CN115720982B - Method for making whole grain snack food rich in active lactobacillus - Google Patents
Method for making whole grain snack food rich in active lactobacillus Download PDFInfo
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention discloses a whole grain snack food rich in active lactobacillus and a preparation method thereof, comprising the following steps: the rice is boiled, dehulled, dried and crushed, then mixed with kudzuvine root powder, yam powder and hawthorn powder, after primary extrusion treatment, fermented by lactic acid bacteria, then mixed with corn powder and millet powder, extruded and puffed again to obtain a whole grain core material, the core material is filled with a fermentation product rich in active lactic acid bacteria, and the core material is coated by chocolate dried meat floss homogenate spraying to obtain the whole grain leisure food. The whole grain leisure food disclosed by the invention maintains the puffing degree and brittleness of the core material, enriches the taste and flavor of the core material, and simultaneously, rice flour, kudzuvine root powder, yam powder and hawthorn powder are mixed and subjected to fermentation treatment, so that polyphenol in rice, puerarin in kudzuvine root powder, yam saponin in yam powder and flavonoid substances in hawthorn are fully dissociated, and the nutrition efficacy and quality of the product are improved. In addition, the fermentation product rich in active lactobacillus is wrapped, so that the activity of the lactobacillus is ensured.
Description
Technical Field
The invention relates to a method for manufacturing whole grain leisure food, in particular to a method for manufacturing whole grain leisure food rich in active lactobacillus.
Background
Cereal, which is a generic term for cereal plants or grain crops, covers a wide range including rice, wheat, millet, soybean and other miscellaneous cereals. Cereal, not only refers to seeds of grasses, but is generally divided into two categories in China: ① Cereal grains including rice, wheat, corn, sorghum, buckwheat, oat, etc.; ② The bean products comprise 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 whole grain particles without finishing or after simple physical treatment. Besides the nutrient components such as carbohydrate, protein, fat and the like, the whole grain also contains functional components such as rich dietary fiber, polyphenol, phytic acid, gamma-aminobutyric acid, vitamins, phytosterol and the like, and the nutrition value of the whole grain is obviously higher than that of main grains such as refined rice, wheat and the like which are eaten daily. Whole grain food belongs to health food, and can be eaten frequently to reduce the incidence of obesity, cardiovascular and cerebrovascular diseases, gastrointestinal diseases, type 2 diabetes, some cancers and the like. With the increase of people's consumption level and health consciousness, the demand of whole grain food increases year by year, and the research and development of whole grain food processing technology products has become the mainstream direction of the grain deep processing industry.
The snack food is a kind of non-dinner, quick-consumption and convenient instant food which is made by taking 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 divided into the following categories: cereal products, nutlet products, potato products, confectionery products, pie products, meat and fish products, dried fruits and vegetables products and marine products, wherein cereal snack foods are currently a product type with high consumer acceptance in China and relatively large market occupation. With the acceleration of the consumer upgrading pace and the rapid development of the emerging retail industry, the consumer pattern of snack foods mainly comprising a warm saturated type and a hobby type is gradually changed into a diversified type, a flavor type, a nutritional type, a enjoyable type and a functional type. Therefore, the development of the whole grain snack food with special functional characteristics can meet the needs of markets and consumers for the cereal snack food with multiple functions, nutrition, health, convenience and quickness.
Lactic acid bacteria are a class of spore-free, gram-positive bacteria capable of producing large amounts of lactic acid directly from fermentable carbohydrates, commonly known genera lactobacillus, bifidobacterium, streptococcus, and the like. Lactic acid bacteria regulate intestinal flora, improve gastrointestinal function, inhibit putrefying bacteria proliferation, remove intestinal waste, and restore intestinal flora balance; inhibit cholesterol absorption, reduce blood lipid, and lower blood pressure; enhancing immunity and resistance of human body; anti-tumor and cancer prevention; scavenging free radicals and resisting aging; controlling endotoxin level, protecting liver and enhancing liver detoxification and detoxification functions; plays a vital role in improving the digestion efficiency of nutrient substances in food and the like. Based on the functional characteristics, the functional activity of the lactic acid bacteria and the research and development of related products thereof become the hot spot direction of the development of food, health care products and even pharmaceutical industry. At present, lactobacillus is also applied to the production of plant ferment beverage, yoghurt, formula milk powder, cheese, wine, pickled food and other food, but no cereal food rich in active lactobacillus is yet seen.
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 active lactobacillus and nutritional functional components, prolong the shelf life of the product and meet the requirements of consumers on nutrition, health, convenience, quickness, individuation and functionalization of the whole grain leisure food.
