Coarse cereal raw grain micro-fermentation technology based on multi-strain synergistic effect

Abstract

The invention relates to an unprocessed coarse cereal micro-fermentation technology based on a multi-strain synergistic effect. According to the technology, coarse cereals are subjected to micro-fermentation treatment through a compound microbial agent, and mold, saccharomycetes and lactic acid bacteria are combined, so that the flavor, texture and nutritional value of the coarse cereals are improved through a synergistic effect. The content of amino acids and probiotics in coarse cereals is remarkably increased, the cooking time is shortened, the taste is greatly improved, and the requirements of modern consumers for healthy food are met. The technology is suitable for various coarse cereals, such as oat, millet, quinoa and the like, and has a wide application prospect.

Description

Technical Field

[0001] The invention relates to the fields of food processing and biotechnology, and in particular to a micro-fermentation technology of raw grains based on the synergistic effect of multiple strains. Background Art

[0002] In today's global health food industry, consumers' demand for high-nutrition, low-processed foods is exploding. However, existing food processing technologies often focus on over-refined processing, resulting in a large loss of natural nutrients. This trend not only fails to meet modern consumers' pursuit of health, but may even aggravate the occurrence of diabetes, obesity and cardiovascular diseases.

[0003] Traditional grains are considered an ideal healthy food due to their rich nutritional content. However, the high dietary fiber content and dense structure of grains make them face many challenges during processing and consumption, such as rough taste, difficulty in softening, and the presence of anti-nutritional factors, which limit their nutritional absorption rate and consumer acceptance.

[0004] In recent years, microbial fermentation technology has gradually become a research hotspot in the field of grain processing due to its outstanding performance in improving food nutrition and flavor. Although single-strain fermentation can improve the digestibility and taste of grains to a certain extent, its effect is limited and cannot completely eliminate the anti-nutritional factors in grains, nor can it significantly improve the overall nutritional value of grains. Summary of the invention

[0005] The purpose of the present invention is to provide a micro-fermentation technology for raw grains based on the synergistic effect of multiple strains of bacteria, which improves the flavor, texture and nutritional value of grains and shortens the cooking time through the synergistic effect of multiple microbial strains. The technology is applicable to a variety of grains and has broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0006] Attached Figure 1 It is the implementation step of the present invention. DETAILED DESCRIPTION

[0007] 1. Raw material selection: Select oats, millet or quinoa, and remove impurities such as gravel and soil.

[0008] 2. Raw material cleaning: Use cleaning equipment to clean the grains to ensure their cleanliness.

[0009] 3. Micro-fermentation with compound bacteria: Mix the grains with the compound bacteria, control the moisture content at 15-20%, and ferment at 30℃ for 2-6 hours.

[0010] 4. Drying: Dry the fermented grains at 40°C to ensure that the moisture content drops below 12%.

[0011] 5. Determination: Determine the amino acid and probiotic content in the grains before and after fermentation to verify the fermentation effect.

[0012] Example 1:

[0013] 1. Raw material selection: Select high-quality oats and use advanced screening equipment to remove impurities, including gravel, soil, foreign particles, incomplete particles and particles with diseases and insect pests, to ensure the purity and integrity of the oat raw materials.

[0014] 2. Raw material cleaning: Use high-efficiency cleaning equipment to thoroughly clean the screened oats to remove surface dust and attachments, and then drain the cleaned oats to ensure the uniformity of the subsequent fermentation process.

[0015] 3. Micro-fermentation with compound bacterial agent: Mix oats and compound bacterial agent in the following proportions: 5 kg oats, 2-5% various molds, 1-3% various yeasts, 2-3% various lactic acid bacteria, 15-20% water. Stir the mixture evenly and ferment it at 30°C for 4 hours.

[0016] 4. Drying: After fermentation is completed, the oats are immediately dried at 40°C until the moisture content of the oats drops below 12%. This process not only effectively retains the nutrients of the oats, but also significantly improves their taste. The fermented oats have a unique aromatic smell.

[0017] 5. Nutrient content determination: A high-precision amino acid analyzer was used to determine the amino acid content of oats before and after fermentation. The experimental results showed that the content of key amino acids such as glutamic acid, arginine and proline in fermented oats increased by 178.2%, 63.4% and 46.9% respectively.

[0018] 6. Probiotic determination: At the same time, the probiotic culture technology was used to determine the content of Bacillus, lactic acid bacteria and yeast in the fermented oats. The results showed that the content of these probiotics increased by 100%.

[0019] Example 2:

[0020] 1. Raw material selection: Select high-quality millet and use a screening process similar to oats to remove various impurities in the millet to ensure the high purity of the raw materials.

[0021] 2. Raw material cleaning: Use high-efficiency cleaning equipment to thoroughly clean the millet to remove attachments and dust. Drain the washed millet to prepare for the subsequent fermentation steps.

[0022] 3. Micro-fermentation with compound microorganisms: Mix millet with compound microorganisms in the following proportions: 5kg millet, 2-5% various molds, 1-3% various yeasts, 2-3% various lactic acid bacteria, and 15-20% water. The mixture is fermented at 30°C for 5 hours to ensure the adequacy of the fermentation process.

[0023] 4. Drying: After fermentation, the millet is dried at 40°C until its moisture content drops below 10%. This step not only improves the nutritional value of the millet, but also gives it a more delicate taste and aroma.

[0024] 5. Nutrient composition determination: The amino acid content of millet samples before and after fermentation was analyzed. The results showed that the contents of leucine, glycine and tyrosine increased by 21.8%, 24.5% and 28.6%, respectively.

[0025] 6. Determination of probiotic content: The content of lactic acid bacteria, Bacillus and yeast in the fermented millet increased by 100%, and the fermentation effect was significant.

Claims

1. A micro-fermentation technology of raw grains based on the synergistic effect of multiple strains, characterized by: The technique comprises the following steps: Raw material selection: carefully selected grains, removing impurities; Raw material cleaning: thoroughly clean the grains to remove surface impurities; Micro-fermentation with compound microorganisms: Mix the grains with compound microorganisms in the following proportions: 2-5% mold, 1-3% yeast, 2-3% lactic acid bacteria, 15-20% water, and ferment at 30°C for 2-6 hours; Drying treatment: Dry the fermented grains at 40℃; Determination: The amino acid content and probiotic content of the grains before and after fermentation were determined.

2. The technology according to claim 1, wherein the composite bacterial agent comprises a combination of multiple molds, multiple yeasts and multiple lactic acid bacteria, which can significantly improve the taste and nutritional content of coarse grains.

3. The technology according to claim 1, wherein the miscellaneous grains are at least one of oats, millet and quinoa.

4. The technology according to claim 1, wherein the amino acid content in the fermented grain nutrients is increased by 4.4% to 178.2%.

5. The technology according to claim 1, wherein the probiotic content of the fermented grains is increased by 100%.

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