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Fermented type bitter coarse cereal filling and preparation method thereof

A fermented, miscellaneous grain technology, applied in the direction of yeast-containing food ingredients, sugar-containing food ingredients, food ingredients as color, etc., can solve the problems of rough taste, dull color, easy regeneration of buckwheat rice, etc., to achieve attractive color, improve Smoothness, enhanced disorder effect

Inactive Publication Date: 2020-08-11
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the problems in the prior art that tartary buckwheat rice is easy to regenerate, rough taste and dull color, and to provide a kind of composition and reasonable proportion, which can effectively improve the nutritional value of tartary buckwheat and solve the problems of retrograde, rough taste and color. Fermented bitter miscellaneous grain fillings with problems such as dullness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The fermented bitter miscellaneous grain stuffing of the present invention is compounded according to the following components and weight:

[0036] Black tartary buckwheat 50g, barley 50g, water 190g, glucose 10g, yeast and DU-106 lactic acid bacillus mixed bacteria powder 0.10g, linseed powder 20g, white sugar 120g, konjac gum 30g, gluten powder 20g, Mito Fruit protein powder 15g, linseed oil 120g.

[0037] The fermented bitter miscellaneous grain stuffing of the present invention is prepared through the following steps:

[0038] a. Sterilization of fermentation equipment: Add 20mL of normal saline to a 500mL Erlenmeyer flask, seal it with air-permeable filter sealing film, and put it into an autoclave together with the fermenter, medicine spoon and normal saline to sterilize for 1 hour;

[0039] b. Fermentation base maturing: cook black tartary buckwheat and barley with electric rice cooker respectively (mass ratio of tartary buckwheat and barley is 1:1), then put in...

Embodiment 2

[0048] The fermented bitter miscellaneous grain stuffing of the present invention is compounded according to the following components and weight:

[0049] Black tartary buckwheat 65g, barley 65g, water 210g, glucose 15g, yeast and DU-106 lactic acid bacillus mixed bacteria powder 0.15g, linseed powder 35g, white sugar 135g, konjac gum 40g, gluten powder 25g, Mito Fruit protein powder 20g, linseed oil 135g.

[0050] The fermented bitter miscellaneous grain stuffing of the present invention is prepared through the following steps:

[0051] a. Sterilization of fermentation equipment: Add 30mL of normal saline to a 500mL Erlenmeyer flask, seal it with air-permeable filter sealing film, and put it into an autoclave together with the fermenter, medicine spoon and normal saline to sterilize for 1.5h;

[0052] b. Fermentation base maturing: cook black tartary buckwheat and barley with electric rice cooker respectively (mass ratio of tartary buckwheat and barley is 1:1), then put into...

Embodiment 3

[0061] A fermented bitter miscellaneous grain filling comprises the following components by weight:

[0062] Black tartary buckwheat 30, barley 30, water 150, glucose 5, mixed bacteria powder 0.05, linseed powder 10, white sugar 100, konjac gum 10, gluten powder 10, cane fruit protein powder 5, linseed oil 100.

[0063] The mixed bacteria powder is the mixed bacteria powder of yeast and DU-106 lactic acid bacillus, and the weight ratio of the yeast and DU-106 lactic acid bacillus is 1:1.

[0064] The fermented bitter miscellaneous grain stuffing of the present invention is prepared through the following steps:

[0065] S1. Add 20mL of normal saline to a 500mL Erlenmeyer flask, seal it with air-permeable filter sealing film, and put it into an autoclave together with the fermenter, medicine spoon and normal saline to sterilize for 1 hour.

[0066] S2, aging of fermentation base material: respectively cook black tartary buckwheat and barley in an electric rice cooker, then put ...

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PUM

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Abstract

The invention discloses a fermented type bitter coarse cereal filling and a preparation method thereof. The filling includes, by weight in parts, 30-100 parts of black tartary buckwheat rice, 30-100 parts of coix chinensis, 150-250 parts of water, 5-20 parts of glucose, 0.05-0.30 part of mixed bacterial powder, 10-70 parts of linseed meal, 100-180 parts of white granulated sugar, 10-70 parts of konjac glucomannan, 10-50 parts of vital wheat gluten, 5-40 parts of plukenetia volubilis albumen powder and 100-180 parts of linseed oil. The filling is reasonable in proportion, can effectively enhance the nutritional values of artary buckwheat and can solve the problems of retrogradation, rough taste and dim color.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fermented bitter miscellaneous grain filling, and also relates to a method for preparing the fermented bitter miscellaneous grain filling. Background technique [0002] Tartary buckwheat, also known as Tartary buckwheat (F. tartaricum), belongs to the Polygonaceae (Polygonaceae) buckwheat genus (Fagopyrum Gaerth). , nutritional and functional characteristics. Tartary buckwheat is rich in protein, unsaturated fatty acids, vitamins, tannins, iron, selenium, etc., and also contains chlorophyll and bioflavonoids that are not found in other cereal grains. "Compendium of Materia Medica" records: "Tartary buckwheat is bitter in nature and tastes cold, beneficial to energy, refreshes the spirit, sharpens the eyes and ears, lowers qi, widens the intestines and strengthens the stomach." It can strengthen the heart and brain, protect blood vessels, and promote blood circulation....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L7/104A23L29/00A23L29/30A23L5/00A23P30/34
CPCA23L25/40A23L7/104A23L25/30A23L29/045A23L29/30A23L29/04A23L5/00A23P30/34A23V2002/00A23V2200/14A23V2200/04A23V2250/5066A23V2250/5486A23V2250/548A23V2250/61A23V2250/76
Inventor 吴俏槿胡志高刘霭莎张延杰郑萍林家森
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN