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Chenopodium quinoa fermented milk and preparation method thereof

A technology of fermented milk and quinoa, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problems of poor understanding of quinoa, and achieve the effects of improved flavor, broad market prospects, and unique flavor

Inactive Publication Date: 2017-02-22
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to its unique comprehensive nutritional value, the Food and Agriculture Organization of the United Nations believes that quinoa is the only food that can meet the basic nutritional needs of the human body. At present, people do not know much about quinoa, and the research on it mainly focuses on In the research on the nutritional components and characteristics of the seeds, the quinoa fermented milk prepared with quinoa as the main raw material has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Preparation of quinoa sprouts: first select quinoa, select quinoa with plump grains, good maturity, and no mildew, rinse it repeatedly with clean water, soak it in deionized water at room temperature for 5 hours, drain the sample and spread it on the Germinate in a germination tray in an incubator at 30°C, spray deionized water every 2 hours during the germination process to maintain humidity, and germinate continuously for 24 hours to obtain quinoa sprouts;

[0025] 2) Preparation of quinoa germ powder: dehull and wash the quinoa germ, vacuum freeze-dry and pulverize to obtain quinoa germ powder; the control conditions: the thickness of the frozen material is 28mm, the pre-freezing temperature is -30°C, and the vacuum of the drying box is 40Pa ;Separator heating temperature 40℃; drying time 10h; crushing fineness 70 mesh;

[0026] 3) Preparation of quinoa malt milk: the quinoa malt milk prepared above was mixed with pure water according to a certain proportion and r...

Embodiment 2

[0031] 1). Preparation of quinoa germ, quinoa germ powder, quinoa malt milk, gelatinization, sterilization and cooling methods are the same as in Example 1.

[0032] 2). Fermentation: After mixing and activating Lactobacillus plantarum and Lactobacillus casei, inoculate in gelatinized, sterilized, and cooled quinoa malted milk, and ferment; control conditions: Lactobacillus plantarum:Lactobacillus casei=3: 1. MRS liquid medium was used to activate the second generation; the inoculum size was 2.6%; the fermentation temperature was 36°C; the fermentation time was 9 hours;

[0033] The quinoa fermented milk product obtained through the above processing has a creamy yellow color and a unique flavor; the product has a protein content of 2.02%, an acidity of 88°T, a viable count of 9.19 logCFU / mL, and a total flavonoid content of 32mg / 100mL.

Embodiment 3

[0035] 1). Preparation of quinoa germ, quinoa germ powder, quinoa malt milk, gelatinization, sterilization and cooling methods are the same as in Example 1.

[0036] 2). Fermentation: After mixing and activating Lactobacillus plantarum and Lactobacillus casei, inoculate in gelatinized, sterilized, and cooled quinoa malt milk, and ferment; control conditions: Lactobacillus plantarum:Lactobacillus casei=2.3: 1. MRS liquid medium was used to activate the third generation; the inoculum size was 3.2%; the fermentation temperature was 38°C; the fermentation time was 10 hours;

[0037] The quinoa fermented milk product obtained through the above-mentioned processing has milky yellow color and unique flavor; the protein content of the product is 1.97%, the acidity is 87°T, the number of viable bacteria is 9.12logCFU / mL; the total flavonoid content is 35mg / 100mL.

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Abstract

The invention provides chenopodium quinoa fermented milk and a preparation method thereof. The preparation method comprises the following steps: germinating chenopodium quinoa to prepare chenopodium quinoa sprouts; preparing chenopodium quinoa sprout powder from the chenopodium quinoa sprouts by shelling, washing, freezing and drying in vacuum and grinding; mixing the chenopodium quinoa sprout powder with pure water, and grinding to prepare chenopodium quinoa sprout milk; and gelatinizing, sterilizing and cooling the chenopodium quinoa sprout milk, inoculating lactobacillus plantarum and lactobacillus casei, and fermenting to obtain the chenopodium quinoa fermented milk. The chenopodium quinoa fermented milk has the protein content of more than or equal to 1.5 percent, acidity of 85-90 Thorner degrees, viable count of 9-9.59logCFU / mL and general flavone content of more than or equal to 25mg / 100mL. The chenopodium quinoa fermented milk has milky yellow color, rich nutrition and unique flavor, completely accords with the requirements of people for nature, health and low sugar content, and has wide market prospects.

Description

technical field [0001] The invention relates to a lactic acid bacteria beverage, in particular to a cereal lactic acid bacteria beverage, in particular to quinoa fermented milk and a preparation method thereof. Background technique [0002] With the development of modern society and the continuous improvement of people's living standards, the consumption of cereal lactic acid bacteria products continues to increase, and a cereal lactic acid bacteria beverage integrating naturalness, health and nutrition will be more popular among consumers. [0003] Due to its unique comprehensive nutritional value, the Food and Agriculture Organization of the United Nations believes that quinoa is the only food that can meet the basic nutritional needs of the human body. At present, people do not know much about quinoa, and the research on it mainly focuses on In the study of the nutritional components and characteristics of seeds, quinoa fermented milk prepared with quinoa as the main raw ...

Claims

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Application Information

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IPC IPC(8): A23L2/38
CPCA23L2/382A23V2002/00A23V2200/30
Inventor 陈树俊
Owner SHANXI UNIV
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