CN113679005B - Preparation method of fermented corn flour and sticky bean bag - Google Patents

Preparation method of fermented corn flour and sticky bean bag Download PDF

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CN113679005B
CN113679005B CN202110937442.9A CN202110937442A CN113679005B CN 113679005 B CN113679005 B CN 113679005B CN 202110937442 A CN202110937442 A CN 202110937442A CN 113679005 B CN113679005 B CN 113679005B
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fermented
preparing
corn flour
soybean
powder
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CN113679005A (en
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王伟明
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Heilongjiang Zuyan Large Health Industry Co ltd
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Heilongjiang Zuyan Large Health Industry Co ltd
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A preparation method of a fermented corn flour-containing glutinous bean bag relates to the field of food processing, in particular to a preparation method of a corn flour-containing glutinous bean bag. The invention aims to solve the problems that the existing corn flour and glutinous bean bag is high in content of fast-digestion starch and easy to deteriorate. The preparation method comprises the following steps: 1. preparing a traditional Chinese medicine extract; 2. preparing a fermentation substrate; 3. preparing fermented soybeans; 4. preparing fermented soybean fermentation concentrated solution; 5. preparing fermented soybean freeze-dried powder; 6. preparing fermented corn flour; 7. preparing stuffing; 8. and (5) packaging and steaming to obtain the fermented corn flour and sticky bean package. The advantages are that: 1. can reduce blood lipid, blood pressure and cholesterol after frequent eating. 2. Can reduce blood sugar content. 3. The gamma-polyglutamic acid has high content and good texture characteristics. 4. Has long shelf life. The invention is mainly used for preparing the fermented corn flour glutinous bean bag.

Description

Preparation method of fermented corn flour and sticky bean bag
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of a corn flour and glutinous bean bag.
Background
The prior corn flour and glutinous bean bag is mainly prepared from corn flour, white flour, glutinous rice flour and yeast into glutinous bean bag skin material, and red bean or kidney bean into stuffing; in order to improve the taste, honey or white granulated sugar may be added into the stuffing, so that the corn flour glutinous bean bag prepared in the prior art has extremely high content of fast-digestion starch (RDS), and the RDS rapidly generates high blood glucose response within 0-20 min to generate high Glycemic Index (GI), and excessive eating can increase the risk of obesity or obesity-related diseases (such as type II diabetes mellitus), which is unfavorable for human health. And the food with high RDS content is easy to deteriorate, and can be stored at low temperature or sealed.
Disclosure of Invention
The invention aims to solve the problems of high content of fast digestible starch and easy deterioration in the existing corn flour glutinous bean bag, and provides a preparation method of a fermented corn flour glutinous bean bag.
A preparation method of a fermented corn flour-containing glutinous bean bag is specifically completed by the following steps:
1. preparing a traditional Chinese medicine extract: decocting radix astragali coarse powder and fructus Jujubae coarse powder in water for 2 times, mixing the filtrates after single decoction to obtain filtrate after decoction, and concentrating the filtrate after decoction to 25% -75% of original volume to obtain Chinese medicinal extractive solution;
2. preparing a fermentation substrate: cleaning soybean, draining, soaking in the Chinese medicinal extractive solution for 10-18 hr, and sterilizing at 121deg.C for 30-40 min to obtain Chinese medicinal fermentation matrix;
3. preparing fermented soybeans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at 25-40 ℃ for 12-48 hours to obtain fermented soybeans; the inoculation amount of the bacillus subtilis is 2mL/250g;
4. preparing fermented soybean fermentation concentrated solution: washing fermented soybeans with deionized water for 3-5 times, filtering with a 80-100 mesh screen, merging the washing liquid, and concentrating the washing liquid at 50-60 ℃ until the water content is 20-30% to obtain fermented soybean fermentation concentrated solution;
5. preparing fermented soybean freeze-dried powder: placing fermented soybeans into a sterile vacuum freeze dryer, vacuumizing the sterile vacuum freeze dryer, preserving heat at the temperature of-40 ℃ for 2 hours, preserving heat at the temperature of 0 ℃ for 20 hours, preserving heat at the temperature of 30 ℃ for 13-18 hours to obtain freeze-dried fermented soybeans, and pulverizing to obtain freeze-dried fermented soybeans;
6. preparing fermented corn flour: (1) weighing 4-24 parts of fermented soybean fermentation concentrated solution, 30-60 parts of fermented soybean freeze-dried powder, 5-15 parts of bran powder, 60-180 parts of waxy corn powder and 60-120 parts of water according to parts by weight; (2) weighing fermented soybean fermentation concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the step six (1), uniformly mixing, transferring to a shaking table, and fermenting for 12-36 h at the temperature of 20-42 ℃ and the rotating speed of 100-250 r/min to obtain fermented corn flour;
7. preparing stuffing: uniformly mixing the fruit pulp, the honey and the fermented soybeans, and then culturing for 12-24 hours at the temperature of 25-40 ℃ to obtain stuffing;
8. packaging and steaming: cutting and rolling the fermented corn flour into a sticky bean wrapper, wrapping stuffing in the sticky bean wrapper, and then steaming at 80-100 ℃ for 10-30 min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean wrapper is 1:1-3.
