益生菌杂粮粉的发酵加工及功能特性试验

Fermentation processing and functional properties test of probiotic coarse cereal compound powder

为提高养老食品的功能特性,以燕麦、黑藜麦、薏米、小米为原料,采用乳酸菌发酵加工工艺制备一种益生菌杂粮粉,并对发酵和功能特性进行研究。结果表明,当焙烤温度为120℃、焙烤时间为30 min、磨浆温度为60℃、均质压力为20 MPa,且乳酸菌接种量为0.6%时,杂粮粉中的乳酸菌活菌数最多,为6.5×10^(7)CFU/g;经过优化后,发酵加工工艺制备的杂粮粉总酚含量、总黄酮含量、α-葡萄糖苷酶抑制率和胆固醇吸附量均有所提高。其中,总酚含量在0.46~3.25 mg/g,总黄酮含量在0.19~2.57 mg/g。综上,试验制备的益生菌杂粮粉具有丰富营养,且具有一定的降脂的作用,可为养老食品的制备提供参考。

To improve the functional performance of senior food,a kind of probiotic coarse cereal compound powder(CCCP)was prepared using lactic acid fermentation process with oats,black quinoa,coix seed,and millet as raw materials in this paper.A study was performed on the fermentation and functional properties of the probiotic coarse cereal compound powder.The results indicate the viable count of lactic acid attains the maximum value(6.5×10^(7) CFU/g)when baking temperature is 120℃,baking duration is 30 min,grinding temperature is 60℃,homogenization pressure is 20 MPa,and lactic acid inoculum density is 0.6%.The CCCP prepared with optimized fermentation processing has shown an improvement in total phenol content(0.46-3.25 mg/g),total flavone content(0.19-2.57 mg/g),α-glucosidase inhibition rate,and cholesterol absorption rate.Taken together,the probiotic CCCP prepared in this paper has rich nutrition and plays a fat-reducing role.It may shed some light on the preparation of senior food.