Kefir chenopodium quinoa fermented milk freeze-dried food and preparation method thereof
A technology of kefir quinoa and Lactobacillus kefir, applied to bacteria, dairy products, and other dairy products used in food preparation, can solve the problems of poor understanding of quinoa, achieve unique flavor and improve nutrition Value and effect of digestibility and bioavailability, promising market
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0027] 1) Preparation of quinoa sprouts: screen the quinoa with plump grains, good maturity and no mildew, rinse it repeatedly with clean water, soak it in deionized water at room temperature for 5 hours, drain the sample, spread it on a germination tray, and place it at 22°C Germinate in an incubator, spray deionized water every 5h during the germination process to maintain humidity, and germinate continuously for 34h to obtain quinoa sprouts; the contents of protein, polyphenols and flavonoids in germinated quinoa sprouts reach 21g / 100g, 5mg / g, 1.5mg / g, γ-aminobutyric acid content reaches 40mg / 100g.
[0028] 2) Preparation of quinoa malt milk: the quinoa sprouts prepared above are mixed with purified water according to a certain proportion and refined to obtain quinoa malt milk; control conditions: pure water temperature 60°C; quinoa malt powder: pure water = 1:2.5 ;
[0029] 3) Gelatinization, sterilization, cooling: Put the prepared quinoa malt milk in an 80°C water bath ...
Embodiment 2
[0035] 1). Preparation of quinoa sprouts, preparation of quinoa malt milk, gelatinization, sterilization and cooling are the same as in Example 1.
[0036] 2). Fermentation: after activation, Lactobacillus kefir was inoculated into gelatinized, sterilized, and cooled quinoa malted milk, and fermented; control conditions: Lactobacillus kefir was activated for 2 generations with MRS liquid medium; The inoculum size is 6%; the fermentation temperature is 38°C; the fermentation time is 14h;
[0037] 5) Freeze-drying: Accurately weigh the fermented kefir quinoa fermented milk and put it into the designed mold. The weight of a single mold is 25g. 90Pa, freeze-dried products under the condition of freeze-drying time 20h.
[0038] 6) Vacuum packaging: the freeze-dried kefir quinoa fermented milk freeze-dried food is vacuum-packed at a temperature of 24° C., a humidity of 30%, and a vacuum degree of vacuum packaging of 450 Pa to obtain a finished product.
[0039] The kefir quinoa fe...
Embodiment 3
[0041] 1). Preparation of quinoa sprouts, preparation of quinoa malt milk, gelatinization, sterilization and cooling are the same as in Example 1.
[0042] 2). Fermentation: after activation, Lactobacillus kefir was inoculated into gelatinized, sterilized, and cooled quinoa malted milk, and fermented; control conditions: Lactobacillus kefir was activated for 3 generations with MRS liquid medium; The inoculum size is 6%; the fermentation temperature is 38°C; the fermentation time is 12h;
[0043] 3) freeze-drying, vacuum packaging method are the same as embodiment 1
[0044] The kefir quinoa fermented milk freeze-dried food obtained through the above processing has milky yellow color and unique flavor; the tested product moisture / (%) is 1.5; protein (%) is 9; the logarithmic value of viable bacteria / (cfu / g) 10 9 ; Polyphenols / (mg / 100g) 220; γ-aminobutyric acid / (mg / 100g) 26.
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More