The invention provides a method for preparing whole grain snack food rich in active lactobacillus for achieving the purpose of the invention, which specifically comprises the following steps:
S1: whole grain core preparation
(1) Mixing fresh wet rice with deionized water according to a feed liquid ratio of 1:5-10 kg/L, heating at 100deg.C for 10-30min, discarding precooking liquid, hot air drying at 40-80deg.C until water content is 6-8%, shelling, pulverizing, sieving with 100 mesh sieve to obtain rice flour, and keeping water volume unchanged during heating treatment of rice;
(2) Taking the mass of the rice flour in the step (1) as a reference, fully mixing 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) Regulating the water content of the rice mixed powder in the step (2) to 18-25% by deionized water, carrying out twin-screw extrusion treatment on the rice mixed powder, carrying out hot air drying treatment at 40-80 ℃ until the water content is 6-8%, crushing and sieving with a 100-mesh sieve to obtain extrusion-treated rice mixed powder, wherein the extrusion treatment parameters are as follows: the feeding rotation speed is 18-30Hz, the screw rotation speed is 25-45Hz, and the extrusion temperature is 75-100 ℃;
(4) Regulating the water content of the extruded rice mixed powder obtained in the step (3) to 50-70% by deionized water, fully stirring, sealing and packaging, sterilizing at 121 ℃ and 0.1MPa for 15-30min, inoculating 1-5% of monascus suspension and 2-6% of lactobacillus plantarum suspension according to the volume ratio, and 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) Lyophilizing the fermentation product obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain rice fermentation mixed powder;
(6) Mixing the rice fermentation mixed powder obtained in the step (5) with 10-30% corn flour, 5-10% millet flour, 0.5-2% soybean lecithin and 0.2-0.8% calcium carbonate according to the mass ratio, regulating the water content to 14-18% by deionized water, performing twin-screw extrusion puffing treatment, and drying until the water content is 6-8%, thereby obtaining a hollow whole grain core material, wherein the twin-screw extrusion puffing treatment parameters are as follows: the feeding rotation speed is 15-25Hz, the screw rotation 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 isolated protein powder according to the mass ratio to obtain fruit and vegetable mixed powder;
(2) Sealing and packaging the mixed fruit and vegetable powder in the step (1), and sterilizing at 121 ℃ and 0.1MPa for 15-30min;
(3) Mixing commercially available apple pectin with deionized water to prepare a solution with the mass volume ratio of 0.5-2%, performing ultrahigh pressure treatment on the solution at 100-400MPa for 10-30min, performing irradiation treatment on the solution at 3-15kGy, and passing through a 0.22 mu m film to obtain a pectin solution, wherein the molecular weight of pectin in the solution is 10-30kDa;
(4) Adjusting the water content of the fruit and vegetable mixed powder after the sterilization treatment in the step (2) to 50-70% by using the pectin solution obtained in the step (3), fully stirring, inoculating lactobacillus plantarum suspension and 2-6% streptococcus lactis suspension according to the volume ratio of 8-15%, and fermenting for 15-40 hours at 28-35 ℃ to obtain fermentation liquor, wherein the concentration of lactobacillus plantarum and streptococcus lactis in the lactobacillus plantarum suspension and the streptococcus lactis suspension is 3-8 multiplied by 10 8 CFU/mL;
(5) Lyophilizing the fermentation broth obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain fruit and vegetable fermented mixed powder;
(6) Comparing the shape and the size of the hollow part of the whole grain core material in the step S1, pressing the fruit and vegetable fermentation mixed powder obtained in the step (5) into granular fruit and vegetable fermentation mixed powder by adopting a tablet press, and adjusting the water activity to 10-20%;
(7) Wrapping the granular fruit and vegetable fermentation mixed powder obtained in the step (6) by using chocolate homogenate at the temperature of 32-38 ℃ to obtain an active lactobacillus-enriched fermentation product, wherein the chocolate homogenate comprises 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 to be stirred and melted, and finally the cream is added to be stirred and melted uniformly to obtain chocolate homogenate;
s3: filling the S2 fermentation product rich in active lactobacillus into the hollow part of the whole grain core material obtained in the S1 to obtain a final core material;
s4: making homogenate of the coating chocolate dried meat floss: the chocolate dried meat floss homogenate comprises 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 50-60deg.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 (3) uniformly spraying the dried chocolate floss homogenate onto the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain a finished product of the whole grain snack food, wherein the homogenate temperature of the dried chocolate floss is kept at 32-40 ℃ in the spraying process.
Preferably, the kudzuvine root powder is prepared by taking fresh kudzuvine root as a raw material, drying the fresh kudzuvine root with hot air at 40-60 ℃ until the moisture content is 6-8%, crushing the fresh kudzuvine root powder, sieving the fresh kudzuvine root powder with a 100-mesh sieve, wherein the starch content is 60-80%, and the dietary fiber content is 10-20%.
Preferably, the dried meat floss is homogenized, wherein 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 crushed and then is sieved by a 40-mesh sieve.
Preferably, the active lactobacillus content in the final core material of the whole grain snack food is more than 10 8 CFU/g, and the snack food is stored for 12 months under the condition of 4 ℃, and the active lactobacillus content in the final core material is more than 10 7 CFU/g.
The beneficial effects achieved by adopting the technical proposal of the invention are as follows:
1. According to the invention, fresh rice is used as a raw material, the nutrition effect component content and the health-care characteristic in the whole grain core material are improved through raw material optimization, cooking, extrusion and fermentation, the whole grain core material is innovatively filled with the fermentation product rich in active lactobacillus, and finally the chocolate dried meat floss homogenate is used as a wrapping material for wrapping, so that the traditional extrusion puffed whole grain leisure food has more nutrition and health-care effects, the variety of the whole grain leisure food is enriched, and the requirements of markets and consumers on the nutritional and functional whole grain leisure food are met.
