Whole-plant corn and sorghum mixed fermentation paste and preparation method thereof

Abstract

The invention discloses a whole-plant corn and sorghum mixed fermentation paste and a preparation method thereof, and the whole-plant corn and sorghum mixed fermentation paste is characterized by being prepared by fermenting the following raw materials in parts by weight: 20-80 parts of corn straw, 20-40 parts of sorghum straw, 20-40 parts of crushed corn kernels and 40-80 parts of mixed juice, the preparation method has the beneficial effects that the mixed fermentation paste prepared by the preparation method is rich in dietary fibers, the content of the dietary fibers in a dry basis in every 100g of the fermentation paste reaches a specific numerical value of 80.57% or above, the high-content dietary fibers are mainly derived from corn seed coats, the high-activity dietary fibers extracted by the preparation method are rich in dietary fibers, and the dietary fibers are rich in dietary fibers. The corn and sorghum mixed feed contains 44.81% of hemicellulose and other types of cellulose, is unique in taste and has the natural fragrance of corn and sorghum, the content of zeaxanthin and the content of xanthophyll reach 0.316 micrograms and 6.177 micrograms respectively, the utilization rate of corn and sorghum crops is remarkably increased, the originally discarded edible parts are fully utilized, and the utilization rate of grains is increased.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a whole-plant corn and sorghum mixed fermentation paste and a preparation method thereof. Background Art

[0002] In the prior art, as people's demand for healthy food continues to increase, the importance of dietary fiber has become increasingly prominent. However, when traditional foods use dietary fiber, they are mostly added to food in the form of additives after food production is completed, so as to meet the human body's demand for dietary fiber. No matter what kind of food additives are used, they are harmful to the health of the eater. Corn is an annual grass plant, an important food crop and feed source, and the highest-yielding food crop in the world. At the same time, a large number of corn and sorghum crops are harvested, and the edible part of their stalks is often discarded or burned, resulting in the stalk part being not fully utilized, causing a waste of resources. At present, there are five commonly used straw processing methods, namely: fertilizer, feed, fuel, raw material and base material. However, because corn stalks have thick cell walls, there are many anti-nutritional factors such as lignin and hemicellulose, which makes it difficult to be effectively used by animals, and it also means that it is difficult to be used as an edible ingredient in food to meet the eater's demand for dietary fiber.

[0003] The Chinese invention patent with application number: 201310473636.3 discloses a fermented whole grain food and a preparation method thereof, wherein the fermented whole grain food is prepared from the following ingredients by weight: 40-50 glutinous rice, 30-40 soybeans, 35-45 oats, 30-40 black beans, 15-25 sweet potatoes, 15-25 corns, 3-5 yam, 0.1-0.3 brewer's yeast, and 0.1-0.4 natto bacteria. However, the fermented whole grain food and the preparation method thereof cannot meet the human body's demand for dietary fiber, and it cannot make full use of the discarded edible parts of corn and sorghum crops, resulting in a waste of resources, and it cannot solve the problem that a large amount of anti-nutritional factors such as lignin and hemicellulose in corn stalks are difficult to be effectively utilized by the human body. Summary of the invention

[0004] The invention aims to provide a whole-plant corn and sorghum mixed fermentation paste and a preparation method thereof.

[0005] To achieve the above purpose, the technical solution proposed by the present invention is:

[0006] A whole-plant corn and sorghum mixed fermented paste is prepared by fermenting the following raw materials in proportion by weight:

[0007]

[0008] The product is prepared by fermenting the following raw materials in proportion by weight:

[0009]

[0010] The corn kernel crushed material is ultra-fine crushed material.

[0011] The mixed juice is made by squeezing the juice from mature corn stalks and mature sorghum stalks and mixing them together.

[0012] A method for preparing a whole-plant corn and sorghum mixed fermented paste comprises using the above raw materials to carry out the following steps:

[0013] a. Material selection: Select fresh corn stalks and sorghum stalks according to quantity;

[0014] b. Juicing: The corn stalks and sorghum stalks are squeezed by a juice extracting device, and the squeezed juices are mixed to obtain a mixed juice for standby use. The corn stalks and sorghum stalks after juicing are respectively used as dehydrated corn stalks and dehydrated sorghum stalks for secondary utilization;

[0015] c. Ultrafine grinding: The corn kernels are ultrafinely ground by ultrafine grinding equipment to obtain corn kernel crushed material;

[0016] d. Mixed fermentation: Mix the mixed juice and corn kernel crushed material in a certain proportion, and then add them into the material for fermentation according to the material's own bacterial flora or after testing the bacteria, and then enhance the original material strain;

[0017] e. Concentration: After fermentation is completed, the mixed material is concentrated to obtain a mixed fermentation paste.

