CN103750147A - Method for improving cereal dietary fiber solubility - Google Patents
Method for improving cereal dietary fiber solubility Download PDFInfo
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- CN103750147A CN103750147A CN201110319757.3A CN201110319757A CN103750147A CN 103750147 A CN103750147 A CN 103750147A CN 201110319757 A CN201110319757 A CN 201110319757A CN 103750147 A CN103750147 A CN 103750147A
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000013339 cereals Nutrition 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000012545 processing Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000000265 homogenisation Methods 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 239000007640 basal medium Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000012805 post-processing Methods 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000012360 testing method Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000007380 fibre production Methods 0.000 abstract description 2
- 239000002207 metabolite Substances 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 241000186660 Lactobacillus Species 0.000 abstract 3
- 229940039696 lactobacillus Drugs 0.000 abstract 3
- 239000003513 alkali Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 description 7
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 7
- 235000009973 maize Nutrition 0.000 description 7
- 241000193830 Bacillus <bacterium> Species 0.000 description 6
- 235000015099 wheat brans Nutrition 0.000 description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 3
- 240000002605 Lactobacillus helveticus Species 0.000 description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 3
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 240000000359 Triticum dicoccon Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 229940038580 oat bran Drugs 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 108010022197 lipoprotein cholesterol Proteins 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
Classifications
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- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a method for improving cereal dietary fiber solubility. The method utilizes lactobacillus fermentation treatment to replace traditional acid-alkali treatment, utilizes superhigh-pressure homogenization treatment to replace traditional processing treatment and finally prepares the finished product by spray drying. The method has the advantages that 1, lactic acid is produced by lactobacillus fermentation and dietary fibers are modified by the simulative chemical treatment method so that a dietary fiber structure is loose and the loose dietary fiber structure is conducive to follow-up processes; and the method has mild treatment conditions so that a water-binding capacity and functions of the dietary fibers are kept well; 2, a fragrance of metabolites such as lactic acid produced by lactobacillus fermentation covers a bad smell of raw materials such as bean dregs so that the fragrance of the product can be easily accepted by consumers; 3, the dietary fiber production method comprises the superhigh-pressure homogenization treatment based on fermentation treatment so that the particle size of the dietary fibers is reduced to less than 40 micrometers and roughness of the dietary fibers is not felt by consumers; and 4, the method has simple processes and can be industrialized easily.
Description
Technical field
The present invention relates to a kind of grain dietary fiber solubility improves one's methods.
Background technology
The production method of grain dietary fiber has multiple, there is following shortcoming in existing production method: 1, tradition dietary fiber production and application a large amount of strong acid and strong base and chemical reagent, as " preparation method of soybean dietary fiber " of the inventions such as Han Jun used a large amount of hydrochloric acid, NaOH and hydrogen peroxide, the use of strong acid and strong base can reduce the retention ability of dietary fiber, also can reduce the function of dietary fiber: 2, the dietary fiber soluble dietary fiber of traditional mode of production is low, show that according to the study soluble dietary fiber has played important function when performance dietary fiber function, the dietary fiber function that soluble dietary fibre content is low is little, 3, in order to obtain soluble dietary fiber, traditional production method is to use enzyme preparation, as " method of preparing soluble dietary fibre " of Yu Tieliang invention used d-amylase, protease, zytase and cellulase, use Production by Enzymes dietary fiber cost high, complex process is difficult for realizing industrialization, 4, the dietary fiber particle that the production method of existing dietary fiber is produced is large, mostly between 60～80 orders, and coarse mouthfeel.
Summary of the invention
The object of this invention is to provide a kind of grain dietary fiber solubility improves one's methods, adopt lactobacillus-fermented to process and replace traditional soda acid processing, the processing of application super-high-pressure homogenization replaces traditional processing processing (as pulverizing, ultramicro grinding, extrusion expansion etc.), finally obtains the grain dietary fiber of diet fiber of high soluble content.