2. According to the invention, the content of soluble sugar in the rice is reduced by boiling the fresh rice, the content of nutrient functional components such as polyphenol, free phenol, dietary fiber and the like in the rice is reserved to the greatest extent, the gelatinization of rice starch and the thermal denaturation of rice protein are realized, and the rice starch is convenient to further extrude and modify and ferment.
3. According to the invention, mixed powder comprising rice flour, kudzuvine root powder, yam powder and hawthorn powder is extruded and fermented, molecular size of starch and dietary fiber is 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 broken, active substances such as puerarin, free phenol, diosgenin, hawthorn polysaccharide and soluble dietary fiber are ionized from the mixed powder, and secondary metabolites such as gamma-aminobutyric acid, amino acid, small peptide and polysaccharide are generated, so that nutrition and health care effects of the whole grain core material are improved. In addition, the extrusion treatment realizes the cross-linking of starch molecules in different raw materials, changes the structure and physical and chemical properties of starch, fully utilizes and degrades soluble sugar in mixed powder in the fermentation treatment, effectively ensures the puffing degree and brittleness of the extruded whole grain core material, and reduces the GI value of the whole grain core material.
4. According to the invention, by optimally matching the fruit and vegetable mixed powder components, reasonable matching of starch, dietary fiber, protein, polysaccharide and the like in the mixed powder is realized, lactobacillus fermentation treatment is carried out, and nutrient functional components such as soluble dietary fiber, lycopene, polysaccharide, cordycepin and the like in the mixed powder are fully dissociated, so that the nutrition and health care effects of the core material are further supplemented and enhanced, and the protein digestion utilization rate is improved.
5. According to the invention, through ultrahigh pressure treatment of apple pectin solution, the molecular size of pectin is effectively reduced, and radiation treatment is combined on the basis, so that the rhamnogalacturonan main chain in partial pectin is broken, and meanwhile, polymerization of partial arabinogalactan side chains occurs, and the structural characteristic modification and diversification of pectin are realized. The modified apple pectin greatly promotes the growth and proliferation of lactobacillus, and prolongs the time of the lactobacillus in the logarithmic growth phase.
6. The invention maintains the activity of lactobacillus in the storage process to a certain extent and inhibits the proliferation of lactobacillus by adjusting the water activity of the fruit and vegetable fermentation mixed powder.
7. According to the invention, the chocolate liquor is used for wrapping the fermentation product rich in active lactobacillus, so that the fermentation product is prevented from being infected by mixed bacteria, the stability of the lactobacillus activity and the activity of the functional components are effectively ensured, the shelf life of the product is prolonged, and the unique flavor and taste of the product are endowed.
8. The snack food consists of a core material and a wrapping material, wherein the core material consists of a whole grain core material and a fermentation product rich in active lactobacillus, and the wrapping 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, kudzuvine root powder, yam powder and hawthorn powder are added, and the content of puerarin, total phenol, free phenol, gamma-aminobutyric acid, diosgenin and soluble dietary fiber in the mixed powder is improved through extrusion fermentation treatment, so that the prepared extrusion puffed whole grain core material has the physiological effects of resisting oxidation, scavenging free radicals, preventing and treating cardiovascular system diseases, resisting infection, enhancing immunity and the like. In addition, the fruit and vegetable mixed powder is subjected to lactobacillus fermentation, drying and extrusion molding to obtain an active lactobacillus-rich fermentation product, and the active lactobacillus-rich fermentation product is filled into the whole grain core material, so that the content of nutritional functional components such as total phenols, soluble dietary fibers and the like in the core material is improved, and more nutritional and health-care effects are provided for the core material and the product. The final core material is wrapped by the chocolate dried meat floss homogenate, so that the expression form of the whole grain food is enriched, the stability of active lactobacillus and nutritional functional components is improved, the shelf life of the product is prolonged, and meanwhile, the requirements of consumers on nutrition, health, convenience, quickness, individuation and functionalization of the whole grain leisure food are met.
Detailed Description
The following describes the summary of the invention in conjunction with examples, which are not intended to limit the invention.
Example 1
A method for preparing whole grain snack 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 feed-liquid ratio of 1:6 kg/L, heating at 100deg.C for 25min, discarding pre-boiling liquid, drying rice with hot air at 60deg.C until water content is 6-8%, shelling, pulverizing, sieving with 100 mesh sieve to obtain rice flour, and keeping water volume unchanged during heating treatment of rice;
(2) Taking 100kg of the rice flour in the step (1) as a reference, fully mixing with 12kg of kudzuvine root powder, 8kg of yam powder and 5kg of hawthorn powder to obtain rice mixed powder;
The radix Puerariae powder is prepared by taking fresh radix Puerariae as raw material, drying with hot air at 45deg.C until the water content is 6-8%, pulverizing, sieving with 100 mesh sieve, and mixing with starch 60% and dietary fiber 20%.
