CN103039845A - Fermented black corn food and preparation method thereof - Google Patents
Fermented black corn food and preparation method thereof Download PDFInfo
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Abstract
The invention provides fermented black corn food and a preparation method thereof, and relates to the field of food processing. The preparation method comprises the following steps: immersing a yellow or white fresh corn into fermenting liquid containing 3 to 5 weight percent of lactic acid bacteria; fermenting at the temperature of 30 to 44 DEG C for 24 to 48 hours; and fermenting the fermented corn for 12 to 20 days under the conditions of temperature of 60 to 80 DEG C and humidity of 65 to 100 percent to obtain the fermented black corn food. The beneficial lactic acid bacteria are used for fermenting, so the nutritional substances of the corn can be effectively transformed, the amino acid content and the reducing sugar content are increased, digestion and absorption of beneficial ingredients are enhanced, the edible effect of the corn is improved, and the product has sweet and delicious flavor. A portable ready-to-eat product is provided for people staying in home, traveling and performing field operation. After the product is subjected to drying, vacuum packaging and sterilization, the preservation time can be effectively prolonged, marketization is promoted and a large consumer market is achieved.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of fermentation black corn food and preparation method thereof.
Background technology
Corn, once made a great contribution for human having enough to eat and wear, raising along with people's living standard, it is edible that corn is not re-used as staple food, but because corn is rich in the nutriments such as carbohydrate, starch, protein, fat, multivitamin and mineral matter and trace element, not only be of high nutritive value, and have the diseases prevention effect of being healthy and strong, so people also are considered as desirable cuisines and enjoy can gnaw upper one " boiling ear of maize " every day.That particularly current nutritionists advocate is natural, the diet theory of low-diet, and corn, waxy corn and conventional corn all are subject to consumer's welcome, along with the modern is nutrition, health, good to eat, healthy to the requirement of food, raising along with people's living standard, " rich man's disease " also increases thereupon, corn then become people adjust the life the fashion good merchantable brand.Popular to this food demand in order to cater to, some adopt the product of corn, waxy corn, conventional corn processing constantly to occur, in order to make people anti-season have fresh green corn, producer adopts the canning method, cold-storage and fresh-keeping method and reach the prolongation storage life, patent CN1104873 also discloses " instant corn processing and antistaling method ", also has enterprise that corn is processed as the needs that crisp, cornflakes, corn flour and corn beverage cater to the different consumer groups.But as a whole, fresh-keeping deep processing mostly continues the roughing on traditional handicraft to corn, limited to a certain extent the sales volume of commodity, streets and lanes boiled corn ear of maize is still the main channel of the edible green corn of people, improve nutritive value and the commodity value of fresh and tender maize, make this useful food can be evergreen all the year round, really reach look, fragrant, the complete combination of flavor, come into huge numbers of families and become the indispensable food of family, and can satisfy people at any time edible and travelling merchants and the field work demand that need not heat, be the present corn deep processing technical issues that need to address, developing a kind of product that can address the above problem is to solve corn producing industry, the common benefit place of corn planting industry and health of people demand.
Report according to (" happy old man's newspaper " 2011.9.22): " corn is the splendid supplements of anti-eyes aging.One in the U.S. studies show that under 115 ℃, and corn was heated respectively 10 minutes, finds after 25 minutes and 50 minutes, and the activity of its Green Tea Extract has improved 22%, 44% and 53% successively.That is to say, heat more long corn, antidotal effect is better.”
Preparation method provided by the invention, adopt the zymotechnique of constant temperature and humidity, just catering to this viewpoint, green corn is under hot and humid environment, make himself fermentation, by the conversion of beneficiating ingredient, the composition of its amino acid, invert sugar, reduced sugar is significantly improved, the composition of its Green Tea Extract is improved simultaneously, and its anti-oxidant and antidotal effect significantly strengthens.
Summary of the invention
The object of the present invention is to provide a kind of fermentation black corn food and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is:
A kind of fermentation black corn food: be that Huang or white fresh and tender maize are contained the 3-5%(weight ratio through being immersed in first) in the streptococcus acidi lactici fermented solution through 30-44 ℃ of fermentation after 24-48 hour, corn after will fermenting again is 60-80 ℃ in temperature, humidity is under the 65-100%, after self fermented 12-20 days, namely get fermentation black corn food.
A kind of preparation method of the black corn food that ferments is characterized in that comprising the steps:
(1) raw material selection: choose in the seed moisture at the mature Huang of 68-73% or white fresh and tender maize, remove bract, get rid of bald point, remove damage by worms, go rotten, lack seed, variegated, seed is arranged not tight and overdone or excessively tender raw material, by hand or machinery remove filigree, in flowing water, rinse well;
(2) blanching: utilize boiling water or steam blanching corncob, be heated to 90-100 ℃, time is 12-15 minute, kill microorganisms, destructive enzyme is active, the moisture of venting organization internal, gas, reduce fragility and broken kernel, corncob after the blanching drags in the bamboo basket, and drop is moisture and naturally cooling to the greatest extent, and is for subsequent use;
(3) lactobacillus-fermented: the corncob that will process through step (2) blanching, be immersed in and contain the 3-5%(weight ratio) streptococcus acidi lactici fermented solution in, set temperature is at 30-44 ℃, leave standstill and cultivate after 24-48 hour, pull the corncob through the lactic acid bacteria cultivation and fermentation out, put the most zymocyte liquid of drop in the bamboo basket;
(4) spontaneous fermentation: drop is the corncob behind the zymocyte liquid to the greatest extent, and proper alignment is packed in the rustless steel container, moves into fermenting cellar, sets the fermentation indoor temperature at 60-80 ℃, and humidity is 65-100%, makes corn spontaneous fermentation, after 12-18 days, namely gets fermentation black corn;
(5) mummification, packing: the corncob that ferments is put into draughty Indoor Natural after dry 2-3 days, with oxygen barrier, be honored as a queen every the good packaging material vacuum-pumping density of wet performance, insert that sterilization namely got the black corn food that ferments in 50 minutes in 100 ℃ of boiling water.
Yellow or white fresh and tender maize described above wherein refers to corn, waxy corn or conventional corn any of yellow or white.
Wherein lactic acid bacteria described above is all viable bacterias as the lactic acid bacteria (Lacticacid bacteria) of food additives of public offering on the market, can adopt in streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus and the Bifidobacterium any one.
Above-mentioned lactic acid bacteria can also be adopted the mixed bacteria of streptococcus thermophilus and lactobacillus bulgaricus.
Above-mentioned lactic acid bacteria can also be adopted the mixed bacteria of lactobacillus acidophilus and Bifidobacterium.
The mixed bacteria of lactic acid bacteria described above, its usage ratio are weight portion 1:1 ratio.
Corn (sweet corn) starts from early 1950s in China's breeding, it is the country that early carries out in the world the corn research and development, nineteen sixty-eight Beijing Agricultural University (being present China Agricultural University) breeds " Beijing white granulated sugar " Sweet corn variety first, at present, by introducing a fine variety and breeding, the Sweet corn variety that has had One's name is legion, mainly classifying as common corn (sugar content approximately 8%), super-sweet corn (sugar content is more than 20%) and strengthen corn (sugar content is at 12-16%), is three main classes of corn in producing at present.Corn claims again vegetable corn, and plant is shorter, and tillering ability is stronger, on the fruit ear Bao Ye boot leaf is arranged, the yellowish or milky of seed, embryo is larger, milk stage son real tender, delicious, be rich in water-soluble polysaccharide, vitamin A, vitamin C, fat and protein.
