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Preparation method of mellow modified corn flour and application

A corn flour and modified technology, applied in the directions of microorganism-based methods, biochemical equipment and methods, applications, etc., can solve the problems of changing the processing quality and nutritional quality of corn flour, rough taste of corn flour, poor plasticity of corn flour dough, etc.

Inactive Publication Date: 2017-10-20
ANHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Corn is widely planted in my country, but for a long time, people have not fully utilized corn, mainly because corn flour has the characteristics of rough taste, spicy taste, poor protein quality, low lysine and tryptophan content, and Poor water retention and water-absorbing swelling properties lead to poor plasticity of corn flour dough, which is not suitable for processing bread, noodles, and dumplings. In order to make rational use of corn flour, changing the processing quality and nutritional quality of corn flour is the primary problem that needs to be solved at this stage

Method used

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  • Preparation method of mellow modified corn flour and application
  • Preparation method of mellow modified corn flour and application
  • Preparation method of mellow modified corn flour and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of modified corn flour, comprising the following steps:

[0027] a. Strain preparation steps:

[0028] a1: Preparation of slant strains: Flammulina velutipes and Saccharomyces cerevisiae are inoculated on the slant medium for cultivation, the slant medium is PDA medium, and the culture conditions are: 25-28°C, with In activated bacteria;

[0029] a2: Preparation of liquid spawn:

[0030] Flammulina velutipes liquid strain: add 200mL liquid culture medium to the Erlenmeyer flask (500mL), inoculate the slant strain into the liquid culture medium, shake and culture at 25°C and 130r / min for 5 days, and then it is ready;

[0031] Described liquid culture medium comprises following material: Glucose 3%, peptone 0.2%, MgSO 4 ·7H 2 O 0.05%, CaCl 2 0.01%, KH 2 PO 4 0.05%, the rest is water;

[0032] Saccharomyces cerevisiae liquid strain: Add 200mL liquid medium to the Erlenmeyer flask (500mL), inoculate the slant strain into the liquid medium, sha...

Embodiment 2

[0038] A preparation method of modified corn flour, comprising the following steps:

[0039] a1: Preparation of slant strains: Flammulina velutipes and Saccharomyces cerevisiae are inoculated on the slant medium for cultivation, the slant medium is PDA medium, and the culture conditions are: 25-28°C, with In activated bacteria;

[0040] a2: Preparation of liquid spawn:

[0041] Flammulina velutipes liquid strain: add 200mL liquid culture medium to the Erlenmeyer flask (500mL), inoculate the slant strain into the liquid culture medium, shake and culture at 25°C and 130r / min for 5 days, and then it is ready;

[0042] Described liquid culture medium comprises following material: Glucose 3%, peptone 0.2%, MgSO 4 ·7H 2 O 0.05%, CaCl 2 0.01%, KH 2 PO 4 0.05%, the rest is water;

[0043] Saccharomyces cerevisiae liquid strain: Add 200mL liquid medium to the Erlenmeyer flask (500mL), inoculate the slant strain into the liquid medium, shake and culture at 25°C and 130r / min for...

Embodiment 3

[0049] A preparation method of modified corn flour, comprising the following steps:

[0050] a1: Preparation of slant strains: Flammulina velutipes and Saccharomyces cerevisiae are inoculated on the slant medium for cultivation, the slant medium is PDA medium, and the culture conditions are: 25-28°C, with In activated bacteria;

[0051] a2: Preparation of liquid spawn:

[0052] Flammulina velutipes liquid strain: add 200mL liquid culture medium to the Erlenmeyer flask (500mL), inoculate the slant strain into the liquid culture medium, shake and culture at 25°C and 130r / min for 5 days, and then it is ready;

[0053] Described liquid culture medium comprises following material: Glucose 3%, peptone 0.2%, MgSO 4 ·7H 2O 0.05%, CaCl 2 0.01%, KH 2 PO 4 0.05%, the rest is water;

[0054] Saccharomyces cerevisiae liquid strain: Add 200mL liquid medium to the Erlenmeyer flask (500mL), inoculate the slant strain into the liquid medium, shake and culture at 25°C and 130r / min for ...

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Abstract

The invention discloses a preparation method of mellow modified corn flour and application thereof. The preparation method comprises: a. strain preparation step; and b. a solid state fermentation step. The modified corn flour can be applied in bread. Compared with the prior art, the method provided by the invention adopts solid state fermentation, not only can well retain the original nutrients of corn flour, but also can retain thalli added with the fermentation strain and all metabolites. In the case of pure corn fine grain fermentation, the crude fat content is decreased from 3.68% to 2.59%, the crude protein content is increased from 8.99% to 14.24%, the content of total soluble sugar is increased from 19.14% to 27.88%, the content of amino acid nitrogen is increased from 1.10% to 2.36%, and the content of reducing sugar is increased from 2.37% to 6.74%. The fermented corn flour not only has increased nutritional value and unique taste, but also has significantly improved processing quality, and is suitable for use as the staple food processing raw material.

Description

technical field [0001] The invention belongs to a preparation method and application of food, in particular to a preparation method and application of corn flour. Background technique [0002] Corn is widely planted in my country, but for a long time, people have not fully utilized corn, mainly because corn flour has the characteristics of rough taste, spicy taste, poor protein quality, low lysine and tryptophan content, and Poor water retention and water-absorbing swelling properties lead to poor plasticity of corn flour dough, which is not suitable for processing bread, noodles, and dumplings. In order to make rational use of corn flour, changing the processing quality and nutritional quality of corn flour is the primary problem that needs to be solved at this stage. Contents of the invention [0003] The first technical problem to be solved by the present invention is to provide a method for preparing nutritious mellow modified corn flour. [0004] The 2nd technical pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10C12N1/16A21D13/06A21D2/36C12N1/14C12R1/645C12R1/865
CPCA23L7/104A21D2/36A21D13/06A23L7/198A23V2002/00C12N1/14C12N1/16A23V2250/628A23V2250/1614
Inventor 柯丽霞
Owner ANHUI NORMAL UNIV
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