CN105199972A - Preparation process of raisin-based natural yeast - Google Patents
Preparation process of raisin-based natural yeast Download PDFInfo
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- CN105199972A CN105199972A CN201510675387.5A CN201510675387A CN105199972A CN 105199972 A CN105199972 A CN 105199972A CN 201510675387 A CN201510675387 A CN 201510675387A CN 105199972 A CN105199972 A CN 105199972A
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Abstract
The invention provides a preparation process of raisin-based natural yeast. The preparation process is characterized by comprising four times of fermentation for grape liquid culture, stock culture, fermentation culture and natural yeast culture. For the grape liquid culture, 30-35 parts of oil-free raisins, 63-69 parts of plain boiled water at the temperature of 30 DEG C and 0.8-1.2 parts of honey are mixed uniformly, the temperature is kept at 28-32 DEG C in summer and the mixture is fermented for 71-73 h; the temperature is kept at 28-32 DEG C in winter and the mixture is fermented for 95-97 h; the grape liquid is obtained after fermentation. For the stock culture, 45-55 parts of bread flour, 45-55 parts of the grape liquid and 1-2 parts of honey are mixed uniformly, the temperature is kept at 25-27 DEG C and the mixture is fermented for 24 h. For the fermentation culture, 30-36 parts of bread flour, 30-36 parts of stock strains, 30-36 parts of water at the temperature of 28 DEG C and 0.8-1.2 parts of honey are mixed uniformly, the temperature is kept at 25-27 DEG C and the mixture is fermented for 24 h. For the natural yeast culture, the raw materials including 18-22 parts of fermentation strains, 0.15-0.28 parts of honey, 37-42 parts of water at the temperature of 28 DEG C and 37-42 parts of bread flour are mixed, and the raisin-based natural yeast is obtained.
Description
Technical field
The present invention relates to a primary yeast Making programme, particularly a kind of raisin unartificial yeast Making programme.
Background technology
There is multiple raisin unartificial yeast Making programme in the market, but systematize not, while the raisin unartificial yeast technology made is immature, so that there is local defect in the raisin unartificial yeast made.Once yeast makes bad, the bread mouthfeel of post-production is also very bad.
Summary of the invention
The technical problem to be solved in the present invention overcomes existing defect, provides a kind of raisin unartificial yeast Making programme, effectively can solve the problem in background technology.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
The invention provides a kind of raisin unartificial yeast Making programme, it is characterized in that, comprising four times fermentation is respectively grape kind at night, unit plant, fermentation kind and unartificial yeast kind;
Described grape kind at night: by without oily raisin 30-35 part, 30 ° boiled water 63-69 part, honey 0.8-1.2 part Homogeneous phase mixing, temperature is remained on 28-32 degree by summer, then proofs 71-73 hour; Temperature is remained on 28-32 ° by winter, then proofs 95-97 hour; Bacterial classification is obtained after proofing;
Described unit plants: by high-toughness flour 45-55 part, bacterial classification 45-55 part, honey 1-2 part Homogeneous phase mixing, and temperature is remained on 25-27 °, and proof 24 hours;
Described fermentation kind: high-toughness flour 30-36 part, unit are planted 30-36 part, 28 ° of water 30-36 parts, honey 0.8-1.2 Homogeneous phase mixing, and temperature is remained on 25-27 °, and proof 24 hours;
Described unartificial yeast kind: desired raw material is fermentation kind of a 18-22 part, honey 0.15-0.28 part, 28 ° of water 37-42 parts, high-toughness flour 37-42 part, raw material is mixed to get raisin unartificial yeast.
As a preferred technical solution of the present invention, in the process of described grape kind at night, after desired raw material is ready to, stand-by container is ready to and disinfects, then desired raw material is put into container, and open container cover stirring once at interval of 10-14 hour; Observe the change in container, treat that raisin all float and have foam namely to ferment, finally with gauze, concentrated liquid and bacterial classification are extruded.
As a preferred technical solution of the present invention, need first sterilize when in the process that described unit plants, container used uses, first will get the raw materials ready with fan-shaped agitator before proofing stirs, and is then sealed by container port.
