Research On Ready-to-eat Cereal Pancake By Symbiotic Fermented With Probiotics For Middle-aged

The middle-aged is an important productivity of the national and social development,whose health status/condition has a significant impact on social and economic development.However,middle-aged often neglect health due to the increase of economic or social pressure,which has become the main population of metabolic syndrome.Eight kinds of cereal(black rice,corn,sorghum,oatmeal rice,coix seed,buckwheat,red bean,mung bean)were used as raw materials and three probiotics(lactobacillus bulgaricus,bifidobacteria and streptococcus thermophiles)were used to fermentation,combining the uniform design of metabolites to optimize the fermentation conditions.Moreover,vitro digestion,texture properties and sensory score correlation methods were adopted to prepare ready-to-eat cearal cake with advantage of nutritious,safe and digestible.The results were as follows:Eight kinds of cereal were optimized by amino acid scoring method.The best compatibility ratio was black rice 29%,corn 3%,sorghum 2%,oatmeal rice 12%,coix seed 5%,buckwheat 8%,red bean 4%,mung bean 37 %.The Essential Amino Acid Index(EAAI)was 95,the Biological Value(BV)was 91.85,and the Amino Acid Score(AAS)was 0.87(threonine).After compatibility,the levels of isoleucine,leucine,lysine,methionine + cystine,phenylalanine + tyrosine,threonine,valine and tryptophan were 46.60±0.11 mg/g Pro,85.53 ± 0.54 mg/g Pro,99.86 ± 1.88 mg/g Pro,31.09 ± 0.73 mg/g Pro,98.25 ± 0.36 mg/g Pro 36.28 ± 0.44 mg/g Pro 41.41 ± 0.26 mg/g Pro,17.90 ± 0.09 mg/g Pro respectively.In order to optimize the mixed cereal fermentation process by three kinds of probiotics(lactobacillus bulgaricus,bifidobacteria and streptococcus thermophiles),the metabolite were used as indicator,uniform design and PLSR analysis were performed.The optimal fermentation parameters were microorganism proportion 0.4:1.1:3.5,inoculum size 14%,fermentation temperature 50 °C,fermentation time 21 h,and pH 6.1.The experimentation results showed that the content of GABA 159.8 ± 10.2 mg/100 g,vitamin B6 10.3±1.2 mg/100 g,folic acid 5.7±0.5 mg/100 g,vitamin B12 4.0±0.8 mg/100 g,polyphenol 70.2±3.6 mg/100 g,flavonoids 68.5±7.7 mg/100 g,lactic acid 38.2±5.8 mg/100 g,acetic acid 3.6±0.3 mg/100 g,propionic acid 2.4±0.1 mg/100 g.The release,absorption and stability of bioactive elements during the digestion of mixed cereal power were investigated by simulating gastrointestinal digestion in vitro.The results indicated that the bioavailability of GABA,vitamin B6,folic acid,vitamin B12,polyphenols and flavonoids in fermented and non-fermented powder were 4.8 ± 0.55 %,0.7 ± 0.03 %,7.2 ± 0.16 %,2.1 ± 0.09 %,11.0 ± 0.45 %,12.0 ± 0.39 %,and 3.6 ± 1.11 %,0.2 ± 0.05%,6.5 ± 0.93 %,1.8 ± 0.02 %,10.0 ± 0.14 %,12.0 ± 0.48 %,respectively.In order to evaluate the production process and quality of healthy ready-to-eat food for middle-aged,the optimum conditions of the cereal cake were determined by single factor and orthogonal experimentation using the texture characteristics and sensory score correlation method.The result were as follows: water addition amount 160%,xylitol addition amount 1.5%,and steaming time 3 min.The factors affecting quality of cereal cake were water addition amount > xylitol addition amount > steaming time.The obtained cereal cake had a hardness of 28.31 g,a viscosity of 23.82 g.sec,an elasticity of 49.80 g,a sensory score of 95,and the quality was the best.