CN111493313A - Functional barley composite whole powder based on lactobacillus fermentation and preparation method thereof - Google Patents
Functional barley composite whole powder based on lactobacillus fermentation and preparation method thereof Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to functional barley composite whole powder based on lactobacillus fermentation, which is characterized by comprising lactobacillus fermentation barley extract and auxiliary materials, wherein the mass ratio of the lactobacillus fermentation barley extract to the auxiliary materials is (15-20):1, and the auxiliary materials are prepared from the following raw materials, by weight, 10-20 parts of tartary buckwheat, 15-25 parts of porous polysaccharide microspheres, 10-20 parts of β -cyclodextrin quaternary ammonium salt, 2-5 parts of stabilizing agent and 3-7 parts of plant protein.
Description
Technical Field
The invention relates to the technical field of functional composite full powder, in particular to barley functional composite full powder based on lactobacillus fermentation and a preparation method thereof.
Background
In recent years, along with economic development and social progress, the living standard of people is improved year by year, the requirement on diet is higher and higher, and the health and health care function of diet is more emphasized, barley is gramineous and belongs to annual herbaceous plants, the stem is thick, smooth and hairless, and is upright, and the height can reach 100 cm.
The functional composite barley flour is a common nutritional food in the current market, the traditional processing mode of the whole grain flour and the biotransformation function of microorganisms endow barley fermentation products with better functional characteristics, and reflect the development approach and trend of novel whole grain health products, and how to improve the characteristic active ingredients in the fermented barley products to the maximum extent is a key technical problem of the project according to the change rule of the bioactive ingredients such as protein, dietary fiber (β -glucan), polyphenol and the like in the fermentation process, so that the accurate control of key influencing factors and technical parameters is realized, how to improve the quality of the novel barley composite whole flour and reduce the risk of generating harmful factors is a key technical problem of the project, how to realize the efficient connection of various production processes, and reduce the production cost is a problem to be solved urgently in the industry.
The invention patent CN104721652A in China provides lactobacillus fermented barley flour and a preparation method and application thereof, the lactobacillus fermented barley flour can obviously reduce the blood sugar content of an obese rat model, improve the glucose tolerance of the organism, obviously improve lipid metabolism disorder, reduce the contents of serum cholesterol and triglyceride and increase the content of high-density lipoprotein, can be used for preventing and intervening the generation of chronic diseases such as hyperglycemia, hyperlipidemia and the like, and improve hyperinsulinemia and obesity-induced insulin resistance. However, the nutritional value of the barley flour obtained by the preparation method needs to be further improved, and the cost needs to be further reduced.
Therefore, the method has the advantages that the nutritional value can be obviously improved, the processing cost is reduced, the quality of the barley composite whole powder is improved, the risk of generating harmful factors is reduced, and the efficient connection of various production processes is effectively realized; in the process of processing preparation and product development, on the premise of ensuring the functional characteristics of the product, the product can have better processing quality and sensory characteristics, so that the product can meet the requirements of the consumer market, can fully exert the characteristics of healthy functional food, realizes the balance and unification of the nutritional function and the sensory attributes of the product, and has wide market value and application prospect, thereby being particularly important for promoting the development of the barley functional composite whole powder industry.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the functional barley composite whole powder based on lactobacillus fermentation and the preparation method thereof, the preparation method has simple process and easy operation, is suitable for continuous large-scale production, and can realize perfect combination of economic benefit, social benefit and ecological benefit; the prepared functional barley composite whole powder based on lactobacillus fermentation has high nutritive value, low processing cost, good quality and small risk of harmful factors, and can effectively realize the efficient connection of various production processes; in the processes of processing preparation and product development, on the premise of ensuring the functional characteristics of the product, the product has better processing quality and sensory characteristics, so that the product can meet the requirements of the consumer market, can fully exert the characteristics of healthy functional food, and realizes the balance and unification of the nutritional function and the sensory attributes of the product.
In order to achieve the purpose, the invention adopts the technical scheme that:
the functional barley whole powder based on lactobacillus fermentation is characterized by comprising lactobacillus fermentation barley extract and auxiliary materials, wherein the mass ratio of the lactobacillus fermentation barley extract to the auxiliary materials is (15-20) to 1, and the auxiliary materials are prepared from the following raw materials, by weight, 10-20 parts of tartary buckwheat, 15-25 parts of porous polysaccharide microspheres, 10-20 parts of β -cyclodextrin quaternary ammonium salt, 2-5 parts of stabilizer and 3-7 parts of vegetable protein.
Preferably, the stabilizer is one or more of xanthan gum, sodium alginate, sodium carboxymethylcellulose, arabic gum and pectin.
Preferably, the vegetable protein is at least one of glycinin, zein, gliadin, barley protein and kidney bean protein.
