2222results about "Yeast food ingredients" patented technology

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.

The invention provides an enzyme containing medicinal and edible homologous plants and a preparation method of the enzyme. The enzyme is prepared by fermenting the following components in parts by weight: 55-65 parts of fruits and vegetables, 8-12 parts of fungus, 8-12 parts of medicinal and edible homologous plants, 15-20 parts of sugar and 0.2-0.8 part of probiotics. The preparation method of the enzyme comprises the following steps: preparing medicinal and edible homologous plant powder, preparing an initial enzyme solution and preparing medicinal and edible homologous plant enzymes. According to the preparation method of the enzyme, the medicinal and edible homologous plants are processed by ultrafine pulverization, so that the cell-wall breaking ratio is high; the release and homogenization of effective components in the medicinal and edible homologous plants are facilitated; the effect of the medicine is improved; the plant enzymes are extracted from pure nature plants by adopting a multi-flora mixed fermentation technology; the prepared enzyme contains protein, amino acids, vitamins and enzyme materials essential to the human body; the functional components in the medicinal and edible homologous plants are effectively accumulated; various healthcare functions of the enzyme are improved; the raw materials are pulped; the fermentation period is shortened.

The invention discloses a method for preparing fermented fruit and vegetable juice and application of a product obtained by the method, and the method comprises the following steps: mixing fruits and vegetables to obtain a high-Brix-degree material with the Brix greater than or equal to 30 degrees, adding yeast for first-time fermentation, and adding lactic acid bacteria for secondary synergistic fermentation when the Brix is reduced to below 30 degrees. The fruit and vegetable juice is fermented by use of microorganism for metabolism to produce amino acids, organic acids, alcohols, esters, and other flavor substances to enhance fragrance and enrich the taste. The fermented fruit and vegetable juice prepared by the method can be directly eaten, can be added as a food ingredient into food can also be used as a raw material for preparing a concentrated main agent after blending and concentration. Compared with products on the market in prior art, the preparation method can solve the problem that high-Brix-degree fruit and vegetable juice is difficult to ferment, light in flavor and single in fragrance, and has the advantages of simple process, low cost, convenient transportation, broad market prospects, and the like.

The present invention relates to a method for preparing a flavored food product, and to a method for reducing loss of flavors in a flavored product due to heat treatments. Loss of flavors by evaporation at high temperatures could be prevented by applying coating solutions in which water and encapsulated flavors have been mixed at 0.5% to 30 wt. % of capsules based on micro-organisms, a matrix component and encapsulated flavors. The coating solution was applied in high temperature coating processes or processes including heat treatment following the coating step and resulted in surprising retention of flavors in the coated food product.

The invention belongs to the technical field of affinal drug and diet formulas and new resource food, and particularly provides blood fat-reducing medical science formula food, specific medical formula food or non-specific medical formula food. The formula food is prepared by performing reasonable compatibility on multiple affinal drug and diet traditional Chinese medicines according to the traditional Chinese medicine essence theory and mixing drug-diet dual purpose traditional Chinese medicine extract essence extracted through a semi-bionic extraction method, multiple microencapsulated probiotics, oligopeptides extracted through biological enzymolysis, prebiotics, amino acid, carbohydrate, fat with a health-care function, multiple vitamins and mineral substances according to the requirements of a 'special medial-purpose formula food general rule' by combining the constitutive characters of hyperlipidemia patients; the formula food not only can serve as a single nutrition source to meet the nutritional requirement of the hyperlipidemia patients, but also achieves the effects of reducing total cholesterol, reducing serum triglyceride, reducing an atherosclerosis index, reducing blood pressure, reducing blood sugar, reducing fat to lose weight and enhancing the immunity.

The invention discloses a special compound premix for a fermented feed. The special compound premix is prepared from the following main components by weight percentage: 2-2.5 percent of fermented culture, 8-10 percent of enzyme preparation, 30-37.5 percent of fermentation promoter and 50-60 percent of feature pack aiming at different animals (piglets, middle and big pigs, sows, laying hens, dairy cows and fattening sheep). When the fermented feed is used in a large scale for a long time in daily ration of animals, the fermented feed is matched with the special compound premix to use, so that the normal supply of amino acids, vitamins and microelements for animal bodes can be ensured. Moreover, the premix does not contain hormones, antibacterial agents, antioxidants and flavoring agents, and the copper and zinc contents are lower than the national standard. The special compound premix has important meanings for providing safe meat, egg and milk foods, avoiding environmental pollution, realizing green no-antibiotic and hormone breeding, and ensuring the healthy and sustainable development of animal husbandry and aquaculture.

The invention provides flavored low-sodium seasoning salt. The flavored low-sodium seasoning salt is characterized by being prepared from the following raw materials in percentage by weight: 40 to 80% of sodium chloride, 5 to 30% of potassium chloride, 1 to 10% of flavored peptide, 1 to 10% of a yeast extract, 0.5 to 5% of alanine, and 0.1 to 5% of I+G. The flavored low-sodium seasoning salt can reduce the use quantity of salt but remain the salt taste, thus the intake of sodium can be reduced; the salt is technically reduced; in addition, the fresh is increased; with the adoption of the salt, aginomoto can be saved, and the health can be conditioned.

