CN103349217B - Millet flour product prepared from lactobacillus fermentum LG1 - Google Patents
Millet flour product prepared from lactobacillus fermentum LG1 Download PDFInfo
- Publication number
- CN103349217B CN103349217B CN201310260618.7A CN201310260618A CN103349217B CN 103349217 B CN103349217 B CN 103349217B CN 201310260618 A CN201310260618 A CN 201310260618A CN 103349217 B CN103349217 B CN 103349217B
- Authority
- CN
- China
- Prior art keywords
- glutinous millet
- flour product
- dough
- lactobacillus fermenti
- millet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention relates to a millet flour product prepared from lactobacillus fermentum LG1. The millet flour product prepared from lactobacillus fermentum LG1 is mainly prepared from millet fermented dough, wherein the millet fermented dough is prepared into a wrapper material and red bean paste is filled in the wrapper material, thus preparing the millet flour product; the lactobacillus fermentum LG1 with the preservation No. of CGMCC No.7121 is used for preparing the millet fermented dough; and specific preparation method comprises steps of carrying out activation culture on lactobacillus fermentum LG1 through an MRS culture medium by two generations, inoculating a nutrient solution to flour by 1-4% of total mass of the flour, adding proper amount of water of 30 DEG C to knead dough, and fermenting the kneaded dough for 6-8 hours at 30-37 DEG C by a humidity of 75-85% to obtain the millet fermented dough. The fermenting process of the millet dough can be rapidly finished just by cultivation for 6-8 hours by taking the lactobacillus fermentum LG1 as a fermenting agent, thus greatly shortening a fermentation period and simultaneously shortening a processing cycle of the millet flour product.
Description
One, technical field
The present invention has found a strain lactobacillus fermenti LG1 first, and the Latin Classification And Nomenclature of this bacterial strain is:
lactobacillus fermentum LG1, this bacterial strain has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on January 11st, 2013, and depositary institution is called for short CGMCC, address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, deposit number: CGMCC No.7121.
What the present invention relates to is traditional glutinous millet fermented pasta, and what be specifically related to is the glutinous millet Flour product of utilizing lactobacillus fermenti LG1 to prepare.
Two, background technology
Tradition glutinous millet fermented pasta mainly comprises sticky steamed buns stuffed with sweetened bean paste, sticky fire spoon, snowballing usury, rice cake, buys cake etc., these food belong to Manchus' traditional food, the cold-resistant food of anti-famine that Manchus are developed for a long time under cold climate, the long history of existing more than 1,000 year so far.Manchu's traditional zymotic wheaten food is major ingredient mainly with glutinous millet, and mix a certain proportion of auxiliary material flour and carry out and face, dough is processed into Flour product miscellaneous through spontaneous fermentation, and waxy strong, the raciness of these Flour product, mouthfeel are good, nutritious, are the all-ages leisure food of Manchus.Along with the continuous blending of cooking culture, these Manchu's tradition cuisines are subject to more and more multi-ethnic favor, like so far in the vast northern area Manchu of China tradition Flour product still Shen Shou people of all nationalities.
But along with the fast development of China's food industry and improving constantly of the level of urbanization, the limitation of these traditional glutinous millet fermentation noodle production proces more and more highlights, the production status falling behind is urgently improved.This is mainly manifested in: the one, and manufacturing enterprise's scale is too small, and it is main being generally that family workshop, semiworks produce, and cannot realize scale effect, and production efficiency is low; The 2nd, the research of fermented bacterium and fermenting mechanism is very deficient, and therefore backward natural fermentating process causes that fermentation period is long, dough easily pollutes spoilage organisms or pathogenic bacteria, and constant product quality and security exist greater risk; The 3rd, production technology falls behind, and scientific and technological content is low, produces and depends on manual operations and workman's experience more, lacks automation, normalized operating process and relevant food standard, is unfavorable for large-scale industrial production.
For the problem existing in the production development of traditional glutinous millet fermentation Flour product, fermented bacterium is studied in core status.For all fermented foods, fermented bacterium is determining sense organ, matter structure and the nutritional character of food to a great extent, and fermented bacterium also directly affects the selection of product processes and technological parameter and determines simultaneously.At present, the research wretched insufficiencies such as China's tradition glutinous millet fermentation Flour product microorganism resource collection, screening, domestication and transformation, and utilize known bacterial classification to have no report to the research of glutinous millet dough fermentation process and mechanism, therefore in order to change traditional glutinous millet fermentation Flour product production and processing backward situation, the glutinous millet dough fermentation bacterial classification that seed selection is good, and then utilize advanced biotechnology to improve zymotechnique and production technology, will China's tradition glutinous millet fermentation Flour product development be had to potential economic worth and important realistic meaning.
