CN111264763A - Preparation method of fermented freeze-dried tartary buckwheat rice milk, freeze-dried snack and freeze-dried nutritional powder - Google Patents
Preparation method of fermented freeze-dried tartary buckwheat rice milk, freeze-dried snack and freeze-dried nutritional powder Download PDFInfo
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- CN111264763A CN111264763A CN201811479377.4A CN201811479377A CN111264763A CN 111264763 A CN111264763 A CN 111264763A CN 201811479377 A CN201811479377 A CN 201811479377A CN 111264763 A CN111264763 A CN 111264763A
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- Prior art keywords
- tartary buckwheat
- buckwheat rice
- freeze
- dried
- rice milk
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- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 178
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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
- 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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- 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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- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of fermented freeze-dried tartary buckwheat rice milk, freeze-dried snack and freeze-dried nutrient powder, and the preparation method of the fermented freeze-dried tartary buckwheat rice milk is characterized by comprising the following steps: A. pre-treating tartary buckwheat rice; B. preparing tartary buckwheat rice milk; C. activating strains; D. fermenting; E. and (5) vacuum freeze drying. The invention aims to overcome the defects in the prior art and provides the preparation method of the fermented freeze-dried tartary buckwheat rice milk, which is convenient to eat, good in taste and high in retention rate of active ingredients; the invention also provides a freeze-dried snack block and freeze-dried nutritional powder containing the fermented freeze-dried tartary buckwheat rice milk.
Description
Technical Field
The invention relates to a preparation method of fermented freeze-dried tartary buckwheat rice milk, and also relates to freeze-dried snack blocks and freeze-dried nutritional powder comprising the fermented freeze-dried tartary buckwheat rice milk, belonging to the field of food processing.
Background
The tartary buckwheat is a unique food crop for both food and medicine, has high nutritive value and medicinal value, contains protein, fat, vitamins, tannin, rutin, protease inhibitor, mineral substances, trace elements and the like, and also contains chlorophyll and bioflavonoid substances which are not contained in other cereal grains. The compendium of materia Medica records: the tartary buckwheat has bitter and even cold nature, has the functions of benefiting strength, continuing spirit, benefiting ears and eyes, descending qi, widening intestines and invigorating stomach, can strengthen heart, strengthen brain, protect blood vessels and promote blood microcirculation, and belongs to dialectical treatment for human bodies. The tartary buckwheat is rich in bioflavonoids, vitamins, crude proteins, trace elements, mineral substances and other nutrients necessary for human bodies, the inherent flavone is an important element for balancing three highs (blood sugar, blood fat and blood pressure), and the starch of the tartary buckwheat is amylopectin, so that the tartary buckwheat has unique effects of delaying senility, conditioning intestines and stomach, diminishing inflammation, losing weight and the like.
At present, the folk buckwheat native food comprises buckwheat cake, buckwheat lump meal, buckwheat peel, buckwheat bean jelly, buckwheat flour soup, buckwheat nest, buckwheat fried flour, buckwheat wine, buckwheat pig ear cake, buckwheat crisp, buckwheat rice dumpling and the like, besides, the buckwheat is also used for pressing noodles, making fine dried noodles, baking cakes, steaming steamed bread, wrapping dumplings, spreading pancake, making buckwheat porridge and other buckwheat delicacies, and the buckwheat food has unique flavor and smooth taste and is popular, but the food has short shelf life and needs to be sold on the spot. The tartary buckwheat food with longer quality guarantee period in the market is mainly made of tartary buckwheat flour, tartary buckwheat tea, tartary buckwheat rice and tartary buckwheat paste, has single species and serious loss of active ingredients in the processing process, can be eaten by most of people needing to be mixed and can not be eaten after being opened.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides the preparation method of the fermented freeze-dried tartary buckwheat rice milk, which is convenient to eat, good in taste and high in retention rate of active ingredients;
the invention also provides a freeze-dried snack block and freeze-dried nutritional powder containing the fermented freeze-dried tartary buckwheat rice milk.
