Mixed probiotic system for fermenting modified corn flour and application

Abstract

The invention discloses a mixed probiotic system for fermenting modified corn flour and application, and relates to the field of fermentation. The defects that traditional corn flour is rough in taste and poor in processability are overcome. The preparation method comprises the steps of 1, strain preparation; 2, sample pretreatment; 3, performing semi-solid state fermentation; and 4, treatment after fermentation. Compared with the prior art, the method has the innovation points that bacteria and enzymes are synergistically combined, a biological technology is adopted, health hazards caused by chemical processing and food additives are eliminated, chemical bonds and loose structures in an endosperm protein network are damaged by lactic acid bacteria fermentation acid production, and saccharomycetes enzyme production modified protein is added; the enzyme produced by bacillus in the system fully permeates to modify starch in endosperm, and cellulase is combined with xylanase to act on corn seed coats to improve the membrane permeability of the corn seed coats and accelerate soaking. 2, the whole corn kernels are fermented, and all nutrients in corn seed coats and germs are reserved; and 3, the corn flour prepared by the method can be used for preparing various foods in the traditional staple food industry.

Description

technical field [0001] The invention is applied in the field of fermentation, and in particular relates to a mixed probiotic system for fermenting modified corn flour and its application. Background technique [0002] Corn is one of the important economic crops in my country, ranking first in the total output of the three major grains, with huge resources. Corn can not only provide calories as a staple food, but also a nutritious health food, rich in various vitamins and trace elements. Traditional corn flour does not contain gluten, so the resulting dough has poor viscoelasticity and is easy to split, making corn processing very dependent on wheat flour, and it is difficult to have more processing methods. The taste of traditional corn flour is rough, and in order to improve the taste, the germination and peeling are carried out during the production process, resulting in the loss of dietary fiber in the corn husk and nutrients such as lecithin in the germ. Therefore, it ...

AI Technical Summary

Problems solved by technology

[0006] The third technical problem to be solved by the present invention is that unfermented corn has poor processability, rough taste, and the fermented product has a unique fermented flavor, which is not suitable for the general public, and the nutrition and quality of the finished product are seriously lost after the fermented corn flour is cleaned.