Preparation method of instant high-energy fermented food balls

Abstract

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing ready-to-eat high-energy fermented food pellets. Background Technology

[0002] Ready-to-eat high-energy foods refer to a special category of foods with a higher energy density than ordinary foods. They are primarily developed from military rations, but differ from them. Their purpose is to address nutritional supply issues in the initial stages of various emergencies, where nutritional balance is not a primary concern; only that they meet certain energy standards, have good palatability, and are easy to carry. According to the Chinese Nutrition Society's reference intakes for various foods in a balanced diet and literature reports, foods with an energy density greater than 12.0 kJ / g can be considered high-energy foods.

[0003] High-energy foods, due to their high energy content, small volume and mass, are easy to carry and store, making them particularly suitable for disaster relief, flood control, wilderness survival, and short-term food supply needs during natural disasters. They also have wide applications in sports, military, tourism, and maritime fields, leading many to dedicate themselves to their research and production. However, to date, relatively few high-energy foods have been seen. For example, the military rations developed by the General Logistics Department mainly consist of three staple foods: compressed biscuits, dehydrated rice, and dehydrated noodles.

[0004] Starch-based energy gels are a relatively new type of sports nutrition food. They use various starch enzymatic hydrolysates as their main energy source and are fortified with various electrolytes and functional substances. Starch-based energy gels are rapidly absorbed by the body, have anti-fatigue effects, and offer significant advantages in energy supply. Zhao Ya (Zhao Ya. Selection of raw materials and product development of starch-based energy gels [D]. Wuxi, Jiangnan University, 2008) enzymatically hydrolyzed potato starch into maltodextrin, studied potato maltodextrin as a functional substance of energy gels, and determined the optimal formula of energy gels. The results showed that starch-based energy gels had a significant anti-fatigue effect on mice. Yao Miaoai (Yao Miaoai. Process research of starch-based energy gels [J]. Grain and Oil Food Science and Technology, 2013, 21(6):15-17.) used the hydrolysis products of corn starch under enzyme catalysis as raw materials, added appropriate amounts of electrolytes such as sodium, potassium, magnesium, and chlorine, and studied and determined the optimal process of starch-based energy gels. Liu Xiaoxin (Liu Xiaoxin. Research on the development and performance of starch-based energy gels [D]. Wuxi, Jiangnan University, 2006.) used corn starch as raw starch and found that energy gels could provide energy within 30 minutes.

[0005] Most existing high-energy foods are compound foods, which add functional ingredients to meet the effects of hypoxia resistance, anti-fatigue, anti-inflammation, and antioxidant properties. Liu Fuyu (Liu Fuyu, Chen Li, Zhang Gang, Hao Limin, Mu Jun, Wu Tianyi. Effects of hypoxia-resistant and anti-fatigue functional foods on cerebral blood flow in high-altitude human beings. Southwest National Defense Medicine, 2008, 18(1): 23-26.) et al. independently developed hypoxia-resistant and anti-fatigue compound foods, including hypoxia-resistant fermented foods, 033 high-energy solid beverages, and multi-dimensional electrolyte effervescent tablets. They studied the changes in cerebral blood flow in 30 soldiers in Lhasa before and after taking the food. The results showed that the hypoxia-resistant and anti-fatigue compound foods have a certain effect on improving cerebral blood circulation in human beings under high-altitude conditions. Hao Limin (Hao Limin, He Jinfeng, Guo Changjiang, Yang Jijun, Wei Jingyu, Li Yunfeng, Jiang Yugang, Jia Shiru. Protective effect and mechanism of compound electrolyte and vitamin effervescent beverage on heat-stressed rats. Food and Fermentation Industries, 2002, 28(4): 53-55.) et al. studied the protective effect and mechanism of compound electrolyte and vitamin effervescent beverage on heat-stressed rats. The results showed that the compound electrolyte and vitamin beverage had a significant anti-heat stress effect, and the mechanism was related to improving the body's water and electrolyte balance, inhibiting lipid peroxidation, and reducing the entry of endotoxins into the body. Liu Shaowei (Liu Shaowei, Huang Chenkang, Kong Lina. Puffed cereal energy bars. China, 103783121, A[P], 2014.) et al. mixed corn flour, soybean flour, brown rice flour, and buckwheat flour, extruded and puffed them, added auxiliary materials, and baked them to make puffed cereal energy bars with moderate hardness and good crispness. This product has high energy and is quickly absorbed by the human body, making it a new type of nutritious and healthy energy bar. Shi Yanguo (Shi Yanguo, Zhao Jiaying, Hu Chunlin. Research and Development of Sports Food - Protein Bars [J]. Food and Machinery, 2006, (60): 127-129.) et al. developed a relatively ideal protein bar using emulsified soybean protein and emulsified corn protein as raw materials, with an appropriate proportion of sugar. Yin Lijuan (Yin Lijuan, Ruan Meijuan, Zhong Weigeng, Peng Xiyang, Cui Yin, Liu Hangqi. High-energy food formulation design and optimization. Food Research and Development. 2012, 33(1):74-76.) et al. developed an emergency food with good palatability and the ability to quickly replenish energy and nutrition using soybeans, oats and milk powder as the main raw materials.

