CN106901348A - A kind of unartificial yeast liquid for the cake that ferments and preparation method thereof - Google Patents
A kind of unartificial yeast liquid for the cake that ferments and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 a kind of preparation method of the unartificial yeast liquid for the cake that ferments, apple, date, coix seed, cassia seed, pseudo-ginseng, wilsonii, gynostemma pentaphylla, malt extract and honey are used for fermenting raw materials are formed, it is of high nutritive value, and with certain health-care effect, unartificial yeast liquid activity prepared by the present invention is high, easy to use, the bread being made of the unartificial yeast liquid is put still soft long, mouthfeel is particularly good, is of high nutritive value, and using effect is good.
Description
Technical field
It is specifically a kind of for the unartificial yeast liquid of the cake that ferments and its preparation the present invention relates to food processing technology field
Method.
Background technology
Cake is a kind of food.It is, as primary raw material, to be equipped with various with flour or ground rice, sugar, grease, egg, dairy products etc.
Auxiliary material, fillings and flavoring, are just made type, then be processed into through the mode such as steaming, roasting, fried, stir-fry.Cake is numerous in variety, and fancy is numerous
It is many.Moon cake, cake, crisp short cakes with sesame etc. belong to cake.Yeast is the important source material in cake manufacturing process.The main flow of world's yeast now
It is dry ferment, it is very easy to use because not limited by time, space and temperature.Dry ferment is gone out in laboratory cultures
The single yeast for coming, fermenting power is strong, easy to maintain, transports easy to use.But dry ferment has a kind of smell, it is necessary to use other raw materials
Cover, the taste of dry ferment can be typically covered with butter, egg or essence, and the bread holding time that dry ferment is worked it out is long
Can become stiff is not very good eating, so often adding bread improver so that it soft resistance to is deposited.This dry ferment is used in addition
The bread taste worked it out is general, does not give full play of the delicious food of wheat.
Compared with dry ferment, yeast cake is dried because it does not pass through, prilling, therefore to preserving the requirement bar of transport
Part is higher and the shelf-life is shorter, and yeast cake can be deposited 45 days under 0-4 DEG C of refrigerated condition.If storage temperature is less than 0 DEG C, yeast
Metabolism can be stopped gradually dead, cause yeast cake gradually to inactivate, fermentation speed is gradually slack-off.Yeast cake softening there is not bullet after thawing
Property, it is serious even become scattered paste shape, yeast is thoroughly dead, it is impossible to leaven dough.If storage temperature is higher than 5 DEG C, yeast starts multiple
Soviet Union, yeast metabolism is vigorous, aging quickening, and viable yeast is reduced, and fermentation slows and do not leaven dough even, and after yeast death into
Nutritious culture medium, easily grows mould.Unartificial yeast is by covering in various bacteria on cereal, fruit and in nature
Culture is formed.Unartificial yeast than general yeast flavor more preferably because unartificial yeast can make flour fully absorb moisture, maturation time
It is long, on the other hand it is that unartificial yeast is formed by the culture of various bacterium, when bakeing, each bacterium can all distribute different fragrance, allow
The local flavor of bread is more diversified.The bread that unartificial yeast is worked it out simultaneously puts still soft long, and mouthfeel is particularly good.However, existing
There is the unstable defect of active low, quality in unartificial yeast, using effect is not good.
The content of the invention
It is an object of the invention to provide a kind of unartificial yeast liquid for the cake that ferments and preparation method thereof, with solution
State the problem proposed in background technology.
