WO2020134049A1 - 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 PDF

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Publication number
WO2020134049A1
WO2020134049A1 PCT/CN2019/097401 CN2019097401W WO2020134049A1 WO 2020134049 A1 WO2020134049 A1 WO 2020134049A1 CN 2019097401 W CN2019097401 W CN 2019097401W WO 2020134049 A1 WO2020134049 A1 WO 2020134049A1
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Prior art keywords
cake
parts
fermentation
hair
slurry
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PCT/CN2019/097401
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English (en)
French (fr)
Inventor
范大明
闫博文
吴晔君
连惠章
王凯
赵建新
张灏
杨化宇
李秀秀
张印
费锦标
周文果
庞珂
黄建联
张清苗
陈卫
Original Assignee
江南大学
无锡华顺民生食品有限公司
福建安井食品股份有限公司
湖北安井食品有限公司
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Application filed by 江南大学, 无锡华顺民生食品有限公司, 福建安井食品股份有限公司, 湖北安井食品有限公司 filed Critical 江南大学
Priority to JP2021517779A priority Critical patent/JP7137003B2/ja
Priority to US16/916,365 priority patent/US11716998B2/en
Publication of WO2020134049A1 publication Critical patent/WO2020134049A1/zh

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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
    • 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
    • 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
    • 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

Definitions

  • the invention relates to a microwave processing method of fermented rice noodle food with sour dough, which belongs to the technical field of food processing.
  • Fermented rice noodle food is the traditional source of staple food in my country.
  • common fermented rice noodle foods include buns, buns, and rolls. They are generally made of rice/flour as the main raw material, and are prepared through blending, fermentation, and aging processes. They have unique flavors, rich nutrition, and soft taste.
  • the aging process is an indispensable step in the production process of fermented rice noodles, because it involves key steps such as starch gelatinization, protein denaturation, volume expansion, and water evaporation.
  • the current traditional aging method usually uses steam heating, which has large energy consumption. 2.
  • the product has a long production cycle, large nutrient loss during processing, prone to microbial spoilage, short shelf life, unstable product quality, insufficient flavor quality and other outstanding problems, which is difficult to large-scale industrial production.
  • the microwave aging method has gradually attracted extensive attention from scholars. It has the characteristics of energy saving, high efficiency, selective heating, less nutrient loss, convenience and hygiene, and easy control. It caters to the fast-paced consumer lifestyle of modern people.
  • the traditional way of maturing fermented rice noodles is to rely on the heat source to radiate heat energy and the heat conduction and heat convection process caused by the temperature difference between the heat source and the heated food to complete the heating of the food.
  • Microwave heating uses polar molecules in the material to quickly
  • the violent rotation in the changing electromagnetic field causes friction effect with adjacent molecules, the material heats up quickly, and the internal pressure of the material increases, and the mass transfer is transferred from the inside of the material to the surface of the material to achieve the purpose of rapid curing.
  • the absorption and conversion of microwave energy depends on the dielectric properties of the food material; and the dielectric properties are the inherent characteristics of food, which reflects the ability of the material to interact with the microwave, theoretically investigate two parameters, namely The dielectric constant ⁇ ′ and the dielectric loss ⁇ ′′.
  • the dielectric constant reflects the ability of the material to store energy in the electromagnetic field, and the dielectric loss determines the ability of the material to absorb microwaves.
  • the present invention provides a The processing method of electrically regulated sourdough fermented rice noodle food. This method solves the above problems through the adjustment effect of the microbial fermentation process on the dielectric properties of the material system.
  • the present invention provides a method for processing a hair cake food.
  • the method includes: adding sour dough to a raw material of the hair cake to prepare a hair cake slurry, fermenting the hair cake slurry to a dielectric constant of 20 to 34 and a dielectric loss of 6.3 to 9.0 When the moisture content is 45% to 55% and the water activity is 0.920 to 0.980, microwave heating is used to prepare a bakery food.
  • a sour dough is added to the raw material of the hair cake to prepare a hair cake slurry, and the hair cake slurry is fermented to a dielectric constant of 22-24, a dielectric loss of 7.1-7.5, a moisture content of 50-52%, and water activity When it is 0.940 to 0.960, microwave heating is used to prepare a bakery food.
  • the DY value is 170-180 during the preparation of sour dough, and the DY value is defined as:
  • the fermentation time is 12 ⁇ 13h.
  • the added amount of sourdough is 8%-12% of the raw material of the hair cake, by weight.
  • the amount of the inoculant is 0.1-0.3% of the flour mass, and the initial inoculated viable bacteria number in the sourdough is 1-3 ⁇ 10 7 CFU/g flour. .
  • the flour used in the preparation process of the sour dough is high-gluten wheat flour, and the content of wet gluten protein in the high-gluten wheat flour is 30-32%.
