Microwave processing method for sour dough fermented rice flour food

A technology for food processing and sourdough, which is applied in the directions of yeast-containing food ingredients, baking methods, baked goods, etc., can solve the problems of hard core in the center of the product, rough and dry skin, fast heating speed, etc., and achieves fast heating speed and taste. Delicate and efficient heating effect

Active Publication Date: 2019-03-29
JIANGNAN UNIV +3
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the contradictions existing in the current microwave heating, such as excessively fast and uneven heating speed, which can easily lead to hard core in the center of the product, rough and dry skin, weakened flavor and the addition of food additives, the present invention provides a microwave-based A processing method for electrically regulated sourdough fermented rice noodle food, which solves the above problems through the regulation of the dielectric properties of the material system during the microbial fermentation process

Method used

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  • Microwave processing method for sour dough fermented rice flour food
  • Microwave processing method for sour dough fermented rice flour food
  • Microwave processing method for sour dough fermented rice flour food

Examples

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Embodiment 1

[0042] This embodiment provides a method for processing sourdough fermented rice noodle food based on dielectric regulation. This embodiment takes the preparation of corn cake as an example for illustration, and the method includes:

[0043] (1) Preparation of raw materials for corn cake: in parts by weight, take 2000 parts of corn grits, add 4000 parts of water, and soak for 4 hours; use colloid to grind the pulp, and pass through a 100-mesh sieve to obtain water-milled corn syrup; add the water-mill Lactic acid bacteria with 1% mass of corn steep liquor were fermented in a constant temperature incubator at 37°C for 20 hours to obtain fermented corn steep liquor with a fermentation pH of 4.2-4.4; dried at a low temperature in an oven at 42°C to obtain the fermented corn flour; in 300 parts The fermented corn flour, 240 parts of low-gluten wheat flour and 60 parts of soybean protein powder are compounded to obtain the raw material of corn cake.

[0044] (2) Preparation of the ...

Embodiment 2

[0050] This embodiment provides a method for processing sourdough fermented rice noodle food based on dielectric regulation. Taking the preparation of corn cake as an example for illustration, the method includes:

[0051] (1) Preparation of corn cake raw material: by weight, take 3000 parts of corn grits, add 6000 parts of water, and soak for 6 hours; use colloid to grind the pulp, and pass through a 100-mesh sieve to obtain water-milled corn syrup; add the water-mill Lactic acid bacteria with 1.5% quality of corn steep liquor were fermented in a constant temperature incubator at 37°C for 20 hours to obtain fermented corn steep liquor with a fermentation pH of 4.2-4.4; dried at a low temperature in an oven at 50°C to obtain the fermented corn flour; in 360 parts The fermented corn flour, 210 parts of low-gluten wheat flour and 30 parts of soybean protein powder are compounded to obtain the raw material of corn cake.

[0052] (2) Preparation of sourdough fermented by Lactobaci...

Embodiment 3

[0058] (1) Preparation of corn cake raw material: by weight, take 4,000 parts of corn grits, add 8,000 parts of water, soak for 8 hours; use colloid to grind the pulp, and pass through a 100-mesh sieve to obtain water-milled corn syrup; add the water-mill Lactic acid bacteria with 2% mass of corn steep liquor were fermented in a constant temperature incubator at 38°C for 20 hours to obtain fermented corn steep liquor with a fermentation pH of 4.2-4.4; dried at a low temperature in an oven at 50°C to obtain the fermented corn flour; in 360 parts The fermented corn flour, 180 parts of low-gluten wheat flour and 60 parts of soybean protein powder are compounded to obtain the raw material of corn cake.

[0059] (2) Preparation of sourdough fermented by Lactobacillus plantarum: in parts by weight, 200 parts of high-gluten wheat flour, 200 parts of water and 0.2 part of Lactobacillus plantarum powder, the number of live bacteria of the Lactobacillus plantarum powder > 10 10 CFU / g. ...

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Abstract

The invention discloses a microwave processing method for a sour dough fermented rice flour food, and belongs to the technical field of food processing. The method comprises the following steps: adding a sour dough to steamed sponge cake raw materials, preparing a steamed sponge cake slurry, fermenting the steamed sponge cake slurry until the dielectric constant is 20-34, the dielectric loss is 6.3-9.0, the water content is 45-55% and the water activity is 0.920-0.980, and carrying out microwave heating to prepare the steamed sponge cake food. The sour dough is added to the steamed sponge cakeraw materials, and the regulation effect of the dielectric properties of the material system in the microbial fermentation process is used, so the problems of hard center, rough and dry surface and poor flavor of the product, caused by too fast and non-uniform heating in microwave heating, are solved without adding a food additive; and the microwave cooking process can be easily instantaneously controlled, has a high heating efficiency, is selective, and can achieve sterilization during heating, so the method has the advantages of simplicity, low energy consumption, energy saving and environmental protection.

Description

technical field [0001] The invention relates to a microwave processing method for sourdough fermented rice noodle food, belonging to the technical field of food processing. Background technique [0002] Fermented rice noodle food is the traditional staple food source in my country. At present, common fermented rice noodle foods include hair cakes, steamed buns, Hanamaki, etc., which are generally made of rice / flour as the main raw material, and are prepared through blending, fermentation, and aging processes. They have unique flavors, rich nutrition, and soft mouthfeel. The curing process is an essential step in the production of fermented rice noodles, because it involves key steps such as starch gelatinization, protein denaturation, volume expansion, and water evaporation. , Long product production cycle, large nutrient loss during processing, easy microbial corruption, short shelf life, unstable product quality, insufficient flavor quality and other prominent problems, i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/30A23L5/20
CPCA23L5/21A23L5/34A23L7/104A23V2002/00A23V2400/169A23V2250/5488A23V2250/76A21D8/045A21D8/047A21D2/265A23L5/15A21D13/80A21D8/06
Inventor 范大明闫博文吴晔君连惠章王凯赵建新张灏杨化宇李秀秀张印费锦标周文果庞珂黄建联张清苗陈卫
Owner JIANGNAN UNIV
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