Preferably, the β -cyclodextrin quaternary ammonium salt preparation method is disclosed in Chinese patent application No. 201610596491.X, example 1.
Preferably, the porous polysaccharide microspheres are as follows: chinese patent application No. 201310380795.8, example 1.
Another object of the present invention is to provide a method for preparing functional barley composite whole flour based on lactobacillus fermentation, which comprises the following steps:
s1, preparing a direct vat set lactic acid bacteria starter, namely, taking a strain L stored at-20 ℃, plantarum dy-1, continuously activating twice at 31 ℃ by using MRS culture medium, activating for 12 hours each time to ensure that the thallus density reaches 4 × 108cfu/m L, centrifuging for 15 minutes at 5000r/min, discarding supernatant, and then resuspending the thallus by using isometric sterile deionized water to serve as the direct vat set lactic acid bacteria starter;
step S2, direct vat set lactobacillus fermentation: removing the shells of the barley, grinding the barley into powder, sieving the powder by a sieve with 50-150 meshes to obtain sieved barley powder, adding the direct vat set lactic acid bacteria starter prepared in the step S1 into the sieved barley powder, uniformly mixing the powder and the starter, and fermenting the mixture at the temperature of 25-45 ℃ for 48-72 hours to obtain a fermented product;
step S3, continuous-semi-continuous production of functional composite barley flour: and (4) carrying out post-treatment on the fermentation product prepared in the step S2 by adopting a multi-stage countercurrent tempering hot air drying process, uniformly mixing the lactobacillus fermented barley extract and auxiliary materials, and grinding by adopting an ultramicro grinding technology to prepare the functional barley composite full powder based on lactobacillus fermentation.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages: the functional barley composite whole powder based on lactobacillus fermentation and the preparation method thereof have the advantages of simple process, easy operation, suitability for continuous large-scale production and capability of realizing perfect combination of economic benefit, social benefit and ecological benefit; the prepared functional barley composite whole powder based on lactobacillus fermentation has high nutritive value, low processing cost, good quality and small risk of harmful factors, and can effectively realize the efficient connection of various production processes; in the processes of processing preparation and product development, on the premise of ensuring the functional characteristics of the product, the product has better processing quality and sensory characteristics, so that the product can meet the requirements of the consumer market, can fully exert the characteristics of healthy functional food, and realizes the balance and unification of the nutritional function and the sensory attributes of the product.
Detailed Description
The functional barley whole powder based on lactobacillus fermentation is characterized by comprising lactobacillus fermentation barley extract and auxiliary materials, wherein the mass ratio of the lactobacillus fermentation barley extract to the auxiliary materials is (15-20) to 1, and the auxiliary materials are prepared from the following raw materials, by weight, 10-20 parts of tartary buckwheat, 15-25 parts of porous polysaccharide microspheres, 10-20 parts of β -cyclodextrin quaternary ammonium salt, 2-5 parts of stabilizer and 3-7 parts of vegetable protein.
Preferably, the stabilizer is one or more of xanthan gum, sodium alginate, sodium carboxymethylcellulose, arabic gum and pectin.
Preferably, the vegetable protein is at least one of glycinin, zein, gliadin, barley protein and kidney bean protein.
Preferably, the β -cyclodextrin quaternary ammonium salt preparation method is disclosed in Chinese patent application No. 201610596491.X, example 1.
Preferably, the porous polysaccharide microspheres are as follows: chinese patent application No. 201310380795.8, example 1.
Another object of the present invention is to provide a method for preparing functional barley composite whole flour based on lactobacillus fermentation, which comprises the following steps:
s1, preparing a direct vat set lactic acid bacteria starter, namely, taking a strain L stored at-20 ℃, plantarum dy-1, continuously activating twice at 31 ℃ by using MRS culture medium, activating for 12 hours each time to ensure that the thallus density reaches 4 × 108cfu/m L, centrifuging for 15 minutes at 5000r/min, discarding supernatant, and then resuspending the thallus by using isometric sterile deionized water to serve as the direct vat set lactic acid bacteria starter;
step S2, direct vat set lactobacillus fermentation: removing the shells of the barley, grinding the barley into powder, sieving the powder by a sieve with 50-150 meshes to obtain sieved barley powder, adding the direct vat set lactic acid bacteria starter prepared in the step S1 into the sieved barley powder, uniformly mixing the powder and the starter, and fermenting the mixture at the temperature of 25-45 ℃ for 48-72 hours to obtain a fermented product;
step S3, continuous-semi-continuous production of functional composite barley flour: and (4) carrying out post-treatment on the fermentation product prepared in the step S2 by adopting a multi-stage countercurrent tempering hot air drying process, uniformly mixing the lactobacillus fermented barley extract and auxiliary materials, and grinding by adopting an ultramicro grinding technology to prepare the functional barley composite full powder based on lactobacillus fermentation.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages: the functional barley composite whole powder based on lactobacillus fermentation and the preparation method thereof have the advantages of simple process, easy operation, suitability for continuous large-scale production and capability of realizing perfect combination of economic benefit, social benefit and ecological benefit; the prepared functional barley composite whole powder based on lactobacillus fermentation has high nutritive value, low processing cost, good quality and small risk of harmful factors, and can effectively realize the efficient connection of various production processes; in the processes of processing preparation and product development, on the premise of ensuring the functional characteristics of the product, the product has better processing quality and sensory characteristics, so that the product can meet the requirements of the consumer market, can fully exert the characteristics of healthy functional food, and realizes the balance and unification of the nutritional function and the sensory attributes of the product.
