Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Leisure nutritional type fermented dry cereals and production method thereof

A production method and nutritional technology, applied in food drying, food science and other directions, can solve problems such as bad and easy to gain weight

Inactive Publication Date: 2019-04-19
无锡赞匠生物科技有限公司
View PDF10 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dried fruit is a food suitable for all ages. The shelf life of dried fruit is extended through sugaring process. During the production process of dried fruit, non-natural substances or additives such as sucrose and preservatives are added, and the sweetness and sourness contained are unnatural and natural. If you eat it for a long time, it is not good for your health, and it is easy to gain weight. There is an urgent need for a healthy food that replaces dried fruit

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment discloses a method for making leisure and nutritious fermented dried cereals, which includes the following steps:

[0026] Step 1: Screening of grains: selecting grains with full grains, removing impurities, shattered grains, and broken grains, washing and drying;

[0027] Step 2: Grain sterilization: Weigh the grains, add water, and cool down after sterilization and wait for inoculation;

[0028] Step 3: Preparation of starter: inoculate the fermentation strains in the MRS medium, culture at 28°C for 16 hours for activation, then inoculate the MRS medium at a ratio of 1% of the medium volume, and expand the culture at 28°C for 10 The cells were collected by centrifugation at 2°C and 6000 rpm for 2 hours, and washed twice with sterile saline to prepare a concentration of 10 7 cfu / mL starter;

[0029] Step 4: Inoculation and fermentation: Place the grain in a fermentation tank, and then pre-spray 0.2% water on the surface of the grain, and then spray the starter ...

Embodiment 2

[0035] This embodiment discloses a method for making leisure and nutritious fermented dried cereals, which includes the following steps:

[0036] Step 1: Screening of grains: selecting grains with full grains, removing impurities, shattered grains, and broken grains, washing and drying;

[0037] Step 2: Grain sterilization: Weigh the grains, add water, and cool down after sterilization and wait for inoculation;

[0038] Step 3: Preparation of starter: inoculate the fermentation strains in the MRS medium, incubate at 30°C for 20 hours for activation, then inoculate the MRS medium at a ratio of 4% of the medium volume, and expand the culture at 30°C for 18 The cells were collected by centrifugation at 4°C and 7000 rpm, and washed 3 times with sterile saline to prepare a concentration of 10 8 cfu / mL starter;

[0039] Step 4: Inoculation and fermentation: Put the grain in the fermentation tank, and then pre-spray 8% water on the surface of the grain, and then spray the starter on the surf...

Embodiment 3

[0045] This embodiment discloses a method for making leisure and nutritious fermented dried cereals, which includes the following steps:

[0046] Step 1: Screening of grains: selecting grains with full grains, removing impurities, shattered grains, and broken grains, washing and drying;

[0047] Step 2: Grain sterilization: Weigh the grains, add water, and cool down after sterilization and wait for inoculation;

[0048] Step 3: Preparation of starter: inoculate the fermentation strains in MRS medium, inoculate them at 37°C for 24 hours for activation, then inoculate them in MRS medium at a ratio of 5% of the medium volume, and expand the culture at 37°C for 20 The cells were collected by centrifugation at 6°C and 8000 rpm, and washed 3 times with sterile physiological saline to prepare a concentration of 10 8 cfu / mL starter;

[0049] Step 4: Inoculation and fermentation: Place the grain in a fermentation tank, and then pre-spray 20% water on the surface of the grain, and then spray th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides leisure nutritional type fermented dry cereals and a production method thereof. The method comprises the steps that one, the selection of cereals: plump cereal kernels are selected to remove impurities, flattened kernels and broken kernels, and the cereal kernels are cleaned and dried; two, the cereals are sterilized; three, a fermentation agent is prepared; four, inoculation and fermentation are conducted; five, collection is conducted; six, low-temperature drying is conducted; seven, aseptic packaging is conducted. The method has the advantages that the producing process is natural, non-natural substances or additives of saccharose, preservatives and the like are not added, so that the prepared dry cereals have proper mouth feel and natural fermented flavors of sweetness, sourness, mellowness, ester fragrance and the like, amino acid, phenol, polypeptide are generated in the fermentation process, so that a product has abundant nutrients, complete grains are retained by the cereals after the cereals are fermented, the complete dry cereals with plump grains are produced, and the application and development of the cereals in leisure markets are broadened.

Description

Technical field [0001] The invention relates to the technical field of biological fermented foods, in particular to a leisure nutrient type fermented dried grain and a preparation method thereof. Background technique [0002] Dried fruit is a food suitable for all ages. Dried fruit is used to extend the shelf life through the process of candiing. Dried fruit is made with unnatural substances or additives such as sucrose and preservatives. The sweetness and sourness contained in it are unnatural and unnatural. It is not good for the body and easy to gain weight if it is eaten for a long time. There is an urgent need for a healthy food to replace dried fruits. Summary of the invention [0003] The purpose of the present invention is to disclose a leisure nutrient type fermented dried grain and its production method, the production process is natural, without adding sucrose, preservatives and other non-natural substances or additives, the dried grains are suitable and contain natural...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/104A23L11/00A23L29/00A23L11/50
CPCA23L7/104A23L29/065A23V2002/00A23L11/50A23V2300/10
Inventor 李伦范晓波邱雁丁香丽
Owner 无锡赞匠生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com