The principle and the advantages of the invention are that:
1. the invention takes waxy corn powder as the main component of the glutinous bean wrapper, 100% of starch in endosperm of waxy corn is amylopectin, the molecular weight of the starch is 10 times smaller than that of amylose, and the starch is easy to digest and absorb and is rich in protein, multiple vitamins, amino acids, minerals and the like. Therefore, the waxy corn is easy to digest, is the best health-care food in coarse food grain, and can reduce blood fat, blood pressure and cholesterol after being eaten frequently, so the waxy corn is a good main food source for controlling blood sugar of insulin-insensitive people.
2. According to the invention, the fermented soybean freeze-dried powder and the bran powder are also added into the waxy corn powder, and the fermented soybean is used for preparing stuffing, wherein the fermented soybean freeze-dried powder contains about 50% of dietary fibers, 25% of proteins and 10% of grease, and the bran powder contains rich dietary fibers, so that the dietary fibers in the viscous fermented soybean coating material are obviously improved by adding the fermented soybean freeze-dried powder and the bran powder. High levels of dietary fiber can reduce glycemic GI values by: (1) altering the starch structure: the high-temperature baking can change the gelatinization temperature, molecular structure and microcrystalline structure of the starch by the dietary fiber so as to further influence the digestion characteristics of the food and reduce the glycemic index; (2) during the process of entering human metabolism: 1. reducing the digestion rate of digestive enzymes on starch hydrolysis: because the fermented soybeans and the freeze-dried fermented soybean powder contain a large amount of water-soluble dietary fibers, the water-soluble dietary fibers form liquid with better viscosity in a hydrolysis system, and digestive enzymes are not easy to contact with starch particles due to embedding effect of the starch particles, so that the hydrolysis digestibility of starch is reduced; 2. reducing the absorption of carbohydrates in starch: because the soluble dietary fiber forms viscous gel in the small intestine, the gel reduces the content of fast-digestion starch (RDS), increases the content of slow-digestion starch (SDS) and Resistant Starch (RS), and the SDS can slowly hydrolyze starch in a long time (20-120 min) to continuously generate glucose to maintain satiety and maintain the balance of the blood sugar level of a human body; RS can be hydrolyzed into short chain fatty acid by microorganism in large intestine, and has gastrointestinal regulating effect. Therefore, the fermented corn flour glutinous bean bag prepared by the invention can reduce the blood sugar content while guaranteeing the nutritional value of the starch.
3. The polypeptide contained in the sticky beans prepared by the invention has strong antioxidant activity, so that the quality of food can be ensured, and the polypeptide has strong antioxidant activity, so that oxidative damage can be slowed down, and various chronic diseases can be prevented and relieved.
4. The invention utilizes the Chinese medicinal extract to soak soybeans, promotes the fermentation of soybeans and bacillus subtilis, increases the contents of small molecular sugar and small molecular polypeptide and promotes the propagation of bacillus subtilis, so that the viable count content of bacillus subtilis in fermented soybean fermentation concentrate reaches 10 8 CFU/mL is added into waxy corn flour for fermentation, so that the fermentation process is promoted, and the generation of gamma-polyglutamic acid can be promoted in the fermentation process. In addition, the bacillus subtilis can produce abundant protease in the process of fermenting soybeans, can decompose soybean protein in soybean meal into polypeptide, excises hydrophobic amino acid at the tail end of short peptide, effectively removes certain anti-nutritional factors and reduces the bitter taste of soybean peptide. The soybean polypeptide has effects of promoting microorganism growth, reducing blood lipid and relieving fatigue. And the main factor that the fermented soybean fermentation concentrated solution and the fermented soybean freeze-dried powder are added into the waxy corn powder and can cause the rise of the thermal viscosity is the gelatinization of starch, the water retention capacity of corn starch is enhanced, and in the stage of water absorption expansion and gelatinization of the corn starch with the temperature of 66-72 ℃, starch particles absorb a large amount of water and firmly fix the water around molecules. The fermented corn flour-containing sticky bean bag prepared by the invention has good texture characteristics.
