Corn functional fungus food and preparation method thereof

A technology of functional bacteria and corn, applied in the fields of botanical equipment and methods, function of food ingredients, horticulture, etc., can solve the problems of low lysine and tryptophan content, low sensory acceptance, and limited corn application, etc. Achieve a balanced diet, high sensory acceptance, and shorten the fermentation cycle.

Active Publication Date: 2020-09-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Corn is one of the main grain crops in my country. Corn contains a large amount of lecithin, linoleic acid, grain alcohol, vitamin E and cellulose. It is recognized by nutritionists as the staple food with the highest nutritional value and health care value. However, corn contains The content of lysine and tryptophan is low, and the taste is rough, which limits the application of corn in daily staple food
At present, researchers have increased the content of lysine and tryptophan in corn by adding Hericium erinaceus strains to the compound solid medium of corn and soybean for fermentation to improve the rough taste of corn, but the fermentation time is relatively long. Long, and with the prolongation of the storage time, the beany smell of the obtained fermented corn flour is increasing. After about 1 month of sealed storage, the beany smell is already very obvious, and the sensory acceptance is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of corn functional bacteria food, it is prepared by following steps:

[0027] Step 1. Wash 100 parts by weight of corn, soak at 100°C for 2 hours, filter, add 7.5 parts by weight of pumpkin pulp powder, 2.3 parts by weight of pumpkin seed skin powder, and 0.2 parts by weight of magnesium sulfate heptahydrate and 0.1 parts by weight of potassium dihydrogen phosphate, add water while mixing, adjust the water content of the mixture to 60%, sterilize under high pressure at 121°C for 2h, and cool to room temperature to obtain a solid medium; the pumpkin pulp powder is obtained by removing the old pumpkin After peeling, removing pulp and seeds, cut the obtained pumpkin pulp into thin slices of about 6mm, dry at 50°C until the water content is less than 12%, pulverize, and pass through a 60-mesh sieve; the pumpkin seed peel powder is made by The remaining skin, flesh and seeds of the old pumpkin are dried at 50°C until the water content is less than 12%, mixed, crushed,...

Embodiment 2

[0031] A kind of corn functional bacteria food, it is prepared by following steps:

[0032] Step 1. Wash 100 parts by weight of corn, soak at 90°C for 3.5 hours, filter, add 7 parts by weight of pumpkin pulp powder, 2 parts by weight of pumpkin seed skin powder, and 0.15 parts by weight of sulfuric acid heptahydrate to the filter. Magnesium and 0.08 parts by weight of potassium dihydrogen phosphate, while mixing, add water to adjust the water content of the mixture to 55%, sterilize under high pressure at 121°C for 2h, and cool to room temperature to obtain a solid medium; the pumpkin pulp powder is prepared from old pumpkin After peeling, removing flesh and seeds, the obtained pumpkin pulp is cut into thin slices of about 6mm, dried at 50°C until the water content is less than 12%, crushed, and passed through a 60-mesh sieve to obtain; the pumpkin seed peel powder is Dry the remaining skin, pulp and seeds of the old pumpkin at 50°C until the water content is less than 12%, mi...

Embodiment 3

[0036] A kind of corn functional bacteria food, it is prepared by following steps:

[0037] Step 1. Wash 100 parts by weight of corn, soak at 80°C for 8 hours, filter, add 8 parts by weight of pumpkin pulp powder, 2.6 parts by weight of pumpkin seed skin powder, and 0.2 parts by weight of magnesium sulfate heptahydrate and 0.12 parts by weight of potassium dihydrogen phosphate, add water while mixing, adjust the water content of the mixture to 65%, sterilize under high pressure at 121°C for 2h, and cool to room temperature to obtain a solid medium; the pumpkin pulp powder is obtained by removing the old pumpkin After peeling, removing pulp and seeds, cut the obtained pumpkin pulp into thin slices of about 6mm, dry at 50°C until the water content is less than 12%, pulverize, and pass through a 60-mesh sieve; the pumpkin seed peel powder is made by The remaining skin, flesh and seeds of the old pumpkin are dried at 50°C until the water content is less than 12%, mixed, crushed, a...

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PUM

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Abstract

The invention discloses a preparation method of corn functional fungus food. The method comprises the following steps of 1, cleaning, soaking and filtering 100 parts by weight of corns, adding 7-8 parts by weight of pumpkin pulp powder, 2-2.6 parts by weight of pumpkin seed and peel powder, 0.15-0.2 part by weight of magnesium sulfate heptahydrate and 0.08-0.14 part by weight of potassium dihydrogen phosphate into filtrate, adjusting the water content to be 55-65%, carrying out high-pressure sterilization, and performing cooling to obtain a solid culture medium; 2, adding 5-10 parts by weightof liquid activated edible fungi into the solid culture medium, performing uniform stirring, performing culture for 7-12 days, and taking out a culture medium, namely obtaining the fermentation culture medium; and 3, drying and crushing the fermentation culture medium to obtain the corn functional fungus food. The invention also discloses the corn functional fungus food prepared by the preparationmethod of the corn functional fungus food. The preparation method disclosed by the invention is simple and short in production cycle, the content of lysine, tryptophan and soluble dietary fibers in the prepared corn fungus food is remarkably increased, and the corn fungus food is fine and smooth in mouth feel and good in taste and smell.

Description

technical field [0001] The invention relates to the field of bacteria food preparation. More specifically, the present invention relates to a functional corn grain and a preparation method thereof. Background technique [0002] Corn is one of the main grain crops in my country. Corn contains a large amount of lecithin, linoleic acid, grain alcohol, vitamin E and cellulose. It is recognized by nutritionists as the staple food with the highest nutritional value and health care value. However, corn contains The content of lysine and tryptophan is low, and the taste is rough, which limits the application of corn in daily staple food. At present, researchers have increased the content of lysine and tryptophan in corn by adding Hericium erinaceus strains to the compound solid medium of corn and soybean for fermentation to improve the rough taste of corn, but the fermentation time is relatively long. Long, and with the prolongation of storage time, the fermented corn flour obtaine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/00A23L33/16A01G18/20A01G18/00
CPCA23L7/104A23L19/01A23L19/07A23L33/16A01G18/20A01G18/00A23V2002/00A23V2200/30
Inventor 唐选明张洁孟明佳雷彤彤
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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