Hypoallergenic gluten-free non-wheat oil-stabilized fermented farinaceous product and method of making same

Abstract

This invention belongs to the food field, specifically relating to a hypoallergenic, gluten-free, non-wheat tiger nut fermented noodle product and its preparation method. The hypoallergenic, gluten-free, non-wheat tiger nut fermented noodle product comprises the following components: raw material powder, alkaline protease, transglutaminase, additives, and water; the raw material powder is a mixture of tiger nut meal powder and rice flour. The technical solution of this application utilizes a fermentation system using alkaline protease and transglutaminase. Alkaline protease hydrolyzes the amide and peptide bonds of proteins, causing acylation reactions that cross-link protein molecules, producing a network structure and improved flavor and quality. Transglutaminase catalyzes the acylation reaction between the amide group in glutamine and the ε-amino group on lysine peptides, causing cross-linking of protein molecules to form the target protein and produce the desired product.

Description

Technical Field

[0001] This invention belongs to the food field, specifically relating to a hypoallergenic, gluten-free, non-wheat tiger nut fermented dough product and its preparation method. Background Technology

[0002] Tiger nuts are a high-quality, high-yield, and multi-purpose economic crop with significant comprehensive utilization value, serving as oil, grain, livestock, and fertilizer, and possess strong development potential. However, domestic research on tiger nuts is still in its early stages. Current research reports mainly focus on the cultivation of tiger nuts and the extraction of tiger nut oil. No research has been reported on tiger nut meal, which refers to the residue left after tiger nut oil extraction and is rich in starch, protein, and various aromatic flavors.

[0003] However, tiger nut meal powder does not contain gluten protein, which leads to problems such as difficulty in shaping and poor taste during product processing. At the same time, the protein in tiger nuts is mainly monosodium glutamate, without gluten protein, which cannot form a network structure and cannot produce steamed buns with similar quality and flavor to ordinary wheat steamed buns. Furthermore, the volatile components in tiger nuts are mainly aldehydes and alcohols, which are easily volatilized during processing. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a hypoallergenic, gluten-free, non-wheat tiger nut fermented dough product and its preparation method. Fermented dough products include steamed buns, twisted rolls, and leavened flatbreads; this invention uses steamed buns as an example for illustration.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] A hypoallergenic, gluten-free, non-wheat tiger nut fermented dough product comprises the following components: raw material powder, alkaline protease, transglutaminase, additives, and water; wherein the raw material powder is a mixture of tiger nut meal powder and rice flour.

[0007] The corresponding addition amount of alkaline protease to the raw material powder is 100,000 U-300,000 U / 100g, preferably 200,000 U / 100g; the corresponding addition amount of transglutaminase to the raw material powder is 150,000 U-250,000 U / 100g, preferably 200,000 U / 100g.

[0008] The mass ratio of the tiger nut meal powder to the rice flour is 4-6:6-4.

[0009] The additives are yeast and baking powder, with a mass ratio of 1:0.5-0.8; preferably 1:0.6. The yeast is active dry yeast.

[0010] The additives also include flavoring substances and fragrance-locking particles; preferably, the mass ratio of flavoring substances to fragrance-locking particles is 4-8:1, more preferably 6:1.

[0011] The flavoring agent is prepared by inoculating active bacteria into tiger nut meal powder; preferably, the active bacteria are one or a mixture of Lactobacillus plantarum and Weissella fusion, preferably, the active bacteria are a mixture of Lactobacillus plantarum and Weissella fusion; preferably, the activity ratio of Lactobacillus plantarum and Weissella fusion is 1:1; the inoculation amount of active bacteria in tiger nut meal powder is 5-10 log CFU / g; preferably 7 log CFU / g.