The invention particularly discloses a preparation method and the application of lycium barbarum fermented and concentrated juice. The method comprises the following steps: fermenting lycium barbarum with beneficial compound lactobacillus; performing natural placement and fermentation under the conditions of controlled temperature and controlled time; filtering and centrifuging fermented juice at high speed to obtain lycium barbarum fermented juice; performing film evaporation and concentration under the reduced pressure to obtain a lycium barbarum fermented and concentrated juice product. Lycium barbarum fermented powder can be prepared by performing spray drying or freeze drying, crushing and screening on the lycium barbarum fermented and concentrated juice product. According to the method, the previous section of the fermentation process is the fermentation process of the beneficial compound lactobacillus, and the subsequent section of the fermentation process is the process of temperature-control natural fermentation, namely the Maillard reaction; by the combination of probiotics and natural fermentation, the prepared product is good in taste and flavor, has rich nutritional ingredients, and can be applied to products of wine, soft drinks, solid drinks, seasonings, food and health food.

The invention discloses a preparation method of ginseng composite fruit-vegetable enzyme and a product, and belongs to the field of the preparation of fruit-vegetable enzyme. The preparation method of the ginseng composite fruit-vegetable enzyme comprises the following steps: (1) washing ginseng, fruits and vegetables, and air drying the ginseng, fruits and vegetables; (2) slicing or crushing the ginseng and fruits, cutting the vegetables into segments or crushing the vegetables into pieces, uniformly mixing, charging honey, and uniformly mixing to obtain a mixed raw material; (4) inoculating yeast into the mixed raw material, and fermenting to obtain mash; (5) inoculating acetic bacteria into the mash obtained in the step (4), and fermenting to obtain fermented mash; (6) inoculating lactobacillus into the fermented mash obtained in the step (5), fermenting, aging and filtering to obtain the ginseng composite fruit-vegetable enzyme. The prepared ginseng composite fruit-vegetable enzyme is moderate in sweet and sour taste, contains carbohydrate, folic acid, panaxoside and various trace elements and nutrients necessary for a human body, is easy to digest by the human body and capable of effectively improving the utilization rate of various natural fruit and vegetable nutritional value of Changbai Moutain.

The invention relates to a health-care food, and particularly provides health-care probiotics powder for intestinal tracts. The health-care probiotics powder is prepared from the following raw materials in parts by weight: 2-15 parts of bifidobacterium longum, 5-18 parts of saliva bacterium lacticum, 5-18 parts of bifidobacterium bifidum, 5-20 parts of bifidobacterium lactis, 2-15 parts of streptococcus thermophilus, 5-15 parts of lactobacillus bulgaricus, 2-18 parts of lactobacillus plantarum, 3-18 parts of lactobacillus acidophilus, 3-12 parts of microcrystalline cellulose, 2-18 parts of dietary fibers, 4-18 parts of ferment powder, 2-8 parts of xylooligosaccharide, 2-9 parts of citric acid and 2-12 parts of sorbitol, wherein the ferment powder is prepared from the following raw materials of pineapples, tomatoes, lemons, blueberries, cyclodextrine and microzymes. The invention further provides a preparation method of the health-care probiotics powder for intestinal tracts. The growth and the propagation of harmful bacteria can be restrained, the immune competence of bodies can be strengthened, the squirm of the intestinal tracts can be accelerated, the situation that excrement and urine are discharged out of bodies as soon as possible is urged, the stimulation of harmful toxins to intestinal walls is reduced, intestinal flora is regulated, and the purpose of alleviating constipation for a long term can be achieved; and in addition, the blueberries are also added, so that the health-care probiotics powder can improve eyesight.

The invention relates to the technical field of functional food, and discloses a composite probiotic composition and application thereof. The probiotic composition comprises, by weight, 1-25 parts ofbacterial probiotic, 1-15 parts of yeast probiotic and 20-70 parts of prebiotic. The probiotic composition can be effectively colonized in the oral cavity and the intestine to regulate the micro-ecology of the flora in the oral cavity and the intestine, exert antibacterial and anti-inflammatory effects and improve various oral discomforts and intestine uncomfortable symptoms caused by imbalance ofthe flora. At the same time, the health condition of the oral cavity and the intestine can be improved, and the composition can be used for preparing products for improving, preventing and treating oral or intestine discomforts.