5. The antibacterial peptide of the bacillus subtilis metabolite commonly exists in bacillus subtilis fermentation liquor in the form of various structural analogues, has a ring structure and lipid side chains, has high thermal stability and protease hydrolysis resistance, has a certain antibacterial capacity on spoilage bacteria such as aspergillus flavus by preparing the fermented corn flour, is a natural food preservative, has high safety on food and human health, has no toxic or side effect, does not cause environmental pollution, can be used for producing green food and natural food, and can reduce spoilage of the sticky steamed bread by preparing the sticky steamed bread prepared from the fermented corn flour and prolong the shelf life.
Detailed Description
The first embodiment is as follows: the embodiment is a preparation method of a fermented corn flour glutinous bean bag, which is specifically completed by the following steps:
1. preparing a traditional Chinese medicine extract: decocting radix astragali coarse powder and fructus Jujubae coarse powder in water for 2 times, mixing the filtrates after single decoction to obtain filtrate after decoction, and concentrating the filtrate after decoction to 25% -75% of original volume to obtain Chinese medicinal extractive solution;
2. preparing a fermentation substrate: cleaning soybean, draining, soaking in the Chinese medicinal extractive solution for 10-18 hr, and sterilizing at 121deg.C for 30-40 min to obtain Chinese medicinal fermentation matrix;
3. preparing fermented soybeans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at 25-40 ℃ for 12-48 hours to obtain fermented soybeans; the inoculation amount of the bacillus subtilis is 2mL/250g;
4. preparing fermented soybean fermentation concentrated solution: washing fermented soybeans with deionized water for 3-5 times, filtering with a 80-100 mesh screen, merging the washing liquid, and concentrating the washing liquid at 50-60 ℃ until the water content is 20-30% to obtain fermented soybean fermentation concentrated solution;
5. preparing fermented soybean freeze-dried powder: placing fermented soybeans into a sterile vacuum freeze dryer, vacuumizing the sterile vacuum freeze dryer, preserving heat at the temperature of-40 ℃ for 2 hours, preserving heat at the temperature of 0 ℃ for 20 hours, preserving heat at the temperature of 30 ℃ for 13-18 hours to obtain freeze-dried fermented soybeans, and pulverizing to obtain freeze-dried fermented soybeans;
6. preparing fermented corn flour: (1) weighing 4-24 parts of fermented soybean fermentation concentrated solution, 30-60 parts of fermented soybean freeze-dried powder, 5-15 parts of bran powder, 60-180 parts of waxy corn powder and 60-120 parts of water according to parts by weight; (2) weighing fermented soybean fermentation concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the step six (1), uniformly mixing, transferring to a shaking table, and fermenting for 12-36 h at the temperature of 20-42 ℃ and the rotating speed of 100-250 r/min to obtain fermented corn flour;
7. preparing stuffing: uniformly mixing the fruit pulp, the honey and the fermented soybeans, and then culturing for 12-24 hours at the temperature of 25-40 ℃ to obtain stuffing;
8. packaging and steaming: cutting and rolling the fermented corn flour into a sticky bean wrapper, wrapping stuffing in the sticky bean wrapper, and then steaming at 80-100 ℃ for 10-30 min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean wrapper is 1:1-3.
The second embodiment is as follows: the present embodiment differs from the first embodiment in that: in the first step, the mass ratio of the astragalus mongholicus coarse powder to the jujube coarse powder is 1:1. The other is the same as in the first embodiment.
And a third specific embodiment: this embodiment differs from the first or second embodiment in that: the single decoction process in the first step is as follows: adding water according to the solid-liquid ratio of 1:5-10, decocting for 0.8-1.2 h, and filtering to obtain a filtrate after single decoction. The other embodiments are the same as those of the first or second embodiment.
The specific embodiment IV is as follows: one difference between this embodiment and the first to third embodiments is that: the single decoction process in the first step is as follows: adding water according to a solid-to-liquid ratio of 1:8, decocting for 1h, and filtering to obtain a filtrate after single decoction. The other embodiments are the same as those of the first to third embodiments.
Fifth embodiment: one to four differences between the present embodiment and the specific embodiment are: the viable count content of the bacillus subtilis in the third step is 10 7 CFU/mL～10 9 CFU/mL; the said hay sproutsThe deposit number of the bacillus is: CICC 24713. The other embodiments are the same as those of the first to fourth embodiments.
Specific embodiment six: the present embodiment differs from the first to fifth embodiments in that: and in the fourth step, the mass ratio (1-3) of the deionized water to the fermented soybeans is 1. The other embodiments are the same as those of the first to fifth embodiments.