[0012] The fragrance-locking granules are prepared in the following manner:

[0013] 1) Prepare phosphate buffer for tiger nut meal powder, heat it to completely gelatinize it into a paste, then cool it down and add pullulanase for enzymatic hydrolysis; the amount of pullulanase added relative to tiger nut meal powder is 10-50 U / g, preferably 30 U / g; after enzymatic hydrolysis, centrifuge to collect the supernatant, inactivate the enzyme and precipitate it with ethanol, centrifuge to collect the precipitate to obtain the cavity material.

[0014] 2) The flavoring substance can be obtained by adding sodium trimetaphosphate to the cavity material for cross-linking; the mass ratio of the cavity material to sodium trimetaphosphate is 1:0.2-0.5.

[0015] The present invention also includes a method for preparing the hypoallergenic, gluten-free, non-wheat tiger nut fermented dough product, comprising the following steps: 1) adding alkaline protease to the raw material powder and mixing it for enzymatic hydrolysis, then adjusting the pH to 6.5 with acetic acid and adding transglutaminase for enzymatic hydrolysis; 2) adding additives, kneading the dough, shaping, fermenting, and steaming to obtain steamed buns.

[0016] Compared with the prior art, the beneficial effects of the present invention are:

[0017] The technical solution of this application uses a fermentation system with alkaline protease and transglutaminase. Alkaline protease can hydrolyze the amide and peptide bonds of proteins, causing acylation reactions, which cross-link protein molecules to form a network structure and improve flavor and quality. Transglutaminase catalyzes the acylation reaction between the amide group in glutamine and the ε-amino group on lysine peptide, which cross-links protein molecules to form the target protein and produce the desired product.

[0018] To overcome the volatile nature of its aroma, a preferred formulation incorporates flavor-enhancing substances and aroma-locking particles. The flavor-enhancing substances primarily originate from the inherent flavor compounds in the raw grain flour, the combined effects of enzymes and yeast added during production, and flavor compounds produced during steaming. The aroma-locking particles utilize a cavity structure formed by cyclodextrin / starch to lock in the overflowing aroma, highlighting and preserving the aroma of the tiger pea meal flour, thus adding a unique flavor to the steamed bun. The principle is as follows: starch, under the action of biological enzymes (pullulanase is used in this invention), generates β-cyclodextrin (β-CD), which has a truncated conical molecular structure and a hydrophilic exterior and hydrophobic interior. This unique cavity structure allows it to selectively form inclusion complexes with guest molecules of suitable polarity and size through weak interactions such as van der Waals forces and hydrogen bonds, thereby locking in flavor compounds. Attached Figure Description

[0019] Figure 1 This is a diagram showing the specific volume of the dough products according to an embodiment of the present invention;

[0020] Figure 2 The diagram shows the volatile matter score (a) and load (b) of the flour product according to an embodiment of the present invention.

[0021] Figure 3 This is a cluster analysis diagram of volatile substances in flour products according to an embodiment of the present invention;

[0022] Figure 4 This is an appearance drawing of the dough product according to an embodiment of the present invention;

[0023] Figure 5 This is an overall evaluation diagram of the embodiments and comparative examples of the noodle products of the present invention. Detailed Implementation

[0024] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and preferred embodiments.

[0025] Example 1

[0026] The preparation method of hypoallergenic, gluten-free, non-wheat tiger nut fermented flour products adopts the following steps: tiger nut meal powder and rice flour are mixed evenly in a 4:6 ratio (raw material powder), 60% water (based on raw material powder) and 200,000 U of alkaline protease (based on 100g of raw material powder dry basis) are added, and the mixture is kept at 60℃ for 60 min. The pH is adjusted to 6.5 with acetic acid, and 200,000 U of transglutaminase (based on 100g of raw material powder dry basis) is added, and the mixture is kept at 55℃ for 90 min.

[0027] Add 1g of active dry yeast and 0.6g of baking powder, and mix in a dough mixer for 15 minutes until smooth. Let it rest at room temperature for 10 minutes, then divide the dough and shape it by hand. Ferment at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, steam the fermented dough for 20 minutes.

[0028] Example 2-3

[0029] The only difference between Examples 2-3 and Example 1 is the ratio of tiger nut meal powder to rice flour, which is 5:5 (Example 2) and 6:4 (Example 3), respectively. Table 1 shows the results of the effect of adding different proportions of tiger nut meal powder and rice flour on the quality of steamed buns.

[0030] The control group consisted of pure wheat flour, prepared as follows: 1g of active dry yeast, 0.6g of baking powder, and 60g of water were added to 100g of wheat flour. The mixture was stirred in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped manually. It was then fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0031] Table 1

[0032]

[0033] The results showed that hardness and chewiness increased with changes in flour composition. When the ratio of rice to soybean meal was 4:6, both hardness and chewiness were low, indicating that the gluten-free grain steamed buns were relatively soft. The ratio of raw flour was suitable for the action of alkaline protease and provided suitable conditions for transglutaminase to exert its maximum activity, promoting its maximum effect. Therefore, a ratio of 4:6 between tiger pea meal flour and rice flour was determined to be optimal.

[0034] Examples 4-5

[0035] The only difference between Examples 4-5 and Example 1 is the amount of alkaline protease added: 00,000 U (control group 1), 100,000 U (Example 4), and 300,000 U (Example 5), respectively. The control group remained pure wheat flour. Table 2 shows the effect of the amount of alkaline protease added on the quality of the steamed buns.

[0036] Table 2

[0037] Dosage per 10,000 U 0 10 20 30 control group hardness 11455.42±285.21 10557.71±126.75 6358.85±141.60 8433.04±253.42 2254.59±151.09 elasticity 0.85±0.03 0.76±0.07 0.86±0.07 0.94±0.07 0.88±0.01 Cohesiveness 0.668±0.11 0.65±0.08 0.65±0.32 0.763±0.08 0.67±0.02 Adhesion 6886.84±10.70 5644.61±988.82 5622.10±136.96 7001.86±145.52 1385.01±101.34 Chewability 5725.92±56.96 4642.30±113.91 3569.42±90.24 4195.68±267.26 1333.28±46.06 responsive 0.323±0.00 0.306±0.10 0.33±0.08 0.421±0.07 0.30±0.01

[0038] Table 2 shows that the appropriate addition amount of alkaline protease is 200,000 U. With increasing alkaline protease dosage, both hardness and chewiness initially decrease and then increase. Texture analysis of the steamed buns shows that within a certain range, lower hardness and chewiness values ​​indicate a softer steamed bun. Higher elasticity and adhesion indicate better expansion, flexibility, and structural stability of the steamed bun.

[0039] Examples 6-7

[0040] The only difference between Examples 6-7 and Example 1 is the amount of transglutaminase added. Alkaline protease was added at 0 U (control group 2), 150,000 U (Example 6), and 250,000 U (Example 7), respectively. The control group remained pure wheat flour. Table 3 shows the effect of transglutaminase addition on the quality of steamed buns.

[0041] Table 3

[0042]

[0043]

[0044] Table 3 shows that with increasing enzyme addition, the hardness of the steamed buns first decreased and then increased, the chewiness gradually decreased and then stabilized, and the elasticity showed a relatively stable trend. As the TG addition increased, water absorption increased, dough viscosity increased, fermentation performance decreased, and elasticity decreased. At an addition amount of 200,000 U, the textural characteristics of the gluten-free grain steamed buns were closest to those of the control group wheat flour steamed buns; therefore, the optimal addition amount of transglutaminase was determined to be 200,000 U.

[0045] As can be seen from Examples 1-7, using alkaline protease and transglutaminase in combination with fermentation components can enrich the taste and make the steamed buns soft and fluffy, similar to the control group prepared with wheat flour.

[0046] In order to provide a more intuitive analysis of the effects of aroma-locking particles and flavor-enhancing substances on the texture and gas composition of steamed buns, the following verification was conducted.