[0006] Dong Yu (Dong Yu. Research and development and effect analysis of anti-fatigue wheat peptide sports energy gel[J]. Food Research and Development, 2017, 38(5): 148-151.) developed a sports nutrition food energy gel using wheat peptide as the main raw material. This energy gel can effectively prevent and alleviate exercise-induced fatigue in animal exercise models. You Lirong (You Lirong. Research and development of soybean peptide sports supplement and its effect on promoting muscle growth[J]. Food Research and Development, 2017, 38(8): 163-165.) developed a sports supplement using soybean protein hydrolysate—soybean peptide as raw material and compound fruit juice. After half a year of muscle-building experiments by bodybuilders and fitness enthusiasts, it can significantly increase muscle weight and reduce body fat. Song Changqing (Song Changqing. A sports nutrition supplement and sports nutrition products containing it. China, 106072575, A [P]. 2016.) developed a sports nutrition supplement using pollen hydrolysate, soy protein isolate, whey protein, amino polysaccharides and taurine as raw materials. This product can effectively replenish the protein loss after strenuous exercise, improve the motor function of muscle cells, and has anti-exercise fatigue properties. Summary of the Invention

[0007] This invention provides a method for preparing ready-to-eat high-energy fermented food pellets. Using *Aspergillus tubingensis* and *Rhizopus*, selected through ARTP mutagenesis and producing α-L-rhamnosidase, as fermentation agents, glutinous rice, citrus pulp, and *Gastrodia elata* are mixed and fermented to directionally produce high-energy substances such as amino acids, polypeptides, disaccharides, and oligosaccharides. These are supplemented with proteins and lipids to prepare natural high-energy food pellets. The main problem addressed by this invention is the process of directionally fermenting starch- and pectin-containing functional products into small-molecule monosaccharides, amino acids, and polypeptides during fermentation, and the method of adding functional components to the fermentation products to prepare high-energy ready-to-eat food pellets.

[0008] The technical solution adopted in this invention is:

[0009] Aspergillus tubingensis was deposited at the China Center for Type Culture Collection (CCTCC) on July 4, 2022, with accession number CCTCC NO: M 20222989, located at Wuhan University, Wuhan, Hubei Province.

[0010] A method for preparing ready-to-eat high-energy fermented food pellets, the method comprising the following steps: S1 first puts the pulp-containing fruit puree obtained during the citrus juicing process into a low-temperature ultra-high pressure device for processing, then immediately freezes it with liquid nitrogen, then crushes the quick-frozen fruit puree, puts it into an oven to dry, ultra-finely pulverize, sieve, seal and store for later use, to obtain citrus fruit puree powder. S2 Fresh Gastrodia elata is washed, peeled, sliced, steamed, vacuum freeze-dried, ultra-finely pulverized, and sieved to obtain Gastrodia elata powder; S3 glutinous rice is cleaned and impurities are removed. It is then added to purified water, steamed, and cooled for later use. S4. Mix the steamed and cooled glutinous rice with freeze-dried Rhizopus powder, stir thoroughly and mix evenly, place in a semi-sealed container, and pre-ferment to obtain glutinous rice fermentation liquid. S5 mixes citrus powder and gastrodia powder, and mixes them with a compound fermentation agent, which is a freeze-dried powder containing Aspergillus tabuliformis and Rhizopus. S6 Add the above-mentioned evenly mixed citrus powder, gastrodia powder, and compound fermentation agent to the glutinous rice fermentation liquid, stir and mix thoroughly, and continue fermentation; S7 takes out the fermented material, adds whole milk powder and butter, mixes it evenly, and compresses it into food blanks of different shapes using a mold; S8 places the compressed raw material into the baking oven, and baking yields high-energy concentrated food pellets.

[0011] Preferably, in step S1, the low-temperature ultra-high pressure treatment temperature is 10-15℃, the pressure is 300-400MPa, the drying temperature is 60-65℃, and the drying is carried out until the moisture content is less than 5%, and then passed through a 100-mesh filter sieve.

[0012] Preferably, in step S2, the slices are cut into 3-5mm pieces and steamed in a steamer for 25-35 minutes.

[0013] Preferably, in step S3, the food is steamed for 30-35 minutes and then cooled to 25-30°C for later use.

[0014] Preferably, in step S4, 1%-2% by mass of Rhizopus lyophilized powder is mixed in, thoroughly stirred and mixed evenly, placed in a semi-sealed container, and pre-fermented at 30-32°C for 10-12 hours.

[0015] Preferably, in step S5, citrus powder and gastrodia powder are mixed at a mass ratio of 1:(1.5-2.5), and a compound fermentation agent is added at a mass percentage of 1%-2%. The compound fermentation agent is a freeze-dried powder containing Aspergillus tabuliformis and Rhizopus, with a mass ratio of Aspergillus tabuliformis to Rhizopus being 1:(1.5-2.5), and the content of Aspergillus tabuliformis and Rhizopus being 1×10⁻⁶. 6 ~1×10 8 CFU / g.