The present invention is achieved like this, and the raw material of production is that its processing step is with accessory substance---bean dregs, maize pulp, wheat bran, paddy rice wheat bran, the oat bran of cereal processing:
1, the preparation of working stock culture: (1) bacterial classification activates: 1. prepare basal medium: skimmed milk power is made into milk solution, and adds 1%～8% sucrose; 2. packing: the culture medium preparing is sub-packed in triangular flask to be inoculated, and tampon beyond the Great Wall; 3. sterilizing: sterilizing 15min under 0.1Pa, it is depressurized to normal pressure naturally its relief, cooling, waits to inoculate; 4. inoculation: treat that culture medium is cooled to 40 ℃ of left and right, to accessing solid (also liquid) lactic acid bacteria (comprising streptococcus lactis, streptococcus thermophilus, streptococcus cremoris, lactobacillus acidophilus, bacillus bulgaricus, Bacillus acidi lactici, Lactobacillus helveticus) in culture medium, accessing by weight 0.01%～0.05% 5. cultivates: postvaccinal test tube is put into constant incubator and ferment, 40 ℃ of fermentation temperatures, fermentation time 24h, has fermented and has made mother culture; (2) expand and cultivate: mother culture is expanded and cultivates the middle leavening that obtains aequum; (3) preparation of working stock culture: middle leavening is further expanded to cultivate obtain the working stock culture of aequum, cultivate and finish to put into the freezing equipment of 4 ℃ and save backup;
2, the fermentation of bean dregs or maize pulp or wheat bran or paddy rice wheat bran or oat bran: select materials (1): select fresh raw material; (2) soak: raw material is complete with appropriate water soaking; (3) condiment: add a certain amount of auxiliary material (sucrose and milk powder) in magma, stirring and dissolving, mixes, and adds a certain amount of water, by feed liquid wiring solution-forming; (4) sterilizing: the magma mixing (condiment slurry) is packed in fermentation tank into logical steam sterilizing 30 minutes; (5) inoculation: under aseptic condition, add working stock culture with certain inoculum concentration 1.5%～3% (mass percent) in feed liquid; (6) fermentation: carry out liquid state fermentation in 38 ℃～44 ℃ temperature ranges.Fermentation time is chosen as 2～12d.Post processing is carried out in the complete taking-up of fermenting;
3, homogeneous and following process: (1) one-level homogeneous: the bean dregs that ferment are carried out to homogeneous processing at 20Mpa～80MPa; (2) double-stage homogenization: will carry out homogeneous processing at 100MPa-140MPa by one-level homogeneous bean dregs after treatment: (3) are dry: adopt large-scale spray tower to spray to material dry; (4) detect: the index of detection comprises physical and chemical index and biochemical indicator (5) packing.
Adopt the present invention to produce the final products index obtaining: soluble dietary fiber accounts for total dietary fiber content >=30%, product granularity≤40 micron.
The feature of this product is: soluble dietary fibre content is high, and function is strong, and the effect that especially reduces blood lipid level, serum total cholesterol and low-density lipoprotein cholesterol level aspect is much better than natural dietary fiber; Mouthfeel is good in addition, and smell is good, easily by consumer, is accepted: finally have wide range of applications, can be applied to the industries such as medicine, health products and food.
Good effect of the present invention is: 1, utilize lactobacillus-fermented to produce lactic acid, simulation chemical treatment method carries out modification to dietary fiber, makes the structure of dietary fiber become loose, is conducive to following process,
The difference of this method is treatment conditions gentleness, can better keep retentiveness and the function of dietary fiber; 2, the fragrance that utilizes lactobacillus-fermented to produce the metabolites such as lactic acid is eliminated the bad smell of the raw materials such as bean dregs, and the smell of product is easily accepted by consumer; 3, the production method of this dietary fiber is on the basis of fermentation process, to carry out super-high-pressure homogenization processing, and the granularity of dietary fiber is decreased to below 40 microns, and the harsh feeling that allows consumer not feel dietary fiber comes; 4, the production technology of this method simply, easily realizes industrialization.
The specific embodiment
Embodiment mono-, take bean dregs as raw material, its processing step is:
1, the preparation of working stock culture: (1) bacterial classification activates: 1. prepare basal medium: skimmed milk power is made into milk solution, and adds 1% sucrose. 2.: packing: the culture medium preparing is sub-packed in triangular flask to be inoculated, and tampon beyond the Great Wall.3. sterilizing: under 0.1Pa its relief of sterilizing 15min. its be naturally depressurized to normal pressure, cooling, wait to inoculate.4. inoculation: treat that culture medium is cooled to 40 ℃ of left and right, to accessing solid (also liquid) lactic acid bacteria (comprising streptococcus lactis, streptococcus thermophilus, streptococcus cremoris, lactobacillus acidophilus, bacillus bulgaricus, Bacillus acidi lactici, Lactobacillus helveticus) in culture medium, access by weight 0.01% lactic acid bacteria; 5. cultivate: postvaccinal test tube is put into constant incubator and ferment, 40 ℃ of fermentation temperatures, fermentation time 24h.The mother culture of the system of having fermented: (2) expand cultivation: mother culture is expanded and cultivates the middle leavening that obtains aequum; (3) preparation of working stock culture: middle leavening is further expanded to cultivate obtain the working stock culture of aequum, cultivate and finish to put into the freezing equipment of 4 ℃ and save backup;
2, the fermentation of bean dregs: select materials (1): select fresh raw material, soak (2): raw material is complete with appropriate water soaking; (3) condiment: add a certain amount of auxiliary material (sucrose and milk powder) in magma, stirring and dissolving, mixes, and add a certain amount of water (water of 20 times of quality of dry bean dregs), by feed liquid wiring solution-forming; (4) sterilizing: the magma mixing (condiment slurry) is packed in fermentation tank into logical steam sterilizing 30 minutes; (5) inoculation: under aseptic condition, add working stock culture with 1.5% (mass percent) inoculum concentration in feed liquid; (6) fermentation: carry out liquid state fermentation in 38 ℃ of temperature ranges.
Fermentation time is chosen as 2d.Post processing is carried out in the complete taking-up of fermenting; 3, homogeneous and following process: (1) one-level homogeneous: the bean dregs that ferment are carried out to homogeneous processing at 20Mpa; (2) double-stage homogenization: will carry out homogeneous processing at 100MPa by one-level homogeneous bean dregs after treatment; (3) dry: to adopt large-scale spray tower to spray to material dry; (4) detect: the index of detection comprises physical and chemical index and biochemical indicator; (5) packing.
Embodiment bis-, take maize pulp as raw material, its processing step is:
1, the preparation of working stock culture: (1) bacterial classification activates: 1. prepare basal medium: skimmed milk power is made into milk solution, and adds 1% sucrose; 2.: packing: the culture medium preparing is sub-packed in triangular flask to be inoculated, and tampon beyond the Great Wall; 8. sterilizing: under 0.1Pa its relief of sterilizing 15min. its be naturally depressurized to normal pressure, cooling, wait to inoculate.4. inoculation: treat that culture medium is cooled to 40 ℃ of left and right, to accessing solid (also liquid) lactic acid bacteria (comprising streptococcus lactis, streptococcus thermophilus, streptococcus cremoris, lactobacillus acidophilus, bacillus bulgaricus, Bacillus acidi lactici, Lactobacillus helveticus) in culture medium, access by weight 0.01% lactic acid bacteria; 5. cultivate: postvaccinal test tube is put into constant incubator and ferment, 40 ℃ of fermentation temperatures, fermentation time 24h.The mother culture of the system of having fermented; (2) expand and cultivate: mother culture is expanded and cultivates the middle leavening that obtains aequum; (3) preparation of working stock culture: middle leavening is further expanded to cultivate obtain the working stock culture of aequum, cultivate and finish to put into the freezing equipment of 4 ℃ and save backup;
2, the fermentation of maize pulp: select materials (1): select fresh raw material, soak (2): raw material is complete with appropriate water soaking; (3) condiment: add a certain amount of auxiliary material (sucrose and milk powder) in magma, stirring and dissolving, mixes, and add a certain amount of water (water of 20 times of quality of maize pulp), by feed liquid wiring solution-forming; (4) sterilizing: the magma mixing (condiment slurry) is packed in fermentation tank into logical steam sterilizing 30 minutes; (5) inoculation; Under aseptic condition, with 1.5% (mass percent) inoculum concentration, in feed liquid, add working stock culture; (6) fermentation: carry out liquid state fermentation in 38 ℃ of temperature ranges.Fermentation time is chosen as 2d.Post processing is carried out in the complete taking-up of fermenting;
3, homogeneous and following process: (1) one-level homogeneous: the maize pulp fermenting is carried out to homogeneous processing at 80MPa; (2) double-stage homogenization: will carry out homogeneous processing at 140MPa by one-level homogeneous maize pulp after treatment; <3) dry: to adopt large-scale spray tower to spray to material dry; (4) detect: the index of detection comprises physical and chemical index and biochemical indicator; (5) packing.
Claims (1)
1. a grain dietary fiber solubility is improved one's methods, and the raw material of production is the accessory substance of cereal processing, it is characterized in that processing step is:
1) preparation of working stock culture: (1) bacterial classification activates: 1. prepare basal medium: skimmed milk power is made into milk solution, and adds the sucrose of 1%/u9%; 2. packing: the culture medium preparing is sub-packed in triangular flask to be inoculated, and tampon beyond the Great Wall; 3. sterilizing: then sterilizing 15min. allows it naturally be depressurized to normal pressure under 0.1Pa, cooling, waits to inoculate; 4. inoculation: treat that culture medium is cooled to 40 ℃ of left and right, access solid lactic acid bacterium in culture medium, access by weight 0.01%～0.05% lactic acid bacteria; 5. cultivate: postvaccinal test tube is put into constant incubator and ferment, 40 ℃ of fermentation temperatures, fermentation time 24h, has fermented and has made mother culture; (2) expand and cultivate: mother culture is expanded and cultivates the middle leavening that obtains aequum; (3) preparation of working stock culture: middle leavening is further expanded to cultivate obtain the working stock culture of aequum, cultivate and finish to put into the freezing equipment of 4 ℃ and save backup;
2) fermentation of raw materials for production: select materials (1): select fresh raw material, soak (2): raw material is soaked in water completely; (3) condiment: add auxiliary material in magma, stirring and dissolving, mixes, and adds water, by feed liquid wiring solution-forming; (4) sterilizing: the magma mixing is packed in fermentation tank into logical steam sterilizing 30 minutes; (5) inoculation: under aseptic condition, add working stock culture with inoculum concentration 1.5%～3% in feed liquid; (6) fermentation: carry out liquid state fermentation in 38 ℃～44 ℃ temperature ranges, fermentation time is chosen as 2～12d, and post processing is carried out in the complete taking-up of fermenting;
3) homogeneous and following process: (1) one-level homogeneous: the bean dregs that ferment are carried out to homogeneous processing at 20Mpa～80MPa; (2) double-stage homogenization: will carry out homogeneous processing at 100MPa-140MPa by one-level homogeneous bean dregs after treatment; (3) dry: to adopt large-scale spray tower to spray to material dry;
4) detect: the index of detection comprises physical and chemical index and biochemical indicator;
5) packing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110319757.3A CN103750147A (en) | 2011-10-20 | 2011-10-20 | Method for improving cereal dietary fiber solubility |
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| CN201110319757.3A CN103750147A (en) | 2011-10-20 | 2011-10-20 | Method for improving cereal dietary fiber solubility |
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| CN105918822A (en) * | 2016-04-22 | 2016-09-07 | 江苏省农业科学院 | Method for preparing high-value cereal powder by utilizing lactic acid bacteria fermentation |
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| CN108184998A (en) * | 2017-09-30 | 2018-06-22 | 四川菊乐食品股份有限公司 | Composite black grain fermented milk products and preparation method containing dietary fiber and probiotics |
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| CN109645324A (en) * | 2018-12-13 | 2019-04-19 | 无锡赞匠生物科技有限公司 | A kind of flavor nutrition type fermented cereal brewed powder and its preparation process for agro-ecology fermentation |
| CN113382637A (en) * | 2019-02-01 | 2021-09-10 | 奇华顿股份有限公司 | Flavor-improving ingredient derived from dietary fiber |
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