Fermented coarse cereal food and preparation method thereof

A technology of fermented food and miscellaneous grains, applied in food preparation, food science, application, etc., can solve problems such as bitter taste, failure to make full use of the usefulness of miscellaneous grains, and aggravate gastric motility

Inactive Publication Date: 2013-07-24
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing miscellaneous grains contain vitamin B1, B2, phytic acid, rutin, amino acids and other beneficial nutrients, but there are harmful substances such as residual pesticides and heavy metals, and the taste of miscellaneous grains is bitter becaus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A fermented miscellaneous grain product, the fermented food is composed of the following miscellaneous grain material ingredients in proportions by weight: 100g of sorghum, 100g of millet, 100g of buckwheat, 100g of oats, 100g of barley, 100g of black rice, 100g of millet, and 150g of barley , mung bean 20g, red bean 20g, broad bean 10g, pea 10g, cowpea 5g, black bean 100g and fermented bacteria 13g.

[0035] Wherein, the fermented food has 2g of salt.

[0036] The beneficial effect of the invention is that all the miscellaneous grains are made of pure natural materials, have no toxic and side effects, and use lactic acid bacteria to make the food delicious and soft after fermentation, which can promote gastric peristalsis, improve digestion ability, increase appetite, and prevent diseases.

[0037] The preparation method of the fermented multigrain food is as follows:

[0038] 1) Take 100g of sorghum, 100g of black rice, 100g of millet and 100g of millet according to ...

experiment example 1

[0047] According to the experiment, 5 adults with diabetes were given the fermented multigrain food of the present invention, once a day, 100g each time, after continuous consumption for one month, 4 patients had decreased blood sugar and increased appetite, and 1 had The patient's blood sugar does not decrease, therefore, the present invention has the effect of lowering blood sugar, and the effect of long-term consumption is obvious.

[0048] Typical case 1

[0049] Wu, male, 63 years old, suffers from diabetes. He eats twice a day, 100g each time. After half a month of continuous consumption, the symptoms of diabetes are relieved, blood sugar does not rise, and his physical condition improves.

experiment example 2

[0051] According to the experiment, 5 obese patients were given fermented cereals, twice a day, 50g each time, after a month of continuous consumption, the body weight of the 5 obese patients all decreased. The eating effect is obvious.

[0052] Typical case 2

[0053] Fang, female, 50 years old, obese, eats once a day, 80g each time, after a month of continuous consumption, the weight has dropped, the physical condition has improved, and her own spirit has improved. After a long-term consumption for a year, there is no There is weight gain.

[0054] Experiment 3

[0055] The basis of the experiment is to give 10 hypertensive patients practical fermented multigrain food, eat twice a day, 80g each time, after one and a half months of continuous consumption, the blood pressure of 8 patients dropped, and the blood pressure of 2 patients remained the same as before. Therefore, this The invention has the effect of lowering blood pressure, and the effect of long-term consumption ...

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PUM

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Abstract

The invention discloses fermented coarse cereal food and a preparation method of the fermented coarse cereal food. The fermented food is composed of the following coarse cereal materials in parts by weight: 100g of sorghum, 100g of millet, 100g of buckwheat, 100g of oat, 100g of barley, 100g of black rice, 100g of proso millet, 150g of coix seed, 20g of green bean, 20g of phaseolus angularis, 10g of broad bean, 10g of pea, 5g of cowpea, 100g of black bean and 13g of zymophyte. The coarse cereals adopted by the preparation method provided by the invention are completely pure natural materials, thereby being free from tonic or by effect, lactic acid bacteria is used for guaranteeing delicious and soft taste for the fermented food, and the fermented food can promote gastrointestinal peristalsis, improve digestive ability, add appetite and prevent diseases.

Description

technical field [0001] The invention relates to a fermented multigrain food and a preparation method thereof. Background technique [0002] The existing miscellaneous grains contain vitamin B1, B2, phytic acid, rutin, amino acids and other beneficial nutrients, but there are harmful substances such as residual pesticides and heavy metals, and because the miscellaneous grains contain fiber, their taste is bitter. It is difficult to digest, easy to bloat the stomach, and aggravate the peristalsis of the stomach, especially the elderly, children, poor appetite and patients are not easy to eat, and the usefulness of miscellaneous grains cannot be fully utilized. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of fermented miscellaneous grains. The miscellaneous grains are all made of pure natural materials, which are non-toxic and have no side effects. After fermentation, lactic acid bacteria are used to make ...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/20A23L7/104A23L11/00
Inventor 张丽琍祁斌吴雷
Owner ANHUI YANZHIFANG FOOD
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