[0016] Preferably, in step S6, the evenly mixed citrus powder, gastrodia powder, and compound fermentation agent are added to the glutinous rice fermentation liquid in step S4 at a mass percentage of 30%-32% of glutinous rice, stirred and mixed thoroughly, and fermented at 28-30℃ for 30-32 hours. Preferably, in step S7, the mass ratio of fermented material to whole milk powder to butter is (5-7):(2.5-3.5):1.

[0017] Preferably, in step S8, baking is performed at 80-85℃ for 0.8-1.2 hours.

[0018] The preparation method of the ready-to-eat high-energy fermented food pellets results in a high-energy food with a comprehensive energy of 12.0-15.0 kJ / g.

[0019] Beneficial effects of this invention: (1) This invention uses a modern processing technology that combines high pressure and quick-freezing to first decouple the highly entangled long chain structure of the pectin in the waste of citrus juice—fruit pulp—by high pressure, and then greatly enhances the brittleness of its structure by quick-freezing. Then, the ultra-fine pulverization technology is used to further cut the pectin molecular chain into small molecular chains, which lays the foundation for the subsequent degradation of pectin into oligosaccharides or monosaccharides by microorganisms. This is a key step in achieving high energy enrichment of the product and also turns waste into treasure.

[0020] (2) An innovative co-fermentation system of Aspergillus tabingensis and Rhizopus spp. producing α-L-rhamnosidase was constructed to achieve the coupling effect of simultaneous enzyme production and substrate synthesis and degradation during the fermentation process, effectively avoiding the separation and purification steps of traditional enzyme preparations, significantly simplifying the production process and reducing industrial production costs. At the same time, based on the production of monosaccharides, oligosaccharides and bioactive peptides from starch matrix, oligosaccharides and flavor substances from citrus pulp, and gastrodin and p-hydroxybenzyl alcohol from Gastrodia elata matrix, ready-to-eat high-energy foods containing oligosaccharides, bioactive peptides and functional components were developed.

[0021] (3) The advantage also lies in the fact that glutinous rice can quickly decompose starch in Rhizopus, and its products are a nutrient source for Aspergillus tabingensis, promoting the rapid generation of α-L-rhamnosidase, decomposing bitter substances in citrus pulp, and ensuring the crisp and sweet taste of high-energy food.

[0022] (4) Innovatively, citrus pulp is combined with gastrodia elata. The acidic environment provided by the citrus pulp promotes the degradation of barison glycosides in gastrodia elata into gastrodin. The citric acid and sugars produced during the degradation process promote the production of α-L-rhamnosidase, thereby promoting the degradation of citrus flavonoids and pectin into flavor substances and oligosaccharides, while reducing the unique Chinese medicine taste of gastrodia elata. Attached Figure Description

[0023] Figure 1 Example 1: Mass spectrum of peptides in fermentation products; Figure 2Example 1: Monosaccharide standard curve for HPLC determination conditions: 1. Mannose, 2. Ribose, 3. Rhamnose, 4. Glucuronic acid (GlcA), 5. Galacturonic acid (GalA), 6. Glucose (Glc), 7. Galactose (Gal), 8. Xylose, 9. Arabinose, 10. Fucose (Fuc); Figure 3 Example 1: Low molecular weight monosaccharide composition diagram of high-energy food pellets; Figure 4 Example 1: Monosaccharide composition diagram of medium molecular weight oligosaccharides after hydrolysis in high-energy food pellets; Figure 5 HPLC chromatograms of standards of the main functional components in Gastrodia elata; Figure 6 Product image of Example 1 (left image is the raw material before baking, right image is the finished product). Detailed Implementation

[0024] The technical solution of the present invention will be further described below with reference to embodiments, but the scope of protection of the present invention is not limited thereto. The specific embodiments described herein are only for illustration and explanation and are not intended to limit the present disclosure. Equivalent substitutions or corresponding improvements made to the content of the present invention still fall within the scope of protection of the present invention.

[0025] Example 1 The Aspergillus tabingensis strain selected in this embodiment is an ARTP-mutated strain (preservation number CCTCC NO: M20222989). Its core advantage is high production of α-L-rhamnosidase, which can efficiently degrade citrus pectin and Gastrodia elata polysaccharides. The core advantage of Rhizopus is its rapid degradation of glutinous rice starch into monosaccharides, providing a nutrient source for Aspergillus tabingensis. The two work synergistically to achieve directed fermentation of starch degradation, enzymatic reaction, and high-energy substance generation. In this embodiment, Rhizopus oryzae was selected, strain number: CICC41203.

[0026] (1) The fruit pulp containing large pulp obtained by cyclone separation during the citrus juicing process is first placed in a low temperature ultra-high pressure (HPP) equipment at 12℃ and 350MPa for processing, then immediately frozen with liquid nitrogen, and then the quick-frozen fruit pulp is crushed at high speed. Finally, it is placed in a far-infrared oven at 62℃ to dry until the moisture content is below 5%, then ultra-finely pulverized, passed through a 100-mesh filter, sealed and stored for later use. This is referred to as citrus fruit pulp powder.

