CN1879500A - A method for preparing glutinous maize fermented flour and application thereof - Google Patents
A method for preparing glutinous maize fermented flour and application thereof Download PDFInfo
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Abstract
The invention relates to a method for preparing waxy corn fermentative corn flour and the application in preparing viscous food, such as waxy corn dumplings and noodle. The method is the natural fermentation under artificial control or inoculating fermentation with artificial inoculation of lactic acid bacteria. The preparing process comprises: baking, degerming, washing, immersing, water milling, sifting, fermenting, dewatering and drying. The invention is characterized by specific method, simple process, greatly reduced raw material cost, high nutrient content in product, fine powder, good taste, strong viscosity, no cracking of frozen food after unfreezing, and so on.
Description
Technical field:
The present invention belongs to the corn deep processing field, is specifically related to prepare the method for fermented flour and with the application of the fermented flour of waxy corn preparation with waxy corn.
Background technology:
Chinese patent (production of CN97107386.4 Zea mayssinesis Kulesh dumpling flour) discloses a kind of production method of waxy corn water mill dumpling flour.Chinese patent (production method of CN02133961.9 glutinous corn cake) except that corn, also has raw materials such as little yellow maize, soybean, brown sugar.Chinese patent (preparation method of CN200510003034.7 glutinous corn powder dumpling flour) except that with the wet grinding glutinous corn powder, has also added the common yellow corn powder of high temperature puffing.At present, the fermented flour that adopts fermentation method to produce waxy corn yet there are no report.
Waxy corn (zea magys sinesis) (claiming cured corn, glutinous corn again) originates from China, and it is compared with conventional corn, and starch contained therein is an amylopectin all, and it is nutritious, is rich in necessary lysine of human body and vitamins and other nutritious components.
The advantage of glutinous corn powder: since the waxy corn endosperm in starch-containing all be amylopectin, the molecular weight ratio amylose of this starch is little more than 10 times, has soft exquisiteness, sweet delicate fragrance.Protein content is 10.6% in the nutritional labeling of glutinous corn powder, and amino acid content is 8.3%, and respectively than glutinous rice flour high 2.75% and 1.7%, but glutinous corn powder is significantly less than glutinous rice flour on the price.The starch of fermentation back glutinous corn powder is easy to digest and assimilate, and digestibility can be up to 85%, and is higher more than 20% than conventional corn, and the starch digestion rate of conventional corn is 69%.
External glutinous corn powder state of development: U.S.'s plantation waxy corn was 400,000 hectares in 1997, and annual production is stabilized in 3,500 ten thousand tons, at present, the existing kind more than 400 of the food that the U.S. utilizes the amylopectin of waxy corn to make, price is higher more than 1 times than conventional corn starch.
Domestic waxy corn state of development: China is the edible country the earliest of waxy corn, and the waxy corn resource is very abundant.Jilin Province's waxy corn scale cultivated area reaches more than 20,000 hectares, and except that a part was used as blue or green food, quick-frozen, major part was used for the processing of amylopectin, and according to estimates, in following 10 years, China's waxy corn cultivated area may develop into 450,000 hectares.
The viscosity of waxy corn is high more, and the rice dumpling that process, sticking steamed buns stuffed with sweetened bean paste quality are just good more, and the viscosity of waxy corn is crossed the low made quick-frozen dumpling that just is difficult to be processed into, sticking steamed buns stuffed with sweetened bean paste, even be processed into made quick-frozen dumpling, thaw the back it often ftracture also morely, and mouthfeel is rough, viscosity is less.Therefore, adopting the suitable waxy corn face of fermentation method production viscosity, is a key factor that guarantees viscous foods such as the good quick-frozen waxy corn rice dumpling of processing, sticking steamed buns stuffed with sweetened bean paste.
In China northeast, North China and the Northwest, people are accustomed to summer with conventional corn face or glutinous corn powder self-control fermented flour (or being called ammonia bicarbonate), make " glutinous cake ", " noodles ", " He beans " etc. with fermented flour again.Tasty and refreshing because of its appetizing, both relieving summer-heat easily digested again, welcome by the locals, but often had the incident of edible homemade fermented flour sitotoxismus to take place, and the poisoning reason is due to fermented flour is polluted by Paeudomonas Cocovenenans Subsp Farinofermentans.