Corn be a kind of nutritious, utilization rate is high, good palatability, novel corn that economic benefit is high, concentrated the high-quality characteristic of fruit and cereal, it is a kind of modern food that has leisure type and health concurrently, have sweet, sticking, tender, fragrant characteristics, write the title of " fruit corn ", " vegetable corn ", enjoy liking of consumer to be easy to chew and digest and assimilate fast, can keep for a long time original local flavor after boiling, be that dual-purpose maize is sold and processed to a kind of more rising blue or green luxuriant aquatic foods.The difference of corn and conventional corn is exactly that sugar content in the seed embryo is high, and general sugar content reaches 10%～20%, even higher, is 1～4 times of conventional corn sugar content, and some kind is also sweeter than watermelon, muskmelon, and its sugar mainly is sucrose and reduced sugar.Because sugariness is high, one can eat raw, and two can do vegetables eats, and three can make canned food.Wherein the corn total amino acid content is respectively than conventional corn and waxy corn high 23.2% and 12.7%, in amino acid composition, content with lysine, tryptophan is higher, higher more than 2 times than conventional corn, 8 kinds of essential amino acid total amounts then exceed 23.5% and 6.6% than conventional corn and waxy corn respectively, and essential amino acid proportion of composing balance comparatively; Protein content reaches more than 13%, and take water-solubility protein as main, crude fat content reaches 9.9%, exceeds about l times than conventional corn; Glucose, sucrose, fructose content are 2-8 times of conventional corn, are rich in the nutrients such as VB1, VB2, VB5, VB6, VC, VE, carrotene and 18 seed amino acids in the seed.
Germany nutrition and health care association studies show that, in all staple foods, nutritive value and the health-care effect of corn are the highest.It is calcium, glutathione, vitamin, magnesium, selenium, vitamin E and aliphatic acid that corn contains 7 kinds " anatrophics ".After measured, per 100 gram corns can provide nearly 300 milligrams calcium, almost with dairy products in contained calcium similar.Abundant calcium can play hypotensive effect.Be converted into vitamin A after contained carrotene is absorbed by the body in the corn, have protective effect on cancer risk.Plant cellulose can accelerate the discharge of carcinogen and other poisonous substances.Natural VE then has the promotion cell division, delays senility, and reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline.It is aging that the lutern that corn contains, zeaxanthin are conducive to delay eyes.
It is " anticancer king " that " biological element " selenium is celebrated, and the content of selenium than the high 8-10 of conventional corn doubly in the super-sweet corn.Selenium also have strengthen immunity, prevent diabetes, cardiovascular and cerebrovascular disease, prevent and treat hepatopathy, the effect such as protection liver.Corn also has medical care effect, makes it have the characteristics of fruits and vegetables because containing multivitamin and mineral matter; Contain unrighted acid, have and reduce cholesterol, the softening blood vessel in the blood and prevent and treat the effect of coronary heart disease.
The trophic fiber of corn has 5 kinds of medical functions at least to human body according to research reports, namely prevents gastric and intestinal cancer, prevents constipation, reduces cholesterol and slow down arteriosclerotic formation, prevention gall stone.Eat in addition super-sweet corn more and can also resist cancer therapy drug processed to the side effect of human body, stimulate brain cell, strengthen people's mentality and memory.The sugar that approximately contains 10%～l5% in the endosperm is equivalent to 2.5 times of conventional corn, and D-Glucose wherein, fructose, compound sugar easily are absorbed by the body and are difficult for being converted into fat; Contain the nutrients such as B family vitamin, VE, mineral matter and dietary fiber.Medical research thinks, the contained active ingredient of corn has the blood cholesterol levels of reduction, adjusts the effects such as function of intestinal canal, regulating blood glucose levels, removing body free radical; And to control high fat of blood, artery sclerosis, hypertension, diabetes, obesity, delaying senility etc. has positive role, is the desirable health foods of people.