In order to achieve the purpose, the invention adopts the following scheme:
a preparation method of fermented freeze-dried tartary buckwheat rice milk is characterized by comprising the following steps:
A. pre-treating tartary buckwheat rice:
adding sufficient water into the cleaned tartary buckwheat rice, fully soaking, draining, and steaming in a steamer until the rice grains are not crushed and have no granular feeling;
B. preparing tartary buckwheat rice milk:
taking out steamed tartary buckwheat rice, adding purified water and glucose, stirring until the tartary buckwheat rice is dissolved, and homogenizing for several times by using a colloid mill until tartary buckwheat rice pulp has no granular sensation;
C. activating strains:
inoculating lactic acid producing bacteria Bacillus sp.DU-106 into an MRS culture medium, and activating in an incubator; then transferring the activated strain to an MRS liquid culture medium, and culturing to obtain a seed liquid; centrifuging the seed liquid, and cleaning with sterilized normal saline; then, adding sterilized normal saline into the thallus from which the supernatant is removed, and oscillating and uniformly mixing; inoculating saccharomycetes into a glucose solution, and activating in an incubator for later use;
D. fermentation:
b, filling the tartary buckwheat rice milk obtained in the step B into a fermentation tank, adjusting the initial pH of the tartary buckwheat rice milk to 6.5-7.5, adding mixed bacterial liquid of lactic acid producing bacteria Bacillus sp.DU-106 and yeast, covering a cover, and fermenting in an incubator at constant temperature;
E. vacuum freeze drying:
spreading the fermented tartary buckwheat rice milk in an iron plate, putting the iron plate into a refrigeration house to be frozen until the central temperature of the iron plate is-18 to-22 ℃, and transferring the iron plate into a vacuum freeze dryer to be dried.
The preparation method of the fermented freeze-dried tartary buckwheat rice milk is characterized in that in the step A, tartary buckwheat rice is firstly placed in a 100-mesh sieve, impurities are sieved out, then the tartary buckwheat rice is washed by running water for a short time, the washing time is not more than 2min, then the tartary buckwheat rice is washed and soaked in water for 2-3 hours, and the adding amount of the water is 2-2.5 times of the mass of the tartary buckwheat rice.
The preparation method of the fermented freeze-dried tartary buckwheat rice milk is characterized in that the mass ratio of the steamed tartary buckwheat rice in the step B to the purified water and the glucose is 1:4-5: 0.08-0.1.
The preparation method of the fermented freeze-dried tartary buckwheat rice milk is characterized by comprising the following specific steps: inoculating lactic acid producing bacteria Bacillus sp.DU-106 into an MRS culture medium, and activating for 16-20h in an incubator at 35-39 ℃; then transferring the activated strain to an MRS liquid culture medium, culturing for 16-20h at 35-39 ℃, and repeating the operation for 2 times to obtain a seed solution; centrifuging the seed liquid, and then washing twice with sterilized normal saline; then, adding sterilized normal saline into the thallus from which the supernatant is removed, and oscillating and uniformly mixing; inoculating yeast into 3-8% glucose solution, and activating in incubator at 35-39 deg.C for 3-5 hr.
The preparation method of the fermented freeze-dried tartary buckwheat rice milk is characterized in that the centrifugation process comprises the following steps: 4000r/min, 10min, 4 ℃.
The preparation method of the fermented freeze-dried tartary buckwheat rice milk is characterized in that the loading amount of the tartary buckwheat rice milk in the step D is 50-60% of the total volume of the fermentation tank, the initial pH of the tartary buckwheat rice milk is adjusted to 6.5-7.5 by adopting citric acid solution or sodium carbonate solution, mixed bacterial liquid of lactic acid producing bacteria Bacillus sp.DU-106 and yeast is added, the ratio of the producing bacteria Bacillus sp.DU-106 to the yeast is 10:1, the adding amount of the mixed bacterial liquid is 0.1-0.3% of the weight of the tartary buckwheat rice milk, and the tartary buckwheat rice milk is fermented in the incubator at the constant temperature of 26-30 ℃ for 60-65 hours.