[0027] (2) Wash fresh Gastrodia elata, peel it, cut it into thin slices of about 3-5 mm, steam it in a normal pressure steamer for 30 minutes, freeze dry it under vacuum, pulverize it into ultrafine powder, pass it through a 100-mesh filter, seal it and store it for later use. Hereinafter referred to as Gastrodia elata powder.

[0028] (3) Remove impurities from glutinous rice and wash it clean. Add purified water at a mass ratio of 1:1, steam under normal pressure for 30 minutes, and then cool it down to 30°C for later use.

[0029] (4) Mix the steamed and cooled glutinous rice with freeze-dried Rhizopus powder at a mass percentage of 1.5%, stir thoroughly and mix evenly, place in a container and semi-seal, and pre-ferment at 30°C for 11 hours to obtain glutinous rice fermentation liquid.

[0030] (5) Mix citrus powder and gastrodia powder at a mass ratio of 1:2, and add 1.5% of the compound fermentation agent by mass. The compound fermentation agent is a freeze-dried powder containing Aspergillus tabuliformis and Rhizopus, with a mass ratio of 1:2 between the two strains, and the contents of Aspergillus tabuliformis and Rhizopus are 1×10⁻⁶. 7 CFU / g.

[0031] (6) Add the above-mentioned uniformly mixed citrus powder, gastrodia powder and compound fermentation agent to the glutinous rice fermentation liquid at a mass percentage of 30% of glutinous rice, stir and mix thoroughly, and continue to ferment at 28 ℃ for 31 hours.

[0032] (7) Take out the fermented material, add whole milk powder and butter in a mass ratio of 6:3:1, mix well, and compress into food blanks of different shapes using a mold.

[0033] (8) Place the compressed blank into a baking oven and bake at 80°C for about 1 hour to obtain high-energy concentrated food pellets.

[0034] (9) The high-energy food concentrate pellets prepared are golden in color, crisp and sweet in taste, with the unique aroma of citrus and milk flavor, and the comprehensive energy of the product is 14.0 kJ / g.

[0035] Quality testing was performed on the product of Example 1: the results are as follows Figure 1-6 .

[0036] 1. The detected amino acids are shown in Table 1 below: The total amount of amino acids is 2.69g / 100g.

[0037] Table 1

[0038] 2. The molecular weights of the separated peptides were determined by HPLC and mass spectrometry. The results are shown in the figure below. Figure 1 The study detected a relatively large amount of peptides with a molecular weight of approximately 300-800 Da, which is consistent with the molecular weight pattern of bioactive peptides (300-1500 Da). It is speculated that its core motif contains a Glu-His-Glu domain and has a molecular weight of 449.2485.

[0039] 3. Sugars of different molecular weights were obtained by gel column chromatography separation, and the obtained sugars were detected by HPLC using derivatization.

[0040] Depend on Figure 2-4 It is known that after the action of microorganisms and enzymes, glutinous rice, citrus pulp, and gastrodia elata produced oligosaccharides containing mannose, rhamnose, glucose, galactose, xylose, and arabinose. The mannose content increased significantly, indicating the presence of oligosaccharides with a high glucose-mannose structure. Simultaneously, the xylose content also increased, indicating that the polysaccharides in gastrodia elata were broken down into oligosaccharides, increasing sugar utilization.

[0041] In addition, after the high molecular weight sugars were separated and purified, 10 types of monosaccharides were detected that were the same as those in the standard sample, of which 80% were glucose, indicating that a small amount of polysaccharides or starch still existed in the final product.

[0042] 4. Detection of gastrodin and p-hydroxybenzyl alcohol HPLC was used to analyze the raw materials and fermented products of Gastrodia elata. The fermented products showed a decrease in the content of barisonin A, B, and C, while the content of gastrodin and p-hydroxybenzyl alcohol increased nearly fivefold. This indicates that the biological agent in this technology can degrade barisonin-like substances and enhance the utilization of functional components. The detected functional components of Gastrodia elata are shown in Table 2.

[0043] Table 2

[0044] Note: All test results are converted to the content per gram of Gastrodia elata powder.

[0045] Example 2 Based on Example 1, the only difference is that the gastrodia elata processing method in step (2) is changed as follows: fresh gastrodia elata is washed, peeled, cut into thin slices of about 3-5 mm, directly vacuum freeze-dried, ultra-finely pulverized, passed through a 100-mesh filter, and sealed for storage. The rest is the same as in Example 1.

[0046] The prepared high-energy food concentrate pellets are golden in color, with a refreshing citrus aroma and a milky flavor, but have a distinct fishy aftertaste from Gastrodia elata, and a slightly bitter taste. The product's overall energy content is 10.5 kJ / g, making it unsuitable for individuals sensitive to the flavor of Gastrodia elata. This example illustrates that steaming or boiling Gastrodia elata promotes the degradation of its functional components.

