CN109430401A - The preparation method of mixed fermentation germination maize Yoghourt - Google Patents
The preparation method of mixed fermentation germination maize Yoghourt Download PDFInfo
- Publication number
- CN109430401A CN109430401A CN201811619598.7A CN201811619598A CN109430401A CN 109430401 A CN109430401 A CN 109430401A CN 201811619598 A CN201811619598 A CN 201811619598A CN 109430401 A CN109430401 A CN 109430401A
- Authority
- CN
- China
- Prior art keywords
- germination
- maize
- preparation
- yoghourt
- water
- 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.)
- Granted
Links
- 230000035784 germination Effects 0.000 title claims abstract description 187
- 240000008042 Zea mays Species 0.000 title claims abstract description 150
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title claims abstract description 150
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 150
- 235000009973 maize Nutrition 0.000 title claims abstract description 150
- 238000000855 fermentation Methods 0.000 title claims abstract description 52
- 230000004151 fermentation Effects 0.000 title claims abstract description 52
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 91
- 235000009566 rice Nutrition 0.000 claims abstract description 91
- 238000012545 processing Methods 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 241001504664 Crossocheilus latius Species 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000010298 pulverizing process Methods 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims abstract 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 88
- 244000062793 Sorghum vulgare Species 0.000 claims description 32
- 235000019713 millet Nutrition 0.000 claims description 32
- 206010021143 Hypoxia Diseases 0.000 claims description 26
- 230000007954 hypoxia Effects 0.000 claims description 25
- 235000013339 cereals Nutrition 0.000 claims description 21
- 238000004140 cleaning Methods 0.000 claims description 21
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 20
- 239000012530 fluid Substances 0.000 claims description 19
- 238000007605 air drying Methods 0.000 claims description 17
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 16
- 230000000855 fungicidal effect Effects 0.000 claims description 14
- 239000000417 fungicide Substances 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 9
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 9
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 9
- 239000004472 Lysine Substances 0.000 claims description 9
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 9
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 9
- 239000004473 Threonine Substances 0.000 claims description 9
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 9
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- 235000004279 alanine Nutrition 0.000 claims description 9
- 239000012267 brine Substances 0.000 claims description 9
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- 229960003512 nicotinic acid Drugs 0.000 claims description 9
- 235000001968 nicotinic acid Nutrition 0.000 claims description 9
- 239000011664 nicotinic acid Substances 0.000 claims description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 9
- 235000013824 polyphenols Nutrition 0.000 claims description 9
- 239000002151 riboflavin Substances 0.000 claims description 9
- 235000019192 riboflavin Nutrition 0.000 claims description 9
- 229960002477 riboflavin Drugs 0.000 claims description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 9
- 239000011716 vitamin B2 Substances 0.000 claims description 9
- 239000011675 vitamin B5 Substances 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 8
- 239000004575 stone Substances 0.000 claims description 8
- 241000186000 Bifidobacterium Species 0.000 claims description 7
- 239000010903 husk Substances 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 239000002068 microbial inoculum Substances 0.000 claims description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 239000011777 magnesium Substances 0.000 claims 1
- 229910052749 magnesium Inorganic materials 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 13
- 240000007594 Oryza sativa Species 0.000 description 79
- 238000000034 method Methods 0.000 description 21
- 238000005516 engineering process Methods 0.000 description 19
- 239000007788 liquid Substances 0.000 description 16
- 230000000694 effects Effects 0.000 description 15
- 235000016709 nutrition Nutrition 0.000 description 15
- 241000894006 Bacteria Species 0.000 description 11
- 239000004615 ingredient Substances 0.000 description 11
- 230000008569 process Effects 0.000 description 11
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical group [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 10
- 238000005868 electrolysis reaction Methods 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 108010089934 carbohydrase Proteins 0.000 description 8
- 235000014304 histidine Nutrition 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- 238000005360 mashing Methods 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000001110 calcium chloride Substances 0.000 description 5
- 229910001628 calcium chloride Inorganic materials 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000005708 Sodium hypochlorite Substances 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 235000019152 folic acid Nutrition 0.000 description 4
- 239000011724 folic acid Substances 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 239000000575 pesticide Substances 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 3
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 229960000304 folic acid Drugs 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 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 2
- 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 2
- 229920002472 Starch Polymers 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 210000001156 gastric mucosa Anatomy 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- -1 regulator Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000013517 stratification Methods 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000010911 Enzyme Precursors Human genes 0.000 description 1
- 108010062466 Enzyme Precursors Proteins 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000010718 Oxidation Activity Effects 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000028446 budding cell bud growth Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229940014144 folate Drugs 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000002101 lytic effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000001550 time effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Ecology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Biodiversity & Conservation Biology (AREA)
- Forests & Forestry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biophysics (AREA)
- Botany (AREA)
- Environmental Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The preparation method of mixed fermentation germination maize Yoghourt, the invention belongs to the technical fields for the maize that germinates, take germination maize stone roller that polished rice and rice bran two parts is made, then polished rice is subjected to saccharification processing, rice bran mixes after pulverizing with the milk of polished rice, sterilizing after saccharification, fermenting agent is added thereto in 38-42 DEG C of fermentation 6-8h, obtains mixed fermentation germination maize Yoghourt.Invention preparation method is simple, enriches the type of Yoghourt, develops the Yoghourt of brand-new taste, enhances the nutritive value and functional characteristic of Yoghourt.
Description
Technical field
The invention belongs to the technical field for the maize that germinates, the maize that is related to germinateing is used to prepare Yoghourt, and in particular to mixing
The preparation method of fermentation germination maize Yoghourt.Preparation method of the present invention is simple, enriches the type of Yoghourt, develops brand-new taste
Yoghourt, enhance the nutritive value and functional characteristic of Yoghourt.
Background technique
Fermented yoghourt refers to be formulated by microbial fermentation, usually using fresh milk as raw material, is added certain
The sucrose of ratio adds a kind of dairy produce made of pure lactobacillus inoculation culture after high temperature sterilization is cooling.