Paeudomonas Cocovenenans Subsp Farinofermentans fermented flour subspecies are a kind of new food poisoning bacterias that Chinese scholar was found in China's northeast fermented flour poisoning food in 1977, it mainly produces two kinds of toxin: and bongkrekic aicd (Bong Krekic olid BA) and pornography and drug element (Toxoflavin, TF).It pollutes foods such as fermented flour, rotten white fungus, vinegar bean jelly, the mochi rice dumpling, cornstarch, mealy potato, milk powder, millet, sorghum rice and rice.Bongkrekic aicd (BA) and toximycin (TF) are little molecules of fatty acids toxoid, and any zooblast is had toxic action, and the two hear resistance is strong, and it is still toxic to be heated to 100 ℃, 30 minutes, and general cooking method is difficult to destroy.The minimum 40g fermented flour of lethal dose can cause poisoning in edible 2-48 hour, even dead.Poisoning symptom: have a stomach upset, feel sick, vomiting, stomachache, diarrhoea, abnormal sweating, astasia be so that symptoms such as tic, shocks, the state of an illness is dangerous, and PD is fast, multiple organ injury very easily takes place to multiple organs failure, and the death rate is high.
The factor that influences Paeudomonas Cocovenenans Subsp Farinofermentans product poison mainly contains bacterial strain, culture medium, temperature, pH value and time.This bacterium suitable growth temperature is that 26 ℃ of-28 ℃ of optimums produce poison, and when the pH value was transferred to 5.5, this bacterium produced poison and descends, and when pH4.5, this bacterium produces BA and TF can't check.
Summary of the invention
One of the object of the invention provides the method that adopts fermentation method to prepare glutinous maize fermented flour, prevents the infection of Paeudomonas Cocovenenans Subsp Farinofermentans; Two of the object of the invention provides and adopts fermentation method to prepare the glutinous maize fermented flour application, promptly makes the rice dumpling, noodles and glutinous pastries with glutinous maize fermented flour.
Realize the preparation method of a kind of glutinous maize fermented flour of the present invention, its step and condition are as follows:
(1) preparation of glutinous corn powder
The preparation glutinous corn powder has two kinds of preparation methods of dry grinding method and wet grinding.
The dry grinding method is exactly to go the waxy corn of embryo directly to add in the pulverizer decortication to pulverize, sieve, and sieve order number is the 70-100 order.
Wet grinding will peel, go the embryo waxy corn to soak exactly 6-12 hour, pull the water that 1-2 that the back adds the waxy corn quality doubly measures out, put into the mill slurry of pulverizing, it is sieved, sieve order number is the 150-200 order again, and postprecipitation sieves, remove moisture, make it to become the wetted surface shape.
The method of relatively dry grinding and wet grinding it is generally acknowledged that levigation method powder process all is better than dry powder powder process method to indexs such as product color, component state, viscosity, quality.
(2) glutinous corn powder fermentation
A, employing natural fermentating method; Or b, employing artificial fermentation method.
No matter adopt the sort of method, at first all want sterilizing: adopt the chemosterilant sodium hydrogensulfite that process equipment is carried out cleaning and sterilizing, because of sodium hydrogensulfite has stronger antibacterial and bactericidal action to Paeudomonas Cocovenenans Subsp Farinofermentans.
The waxy corn face of doing is added water and stirring, and amount of water is the thorough impregnation glutinous corn powder, is injected into fermentation vat again.The waxy corn flour slurry that perhaps wet grinding is obtained injects fermentation vat.
Adopt aging process: fermentation temperature is 15 ℃-23 ℃, spontaneous fermentation 3-12 days.1-3 days pH values are that 5.5, the 4-8 days pH value is that 5.0, the 10-12 days pH values are 4.0, fermentation ends.
Adopt artificial fermentation: 15 ℃ of-23 ℃ of fermentations, fermented 5-8 days with the lactic acid bacteria that inoculates.1-3 days of fermentation, the pH value be 6.9, the 4 days pH values to reduce to 4.0, the 5-8 days pH values be 3.4, fermentation ends.
