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Fermented cereal food and preparation method thereof

A fermented whole grain and fermented technology, which is applied in food preparation, food shearing, food drying, etc., can solve the problems of nutrient loss, etc., and achieve the effects of promoting absorption, increasing total polyphenol content, and improving nutritional composition

Active Publication Date: 2014-01-15
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the finer and whiter the processing, the greater the loss of nutrients

Method used

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Examples

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preparation example Construction

[0039] The present invention also provides a kind of preparation method of fermented whole grains food, it comprises the following steps:

[0040] The ingredients are selected according to the composition of fermented whole grains, and the ingredients include glutinous rice 40-50, soybeans 30-40, oats 35-45, black beans 30-40, sweet potatoes 15-25, corn 15-25, yam 3-5 And Saccharomyces cerevisiae 0.1-0.3, Bacillus natto 0.1-0.4;

[0041] Wash the above-mentioned glutinous rice and put it into clean water for 3-5 hours, then inoculate Saccharomyces cerevisiae for fermentation, soak for 3-5 days at a water temperature of 40-50 degrees Celsius, take it out, grind it into glutinous rice pulp with a refiner, and filter it out. slag, then squeeze the glutinous rice pulp for dehydration, and finally dry and pulverize it through a 200-mesh sieve to obtain glutinous rice wine brewing powder;

[0042] Remove impurities from the above soybeans and wash them, soak them in clean water for...

Embodiment 1

[0053] First select the ingredients, which include 50 glutinous rice, 40 soybeans, 40 oats, 40 black beans, 20 sweet potatoes, 20 corn, 5 yams, 0.3 Saccharomyces cerevisiae, and 0.4 Bacillus natto; wash the above glutinous rice and put it in water Soak for 3-5 hours, then inoculate Saccharomyces cerevisiae for fermentation, soak for 3-5 days at 40-50 degrees Celsius, take it out, grind it into glutinous rice pulp with a refiner, filter to remove slag, press the glutinous rice pulp to dehydrate, and finally dry it Crush and pass through a 200-mesh sieve to obtain glutinous rice wine glutinous rice wine powder; remove impurities and wash the above soybeans, soak them in clean water for 15-20 hours, cook at 50 degrees Celsius for 30-40 minutes, and inoculate natto bacteria for 12-18 hours to obtain Natto, take out the natto and use a refiner to grind it into natto milk, filter to remove slag, then press and dehydrate the natto milk, and finally dry and pulverize it through a 200-m...

Embodiment 2

[0056] First select the ingredients, which include 45 glutinous rice, 35 soybeans, 45 oats, 35 black beans, 25 sweet potatoes, 25 corn, 3 yams, 0.2 Saccharomyces cerevisiae, and 0.2 Bacillus natto; remove impurities from the above glutinous rice and put them in water Soak for 3-5 hours, then inoculate Saccharomyces cerevisiae for fermentation, soak for 3-5 days at 40-50 degrees Celsius, take it out, grind it into glutinous rice pulp with a refiner, filter to remove slag, press the glutinous rice pulp to dehydrate, and finally dry it Crush and pass through a 200-mesh sieve to obtain glutinous rice wine glutinous rice wine powder; remove impurities and wash the above soybeans, soak them in clean water for 15-20 hours, cook at 50 degrees Celsius for 30-40 minutes, and inoculate natto bacteria for 12-18 hours to obtain Natto, take out the natto and use a refiner to grind it into natto milk, filter to remove slag, then press and dehydrate the natto milk, and finally dry and pulveriz...

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PUM

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Abstract

The invention provides a fermented cereal food and a preparation method thereof. The fermented whole grain food is prepared from the following components in parts by weight: 40 to 50 parts of sticky rice, 30 to 40 parts of soybean, 35 to 45 parts of oat, 30 to 40 parts of black beans, 15 to 25 parts of sweet potatoes, 15 to 25 parts of corn, 3 to 5 parts of Chinese yarn, 0.1 to 0.3 part of fermented yeas and 0.1 to 0.4 part of bacillus natto. According to the fermented whole grain food and the preparation method thereof, sticky rice, soybean and other cereals are used as raw materials, and cereal sweet ferment rice, cereal natto and the like are prepared through the microbial fermentation technology, so that the cereal sweet ferment rice has the characteristics of preserving nutritional and hygienical components of cereals, removing antinutritional factors and improving the total polyphenol content of a new fermented product, and the product has the unique fragrance of sweet ferment rice; the natto is nutrient-rich and contains bacillus natto and various bio-enzyme which are not contained by other foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented whole grain food 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. Regular consumption of fine 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. Therefore, in addition to carrying out corresponding drug treatment, people also pay more and more attention to food health care and health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23L1/20A23L7/104A23L11/00A23L33/00
CPCA23V2002/00A23L7/104A23L11/05A23L33/00A23L11/50A23V2200/30A23V2250/762A23V2300/41A23V2300/10
Inventor 张丽琍祁斌吴雷
Owner ANHUI YANZHIFANG FOOD
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