[0018] In step c, the particle size of the material after ultrafine grinding is 100-300 microns.

[0019] In step d, the mixing ratio of the mixed juice and the corn kernel crushed material is 2:1, the fermentation temperature is 35° C., and the fermentation time is 72 hours.

[0020] In step e, the concentration method is open evaporation concentration or vacuum concentration, and the material concentration density is 1.3g / cm 3 .

[0021] Every 100 g of the mixed fermented paste contains 80.57% of dietary fiber on a dry basis, and the dietary fiber contains 44.81% of hemicellulose and crude fiber.

[0022] The mixed fermentation paste also contains crude protein converted into polypeptides and lysine, methionine, cystine, long-chain fatty acids converted into medium-chain fatty acids, high-carbon sugars converted into low-carbon sugars, and trace elements converted into ionized calcium and phosphorus.

[0023] The beneficial effects of the present invention are:

[0024] The mixed fermented paste prepared by the preparation method is rich in dietary fiber. In every 100 grams of fermented paste, the dietary fiber content in the dry basis reaches a specific value of more than 80.57%. The high content of dietary fiber mainly comes from corn seed skin. High-activity dietary fiber is extracted by the preparation method, which contains 44.81% of hemicellulose and other types of cellulose, has a unique taste, and has the natural flavor of corn and sorghum. The zeaxanthin content and lutein content reach 0.316 μg and 6.177 μg respectively, which significantly improves the utilization rate of corn and sorghum crops, makes full use of the edible parts that were originally discarded, and improves the utilization rate of food. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a flow chart of the preparation method of the present invention;

[0026] Figure 2 This is a data diagram of a standard curve of zeaxanthin in the mixed fermentation paste of the present invention;

[0027] Figure 3 It is a data diagram of the standard curve of lutein in the mixed fermentation paste of the present invention. DETAILED DESCRIPTION

[0028] The present invention is further described in detail below in conjunction with the accompanying drawings.

[0029] Embodiment 1:

[0030] A whole-plant corn and sorghum mixed fermented paste is prepared by fermenting the following raw materials in proportion by weight:

[0031]

[0032] Specifically, a whole-plant corn and sorghum mixed fermented paste is prepared by fermenting the following raw materials in proportion by weight:

[0033]

[0034] The corn kernel crushed material is ultra-fine crushed material.

[0035] The mixed juice is made by squeezing the juice from mature corn stalks and mature sorghum stalks and mixing them together.

[0036] Among them, it has been determined that the mixed fermentation paste in this embodiment contains 80.57% dietary fiber, 4% digestible crude protein, 2% water, 1% fat, and 12.43% of a mixture of organic matter, amino acids, vitamins and trace elements.

[0037] Embodiment 2:

[0038] A method for preparing a whole-plant corn and sorghum mixed fermented paste comprises using the above raw materials to carry out the following steps:

[0039] a. Material selection: Select fresh corn stalks and sorghum stalks according to quantity;

[0040] b. Juicing: The corn stalks and sorghum stalks are squeezed by a juice extracting device, and the squeezed juices are mixed to obtain a mixed juice for standby use. The corn stalks and sorghum stalks after juicing are respectively used as dehydrated corn stalks and dehydrated sorghum stalks for secondary utilization;

[0041] c. Ultrafine grinding: The corn kernels are ultrafinely ground by ultrafine grinding equipment to obtain corn kernel crushed material;

[0042] d. Mixed fermentation: Mix the mixed juice and corn kernel crushed material in a certain proportion, and then add them into the material for fermentation according to the material's own bacterial flora or after testing the bacteria, and then enhance the original material strain;

[0043] e. Concentration: After fermentation is completed, the mixed material is concentrated to obtain a mixed fermentation paste.