The fermentate tart flavour of two kinds of methods is pure, smell is salubrious, bubble is less or almost do not have bubble, and the no aerogenesis bacterium of mixing is described.Cultivate check through microorganism and also do not have Paeudomonas Cocovenenans Subsp Farinofermentans.
(3) preparation of the preparation finished product of glutinous maize fermented flour
The glutinous maize fermented flour wet-milling of a, fermentation that step (2) is obtained through dehydration, dry, make dry powder shape glutinous maize fermented flour; B, also can wet-milling shape glutinous maize fermented flour, freezing preservation will be made.
In the present invention, adopt the spontaneous fermentation of artificial controlled condition or the inoculation fermentation of artificial infection lactic acid bacteria to suppress the Paeudomonas Cocovenenans Subsp Farinofermentans breeding and produce poison, prepare glutinous maize fermented flour with fermentation method.
Remove impurity and decortication and remove embryo
Even select very clean waxy corn, can not guarantee also whether raw material meets production requirement, have only through strict screening, wash Mi Caineng and reach requirement.Screen not thoroughly, wash rice and can not cause to a certain extent all totally that product sensory is bad, mouthfeel is bad.The corn decortication can not cause product coarse fineless and smooth only.Contain more vegetable oil and a certain amount of unrighted acid in the waxy corn embryo, the unrighted acid oxidation deterioration of these vegetable oil has had a strong impact on product mouthfeel and quality.Go embryo clean or without going embryo to influence product quality to a certain extent, strict operation, it is one of key that yields products of quality that embryo is removed in decontamination and decortication.
Microbiota is analyzed
Aging process: the bacterium in the microbiota in the fermented flour pulp-water of spontaneous fermentation, actinomyces were cultivated 72 hours, and saccharomycete was cultivated 96 hours, and mould is cultivated a week and observes, dyes, adds up.Wherein coli-group with maximum approximate number (M, P, N) test, main flora is that lactobacillus and acetic acid flora number average are 2,500 ten thousand/ml, mould (Mucor aspergillus, mould) number average is less than 0.50 ten thousand/ml, also have a spot of gemma flora to be 1,000,000/ml, coliform does not detect.
Artificial fermentation: we isolate with the nature fermented flour, and a strain acid producing ability is strong, tart flavour is pure, breed lactic bacteria strain fast, adopts the numerous cultivation of multistage expansion, makes the lactic acid bacteria mother liquor that contains lactic acid bacteria 0.5%-1.0%.In the wet sticky rice syrup of filling with lactic acid bacteria solution, under 18-22 ℃ sealing condition, fermentation is 5-8 days in the pond, treats to take out when total liquid reaches 1 gram/100ml-1.5 gram/100ml wet glutinous corn powder and starches and dewater, and makes glutinous maize fermented flour.
No matter be nature inoculation or artificial infection, lactic acid bacteria plays a leading role in the glutinous maize fermented flour fermentation, and the ratio of its quantity and shared total number of bacteria is the key factor that influences fermenting speed.Artificial fermentation inserts lactic acid bacteria before fermentation be not the overall process of depending merely on it and finishing fermentation, but by strengthening lactic acid bacteria population advantage in the fermentation system, adjust the species structure of microorganism, form the environment of favourable lactobacter growth, make the lactobacillus that kind is enriched in the wet sticky rice powder be able to a large amount of germinatings.
Organic acid analysis
Organic acid analysis comprises the analysis and the organic acid constituent analysis of organic acid total amount.Low temperature spontaneous fermentation 10 days, organic acid total amount (in lactic acid) is 3.0%, and its mesoxalic acid is 0.20%, and citric acid is 0.45%, and lactic acid is 1.65%, acetic acid is 0.70%.Manual fermentation 8 days, organic acid (in lactic acid) is 4.0%, and its mesoxalic acid is 0.30%, and citric acid is 0.60%, and lactic acid is 2.30%, acetic acid is 0.80%.