Yoghourt has become fashionable global fermented dairy product, and Yoghourt has enhancing digestive function, promotes appetite, enhancing intestines
The function of wriggling with body substance metabolism often drinks and is conducive to promote human health, in recent years by more and more consumers
It pursues and likes.It is promoted as people's eating habit changes with quality of life, novel grain class Yoghourt demand is growing.
The maize that germinates is that maize is superior to common grain through product obtained by germination technology, nutritive value and functional characteristic
Rice.In germination process, a large amount of proenzymes are activated and discharge maize, drop the macromolecular substances such as starch and protein in seed
Solution, generates easily digested small-molecule substance, and nutritive value is improved, and a variety of physiological activity inside maize
Ingredient is enriched with, therefore germinate maize nutritive value with higher and unique health-care effect.Exploitation germination maize Yoghourt can be with
Enriched acid milk category, the demand of modern life people nutrition and life.
Summary of the invention
The present invention to solve the above problems, provide a kind of preparation method of mixed fermentation germination maize Yoghourt,
The present invention be realize its purpose the technical solution adopted is that:
The preparation method of mixed fermentation germination maize Yoghourt takes germination maize stone roller that polished rice and rice bran two parts is made, then
Polished rice is subjected to saccharification processing, rice bran mixes after pulverizing with the milk of polished rice, sterilizing after saccharification, mixed material is obtained, to
Fermenting agent is wherein added in 38-42 DEG C of fermentation 6-8h, obtains mixed fermentation germination maize Yoghourt.The saccharification processing is will
Polished rice adds 2-3 times of water to be beaten, and carbohydrase is then added and carries out saccharification processing 30-60min, the polished rice and carbohydrase in 95 DEG C
Mass ratio be 10:(0.05-0.1).The mass ratio of fermenting agent and mixed material is (0.1-1): 1000.
The fermenting agent is in lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium
One or more combination.
Millet after shelling is placed in germinator, Hypoxia Stress germination 21-32.5h, is germinateing under the conditions of 0-40 DEG C
During, calcium chloride solution, regulator and fungicide are sprayed into germinator every 30-40min, after germination, cleaning is done
It is dry, obtain germination maize.Spraying calcium chloride solution during germination can be with stratification；Spray regulator effect be into
One step stratification improves bactericidal effect, avoids the loss of nutritional ingredient, and the conversion and content for improving nutritional ingredient are promoted；Spray
The effect of leaching fungicide is to kill bacterial micro-organism, guarantees the environment and stability of germination, eliminates the security risk of germination maize,
And for guaranteeing the humidity of maize in germination process.
(oxygen content of Hypoxia Stress is controlled in 0-15% Hypoxia Stress, does not include that 0) germination is specific under the conditions of 0-40 DEG C
For, 0 DEG C of low temperature stress 0.5h, 20 DEG C of germination 4-6h, 25 DEG C of germination 4-6h, 30 DEG C of Hypoxia Stress germinate 4-6h, 35 DEG C of hypoxemia sides of body
Compel germination 4-6h, 40 DEG C of Hypoxia Stress germinations 0.5-2h, 20 DEG C of germination 4-6h.First the purpose of 0 DEG C of low temperature stress 0.5h is to be promoted to resist
Oxidation activity enzyme activity and alpha-aminobutyric acid content；20 DEG C of germinations 4-6h, 25 DEG C of germination 4-6h, spray promotees in this process
Feed liquor and regulator, collective effect improve the activity of activation relevant enzyme, build the micro-ecological environment for being suitble to maize germination；30 DEG C low
Oxdative stress germination 4-6h, it is therefore an objective to inhibit the respiration of microorganism in raw material, improve the vigor of maize amylase, accelerate starch
Degradation；35 DEG C of Hypoxia Stress germination 4-6h, the anti-nutritional factors in maize can be effectively reduced by spraying regulator within this time
Effect, should during a large amount of enrichment physiological activators；40 DEG C of Hypoxia Stress germination 0.5-2h, activate endogenous proteinase, increase
Add the content of active peptide in germination maize；20 DEG C of germination 4-6h, after have passed through above-mentioned a series of control, enrichment is produced at this stage
The nutritional activities factor of product, such as Vc, VB6, folic acid, γ-aminobutyric acid be largely enriched with and promoted.
The regulator includes, by mass percentage, lysine 0-1%, threonine 0-1%, magnesium chloride 0-1%,
Vitamin B50-1%, niacin 0-1%, vitamin B20-1%, riboflavin 0-1%, Fructus Cucurbitae moschatae extract 0-1%, surplus are water,
Middle lysine, threonine, magnesium chloride, vitamin B5, niacin, vitamin B2, riboflavin, Fructus Cucurbitae moschatae extract dosage be not simultaneously
0, regulator and the weight ratio of millet after shelling are (1-5): 10.The fungicide is Ozone Water and/or electrolysis water, electrolysis water
It is (1-10): 1, consistency of ozone water 2-6mg/L with the volume ratio of Ozone Water, the pH value of electrolysis water is 1-12, fungicide and de-
The weight ratio of millet is (1-5) after shell: 10.The promotion liquid is selected from 0-10mmol/L calcium chloride and 0-20mmol/L chlorination
Sodium, calcium chloride and sodium chloride are not 0 simultaneously, and the weight ratio of millet is (0.5-5) after promoting liquid and shelling: 1.
