A process and composition for an improved flour product
A technology of composition and flour, which is applied in the direction of baked food with modified ingredients, baked food, food science, etc., and can solve the problem of not having high calorie content, etc.
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Embodiment 1
[0132] Example 1 - Apple Flour
[0133] Wet apple pomace (80% w / w moisture) was mixed with 1% (w / w) food grade yeast extract in batches of 1-3 kg. The mixture was heat sterilized at 121° C. for 20 minutes at a pressure of 100 kPa (15 psi).
[0134] The matrix was allowed to cool to room temperature before aseptically adding 10% (w / w) fungal inoculum consisting of an actively growing culture of Pleurotus pulmonata.
[0135] The substrate and inoculum were mixed uniformly, and the inoculated substrate was incubated under sterile conditions at 25°C for 30 days, allowing air exchange between the culture and the environment, but maintaining maximum humidity.
[0136] After incubation, remove the fermented substrate from the incubator and dry the contents using a food dryer at 35 °C to achieve a moisture content below 14%.
[0137] The dry fermented material is then passed through a suitable mill to produce a fine flour.
[0138] The composition of the final product is given belo...
Embodiment 2
[0144] Example 2 - Carrot Flour
[0145] A 1-3 kg batch of carrot pomace was heat sterilized at 121° C. for 20 minutes at a pressure of 100 kPa (15 psi).
[0146] The matrix was allowed to cool to room temperature before aseptically adding 10% (w / w) fungal inoculum consisting of an actively growing culture of Pleurotus pulmonata.
[0147] The substrate and inoculum were mixed uniformly, and the inoculated substrate was incubated under sterile conditions at 25°C for 30 days, allowing air exchange between the culture and the environment, but maintaining maximum humidity.
[0148] After incubation, remove the fermented substrate from the incubator and dry the contents using a food dryer at 35 °C to achieve a moisture content below 14%.
[0149] The dry fermented material is then passed through a suitable mill to produce a fine flour.
[0150]
[0151]
[0152] The method exemplified in Example 2 for producing carrot flour was repeated using shiitake mushrooms, an alternat...
Embodiment 3
[0155] Example 3 - Orange Flour
[0156] A 1-3 Kg batch of wet orange pomace was heat sterilized at 121° C. for 20 minutes at a pressure of 100 kPa (15 psi). The matrix was allowed to cool to room temperature before aseptically adding 10% (w / w) fungal inoculum consisting of an actively growing culture of Pleurotus pulmonata.
[0157] The substrate and inoculum were mixed uniformly, and the inoculated substrate was incubated under sterile conditions at 25°C for 30 days, allowing air exchange between the culture and the environment, but maintaining maximum humidity.
[0158] After incubation, remove the fermented substrate from the incubator and dry the contents using a food dryer at 35 °C to achieve a moisture content below 14%.
[0159] The dry fermented material is then passed through a suitable mill to produce a fine flour.
[0160]
[0161]
[0162] The example exemplified in Example 3 for the production of orange flour was repeated using shiitake mushrooms, an alte...
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