The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Aug. 08, 2023
Filed:
Jun. 30, 2020
Jiangnan University, Wuxi, CN;
Wuxi Huashunminsheng Food Co. Ltd., Wuxi, CN;
Fujian Anjoy Food Co. Ltd., Xiamen, CN;
Hubei Anjoy Food Co. Ltd., Qianjiang, CN;
Darning Fan, Wuxi, CN;
Bowen Yan, Wuxi, CN;
Yejun Wu, Wuxi, CN;
Huizhang Lian, Wuxi, CN;
Kai Wang, Wuxi, CN;
Jianxin Zhao, Wuxi, CN;
Hao Zhang, Wuxi, CN;
Huayu Yang, Wuxi, CN;
Xiuxiu Li, Wuxi, CN;
Yin Zhang, Wuxi, CN;
Jinbiao Fei, Wuxi, CN;
Wenguo Zhou, Wuxi, CN;
Ke Pang, Wuxi, CN;
Jianlian Huang, Wuxi, CN;
Qingmiao Zhang, Wuxi, CN;
Wei Chen, Nuxi, CN;
JIANGNAN UNIVERSITY, Wuxi, CN;
WUXI HUASHUNMINSHENG FOOD CO. LTD., Wuxi, CN;
ANJOY FOODS GROUP CO., LTD., Xiamen, CN;
HUBEI ANJOY FOOD CO. LTD., Qianjiang, CN;
Abstract
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.