(3) Regulating the water content of the rice mixed powder in the step (2) to 22% by deionized water, carrying out twin-screw extrusion treatment on the rice mixed powder, carrying out hot air drying treatment at 55 ℃ until the water content is 6-8%, crushing and sieving with a 100-mesh sieve to obtain the extruded rice mixed powder, wherein the extrusion treatment parameters are as follows: the feeding rotation speed is 20Hz, the screw rotation speed is 35Hz, and the extrusion temperature is 85 ℃;
(4) Regulating the water content of the extruded rice mixed powder obtained in the step (3) to 65% by deionized water, fully stirring, sealing and packaging, sterilizing at 121 ℃ and 0.1MPa for 25min, inoculating 3% of monascus suspension and 5% of lactobacillus plantarum suspension according to the volume ratio, and fermenting at 26 ℃ for 48h to obtain a fermentation product, wherein the concentration of monascus in the monascus suspension and the lactobacillus plantarum suspension is 3 multiplied by 10 8 CFU/mL;
(5) Lyophilizing the fermentation product obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain rice fermentation mixed powder;
(6) 100kg of the rice fermentation mixed powder obtained in the step (5) is taken as a reference, mixed with 25kg of corn flour, 8kg of millet flour, 1.5kg of soybean lecithin and 0.3kg of calcium carbonate, the water content of the mixture is adjusted to 15% by deionized water, the mixture is extruded and puffed by double screws, the mixture is dried until the water content is 6-8%, and hollow whole grain core materials are obtained, and parameters of the double screw extrusion and puffing are as follows: the feeding rotation speed is 24Hz, the screw rotation speed is 36Hz, and the extrusion temperature is 130 ℃;
s2: preparation of fermentation product rich in active lactobacillus
(1) Taking 100kg of banana powder as a reference, 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, so as to obtain fruit and vegetable mixed powder;
(2) Sealing and packaging the mixed fruit and vegetable powder in the step (1), and sterilizing at 121 ℃ and 0.1MPa for 25min;
(3) Mixing commercially available apple pectin with deionized water to prepare a solution with a mass volume ratio of 2%, treating the solution under an ultrahigh pressure of 300MPa for 25min, then placing the solution under 10kGy for irradiation treatment, and passing through a 0.22 mu m film 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 obtained in the step (2) after the sterilization treatment to 55% by using the pectin solution obtained in the step (3), fully stirring, inoculating lactobacillus plantarum suspension and 5% streptococcus lactis suspension according to the volume ratio of 12%, and fermenting for 36 hours at 32 ℃ to obtain fermentation liquor, wherein the concentration of lactobacillus plantarum and streptococcus lactis in the lactobacillus plantarum suspension and the streptococcus lactis suspension is 5 multiplied by 10 8 CFU/mL;
(5) Lyophilizing the fermentation broth obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain fruit and vegetable fermented mixed powder;
(6) Comparing the shape and the size of the hollow part of the whole grain core material in the step S1, pressing the fruit and vegetable fermentation mixed powder obtained in the step (5) into granular fruit and vegetable fermentation mixed powder by adopting a tablet press, and adjusting the water activity to 12%;
(7) Wrapping the granular fruit and vegetable fermentation mixed powder obtained in the step (6) by using chocolate homogenate at 35 ℃ to obtain an active lactobacillus-enriched fermentation product, wherein the chocolate homogenate comprises the following raw materials in parts by weight: 65kg of cocoa butter, 30kg of cocoa powder and 8kg of cream, heating and melting the cocoa butter at 55 ℃ in a water-proof way, adding the cocoa powder, stirring and melting, and finally adding the cream, stirring and melting uniformly to obtain chocolate homogenate;
s3: filling the S2 fermentation product rich in active lactobacillus into the hollow part of the whole grain core material obtained in the S1 to obtain a final core material;
S4: making homogenate of the coating chocolate dried meat floss: the chocolate dried meat floss homogenate consists of the following raw materials in parts 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 55 ℃, then the powdered sugar is added for stirring, the cocoa powder is added for stirring and melting after melting, finally the cream is added for stirring and melting, and finally the dried meat floss is added for stirring uniformly to obtain the chocolate dried meat floss homogenate;
The dried meat floss is prepared from one or more of dried pork floss, dried chicken floss and dried beef floss, and is crushed and sieved by a 40-mesh sieve;
S5: and (3) uniformly spraying the chocolate dried meat floss homogenate onto the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain the finished product of the whole grain snack food. Maintaining the homogenization temperature of the dried chocolate floss at 35 ℃ in the spraying process;
the content of active lactobacillus in the final core material is more than 10 8 CFU/g, and the leisure food is stored for 12 months under the condition of 4 ℃, and the content of active lactobacillus in the final core material is more than 10 7 CFU/g.
