Pleurotus-ostreatus-flavor high-nutritive corn flour and preparation method and application thereof

Abstract

The invention discloses pleurotus-ostreatus-flavor high-nutritive corn flour and a preparation method and application thereof, and relates to the field of food. Corn is used as a main raw material, soybean residues and saccharose of different proportions are added to the corn correspondingly, and a pleurotus ostreatus liquid culture is inoculated and subjected to solid state fermentation; after fermentation, the content of crude fat is reduced, and the contents of crude protein, total soluble sugar, amino acid nitrogen and reducing sugar are increased, the high-nutritive corn flour is prepared, the fermented corn flour is added to be used as a raw material, corn bread is prepared; and the flavor of the corn flour is special, the production quality of the corn flour is greatly improved, andthe corn flour is suitable for being used as the raw material of staple food processing.

Description

Technical field [0001] The invention relates to the field of food, in particular to a kind of oyster mushroom-flavored high-nutrition corn flour and its preparation method and application. Background technique [0002] Since corn flour has the characteristics of rough taste and spicy taste, foods with corn flour as the raw material, on the one hand, need to modify the raw material of corn flour to change its shortcomings of poor taste and taste. In the modification process, a large number of food additives need to be added, and a large number of food additives will inevitably have certain side effects on human health. At the same time, the use of chemical methods to modify corn flour makes it difficult to guarantee the safety of raw materials. The physical method can only change the processing performance of corn flour, and it is difficult to change the nutritional quality of corn flour, and the production equipment required by the physical method is relatively complicated, and ...

AI Technical Summary

Problems solved by technology

In the modification process, a large amount of food additives need to be added, and a large amount of food additives will inevitably have certain side effects on human health

At the same time, the use of chemical methods to modify corn flour, the safety of raw materials is difficult to be guaranteed

The physical method can only change the processing performance of corn flour, but it is difficult to change the nutritional quality of corn flour, and the production equipment required by the physical method is relatively complicated, and the initial investment is relatively large

Although the enzymatic method can change the processing quality and nutritional quality of corn flour, the way to change the nutritional quality is relatively simple.

[0003] On the other hand, corn flour has poor plasticity due to its poor water retention and water absorption and expansion properties. In the process of being processed into food, it is not suitable for processing staple foods such as noodles and dumplings. Poor, factors such as low lysine and tryptophan content have greatly hindered the research and development and promotion of corn food, resulting in a certain waste of resources

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