  • the preparation method of sourdough dough includes: taking 200 parts of high-gluten wheat flour, 140 to 160 parts of water and 0.2 to 0.6 parts of Lactobacillus plantarum powder according to parts by weight, mixing and evenly placing in a constant temperature and humidity incubator For fermentation, the fermentation temperature is set to 37 to 38°C, and the fermentation time is 12 to 13 hours to obtain a sour dough fermented by Lactobacillus plantarum.
  • the fermentation temperature is controlled at 37 to 38°C and the fermentation humidity is 80 to 85%.
  • the raw material of the hair cake is obtained by compounding wheat starch and gluten powder; wherein the weight of the gluten powder is 10% to 20% of the wheat starch.
  • the preparation method of the hair cake slurry includes: taking 352-368 parts of the hair cake raw materials by weight, adding 32-48 parts of sour dough, 48-60 parts of white granulated sugar, 4.8-6 parts of active dry yeast, 2 ⁇ 2.5 parts of baking powder, 260 ⁇ 266 parts of water, whipped to get the hair cake slurry.
  • the method further includes: adjusting the dielectric constant of the fermentation starting point of the hair cake slurry to be 30 to 34, the dielectric loss to be 9.0 to 10.5, the water content to be 50 to 52%, and the water activity to be 0.940 to 0.960.
  • the method uses a coaxial probe method to determine the dielectric constant and dielectric loss of the hair cake paste;
  • the test system includes a vector network analyzer, a 85070E high temperature probe, a cable, a computer, and test software; the measurement frequency is 2.45 GHz.
  • the present invention has the following advantages:
  • the present invention adopts sour dough fermentation technology, based on the change of dielectric regulation of sour dough fermentation on the material system, optimizes the fermentation process of sour dough, by controlling the DY value during the preparation process, fermentation time and addition to the hair cake slurry Amount, adjust the fermentation of the hair cake slurry to a dielectric constant of 22-24, a dielectric loss of 7.1-7.5, a moisture content of 50-52%, and a water activity of 0.940-0.960, which significantly improves the microwave heating effect and product quality of the hair cake.
  • the resulting product has a softer texture, uniform and fine pores, good chewability, and greater specific volume than existing products. Without the addition of food additives, it solves the current use of microwave heating to cause a hard core in the product center. The skin is rough and dry, and the flavor is weakened.
  • the product obtained by the present invention is healthy in nutrition and rich in flavor, effectively avoiding the hidden dangers of food safety caused by the use of chemical additives, and catering to consumers' increasing green demand for chemical-free addition.
  • the invention has simple process, strong operability, energy saving and environmental protection, and is suitable for mechanized large-scale industrial production applications.
  • Fig. 2 is the effect of different DY value sour dough acid addition on the fermentation end dielectric properties of raw hair cake slurry (addition amount is 20%).
  • Figure 4 shows the effect of different DY value sour dough acid addition on the penetration depth of the fermentation endpoint of the raw hair cake slurry (addition amount is 20%).
  • the coaxial probe method is used to determine the dielectric properties of the slurry, including dielectric constant and dielectric loss.
  • the test system consists of vector network analyzer, 85070E high temperature probe, cable, computer and test software.
  • the measurement frequency is 2.45 GHz.
  • Instrument calibration Turn on the instrument, preheat for 30 minutes, set the frequency range from 2.4 to 2.5 GHz, so that the midpoint frequency is 2.45 GHz.
  • the probe is then calibrated with air, short circuit and deionized water (known temperature).
  • Sample measurement Place the sample on the sample stage to make it fully contact with the probe and avoid the generation of bubbles.
  • the real part of the complex dielectric constant ⁇ ′ and the imaginary part ⁇ ′′ are read by the online detection software. A single sample is measured three times in parallel. average value.
  • slurry penetration depth d p The depth at which the dissipated power is attenuated to 1/e (Eulerian number e ⁇ 2.718) is defined as the microwave penetration depth (unit: m), which can be calculated according to equation (1):
  • the specific volume is measured by the millet replacement method, two beakers of the same volume are taken, the beaker 1 is filled with millet, and the mouth of the beaker is scraped flat with a ruler. Put the product in the beaker 2, fill the beaker 2 with the millet in the beaker 1, then scrape the beaker mouth with a ruler, the remaining millet volume is tested with a measuring cylinder and counted as the volume of the product.
  • a microwave hair cake is prepared without adding sour dough as an example.
  • the detailed process is as follows:
  • Microwave ripening of hair cake Take the fermented raw hair cake slurry, put it in a microwave oven, and cook it under the microwave condition of 4.25W/g, 2min. After cooling, a microwave hair cake is obtained.
  • This comparative example is prepared by a traditional steaming process without adding sour dough to prepare a hair cake.
  • the detailed process is as follows:
  • This embodiment provides a microwave processing method for adding fermented rice noodle food prepared by the existing process.
  • the method includes:
  • sourdough fermented by Lactobacillus plantarum Based on parts by weight, 100 parts of high-gluten wheat flour, 100 parts of water and 0.1 part of Lactobacillus plantarum powder, the initial number of live bacteria inoculated in sourdough is 1 ⁇ 10 7 CFU/g flour; the content of wet gluten in high-gluten wheat flour is 30-32%.
