Coarse cereal food containing monascus bacteria and fermented glutinous rice yeasts and preparation method thereof

A technology of Monascus and fermented wine, applied in the field of food processing, can solve problems such as endangering health and life safety, malnutrition, etc., and achieve the effects of diluting water, reducing swelling and digestion, promoting absorption, and improving nutritional composition.

Active Publication Date: 2013-09-11
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that frequent consumption of refined foods can easily lead to malnutrition, gastrointestinal function damage, and even metabolic and endocrine diseases such as hyperlipidemia, hypertension, diabetes, etc., seriously endangering health and life safety

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0037] The present invention also provides a kind of preparation method of the multigrain food containing Monascus and Saccharomyces cerevisiae, it comprises the following steps:

[0038] Select ingredients according to the composition of miscellaneous grains containing Monascus and Saccharomyces cerevisiae. 15. Sweet potato 8-10, Astragalus 5-8, Jerusalem artichoke 4-6, Poria cocos 3-5, Monascus 0.1-0.5, Saccharomyces cerevisiae 0.1-0.3;

[0039] Clean the above-mentioned corn and soak it in clean water for 3-5 hours, add Monascus and Saccharomyces cerevisiae for fermentation, soak it for 3-5 days at a water temperature of 40-50 degrees Celsius, take it out and use a refiner to grind it into corn steep liquor , filter to remove slag, then squeeze and dehydrate the corn syrup, and finally dry and pulverize it through a 200-mesh sieve;

[0040] The above-mentioned oats are removed from impurities and washed, roasted and ground, and the above-mentioned buckwheat is removed from...

Embodiment 1

[0049] First select ingredients, which include 40 corns, 45 oats, 35 buckwheat, 15 black rice, 25 barley, 10 soybeans, 9 sweet potatoes, 8 astragalus, 4 Jerusalem artichokes, 5 Poria cocos, 0.5 Monascus, and 0.3 Saccharomyces cerevisiae; After removing impurities and washing the corn, soak it in clean water for 3 hours, add Monascus and Saccharomyces cerevisiae to ferment, soak it at 40 degrees Celsius for 5 days, take it out, grind it into corn syrup with a refiner, filter to remove slag, and then grind the corn The pulp is pressed and dehydrated, and finally dried and crushed through a 200-mesh sieve; then the above-mentioned oats are removed from impurities and washed, roasted and ground, the above-mentioned buckwheat is removed from impurities, washed, shelled, dried at high temperature, and then powdered; then the above-mentioned black Wash the rice, grind it, dry it to make flour, peel the above barley, wash it, dry it at low temperature and make it into powder, wash the ...

Embodiment 2

[0052] First select ingredients, which include 50 corns, 35 oats, 30 buckwheat, 25 black rice, 20 barley, 15 soybeans, 8 sweet potatoes, 6 astragalus, 6 Jerusalem artichokes, 3 Poria cocos, 0.3 Monascus, and 0.1 Saccharomyces cerevisiae; After removing impurities and washing the corn, soak it in clean water for 5 hours, add Monascus and Saccharomyces cerevisiae for fermentation, soak it for 3 days at a water temperature of 50 degrees Celsius, take it out, grind it into corn syrup with a refiner, filter and remove the slag, and then grind the corn The pulp is pressed and dehydrated, and finally dried and crushed through a 200-mesh sieve; then the above-mentioned oats are removed from impurities and washed, roasted and ground, the above-mentioned buckwheat is removed from impurities, washed, shelled, dried at high temperature, and then powdered; then the above-mentioned black Wash the rice, grind it, dry it to make flour, peel the above barley, wash it, dry it at low temperature ...

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PUM

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Abstract

The invention provides a coarse cereal food containing monascus bacteria and fermented glutinous rice yeasts and a preparation method thereof. The coarse cereal food containing the monascus bacteria and the fermented glutinous rice yeasts comprises the following components in percentage by weight: 40%-50% of corns, 35%-45% of oats, 30%-40% of buckwheat, 15%-25% of black rice, 15%-25% of barley, 10%-15% of soybeans, 8%-10% of sweet potatoes, 5%-8% of radix astragali, 4%-6% of jerusalem artichoke, 3%-5% of poria cocos, 0.1%-0.5% of the monascus bacteria and 0.1%-0.3% of the fermented glutinous rice yeasts. The coarse cereal food provided by the invention can promote the full digestion and absorption of a human body on nutrient substances by collocating certain high-nutrition coarse cereals, such as the corns, the oats, the buckwheat, the black rice, the monascus bacteria, the fermented glutinous rice yeasts, and the like and has the effects of improving nutritional composition, balancing the nutrition, supporting blood and tonifying Qi, clearing the intestines and the stomach, clearing away heat and toxic materials, inducing diuresis to alleviate edema and promoting digestion, and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a multigrain food containing Monascus and Saccharomyces cerevisiae and a preparation method thereof. Background technique [0002] With the development of society, people's diet has become more and more "essential", not only the amount of staple food is decreasing, but also the raw materials are becoming more and more refined. Refined grains such as white rice, white noodles, and white bread almost dominate the three The staple food of the meal. [0003] However, the finer and whiter the processing, the more nutrients will be lost. Polished rice noodles contain almost no fiber. These foods will be quickly digested and absorbed, resulting in a sudden increase in insulin secretion, aggravating insulin resistance, and inducing diabetes. Studies have found that people who often eat "three white food" refined grains have a higher risk of illness, and those who eat more than ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L7/10
Inventor 张丽琍祁斌吴雷
Owner ANHUI YANZHIFANG FOOD
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