[0047] Example 3 Based on Example 1, steps (4-6) are changed to a single fermentation: (1) The fruit pulp containing large pulp obtained by cyclone separation during the citrus juicing process is first placed in a low temperature ultra-high pressure (HPP) equipment at 12℃ and 350MPa for processing, then immediately frozen with liquid nitrogen, and then the quick-frozen fruit pulp is crushed at high speed. Finally, it is placed in a far-infrared oven at 62℃ to dry until the moisture content is below 5%, then ultra-finely pulverized, passed through a 100-mesh filter, sealed and stored for later use. This is referred to as citrus fruit pulp powder.

[0048] (2) Wash fresh Gastrodia elata, peel it, cut it into thin slices of about 3-5 mm, steam it in a normal pressure steamer for 30 minutes, freeze dry it under vacuum, pulverize it into ultrafine powder, pass it through a 100-mesh filter, seal it and store it for later use. Hereinafter referred to as Gastrodia elata powder.

[0049] (3) Remove impurities from glutinous rice and wash it clean. Add purified water at a mass ratio of 1:1, steam under normal pressure for 30 minutes, and then cool it down to 30°C for later use.

[0050] (4) Mix the steamed and cooled glutinous rice, citrus powder, and gastrodia powder in a mass ratio of 7:1:2, and add 1.5% of the compound fermentation agent by mass. The compound fermentation agent is a freeze-dried powder containing Aspergillus tabuliformis and Rhizopus, with a mass ratio of 1:2 between the two strains, and the contents of Aspergillus tabuliformis and Rhizopus are 1×10⁻⁶. 7 CFU / g. Thoroughly mix the compound starter culture and fermentation substrate, place in a semi-sealed container, and ferment at 28°C for 42 hours.

[0051] (5) Take out the fermented material, add whole milk powder and butter in a mass ratio of 6:3:1, mix well, and compress into food blanks of different shapes using a mold.

[0052] (6) Place the compressed blank into a baking oven and bake at 80°C for about 1 hour to obtain high-energy concentrated food pellets.

[0053] The hydrolyzed sugar content of the prepared high-energy food pellets was determined. The results showed a decrease in mannose, rhamnose, glucose, galactose, xylose, and arabinose, with a 40-50% reduction compared to Example 1. Furthermore, the xylose content did not show a significant increase, indicating that the α-L-rhamnosidase produced by *Aspergillus tabbina* during fermentation was limited, resulting in limited degradation of citrus pectin and gastrodin, thus limiting the production of oligosaccharides. This is detrimental to the utilization of sugars by the human body. The overall energy of the food pellets prepared by this method was measured, and the product's overall energy was only 8.5 kJ / g, failing to meet the requirements for high-energy foods.

[0054] Meanwhile, the amino acids produced by this method were measured, and no significant differences were found in the content and types of amino acids.

[0055] Example 4 Based on Example 1, the pre-fermentation time in step (4) was adjusted.

[0056] (1) The fruit pulp containing large pulp obtained by cyclone separation during the citrus juicing process is first placed in a low temperature ultra-high pressure (HPP) equipment at 12℃ and 350MPa for processing, then immediately frozen with liquid nitrogen, and then the quick-frozen fruit pulp is crushed at high speed. Finally, it is placed in a far-infrared oven at 62℃ to dry until the moisture content is below 5%, then ultra-finely pulverized, passed through a 100-mesh filter, sealed and stored for later use. This is referred to as citrus fruit pulp powder.

[0057] (2) Wash fresh Gastrodia elata, peel it, cut it into thin slices of about 3-5 mm, steam it in a normal pressure steamer for 30 minutes, freeze dry it under vacuum, pulverize it into ultrafine powder, pass it through a 100-mesh filter, seal it and store it for later use. Hereinafter referred to as Gastrodia elata powder.

[0058] (3) Remove impurities from glutinous rice and wash it clean. Add purified water at a mass ratio of 1:1, steam under normal pressure for 30 minutes, and then cool it down to 30°C for later use.

[0059] (4) Mix the steamed and cooled glutinous rice with freeze-dried Rhizopus powder at a mass percentage of 1.5%, stir thoroughly and mix evenly, place in a container and semi-seal, pre-ferment at 30°C for 15 hours to obtain glutinous rice fermentation liquid.

[0060] (5) Mix citrus powder and gastrodia powder at a mass ratio of 1:2, and add 1.5% of the compound fermentation agent by mass. The compound fermentation agent is a freeze-dried powder containing Aspergillus tabuliformis and Rhizopus, with a mass ratio of 1:2 between the two strains, and the contents of Aspergillus tabuliformis and Rhizopus are 1×10⁻⁶. 7 CFU / g.

[0061] (6) Add the above-mentioned evenly mixed citrus powder, gastrodia powder and compound fermentation agent to the glutinous rice fermentation liquid at a mass percentage of 30% of glutinous rice, stir and mix thoroughly, and continue to ferment at 28°C for 31 hours.

[0062] (7) Take out the fermented material, add whole milk powder and butter in a mass ratio of 6:3:1, mix well, and compress into food blanks of different shapes using a mold.