[0044] Among them, the starter can be made of plant protease. The mixed fermentation paste prepared by plant protease fermentation can reduce the anti-nutritional factors in the corn kernel crushed material, and increase the content of nutrients such as crude protein, lactic acid, mineral elements and essential amino acids. The flow chart of the preparation method of the present invention is as follows: Figure 1 shown.

[0045] In step c, the particle size of the material after ultrafine grinding is 100-300 microns.

[0046] In step d, the mixing ratio of the mixed juice, the dehydrated corn stalks and the crushed corn kernels is 2:1, the fermentation temperature is 35° C., and the fermentation time is 72 hours.

[0047] In step e, the concentration method is open evaporation concentration or vacuum concentration, and the material concentration density is 1.3g / cm 3 .

[0048] Every 100g of the mixed fermentation paste contains 80.57% dietary fiber on a dry basis, of which 44.81% are hemicellulose and crude fiber. The mixed fermentation paste also contains crude protein converted into polypeptides, lysine, methionine, cystine, long-chain fatty acids converted into medium-chain fatty acids, high-carbon sugars converted into low-carbon sugars, and trace elements converted into ionized calcium and phosphorus.

[0049] Embodiment three:

[0050] A whole-plant corn and sorghum mixed fermented paste is prepared by fermenting the following raw materials in proportion by weight:

[0051]

[0052] The corn kernel crushed material is ultra-fine crushed material.

[0053] The mixed juice is made by squeezing the juice from mature corn stalks and mature sorghum stalks and mixing them together.

[0054] The mixed fermentation paste is prepared by the preparation method of Example 2, and the leavening agent therein is replaced by aroma yeast. The mixed fermentation paste made by fermentation with aroma yeast has reduced anti-nutritional factors in corn kernel crushed material, increased contents of nutrients such as crude protein, lactic acid, mineral elements and essential amino acids, and has the style characteristics of sweet and refreshing aroma, sweet and caramel aroma and sauce aroma.

[0055] Among them, it has been determined that the mixed fermentation paste in this embodiment contains 80.57% dietary fiber, 4% digestible crude protein, 2% water, 1% fat, and 12.43% of a mixture of organic matter, amino acids, vitamins and trace elements.

[0056] Embodiment 4:

[0057] A whole-plant corn and sorghum mixed fermented paste is prepared by fermenting the following raw materials in proportion by weight:

[0058]

[0059] The corn kernel crushed material is ultra-fine crushed material.

[0060] The mixed juice is made by squeezing the juice from mature corn stalks and mature sorghum stalks and mixing them together.

[0061] Test example 1:

[0062] The content of zeaxanthin in the mixed fermented paste was determined as follows:

[0063] 1. Sample extraction:

[0064] Accurately weigh about 2g of the mixed fermentation paste and place it in a 15mL centrifuge tube, add 5mL of dichloromethane:tetrahydrofuran = 3:1, place it on an oscillator and oscillate thoroughly for 1min, ultrasonicate at room temperature for 60min, centrifuge at 4000r / min for 10min, transfer the lower clear liquid, repeat the extraction twice, combine the two clear liquids, blow dry with nitrogen at room temperature, add 0.2mL of methanol:tetrahydrofuran = 9:1 solvent to dissolve, mix well and pass through a 0.22μm filter membrane, and wait for liquid chromatography determination, wherein the load-bearing accuracy is accurate to 0.0001g.

[0065] 2. Instrument conditions:

[0066] The detector used was a variable wavelength detector, chromatographic column, column temperature: 25 °C, wavelength: 478 nm, flow rate 1 mL / min, injection volume 20 μL;

[0067] Mobile phase: methanol: water = 95:5, isocratic elution.

[0068] 3. Preparation of standard solution:

[0069] 1. Accurately weigh a certain amount of zeaxanthin standard into a 5 mL brown volumetric flask, then add an appropriate amount of N,N-dimethylformamide to dissolve it by ultrasonication, and then dilute to the scale with methanol. Shake well to make a 1 mg / mL single standard stock solution and store it at -20°C.

[0070] 2. The standard curve was prepared with methanol.

