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A selenium-enriched cordyceps oatmeal steamed bread and preparation method thereof

A technology of selenium-enriched Cordyceps and oats, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients. Delicate taste effect

Active Publication Date: 2021-05-11
锬酃藏虫草生物科技(深圳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, although bran contains up to about 30% dietary fiber, the dietary fiber contained therein is mainly coarse insoluble cellulose, lignin, and hemicellulose, which have been used as feed for herbivores for a long time. It is difficult to modify it due to its mechanical crushing and natural fermentation. People eat a large amount of it, which may damage the mucosa of the surface layer of the gastrointestinal tract wall due to the mechanical action of the rough and insoluble essential cellulose.
[0005] Oat is a kind of wheat. In addition to a large amount of carbohydrates and protein, oat also contains rich soluble dietary fiber. It is a recognized health food at home and abroad, but there are few health products made of oat. Commonly used is oatmeal, but there are no health-care steamed buns made from oatmeal and related reports

Method used

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  • A selenium-enriched cordyceps oatmeal steamed bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]Preparation of Cordyceps Oatmeal:

[0031]Take the oatmeal 100g to be placed in the culture vessel for 35min at a temperature of 122 ° C, and after cooling, 20ml of Cordyceps or Cordyceps sinensis seed culture solution is added, 23 ml of sterile water, stir well, then set the temperature 23-24 ° C Next, the relative humidity of 80-85% was cultured for 2.5 days. After the bacteria, the insects oatmeal culture was turned once and continued to cultivate 5-10 days.

[0032]Among them, the seed medium group is: glucose 5g / L, sucrose 15g / L, yeast paste 3 g / L, protein 胨 6 g / L, potassium dihydrogen phosphate is 0.5 g / L.

[0033]Among them, the fermentation medium has become: glucose 10g / L, sucrose 23g / L, yeast paste 6 g / L, protein 胨 9 g / L.

[0034]Sample analysis of the worms of the worms in the 5th day, 7 days and 9 days respectively, the results show that as the culture time is greater, the active ingredient of the culture in the culture increases significantly, but the result...

Embodiment 2

[0038]This embodiment provides a borkeling arrazzoon ozan steps, prepared by the following method:

[0039]Preparation of Cordyceps oatmeal: Yes from the market to buy Oatmera 500g from the import of oatmeal in Australia to load the fermentation container, 30 minutes of temperature of 123 degrees, 30 ml of Cordyceps seed culture solution, adding sterile water 125 ml After the mixing is uniform, the temperature is 23-25 ​​degrees, and the relative humidity is 80-85%. After forming mycelial, the oatmeal culture is turned up and down once, continuing to cultivate 3.5 days, then put oatmeal culture at 80-85 Dry dry and pulverized Cordyceps oatmeal powder 452.7g. (Cordyceps oatmeal powder contains 1.97%, insectin, 0.013%)

[0040]Among them, the insects used in the present invention is Isolated from Cordyceps sinensis J3, which is separated from the fresh Cordyceps sinensis in Tibet, and determined by morphological characteristics and DNA sequencing.

[0041]Among them, the preparation of Cordyce...

Embodiment 3

[0048]This embodiment provides a raw coil, oxan steamer, prepared from the following raw materials: Cordyceps oatmeal 300g, whole wheat flour 200g, selenium selenium 30g, milk powder 20g, oligosaccharide 15g.

[0049]Specifically, it is prepared by the following method:

[0050]Preparation of Cordyceps oatmeal: Yes from the market to buy Oatmera 500g from the import of oatmeal in Australia to load the fermentation container, 30 minutes of temperature of 123 degrees, 30 ml of Cordyceps seed culture solution, adding sterile water 125 ml After the mixing is uniform, the temperature is 23-25 ​​degrees, and the relative humidity is 80-85%. After forming mycelial, the oatmeal culture is turned up and down once, continuing to cultivate 3.5 days, then put oatmeal culture at 80-85 Dry dry and pulverized Cordyceps oatmeal powder 452.7g. (Cordyceps oatmeal powder contains 0.091%, insects, 0.613% insects)

[0051]Among them, the insects used in the present invention is a cordymp group, which is given by...

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Abstract

The invention relates to a selenium-enriched cordyceps oatmeal steamed bread, which is prepared from the following ingredients: cordyceps seed liquid or cordyceps fermented puree, oatmeal, whole wheat flour and selenium-enriched yeast. The present invention further provides a preparation method of the selenium-enriched Cordyceps oat steamed bread. The steamed bun made by the method of the invention has a uniform texture, spongy shape, elasticity, complete shape, no wrinkles on the surface, delicate taste, and aroma of Cordyceps oats and milk. The steamed bun contains yeast organic selenium, adenosine of cordyceps, cordycepin, Physiologically active ingredients such as isomaltooligosaccharides. In addition, it also contains the nutrients of oats and wheat, such as carbohydrates, protein, dietary fiber, amino acids and vitamins, and the nutrients are more balanced. The invention organically combines various beneficial physiologically active ingredients and nutritional ingredients, so that people can eat well and eat healthily in daily life.

Description

Technical field[0001]The present invention relates to the field of food processing, and more particularly to a granular grassy arms and preparation method thereof.Background technique[0002]Shantou is one of the traditional staple foods of our residents. It is the food that is in northeast North China North China. Traditionally, the production of steamed bread is a raw material with wheat flour, using an old or active dry yeast, a fermentation of a fermentation, gentle, fermentation, molding, waking hair, and steaming. Wheat flour contains 70% of carbohydrates, 12.7% crude protein, while the fat is 2.5%, and the dietary fiber content is only 3.7%. Although wheat flour bun is rich in carbohydrates and crude proteins, the dietary fiber content is too low, lacks balanced nutrition and health function.[0003]In order to improve the nutrition of wheat, improve the health function of the steamed bread. In recent years, in addition to the production of steamed bread in wheat, the market occa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L31/00A23L31/10A23L33/14A23L33/10A23L33/16A23L33/125A23L33/21
CPCA23V2002/00A23L7/104A23L31/00A23L31/10A23L33/10A23L33/125A23L33/14A23L33/16A23L33/21A23V2200/14A23V2200/30
Inventor 陈家任
Owner 锬酃藏虫草生物科技(深圳)有限公司
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