CN115720982A - Preparation method of whole grain leisure food rich in active lactobacillus - Google Patents
Preparation method of whole grain leisure food rich in active lactobacillus Download PDFInfo
- Publication number
- CN115720982A CN115720982A CN202211464958.7A CN202211464958A CN115720982A CN 115720982 A CN115720982 A CN 115720982A CN 202211464958 A CN202211464958 A CN 202211464958A CN 115720982 A CN115720982 A CN 115720982A
- Authority
- CN
- China
- Prior art keywords
- powder
- mixed powder
- rice
- whole grain
- core material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000020985 whole grains Nutrition 0.000 title claims abstract description 79
- 235000013305 food Nutrition 0.000 title claims abstract description 61
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 44
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 96
- 240000007594 Oryza sativa Species 0.000 claims abstract description 90
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 90
- 235000009566 rice Nutrition 0.000 claims abstract description 90
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 70
- 239000011162 core material Substances 0.000 claims abstract description 70
- 238000000855 fermentation Methods 0.000 claims abstract description 62
- 230000004151 fermentation Effects 0.000 claims abstract description 62
- 241000628997 Flos Species 0.000 claims abstract description 59
- 235000019219 chocolate Nutrition 0.000 claims abstract description 50
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 50
- 235000015177 dried meat Nutrition 0.000 claims abstract description 49
- 238000001125 extrusion Methods 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 239000004310 lactic acid Substances 0.000 claims abstract description 25
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 17
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 17
- 230000000694 effects Effects 0.000 claims abstract description 16
- 230000001007 puffing effect Effects 0.000 claims abstract description 13
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 11
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 11
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 11
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 11
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 11
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 11
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 11
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 11
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 11
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 11
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 239000011812 mixed powder Substances 0.000 claims description 108
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 86
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 48
- 239000000725 suspension Substances 0.000 claims description 39
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 30
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 30
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 30
- 229920001277 pectin Polymers 0.000 claims description 28
- 235000010987 pectin Nutrition 0.000 claims description 28
- 239000001814 pectin Substances 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 28
- 239000008367 deionised water Substances 0.000 claims description 25
- 229910021641 deionized water Inorganic materials 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 25
- 238000007873 sieving Methods 0.000 claims description 25
- 229940110456 cocoa butter Drugs 0.000 claims description 22
- 235000019868 cocoa butter Nutrition 0.000 claims description 22
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 19
- 235000013325 dietary fiber Nutrition 0.000 claims description 17
- 235000011888 snacks Nutrition 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 16
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 244000057717 Streptococcus lactis Species 0.000 claims description 14
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000006071 cream Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 240000000171 Crataegus monogyna Species 0.000 claims description 8
- 235000014121 butter Nutrition 0.000 claims description 8
- 239000005022 packaging material Substances 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000004879 dioscorea Nutrition 0.000 claims description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 5
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 5
- 240000006162 Chenopodium quinoa Species 0.000 claims description 5
- 241001264174 Cordyceps militaris Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000015167 meat floss Nutrition 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 229940083466 soybean lecithin Drugs 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 238000007602 hot air drying Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 21
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 abstract description 7
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 abstract description 7
- DWCSNWXARWMZTG-UHFFFAOYSA-N Trigonegenin A Natural products CC1C(C2(CCC3C4(C)CCC(O)C=C4CCC3C2C2)C)C2OC11CCC(C)CO1 DWCSNWXARWMZTG-UHFFFAOYSA-N 0.000 abstract description 6
- WQLVFSAGQJTQCK-VKROHFNGSA-N diosgenin Chemical compound O([C@@H]1[C@@H]([C@]2(CC[C@@H]3[C@@]4(C)CC[C@H](O)CC4=CC[C@H]3[C@@H]2C1)C)[C@@H]1C)[C@]11CC[C@@H](C)CO1 WQLVFSAGQJTQCK-VKROHFNGSA-N 0.000 abstract description 6
- WQLVFSAGQJTQCK-UHFFFAOYSA-N diosgenin Natural products CC1C(C2(CCC3C4(C)CCC(O)CC4=CCC3C2C2)C)C2OC11CCC(C)CO1 WQLVFSAGQJTQCK-UHFFFAOYSA-N 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 241001092040 Crataegus Species 0.000 abstract 3
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 12
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 12
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 6
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 6
- 240000005561 Musa balbisiana Species 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 230000002829 reductive effect Effects 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 238000002798 spectrophotometry method Methods 0.000 description 4
- 238000010561 standard procedure Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 244000098338 Triticum aestivum Species 0.000 description 3
- 102000004139 alpha-Amylases Human genes 0.000 description 3
- 108090000637 alpha-Amylases Proteins 0.000 description 3
- 229940024171 alpha-amylase Drugs 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000219780 Pueraria Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 239000003392 amylase inhibitor Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013350 formula milk Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000007306 functionalization reaction Methods 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical group OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000015606 cardiovascular system disease Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 description 1
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004007 reversed phase HPLC Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Abstract
The invention discloses a whole grain leisure food rich in active lactobacillus and a preparation method thereof, wherein the preparation method comprises the following steps: rice is boiled, shelled, dried and crushed, then is mixed with kudzu root powder, yam powder and hawthorn powder, after primary extrusion treatment, lactic acid bacteria fermentation treatment is carried out, then is mixed with corn flour and millet flour, extrusion and puffing are carried out again to obtain a whole grain core material, the core material is filled with a fermentation product rich in active lactic acid bacteria, and then chocolate dried meat floss homogenate is sprayed to coat the core material to obtain the whole grain leisure food. The whole grain leisure food disclosed by the invention keeps the puffing degree and the brittleness of the core material and enriches the taste and flavor of the whole grain leisure food, and meanwhile, the rice flour, the kudzu root powder, the yam powder and the hawthorn powder are mixed and fermented to fully free polyphenol in rice, puerarin in the kudzu root powder, diosgenin in the yam powder and flavonoid substances in hawthorn, so that the nutritional efficacy and quality of the product are improved. In addition, the fermentation product rich in active lactobacillus is coated, so that the activity of the lactobacillus is preserved.
Description
Technical Field
The invention relates to a method for preparing whole grain leisure food, in particular to a method for preparing whole grain leisure food rich in active lactobacillus.
Background
Cereals are the general term for cereal plants or food crops, and have a wide range, including rice, wheat, millet, soybean and other coarse cereals. Cereals, not only seeds of gramineous plants, are divided into two categories in China: (1) cereals, including rice, wheat, corn, sorghum, buckwheat, oats, and the like; (2) bean and bean products including soybean, broad bean, pea, mung bean, etc. In addition, potatoes are also regarded as food crops in China. Whole grain refers to grain that retains all of the constituent components of the whole grain, either without finishing or after simple physical treatment. Besides nutrients such as carbohydrates, proteins and fats, the whole grains also contain functional components such as abundant dietary fibers, polyphenol, phytic acid, gamma-aminobutyric acid, vitamins and phytosterol, and the nutritional value of the whole grains is obviously higher than that of main grains such as fine-finished rice and wheat which are eaten daily. The whole grain food belongs to health food, and can reduce the incidence of obesity, cardiovascular and cerebrovascular diseases, gastrointestinal diseases, type 2 diabetes, some cancers and the like after being eaten frequently. With the improvement of the consumption level of people and the enhancement of health consciousness, the demand of whole grain food is increased year by year, and the research and development of whole grain food processing technology products become the mainstream direction of the grain fine and deep processing industry.