[0047] Example 8

[0048] 1. The preparation method of the granules containing the fragrance is as follows: Prepare a 10% concentration of tiger nut meal powder (m / v), disperse it in a phosphate buffer solution with a pH of 4.8, and stir in a boiling water bath for 40 min to completely gelatinize it into a paste. After cooling to 60℃, add pullulanase (30 U / g tiger nut meal powder) to the paste, and incubate at 58℃ for 12 h for enzymatic hydrolysis. Then, centrifuge at 5000 r / min for 20 min to remove incompletely hydrolyzed macrodextrin. Take the supernatant and boil it in a water bath for 15 min to inactivate the enzyme. Collect the precipitate by ethanol precipitation, centrifuge at 10000 r / min, freeze-dry it, and store the cavity material for later use. Weigh 10 g of the cavity material and disperse it evenly in 80 mL of distilled water, heat it to 80℃, add 10 g of sodium tripolyphosphate (27 wt%, 6 mmol) while stirring at 300 r / min, and polymerize continuously at 80℃ for 6 h. After the reaction is complete, wash the solid polymer product thoroughly with hot water. The product was dried in a vacuum at 60°C for 24 hours to obtain fragrance-locking granules for later use.

[0049] 2. The method for preparing flavor-enhancing substances adopts the following steps:

[0050] Preparation of flavor enhancer CK: Commercially available active yeast was washed twice with sterile saline solution, and then 7 mol CFU / g was inoculated into dough (the ratio of tiger nut meal powder to water was 2:1, and the dough was mixed in a dough mixer for 15 minutes). Flavor enhancer CK was obtained by culturing in a constant temperature and humidity incubator at 30℃ and 80% relative humidity for 36 hours.

[0051] Preparation of flavor enhancer WL: After activation and expansion of *Lactobacillus plantarum* (LP) and *Weisseria fusion* (WC) on MRS medium, the bacterial culture in the logarithmic growth phase was centrifuged at 5000×g and 4℃ for 10 min to obtain bacterial sludge (precipitate). The sludge was washed twice with sterile physiological saline and then inoculated with 7 log CFU / g into dough (a 2:1 ratio of tiger nut meal powder to water was mixed in a dough mixer for 15 minutes). The mixture was then incubated at 30℃ and 80% relative humidity in a constant temperature and humidity incubator for 36 hours to obtain flavor enhancer WL.

[0052] Preparation of flavor enhancer LP: After activation and expansion of *Lactobacillus plantarum* (LP) on MRS medium, the bacterial culture in the logarithmic growth phase was centrifuged at 5000×g and 4℃ for 10 min to obtain bacterial sludge (precipitate). The sludge was washed twice with sterile physiological saline and then inoculated with 7 mol CFU / g into dough (a 2:1 ratio of tiger nut meal powder to water was mixed in a dough mixer for 15 minutes). The mixture was then cultured in a constant temperature and humidity incubator at 30℃ and 80% relative humidity for 36 hours to obtain flavor enhancer LP.

[0053] Preparation of flavor enhancer WC: After activating and expanding *Westernella fusionis* (WC) on MRS medium, the bacterial culture in the logarithmic growth phase was centrifuged at 5000×g and 4℃ for 10 min, and the bacterial sludge (precipitate) was collected. The sludge was washed twice with sterile physiological saline and then inoculated with 7 mol CFU / g into dough (a 2:1 ratio of tiger nut meal powder to water was mixed in a dough mixer for 15 minutes). The mixture was then incubated at 30℃ and 80% relative humidity in a constant temperature and humidity incubator for 36 hours to obtain flavor enhancer WC.