The preparation method of the fermented freeze-dried tartary buckwheat rice milk is characterized in that the spreading thickness of the tartary buckwheat rice milk in the step E is less than 1cm, and the tartary buckwheat rice milk is dried in a vacuum freeze dryer: the cold trap temperature is-45-35 deg.C, the working pressure is 45-55Pa, the sublimation temperature is 25-35 deg.C, and the desorption temperature is 50-60 deg.C.
A nutritional freeze-dried snack bar comprising fermented freeze-dried tartary buckwheat rice pulp and red dates, longan, nuts and fruit pieces prepared by the method of claims 1 to 7.
The nutritional tartary buckwheat probiotic freeze-dried snack block is characterized by being prepared by the following method: the fermented freeze-dried tartary buckwheat rice milk is prepared according to the method in claims 1 to 7, wherein red dates, longan, nuts and fruit pieces are added before vacuum freeze-drying, the mixture is uniformly stirred and is spread in an iron plate with a stamp plate, and then vacuum freeze-drying is carried out.
A freeze-dried fermented tartary buckwheat nutritional powder, which is characterized by comprising the steps of preparing fermented freeze-dried tartary buckwheat rice milk, sesame powder, walnut powder and fruit powder according to the method in claims 1 to 7, wherein the preparation method comprises the following steps: and (3) carrying out superfine grinding on the fermented freeze-dried tartary buckwheat rice milk, and then uniformly mixing the fermented freeze-dried tartary buckwheat rice milk with sesame powder, walnut powder and fruit powder.
In summary, compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, water is added according to the water absorption capacity of the tartary buckwheat for soaking and steaming, so that the loss of active ingredients such as rutin in the processing process is effectively reduced, the composite probiotic fermentation technology is adopted for fermenting the tartary buckwheat, the activity of rutin degrading enzyme in the tartary buckwheat is effectively reduced, lactic acid generated by fermentation is beneficial to the maintenance of rutin in the tartary buckwheat, probiotics and metabolites thereof are introduced, and the nutritional value of the tartary buckwheat is improved.
(2) According to the invention, the colloid mill is adopted to homogenize the tartary buckwheat, so that the problem of rough taste of tartary buckwheat food is solved, the bitter taste of the tartary buckwheat is reduced through fermentation, the bitter taste of the tartary buckwheat is reduced, and other functional ingredients such as fruits and nuts are added into the tartary buckwheat freeze-dried food according to a nutrition matching principle, so that the variety and the taste of the tartary buckwheat freeze-dried food are enriched.
Detailed Description
The invention is further described below with reference to specific embodiments:
example 1:
the tartary buckwheat fermented freeze-dried snack is prepared by the following steps:
a. pre-treating tartary buckwheat rice: putting tartary buckwheat rice into a 100-mesh sieve, removing impurities, then flushing with running water for a short time, wherein the flushing time is not more than 2min, washing, adding water to soak for 3 hours, wherein the addition amount of the water is 2 times of the weight of the tartary buckwheat rice (the water absorption amount of the tartary buckwheat after soaking for 3 hours is 2 times of the dry weight of the tartary buckwheat rice), draining, and putting into a steamer to steam until the rice grains are not kneaded to be granular;
b. preparing tartary buckwheat rice milk: taking out steamed tartary buckwheat rice, adding purified water 5 times of the weight of the tartary buckwheat rice and glucose 8% of the weight of the tartary buckwheat rice, stirring until the tartary buckwheat rice is dissolved, and homogenizing for several times by using a colloid mill until tartary buckwheat rice milk has no granular sensation;
c. activating strains: inoculating bacillus coagulans (Bc) into an MRS culture medium, and activating in an incubator at 37 ℃ for 18 h; then transferring the activated strain to an MRS liquid culture medium, culturing for 18h at 37 ℃, and repeating the step for 2 times to obtain a seed liquid; centrifuging the seed liquid (4000r/min, 10min, 4 deg.C), and washing with sterilized normal saline twice; then, adding sterilized normal saline into the thallus from which the supernatant is removed, and oscillating and uniformly mixing;
