Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of production process and application of fermented cassava starch for baking

A cassava starch and baking technology, which is applied in the directions of fermentation, application, and treatment of microorganisms with electricity/wave energy, can solve problems such as differences in product quality, irregular fermentation process conditions, and poor product stability, achieving short production cycles and eliminating Multi-strain mixed toxin risk, effect of improving gel structure strength

Active Publication Date: 2021-07-27
JIANGNAN UNIV
View PDF0 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of production process and application of fermented cassava starch for baking
  • A kind of production process and application of fermented cassava starch for baking
  • A kind of production process and application of fermented cassava starch for baking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0059] (2) The medium of the seed solution is a lactobacillus medium (MRS broth medium), the strain is Lactobacillus plantarum (CCTCCM2017138), the fermentation temperature is 37° C., and the fermentation time is 12 hours. After the temperature of the fermentation medium is lowered to 25°C, add tapioca starch in a clean environment. 10% of the mass. The fermentation temperature is 37° C., and the fermentation time is 96 hours.

[0060] (3) Wash the starch milk until the pH is 5 after the fermentation is finished. Adjust the water content of the fermented tapioca starch base to 50%.

[0061] (4) Spread the starch milk after the moisture adjustment on the drying con...

Embodiment 2

[0063] Referring to Example 1, the addition amount of molasses (calculated according to the available glucose content) is replaced by 0g / 100g, 1.0 g / 100g, 1.5g / 100g, 2.0g / 100g respectively, and other conditions are constant, and fermented tapioca starch is prepared . The production time of the whole process is 5 days. The performance results of the resulting product are shown in Tables 1, 2, and 3.

[0064] The gelatinization viscosity characteristics of fermented cassava 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 the original starch, the peak viscosity, valley viscosity, final viscosity and retrogradation value of cassava starch after fermentation and light decreased significantly, from 1651 mPa s, 796.5 mPa s, 1301.0 mPa s and 504.5 mPa s, respectively. mPa·s drops to around 1100mPa·s, 300mPa·s, 450mPa·s and 150mPa·s. Its disintegration value changes little, a...

Embodiment 3

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

[0075] (2) The medium of the seed liquid is a 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 , add cassava starch in a clean environment, the addition amount is 50% of the mass 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 mass of starch milk respectively , 15%, 30%, the fermentation temperature is 37°C, and the fermentation time is 96h.

[0076] (3) After the fermentation, the starc...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses 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. The invention develops a production method of fermented tapioca starch for baking, which has simple steps and greatly shortens the process cycle; uses tapioca starch as the main raw material, adds a specific amount of carbon source and specific strain, and improves through the effects of fermentation, illumination and the like. The structure of starch. The addition of the fermented tapioca starch achieves the effects of increasing the volume of gluten-free mochi bread, increasing the pores of the bread, and improving the texture and taste of the bread.

Description

technical field [0001] The present invention specifically relates to a production process and application of fermented cassava starch for baking, and belongs to the fields 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, leading to small intestinal mucosal lesions in patients, and the clinical manifestations are diarrhea, anemia, osteoporosis and other symptoms. The celiac disease sickness rate has reached 1% in European and American countries, and in recent years, domestic reports about celiac disease have increased year by year. With economic development, people pay more and more attention to their health, making the gluten-free market on the rise. Countries such as the United States, Japan, and the European Union have strictly regulated the content of gluten in foods. The WHO / FAO Codex Alimentariu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com