Jiangnan University

Wuxi Huashunminsheng Food Co. Ltd.

Hubei Anjoy Food Co. Ltd.

Anjoy Foods Group Co., Ltd.

Sichuan Anjoy Food Co. Ltd.

Henan Anjoy Food Co. Ltd.

Huizhang Lian

Hao Zhang

Jianxin Zhao

Bowen Yan

Yejun Wu

Wei Chen

Gang Wang

Kai Wang

Daming Fan

Huayu Yang

Jianlian Huang

Xiuxiu Li

Bowen Wang

Dongna Ruan

Siyi Fang

Jinbiao Fei

Nana Zhang

Chao Chen

Yin Zhang

Wenguo Zhou

Zhongliang Hu

Ke Pang

Darning Fan

Qingmiao Zhang

The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.

Method for reducing fructan content in food made of rice and flour using microwave heating

The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 2034, the loss factor of 6.39.0, the moisture content of 4555% and the water activity of 0.9200.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

Microwave processing method for food made of flour and rice fermented with sourdough

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Wuxi, China

Huizhang Lian