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Fermented corn stigma flavored flour product

A technology for corn silk and flour products, which is applied in the directions of food extrusion, food ingredients, and the functions of food ingredients, can solve the problems that functional ingredients cannot fully exert their effects, the flavor cannot be guaranteed, and the market prospect is unclear, etc., and achieve good production. and promotion value, good blood sugar control ability, and beneficial effects on human health

Pending Publication Date: 2021-12-14
长沙市馋大嘴食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of corn silk is rough, and extruded cakes are prepared directly from corn silk. The taste and flavor cannot be guaranteed, and the market prospect is unclear. Moreover, corn silk is directly

Method used

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  • Fermented corn stigma flavored flour product
  • Fermented corn stigma flavored flour product
  • Fermented corn stigma flavored flour product

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

[0034] In the present embodiment, the corn silk seasoning flour product formula is: corn silk powder plus wheat flour total amount 1540g, salt 140g, water 320g totally 2kg.

[0035] The preparation method of the corn silk seasoning noodle product sequentially comprises corn silk fermentation treatment, material treatment and extrusion puffing treatment.

[0036] Fermentation treatment of corn silk: inoculate the LS1 bacterial strain of Sonocystis coronoides on the potato agar medium (200g of PDA potatoes, 20g of glucose, 20g of agar, 1000mL of tap water), wait for spore formation, wash the spores with sterile water, and make them into a concentration of 3×10 9 ~1×10 10 spore suspension per mL, inoculate the spore suspension in the corn silk fermentation medium, ferment at 25-28°C for 3-5 days until it is covered with hyphae, then dry at 85-95°C, and pulverize to obtain corn silk powder; Corn silk fermentation medium is a solid medium with a thickness of 0...

Example Embodiment

[0041] Example 2

[0042] Different from Example 1, corn silk powder accounts for 8% of raw material total amount.

Example Embodiment

[0043] Example 3

[0044] Different from Example 1, corn silk flour accounts for 10% of the total amount of raw materials.

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Abstract

The preparation method of the corn stigma flavored flour product comprises corn stigma fermentation treatment, the corn stigma fermentation treatment adopts an Eurotium cristatum LS1 strain for treatment, the Eurotium cristatum LS1 strain is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC NO: M2015379. The product prepared by the preparation method of the corn stigma flavored flour product is good in taste, rich in dietary fiber, high in nutritional value and stable in product quality, has a good effect of delaying aging of extruded pastries, has the effects of slowly digesting and stabilizing blood sugar after being eaten, can effectively utilize the corn stigma resource, improves the additional value of corn, and the has good production and popularization values.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fermented corn silk seasoning noodle products. Background technique [0002] my country is the second largest producer and largest consumer of corn in the world. In 2020, my country's corn production will be about 260 million tons, imports will be 11.3 million tons, and the total consumption will exceed 270 million tons. Corn silk is one of the by-products of corn. It has the advantages of abundant resources, easy collection and low price. Corn silk contains a lot of dietary fiber, and there are also monosaccharides, oligosaccharides and polysaccharides. Among them, polysaccharides form different types through the combination of various monosaccharides, which is one of the effective active ingredients of corn silk. Studies have shown that corn silk acidic polysaccharides It can significantly reduce cholesterol and triacylglycerol, and has a signific...

Claims

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Application Information

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IPC IPC(8): A23L7/17A23L33/10
CPCA23L7/17A23L33/10A23V2002/00A23V2200/328A23V2300/16
Inventor 喻新德易有金
Owner 长沙市馋大嘴食品有限公司
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