After drying, gained germination maize is placed in aftertreatment fluid and impregnates 30-40min, then in 40-50 DEG C of air blast
Dry 10-20h, the aftertreatment fluid by mass percentage, including 0.5-1 parts of tea polyphenols, 2-5 parts of xylitol, alanine 6-
12 parts, 3-6 parts of histidine, 3-6 parts of tryptophan, 1000 parts of water.Through industrial production obtain germination maize after, storage, place
Stability and safety are the big problems for needing to solve, general at present using measures such as vacuum packaging, addition preservatives, above-mentioned
Though measure has certain effect, the use mouthfeel of germination maize will affect, after placement using mouthfeel and nutritional ingredient
Decline.For the stability and safety for solving the problems, such as storage, placing, the present invention is devised after obtaining germination maize by institute
The maize that must germinate, which is placed in aftertreatment fluid, impregnates 30-40min, then then at the processing mode of 40-50 DEG C of forced air drying 10-20h,
Layer protecting film is formed on germination maize surface by the processing of the design, prevents outside moisture from entering germination maize, destroys hair
The state of bud maize；The nutrient loss of germination maize is prevented, germination maize is wrapped in protective film, reduces external environment
Influence to germination maize.The collocation of tea polyphenols, xylitol, alanine, histidine, tryptophan, molten in aftertreatment fluid of the present invention
Yu Shuihou is contacted with germination maize, is adsorbed on the surface of germination maize, and xylitol can prevent foreign particle and germination grain in environment
Rice combines, and mildew, spot become caused by avoiding because of foreign particle；Alanine, histidine, tryptophan triplicity promote essential amino acid
Content promoted product nutritive effect；Tea polyphenols prevent germination maize generation brown stain, generation heterochromatic, avoid influencing appearance and matter
Amount；The ratio control of above-mentioned five kinds of ingredients can effectively inhibit the growth of bacterium and microorganism, improve the storage of germination maize, place
Stability and safety, have promoted product nutritional quality.By the triple protection of aftertreatment fluid, germination grain has been effectively ensured
Rice uses mouthfeel and nutritional ingredient after placing, and extends period of storage.
It before millet shelling, is first screened with screening machine, removes rice husk, stone, empty grain；Color sorting is carried out after shelling to remove
It is miscellaneous, remove moldy kernel, heterochromatic grain, then selected millet is cleaned, when cleaning, be first rinsed with water 1-2 times, then with fermentation
Rice washing water afterwards impregnates 3-5min, is then rinsed well with clear water, then with brine It 1-2 times of 0.5%, finally use clear water
It rinses well.When cleaning, being first rinsed with water 1-2 all over purpose is the medicament residue for removing soil, dust and a part；Then with hair
Rice washing water after ferment impregnates 3-5min, it is therefore an objective to which the pesticide and chemical substance, soaking time for adsorbing the attachment of maize surface need to control
For system in 3-5min, the time is short, can not effectively remove pesticide and chemical substance, time length can make maize expansion, cause nutrition at
It shunts and loses, influence subsequent germination；Then it is rinsed well with clear water, it is therefore an objective to rinse the rice washing water after fermentation above-mentioned dry
Only, it prevents from breeding bacterium and microorganism；Again with brine It 1-2 times of 0.5%, it is therefore an objective to remove the worm and worm on maize
Ovum, prevents that maize is infested, moth；Finally rinsed well with clear water, it is therefore an objective to remaining substance after above-mentioned cleaning is cleaned up,
It avoids influencing subsequent germination process.When cleaning, each cleaning process cannot exchange or upset, if not being first rinsed with water
1-2 times, but first with after fermentation rice washing water or 0.5% brine It it will cause dust and soil are cleaning dirty, easily
It is adsorbed on maize surface, breeds bacterial micro-organism, the infested moth of maize；If it is clear to carry out rice washing water after first carrying out saline solution cleaning
It washes, it will cause the residuals such as pesticide and chemical substance are more, in research process, process cleaning of the invention, pesticide and chemical substance
< 1ppm is remained, therefore, the process sequence for needing strict control to clean.
The beneficial effects of the present invention are:
1, mixed fermentation of the invention germination maize Yoghourt long-term drinking can improve human body constitution in weak base, make constitution
PH value keep consistent with blood, so that the soda acid for reaching human body keeps balancing, and then disease infringement has been resisted, due to alkalinity
Constitution is unfavorable for the growth of tumour cell, can substantially reduce the Expectancy of cancer.
2, mixed fermentation germination maize Yoghourt prepared by the present invention is full of nutrition, comprehensive, has complementary advantages, and the maize that germinates adds
Enter greatly improved the nutritive value and functional characteristic of Yoghourt；Morning is edible, can detoxicating intestine；Noon is edible, can refresh oneself awake
Brain；Supper can eliminate hunger with helping sleep.
3, any preservative is not added, and the stored refrigerated phase is 10-15 days.
4, it need not chew, the smashed milled rice flour of germination maize and bran powder enter in stomach, and digestion process moderate stimulation stomach is viscous
Film, so that gastric mucosa be promoted to generate, the effect of playing reparation damaged gastric mucosa, reach stomach and intestine through digestion discharge more nutrition at
Point, it is easier to gastro-intestinal digestion absorbs, and therefore, the addition for the maize that germinates has the function of nourishing the stomach appetizing.
5, through detecting, the beneficial bacterium quantity contained in the germination maize Yoghourt of the method for the present invention preparation is higher than commercially available similar production
Product 20-30%.
6, polished rice is made and rice bran two parts are separately added into germination maize stone roller, and polished rice is through being saccharified, and rice bran only crushes not
The design of saccharification enables the enzyme lytic cell wall of the microorganism secretion in fermentation, improves the producing level of nutrient；Germinate maize
Addition decompose during the fermentation, the generation of internal nuisance can be inhibited, protein is decomposed in sterile fermentation process, easily
In digestion and absorption.Protein content, flavones content, Vc, VB of germination maize6, folic acid, alpha-aminobutyric acid content is much higher than common
Maize, this part high nutrient is remained after fermented, so that the nutritive value of Yoghourt greatly improved.
Specific embodiment
The present invention is further illustrated combined with specific embodiments below.
One, specific embodiment
Embodiment 1
It takes germination maize stone roller that polished rice and rice bran two parts is made, polished rice is then subjected to saccharification processing, 10 portions of polished rice add 20
Then part water mashing is added 0.05 part of carbohydrase and carries out saccharification processing 30min in 95 DEG C.After rice bran ultramicro grinding and after saccharification
Polished rice, sterilizing milk mixing, 0.1 part of lactobacillus plantarum is wherein added into 1000 parts of mixed materials in 38 DEG C of fermentation 8h, obtains
To mixed fermentation germination maize Yoghourt.
Germination maize used can be prepared by existing maize germination technology, and more preferably mode is using preparation of the invention
Method is as follows:
It is first screened with screening machine, removes rice husk, stone, empty grain；After shelling carry out color sorting removal of impurities, remove moldy kernel,
Then heterochromatic grain cleans selected millet, when cleaning, be first rinsed with water 1-2 times, is then impregnated with the rice washing water after fermentation
Then 3min is rinsed well with clear water, then with brine It 1-2 times of 0.5%, finally rinsed well with clear water.It will shelling
Millet afterwards, which is placed in germinator, carries out germination operation, and 0 DEG C of low temperature stress 0.5h, 20 DEG C of germination 4h, 25 DEG C of germination 4h, 30 DEG C low
Oxdative stress germinates 4h, and 35 DEG C of Hypoxia Stress germinate 5h, and 40 DEG C of Hypoxia Stress germinate 0.5h (oxygen content 5%), 20 DEG C of germination 4h,
During germination, is sprayed every 30min into germinator and promote liquid (10mmol/L calcium chloride), regulator and Ozone Water (smelly
After oxygen water concentration is 2mg/L) germination, cleaning is washed with clear water, 40 DEG C of forced air drying 20h obtain germination maize.
The regulator includes, by mass percentage, lysine 1%, threonine 1%, magnesium chloride 1%, vitamin
B51%, niacin 1%, vitamin B21%, riboflavin 1%, Fructus Cucurbitae moschatae extract 1%, surplus are water.Paddy after regulator and shelling
The weight ratio of son is 1:10, and the weight ratio of the millet after fungicide and shelling is 1:10；The weight of millet after promoting liquid and shelling
Amount is than being 0.5:1.
Further, after forced air drying, gained germination maize is placed in aftertreatment fluid and impregnates 30min, then in
40 DEG C of forced air drying 20h, the aftertreatment fluid by mass percentage, including tea polyphenols 0.5mg, xylitol 2mg, alanine
6mg, histidine 3mg, tryptophan 3mg, water 1000mg.
The stored refrigerated phase is 13 days.
Embodiment 2
It takes germination maize stone roller that polished rice and rice bran two parts is made, takes germination maize stone roller that polished rice and rice bran two parts is made, so
Polished rice is subjected to saccharification processing afterwards, 10 portions of polished rice add 30 parts of water mashing, and 0.1 part of carbohydrase is then added and carries out at saccharification in 95 DEG C
Manage 60min.Rice bran mixes after pulverizing with the milk of polished rice, sterilizing after saccharification, is wherein added 1 into 1000 parts of mixed materials
Part hair lactobacillus plantarum and the fermenting agent of streptococcus thermophilus compounding obtain mixed fermentation germination maize acid in 42 DEG C of fermentation 6h
Milk.
Germination maize used can be prepared by existing maize germination technology, and more preferably mode is using preparation of the invention
Method is as follows:
It is first screened with screening machine, removes rice husk, stone, empty grain；After shelling carry out color sorting removal of impurities, remove moldy kernel,
Then heterochromatic grain cleans selected millet, when cleaning, be first rinsed with water 1-2 times, is then impregnated with the rice washing water after fermentation
Then 4min is rinsed well with clear water, then with brine It 1-2 times of 0.5%, finally rinsed well with clear water.It will shelling
Millet afterwards, which is placed in germinator, carries out germination operation, and 0 DEG C of low temperature stress 0.5h, 20 DEG C of germination 5h, 25 DEG C of germination 5h, 30 DEG C low
Oxdative stress germinates 5h, and 35 DEG C of Hypoxia Stress germinate 6h, and 40 DEG C of Hypoxia Stress germinate 1h (oxygen content 10%), 20 DEG C of germination 5h,
During germination, is sprayed every 35min into germinator and promote liquid (10mmol/L calcium chloride), regulator and electrolysis water (electricity
The pH value of Xie Shui is 12), after germination, to wash cleaning with clear water, 50 DEG C of forced air drying 10h obtain germination maize.
The regulator includes, by mass percentage, lysine 0.5%, threonine 0.5%, magnesium chloride 0.5%,
Vitamin B50.5%, niacin 0.5%, vitamin B20.5%, riboflavin 0.5%, Fructus Cucurbitae moschatae extract 0.5%, surplus are water.It adjusts
The weight ratio of millet after saving agent and shelling is 5:10, and the weight ratio of the millet after fungicide and shelling is 5:10；Promote liquid with
The weight ratio of millet after shelling is 5:1.
Further, after forced air drying, gained germination maize is placed in aftertreatment fluid and impregnates 35min, then in
50 DEG C of forced air drying 10h, the aftertreatment fluid by mass percentage, including tea polyphenols 1mg, xylitol 3mg, alanine 8mg,
Histidine 4mg, tryptophan 4mg, water 1000mg.
The stored refrigerated phase is 15 days.
Embodiment 3
It takes germination maize stone roller that polished rice and rice bran two parts is made, takes germination maize stone roller that polished rice and rice bran two parts is made, so
Polished rice is subjected to saccharification processing afterwards, 10 portions of polished rice add 25 parts of water mashing, and 0.08 part of carbohydrase is then added and is saccharified in 95 DEG C
Handle 40min.Rice bran mixes after pulverizing with the milk of polished rice, sterilizing after saccharification, wherein adds into 1000 parts of mixed materials
Enter 0.5 part of fermenting agent in 40 DEG C of fermentation 7h, obtains mixed fermentation germination maize Yoghourt.Fermenting agent by lactobacillus plantarum,
The fermenting agent of lactobacillus bulgaricus, Bifidobacterium compounding.The present invention utilizes lactobacillus bulgaricus, Bifidobacterium and plant
The mixed bacteria of lactobacillus produces Yoghourt, and since lactobacillus plantarum produces, acid amount is high, stability is strong, cooperates with other two kinds of bacterium
Acid is bred and produced to agent in Yoghourt fermentation raised growth early period, so as to shorten the setting time of Yoghourt, improves the solidifying of Yoghourt
Solid fraction state reduces whey separation.Lactobacillus plantarum can also generate a large amount of aldehydes and esters object in production fermentation process
Matter so that Yoghourt tart flavour is suitable for tasty and refreshing, and has typical cultured milk's flavor outstanding；Since lactobacillus plantarum also has maintenance bacterium
The function of group's balance, therefore the stability of whole strain is greatly improved during the fermentation, so that later period Yoghourt is saving
It is few that slow acid, the subtle whey amount of precipitation of mouthfeel variation are risen in sales process；The sour power of the strong production of lactobacillus plantarum, not only accelerates acid
The fermenting speed of milk also shortens the production cycle simultaneously, saves the cost of manpower, energy consumption, equipment etc..
Germination maize used can be prepared by existing maize germination technology, and more preferably mode is using preparation of the invention
Method is as follows:
It is first screened with screening machine, removes rice husk, stone, empty grain；After shelling carry out color sorting removal of impurities, remove moldy kernel,
Then heterochromatic grain cleans selected millet, when cleaning, be first rinsed with water 1-2 times, is then impregnated with the rice washing water after fermentation
Then 5min is rinsed well with clear water, then with brine It 1-2 times of 0.5%, finally rinsed well with clear water.It will shelling
Millet afterwards, which is placed in germinator, carries out germination operation, and 0 DEG C of low temperature stress 0.5h, 20 DEG C of germination 6h, 25 DEG C of germination 6h, 30 DEG C low
Oxdative stress germinates 6h, and 35 DEG C of Hypoxia Stress germinate 6h, and 40 DEG C of Hypoxia Stress germinate 2h (oxygen content 15%), 20 DEG C of germination 6h,
During germination, sprayed every 40min into germinator and promote liquid (20mmol/L sodium chloride and 10mmol/L calcium chloride)),
(volume ratio of electrolysis water and Ozone Water is 5:1, and the pH value of consistency of ozone water 3mg/L, electrolysis water are for regulator and fungicide
5), after germination, cleaning is washed with clear water, 45 DEG C of forced air drying 15h obtain germination maize.
The regulator includes, by mass percentage, lysine 0.3%, threonine 0.5%, magnesium chloride 0.8%,
Vitamin B50.3%, niacin 0.2%, vitamin B20.3%, riboflavin 0.1%, Fructus Cucurbitae moschatae extract 0.7%, surplus are water.It adjusts
The weight ratio of millet after saving agent and shelling is 3:10, and the weight ratio of the millet after fungicide and shelling is 3:10；Promote liquid with
The weight ratio of millet after shelling is 3:1.
Further, after forced air drying, gained germination maize is placed in aftertreatment fluid and impregnates 40min, then in
45 DEG C of forced air drying 15h, the aftertreatment fluid by mass percentage and, including tea polyphenols 0.8mg, xylitol 4mg, alanine
10mg, histidine 5mg, tryptophan 5mg, water 1000mg.
The stored refrigerated phase is 19 days.
Embodiment 4
It takes germination maize stone roller that polished rice and rice bran two parts is made, takes germination maize stone roller that polished rice and rice bran two parts is made, so
Polished rice is subjected to saccharification processing afterwards, 10 portions of polished rice add 23 parts of water mashing, and 0.07 part of carbohydrase is then added and is saccharified in 95 DEG C
Handle 50min.Rice bran mixes after pulverizing with the milk of polished rice, sterilizing after saccharification, wherein adds into 1000 parts of mixed materials
Enter 0.8 part of Bifidobacterium in 39 DEG C of fermentation 6.5h, obtains mixed fermentation germination maize Yoghourt.
Germination maize used can be prepared by existing maize germination technology, and more preferably mode is using preparation of the invention
Method is as follows:
It is first screened with screening machine, removes rice husk, stone, empty grain；After shelling carry out color sorting removal of impurities, remove moldy kernel,
Then heterochromatic grain cleans selected millet, when cleaning, be first rinsed with water 1-2 times, is then impregnated with the rice washing water after fermentation
Then 3min is rinsed well with clear water, then with brine It 1-2 times of 0.5%, finally rinsed well with clear water.It will shelling
Millet afterwards, which is placed in germinator, carries out germination operation, 0 DEG C of low temperature stress 0.5h, 20 DEG C of germination 5.5h, 25 DEG C of germination 6h, and 30 DEG C
Hypoxia Stress germination 5.5h, 35 DEG C of Hypoxia Stress germination 5h, 40 DEG C of Hypoxia Stress germinations 0.8h (oxygen content 8%), 20 DEG C are sent out
Bud 5.5h sprays promotion liquid (20mmol/L sodium chloride), regulator into germinator every 33min and kills during germination
(volume ratio of electrolysis water and Ozone Water is 8:1 to microbial inoculum, 7) pH value of consistency of ozone water 5mg/L, electrolysis water are that germination terminates
Afterwards, cleaning is washed with clear water, 48 DEG C of forced air drying 18.5h obtain germination maize.
The regulator includes, by mass percentage, lysine 0.5%, threonine 0.3%, magnesium chloride 0.2%,
Vitamin B50.5%, niacin 0.8%, vitamin B20.5%, riboflavin 0.7%, Fructus Cucurbitae moschatae extract 0.1%, surplus are water.It adjusts
The weight ratio of millet after saving agent and shelling is 2:10, and the weight ratio of the millet after fungicide and shelling is 2:10；Promote liquid with
The weight ratio of millet after shelling is 2:1.
Further, after forced air drying, gained germination maize is placed in aftertreatment fluid and impregnates 33min, then in
48 DEG C of forced air drying 18.5h, the aftertreatment fluid by mass percentage, including tea polyphenols 0.6mg, xylitol 5mg, alanine
12mg, histidine 6mg, tryptophan 6mg, water 1000mg.
The stored refrigerated phase is 12 days.
Embodiment 5
Germination maize is taken first to be dried, in order to which subsequent stone roller system is convenient, separates rice bran with polished rice easy, adopts
With micro-wave vacuum, germination maize is placed in vacuum microwave dry, vacuum degree 5-15kPa, microwave dose 2-8W/g,
Microwave drying process is carried out according to the Program alternation of " heating 50-60s, interval 25-30s, heating 50-60s, interval 25-30s ",
Dry total time is 5-10min.Using microwave vacuum drying technology, quick, the whole heating and vacuum of microwave drying are combined
The advantages that dry low temperature, rapid moisture removal, provides while facilitate for subsequent stone roller system, can not only keep the battalion of product well
It forms point and color, smell, taste, shape, and the percent cracked rice of germinated rice can be reduced, reduce the loss of product active ingredient, and have
Good bactericidal effect.Then it grinds and polished rice and rice bran two parts is made, polished rice is then subjected to saccharification processing, 10 portions of polished rice add 28
Then part water mashing is added 0.09 part of carbohydrase and carries out saccharification processing 45min in 95 DEG C.After rice bran ultramicro grinding and after saccharification
Polished rice, sterilizing milk mixing, 0.8 part is wherein added into 1000 parts of mixed materials by lactobacillus plantarum, bulgarian milk bar
The fermenting agent fermentation 7.5h that bacterium, Bifidobacterium compound, obtains mixed fermentation germination maize Yoghourt.The present invention uses plant cream bar
Three kinds of bacterium, Bifidobacterium, lactobacillus bulgaricus bacterium carry out the cooperative fermentation of Yoghourt, yoghurt produced have viscosity it is high,
Retentiveness is strong, be acidified afterwards, long shelf-life the characteristics of, the shelf-life can extend 3-5 days than single fermentation microbial inoculum.
Germination maize used can be prepared by existing maize germination technology, and more preferably mode is using preparation of the invention
Method is as follows:
It is first screened with screening machine, removes rice husk, stone, empty grain；After shelling carry out color sorting removal of impurities, remove moldy kernel,
Then heterochromatic grain cleans selected millet, when cleaning, be first rinsed with water 1-2 times, is then impregnated with the rice washing water after fermentation
Then 5min is rinsed well with clear water, then with brine It 1-2 times of 0.5%, finally rinsed well with clear water.It will shelling
Millet afterwards, which is placed in germinator, carries out germination operation, 0 DEG C of low temperature stress 0.5h, 20 DEG C of germination 6h, 25 DEG C of germination 4.5h, and 30 DEG C
Hypoxia Stress germination 5h, 35 DEG C of Hypoxia Stress germination 4h, 40 DEG C of Hypoxia Stress germinations 1.5h (oxygen content 12%), 20 DEG C germinate
6h sprays into germinator every 38min during germination and promotes liquid (15mmol/L sodium chloride), regulator and fungicide
(volume ratio of electrolysis water and Ozone Water is 3:1, and consistency of ozone water 4mg/L, the pH value of electrolysis water is 4), after germination, to use
Clear water washing cleaning, 45 DEG C of forced air drying 12.5h obtain germination maize.
The regulator includes, by mass percentage, lysine 0.8%, threonine 0.5%, magnesium chloride 0.4%,
Vitamin B50.8%, niacin 0.9%, vitamin B20.5%, riboflavin 0.2%, surplus are water.Paddy after regulator and shelling
The weight ratio of son is 4:10, and the weight ratio of the millet after fungicide and shelling is 4:10；The weight of millet after promoting liquid and shelling
Amount is than being 4:1.
Further, after forced air drying, gained germination maize is placed in aftertreatment fluid and impregnates 38min, then in
45 DEG C of forced air drying 12.5h, the aftertreatment fluid by mass percentage, including tea polyphenols 0.7mg, xylitol 3mg, alanine
9mg, histidine 4.5mg, tryptophan 4.5mg, water 1000mg.
The stored refrigerated phase is 17 days.
Embodiment 6
Take germination maize stone roller polished rice and rice bran two parts is made, polished rice is then subjected to saccharification processing, then by polished rice into
Row saccharification processing, 10 portions of polished rice add 20 parts of water mashing, and 0.05 part of carbohydrase is then added and carries out saccharification processing 30min in 95 DEG C.
Rice bran mixes after pulverizing with the milk of polished rice, sterilizing after saccharification, and 0.1 portion of plant is wherein added into 1000 parts of mixed materials
Bacillus acidi lactici obtains mixed fermentation germination maize Yoghourt in 38 DEG C of fermentation 8h.
Germination maize used can be prepared by existing maize germination technology, and more preferably mode is using preparation of the invention
Method is as follows:
Artificial selected maize seed, removes the impurity such as some miscellaneous skins and stone, takes a certain amount of maize to be placed in a beaker, first use
Tap water rinses 3-5 times, washes away surface dirt, then 2 times wash with distilled water, then impregnates 30min with 0.05% sodium hypochlorite,
Surface disinfection is carried out to maize, additional amount, which just floods seed, to be advisable, sodium hypochlorite is then outwelled, wash with distilled water maize,
Surface sodium hypochlorite is removed, distilled water is added, room temperature condition seed soaking 8h pours out remaining water after the completion of seed soaking, and maize is equal
Even be spread out in has sterilized, in the foraminate culture basket in bottom, covers antiseptic gauze, is placed in 25 DEG C of insulating boxs and carries out germination training
It supports, elutes every 12h distilled water to maintain humidity.It is primary every 12h sampling, sample is placed in 40 DEG C of air dry ovens and is done
Dry 12h is crushed, is sieved with 100 mesh sieve, save backup.
The stored refrigerated phase is 13 days.
Two, effect test
The raising key of present invention germination maize Yoghourt nutritive value and functional characteristic is the addition of germination maize, determines
Germination maize Yoghourt nutritive value and eating effect, how to improve germination maize Yoghourt nutritive value be pursuit of the present invention
Target, as decisive influence material, germinateing, maize nutrient content and ingredient are higher, are then prepared into the battalion of germination maize Yoghourt
Feeding value is bigger, eating effect is better.Therefore, the nutrient content for improving germination maize is to improve germination maize Yoghourt nutritive value
It is basic.By long-term exploration and research, the preparation method for analyzing germination maize plays decision to the quality of germination maize
Property effect, the difference of preparation method, prepared germination maize is far from each other.
