FLAVOR COMPOSITION AND PREPARATION METHOD THEREFOR, AND BREAD

Title:

FLAVOR COMPOSITION AND PREPARATION METHOD THEREFOR, AND BREAD

Document Type and Number:

WIPO Patent Application WO/2023/040529

Kind Code:

A1

Abstract:

A flavor composition and a preparation method therefor, and bread including the flavor composition. The raw materials of the flavor composition comprise 50-72 parts of a first portion of flour and 28-50 parts of a fermentation broth in parts by weight, wherein the raw materials of the fermentation broth comprise fruits, water, hops, Saccharomyces cerevisiae, vegetables having a starch content of 10-20% and carbohydrate, and the carbohydrate contains a second portion of flour. The flavor composition more effectively solves the problems of flavoring agents having an insufficient effect and a single flavor in the prior art. In addition, the time required for original yeast fermentation to produce flavor can be greatly shortened. Moreover, on the basis of the formulation ratio of the flour to the fermentation broth, the flavor composition is a solid product, which effectively solves the problems of flavoring agents being inconvenient to transport and use in the prior art. Furthermore, the flavor composition effectively solves the problem of flavoring agents having an unstable fermentation process in the prior art.

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Inventors:

XIAO MINGHUA (CN)
QI CHUANG (CN)
SONG YIBING (CN)
HU XINPING (CN)
ZHENG YU (CN)

Application Number:

PCT/CN2022/111889

Publication Date:

March 23, 2023

Filing Date:

August 11, 2022

Export Citation:

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Assignee:

ANGEL YEAST CO LTD (CN)

International Classes:

A21D8/04

Foreign References:

CN101878791A	2010-11-10
CN111655036A	2020-09-11
CN113303349A	2021-08-27

Other References:

DING HUGUANG: "How to Make Bread", AGRICULTURAL ENGINEERING TECHNOLOGY, no. 5, 31 May 1987 (1987-05-31), pages 11 - 11, XP093048504
CHEN YOULEI, ZHANG YING-HUI: "Production of Natural Yeast and Its Industrial Application in Bread", ANHUI NONGYE KEXUE (JOURNAL OF ANHUI AGRICULTURAL SCIENCES), ANHUI SHENG NONGYE KEXUEYUAN, CN, vol. 48, no. 3, 8 February 2020 (2020-02-08), CN , XP093048507, ISSN: 0517-6611, DOI: 10.3969/j.issn.0517-6611.2020.03.054

Attorney, Agent or Firm:

KANGXIN PARTNERS, P.C. (CN)

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