Seventh embodiment: one difference between the present embodiment and the first to sixth embodiments is that: the number of viable bacteria in the fermented soybean fermentation concentrated solution in the fourth step is 1 multiplied by 10 8 CFU/mL～3×10 8 CFU/mL. The other embodiments are the same as those of the first to sixth embodiments.
Eighth embodiment: one difference between the present embodiment and the first to seventh embodiments is that: the fruit pulp in the seventh step is pumpkin fruit pulp, dragon fruit pulp, durian fruit pulp, passion fruit pulp or pineapple fruit pulp. The other embodiments are the same as those of the first to seventh embodiments.
Detailed description nine: one of the differences between this embodiment and the first to eighth embodiments is: in the seventh step, the mass ratio of the fruit pulp to the fermented soybeans is 2-12:3. The other embodiments are the same as those of the first to eighth embodiments.
Detailed description ten: the present embodiment differs from the first to ninth embodiments in that: in the seventh step, the mass ratio of the honey to the fermented soya beans is 3-21:3. The other embodiments are the same as those of the first to ninth embodiments.
The present invention is not limited to the above embodiments, and the object of the invention can be achieved by one or a combination of several embodiments.
The following experiments are adopted to verify the effect of the invention:
example 1: a preparation method of a fermented corn flour-containing glutinous bean bag is specifically completed by the following steps:
1. preparing a traditional Chinese medicine extract: decocting radix astragali coarse powder and fructus Jujubae coarse powder with water for 2 times, mixing the filtrates after single decoction to obtain filtrate after decoction, and concentrating the filtrate after decoction to 25% of original volume to obtain Chinese medicinal extractive solution;
2. preparing a fermentation substrate: cleaning soybean, draining, soaking in the Chinese medicinal extractive solution for 10 hr, and sterilizing at 121deg.C for 30min to obtain Chinese medicinal fermentation matrix;
3. preparing fermented soybeans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at 35 ℃ until the pH value reaches 10-11, and then continuously culturing at 35 ℃ for 12 hours to obtain fermented soybeans; the inoculation amount of the bacillus subtilis is 2mL/250g; the viable count content of the bacillus subtilis is 10 7 CFU/mL～10 9 CFU/mL; the preservation number of the bacillus subtilis is as follows: CICC 24713;
4. preparing fermented soybean fermentation concentrated solution: washing fermented soybeans with deionized water for 4 times, filtering with a 100-mesh screen, combining the washing liquids, and concentrating the washing liquids at 55 ℃ until the water content is 25%, thereby obtaining fermented soybean fermentation concentrate;
5. preparing fermented soybean freeze-dried powder: placing fermented soybeans into a sterile vacuum freeze dryer, vacuumizing the sterile vacuum freeze dryer, preserving heat at the temperature of-40 ℃ for 2 hours, preserving heat at the temperature of 0 ℃ for 20 hours, preserving heat at the temperature of 30 ℃ for 13 hours to obtain freeze-dried fermented soybeans, and pulverizing to obtain freeze-dried fermented soybeans;
6. preparing fermented corn flour: (1) weighing 4 parts of fermented soybean fermentation concentrated solution, 30 parts of fermented soybean freeze-dried powder, 5 parts of bran powder, 60 parts of waxy corn powder and 60 parts of water according to parts by weight; (2) weighing fermented soybean fermentation concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the step six (1), uniformly mixing, transferring to a shaking table, and fermenting for 12 hours at the temperature of 32 ℃ and the rotating speed of 150r/min to obtain fermented corn flour;
7. preparing stuffing: mixing pulp, mel and fermented soybean, and culturing at 35deg.C for 12 hr to obtain stuffing;
8. packaging and steaming: cutting and rolling the fermented corn flour into a sticky bean wrapper, wrapping stuffing in the sticky bean wrapper, and then steaming at 100 ℃ for 20min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean wrapper is 1:1.
The mass ratio of astragalus root coarse powder to jujube coarse powder in the step one of the embodiment 1 is 1:1.
The single decoction process in the step one of example 1 is as follows: adding water according to a solid-to-liquid ratio of 1:8, decocting for 1h, and filtering to obtain a filtrate after single decoction.
Example 1 the mass ratio of deionized water to fermented soybeans was 1:1 during the single rinse in step four.
The fermented soybean fermentation concentrate of example 1, step IV, has a viable count of 1.73X10 8 CFU/mL。
The pulp described in step seven of example 1 is a dragon fruit pulp.
In the seventh step of example 1, the mass ratio of the fruit pulp to the fermented soybeans is 2:1, and the mass ratio of the honey to the fermented soybeans is 7:1.