The leisure food is a non-dinner, fast-consumption and convenient instant food which is prepared by using grain and oil, fruits and vegetables, livestock and poultry, aquatic products or special agricultural products and the like as main raw materials or auxiliary materials and adopting the traditional processing or modern food manufacturing process. Currently, snack foods can be broadly classified into the following categories: the grain product, the nut product, the potato product, the confectionery product, the pie product, the meat, the poultry and fish product, the dried fruit and vegetable product and the sea product, wherein the grain snack food is the product type with high consumer acceptance and large market ratio in China. With the acceleration of the pace of upgrading consumption and the rapid development of the emerging retail industry, the leisure food consumption pattern mainly based on the type of satiety and hobby gradually changes into diversified, flavored, nutritional, enjoyable and functional. Therefore, the whole grain leisure food with special functional characteristics is developed, and the requirements of diversified, nutritional, healthy, convenient and fast grain leisure foods in the market and consumers can be met.
Lactic acid bacteria are a kind of spore-free, gram-positive bacteria that can directly utilize fermentable carbohydrates to produce large amounts of lactic acid, and commonly belong to the genera lactobacillus, bifidobacterium, streptococcus, and the like. The lactobacillus regulates intestinal flora, improves gastrointestinal function, inhibits putrefying bacteria propagation, removes intestinal garbage and restores the balance of the intestinal flora; inhibiting cholesterol absorption, reducing blood lipid, and lowering blood pressure; enhancing immunity and resistance of human body; anti-tumor, preventing cancer; free radicals in human body are removed, and the anti-aging effect is achieved; controlling endotoxin level, protecting liver, and enhancing liver detoxication and toxin expelling functions; the digestion efficiency of nutrient substances in food is improved, and the like. Based on the functional characteristics, the research and development of the functional activity of the lactic acid bacteria and related products thereof have become a hot direction for the development of food, health care products and even medicine industries. At present, lactic acid bacteria are also applied to the production of food such as plant enzyme drinks, yoghourt, formula milk powder, cheese, wine, pickled food and the like, but no grain food rich in active lactic acid bacteria is found.
Disclosure of Invention
The invention aims to provide a method for preparing whole grain leisure food rich in active lactobacillus, which can improve the stability of the active lactobacillus and nutritional functional components, prolong the shelf life of the product and meet the requirements of consumers on nutrition, health, convenience, rapidness, individuation and functionalization of the whole grain leisure food.
The invention aims to achieve the aim of the invention and provides a method for preparing whole grain leisure food rich in active lactobacillus, which specifically comprises the following steps:
s1: whole grain core preparation
(1) Mixing fresh wet rice with deionized water according to a material-liquid ratio of 1: 5-10kg/L, heating at 100 deg.C for 10-30min, discarding precooking liquid, hot air drying at 40-80 deg.C until the water content is 6-8%, removing shell, pulverizing, sieving with 100 mesh sieve to obtain rice powder, and keeping the water volume unchanged during the rice heating treatment;
(2) Taking the mass of the rice flour in the step (1) as a reference, and fully mixing the rice flour with 8-15% of kudzuvine root powder, 5-10% of yam powder and 3-8% of hawthorn powder according to the mass ratio to obtain rice mixed powder;
(3) Adjusting the water content of the rice mixed powder in the step (2) to 18-25% by using deionized water, extruding the rice mixed powder by using a double screw, drying the rice mixed powder by using hot air at 40-80 ℃ until the water content is 6-8%, crushing the rice mixed powder and sieving the crushed rice mixed powder by using a 100-mesh sieve to obtain the extruded rice mixed powder, wherein the extrusion processing parameters are as follows: the feeding speed is 18-30Hz, the screw rotating speed is 25-45Hz, and the extrusion temperature is 75-100 ℃;
(4) Adjusting the water content of the extruded rice mixed powder obtained in the step (3) to 50-70% by deionized water, fully stirring, hermetically packaging, sterilizing at 121 ℃ and 0.1MPa for 15-30min, inoculating 1-5% monascus suspension and 2-6% lactobacillus plantarum suspension according to the volume ratio, fermenting at 20-30 ℃ for 24-60h to obtain a fermentation product, wherein the concentration of monascus and lactobacillus plantarum in the monascus suspension and the lactobacillus plantarum suspension is 1-8 multiplied by 10 8 CFU/mL；
(5) Freeze-drying the fermentation product obtained in the step (4) until the water content is 6-8%, crushing and sieving by a 100-mesh sieve to obtain rice fermentation mixed powder;
(6) Taking the rice fermented mixed powder obtained in the step (5) as a reference, mixing the rice fermented mixed powder with 10-30% of corn flour, 5-10% of millet flour, 0.5-2% of soybean lecithin and 0.2-0.8% of calcium carbonate according to the mass ratio, adjusting the water content of the mixture to 14-18% by using deionized water, performing twin-screw extrusion and puffing treatment, drying the mixture until the water content is 6-8%, obtaining a hollow whole grain core material, wherein the twin-screw extrusion and puffing treatment parameters are as follows: the feeding speed is 15-25Hz, the screw rotating speed is 30-40Hz, and the extrusion temperature is 120-150 ℃;
s2: preparation of fermentation product rich in active lactobacillus
(1) Taking the mass of banana powder as a reference, fully and uniformly mixing the banana powder with 10-20% of tomato powder, 5-10% of okra powder, 3-8% of cordyceps militaris powder, 3-8% of quinoa protein and 2-6% of soybean protein isolate powder according to the mass ratio to obtain fruit and vegetable mixed powder;
(2) Sealing and packaging the fruit and vegetable mixed powder in the step (1), and then sterilizing at 121 ℃ and 0.1MPa for 15-30min;
(3) Mixing commercially available apple pectin and deionized water to prepare a solution with a mass-volume ratio of 0.5-2%, treating the solution at 100-400MPa for 10-30min under ultrahigh pressure, then performing irradiation treatment under 3-15kGy, and passing through a 0.22 μm membrane to obtain a pectin solution, wherein the molecular weight of pectin in the solution is 10-30kDa;
(4) Adjusting the water content of the sterilized fruit and vegetable mixed powder obtained in the step (2) to 50-70% by using the pectin solution obtained in the step (3), fully stirring, inoculating the lactobacillus plantarum suspension and 2-6% of lactic acid according to the volume ratio of 8-15%Fermenting the streptococcus suspension at 28-35 deg.C for 15-40 hr to obtain fermentation liquid, wherein the concentrations of Lactobacillus plantarum and Streptococcus lactis in the Lactobacillus plantarum suspension and Streptococcus lactis suspension are 3-8 × 10 8 CFU/mL；
(5) Freeze-drying the fermentation liquor obtained in the step (4) until the water content is 6-8%, crushing, and sieving with a 100-mesh sieve to obtain fruit and vegetable fermented mixed powder;
(6) Comparing the shape and size of the hollow part of the whole grain core material in the S1, pressing the fruit and vegetable fermented mixed powder obtained in the step (5) into granular fruit and vegetable fermented mixed powder by a tablet press, and adjusting the water activity of the granular fruit and vegetable fermented mixed powder to 10-20%;
(7) And (3) coating the granular fruit and vegetable fermentation mixed powder obtained in the step (6) with chocolate homogenate at the temperature of 32-38 ℃ to obtain a fermentation product rich in active lactic acid bacteria, wherein the chocolate homogenate is prepared from the following raw materials in parts by weight: 50-70 parts of cocoa butter, 20-40 parts of cocoa powder and 5-10 parts of cream, wherein the cocoa butter is heated and melted in a water-proof way at 50-60 ℃, then the cocoa powder is added and stirred and melted, finally the cream is added and stirred and melted uniformly, and chocolate homogenate is obtained;
s3: filling the S2 rich active lactobacillus fermentation product into the hollow part of the whole grain core material obtained in the S1 to obtain a final core material;
s4: preparing a packaging material chocolate dried meat floss homogenate: the chocolate dried meat floss homogenate is composed of the following raw materials in parts by weight: 40-60 parts of cocoa butter, 15-30 parts of cocoa powder, 10-20 parts of cream, 10-20 parts of powdered sugar and 5-10 parts of dried meat floss; heating cocoa butter at 50-60 deg.C in water to melt, adding sugar powder, stirring, adding cocoa powder, stirring to melt, adding butter, stirring to melt, adding dried meat floss, and stirring to obtain chocolate dried meat floss homogenate;
s5: and (4) uniformly spraying the chocolate dried meat floss homogenate on the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain a whole grain leisure food finished product, wherein the temperature of the chocolate dried meat floss homogenate is kept at 32-40 ℃ in the spraying process.
