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Processing method of hericium erinaceus fermented wheat flour

A processing method and wheat flour technology are applied in the processing field of Hericium erinaceus fermented wheat flour to achieve the effects of rich meat flavor, rich nutrition and excellent taste.

Inactive Publication Date: 2018-01-05
广西秀瑶姑生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's quality of life and the popularization of the concept of healthy diet, people's requirements for flour quality are getting higher and higher. Flour directly processed from ordinary wheat can no longer meet people's needs.

Method used

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  • Processing method of hericium erinaceus fermented wheat flour
  • Processing method of hericium erinaceus fermented wheat flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of Hericium erinaceus fermented wheat flour, specifically comprising the steps of:

[0023] (1) Select high-quality wheat grains and soak them in cold water at 8°C for 28 hours;

[0024] (2) Pack the soaked wheat grains into a sealed bag and seal them;

[0025] (3) Put the sealed bag containing the grains of wheat into the boiler, and cook for 7 hours under normal pressure at 100°C;

[0026] (4) Put the sealed bag containing wheat grains in a natural space to dry, and lower it to 35°C;

[0027] (5) insert Hericium erinaceus bacterial classification into the sealed bag and mix evenly, insert 10g per kilogram of wheat grain, then put into bacteria room;

[0028] (6) Keep the temperature of the bacteria room at 2°C and allow the mycelia to grow for 30 days;

[0029] (7) After the mycelium grows to cover the entire bacterial bag, open the sealed bag and dry the wheat grains until the water content is lower than 12%, and then grind them into powder to ...

Embodiment 2

[0031] A processing method of Hericium erinaceus fermented wheat flour, specifically comprising the steps of:

[0032] (1) Select high-quality wheat grains and soak them in cold water at 10°C for 24 hours;

[0033] (2) Pack the soaked wheat grains into a sealed bag and seal them;

[0034] (3) Put the sealed bag containing the grains of wheat into the boiler, and cook for 8 hours under normal pressure at 100°C;

[0035] (4) Put the sealed bag containing wheat grains in a natural space to dry, and lower it to 35°C;

[0036] (5) insert Hericium erinaceus bacterial classification into the sealed bag and mix evenly, insert 25g per kilogram of wheat grain, then put into bacteria room;

[0037] (6) Keep the temperature of the bacteria room at 23°C, and allow the mycelia to grow for 40 days;

[0038] (7) After the mycelium grows to cover the entire bacterial bag, open the sealed bag and dry the wheat grains until the water content is lower than 12%, and then grind them into powder ...

Embodiment 3

[0040] A processing method of Hericium erinaceus fermented wheat flour, specifically comprising the steps of:

[0041] (1) Select high-quality wheat grains and soak them in cold water at 12°C for 22 hours;

[0042] (2) Pack the soaked wheat grains into a sealed bag and seal them;

[0043] (3) Put the sealed bag containing the grains of wheat into the boiler, and cook at a high pressure of 120°C for 3.5 hours;

[0044] (4) Put the sealed bag containing wheat grains in a natural space to dry, and lower it to 35°C;

[0045] (5) insert Hericium erinaceus bacterial classification into the sealed bag and mix evenly, insert 40g per kilogram of grain of wheat, then put into bacteria room;

[0046] (6) Keep the temperature of the bacteria room at 25°C, and let the mycelia grow for 50 days;

[0047] (7) After the mycelium grows to cover the entire bacterial bag, open the sealed bag and dry the wheat grains until the water content is lower than 12%, and then grind them into powder to ...

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Abstract

The invention discloses a processing method of hericium erinaceus fermented wheat flour. The hericium erinaceus fermented wheat flour is processed through inoculating wheat with hericium erinaceus strains. The hericium erinaceus fermented wheat flour has the advantages of being natural in fermentation fragrance, safe, healthy, good in processing properties and stable in quality.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a processing method of Hericium erinaceus fermented wheat flour. Background technique [0002] Wheat is a gramineous plant widely planted all over the world. The caryopsis of wheat is one of the staple foods of human beings. After being ground into flour, it can be used to make bread, steamed buns, biscuits, noodles and other foods. It contains starch, protein, sugar, Fat, vitamin B, lecithin, arginine and various enzymes have extremely high nutritional value. The tissue structure of wheat mainly includes cortex, aleurone layer, endosperm and germ. The cortex mainly contains cellulose and hemifiber The aleurone layer contains protein, B vitamins, minerals and a small amount of cellulose. The embryo is extremely nutritious and is the most abundant plant resource containing vitamin E. It also contains thiamine and riboflavin. Su and niacin. With the improvement of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00A23L31/00
Inventor 韦志良
Owner 广西秀瑶姑生态农业科技有限公司
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