261results about "Yeast food ingredients" patented technology

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

The application discloses a preparation method of zero-sugar and salt-reduced soy sauce, and relates to the field of soy sauce preparation.The preparation method comprises the following steps: S1, preparing wheat into wine mash, and inoculating spherical yeasts CZ1 during the preparation process; S2, preparing soy sauce koji; S3, mixing and configuring the wine mash, additional soy sauce and salt to obtain mixed brine; S4, mixing the mixed brine and the soy sauce koji to obtain mash; S5, after the mash is fermented, oil is extracted by pressing, the oil is burned and precipitated, and the finished product soy sauce is obtained by filtering and sterilizing; wherein, the microbial preservation number of the spherical yeasts CZ1 is CGMCC No.24918, and the preservation unit is the China General Microbiological Culture Collection Center.The spherical yeasts CZ1 is inoculated and fermented during the process of preparing the wheat into wine mash, and sugar is consumed, so that the purpose of preparing low-sugar soy sauce is achieved.

The invention provides a fermented ginseng liquid with an anti-fatigue function as well as a preparation method and application thereof, and relates to the technical field of biological fermentation and functional foods. The method comprises the following steps: carrying out ultrasonic enzymolysis reaction on a screened ginseng raw material, carrying out saccharification modulation and pH value adjustment on a reaction product, then sterilizing, cooling, adding composite active bacteria and a fermentation promoter into a fermentation tank, and fermenting at the fermentation temperature of 28-48 DEG C for 5-28 days to obtain a fermented ginseng liquid after the fermentation is completed; the total content of the active ingredients in the fermented ginseng liquid, the fermentation temperature and the fermentation time meet a fitting relational expression. The invention further provides the fermented ginseng liquid prepared by the method and application of the fermented ginseng liquid in functional food or health care products. By optimizing the fermentation process, the contents of total active ingredients and rare saponins in the fermented ginseng liquid are increased, so that the bioavailability is improved, and the application of the ginseng liquid in functional foods and health-care products is expanded.

The invention discloses a health-care food for delaying ovarian aging, which belongs to the technical field of health-care foods and comprises a composition for improving the levels of anti-mullerian test tube hormone and superoxide dismutase and functional auxiliary materials, the composition for improving the anti-muller test tube hormone and superoxide dismutase level is prepared from the following components in parts by weight: 2 to 5 parts of pyrroloquinoline quinone PQQ, 30 to 80 parts of cranberry powder and 40 to 100 parts of an isoflavone extract, and the content of the pyrroloquinoline quinone PQQ is 2 to 5 parts, the content of the cranberry powder is 30 to 80 parts, and the content of the isoflavone extract is 40 to 100 parts. The pyrroloquinoline quinone PQQ, the cranberry powder and the isoflavone extract in a specific formula have the effect of synergistically improving the levels of anti-muller test tube hormone and superoxide dismutase, and the health food prepared from the pyrroloquinoline quinone PQQ, the cranberry powder and the isoflavone extract can improve sleep, improve urinary tract infection of middle-aged women, delay ovarian aging and the like.

The invention relates to the field of probiotic fermentation, and discloses a probiotic fermented beverage prepared from sea buckthorn fruit peptide and morinda citrifolia fruit peptide and a preparation method thereof, and the probiotic fermented beverage is prepared from the following components by weight: 10-15 parts of a sea buckthorn fruit peptide extract, 8-12 parts of a morinda citrifolia fruit peptide extract, 5-8 parts of a composite probiotic starter, 3-5 parts of fructo-oligosaccharide, and 1-2 parts of a natural sweetener. According to the present invention, the sea buckthorn fruit peptide and the morinda citrifolia fruit peptide are scientifically compounded, such that the synergistic interaction of the two plant active components is achieved, the double-fruit peptide matrix provides the differentiated nutrition supply for the composite probiotics, and the fermentation efficiency is improved through the nutrition complementation; according to the present invention, with the fermentation medium, the growth requirements of different strains are met, the proliferation efficiency and the metabolic activity of the probiotics are significantly improved, the industry problems of poor strain adaptability and low viable count in the traditional single-substrate fermentation are solved through the innovative compatibility, and the fermentation process is stable and efficient.

The invention relates to a recombinant vector for expressing a natural long-sequence recombinant III-type collagen as well as a preparation method and application of the recombinant vector, and relates to the field of proteins. The nucleotide sequence for optionally coding the recombinant III type collagen has at least one section of nucleotide sequence for coding the amino acid sequence as shown in SEQ ID NO: 1 (optionally has at least one section of nucleotide sequence as shown in any one of SEQ ID NO: 2 to SEQ ID NO: 4). The engineering bacterium for efficiently expressing the III type collagen natural long sequence is constructed through a genetic engineering technology, large-scale production of the engineering bacterium is achieved, and the engineering bacterium can be widely applied to the fields of medicine, clinical skin repair, tissue engineering, beauty and the like.

The invention provides a method for preparing a coarse cereal fermented staple food based on an enzyme-bacterium synergistic effect, belongs to the technical field of coarse cereal staple food processing, and aims to solve the problems that the existing coarse cereal staple food is high in hardness, rough in taste, obvious in oral adhesion feeling, loose in structure and poor in flavor coordination in a cold state. The preparation method comprises the following steps: pretreating raw materials, preparing dough through cooperation of bacteria and enzymes, and fermenting and steaming, wherein the raw materials comprise lactic acid esterification modified inulin, enzyme microcapsules, coated enzymes, calcium carbonate-starch composite sustained-release microspheres and the like. The preparation method provided by the invention can effectively improve the cold-state comprehensive quality of the coarse cereal staple food, maintain low cold-state hardness, roughness and adhesive force, reduce the residue falling rate, ensure pure flavor and no beany flavor, stabilize the calcium dissolution rate, adapt to non-heating eating scenes such as daily room temperature and low temperature in winter, and realize the consideration of cold-state quality and nutrient enrichment.

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

The invention provides yeast HAU2501 and application thereof in preparation of fermented vegetables, and belongs to the technical field of fermentation microorganisms. The invention discloses saccharomycetes HAU2501, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, the preservation date is July 21, 2025, and the preservation number is CGMCC No.35320. The saccharomycetes HAU2501 has the advantages that the saccharomycetes HAU2501 can be used for preparing the saccharomycetes HAU2501; the saccharomycetes HAU2501 can be used as an excellent aroma-producing leavening agent, can effectively improve the flavor quality of the fermented vegetables through synergistic fermentation with lactic acid bacteria, and provides a theoretical basis and a technical reference for flavor regulation and control of traditional fermented vegetables and development of functional leavening agents.

The invention discloses a liver protection composition containing glutathione-rich yeast. The liver protection composition is prepared from the glutathione-rich yeast, turmeric, silybum marianum, enzymolysis polypeptide with homology of medicine and food and anti-inflammatory and anti-oxidation auxiliary components. Wherein the medicine and food homologous enzymolysis polypeptide is prepared from radix puerariae through neutral protease-cellulase double enzymolysis, the polypeptide sequence is identified as Leuu-Val-Glu-Pro-Ala, and the medicine and food homologous enzymolysis polypeptide has the capacity of remarkably inhibiting LPS-induced RAW264.7 cell NO release and removing DPPH free radicals. According to the composition, through multi-component synergism, in an anti-alcohol experiment, the blood alcohol concentration decline rate of a mouse can be remarkably increased, the MDA content of liver tissue is remarkably reduced, and no acute toxic reaction exists. The composition has the functions of protecting the liver and dispelling the effects of alcohol, is safe and effective, and is suitable for the field of health-care products or functional foods.

A microwave-reheatable high-fiber steamed bun, its preparation method, and its application. This invention belongs to the field of food processing technology. The purpose of this invention is to solve the technical problem of poor quality of steamed buns after direct microwave reheating following freezing. The method of this invention is as follows: First, high-gluten flour, fiber powder, gluten powder, and trehalose are mixed into a premixed powder, and then this powder is mixed evenly with activated yeast in a mixer; then, the dough is successively proofed, shaped, proofed a second time, steamed, and cooled to obtain the product. This invention partially replaces the high-gluten flour in the steamed bun with fiber powder, and at the same time, by adjusting the formula of the steamed bun, it reduces the moisture loss of frozen steamed buns during microwave reheating, thereby solving the problem of hardening of the texture of steamed buns after microwave heating, achieving the purpose of improving the quality of frozen steamed buns after microwave reheating. Frozen steamed buns can be directly microwaved for consumption, which is convenient and ensures the quality of the reheated steamed buns, thus expanding the application market of frozen steamed buns.

The invention belongs to the technical field of biological medicine, and particularly relates to hydrogel, a probiotic supplement, a preparation method and application. The core innovation of the application lies in that the non-pH sensitive hericium erinaceus polysaccharide is taken as a dominant matrix and compounded with a small amount of chitosan oligosaccharide to construct a novel polysaccharide-oligosaccharide hydrogel system, the novel polysaccharide-oligosaccharide hydrogel system is combined with the probiotics to form the synbiotics, and the unification of the loading performance, the delivery stability and the intestinal targeted release effect is successfully achieved.

The application relates to the food technology field, and particularly discloses a preparation method of sesame-flavored wheat flour, which improves the content of reducing sugar in wheat through enzymolysis, provides a substrate for the Maillard reaction in the enzymolysis and baking processes, improves the content of fatty acids in wheat through enzymolysis, improves the concentration of a reaction substrate for generating ester fragrance, and finally prepares the sesame-flavored wheat flour through a baking and fragrance generation reaction. Under the premise that no sesame raw material is added, only wheat raw material is added, the sesame-flavored wheat flour is obtained, the application scenarios of the wheat flour are expanded, and the preparation method greatly shortens the production cycle, the process is simpler, the production efficiency is improved, and the raw material cost is lower.

The present invention provides an engineered strain of yeast having mitochondrion-positioned reductive TCA pathway and efficiently producing succinic acid, a construction method therefor and use thereof, and belongs to the technical field of microorganisms and fermentation engineering. According to the present invention, the enzymes related to the biosynthesis pathway of succinic acid in yeast cells are overexpressed and positioned to the mitochondrial matrix to facilitate the functional expression of the reductive TCA pathway in eukaryotic microorganisms. The strain can utilize common carbon and nitrogen sources, and after fed-batch fermentation culture, the succinic acid yield reaches 50.1 g / L, and the conversion rate reaches 0.75 g / g of glucose. As an excellent strain for efficiently producing succinic acid, the strain has good application prospects in the fields of food, chemical engineering, degradable materials, and the like.

The invention discloses anthocyanin-protein composite powder with high stability as well as a preparation method and application of the anthocyanin-protein composite powder, and belongs to the technical field of biological food pigments. The preparation method comprises the following steps: mixing a black rice anthocyanin solution and a protein solution, stirring in a dark place, and freeze-drying to form the anthocyanin-protein composite powder. The anthocyanin-protein composite powder prepared by the method disclosed by the invention can be applied to the preparation of colored cold noodles, steamed buns and noodles, the stability of the black rice anthocyanin obtained by the method disclosed by the invention in tap water is improved, and the retention rate of the black rice anthocyanin in deionized water is also obviously increased; the starch is inhibited from aging to a certain extent, and the storage stability is improved. The anthocyanin in the prepared anthocyanin-protein composite powder is high in stability, the investment cost is low, and the anthocyanin-protein composite powder can be widely applied to the technical field of food processing and has wide application prospects in flour products.

The invention discloses a fresh-keeping method and a fresh-keeping device for a refrigeration shelf after picking of blueberries, belongs to the technical field of postharvest treatment of fruits and vegetables, takes natural metabolism regulation and control and cell stable quality regulation as core innovation points, breaks through the limitation that traditional controlled atmosphere fresh-keeping needs to depend on external energy and single nutrient enrichment, and improves the fresh-keeping effect of the blueberries. And organic unification of environmental control and physiological regulation is realized. The method is simple and convenient to operate, remarkable in effect, low in cost and high in safety, is not only suitable for preservation of picked blueberries, but also can be popularized to storage and transportation links of other perishable berries such as strawberries, blackberries and raspberries, provides an efficient, green and sustainable technical path for preservation of picked fruits and vegetables, and has important industrial popularization value and social application significance.