Preferably, the kudzu root powder is prepared by taking fresh kudzu as a raw material, drying the kudzu root powder by hot air at 40-60 ℃ until the moisture content is 6-8%, crushing the kudzu root powder and sieving the crushed kudzu root powder by a 100-mesh sieve, wherein the starch content is 60-80%, and the dietary fiber content is 10-20%.
Preferably, the chocolate dried meat floss homogenate is characterized in that the dried meat floss is one or more of dried pork floss, dried chicken floss and dried beef floss, and the dried meat floss is crushed and sieved by a 40-mesh sieve.
Preferably, the final core material of the whole grain snack food has an active lactic acid bacteria content of greater than 10 8 CFU/g, and storing the snack food at 4 deg.C for 12 months, wherein the final core material contains active lactobacillus more than 10 7 CFU/g。
The invention adopts the technical proposal to achieve the following beneficial effects:
1. the invention takes fresh rice as raw material, improves the content of nutritional functional components and health-care characteristics in the whole grain core material through the optimization of the raw material, cooking, extruding and fermenting, innovatively fills the fermentation product rich in active lactobacillus in the whole grain core material, and finally uses the chocolate dried meat floss homogenate as a wrapping material for wrapping, thereby endowing the traditional extrusion puffed whole grain leisure food with more nutritional health-care functions, enriching the types of the whole grain leisure food, and meeting the requirements of the market and consumers on 'nutritional and functional' whole grain leisure food.
2. According to the invention, by boiling fresh rice, the content of soluble sugar in the rice is reduced, the content of nutritional and functional components such as polyphenol, free phenol, dietary fiber and the like in the rice is retained to the maximum extent, rice starch gelatinization and rice protein thermal denaturation are realized, and the rice starch is conveniently further extruded and modified and fermented to utilize the rice starch.
3. According to the invention, the mixed powder comprising rice flour, radix puerariae powder, yam powder and hawthorn powder is extruded and fermented, the molecular sizes of starch and dietary fiber are reduced through mechanical shearing and microbial enzyme degradation, covalent bonds, chemical bonds, hydrogen bonds and van der waals force among starch, dietary fiber and other macromolecules are destroyed, active substances such as puerarin, free phenol, diosgenin, hawthorn polysaccharide and soluble dietary fiber are dissociated from the mixed powder, secondary metabolites such as gamma-aminobutyric acid, amino acid, small peptide and polysaccharide are generated, and the nutrition and health care effects of the whole grain core material are improved. In addition, the mutual crosslinking of starch molecules in different raw materials is realized through the extrusion treatment, the structure and the physicochemical property of the starch are changed, the soluble sugar in the mixed powder is fully utilized and degraded through the fermentation treatment, the expansion degree and the brittleness of the extruded and expanded whole grain core material are effectively guaranteed, and the GI value of the whole grain core material is reduced.
4. According to the invention, the fruit and vegetable mixed powder components are well mixed, so that the reasonable matching of starch, dietary fiber, protein, polysaccharide and the like in the mixed powder is realized, the lactobacillus fermentation treatment is carried out, the soluble dietary fiber, lycopene, polysaccharide, cordycepin and other nutritional functional components in the mixed powder are fully dissociated, the nutritional and health-care effects of the core material are further supplemented and enhanced, and the protein digestion utilization rate is improved.
5. The invention effectively reduces the molecular size of the pectin by ultrahigh pressure treatment of the apple pectin solution, realizes the breakage of rhamnogalacturonan main chains in part of the pectin by combining irradiation treatment on the basis, and simultaneously generates polymerization of part of arabinogalactan side chains, thereby realizing the modification and diversification of the structural characteristics of the pectin. The modified apple pectin greatly promotes the growth and proliferation of lactic acid bacteria, and prolongs the time of the lactic acid bacteria in logarithmic growth phase.
6. According to the invention, the water activity of the fruit and vegetable fermented mixed powder is adjusted, so that the activity of lactic acid bacteria in the storage process is maintained to a certain extent, and the proliferation of lactic acid bacteria is inhibited.
7. According to the invention, the chocolate liquor is wrapped by the fermented product rich in the active lactobacillus, so that the fermented product is prevented from being infected by mixed bacteria, the stability of the activity of the lactobacillus and the activity of functional components are effectively guaranteed, the quality guarantee period of the product is prolonged, and the product is endowed with unique flavor and taste.
8. The snack food comprises core material and packaging material, wherein the core material comprises whole grain core material and fermentation product rich in active lactobacillus, and the packaging material is chocolate dried meat floss homogenate. In the product, fresh rice is boiled at high temperature, the content of soluble sugar is greatly reduced, the puerarin powder, the yam powder and the hawthorn powder are added, and the contents of puerarin, total phenol, free phenol, gamma-aminobutyric acid, diosgenin and soluble dietary fiber in the mixed powder are improved through extrusion fermentation treatment, so that the prepared extrusion puffing whole grain core material has the physiological effects of resisting oxidation, removing free radicals, preventing and treating cardiovascular system diseases, resisting infection, enhancing immunity and the like. In addition, the fruit and vegetable mixed powder is fermented by lactic acid bacteria, dried, extruded and molded to obtain a fermentation product rich in active lactic acid bacteria, and the fermentation product is filled into the whole grain core material, so that the content of total phenols, soluble dietary fibers and other nutritional and functional components in the core material is increased, and the core material and the product are endowed with more nutritional and health-care effects. Finally, the core material is wrapped by the chocolate dried meat floss homogenate, the expression form of the whole grain food is enriched, the stability of active lactic acid bacteria and nutritional functional components is improved, the quality guarantee period of the product is prolonged, and meanwhile, the requirements of consumers on nutrition, health, convenience, rapidness, individuation and functionalization of the whole grain leisure food are met.
