CN109430401B - Preparation method of germinated millet yoghourt by mixed fermentation - Google Patents
Preparation method of germinated millet yoghourt by mixed fermentation Download PDFInfo
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- CN109430401B CN109430401B CN201811619598.7A CN201811619598A CN109430401B CN 109430401 B CN109430401 B CN 109430401B CN 201811619598 A CN201811619598 A CN 201811619598A CN 109430401 B CN109430401 B CN 109430401B
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
The invention discloses a preparation method of mixed fermented germinated millet yoghourt, belonging to the technical field of germinated millet, and the preparation method comprises the steps of grinding germinated millet into two parts of polished rice and rice bran, then saccharifying the polished rice, mixing the rice bran, the polished rice after being subjected to superfine grinding and sterilized milk, adding a fermentation microbial inoculum into the mixture, and fermenting for 6-8 hours at 38-42 ℃ to obtain the mixed fermented germinated millet yoghourt. The preparation method is simple, enriches the types of the yoghourt, develops the yoghourt with brand new taste, and enhances the nutritive value and functional characteristics of the yoghourt.
Description
Technical Field
The invention belongs to the technical field of germinated millet, relates to a method for preparing yoghourt by using the germinated millet, and particularly relates to a method for preparing the yoghourt by mixed fermentation of the germinated millet. The preparation method is simple, enriches the types of the yoghourt, develops the yoghourt with brand new taste, and enhances the nutritive value and functional characteristics of the yoghourt.
Background
The fermented yoghourt is prepared by microbial fermentation, generally fresh milk is taken as a raw material, a certain proportion of cane sugar is added, and after high-temperature sterilization and cooling, pure lactic acid bacteria are added for culture to obtain the dairy product.
The yoghourt has become a popular fermented dairy product all over the world, has the functions of enhancing the digestion function, promoting appetite, enhancing intestinal peristalsis and body substance metabolism, is beneficial to improving the health of human bodies after being drunk frequently, and is pursued and favored by more and more consumers in recent years. With the change of dietary habits and the improvement of life quality of people, the demand of novel cereal yoghurt is increasing day by day.
The germinated millet is a product prepared by the millet through a germination process, and has better nutritional value and functional characteristics than the common millet. During the germination process of the millet, a large amount of zymogen is activated and released, so that macromolecular substances such as starch, protein and the like in the seeds are degraded to generate small molecular substances which are easy to digest and absorb by human bodies, the nutritive value is improved, and a plurality of physiological active ingredients in the millet are enriched, so that the germinated millet has higher nutritive value and unique health-care effect. The germinated millet yoghourt can enrich the yoghourt class, and meets the requirements of people in modern life on nutrition and life.
Disclosure of Invention
The invention provides a method for preparing germinated millet yoghourt by mixed fermentation for solving the problems,
the technical scheme adopted by the invention for realizing the purpose is as follows:
a preparation method of mixed fermented germinated millet yoghourt comprises the steps of grinding germinated millet into two parts, namely polished rice and rice bran, saccharifying the polished rice, micronizing the rice bran, mixing the pulverized rice with the saccharified polished rice and sterilized milk to obtain a mixed material, adding a fermentation microbial inoculum into the mixed material, and fermenting for 6-8 hours at 38-42 ℃ to obtain the mixed fermented germinated millet yoghourt. The saccharification treatment is that 2-3 times of water is added into polished rice for pulping, then saccharifying enzyme is added for 30-60min at 95 ℃, and the mass ratio of the polished rice to the saccharifying enzyme is 10 (0.05-0.1). The mass ratio of the fermentation inoculum to the mixed material is (0.1-1): 1000.
The fermentation inoculum is selected from one or more of lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium.
Placing the hulled millet in a germinator, germinating at 0-40 deg.C under low oxygen stress for 21-32.5h, spraying calcium chloride solution, regulator and bactericide every 30-40min during germination, cleaning, and drying to obtain germinated millet. The calcium chloride solution is sprayed in the germination process to promote the germination; the spraying regulator has the effects of further promoting germination, improving the sterilization effect, avoiding the loss of nutrient components and improving the conversion and content promotion of the nutrient components; the spraying bactericide has the functions of killing bacteria and microorganisms, ensuring the environment and stability of germination, eliminating the potential safety hazard of the germinated millet and ensuring the humidity of the germinated millet in the germination process.
The germination under hypoxia stress (the oxygen content under hypoxia stress is controlled at 0-15% and not 0) at 0-40 deg.C is carried out at 0 deg.C for 0.5h, at 20 deg.C for 4-6h, at 25 deg.C for 4-6h, at 30 deg.C for 4-6h, at 35 deg.C for 4-6h, at 40 deg.C for 0.5-2h, and at 20 deg.C for 4-6 h. Firstly, stressing for 0.5h at low temperature of 0 ℃ to improve the activity of antioxidant activity enzyme and the content of gamma-aminobutyric acid; germinating at 20 deg.C for 4-6h and 25 deg.C for 4-6h, spraying promoting liquid and regulator during the process, and coacting to improve activity of activating related enzyme and create micro-ecological environment suitable for germination of semen Setariae; germinating at 30 deg.C under low oxygen stress for 4-6 hr to inhibit respiration of microorganism in raw materials, improve activity of millet amylase, and accelerate starch degradation; germination is carried out for 4-6h under the stress of hypoxia at 35 ℃, the spraying of the regulator can effectively reduce the effect of anti-nutritional factors in the millet within the time, and a large amount of physiological active substances are enriched in the process; germinating at 40 deg.C under low oxygen stress for 0.5-2 hr, activating endogenous protease, and increasing the content of active peptide in germinated semen Setariae; germinating at 20 deg.C for 4-6 hr, and enriching nutritional active factors such as Vc and VB6And a large amount of folic acid and gamma-aminobutyric acid are enriched and improved.
The regulator comprises, by mass, 0-1% of lysine, 0-1% of threonine, 0-1% of magnesium chloride, and vitamin B50-1% of nicotinic acid, 0-1% of vitamin B20-1% of riboflavin, 0-1% of pumpkin extract, and the balance of water, wherein lysine, threonine, magnesium chloride and vitamin B are contained in the pumpkin extract5Nicotinic acid, vitamin B2The dosage of riboflavin and pumpkin extract is not 0 at the same time, and the weight ratio of the regulator to the husked millet is (1-5): 10. The bactericide is ozone water and/or electrolyzed water, the volume ratio of the electrolyzed water to the ozone water is (1-10):1, the concentration of the ozone water is 2-6mg/L, the pH value of the electrolyzed water is 1-12, and the weight of the bactericide and the husked milletThe quantity ratio is (1-5) to 10. The promoting liquid is selected from 0-10mmol/L calcium chloride and 0-20mmol/L sodium chloride, the calcium chloride and the sodium chloride are not 0 at the same time, and the weight ratio of the promoting liquid to the husked millet is (0.5-5): 1.
After drying, placing the obtained germinated millet in a post-treatment liquid for soaking for 30-40min, and then drying by blowing at 40-50 ℃ for 10-20h, wherein the post-treatment liquid comprises 0.5-1 part of tea polyphenol, 2-5 parts of xylitol, 6-12 parts of alanine, 3-6 parts of histidine, 3-6 parts of tryptophan and 1000 parts of water according to mass percentage. After the germinated millet is obtained by industrial production, the stability and safety of storage and placement of the germinated millet are a big problem to be solved, measures such as vacuum packaging, preservative addition and the like are generally adopted at present, although the measures have certain effects, the use taste of the germinated millet is influenced, and the use taste and the nutritional ingredients are reduced after the germinated millet is placed. In order to solve the problems of storage stability and safety, after the germinated millet is obtained, the invention designs a treatment mode of soaking the obtained germinated millet in a post-treatment solution for 30-40min and then blowing and drying for 10-20h at 40-50 ℃, and a layer of protective film is formed on the surface of the germinated millet through the designed treatment to prevent external moisture from entering the germinated millet and damaging the state of the germinated millet; prevents the loss of the nutrient components of the germinated millet, and reduces the influence of the external environment on the germinated millet because the germinated millet is wrapped in the protective film. The tea polyphenol, the xylitol, the alanine, the histidine and the tryptophan in the post-treatment liquid are matched, dissolved in water and then contacted with the germinated millet and adsorbed on the surface of the germinated millet, and the xylitol can prevent foreign particles in the environment from being combined with the germinated millet, so that the mildew and the spot caused by the foreign particles are avoided; the combination of alanine, histidine and tryptophan can improve the content of essential amino acid and the nutritional efficacy of the product; the tea polyphenol prevents the germinated millet from browning and generating heterochrosis, and avoids influencing the appearance and the quality; the proportion control of the five components can effectively inhibit the breeding of bacteria and microorganisms, improve the stability and safety of storage and placement of the germinated millet and improve the nutritional quality of the product. Through the triple protection of the post-treatment liquid, the taste and the nutrient content of the germinated millet after being placed are effectively ensured, and the storage time is prolonged.
Before hulling, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 3-5min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. When cleaning, firstly washing with water for 1-2 times to remove soil, dust and part of drug residues; soaking the millet in fermented rice washing water for 3-5min to adsorb pesticide and chemical substances attached to the surface of the millet, wherein the soaking time needs to be controlled within 3-5min, and if the soaking time is short, the pesticide and chemical substances cannot be effectively removed, and if the soaking time is long, the millet is expanded, so that the loss of nutrient components is caused, and the subsequent germination is influenced; then washing the rice by clear water, aiming at washing the fermented rice washing water to prevent bacteria and microorganisms from breeding; washing with 0.5% salt water for 1-2 times to remove insects and eggs on semen Setariae and prevent the growth and decay of semen Setariae; and finally, washing the seeds with clear water, so that the residual substances after washing are cleaned, and the influence on the subsequent germination process is avoided. When cleaning, each cleaning process cannot be exchanged or disordered, if the washing is not carried out for 1-2 times by water firstly, but the washing is carried out by fermented rice washing water or 0.5 percent of salt water firstly, dust and soil cannot be cleaned cleanly, the dust and the soil are easy to be adsorbed on the surfaces of the millet, and bacterial microorganisms and millet worm and moths are bred; if the washing with salt water is carried out first and then the washing with rice washing water is carried out, the residues of pesticides, chemical substances and the like are more, and in the process of research, the residues of the pesticides and the chemical substances are less than 1ppm in the cleaning process of the working procedure of the invention, so the sequence of the cleaning working procedure needs to be strictly controlled.
The invention has the beneficial effects that:
1. the mixed fermented germinated millet yoghourt can improve the constitution of a human body and enable the constitution to be weakly alkalized and keep the pH value consistent with that of blood after being drunk for a long time, so that the acid-base balance of the human body is achieved, the disease invasion is further resisted, and the disease probability of cancers can be greatly reduced because the basic constitution is not beneficial to the growth of tumor cells.
2. The mixed fermented germinated millet yoghourt prepared by the invention has rich and comprehensive nutrition and complementary advantages, and the nutritional value and the functional characteristics of the yoghourt are greatly improved by adding the germinated millet; the product can be taken in the morning for clearing intestine and removing toxic substance; the product can be eaten at noon to refresh mind; it is taken at night to help sleep and relieve hunger sensation.
3. No preservative is added, and the storage life in refrigeration is 10-15 days.
4. The germinated millet is added to have the effects of nourishing the stomach and stimulating the appetite.
5. Through detection, the number of the beneficial bacteria contained in the germinated millet yoghourt prepared by the method is 20-30% higher than that of similar products sold in the market.
6. The germinated millet is ground into fine rice and rice bran which are respectively added, and the fine rice is saccharified, while the rice bran is only ground but not saccharified, so that enzyme secreted by microorganisms can crack cell walls during fermentation, and the utilization degree of nutrients is improved; the germinated semen Setariae can be decomposed during fermentation to inhibit the generation of harmful substances in vivo, and the protein is decomposed during aseptic fermentation and easy to digest and absorb. Protein content, flavone content, Vc, VB of germinated millet6The contents of folic acid and gamma-aminobutyric acid are far higher than that of common millet, and the high nutrient substances are reserved after fermentation, so that the nutritional value of the yoghourt is greatly improved.
Detailed Description
The present invention will be further described with reference to the following examples.
Detailed description of the preferred embodiments
Example 1
Grinding germinated millet into two parts of polished rice and rice bran, saccharifying the polished rice, adding 20 parts of water into 10 parts of polished rice for pulping, and then adding 0.05 part of saccharifying enzyme for saccharifying treatment at 95 ℃ for 30 min. The rice bran is mixed with the refined rice after saccharification and the sterilized milk after superfine grinding, 0.1 part of plant lactobacillus is added into 1000 parts of the mixed material to ferment for 8 hours at 38 ℃, and the mixed fermented germinated millet yoghourt is obtained.
The used germinated millet can be prepared by the existing millet germination technology, and the preparation method of the invention is preferably adopted, and comprises the following steps:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 3min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the hulled millet in a germinator for germination, carrying out germination operation at 0 ℃ for 0.5h under low temperature stress, at 20 ℃ for 4h, at 25 ℃ for 4h, at 30 ℃ for 4h under low oxygen stress, at 35 ℃ for 5h under low oxygen stress, at 40 ℃ for 0.5h (with the oxygen content of 5%) under low oxygen stress, and at 20 ℃ for 4h, spraying accelerating liquid (10mmol/L calcium chloride), regulator and ozone water (with the ozone water concentration of 2mg/L) into the germinator every 30min during germination, washing and cleaning with clear water, and carrying out blast drying at 40 ℃ for 20h to obtain the germinated millet.
The regulator comprises, by mass, 1% of lysine, 1% of threonine, 1% of magnesium chloride and vitamin B51 percent of nicotinic acid and vitamin B21% of riboflavin, 1% of pumpkin extract and the balance of water. The weight ratio of the regulator to the husked millet is 1:10, and the weight ratio of the bactericide to the husked millet is 1: 10; the weight ratio of the promoting liquid to the hulled millet is 0.5: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 30min, and then air-blast drying is carried out for 20h at the temperature of 40 ℃, wherein the post-treatment liquid comprises 0.5mg of tea polyphenol, 2mg of xylitol, 6mg of alanine, 3mg of histidine, 3mg of tryptophan and 1000mg of water in percentage by mass.
The refrigerated shelf life was 13 days.
Example 2
Grinding germinated millet into two parts of polished rice and rice bran, saccharifying the polished rice, pulping 10 parts of polished rice by adding 30 parts of water, and then adding 0.1 part of saccharifying enzyme for saccharifying for 60min at 95 ℃. The rice bran is subjected to superfine grinding and then mixed with the refined rice after saccharification and the sterilized milk, and 1 part of a fermentation microbial inoculum compounded by lactobacillus plantarum and streptococcus thermophilus is added into 1000 parts of the mixed material to be fermented for 6 hours at 42 ℃, so that the mixed fermented germinated millet yoghourt is obtained.
The used germinated millet can be prepared by the existing millet germination technology, and the preparation method of the invention is preferably adopted, and comprises the following steps:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 4min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the hulled millet in a germinator for germination, carrying out low-temperature stress at 0 ℃ for 0.5h, germination at 20 ℃ for 5h, germination at 25 ℃ for 5h, low-oxygen stress germination at 30 ℃ for 5h, low-oxygen stress germination at 35 ℃ for 6h, low-oxygen stress germination at 40 ℃ for 1h (with the oxygen content of 10%), and germination at 20 ℃ for 5h, spraying accelerating liquid (10mmol/L calcium chloride), a regulator and electrolytic water (with the pH value of the electrolytic water of 12) into the germinator every 35min during germination, washing and cleaning with clear water after germination is finished, and carrying out forced air drying at 50 ℃ for 10h to obtain the germinated millet.
The regulator comprises, by mass, 0.5% of lysine, 0.5% of threonine, 0.5% of magnesium chloride, and vitamin B50.5 percent, 0.5 percent of nicotinic acid and vitamin B20.5 percent of riboflavin, 0.5 percent of pumpkin extract and the balance of water. The weight ratio of the regulator to the husked millet is 5:10, and the weight ratio of the bactericide to the husked millet is 5: 10; the weight ratio of the promoting liquid to the hulled millet is 5: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 35min, and then air-blast drying is carried out for 10h at 50 ℃, wherein the post-treatment liquid comprises 1mg of tea polyphenol, 3mg of xylitol, 8mg of alanine, 4mg of histidine, 4mg of tryptophan and 1000mg of water in percentage by mass.
The refrigerated storage life is 15 days.
Example 3
Grinding germinated millet into two parts of polished rice and rice bran, grinding the germinated millet into two parts of polished rice and rice bran, saccharifying the polished rice, adding 25 parts of water into 10 parts of polished rice for pulping, and then adding 0.08 part of saccharifying enzyme for saccharifying for 40min at 95 ℃. And (3) carrying out superfine grinding on rice bran, mixing the ground rice after saccharification and sterilized milk, adding 0.5 part of zymophyte agent into 1000 parts of mixed materials, and fermenting for 7 hours at 40 ℃ to obtain the mixed fermented germinated millet yoghourt. The fermentation microbial inoculum is a fermentation microbial inoculum compounded by lactobacillus plantarum, lactobacillus bulgaricus and bifidobacterium. The mixed strains of the lactobacillus bulgaricus, the bifidobacterium and the lactobacillus plantarum are used for producing the yoghourt, and the lactobacillus plantarum has high acid production amount and strong stability, so the lactobacillus bulgaricus and the bifidobacterium cooperate with other two microbial agents to grow and breed in a large amount and produce acid in the early stage of the yoghourt fermentation, thereby shortening the solidification time of the yoghourt, improving the solidification state of the yoghourt and reducing the whey separation. The lactobacillus plantarum can also generate a large amount of aldehydes and esters in the production and fermentation process, so that the sour milk is suitable for refreshing, and has a typical prominent fermented milk flavor; the lactobacillus plantarum also has the function of maintaining flora balance, so that the stability of the whole strain is greatly improved in the fermentation process, and the sour milk is slowly increased and the whey precipitation amount with slight taste change is less in the later-period sour milk preservation and sale process; the lactobacillus plantarum has strong acid productivity, so that the fermentation speed of the yoghurt is increased, the production period is shortened, and the cost in the aspects of manpower, energy consumption, equipment and the like is saved.
The used germinated millet can be prepared by the existing millet germination technology, and the preparation method of the invention is preferably adopted, and comprises the following steps:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 5min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the husked millet in a germinator for germination, carrying out low-temperature stress at 0 ℃ for 0.5h, germination at 20 ℃ for 6h, germination at 25 ℃ for 6h, low-oxygen stress germination at 30 ℃ for 6h, low-oxygen stress germination at 35 ℃ for 6h, low-oxygen stress germination at 40 ℃ for 2h (oxygen content is 15%), and germination at 20 ℃ for 6h, spraying promoting liquid (20mmol/L sodium chloride and 10mmol/L calcium chloride)), regulator and bactericide (volume ratio of electrolytic water to ozone water is 5:1, concentration of ozone water is 3mg/L, pH value of electrolytic water is 5) into the germinator every 40min in the germination process, washing and washing with clear water after germination, and carrying out forced air drying at 45 ℃ for 15h to obtain germinated millet.
The regulator comprises, by mass, 0.3% of lysine, 0.5% of threonine, 0.8% of magnesium chloride, and vitamin B50.3%, nicotinic acid 0.2%, vitamin B20.3 percent of riboflavin, 0.1 percent of pumpkin extract and the balance of water. The weight ratio of the regulator to the husked millet is 3:10, and the weight ratio of the bactericide to the husked millet is 3: 10; the weight ratio of the promoting liquid to the hulled millet is 3: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 40min, and then air-blast drying is carried out for 15h at the temperature of 45 ℃, wherein the post-treatment liquid comprises 0.8mg of tea polyphenol, 4mg of xylitol, 10mg of alanine, 5mg of histidine, 5mg of tryptophan and 1000mg of water according to the mass percentage.
The refrigerated shelf life was 19 days.
Example 4
Grinding germinated millet into two parts of polished rice and rice bran, grinding the germinated millet into two parts of polished rice and rice bran, saccharifying the polished rice, adding 23 parts of water into 10 parts of polished rice for pulping, and then adding 0.07 part of saccharifying enzyme for saccharifying for 50min at 95 ℃. The rice bran is mixed with the refined rice after saccharification and the sterilized milk after superfine grinding, 0.8 part of bifidobacterium is added into 1000 parts of the mixed material to be fermented for 6.5 hours at 39 ℃, and the mixed fermented germinated millet yoghourt is obtained.
The used germinated millet can be prepared by the existing millet germination technology, and the preparation method of the invention is preferably adopted, and comprises the following steps:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 3min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the hulled millet in a germinator for germination, wherein the hulled millet is subjected to low-temperature stress at 0 ℃ for 0.5h, germination at 20 ℃ for 5.5h, germination at 25 ℃ for 6h, low-oxygen stress germination at 30 ℃ for 5.5h, low-oxygen stress germination at 35 ℃ for 5h, low-oxygen stress germination at 40 ℃ for 0.8h (the oxygen content is 8%), and germination at 20 ℃ for 5.5h, wherein in the germination process, a promoting liquid (20mmol/L sodium chloride), a regulator and a bactericide (the volume ratio of electrolytic water to ozone water is 8:1, the concentration of ozone water is 5mg/L, and the pH value of the electrolytic water is 7) are sprayed into the germinator every 33min, and after the germination is finished, the hulled millet is washed and washed with clean water, and dried by blowing at 48 ℃ for 18.5h, so as to obtain the germinated millet.
The regulator comprises, by mass, 0.5% of lysine, 0.3% of threonine, 0.2% of magnesium chloride, and vitamin B50.5%, nicotinic acid 0.8%, vitamin B20.5 percent of riboflavin, 0.7 percent of pumpkin extract and the balance of water. The weight ratio of the regulator to the husked millet is 2:10, and the weight ratio of the bactericide to the husked millet is 2: 10; the weight ratio of the promoting liquid to the hulled millet is 2: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 33min, and then air-blast drying is carried out for 18.5h at 48 ℃, wherein the post-treatment liquid comprises 0.6mg of tea polyphenol, 5mg of xylitol, 12mg of alanine, 6mg of histidine, 6mg of tryptophan and 1000mg of water in percentage by mass.
The refrigerated shelf life was 12 days.
Example 5
Taking the germinated millet and drying the germinated millet firstly, aiming at facilitating subsequent grinding and enabling the rice bran to be easily separated from the polished rice, adopting microwave vacuum drying, putting the germinated millet into a vacuum microwave oven for drying, wherein the vacuum degree is 5-15kPa, the microwave dose is 2-8W/g, the microwave drying process is carried out alternately according to the procedures of heating for 50-60s, intermittent heating for 25-30s, heating for 50-60s and intermittent heating for 25-30s, and the total drying time is 5-10 min. By adopting the microwave vacuum drying technology, the advantages of high speed and integral heating of microwave drying, low temperature and high speed dehumidification of vacuum drying and the like are integrated, convenience is provided for subsequent grinding, the nutritional ingredients, the color, the fragrance, the taste and the shape of the product can be well maintained, the waist burst rate of the germinated rice can be reduced, the loss of active ingredients of the product is reduced, and a good sterilization effect is achieved. Then grinding into two parts of polished rice and rice bran, then saccharifying the polished rice, adding 28 parts of water into 10 parts of polished rice for pulping, and then adding 0.09 part of saccharifying enzyme for saccharifying treatment at 95 ℃ for 45 min. The rice bran is subjected to superfine grinding and then mixed with the refined rice after saccharification and the sterilized milk, 0.8 part of fermentation microbial inoculum compounded by lactobacillus plantarum, lactobacillus bulgaricus and bifidobacterium is added into 1000 parts of the mixed material to be fermented for 7.5 hours, and the mixed fermented germinated millet yoghourt is obtained. The invention adopts three bacteria of lactobacillus plantarum, bifidobacterium and lactobacillus bulgaricus to carry out the synergistic fermentation of the yoghourt, and the produced yoghourt has the characteristics of high viscosity, strong water retention, good post-acidification and long shelf life, and the shelf life of the yoghourt can be prolonged by 3 to 5 days compared with that of a single fermentation microbial inoculum.
The used germinated millet can be prepared by the existing millet germination technology, and the preparation method of the invention is preferably adopted, and comprises the following steps:
firstly, screening by using a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 5min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water. Placing the hulled millet in a germinator for germination, carrying out low-temperature stress at 0 ℃ for 0.5h, germination at 20 ℃ for 6h, germination at 25 ℃ for 4.5h, low-oxygen stress germination at 30 ℃ for 5h, low-oxygen stress germination at 35 ℃ for 4h, low-oxygen stress germination at 40 ℃ for 1.5h (with the oxygen content of 12%), and germination at 20 ℃ for 6h, spraying a promoting liquid (15mmol/L sodium chloride), a regulator and a bactericide (the volume ratio of electrolytic water to ozone water is 3:1, the concentration of ozone water is 4mg/L, and the pH value of the electrolytic water is 4) into the germinator every 38min during germination, washing and cleaning with clear water after germination, and carrying out forced air drying at 45 ℃ for 12.5h to obtain the germinated millet.
The regulator comprises, by mass, 0.8% of lysine, 0.5% of threonine, 0.4% of magnesium chloride, and vitamin B50.8 percent, 0.9 percent of nicotinic acid and vitamin B20.5 percent of riboflavin, 0.2 percent of water and the balance of water. The weight ratio of the regulator to the hulled millet is 4:10, and the weight ratio of the bactericide to the hulled millet is 4: 10; the weight ratio of the promoting liquid to the hulled millet is 4: 1.
Further, after air-blast drying, the obtained germinated millet is placed in a post-treatment liquid for soaking for 38min, and then air-blast drying is carried out for 12.5h at the temperature of 45 ℃, wherein the post-treatment liquid comprises 0.7mg of tea polyphenol, 3mg of xylitol, 9mg of alanine, 4.5mg of histidine, 4.5mg of tryptophan and 1000mg of water in percentage by mass.
The refrigerated shelf life was 17 days.
Example 6
Grinding germinated millet into two parts of polished rice and rice bran, saccharifying the polished rice, adding 20 parts of water into 10 parts of polished rice for pulping, and then adding 0.05 part of saccharifying enzyme for saccharifying for 30min at 95 ℃. The rice bran is mixed with the refined rice after saccharification and the sterilized milk after superfine grinding, 0.1 part of plant lactobacillus is added into 1000 parts of the mixed material to ferment for 8 hours at 38 ℃, and the mixed fermented germinated millet yoghourt is obtained.
The used germinated millet can be prepared by the existing millet germination technology, and the preparation method of the invention is preferably adopted, and comprises the following steps:
manually selecting millet seeds, removing impurities such as skin and stone, placing a certain amount of millet in a beaker, washing the millet with tap water for 3-5 times, washing off surface dust, washing with distilled water for 2 times, soaking in 0.05% sodium hypochlorite for 30min, sterilizing the surface of the millet, pouring out the sodium hypochlorite if the seeds are submerged, washing the millet with distilled water, removing the surface sodium hypochlorite, adding distilled water, soaking the millet for 8h at room temperature, pouring out the residual water after soaking, uniformly spreading the millet in a sterilized culture basket with small holes at the bottom, covering the culture basket with sterilized gauze, placing the culture basket in a constant temperature box at 25 ℃ for germination culture, and rinsing with distilled water every 12h to maintain humidity. Sampling every 12h, drying the sample in a forced air drying oven at 40 ℃ for 12h, crushing, sieving with a 100-mesh sieve, and storing for later use.
The refrigerated shelf life was 13 days.
Second, Effect test
The key point for improving the nutritional value and the functional characteristics of the germinated millet yoghourt lies in the addition of the germinated millet, the nutritional value and the edible effect of the germinated millet yoghourt are determined, how to improve the nutritional value of the germinated millet yoghourt is the target pursued by the invention, and as a material with decisive influence, the higher the nutritional content and the components of the germinated millet are, the higher the nutritional value of the germinated millet yoghourt is, and the better the edible effect is. Therefore, the improvement of the nutritional content of the germinated millet is the basis for improving the nutritional value of the germinated millet yoghourt. Through long-term exploration and research, the preparation method of the germinated millet is analyzed to play a decisive role in the quality of the germinated millet, and the prepared germinated millet is greatly different due to different preparation methods.
The preparation method of example 1 of the present invention was used as an example to compare with the conventional preparation method of example 6. The germinated millet prepared by the method of the invention (without post-treatment liquid treatment) is a test group 1, the germinated millet prepared by the method of the invention (after post-treatment liquid treatment) is a test group 2, the germinated millet prepared by the millet germination technology in example 6 is a control group, the germinated millet without the germination treatment is a blank group, and the total ash content, the total flavone content, Vc, VB and the like of the product are detected6The contents of folic acid, gamma-aminobutyric acid, phytic acid, protein and carotene are detected, and the results are shown in the following table 1:
table 1 (millet is selected from millet institute of agriculture and forestry academy of sciences, Hebei province, Jigu 37)
The invention abandons the existing operation of sterilization before germination, such as soaking sterilization by sodium hypochlorite and then germination, has the functions of killing bacteria and microorganisms on the surfaces of the millet and preparing for subsequent germination, but the sterilization before germination causes partial loss of nutrient substances and influences the conversion of nutrient components in the germination process. But new problems arise: the germination rate is low, the germination length is short, the change of nutrient components is not obvious, a series of exploration and analysis are carried out, the combined action of hypoxia stress germination at 0-40 ℃ and a promoting liquid, a regulator and a bactericide is designed, so that the emerging problems are solved, the conversion and the content of the nutrient are greatly improved while the sterilization is realized, and the germination time is shortened by more than 1 time compared with the conventional millet germination technology.
As can be seen from the above Table 1, the nutritional ingredients of the germinated millet produced by the method of the present invention have higher nutritional value than those of the germinated millet and the common millet produced by the existing germinated millet technology, the nutritional ingredients are greatly improved, the total flavone content is increased by more than 3 times compared with the common millet, and is increased by more than 1.2 times compared with the existing germinated millet technology; compared with the existing germinated millet technology and common millet, the content of Vc is a breakthrough progress from inexistence to breakthrough progress; VB6The content is improved by more than 4.5 times compared with the common millet and is improved by more than 2.6 times compared with the existing germinated millet technology; the folic acid content is improved by more than 1.9 times compared with the common millet and is improved by more than 1.5 times compared with the existing germinated millet technology; the protein content is improved by more than 2 times compared with the common millet and is improved by more than 1.1 times compared with the existing germinated millet technology; the carotene content is improved by more than 1.9 times compared with the common millet and is improved by more than 1.5 times compared with the existing germinated millet technology; the content of gamma-aminobutyric acid is improved by more than 4 times compared with the common millet and is improved by more than 2.1 times compared with the existing germinated millet technology; the phytic acid content is reduced by 47% compared with common millet and by 33.8% compared with the existing germinated millet technology. The germinated semen Setariae treated with the post-treatment solution has obvious difference in nutrition loss after standing with the germinated semen Setariae not treated with the post-treatment solution, and after being treated with the post-treatment solutionThe germinated millet has basically unchanged nutrient components after being placed for 1 year, and has better placing stability and safety.
Claims (5)
1. A preparation method of mixed fermented germinated millet yoghourt is characterized in that germinated millet is ground into two parts, namely polished rice and rice bran, then the polished rice is saccharified, the rice bran is subjected to superfine grinding and then is mixed with the polished rice after saccharification and sterilized milk, and a fermentation microbial inoculum is added into the mixture to be fermented for 6 to 8 hours at the temperature of 38 to 42 ℃ to obtain the mixed fermented germinated millet yoghourt;
placing the hulled millet in a germinator, germinating at 0-40 deg.C under low oxygen stress for 21-32.5h, spraying calcium chloride solution, regulator and bactericide every 30-40min during germination, cleaning, and drying to obtain germinated millet;
the hypoxia stress germination at 0-40 deg.C is specifically performed by 0.5h at 0 deg.C, 4-6h at 20 deg.C, 4-6h at 25 deg.C, 4-6h at 30 deg.C, 4-6h at 35 deg.C, 0.5-2h at 40 deg.C, and 4-6h at 20 deg.C.
2. The method for preparing malted millet yoghurt by mixed fermentation according to claim 1, wherein the fermentation inoculum is selected from one or more of lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium.
3. The method for preparing malted millet yoghurt by mixed fermentation according to claim 1, wherein the regulator comprises, by mass, 0-1% of lysine, 0-1% of threonine, 0-1% of magnesium chloride, and vitamin B50-1% of nicotinic acid, 0-1% of vitamin B20-1% of riboflavin, 0-1% of pumpkin extract, and the balance of water, wherein lysine, threonine, magnesium chloride and vitamin B are contained in the pumpkin extract5Nicotinic acid, vitamin B2The dosage of riboflavin and pumpkin extract is not 0 at the same time, and the weight ratio of the regulator to the husked millet is (1-5): 10.
4. The method for preparing the malted millet yogurt by mixed fermentation according to claim 1, wherein after drying, the malted millet is placed in a post-treatment liquid for soaking for 30-40min, and then is dried by air blowing at 40-50 ℃ for 10-20h, and the post-treatment liquid comprises the following components in parts by weight: 0.5-1 part of tea polyphenol, 2-5 parts of xylitol, 6-12 parts of alanine, 3-6 parts of histidine, 3-6 parts of tryptophan and 1000 parts of water.
5. The method for preparing malted millet yogurt by mixed fermentation according to claim 1, wherein before hulling the millet, the millet is screened by a screening machine to remove rice hulls, stones and shrivelled grains; removing hull, color selecting, removing impurities, removing mildew grains and heterochrosis grains, cleaning semen Setariae, washing with water for 1-2 times, soaking in fermented rice washing water for 3-5min, washing with clear water, washing with 0.5% salt water for 1-2 times, and washing with clear water.
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