CN114304600B - Preparation method of eurotium cristatum fermented millet powder - Google Patents
Preparation method of eurotium cristatum fermented millet powder Download PDFInfo
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Abstract
The invention belongs to the technical field of fermentation engineering, and particularly relates to a preparation method of eurotium cristatum fermented millet powder. The Eurotium cristatum has been deposited in China general microbiological culture Collection center, classified as Xie Washi Aspergillus,Aspergillus chevalieri，the preservation number is CGMCC NO.23051. The preparation method of the eurotium cristatum fermented millet powder comprises the following steps: millet is used as a fermentation substrate, eurotium cristatum is used as a fermentation strain, and the rice flour is prepared by high-temperature cooking, inoculation fermentation, hot air drying and crushing. The Eurotium cristatum fermented millet flour provided by the invention has higher nutritive value, and meanwhile, has excellent flavor, is convenient to carry and eat, and is a nutritional food with good taste and flavor.
Description
Technical Field
The invention relates to a preparation method of eurotium cristatum fermented millet powder, and belongs to the technical field of fermentation engineering.
Background
The Eurotium cristatum (Eurotium cristatum) is commonly called "golden flower", belongs to fungus of Eurotium in Eurotium of Eurotialales, is composed of ascus fruit and hypha, has low nutrition requirement, can grow on potato dextrose agar medium (Potato Dextrose Agar, PDA) and Bengal culture medium, has strong adaptability, can utilize various nitrogen sources and carbon sources, and is an dominant strain in the fermentation process of Fuzhuan tea. During the process of growing flowers of Fuzhuan tea, the Eurotium cristatum grows in a large quantity, other microorganisms are inhibited, and the Eurotium cristatum has proved to produce substances with antibacterial activity during the growth process. Studies have shown that Eurotium cristatum is mainly: (1) The Eurotium cristatum can regulate immune response by producing microbial polysaccharide and a plurality of essential amino acids, and improve the immunity of the organism; (2) The Eurotium cristatum has the efficacy of reducing blood fat, can generate polyphenol substances with lipid-lowering active ingredients, and can achieve the purpose of lowering blood fat by affecting the activity of digestive enzymes; (3) The Eurotium cristatum not only can inhibit the growth of harmful bacteria and exogenous pathogenic bacteria by secreting antibacterial substances in the growth process, but also can promote the colonization and proliferation of probiotics in the intestinal tract, thereby achieving the purpose of regulating the intestinal tract flora.
CN110699265a discloses a method for preparing matrimony vine leaf tea by fermenting Eurotium cristatum, wherein the appearance of the tea is emerald green and intersected with golden yellow, the tea is very beautiful, the tea soup is yellow brown, the tea flavor is aromatic, green taste is avoided, the tea is slightly bitter and astringent in mouth, and sweet is achieved, so that the problems of dark appearance, green taste, poor tea soup flavor, astringent taste and easy stomach irritation of the traditional matrimony vine leaf tea are overcome.
CN108771242a discloses a functional composite for fermentation of eurotium cristatum, and preparation method and application thereof, wherein common tea leaves and pure natural substances such as medlar, red date, american ginseng and the like are used as additives to prepare fermentation culture solution, and eurotium cristatum is fermented by the culture solution to prepare the functional composite.
As described above, the application of eurotium cristatum is mainly focused on the fermentation of tea leaves, especially on the field of Fuzhuan tea fermentation, and according to the search, the application of eurotium cristatum in the field of millet food fermentation is not found, and further, the application of eurotium cristatum in the field of solid food fermentation is also freshly reported.
The microbial fermentation process is accompanied by various biochemical changes to decompose nutrient macromolecules in the grains, thereby being beneficial to improving the utilization rate of nutrient substances in the grains. The millet has high nutritive value, is rich in various amino acids, vitamins, mineral elements and the like, and has the functions of nourishing yin and blood, enhancing human immunity, promoting lactation and tonifying body; the millet has high dietary fiber content, and can be used for preventing cardiovascular diseases. In addition, the millet is rich in carbon source and nitrogen source, and is a good substrate for cultivating the Eurotium cristatum.