Detailed Description
The present invention will be described with reference to examples, which are not intended to limit the present invention.
Example 1
A method for preparing whole grain leisure food rich in active lactobacillus specifically comprises the following steps:
s1: whole grain core preparation
(1) Mixing fresh wet rice with deionized water according to a material-liquid ratio of 1: 6kg/L, heating at 100 deg.C for 25min, discarding the pre-boiling solution, hot-air drying the rice at 60 deg.C until the water content is 6-8%, shelling, pulverizing, and sieving with 100 mesh sieve to obtain rice powder, wherein the water volume is kept unchanged during the heating treatment of the rice;
(2) Taking the mass of the rice flour in the step (1) as the reference, and fully mixing the rice flour with 12kg of pueraria powder, 8kg of yam powder and 5kg of hawthorn powder to obtain rice mixed powder;
the radix Puerariae powder is prepared from fresh radix Puerariae as raw material by hot air drying at 45 deg.C to water content of 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain powder with starch content of 60% and dietary fiber content of 20%.
(3) Adjusting the water content of the rice mixed powder in the step (2) to 22% by using deionized water, extruding the rice mixed powder by using a double screw, drying the rice mixed powder by using hot air at 55 ℃ until the water content is 6-8%, crushing the rice mixed powder, and sieving the rice mixed powder by using a 100-mesh sieve to obtain the extruded rice mixed powder, wherein the extrusion treatment parameters are as follows: the feeding speed is 20Hz, the screw rotating speed is 35Hz, and the extrusion temperature is 85 ℃;
(4) Adjusting the water content of the extruded rice mixed powder obtained in the step (3) to 65% by using deionized water, fully stirring, sealing and packaging, sterilizing at 121 ℃ and 0.1MPa for 25min, inoculating 3% monascus suspension and 5% lactobacillus plantarum suspension according to the volume ratio, fermenting at 26 ℃ for 48h to obtain a fermentation product, wherein the concentration of monascus and lactobacillus plantarum in the monascus suspension and the lactobacillus plantarum suspension is 3 multiplied by 10 8 CFU/mL；
(5) Freeze-drying the fermentation product in the step (4) until the water content is 6-8%, crushing and sieving by a 100-mesh sieve to obtain rice fermentation mixed powder;
(6) Taking the rice fermented mixed powder obtained in the step (5) as a reference 100kg, mixing with 25kg of corn flour, 8kg of millet powder, 1.5kg of soybean lecithin and 0.3kg of calcium carbonate, adjusting the water content of the mixture to 15% by using deionized water, performing twin-screw extrusion and puffing treatment, drying until the water content is 6-8%, obtaining a hollow whole grain core material, wherein the twin-screw extrusion and puffing treatment parameters are as follows: the feeding speed is 24Hz, the screw rotating speed is 36Hz, and the extrusion temperature is 130 ℃;
s2: preparation of fermentation product rich in active lactobacillus
(1) Taking banana powder as 100kg as a reference, and fully and uniformly mixing with 12kg of tomato powder, 6kg of okra powder, 5kg of cordyceps militaris powder, 5kg of quinoa protein and 3kg of soybean protein isolate powder to obtain fruit and vegetable mixed powder;
(2) Sealing and packaging the fruit and vegetable mixed powder in the step (1), and then sterilizing at 121 ℃ and 0.1MPa for 25min;
(3) Mixing commercially available apple pectin and deionized water to prepare a solution with the mass volume ratio of 2%, treating the solution at 300MPa ultrahigh pressure for 25min, then placing the solution under 10kGy for irradiation treatment, and passing through a 0.22 mu m membrane to obtain a pectin solution, wherein the molecular weight of the pectin in the solution is 20kDa;
(4) Adjusting the water content of the fruit and vegetable mixed powder subjected to sterilization treatment in the step (2) to 55% by using the pectin solution obtained in the step (3), fully stirring, inoculating a lactobacillus plantarum suspension and a 5% streptococcus lactis suspension according to the volume ratio of 12%, and fermenting at 32 ℃ for 36h to obtain a fermentation liquid, wherein the concentrations of lactobacillus plantarum and streptococcus lactis in the lactobacillus plantarum suspension and the streptococcus lactis suspension are 5 multiplied by 10 8 CFU/mL；
(5) Freeze-drying the fermentation liquor obtained in the step (4) until the water content is 6-8%, crushing, and sieving with a 100-mesh sieve to obtain fruit and vegetable fermented mixed powder;
(6) According to the shape and size of the hollow part of the whole grain core material in the S1, pressing the fruit and vegetable fermented mixed powder obtained in the step (5) into granular fruit and vegetable fermented mixed powder by using a tablet press, and adjusting the water activity of the granular fruit and vegetable fermented mixed powder to 12%;
(7) And (3) coating the granular fruit and vegetable fermentation mixed powder obtained in the step (6) with chocolate homogenate at 35 ℃ to obtain a fermentation product rich in active lactic acid bacteria, wherein the chocolate homogenate is prepared from the following raw materials in parts by weight: 65kg of cocoa butter, 30kg of cocoa powder and 8kg of butter, wherein the cocoa butter is heated and melted in a water-proof way at the temperature of 55 ℃, then the cocoa powder is added and stirred to be melted, and finally the butter is added and stirred to be melted uniformly to obtain chocolate homogenate;
s3: filling the S2 fermentation product rich in active lactobacillus to the hollow part of the whole grain core material obtained in the S1 to obtain the final core material;
s4: preparing a packaging material chocolate dried meat floss homogenate: the chocolate dried meat floss homogenate is composed of the following raw materials by weight: 45kg of cocoa butter, 25kg of cocoa powder, 15kg of cream, 12kg of powdered sugar and 8kg of dried meat floss, wherein the cocoa butter is heated and melted in a water-proof way at the temperature of 55 ℃, the powdered sugar is added and stirred, the cocoa powder is added and stirred and melted after the cocoa butter is melted, finally the cream is added and stirred and melted, the dried meat floss is finally added and stirred uniformly to obtain chocolate dried meat floss homogenate;
the dried meat floss is composed of one or more of dried pork floss, dried chicken floss and dried beef floss, and is sieved by a 40-mesh sieve after being crushed;
s5: and (4) uniformly spraying the chocolate dried meat floss homogenate on the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain the whole grain leisure food finished product. Keeping the homogenization temperature of the chocolate dried meat floss at 35 ℃ in the spraying process;
the final core material contains active lactobacillus more than 10 8 CFU/g, and storing the snack food at 4 deg.C for 12 months to obtain core material with active lactobacillus content of more than 10 7 CFU/g。
Example 2
A preparation method of a whole grain leisure food rich in active lactobacillus specifically comprises the following steps:
s1: whole grain core preparation
(1) Mixing fresh wet rice with deionized water according to a material-liquid ratio of 1: 10kg/L, heating at 100 ℃ for 10min, removing the pre-cooking solution, drying the rice at 80 ℃ by hot air until the water content is 6-8%, removing husk, crushing and sieving with a 100-mesh sieve to obtain rice powder, wherein the water volume is kept unchanged in the rice heating treatment process;
