CN109527377B - 一种酸面团发酵米面食品微波加工方法 - Google Patents
一种酸面团发酵米面食品微波加工方法 Download PDFInfo
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- CN109527377B CN109527377B CN201811589417.0A CN201811589417A CN109527377B CN 109527377 B CN109527377 B CN 109527377B CN 201811589417 A CN201811589417 A CN 201811589417A CN 109527377 B CN109527377 B CN 109527377B
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- 235000009566 rice Nutrition 0.000 title abstract description 14
- 238000003672 processing method Methods 0.000 title abstract description 6
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- 239000002002 slurry Substances 0.000 claims abstract description 88
- 238000000855 fermentation Methods 0.000 claims abstract description 62
- 230000004151 fermentation Effects 0.000 claims abstract description 62
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- 239000002994 raw material Substances 0.000 claims abstract description 28
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- 238000012360 testing method Methods 0.000 claims description 6
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Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Claims (10)
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
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CN201811589417.0A CN109527377B (zh) | 2018-12-25 | 2018-12-25 | 一种酸面团发酵米面食品微波加工方法 |
PCT/CN2019/097401 WO2020134049A1 (zh) | 2018-12-25 | 2019-07-24 | 一种酸面团发酵米面食品微波加工方法 |
JP2021517779A JP7137003B2 (ja) | 2018-12-25 | 2019-07-24 | サワードウ発酵型米/小麦粉食品のマイクロ波加工方法 |
US16/916,365 US11716998B2 (en) | 2018-12-25 | 2020-06-30 | Microwave processing method for food made of flour and rice fermented with sourdough |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201811589417.0A CN109527377B (zh) | 2018-12-25 | 2018-12-25 | 一种酸面团发酵米面食品微波加工方法 |
Publications (2)
Publication Number | Publication Date |
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CN109527377A CN109527377A (zh) | 2019-03-29 |
CN109527377B true CN109527377B (zh) | 2022-03-04 |
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CN201811589417.0A Active CN109527377B (zh) | 2018-12-25 | 2018-12-25 | 一种酸面团发酵米面食品微波加工方法 |
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Country | Link |
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US (1) | US11716998B2 (zh) |
JP (1) | JP7137003B2 (zh) |
CN (1) | CN109527377B (zh) |
WO (1) | WO2020134049A1 (zh) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109527377B (zh) * | 2018-12-25 | 2022-03-04 | 江南大学 | 一种酸面团发酵米面食品微波加工方法 |
CN113331347B (zh) * | 2021-06-18 | 2023-11-07 | 无锡华顺民生食品有限公司 | 一种利用酸面团发酵制作马拉糕的方法 |
CN113662130B (zh) * | 2021-08-10 | 2023-06-16 | 江南大学 | 一种钙离子介导微波协同结冷胶的发糕品质改良方法 |
Citations (5)
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KR101506889B1 (ko) * | 2013-10-17 | 2015-03-30 | 주식회사 파리크라상 | 전자레인지 조리용 찐빵 제조방법 |
CN105010463A (zh) * | 2015-08-13 | 2015-11-04 | 江南大学 | 一种利用酸面团制备微波即食墨西哥卷饼的方法 |
CN106102480A (zh) * | 2014-03-17 | 2016-11-09 | 皇家飞利浦有限公司 | 用于控制食物的烹饪过程的方法和装置 |
CN107568585A (zh) * | 2017-07-26 | 2018-01-12 | 中国农业科学院农产品加工研究所 | 微波制备玉米发糕的方法 |
CN108378288A (zh) * | 2018-01-30 | 2018-08-10 | 中南林业科技大学 | 一种适用于微波烹制的粗粮发糕及其制备方法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4929465A (en) * | 1987-10-27 | 1990-05-29 | The Pillsbury Company | Control of symmetry of microwave cakes |
US6180151B1 (en) * | 1999-06-10 | 2001-01-30 | The Pillsbury Company | Leavened dough extrusion process |
JP3443105B2 (ja) * | 2000-05-09 | 2003-09-02 | 株式会社永谷園 | スポンジケーキ用プレミックス組成物およびこれを用いたケーキ用バッター |
CN106071753A (zh) * | 2016-06-03 | 2016-11-09 | 天津狗不理食品股份有限公司 | 适合微波复热的速冻发酵蒸制面食及其制备方法 |
CN106418462B (zh) | 2016-09-13 | 2019-08-06 | 江南大学 | 一种降低微波促发淀粉碳自由基的方法 |
US20190335793A1 (en) * | 2017-02-02 | 2019-11-07 | Nisshin Foods Inc. | Batter for deep-fried food products |
CN109527377B (zh) * | 2018-12-25 | 2022-03-04 | 江南大学 | 一种酸面团发酵米面食品微波加工方法 |
-
2018
- 2018-12-25 CN CN201811589417.0A patent/CN109527377B/zh active Active
-
2019
- 2019-07-24 WO PCT/CN2019/097401 patent/WO2020134049A1/zh active Application Filing
- 2019-07-24 JP JP2021517779A patent/JP7137003B2/ja active Active
-
2020
- 2020-06-30 US US16/916,365 patent/US11716998B2/en active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101506889B1 (ko) * | 2013-10-17 | 2015-03-30 | 주식회사 파리크라상 | 전자레인지 조리용 찐빵 제조방법 |
CN106102480A (zh) * | 2014-03-17 | 2016-11-09 | 皇家飞利浦有限公司 | 用于控制食物的烹饪过程的方法和装置 |
CN105010463A (zh) * | 2015-08-13 | 2015-11-04 | 江南大学 | 一种利用酸面团制备微波即食墨西哥卷饼的方法 |
CN107568585A (zh) * | 2017-07-26 | 2018-01-12 | 中国农业科学院农产品加工研究所 | 微波制备玉米发糕的方法 |
CN108378288A (zh) * | 2018-01-30 | 2018-08-10 | 中南林业科技大学 | 一种适用于微波烹制的粗粮发糕及其制备方法 |
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Also Published As
Publication number | Publication date |
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JP2022514811A (ja) | 2022-02-16 |
CN109527377A (zh) | 2019-03-29 |
US11716998B2 (en) | 2023-08-08 |
US20200329720A1 (en) | 2020-10-22 |
WO2020134049A1 (zh) | 2020-07-02 |
JP7137003B2 (ja) | 2022-09-13 |
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Address after: No. 1800 Lihu Avenue, Wuxi City, Jiangsu Province Patentee after: Jiangnan University Patentee after: WUXI HUASHUN MINSHENG FOOD Co.,Ltd. Patentee after: Anji Food Group Co.,Ltd. Patentee after: HUBEI ANJOY FOOD Co.,Ltd. Address before: No. 1800 Lihu Avenue, Wuxi City, Jiangsu Province Patentee before: Jiangnan University Patentee before: WUXI HUASHUN MINSHENG FOOD Co.,Ltd. Patentee before: FUJIAN ANJOY FOOD Co.,Ltd. Patentee before: HUBEI ANJOY FOOD Co.,Ltd. |