Therefore, the eurotium cristatum is utilized to ferment the millet, the beneficial components of the eurotium cristatum and the millet can be fully combined, and the absorption of nutritional components is facilitated after fermentation, so that a new way is opened up for the diversified application of the eurotium cristatum and the novel eating way of the millet.
Disclosure of Invention
Aiming at the problems of single and insufficient development and utilization of the current eurotium cristatum fermentation products, the invention provides a preparation method of eurotium cristatum fermentation millet powder.
The Eurotium cristatum strain is separated from Fuzhuan tea and is characterized in that: the initial growth period is golden yellow, the later growth period is tan from outside to inside, the edge is irregular, and the fragrance is realized. The strain is identified as Xie Washi aspergillus (Aspergillus chevalieri) by combining the apparent characteristics with the gene sequence measurement, and is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) with the preservation address of 7.month.16 of 2021: the preservation number of the Beijing city Chaoyang area North Chen Xili No. 1 and 3 is CGMCC No.23051.
The invention provides an application of Eurotium cristatum in fermenting millet powder, which comprises the following specific technical scheme:
the millet flour is prepared by fermenting millet serving as a fermentation substrate and eurotium cristatum serving as a fermentation strain;
specifically, millet powder is prepared by taking millet as a fermentation substrate, steaming, inoculating and fermenting with Eurotium cristatum as a fermentation strain, drying, crushing and pulverizing.
Preferably, during inoculation fermentation, the eurotium cristatum suspension is inoculated into a millet culture medium for fermentation according to the inoculation amount of 0.5-2% by weight.
Preferably, the Eurotium cristatum is activated before being inoculated to a fermentation substrate, and the activation step is as follows: scraping spores of the Eurotium cristatum strain stored on the inclined plane, inoculating the spores to a PDA solid culture medium, and culturing the spores in a culture box at 25-30 ℃ for 4-7d;
scraping activated Eurotium cristatum strain spores, inoculating the Eurotium cristatum strain spores into a culture medium, and carrying out shake cultivation to obtain Eurotium cristatum suspension.
Preferably, millet is steamed at 90-121deg.C for 10-20min, and sterilized;
preferably, the drying temperature is 35-55 ℃ and the drying time is 1-4 hours.
Further, the invention also provides a method for obtaining millet powder by fermentation of Eurotium cristatum, which comprises the following steps:
(1) Activation of Eurotium cristatum: inoculating spores of Eurotium cristatum strains to a culture medium, and culturing in an incubator;
(2) Preparation of a Eurotium cristatum suspension: scraping activated Eurotium cristatum strain spores, inoculating the activated Eurotium cristatum strain spores into a culture medium, and culturing by a shaking table;
(3) Preparation of millet culture medium: washing millet, adding 1-2 times of water, sealing, steaming at 90-121deg.C for 10-20min, and sterilizing;
(4) Inoculating and fermenting: inoculating the eurotium cristatum suspension into a millet culture medium according to the inoculation amount of 0.5-2% by weight percent for fermentation;
(5) Hot air drying and crushing: uniformly stirring the fermented millet, drying, crushing and sieving to obtain the eurotium cristatum fermented millet powder.
Preferably, the process details of the method for obtaining the millet powder by fermenting the Eurotium cristatum are as follows:
(1) The activation operation of the Eurotium cristatum is as follows: scraping spores of the Eurotium cristatum strain stored on the inclined plane, inoculating the spores to a PDA solid culture medium, and culturing the spores in a culture box at 25-30 ℃ for 4-7d;
(2) The culture medium is PDB culture medium; shake cultivation is carried out for 2-5d at the temperature of 25-30 ℃ and the speed of 100-200 r/min;
(3) After washing the millet, adding 1.5 times of water;
(3) Wherein the sterilization condition is that the mixture is steamed for 15min at 110 ℃;
(4) The inoculation amount of the eurotium cristatum suspension is 1% of the weight of the millet;
(4) Wherein the fermentation condition is that fermentation is carried out for 4-7d at 25-30 ℃;
(5) The drying temperature was 40 ℃.
