A method for preparing glutinous maize fermented flour and application thereof
A technology of waxy corn and fermented rice noodles, applied in the fields of application, food preparation, food science, etc., can solve the problems of fermented rice noodles pollution, food poisoning of fermented rice noodles, etc., and achieve the effect of high nutritional value, fine powder quality, and golden color
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Embodiment 1
[0056] (1) Preparation of Waxy Corn Flour
[0057] Preparation by dry milling method: the peeled and degermed waxy corn is directly added into a pulverizer to grind into powder, and then sieved with a mesh number of 80-100 mesh.
[0058] (2) Fermentation of waxy corn flour
[0059] Sterilization and disinfection: The chemical disinfectant 0.05% sodium bisulfite is used to clean and disinfect the processing equipment, because sodium bisulfite has a strong antibacterial and bactericidal effect on Pseudomonas coconut yeast.
[0060] Add water to the dry waxy corn flour and stir, the amount of water added is enough to completely soak the waxy corn flour, and pour it into the fermentation tank. Adopt natural fermentation method: fermentation temperature is 15°C-23°C, natural fermentation for 12 days. The pH value is 5.5 on the 1st-3rd day, 5.0 on the 4th-8th day, and 4.0 on the 10th-12th day, and the fermentation ends.
[0061] The fermented product has pure sour taste, refreshi...
Embodiment 2
[0065] (2) Fermentation of waxy corn flour
[0066] Adopt artificial fermentation method: use inoculated lactic acid bacteria to ferment at 15°C-23°C for 8 days. On the 1st-3rd day of fermentation, the pH value was 6.9, the pH value dropped to 4.0 on the 4th day, and the pH value was 3.4 on the 5th-8th day, and the fermentation ended.
[0067] The other conditions of (1) and (2) are the same as in Example 1.
[0068] The fermented product has pure sour taste, refreshing smell, few or almost no bubbles, indicating that there are no gas-producing bacteria. Microbiological test results: no Pseudomonas coconut yeast infection.
Embodiment 3
[0070] (1) Preparation of Waxy Corn Flour
[0071] Preparation by wet milling method: Soak peeled and degermed waxy corn for 12 hours, add water twice the mass of waxy corn after removing it, put it into a mill and grind it into a slurry, and then sieve it with a mesh number of 150 -200 mesh, after sieving, set aside to settle, remove most of the water, the amount of water is enough to completely soak the waxy corn flour.
[0072] (2) Fermentation of waxy corn flour
[0073] Sterilization and disinfection: The chemical disinfectant sodium bisulfite is used to clean and poison the processing equipment, because sodium bisulfite has a strong bacteriostatic and bactericidal effect on Pseudomonas coconut yeast.
[0074] Adopt artificial fermentation method: use inoculated lactic acid bacteria to ferment at 15°C-23°C for 8 days. On the 1st-3rd day of fermentation, the pH value was 6.9, the pH value dropped to 4.0 on the 4th day, and the pH value was 3.4 on the 5th-8th day, and the...
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