The invention will be further described with reference to specific examples, but the scope of protection of the invention is not limited thereto:
example 1
Embodiment 1 provides barley functional composite whole powder based on lactobacillus fermentation, which is characterized by comprising lactobacillus fermentation barley extract and auxiliary materials, wherein the mass ratio of the lactobacillus fermentation barley extract to the auxiliary materials is 15:1, and the auxiliary materials are prepared from the following raw materials, by weight, 10 parts of tartary buckwheat, 15 parts of porous polysaccharide microspheres, 10 parts of β -cyclodextrin quaternary ammonium salt, 2 parts of xanthan gum and 3 parts of glycinin.
The preparation method of the barley functional composite whole powder based on lactobacillus fermentation is characterized by comprising the following steps:
s1, preparing a direct vat set lactic acid bacteria starter, namely, taking a strain L stored at-20 ℃, plantarum dy-1, continuously activating twice at 31 ℃ by using MRS culture medium, activating for 12 hours each time to ensure that the thallus density reaches 4 × 108cfu/m L, centrifuging for 15 minutes at 5000r/min, discarding supernatant, and then resuspending the thallus by using isometric sterile deionized water to serve as the direct vat set lactic acid bacteria starter;
step S2, direct vat set lactobacillus fermentation: removing shells of barley, grinding, sieving with 50 mesh sieve to obtain sieved barley flour, adding the direct vat set lactic acid bacteria starter prepared in step S1 into the sieved barley flour, mixing well, and fermenting at 25 deg.C for 48h to obtain a fermented product;
step S3, continuous-semi-continuous production of functional composite barley flour: and (4) carrying out post-treatment on the fermentation product prepared in the step S2 by adopting a multi-stage countercurrent tempering hot air drying process, uniformly mixing the lactobacillus fermented barley extract and auxiliary materials, and grinding by adopting an ultramicro grinding technology to prepare the functional barley composite full powder based on lactobacillus fermentation.
Example 2
Embodiment 2 provides barley functional composite whole powder based on lactobacillus fermentation, which is basically the same as embodiment 1 in formula and preparation method, except that the lactobacillus fermentation barley extract and auxiliary materials are 16:1 in mass ratio, and the auxiliary materials are prepared from 12 parts of tartary buckwheat, 17 parts of porous polysaccharide microspheres, 12 parts of β -cyclodextrin quaternary ammonium salt, 3 parts of stabilizer and 4 parts of vegetable protein.
Example 3
Embodiment 3 provides barley functional composite whole powder based on lactobacillus fermentation, which is basically the same as embodiment 1 in formula and preparation method, except that the lactobacillus fermentation barley extract and auxiliary materials are 18:1 in mass ratio, and the auxiliary materials are prepared from 15 parts of tartary buckwheat, 20 parts of porous polysaccharide microspheres, 15 parts of β -cyclodextrin quaternary ammonium salt, 3.5 parts of stabilizer and 5 parts of vegetable protein.
Example 4
Embodiment 4 provides barley functional composite whole powder based on lactobacillus fermentation, which is basically the same as embodiment 1 in formula and preparation method, except that the lactobacillus fermentation barley extract and auxiliary materials are 19:1 in mass ratio, and the auxiliary materials are prepared from 18 parts of tartary buckwheat, 23 parts of porous polysaccharide microspheres, 18 parts of β -cyclodextrin quaternary ammonium salt, 4.5 parts of stabilizer and 6.5 parts of vegetable protein in parts by weight.
Example 5
Embodiment 5 provides barley functional composite whole powder based on lactobacillus fermentation, which is basically the same as embodiment 1 in formula and preparation method, except that the lactobacillus fermentation barley extract and auxiliary materials are 20:1 in mass ratio, and the auxiliary materials are prepared from 20 parts of tartary buckwheat, 25 parts of porous polysaccharide microspheres, 20 parts of β -cyclodextrin quaternary ammonium salt, 5 parts of stabilizer and 7 parts of vegetable protein.
