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A kind of method for making millet noodles by fermenting millet with staghorn ganoderma lucidum

A technology of ganoderma lucidum fermentation and millet flour, applied in the field of food processing, can solve the problem of low added value of products and achieve the effect of improving immunity

Inactive Publication Date: 2011-12-28
山东创新源农业技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Millet grows drought-tolerant and has many varieties, commonly known as "millet has five colors", that is to say, millet has various colors such as white, red, yellow, black, orange, purple, etc. Millet is rich in nutrition, mainly containing carbohydrates, protein and amino acids, Fat and fatty acids, vitamins, minerals, etc., with appropriate proportions of various nutrients, are a good source of food nutrition. Traditional Chinese medicine and folks use millet to make nourishing porridge to nourish the body. Millet is widely used because of its rich nutrients and strong fragrance. It is favored by consumers and has a large market. However, the products of Xiaomi manufacturers are still mainly primary processed products, and the added value of the products is not high.

Method used

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Effect test

Embodiment 1

[0018] a. Material pretreatment: wash the millet, remove impurities in the millet, soak the millet in clean water until the water content is 60%, bottle it, and sterilize it at 115°C for 15 minutes;

[0019] b. Fermentation: Cool the sterilized millet to 25°C and inoculate it. Add 15 ganoderma ganoderma blocks with a diameter of 1 cm to 100 g of fermentation material, add ganoderma lucidum block at 25°C for 7 days, and then ferment at 50°C When drying at ℃ until the water content is 10%, grind it into 90-mesh millet flour, which is the millet flour fermented by staghorn ganoderma lucidum;

[0020] c. Steam the above millet flour for 25 minutes, weigh the flour and put it into the dough mixer. The flour is a mixture of common wheat flour and peanut protein powder, and the weight ratio of wheat flour to peanut protein powder is: 20:1 , add staghorn ganoderma lucidum millet flour to flour and millet flour in a ratio of 9:1 to obtain mixed flour, then add salt and sodium carboxy...

Embodiment 2

[0025] a. Material pre-treatment: wash the millet, remove impurities in the millet, soak in clean water until the water content of the millet is 60%, bottle it, and sterilize it at 115°C for 15 minutes;

[0026] b. Fermentation: Cool the sterilized millet to 25°C for inoculation, add 16 ganoderma ganoderma blocks with a diameter of 1.1cm to 100g of fermentation material, add ganoderma lucidum blocks at 25°C for 7 days, and then ferment at 25°C for 7 days. Dried at 50°C until the moisture content is 10%, and ground into 90-mesh millet flour, which is the millet flour fermented by staghorn ganoderma lucidum;

[0027] c. Steam the above millet flour for 25 minutes, weigh the flour and put it into the dough mixer. The flour is a mixture of common wheat flour and peanut protein powder, and the weight ratio of wheat flour to peanut protein powder is 10:1 , according to flour and millet flour, add staghorn ganoderma lucidum millet flour in a ratio of 8:1 to obtain mixed flour, then...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a method for preparing millet flour noodles by using Ganoderma amboinense fermented millets. The method comprises the following steps of: a, pretreating materials; b, fermenting, namely inoculating millets, adding Ganoderma amboinense blocks and fermenting, and drying and milling to obtain Ganoderma amboinense fermented millet flour after the fermentation is finished; and c, mixing the millet flour and flour, kneading a dough, aging, tabletting, cutting into strips, drying, and cutting off to obtain the millet flour noodles. The Ganoderma amboinense millet flour noodles prepared by fermenting millets by the Ganoderma amboinense strain contain millets with rich nutrient components and a Ganoderma amboinense active ingredient which has the effects of resisting oxidation, improving immunity and the like, and meets the nutritional, healthy and natural requirements of people on foods at present.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making millet noodles by fermenting millet with staghorn ganoderma lucidum. Background technique [0002] Millet is a grain made from shelled millet. It is named millet because of its small grain size, about 1 mm in diameter. Millet is one of the oldest cultivated crops in the world. Millet grows drought-resistant and has many varieties, commonly known as "millet has five colors", that is to say, millet has various colors such as white, red, yellow, black, orange, purple, etc. Millet is rich in nutrients, mainly containing carbohydrates, protein and amino acids, Fat and fatty acids, vitamins, minerals, etc., with appropriate proportions of various nutrients, are a good source of food nutrition. Traditional Chinese medicine and folks use millet to make nourishing porridge to nourish the body. Millet is widely used because of its rich nutrients and strong fra...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L1/105A23L1/28A23L7/104A23L7/109A23L33/00
Inventor 杜方岭孙欣陈蕾蕾裘纪莹刘孝永
Owner 山东创新源农业技术开发有限公司
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