[0054] To determine the differences in flavor enhancers obtained from different strains of bacteria, the following tests were conducted on wheat flour;

[0055] The OSB control group was prepared as follows: 100g of wheat flour was mixed with 1g of active dry yeast, 0.6g of baking powder, and 60g of water in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped manually, and fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0056] The SCK control group was prepared as follows: 100g wheat flour, 30g flavor enhancer CK, 5g aroma-locking granules, 1g active dry yeast, 0.6g baking powder, and 80g water were added. The mixture was stirred in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped manually. It was then fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0057] The SLP control group was prepared as follows: 100g wheat flour, 30g flavor enhancer LP, 5g aroma-locking granules, 1g active dry yeast, 0.6g baking powder, and 80g water were added. The mixture was stirred in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped by hand. It was then fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0058] The SWC control group was prepared as follows: 100g wheat flour, 30g flavor enhancer (WC), 5g aroma-locking granules, 1g active dry yeast, 0.6g baking powder, and 80g water were added. The mixture was kneaded in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped manually. It was then fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0059] The SWL control group was prepared as follows: 100g wheat flour, 30g flavor enhancer (WL), 5g aroma-locking granules, 1g active dry yeast, 0.6g baking powder, and 80g water were added. The mixture was kneaded in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped manually. It was then fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0060] The SCKY control group was prepared as follows: 100g wheat flour, 30g flavor enhancer CK, 1g active dry yeast, 0.6g baking powder, and 80g water were added and mixed in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped manually, and fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0061] The SLPY control group was prepared as follows: 100g wheat flour, 30g flavor enhancer LP, 1g active dry yeast, 0.6g baking powder, and 80g water were mixed in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped by hand, and fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0062] The SWCY control group was prepared as follows: 100g wheat flour, 30g flavor enhancer WC, 1g active dry yeast, 0.6g baking powder, and 80g water were mixed in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped manually, and fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0063] The SWLY control group was prepared as follows: 100g wheat flour, 30g flavor enhancer WL, 1g active dry yeast, 0.6g baking powder, and 80g water were mixed in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough was divided and shaped manually, and fermented at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough was steamed for 20 minutes.

[0064] To more intuitively compare the differences, the different control groups are specifically grouped as shown in Table 4.

[0065] Table 4

[0066] Experimental Groups Specific differences OSB Plain steamed buns (common white flour steamed buns) SCK Ordinary steamed bun + flavor enhancer (CK) + flavor-locking particles SLP Regular steamed bun + flavor enhancer (LP) + flavor-locking particles SWC Regular steamed bun + flavor enhancer (WC) + flavor-locking particles SWL Regular steamed bun + flavor enhancer (WL) + flavor-locking granules SCKY Plain steamed bun + flavor enhancer (CK) SLPY Regular steamed buns + flavor enhancer (LP) SWCY Plain steamed buns + flavor enhancers (WC) SWLY Plain steamed buns + flavor enhancers (WL)

[0067] The obtained series of steamed buns were tested. The testing methods used in this application are all conventional testing methods used by those skilled in the art, and will not be described in detail.

[0068] 2.1 Effect on the specific volume of steamed buns

[0069] like Figure 1 As shown, the SWL control group had the highest specific volume at 2.53 mL / g, representing a 28.85% increase compared to ordinary steamed buns (OSB), while SWLY showed a 20.56% increase compared to ordinary steamed buns (OSB).

[0070] The effect of adding flavoring agents on the specific volume of steamed buns depends on the acidity distribution and structural network. The increase in specific volume may be due to improved network structure. *Westernella fusionis* is a heterofermentative lactic acid bacteria that converts glucose into lactic acid, acetic acid, and carbon dioxide during fermentation. The specific volume of the SWC and SWCY groups was greater than that of the OSB group, mainly because *Westernella fusionis* produces CO2 through the glucose-6-phosphate / pentose phosphate pathway (heterolithofermentation). However, CO2 production during fermentation primarily relies on yeast, and the synergistic fermentation of *Westernella fusionis* and *Lactobacillus plantarum* helps increase the specific volume of the steamed buns, possibly because mixed fermentation provides more nutrients for the yeast. Simultaneously, the flavor-locking particles have a hollow structure, which to some extent supports the network structure of the steamed buns. Therefore, under the same conditions, the addition of flavor-locking particles increases the volume of the steamed buns to a certain extent.