  • the above materials are mixed and evenly placed in a beaker, and placed in a constant temperature and humidity incubator, the fermentation temperature is set at 37°C, and the constant temperature cultivation is performed for 12 hours to obtain a sour dough fermented by Lactobacillus plantarum.
  • the DY value in the preparation process of the sour dough in this embodiment is:
  • Dielectric regulation of fermentation slurry The dielectric constant of the fermentation starting point of the fermentation slurry is controlled to 30 to 36, the dielectric loss is 9.5 to 10.2, the moisture content is 51.0 to 51.5%, and the water activity is 0.925 to 0.935.
  • the slurry fermentation time is controlled to be 40 min. At this time, the dielectric constant of the slurry fermentation end point is between 27-30, the dielectric loss is between 8.1-8.3, the moisture content is 51.0-52.0%, and the water activity is 0.945-0.955.
  • Microwave aging of the hair cake The fermented raw hair cake slurry is taken and placed in a microwave oven, and cooked under the microwave condition of 4.25W/g for 2 minutes. After cooling, a microwave hair cake is obtained.
  • This application uses the Box-Behnken response surface method to optimize the fermentation process of sour dough, and aims to obtain a microwave bun with soft texture, good chewability and large specific volume.
  • the method includes:
  • sourdough fermented by Lactobacillus plantarum based on parts by weight, 200 parts of high-gluten wheat flour, 150-250 parts of water and 0.2-0.6 parts of Lactobacillus plantarum powder, the initial number of live bacteria inoculated in sourdough It is 1 ⁇ 3 ⁇ 10 7 CFU/g flour.
  • Dielectric regulation of fermentation slurry The dielectric constant of the fermentation starting point of the fermentation slurry is controlled to 30 to 36, the dielectric loss is 9.5 to 10.2, the moisture content is 51.0 to 51.5%, and the water activity is 0.925 to 0.935.
  • the slurry fermentation time is controlled to 40 min. At this time, the dielectric constant of the slurry fermentation end point is 23-30, the dielectric loss is 7.2-8.0, the moisture content is 51.0-52.0%, and the water activity is 0.945-0.955.
  • Microwave aging of the hair cake The fermented raw hair cake slurry is taken and placed in a microwave oven, and cooked under the microwave condition of 4.25W/g for 2 minutes. After cooling, a microwave hair cake is obtained.
  • the optimal fermentation process of sourdough dough is determined as: DY value ((weight of sourdough/weight of flour in insourdough)*100) is 175, fermentation is 12.5h, and the addition amount of sourdough is raw material for hair cake 8% ⁇ 14% (by weight), the dielectric constant of the fermentation endpoint of the raw hair cake slurry prepared under this condition is 22.976 ⁇ 0.399, and the dielectric loss is 7.181 ⁇ 0.114.
  • the sourdough dough with the optimized parameters determined above is used to prepare a microwave bun.
  • the detailed process is as follows:
  • sourdough fermented by Lactobacillus plantarum based on parts by weight, 200 parts of high-gluten wheat flour, 150 parts of water and 0.2 part of Lactobacillus plantarum powder, the initial number of live bacteria inoculated in sourdough is 1 ⁇ 10 7 CFU/g flour.
  • the dielectric constant of the fermentation starting point of the fermentation slurry is controlled to 30 to 34, the dielectric loss is 9.0 to 10.5, the moisture content is 51.0 to 51.5%, and the water activity is 0.925 to 0.935.
  • the slurry fermentation time is controlled to be 40 min. At this time, the dielectric constant of the slurry fermentation end point is 22 to 24, the dielectric loss is 7.1 to 7.5, the moisture content is 51.0 to 52.0%, and the water activity is 0.945 to 0.955.
  • Microwave aging of the hair cake The fermented raw hair cake slurry is taken and placed in a microwave oven, and cooked under the microwave condition of 4.25W/g for 2 minutes. After cooling, a microwave hair cake is obtained.
  • the hair cake food obtained by the microwave processing of the sour dough prepared by the optimized process of the present application has a larger product volume and a softer texture, although its chewability and recovery are reduced, but it is significantly better than the steamed hair cake;
  • the sour dough fermented microwave cake made by the method has good elasticity, toughness and chewing resistance.
  • the penetration depth characterizes the attenuation capacity of microwaves in the material, and can reflect the uniformity of the microwave heating of the material, which is determined by the dielectric properties of the material. The greater the penetration depth, the more uniform heating characteristics can be obtained by microwave heating of the material. As can be seen from Figures 3 and 4, as the amount of sourdough added and the DY value of the sourdough increased, the penetration depth of the corn batter first decreased and then increased. The microwave penetration depth affected the size selection of the slurry mold and The dielectric adjustment of the slurry has certain reference value.