Three, summary of the invention
The object of this invention is to provide the glutinous millet Flour product of utilizing lactobacillus fermenti LG1 to prepare, thisly utilize glutinous millet Flour product prepared by lactobacillus fermenti LG1 time prepared by dough long, processing use, easily to pollute corrupt problem for solving traditional glutinous millet Flour product process-cycle.
The technical solution used in the present invention is: this primary raw material that utilizes glutinous millet Flour product prepared by lactobacillus fermenti LG1 is glutinous millet fermented dough, by glutinous millet fermented dough is made into cover material, sweetened bean paste sauce is received into and in cover material, makes glutinous millet Flour product;
Described glutinous millet fermented dough adopt lactobacillus fermenti (
lactobacillus fermentum) LG1 preparation, the deposit number of this bacterial strain is CGMCC No.7121, concrete preparation method is, by described lactobacillus fermenti LG1 through two generations of MRS culture medium activation culture, nutrient solution is inoculated in flour according to 1～4% of flour gross mass, add appropriate 30 DEG C of water and carry out and face, the dough of becoming reconciled is placed in 30～37 DEG C, humidity 75～85% condition bottom fermentation 6～8h, obtains glutinous millet fermented dough.
The raw material of making glutinous millet fermented dough in such scheme is made up of major ingredient and auxiliary material, and major ingredient is glutinous millet powder, auxiliary material be in corn flour, millet powder, rice meal, wheat flour any one, major ingredient and auxiliary material quality proportioning are 4:1～2:1.
In such scheme, utilize MRS fluid nutrient medium to carry out the process of activation culture, be preferably in incubator, under 37 DEG C of conditions, cultivation 12～18h is a generation.
In such scheme, glutinous millet Flour product is sticky steamed buns stuffed with sweetened bean paste, makes sticky steamed buns stuffed with sweetened bean paste and adopts the sticky steamed buns stuffed with sweetened bean paste cover material of pie.
In such scheme, glutinous millet Flour product is sticky fire spoon, makes sticky fire spoon and adopts the sticky fire spoon of pie cover material.
In such scheme, glutinous millet Flour product is snowballing usury, makes snowballing usury and adopts laminar cover material.
In such scheme, glutinous millet Flour product is rice cake or buys cake.
Beneficial effect:
(1) the present invention utilizes lactobacillus fermenti LG1 as leavening, cultivate the sweat that can complete fast glutinous millet dough through 6～8h, in dough, the quantity of lactobacillus fermenti LG1 can be increased to 7.0～8.5 log cfu/g by 4.5～5.0 log cfu/g in when inoculation, in traditional glutinous millet fermentation Flour product is made, glutinous millet dough spontaneous fermentation process generally needs 48～96h, therefore greatly shorten fermentation period, shortened the process-cycle of glutinous millet Flour product.
(2) in the present invention, lactobacillus fermenti LG1 acid production speed in fermentation glutinous millet dough process is fast, ferment through 6～8h, dough pH can drop to 5.5～6.0 by 6.8～7.0, is beneficial to the growth that suppresses spoilage organisms and pathogenic bacteria, can also produce actively impact to product special flavour.
(3) glutinous millet dough lactobacillus LG1 fermentation by fermentation in the present invention, large to starch, protein and fat molecular nutrition material part can be degraded to the little molecule of soluble sugar, free amino acid and free fatty, both improve glutinous millet dough nutritional labeling structure, be beneficial to again digestion and the absorption of nutritional labeling.
(4) glutinous millet dough lactobacillus LG1 fermentation by fermentation in the present invention, the dietary fiber content of dough is increased to 4.1～6.2% by 2.5～4.2%, and newly produced 0.4%～0.6% GABA, therefore, significantly improve health care effect of product.
preservation explanation
Strain name: lactobacillus fermenti;
Latin name: Lactobacillus fermentum;
Deposit number: CGMCC No.7121;
Preservation mechanism: China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC);
Address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City;
Preservation date: on January 11st, 2013.
