CN103504199A - Fermented cereal food and preparation method thereof - Google Patents
Fermented cereal food and preparation method thereof Download PDFInfo
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- CN103504199A CN103504199A CN201310473636.3A CN201310473636A CN103504199A CN 103504199 A CN103504199 A CN 103504199A CN 201310473636 A CN201310473636 A CN 201310473636A CN 103504199 A CN103504199 A CN 103504199A
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- glutinous rice
- fermented
- natto
- coarse grain
- powder
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a fermented cereal food and a preparation method thereof. The fermented whole grain food is prepared from the following components in parts by weight: 40 to 50 parts of sticky rice, 30 to 40 parts of soybean, 35 to 45 parts of oat, 30 to 40 parts of black beans, 15 to 25 parts of sweet potatoes, 15 to 25 parts of corn, 3 to 5 parts of Chinese yarn, 0.1 to 0.3 part of fermented yeas and 0.1 to 0.4 part of bacillus natto. According to the fermented whole grain food and the preparation method thereof, sticky rice, soybean and other cereals are used as raw materials, and cereal sweet ferment rice, cereal natto and the like are prepared through the microbial fermentation technology, so that the cereal sweet ferment rice has the characteristics of preserving nutritional and hygienical components of cereals, removing antinutritional factors and improving the total polyphenol content of a new fermented product, and the product has the unique fragrance of sweet ferment rice; the natto is nutrient-rich and contains bacillus natto and various bio-enzyme which are not contained by other foods.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of fermented type coarse grain food and preparation method thereof.
Background technology
Along with advancing of society, people's diet but becomes more and more " elite ", and not only staple food amount is reducing, and raw material also more and more becomes more meticulous, and steamed rice, fine flour bar, these smart grains of white bread have almost been dominated the staple food of breakfast, lunch and dinner.
Yet, to process meticulouslyr, whiter, nutrient loss is also just more.Often eat meticulous food and easily cause the disease of the metabolism such as malnutrition, functions of intestines and stomach damage and even high fat of blood, hypertension, diabetes and endocrine aspect, healthy and life security in serious harm.Thereby except carrying out corresponding drug therapy, people also more and more pay close attention to health care of food and health.
Summary of the invention
The object of the invention is to propose a kind of fermented type coarse grain food being of high nutritive value and preparation method thereof, there is the nutrition of improvement formation, balanced nutrients, the effects such as digestibility of beneficial blood tonifying Qi, cleaning stomach, raising food.
For achieving the above object, the present invention proposes a kind of fermented type coarse grain food, it is characterized in that, it is formulated by weight by following composition:
Glutinous rice 40～50, soybean 30～40, oat 35～45, black soya bean 30～40, Ipomoea batatas 15～25, corn 15～25, Chinese yam 3～5 and fermented glutinous rice yeast 0.1～0.3, Bacillus natto 0.1～0.4.
Further, in above-mentioned fermented type coarse grain food, the weight ratio of described each composition of fermented type coarse grain food is preferably:
Glutinous rice 50, soybean 40, oat 40, black soya bean 40, Ipomoea batatas 20, corn 20, Chinese yam 5 and fermented glutinous rice yeast 0.3, Bacillus natto 0.4.
Further, in above-mentioned fermented type coarse grain food, the weight ratio of described each composition of fermented type coarse grain food is preferably:
Glutinous rice 45, soybean 35, oat 45, black soya bean 35, Ipomoea batatas 25, corn 25, Chinese yam 3 and fermented glutinous rice yeast 0.2, Bacillus natto 0.2.
The present invention also provides a kind of preparation method of fermented type coarse grain food, comprises the following steps:
Composition by fermented type coarse grain food is chosen food materials, and described food materials comprise glutinous rice 40～50, soybean 30～40, oat 35～45, black soya bean 30～40, Ipomoea batatas 15～25, corn 15～25, Chinese yam 3～5 and fermented glutinous rice yeast 0.1～0.3, Bacillus natto 0.1～0.4;
After above-mentioned glutinous rice impurity elimination is cleaned, putting into clear water soaks 3～5 hours, inoculate fermented glutinous rice culture propagation, under 40～50 degrees Celsius of water temperatures, soak 3～5 days, after taking-up, with fiberizer, wear into sticky rice syrup, filter and remove residue, by sticky rice syrup press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained fermented glutinous rice powder again;
After above-mentioned soybean impurity elimination is cleaned, putting into clear water soaks 15～20 hours, 50 degrees Celsius of lower boilings 30～40 minutes, inoculate fermenting bacillus natto and obtain natto after 12～18 hours, after again natto being taken out, with fiberizer, wear into natto slurry, filter and remove residue, again natto is starched to press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained natto powder;
After being cleaned, above-mentioned oat impurity elimination roasts abrasive dust, powder process after shelling after above-mentioned buckwheat impurity elimination is cleaned, high-temperature maturing oven dry;
By above-mentioned black soya bean clean, peeling, powder process, after above-mentioned Ipomoea batatas, corn are cleaned, powder crushing process is dried in section;
Above-mentioned Chinese yam chopping, oven dry were pulverized to 100 objects sieves, made yam flour;
By the above-mentioned fermented glutinous rice powder making, natto powder, oatmeal, black bean powder, sweet potato powder, corn flour and yam flour mix and blend, then be dried to water content be below 13% after metering dress bag.