[0071] 2.2 Effect on the texture of steamed buns

[0072] As shown in Table 5, the addition of flavoring agents significantly improved the hardness, stickiness, and chewiness of the steamed buns, while slightly improving elasticity, cohesiveness, and resilience. The hardness of the SWL group was 33.33% lower than that of the OSB group, and the hardness of the SWLY group was 25.89% lower than that of the OSB group. The SWL group exhibited the best textural properties. The SWL group had the highest specific volume, which explains its lower hardness and chewiness, but better elasticity. Cohesiveness represents the degree of deformation before material breakage, reflecting the internal resistance of the steamed bun structure. Since the steamed buns form clumps rather than disintegrate directly during chewing, higher cohesiveness is required. The rapid fermentation by the active dry yeast resulted in better textural properties in the SWL group, indicating that the synergistic effect of the two strains provided better textural properties.

[0073] Table 5

[0074]

[0075] 2.3 Effect on the flavor of steamed buns

[0076] Figure 2The figures show the volatile matter scores (a) and loading plots (b) of the steamed buns. A total of 45 volatile compounds were detected in the steamed buns, including aldehydes (7), ketones (5), acids (8), alcohols (10), esters (8), furans (2), and aromatic compounds (5). The steamed buns with added flavor enhancers had a richer flavor than ordinary steamed buns, and the steamed buns with added aroma-locking particles had a richer flavor than those without. Figure 3 Cluster analysis diagram of volatile substances in steamed buns;

[0077] like Figure 2 and 3 As shown in the score plot, except for SLPY, fermented steamed buns are in the positive component 1 area, while steamed buns with added flavor-locking particles are in the negative area. Most volatile substances are located on the right side of the loading plot, indicating that flavor-locking particles increase the concentration of most volatile substances. The loading plot also shows that acids are located in the lower left corner, while aldehydes, ketones, and furans are located on the right. Combining the scores and loading plots, the steamed buns in the SWC, OSB, and SWL groups have richer flavors. Heatmap ( Figure 3 In the diagram, red indicates a high content of a substance, while blue indicates a low content. Figure 3 It can be seen that the SWL group has more and darker red color, indicating a greater variety and higher content of flavor compounds. It also shows that flavor-enhancing substances and aroma-locking particles contribute to the accumulation of most volatile substances. Furthermore, compared to other groups, the SWL group has significantly higher levels of alcohols and esters.

[0078] Example 9

[0079] The preparation method of hypoallergenic, gluten-free, non-wheat tiger nut fermented flour products adopts the following steps: tiger nut meal powder and rice flour are mixed evenly in a 4:6 ratio (raw material powder), 60% water (based on raw material powder) and 200,000 U of alkaline protease (based on 100g of raw material powder dry basis) are added, and the mixture is kept at 60℃ for 60 min. The pH is adjusted to 6.5 with acetic acid, and 200,000 U of transglutaminase (based on 100g of raw material powder dry basis) is added, and the mixture is kept at 55℃ for 90 min.

[0080] Add 30g of flavor enhancer WL, 5g of aroma-locking granules, 1g of active dry yeast, and 0.6g of baking powder. Mix in a dough mixer for 15 minutes until smooth. Let the dough rest at room temperature for 10 minutes, then divide and shape it by hand. Ferment at 38℃ and 85% relative humidity (RH) for 40 minutes. Finally, steam the fermented dough for 20 minutes. The finished product is shown in Figure 4.

[0081] Sensory evaluation (EP): The steamed buns are of excellent quality, with a smooth and full appearance without wrinkles, a bright and uniform color, and tight internal pores, with even and clear layered textures and a spongy appearance.