Compared with the non-fermented millet processed product, the fermented millet processed product has finer taste and stronger fragrance. The invention has the beneficial effects that:
(1) The invention screens and obtains a Eurotium cristatum strain from Fuzhuan tea, develops the application of the strain in the aspect of fermenting food, and opens up a new way for the diversified application of Eurotium cristatum.
(2) The millet flour prepared by the fermentation of the Eurotium cristatum has the advantages that the contents of nutrient substances such as polyphenol, polysaccharide, protein and the like are obviously improved, the fat content is slightly reduced, and the fermented millet flour generates the fragrance of salty yolk-like and has better taste and fragrance; the polyphenol content in the eurotium cristatum fermented millet powder is 2.9-3.4 mg/g, the polysaccharide content is 73.4-99.2 mg/g, the protein content is 102.3-106.7 mg/g, and the fat content is 34-34.7 mg/g;
(3) The invention improves the nutritional value of the millet, improves the aroma of the millet, solves the problem that the millet is not easy to carry and eat, and is beneficial to the popularization and development of the millet processing industry.
Detailed Description
The invention is described below by means of specific embodiments. The technical means used in the present invention are methods well known to those skilled in the art unless specifically stated. Further, the embodiments should be construed as illustrative, and not limiting the scope of the invention, which is defined solely by the claims. Various changes or modifications to the materials ingredients and amounts used in these embodiments will be apparent to those skilled in the art without departing from the spirit and scope of the invention.
Comparative example 1
Preparation of millet powder:
(1) And (3) cooking and sterilizing millet: washing semen Setariae, adding 1.5 times of water, sealing, steaming in autoclave at 110deg.C for 15min, and sterilizing;
(2) Hot air drying and crushing: placing steamed millet in a 28 ℃ incubator for 5d, then placing in a 40 ℃ hot air drying oven for drying until the millet is completely dried, and then crushing and sieving by a crusher.
Example 1
Preparation of fermented millet flour:
(1) Activation of Eurotium cristatum: scraping spores of the Eurotium cristatum strain stored on the inclined plane, inoculating the spores to a PDA solid culture medium, and culturing the spores in a 28 ℃ incubator for 5 days;
(2) Preparation of a Eurotium cristatum suspension: scraping activated Eurotium cristatum strain spores, inoculating the activated Eurotium cristatum strain spores into potato dextrose broth (Potato Dextrose Broth, PDB) culture medium, and performing shake culture for 3d at 28 ℃ and 120 r/min;
(3) Preparation of millet culture medium: washing semen Setariae, adding 1.5 times of water, sealing, steaming in autoclave at 110deg.C for 15min, and sterilizing;
(4) Inoculating and fermenting: inoculating the Eurotium cristatum suspension into a cooled millet culture medium according to an inoculum size of 1%, and fermenting for 5d at 28 ℃;
(5) Hot air drying and crushing: and uniformly stirring the fermented millet, drying in a hot air drying oven at 40 ℃ until the millet is completely dried, and then crushing and sieving the millet by a crusher to obtain the eurotium cristatum fermented millet powder.
Example 2
Preparation of fermented millet flour:
(1) Activation of Eurotium cristatum: scraping spores of the Eurotium cristatum strain stored on the inclined plane, inoculating the spores to a PDA solid culture medium, and culturing the spores in a 30 ℃ incubator for 5 days;
(2) Preparation of a Eurotium cristatum suspension: scraping activated Eurotium cristatum strain spores, inoculating the activated Eurotium cristatum strain spores into potato dextrose broth (Potato Dextrose Broth, PDB) culture medium, and performing shake culture for 3d at 30 ℃ and 120 r/min;
(3) Preparation of millet culture medium: washing semen Setariae, adding 1.5 times of water, sealing, steaming in autoclave at 110deg.C for 15min, and sterilizing;
(4) Inoculating and fermenting: inoculating the Eurotium cristatum suspension into a cooled millet culture medium according to an inoculum size of 1%, and fermenting for 5d at 30 ℃;
(5) Hot air drying and crushing: and uniformly stirring the fermented millet, drying in a hot air drying oven at 40 ℃ until the millet is completely dried, and then crushing and sieving the millet by a crusher to obtain the eurotium cristatum fermented millet powder.