As a preferred technical solution of the present invention, described fermentation kind uses volume of a container for fermenting more than 1 times that plants and get the raw materials ready.
As a preferred technical solution of the present invention, in the process of described unartificial yeast kind, first will put into fermented honey kind in the water of 28 ° and stir, the high-toughness flour evenly putting into half more to be mixed stirs, to be mixed evenly after put into remaining high-toughness flour and stir; The miscellaneous bacteria in clean container is needed at interval of 120-168 hour.
The beneficial effect that compared with prior art the present invention reaches is: yeast making processes of the present invention is comparatively simple, and made yeast quality is higher, the bread palatable taste of later stage for making.
Embodiment
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
Embodiment: a kind of raisin unartificial yeast Making programme, is characterized in that, comprising four times fermentation is respectively grape kind at night, unit plant, fermentation kind and unartificial yeast kind;
Described grape kind at night: by without oily raisin 30-35 part, 30 ° boiled water 63-69 part, honey 0.8-1.2 part Homogeneous phase mixing, temperature is remained on 28-32 degree by summer, then proofs 71-73 hour; Temperature is remained on 28-32 ° by winter, then proofs 95-97 hour; Bacterial classification is obtained after proofing;
Described unit plants: by high-toughness flour 45-55 part, bacterial classification 45-55 part, honey 1-2 part Homogeneous phase mixing, and temperature is remained on 25-27 °, and proof 24 hours;
Described fermentation kind: high-toughness flour 30-36 part, unit are planted 30-36 part, 28 ° of water 30-36 parts, honey 0.8-1.2 Homogeneous phase mixing, and temperature is remained on 25-27 °, and proof 24 hours;
Described unartificial yeast kind: desired raw material is fermentation kind of a 18-22 part, honey 0.15-0.28 part, 28 ° of water 37-42 parts, high-toughness flour 37-42 part, raw material is mixed to get raisin unartificial yeast.
In the process of described grape kind at night, after desired raw material is ready to, stand-by container is ready to and disinfects, then desired raw material being put into container, and opening container cover stirring once at interval of 10-14 hour; Observe the change in container, treat that raisin all float and have foam namely to ferment, finally with gauze, concentrated liquid and bacterial classification are extruded.
Need first sterilize when in the process that described unit plants, container used uses, first will get the raw materials ready with fan-shaped agitator before proofing stirs, and is then sealed by container port.
Described fermentation kind uses volume of a container for fermenting more than 1 times that plants and get the raw materials ready.
In the process of described unartificial yeast kind, first will put into fermented honey kind in the water of 28 ° and stir, the high-toughness flour evenly putting into half more to be mixed stirs, to be mixed evenly after put into remaining high-toughness flour and stir; The miscellaneous bacteria in clean container is needed at interval of 120-168 hour.
Claims (5)
1. raisin unartificial yeast Making programme, is characterized in that, comprising four times fermentation is respectively grape kind at night, unit plant, fermentation kind and unartificial yeast kind;
Described grape kind at night: by without oily raisin 30-35 part, 30 ° boiled water 63-69 part, honey 0.8-1.2 part Homogeneous phase mixing, temperature is remained on 28-32 degree by summer, then proofs 71-73 hour; Temperature is remained on 28-32 ° by winter, then proofs 95-97 hour; Bacterial classification is obtained after proofing;
Described unit plants: by high-toughness flour 45-55 part, bacterial classification 45-55 part, honey 1-2 part Homogeneous phase mixing, and temperature is remained on 25-27 °, and proof 24 hours;
Described fermentation kind: high-toughness flour 30-36 part, unit are planted 30-36 part, 28 ° of water 30-36 parts, honey 0.8-1.2 Homogeneous phase mixing, and temperature is remained on 25-27 °, and proof 24 hours;
Described unartificial yeast kind: desired raw material is fermentation kind of a 18-22 part, honey 0.15-0.28 part, 28 ° of water 37-42 parts, high-toughness flour 37-42 part, raw material is mixed to get raisin unartificial yeast.
