Research On New Food Of Grains Fermented

Grains fermented food is based on different types of cereal crops as raw materials, to Rhizopus and yeast as leavening agent, at a suitable temperature fermented the fermented foods, according to the traditional fermentation includes soaking, steaming, inoculating agent. It is not long that fermented grains of pure fermentation industry in our country’s history based on anxenic culture, traditional fermentation of grains was restricted to small-scalea and family-type production, there’s no guarantee the quality and flavour of the products. Therefore, developing a new products of grains fermented would not only meet the needs of consumers, but also provided the direction for cereal crops research.Main content and test results are as follows:1. Determine the types of grains. Every fermentation experiment in four grains(such as millet, buckwheat, sorghum, mung bean) respectively inoculate the same leavening agent, and compared with the fermentation of glutinous rice wine brewed, fermented millet to be slightly higher than the glutinous rice foods, and fermented millet food sugar/acid ratio is suitable, therefore, determined the fermented grains of millet with this method.2. Millet soaking time is 6h, which can reduced nutrition real of loss, as well as can makes meters full soaking; added cooking water is 1:1.5, which can guaran tee millet completely steam cooked, and can guarantee rice loose not stick; the bett er volume of angel brand rice leaven is 2 g/kg, the better fermentation time is 4 d,the better fermentation temperature is 25 ℃, which can get the best sugar-acid rat io of millet fermented foods, and the optimal senses score. On main conditions of fermentation using response surface optimization after optimization, response surface equations are obtained. Considering total acid and glucose response values and test conditions the response factors were improved. And then validates the response sur face conditions verified in inoculation of 2 g/kg, fermentation time of 4 d, fermenta tion temperature at 25 ℃ condition fermentation of fermented foods taste best.3. Develop enterprise standards for grains fermented foods. Develop enterprise standards for grains fermented food, for further provisions on the quality of grains fermented food. This standard specifies the grains fermented food’s technological processes, quality, storage conditions, and so on. Compared fermented millet food’s pHysical and chemical index and microbiological index to the standard and determined the quality of the food. The inspection results of fermented millet food’s quality are as follows: total sugar is 24.37g/100 g, total acid is 22.40g/kg, protein is 9%, aerobic bacterial count is 45000CFU/g, in line with the standard index.4. Take prediction tests of millet fermented food’s shelf life. Put millet fermented food in the 25 ℃, 30 ℃, 35 ℃, 40 ℃ to store, recording the store scores of grains fermentation food during storage, which included changes of pH and aerobic bacterial count, sensory, determined the main factors impact on product quality is aerobic bacterial count. An analysis of the total number of colonies has been get the Arrhenius equation of fermented millet food’s total number of colonies is: kB17997.7e(T), dynamic equations:t B B。...