Method for reducing content of fructan in rice and flour food by microwave curing

A technology of microwave ripening and fructan, which is applied in the field of food processing, can solve the problems of not being suitable for rice noodle food processing, affecting product texture, prolonging fermentation time, etc., achieving short production time, shortening production time, and accelerating ripening The effect of the process
CN112931773AActive Publication Date: 2021-06-11JIANGNAN UNIV +1
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2021-06-11

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Abstract

The invention discloses a method for reducing the content of fructan in rice and flour food through microwave curing, and belongs to the technical field of food processing. The fermented rice and flour product is prepared by microwave curing, and fructan in the fermented rice and flour food can be effectively degraded. Compared with traditional steaming, the method has the advantages that the content of fructan in the fermented food can be remarkably reduced, the intestinal stress sensitivity of IBS patients to eating the fermented rice and flour food is effectively relieved, the daily diet requirements of special crowds are met, the process is simple and convenient, processing is green and environmentally friendly, and the method is suitable for large-scale industrial production.
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Description

technical field

[0001] The invention relates to a method for reducing the content of fructan in rice noodle food through microwave curing, and belongs to the technical field of food processing. Background technique

[0002] FODMAPs include fermentable oligosaccharides (Fermentable Oligosaccharides), disaccharides (Dissaccharides), monosaccharides (Monosaccharides) and polyols (Polyols). The intake of FODMAPs may have adverse effects on patients with irritable bowel syndrome (IBS). Gas, causing intestinal distention, swelling, and discomfort, along with other peripheral and central triggers contribute to gastrointestinal symptoms such as pain, bloating, nausea, and poor bowel habits. Among them, fructan, as a fermentable oligosaccharide, is a typical FODMAPs substance. Fructans widely exist in cereal foods. Taking wheat as an example, the content of fructan accounts for about 60-90% of the total amount of FODMAPs in wheat, and is the most representative FODMAPs in wheat-bas...

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
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