[0071] 4. Test results:

[0072] 1. For standard curve data, please refer to Table 1 below and the attached manual. Figure 2 :

[0073] Table 1

[0074]

[0075] 2. Sample data is shown in Table 2 below:

[0076] Table 2

[0077]

[0078] Test Example 2:

[0079] The test process for determining the content of lutein in the mixed fermented paste is as follows:

[0080] 1. Sample extraction:

[0081] Accurately weigh about 0.3g of mixed fermentation paste and place it in a 15mL centrifuge tube, add 2mL of methanol: dichloromethane = 3:1, place it on an oscillator and oscillate thoroughly for 1min, ultrasonicate at room temperature for 60min, and then centrifuge at 4000r / min for 10min. Take the supernatant and blow dry it, then re-dissolve it with 0.5mL of methanol, mix it and pass it through a 0.22μm filter membrane, and wait for liquid chromatography determination. The load-bearing accuracy is accurate to 0.0001g.

[0082] 2. Instrument conditions:

[0083] The detector uses a variable wavelength detector, chromatographic column,

[0084] Among them, column temperature: 30℃;

[0085] Wavelength: 240nm;

[0086] Flow rate 1mL / min;

[0087] Injection volume: 10 μL;

[0088] Mobile phase: 88% methanol water = 95:5:0.1% BHT-MTBE, gradient elution, the elution gradient table is shown in Table 3 below.

[0089] Table 3

[0090] Time / min 88% methanol water / % 0.1% BHT-MTBE 0.00 85.0 15.0 5.00 75.0 25.0 10.10 55.0 45.0 18.00 50.0 50.0 18.10 85.0 15.0 21.00 85.0 15.0

[0091] 3. Preparation of standard solution:

[0092] 1. Accurately weigh a certain amount of lutein standard into a 5 mL brown volumetric flask, then add an appropriate amount of tetrahydrofuran to dissolve it by ultrasonication, and then dilute to the scale with 0.1% BHT ethanol. Shake well to make a 1 mg / mL single-label stock solution and store at -20°C.

[0093] 2. The standard curve was prepared with 0.1% BHT ethanol.

[0094] 4. Test results:

[0095] 1. For standard curve data, please refer to Table 4 below and the Appendix of the Instruction Manual. Figure 3 :

[0096] Table 4

[0097]

[0098] 2. Sample data is shown in Table 5 below:

[0099] Table 5

[0100]

[0101] Test Example 3:

[0102] Determination of dietary fiber content in mixed fermentation paste:

[0103] 1. Principle:

[0104] The samples were enzymatically digested with α-amylase, protease, and glucosidase to remove protein and digestible starch. The total dietary fiber (TDF) was first enzymatically hydrolyzed, then precipitated with ethanol, and then the precipitate was filtered. The TDF residue was rinsed with ethanol and acetone, dried and weighed. The insoluble and soluble dietary fiber (IDF and SDF) was obtained by filtration of IDF after enzymatic hydrolysis, rinsing the filtered residue with hot water, and weighing after drying. SDF was obtained by precipitating the above filtrate with 4 times the amount of 95% ethanol, then filtering, drying, and weighing. The amounts of TDF, IDF, and SDF were corrected by protein and ash content.

[0105] 2. Scope of application

[0106] This method is applicable to all kinds of plant foods and health foods.

[0107] 3. Instruments

[0108] 3.1 Beaker: 400 or 600ml tall type.

[0109] 3.2 Crucible for filtration: glass filter plate, American Society for Testing and Materials (ASTM) 40-60μm, Pyrex 60ml (Corning No.36060buchner, or equivalent), treated as follows:

[0110] (1) Ash in an ashing furnace at 525°C overnight. When the furnace temperature drops below 130°C, remove the crucible.

[0111] (2) Use a vacuum device to remove the diatomaceous earth and ash.

[0112] (3) Soak in 2% cleaning solution at room temperature for 1 hour.

[0113] (4) Rinse the crucible with water and deionized water; then rinse with 15 ml of acetone and air dry.

[0114] (5) Add 0.5 g of diatomaceous earth to a dry crucible and dry at 130°C to constant weight.

[0115] (6) Cool in a desiccator for 1 hour and record the weight of the crucible plus diatomaceous earth to the nearest 0.1 mg.

[0116] 3.3 Vacuum device:

[0117] (1) A vacuum pump or an exhaust fan is used as a control device.

[0118] (2) 1L thick-walled filter bottle.

[0119] (3) Rubber ring that matches the filter bottle.

[0120] 3.4 Oscillating water bath:

[0121] (1) Automatic temperature control keeps the temperature at 98±2℃.

[0122] (2) Constant temperature controlled at 60℃.