Example 2
A method for preparing whole grain snack 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 feed-liquid ratio of 1:10 kg/L, heating at 100deg.C for 10min, discarding pre-boiling liquid, drying rice with hot air at 80deg.C until water content is 6-8%, shelling, pulverizing, sieving with 100 mesh sieve to obtain rice flour, and keeping water volume unchanged during heating treatment of rice;
(2) Taking 100kg of the rice flour in the step (1) as a reference, fully mixing with 15kg of kudzuvine root powder, 5kg of yam powder and 3kg of hawthorn powder to obtain rice mixed powder;
The kudzuvine root powder is prepared by taking fresh kudzuvine root as a raw material, drying the fresh kudzuvine root with hot air at 40 ℃ until the moisture content is 6-8%, crushing the fresh kudzuvine root powder, sieving the crushed kudzuvine root powder with a 100-mesh sieve, wherein the starch content is 80% and the dietary fiber content is 10%;
(3) Regulating the water content of the rice mixed powder in the step (2) to 25% by deionized water, carrying out twin-screw extrusion treatment on the mixed powder, carrying out hot air drying treatment at 80 ℃ until the water content is 6-8%, crushing and sieving with a 100-mesh sieve to obtain the extruded rice mixed powder, wherein the extrusion treatment parameters are as follows: the feeding rotation speed is 18Hz, the screw rotation speed is 25Hz, and the extrusion temperature is 75 ℃;
(4) Regulating the water content of the rice mixed powder obtained in the step (3) to 50% by deionized water, fully stirring, sealing and packaging, sterilizing at 121 ℃ and 0.1MPa for 15min, inoculating 1% of monascus suspension and 6% of lactobacillus plantarum suspension according to the volume ratio, and 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) Lyophilizing the fermentation product obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain rice fermentation mixed powder;
(6) 100kg of the rice fermentation mixed powder obtained in the step (5) is taken as a reference, mixed with 10kg of corn flour, 5kg of millet flour, 0.5kg of soybean lecithin and 0.2kg of calcium carbonate, the water content of the mixture is adjusted to 14% by deionized water, the mixture is extruded and puffed by double screws, the mixture is dried until the water content is 6-8%, and hollow whole grain core materials are obtained, and parameters of the double screw extrusion and puffing are as follows: the feeding rotation speed is 15Hz, the screw rotation speed is 30Hz, and the extrusion temperature is 120 ℃;
s2: preparation of fermentation product rich in active lactobacillus
(1) Taking 100kg of banana powder as a reference, 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 mixed fruit and vegetable powder in the step (1), and sterilizing for 15min at 121 ℃ and 0.1 MPa;
(3) Mixing commercially available apple pectin with deionized water to prepare a solution with a mass volume ratio of 1%, treating the solution under an ultrahigh pressure of 400MPa for 10min, then placing the solution under 3kGy for irradiation treatment, and passing through a 0.22 mu m film to obtain a pectin solution, wherein the molecular weight of pectin in the solution is 10kDa;
(4) Adjusting the water content of the fruit and vegetable mixed powder after the sterilization treatment in the step (2) to 50% by using the pectin solution obtained in the step (3), fully stirring, inoculating lactobacillus plantarum suspension and 6% streptococcus lactis suspension according to the volume ratio of 8%, and fermenting for 40 hours at 28 ℃ to obtain fermentation liquor, wherein the concentration of lactobacillus plantarum and streptococcus lactis in the lactobacillus plantarum suspension and the streptococcus lactis suspension is 8 multiplied by 10 8 CFU/mL;
(5) Lyophilizing the fermentation broth obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain fruit and vegetable fermented mixed powder;
(6) Comparing the shape and the size of the hollow part of the whole grain core material in the step S1, pressing the fruit and vegetable fermentation mixed powder obtained in the step (5) into granular fruit and vegetable fermentation mixed powder by adopting a tablet press, and adjusting the water activity to 10%;
(7) Wrapping the granular fruit and vegetable fermentation mixed powder obtained in the step (6) by using chocolate homogenate at 32 ℃ to obtain an active lactobacillus-enriched fermentation product, wherein the chocolate homogenate comprises the following raw materials in parts by weight: 50kg of cocoa butter, 40k of cocoa powder and 10kg of cream, heating and melting the cocoa butter in a water-proof way at 50 ℃, adding the cocoa powder, stirring and melting, and finally adding the cream, stirring and melting uniformly to obtain chocolate homogenate;
s3: filling the S2 fermentation product rich in active lactobacillus into the hollow part of the whole grain core material obtained in the S1 to obtain a final core material;
S4: making homogenate of the coating chocolate dried meat floss: the chocolate dried meat floss homogenate consists of the following raw materials in parts by weight: heating cocoa butter 40kg, cocoa powder 30kg, butter 10kg, powdered sugar 10kg and dried meat floss 10kg at 50deg.C in a water-proof manner to melt, adding powdered sugar, 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;
The dried meat floss is prepared from one or more of dried pork floss, dried chicken floss and dried beef floss, and is crushed and sieved by a 40-mesh sieve;
s5: and (3) uniformly spraying the chocolate dried meat floss homogenate onto the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain the finished product of the whole grain snack food. Maintaining the homogenization temperature of the dried chocolate floss at 40 ℃ in the spraying process;
the content of active lactobacillus in the final core material is more than 10 8 CFU/g, and the leisure food is stored for 12 months under the condition of 4 ℃, and the content of active lactobacillus in the final core material is more than 10 7 CFU/g.