Four, brief description of the drawings
Morphological feature under Fig. 1 lactobacillus fermenti LG1 of the present invention bacterium liquid smear mirror (Gram ' s dyeing, × 1000); Fig. 2 lactobacillus fermenti LG1 of the present invention growth curve chart in MRS culture medium;
Fig. 3 lactobacillus fermenti LG1 of the present invention 16S rDNA gene PCR amplification agarose gel electrophoresis figure.
Five, detailed description of the invention:
Describe the present invention in detail below in conjunction with specific embodiment, described embodiment is for understanding instead of restriction the present invention.
The new lactobacillus fermenti of one strain (
lactobacillus fermentum) LG1, it is numbered CGMCC No.7121 registering on the books of China Committee for Culture Collection of Microorganisms's common micro-organisms center, and its 16S rDNA gene order is Accession No. KC348395 in the registration number of GenBank database.
Lactobacillus fermenti of the present invention (
lactobacillus fermentum) LG1 can first be inoculated in MRS fluid nutrient medium and carry out two generations of activation culture, the inoculum obtaining is inoculated in and in glutinous millet dough, carries out fermented and cultured.
Above-mentioned MRS fluid nutrient medium also can replace with and be suitable for any culture medium that lactobacillus fermenti is cultivated, and which kind of culture medium those skilled in the art know is applicable to lactobacillus fermenti cultivation.
The above-mentioned MRS of utilization fluid nutrient medium carries out the operation of activation culture, and those skilled in the art generally know concrete incubation, is preferably here in incubator, and under 37 DEG C of conditions, cultivation 12～18h is a generation.
The test method using in following embodiment if no special instructions, is the routine operation method that those skilled in the art know.
Material, reagent etc. used in following embodiment, if no special instructions, all can obtain from commercial channels.
embodiment 1: the separation of lactobacillus fermenti LG1, purifying, preservation
1. bacterial classification source
This experimental strain is all located away from this area farmers' self-control glutinous millet fermented dough sample of collection.
2. strain separating and purifying are cultivated
2.1 strain separating
Take the self-control glutinous millet fermented dough sample 1g of farmers', be placed in 10ml 0.8% SPSS, concussion is dissolved.Get 10 times of gradient dilutions of appropriate suspension, concrete extension rate is 10
-1, 10
-2, 10
-3, 10
-4, 10
-5, 10
-6, 10
-7, 10
-8, 10
-9, get respectively 100ul dilution coating MRS agar plate, be placed in 37 DEG C of incubators, cultivate 24h.Choose growth and have the flat board of 50～150 single bacterium colonies for subsequent experimental.Each sample does three parallel tests.
2.2 purifying agaric
Utilize the colony characteristics of 50～150 single bacterium colonies in the above-mentioned MRS flat board of observation by light microscope, random wherein 10～20 the single bacterium colonies of typical case of selecting, picking is inoculated in MRS fluid nutrient medium respectively, is placed in 37 DEG C of incubators, cultivates 24h.Afterwards again by nutrient solution streak inoculation in MRS agar plate, microscopic examination colony characteristics.The colony characteristics that contrasts same strain bacterial classification twice cultivation in front and back, if not quite identical, carries out one time plate streaking isolation and purification culture again, until single colony morphology characteristic that front and back are observed for twice is in full accord, obtains the pure culture of this bacterial strain.
3. bacterial classification physiology and morphology biochemical identification
3.1 Morphological Identification
Purifying is cultivated to bacterial strain and carry out respectively Gram's staining, and be placed in and under microscope, observe coloration result and morphological feature.The demonstration of lactobacillus fermenti LG1 microscopic examination result, this bacterial strain is Gram-positive bacillus, and rod-short is in the majority, single or several bunchiness.Morphological feature is shown in Fig. 1.
3.2 catalase test qualifications
Be added drop-wise to 3% hydrogenperoxide steam generator on single bacterium colony of bacterium to be measured, have Bubble formation positive, on the contrary negative.Result of the test is negative can tentatively judge that bacterial strain is Lactobacillus.
3.3 biochemical identification
Utilize API 50 CHL Bacillus acidi lactici identification kits to do further biochemical identification to being tentatively judged as the bacterial strain of Lactobacillus.The biochemical identification result demonstration of lactobacillus fermenti LG1, this bacterial strain can utilize glucose, fructose, lactose, sucrose, galactolipin, mannose, ribose, maltose, melibiose, gossypose, meets lactobacillus fermenti feature.