(2) Taking the mass of the rice flour in the step (1) as a reference, and fully mixing the rice flour with 15kg of pueraria powder, 5kg of yam powder and 3kg of hawthorn powder to obtain rice mixed powder;
the kudzu root powder is prepared by taking fresh kudzu as a raw material, drying the raw material by hot air at 40 ℃ until the moisture content is 6-8%, crushing the dried raw material and sieving the crushed raw material by a 100-mesh sieve, wherein the starch content is 80%, and the dietary fiber content is 10%;
(3) Adjusting the water content of the rice mixed powder obtained in the step (2) to 25% by using deionized water, extruding the mixed powder by using a double screw, drying the mixed powder by using hot air at 80 ℃ until the water content is 6-8%, crushing the mixed powder and sieving the crushed mixed powder by using a 100-mesh sieve to obtain the extruded rice mixed powder, wherein the extrusion processing parameters are as follows: the feeding speed is 18Hz, the screw rotating speed is 25Hz, and the extrusion temperature is 75 ℃;
(4) Adjusting the water content of the rice mixed powder obtained in the step (3) to 50% by using deionized water, fully stirring, sealing and packaging, sterilizing at 121 ℃ and 0.1MPa for 15min, inoculating 1% monascus suspension and 6% lactobacillus plantarum suspension according to the volume ratio, fermenting at 20 ℃ for 24h to obtain a fermentation product, wherein the concentration of monascus and lactobacillus plantarum in the monascus suspension and the lactobacillus plantarum suspension is 1 multiplied by 10 8 CFU/mL；
(5) Freeze-drying the fermentation product in the step (4) until the water content is 6-8%, crushing and sieving by a 100-mesh sieve to obtain rice fermentation mixed powder;
(6) Taking the rice fermented mixed powder obtained in the step (5) as a reference 100kg, mixing with 10kg of corn flour, 5kg of millet powder, 0.5kg of soybean lecithin and 0.2kg of calcium carbonate, adjusting the water content of the mixture to 14% by using deionized water, performing twin-screw extrusion and puffing treatment, drying until the water content is 6-8%, obtaining a hollow whole grain core material, wherein the twin-screw extrusion and puffing treatment parameters are as follows: the feeding speed is 15Hz, the screw rotating speed is 30Hz, and the extrusion temperature is 120 ℃;
s2: preparation of fermentation product rich in active lactobacillus
(1) Taking banana powder as 100kg as a reference, and fully and uniformly mixing with 10kg of tomato powder, 5kg of okra powder, 8kg of cordyceps militaris powder, 8kg of quinoa protein and 2kg of soybean protein isolate powder to obtain fruit and vegetable mixed powder;
(2) Sealing and packaging the fruit and vegetable mixed powder in the step (1), and then sterilizing for 15min at 121 ℃ and 0.1 MPa;
(3) Mixing commercially available apple pectin and deionized water to prepare a solution with the mass volume ratio of 1%, treating the solution at 400MPa ultrahigh pressure for 10min, then placing the solution under 3kGy for irradiation treatment, and passing through a 0.22 mu m membrane to obtain a pectin solution, wherein the molecular weight of the pectin in the solution is 10kDa;
(4) Adjusting the water content of the sterilized fruit and vegetable mixed powder obtained in the step (2) to 50% by using the pectin solution obtained in the step (3), fully stirring, inoculating the lactobacillus plantarum suspension and the 6% streptococcus lactis suspension according to the volume ratio of 8%, fermenting at 28 ℃ for 40h to obtain fermentation liquor, wherein the concentrations of lactobacillus plantarum and streptococcus lactis in the lactobacillus plantarum suspension and the streptococcus lactis suspension are 8 multiplied by 10 8 CFU/mL；
(5) Freeze-drying the fermentation liquor obtained in the step (4) until the water content is 6-8%, crushing, and sieving with a 100-mesh sieve to obtain fruit and vegetable fermented mixed powder;
(6) Comparing the shape and size of the hollow part of the whole grain core material in the S1, pressing the fruit and vegetable fermented mixed powder obtained in the step (5) into granular fruit and vegetable fermented mixed powder by a tablet press, and adjusting the water activity of the granular fruit and vegetable fermented mixed powder to 10%;
(7) And (3) coating the granular fruit and vegetable fermentation mixed powder obtained in the step (6) with chocolate homogenate at 32 ℃ to obtain a fermentation product rich in active lactic acid bacteria, wherein the chocolate homogenate is prepared from the following raw materials in parts by weight: 50kg of cocoa butter, 40k of cocoa powder and 10kg of butter, heating and melting the cocoa butter in water at 50 ℃, adding the cocoa powder, stirring and melting, finally adding the butter, and stirring and melting uniformly to obtain chocolate homogenate;
s3: filling the S2 fermentation product rich in active lactobacillus to the hollow part of the whole grain core material obtained in the S1 to obtain the final core material;
s4: preparing a packaging material chocolate dried meat floss homogenate: the chocolate dried meat floss homogenate is composed of the following raw materials by weight: 40kg of cocoa butter, 30kg of cocoa powder, 10kg of cream, 10kg of powdered sugar and 10kg of dried meat floss, wherein the cocoa butter is heated and melted in a water-proof way at the temperature of 50 ℃, then the powdered sugar is added and stirred, the cocoa powder is added and stirred and melted after melting, finally the cream is added and stirred and melted, and finally the dried meat floss is added and stirred uniformly to obtain chocolate dried meat floss homogenate;
the dried meat floss is composed of one or more of dried pork floss, dried chicken floss and dried beef floss, and is sieved by a 40-mesh sieve after being crushed;
s5: and (4) uniformly spraying the chocolate dried meat floss homogenate on the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain the whole grain leisure food finished product. Keeping the homogenization temperature of the chocolate dried meat floss at 40 ℃ in the spraying process;
the final core material contains active lactobacillus more than 10 8 CFU/g, and storing the snack food at 4 deg.C for 12 months to obtain core material with active lactobacillus content of more than 10 7 CFU/g。
Example 3
A method for preparing whole grain leisure food rich in active lactobacillus specifically comprises the following steps:
s1: whole grain core preparation
(1) Mixing fresh wet rice with deionized water according to a material-liquid ratio of 1: 5kg/L, heating at 100 ℃ for 30min, removing the pre-cooking solution, drying the rice at 40 ℃ by hot air until the water content is 6-8%, removing husk, crushing and sieving with a 100-mesh sieve to obtain rice powder, wherein the water volume is kept unchanged in the rice heating treatment process;
(2) Taking the mass of the rice flour in the step (1) as the reference, and fully mixing the rice flour with 8kg of kudzuvine root powder, 10kg of Chinese yam powder and 8kg of hawthorn powder to obtain rice mixed powder;
the kudzu root powder is prepared by taking fresh kudzu as a raw material, drying the raw material by hot air at 60 ℃ until the moisture content is 6-8%, crushing the dried raw material and sieving the crushed raw material by a 100-mesh sieve, wherein the starch content is 60%, and the dietary fiber content is 20%;
(3) Adjusting the water content of the rice mixed powder obtained in the step (2) to 18% by using deionized water, extruding the mixed powder by using a double screw, drying the mixed powder by using hot air at 40 ℃ until the water content is 6-8%, crushing the mixed powder and sieving the crushed mixed powder by using a 100-mesh sieve to obtain the extruded rice mixed powder, wherein the extrusion processing parameters are as follows: the feeding speed is 30Hz, the screw rotating speed is 45Hz, and the extrusion temperature is 100 ℃;