Further, in the preparation method of above-mentioned fermented type coarse grain food, the weight ratio of described each composition of fermented type coarse grain food is preferably:
Glutinous rice 50, soybean 40, oat 40, black soya bean 40, Ipomoea batatas 20, corn 20, Chinese yam 5 and fermented glutinous rice yeast 0.3, Bacillus natto 0.4.
Further, in the preparation method of above-mentioned fermented type coarse grain food, the weight ratio of described each composition of fermented type coarse grain food is preferably:
Glutinous rice 45, soybean 35, oat 45, black soya bean 35, Ipomoea batatas 25, corn 25, Chinese yam 3 and fermented glutinous rice yeast 0.2, Bacillus natto 0.2.
Further, in the preparation method of above-mentioned fermented type coarse grain food, the weight ratio of described each composition of fermented type coarse grain food is preferably:
Glutinous rice 40, soybean 30, oat 35, black soya bean 30, Ipomoea batatas 15, corn 15, Chinese yam 4 and fermented glutinous rice yeast 0.1, Bacillus natto 0.1.
It is raw material that fermented type coarse grain food of the present invention and preparation method thereof be take the coarse cereals such as glutinous rice, soybean, utilize microbial fermentation technology to prepare coarse cereals fermented glutinous rice, coarse cereals natto etc., Determination of Polyphenols and product that nutrition and health care composition, removal ANFs, the raising that makes coarse cereals fermented glutinous rice have reservation five cereals fermented in new product have the features such as the distinctive fragrance of fermented glutinous rice; Natto is nutritious, also contains unexistent Bacillus natto and various biology enzyme in other food.Fermented type coarse grain food of the present invention can promote human body to the digesting and assimilating of nutriment comprehensively, has the nutrition of improvement formation, balanced nutrients, beneficial blood tonifying Qi, cleaning stomach, improves the effects such as digestibility of food.In addition, formula of the present invention not only can bring into play the effect separately of component, can embody again the cooperative effect of said components, strengthened the function of cleaning enteron aisle, and balanced nutrition, promotes mutually to absorb.
The specific embodiment
Describe the preferred embodiments of the present invention below in detail.
The invention provides a kind of fermented type coarse grain food, it is formulated by weight by following composition:
Glutinous rice 40～50, soybean 30～40, oat 35～45, black soya bean 30～40, Ipomoea batatas 15～25, corn 15～25, Chinese yam 3～5 and fermented glutinous rice yeast 0.1～0.3, Bacillus natto 0.1～0.4.
It kilogram is unit that above constituent weight all be take.
Above-mentioned each weight ratio of constituents of fermented type coarse grain food is preferably: glutinous rice 50, soybean 40, oat 40, black soya bean 40, Ipomoea batatas 20, corn 20, Chinese yam 5 and fermented glutinous rice yeast 0.3, Bacillus natto 0.4.
Or glutinous rice 45, soybean 35, oat 45, black soya bean 35, Ipomoea batatas 25, corn 25, Chinese yam 3 and fermented glutinous rice yeast 0.2, Bacillus natto 0.2.
Fermented type coarse grain food of the present invention is a kind of pure natural, pollution-free food, and its each constituent all has higher nutritive value.