The method comprises the following steps: drying and crushing shrimp heads and shrimp shells, adding water according to a ratio of 1: 3, adding 0.5%-0.7% of compound protease, and carrying out enzymolysis at 50-55 DEG C for 2-3 hours; after enzyme deactivation, adding 7-10% of brown sugar to adjust the pH value to 6.0-6.5, and sterilizing; the method comprises the following steps: inoculating pineapple endophytic lactic acid bacteria (CGMCC 25352), hansenula polymorpha (CGMCC 25353) and aspergillus oryzae, mixing the three strains according to the viable count of 1: 1: 1 (the total inoculum size is 3-4.5%, and the CFU / g is 10-10), and fermenting for 46-48 hours at the temperature of 30-32 DEG C in a dark place; and filtering and storing at-80 DEG C. The product is free of salt addition, the fermentation period is less than or equal to 48 hours, the amino acid nitrogen content is greater than or equal to 0.51 g / 100g, the total content of lactic acid (6.88 mg / g), succinic acid (3.73 mg / g) and free amino acid is greater than or equal to 313mg / 100g, the volatile amino salt content is less than or equal to 38.72 mg / 100mL, and the product has salty and fresh flavor and orange-yellow clarified appearance. The problems of high salt, long period and heavy fishy smell of the traditional shrimp soy sauce are solved.

For economic and environmental reasons, there is always a need for new or improved methods that are effective in controlling yeast and mold contamination.SOLUTION: The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a foodstuff and inhibiting or delaying the growth of fungi in said foodstuff, wherein said composition comprises a maximum 600ppm of manganese.SELECTED DRAWING: Figure 1

The invention discloses a walnut kernel skin active component enrichment method based on differential pressure blasting puffing and gradient biotransformation, and relates to the technical field of agricultural product deep processing and plant active component extraction, and the method comprises the following steps: S1, carrying out differential pressure blasting puffing treatment on dried walnut kernel skin, maintaining the pressure of the material at 0.8-1.5 MPa for 10-60 seconds, and then instantaneously releasing the pressure to normal pressure within 0.05-0.2 seconds, the porosity is increased, cell walls are broken, and the specific surface area is increased; s2, mixing the puffed walnut kernel skin and water according to a solid-liquid mass ratio of 1: 10-1: 30 to form slurry, adding a compound enzyme system containing cellulase, hemicellulase, pectinase, tannase and / or protease, and performing enzymolysis for 1-4 hours under the conditions that the temperature is 45-55 DEG C and the pH is 4.5-6.0, so that cell wall components are partially hydrolyzed and bound phenols are released; and S3, sequentially carrying out first-stage fermentation and second-stage fermentation on the materials subjected to enzymolysis.

The application aims to provide a novel high-yield glucoamylase strain for application in liquor industrial production. Based on the above purpose, the application provides a glucoamylase KeGA5. The amino acid sequence of the glucoamylase KeGA5 is shown as SEQ ID NO. 1. The glucoamylase KeGA5 provided by the application exhibits excellent industrial properties in the exploration of optimal temperature and optimal pH, indicating that the glucoamylase KeGA5 provided by the application can play a role in industrial production such as feed, food, medicine, etc. Specifically, the application uses the recombinant strain transformed with the glucoamylase KeGA5 as a daqu supplement, and the relevant experimental results verify that the recombinant strain transformed with the glucoamylase KeGA5 contributes to the flavor of the liquor body in the brewing of the second batch of liquor, especially in the brewing of the strong-flavor liquor, the recombinant strain transformed with the glucoamylase KeGA5 significantly improves the brewing effect.

A method for debitterizing wheat protein peptide residue (WPPR) includes steps S1-S5. S1, the wheat protein peptide residue are taken to crush, and then deionized water are added into the crushed WPPR to obtain the peptide residue solution; S2, debitterizing modified solution is added to the peptide residue solution (PRS), and the PRS is filtered to obtain a preliminarily modified peptide residue solution (PMPRS); S3, modified flavor protease is added to the PMPRS, stirred and heated in a water bath to obtain a debitterized peptide residue (DPR) solution; S4, a supernatant of the debitterized peptide residue solution is removed to obtain a remaining solution, and the remaining solution is poured into a centrifuge tube to centrifugate to obtain a peptide residue precipitate; and S5, supercritical carbon dioxide extraction is performed on the peptide residue precipitate, and freeze-dried to obtain a final debitterized peptide residue product.