[0123] 3.5 Balance: analytical grade, accurate to ±0.1mg.

[0124] 3.6 Muffle furnace: temperature is controlled at 525±5℃.

[0125] 3.7 Drying oven: the temperature is controlled at 105 and 130 ± 3 ℃.

[0126] 3.8 Dryer: Use silica or equivalent desiccant. Dry the desiccant at 130℃ overnight once every two weeks.

[0127] 3.9 pH meter: Pay attention to temperature control and standardize with pH 4.0, 7.0 and 10.0 buffer solutions.

[0128] 3.10 Pipette and tip: capacity 100μl and 5ml.

[0129] 3.11 Dispenser or measuring cylinder:

[0130] (1) 15 ± 0.5 ml, for dispensing 78% ethanol, 95% ethanol and acetone.

[0131] (2) 40 ± 0.5 ml for dispensing buffer.

[0132] 3.12. Magnetic stirrer and stirring bar.

[0133] 4. Reagents

[0134] Deionized water was used throughout the process, and all reagents were analytically pure unless otherwise specified.

[0135] 4.1 Ethanol solution:

[0136] (1) 85%: Add 895 ml of 95% ethanol to a 1 L graduated cylinder and dilute to the mark with water.

[0137] (2) 78%: Add 821 ml of 95% ethanol to a 1 L graduated cylinder and dilute to the mark with water.

[0138] 4.2 Acetone:

[0139] 4.3 Enzymes for analytical use: Store at 0-5°C.

[0140] (1) Thermostable α-amylase solution: Cat. No. A3306, Sigma Chemical Co., St. Louis, MO 63178.

[0141] (2) Protease: Cat. No. P3910, Sigma Chemical Co. Prepare a 50 mg / ml enzyme solution in MES / TRIS buffer on the same day.

[0142] (3) Amyloglucosidase solution: Cat. No. AMG A9913, Sigma Chemical Co.

[0143] 4.4 Diatomaceous earth: acid washed (Celite 545AW, No. C8656, Sigma Chemical Co.).

[0144] 4.5 Detergent: Choose one of the two.

[0145] (1) Chromic acid: 120 g sodium dichromate Na2Cr2O7·2H2O, 1000 ml distilled water and 1600 ml concentrated sulfuric acid.

[0146] (2) Laboratory liquid detergent: Prepare a 2% solution with water.

[0147] 4.6 MES-TRIS buffer: 0.05 mol / L, pH 8.2 at 24°C.

[0148] (1) MES: 2-(N-morpholino)ethanesulfonate (No. M-8250, Sigma Chemical Co.).

[0149] (2) TRIS: tris(hydroxymethyl)aminomethane (No. T-1503, Sigma Chemical Co).

[0150] Dissolve 19.52g MES and 12.2g TRIS in 1.7L distilled water, adjust pH to 8.2 with 6mol / L NaOH, and dilute to 2L with water. (Note: pH is 8.2 at 24°C, but if the buffer temperature is 20°C, pH is 8.3, and if the temperature is 28°C, pH is 8.1. To keep the temperature between 20-28°C, adjust pH according to temperature.)

[0151] 4.7 Hydrochloric acid solution: 0.561mol / / L, add 93.5ml 6mol / L hydrochloric acid to 700ml water, and make up to 1L with water.

[0152] 5. Operation method

[0153] 5.1. Sample preparation:

[0154] (1) Solid samples: If the sample size is greater than 0.5 mm, grind it and pass it through a 0.3-0.5 mm (40-60 mesh) sieve.

[0155] (2) High-fat samples: If the fat content is greater than 10%, use petroleum ether to remove fat. Use 25 ml per gram of sample. After each extraction, let it stand for a while and then carefully tilt the beaker to slowly pour out the petroleum ether. Wash three times in total.

[0156] (3) High carbohydrate samples: If the sample contains more than 50% sugar by dry weight, remove the sugar with 85% ethanol, 10 ml per gram of sample each time, wash three times, pour out gently, then dry in a 40°C oven with occasional stirring overnight, and grind through a 0.5 mm sieve.

[0157] 5.2. Sample digestion

[0158] (1) Accurately weigh two samples (M1 and M2) (1.000 ± 0.005 g) and place them in a tall beaker.

[0159] (2) Add 40 ml of MES-TRIS buffer to each beaker and stir on a magnetic stirrer until the sample is completely dispersed (to prevent the formation of clumps and ensure that the test substance and enzyme can fully contact).

[0160] (3) Enzymatic hydrolysis with heat-stable amylase: Add 100 μl of heat-stable amylase solution and stir at low speed. Cover the beaker with aluminum foil and react in a 95-100°C water bath for 30 minutes. (The initial water bath temperature should reach 95°C).

[0161] (4) Cooling: Remove all beakers from the water bath and cool to 60°C. Open the aluminum foil cover and use a spatula to scrape off the mesh on the edge of the beaker and the jelly on the bottom of the beaker to allow the sample to be completely enzymatically hydrolyzed. Rinse the beaker wall and spatula with 10 ml of distilled water.

[0162] (5) Enzymatic treatment with protease: Add 100 μl of protease solution to each beaker, cover with aluminum foil, and shake continuously at 60°C for 30 minutes (the water bath temperature should reach 60°C at the beginning) to allow for full reaction.

[0163] (6) pH determination: After 30 minutes, open the aluminum foil cover and add 5 ml of 0.561 mol / L HCL to the beaker while stirring. At 60°C, use 1 mol / L NaOH solution or 1 mol / L HCL solution to adjust the final pH to 4.0-4.7. (Note: Detect and adjust the pH when the solution is at 60°C, because the pH will be higher at lower temperatures.)

[0164] (7) Enzymatic treatment with amyloglucosidase solution: Add 100 μl of amyloglucosidase solution while stirring. Cover with aluminum foil and shake continuously at 60°C for 30 minutes. The temperature should be kept constant at 60°C.

[0165] 5.3 Determination

[0166] 5.3.1. Total dietary fiber determination

[0167] (1) Precipitation of dietary fiber with ethanol: Add 225 ml of 95% ethanol preheated to 60°C to each sample, with the volume ratio of ethanol to sample being 4:1. Precipitation was carried out at room temperature for 1 hour.

[0168] (2) Filtration device: Wet the diatomaceous earth with 15 ml of 78% ethanol and redistribute it in a weighed crucible. Use moderate suction to suck the diatomaceous earth in the crucible onto the glass plate.

[0169] (3) After enzymatic filtration, use 78% ethanol and a spatula to transfer all the contents to a crucible. (Note: If some samples form a gel, use a spatula to break the surface to speed up filtration.)

[0170] (4) Vacuum the crucible and rinse the residue twice with 15 ml of 78% ethanol, 95% ethanol and acetone respectively. Drain the residue in the crucible and dry it at 105°C overnight. Cool the crucible in a desiccator to room temperature. The weight of the crucible, including the dietary fiber residue and diatomaceous earth, is accurately weighed to 0.1 mg. Subtract the dry weight of the crucible and diatomaceous earth to calculate the weight of the residue.

[0171] (5) Determination of protein and ash: Take one of the paired samples for protein determination and BCA protein content determination.

[0172] When analyzing the ash content, a second portion of the parallel sample is burned at 525°C for 5 hours, cooled in a desiccator, accurately weighed to 0.1 mg, and the weight of the crucible and diatomaceous earth is subtracted to obtain the ash weight.

[0173] 5.3.2. Determination of insoluble dietary fiber:

[0174] (1) Weigh an appropriate amount of sample and perform enzymatic hydrolysis according to 5.2. Before filtering, moisten and redistribute the diatomaceous earth on the pre-treated crucible with 3 ml of water. Keep evacuating the crucible to form a uniform layer of diatomaceous earth.

[0175] (2) Filter and rinse the beaker, wash the residue twice with 10 ml of 70°C water, then filter and rinse again, transfer to a 600 ml tall beaker and reserve for the determination of soluble dietary fiber according to 5.3.3.

[0176] (3) Use a suction filter to rinse the residue twice with 15 ml of 78% ethanol, 95% ethanol and acetone respectively. (Note: The residue should be rinsed with 78% ethanol, 95% ethanol and acetone in time, otherwise it may increase the value of insoluble dietary fiber.)

[0177] (4) Determine protein and ash content using duplicate samples according to 5.3.1.5.

[0178] 5.3.3. Determination of soluble dietary fiber:

[0179] (1) Collect the filtrate after filtering the insoluble dietary fiber into a 600 ml tall beaker, compare the beaker and the filtrate, and estimate the volume.