The invention discloses a preparation method for bamboo shoot enzyme food, and belongs to the field of food processing. The method comprises the following steps: (1) raw material pre-treatment; (2) material mixing; (3) fermentation; (4) treatment after fermentation. The bamboo shoot enzyme food is fermented and ripened by taking fresh bamboo shoots as raw materials, simulating natural generation conditions of an enzyme, and performing natural fermentation or microbial fermentation, or combining the natural fermentation and the microbial fermentation, wherein the fermenting time is long; a stock solution of a bamboo shoot enzyme is obtained. The bamboo shoot enzyme obtained with the preparation method disclosed by the invention effectively ensures the active ingredients of the bamboo shoots and has good antioxidant activity; finally, a food product which has improved components or flavour and has special nutrition and healthcare functions is obtained.

The invention relates to a preparation method of environment-friendly and low-cost nutritious soybean paste. The preparation method comprises the following steps: (1), soaking; (2), cooking; (3), stirring with flour; (4), making koji; (5), adding soy sauce residues and fermenting: mixing soy sauce residues with koji, adding saline water, placing in a fermentation tank, fermenting again to obtain the soybean paste. According to the preparation method of the environment-friendly and low-cost nutritious soybean paste, provided by the invention, the cost is low, the method is simple, recycling and reusing of soy sauce residues are realized, the utility value of soy sauce residues is improved, the environmental pollution problem caused by treatment methods like directly dumping soy sauce residues as wastes is reduced, a new thought for development of utility value of soy sauce residues is provided; besides, the method is different from a common pure fermentation technology of soybean paste, a proper amount of soy sauce residues is added, the added edible salt is less, so that the prepared soybean paste is health, environment-friendly, low in cost, good in quality and special in flavor, has more advantages in appearance, color, and product flavor due to addition of the soy sauce residues, and wins the favor of consumers.

Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.

The invention discloses a preparation method of deodorized oyster enzymolysis juice. The method comprises the following steps of adding yeast powder at the later stage of the enzymolysis of oysters, performing enzymolysis for deodorization, after the completion of the enzymolysis, performing enzyme deactivation, performing filtration, performing disinfection, performing packaging in bags, or performing spray drying or vacuum freeze drying on enzymatic hydrolysate so as to obtain powder, and packaging the powder. The preparation method has the following characteristics that infectious microbe elimination treatment is performed before the enzymolysis, and the enzymolysis and the deodorization are completed in one step, so that technological processes are simplified, and the consumption of human resources, energy resources and time is reduced. The oyster enzymatic hydrolysate prepared by the preparation method disclosed by the invention not only is deodorized but also reserves the meat fragrance and the palatable taste of the oysters, can be widely used for the redevelopment of various foods, and has favorable market application prospects.

The invention relates to a method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation. The method comprises the following sequentially-executed steps that S1, a proper amount of soybeans is taken, impurity removing and weighing are performed, pressure maintaining is performed after soaking for cooking; S2, flour is added to the soybeans cooked in the step S1, then the mixture is evenly mixed with aspergillus oryzae soy leaven, the mixture is delivered to a bend pond to obtain finished leaven; S3, the finished leaven obtained in the step S2 is evenly stirred with salt water, the mixed liquid is delivered to a fermentation tank to perform high-salinity diluted-state brewed soybean sauce; after fermentation is completed, and press filtering is performed to obtain raw soybean sauce. By the adoption of the method for improving the sauce flavor of the soybean sauce through multi-strain synergistic fermentation, the problem of low starch utilization rate in the soybean sauce brewing process is not only solved, large-scale generation of furanone, furfuryl alcohol, phenol and ester type aroma substances in the soybean sauce is also promoted, and the types of the aroma substances are enriched.

The invention discloses pure grape essence ferment and a production method thereof. The pure grape essence ferment consists of the following raw materials in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of nonfat grape skin residue powder, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, and an appropriate quantity of probiotics. The production method comprises the following steps of: cleaning the fresh grapes, removing stems of the cleaned fresh grapes, crushing the fresh grapes without stems, squeezing juice from the crushed grapes, adding water to grape skin residues, grinding the grape skin residues, adding pectinase, cellulase, and neutral protease, and performing enzymolysis; and enabling the probiotics to be fermented when being subjected to heat preservation, after fermenting the fermented probiotics, and performing centrifugation to remove residues so as to obtain raw pure grape essence ferment liquid. The pure grape essence ferment disclosed by the invention has the efficacies of reducing blood lipid, reducing weight, improving the antioxidant ability of organisms, regulating and balancing intestinal flora, improving immunity, resisting oxidation, promoting the beautifying of the features, promoting sleep, and delaying senescence.

The invention provides a production method of selenium-rich rice, belonging to a rice processing method. The production method comprises the following concrete steps: 1, bulking: bulking the processed rice on the market by using a hot and humid bulking device to form a plurality of micropores on the whole rice grain; 2, spraying and stirring: spraying a selenium-rich nutrient solution into the bulked micropores; 3, drying: drying the sprayed rice; and 4, packing: quantitatively subpacking the rice as required to obtain a finished product of the selenium-rich rice. The selenium-rich nutrient solution is prepared by uniformly mixing an organic solution with pregelatinized starch, gelatin liquid, lysine and threonine according to the designed dose. The invention provides the novel production method of the selenium-rich rice.