Obtaining And Biopreservation Of Fermented Mixed Cereals Powder For Children

According to the nutrition necessities for children growth,six cereals mixture is fermented by two LAB strains(Lactobacillus plantarum L3026,Lactobacillus fermentum L9235)with one yeast(Saccharomyces cerevisiae 737Z).A fermented cereals powder for children is then obtained.Optimize fermentation conditions,explore its biopreservation effect,and apply it to children's fermented cereal biscuits.The results are as follows:(1)The results of the linear programming(LP)for cereals mixture are: Vigna umbellata.31.2 %,Vigna radiata(Linn.)Wilczek 15.26 %,Avena sativa L.15.11 %,Semen Trigone 13.8 %,Sorghum bicolor(L.)Moench 12.96 %,Zea mays L.11.67 %.It's protein Index of Nutritional Quality(INQ)is 1.35.The energy,fat,dietary fiber,carbohydrate and mineral elements do not exceed the limit value,that means,the mixed cereals powder meets the constraint conditions while its nutritional value is higher than before.It will not cause obesity due to excessive intake of calories,and can meet children's nutritional demands.(2)The strain 737 Z screened from commercial high-activity yeast whose belong to Saccharomyces cerevisiae.Good symbiosis with two LAB strains,The growth and reproduction of Escherichia coli(E.coli)and Staphylococcus aureus(S.aureus)in the fermented mixed cereals powder is significantly inhibited.The possible antibacterial mechanism is: Organic acids,bacteriocins and hydrogen peroxide produced during symbiotic fermentation possess biopreservation effects.(3)The fermentation process of symbiotic fermented mixed cereals powder was optimized based on the uniform design.Results is: fermentation temperature(T): 33 ?,fermentation time(t): 12 h,inoculation amount(N): 15 %,strain ratio(Q): 5:1.The growth of E.coli and S.aureus in the symbiotic fermented mixed cereal powder was significantly inhibited.(4)The symbiotic fermented mixed cereals powder is applied to the development of children's fermented cereals biscuits.The single factor and orthogonal design formula and process optimization results are as follows: vegetable oil addition amount of 22.5 %,water addition amount of 50%,table salt addition amount of 0.8%,and whole egg liquid addition amount 22 %,proofing time 22.5 min,baking temperature 175 ?,baking time 21 min,biscuit thickness 3.4 mm.The children's fermented cereal biscuits made in this way can basically achieve Biopreservatione,and their sensory requirements,physical and chemical indicators,microbial limits are all in line with the requirements of the national standard.