Fermentation processing and functional properties test of probiotic coarse cereal compound powder
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 re-sults indicate the viable count of lactic acid attains the maximum value(6.5×107 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 to-gether,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.
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