Example 2: a preparation method of a fermented corn flour-containing glutinous bean bag is specifically completed by the following steps:
1. preparing a traditional Chinese medicine extract: decocting radix astragali coarse powder and fructus Jujubae coarse powder with water for 2 times, mixing the filtrates after single decoction to obtain filtrate after decoction, and concentrating the filtrate after decoction to 50% of original volume to obtain Chinese medicinal extractive solution;
2. preparing a fermentation substrate: cleaning soybean, draining, soaking in the Chinese medicinal extractive solution for 14 hr, and sterilizing at 121deg.C for 30min to obtain Chinese medicinal fermentation matrix;
3. preparing fermented soybeans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at 35 ℃ until the pH value reaches 10-11, and then continuously culturing at 35 ℃ for 24 hours to obtain fermented soybeans; the inoculation amount of the bacillus subtilis is 2mL/250g; the viable count content of the bacillus subtilis is 10 7 CFU/mL～10 9 CFU/mL; the preservation number of the bacillus subtilis is as follows: CICC 24713;
4. preparing fermented soybean fermentation concentrated solution: washing fermented soybeans with deionized water for 4 times, filtering with a 100-mesh screen, combining the washing liquids, and concentrating the washing liquids at 55 ℃ until the water content is 25%, thereby obtaining fermented soybean fermentation concentrate;
5. preparing fermented soybean freeze-dried powder: placing fermented soybeans into a sterile vacuum freeze dryer, vacuumizing the sterile vacuum freeze dryer, preserving heat at the temperature of-40 ℃ for 2 hours, preserving heat at the temperature of 0 ℃ for 20 hours, preserving heat at the temperature of 30 ℃ for 16 hours to obtain freeze-dried fermented soybeans, and pulverizing to obtain freeze-dried fermented soybeans;
6. preparing fermented corn flour: (1) weighing 14 parts of fermented soybean fermentation concentrated solution, 45 parts of fermented soybean freeze-dried powder, 10 parts of bran powder, 120 parts of waxy corn powder and 90 parts of water according to parts by weight; (2) weighing fermented soybean fermentation concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the step six (1), uniformly mixing, transferring to a shaking table, and fermenting for 24 hours at the temperature of 32 ℃ and the rotating speed of 150r/min to obtain fermented corn flour;
7. preparing stuffing: mixing pulp, mel and fermented soybean, and culturing at 35deg.C for 18 hr to obtain stuffing;
8. packaging and steaming: cutting and rolling the fermented corn flour into a sticky bean wrapper, wrapping stuffing in the sticky bean wrapper, and then steaming at 100 ℃ for 20min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean wrapper is 1:2.
The mass ratio of astragalus root coarse powder to jujube coarse powder in the step one of the embodiment 2 is 1:1.
The single decoction procedure in example 2 step one was as follows: adding water according to a solid-to-liquid ratio of 1:8, decocting for 1h, and filtering to obtain a filtrate after single decoction.
Example 2 the mass ratio of deionized water to fermented soybeans was 2:1 during the single rinse in step four.
The fermented soybean fermentation concentrate of example 2, step IV, has a viable count of 1.73X10 8 CFU/mL。
The pulp described in example 2, step seven, is a dragon fruit pulp.
In the seventh step of example 2, the mass ratio of the fruit pulp to the fermented soybeans is 3:2, and the mass ratio of the honey to the fermented soybeans is 5:2.
Example 3: a preparation method of a fermented corn flour-containing glutinous bean bag is specifically completed by the following steps:
1. preparing a traditional Chinese medicine extract: decocting radix astragali coarse powder and fructus Jujubae coarse powder with water for 2 times, mixing the filtrates after single decoction to obtain filtrate after decoction, and concentrating the filtrate after decoction to 75% of original volume to obtain Chinese medicinal extractive solution;
2. preparing a fermentation substrate: cleaning soybean, draining, soaking in the Chinese medicinal extractive solution for 18 hr, and sterilizing at 121deg.C for 30min to obtain Chinese medicinal fermentation matrix;
3. preparing fermented soybeans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at 35 ℃ until the pH value reaches 10-11, and then continuously culturing at 35 ℃ for 48 hours to obtain fermented soybeans; the inoculation amount of the bacillus subtilis is 2mL/250g; the viable count content of the bacillus subtilis is 10 7 CFU/mL～10 9 CFU/mL; the preservation number of the bacillus subtilis is as follows: CICC 24713;
4. preparing fermented soybean fermentation concentrated solution: washing fermented soybeans with deionized water for 4 times, filtering with a 100-mesh screen, combining the washing liquids, and concentrating the washing liquids at 55 ℃ until the water content is 25%, thereby obtaining fermented soybean fermentation concentrate;
5. preparing fermented soybean freeze-dried powder: placing fermented soybeans into a sterile vacuum freeze dryer, vacuumizing the sterile vacuum freeze dryer, preserving heat at the temperature of-40 ℃ for 2 hours, preserving heat at the temperature of 0 ℃ for 20 hours, preserving heat at the temperature of 30 ℃ for 18 hours to obtain freeze-dried fermented soybeans, and pulverizing to obtain freeze-dried fermented soybeans;
6. preparing fermented corn flour: (1) weighing 24 parts of fermented soybean fermentation concentrated solution, 60 parts of fermented soybean freeze-dried powder, 15 parts of bran powder, 180 parts of waxy corn powder and 120 parts of water according to parts by weight; (2) weighing fermented soybean fermentation concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the step six (1), uniformly mixing, transferring to a shaking table, and fermenting for 36 hours at the temperature of 32 ℃ and the rotating speed of 150r/min to obtain fermented corn flour;
7. preparing stuffing: mixing pulp, mel and fermented soybean, and culturing at 35deg.C for 24 hr to obtain stuffing;
8. packaging and steaming: cutting and rolling the fermented corn flour into a sticky bean wrapper, wrapping stuffing in the sticky bean wrapper, and then steaming at 100 ℃ for 20min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean wrapper is 1:3.