To achieve the above object, the present invention provides following technical scheme：
A kind of preparation method of unartificial yeast liquid for the cake that ferments, step is as follows：
1) fermentation bed material is weighed, the fermentation bed material is made up of the following raw material according to weight portion：Apple 70-80 parts, it is big
Jujube 42-47 parts, coix seed 25-30 parts, cassia seed 12-16 parts, pseudo-ginseng 4-8 parts, wilsonii 2-5 parts, gynostemma pentaphylla 6-10 parts, malt
It is smart 10-14 parts, honey 12-16 parts；
2) treatment fermentation bed material, by apple and date pelletizing, coix seed, cassia seed and pseudo-ginseng milling, wilsonii and strand
Indigo plant chopping, it is standby；
3) apple grain, date grain, coix seed powder are merged, is put into the fermentation cauldron of sealing, after being well mixed, add its total
The pure water of 5-6 times of weight, adds malt extract, to stir mixing 10-15min under the rotating speed of 20-30rpm, stops, sealing hair
Ferment 2-3 days, fermentation temperature is 33 DEG C, during sealing and fermenting, is stirred with the rotating speed of 1-2rpm, and open daily once
Fermentation cauldron, each opening time is 1-2min；
4) cassia seed powder, Radix Notoginseng powder, broken wilsonii, broken gynostemma pentaphylla and honey are put into step 3) in fermentation cauldron in,
To stir mixing 7-10min under the rotating speed of 35-40rpm, stop, continuing sealing and fermenting 6-7 days, fermentation temperature is 33 DEG C, fermentation
After finishing, filtering obtains yeast stock, during sealing and fermenting, is stirred with the rotating speed of 1-2rpm, and open one daily
Secondary fermentation cauldron, each opening time is 3-5min；
5) by the yeast stock of 100-110 weight portions, the Self- raising flour of 60-65 weight portions, the honey of 2-5 weight portions, 6-
The salt of 10 weight portions and the pure water of 35-40 weight portions are well mixed, the sealing and standing 5-6h at 22 DEG C, then at 0-4 DEG C
Lower sealing and standing 12-15h, obtains the first mixture；
6) by the first mixture of 85-90 weight portions, the Self- raising flour of 32-38 weight portions, the honey of 2-5 weight portions and
The pure water of 20-25 weight portions is well mixed, the sealing and standing 5-6h at 22 DEG C, then the sealing and standing 12-15h at 0-4 DEG C,
Obtain the second mixture；
7) by the pure of the second mixture of 85-90 weight portions, the Self- raising flour of 85-90 weight portions and 35-40 weight portions
Water is well mixed, the sealing and standing 5-6h at 22 DEG C, you can obtain unartificial yeast liquid, unartificial yeast liquid is preserved at 0-4 DEG C.
As further scheme of the invention：Step 1) in, the fermentation bed material is by the following raw material group according to weight portion
Into：Apple 73-78 parts, date 43-46 parts, coix seed 26-28 parts, cassia seed 13-15 parts, pseudo-ginseng 5-7 parts, wilsonii 3-4 parts,
Gynostemma pentaphylla 7-9 parts, malt extract 11-13 parts, honey 13-15 parts.
As further scheme of the invention：Step 1) in, the fermentation bed material is by the following raw material according to weight portion
Composition：75 parts of apple, 44 parts of date, 27 parts of coix seed, 14 parts of cassia seed, 6 parts of pseudo-ginseng, 4 parts of wilsonii, 8 parts of gynostemma pentaphylla, malt
Smart 12 parts, 14 parts of honey.
As further scheme of the invention：Step 5) in, by the yeast stock of 105 weight portions, 62 weight portions it is low
The pure water of gluten flour, the honey of 4 weight portions, the salt of 8 weight portions and 37 weight portions is well mixed.
As further scheme of the invention：Step 6) in, by the first mixture of 88 weight portions, 35 weight portions it is low
The pure water of gluten flour, the honey of 3 weight portions and 22 weight portions is well mixed.
As further scheme of the invention：Step 7) in, by the second mixture of 87 weight portions, 87 weight portions it is low
The pure water of gluten flour and 38 weight portions is well mixed.
Unartificial yeast liquid for the cake that ferments can be prepared using above-mentioned preparation method.
Compared with prior art, the beneficial effects of the invention are as follows：
Unartificial yeast liquid activity prepared by the present invention is high, and easy to use, the bread being made of the unartificial yeast liquid is put long
Still soft, mouthfeel is particularly good, is of high nutritive value, and using effect is good；The present invention prepare unartificial yeast liquid using apple, date,
Coix seed, cassia seed, pseudo-ginseng, wilsonii, gynostemma pentaphylla etc. are raw material, are of high nutritive value, and with certain health-care effect, possess
Fill blood, activating vessels, prevention cardiovascular and cerebrovascular disease, calm the nerves nourish one's nature, anti-aging, enhancing immunity of organisms the effects such as, it is practical
Property is strong.