The invention belongs to the technical field of solid waste treatment, and particularly discloses a preparation method for increasing the content of soluble calcium in fish bones. The method comprises the following steps: pretreating fish bones to obtain fish bone powder; mixing fish bone meal and water, and sterilizing to obtain a fermentation substrate; according to the method, bacillus subtilis, lactobacillus plantarum and saccharomycetes are adopted for multi-strain sequential fermentation, the bacillus subtilis is inoculated firstly for ventilation fermentation for 2-4 days, the pH is adjusted to 6.5-7.0, then sterilization is performed, a carbon source is added, a mixed bacterium solution of the lactobacillus plantarum and the saccharomycetes is inoculated, and ventilation fermentation is performed for 2-4 days. Through a specific strain combination and an innovative sequential fermentation process, the enzyme production capacity of bacillus subtilis and the acid production capacity of lactobacillus plantarum and saccharomycetes are remarkably improved, dissolution of calcium in fish bones is synergistically promoted, the problem of bitter taste generated by a traditional enzymolysis method is avoided, and the method has the advantages of high efficiency, greenness and complete nutrition retention.

The application provides a kind of apple young fruit fermented fruit cake and a preparation method thereof, and the specific steps are: raw material treatment, softening, sterilization, inoculation, fermentation, sol, boiling concentration, pouring mold and drying, the apple pulp is inoculated with yeast and lactobacillus plantarum to ferment, and the prepared apple young fruit fermented fruit cake can better inhibit browning, and has high nutrition and price, rich aroma, good taste and quality, so the apple young fruit fermented fruit cake prepared by the application has important significance for extending apple processing industry chain, improving economic benefit and reducing environmental pollution.

The present application relates to a rare ginsenoside composition and a method and application thereof, wherein the ginsenoside composition comprises 0.02-0.1 mg / mL of S-Rg3, 0.009-0.029 mg / mL of R-Rg3, 0.087-0.245 mg / mL of Rg5 and 0.013-0.044 mg / mL of CK. The rare ginsenoside is prepared by fermentation, which comprises the following steps: step-by-step fermentation with yeast and lactic acid bacteria. Through the step-by-step fermentation method, the inherent ginsenoside is converted into rare ginsenoside, and 17 kinds of rare ginsenosides, including S-Rg2, R-Rg2, F1, F4, Rk3, F2, Rh4, S-Rg3, R-Rg3, PPT, Rg5, CK, S-Rh2, R-Rh2, Rk2, Rh3 and PPD, are obtained. The bioactivity of the fermented ginseng is higher, and the fermented ginseng can be applied to the food, medicine, health food and skin care product industries.

The invention discloses a method for removing the fishy smell of chicken gizzards through multi-bacterium combined fermentation, and belongs to the technical field of poultry byproduct processing. According to the method disclosed by the invention, the chicken gizzards are subjected to fishy smell removal treatment by compounding the saccharomycetes Y4-1 and the bacillus SB. After fishy smell removal treatment, the content of key fishy smell substances including 1-octylene-3-alcohol, octanol, hexanal, nonanal and heptanal is greatly reduced, the total content is reduced from 25.15 mu g / g to 6.02 mu g / g and is reduced by 76.06%, heptanol, geranyl acetone, methyl heptanoate, methyl caprylate, glycerol monooleate, trans-2-decenal, 2-undecenal and other substances are completely removed, and the content of the key fishy smell substances is reduced by 76.06%. Meanwhile, elegant aroma components such as benzaldehyde and phenylacetaldehyde are generated. In conclusion, the saccharomycetes Y4-1 and the bacillus SB are compounded to remove fishy smell, so that the fishy smell substances of the chicken gizzards can be effectively removed, the flavor of the chicken gizzards can be further improved, and the edible value of the chicken gizzards is improved.

This invention relates to the field of broad bean paste technology and discloses a low-salt broad bean paste production process based on the synergistic fermentation of compound microorganisms. The process includes: uniformly mixing broad bean koji with drained chili embryos to obtain a solid mixture; spraying an A-phase initiation conditioning solution onto the solid mixture and inoculating it with *Lactobacillus plantarum*, mixing until moistened to obtain a primary fermentation mash; controlling the primary fermentation mash to undergo constant-temperature fermentation until the pH value drops to a preset acidic range to obtain an acidified mature mash; injecting a B-phase hypertonic regulating solution into the acidified mature mash and inoculating it with *Tetracoccus halophilus* and *Zygosacchariformis*, mixing uniformly to obtain a phase-inversion fermentation mash; cooling the phase-inversion fermentation mash and conducting anaerobic fermentation under air-isolated conditions to obtain the low-salt broad bean paste product. This invention solves the problems of insufficient umami and softening in low-salt fermentation by segmented salt control driving synergistic succession of microorganisms, combined with chemical regulation to protect enzyme activity and enhance texture, significantly improving the flavor and taste of the product.

The invention relates to a recombinant human COLIII collagen as well as a preparation method and application thereof, and relates to the field of proteins. The amino acid sequence comprises n amino acid sequences as shown in SEQ ID NO: 1, which are directly connected in series or connected by a linker, or n amino acid sequences which are obtained by substitution and / or deletion of one, two or more than three amino acid residues with the amino acid sequence as shown in SEQ ID NO: 1 and have the same or similar properties; n represents the repetition number of the amino acid sequence as shown in SEQ ID NO: 1, and n is an integer between 2 and 5. Through specific functional sequence tandem expression, the stability of the target protein is guaranteed, high expression is achieved, meanwhile, good biological activity and safety of the protein are verified, the protein is expected to be widely applied to multiple fields such as clinical medicine, cosmetic industry and tissue engineering, and a wider application chapter is opened.

The invention relates to the technical field of microorganisms, in particular to a yeast metagen with an anti-allergic effect as well as a preparation method and application of the yeast metagen. According to the invention, the metabolite is an inactivated saccharomyces boulardii strain and a fermentation metabolite thereof, wherein the preservation number of the saccharomyces boulardii strain is CCTCC (China Center for Type Culture Collection) NO: M 20251803. The metagen can be used for remarkably reducing the total IgE (Immunoglobulin E) level of serum and relieving anaphylactic reaction by adjusting the balance of Th1 / Th2, Th17 and Treg immune cells. Therefore, the metabiotics disclosed by the invention have a wide application prospect in preparation of foods, medicines or health-care products for relieving allergic symptoms.

The present invention relates to the technical field of fermentation, and provides Kluyveromyces marxianus and a use thereof. The accession number of Kluyveromyces marxianus is CCTCC No: M2023217. The original strain has good lactic acid resistance and low pH value tolerance. The strain obtained by mutagenesis by using the original strain has organic acid resistance and low pH value tolerance. For example, the original strain can tolerate lactic acid having a concentration of 5.5 wt% and can grow under the condition that the pH value is 2, and particularly, the tolerance of the original strain to lactic acid having a concentration of 4.5 wt% to 5.5 wt% reaches 80%-90%. The original strain can effectively transform lactic acid into bacteria and bacteria proteins, has more efficient lactic acid utilization capacity in corn steep liquor fermentation, can increase the additional value of the corn industry, achieves high-value utilization of low biomass resources, reduces, as an alternative protein, the pressure on environmental resources caused by the traditional breeding industry, meets the protein requirements of global population and the field of feed, and achieves economic development and environmental protection of the fermentation industry.

The invention relates to the technical field of functional foods, in particular to a fermented cereal formula food for controlling sugar and a preparation method thereof, three strains synergistically ferment cereals, and are compounded with a high-activity white hyacinth bean alpha-amylase inhibitor, high-purity mulberry leaf superfine powder and chromium-enriched yeast to jointly construct a multi-way blood sugar regulation and control system; according to the formula, three proteins of soybeans, whey and peas are combined with dietary fibers and prebiotics, the nutritional structure is optimized, satiety is enhanced, traditional herbal essences such as bitter gourds and Chinese yams are supplemented, the dual goals of scientific sugar control and nutrition balance are achieved through precise proportioning, deep biotransformation of cereal nutritional ingredients is achieved through a three-strain staged synergistic fermentation technology, and the nutritional value of the whole grain is improved. According to the present invention, the deep biological conversion of cereal nutritional components is achieved through the protein hydrolysis and glycoside hydrolysis ability of the lactobacillus plantarum, the glutamic acid decarboxylation ability of the bifidobacterium breve, and the vitamin synthesis and chromium enrichment ability of the saccharomyces cerevisiae;