  • the microwaved fermented cake with the optimized sourdough added and adjusted to have higher dielectric properties is larger than the microwaved cake with low dielectric properties
  • the product's volume and texture are softer, although the chewability and recovery are reduced, but it is significantly better than steamed hair cake.
  • the sour dough fermented microwave cake made by the method of the present invention has good elasticity, toughness, chewing resistance, and is not easy to drop off slag during cutting, which shows that the adjustment of the dielectric properties of the material system through the microbial fermentation process can effectively improve the fermentation of the cake Physical quality.
  • a judging panel composed of seven experts in the technical field performed sensory evaluations on the color, smell, internal structure, and mouthfeel of the corn cakes described in the present invention.
  • the evaluation criteria are shown in Table 3.
  • the evaluation results of the sensory evaluation group are shown in Table 4.
  • the microwave hair cake of the present invention has a strong odor, pure taste, fine and even pores, a delicate mouthfeel, non-sticky teeth and good chewing quality, and is suitable for consumption by local consumers.

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Abstract

一种发糕食品加工方法，其特征在于，所述方法包括：在发糕原料中添加酸面团制备得到发糕浆料，将发糕浆料发酵至介电常数为20～34、介电损耗为6.3～9.0、水分含量为45～55％、水分活度为0.920～0.980时使用微波加热制备得到发糕食品。

Description

一种酸面团发酵米面食品微波加工方法 技术领域
本发明涉及一种酸面团发酵米面食品微波加工方法，属于食品加工技术领域。
背景技术
发酵米面食品是我国的传统主食来源。目前常见的发酵米面食品有发糕、馒头、花卷等，一般以米/面粉为主要原料，经调配、发酵、熟化等工艺制得，风味独特、营养丰富、口感松软。熟化过程是发酵米面食品制作过程中必不可少的一步，因其涉及到淀粉凝胶化，蛋白变性，体积膨胀，水分蒸发等关键步骤，但目前传统熟化方式通常采用蒸汽加热，存在能耗大、产品生产周期长、加工过程营养损失大、易微生物腐败、保质期短、产品品质不稳定，风味品质不足等突出问题，难以大规模工业化生产。为解决以上问题，微波熟化方式逐渐引起学者们的广泛关注，其具有节能高效、选择性加热、营养损失少、方便卫生、易于控制等特点，迎合现代人快节奏的消费生活方式。
传统发酵米面食品熟化方式是依靠热源向外辐射热能以及热源和被加热食品之间存在温差产生的热传导和热对流过程完成对食品的加热，而微波加热是利用物料中的极性分子，在快速变化的电磁场中产生剧烈转动，与临近分子发生摩擦效应，物料快速升温，进而物料内部压力增加，质量传递从物料内部向物料表面传递，达到快速熟化的目的。在微波加热过程中，微波能量的吸收和转化取决于食品物料的介电特性；而介电特性是食品的固有特性，其反映了物料与微波相互作用的能力，理论上考察两个参数，即介电常数ε′和介电损耗ε″。介电常数反映物料在电磁场中贮存能量的能力，介电损耗则决定了物料吸收微波的能力，ε″越大，物料对微波的吸收能力就越强，二者决定了微波在食品物料中的穿透深度，是影响微波加热效果最重要的参数，通过对物料的介电特性进行检测调节有助于微波加热效果的改善和产品品质的控制。