The characteristics of the glutinous maize fermented flour of method preparation of the present invention: do not ftracture in flavor acid, modest viscosity, this freezing rear surface of glutinous goods, good palatability, the original thick cinder notch sense of no waxy corn face has sweet, sticking, fragrant local flavor, be easy to the distinct advantages chewing and digest and assimilate, enjoy the consumer to welcome.
Table 1. glutinous maize fermented flour, waxy corn face and glutinous rice ground rice composition are relatively
| Content | Glutinous maize fermented flour | The waxy corn face | Glutinous rice ground rice |
| Protein (%) | ≥6.0 | 10.6 | 7.85 |
| Amino acid (%) | ≥4.0 | ≥3.5 | ≥2.4 |
| Starch (%) | ≥85 | ≥80 | ≥83 |
| Fat (%) | ≤0.5 | ≥1.0 | ≥1.2 |
| The pH value | 3.5-5.0 | 6.5-6.8 | 6.5-6.8 |
| Ash content (%) | ≤0.12 | ≥0.25 | ≥0.20 |
Production method uniqueness of the present invention, the glutinous maize fermented flour forming process of method preparation of the present invention is a raw material---→ fermentation---→ second stage (formation of other materials such as new carbohydrate, organic acid, lipid, amino acid, aliphatic acid, aromatic compound)---→ phase III (end-product formation) phase I (degradeds of materials such as starch, protein, fat, hemicellulose).
Method of the present invention is fairly simple, but cost of material reduces greatly, the nutritive value of a kind of fermented flour finished product of production method preparation of the present invention is higher, opaque is meticulous, golden yellow color, delicate mouthfeel, viscosity are coarse by force and not, aromatic flavour, Appetizing spleen-tonifying, promotion gastro-intestinal digestion absorb, and it can be widely used in viscous foods such as making the rice dumpling, noodles, steamed buns stuffed with sweetened bean paste, sticking cake.
Target level of product quality:
Sense organ: the powder of light yellow or yellow shade is slightly glossy; Tart flavour and the distinctive smell of glutinous corn powder with obvious fermentation, free from extraneous odour, mouthfeel does not have the grains of sand, no exogenous impurity.
Physical and chemical index: protein 〉=6.0%; Fineness 〉=80 orders; Dry powder moisture≤13% (wet-milling moisture≤40%); Fat≤0.5%; Ash content≤0.12%; The starch starch contained therein is amylopectin more than 98%.
Sanitary index: lead, arsenic, content of sulfur dioxide all reach the national food hygienic standard requirement.Microorganism detection is up to state standards.
Table 2. glutinous maize fermented flour, waxy corn face and glutinous rice ground rice ratio of viscosities are
| GT ℃ | PT ℃ | PK mPaS | A mPaS | B mPaS | C mPaS | D mPaS |
| 6% glutinous maize fermented flour | 69 | 89 | 1881 | 720 | 408 | 587 | 575 |
| 6% waxy corn face | 66 | 91 | 1520 | 630 | 430 | 720 | 660 |
| 6% glutinous rice ground rice | 65 | 86 | 1950 | 740 | 455 | 742 | 755 |
Last table is German E type Brabender viscosimeter, powder breast concentration 6.0% (w/w), rotor speed 75r/min.The sequence of measurement is 25 ℃ of (per minute rises 1.5 ℃) → 95 ℃ → 95 ℃ (being incubated 45 minutes) → 50 ℃ (per minute falls 1.5 ℃) → 50 ℃ (being incubated 45 minutes).
GT---the temperature of beginning gelatinization, ℃;
PT---peak temperature, the temperature when gelatinized corn starch is in peak viscosity, ℃;
PK---peak viscosity, in the heating and heat preservation process, mPaS;
A---the viscosity of sticking with paste when being warmed up to 95 ℃, mPaS;
B---95 ℃ are incubated the viscosity of sticking with paste behind the 45min, mPaS;
C---the viscosity when paste is reduced to 50 ℃ with 95 ℃, mPaS;
D---50 ℃ are incubated the viscosity of sticking with paste behind the 30min, mPaS.