[0180] (2) Add 95% ethanol preheated to 60°C, which is about 4 times the amount of the filtrate. Alternatively, adjust the mixture of the filtrate and the distilled water used to wash the residue to 80g, and then add 320ml of 95% ethanol preheated to 60°C.

[0181] (3) Let the mixture settle at room temperature for 1 hour. Then determine the total dietary fiber according to 5.3.1.

[0182] 6. Calculation

[0183] TDF, IDF and SDF are all calculated using the same formula. Dietary fiber (DF, g / 100g) is determined as follows:

[0184] DF={[(R1+R2) / 2]-PA} / [(M1+M2) / 2]×100

[0185] Where: R1 and R2 = weight of duplicate sample residue (mg), P and A = weight of protein and ash, respectively (mg), M1 and M2 = sample weight (mg)

[0186] The test results are shown in Table 6 below:

[0187] Table 6

[0188]

[0189] Controlled trials:

[0190] The mixed fermentation paste is prepared by the preparation method of Example 2, and the starter therein is replaced with a straw starter. After fermentation, the fiber content of the mixed fermentation paste is reduced, the crude protein content is increased, the dry matter digestibility is improved, the palatability is enhanced, and the nutritional components such as crude protein, lactic acid, mineral elements and essential amino acids are increased.

[0191] Among them, straw fermentation agent can enzymatically hydrolyze crude fiber, lignin, long molecular chains of xylan, and ester bonds of wood compounds in straw juice, and convert high-molecular carbohydrates that cannot be absorbed by animals into absorbable and utilizeable low-molecular carbohydrates, i.e. energy components.

[0192] At the same time, a variety of live microorganisms can absorb large amounts of organic nitrogen and inorganic nitrogen that are difficult for animals to utilize, and convert them into a variety of bacterial proteins with higher nutritional content, namely protein components.

[0193] Various live microorganisms can produce large amounts of protease, lipase, amylase, cellulolytic enzyme, B vitamins, and vitamins A and D during fermentation.

[0194] A variety of live microorganisms establish a microecological balance in the animal's body and enhance the body's immunity.

[0195] Among them, it has been determined that the mixed fermentation paste in this embodiment contains 80.57% dietary fiber, 4% digestible crude protein, 2% water, 1% fat, and 12.43% of a mixture of organic matter, amino acids, vitamins and trace elements.

[0196] Among them, when the fermentation agent is selected, each test bacteria is inoculated from a solid slope into a corn kernel crushed material culture medium with mixed juice, cultured at 37°C, activated 2-3 times until vitality is restored, and the test bacteria are inoculated in a sterile culture medium at a 3% inoculation rate and cultured for 72 hours. During the culture process, the state of the culture medium is observed every two hours.

[0197] Among them, the mixed fermentation paste made by fermenting plant protease, aroma yeast and straw fermentation agent was tested for dietary fiber content, lactic acid, soluble carbohydrates, reducing sugar, essential amino acids, total phenols, soluble protein, calcium and phosphorus content. At the same time, an appropriate amount of dry base sample of the fermentation paste was taken for 72 hours of liquid in vitro digestion test.

[0198] The test results of various indicators of the control test are shown in Table 7 below:

[0199] Table 7

[0200] index Plant protease Aroma yeast Straw fermentation agent Dietary fiber 75.23％ 70.64％ 80.57％ lactic acid 3.24％ 4.26％ 1.87％ Soluble carbohydrates 8.23％ 9.86％ 3.72％ Reducing sugar 3.24％ 1.72％ 4.2％ Essential amino acids 3.63％ 6.32％ 8.245 Soluble protein 2.6％ 2.9％ 3.2％ calcium 0.27％ 0.37％ 0.35％ phosphorus 0.32％ 0.42％ 0.40％

[0201] The test results are analyzed as follows:

[0202] When straw fermentation agent is used as the fermentation agent, the dietary fiber content in the dry basis of the straw fermentation agent group is 80.57%, as well as a small amount of essential amino acids, reducing sugars, total phenols, plant proteases and mineral elements calcium and phosphorus. This is because the dehydrated corn straw and dehydrated sorghum straw are mixed and fermented under the condition of adding straw fermentation agent. The suitable environment constructed by the nutrition and moisture provided by the corn kernel crushed material promotes a large number of active bacteria in the fermentation agent to enter the fermentation mode, significantly increasing the dietary fiber content of the fermentation paste. Combined with the large amount of plant proteases provided by the dehydrated sorghum straw, the thick cell walls of the straw are effectively degraded, the lignin and hemicellulose contents are significantly reduced, and more dietary fiber is produced.

[0203] The beneficial effect of the present invention is that the mixed fermentation paste prepared by the preparation method is rich in dietary fiber, and the dietary fiber content in the dry basis of every 100 grams of fermentation paste reaches a specific value of more than 80.57%, and the high content of dietary fiber mainly comes from corn seed skin. The high-activity dietary fiber extracted by the preparation method contains 44.81% of hemicellulose and other types of cellulose, has a unique taste, and has the natural flavor of corn and sorghum, wherein the zeaxanthin content and the lutein content reach 0.316 μg and 6.177 μg respectively, which significantly improves the utilization rate of corn and sorghum crops, makes full use of the edible parts that were originally discarded, and improves the utilization rate of food.

[0204] The above is a detailed description of an embodiment of the present invention, but the content is only a preferred embodiment of the present invention and cannot be considered to limit the scope of implementation of the present invention. All equivalent changes and improvements made within the scope of the present invention should still fall within the scope of the patent coverage of the present invention.

Claims

1. A whole-plant corn and sorghum mixed fermented paste, characterized in that: The product is prepared by fermenting the following raw materials in proportion by weight:

2. The whole-plant corn and sorghum mixed fermented paste according to claim 1, characterized in that: The product is prepared by fermenting the following raw materials in proportion by weight:

3. The whole-plant corn and sorghum mixed fermented paste according to claim 2, characterized in that: The corn kernel crushed material is ultra-fine crushed material.

4. The whole-plant corn and sorghum mixed fermented paste according to claim 3, characterized in that: The mixed juice is made by squeezing the juice from mature corn stalks and mature sorghum stalks and mixing them together.

5. A method for preparing a whole-plant corn and sorghum mixed fermentation paste, characterized in that: The raw material according to claim 1 is used to carry out the following steps: a. Material selection: Select fresh corn stalks and sorghum stalks according to quantity; b. Juicing: The corn stalks and sorghum stalks are squeezed by a juice extracting device, and the squeezed juices are mixed to obtain a mixed juice for standby use. The corn stalks and sorghum stalks after juicing are respectively used as dehydrated corn stalks and dehydrated sorghum stalks for secondary utilization; c. Ultrafine grinding: The corn kernels are ultrafinely ground by ultrafine grinding equipment to obtain corn kernel crushed material; d. Mixed fermentation: Mix the mixed juice and corn kernel crushed material in a certain proportion, and then add them into the material for fermentation according to the material's own bacterial flora or after testing the bacteria, and then enhance the original material strain; e. Concentration: After fermentation is completed, the mixed material is concentrated to obtain a mixed fermentation paste.

6. The method for preparing the whole-plant corn and sorghum mixed fermented paste according to claim 5, characterized in that: In step c, the particle size of the material after ultrafine grinding is 100-300 microns.

7. The method for preparing the whole-plant corn and sorghum mixed fermented paste according to claim 6, characterized in that: In step d, the mixing ratio of the mixed juice and the corn kernel crushed material is 2:1, the fermentation temperature is 35° C., and the fermentation time is 72 hours.

8. The method for preparing the whole-plant corn and sorghum mixed fermented paste according to claim 7, characterized in that: In step e, the concentration method is open evaporation concentration or vacuum concentration, and the material concentration density is 1.3g / cm 3 .

9. The method for preparing the whole-plant corn and sorghum mixed fermented paste according to claim 8, characterized in that: Every 100 g of the mixed fermented paste contains 80.57% of dietary fiber on a dry basis, and the dietary fiber contains 44.81% of hemicellulose and crude fiber.

10. The method for preparing the whole-plant corn and sorghum mixed fermented paste according to claim 9, characterized in that: The mixed fermentation paste also contains crude protein converted into polypeptides and lysine, methionine, cystine, long-chain fatty acids converted into medium-chain fatty acids, high-carbon sugars converted into low-carbon sugars, and trace elements converted into ionized calcium and phosphorus.

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