Example 3
Preparation of fermented millet flour:
(1) Activation of Eurotium cristatum: scraping spores of the Eurotium cristatum strain stored on the inclined plane, inoculating the spores to a PDA solid culture medium, and culturing the spores in a 28 ℃ incubator for 5 days;
(2) Preparation of a Eurotium cristatum suspension: scraping activated Eurotium cristatum strain spores, inoculating the activated Eurotium cristatum strain spores into potato dextrose broth (Potato Dextrose Broth, PDB) culture medium, and performing shake culture for 3d at 28 ℃ and 120 r/min;
(3) Preparation of millet culture medium: washing semen Setariae, adding 1.5 times of water, sealing, steaming in autoclave at 110deg.C for 15min, and sterilizing;
(4) Inoculating and fermenting: inoculating the Eurotium cristatum suspension into a cooled millet culture medium according to an inoculum size of 1%, and fermenting for 5d at 28 ℃;
(5) Hot air drying and crushing: and uniformly stirring the fermented millet, drying in a hot air drying oven at 50 ℃ until the millet is completely dried, and then crushing and sieving the millet by a crusher to obtain the eurotium cristatum fermented millet powder.
Example 4
Determination of nutrient components:
the specific content of nutrient components of the prepared eurotium cristatum-bursa fermented millet powder and the millet powder which are not fermented is measured as shown in the following table 1.
Table 1 several ingredient levels for the examples and comparative example 1 millet flour
The above data were analyzed: the polyphenol content in the eurotium cristatum fermented millet powder in the embodiment 1 is 64.98% higher than that in the comparative millet powder; the polysaccharide content is improved by 64.68% compared with unfermented millet flour; the protein content is improved by 2.79 percent compared with unfermented millet flour; the fat content was reduced by 2.86% compared to unfermented millet flour. The phenolic acid content of the prepared eurotium cristatum-fermented millet powder is compared with that of the millet powder which is not fermented, and the phenolic acid content is shown in the following table 2.
Table 2 phenolic acid content in the millet flour of each of examples and comparative example 1
Compared with the millet flour without fermentation, the prepared euryale ferox scattered capsule fermented millet flour has the advantages that various nutritional ingredients are improved, the fat content is reduced, and meanwhile, the fermented millet flour produces pleasant salted eggs Huang Xiangqi. The method provided by the invention utilizes the Eurotium cristatum to ferment the millet flour, the polyphenol content in the obtained millet flour product is 2.9-3.4 mg/g, the polysaccharide content is 73.4-99.2 mg/g, the protein content is 102.3-106.7 mg/g, and the fat content is 34-34.7 mg/g.
The Eurotium cristatum fermented millet flour prepared by the method is convenient to carry, has strong solubility and rich nutrition, can be well absorbed by human bodies, and has wide application prospect.
Claims (8)
1. The application of the eurotium cristatum in fermenting millet powder is characterized in that the millet powder is prepared by taking millet as a fermentation substrate and fermenting by taking the eurotium cristatum as a fermentation strain;
the Eurotium cristatum has been deposited in China general microbiological culture Collection center (China Committee) for 7 and 16 days in 2021, and has been named as follows: xie Washi AspergillusAspergillus chevalieri），The preservation number is CGMCC NO.23051.