Example 3
A method for preparing whole grain snack 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 feed-liquid ratio of 1:5 kg/L, heating at 100deg.C for 30min, discarding pre-boiling liquid, drying rice with hot air at 40deg.C until water content is 6-8%, shelling, pulverizing, sieving with 100 mesh sieve to obtain rice flour, and keeping water volume unchanged during heating treatment of rice;
(2) Taking 100kg of the rice flour in the step (1) as a reference, fully mixing with 8kg of kudzuvine root powder, 10kg of yam powder and 8kg of hawthorn powder to obtain rice mixed powder;
the kudzuvine root powder is prepared by taking fresh kudzuvine root as a raw material, drying the fresh kudzuvine root with hot air at 60 ℃ until the moisture content is 6-8%, crushing the fresh kudzuvine root powder, sieving the crushed kudzuvine root powder with a 100-mesh sieve, wherein the starch content is 60% and the dietary fiber content is 20%;
(3) Regulating the water content of the rice mixed powder in the step (2) to 18% by deionized water, carrying out twin-screw extrusion treatment on the mixed powder, carrying out hot air drying treatment at 40 ℃ until the water content is 6-8%, crushing and sieving with a 100-mesh sieve to obtain the extruded rice mixed powder, wherein the extrusion treatment parameters are as follows: the feeding rotation speed is 30Hz, the screw rotation speed is 45Hz, and the extrusion temperature is 100 ℃;
(4) Regulating the water content of the extruded rice mixed powder obtained in the step (3) to 70% by using deionized water, fully stirring, sealing and packaging, sterilizing at 121 ℃ and 0.1MPa for 30min, inoculating a 5% monascus suspension and a 2% lactobacillus plantarum suspension according to the volume ratio, and fermenting at 30 ℃ for 60h to obtain a fermentation product; the concentration of the monascus and the lactobacillus plantarum in the monascus suspension and the lactobacillus plantarum suspension is 8 multiplied by 10 8 CFU/mL;
(5) Lyophilizing the fermentation product obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain rice fermentation mixed powder;
(6) 100kg of the rice fermentation mixed powder obtained in the step (5) is taken as a reference, mixed with 30kg of corn flour, 10kg of millet flour, 2kg of soybean lecithin and 0.8kg of calcium carbonate, the water content of the mixture is adjusted to 18% by deionized water, the mixture is subjected to twin-screw extrusion puffing treatment, the mixture is dried until the water content is 6-8%, and the hollow whole grain core material is obtained, wherein the twin-screw extrusion puffing treatment parameters are as follows: the feeding rotation speed is 25Hz, the screw rotation speed is 40Hz, and the extrusion temperature is 150 ℃;
s2: preparation of fermentation product rich in active lactobacillus
(1) Taking 100kg of banana powder as a reference, 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, so as to obtain fruit and vegetable mixed powder;
(2) Sealing and packaging the mixed fruit and vegetable powder in the step (1), and sterilizing for 30min at 121 ℃ and 0.1 MPa;
(3) Mixing commercially available apple pectin with deionized water to prepare a solution with the mass-volume ratio of 0.5%, treating the solution under the ultrahigh pressure of 100MPa for 30min, then placing the solution under the condition of 15kGy for irradiation treatment, and passing through a 0.22 mu m film to obtain a pectin solution, wherein the molecular weight of the pectin in the solution is 30kDa;
(4) Adjusting the water content of the fruit and vegetable mixed powder obtained in the step (2) after the sterilization treatment to 70% by using the pectin solution obtained in the step (3), fully stirring, inoculating lactobacillus plantarum suspension and 2% streptococcus lactis suspension according to the volume ratio of 15%, and fermenting for 15 hours at 35 ℃ to obtain fermentation liquor, wherein the concentration of lactobacillus plantarum and streptococcus lactis in the lactobacillus plantarum suspension and the streptococcus lactis suspension is 3 multiplied by 10 8 CFU/mL;
(5) Lyophilizing the fermentation broth obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain fruit and vegetable fermented mixed powder;
(6) Comparing the shape and the size of the hollow part of the whole grain core material in the step S1, pressing the fruit and vegetable fermentation mixed powder obtained in the step (5) into granular fruit and vegetable fermentation mixed powder by adopting a tablet press, and adjusting the water activity to 20%;
(7) Wrapping the granular fruit and vegetable fermentation mixed powder obtained in the step (6) by using chocolate homogenate at 38 ℃ to obtain an active lactobacillus-enriched fermentation product, wherein the chocolate homogenate comprises the following raw materials in parts by weight: 70kg of cocoa butter, 20kg of cocoa powder and 5kg of cream, heating and melting the cocoa butter in a water-proof way at 60 ℃, adding the cocoa powder, stirring and melting, and finally adding the cream, stirring and melting uniformly to obtain chocolate homogenate;
s3: filling the S2 fermentation product rich in active lactobacillus into the hollow part of the whole grain core material obtained in the S1 to obtain a final core material;
S4: making homogenate of the coating chocolate dried meat floss: the chocolate dried meat floss homogenate consists of the following raw materials in parts 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 60 ℃, then the powdered sugar is added for stirring, the cocoa powder is added for stirring and melting after melting, finally the cream is added for stirring and melting, and finally the dried meat floss is added for stirring uniformly to obtain the chocolate dried meat floss homogenate;
The dried meat floss is prepared from one or more of dried pork floss, dried chicken floss and dried beef floss, and is crushed and sieved by a 40-mesh sieve;
s5: and (3) uniformly spraying the chocolate dried meat floss homogenate onto the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain the finished product of the whole grain snack food. Maintaining the homogenization temperature of the dried chocolate floss at 32 ℃ in the spraying process;
the content of active lactobacillus in the final core material is more than 10 8 CFU/g, and the leisure food is stored for 12 months under the condition of 4 ℃, and the content of active lactobacillus in the final core material is more than 10 7 CFU/g.
