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Flour fermentation method

A fermentation method and flour technology, which is applied in the field of flour fermentation, can solve the problems of destroying flour vitamins, high cost, and bad taste of food, and achieve the effects of reducing technical difficulty, low cost, and good taste

Inactive Publication Date: 2004-08-25
王锡路
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The first method is fermentation, the fermentation process is long, and it is difficult to grasp the pH value. Often due to lack of experience, some of the steamed food has a lot of alkali, and some of the alkali is sour, and the alkali also destroys the vitamins in the flour; because the above methods are not easy to master. , people often use the second method of yeast fermentation, but the food steamed from the flour fermented by this method has a bad taste and high cost

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0009] Example 1: Taking 100 jin of flour as an example to steam steamed buns, take 1 jin of flour and add 10 jin of white wine koji to mix, stir well, ferment and make noodles for later use; then take 99 jin of flour and mix with 10 jin of flour, add 10 jin of flour Water, mix well until it does not stick to hands, the water temperature should not be hot, knead into dough, make raw steamed buns, proof at room temperature of 17°C for 15 minutes, and steam in a basket.

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Abstract

The present invention relates to a fermentation method for flour. Said method includes the following steps: (1). mixing flour and distillers' yeast, uniformly stirring and making fermentation to obtain leaven; and (2). adding the leaven into the flour, adding water and fully mixing then until the obtained dough does not adhere to hand, and leaving it for 15-20 min at room temperature. The invented advantage lies in that the taste of its steamed food is good, loose, fragrant, sweet. Said method does not damage the vitamin in the flour, and is favorable for health.

Description

technical field [0001] The invention belongs to a food fermentation method, in particular to a flour fermentation method. Background technique [0002] The method used for flour fermentation: one is to use old flour to ferment, mix well with water and flour, and then add alkali, and the other is to use yeast to ferment. The first method is fermentation, the fermentation process is long, and it is not easy to grasp the pH value. Often due to lack of experience, some of the steamed food has a lot of alkali to turn yellow, and some alkali is slightly sour, and the alkali also destroys the vitamins in the flour; because the above methods are not easy to master. , people just often use second method yeast fermentation, but the food mouthfeel that the flour after the fermentation of this kind of method is steamed is bad, and cost is high. Contents of the invention [0003] The purpose of the present invention is to provide a new flour fermentation method, which can overcome the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/14A21D8/04A23L3/3571
Inventor 王锡路
Owner 王锡路
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