由于微波加热也存在着诸多问题，比如加热速度过快、不均匀，极易导致产品中心出现硬芯，表皮粗糙发干，风味弱化等缺陷，目前主要采用食品添加剂等手段来改善发酵米面食品品质，比如通过添加乳酸、柠檬酸、食品胶等食品添加剂。为了迎合消费者日益增长的绿色无化学添加需求，急需开发一种在微波加热过程中能够有效改善发酵米面食品的物性品质的方法。
发明内容
为了解决目前存在的利用微波加热时加热速度过快、不均匀，极易导致产品中心出现硬 芯，表皮粗糙发干，风味弱化等缺陷与添加食品添加剂的矛盾，本发明提供了一种基于介电调节的酸面团发酵米面食品的加工方法，该方法通过微生物发酵过程对物料体系介电特性的调节作用，解决了上述问题。
本发明提供了一种发糕食品加工方法，所述方法包括：在发糕原料中添加酸面团制备得到发糕浆料，将发糕浆料发酵至介电常数为20～34、介电损耗为6.3～9.0、水分含量为45～55％、水分活度为0.920～0.980时使用微波加热制备得到发糕食品。
可选的，在发糕原料中添加酸面团制备得到发糕浆料，将发糕浆料发酵至介电常数为22～24、介电损耗为7.1～7.5、水分含量为50～52％、水分活度为0.940～0.960时使用微波加热制备得到发糕食品。
可选的，酸面团制备过程中DY值取170～180，DY值定义为：
Figure PCTCN2019097401-appb-000001
发酵时间12～13h。
可选的，酸面团的添加量为发糕原料的8％～12％，按重量计。
可选的，酸面团的制备过程中菌剂添加量为面粉质量的0.1～0.3％，酸面团中初始接种活菌数为1～3×10 7CFU/g面粉。。
可选的，酸面团的制备过程所选用面粉为高筋小麦粉，高筋小麦粉中湿面筋蛋白含量为30～32％。
可选的，酸面团制备方法包括：按重量份数计，取200份高筋小麦粉、140～160份水和0.2～0.6份植物乳杆菌菌粉，混合搅拌均匀置于恒温恒湿培养箱中发酵，设定发酵温度为37～38℃，发酵时间12～13h，获得植物乳杆菌发酵的酸面团。
可选的，发糕浆料的发酵过程中，发酵温度控制在37～38℃、发酵湿度80～85％。
可选的，发糕原料采用小麦淀粉与谷朊粉复配得到；其中谷朊粉重量为小麦淀粉的10％～20％。
可选的，发糕浆料的制备方法包括：按重量份数计，取352～368份发糕原料，加入32～48份酸面团，48～60份白砂糖，4.8～6份活性干酵母，2～2.5份泡打粉，260～266份水，搅打得到发糕浆料。
可选的，所述方法还包括：调节发糕浆料的发酵起点的介电常数为30～34、介电损耗为9.0～10.5、水分含量为50～52％、水分活度为0.940～0.960。
可选的，所述方法中采用同轴探针法测定发糕浆料的介电常数和介电损耗；测试系统包 括矢量网络分析仪、85070E高温探头、电缆、计算机及测试软件；测定频率为2.45GHz。
本发明有益效果是：
与现有技术相比，本发明具有下述优点：
1、本发明采用酸面团发酵技术，基于酸面团发酵对物料体系介电调控变化规律，优化酸面团发酵工艺，通过控制其制备过程中的DY值、发酵时间以及加入到发糕浆料中的添加量，调节发糕浆料发酵至介电常数为22～24、介电损耗为7.1～7.5、水分含量为50～52％、水分活度为0.940～0.960，明显改善发糕微波加热效果及产品品质，所得产品较现有此类产品质地更加软弹、气孔均匀细密、咀嚼性佳、比容更大，在不添加食品添加剂的前提下，解决了目前存在的利用微波加热导致产品中心出现硬芯，表皮粗糙发干，风味弱化等问题。
2、本发明所得产品营养健康且风味浓郁，有效避免因化学添加剂使用而导致的食品安全隐患问题，迎合了消费者日益增长的绿色无化学添加需求。此外，本发明工艺简便、可操作性强，节能环保，适用于机械化大规模工业化生产应用。
附图说明
为了更清楚地说明本发明实施例中的技术方案，下面将对实施例描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。
图1是不同酸面团添加量对生发糕浆料发酵终点介电性质的影响(DY＝175)。
图2是不同DY值酸面团酸添加对生发糕浆料发酵终点介电性质的影响(添加量为20％)。
图3是不同酸面团添加量对生发糕浆料发酵终点穿透深度的影响(DY＝175)。
图4是不同DY值酸面团酸添加对生发糕浆料发酵终点穿透深度的影响(添加量为20％)。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚，下面将结合附图对本发明实施方式作进一步地详细描述。
为了更好地阐明本发明所述方法可基于酸面团的物料介电增强效应以及浆料介电调节作用，改善微波加热效果，有效提升产品物性品质特性，围绕相关参数进行了一系列的测试研究说明如下：