Comparative example 1
Comparative example 1 provides a functional barley whole powder based on lactobacillus fermentation, the formulation and preparation method of which are substantially the same as those of example 1, except that the porous polysaccharide microspheres are not added to the auxiliary materials.
Comparative example 2
Comparative example 2 provides a functional barley whole powder based on lactobacillus fermentation, the formulation and preparation method of which are substantially the same as those of example 1, except that β -cyclodextrin quaternary ammonium salt is not added to the adjuvant.
Comparative example 3
Comparative example 3 provides a functional barley whole powder based on lactobacillus fermentation, the formulation and preparation method of which are substantially the same as those of example 1, except that vegetable protein is not added to the auxiliary materials.
To further illustrate the advantageous technical effects of the examples, the functional barley composite whole flour based on lactobacillus fermentation described in examples 1-5 and comparative examples 1-3 above was subjected to the performance test, the test results are shown in table 1, and the test methods are as follows: the composite whole powder under different process conditions is comprehensively evaluated from the aspects of color, flavor, taste (after cooking) and the like by scoring of 10 professional sensory evaluators, the score is 5-0 from high to low, the higher the score is, the better the performance is, and the average score of each group is taken.
TABLE 1
| Test items | Colour(s) | Flavor (I) and flavor (II) | Taste of the product |
| Example 1 | 4.6 | 4.8 | 4.9 |
| Example 2 | 4.7 | 4.8 | 5.0 |
| Example 3 | 4.8 | 4.9 | 5.0 |
| Example 4 | 4.8 | 5.0 | 5.0 |
| Example 5 | 5.0 | 5.0 | 5.0 |
| Comparative example 1 | 4.2 | 4.3 | 4.3 |
| Comparative example 2 | 4.0 | 4.1 | 4.4 |
| Comparative example 3 | 4.1 | 4.3 | 4.1 |
As can be seen from Table 1, the barley functional composite whole powder based on lactobacillus fermentation of examples 1-5 has a color, flavor and mouthfeel (after cooking) significantly superior to those of the comparative example, which is a result of the synergistic effect of the components.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (4)
1. The functional barley whole powder based on lactobacillus fermentation is characterized by comprising lactobacillus fermentation barley extract and auxiliary materials, wherein the mass ratio of the lactobacillus fermentation barley extract to the auxiliary materials is (15-20) to 1, and the auxiliary materials are prepared from the following raw materials, by weight, 10-20 parts of tartary buckwheat, 15-25 parts of porous polysaccharide microspheres, 10-20 parts of β -cyclodextrin quaternary ammonium salt, 2-5 parts of stabilizer and 3-7 parts of vegetable protein.
2. The functional barley composite whole flour based on lactobacillus fermentation according to claim 1, wherein the stabilizer is one or more of xanthan gum, sodium alginate, sodium carboxymethyl cellulose, acacia gum and pectin.
3. The functional barley whole flour based on lactobacillus fermentation according to claim 1, wherein the vegetable protein is at least one of glycinin, zein, gliadin, barley protein and kidney bean protein.
4. The functional barley whole powder based on lactobacillus fermentation according to any one of claims 1 to 3, wherein the preparation method of the functional barley whole powder based on lactobacillus fermentation comprises the following steps:
s1, preparing a direct vat set lactic acid bacteria starter, namely, taking a strain L stored at-20 ℃, plantarum dy-1, continuously activating twice at 31 ℃ by using MRS culture medium, activating for 12 hours each time to ensure that the thallus density reaches 4 × 108cfu/m L, centrifuging for 15 minutes at 5000r/min, discarding supernatant, and then resuspending the thallus by using isometric sterile deionized water to serve as the direct vat set lactic acid bacteria starter;
step S2, direct vat set lactobacillus fermentation: removing the shells of the barley, grinding the barley into powder, sieving the powder by a sieve with 50-150 meshes to obtain sieved barley powder, adding the direct vat set lactic acid bacteria starter prepared in the step S1 into the sieved barley powder, uniformly mixing the powder and the starter, and fermenting the mixture at the temperature of 25-45 ℃ for 48-72 hours to obtain a fermented product;
step S3, continuous-semi-continuous production of functional composite barley flour: and (4) carrying out post-treatment on the fermentation product prepared in the step S2 by adopting a multi-stage countercurrent tempering hot air drying process, uniformly mixing the lactobacillus fermented barley extract and auxiliary materials, and grinding by adopting an ultramicro grinding technology to prepare the functional barley composite full powder based on lactobacillus fermentation.
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| CN101564163A (en) * | 2009-02-25 | 2009-10-28 | 田向东 | Food for reducing blood sugar and blood fat and preparation method thereof |
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