Comparative example 1: in step S1, the fresh rice is directly dried by hot air without being steamed, and pulverized, and other steps and parameters are the same as in example 1.
Comparative example 2: in the step S1, the rice flour mixture is not extruded and fermented, and other steps and parameters are the same as in the example 2.
Comparative example 3: in step S2, the apple pectin solution was not subjected to ultra-high pressure treatment, and other steps and parameters were the same as in example 3.
Comparative example 4: in step S2, the apple pectin solution was not irradiated, and other steps and parameters were the same as in example 1.
Comparative example 5: in step S2, the water activity of the granular fruit and vegetable fermented mixed powder was not adjusted, and other steps and parameters were the same as in example 2.
Comparative example 6: in the step S2, the granular fruit and vegetable fermentation mixed powder is not wrapped by adopting chocolate homogenate, and other steps and parameters are the same as those in the example 3.
Example 4
The total grain snack food prepared in examples 1 to 3 and comparative examples 1 to 6 was measured for the active lactic acid bacteria content (national standard method), the active lactic acid bacteria content after 12 months of storage at 4 ℃ (national standard method), the GI value (in vitro digestion and enzymolysis), the soluble dietary fiber (national standard method), the alpha-amylase activity inhibition rate (spectrophotometry), the total reducing power (spectrophotometry), the total phenol content (spectrophotometry), the free phenol content (spectrophotometry), the gamma-aminobutyric acid content (national standard method), the puerarin content (high performance liquid chromatography) and the diosgenin content (reversed phase high performance liquid chromatography), and the results are shown in tables 1 and 2 below.
Table 1: lactic acid bacteria activity and nutrition efficacy quality in the final core material of whole grain snack food
Table 2: content of functional component in final core material of whole grain snack food
Through the analysis of the results of examples 1-3 and comparative examples 1-6, which are presented in example 4, it is easy to see that in the process of making the final core material of the whole grain snack food, fresh rice is boiled, mixed rice powder ingredients are optimally matched, extrusion and fermentation treatment are carried out, then a whole grain core material formula is optimally matched, and the whole grain core material is made by extrusion and puffing, after orderly combination and repeated improvement and optimization of the technical means, the content of functional ingredients such as soluble dietary fibers, total phenols, free phenols, gamma-aminobutyric acid, puerarin and diosgenin in the whole grain core material is fully and freely enriched, the GI value of the whole grain core material is reduced, and the total reducing power and alpha-amylase inhibiting capability of the whole grain core material are improved; based on optimal mixed fruit and vegetable powder, lactic acid bacteria fermentation treatment is adopted, pectin subjected to ultrahigh pressure combined irradiation treatment is added, granular fruit and vegetable fermentation mixed powder wrapped by chocolate homogenate is finally prepared into an active lactic acid bacteria-enriched fermentation product, after ordered combination and repeated improvement and optimization of the technical means, the quantity of active lactic acid bacteria in the fermentation product and the stability of the active lactic acid bacteria in the storage process are improved, the content of functional components such as total phenols, free phenols, soluble dietary fibers and the like in the mixed fruit and vegetable powder is fully improved, the total reducing power and alpha-amylase inhibition capability of the fermentation product are improved, and finally, the active lactic acid bacteria-enriched fermentation product is filled into a whole grain core material to obtain the final whole grain leisure food core material. The efficacy characteristics of the whole grain core material and the active lactobacillus-enriched fermentation product are mutually overlapped, so that the final core material of the whole grain snack food is endowed with excellent nutrition efficacy quality.
The total grain snack food has the final core material with active lactobacillus amount greater than 10 8 CFU/g, active lactobacillus amount greater than 10 7 CFU/g after storage at 4deg.C for 6 months, GI value lower 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 μg/100g. In addition, the chocolate dried meat floss homogenate is used as a packaging material, so that the nutritional flavor 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 requirements of consumers on nutritional and functional leisure food are met, and references and ideas are provided for the development of the functional leisure food.
It should be apparent to 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 invention. Various modifications, combinations, sub-combinations and permutations of the above as desired are possible and all such modifications, combinations, sub-combinations, permutations and equivalents thereof are within the scope of the appended claims.
Claims (3)
1. The preparation method of the whole grain snack food rich in active lactobacillus is characterized by comprising the following steps of:
S1: whole grain core preparation
(1) Mixing fresh wet rice with deionized water according to a feed liquid ratio of 1: (5-10) kg/L, heating at 100deg.C for 10-30min, discarding precooking liquid, drying with hot air at 40-80deg.C until water content is 6-8%, shelling, pulverizing, sieving with 100 mesh sieve to obtain rice flour, and keeping water volume unchanged during heating treatment of rice;
(2) Taking the mass of the rice flour in the step (1) as a reference, fully mixing 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;
the kudzuvine root powder is prepared by taking fresh kudzuvine root as a raw material, drying the fresh kudzuvine root with hot air at 40-60 ℃ until the moisture content is 6-8%, crushing the fresh kudzuvine root powder, sieving the fresh kudzuvine root powder with a 100-mesh sieve, wherein the starch content is 60-80% and the dietary fiber content is 10-20%;
(3) Regulating the water content of the rice mixed powder in the step (2) to 18-25% by deionized water, carrying out twin-screw extrusion treatment on the rice mixed powder, carrying out hot air drying treatment at 40-80 ℃ until the water content is 6-8%, crushing and sieving with a 100-mesh sieve to obtain extrusion-treated rice mixed powder, wherein the extrusion treatment parameters are as follows: the feeding speed is 18-30Hz, the screw speed is 25-45 Hz, and the extrusion temperature is 75-100 ℃;
(4) Regulating the water content of the extruded rice mixed powder obtained in the step (3) to 50-70% by deionized water, fully stirring, sealing and packaging, sterilizing at 121 ℃ and 0.1MPa for 15-30 min, inoculating 1-5% of monascus suspension and 2-6% of lactobacillus plantarum suspension according to the volume ratio, and fermenting at 20-30 ℃ for 24-60 h to obtain a fermentation product, wherein the concentration of monascus and lactobacillus plantarum in the monascus suspension and lactobacillus plantarum suspension is (1-8) multiplied by 10 8 CFU/mL;
(5) Lyophilizing the fermentation product obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain rice fermentation mixed powder;
(6) Mixing the rice fermentation mixed powder obtained in the step (5) with 10-30% corn flour, 5-10% millet flour, 0.5-2% soybean lecithin and 0.2-0.8% calcium carbonate according to the mass ratio, regulating the water content to 14-18% by deionized water, performing twin-screw extrusion puffing treatment, and drying until the water content is 6-8%, thereby obtaining a hollow whole grain core material, wherein the twin-screw extrusion puffing treatment parameters are as follows: the feeding speed is 15-25 Hz, the screw speed is 30-40 Hz, 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 isolated protein powder according to the mass ratio to obtain fruit and vegetable mixed powder;
(2) Sealing and packaging the mixed fruit and vegetable powder in the step (1), and sterilizing at 121 ℃ and 0.1 MPa for 15-30 min;
(3) Mixing commercially available apple pectin with deionized water to obtain a solution with a mass volume ratio of 0.5-2%, treating the solution at 100-400 MPa ultrahigh pressure for 10-30min, then placing the solution under 3-15 kGy for irradiation treatment, and passing through 0.22 μm membrane to obtain pectin solution with a pectin molecular weight of 10-30 kDa;
(4) Adjusting the water content of the fruit and vegetable mixed powder after the sterilization treatment in the step (2) to 50-70% by using the pectin solution obtained in the step (3), fully stirring, inoculating lactobacillus plantarum suspension and 2-6% streptococcus lactis suspension according to the volume ratio of 8-15%, and fermenting at 28-35 ℃ for 15-40 h to obtain fermentation liquor, wherein the concentration of lactobacillus plantarum and streptococcus lactis in the lactobacillus plantarum suspension and the streptococcus lactis suspension is (3-8) multiplied by 10 8 CFU/mL;
(5) Lyophilizing the fermentation broth obtained in the step (4) until the water content is 6-8%, pulverizing, and sieving with 100 mesh sieve to obtain fruit and vegetable fermented mixed powder;
(6) Comparing the shape and the size of the hollow part of the whole grain core material in the step S1, pressing the fruit and vegetable fermentation mixed powder obtained in the step (5) into granular fruit and vegetable fermentation mixed powder by adopting a tablet press, and adjusting the water activity to 10-20%;
(7) Wrapping the granular fruit and vegetable fermentation mixed powder obtained in the step (6) by using chocolate homogenate at the temperature of 32-38 ℃ to obtain an active lactobacillus-enriched fermentation product, wherein the chocolate homogenate comprises 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 to be stirred and melted, and finally the cream is added to be stirred and melted uniformly to obtain chocolate homogenate;
s3: filling the S2 fermentation product rich in active lactobacillus into the hollow part of the whole grain core material obtained in the S1 to obtain a final core material;
S4: making homogenate of the coating chocolate dried meat floss: the chocolate dried meat floss homogenate comprises 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 50-60deg.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 (3) uniformly spraying the dried chocolate floss homogenate onto the surface of the final core material in the step (S3), controlling the temperature, forming and packaging to obtain a finished product of the whole grain snack food, wherein the homogenate temperature of the dried chocolate floss is kept at 32-40 ℃ in the spraying process.
2. The method for producing a whole grain snack food enriched in active lactic acid bacteria according to claim 1, wherein: the dried meat floss is prepared from one or more of dried pork floss, dried chicken floss and dried beef floss, and is crushed and sieved by a 40-mesh sieve.
3. The method for producing a whole grain snack food enriched in active lactic acid bacteria according to claim 1, wherein: the content of active lactobacillus in the final core material of the whole grain leisure food is more than 10 8 CFU/g, and the leisure food is stored for 12 months under the condition of 4 ℃, and the content of active lactobacillus in the final core material is more than 10 7 CFU/g.
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