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Corn functional bacteria grain and preparation method thereof

A technology of functional bacteria and corn, applied in botany equipment and methods, functions and applications of food ingredients, etc., can solve the problems of low content of lysine and tryptophan, low sensory acceptance, and restrictions on the application of corn, etc. Achieve the effects of balanced diet nutrition, high sensory acceptance, and shorten the fermentation cycle

Active Publication Date: 2022-06-21
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 corn functional bacterial food is prepared by the following steps:

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

Embodiment 2

[0031] A corn functional bacterial food is prepared by the following steps:

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

Embodiment 3

[0036] A corn functional bacterial food is prepared by the following steps:

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

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Abstract

The invention discloses a preparation method of corn functional bacterial food, comprising: step 1, washing 100 parts by weight of corn, soaking, filtering, adding 7-8 parts by weight of pumpkin pulp powder, 2-2.6 parts by weight of Part of pumpkin seed skin powder, 0.15-0.2 parts by weight of magnesium sulfate heptahydrate and 0.08-0.14 parts by weight of potassium dihydrogen phosphate, adjusting the water content to 55-65%, autoclaving, cooling, to obtain a solid medium; steps 2. Add 5-10 parts by weight of liquid-activated edible fungus strains to the solid medium, stir evenly, cultivate for 7-12 days, take it out, and obtain the fermentation medium; Step 3, dry the fermentation medium, pulverize it, and obtain and, the corn bacteria grain prepared by the above-mentioned corn functional bacteria grain preparation method. The preparation method of the invention is simple, the production cycle is short, and the content of lysine, tryptophan and soluble dietary fiber in the prepared corn mushroom grain is significantly increased, and the taste is fine and smooth, and the taste is good and the smell is good.

Description

technical field [0001] The present invention relates to the field of bacterial food preparation. More specifically, the present invention relates to a corn functional fungus food and a preparation method thereof. Background technique [0002] Corn is one of the main food crops in my country. Corn contains a lot 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. The low content of lysine and tryptophan, and the rough taste, limit the use of corn as a daily staple. At present, researchers have increased the content of lysine and tryptophan in corn and improved the rough taste of corn by adding Hericium erinaceus strains to the composite solid medium of corn and soybean for fermentation. However, the fermentation time is relatively long. The fermented corn flour obtained has a long time, and the obtained fermented corn flour has an increasingly aggrav...

Claims

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Application Information

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Patent Type & Authority Patents(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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