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Production technology and application of fermented tapioca starch for baking

A tapioca starch and baking technology, applied in application, fermentation, treatment of microorganisms with electricity/wave energy, etc., can solve problems such as differences in product quality, irregular fermentation process conditions, poor product stability, etc., to achieve a short production cycle, eliminate The effect of multi-strain mixed toxin danger and gel structure strength improvement

Active Publication Date: 2019-07-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The conditions of the fermentation process are not standardized, the product quality is different, and the product stability is poor

Method used

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  • Production technology and application of fermented tapioca starch for baking
  • Production technology and application of fermented tapioca starch for baking
  • Production technology and application of fermented tapioca starch for baking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] (1) Use molasses (calculated according to the available glucose content) to prepare a fermentation medium with a content of 0.5g / 100g, sterilize at high temperature and high pressure, the temperature range is controlled at 115°C, the pressure range is controlled at 0.2MPa, and the sterilization time is controlled at 20min.

[0059] (2) The medium of the seed liquid was Lactobacillus medium (MRS broth medium), the strain was Lactobacillus plantarum (CCTCCM2017138), the fermentation temperature was 37°C, and the fermentation time was 12h. After the fermentation medium is cooled to 25°C, tapioca starch is added in a clean environment, and the addition amount is 50% of the quality of the medium, stirred and modulated into starch milk, and the fermented seed liquid is moved into the fermentation medium, and the inoculation amount is starch milk. 10% of the mass. The fermentation temperature was 37°C and the fermentation time was 96h.

[0060] (3) Wash starch milk to pH 5 a...

Embodiment 2

[0063] With reference to Example 1, the addition of molasses (calculated by the available glucose content) was replaced by 0g / 100g, 1.0g / 100g, 1.5g / 100g, 2.0g / 100g, and other conditions were unchanged, and the fermented tapioca starch was prepared. . The production time of the whole process is 5d. The performance results of the obtained products are shown in Tables 1, 2, and 3.

[0064] The gelatinization viscosity characteristics of fermented tapioca starch obtained with different amounts of carbon sources were measured, and the results are shown in Table 1. It can be seen from Table 1 that compared with native starch, the peak viscosity, trough viscosity, final viscosity and retrogradation value of tapioca starch after fermented light were significantly decreased, from 1651 mPa s, 796.5 mPa s, 1301.0 mPa s and 504.5 mPa s, respectively. mPa·s decreased to around 1100mPa·s, 300mPa·s, 450mPa·s and 150mPa·s. The disintegration value changed little and decreased by about 10-3...

Embodiment 3

[0074] (1) Use molasses (calculated according to the available glucose content) to prepare a fermentation medium with a content of 1.0g / 100mL, high temperature and high pressure sterilization, the temperature range is controlled at 115°C, the pressure range is controlled at 0.2MPa, and the sterilization time is controlled at 20min.

[0075] (2) The medium of the seed liquid is lactic acid bacteria medium (MRS broth medium), the strain is Lactobacillus plantarum (CCTCCM2017138), the fermentation temperature is 37°C, and the fermentation time is 12h; after the fermentation medium is cooled to 25°C , in a clean environment, add tapioca starch, the addition amount is 50% of the quality of the medium, stir to prepare starch milk, transfer the fermented seed liquid into the fermentation medium, and replace the inoculum with 0.5% and 5% of the quality of the starch milk. , 15%, 30%, the fermentation temperature is 37℃, and the fermentation time is 96h.

[0076] (3) Wash the starch m...

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Abstract

The present invention discloses a production technology and an application of fermented tapioca starch for baking, and belongs to the field of starch deep processing and food processing and production. The disclosed production method of the fermented tapioca starch for baking is simple in steps and greatly shortens the process cycle; tapioca starch is used as a main raw material, a specific amountof carbon source and a specific bacterium strain are added, and cooperation of fermenting, illumination, etc. is used to improve the structure of the starch. The addition of the fermented tapioca starch increases the volume of gluten-free mochi bread, increases pores of the bread, and improves the texture and mouthfeel of the bread.

Description

technical field [0001] The invention specifically relates to a production process and application of fermented tapioca starch for baking, and belongs to the field of starch deep processing and food processing and production. Background technique [0002] Celiac disease is a type of autoimmune deficiency disease. Gluten (gluten protein) in wheat and other grains can induce autoimmunity, resulting in lesions of the small intestinal mucosa of patients, and the clinical manifestations are diarrhea, anemia, osteoporosis and other symptoms. The incidence of celiac disease in European and American countries has reached 1%. In recent years, domestic reports on celiac disease have increased year by year. With the development of the economy, people pay more and more attention to their health, and the gluten-free market is on the rise. The United States, Japan, the European Union and other countries strictly regulate the content of gluten in food. The International Codex Alimentarius ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04A21D2/18C12R1/25
CPCC12P19/04A21D2/186C12N13/00
Inventor 洪雁戚巧婷顾正彪程力李兆丰李才明
Owner JIANGNAN UNIV
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