[0082] OSB is a normal, ordinary steamed bun (as mentioned above).

[0083] GF (Gluten-Free) is an unmodified gluten-free steamed bun. It is prepared as follows: tiger nut meal and rice flour are mixed evenly in a 4:6 ratio (raw material powder), 60% water (based on raw material powder) is added, along with 1g of active dry yeast and 0.6g of baking powder. The mixture is then kneaded in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough is divided and shaped manually. It is then fermented at 38°C and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough is steamed for 20 minutes.

[0084] SFP (semi-finished product) refers to gluten-free steamed buns made from modified raw material powder without added flavor enhancers or flavor-locking particles. It is prepared as follows: Tiger bean meal powder and rice flour are mixed evenly in a 4:6 ratio (raw material powder). 60% water (based on the raw material powder) and 200,000 U of alkaline protease (based on 100g of raw material powder) are added and mixed thoroughly. The mixture is then kept at 60°C for 60 minutes. The pH is adjusted to 6.5 with acetic acid, and 200,000 U of transglutaminase (based on 100g of raw material powder) is added and mixed thoroughly. The mixture is then kept at 55°C for 90 minutes. 1g of active dry yeast and 0.6g of baking powder are added, and the mixture is kneaded in a dough mixer for 15 minutes until smooth. After resting at room temperature for 10 minutes, the dough is divided and manually shaped. It is then fermented at 38°C and 85% relative humidity (RH) for 40 minutes. Finally, the fermented dough is steamed for 20 minutes.

[0085] EP (end product) is the finished steamed bun of this patent (prepared as in Example 9); Figure 4 (An exterior view is shown.)

[0086] OSB is a regular white flour steamed bun; GF is regular tiger pea flour + rice flour, without enzymes (slightly different from Example 1); SFP is Example 1 (with enzymes); EP is the final product.

[0087] like Figure 5 The scores for overall acceptability, appearance, internal structure, and taste of SFP, OSB, and EP are significantly higher than those of GF. This indicates that ordinary gluten-free steamed buns have low acceptability, while ordinary steamed buns or improved gluten-free steamed buns have a smoother, flatter surface without collapse, more uniform and dense internal pores, and a more elastic and softer texture, making them more popular and generally more acceptable. Furthermore, the figure shows that the flavor of this product (EP) is superior to that of ordinary steamed buns (OSB), indicating that this invention can effectively increase the flavor compounds in the steamed buns. However, its appearance and internal structure are inferior to OSB, indicating that although multi-enzyme / multi-strain fermentation can alleviate the quality issues of gluten-free steamed buns to some extent, there is still a certain gap compared to ordinary steamed buns. Based on the above analyses, in terms of overall acceptability, EP > OSB > SFP > GF.

[0088] The textural properties of steamed buns reflect their internal structure. Texture analysis using a texture analyzer simulates the chewing experience of steamed buns, providing an objective assessment of their texture. The measured indicators include hardness, elasticity, resilience, cohesiveness, adhesiveness, and chewiness. Hardness and elasticity, being relatively important, can reflect the softness and uniformity of the steamed bun's internal texture to some extent. Cohesiveness, adhesiveness, and chewiness reflect the internal strength, toughness, and elasticity of the steamed bun. Resilience, the ratio of the area before and after compression, also reflects the firmness and stability of the internal structure. Table 6 shows the textural parameters. As shown in Table 6, SFP, OSB, and EP have lower hardness, adhesiveness, and chewiness than GF, while their elasticity and resilience are higher than GF. The cohesiveness of the four types of steamed buns is not significantly different.

[0089] Table 6

[0090]

[0091]

[0092] The technical solution of this application uses a fermentation system with alkaline protease and transglutaminase. Alkaline protease can hydrolyze the amide and peptide bonds of proteins, causing acylation reactions, which cross-link protein molecules to form a network structure and improve flavor and quality. Transglutaminase catalyzes the acylation reaction between the amide group in glutamine and the ε-amino group on lysine peptide, which cross-links protein molecules to form the target protein and produce the desired product.