发酵浆料介电性质的测定：采用同轴探针法测定浆料的介电特性，包括介电常数和介电损耗。测试系统由矢量网络分析仪、85070E高温探头、电缆、计算机及测试软件构成。测定频率为2.45GHz。仪器校准：打开仪器，预热30min，设置频率范围2.4～2.5GHz，使中点频 率为2.45GHz。将探头依此经空气、短路件和去离子水(已知温度)校准。
样品测定：将样品置于样品台，使其与探头充分接触，并避免气泡产生，由在线检测软件读取复介电常数实部ε′和虚部ε″，单个样品平行测定3次，取平均值。
浆料穿透深度d p的测定：耗散功率衰减到1/e(欧拉数e≈2.718)的深度定义为微波的穿透深度(单位：米)，可按式(1)计算：
Figure PCTCN2019097401-appb-000002
其中，c为真空光速，3×10 8m/s；f为电磁波频率，Hz。
发糕物理性能的测定：取冷却60min的产品中心部位，切成2cm×2cm×2cm的均匀块状，采用压盘式探头，TPA操作类型，测试形变为40％，测前速度1.0mm·s -1、测后速度1.0mm·s -1、测试速度1.7mm·s -1，间隔时间5s。通过TPA测定获得发糕的硬度、咀嚼性以及回复性等指标。
产品比容的测定：采用小米置换法测量比容，取两个体积相同的烧杯，将烧杯1填满小米，用直尺将烧杯口刮平。将产品放入烧杯2中，用烧杯1中的小米填满烧杯2，再用直尺将烧杯口刮平，剩余的小米体积用量筒测试，计作产品的体积。
下述对照例及实施例以制备面发糕为例进行说明。
对照例1
本对照例以不添加酸面团制备微波发糕为例进行说明，详细过程如下：
(1)生发糕浆料的制备：按重量份数计，取350份小麦淀粉，50份谷朊粉，加入48份白砂糖，4.8份活性干酵母，2份泡打粉，280份水，在厨师机中以K字桨、240rpm转速，高速搅打12min，获得生发糕浆料。
(2)生发糕浆料的发酵：按重量份数计，取100份的生发糕浆料于事先涂抹植物油的圆柱形模具中，充分振平，置于温度37℃和湿度80％条件的醒发箱中发酵40min。
(3)发糕的微波熟化：取发酵后的生发糕浆料，置于微波炉中，4.25W/g、2min的微波条件进行熟化，冷却后得到微波发糕。
对照例2
本对照例采用传统蒸制工艺制备且不添加酸面团制备发糕，详细过程如下：
(1)生发糕浆料的制备：见对照例1。
(2)生发糕浆料的发酵：见对照例1。
(3)发糕的蒸制熟化：取发酵后的面糊，置于蒸箱中，以100℃蒸制15min，冷却后得到蒸制发糕。
实施例1：
本实施例提供一种添加现有工艺制备的酸面团发酵米面食品的微波加工方法所述方法包括：
(1)植物乳杆菌发酵的酸面团的制备：按重量份数计，取100份高筋小麦粉、100份水和0.1份植物乳杆菌菌粉，酸面团中初始接种活菌数为1×10 7CFU/g面粉；其中高筋小麦粉中湿面筋蛋白含量为30～32％。将上述物料混合搅拌均匀置于烧杯内，并放于恒温恒湿培养箱中，设定发酵温度为37℃，恒温培养12h，获得植物乳杆菌发酵的酸面团。
参考上述制备过程可知，本实施例中酸面团制备过程中DY值为：
Figure PCTCN2019097401-appb-000003
(2)生发糕浆料的制备：按重量份数计，取350份小麦淀粉，50份谷朊粉，加入100份所述酸面团，60份白砂糖，6份活性干酵母，2.5份泡打粉，300份水，在厨师机中以K字桨、240rpm转速高速搅打12min，获得生发糕浆料。
参考上述制备过程可知，
Figure PCTCN2019097401-appb-000004
(3)生玉米发糕浆料的发酵：按重量份数计，取100份的生玉米发糕浆料于事先涂抹植物油的圆柱形模具中，充分振平，置于温度37℃和湿度80％条件的醒发箱中发酵。
(4)发酵浆料的介电调节：发酵浆料发酵起点的介电常数控制为30～36，介电损耗为9.5～10.2，水分含量为51.0～51.5％、水分活度为0.925～0.935。控制浆料发酵时间为40min，此时浆料发酵终点的介电常数介于27～30、介电损耗介于8.1～8.3、水分含量为51.0～52.0％、水分活度为0.945～0.955。
(5)发糕的微波熟化：取发酵后的生发糕浆料，置于微波炉中，4.25W/g、2min的微波条件进行熟化，冷却后得到微波发糕。
实施例2：
本实施例采用传统蒸制工艺制备添加现有工艺制备的酸面团的发糕，以供比较，详细过程如下：
(1)植物乳杆菌发酵的酸面团的制备：见实施例1。
(2)生发糕浆料的制备：见实施例1。
(3)生发糕浆料的发酵：见实施例1。
(4)发糕的蒸制熟化：取发酵后的面糊，置于蒸箱中，以100℃蒸制15min，冷却后得到蒸制发糕。
实施例3：
本申请采用Box-Behnken响应面方法对酸面团发酵工艺进行了优化，旨在得到一种质地软弹、咀嚼性佳、比容大的微波发糕，所述方法包括：
(1)植物乳杆菌发酵的酸面团的制备：按重量份数计，取200份高筋小麦粉、150-250份水和0.2～0.6份植物乳杆菌菌粉，酸面团中初始接种活菌数为1～3×10 7CFU/g面粉。将上述物料混合搅拌均匀置于烧杯内，并放于恒温恒湿培养箱中，设定发酵温度为37℃，恒温培养8～16h，获得植物乳杆菌发酵的酸面团；DY取值范围175～225。