The mass ratio of astragalus root coarse powder to jujube coarse powder in the step one of the embodiment 3 is 1:1.
Example 3 the single decoction procedure in step one was as follows: adding water according to a solid-to-liquid ratio of 1:8, decocting for 1h, and filtering to obtain a filtrate after single decoction.
Example 3 the mass ratio of deionized water to fermented soybeans was 3:1 during the single rinse in step four.
Example 3 the fermented soybean fermentation concentrate of step four has a viable count of 1.73X10 8 CFU/mL。
The pulp described in example 3, step seven, is a dragon fruit pulp.
In example 3, the mass ratio of the fruit pulp to the fermented soybeans was 4:3, and the mass ratio of the honey to the fermented soybeans was 7:3.
Comparative example 1: pure waxy corn sheet jelly material
1. Preparing fermented corn flour: adding yeast into waxy corn flour with the addition amount of 5g/500, adding water, mixing, transferring to a shaking table, and fermenting at 32deg.C and rotation speed of 150r/min for 36 hr to obtain fermented corn flour; the mass ratio of the waxy corn flour to the water is 1:1;
2. preparing stuffing: preparing stuffing according to the method provided in the example 3, and obtaining stuffing;
3. packaging and steaming: cutting and rolling the fermented corn flour into a sticky bean wrapper, wrapping stuffing in the sticky bean wrapper, and then steaming at 100 ℃ for 20min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean wrapper is 1:2.
Measurement of texture characteristics of the viscous soybean coating material:
the viscous soybean coating materials prepared in examples 1 to 3 were steamed and cooled for 30min, then 60g of the sample was weighed, molded into a cube of 25mm×25mm×15mm, and measured by a TA-XT2i type physical property tester, and the probe type was P/50. Parameter setting: the descending speed of the probe before the test is 2.00mm/s, the speed in the test process is 1.0mm/s, the return speed of the probe after the test is 1.0mm/s, the test compression degree is 60%, the trigger force is 5g, and the time interval between the two compression is 10s. And (3) pressing down the bean-sticking wrapper twice by a detection probe to obtain a texture curve, and analyzing by using Xrad software (StableMicroSystems). The results are the mean ± standard deviation of the results of three replicates, as shown in table 1.
TABLE 1
Sample of Hardness/g Viscosity/(g.m) -1 ) Elasticity/mm Cohesiveness and cohesiveness Adhesive properties Masticatory properties Return value
Example 1 738.962 -600.375 1.120 0.768 526.781 497.421 0.365
Example 2 800.231 -622.015 1.021 0.821 542.035 496.258 0.278
Example 2 758.642 -589.126 0.998 0.721 499.267 471.35 0.331
As can be seen from Table 1, the fermented corn flour-containing sticky bean packets prepared by the invention have good texture characteristics.
Gamma-polyglutamic acid (gamma-PGA) assay:
mixing fermented corn flour with water to obtain fermented corn flour suspension, wherein the mass ratio of the fermented corn flour to the water in the fermented corn flour suspension is 1:2; gamma-PGA sodium salt crude product prepared from fermented corn flour suspension by using 1 mol.L -1 Regulating pH to 2 with sulfuric acid, standing overnight until white flocculent precipitate appears, centrifuging at 5000rpm for 10min, collecting precipitate, washing precipitate with 70% ethanol, and lyophilizing to obtain purified gamma-PGA sodium salt; dissolving purified gamma-PGA sodium salt in water to obtain fermentation liquor; the fermentation broth was measured colorimetrically at 212nm and 660nm, respectively, and the ratio of the absorbance at 212nm to the absorbance at 660nm was used to represent the relative unit yield of gamma-PGA, as shown in Table 2.
TABLE 2
Example 1 Example two Example III
gamma-PGA mass fraction 1 5.36 6.21 6.25
gamma-PGA mass fraction 2 5.01 6.52 5.33
gamma-PGA mass fraction 3 5.28 6.30 6.02
Mean value of 5.22 6.34 5.87
As is clear from Table 2, the fermented corn flour of the present invention contains gamma-polyglutamic acid (gamma-PGA).
And (3) quality guarantee period detection:
the fermented corn flour glutinous bean bags prepared in example 1, example 2, example 3 and comparative example 1 are respectively taken, packaged in common food fresh-keeping bags, 3 parallel samples are arranged in each treatment group, and each group is stored at the room temperature of 25 ℃ to observe and record the appearance characteristics of the glutinous bean bags.
As a result of storing the four groups of prepared glutinous rice flour steamed stuffed bun at room temperature for 8 days, the area of the fermented corn flour glutinous rice steamed stuffed bun mold prepared in the comparative example 1 reaches more than 80%, the area of the fermentation corn flour sticky beans prepared in the embodiment 1, the embodiment 2 and the embodiment 3 is only within 25%, and the experimental result shows that the fermentation corn flour sticky beans prepared by the invention have good anti-corrosion effect and prolong the shelf life of products.
Measurement of antioxidant ability of fermented corn flour:
(1) preparing a polypeptide crude product: mixing the fermented corn flour prepared in the step six of the examples 1-3 with water, wherein the mass ratio of the fermented corn flour to the water is 1:8, performing denaturation treatment in a boiling water bath for 10min, cooling, adjusting the pH value to 7 by using HC1 with the concentration of 1mol/L, centrifuging for 20min at the rotating speed of 3000r/min, taking supernatant, performing rotary evaporation, and freeze-drying to obtain a polypeptide crude product; (2) desalting: desalting the crude polypeptide by macroporous adsorption resin DA-201-C according to adsorption-desorption principle to obtain desalted polypeptide, wherein the process conditions are as follows: loading concentration 10mg/mL, loading volume 50mL, flow rate: 0.4mL/min; eluting with distilled water at flow rate of 0.8mL/min for 10 hr; desorption was performed with 95% ethanol solution at a flow rate of 0.6mL/min for 5h. And (5) rotary evaporation of the desorption solution, and freeze drying to obtain a sample for measuring the antioxidant activity.
Reference to the pyrogallol autoxidation method [ Tea Polyphenols (TP) scavenging active oxygen free radicals O ] 2- Spectrophotometry studies of sum-OH; tea leaf 1993, 1 st stage; the authors: care with great care, yang Xianjiang]O is produced by the autoxidation of the pyrogallol under the weak base condition 2- ·，O 2- The scavenger is capable of suppressing the absorption peak of the pyrogallol autoxidation product at λ=325 n/n.
2.25mL of 50mrnol/L phosphate buffer PBS with pH=8.34 was taken, and 2mL of distilled water was added thereto, and 0.25mL of pyrogallol (10 mmol/L), i.e., total volume of 4.5mL, was taken. Mixing, maintaining at 25deg.C, at 4miAt n, 10mol/LHCI was added and the reaction was stopped by 1 drop. A value (reference PBS at pH 8.34) was measured at 325nm as an empty Bai Guanguang absorbance (A Empty space ). When 10mg/mL of desalted polypeptide in examples 1 to 3 was taken respectively to determine the sample removing ability, 1mL of sample solution was added respectively instead of distilled water just before the addition of pyrogallol, and the measured A value (using the same concentration of sample solution as a reference) after termination of the reaction was the light absorption value (A Sample )。
The clearance rate is calculated according to the following formula:
Figure BDA0003213351380000101
TABLE 3 Table 3
Example 1 Example 2 Example 3
Clearance 1% (v) 39.13 45.26 38.51
Clearance 2% (v) 41.21 47.26 37.56
Clearance 3% (v) 36.52 43.14 40.12
As can be seen from Table 3, the fermented corn meal prepared in the steps six of examples 1 to 3 has a strong antioxidant activity, and the polypeptide contained in the fermented corn meal prepared in the steps six of examples 1 to 3 has a strong antioxidant activity, so that the quality of food can be ensured, and the oxidative damage can be slowed down, and various chronic diseases can be prevented and alleviated, because the polypeptide has a strong antioxidant activity.

Claims (10)

1. A preparation method of a fermented corn flour-containing glutinous bean bag is characterized by comprising the following steps:
1. preparing a traditional Chinese medicine extract: decocting radix astragali coarse powder and fructus Jujubae coarse powder in water for 2 times, mixing the filtrates after single decoction to obtain filtrate after decoction, and concentrating the filtrate after decoction to 25% -75% of original volume to obtain Chinese medicinal extractive solution;
2. preparing a fermentation substrate: cleaning soybean, draining, soaking in the Chinese medicinal extractive solution for 10-18 hr, and sterilizing at 121deg.C for 30-40 min to obtain Chinese medicinal fermentation matrix;
3. preparing fermented soybeans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at 25-40 ℃ for 12-48 hours to obtain fermented soybeans; the inoculation amount of the bacillus subtilis is 2mL/250g;
4. preparing fermented soybean fermentation concentrated solution: washing fermented soybeans with deionized water for 3-5 times, filtering with a 80-100 mesh screen, merging the washing liquid, and concentrating the washing liquid at 50-60 ℃ until the water content is 20-30% to obtain fermented soybean fermentation concentrated solution;
5. preparing fermented soybean freeze-dried powder: placing fermented soybeans into a sterile vacuum freeze dryer, vacuumizing the sterile vacuum freeze dryer, preserving heat at the temperature of-40 ℃ for 2 hours, preserving heat at the temperature of 0 ℃ for 20 hours, preserving heat at the temperature of 30 ℃ for 13-18 hours to obtain freeze-dried fermented soybeans, and pulverizing to obtain freeze-dried fermented soybeans;
6. preparing fermented corn flour: (1) weighing 4-24 parts of fermented soybean fermentation concentrated solution, 30-60 parts of fermented soybean freeze-dried powder, 5-15 parts of bran powder, 60-180 parts of waxy corn powder and 60-120 parts of water according to parts by weight; (2) weighing fermented soybean fermentation concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the step six (1), uniformly mixing, transferring to a shaking table, and fermenting for 12-36 h at the temperature of 20-42 ℃ and the rotating speed of 100-250 r/min to obtain fermented corn flour;
7. preparing stuffing: uniformly mixing the fruit pulp, the honey and the fermented soybeans, and then culturing for 12-24 hours at the temperature of 25-40 ℃ to obtain stuffing;
8. packaging and steaming: cutting and rolling the fermented corn flour into a sticky bean wrapper, wrapping stuffing in the sticky bean wrapper, and then steaming at 80-100 ℃ for 10-30 min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean wrapper is 1:1-3.
2. The method for preparing a fermented corn flour-containing sticky bean bag as claimed in claim 1, wherein the mass ratio of the astragalus mongholicus coarse powder to the jujube coarse powder in the step one is 1:1.
3. The method for preparing the fermented corn flour-containing steamed stuffed bun of claim 2, wherein the single decoction process in the first step is as follows: adding water according to the solid-liquid ratio of 1:5-10, decocting for 0.8-1.2 h, and filtering to obtain a filtrate after single decoction.
4. The method for preparing the fermented corn flour-containing steamed stuffed bun of claim 3, wherein the single decoction process in the first step is as follows: adding water according to a solid-to-liquid ratio of 1:8, decocting for 1h, and filtering to obtain a filtrate after single decoction.
5. A fermented corn according to claim 4The preparation method of the flour-sticky steamed bun is characterized in that the viable count content of the bacillus subtilis in the third step is 10 7 CFU/mL～10 9 CFU/mL; the preservation number of the bacillus subtilis is as follows: CICC 24713.
6. The method for preparing a fermented corn flour-containing viscous soybean packet according to claim 5, wherein the mass ratio of deionized water to fermented soybean (1-3) in the step four is 1.
7. The method for preparing a fermented corn flour-containing viscous steamed bun as claimed in claim 6, wherein the fermented soybean fermentation concentrate in the fourth step has a viable count of 1×10 8 CFU/mL～3×10 8 CFU/mL。
8. The method for preparing a fermented corn meal glutinous rice packet according to claim 7, wherein the pulp in the seventh step is pumpkin pulp, dragon fruit pulp, durian pulp, passion fruit pulp or pineapple pulp.
9. The method for preparing a fermented corn meal glutinous rice packet according to claim 8, wherein the mass ratio of the fruit pulp to the fermented soybeans in the seventh step is 2-12:3.
10. The method for preparing a fermented corn flour-containing viscous soybean packet according to claim 9, wherein the mass ratio of the honey to the fermented soybean in the seventh step is 3-21:3.
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