Wherein, fermented glutinous rice is that the glutinous rice cooking is mixed a kind of sweet rice wine that wine ferment (a kind of special microorganism yeast) fermentation forms, fermented glutinous rice is very popular, its quantity of heat production Gao Ganxinwen, be rich in sugar, organic acid, vitamin B1, B2, the indispensable nutritional labelings of human body such as carbohydrate, protein, mineral matter.Vitamin B1, B2 have the effect that promotes galactosis.In fermented glutinous rice, contain a small amount of alcohol, and alcohol can stimulate circulation, have aid digestion and improve a poor appetite, there is beneficial gas, promote the production of body fluid, invigorate blood circulation, the effect of dissipating bind, detumescence, not only be beneficial to pregnant woman's inducing diuresis for removing edema, also be applicable to women breast-feeding their children's tonneau milk.
Soybean can be obtained to natto through fermenting bacillus natto, natto is the granule soybean conventional variety of 100-grain weight between 15～16g, with it, be rich in the blue or green element of soap, can improve constipation, reduce blood fat, prevention colorectal cancer, reduce cholesterol, softening blood vessel, preventing hypertension and artery sclerosis, suppress the functions such as AIDS virus and enjoy great prestige both at home and abroad, simultaneously, in natto, contain free isoflavone like substance and the multiple enzyme useful to human body, as superoxide dismutase, catalase, protease, amylase, lipase etc., they can remove carcinogen in body, improve memory, protect liver beauty treatment, delay senility etc. and to have positive effect, and can improve the digestibility of food, be well received by consumers.
Natto is nutritious, also contains unexistent Bacillus natto and various biology enzyme in other food.At present, the wording depth approval of increasing people to natto, eater is numerous.And the health product that natto is made, biologic product are accepted extensively by people.
Nutritious black bean is abundant, contains the multiple nutritional components such as protein, fat, vitamin, trace element, has again various bioactivators, as studies on black soybean pigment, black soya bean polysaccharide and isoflavones etc. simultaneously.Black soya bean has norcholesterol, invigorating the kidney and spleen, the effects such as Zhichuan and toxin expelling fat-reducing of eliminating the phlegm.
As high-nutrition food, in Chinese yam, contain much starch and protein, B family vitamin, vitamin C, vitamin E, glucose, crude protein amino acid, bile alkaline (choline), allantoin (allantoin) etc.The multiple efficacies such as Chinese yam has invigorating the spleen, tonifying lung, reinforces the kidney, benefit essence.And under cough due to deficiency of the lung, splenasthenic diarrhea, emission due to the kidney deficiency, band and the disease such as frequency of micturition, there is certain treatment benefit effect.In lotus rhizome, contain abundant vitamin C and mineral matter, so have enrich blood, the effect such as sleeping, refrigerant annealing, hemostasis scattered silt, and the comprehensive function producing in human body due to lotus rhizome, can also be to eliminating neural fatigue, the recovery of the symptoms such as vegetative dystonie, climacteric obstacle insomnia is helpful.Chinese yam has invigorating the spleen, dehumidifying, tonifying Qi, beneficial lung, reinforces the kidney, the effect of benefit essence, and Chinese yam contains Soluble Fiber, and in deferrable stomach, food is emptying, controls blood sugar after meal and raises, aid digestion, hypoglycemic.
The present invention also provides a kind of preparation method of fermented type coarse grain food, and it comprises the following steps:
Composition by fermented type coarse grain food is chosen food materials, and described food materials comprise glutinous rice 40～50, soybean 30～40, oat 35～45, black soya bean 30～40, Ipomoea batatas 15～25, corn 15～25, Chinese yam 3～5 and fermented glutinous rice yeast 0.1～0.3, Bacillus natto 0.1～0.4;
After above-mentioned glutinous rice impurity elimination is cleaned, putting into clear water soaks 3～5 hours, inoculate fermented glutinous rice culture propagation, under 40～50 degrees Celsius of water temperatures, soak 3～5 days, after taking-up, with fiberizer, wear into sticky rice syrup, filter and remove residue, by sticky rice syrup press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained fermented glutinous rice powder again;
After above-mentioned soybean impurity elimination is cleaned, putting into clear water soaks 15～20 hours, 50 degrees Celsius of lower boilings 30～40 minutes, inoculate fermenting bacillus natto and obtain natto after 12～18 hours, after again natto being taken out, with fiberizer, wear into natto slurry, filter and remove residue, again natto is starched to press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained natto powder;
After being cleaned, above-mentioned oat impurity elimination roasts abrasive dust, powder process after shelling after above-mentioned buckwheat impurity elimination is cleaned, high-temperature maturing oven dry;
By above-mentioned black soya bean clean, peeling, powder process, after above-mentioned Ipomoea batatas, corn are cleaned, powder crushing process is dried in section;
Above-mentioned Chinese yam chopping, oven dry were pulverized to 100 objects sieves, made yam flour;
By the above-mentioned fermented glutinous rice powder making, natto powder, oatmeal, black bean powder, sweet potato powder, corn flour and yam flour mix and blend, then be dried to water content be below 13% after metering dress bag.
It kilogram is unit that above constituent weight all be take.
After the drying and crushing such as five cereals fermented glutinous rice, five cereals natto, carry out science compatibility with other five cereals, exploitation is applicable to the serial nutritious food of biofermentation coarse cereals of difference in functionality.
Therefore, than prior art, it is raw material that fermented type coarse grain food of the present invention and preparation method thereof be take the coarse cereals such as glutinous rice, soybean, utilize microbial fermentation technology to prepare coarse cereals fermented glutinous rice, coarse cereals natto etc., Determination of Polyphenols and product that nutrition and health care composition, removal ANFs, the raising that makes coarse cereals fermented glutinous rice have reservation five cereals fermented in new product have the features such as the distinctive fragrance of fermented glutinous rice; Natto is nutritious, also contains unexistent Bacillus natto and various biology enzyme in other food.Fermented type coarse grain food of the present invention can promote human body to the digesting and assimilating of nutriment comprehensively, has the nutrition of improvement formation, balanced nutrients, beneficial blood tonifying Qi, cleaning stomach, improves the effects such as digestibility of food.
In addition, fermented type coarse grain food of the present invention also can carry out science compatibility with other five cereals, and exploitation is applicable to the serial nutritious food of biofermentation coarse cereals of difference in functionality.
Below in conjunction with specific embodiment, fermented type coarse grain food preparation method of the present invention (each constituent weight all take kilogram be unit) is described:
Embodiment 1
First choose food materials, described food materials comprise glutinous rice 50, soybean 40, oat 40, black soya bean 40, Ipomoea batatas 20, corn 20, Chinese yam 5 and fermented glutinous rice yeast 0.3, Bacillus natto 0.4; After above-mentioned glutinous rice impurity elimination is cleaned, putting into clear water soaks 3～5 hours, inoculate fermented glutinous rice culture propagation, under 40～50 degrees Celsius of water temperatures, soak 3～5 days, after taking-up, with fiberizer, wear into sticky rice syrup, filter and remove residue, by sticky rice syrup press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained fermented glutinous rice powder again; After above-mentioned soybean impurity elimination is cleaned, putting into clear water soaks 15～20 hours, 50 degrees Celsius of lower boilings 30～40 minutes, inoculate fermenting bacillus natto and obtain natto after 12～18 hours, after again natto being taken out, with fiberizer, wear into natto slurry, filter and remove residue, again natto is starched to press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained natto powder; After being cleaned, above-mentioned oat impurity elimination roasts abrasive dust, powder process after shelling after above-mentioned buckwheat impurity elimination is cleaned, high-temperature maturing oven dry; By above-mentioned black soya bean clean, peeling, powder process, after above-mentioned Ipomoea batatas, corn are cleaned, powder crushing process is dried in section; Above-mentioned Chinese yam chopping, oven dry were pulverized to 100 objects sieves, made yam flour; By the above-mentioned fermented glutinous rice powder making, natto powder, oatmeal, black bean powder, sweet potato powder, corn flour and yam flour mix and blend, then be dried to water content be below 13% after metering dress bag.
Embodiment 2
First choose food materials, described food materials comprise glutinous rice 45, soybean 35, oat 45, black soya bean 35, Ipomoea batatas 25, corn 25, Chinese yam 3 and fermented glutinous rice yeast 0.2, Bacillus natto 0.2; After above-mentioned glutinous rice impurity elimination is cleaned, putting into clear water soaks 3～5 hours, inoculate fermented glutinous rice culture propagation, under 40～50 degrees Celsius of water temperatures, soak 3～5 days, after taking-up, with fiberizer, wear into sticky rice syrup, filter and remove residue, by sticky rice syrup press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained fermented glutinous rice powder again; After above-mentioned soybean impurity elimination is cleaned, putting into clear water soaks 15～20 hours, 50 degrees Celsius of lower boilings 30～40 minutes, inoculate fermenting bacillus natto and obtain natto after 12～18 hours, after again natto being taken out, with fiberizer, wear into natto slurry, filter and remove residue, again natto is starched to press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained natto powder; After being cleaned, above-mentioned oat impurity elimination roasts abrasive dust, powder process after shelling after above-mentioned buckwheat impurity elimination is cleaned, high-temperature maturing oven dry; By above-mentioned black soya bean clean, peeling, powder process, after above-mentioned Ipomoea batatas, corn are cleaned, powder crushing process is dried in section; Above-mentioned Chinese yam chopping, oven dry were pulverized to 100 objects sieves, made yam flour; By the above-mentioned fermented glutinous rice powder making, natto powder, oatmeal, black bean powder, sweet potato powder, corn flour and yam flour mix and blend, then be dried to water content be below 13% after metering dress bag.