Waxy corn (waxv corn) originates from China, also claims waxy corn, and waxy (being commonly called as viscosity) arranged, waxy corn is the newtype of being undergone mutation and being formed through artificially breeding by conventional corn, its seed endosperm starch is 100% amylopectin, boils rear sticking softly and be rich in waxyly, is commonly called as glutinous corn.The general sugar content of waxy corn is 7%-9%, and dry matter content reaches 33%-38%, and lysine content is than the high 16%-74% of conventional corn, thereby contain abundanter nutriment and better palatability than corn, and the sticking soft delicate fragrance of seed, skin is thin without slag, content is many, is easy to digest and assimilate.Nutrient composition content is higher than conventional corn in the waxy corn seed, contains the starch of 70-75%, the protein more than 10%, the fat of 4-5%, 2% multivitamin, the protein in the seed, VA, VB
1, VB
2All many than rice, fat and VB
2Content the highest, yellow corn also contains the vitamin A (carrotene) that rice wheat etc. lacks, waxy corn starch molecular weight ratio conventional corn is little more than 10 times, edible digestion is higher more than 20% than conventional corn.Waxy corn can be divided into according to color: white waxy corn; Yellow waxy corn; Black waxy corn (being commonly called as black pearl); Colored waxy corn (spending glutinous).And waxy corn of the present invention is to select yellow waxy corn and white waxy corn.
Corn (conventional corn) once was important grain, and for the grain security in the whole world makes a great contribution, along with the raising of living standards of the people, corn no longer is staple food, and nowadays to do edible mainly is to make relieving foods, leisure food to corn.Contain protein, fat, starch in the corn kernel, the mineral matters such as thiamine, riboflavin, niacin, carrotene, calcium, phosphorus, iron.Fatty 4.3g in the 100g corn flour, higher 1.39 times than wheat standard flour, higher by 72% than long-grained nonglutinous rice, higher by 21.43% than millet, higher by 65.38% than Chinese sorghum; Protein content 8.5g, lower by 16.47% and 12.39% respectively than wheat, millet, than long-grained nonglutinous rice, Chinese sorghum respectively high by 2.41%, 13.33%; Every 100g corn heat content 1515.62kJ, respectively higher by 2.55% than long-grained nonglutinous rice, wheat standard flour, Chinese sorghum, 2.26%, 7.42%.
Corn, the coarse food grain of this cheapness once once was excluded at dining table in China and west, and at present, in many American-European countries, but enjoyed favor, and become a kind of health food of hot topic.This is because in recent years, scientists has been found the new value of corn, finds that it all has good preventive and therapeutic effect to the hypertension of modern civilization diseases, artery sclerosis, coronary heart disease, cancer etc.
Motherland's medical science thinks, the flat flavor of corn is sweet, and the effects such as appetizing, invigorating the spleen, dehumidifying, diuresis are arranged, and cures mainly diarrhoea, indigestion, oedema etc.Contain abundant unrighted acid in the corn, especially linoleic content is up to more than 60%, and the vitamin E synergy in it and the maize germ can reduce blood cholesterol levels concentration and prevent that it is deposited on vascular wall.Therefore, corn has certain preventive and therapeutic action to coronary heart disease, atherosclerotic, hyperlipidemia and hypertension etc.Vitamin E also can promote the human body cell division, delays senility.Also contain a kind of longevity factor---glutathione in the corn, it generates GSH-POX in the presence of selenium, have the function of renewing one's youth, delaying senility.And abundant calcium, phosphorus, magnesium, iron, selenium etc., and vitamin A, B1, B2, B6, E and carrotene etc., cholecystitis, gall stone, icteric hepatitis and diabetes etc. there are auxiliary therapeutic action; Physicians' current research shows, corn has antitumaous effect.Abundant glutathione is arranged in the corn, and glutathione is a kind of anticancer factor, and this anticancer factor can be combined with multiple external chemical carcinogen in vivo, makes it lose toxicity, then excretes by alimentary canal.Also contain a large amount of lysine in the corn of corase grind, this seed amino acid not only can suppress cancer therapy drug to the toxic and side effect that health produces, and can also control tumor growth.Also contain trace elements of selenium and magnesium in the corn.Selenium can acceleration bodies the decomposition of endoperoxide, make malignant tumour can not get the supply of oxygen molecule, thus suppressed; Magnesium also has the effect that suppresses tumor growth.In addition, also contain more cellulose in the corn, it can promote gastrointestinal peristalsis, shortens the time of staying of swill in intestines, and can excrete harmful substance, thereby play an important role to preventing and treating the carcinoma of the rectum.The effect of corn and effect can be summarized as following some: corn has in the accent and whets the appetite, the peaceful heart of beneficial lung, clearing away damp-heat, sharp liver and gall, the function such as delay senility; Corn is in all staple foods, and the nutritive value of corn and health-care effect are the highest; Vitamin content in the corn is very high, is rice, wheat 5-10 times; Contain a large amount of nutrition and health care materials in the corn; Corn contains carbohydrate, protein, fat, carrotene; Also contain the nutriments such as riboflavin, vitamin in the corn.These materials have very large benefit to diseases such as prevention of cardiac, cancers.
Beneficial effect of the present invention:
1, adopt the lactic bacteria useful fermentation energy that the nutriment of corn is effectively transformed, improve the content of amino acid and reduced sugar, more Effective Raise the nutritional quality of corn, again in conjunction with constant-temperature constant-humidity environment self the fermentation, starch, sugar in its corn are more transformed, improve the nutritional quality of corn, ferment by bilayer, the person that can help the edible corn has improved the eating effect of corn to digestion and the absorption of corn beneficiating ingredient.
2, the present invention not only preserves even strengthens the physiological function of natural corn, and oxidation resistance strengthens, and makes people obtain more useful eating effect in the custom that changes edible corn.
3, preparation method provided by the present invention, technique is simple, is easy to suitability for industrialized production, and product taste sweetness is good to eat, has increased the edible desire of people, for people travel at home, field work provides a kind of instant type product easy to carry.
4, product of the present invention adopts oxygen barrier to vacuumize packing by mummification, carries out sterilization processing again, can effectively prolong storage life, is conducive to industrialization and the marketization, will have very large consumption market.
The specific embodiment
Embodiment 1
Choose in the seed moisture at the mature Huang of 68-73% or white fresh and tender corn, remove bract, get rid of bald point, remove and damage by worms, go rotten, lack seed, the raw material that variegated, the seed arrangement is not tight and overdone or excessively tender, remove filigree with machinery, in the pond, rinse well with the running water that flows; Corncob put in 90-100 ℃ the water, keep heating after 13 minutes, drag in the bamboo basket, drop is immersed in and contains the 4%(weight ratio after to the greatest extent moisture makes the nature cooling) in the streptococcus acidi lactici fermented solution, set temperature is at 30 ℃, leave standstill cultivation and fermentation after 48 hours, pull out and put in the bamboo basket to the greatest extent zymocyte liquid of drop, the corn proper alignment is packed in the rustless steel container, move into fermenting cellar, set the fermentation indoor temperature at 70 ℃, humidity is 85%, makes corn spontaneous fermentation after 16 days, behind the black corn that must ferment, put into draughty Indoor Natural after dry 2 days, adopt the packaging bag of high density polyethylene (HDPE) LHDPE, vacuumize packing after, insert that sterilization namely got product in 50 minutes in 100 ℃ of boiling water.
Embodiment 2
Get in the seed moisture at the mature Huang of 68-73% or white fresh and tender corn, remove bract, get rid of bald point, remove and damage by worms, go rotten, lack seed, the raw material that variegated, the seed arrangement is not tight and overdone or excessively tender, remove filigree with machinery, in the pond, rinse well with the running water that flows; Corncob put in 90-100 ℃ the water, keep heating after 13 minutes, drag in the bamboo basket, after the most moisture of drop makes the nature cooling, be immersed in and contain streptococcus thermophilus: lactobacillus bulgaricus is the 4%(weight ratio of 1:1) in the mixed fermentation liquid, set temperature is at 30 ℃, leave standstill cultivation and fermentation after 48 hours, pull out and put in the bamboo basket to the greatest extent zymocyte liquid of drop, the corn proper alignment is packed in the rustless steel container, move into fermenting cellar, set the fermentation indoor temperature at 70 ℃, humidity is 85%, makes corn spontaneous fermentation after 16 days, behind the black corn that must ferment, put into draughty Indoor Natural after dry 2 days, adopt the packaging bag of high density polyethylene (HDPE) LHDPE, vacuumize packing after, insert that sterilization namely got product in 50 minutes in 100 ℃ of boiling water.
Embodiment 3
Get in the seed moisture at the mature Huang of 68-73% or white fresh and tender corn, remove bract, get rid of bald point, remove and damage by worms, go rotten, lack seed, the raw material that variegated, the seed arrangement is not tight and overdone or excessively tender, remove filigree with machinery, in the pond, rinse well with the running water that flows; Corncob put in 90-100 ℃ the water, keep heating after 13 minutes, drag in the bamboo basket, after the most moisture of drop makes the nature cooling, be immersed in and contain lactobacillus acidophilus: Bifidobacterium is the 4%(weight ratio of 1:1) in the mixed fermentation liquid, set temperature is at 30 ℃, leave standstill cultivation and fermentation after 48 hours, pull out and put in the bamboo basket to the greatest extent zymocyte liquid of drop, the corn proper alignment is packed in the rustless steel container, move into fermenting cellar, set the fermentation indoor temperature at 70 ℃, humidity is 85%, makes corn spontaneous fermentation after 16 days, behind the black corn that must ferment, put into draughty Indoor Natural after dry 2 days, adopt the packaging bag of high density polyethylene (HDPE) LHDPE, vacuumize packing after, insert that sterilization namely got product in 50 minutes in 100 ℃ of boiling water.
Embodiment 4
Get in the seed moisture at the mature Huang of 68-73% or white fresh and tender waxy corn, remove bract, get rid of bald point, remove and damage by worms, go rotten, lack seed, the raw material that variegated, the seed arrangement is not tight and overdone or excessively tender, remove filigree with machinery, in the pond, rinse well with the running water that flows; Corncob put in 90-100 ℃ the water, keep heating after 12 minutes, drag in the bamboo basket, drop is immersed in and contains the 3%(weight ratio after to the greatest extent moisture makes the nature cooling) in the streptococcus acidi lactici fermented solution, set temperature is at 40 ℃, leave standstill cultivation and fermentation after 32 hours, pull out and put in the bamboo basket to the greatest extent zymocyte liquid of drop, the corn proper alignment is packed in the rustless steel container, move into fermenting cellar, set the fermentation indoor temperature at 60 ℃, humidity is 70%, makes corn spontaneous fermentation after 14 days, behind the black corn that must ferment, put into draughty Indoor Natural after dry 2 days, adopt the packaging bag of high density polyethylene (HDPE) LHDPE, vacuumize packing after, insert that sterilization namely got product in 50 minutes in 100 ℃ of boiling water.
Embodiment 5
Get in the seed moisture at the mature Huang of 68-73% or white fresh and tender waxy corn, remove bract, get rid of bald point, remove and damage by worms, go rotten, lack seed, the raw material that variegated, the seed arrangement is not tight and overdone or excessively tender, remove filigree with machinery, in the pond, rinse well with the running water that flows; Corncob put in 90-100 ℃ the water, keep heating after 12 minutes, drag in the bamboo basket, after the most moisture of drop makes the nature cooling, be immersed in and contain streptococcus thermophilus: lactobacillus bulgaricus is the 3%(weight ratio of 1:1) in the mixed fermentation liquid, set temperature is at 40 ℃, leave standstill delayed to ferment 32 hours after, pull out and put in the bamboo basket to the greatest extent zymocyte liquid of drop, the corn proper alignment is packed in the rustless steel container, move into fermenting cellar, set the fermentation indoor temperature at 60 ℃, humidity is 70%, makes corn spontaneous fermentation after 14 days, behind the black corn that must ferment, put into draughty Indoor Natural after dry 2 days, adopt the packaging bag of high density polyethylene (HDPE) LHDPE, vacuumize packing after, insert that sterilization namely got product in 50 minutes in 100 ℃ of boiling water.
Embodiment 6
Get in the seed moisture at the mature Huang of 68-73% or white fresh and tender waxy corn, remove bract, get rid of bald point, remove and damage by worms, go rotten, lack seed, the raw material that variegated, the seed arrangement is not tight and overdone or excessively tender, remove filigree with machinery, in the pond, rinse well with the running water that flows; Corncob put in 90-100 ℃ the water, keep heating after 12 minutes, drag in the bamboo basket, after the most moisture of drop makes the nature cooling, be immersed in and contain lactobacillus acidophilus: Bifidobacterium is the 3%(weight ratio of 1:1) in the mixed fermentation liquid, set temperature is at 40 ℃, leave standstill delayed to ferment 32 hours after, pull out and put in the bamboo basket to the greatest extent zymocyte liquid of drop, the corn proper alignment is packed in the rustless steel container, move into fermenting cellar, set the fermentation indoor temperature at 60 ℃, humidity is 70%, makes corn spontaneous fermentation after 14 days, behind the black corn that must ferment, put into draughty Indoor Natural after dry 2 days, adopt the packaging bag of high density polyethylene (HDPE) LHDPE, vacuumize packing after, insert that sterilization namely got product in 50 minutes in 100 ℃ of boiling water.
Embodiment 7
Get in the seed moisture at the mature Huang of 68-73% or white fresh and tender conventional corn, remove bract, get rid of bald point, remove and damage by worms, go rotten, lack seed, the raw material that variegated, the seed arrangement is not tight and overdone or excessively tender, remove filigree with machinery, in the pond, rinse well with the running water that flows; Corncob put in 90-100 ℃ the water, keep heating after 15 minutes, drag in the bamboo basket, drop is immersed in and contains the 5%(weight ratio after to the greatest extent moisture makes the nature cooling) in the streptococcus acidi lactici fermented solution, set temperature is at 44 ℃, leave standstill cultivation and fermentation after 28 hours, pull out and put in the bamboo basket to the greatest extent zymocyte liquid of drop, the corn proper alignment is packed in the rustless steel container, move into fermenting cellar, set the fermentation indoor temperature at 80 ℃, humidity is 95%, makes corn spontaneous fermentation after 18 days, behind the black corn that must ferment, put into draughty Indoor Natural after dry 3 days, adopt the packaging bag of high density polyethylene (HDPE) LHDPE, vacuumize packing after, insert that sterilization namely got product in 50 minutes in 100 ℃ of boiling water.
Embodiment 8
Get in the seed moisture at the mature Huang of 68-73% or white fresh and tender conventional corn, remove bract, get rid of bald point, remove and damage by worms, go rotten, lack seed, the raw material that variegated, the seed arrangement is not tight and overdone or excessively tender, remove filigree with machinery, in the pond, rinse well with the running water that flows; Corncob put in 90-100 ℃ the water, keep heating after 15 minutes, drag in the bamboo basket, after the most moisture of drop makes the nature cooling, be immersed in and contain streptococcus thermophilus: lactobacillus bulgaricus is the 5%(weight ratio of 1:1) in the mixed fermentation liquid, set temperature is at 44 ℃, leave standstill delayed to ferment 28 hours after, pull out and put in the bamboo basket to the greatest extent zymocyte liquid of drop, the corn proper alignment is packed in the rustless steel container, move into fermenting cellar, set the fermentation indoor temperature at 80 ℃, humidity is 95%, makes corn spontaneous fermentation after 18 days, behind the black corn that must ferment, put into draughty Indoor Natural after dry 3 days, adopt the packaging bag of high density polyethylene (HDPE) LHDPE, vacuumize packing after, insert that sterilization namely got product in 50 minutes in 100 ℃ of boiling water.
Embodiment 9
Get in the seed moisture at the mature Huang of 68-73% or white fresh and tender conventional corn, remove bract, get rid of bald point, remove and damage by worms, go rotten, lack seed, the raw material that variegated, the seed arrangement is not tight and overdone or excessively tender, remove filigree with machinery, in the pond, rinse well with the running water that flows; Corncob put in 90-100 ℃ the water, keep heating after 15 minutes, drag in the bamboo basket, after the most moisture of drop makes the nature cooling, be immersed in and contain lactobacillus acidophilus: Bifidobacterium is the 5%(weight ratio of 1:1) in the mixed fermentation liquid, set temperature is at 44 ℃, leave standstill delayed to ferment 28 hours after, pull out and put in the bamboo basket to the greatest extent zymocyte liquid of drop, the corn proper alignment is packed in the rustless steel container, move into fermenting cellar, set the fermentation indoor temperature at 80 ℃, humidity is 95%, makes corn spontaneous fermentation after 18 days, behind the black corn that must ferment, put into draughty Indoor Natural after dry 3 days, adopt the packaging bag of high density polyethylene (HDPE) LHDPE, vacuumize packing after, insert that sterilization namely got product in 50 minutes in 100 ℃ of boiling water.
Claims (7)
1. fermentation black corn food, it is characterized in that: be that Huang or white fresh and tender maize are contained the 3-5%(weight ratio through being immersed in first) in the streptococcus acidi lactici fermented solution through 30-44 ℃ of fermentation after 24-48 hour, corn after will fermenting again is 60-80 ℃ in temperature, humidity is under the 65-100%, after self fermented 12-20 days, namely get fermentation black corn food.
2. a kind of fermentation black corn food according to claim 1 is characterized in that: described Huang or white fresh and tender maize refer to corn, waxy corn or conventional corn any of yellow or white.
3. a kind of fermentation black corn food according to claim 1 is characterized in that lactic acid bacteria adopts any one in streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus and the Bifidobacterium.
4. a kind of fermentation black corn food according to claim 1 is characterized in that lactic acid bacteria adopts the mixed bacteria of streptococcus thermophilus and lactobacillus bulgaricus.
5. a kind of fermentation black corn food according to claim 1 is characterized in that lactic acid bacteria adopts the mixed bacteria of lactobacillus acidophilus and Bifidobacterium.
6. according to claim 4 or 5 described a kind of fermentation black corn foods, it is characterized in that, the mixed bacteria of described lactic acid bacteria, its usage ratio is weight portion 1:1 ratio.
7. according to claim 1 and 2 or 3 or the preparation method of 4 or 5 or 6 described a kind of black corn foods that ferment, it is characterized in that comprising the steps:
(1) raw material selection: choose in the seed moisture at the mature Huang of 68-73% or white fresh and tender maize, remove bract, get rid of bald point, remove damage by worms, go rotten, lack seed, variegated, seed is arranged not tight and overdone or excessively tender raw material, by hand or machinery remove filigree, in flowing water, rinse well;
(2) blanching: utilize boiling water or steam blanching corncob, be heated to 90-100 ℃, time is 12-15 minute, kill microorganisms, destructive enzyme is active, the moisture of venting organization internal, gas, reduce fragility and broken kernel, corncob after the blanching drags in the bamboo basket, and drop is moisture and naturally cooling to the greatest extent, and is for subsequent use;
(3) lactobacillus-fermented: the corncob that will process through step (2) blanching, be immersed in and contain the 3-5%(weight ratio) streptococcus acidi lactici fermented solution in, set temperature is at 30-44 ℃, leave standstill and cultivate after 24-48 hour, pull the corncob through the lactic acid bacteria cultivation and fermentation out, put the most zymocyte liquid of drop in the bamboo basket;
(4) spontaneous fermentation: drop is the corncob behind the zymocyte liquid to the greatest extent, and proper alignment is packed in the rustless steel container, moves into fermenting cellar, sets the fermentation indoor temperature at 60-80 ℃, and humidity is 65-100%, makes corn spontaneous fermentation, after 12-18 days, namely gets fermentation black corn;
(5) mummification, packing: the corncob that ferments is put into draughty Indoor Natural after dry 2-3 days, with oxygen barrier, be honored as a queen every the good packaging material vacuum-pumping density of wet performance, insert that sterilization namely got the black corn food that ferments in 50 minutes in 100 ℃ of boiling water.
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| CN110950925A (en) * | 2019-12-14 | 2020-04-03 | 吉林大学 | ACE inhibitory peptide with function of repairing nutrition activating cells and preparation method thereof |
| CN112544871A (en) * | 2020-12-09 | 2021-03-26 | 北京市农业技术推广站 | Probiotics fermentation type sweet corn processing technology |
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