Production process and application of fermented tapioca starch for baking

Patent metadata

Field	Value
Publication number	US-11959113-B2
Application number	US-202017108382-A
Country	US
Kind code	B2
Filing date	Dec 1, 2020
Priority date	Apr 1, 2019
Publication date	Apr 16, 2024
Grant date	Apr 16, 2024

Abstract

The disclosure discloses a production process and application of fermented tapioca starch for baking, and belongs to the fields of starch deep processing and food processing and production. The disclosure develops a production method of the fermented tapioca starch for baking. The method includes simple steps and greatly shortens a process cycle. By using tapioca starch as a main raw material and adding a specific amount of carbon source and a specific strain, under the action of fermentation and illumination in cooperation, the structure of the starch is improved. By adding the fermented tapioca starch, the effects of increasing the size of gluten-free Mochi bread, increasing pores of the bread and improving the texture and taste of the bread are realized.

First claim

What is claimed is:

1. A method of preparing fermented tapioca starch for baking, comprising:
mixing a carbon source with water to prepare a fermentation medium, wherein the carbon source is molasses, and wherein an initial mass concentration of the carbon source in the fermentation medium 1.0 g/100 g to 2.0 g/100 g;
sterilizing the fermentation medium at a temperature of from 115° C. to 121° C. and a pressure of from 0.1 MPa to 0.3 MPa;
adding tapioca starch to form tapioca starch milk; and
fermenting the tapioca starch milk by adding an inoculum of Lactobacillus plantarum ( L. plantarum ) CCTCC M2017138 to the tapioca starch milk,
wherein the inoculum comprises at least 4.2×10 9 CFU/mL L. plantarum,
wherein the tapioca starch milk is first added to the inoculum in an amount of 50% of a mass of the fermentation medium, and then an inoculum size of 10% to 15% by mass of the tapioca starch milk is added to the tapioca starch milk.

2. The method according to claim 1 , wherein a mass concentration of the tapioca starch in the tapioca starch milk is 30 g/100 g to 70 g/100 g.

3. The method according to claim 1 , wherein fermenting is conducted at a temperature if 30° C. to 40° C., for 12 hours to 120 hours.

4. The method according to claim 2 , wherein fermenting is performed at a fermentation temperature of 30° C. to 40° C., for 12 hours to 120 hours.

5. The method according to claim 1 , further comprising:
illuminating after fermenting.

6. The method according to claim 2 , further comprising:
illuminating after fermenting.

7. The method according to claim 3 , further comprising:
illuminating after fermenting.

8. The method according to claim 1 , further comprising the following steps performed after fermenting:
adjusting pH of the tapioca starch milk to pH 3.5 to 7;
adjusting a water content of the tapioca starch milk basis to 30% to 60% by washing the tapioca starch milk;
flat spreading the tapioca starch milk on a drying container; and
exposing the tapioca starch milk to 100,000 to 300,000 lux illumination for 6 hours to 72 hours.

9. The method of claim 8 , wherein the pH is adjusted to 5.0.

Assignees

• Univ Jiangnan

Inventors

• Hong Yan
• Qi Qiaoting
• Gu Zhengbiao
• Cheng Li
• Li Zhaofeng
• Li Caiming

Classifications

• C12P19/04 Primary

  Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds · CPC title

• A21D2/186

  Starches; Derivatives thereof · CPC title

• C12N13/00

  Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves · CPC title