Specific embodiment
Technical scheme is described in more detail with reference to specific embodiment.
Embodiment 1
A kind of preparation method of unartificial yeast liquid for the cake that ferments, step is as follows：
1) fermentation bed material is weighed, the fermentation bed material is made up of the following raw material according to weight portion：70 parts of apple, date 42
Part, 25 parts of coix seed, 12 parts of cassia seed, 4 parts of pseudo-ginseng, 2 parts of wilsonii, 6 parts of gynostemma pentaphylla, 10 parts of malt extract, 12 parts of honey；
2) treatment fermentation bed material, by apple and date pelletizing, coix seed, cassia seed and pseudo-ginseng milling, wilsonii and strand
Indigo plant chopping, it is standby；
3) apple grain, date grain, coix seed powder are merged, is put into the fermentation cauldron of sealing, after being well mixed, add its total
The pure water that 5 times of weight, adds malt extract, to stir mixing 10min under the rotating speed of 20rpm, stops, sealing and fermenting 2 days, hair
Ferment temperature is 33 DEG C, during sealing and fermenting, is stirred with the rotating speed of 1rpm, and opens one time fermentation kettle daily, every time
Opening time is 1min；
4) cassia seed powder, Radix Notoginseng powder, broken wilsonii, broken gynostemma pentaphylla and honey are put into step 3) in fermentation cauldron in,
To stir mixing 7min under the rotating speed of 35rpm, stop, continuing sealing and fermenting 6 days, fermentation temperature is 33 DEG C, after fermentation is finished, mistake
Filter, obtains yeast stock, during sealing and fermenting, is stirred with the rotating speed of 1rpm, and opens one time fermentation kettle daily, often
The secondary opening time is 3min；
5) by the yeast stock of 100 weight portions, the Self- raising flour of 60 weight portions, the honey of 2 weight portions, 6 weight portions food
The pure water of salt and 35 weight portions is well mixed, the sealing and standing 5h at 22 DEG C, then the sealing and standing 12h at 0 DEG C, obtains the
One mixture；
6) by the first mixture of 85 weight portions, the Self- raising flour of 32 weight portions, the honey of 2 weight portions and 20 weight portions
Pure water is well mixed, the sealing and standing 5h at 22 DEG C, then the sealing and standing 12h at 0 DEG C, obtains the second mixture；
7) pure water of second mixture, the Self- raising flour of 85 weight portions and 35 weight portions of 85 weight portions is mixed equal
It is even, the sealing and standing 5h at 22 DEG C, you can obtain unartificial yeast liquid, unartificial yeast liquid is preserved at 0 DEG C.
Unartificial yeast liquid for the cake that ferments is prepared using the above method.
