基本信息:
- 专利标题： 一种混菌酸面团、馒头及其生产方法
- 专利标题（英）：Mixed-strain sour dough, steamed buns and production method of steamed buns
- 申请号：CN201510390569.8 申请日：2015-07-06
- 公开(公告)号：CN104957217A 公开(公告)日：2015-10-07
- 发明人： 毛健 , 孟祥勇 , 刘双平 , 姬中伟 , 周志磊
- 申请人： 江南大学
- 申请人地址： 江苏省无锡市滨湖区蠡湖大道1800号
- 专利权人： 江南大学
- 当前专利权人： 江南大学
- 当前专利权人地址： 江苏省无锡市滨湖区蠡湖大道1800号
- 代理机构： 北京爱普纳杰专利代理事务所
- 代理人： 张勇
- 生物保藏信息： CCTCC NO:M 2015119 2015.03.15
- 主分类号： A21D13/00
- IPC分类号： A21D13/00 ; A21D2/36 ; A21D8/04
The invention discloses mixed-strain sour dough, steamed buns and a production method of the steamed buns, and belongs to the technical field of food processing. In the making process of the lactobacillus plantarum CGMCC No.8097 sour dough, yellow wine lee powder is added, polysaccharide-protein complex, oligosaccharide and amylase are provided for improving the anti-aging property of the steamed buns, yeast CCTCC NO:M 2015119 is utilized for achieving cooperative gain fermentation, and therefore the flavor property of the steamed buns is improved. The obtained steamed buns have the properties of good aging resistance and flavor, and have the functions of reducing blood glucose and blood fat, improving immunity and sleeping and enhancing memory ability, the production technology saves energy and is environmentally friendly, and the additional value of by-products in yellow wine production is increased.
公开/授权文献:
- CN104957217B 一种混菌酸面团、馒头及其生产方法 公开/授权日：2018-05-04
IPC结构图谱:
| A | 人类生活必需 |
| --A21 | 焙烤；制作或处理面团的设备；焙烤用面团 |
| ----A21D | 焙烤用面粉或面团的处理（如保存），例如通过添加材料；焙烤；焙烤产品；及其保存 |
| ------A21D13/00 | 焙烤成品或半成品 |