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Chenopodium quinoa willd composite whole grain enzyme preparation method

A technology of quinoa and quinoa flour, applied in the direction of bacteria used in food preparation, food science, and the function of food ingredients, etc., can solve the problems of weak functional characteristics of healthy nutrition, unclear components of fermented products, and low added value

Pending Publication Date: 2022-06-03
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the shortcomings in the above-mentioned prior art that the added value of the product for the overall utilization of quinoa is not high, and the functional characteristics of health and nutrition are not strong; A kind of quinoa compound whole grain enzyme preparation method

Method used

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  • Chenopodium quinoa willd composite whole grain enzyme preparation method
  • Chenopodium quinoa willd composite whole grain enzyme preparation method
  • Chenopodium quinoa willd composite whole grain enzyme preparation method

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preparation example Construction

[0037] The invention discloses a preparation method of quinoa and black oat or black barley compound fermentation enzyme effectively enriched in flavonoids and polyphenols. figure 1 shown, including the following steps:

[0038] (1) Preparation of compound grain (quinoa-black oat or black barley) medium: including quinoa and black oat or black barley, clean up impurities, pulverize, sieve (80 mesh) enzymatic hydrolysis and liquefaction, sterilize, and cool.

[0039] Compound the processed quinoa flour with black oat flour or black barley flour in a certain proportion, then add pure water according to a certain material-liquid mass ratio, heat up and stir and mix, when the temperature rises to 70 ℃, add high temperature resistant α- amylase, stir evenly, heat for 40 minutes for saccharification treatment, then sterilize at 120° C. for 20 minutes, cool for later use, and obtain a compound grain (quinoa-black oat or black barley) enzymatic hydrolyzed medium.

[0040] (2) Activat...

Embodiment 1

[0043] Embodiment 1, quinoa and black oat composite fermentation process

[0044] figure 2 The effects of raw material ratio (quinoa: black oat), inoculum size, solid-liquid ratio and fermentation time on the content of polyphenols and flavonoids in compound fermented grains. When the raw material ratio (quinoa: black oat) was 1:3 and 1:5, the polyphenol content was significantly higher than other groups (p<0.05); when the raw material ratio (quinoa: black oat) was 1:5 The content of flavonoids increased significantly (p<0.01). The contents of polyphenols and flavonoids in the fermented group were significantly higher than those in the unfermented group, and different inoculation doses also had a significant effect on the contents of polyphenols and flavonoids in the quinoa-black oat composite fermented grains: with the increase of the inoculum dose, the contents of polyphenols and flavonoids in the overall It showed a trend of increasing first and then decreasing, and both...

Embodiment 2

[0050] Embodiment 2, quinoa and black barley compound fermentation process

[0051] image 3 The effects of raw material ratio (quinoa: black barley), inoculum size, solid-liquid ratio and fermentation time on fermented grain polyphenols and flavonoids. When the ratio of quinoa: black barley is 5:1, 3:1, 1:1, the polyphenol content of compound grains after fermentation is significantly higher than that of single quinoa and black barley fermentation groups of the same quality and 1:3 and 1:5 compound fermentation group (p<0.05). When the ratio of quinoa: black barley was 1:1 and 1:3, the content of flavonoids in the complex fermented product was significantly higher than that of the single quinoa and black barley fermentation groups. The content of polyphenols and flavonoids when the ratio of solid to liquid reached 1:7 to 1:11 was significantly higher than that of solid to liquid ratio of 1:3 and 1:5 (p<0.05). Compared with the blank group, fermentation could significantly ...

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Abstract

The invention discloses a preparation method of chenopodium quinoa willd composite whole grain enzyme which is capable of effectively enriching nutritional ingredients such as polyphenol and flavone and has better antioxidant activity, and the preparation method comprises the following steps: 1) preparation of a composite whole grain enzymatic hydrolysate culture medium: preparing chenopodium quinoa willd, black oat, black barley and the like, cleaning impurities, crushing and sieving, mixing the chenopodium quinoa willd and the black oat or the black barley according to a ratio, and preparing the composite whole grain enzymatic hydrolysate culture medium; carrying out enzymolysis treatment by using high-temperature-resistant alpha-amylase, sterilizing and cooling; (2) activating lactobacillus kisonensis by using an MRS culture medium, so as to obtain a seed solution; and (3) inoculating the seed solution into a composite whole grain enzymatic hydrolysate culture medium, and fermenting. The preparation technology of the quinoa and black barley or black oat composite enzyme is established, and the obtained enzyme product has good antioxidant activity; a new choice can be provided for further development of functional whole-grain ferment food with quinoa and black oat or black barley as main raw materials, and the quinoa and black oat ferment has a good application prospect.

Description

technical field [0001] The invention relates to the technical field of functional fermented grain food processing, relates to a method for preparing a quinoa composite whole grain enzyme, and in particular relates to an enzyme that effectively enriches various functional active components such as flavonoids and polyphenols, and has good antioxidant function. The preparation method of quinoa and black oat or black barley compound enzyme. Background technique [0002] Whole grain cortex contains dietary fiber and minerals, and embryo is rich in functional active ingredients such as polyphenols, so whole grain nutrition is more comprehensive. The use of probiotics to prepare fermented grains can not only make full use of whole grain nutrients, but also generate some new functional active ingredients. Fermentation affects food by increasing the content of nutrients, improving the bioavailability of nutrients or reducing the content of anti-nutritional factors nutritional value....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L7/104
CPCA23L33/00A23L7/107A23V2002/00A23V2400/11A23V2200/30Y02A40/90
Inventor 宋立华聂攀
Owner SHANGHAI JIAO TONG UNIV