http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105146281-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2015-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105146281-B |
| titleOfInvention | Composition and method for preparing sourdough |
| abstract | The invention relates to the field of foods, and discloses a composition for preparing sourdough. The composition contains polished glutinous rice, flour, a low-carbon sugar source and a juice extract of fleshy fruits, wherein every 10 parts by weight of the polished glutinous rice are used as a base, the composition contains 15-50 parts by weight of the flour, 1-6 parts by weight of the low-carbon sugar source and 0.5-3 parts by weight of the juice extract of the fleshy fruits. The invention further provides a method for preparing the sourdough, and the method comprises the following steps: (1) mixing the juice extract of the fleshy fruits, the flour and the water to obtain a mixture A, and drying the obtained mixture A; (2)mixing the polished glutinous rice, the low-carbon sugar source and the water to obtain a mixture B, heating the mixture B to obtain a pasty mixture C, mixing the obtained pasty mixture C, the juice extract of the fleshy fruits and first part of the flour so as to obtain a mixture D, performing fermentation on the mixture D for the first time, mixing the fermented mixture D on which fermentation is performed for the first time, the dried mixture A in the step (1) and second part of the flour so as to obtain a mixture E, and performing fermentation for the second time, wherein the juice extract of the fleshy fruits is fruit juice and/or the concentrate of fruit juice, and the weight of the sourdough is measured according to a dry basis. The sourdough disclosed by the method can improve the flavor of the steamed bun. |
| priorityDate | 2015-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.