(4) Adjusting the water content of the extruded rice mixed powder obtained in the step (3) to 70% by using deionized water, fully stirring, hermetically packaging, sterilizing at 121 ℃ and 0.1MPa for 30min, inoculating 5% monascus suspension and 2% lactobacillus plantarum suspension according to the volume ratio, and fermenting at 30 ℃ for 60h to obtain a fermentation product; the concentration of Monascus and Lactobacillus plantarum in Monascus suspension and Lactobacillus plantarum suspension is 8 × 10 8 CFU/mL；
(5) Freeze-drying the fermentation product in the step (4) until the water content is 6-8%, crushing and sieving by a 100-mesh sieve to obtain rice fermentation mixed powder;
(6) Taking the rice fermented mixed powder obtained in the step (5) as a reference 100kg, mixing the rice fermented mixed powder with 30kg of corn flour, 10kg of millet powder, 2kg of soybean lecithin and 0.8kg of calcium carbonate, adjusting the water content of the mixture to 18% by using deionized water, performing twin-screw extrusion puffing treatment, and drying until the water content is 6-8%, so as to obtain a hollow whole grain core material, wherein the twin-screw extrusion puffing treatment parameters are as follows: the feeding speed is 25Hz, the screw rotating speed is 40Hz, and the extrusion temperature is 150 ℃;
s2: preparation of fermentation product rich in active lactobacillus
(1) Taking banana powder as 100kg as a reference, and fully and uniformly mixing with 20kg of tomato powder, 10kg of okra powder, 3kg of cordyceps militaris powder, 3kg of quinoa protein and 6kg of soybean protein isolate powder to obtain fruit and vegetable mixed powder;
(2) Sealing and packaging the fruit and vegetable mixed powder in the step (1), and then sterilizing at 121 ℃ and 0.1MPa for 30min;
(3) Mixing commercially available apple pectin and deionized water to prepare a solution with the mass volume ratio of 0.5%, treating the solution at 100MPa ultrahigh pressure for 30min, then placing the solution under 15kGy for irradiation treatment, and passing the solution through a 0.22 mu m membrane to obtain a pectin solution, wherein the molecular weight of pectin in the solution is 30kDa;
(4) Adjusting the water content of the sterilized fruit and vegetable mixed powder obtained in the step (2) to 70% by using the pectin solution obtained in the step (3), fully stirring, inoculating the lactobacillus plantarum suspension and the 2% streptococcus lactis suspension according to the volume ratio of 15%, fermenting for 15 hours at the temperature of 35 ℃ to obtain a fermentation liquid, and adding the fermentation liquid into the lactobacillus plantarum suspension and the streptococcus lactis suspensionThe concentrations of Lactobacillus plantarum and Streptococcus lactis were both 3X 10 8 CFU/mL；
(5) Freeze-drying the fermentation liquor obtained in the step (4) until the water content is 6-8%, crushing, and sieving with a 100-mesh sieve to obtain fruit and vegetable fermented mixed powder;
(6) Comparing the shape and size of the hollow part of the whole grain core material in the S1, pressing the fruit and vegetable fermented mixed powder obtained in the step (5) into granular fruit and vegetable fermented mixed powder by a tablet press, and adjusting the water activity of the granular fruit and vegetable fermented mixed powder to 20%;
(7) And (3) coating the granular fruit and vegetable fermentation mixed powder obtained in the step (6) with chocolate homogenate at 38 ℃ to obtain a fermentation product rich in active lactic acid bacteria, wherein the chocolate homogenate is prepared from the following raw materials in parts by weight: 70kg of cocoa butter, 20kg of cocoa powder and 5kg of butter, wherein the cocoa butter is heated and melted in a water-proof way at the temperature of 60 ℃, then the cocoa powder is added and stirred to be melted, and finally the butter is added and stirred to be melted uniformly to obtain chocolate homogenate;
s3: filling the S2 fermentation product rich in active lactobacillus to the hollow part of the whole grain core material obtained in the S1 to obtain the final core material;
s4: preparing a packaging material chocolate dried meat floss homogenate: the chocolate dried meat floss homogenate is composed of the following raw materials by weight: 60kg of cocoa butter, 15kg of cocoa powder, 20kg of cream, 20kg of powdered sugar and 5kg of dried meat floss, wherein the cocoa butter is heated and melted in a water-proof way at the temperature of 60 ℃, the powdered sugar is added and stirred, the cocoa powder is added and stirred and melted after the cocoa butter is melted, finally the cream is added and stirred and melted, the dried meat floss is finally added and stirred uniformly, and the chocolate dried meat floss homogenate is obtained;
the dried meat floss is composed of one or more of dried pork floss, dried chicken floss and dried beef floss, and is sieved by a 40-mesh sieve after being crushed;
s5: and (4) uniformly spraying the chocolate dried meat floss homogenate on the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain the whole grain leisure food finished product. During the spraying process, the homogenization temperature of the chocolate dried meat floss is kept at 32 ℃;
the final core material contains active lactobacillus more than 10 8 CFU/g, and storing the snack food at 4 deg.C for 12 months to obtain core material with active lactobacillus content of more than 10 7 CFU/g。
Comparative example 1: in step S1, fresh rice was directly dried with hot air and pulverized without being cooked, and other steps and parameters were the same as those in example 1.
Comparative example 2: in step S1, the rice mixed powder was not subjected to extrusion and fermentation treatment, and other steps and parameters were the same as those of example 2.
Comparative example 3: in step S2, the apple pectin solution was not subjected to the ultra-high pressure treatment, and other steps and parameters were the same as those in example 3.
Comparative example 4: in step S2, the apple pectin solution was not irradiated, and the other steps and parameters were the same as in example 1.
Comparative example 5: in the step S2, the water activity of the granular fruit and vegetable fermented mixed powder is not adjusted, and other steps and parameters are the same as those of the embodiment 2.
Comparative example 6: in the step S2, chocolate homogenate is not adopted to wrap the granular fruit and vegetable fermented mixed powder, and other steps and parameters are the same as those in the embodiment 3.
Example 4
The content of active lactic acid bacteria (national standard method), the content of active lactic acid bacteria (national standard method) after 12 months of storage at 4 ℃, the GI value (in vitro digestion and enzymolysis), the soluble dietary fiber (national standard method), the α -amylase activity inhibition rate (spectrophotometry), the total reducing power (spectrophotometry), the total phenol content (spectrophotometry), the free phenol content (spectrophotometry), the γ -aminobutyric acid content (national standard method), the puerarin content (high performance liquid chromatography), and the diosgenin content (reversed phase high performance liquid chromatography) in the final core material of the whole grain snack food prepared in examples 1-3 and comparative examples 1-6 were measured, and the results are shown in tables 1 and 2 below.
Table 1: lactic acid bacteria activity and nutritional efficacy quality in final core material of whole grain snack food
Table 2: functional ingredient content in final core material of whole grain leisure food
Through the analysis of the results of the examples 1-3 and the comparative examples 1-6 embodied in the above example 4, it can be seen that in the final core material production process of the whole grain snack food, the fresh rice is processed by boiling, the rice mixed powder components are preferably prepared, the extrusion and fermentation processes are performed, then the whole grain core material formula is preferably prepared, and the whole grain core material is prepared by extrusion and expansion, after the orderly combination and repeated improvement and optimization of the above technical means, the content of the soluble dietary fibers, total phenols, free phenols, gamma-aminobutyric acid, puerarin, diosgenin and other functional components in the whole grain core material is fully dissociated and enriched, the GI value of the whole grain core material is reduced, and the total reducing power and the alpha-amylase inhibition capability of the whole grain core material are improved; on the basis of optimally preparing the fruit and vegetable mixed powder, lactobacillus fermentation treatment is adopted, pectin is added through ultrahigh pressure combined irradiation treatment, the granular fruit and vegetable mixed powder is wrapped by chocolate homogenate, and finally the active lactobacillus-rich fermentation product is prepared. The efficacy characteristics of the whole grain core material and the fermentation product rich in the active lactobacillus are mutually superposed, so that the whole grain leisure food is endowed with excellent nutritional efficacy and quality of the core material.
The final core material of the whole grain snack food contains active lactobacillus more than 10 8 CFU/g, the number of active lactobacillus is more than 10 after being stored for 6 months at 4 DEG C 7 CFU/g, GI value less than 55, soluble dietary fiber content greater than 7%, alpha-amylase inhibition rate greater than 50%, total reducing power higher than 700mg Trolox/100g, total phenol content higher than 190mg GAE/100g, free phenol content higher than 100mg GAE/100g, gamma-aminobutyric acid content higher than 45mg/100g, puerarin content higher than 2.0mg/100g, and diosgenin content higher than 120 μ g/100g. In addition, the chocolate dried meat floss homogenate is used as a packaging material, so that the nutrition, flavor and texture quality of the product is enriched, the storage stability of the product is improved, the quality guarantee period of the product is prolonged, the demands of consumers on nutritional and functional leisure foods are met, and reference and thinking are provided for the development of the functional leisure foods.
It should be understood by those skilled in the art that the above-described preferred embodiments are merely illustrative of the present invention and are not to be construed as limiting the present invention. Numerous modifications, combinations, sub-combinations and variations are possible as desired, and all modifications, combinations, sub-combinations, variations and equivalents are intended to fall within the scope of the appended claims.
Claims (4)
1. A method for preparing whole grain leisure food rich in active lactobacillus is characterized by comprising the following steps:
s1: whole grain core preparation
(1) Mixing fresh wet rice with deionized water according to a material-liquid ratio of 1: 5-10kg/L, heating at 100 ℃ for 10-30min, discarding precooking liquid, hot air drying at 40-80 ℃ until the water content is 6-8%, removing shell, pulverizing, and sieving with 100 mesh sieve to obtain rice powder, wherein the water volume is kept unchanged during the rice heating treatment process;
(2) Taking the mass of the rice flour in the step (1) as a reference, and fully mixing the rice flour with 8-15% of kudzuvine root powder, 5-10% of yam powder and 3-8% of hawthorn powder according to the mass ratio to obtain rice mixed powder;
(3) Adjusting the water content of the rice mixed powder in the step (2) to 18-25% by using deionized water, extruding the rice mixed powder by using a double screw, drying the rice mixed powder by using hot air at 40-80 ℃ until the water content is 6-8%, crushing the rice mixed powder and sieving the crushed rice mixed powder by using a 100-mesh sieve to obtain the extruded rice mixed powder, wherein the extrusion processing parameters are as follows: the feeding speed is 18-30Hz, the screw rotating speed is 25-45Hz, and the extrusion temperature is 75-100 ℃;
(4) Adjusting the water content of the extruded rice mixed powder obtained in the step (3) to 50-70% by deionized water, and fully stirringSealing and packaging, sterilizing at 121 deg.C and 0.1MPa for 15-30min, inoculating 1-5% Monascus suspension and 2-6% Lactobacillus plantarum suspension, and fermenting at 20-30 deg.C for 24-60h to obtain fermentation product, wherein the concentration of Monascus and Lactobacillus plantarum in the Monascus suspension and Lactobacillus plantarum suspension is 1-8 × 10 8 CFU/mL；
(5) Freeze-drying the fermentation product in the step (4) until the water content is 6-8%, crushing and sieving by a 100-mesh sieve to obtain rice fermentation mixed powder;
(6) Taking the rice fermented mixed powder obtained in the step (5) as a reference, mixing the rice fermented mixed powder with 10-30% of corn flour, 5-10% of millet flour, 0.5-2% of soybean lecithin and 0.2-0.8% of calcium carbonate according to the mass ratio, adjusting the water content of the mixture to 14-18% by using deionized water, performing twin-screw extrusion and puffing treatment, drying the mixture until the water content is 6-8%, obtaining a hollow whole grain core material, wherein the twin-screw extrusion and puffing treatment parameters are as follows: the feeding rotating speed is 15-25Hz, the screw rotating speed is 30-40Hz, and the extrusion temperature is 120-150 ℃;
s2: preparation of fermentation product rich in active lactobacillus
(1) Taking the mass of banana powder as a reference, fully and uniformly mixing the banana powder with 10-20% of tomato powder, 5-10% of okra powder, 3-8% of cordyceps militaris powder, 3-8% of quinoa protein and 2-6% of soybean protein isolate powder according to the mass ratio to obtain fruit and vegetable mixed powder;
(2) Sealing and packaging the fruit and vegetable mixed powder in the step (1), and then sterilizing for 15-30min at 121 ℃ and 0.1 MPa;
(3) Mixing commercially available apple pectin and deionized water to prepare a solution with a mass-volume ratio of 0.5-2%, treating the solution at 100-400MPa for 10-30min under ultrahigh pressure, then performing irradiation treatment under 3-15kGy, and passing through a 0.22 μm membrane to obtain a pectin solution, wherein the molecular weight of pectin in the solution is 10-30kDa;
(4) Adjusting the water content of the sterilized fruit and vegetable mixed powder obtained in the step (2) to 50-70% by using the pectin solution obtained in the step (3), fully stirring, inoculating the lactobacillus plantarum suspension and the 2-6% streptococcus lactis suspension according to the volume ratio of 8-15%, and fermenting at the temperature of 28-35 ℃ for 15-40h to obtain fermentation liquid, wherein the concentrations of lactobacillus plantarum and streptococcus lactis in the lactobacillus plantarum suspension and the streptococcus lactis suspension are both 3-8 x 10 8 CFU/mL；
(5) Freeze-drying the fermentation liquor obtained in the step (4) until the water content is 6-8%, crushing, and sieving with a 100-mesh sieve to obtain fruit and vegetable fermentation mixed powder;
(6) Comparing the shape and size of the hollow part of the whole grain core material in the S1, pressing the fruit and vegetable fermented mixed powder obtained in the step (5) into granular fruit and vegetable fermented mixed powder by a tablet press, and adjusting the water activity of the granular fruit and vegetable fermented mixed powder to 10-20%;
(7) And (3) coating the granular fruit and vegetable fermentation mixed powder obtained in the step (6) with chocolate homogenate at the temperature of 32-38 ℃ to obtain a fermentation product rich in active lactic acid bacteria, wherein the chocolate homogenate is prepared from the following raw materials in parts by weight: 50-70 parts of cocoa butter, 20-40 parts of cocoa powder and 5-10 parts of cream, wherein the cocoa butter is heated and melted in a water-proof way at 50-60 ℃, then the cocoa powder is added and stirred and melted, finally the cream is added and stirred and melted uniformly, and chocolate homogenate is obtained;
s3: filling the S2 fermentation product rich in active lactobacillus to the hollow part of the whole grain core material obtained in the S1 to obtain the final core material;
s4: preparing a packaging material chocolate dried meat floss homogenate: the chocolate dried meat floss homogenate is composed of the following raw materials in parts by weight: 40-60 parts of cocoa butter, 15-30 parts of cocoa powder, 10-20 parts of cream, 10-20 parts of powdered sugar and 5-10 parts of dried meat floss; heating cocoa butter at 50-60 deg.C in water to melt, adding sugar powder, stirring, adding cocoa powder, stirring to melt, adding butter, stirring to melt, adding dried meat floss, and stirring to obtain chocolate dried meat floss homogenate;
s5: and (4) uniformly spraying the chocolate dried meat floss homogenate on the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain a whole grain leisure food finished product, wherein the temperature of the chocolate dried meat floss homogenate is kept at 32-40 ℃ in the spraying process.