2. raisin unartificial yeast Making programme according to claim 1, it is characterized in that, in the process of described grape kind at night, after desired raw material is ready to, stand-by container is ready to and disinfects, then desired raw material is put into container, and open container cover stirring once at interval of 10-14 hour; Observe the change in container, treat that raisin all float and have foam namely to ferment, finally with gauze, concentrated liquid and bacterial classification are extruded.
3. raisin unartificial yeast Making programme according to claim 1, is characterized in that, need first sterilize when in the process that described unit plants, container used uses, first will get the raw materials ready with fan-shaped agitator before proofing stirs, and is then sealed by container port.
4. raisin unartificial yeast Making programme according to claim 1, is characterized in that, described fermentation kind uses volume of a container for fermenting more than 1 times that plants and get the raw materials ready.
5. raisin unartificial yeast Making programme according to claim 1, it is characterized in that, in the process of described unartificial yeast kind, first stir putting into fermented honey kind in the water of 28 °, the high-toughness flour evenly putting into half more to be mixed stirs, to be mixed evenly after put into remaining high-toughness flour and stir; The miscellaneous bacteria in clean container is needed at interval of 120-168 hour.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510675387.5A CN105199972A (en) | 2015-10-14 | 2015-10-14 | Preparation process of raisin-based natural yeast |
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| CN201510675387.5A CN105199972A (en) | 2015-10-14 | 2015-10-14 | Preparation process of raisin-based natural yeast |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685165A (en) * | 2016-04-28 | 2016-06-22 | 无锡品默食品有限公司 | Preparation method of fruit natural yeast bread |
| CN106937729A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | Support preparation method in a kind of fruit juice lactic acid unartificial yeast cellar for storing things |
| CN107012112A (en) * | 2017-04-28 | 2017-08-04 | 苏州花园饼屋有限公司 | A kind of preparation method of unartificial yeast |
| CN111057655A (en) * | 2019-08-12 | 2020-04-24 | 山东环丰食品股份有限公司 | Preparation method of natural yeast, natural yeast and application of natural yeast |
| CN112868708A (en) * | 2021-01-21 | 2021-06-01 | 武汉品位盛世网络科技有限公司 | Fermentation baking process of bread |
| CN113308324A (en) * | 2021-06-01 | 2021-08-27 | 厦门元之道生物科技有限公司 | Preparation method of plant-based low-sugar beverage fermented by natural yeast |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503938A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Method for making unartificial yeast |
| CN104472612A (en) * | 2014-11-28 | 2015-04-01 | 山东恒丰面粉有限公司 | Natural yeast bread premixed flour for bread capable of coordinating intestines and stomach |
-
2015
- 2015-10-14 CN CN201510675387.5A patent/CN105199972A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503938A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Method for making unartificial yeast |
| CN104472612A (en) * | 2014-11-28 | 2015-04-01 | 山东恒丰面粉有限公司 | Natural yeast bread premixed flour for bread capable of coordinating intestines and stomach |
Non-Patent Citations (1)
| Title |
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| 陶民强: ""葡萄干酵母面包的制法"", 《食品工业》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937729A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | Support preparation method in a kind of fruit juice lactic acid unartificial yeast cellar for storing things |
| CN105685165A (en) * | 2016-04-28 | 2016-06-22 | 无锡品默食品有限公司 | Preparation method of fruit natural yeast bread |
| CN107012112A (en) * | 2017-04-28 | 2017-08-04 | 苏州花园饼屋有限公司 | A kind of preparation method of unartificial yeast |
| CN111057655A (en) * | 2019-08-12 | 2020-04-24 | 山东环丰食品股份有限公司 | Preparation method of natural yeast, natural yeast and application of natural yeast |
| CN112868708A (en) * | 2021-01-21 | 2021-06-01 | 武汉品位盛世网络科技有限公司 | Fermentation baking process of bread |
| CN113308324A (en) * | 2021-06-01 | 2021-08-27 | 厦门元之道生物科技有限公司 | Preparation method of plant-based low-sugar beverage fermented by natural yeast |
| CN113308324B (en) * | 2021-06-01 | 2023-07-25 | 厦门元之道生物科技有限公司 | Preparation method of plant-based low-sugar beverage fermented by natural yeast |
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