(2)生发糕浆料的制备：按重量份数计，取245～315份小麦淀粉，35～45份谷朊粉，加入40～120份所述酸面团，48份白砂糖，4.8份活性干酵母，2份泡打粉，213.3～262.8份水，在厨师机中以K字桨、240rpm转速高速搅打12min，获得生发糕浆料。
(3)生发糕浆料的发酵：按重量份数计，取100份的生发糕浆料于事先涂抹植物油的圆柱形模具中，充分振平，置于温度37℃和湿度80％条件的醒发箱中发酵。
(4)发酵浆料的介电调节：发酵浆料发酵起点的介电常数控制为30～36，介电损耗为9.5～10.2，水分含量为51.0～51.5％、水分活度为0.925～0.935。控制浆料发酵时间为40min，此时浆料发酵终点的介电常数介于23～30、介电损耗介于7.2～8.0、水分含量为51.0～52.0％、水分活度为0.945～0.955。
(5)发糕的微波熟化：取发酵后的生发糕浆料，置于微波炉中，4.25W/g、2min的微波条件进行熟化，冷却后得到微波发糕。
所得出结果如表2所示；
参考表2，经过数据统计分析，确定最优酸面团发酵工艺为：DY值((weight of sourdough/weight of flour in sourdough)*100)为175，发酵为12.5h，酸面团添加量为发糕原料的8％～14％(按重量计)，此条件下制备得到的生发糕浆料发酵终点的介电常数为22.976±0.399，介电损耗为7.181±0.114。
实施例4
本实施例采用上述确定的优化参数后的酸面团制备微波发糕，详细过程如下：
(1)植物乳杆菌发酵的酸面团的制备：按重量份数计，取200份高筋小麦粉、150份水和0.2份植物乳杆菌菌粉，酸面团中初始接种活菌数为1×10 7CFU/g面粉。将上述物料混合搅拌均匀置于烧杯内，并放于恒温恒湿培养箱中，设定发酵温度为37℃，恒温培养12.5h，获得植物乳杆菌发酵的酸面团；上述过程中DY取175。
(2)生发糕浆料的制备：按重量份数计，取315份小麦淀粉，45份谷朊粉，加入40份所述酸面团，48份白砂糖，4.8份活性干酵母，2份泡打粉，213～263份水，在厨师机中以K字桨、240rpm转速高速搅打12min，获得生发糕浆料；酸面团添加量为发糕原料的11％(按重量计)。
(3)生发糕浆料的发酵：按重量份数计，取100份的生发糕浆料于事先涂抹植物油的圆柱形模具中，充分振平，置于温度37℃和湿度80％条件的醒发箱中发酵。
(4)发酵浆料的介电调节：发酵浆料发酵起点的介电常数控制为30～34，介电损耗为9.0～10.5，水分含量为51.0～51.5％、水分活度为0.925～0.935。控制浆料发酵时间为40min，此时浆料发酵终点的介电常数介于22～24、介电损耗介于7.1～7.5、水分含量为51.0～52.0％、水分活度为0.945～0.955。
(5)发糕的微波熟化：取发酵后的生发糕浆料，置于微波炉中，4.25W/g、2min的微波条件进行熟化，冷却后得到微波发糕。
实施例5：
本实施例采用传统蒸制工艺制备添加优化后酸面团的发糕，以供比较，详细过程如下：
(1)植物乳杆菌发酵的酸面团的制备：见实施例4。
(2)生发糕浆料的制备：见实施例4。
(3)生玉米发糕浆料的发酵：见实施例4。
(4)发糕的蒸制熟化：取发酵后的面糊，置于蒸箱中，以100℃蒸制15min，冷却后得到蒸制发糕。
上述各对照例及实施例制备得到的发糕品质特性如下表1所示；
表1 本发明所述发糕品质特性的比较
Figure PCTCN2019097401-appb-000005
Figure PCTCN2019097401-appb-000006
表2 酸面团发酵工艺Box-Behnken响应面设计运行结果
Figure PCTCN2019097401-appb-000007
比较上述表1所示各实施例以及对照例制备的发糕食品品质特性数据，并结合图1、图2可知，酸面团的添加可明显提高生发糕浆料的介电特性；如表1中对照例1和实施例1之间的数据比较结果、对照例2和实施例2之间的数据比较结果所示，无论是采用微波加工方式还是传统蒸煮方式，添加酸面团后，发糕食品的硬度明显下降，但是比容下降；另外，采用微波加工方式的对照例1和实施例1中，添加酸面团后，其咀嚼性下降、回复性略有提高；而采用传统蒸煮方式的对照例2和实施例2中，添加酸面团后，其咀嚼性和回复性均略有提高。
而参考图1、图2以及表2中的数据可知，随着酸面团添加量的增加以及酸面团DY值的增加，面糊发酵终点的介电常数及介电损耗均呈升高趋势。基于以上介电变化规律调节浆料处 于适宜介电水平，可明显改善微波加热效果，有效提高微波加热效率。
另外参考表1中实施例1和实施例4中的数据比较结果可知：
比容值提高了
Figure PCTCN2019097401-appb-000008
硬度下降了
Figure PCTCN2019097401-appb-000009