[0063] (8) Place the compressed blank into a baking oven and bake at 80°C for about 1 hour to obtain high-energy concentrated food pellets.

[0064] The prepared high-energy food concentrate has a distinct alcoholic flavor, mixed with the unique flavor of Gastrodia elata. When the product is placed in a baking oven for baking, sporadic sparks are generated, posing a safety hazard to the production of the product and making it unsuitable for subsequent product processing.

[0065] Example 5: Based on Example 1, the fermentation bacteria in step 5 were changed to a single Aspergillus tabernacle.

[0066] (1) The fruit pulp containing large pulp obtained by cyclone separation during the citrus juicing process is first placed in a low temperature ultra-high pressure (HPP) equipment at 12℃ and 350MPa for processing, then immediately frozen with liquid nitrogen, and then the quick-frozen fruit pulp is crushed at high speed. Finally, it is placed in a far-infrared oven at 62℃ to dry until the moisture content is below 5%, then ultra-finely pulverized, passed through a 100-mesh filter, sealed and stored for later use. This is referred to as citrus fruit pulp powder.

[0067] (2) Wash fresh Gastrodia elata, peel it, cut it into thin slices of about 3-5 mm, steam it in a normal pressure steamer for 30 minutes, freeze dry it under vacuum, pulverize it into ultrafine powder, pass it through a 100-mesh filter, seal it and store it for later use. Hereinafter referred to as Gastrodia elata powder.

[0068] (3) Remove impurities from glutinous rice and wash it clean. Add purified water at a mass ratio of 1:1, steam under normal pressure for 30 minutes, and then cool it down to 30°C for later use.

[0069] (4) Mix the steamed and cooled glutinous rice with freeze-dried Rhizopus powder at a mass percentage of 1.5%, stir thoroughly and mix evenly, place in a container and semi-seal, and pre-ferment at 30°C for 11 hours to obtain glutinous rice fermentation liquid.

[0070] (5) Mix citrus powder and gastrodia powder at a mass ratio of 1:2, and add 1.5% by mass of the starter culture. The starter culture is a freeze-dried powder containing only Aspergillus tabernii, with an Aspergillus tabernii content of 1×10⁻⁶. 7 CFU / g.

[0071] (6) Add the above-mentioned evenly mixed citrus powder, gastrodia powder and fermentation agent to the glutinous rice fermentation liquid at a mass percentage of 30% of glutinous rice, stir and mix thoroughly, and continue to ferment at 28 ℃ for 31 hours.

[0072] (7) Take out the fermented material, add whole milk powder and butter in a mass ratio of 6:3:1, mix well, and compress into food blanks of different shapes using a mold.

[0073] (8) Place the compressed blank into a baking oven and bake at 80°C for about 1 hour to obtain high-energy concentrated food pellets.

[0074] Because *Aspergillus tabingensis* cannot effectively degrade starchy nutrients, it leads to insufficient secretion of α-L-rhamnosidase, hindering the effective degradation of citrus pectin and *Gastrodia elata* polysaccharides, thus preventing the formation of high-energy substances (oligosaccharides, bioactive peptides). Simultaneously, the lack of starch degradation products as binding agents makes the raw material difficult to shape and easily damages its structure after baking. Therefore, the prepared high-energy food concentrate pellets have a total energy of only 8 kJ / g and a low total oligosaccharide content (…). Figure 3The total sugar content was 28% of that in Example 1, the gastrodin content was 8.32 mg / g, the contents of barisonoside A, B and C were reduced to 9.23, 4.05 and 4.89 mg / g respectively, the total amino acid content was 1.02 g / 100g, and no peptides of 300-800 Da were detected; the product had a distinct gastrodia medicinal taste and a bitter aftertaste, the product blank was not easy to shape, and it was easy to crush after baking.

[0075] Example 6: Based on Example 1, the fermentation bacteria in step 5 were changed to a single Rhizopus.

[0076] (1) The fruit pulp containing large pulp obtained by cyclone separation during the citrus juicing process is first placed in a low temperature ultra-high pressure (HPP) equipment at 12℃ and 350MPa for processing, then immediately frozen with liquid nitrogen, and then the quick-frozen fruit pulp is crushed at high speed. Finally, it is placed in a far-infrared oven at 62℃ to dry until the moisture content is below 5%, then ultra-finely pulverized, passed through a 100-mesh filter, sealed and stored for later use. This is referred to as citrus fruit pulp powder.

[0077] (2) Wash fresh Gastrodia elata, peel it, cut it into thin slices of about 3-5 mm, steam it in a normal pressure steamer for 30 minutes, freeze dry it under vacuum, pulverize it into ultrafine powder, pass it through a 100-mesh filter, seal it and store it for later use. Hereinafter referred to as Gastrodia elata powder.

[0078] (3) Remove impurities from glutinous rice and wash it clean. Add purified water at a mass ratio of 1:1, steam under normal pressure for 30 minutes, and then cool it down to 30°C for later use.

