Millet fermented powder and preparation method thereof

A technology for baking powder and millet, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. problems, to achieve the effect of convenient carrying and promotion, easy to eat, and fat reduction

Inactive Publication Date: 2017-06-30
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In Northwest Shanxi, people naturally ferment milled rice to obtain sour porridge. The sour porridge not only preserves the unique flavor endowed by the beneficial microorganisms in the local natural environment, but also has health effects such as digestion, strengthening the stomach, promoting body fluids and quenching thirst; however, Sour porridge has its disadvantages: (1) The fermentation method and scale are mostly natural and family-style, so the quality of the fermentation product is unstable, which is not conducive to large-scale promotion; (2) Compared with other instant foods, the fermentation product is due to Contains a lot of water, so it cannot be stored for a long time, and it is not convenient to eat and carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Preparation of bacteria suspension: Acetobacter lambicus was inoculated in MRS liquid medium, cultured with shaking at 150 r / min at 25°C for 20 h, then centrifuged at 8000 r / min for 10 min, and the bacteria were precipitated. Add sterile saline to the cells to make 2×10 9 CFU / mL bacterial suspension;

[0021] (2) Preparation of culture medium: fully wash 1000g millet, put it into a glass bottle, add 1.3 times of water, seal it with a parafilm, and treat it at 50°C for 15 minutes;

[0022] (3) Inoculation and fermentation: connect 69mL of bacterial suspension to the culture medium, and ferment for 20h at 28°C;

[0023] (4) Drying and crushing: the fermentation product is poured out and then dried at 50° C., crushed, and passed through a 0.2 mm sieve to obtain 935 g of millet fermentation powder.

[0024] The nutritional composition and content of the millet fermentation powder were determined to be: 82.4% of total sugar, 1.9% of fat, 11.0% of protein, 10.2% of tota...

Embodiment 2

[0026] (1) Preparation of bacteria suspension: Acetobacter lambicus was inoculated in MRS and wort liquid medium, cultured with shaking at 200r / min at 35°C for 36h, then centrifuged at 8000r / min for 10min, and the bacteria were precipitated. Add sterile saline to the cells to make 2×10 11 CFU / mL bacterial suspension;

[0027] (2) Preparation of culture medium: fully wash 1000g millet, put it into a glass bottle, add 1.6 times of water, seal it with a parafilm, and treat it at 70°C for 40 minutes;

[0028] (3) Inoculation and fermentation: connect 138mL of bacterial suspension to the culture medium, and ferment at 35°C for 36h;

[0029] (4) Drying and crushing: the fermentation product is poured out and dried at 50°C, crushed, and passed through a 0.2 mm sieve to obtain 938 g of millet fermentation powder.

[0030] The nutritional components and contents of the millet fermentation powder were determined to be: 81.7% of total sugar, 1.82% of fat, 11.3% of protein, 10.4% of tot...

Embodiment 3

[0032] (1) Preparation of bacterial suspension: Acetobacter lambicus was inoculated in MRS liquid medium, cultured with shaking at 180 r / min at 28°C for 30 h, then centrifuged at 8000 r / min for 10 min, and the bacteria were precipitated. Add sterile saline to the cells to make 2×10 10 CFU / mL bacterial suspension;

[0033] (2) Preparation of culture medium: fully wash 1000g millet, put it into a glass bottle, add 1.5 times of water, seal it with a parafilm, and treat it at 65°C for 30 minutes;

[0034] (3) Inoculation and fermentation: connect 92mL of bacterial suspension to the culture medium, and ferment for 30h at 28°C;

[0035] (4) Drying and crushing: pour out the fermented product and dry it at 50°C, crush it, and pass through a 0.2 mm sieve to obtain 940 g of millet fermentation powder.

[0036] The measured nutritional components and contents of millet fermentation powder are: total sugar 83.5%, fat 1.8%, protein 11.7%, total amino acid 10.7%, total phenol 205.8mg / 100...

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Abstract

The invention belongs to the field of cereal fermented food preparation and specifically provides a millet fermented powder and a preparation method thereof. The preparation method of the millet fermented powder comprises the following steps: using Lambic acetobacter aceti as the bacterial strain and using millet as a medium, fermenting, drying, and crushing to obtain the millet fermented powder product. The prepared millet fermented powder contains the following main nutrients: 81.7-83.5% of total sugar, 1.8-1.9% of fat, 11.0-11.7% of protein, 10.2-10.7% of total amino acids, 201.8-205.8 mg/100g of total phenols and 40.2-42.1 mg/100 g of calcium. The millet fermented powder provided by the invention has high nutritive value, is sweet and fragrant, is easy to store and convenient to eat, and is a good democratized nutritious food.

Description

technical field [0001] The invention relates to grain fermented food, in particular to millet fermented powder and a preparation method thereof. Background technique [0002] Small miscellaneous grains are valuable grain resources in my country, and the output of small miscellaneous grains in Shanxi accounts for about 10% of the national output of small miscellaneous grains. Shanxi is one of the main producing areas of millet in my country. It is known as "China's millet is in Shanxi, and Shanxi has the largest number of millets". Millet is the seed kernel of Setaria italica (L.) Beauv. Var germanica (Mill.) Schred. Millet has high nutritional value and is rich in various amino acids, vitamins, and mineral elements. It has the functions of nourishing yin and blood, enhancing human immunity, and promoting lactation. Millet has high dietary fiber content and can prevent cardiovascular diseases. Therefore, Xiaomi has a bright future for development. [0003] In Northwest Sha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 王琪韩建荣
Owner SHANXI UNIV
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