Table as can be seen thus: the glutinous maize fermented flour of method preparation of the present invention can replace the glutinous rice rice and flour fully, makes stickiness food.The glutinous maize fermented flour of method preparation of the present invention, changed the constituent of waxy corn after fermentation significantly, the former total protein of glutinous corn powder is degraded to more than 30%, and total fat 50% is microbial degradation, total ash more than 50% because fermentation and stripping, thereby play the effect of purifying starch.Fermentation utilizes the small molecular sugar in the waxy corn to produce lot of organic acids, and the high pressure liquid chromatographic analysis organic acid content shows more than 90% to be lactic acid.Fermentation is little to the total starch content influence, but has changed starch structure and composition, utilizes the influence of X-diffraction investigation fermentation to the starch granules structure, find the starch crystals type for a change, waxy corn batter temperature after the fermentation reduces, but the gelatinization required time prolongs the increase of gelatinization enthalpy.The starch granules microexamination shows that fermentation does not destroy the amylum body profile, and the modifying function of fermentation occurs in starch granules inside.
Microorganism species is based on anaerobic fermentation, and lactic acid bacteria is a dominant microflora in whole fermentation process, reaches as high as 10
5-10
10Cfu/mL accounts for more than 90% of total number of bacteria, secondly is saccharomycete, is about 10
4-10
5Cfu/mL, the spontaneous fermentation microorganism is mainly from waxy corn itself, and the artificial infection bacterium is mainly based on lactic acid bacteria.The enzyme that lactic acid that fermentation produces and lactic acid bacteria produce acts on the amorphous region of the starch granules of waxy corn, can cause the fracture of amylopectin long-chain, make the molecular weight distribution of starch be tending towards evenly having reduced the branch degree of single amylopectin molecule, weakened crystallinity again.
The specific embodiment
Embodiment 1:
(1) preparation of glutinous corn powder
Prepare with the dry grinding method: go the waxy corn of embryo directly to add in the pulverizer decortication exactly and pulverize, sieve, sieve order number is the 80-100 order.
(2) glutinous corn powder fermentation
Sterilizing: adopt chemosterilant 0.05% sodium hydrogensulfite that process equipment is carried out cleaning and sterilizing, because of sodium hydrogensulfite has stronger antibacterial and bactericidal action to Paeudomonas Cocovenenans Subsp Farinofermentans.
The waxy corn face of doing is added water and stirring, and amount of water is the thorough impregnation glutinous corn powder, injects fermentation vat.Adopt aging process: fermentation temperature is 15 ℃-23 ℃, spontaneous fermentation 12 days.1-3 days pH values are that 5.5, the 4-8 days pH value is that 5.0, the 10-12 days pH values are 4.0, fermentation ends.
Fermentate tart flavour is pure, smell is salubrious, bubble is less or almost do not have bubble, the no aerogenesis bacterium of mixing is described, Micro biological Tests result: the infection of no Paeudomonas Cocovenenans Subsp Farinofermentans.
(3) preparation of the preparation finished product of glutinous maize fermented flour
The glutinous maize fermented flour wet-milling of the fermentation that step (2) is obtained through dehydration, dry, make dry powder shape glutinous maize fermented flour.
Embodiment 2:
(2) glutinous corn powder fermentation
Adopt artificial fermentation: 15 ℃ of-23 ℃ of fermentations, fermented 8 days with the lactic acid bacteria that inoculates.1-3 days of fermentation, the pH value be 6.9, the 4 days pH values to reduce to 4.0, the 5-8 days pH values be 3.4, fermentation ends.
(1) other condition with (2) is identical with embodiment 1.
Fermentate tart flavour is pure, smell is salubrious, bubble is less or almost do not have bubble, the no aerogenesis bacterium of mixing is described, Micro biological Tests result: the infection of no Paeudomonas Cocovenenans Subsp Farinofermentans.
Embodiment 3:
(1) preparation of glutinous corn powder
Prepare with wet grinding: will peel, go the embryo waxy corn to soak 12 hours, and pull the water that the back adds 2 times of amounts of waxy corn quality out, and put into mill and grind pulping, it is sieved, sieve order number is the 150-200 order, staticly settles after sieving again, remove most of moisture, the water yield is with the thorough impregnation glutinous corn powder.
(2) glutinous corn powder fermentation
Sterilizing: adopt the chemosterilant sodium hydrogensulfite that process equipment is cleaned poison, because of sodium hydrogensulfite has stronger antibacterial and bactericidal action to Paeudomonas Cocovenenans Subsp Farinofermentans.
Adopt artificial fermentation: 15 ℃ of-23 ℃ of fermentations, fermented 8 days with the lactic acid bacteria that inoculates.1-3 days of fermentation, the pH value be 6.9, the 4 days pH values to reduce to 4.0, the 5-8 days pH values be 3.4, fermentation ends.
(3) preparation of the finished product of glutinous maize fermented flour is with embodiment 1.
Embodiment 4:
(2) glutinous corn powder fermentation
Adopt aging process with embodiment 1.
(1) other condition with (3) and (2) is identical with embodiment 3.
Embodiment 5:
(3) preparation of glutinous maize fermented flour finished product is to make wet-milling shape glutinous maize fermented flour, freezing preservation.
(1) identical with (2) with embodiment 3.
Embodiment 6:
Glutinous maize fermented flour Lantern Festival
Replace glutinous rice ground rice to prepare Lantern Festival fully with glutinous maize fermented flour.It is identical that its preparation method glutinous rice ground rice prepares the method on Lantern Festival.Characteristics with glutinous maize fermented flour and the comparison of glutinous rice rice and flour: the fermented flour water absorption of waxy corn after fermentation can reach more than 85%, and more unfermentable waxy corn face is easy-formation more, and is equally matched with glutinous rice ground rice aspect moulding.Eliminated the difference of each kind of waxy corn aspect viscosity, toughness, mouthfeel after the fermentation, in these areas, glutinous maize fermented flour is better than glutinous rice ground rice, also has the distinctive local flavor of tangible corn.The flour extraction of glutinous maize fermented flour is about 70%, and is low than glutinous rice rice dumpling flour price.The waxy corn embryo can squeeze corn oil, and micromicro is made feed, so its comprehensive utilization back selling cost is lower than glutinous rice ground rice.Glutinous maize fermented flour Lantern Festival-18 ℃ freezing 30 days, do not ftracture in the rear surface that thaws, and fineness is good.
The sticking steamed buns stuffed with sweetened bean paste of embodiment 7 glutinous maize fermented flours
Sticking steamed buns stuffed with sweetened bean paste is a kind of food that has the northeast characteristic.The taste characteristics of sticking steamed buns stuffed with sweetened bean paste are " a gluing " word, for the about 3-6cm of spherical diameter, are faint yellow.Its materials only limit to the local glutinous millet of producing, and Mi is worn into the rheum officinale rice and flour, and the steamed buns stuffed with sweetened bean paste that the rheum officinale rice and flour after the fermentation are made is sticking but also chewiness not only.But Mi is a kind of grass when real estate, but this crop yield yields poorly much than waxy corn, therefore, has seldom planted now.Can substitute the rheum officinale rice and flour fully with glutinous maize fermented flour and make sticking steamed buns stuffed with sweetened bean paste, aspect viscosity, toughness, mouthfeel and refrigeration property with rheum officinale rice and flour indifference.
Claims (7)
1, a kind of preparation method of glutinous maize fermented flour, it is characterized in that its step and condition are as follows: the dry grinding method is adopted in the preparation of (1) glutinous corn powder: go the waxy corn of embryo directly to add in the pulverizer decortication exactly and pulverize, sieve, amount of water is a water thorough impregnation waxy corn face.
(2) adopt aging process fermentation glutinous corn powder:
Fermentation temperature is 15 ℃-23 ℃, spontaneous fermentation 3-12 days; 1-3 days pH values are that 5.5, the 4-8 days pH value is that 5.0, the 9-12 days pH values are 4.0, fermentation ends.
(3) preparation of the preparation finished product of glutinous maize fermented flour
The wet glutinous maize fermented flour of the fermentation that step (2) is obtained through dehydration, dry, make dry powder shape glutinous maize fermented flour.
2, the preparation method of a kind of glutinous maize fermented flour as claimed in claim 1 is characterized in that the fermentation of described (2) glutinous corn powder, adopts the manual fermentation method, at first, adopts the chemosterilant sodium hydrogensulfite that process equipment is carried out cleaning and sterilizing; Secondly, the lactic acid bacteria of artificial infection 15 ℃ of-23 ℃ of fermentations, was fermented 5-6 days; 1-3 days of fermentation, the pH value be 6.9, the 4 days pH values to reduce to 4.0, the 5-6 days pH values be 3.4, fermentation ends.
3, the preparation method of a kind of glutinous maize fermented flour as claimed in claim 1, it is characterized in that its step and condition are as follows: wet grinding is adopted in the preparation of (1) glutinous corn powder: will peel, go the embryo waxy corn to soak exactly 6-12 hour, pull the back out and add suitable quantity of water, amount of water is 1-2 a times of waxy corn quality, put into mill and grind to form the glutinous corn powder slurry, again it is sieved precipitation, after removing most of moisture, the remaining water yield is as the criterion with the wet glutinous corn powder of thorough impregnation.
(2) glutinous corn powder fermentation, adopt aging process:
Fermentation temperature is 15 ℃-23 ℃, spontaneous fermentation 3-12 days; 1-3 days pH values are that 5.5, the 4-8 days pH value is that 5.0, the 9-12 days pH values are 4.0, fermentation ends.
(3) preparation of the preparation finished product of glutinous maize fermented flour
The wet glutinous maize fermented flour of the fermentation that step (2) is obtained through dehydration, dry, make dry powder shape glutinous maize fermented flour.
4, the preparation method of a kind of glutinous maize fermented flour as claimed in claim 3 is characterized in that: the fermentation of step (2) glutinous corn powder, adopt the manual fermentation method: and the lactic acid bacteria of artificial infection, 15 ℃ of-23 ℃ of fermentations, fermented 5-6 days; 1-3 days of fermentation, the pH value be 6.9, the 4 days pH values to reduce to 4.0, the 5-8 days pH values be 3.4, fermentation ends.
5, as the preparation method of claim 1,2, the described glutinous maize fermented flour of 3 or 4 any one claim, it is characterized in that the preparation of the finished product of described (3) glutinous maize fermented flour, can will make wet-milling shape glutinous maize fermented flour, freezing preservation.
6, as the application of the glutinous maize fermented flour of the described preparation method's preparation of claim 1,2,3 or 4 any one claim, it is characterized in that and to make the rice dumpling, noodles, steamed buns stuffed with sweetened bean paste or sticking cake with it.
7, the application of the glutinous maize fermented flour of preparation method's preparation as claimed in claim 5 is characterized in that and can make the rice dumpling, noodles, steamed buns stuffed with sweetened bean paste or sticking cake with it.
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| CN1084158C (en) * | 1999-08-26 | 2002-05-08 | 程金根 | Functional food for preventing and treating diabetes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102640895A (en) * | 2012-04-25 | 2012-08-22 | 杭州秀山美地农业科技有限公司 | Production method of corn flour |
| CN102652551A (en) * | 2012-05-22 | 2012-09-05 | 天津市月坛学生营养餐配送有限公司 | Stuffing of cooked wheaten food and preparation method thereof |
| CN102835623A (en) * | 2012-09-17 | 2012-12-26 | 哈尔滨天一生态农副产品有限公司 | Sticky steamed bun stuffed with sweetened bean paste and manufacture method of sticky steamed bun stuffed with sweetened bean paste |
| CN103039846A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Black corn food and processing method |
| CN103039845A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black corn food and preparation method thereof |
| CN103039846B (en) * | 2012-12-28 | 2014-05-28 | 徐州绿之野生物食品有限公司 | Black corn food and processing method |
| CN103404779A (en) * | 2013-04-28 | 2013-11-27 | 王瑞文 | Sweet and glutinous corn flour |
| CN103392763A (en) * | 2013-08-02 | 2013-11-20 | 山东省农业科学院农产品研究所 | Waxy corn bread and making method thereof |
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| CN100417336C (en) | 2008-09-10 |
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