3.4 growth curves are measured
The mono-colony inoculation of lactobacillus fermenti LG1 of picking fresh cultured, in MRS fluid nutrient medium, is cultivated 24 hours under 37 DEG C of conditions, sampling bacterial detection concentration per hour.The lactobacillus fermenti LG1 growth curve of measuring as shown in Figure 2.
4. 16S rDNA homological identification
The extraction of 4.1 strain gene group DNAs
The bacterial strain list colony inoculation that is lactobacillus fermenti by above-mentioned experimental identification, in MRS fluid nutrient medium, is cultivated 24h under 37 DEG C of conditions, the appropriate thalline of centrifugal acquisition.Be 100 μ g/mL lysozymes to adding concentration in thalline, vibration 15s, in 37 DEG C of water bath processing 1h.Utilize afterwards bacterial genomes DNA to extract kit and extract strain gene group DNA sample to be measured.
The amplification of 4.2 16S rDNA genes
4.2.1 design of primers
According to the conserved sequence of bacterial 16 S rDNA gene, design pair for amplification primer.Forward primer sequence is: 5 '-AGAGTTTGATCCTGGCTCAG-3 '; Reverse primer sequence is: 5 '-CTACGGCTACCTTGTTACGA-3 '.Pcr amplification product expection fragment is 1500bp.
4.2.2 pcr amplification
PCR reaction system and reaction condition are in table 1 and table 2.
Table 1 PCR reaction system
Table 2 PCR reaction condition
4.2.3 the detection of amplified production and purifying
Utilize agarose gel electrophoresis method to carry out DNA fragmentation size detection to pcr amplification product, testing result records result with gel imaging system.The pcr amplification of lactobacillus fermenti LG1 the results are shown in Figure shown in 3.
If pcr amplification product is consistent with expection clip size, then carries out Sample Purification on Single by PCR product purification kit.
4.3 16S rDNA gene sequencing and homological identifications
The 16S rDNA amplified production of purifying is checked order by Shanghai Ying Weijieji biotechnology Services Co., Ltd, and sequencing result utilizes DNAman software to splice and sequence analysis analysis.The 16S rDNA gene magnification total length 1486bp of lactobacillus fermenti LG1, this gene has been submitted GenBank database to after finishing analysis, and its registration number is Accession No. KC348395.In this gene and GenBank database, known lactobacillus fermenti IMAU70147(registration number is Accession No.GQ131262.1) there is the highest homology 99.73%, therefore from the qualification of bacterial strain 16S rDNA gene level, this bacterial strain belongs to lactobacillus fermenti kind.
5. lactobacillus fermenti LG1 culture presevation
The new mono-colony inoculation of lactobacillus fermenti LG1 of cultivating of picking, in MRS fluid nutrient medium, is cultivated 4～6h under 37 DEG C of conditions, adds afterwards final concentration and be 30% glycerine, is stored in-80 DEG C of low temperature refrigerators after mixing, sealing.
Lactobacillus fermenti LG1 carries out vacuum freeze-drying preservation on January 11st, 2013 at China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), and deposit number is CGMCC No.7121, and storage life is 30 years.
embodiment 2: utilize the sticky steamed buns stuffed with sweetened bean paste of lactobacillus fermenti LG1 preparation.
1, utilize lactobacillus fermenti LG1 to make glutinous millet corn fermentation dough:
(1) lactobacillus fermenti LG1 is through two generations of MRS fluid nutrient medium activation culture, and nutrient solution is inoculated in flour according to flour gross mass 2%, mixes, and adds appropriate 30 DEG C of water and carries out and face;
(2) and face main material of flour be glutinous millet powder, auxiliary material is corn flour, major ingredient and auxiliary material quality proportioning are 3:1;
(3) dough of becoming reconciled is placed in 37 DEG C, humidity 80% condition bottom fermentation 6h.
, before and after fermentation, can there is following variation in the glutinous millet corn fermentation dough that 2, lactobacillus fermenti LG1 makes:
(1) in dough, 4.5～5.0 log cfu/gs of the quantity of lactobacillus fermenti LG1 when inoculating breed to 7.5～8.0 log cfu/g;
(2) pH of dough drops to 5.5～5.7 by 6.8～7.0;
(3) in dough, content of starch is increased to 68.6～69.8% by 66.0～66.2%, and after fermentation, soluble sugar content is 1.8～2.1%;
(4) in dough, dietary fiber content is increased to 5.6～5.9% by 3.9～4.1%;
(5) in dough, protein content is reduced to 8.6～9.0% by 12.1～12.3%, and after fermentation, free aminoacid content is 1.8～2.2%;
(6) after fermentation, in dough, alpha-aminobutyric acid content is 0.4～0.5%;
(7) in dough, fat content is reduced to 0.6～0.9% by 2.7～3.0%, and after fermentation, free fatty acid content is 0.11～0.15%.
3, get appropriate red bean, removal of impurities, clean after, add 6～8 times of red bean quality poach 40～60 minutes from the beginning, while remaining a small amount of water, add 5～30% white granulated sugars, then boil 5～10 minutes, smash into sweetened bean paste sauce, collect together circular filling group, freezing for subsequent use;
4, the fermented dough that takes a morsel is made the sticky steamed buns stuffed with sweetened bean paste cover material of pie, then beans filling is wrapped in cover, collects together circular sticky steamed buns stuffed with sweetened bean paste, and boiling obtains sticky steamed buns stuffed with sweetened bean paste finished product for 20～30 minutes.
embodiment 3: utilize the sticky fire spoon of lactobacillus fermenti LG1 preparation.
1, utilize lactobacillus fermenti LG1 to make glutinous millet millet fermented dough:
(1) lactobacillus fermenti LG1 is through two generations of MRS fluid nutrient medium activation culture, and nutrient solution is inoculated in flour according to flour gross mass 3%, mixes, and adds appropriate 30 DEG C of water and carries out and face;
(2) and face main material of flour be glutinous millet powder, auxiliary material is millet powder, major ingredient and auxiliary material quality proportioning are 2:1;
(3) dough of becoming reconciled is placed in 35 DEG C, humidity 75% condition bottom fermentation 7h.
, before and after fermentation, can there is following variation in the glutinous millet millet fermented dough that 2, lactobacillus fermenti LG1 makes:
(1) in dough, 4.5～5.0 log cfu/gs of the quantity of lactobacillus fermenti LG1 when inoculating breed to 8.1～8.5 log cfu/g;
(2) pH of dough drops to 5.5～5.7 by 6.8～7.0;
(3) in dough, content of starch is increased to 69.6～70.8% by 67.4～67.6%, and after fermentation, soluble sugar content is 1.9～2.2%;
(4) in dough, dietary fiber content is increased to 4.6～4.9% by 2.8～3.0%;
(5) in dough, protein content is reduced to 8.5～8.8% by 12.0～12.2%, and after fermentation, free aminoacid content is 2.1～2.5%;
(6) after fermentation, in dough, alpha-aminobutyric acid content is 0.5～0.6%;
(7) in dough, fat content is reduced to 0.6～0.8% by 2.7～2.9%, and after fermentation, free fatty acid content is 0.13～0.16%.
3, get appropriate red bean, removal of impurities, clean after, add 6～8 times of red bean quality poach 40～60 minutes from the beginning, while remaining a small amount of water, add 5～30% white granulated sugars, then boil 5～10 minutes, smash into sweetened bean paste sauce, collect together circular beans filling;
4, gram fermented dough that takes a morsel is made the sticky fire spoon of pie cover material, then beans filling is wrapped in cover, makes the sticky fire spoon of pie;
5, in frying pan, add appropriate soya-bean oil, put into sticky fire spoon while being heated to more than 120 DEG C, both sides are respectively decocted and within 3～5 minutes, are obtained sticky fire spoon finished product.
embodiment 4: utilize lactobacillus fermenti LG1 to prepare snowballing usury.
1, utilize lactobacillus fermenti LG1 to make glutinous millet wheat fermented dough:
(1) lactobacillus fermenti LG1 is through two generations of MRS fluid nutrient medium activation culture, and nutrient solution is inoculated in flour according to flour gross mass 3%, mixes, and adds appropriate 30 DEG C of water and carries out and face;
(2) and face main material of flour be glutinous millet powder, auxiliary material is wheat flour, major ingredient and auxiliary material quality proportioning are 4:1;
(3) dough of becoming reconciled is placed in 37 DEG C, humidity 80% condition bottom fermentation 8h.
, before and after fermentation, can there is following variation in the glutinous millet wheat fermented dough that 2, lactobacillus fermenti LG1 makes:
(1) in dough, 4.5～5.0 log cfu/gs of the quantity of lactobacillus fermenti LG1 when inoculating breed to 8.0～8.3 log cfu/g;
(2) pH of dough drops to 5.5～5.8 by 6.8～7.0;
(3) in dough, content of starch is increased to 68.6～69.5% by 66.2～66.4%, and after fermentation, soluble sugar content is 1.9～2.1%;
(4) in dough, dietary fiber content is increased to 5.0～5.3% by 3.1～3.3%;
(5) in dough, protein content is reduced to 8.6～8.9% by 13.0～13.2%, and after fermentation, free aminoacid content is 2.1～2.5%;
(6) after fermentation, in dough, alpha-aminobutyric acid content is 0.5～0.6%;
(7) in dough, fat content is reduced to 0.6～0.8% by 2.3～2.6%, and after fermentation, free fatty acid content is 0.13～0.15%.
3, fermented dough boiling 15～20 minutes, dries in the air after cool and packs in freshness protection package, rolls flakiness shape on chopping board, removes freshness protection package;
4, get appropriate red bean, removal of impurities, cleaning, add 6～8 times of red bean quality poach 40～60 minutes from the beginning, while remaining a small amount of water, adds 5～30% white granulated sugars, then boil 5～10 minutes, smashes into sweetened bean paste sauce;
5, on the dough sheet of sweetened bean paste sauce uniform spreading being made in step 3, from Juan Zhiliang one end, one end of dough sheet;
6, appropriate analysis for soybean powder is put into pot and fries to yellowish-brown, be then layered on chopping board, dry in the air cool;
7, the snowballing usury face of step 5 being made twists in the cool analysis for soybean powder of drying in the air and rolls, with obtaining snowballing usury finished product after serrated knife segment.
Glutinous millet Flour product of the present invention includes but not limited to sticky steamed buns stuffed with sweetened bean paste, sticky fire spoon, snowballing usury, rice cake, buys cake.
Claims (7)
1. a glutinous millet Flour product of utilizing lactobacillus fermenti LG1 to prepare, it is characterized in that: this primary raw material that utilizes glutinous millet Flour product prepared by lactobacillus fermenti LG1 is glutinous millet fermented dough, by glutinous millet fermented dough is made into cover material, sweetened bean paste sauce is received into and in cover material, makes glutinous millet Flour product;
Described glutinous millet fermented dough adopt lactobacillus fermenti (
lactobacillus fermentum) LG1 preparation, the deposit number of this bacterial strain is CGMCC No.7121, concrete preparation method is, by described lactobacillus fermenti LG1 through two generations of MRS culture medium activation culture, nutrient solution is inoculated in flour according to 1～4% of flour gross mass, adds appropriate 30 DEG C of water and carries out and face, and the dough of becoming reconciled is placed in 30～37 DEG C, humidity 75～85% condition bottom fermentation 6～8h, obtain glutinous millet fermented dough, in described glutinous millet fermented dough, alpha-aminobutyric acid content is 0.4～0.6%.
2. the glutinous millet Flour product of utilizing lactobacillus fermenti LG1 to prepare according to claim 1, it is characterized in that: the raw material of described making glutinous millet fermented dough is made up of major ingredient and auxiliary material, major ingredient is glutinous millet powder, auxiliary material be in corn flour, millet powder, rice meal, wheat flour any one, major ingredient and auxiliary material quality proportioning are 4:1～2:1.
3. the glutinous millet Flour product of utilizing lactobacillus fermenti LG1 to prepare according to claim 2, is characterized in that: the described MRS fluid nutrient medium that utilizes carries out the process of activation culture, is preferably in incubator, and under 37 DEG C of conditions, cultivation 12～18h is a generation.
4. the glutinous millet Flour product of utilizing lactobacillus fermenti LG1 to prepare according to claim 3, is characterized in that: described glutinous millet Flour product is sticky steamed buns stuffed with sweetened bean paste, makes sticky steamed buns stuffed with sweetened bean paste and adopts the sticky steamed buns stuffed with sweetened bean paste cover material of pie.
5. the glutinous millet Flour product of utilizing lactobacillus fermenti LG1 to prepare according to claim 3, is characterized in that: described glutinous millet Flour product is sticky fire spoon, makes sticky fire spoon and adopts the sticky fire spoon of pie cover material.
6. the glutinous millet Flour product of utilizing lactobacillus fermenti LG1 to prepare according to claim 3, is characterized in that: described glutinous millet Flour product is snowballing usury, makes snowballing usury and adopts laminar cover material.
7. the glutinous millet Flour product of utilizing lactobacillus fermenti LG1 to prepare according to claim 3, is characterized in that: described glutinous millet Flour product is rice cake or buys cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310260618.7A CN103349217B (en) | 2013-06-27 | 2013-06-27 | Millet flour product prepared from lactobacillus fermentum LG1 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310260618.7A CN103349217B (en) | 2013-06-27 | 2013-06-27 | Millet flour product prepared from lactobacillus fermentum LG1 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103349217A CN103349217A (en) | 2013-10-16 |
| CN103349217B true CN103349217B (en) | 2014-10-29 |
Family
ID=49305720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310260618.7A Active CN103349217B (en) | 2013-06-27 | 2013-06-27 | Millet flour product prepared from lactobacillus fermentum LG1 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103349217B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113679005B (en) * | 2021-08-16 | 2023-05-30 | 黑龙江省祖研大健康产业有限责任公司 | Preparation method of fermented corn flour and sticky bean bag |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960626B (en) * | 2012-12-05 | 2014-01-08 | 黑龙江八一农垦大学 | Method for quickly producing traditional northeast glutinous steamed bun stuffed with sweetened bean paste |
-
2013
- 2013-06-27 CN CN201310260618.7A patent/CN103349217B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103349217A (en) | 2013-10-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101979500B (en) | Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage | |
| CN107475159A (en) | Bacillus subtilis and its application in Sauce flavor white wine | |
| CN103352014B (en) | Lactobacillus fermentum LG1 and application thereof | |
| CN108587983A (en) | A kind of lactobacillus plantarum and its application in fermentation prepares Sichuan sausage | |
| CN101691551B (en) | Lactobacillus plantarum for food fermentation and applications thereof | |
| CN103333811A (en) | Kluyveromyces marxianus as well as composition and application thereof | |
| CN106167782A (en) | The bacillus cereus of efficient degradation bean cake antigen protein and the method for fermented bean cake thereof | |
| CN105754897A (en) | Lactic acid bacterial strain for food fermentation, fermenting agent and application thereof | |
| KR101753372B1 (en) | Method for producing steamed rice cake with improved volume and flavor using functional strain | |
| CN104320980A (en) | Health supplement food containing pediococcus acidilactici j9, and method for manufacturing same | |
| CN101173223A (en) | Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same | |
| CN113249236B (en) | Saccharomyces cerevisiae, leavening agent, preparation method of saccharomyces cerevisiae and leavening agent, application of saccharomyces cerevisiae and leavening agent in preparation of fermented food, fermented rice cake and preparation method of fermented rice cake | |
| CN104371936A (en) | Saccharomyces cerevisiae and application thereof | |
| CN103349217B (en) | Millet flour product prepared from lactobacillus fermentum LG1 | |
| CN106119166B (en) | One plant of Switzerland lactic acid bacteria and its application | |
| CN114644989B (en) | Saccharomyces cerevisiae and high-sugar starter and application thereof in high-sugar fermented food | |
| CN106047733B (en) | Yeast strain for food fermentation, leaven and application thereof | |
| CN106011023B (en) | One plant of acetic acid bacteria for being isolated from traditional fermented food acid congee and its application | |
| CN114369546A (en) | Pediococcus acidilactici, fermentation microbial inoculum and application thereof, and preparation method of coarse cereal fermented food | |
| Qureshi et al. | Isolation and taxonomic characterization of yeast strains on the basis of maltose utilization capacity for bread making | |
| CN113308418A (en) | Lactobacillus chaff for fermentation and fermentation preparation process thereof | |
| CN106011025A (en) | Lactobacillus strain for food fermentation, fermentation agent and application of lactobacillus strain and fermentation agent | |
| CN107034169B (en) | A kind of enterobacteria 10-17 and its application in producing and ethanol | |
| Prasad et al. | Fate of acidity and alcohol during fermentation of Salalah and Sri Lanka coconut water | |
| CN114644990B (en) | Low-sugar Saccharomyces cerevisiae, low-sugar starter and their use in low-sugar fermented foods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |