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Method of preparing probiotic food using produced slurry in production process of bean vermicelli

A production process and probiotic technology, applied in food science and other directions, can solve problems such as environmental pollution and resource waste, and achieve the effect of reducing costs, low site requirements, and reducing the discharge of organic pollutants

Inactive Publication Date: 2016-09-28
UNIV OF SCI & TECH BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If they are discarded or directly discharged into the environment, it will not only cause a waste of resources, but also cause environmental pollution.

Method used

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  • Method of preparing probiotic food using produced slurry in production process of bean vermicelli
  • Method of preparing probiotic food using produced slurry in production process of bean vermicelli

Examples

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Effect test

Embodiment 1

[0036] according to figure 1 As shown in the flow chart, the two-heeled pulp slurry produced during the production of ash mung bean vermicelli produced in Northeast China is collected in a fermentation tank, and concentrated under reduced pressure at room temperature to a solid content greater than 20%, 0.3 wt% of gelatin and 1.0 wt% of modified starch are added. After mixing uniformly, the temperature rise rate is 2℃ / min, heat to 50℃, keep for 10 minutes, continue to heat to 93℃, keep for 5 minutes to sterilize, cool to 39℃, add 6% of the inoculation of bacteria, and inoculate the material for fermentation The number of bacteria are: Lactobacillus bulgaricus 1×10 6 cfu / ml, Streptococcus thermophilus 1×10 6 cfu / ml, turn on the stirring, keep the speed of 50 rpm and stir for 10 minutes to mix the starter fully in the slurry, keep it at 43℃, ferment for 8 hours, the acidity of the fermentation end point is 100°T, cool to 20℃, fill Pack, post-cook and refrigerate at 6°C for 8 hour...

Embodiment 2

[0038] according to figure 1 As shown in the flow chart, the first mixed pulp, two mixed pulp and three mixed pulp produced during the production process of ash mung bean vermicelli produced in the northeast are collected in a fermentation tank at a volume ratio of 1:2:1, and the mixed pulp is decompressed at room temperature Concentrate to a solid content greater than 18%, add 2.0wt% white sugar, 0.5wt% gelatin, and 1.5wt% modified starch. After mixing uniformly, the temperature rise rate is 5°C / min, heat to 55°C, hold for 5 minutes, and continue to heat up to 93 ℃, keep for 5 minutes to sterilize, reduce the temperature to 37℃, add the bacteria, the addition amount is 16%, the number of fermentation bacteria inoculated in the material liquid is: Lactobacillus helveticus 5×10 7 cfu / ml, Lactobacillus bulgaricus 2×10 6 cfu / ml, Streptococcus thermophilus 2×10 6 cfu / ml, turn on the stirring, keep the rotation speed of 100 rpm and stir for 5 minutes, mix the starter fully in the slu...

Embodiment 3

[0040] according to figure 1 As shown in the flow chart, the sanhe pulp slurry produced during the production of broad bean vermicelli produced in Fujian is collected in a fermenter, and concentrated under reduced pressure at room temperature to a solid content greater than 5%, added with 1.5wt% white sugar and 2.0wt% skimmed milk powder , Fructose 1.2wt%, oligomeric isomaltose 1.0wt%, lactic acid 0.5wt%, sodium citrate 0.5wt%, after mixing uniformly, the heating rate is 3.5°C / min, heat to 45°C, hold for 10 minutes, and continue heating to Sterilize at 92℃, keep for 6 minutes, lower the temperature to 37℃, add strains, the amount added is 9%, the number of inoculated fermentation bacteria is: Lactobacillus bulgaricus 1×10 7 cfu / ml, Streptococcus thermophilus 1×10 5 cfu / ml, Lactobacillus casei 1×10 6 cfu / ml, turn on the stirring, keep the rotation speed of 120 rpm and stir for 8 minutes, mix the starter thoroughly in the slurry, keep at 45℃ and ferment for 8 hours, the end acidit...

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Abstract

The invention relates to a method for preparing probiotic food by using the slurry produced in the production process of vermicelli, especially a method for preparing probiotic health food by using the slurry produced in the production process of vermicelli containing high protein, dietary fiber and other nutrients. The process mainly includes the following steps: collection and pretreatment of slurry, inoculation, fermentation, cooling and filling. The invention uses microorganisms to process the by-products produced in the vermicelli production process, and further utilizes the nutritional components of vermicelli production raw materials, thereby improving the comprehensive utilization rate of resources and reducing environmental pollution. The product is a green and environmentally friendly product, rich in protein, dietary fiber and a variety of minerals, which can increase appetite, promote and strengthen digestion and absorption, and can also improve the economic benefits of vermicelli production enterprises. It has good economic and social benefits.

Description

Technical field [0001] The invention relates to a method for comprehensive utilization of by-products produced in the production process of vermicelli, in particular to a method for preparing probiotic food using the slurry produced in the production process of vermicelli, and belongs to the technical fields of comprehensive utilization of resources, environmental protection and deep processing of agricultural and sideline products. technical background [0002] At present, vermicelli production, as a traditional industry in our country, has a long history, rich product varieties and numerous manufacturing companies. Both include modern processing enterprises with a high degree of mechanization, and there are also workshop-style processing points that produce vermicelli manually. However, regardless of the scale, most vermicelli production companies only use starch in the raw materials to make vermicelli, and other nutrients in the raw materials are not fully utilized, and most o...

Claims

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Application Information

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IPC IPC(8): A23L33/00
Inventor 温永强郭翠敏
Owner UNIV OF SCI & TECH BEIJING
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