d. fermentation: b, filling the tartary buckwheat rice milk prepared in the step b into a fermentation tank, wherein the filling amount is 50% of the total volume of the fermentation tank, adjusting the initial pH of the tartary buckwheat rice milk to 6.5 by adopting a citric acid solution or a sodium carbonate solution, adding a bacterial liquid to ensure that the addition amount of strains is 0.1 of the quality of the tartary buckwheat rice milk, covering a cover (the cover of the fermentation tank is provided with a ventilating device, and a filter membrane capable of preventing mixed bacteria from entering is arranged on the ventilating tube), and fermenting for 60 hours at constant temperature in a 28 ℃ incubator;
e. and (3) compatibility of auxiliary materials: adding red date and longan pulp into the fermented tartary buckwheat rice pulp according to a nutrition matching principle, and uniformly mixing;
f. vacuum freeze drying: spreading the tartary buckwheat rice milk prepared in the step e in an iron plate with an animal impression, wherein the thickness is less than 1cm, freezing the tartary buckwheat rice milk in a refrigeration house until the central temperature is-18 ℃, and transferring the tartary buckwheat rice milk into a vacuum freeze dryer for drying: the cold trap temperature is-40 ℃, the working pressure is 50Pa, the sublimation temperature is 30 ℃, and the resolution temperature is 55 ℃;
g. packaging and storing: and (5) filling nitrogen into the freeze-dried finished product, packaging, and refrigerating for storage.
Example 2:
the tartary buckwheat fermented freeze-dried nutritional powder is prepared by the following steps:
a. pre-treating tartary buckwheat rice: putting tartary buckwheat rice into a 100-mesh sieve, removing impurities, then flushing with running water for a short time, wherein the flushing time is not more than 2min, washing, adding water for soaking for 2.5 hours, wherein the addition amount of the water is 2.3 times of the mass of the tartary buckwheat rice (the water absorption amount of the tartary buckwheat after soaking for 3 hours is 2 times of the dry weight of the tartary buckwheat rice), draining, and putting into a steamer for steaming until the rice grains are not kneaded to be granular;
b. preparing tartary buckwheat rice milk: taking out steamed tartary buckwheat rice, adding purified water 4.5 times of the weight of the tartary buckwheat rice and glucose 9% of the weight of the tartary buckwheat rice, stirring until the tartary buckwheat rice is dissolved, and homogenizing for several times by using a colloid mill until tartary buckwheat rice milk has no granular feeling;
c. activating strains: inoculating bacillus coagulans (Bc) into an MRS culture medium, and activating in an incubator at 37 ℃ for 18 h; then transferring the activated strain to an MRS liquid culture medium, culturing for 18h at 37 ℃, and repeating the step for 2 times to obtain a seed liquid; centrifuging the seed liquid (4000r/min, 10min, 4 deg.C), and washing with sterilized normal saline twice; then, adding sterilized normal saline into the thallus from which the supernatant is removed, and oscillating and uniformly mixing;
d. fermentation: b, filling the tartary buckwheat rice milk prepared in the step b into a fermentation tank, wherein the filling amount is 55% of the total volume of the fermentation tank, adjusting the initial pH of the tartary buckwheat rice milk to 7 by adopting a citric acid solution or a sodium carbonate solution, adding a bacterial liquid to enable the addition amount of strains to be 0.2% of the mass of the tartary buckwheat rice milk, covering a cover (the cover of the fermentation tank is provided with a ventilating device, and a filter membrane capable of preventing mixed bacteria from entering is arranged on the ventilating tube), and fermenting for 63 hours at constant temperature in a 28 ℃ incubator;
e. vacuum freeze drying: spreading the fermented tartary buckwheat rice milk in an iron plate with the thickness less than 1cm, freezing the tartary buckwheat rice milk in a refrigeration house until the central temperature is-20 ℃, and transferring the tartary buckwheat rice milk into a vacuum freeze dryer for drying: the cold trap temperature is-40 ℃, the working pressure is 50Pa, the sublimation temperature is 30 ℃, and the resolution temperature is 55 ℃;
f. and (3) compatibility of auxiliary materials: c, crushing the fermented tartary buckwheat blocks subjected to freeze drying in the step e, and uniformly mixing the crushed tartary buckwheat blocks with sesame powder, walnut powder and strawberry freeze-dried powder, wherein the tartary buckwheat powder comprises the following components in parts by weight: sesame powder: the mass ratio of the strawberry freeze-dried powder is 1:1, preparing the tartary buckwheat fermented freeze-dried nutritional powder, wherein the finished product can be eaten after being mixed, and can also be added into the cake crust or stuffing of the ice crust moon cake.