Existing preparation method compares by taking the preparation method of the embodiment of the present invention 1 as an example and in embodiment 6.Prepare the present invention
Prepared germination maize (handling without aftertreatment fluid) of method is test group 1, and the prepared germination maize of the present invention (locate later by warp
Manage liquid processing) it is test group 2, the prepared germination maize of maize germination technology is control group in embodiment 6, does not carry out germination treatment
Maize be blank group, total ash, general flavone, Vc, VB of testing product6, folic acid, γ-aminobutyric acid, phytic acid, protein, Hu
Radish cellulose content is detected, as a result such as the following table 1:
Table 1 (maize is selected from Grain Institute, Provincial Academy of Agriculture and Forestry, Hebei Provinee, Ji Gu 37)
The present invention has abandoned the operation sterilized before existing germination, such as first use sodium hypochlorite soaking sterilization, then again into
Row germination, effect are to prepare for subsequent germination in order to kill the bacterium on maize surface, microorganism, but killed before germinateing
Bacterium, which exists, causes part nutriment to be lost, and influences in germination process the problem of nutritional ingredient converts, the present invention by abandoning on
Thought is stated, spraying fungicide during germination had both realized the effect of sterilization, while solving caused by the preceding sterilization of germination
The problem of.But new problem occur: germination percentage is low, bud growth degree is short, nutriment composition transfer is unobvious, by a system
The exploration and analysis of column combine work with liquid, regulator, fungicide is promoted by Hypoxia Stress germination under the conditions of 0-40 DEG C of design
With, solve the problems, such as it is emerging, realize sterilization while, the conversion of nutriment and content are significantly improved, and phase
1 times or more is shortened compared with existing maize germination technology germinating time.
By above-mentioned table 1 it is found that the nutritional ingredient of the germination maize of the method for the present invention production is than existing germination maize technology institute
The nutritive value of system germination maize and common maize is higher, and nutritional ingredient is significantly improved, and general flavone content is compared to general
Logical maize improves 3 times or more, improves 1.2 times or more compared to existing germination maize technology；Vc content is compared to existing germination grain
Rice technology, common maize are even more to realize breakthrough from zero progress；VB6Content improves 4.5 times compared to common maize
More than, 2.6 times or more are improved compared to existing germination maize technology；Folate content improves 1.9 times or more compared to common maize,
1.5 times or more are improved compared to existing germination maize technology；Protein content improves 2 times or more compared to common maize, compares
1.1 times or more are improved in existing germination maize technology；Carotene carotene content improves 1.9 times or more compared to common maize, compares
1.5 times or more are improved in existing germination maize technology；Alpha-aminobutyric acid content improves 4 times or more compared to common maize, compares
2.1 times or more are improved in existing germination maize technology；Phytic acid content reduces 47% compared to common maize, compared to existing hair
Bud maize technology reduces 33.8%.The germination maize of liquid processing and the germination grain handled without aftertreatment fluid after post treatment
Rice place after nutrition loss situation difference it is obvious, post-treated liquid treated germination maize place 1 year after nutritional ingredient it is basic
Unchanged, shelf-stability and safety are more preferable.
Claims (7)
1. the preparation method of mixed fermentation germination maize Yoghourt, which is characterized in that take germination maize stone roller that polished rice and rice bran two is made
Then polished rice is carried out saccharification processing by part, rice bran mixes after pulverizing with the milk of polished rice, sterilizing after saccharification, Xiang Qi
Middle addition fermenting agent obtains mixed fermentation germination maize Yoghourt in 38-42 DEG C of fermentation 6-8h.
2. the preparation method of mixed fermentation germination maize Yoghourt according to claim 1, which is characterized in that the fermentation
Microbial inoculum is combined selected from one or more of lactobacillus plantarum, streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium.
3. the preparation method of mixed fermentation germination maize Yoghourt according to claim 1, which is characterized in that after shelling
Millet is placed in germinator, the Hypoxia Stress germination 21-32.5h under the conditions of 0-40 DEG C, during germination, every 30-
40min sprays calcium chloride solution, regulator and fungicide into germinator, and after germination, cleaning, drying obtain germination maize.
4. the preparation method of mixed fermentation germination maize Yoghourt according to claim 3, which is characterized in that 0-40 DEG C of condition
The germination of lower Hypoxia Stress specifically, 0 DEG C of low temperature stress 0.5h, send out by 20 DEG C of germination 4-6h, 25 DEG C of germination 4-6h, 30 DEG C of Hypoxia Stress
Bud 4-6h, 35 DEG C of Hypoxia Stress germinations 4-6h, 40 DEG C of Hypoxia Stress germinations 0.5-2h, 20 DEG C of germination 4-6h.
5. the preparation method of mixed fermentation germination maize Yoghourt according to claim 3, which is characterized in that the adjusting
Agent includes, by mass percentage, lysine 0-1%, threonine 0-1%, magnesium chloride 0-1%, vitamin B50-1%, niacin
0-1%, vitamin B20-1%, riboflavin 0-1%, Fructus Cucurbitae moschatae extract 0-1%, surplus are water, wherein lysine, threonine, chlorine
Change magnesium, vitamin B5, niacin, vitamin B2, riboflavin, Fructus Cucurbitae moschatae extract dosage not simultaneously be 0, regulator and shelling after paddy
The weight ratio of son is (1-5): 10.
6. the preparation method of mixed fermentation germination maize Yoghourt according to claim 3, which is characterized in that in drying
Afterwards, gained germination maize is placed in aftertreatment fluid and impregnates 30-40min, it is described then in 40-50 DEG C of forced air drying 10-20h
Aftertreatment fluid by mass percentage, including 0.5-1 parts of tea polyphenols, 2-5 parts of xylitol, 6-12 parts of alanine, histidine 3-6
Part, 3-6 parts of tryptophan, 1000 parts of water.
7. the preparation method of mixed fermentation germination maize Yoghourt according to claim 3, which is characterized in that shell in millet
Before, it is first screened with screening machine, removes rice husk, stone, empty grain；Color sorting removal of impurities is carried out after shelling, removes moldy kernel, heterochromatic
Grain, then cleans selected millet, when cleaning, is first rinsed with water 1-2 times, then impregnates 3- with the rice washing water after fermentation
Then 5min is rinsed well with clear water, then with brine It 1-2 times of 0.5%, finally rinsed well with clear water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811619598.7A CN109430401B (en) | 2018-12-28 | 2018-12-28 | Preparation method of germinated millet yoghourt by mixed fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811619598.7A CN109430401B (en) | 2018-12-28 | 2018-12-28 | Preparation method of germinated millet yoghourt by mixed fermentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109430401A true CN109430401A (en) | 2019-03-08 |
| CN109430401B CN109430401B (en) | 2022-02-18 |
Family
ID=65542060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811619598.7A Active CN109430401B (en) | 2018-12-28 | 2018-12-28 | Preparation method of germinated millet yoghourt by mixed fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430401B (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077092A (en) * | 2006-05-25 | 2007-11-28 | 福建农林大学 | Germinated brown rice yoghourt and preparation method thereof |
| CN101703105A (en) * | 2009-11-17 | 2010-05-12 | 黑龙江八一农垦大学 | Method for preparing brown rice enzyme yogurt |
| KR20130104478A (en) * | 2012-03-14 | 2013-09-25 | 이성래 | Method of manufacturing yogurt using budding rough rice |
| CN103393013A (en) * | 2013-07-11 | 2013-11-20 | 四川农业大学 | Preparation method and product of germinated wheat rich in gamma-aminobutyric acid |
| CN104738431A (en) * | 2015-03-25 | 2015-07-01 | 贵州大学 | Pre-cooked coix seed rich in gamma-aminobutyric acid and preparation method thereof |
| CN107183435A (en) * | 2017-06-27 | 2017-09-22 | 南京农业大学 | A kind of Blueberry, grape red bean is combined pulp beverage and preparation method thereof |
| CN107417400A (en) * | 2017-08-21 | 2017-12-01 | 劲家庄(惠州)健康食品有限公司 | Improve the nutritional agents of gamma aminobutyric acid content and preparation method and application in sprouted unpolished rice |
| CN108208163A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of sprouted unpolished rice lactic acid drink and preparation method thereof |
| CN108893213A (en) * | 2018-07-03 | 2018-11-27 | 内蒙古科技大学 | A kind of novel buckwheat health beer and preparation method thereof |
-
2018
- 2018-12-28 CN CN201811619598.7A patent/CN109430401B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077092A (en) * | 2006-05-25 | 2007-11-28 | 福建农林大学 | Germinated brown rice yoghourt and preparation method thereof |
| CN101703105A (en) * | 2009-11-17 | 2010-05-12 | 黑龙江八一农垦大学 | Method for preparing brown rice enzyme yogurt |
| KR20130104478A (en) * | 2012-03-14 | 2013-09-25 | 이성래 | Method of manufacturing yogurt using budding rough rice |
| CN103393013A (en) * | 2013-07-11 | 2013-11-20 | 四川农业大学 | Preparation method and product of germinated wheat rich in gamma-aminobutyric acid |
| CN104738431A (en) * | 2015-03-25 | 2015-07-01 | 贵州大学 | Pre-cooked coix seed rich in gamma-aminobutyric acid and preparation method thereof |
| CN108208163A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of sprouted unpolished rice lactic acid drink and preparation method thereof |
| CN107183435A (en) * | 2017-06-27 | 2017-09-22 | 南京农业大学 | A kind of Blueberry, grape red bean is combined pulp beverage and preparation method thereof |
| CN107417400A (en) * | 2017-08-21 | 2017-12-01 | 劲家庄(惠州)健康食品有限公司 | Improve the nutritional agents of gamma aminobutyric acid content and preparation method and application in sprouted unpolished rice |
| CN108893213A (en) * | 2018-07-03 | 2018-11-27 | 内蒙古科技大学 | A kind of novel buckwheat health beer and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 项平等: "《中医进补全书》", 31 October 2001, 上海中医药大学出版社 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109430401B (en) | 2022-02-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106418089A (en) | Chenopodium quinoa fermented milk and preparation method thereof | |
| CN107897887A (en) | A kind of preparation method of brown rice enzyme | |
| CN106901015A (en) | Feed addictive containing active probiotic and its production and use | |
| CN103477864B (en) | Production method for ganoderma lucidum-based product | |
| CN105614858A (en) | Plant ferment product and preparation thereof | |
| CN104544441B (en) | A kind of Fructus Hippophae fermented product and preparation method thereof | |
| CN107212195A (en) | One kind is rich in SOD Juices and its processing method | |
| CN108175015A (en) | A kind of preparation method of plants probiotics fermentation apple pulp | |
| CN107373022A (en) | Pig feed | |
| KR20120110956A (en) | Precess of enzyme health food having high activity bymicrobial fermentation | |
| CN105941621A (en) | Natto-kinase-enriched aloe-whole fat sour milk and preparation method thereof | |
| CN105725079A (en) | Wheat malt composite powder and preparation method thereof | |
| KR20140046865A (en) | Fermentational composition comprising portulaca oleracea l. and rice bran and the method of manufacturing thereof | |
| CN109430724B (en) | Preparation method of germinated millet nutrition powder | |
| KR101192673B1 (en) | Method for fermentation of mixed grains using fermentation micro-organisms (fm) and mass production of fermented grains | |
| CN106359847A (en) | Preparation of feed | |
| JPWO2002071873A1 (en) | Functional grain | |
| CN106359601A (en) | Nutritional meal replacement yoghourt and preparing method thereof | |
| CN104397338A (en) | Fermented poultry feed containing mannatide | |
| CN109430401A (en) | The preparation method of mixed fermentation germination maize Yoghourt | |
| CN108740790A (en) | A kind of sauce beans and preparation method thereof | |
| KR102126132B1 (en) | Manufacturing method of ginseng-brown rice vinegar | |
| CN110637884A (en) | Yoghourt and preparation method thereof | |
| KR20190077799A (en) | Manufacturing method of grain tea having germinated GABA rice using aspergillus | |
| CN106343191A (en) | Preparation method of pig feed |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |