A FERMENTED WHEAT FLOUR MIXTURE STIMULATING INTESTINAL IMMUNE SYSTEM MODULATING ACTEVITY

摘要

PURPOSE: Provided are wheat powder fermentation composition and processed wheat powder food using the composition such as bread, cake, noodle and other processed foods. The composition is wheat powder fermented by the inoculated and cultured mixed lactic acid bacteria which excretes mucilage polysaccharides and bifidobacteria sp. The composition decreases the body fats, cholesterol in the blood, neutral fats and has excellent effect on the activation of immunity for the intestine. CONSTITUTION: The preparation method comprises: mixing 100wt.% of wheat powder, 110-200wt.% of water(based on the wheat powder), 1-4wt.% of salt, 3-14wt.% of oligosaccharide, 3-10wt.% of glucose and 0.05-1.0wt.% of the amino acids containing sulfur, controling its pH to 6.0-7.0 and putting into a vessel to fill 90% of the vessel; inoculating with mixed lactic acid bacteria and bifidobacteria, sealing the vessel and culturing at 37deg.C for 16-24 hours; and after 12 hours of culturing, pH being adjusted to 60-6.5 and supplying 4-6wt.% of the carbon source. The above processed wheat powder food includes bread, cake, noodle, raymen, biscuit, cookie, snack and roasted powder.