US 11,716,998 B2
Microwave processing method for food made of flour and rice fermented with sourdough
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); and Wei Chen, Nuxi (CN)
Assigned to JIANGNAN UNIVERSITY, Wuxi (CN); WUXI HUASHUNMINSHENG FOOD CO. LTD., Wuxi (CN); ANJOY FOODS GROUP CO., LTD., Xiamen (CN); and HUBEI ANJOY FOOD CO. LTD., Qianjiang (CN)
Filed by Jiangnan University, Wuxi (CN); WUXI HUASHUNMINSHENG FOOD CO. LTD., Wuxi (CN); FUJIAN ANJOY FOOD CO. LTD., Xiamen (CN); and HUBEI ANJOY FOOD CO. LTD., Qianjiang (CN)
Filed on Jun. 30, 2020, as Appl. No. 16/916,365.
Application 16/916,365 is a continuation of application No. PCT/CN2019/097401, filed on Jul. 24, 2019.
Claims priority of application No. 201811589417.0 (CN), filed on Dec. 25, 2018.
Prior Publication US 2020/0329720 A1, Oct. 22, 2020
Int. Cl. A21D 8/06 (2006.01); A21D 13/80 (2017.01); A21D 8/04 (2006.01)
CPC A21D 8/06 (2013.01) [A21D 8/045 (2013.01); A21D 8/047 (2013.01); A21D 13/80 (2017.01)] 9 Claims
OG exemplary drawing
 
1. A method for processing a steamed cake, comprising:
(a) preparing a sourdough by mixing high-gluten wheat flour, water, and lactobacillus starter, wherein the high-gluten wheat flour comprises 30% to 32% wet gluten, and wherein the sourdough comprises an initial living number of lactic acid bacteria of 1×107 to 3×107 CFU/g high-gluten wheat flour,
(b) fermenting the sourdough at 37° C. to 38° C. to create a fermented sourdough,
(c) preparing a steamed cake batter by adding wheat starch, wheat gluten, sugar, active dry yeast, baking powder, and water to the fermented sourdough,
(d) fermenting the steamed cake batter at 37° C. to 38° C., 80% to 85% relative humidity, wherein a dielectric constant of the steamed cake batter is 20 to 34, a loss factor of the steamed cake batter is 6.3 to 10.5, a moisture content of the steamed cake batter is 45% to 55%, and water activity of the steamed cake batter is 0.920 to 0.980, when fermenting begins; and
(e) heating with a microwave at an intensity of 4.25 W/g of fermented steamed cake batter, and
(f) cooling to obtain the microwave-steamed cake.