Example 3:
the fermented freeze-dried tartary buckwheat rice milk is prepared by the following steps:
a. pre-treating tartary buckwheat rice: putting the tartary buckwheat rice into a 100-mesh sieve, removing impurities by using the sieve, then flushing the tartary buckwheat rice with running water for a short time, wherein the flushing time is not more than 2min, adding water after cleaning the tartary buckwheat rice to soak the tartary buckwheat rice for 2 hours, draining the tartary buckwheat rice, and then putting the tartary buckwheat rice into a steamer to steam until the rice grains are not crushed into particles;
b. preparing tartary buckwheat rice milk: taking out steamed tartary buckwheat rice, adding purified water 4 times of the weight of the tartary buckwheat rice and glucose 8% of the weight of the tartary buckwheat rice, stirring until the tartary buckwheat rice is dissolved, and homogenizing for several times by using a colloid mill until tartary buckwheat rice milk has no granular sensation;
c. activating strains: inoculating bacillus coagulans (Bc) into an MRS culture medium, and activating for 16h in an incubator at 35 ℃; then transferring the activated strain to an MRS liquid culture medium, culturing for 16h at 35 ℃, and repeating the step for 2 times to obtain a seed liquid; centrifuging the seed liquid (4000r/min, 10min, 4 deg.C), and washing with sterilized normal saline twice; then, adding sterilized normal saline into the thallus from which the supernatant is removed, and oscillating and uniformly mixing;
d. fermentation: b, filling the tartary buckwheat rice milk prepared in the step b into a fermentation tank, wherein the filling amount is 50% of the total volume of the fermentation tank, adjusting the initial pH of the tartary buckwheat rice milk to 6.5 by adopting a citric acid solution or a sodium carbonate solution, adding a bacterial liquid to enable the addition amount of the strain to be 0.1% of the weight of the tartary buckwheat rice milk, covering a cover, and fermenting for 60 hours in a constant temperature incubator at 26 ℃;
e. vacuum freeze drying: spreading the fermented tartary buckwheat rice milk in an iron plate with the thickness less than 1cm, freezing the tartary buckwheat rice milk in a refrigeration house until the central temperature is-18 ℃, and transferring the tartary buckwheat rice milk into a vacuum freeze dryer for drying: the cold trap temperature is-45 ℃, the working pressure is 45Pa, the sublimation temperature is 25 ℃, and the desorption temperature is 50 ℃.
