Probiotic grain powder and production method and application thereof

A technology of probiotics and grain powder, which is applied in the field of food processing, can solve the problems of low nutrition adjustment efficiency and large loss of living strains, and achieve the effects of good digestion and absorption performance, more retention and high maturity

Active Publication Date: 2016-06-22
随州市金义米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing technology mainly has the problems of low nutrient adjustment efficiency and large loss of living strains during drying.

Method used

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  • Probiotic grain powder and production method and application thereof
  • Probiotic grain powder and production method and application thereof
  • Probiotic grain powder and production method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The making of embodiment 1 probiotic cereal powder

[0044] The process formula is as follows:

[0045] Main ingredients: 80 parts of black rice, 20 parts of black beans;

[0046] Excipient 1: The compound bacteria are 0.5 parts each of yeast, lactic acid bacteria and Rhizopus oryzae;

[0047] Excipient 2: 0.3 parts each of amylase, protease, cellulase and phytase;

[0048] Excipient 3: 10 parts of white sugar, 0.3 parts of amino acid, 5 parts of taurine, 6 parts of egg white protein powder;

[0049] Soaking solution: 120 parts of water, 0.8 parts of sodium glutamate;

[0050] Protective agent: 80 parts of water, 1 part of glycerin, 2 parts of trehalose, and 1 part of monoglyceride.

[0051] The production steps are as follows:

[0052] 1) The main material is soaked in soaking solution (temperature 35°C, time 5h), and material 1 is obtained;

[0053] 2) Refining material 1 (100% particle size passing 80 mesh, 90% passing 120 mesh) to obtain material 2;

[0054] ...

Embodiment 2

[0061] The influence of embodiment 2 soaking conditions on the quality of probiotic cereal flour

[0062] The main ingredients are 80 parts of barley and 20 parts of red beans. Except for the soaking conditions, the process formula of Example 1 is used.

[0063]It can be seen from Table 1 that after soaking at 35°C for 20 hours, the content of GABA is the highest, the number of viable probiotic bacteria is high, the moisture content is the lowest, and the product quality is the best. This is because suitable germination conditions are conducive to the transformation of GABA. Macromolecular substances such as starch, protein, and dietary fiber are degraded under the action of endogenous enzymes to produce small molecular sugars and free amino acids, which release bound minerals, which is beneficial The growth of microorganisms during the fermentation process reduces the water binding capacity, which is conducive to drying and dehydration. The product produced has a high number ...

Embodiment 3

[0066] The influence of embodiment 3 pre-freezing and drying conditions on the probiotic rate of cereal probiotic powder, moisture content

[0067] The main ingredient is 100 parts of Job's tears. Except for the pre-freezing and drying conditions, the process formula of Example 1 is used. The effects of pre-freezing and drying conditions on the probiotics and moisture content in the probiotic grain powder are shown in Table 2. It can be seen from Table 2 that the number retention rate of viable bacteria is high when freeze-drying is used, and the retention rate of probiotics is small without freezing treatment.

[0068] Table 2 Effects of prefreezing and drying conditions on probiotics and moisture content in probiotics cereal powder

[0069]

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Abstract

The invention relates to the field of food processing, in particular to probiotic grain powder and a production method and application thereof. The probiotic grain powder comprises 105-1,012 cfu/g of probiotic, 10-300 mg/100 g of GABA and 5-50 parts of peptide or free amino acid, and enzyme activity is larger than or equal to 500 u/g. The grain powder is prepared from 100 parts of grain, 0.5-2 parts of compound bacteria, 0.5-2 parts of compound enzyme, 1-20 parts of white granulated sugar, 0.1-0.5 part of amino acid, 1-10 parts of taurine, 1-10 parts of egg white protein powder, 50-200 parts of water, 0.1-5 parts of glycerinum, 1-6 parts of trehalose and 0.5-2 parts of monoglyceride, wherein compound bacteria, compound enzyme, white granulated sugar, amino acid, taurine and egg white protein powder serve as auxiliary materials, and water, glycerinum, trehalose and monoglyceride serve as protective agents. The method for preparing the probiotic grain powder comprises the steps of main material soaking and grinding into thick liquid, heating and curing are conducted, the auxiliary materials are added for fermentation, and finally drying is conducted. The technologies of sprouting, enzymolysis, nutrition compound and ultra-low-temperature freezing are adopted, and the nutrient contents and viable count are kept to the maximum extent.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a probiotic grain powder and its production method and application. Background technique [0002] Grains have a variety of nutrients, but minerals, vitamins, etc. are mostly combined with polysaccharides, proteins, and dietary fiber. The content of functional components such as GABA is low, and it contains anti-nutritional factors such as phytic acid. Molecular degradation, the release of bound nutrients, and germination enrich functional components such as GABA, and the adjustment and improvement of grain nutrition are more beneficial to human health. [0003] Probiotics are beneficial microflora that improve health by promoting the balance of the flora in the body. Probiotics such as lactic acid bacteria and yeast can use the natural nutrients in grains to grow and reproduce, and their metabolites are rich in enzymes, which can further degrade macromolecules such as grain protei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/152A23L33/135A23L33/175A23L33/17A23L29/00
CPCA23V2002/00A23V2250/06A23V2250/0644A23V2250/5428A23V2200/3204
Inventor 赵思明熊青黄汉英胡月来
Owner 随州市金义米业有限公司
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