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

Active Publication Date: 2021-06-11
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when fermenting with Saccharomyces cerevisiae, in order to achieve sufficient degradation effect, it is necessary to prolong the fermentation time, which not only affects the texture of the product, but also leads to long production time and cumbersome production process
[0004] It is the most direct and effective method to degrade fructan in wheat-based foods by changing the processing method, but the traditional washing method is not suitable for the processing of rice noodle foods

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: The specific implementation steps of the microwave-cooked hair cake prepared by fermentation with commercially available Angel high-activity dry yeast (golden pack) starter are as follows:

[0036] (1) Prepare hair cake slurry:

[0037] Weigh 200 parts of wheat flour, 2.4 parts of active dry yeast, and 1 part of baking powder according to parts by weight, put them in the mixing tank and mix them evenly at low speed, then add 140 parts of warm water, and stir in the mixing tank at low speed until it becomes sticky , and then stirred at a high speed for 12 minutes to obtain a slurry for making cakes;

[0038] (2) Proofing and ripening of the cake slurry:

[0039] Weigh 100 g of the slurry for making hair cake obtained in step (1), place it in a mold, vibrate and exhaust it, and proof it for 40 minutes at a temperature of 37° C. and a humidity of 85%. Place the proofed cake slurry in a microwave tunnel heating device, set the microwave power to 3.4w / g, take di...

Embodiment 2

[0040] Example 2: Microwave-cooked hair cake prepared by fermentation with commercially available Angel high-activity dry yeast (golden pack) starter

[0041] The specific implementation steps are as follows:

[0042] (1) Prepare hair cake slurry:

[0043] Weigh 200 parts of wheat flour, 2.4 parts of active dry yeast, and 1 part of baking powder according to parts by weight, put them in a mixing tank and mix them evenly at a low speed, then add 140 parts of warm water, and stir in a mixing tank at a low speed until viscosity is formed. Then stir at high speed for 12 minutes to obtain a slurry for making cakes;

[0044] (2) Proofing and ripening of the cake slurry:

[0045]Weigh 100 g of the slurry for making hair cake obtained in step (1), place it in a mold, vibrate and exhaust it, and proof it for 40 minutes at a temperature of 37° C. and a humidity of 85%. Put the proofed cake slurry in a microwave tunnel heating device, set the microwave power to 4.25w / g, take different...

Embodiment 3

[0046] Example 3: Microwave-cooked hair cake prepared by fermentation with commercially available Angel high-activity dry yeast (golden pack) starter

[0047] The specific implementation steps are as follows:

[0048] (1) Prepare hair cake slurry:

[0049] Weigh 200 parts of wheat flour, 2.4 parts of active dry yeast, and 1 part of baking powder according to parts by weight, put them in a mixing tank and mix them evenly at a low speed, then add 140 parts of warm water, and stir in a mixing tank at a low speed until viscosity is formed. Then stir at high speed for 12 minutes to obtain a slurry for making cakes;

[0050] (2) Proofing and ripening of the cake slurry:

[0051] Weigh 100 g of the slurry for making hair cake obtained in step (1), place it in a mold, vibrate and exhaust it, and proof it for 40 minutes at a temperature of 37° C. and a humidity of 85%. Place the proofed cake slurry in a microwave tunnel heating device, set the microwave power to 5.1w / g, take differe...

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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.

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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/20A23L5/30
CPCA23L7/104A23L5/21A23L5/34A23V2002/00A23V2300/24A23V2250/76A21D8/06A21D13/062A21D8/047A23L5/15A21D10/04
Inventor 闫博文王博文范大明方思怡张娜娜陈韵洁葛欣羽姚鉴芯马雯郁晓军连惠章赵建新张灏陈卫
Owner JIANGNAN UNIV
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