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Fermentation process of buckwheat in coarse cereal noodles

A miscellaneous grain noodle and fermentation process technology, applied to bacteria used in food preparation, yeast-containing food ingredients, food science, etc., can solve the problems of buckwheat nutritional components not being released, difficult to dry into powder, and serious acidity of buckwheat, etc. Achieve the effects of being beneficial to powder milling and storage, reducing adjustment procedures, and simple control

Pending Publication Date: 2022-01-11
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Buckwheat is not only rich in protein, carbohydrates, amino acids, unsaturated fatty acids and vitamins, but also rich in dietary fiber. Prior art research shows that it has a significant effect on lowering blood sugar, improving glucose tolerance and treating cardiovascular diseases. Therefore, There are a variety of buckwheat products on the market, and noodles containing buckwheat miscellaneous grains are the most common products, while buckwheat is usually directly dried and ground into powder and added to flour, so that the nutrients in buckwheat cannot be released, and the beneficial factors cannot be effectively transformed , in the prior art, buckwheat fermentation is also used to add, usually using powder fermentation method, the fermentation process is difficult to control, resulting in serious buckwheat acidity, and there is no suitable method for reconciling and deacidifying, and buckwheat contains a large amount of starch components, which contain The aqueous solution is gelatinous and difficult to dry into powder; the present invention provides a fermentation process suitable for adding buckwheat to miscellaneous grain noodles based on solid-state fermentation

Method used

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  • Fermentation process of buckwheat in coarse cereal noodles
  • Fermentation process of buckwheat in coarse cereal noodles
  • Fermentation process of buckwheat in coarse cereal noodles

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0030] see Figure 1-3 As shown, the present invention uses a fermenter to ferment during fermentation. The fermenter includes a tank body 12, and a filter plate 11 is arranged on the lower side of the inside of the tank body 12 to isolate the fermented liquid from the base material, so as to avoid the formation of the bottom layer during the fermentation process. Long-term immersion of the base material leads to rotten material. The upper side of the inside of the tank body 12 is provided with a liquid separator coil 13, and the liquid separator coil 13 communicates with the bottom of the tank body 12 through a circulation pipe 17 arranged on the outer side of the tank body 12. , and a circulation pump 16 is provided on the circulation pipe 17, and the fermented liquid at the bottom is pumped into the liquid separator coil 13 to shower the base material several times, inoculate the bacterial strain on the base material, and continue to ferment the base material.

[0031] The ...

Embodiment 2

[0034] The present embodiment prepares a kind of fermented buckwheat, concrete procedure is as follows:

[0035] Raw material pretreatment: Take 100kg of buckwheat with full grains obtained by screening and grading, add it to a sheller to remove the shell, then add it to 28 ° C water for 8 hours, drain it after soaking, and rinse it with 90 ° C hot water for 3 times, extinguish Remove miscellaneous bacteria to obtain pretreated buckwheat;

[0036] Koji making: Take 200g of yeast, 120g of Lactobacillus plantarum and 90g of Monascus to activate according to the use standard, and make yeast liquid and Lactobacillus plantarum liquid respectively according to the ratio of strain and sterile water of 1g:50mL and Monascus liquid for standby;

[0037] Fermentation: Add pretreated buckwheat, 2.7kg glucose and 1.4kg skimmed milk powder into a blender and mix well to make the base material, then add the base material into the fermentation tank, and then carry out the following fermentat...

Embodiment 3

[0043] The present embodiment prepares a kind of fermented buckwheat, concrete procedure is as follows:

[0044] Raw material pretreatment: Take 100kg of buckwheat with full grains obtained by screening and grading, add it to the hulling machine to remove the shell, then add it to 32°C water for 7 hours, drain it after soaking, and rinse it with 95°C hot water for 2 times. Remove miscellaneous bacteria to obtain pretreated buckwheat;

[0045] Koji making: Take 240g of yeast, 140g of Lactobacillus plantarum and 110g of Monascus to activate according to the use standard, and make yeast liquid and Lactobacillus plantarum liquid respectively according to the ratio of strain and sterile water of 1g: 60mL and Monascus liquid for standby;

[0046] Fermentation: Add pretreated buckwheat, 3.2kg glucose and 1.6kg skimmed milk powder into a blender and mix well to make the base material, then add the base material into the fermentation tank, and then carry out the following fermentation...

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Abstract

The invention relates to a fermentation process of buckwheat in coarse cereal noodles, and belongs to the technical field of food processing. The fermentation process comprises the working procedures of raw material pretreatment, starter propagation, fermentation and deacidification, wherein the fermentation comprises three fermentation working procedures, yeast, lactobacillus plantarum and monascus are sequentially adopted to ferment buckwheat, so that beneficial factors in the buckwheat are fully converted, the content of flavone is 115 to 127 mcg / mL, and the content of polyphenols reaches 847 to 932 mcg / mL. A solid-state fermentation method is adopted in the fermentation process, the problems that the buckwheat acidity is serious and blending is difficult due to the fact that the fermentation process of a powder fermentation mode is difficult to control are solved, meanwhile, the invention further provides a fermentation tank suitable for the fermentation process, fermentation liquor and base materials are isolated through a filter plate, rotten materials caused by long-term soaking of the base materials on the bottom layer in the fermentation process are avoided, a liquid separation coil pipe is matched with a circulating pump and a circulating pipe, and fermentation liquid at the bottom is pumped into the liquid separation coil pipe to repeatedly inoculate bacterial liquid to the base materials.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermentation process of buckwheat in miscellaneous grain noodles. Background technique [0002] Buckwheat is one of the miscellaneous grain crops, and its planting adaptability is strong, and it belongs to the plant with dual purposes of medicine and food. Buckwheat is not only rich in protein, carbohydrates, amino acids, unsaturated fatty acids and vitamins, but also rich in dietary fiber. Prior art research shows that it has a significant effect on lowering blood sugar, improving glucose tolerance and treating cardiovascular diseases. Therefore, There are a variety of buckwheat products on the market, and noodles containing buckwheat miscellaneous grains are the most common products, while buckwheat is usually directly dried and ground into powder and added to flour, so that the nutrients in buckwheat cannot be released, and the beneficial factors cannot b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/109
CPCA23L7/104A23L7/109A23V2002/00A23V2400/169A23V2250/76
Inventor 张雪利
Owner ANHUI YANZHIFANG FOOD