故采用本申请优化工艺制备得到的酸面团微波加工得到的发糕食品具有更大的产品体积，质地更柔软，其咀嚼性与回复性虽有下降但明显优于蒸制发糕；采用本发明所述方法制作的酸面团发酵微波发糕弹性、韧性较好，耐咀嚼。
此外，穿透深度表征微波在物料中衰减能力的大小，可反映物料微波加热均匀性，由物料的介电特性决定。穿透深度越大，物料微波加热则可以获得更为均一的加热特性。由图3、图4可知，随着酸面团添加量的增加以及酸面团DY值的增加，玉米面糊的穿透深度呈先减小后增加趋势，微波穿透深度对浆料模具的尺寸选择及浆料的介电调节具备一定参考价值。
参考表1结果，与蒸制发糕相比，微波加工使发糕具有较高的咀嚼性和回复性，结构更加紧实，不易瘪塌，冷却后不易掉渣；然而微波加工的快速也带来一定品质劣化，产品的硬度显著增加，气孔增大，质地粗糙。酸面团引入，使得微波发糕硬度显著降低，气孔减小并分布均匀，但比容和咀嚼性明显降低，与理想的产品品质存在差距，因此，本申请对酸面团发酵工艺进行了优化。
比较本发明酸面团优化发酵制备的微波发糕与未添加酸面团发酵制备的微波发糕，优化的酸面团添加且经调节具备较高介电特性的微波发糕比低介电特性的微波发糕具有更大的产品体积，质地更柔软，咀嚼性与回复性虽有下降但明显优于蒸制发糕。采用本发明所述方法制作的酸面团发酵微波发糕弹性、韧性较好，耐咀嚼，切割时不易掉渣，表明通过微生物发酵过程对物料体系介电特性的调节作用，确可有效改善发酵发糕的物性品质。
此外，由七位本技术领域的专家组成的判定小组对本发明所述玉米发糕样品进行色泽、气味、内部结构以及口感等感官评价，评定标准见表3。经感官评定小组评定结果显示如表4所示。
表3.感官评定标准
Figure PCTCN2019097401-appb-000010
Figure PCTCN2019097401-appb-000011
表4.感官评定结果
Figure PCTCN2019097401-appb-000012
参考上述表4可知，本发明的微波发糕气味浓郁、滋味纯正，气孔细密均匀，口感细腻，不粘牙有嚼劲，品质优良，适合本土消费者食用。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (11)

  1. 一种发糕食品加工方法，其特征在于，所述方法包括：在发糕原料中添加酸面团制备得到发糕浆料，将发糕浆料发酵至介电常数为20～34、介电损耗为6.3～9.0、水分含量为45～55％、水分活度为0.920～0.980时使用微波加热制备得到发糕食品。
  2. 根据权利要求1所述的方法，其特征在于，所述方法包括：在发糕原料中添加酸面团制备得到发糕浆料，将发糕浆料发酵至介电常数为22～24、介电损耗为7.1～7.5、水分含量为50～52％、水分活度为0.940～0.960时使用微波加热制备得到发糕食品。
  3. 根据权利要求2所述的方法，其特征在于，酸面团制备过程中DY值取170～180，DY值定义为：
    Figure PCTCN2019097401-appb-100001
    发酵时间12～13h。
  4. 根据权利要求3所述的方法，其特征在于，酸面团的添加量为发糕原料的8％～12％，按重量计。
  5. 根据权利要求4所述的方法，其特征在于，酸面团的制备过程中菌剂添加量为面粉质量的0.1～0.3％，酸面团中初始接种活菌数为1～3×10 7CFU/g面粉。
  6. 根据权利要求1-5任一所述的方法，其特征在于，酸面团的制备过程所选用面粉为高筋小麦粉，高筋小麦粉中湿面筋蛋白含量为30～32％；
    酸面团制备方法包括：按重量份数计，取200份高筋小麦粉、140～160份水和0.2～0.6份植物乳杆菌菌粉，混合搅拌均匀置于恒温恒湿培养箱中发酵，设定发酵温度为37～38℃，发酵时间12～13h，获得植物乳杆菌发酵的酸面团。
  7. 根据权利要求1-6任一所述的方法，其特征在于，发糕浆料的发酵过程中，发酵温度控制在37～38℃、发酵湿度80～85％。
  8. 根据权利要求1-7任一所述的方法，其特征在于，发糕原料采用小麦淀粉与谷朊粉复配得到；其中谷朊粉重量为小麦淀粉的10％～20％。
  9. 根据权利要求1-8任一所述的方法，其特征在于，发糕浆料的制备方法包括：按重量份数计，取352～368份发糕原料，加入32～48份酸面团，48～60份白砂糖，4.8～6份活性干酵母，2～2.5份泡打粉，260～266份水，搅打得到发糕浆料。
  10. 根据权利要求1-9任一所述的方法，其特征在于，所述方法还包括：调节发糕浆料的发酵起点的介电常数为30～34、介电损耗为9.0～10.5、水分含量为50～52％、水分活度为0.940～0.960。
  11. 根据权利要求1-10任一所述的方法，其特征在于，所述方法中采用同轴探针法测定发糕浆料的介电常数和介电损耗；测试系统包括矢量网络分析仪、85070E高温探头、电缆、计算机及测试软件；测定频率为2.45GHz。
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