2. The method of claim 1, wherein the whole grain snack food is prepared by the steps of: the kudzu root powder is prepared by taking fresh kudzu as a raw material, drying the raw material by hot air at 40-60 ℃ until the moisture content is 6-8%, crushing the dried raw material and sieving the crushed raw material by a 100-mesh sieve, wherein the starch content is 60-80%, and the dietary fiber content is 10-20%.
3. The method of claim 1, wherein the whole grain snack food is prepared by the steps of: the chocolate dried meat floss homogenate is characterized in that the dried meat floss is composed of one or more of dried pork floss, dried chicken floss and dried beef floss, and the dried meat floss is ground and sieved by a 40-mesh sieve.
4. The method for making a whole grain snack food enriched with active lactic acid bacteria according to claim 1, wherein the method comprises the following steps: the final core material of the whole grain snack food contains active lactobacillus of more than 10 8 CFU/g, and storing the snack food at 4 deg.C for 12 months, wherein the final core material contains active lactobacillus more than 10 7 CFU/g。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211464958.7A CN115720982A (en) | 2022-11-22 | 2022-11-22 | Preparation method of whole grain leisure food rich in active lactobacillus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211464958.7A CN115720982A (en) | 2022-11-22 | 2022-11-22 | Preparation method of whole grain leisure food rich in active lactobacillus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115720982A true CN115720982A (en) | 2023-03-03 |
Family
ID=85297217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211464958.7A Pending CN115720982A (en) | 2022-11-22 | 2022-11-22 | Preparation method of whole grain leisure food rich in active lactobacillus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115720982A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652634A (en) * | 2013-09-17 | 2014-03-26 | 齐齐哈尔瑞盛食品制造有限公司 | Whole-grain high-fiber corn flakes and preparation method thereof |
| CN110537671A (en) * | 2019-03-05 | 2019-12-06 | 哈尔滨商业大学 | Compound nutrition powder prepared by fermenting small red beans with lactic acid bacteria and production process thereof |
| CN112006226A (en) * | 2020-07-27 | 2020-12-01 | 湖北省农业科学院农产品加工与核农技术研究所 | Sweet potato noodles with multiple health care functions and preparation method thereof |
| CN112021563A (en) * | 2020-07-24 | 2020-12-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of sweet potato whole powder rich in free dehydroepiandrosterone |
| CN113068781A (en) * | 2021-03-26 | 2021-07-06 | 广东省农业科学院蚕业与农产品加工研究所 | Whole grain fermented thick pulp beverage and preparation method thereof |
-
2022
- 2022-11-22 CN CN202211464958.7A patent/CN115720982A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652634A (en) * | 2013-09-17 | 2014-03-26 | 齐齐哈尔瑞盛食品制造有限公司 | Whole-grain high-fiber corn flakes and preparation method thereof |
| CN110537671A (en) * | 2019-03-05 | 2019-12-06 | 哈尔滨商业大学 | Compound nutrition powder prepared by fermenting small red beans with lactic acid bacteria and production process thereof |
| CN112021563A (en) * | 2020-07-24 | 2020-12-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of sweet potato whole powder rich in free dehydroepiandrosterone |
| CN112006226A (en) * | 2020-07-27 | 2020-12-01 | 湖北省农业科学院农产品加工与核农技术研究所 | Sweet potato noodles with multiple health care functions and preparation method thereof |
| CN113068781A (en) * | 2021-03-26 | 2021-07-06 | 广东省农业科学院蚕业与农产品加工研究所 | Whole grain fermented thick pulp beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102180642B1 (en) | Fish products with dietary fiber and manufacturing method thereof | |
| CN107212228A (en) | A kind of quinoa alimentation composition, quinoa product | |
| CN109998118A (en) | A kind of functional nutrient breakfast cereal | |
| CN104256361A (en) | Convenient additive-free five-cereal nutritional noodles and processing method thereof | |
| CN102511738A (en) | Microwave-puffed almond and grain nutrition chip and preparation method thereof | |
| RU2732917C1 (en) | Whole-grain protein chips and their production method | |
| CN111713634A (en) | Coarse cereal rice type instant food and preparation method thereof | |
| WO2023011116A1 (en) | Method for making low-phytic acid potato oat cake rich in dietary fiber | |
| CN104351663A (en) | Production method of germinated brown rice puffed cake | |
| KR100924752B1 (en) | Rice noodles adding chinese yam and Preparation method thereof | |
| KR20140013708A (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| KR102399096B1 (en) | manufacturing method of functional rice snack | |
| CN101040684A (en) | Method for preparing unpolished rice food by using enzyme and the application thereof | |
| CN115720982A (en) | Preparation method of whole grain leisure food rich in active lactobacillus | |
| CN106616366A (en) | Natto powder and preparation method thereof | |
| KR102340426B1 (en) | Rice Confectionery Using Hericium erinaceus Mycelium Cultured Rice and Its Manufacturing Method | |
| CN114052180A (en) | Method for making protein bar of germinated brown rice | |
| KR101448544B1 (en) | Fermented fruit food and the preparation method thereof | |
| CN101991103A (en) | Formula of elm seed food and making process | |
| KR20210068205A (en) | manufacturing method of non-fried rice snack for infant | |
| CN104171837A (en) | Wheat aleurone layer content cooked powder product and application thereof | |
| KR101524736B1 (en) | Manufacturing method of Furikake using laver and Furikake using laver manufactured by the same | |
| KR102464983B1 (en) | Noodles for diet and manufacturing method for the same | |
| KR102147882B1 (en) | Manufacturing method of functional ginseng kochujang fused with zinc and selenium | |
| KR102284394B1 (en) | Fermented uncooked food and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |