Research On Manufacture Technology Of Cereal Fermented Food-Acidic Gruel

Research was carried on by using lactic acid bacteria strains being of characteristics of potential probiotic which were isolated and identified from naturally fermented Acidic-Gruel in Inner Mongolia, and using glutinous rice,monggol,millet and maize as raw materials to ferment. The aim of the research is to determine the optimized manufacture technology.It is found that the best producing strain is the mixed strain of SZL-1 and SZL-2(the mixing proportion is 2:1).The strains were identified by 16S rDNA sequence analysis.SZL-1 was regarded as Lactobacillus casei, and SZL-2 was regarded as Lactobacillus rhamnosus.Using glutinous rice,monggol,millet and maize as raw materials respectively or mixed to ferment, it was indicated that there is no significant difference in pH and acidity of the Acidic-Gruel. The result of sensory evaluation of the Acidic-Gruel showed that the mixed material of glutinous rice,monggol,millet and maize (mixing proportion of 1:1:1:1) is the optimized raw material.Through the single-factor experiment and orthogonal experiment of the inoculum size, fermentation temperature and fermentation time to determine the optimized fermentation conditions. The result was showed as follows: when the mixed raw material was inoculated by 5×106cfu/g inoculums and then fermented on 35℃for 24h, the Acidic-Gruel being of suitable acidity(35.8°T)and the best fragrance can be produced.The nutrient component of the Acidic-Gruel were determined in the research.The content of total sugar ,protein,fat and amino acid were 11.55%, 1.28%, 0.57% and 12.70mg/g respectively. Comparing with the unfermented gruel, the total amount of amino acid and content of kinds of amino acid were increase apparently.