Example 4:
the fermented freeze-dried tartary buckwheat rice milk is prepared by the following steps:
a. pre-treating tartary buckwheat rice: putting the tartary buckwheat rice into a 100-mesh sieve, removing impurities by using the sieve, then flushing the tartary buckwheat rice by flowing water for a short time, wherein the flushing time is not more than 2min, adding water to soak the tartary buckwheat rice for 3 hours after cleaning, wherein the addition amount of the water is 2.5 times of the weight of the tartary buckwheat rice, draining, and then putting the tartary buckwheat rice into a steamer to steam until the rice grains are crushed and have no granular sensation;
b. preparing tartary buckwheat rice milk: taking out steamed tartary buckwheat rice, adding purified water 5 times of the weight of the tartary buckwheat rice and glucose 10% of the weight of the tartary buckwheat rice, stirring until the tartary buckwheat rice is dissolved, and homogenizing for several times by using a colloid mill until tartary buckwheat rice milk has no granular sensation;
c. activating strains: inoculating bacillus coagulans (Bc) into an MRS culture medium, and activating in an incubator at 39 ℃ for 20 hours; then transferring the activated strain to an MRS liquid culture medium, culturing for 20h at 39 ℃, and repeating the step for 2 times to obtain a seed liquid; centrifuging the seed liquid (4000r/min, 10min, 4 deg.C), and washing with sterilized normal saline twice; then, adding sterilized normal saline into the thallus from which the supernatant is removed, and oscillating and uniformly mixing;
d. fermentation: b, filling the tartary buckwheat rice milk prepared in the step b into a fermentation tank, wherein the filling amount is 60% of the total volume of the fermentation tank, adjusting the initial pH of the tartary buckwheat rice milk to 7.5 by adopting a citric acid solution or a sodium carbonate solution, adding a bacterial liquid to enable the addition amount of the strain to be 0.3% of the weight of the tartary buckwheat rice milk, covering a cover, and fermenting for 65 hours in a 30 ℃ incubator at constant temperature;
e. vacuum freeze drying: spreading the fermented tartary buckwheat rice milk in an iron plate with the thickness less than 1cm, freezing the tartary buckwheat rice milk in a refrigeration house until the central temperature is-22 ℃, and transferring the tartary buckwheat rice milk into a vacuum freeze dryer for drying: the cold trap temperature is-35 ℃, the working pressure is 55Pa, the sublimation temperature is 35 ℃, and the desorption temperature is 60 ℃.
The apparatus and equipment used in the preparation method of examples 1 to 4 of the present invention:
JMS-100 type colloid mill, DHP-600 electric heating constant temperature incubator, NDY200-10 vacuum freeze drier, and JXZ series superfine pulverizing equipment
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A preparation method of fermented freeze-dried tartary buckwheat rice milk is characterized by comprising the following steps:
A. pre-treating tartary buckwheat rice:
adding sufficient water into the cleaned tartary buckwheat rice, fully soaking, draining, and steaming in a steamer until the rice grains are not crushed and have no granular feeling;
B. preparing tartary buckwheat rice milk:
taking out steamed tartary buckwheat rice, adding purified water and glucose, stirring until the tartary buckwheat rice is dissolved, and homogenizing for several times by using a colloid mill until tartary buckwheat rice pulp has no granular sensation;
C. activating strains:
inoculating lactic acid producing bacteria Bacillus sp.DU-106 into an MRS culture medium, and activating in an incubator; then transferring the activated strain to an MRS liquid culture medium, and culturing to obtain a seed liquid; centrifuging the seed liquid, and cleaning with sterilized normal saline; then, adding sterilized normal saline into the thallus from which the supernatant is removed, and oscillating and uniformly mixing; inoculating saccharomycetes into a glucose solution, and activating in an incubator for later use;
D. fermentation:
b, filling the tartary buckwheat rice milk obtained in the step B into a fermentation tank, adjusting the initial pH of the tartary buckwheat rice milk to 6.5-7.5, adding mixed bacterial liquid of lactic acid producing bacteria Bacillus sp.DU-106 and yeast, covering a cover, and fermenting in an incubator at constant temperature;
E. vacuum freeze drying:
spreading the fermented tartary buckwheat rice milk in an iron plate, putting the iron plate into a refrigeration house to be frozen until the central temperature of the iron plate is-18 to-22 ℃, and transferring the iron plate into a vacuum freeze dryer to be dried.