[0079] (4) Mix the steamed and cooled glutinous rice with freeze-dried Rhizopus powder at a mass percentage of 1.5%, stir thoroughly and mix evenly, place in a container and semi-seal, and pre-ferment at 30°C for 11 hours to obtain glutinous rice fermentation liquid.

[0080] (5) Mix citrus powder and gastrodia powder at a mass ratio of 1:2, and add 1.5% by mass of the compound fermentation agent. The fermentation agent is a freeze-dried powder containing only Rhizopus, with a Rhizopus content of 1×10⁻⁶. 7 CFU / g.

[0081] (6) Add the above-mentioned uniformly mixed citrus powder, gastrodia powder and compound fermentation agent to the glutinous rice fermentation liquid at a mass percentage of 30% of glutinous rice, stir and mix thoroughly, and continue to ferment at 28 ℃ for 31 hours.

[0082] (7) Take out the fermented material, add whole milk powder and butter in a mass ratio of 6:3:1, mix well, and compress into food blanks of different shapes using a mold.

[0083] (8) Place the compressed blank into a baking oven and bake at 80°C for about 1 hour to obtain high-energy concentrated food pellets.

[0084] Because Rhizopus fermentation does not produce α-L-rhamnosidase, it cannot degrade pectin in citrus pulp, nor can it provide a favorable acidic environment for the degradation of gastrodin precursors. Therefore, it does not produce the characteristic fresh aroma of citrus or reduce the characteristic medicinal taste of Gastrodia elata. In the preparation of high-energy food concentrate pills, the total amount of oligosaccharides was 62% of that in Example 1, the gastrodin content was 5.45 mg / g, and the contents of barisonoside A, B, and C were not significantly different from those of the original Gastrodia elata powder. The content and types of amino acids were also not significantly different. The product raw material has strong viscosity, is prone to sticking and clumping, is not easy to bake and shape, and has a distinct medicinal taste of Gastrodia elata and a bitter aftertaste.

[0085] Therefore, a single strain (Aspergillus tabingensis or Rhizopus) cannot achieve the technical effects of this invention. Only when the two work together can the directional fermentation of starch degradation, pectin degradation, enzymatic reaction, high-energy substance generation, and flavor substance generation be achieved, thus satisfying the synergistic beneficial effects of high energy and unique flavor.

[0086] Example 7: Based on Example 1, the fermentation bacteria in step 5 were changed to ordinary Aspergillus niger (not ARTP mutagenesis, commercially available Aspergillus niger, strain number ATCC 16404).

[0087] (1) The fruit pulp containing large pulp obtained by cyclone separation during the citrus juicing process is first placed in a low temperature ultra-high pressure (HPP) equipment at 12℃ and 350MPa for processing, then immediately frozen with liquid nitrogen, and then the quick-frozen fruit pulp is crushed at high speed. Finally, it is placed in a far-infrared oven at 62℃ to dry until the moisture content is below 5%, then ultra-finely pulverized, passed through a 100-mesh filter, sealed and stored for later use. This is referred to as citrus fruit pulp powder.

[0088] (2) Wash fresh Gastrodia elata, peel it, cut it into thin slices of about 3-5 mm, steam it in a normal pressure steamer for 30 minutes, freeze dry it under vacuum, pulverize it into ultrafine powder, pass it through a 100-mesh filter, seal it and store it for later use. Hereinafter referred to as Gastrodia elata powder.

[0089] (3) Remove impurities from glutinous rice and wash it clean. Add purified water at a mass ratio of 1:1, steam under normal pressure for 30 minutes, and then cool it down to 30°C for later use.

[0090] (4) Mix the steamed and cooled glutinous rice with freeze-dried Rhizopus powder at a mass percentage of 1.5%, stir thoroughly and mix evenly, place in a container and semi-seal, and pre-ferment at 30°C for 11 hours to obtain glutinous rice fermentation liquid.

[0091] (5) Mix citrus powder and gastrodia powder at a mass ratio of 1:2, and add 1.5% of the compound fermentation agent by mass. The compound fermentation agent is a freeze-dried powder containing Aspergillus tabuliformis and Rhizopus spp. that has not been mutagenized, with a mass ratio of 1:2 between the two strains, and the contents of Aspergillus tabuliformis and Rhizopus spp. are 1×10⁻⁶. 7 CFU / g.

[0092] (6) Add the above-mentioned uniformly mixed citrus powder, gastrodia powder and compound fermentation agent to the glutinous rice fermentation liquid at a mass percentage of 30% of glutinous rice, stir and mix thoroughly, and continue to ferment at 28 ℃ for 31 hours.

[0093] (7) Take out the fermented material, add whole milk powder and butter in a mass ratio of 6:3:1, mix well, and compress into food blanks of different shapes using a mold.

[0094] (8) Place the compressed blank into a baking oven and bake at 80°C for about 1 hour to obtain high-energy concentrated food pellets.

[0095] The Aspergillus tabernacle strain used in Example 1 of this invention was selected through ARTP mutagenesis. Although this example also used a combination of Aspergillus tabernacle and Rhizopus for fermentation, the unmutated Aspergillus tabernacle cannot produce enough α-L-rhamnosidase, and therefore cannot effectively degrade citrus pectin and Gastrodia elata polysaccharide. Even when combined with Rhizopus, it cannot achieve a synergistic fermentation effect.

[0096] In this embodiment, during the preparation of high-energy food concentrate pellets, the total amount of oligosaccharides detected was 40% of that in Example 1, the gastrodin content was 6.75 mg / g, the contents of barisoniside A, B, and C were not significantly different from the original gastrodia powder, the total amino acid content was 1.56 g / 100 g, the content of 300-800 Da peptides was 50% of that in Example 1, and the comprehensive energy was 11.0 kJ / g, which did not meet the high-energy standard. The prepared product was pale yellow in color, had a slightly acidic and bitter taste, a weak citrus aroma, and a more pronounced gastrodia medicinal flavor. The formability of the raw material was average.

[0097] The above embodiments are merely preferred technical solutions of the present invention and should not be considered as limitations on the present invention. The embodiments and features described in these embodiments can be arbitrarily combined without conflict. The scope of protection of the present invention should be limited to the technical solutions described in the claims, including equivalent substitutions of the technical features described in the claims. That is, equivalent substitutions and improvements within this scope are also within the scope of protection of the present invention.

Claims

1. A method for preparing ready-to-eat high-energy fermented food pellets, characterized in that, The method includes the following steps: S1 processes the pulpy fruit puree obtained during the citrus juicing process using low temperature and ultra-high pressure, then quick-freezes it with liquid nitrogen. The quick-frozen puree is then crushed, dried, and ultra-finely pulverized before being sieved to obtain citrus fruit puree powder. S2 Fresh Gastrodia elata is peeled, sliced, steamed, vacuum freeze-dried, ultra-finely pulverized, and sieved to obtain Gastrodia elata powder; S3 glutinous rice is cleaned and washed after removing impurities, then steamed and cooled. S4. Mix the steamed and cooled glutinous rice with Rhizopus mold, mix well, and pre-ferment to obtain glutinous rice fermentation liquid. S5 mixes citrus powder and gastrodia powder, and mixes them with a compound fermentation agent, which is a freeze-dried powder containing Aspergillus tabuliformis and Rhizopus. S6 Add the above-mentioned evenly mixed citrus powder, gastrodia powder, and compound fermentation agent to the glutinous rice fermentation liquid, stir evenly, and continue fermentation to obtain the fermented material; S7 takes out the fermented material, adds milk powder and butter, mixes it evenly, and shapes it into a blank; S8 can be used to dry the compressed raw material to obtain high-energy concentrated food pellets.

2. The method for preparing ready-to-eat high-energy fermented food pellets according to claim 1, characterized in that, In step S1, the low-temperature ultra-high pressure treatment temperature is 10-15℃, the pressure is 300-400MPa, the drying temperature is 60-65℃, and the drying is carried out until the moisture content is less than 5%.

3. The method for preparing ready-to-eat high-energy fermented food pellets according to claim 1, characterized in that, In step S2, the slices are cut into 3-5mm pieces and steamed for 25-35 minutes.

4. The method for preparing ready-to-eat high-energy fermented food pellets according to claim 1, characterized in that, In step S3, the food is steamed for 30-35 minutes and then cooled to 25-30°C.

5. The method for preparing the ready-to-eat high-energy fermented food pellets according to claim 1, characterized in that, In step S4, 1%-2% by weight of Rhizopus lyophilized powder is mixed in, mixed evenly, and pre-fermented at 30-32°C for 10-12 hours.

6. The method for preparing ready-to-eat high-energy fermented food pellets according to claim 1, characterized in that, In step S5, citrus powder and gastrodia powder are mixed at a mass ratio of 1:(1.5-2.5), and a compound fermentation agent is added at a mass percentage of 1%-2%. The compound fermentation agent is a freeze-dried powder containing Aspergillus tabuliformis and Rhizopus, with a mass ratio of Aspergillus tabuliformis to Rhizopus being 1:(1.5-2.5), and the content of Aspergillus tabuliformis and Rhizopus being 1×10⁻⁶. 6 ~1×10 8 CFU / g.

7. The method for preparing ready-to-eat high-energy fermented food pellets according to claim 1, characterized in that, In step S6, the citrus powder, gastrodia powder, and compound fermentation agent are mixed evenly and added to the glutinous rice fermentation liquid in step S4 at a mass percentage of 30%-32% of glutinous rice. The mixture is stirred evenly and fermented at 28-30℃ for 30-32 hours.

8. The method for preparing ready-to-eat high-energy fermented food pellets according to claim 1, characterized in that, In step S7, the mass ratio of fermented materials: milk powder and butter is (5-7):(2.5-3.5):

1.

9. The method for preparing ready-to-eat high-energy fermented food pellets according to claim 1, characterized in that, In step S8, the product is dried at 80-85℃ for 0.8-1.2 hours.

10. The method for preparing the ready-to-eat high-energy fermented food pellets according to any one of claims 1-9, characterized in that, The prepared high-energy food has a total energy content of 12.0-15.0 kJ / g.

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