Embodiment 3
First choose food materials, described food materials comprise glutinous rice 40, soybean 30, oat 35, black soya bean 30, Ipomoea batatas 15, corn 15, Chinese yam 4 and fermented glutinous rice yeast 0.1, Bacillus natto 0.1; After above-mentioned glutinous rice impurity elimination is cleaned, putting into clear water soaks 3～5 hours, inoculate fermented glutinous rice culture propagation, under 40～50 degrees Celsius of water temperatures, soak 3～5 days, after taking-up, with fiberizer, wear into sticky rice syrup, filter and remove residue, by sticky rice syrup press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained fermented glutinous rice powder again; After above-mentioned soybean impurity elimination is cleaned, putting into clear water soaks 15～20 hours, 50 degrees Celsius of lower boilings 30～40 minutes, inoculate fermenting bacillus natto and obtain natto after 12～18 hours, after again natto being taken out, with fiberizer, wear into natto slurry, filter and remove residue, again natto is starched to press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained natto powder; After being cleaned, above-mentioned oat impurity elimination roasts abrasive dust, powder process after shelling after above-mentioned buckwheat impurity elimination is cleaned, high-temperature maturing oven dry; By above-mentioned black soya bean clean, peeling, powder process, after above-mentioned Ipomoea batatas, corn are cleaned, powder crushing process is dried in section; Above-mentioned Chinese yam chopping, oven dry were pulverized to 100 objects sieves, made yam flour; By the above-mentioned fermented glutinous rice powder making, natto powder, oatmeal, black bean powder, sweet potato powder, corn flour and yam flour mix and blend, then be dried to water content be below 13% after metering dress bag.
Embodiment 4
First choose food materials, described food materials comprise glutinous rice 48, soybean 38, oat 38, black soya bean 36, Ipomoea batatas 18, corn 18, Chinese yam 4 and fermented glutinous rice yeast 0.2, Bacillus natto 0.3; After above-mentioned glutinous rice impurity elimination is cleaned, putting into clear water soaks 3～5 hours, inoculate fermented glutinous rice culture propagation, under 40～50 degrees Celsius of water temperatures, soak 3～5 days, after taking-up, with fiberizer, wear into sticky rice syrup, filter and remove residue, by sticky rice syrup press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained fermented glutinous rice powder again; After above-mentioned soybean impurity elimination is cleaned, putting into clear water soaks 15～20 hours, 50 degrees Celsius of lower boilings 30～40 minutes, inoculate fermenting bacillus natto and obtain natto after 12～18 hours, after again natto being taken out, with fiberizer, wear into natto slurry, filter and remove residue, again natto is starched to press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained natto powder; After being cleaned, above-mentioned oat impurity elimination roasts abrasive dust, powder process after shelling after above-mentioned buckwheat impurity elimination is cleaned, high-temperature maturing oven dry; By above-mentioned black soya bean clean, peeling, powder process, after above-mentioned Ipomoea batatas, corn are cleaned, powder crushing process is dried in section; Above-mentioned Chinese yam chopping, oven dry were pulverized to 100 objects sieves, made yam flour; By the above-mentioned fermented glutinous rice powder making, natto powder, oatmeal, black bean powder, sweet potato powder, corn flour and yam flour mix and blend, then be dried to water content be below 13% after metering dress bag.
Here description of the invention and application is illustrative, not wants by scope restriction of the present invention in the above-described embodiments.Here the distortion of disclosed embodiment and change is possible, and for those those of ordinary skill in the art, the various parts of the replacement of embodiment and equivalence are known.Those skilled in the art are noted that in the situation that not departing from spirit of the present invention or substantive characteristics, and the present invention can be with other form, structure, layout, ratio, and realizes with other assembly, material and parts.In the situation that not departing from the scope of the invention and spirit, can carry out other distortion and change to disclosed embodiment here.
Claims (7)
1. a fermented type coarse grain food, is characterized in that, it is formulated by weight by following composition:
Glutinous rice 40～50, soybean 30～40, oat 35～45, black soya bean 30～40, Ipomoea batatas 15～25, corn 15～25, Chinese yam 3～5 and fermented glutinous rice yeast 0.1～0.3, Bacillus natto 0.1～0.4.
2. fermented type coarse grain food according to claim 1, is characterized in that, the weight ratio of described each composition of fermented type coarse grain food is preferably:
Glutinous rice 50, soybean 40, oat 40, black soya bean 40, Ipomoea batatas 20, corn 20, Chinese yam 5 and fermented glutinous rice yeast 0.3, Bacillus natto 0.4.
3. fermented type coarse grain food according to claim 1, is characterized in that, the weight ratio of described each composition of fermented type coarse grain food is preferably:
Glutinous rice 45, soybean 35, oat 45, black soya bean 35, Ipomoea batatas 25, corn 25, Chinese yam 3 and fermented glutinous rice yeast 0.2, Bacillus natto 0.2.
4. a preparation method for fermented type coarse grain food, is characterized in that, said method comprising the steps of:
Composition by fermented type coarse grain food is chosen food materials, and described food materials comprise glutinous rice 40～50, soybean 30～40, oat 35～45, black soya bean 30～40, Ipomoea batatas 15～25, corn 15～25, Chinese yam 3～5 and fermented glutinous rice yeast 0.1～0.3, Bacillus natto 0.1～0.4;
After above-mentioned glutinous rice impurity elimination is cleaned, putting into clear water soaks 3～5 hours, inoculate fermented glutinous rice culture propagation, under 40～50 degrees Celsius of water temperatures, soak 3～5 days, after taking-up, with fiberizer, wear into sticky rice syrup, filter and remove residue, by sticky rice syrup press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained fermented glutinous rice powder again;
After above-mentioned soybean impurity elimination is cleaned, putting into clear water soaks 15～20 hours, 50 degrees Celsius of lower boilings 30～40 minutes, inoculate fermenting bacillus natto and obtain natto after 12～18 hours, after again natto being taken out, with fiberizer, wear into natto slurry, filter and remove residue, again natto is starched to press dewatering, finally oven dry was pulverized 200 objects sieves and was obtained natto powder;
After being cleaned, above-mentioned oat impurity elimination roasts abrasive dust, powder process after shelling after above-mentioned buckwheat impurity elimination is cleaned, high-temperature maturing oven dry;
By above-mentioned black soya bean clean, peeling, powder process, after above-mentioned Ipomoea batatas, corn are cleaned, powder crushing process is dried in section;
Above-mentioned Chinese yam chopping, oven dry were pulverized to 100 objects sieves, made yam flour;
By the above-mentioned fermented glutinous rice powder making, natto powder, oatmeal, black bean powder, sweet potato powder, corn flour and yam flour mix and blend, then be dried to water content be below 13% after metering dress bag.
5. the preparation method of fermented type coarse grain food according to claim 4, is characterized in that, the weight ratio of described each composition of fermented type coarse grain food is preferably:
Glutinous rice 50, soybean 40, oat 40, black soya bean 40, Ipomoea batatas 20, corn 20, Chinese yam 5 and fermented glutinous rice yeast 0.3, Bacillus natto 0.4.
6. the preparation method of fermented type coarse grain food according to claim 4, is characterized in that, the weight ratio of described each composition of fermented type coarse grain food is preferably:
Glutinous rice 45, soybean 35, oat 45, black soya bean 35, Ipomoea batatas 25, corn 25, Chinese yam 3 and fermented glutinous rice yeast 0.2, Bacillus natto 0.2.
7. the preparation method of fermented type coarse grain food according to claim 4, it is characterized in that, the weight ratio of described each composition of fermented type coarse grain food is preferably: glutinous rice 40, soybean 30, oat 35, black soya bean 30, Ipomoea batatas 15, corn 15, Chinese yam 4 and fermented glutinous rice yeast 0.1, Bacillus natto 0.1.
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The invention relates to a fermented cereals food and a preparation method thereof Effective date of registration: 20210714 Granted publication date: 20141008 Pledgee: China Construction Bank Corporation Hefei Binhu New Area sub branch Pledgor: ANHUI YANZHIFANG FOOD Co.,Ltd. Registration number: Y2021980006094 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20221220 Granted publication date: 20141008 Pledgee: China Construction Bank Corporation Hefei Binhu New Area sub branch Pledgor: ANHUI YANZHIFANG FOOD Co.,Ltd. Registration number: Y2021980006094 |