Embodiment 2
A kind of preparation method of unartificial yeast liquid for the cake that ferments, step is as follows：
1) fermentation bed material is weighed, the fermentation bed material is made up of the following raw material according to weight portion：73 parts of apple, date 43
Part, 26 parts of coix seed, 15 parts of cassia seed, 7 parts of pseudo-ginseng, 4 parts of wilsonii, 7 parts of gynostemma pentaphylla, 11 parts of malt extract, 15 parts of honey；
2) treatment fermentation bed material, by apple and date pelletizing, coix seed, cassia seed and pseudo-ginseng milling, wilsonii and strand
Indigo plant chopping, it is standby；
3) apple grain, date grain, coix seed powder are merged, is put into the fermentation cauldron of sealing, after being well mixed, add its total
The pure water that 5 times of weight, adds malt extract, to stir mixing 11min under the rotating speed of 23rpm, stops, sealing and fermenting 2 days, hair
Ferment temperature is 33 DEG C, during sealing and fermenting, is stirred with the rotating speed of 1rpm, and opens one time fermentation kettle daily, every time
Opening time is 2min；
4) cassia seed powder, Radix Notoginseng powder, broken wilsonii, broken gynostemma pentaphylla and honey are put into step 3) in fermentation cauldron in,
To stir mixing 8min under the rotating speed of 36rpm, stop, continuing sealing and fermenting 7 days, fermentation temperature is 33 DEG C, after fermentation is finished, mistake
Filter, obtains yeast stock, during sealing and fermenting, is stirred with the rotating speed of 1rpm, and opens one time fermentation kettle daily, often
The secondary opening time is 3min；
5) by the yeast stock of 105 weight portions, the Self- raising flour of 62 weight portions, the honey of 3 weight portions, 7 weight portions food
The pure water of salt and 36 weight portions is well mixed, the sealing and standing 5.5h at 22 DEG C, then the sealing and standing 13h at 2 DEG C, obtains
First mixture；
6) by the first mixture of 86 weight portions, the Self- raising flour of 38 weight portions, the honey of 4 weight portions and 20 weight portions
Pure water is well mixed, the sealing and standing 5.5h at 22 DEG C, then the sealing and standing 13h at 2 DEG C, obtains the second mixture；
7) pure water of second mixture, the Self- raising flour of 87 weight portions and 36 weight portions of 90 weight portions is mixed equal
It is even, the sealing and standing 5.5h at 22 DEG C, you can obtain unartificial yeast liquid, unartificial yeast liquid is preserved at 2 DEG C.
Unartificial yeast liquid for the cake that ferments is prepared using the above method.
Embodiment 3
A kind of preparation method of unartificial yeast liquid for the cake that ferments, step is as follows：
1) fermentation bed material is weighed, the fermentation bed material is made up of the following raw material according to weight portion：75 parts of apple, date 44
Part, 27 parts of coix seed, 14 parts of cassia seed, 6 parts of pseudo-ginseng, 4 parts of wilsonii, 8 parts of gynostemma pentaphylla, 12 parts of malt extract, 14 parts of honey；
2) treatment fermentation bed material, by apple and date pelletizing, coix seed, cassia seed and pseudo-ginseng milling, wilsonii and strand
Indigo plant chopping, it is standby；
3) apple grain, date grain, coix seed powder are merged, is put into the fermentation cauldron of sealing, after being well mixed, add its total
The pure water that 6 times of weight, adds malt extract, to stir mixing 13min under the rotating speed of 25rpm, stops, sealing and fermenting 3 days, hair
Ferment temperature is 33 DEG C, during sealing and fermenting, is stirred with the rotating speed of 2rpm, and opens one time fermentation kettle daily, every time
Opening time is 1min；
4) cassia seed powder, Radix Notoginseng powder, broken wilsonii, broken gynostemma pentaphylla and honey are put into step 3) in fermentation cauldron in,
To stir mixing 9min under the rotating speed of 38rpm, stop, continuing sealing and fermenting 6 days, fermentation temperature is 33 DEG C, after fermentation is finished, mistake
Filter, obtains yeast stock, during sealing and fermenting, is stirred with the rotating speed of 1rpm, and opens one time fermentation kettle daily, often
The secondary opening time is 4min；
5) by the yeast stock of 105 weight portions, the Self- raising flour of 62 weight portions, the honey of 4 weight portions, 8 weight portions food
The pure water of salt and 37 weight portions is well mixed, the sealing and standing 5.5h at 22 DEG C, then the sealing and standing 14h at 2 DEG C, obtains
First mixture；
6) by the first mixture of 88 weight portions, the Self- raising flour of 35 weight portions, the honey of 3 weight portions and 22 weight portions
Pure water is well mixed, the sealing and standing 5.5h at 22 DEG C, then the sealing and standing 14h at 2 DEG C, obtains the second mixture；
7) pure water of second mixture, the Self- raising flour of 87 weight portions and 38 weight portions of 87 weight portions is mixed equal
It is even, the sealing and standing 5.5h at 22 DEG C, you can obtain unartificial yeast liquid, unartificial yeast liquid is preserved at 2 DEG C.
Unartificial yeast liquid for the cake that ferments is prepared using the above method.
Embodiment 4
A kind of preparation method of unartificial yeast liquid for the cake that ferments, step is as follows：
1) fermentation bed material is weighed, the fermentation bed material is made up of the following raw material according to weight portion：78 parts of apple, date 46
Part, 28 parts of coix seed, 13 parts of cassia seed, 5 parts of pseudo-ginseng, 3 parts of wilsonii, 9 parts of gynostemma pentaphylla, 13 parts of malt extract, 13 parts of honey；
2) treatment fermentation bed material, by apple and date pelletizing, coix seed, cassia seed and pseudo-ginseng milling, wilsonii and strand
Indigo plant chopping, it is standby；
3) apple grain, date grain, coix seed powder are merged, is put into the fermentation cauldron of sealing, after being well mixed, add its total
The pure water that 5 times of weight, adds malt extract, to stir mixing 14min under the rotating speed of 25rpm, stops, sealing and fermenting 2 days, hair
Ferment temperature is 33 DEG C, during sealing and fermenting, is stirred with the rotating speed of 2rpm, and opens one time fermentation kettle daily, every time
Opening time is 1min；
4) cassia seed powder, Radix Notoginseng powder, broken wilsonii, broken gynostemma pentaphylla and honey are put into step 3) in fermentation cauldron in,
To stir mixing 8min under the rotating speed of 38rpm, stop, continuing sealing and fermenting 6 days, fermentation temperature is 33 DEG C, after fermentation is finished, mistake
Filter, obtains yeast stock, during sealing and fermenting, is stirred with the rotating speed of 1rpm, and opens one time fermentation kettle daily, often
The secondary opening time is 3min；
5) by the yeast stock of 100 weight portions, the Self- raising flour of 65 weight portions, the honey of 4 weight portions, 7 weight portions food
The pure water of salt and 38 weight portions is well mixed, the sealing and standing 6h at 22 DEG C, then the sealing and standing 13h at 0 DEG C, obtains the
One mixture；
6) by the first mixture of 87 weight portions, the Self- raising flour of 35 weight portions, the honey of 5 weight portions and 21 weight portions
Pure water is well mixed, the sealing and standing 5.5h at 22 DEG C, then the sealing and standing 12h at 0 DEG C, obtains the second mixture；
7) pure water of second mixture, the Self- raising flour of 90 weight portions and 36 weight portions of 90 weight portions is mixed equal
It is even, the sealing and standing 5.5h at 22 DEG C, you can obtain unartificial yeast liquid, unartificial yeast liquid is preserved at 0 DEG C.
Unartificial yeast liquid for the cake that ferments is prepared using the above method.
Embodiment 5
A kind of preparation method of unartificial yeast liquid for the cake that ferments, step is as follows：
1) fermentation bed material is weighed, the fermentation bed material is made up of the following raw material according to weight portion：80 parts of apple, date 47
Part, 30 parts of coix seed, 16 parts of cassia seed, 8 parts of pseudo-ginseng, 5 parts of wilsonii, 10 parts of gynostemma pentaphylla, 14 parts of malt extract, 16 parts of honey；
2) treatment fermentation bed material, by apple and date pelletizing, coix seed, cassia seed and pseudo-ginseng milling, wilsonii and strand
Indigo plant chopping, it is standby；
3) apple grain, date grain, coix seed powder are merged, is put into the fermentation cauldron of sealing, after being well mixed, add its total
The pure water that 6 times of weight, adds malt extract, to stir mixing 15min under the rotating speed of 30rpm, stops, sealing and fermenting 3 days, hair
Ferment temperature is 33 DEG C, during sealing and fermenting, is stirred with the rotating speed of 2rpm, and opens one time fermentation kettle daily, every time
Opening time is 2min；
4) cassia seed powder, Radix Notoginseng powder, broken wilsonii, broken gynostemma pentaphylla and honey are put into step 3) in fermentation cauldron in,
To stir mixing 10min under the rotating speed of 40rpm, stop, continuing sealing and fermenting 7 days, fermentation temperature is 33 DEG C, after fermentation is finished,
Filtering, obtains yeast stock, during sealing and fermenting, is stirred with the rotating speed of 2rpm, and opens one time fermentation kettle daily,
Each opening time is 5min；
5) by the yeast stock of 110 weight portions, the Self- raising flour of 65 weight portions, the honey of 5 weight portions, 10 weight portions food
The pure water of salt and 40 weight portions is well mixed, the sealing and standing 6h at 22 DEG C, then the sealing and standing 15h at 4 DEG C, obtains the
One mixture；
6) by the first mixture of 90 weight portions, the Self- raising flour of 38 weight portions, the honey of 5 weight portions and 25 weight portions
Pure water is well mixed, the sealing and standing 6h at 22 DEG C, then the sealing and standing 15h at 4 DEG C, obtains the second mixture；
7) pure water of second mixture, the Self- raising flour of 90 weight portions and 40 weight portions of 90 weight portions is mixed equal
It is even, the sealing and standing 6h at 22 DEG C, you can obtain unartificial yeast liquid, unartificial yeast liquid is preserved at 4 DEG C.
Unartificial yeast liquid for the cake that ferments is prepared using the above method.
Yeast juice prepared by embodiment of the present invention 1-5：Color and luster is milky white, in it is thick, with yeast special odor, it is living thin
It is 100% (GB/T20886 regulations >=75%) that born of the same parents lead, and total arsenic, lead, pathogenic bacteria meet the requirement of GB/T20886-2007 standards.
Unartificial yeast liquid activity prepared by the present invention is high, and easy to use, the bread being made of the unartificial yeast liquid is put long
Still soft, mouthfeel is particularly good, is of high nutritive value, and using effect is good；
Unartificial yeast liquid prepared by the present invention uses apple, date, coix seed, cassia seed, pseudo-ginseng, wilsonii, gynostemma pentaphylla
Deng being raw material, be of high nutritive value, and with certain health-care effect, possess fill blood, activating vessels, prevention cardiovascular and cerebrovascular disease
Disease, calm the nerves nourish one's nature, anti-aging, enhancing immunity of organisms the effects such as, it is practical.
Better embodiment of the invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula, in the ken that one skilled in the relevant art possesses, can also be on the premise of present inventive concept not be departed from
Various changes can be made.
Claims (7)
1. the preparation method of a kind of unartificial yeast liquid for the cake that ferments, it is characterised in that step is as follows：
1) fermentation bed material is weighed, the fermentation bed material is made up of the following raw material according to weight portion：Apple 70-80 parts, date 42-
47 parts, coix seed 25-30 parts, cassia seed 12-16 parts, pseudo-ginseng 4-8 parts, wilsonii 2-5 parts, gynostemma pentaphylla 6-10 parts, malt extract 10-
14 parts, honey 12-16 parts；
2) treatment fermentation bed material, by apple and date pelletizing, coix seed, cassia seed and pseudo-ginseng milling, wilsonii and gynostemma pentaphylla cut
It is broken, it is standby；
3) apple grain, date grain, coix seed powder are merged, is put into the fermentation cauldron of sealing, after being well mixed, add its gross weight
5-6 times of pure water, adds malt extract, to stir mixing 10-15min under the rotating speed of 20-30rpm, stops, sealing and fermenting 2-
3 days, fermentation temperature was 33 DEG C, during sealing and fermenting, is stirred with the rotating speed of 1-2rpm, and open one time fermentation daily
Kettle, each opening time is 1-2min；
4) cassia seed powder, Radix Notoginseng powder, broken wilsonii, broken gynostemma pentaphylla and honey are put into step 3) in fermentation cauldron in, with 35-
Mixing 7-10min is stirred under the rotating speed of 40rpm, is stopped, continuing sealing and fermenting 6-7 days, fermentation temperature is 33 DEG C, and fermentation is finished
Afterwards, filter, obtain yeast stock, during sealing and fermenting, be stirred with the rotating speed of 1-2rpm, and open once send out daily
Ferment kettle, each opening time is 3-5min；
5) by the yeast stock of 100-110 weight portions, the Self- raising flour of 60-65 weight portions, the honey of 2-5 weight portions, 6-10 weights
The pure water of the salt and 35-40 weight portions of measuring part is well mixed, and the sealing and standing 5-6h at 22 DEG C is then close at 0-4 DEG C
Envelope stands 12-15h, obtains the first mixture；
6) by the first mixture of 85-90 weight portions, the Self- raising flour of 32-38 weight portions, 2-5 weight portions honey and 20-25
The pure water of weight portion is well mixed, the sealing and standing 5-6h at 22 DEG C, then the sealing and standing 12-15h at 0-4 DEG C, obtains
Second mixture；
7) pure water of second mixture, the Self- raising flour of 85-90 weight portions and 35-40 weight portions of 85-90 weight portions is mixed
Close uniform, the sealing and standing 5-6h at 22 DEG C, you can obtain unartificial yeast liquid, unartificial yeast liquid is preserved at 0-4 DEG C.
2. the preparation method of the unartificial yeast liquid for the cake that ferments according to claim 1, it is characterised in that step 1)
In, the fermentation bed material is made up of the following raw material according to weight portion：Apple 73-78 parts, date 43-46 parts, coix seed 26-28
Part, cassia seed 13-15 parts, pseudo-ginseng 5-7 parts, wilsonii 3-4 parts, gynostemma pentaphylla 7-9 parts, malt extract 11-13 parts, honey 13-15 parts.
3. the preparation method of the unartificial yeast liquid for the cake that ferments according to claim 2, it is characterised in that step 1)
In, the fermentation bed material is made up of the following raw material according to weight portion：75 parts of apple, 44 parts of date, 27 parts of coix seed, cassia seed
14 parts, 6 parts of pseudo-ginseng, 4 parts of wilsonii, 8 parts of gynostemma pentaphylla, 12 parts of malt extract, 14 parts of honey.
4. the preparation method of the unartificial yeast liquid for the cake that ferments according to claim 1, it is characterised in that step 5)
In, by the yeast stock of 105 weight portions, the Self- raising flour of 62 weight portions, the honey of 4 weight portions, the salt of 8 weight portions and 37 weights
The pure water for measuring part is well mixed.
5. the preparation method of the unartificial yeast liquid for the cake that ferments according to claim 1, it is characterised in that step 6)
In, by the pure water of the first mixture of 88 weight portions, the Self- raising flour of 35 weight portions, the honey of 3 weight portions and 22 weight portions
It is well mixed.
6. the preparation method of the unartificial yeast liquid for the cake that ferments according to claim 1, it is characterised in that step 7)
In, the pure water of second mixture, the Self- raising flour of 87 weight portions and 38 weight portions of 87 weight portions is well mixed.
7. using the unartificial yeast liquid prepared by the preparation method as described in claim 1-6 is any.
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| CN102613265A (en) * | 2012-03-31 | 2012-08-01 | 福建省麦都食品发展有限公司 | Natural yeast powder and preparation method therefore |
| CN103243036A (en) * | 2012-03-31 | 2013-08-14 | 福建省麦都食品发展有限公司 | Preparation method for purely-natural yeast powder |
| 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 |
| CN104757043A (en) * | 2015-04-09 | 2015-07-08 | 福建省麦都食品发展有限公司 | Pre-ferment dough of natural yeast and preparing method thereof |
| CN104782702A (en) * | 2015-04-09 | 2015-07-22 | 福建省麦都食品发展有限公司 | Natural yeast bread and manufacturing method thereof |
| 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 |
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2017
- 2017-04-28 CN CN201710293307.9A patent/CN106901348A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613265A (en) * | 2012-03-31 | 2012-08-01 | 福建省麦都食品发展有限公司 | Natural yeast powder and preparation method therefore |
| CN103243036A (en) * | 2012-03-31 | 2013-08-14 | 福建省麦都食品发展有限公司 | Preparation method for purely-natural yeast powder |
| 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 |
| CN104757043A (en) * | 2015-04-09 | 2015-07-08 | 福建省麦都食品发展有限公司 | Pre-ferment dough of natural yeast and preparing method thereof |
| CN104782702A (en) * | 2015-04-09 | 2015-07-22 | 福建省麦都食品发展有限公司 | Natural yeast bread and manufacturing method thereof |
| 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 |
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