[0093] To overcome the volatile nature of its aroma, a preferred formulation incorporates flavor-enhancing substances and aroma-locking particles. The flavor-enhancing substances primarily originate from the inherent flavor compounds in the raw grain flour, the combined effects of enzymes and yeast added during production, and flavor compounds produced during steaming. The aroma-locking particles utilize a cavity structure formed by cyclodextrin / starch to lock in the overflowing aroma, highlighting and preserving the aroma of the tiger pea meal flour, thus adding a unique flavor to the steamed bun. The principle is as follows: starch, under the action of biological enzymes (pullulanase is used in this invention), generates β-cyclodextrin (β-CD), which has a truncated conical molecular structure and a hydrophilic exterior and hydrophobic interior. This unique cavity structure allows it to selectively form inclusion complexes with guest molecules of suitable polarity and size through weak interactions such as van der Waals forces and hydrogen bonds, thereby locking in flavor compounds.

[0094] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A hypoallergenic, gluten-free, non-tilapia fermented dough product, characterized in that, It comprises the following components: raw material powder, alkaline protease, transglutaminase, additives, and water; the raw material powder is a mixture of tiger nut meal powder and rice flour; The corresponding addition amount of the alkaline protease to the raw material powder is 200,000 U / 100g; the corresponding addition amount of the transglutaminase to the raw material powder is 200,000 U / 100g. The ratio of tiger nut meal powder to rice flour is 4:6; The additives are yeast, baking powder, flavoring agents, and fragrance-locking granules; the mass ratio of flavoring agents to fragrance-locking granules is 4-8:

1. The flavoring substance is prepared by inoculating active bacteria into tiger nut meal powder and culturing it; the active bacteria are a mixture of Lactobacillus plantarum and Weissella fusion, and the activity ratio of Lactobacillus plantarum and Weissella fusion is 1:

1. The fragrance-locking granules are prepared in the following manner: 1) Prepare phosphate buffer for tiger nut meal powder, heat it to completely gelatinize it into a paste, then cool it down and add pullulanase for enzymatic hydrolysis; the amount of pullulanase added relative to tiger nut meal powder is 10-50 U / g; after enzymatic hydrolysis, centrifuge to collect the supernatant, inactivate the enzyme and then precipitate it with ethanol, centrifuge to collect the precipitate to obtain the cavity material. 2) The flavoring substance can be obtained by cross-linking the hollow material with sodium trimetaphosphate; the mass ratio of the hollow material to sodium trimetaphosphate is 1:0.2-0.

5.

2. The hypoallergenic, gluten-free, non-tilapia fermented dough product according to claim 1, characterized in that, Pullulanase was added at a rate of 30 U / g relative to tiger nut meal powder.

3. The hypoallergenic, gluten-free, non-tilapia fermented dough product according to claim 1, characterized in that, The mass ratio of yeast to baking powder is 1:0.5-0.

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4. The hypoallergenic, gluten-free, non-tilapia fermented dough product according to claim 1, characterized in that, The mass ratio of yeast to baking powder is 1:0.

6.

5. The hypoallergenic, gluten-free, non-tilapia fermented dough product according to claim 1, characterized in that, The ratio of flavor enhancers to fragrance-locking particles is 6:

1.

6. A method for preparing a hypoallergenic, gluten-free, non-tilapia fermented dough product according to any one of claims 1-5, characterized in that, The process includes the following steps: 1) Mix the raw material powder with alkaline protease and then perform enzymatic hydrolysis. After that, adjust the pH to 6.5 with acetic acid and add transglutaminase for enzymatic hydrolysis; 2) Add additives, knead the dough, shape, ferment, and steam to obtain the flour product.

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