037] (1) Enzymolysis: Mix flour and drinking water at a mass ratio of 1:2.1, add to the fermentation tank, then add amylase with a flour quality of 0.15‰, and xylanase with a flour quality of 0.18‰, at a speed of 250rpm , Enzymolysis for 30 minutes under the condition of 32°C to obtain pre-fermented flour wet material; the enzyme activities of the amylase and xylanase are respectively 45000U / g and 53000U / g;

[0038] (2) Fermentation: In the pre-fermented flour wet material of step (1), add the compound microbial fermentation strain that quality is 2.8% of flour quality, and add the drinking water of 15% of flour quality, ferment under the condition of 32 ℃, 70rpm 7h, detect the pH value of the material, if the pH is higher than 4.0, continue stirring and fermenting until the pH is not more than 4.0, if the pH is lower than 4.0, stop stirring, keep for 20min and then end the fermentation; :5:0.8:1.5 ...

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Abstract

The invention discloses a preparation method of fermented flour. The preparation method comprises the steps of enzymolysis, fermentation, freeze drying and the like. The fermented flour can be used asa natural baking raw material, completely replaces traditional sour dough, is safe to eat, green and healthy, and enables baked wheaten food to have both nutrition and delicious taste. Meanwhile, thefermented flour is rich in proteins, minerals, trace elements, active microbial components and the like, and is rich in nutrition. The fermented flour raw material is applied to the food industry, sothat the limitations of short storage life, difficulty in transportation and the like of fresh sour dough are avoided, flavor substances and active ingredients in the fresh sour dough are reserved tothe maximum extent, and the flavor and the performance of the product are guaranteed. And the flour can be directly mixed with common flour for use, so that the use method is simplified, a new way isdeveloped for food safety in China, and the flour has a good application prospect.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing fermented flour. Background technique [0002] Most of the residents in my country take flour as staple food, and the development of flour industry is closely related to people's life. "Noodle food" is a processed product with flour as the main raw material. Flour food is one of the main foods of people's three meals a day, and many of them are made through the fermentation of flour. Therefore, the fermentation of flour is very important for people's daily life. The quality of flour fermentation directly affects the color and mouthfeel of flour products. During daily flour fermentation, the taste of flour-made food is often affected due to the amount of fermented substances added more or less, so that the steamed or baked food cannot meet a uniform standard, which may cause a certain amount of waste, which also limits Some people use flour. [0003] Fermented flour ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L3/3571A23L3/44A21D2/08A21D6/00
CPCA23L7/104A23L3/3571A23L3/44A21D2/08A21D6/00A21D6/008A23V2002/00A23V2400/121A23V2400/183A23V2400/169A23V2250/76A23V2300/10A23V2200/10
Inventor 韦福献
Owner 广西朗盛食品科技有限公司
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