2. A millet flour fermented by Eurotium cristatum is characterized in that millet is used as a fermentation substrate, and after steaming, eurotium cristatum is used as a fermentation strain for inoculation fermentation, drying and crushingPulverizing to obtain powder; the Eurotium cristatum is preserved in China general microbiological culture Collection center (China Committee) for culture Collection of microorganisms (China) for 7 and 16 days in 2021, and classified under the name of Xie Washi AspergillusAspergillus chevalieri），The preservation number is CGMCC NO.23051.
3. The millet flour fermented by eurotium cristatum according to claim 2, wherein the eurotium cristatum suspension is inoculated into a millet culture medium for fermentation according to an inoculation amount of 0.5% -2% by weight during inoculation fermentation.
4. A millet flour fermented by eurotium cristatum as claimed in claim 3, characterized in that the eurotium cristatum is activated before inoculation on the fermentation substrate, the step of activation being: scraping spores of the Eurotium cristatum strain stored on the inclined plane, inoculating the spores to a potato dextrose agar solid culture medium, and placing the potato dextrose agar solid culture medium in a culture box at 25-30 ℃ for culturing 4-7d; scraping activated Eurotium cristatum strain spores, inoculating the Eurotium cristatum strain spores into a culture medium, and carrying out shake cultivation to obtain Eurotium cristatum suspension.
5. A millet flour fermented by eurotium cristatum according to claim 3, wherein millet is cooked at 90-121 ℃ for 10-20min and sterilized; the sterilization conditions are as follows: steaming at 110deg.C for 15 min.
6. A millet flour fermented by eurotium cristatum according to claim 3, characterized in that the drying temperature is 35-55 ℃ and the drying time is 1-4 hours.
7. A method for preparing millet powder by fermentation of Eurotium cristatum, comprising the following steps:
(1) Activation of Eurotium cristatum: inoculating spores of Eurotium cristatum strains to a culture medium, and culturing in an incubator; the Eurotium cristatum has been preserved in the China general microbiological culture Collection center of the China Committee for culture Collection of microorganisms (China) for 7 and 16 days, and is classified as Xie Washi AspergillusAspergillus chevalieri），The preservation number is CGMCC NO.23051;
(2) Preparation of a Eurotium cristatum suspension: scraping activated Eurotium cristatum strain spores, inoculating the activated Eurotium cristatum strain spores into a culture medium, and culturing by a shaking table;
(3) Preparation of millet culture medium: washing millet, adding 1-2 times of water, sealing, steaming at 90-121deg.C for 10-20min, and sterilizing;
(4) Inoculating and fermenting: inoculating the eurotium cristatum suspension into a millet culture medium according to an inoculum size of 0.5-2% by weight percent for fermentation;
(5) Hot air drying and crushing: uniformly stirring the fermented millet, drying, crushing and sieving to obtain the eurotium cristatum fermented millet powder.
8. The method for preparing millet flour by fermentation of Eurotium cristatum according to claim 7,
(1) Activation of Eurotium cristatum: the activation operation of the Eurotium cristatum is as follows: scraping spores of the Eurotium cristatum strain stored on the inclined plane, inoculating the spores to a potato dextrose agar solid culture medium, and placing the potato dextrose agar solid culture medium in a culture box at 25-30 ℃ for culturing 4-7d;
(2) Preparation of a Eurotium cristatum suspension: the culture medium is potato dextrose broth culture medium; shaking culture is carried out at the culture condition of 25-30 ℃ and 100-200 r/min for 2-5d;
(3) Preparation of millet culture medium: washing millet, and adding 1.5 times of water; sterilizing at 110deg.C for 15min;
(4) Inoculating and fermenting: the inoculation amount of the eurotium cristatum bacterial suspension accounts for 1% of the weight of the millet; fermenting at 25-30deg.C for 4-7d;
(5) Hot air drying and crushing: the drying temperature was 40 ℃.
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| KR20140103590A (en) * | 2013-02-18 | 2014-08-27 | 재단법인 하동녹차연구소 | Eurotium cristatum sp. strain, golden flower fungi isolated from Chinese Fuzhuan brick-tea |
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