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Method for preparing five-cereal fermented food

A preparation method, the technology of five-grain fermented glutinous rice, is applied in the fields of baked food with modified ingredients, food science, dough treatment, etc., and can solve the problems of being easily mixed with other bacteria species and poor taste, so as to eliminate the beany smell and improve the taste. Effect of self-healing power and nutritional value improvement

Inactive Publication Date: 2018-09-28
刘建平
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has the advantages of more types of grains and more complete nutrients, but the practice of inoculating the fermented glutinous rice with fermented yeast after soaking the glutinous rice has the problem of being easily mixed with other strains, and the excessive use of oats and sweet potatoes also brings taste bad question

Method used

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  • Method for preparing five-cereal fermented food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Gumai, millet beans and medicinal food are combined at a ratio of 10:3:1, and the ratios are as follows: Gumai is three grains of corn, millet, and wheat, wherein corn is 5% by mass of the grain, and the rest The two kinds adopt equal mass ratio, and go through peeling, grinding to secondary fermentation process: millet beans use five kinds of millet, soybean, red kidney bean, cowpea and pea, and are prepared according to the mass ratio of 50:15:10:10:5; The food is made of three kinds of yam, gorgon and lotus seeds, which are mixed according to the mass ratio of 90:5:5 in turn. The yam is iron stick yam tablets, and the three are processed into granules with a particle size of less than 4.5mm by peeling and crushing equipment. Among them, the broken powder below 1.5mm is returned to the milling process. The requirements for magnetization and ore grain production are: use two low-carbon steel strips with a width of 60mm, and stick four NdFeB permanent magnetic rings wit...

Embodiment 2

[0032] Gumai, millet beans, and medicinal food are combined to make almond seed paste in a mass ratio of 10:1:3. The respective mass ratios are: Gumai is made of three kinds of grains: corn, millet, and oats, of which corn is the corn. 5%, and the mass ratio of the other two kinds is equal, after peeling, 10 mesh grinding (crushing) to the second fermentation process; millet beans are five kinds of bean food made of kidney beans, cowpeas, glutinous rice, peas and broad beans, of which peas and broad beans Take 5% mass ratio respectively, and the other three are evenly 30% mass ratio. After peeling, soaking, cooking and sugar alcohol processes, fermented glutinous rice is made, and the fine particles in the peeling and crushing process are included in the milling process, and the fine crushing process can be omitted. It can be directly sent to the secondary fermentation process; medicine and food are selected from Gorgon fruit, barley and almonds in a mass ratio of 1:1:2, and th...

Embodiment 3

[0035] The preparation method of the five-grain fermented glutinous rice food is to infiltrate the fermented glutinous rice into the wheat flour made from corn, millet, oats, buckwheat and wheat, and then make the five-grain food through secondary fermentation and roasting. A small oil cake that can be fried or steamed miscellaneous grains and steamed buns. The preparation process is: the cereals are corn, millet buckwheat and wheat, and the millet beans are made of millet (milk), soybeans, kidney beans, red beans and mung beans. . The mass ratio of wheat grains, millet beans, and medicinal foods is 10:3:0.5, and the amount of buckwheat in the grain grains is 5% by mass, and it is transferred to the milling process after peeling. The production process of fermented glutinous rice is as follows: use millet, soybeans and sorghum with 23% mass ratio and the rest 5%, after peeling, soaking, cooking, sugar alcohol and refinement processes, and then send to the secondary fermentatio...

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Abstract

The invention belongs to the technical field of processing of foods and grains, and aims at improving the edible value and health-maintaining effect of coarse cereals by sufficiently utilizing the nutritional ingredients of broomcorn millets and beans, the alcoholization effect of sugar alcohol fermentation and the activation effect of magnetized mineral water. The five-cereal fermented food is prepared from cereals, broomcorn millets and beans, and medicinal foods in a mass ratio of 10:(1-3):(0.5-3) by main process routes including dehulling, grinding, twice fermenting and roasting, fermentedgrains are prepared from broomcorn millets and beans and medicinal foods by auxiliary process routes including crushing, soaking, cooking and sugar-alcoholizing, and the granular fermented grains from the sugar alcoholizing process are mixed and co-fermented with cereal flour in twice fermenting after being treated in a fine grinding process. By utilizing the process, a unique taste can be formedafter starch is decomposed into oligosaccharides, and body development and self-healing can be promoted with generated multiple enzymes, amino acids and the like, and upgrading and updating of northern five-cereal foods and five-cereal vegetarian foods can be promoted by combining a sweet koji sugar-alcoholizing process.

Description

technical field [0001] The invention belongs to the technical field of food and grain processing, in particular to a preparation method of five-grain fermented glutinous rice. Background technique [0002] Fermented glutinous rice originated in southern my country. It is a traditional food made of glutinous rice as the main raw material, soaked, steamed and fermented. From the ancient poem of the Tang Dynasty, "the porridge of quinoa is beautiful when old people are old, and millet pulp is sour when they are sick", it can be seen that this food culture has a long history. According to traditional Chinese medicine, "the fermented glutinous rice is warm in nature, can nourish the middle and replenish qi, increase gastric acid secretion, lower blood pressure and blood sugar, etc." ZL201210071696.8 is a fermented whole grain food and its preparation method, using soybeans, sweet potatoes, yams and Saccharomyces cerevisiae as raw materials, fermenting glutinous rice fermented wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/362A21D13/06
Inventor 刘语涵温变芳刘惠卜晋华
Owner 刘建平
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