2. The preparation method of the fermented freeze-dried tartary buckwheat rice milk according to claim 1, wherein in the step A, tartary buckwheat rice is firstly put into a 100-mesh sieve to remove impurities, then is washed by flowing water for a short time, the washing time is not more than 2min, and then is soaked in water for 2-3 hours after being washed, wherein the addition amount of the water is 2-2.5 times of the mass of the tartary buckwheat rice.
3. The method for preparing fermented freeze-dried tartary buckwheat rice milk according to claim 1, wherein the mass ratio of the cooked tartary buckwheat rice in the step B to the purified water and the glucose is 1:4-5: 0.08-0.1.
4. The preparation method of the fermented freeze-dried tartary buckwheat rice milk according to claim 1, is characterized in that the specific preparation method in the step C is as follows: inoculating lactic acid producing bacteria Bacillus sp.DU-106 into an MRS culture medium, and activating for 16-20h in an incubator at 35-39 ℃; then transferring the activated strain to an MRS liquid culture medium, culturing for 16-20h at 35-39 ℃, and repeating the operation for 2 times to obtain a seed solution; centrifuging the seed liquid, and then washing twice with sterilized normal saline; then, adding sterilized normal saline into the thallus from which the supernatant is removed, and oscillating and uniformly mixing; inoculating yeast into 3-8% glucose solution, and activating in incubator at 35-39 deg.C for 3-5 hr.
5. The method for preparing fermented freeze-dried tartary buckwheat rice milk according to claim 4, is characterized in that a centrifugation process comprises the following steps: 4000r/min, 10min, 4 ℃.
6. The preparation method of the fermented freeze-dried tartary buckwheat rice milk according to claim 1, wherein the loading amount of the tartary buckwheat rice milk in the step D is 50-60% of the total volume of the fermentation tank, the initial pH of the tartary buckwheat rice milk is adjusted to 6.5-7.5 by adopting citric acid solution or sodium carbonate solution, mixed bacterial liquid of lactic acid producing bacteria Bacillus sp.DU-106 and yeast is added, the ratio of the producing bacteria Bacillus sp.DU-106 to the yeast is 10:1, the adding amount of the mixed bacterial liquid is 0.1-0.3% of the weight of the tartary buckwheat rice milk, and the tartary buckwheat rice milk is fermented in the incubator at the constant temperature of 26-30 ℃ for 60-65 h.
7. The method for preparing fermented freeze-dried tartary buckwheat rice milk according to claim 1, wherein the tiling thickness of the tartary buckwheat rice milk in the step E is less than 1cm, and the tartary buckwheat rice milk is dried in a vacuum freeze dryer: the cold trap temperature is-45-35 deg.C, the working pressure is 45-55Pa, the sublimation temperature is 25-35 deg.C, and the desorption temperature is 50-60 deg.C.
8. A freeze-dried snack bar characterized by comprising fermented freeze-dried tartary buckwheat rice pulp and red dates, longan, nuts, fruit pieces prepared by the method of claims 1 to 7.
9. The freeze-dried snack bar according to claim 8, characterized in that the nutritional tartary buckwheat probiotic freeze-dried snack bar is prepared by the following method: the fermented freeze-dried tartary buckwheat rice milk is prepared according to the method in claims 1 to 7, wherein red dates, longan, nuts and fruit pieces are added before vacuum freeze-drying, the mixture is uniformly stirred and is spread in an iron plate with a stamp plate, and then vacuum freeze-drying is carried out.
10. A freeze-dried nutritional powder characterized by comprising fermented freeze-dried tartary buckwheat rice milk and sesame powder, walnut powder, fruit powder prepared by the method as claimed in claims 1 to 7, the preparation method comprising: and (3) carrying out superfine grinding on the fermented freeze-dried tartary buckwheat rice milk, and then uniformly mixing the fermented freeze-dried tartary buckwheat rice milk with sesame powder, walnut powder and fruit powder.
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