49results about How to "Improve Fermentation Flavor" patented technology

The invention provides a method for fermenting fruit and vegetable pulp by adopting plant probiotics, and is used for solving the problems that low-acid and acidic fruit and vegetable puree has shorter shelf life, the product flavor is not good, the processing cost is high and nutrition loss is serious during processing. The method is specifically completed by the steps of fruit and vegetable pretreatment, crushing, softening, fruit and vegetable pulping, mixing, primary sterilization and cooling, fermentation, centrifuging, degassing, homogenization, secondary sterilization and cooling and sterile filling. The method has the beneficial effects that the fruit and vegetable pulp with weaker acidity is fermented by different lactobacillus to generate plenty of organic acids, such as lactic acid, thus reducing the pH value of the fruit and vegetable pulp, generating better fermentation flavor at the same time, reducing the sterilization conditions and retaining the nutrients of fruit and vegetables and increasing the nutrients of the fermentation product while saving cost; meanwhile, the fermented fruit and vegetable puree is centrifuged by a horizontal spiral centrifuge to separate yeast mud, thus effectively improving the utilization stability of the fermented fruit and vegetable pulp in the beverage industry.

The invention relates to the technical field of processing of pickled vegetables, in particular to a preparation method capable of reducing biogenic amine of conventional pickled vegetables. The method comprises the following steps of (1) screening bacterial strains capable of degrading biogenic amine; (2) re-screening bacterial strains good in flavor; (3) preparing obtained lactobacillus pentosusand obtained lactococcus lactis which are high in capacity of degrading the biogenic amine and good in flavor into bacterium paste; (4) performing radiation treatment on raw materials of the pickledvegetables; (5) preparing the pickled vegetables; and (7) adding glucose, aged water for making pickled vegetables, glycine, gluconolactone and the like. The conventional Sichuan pickled vegetables obtained by the method disclosed by the invention are low in the content of the biogenic amine, appropriate in acidity and good in flavor.

The invention discloses staphylococcus epidermidis and an application thereof in production of a fermented meat product. The invention also provides a starter prepared from the staphylococcus epidermidis and an application thereof in meat product fermentation. The meat product fermented by the staphylococcus epidermidis disclosed by the invention has good flavor, and the product has stable quality without peculiar smell while the chromophoric effect is good.

The present invention aims at providing lactic acid bacterium collagen jelly. The lactic acid bacterium collagen jelly is prepared from the following raw materials: 10-15 wt% of white granulated sugar, 0.5-2 wt% of sweet condensed milk, 1-3 wt% of whole milk powder, 0.5-1.5 wt% of hydrogenated coconut oil, 0.15-0.25 wt% of purified konjak flour, 0.15-0.3 wt% of Kappa type carrageenan, 0.05-0.1 wt% of xanthan gum, 0.05-0.1 wt% of locust bean gum, 2-10 wt% of tilapia collagen peptides, 2-6 wt% of lactic acid bacterium fermentation liquid, 0.05 wt% of monoglyceride, 0.05 wt% of sucrose ester, 0.25 wt% of potassium dihydrogen phosphate, 0.2 wt% of citric acid, 0.15 wt% of sodium citrate, 0.03-0.05 wt% of ethyl maltol, 0.025 wt% of vitamin C, 2-5 wt% of apple juice concentrate, and the balanced being water. The present invention further provides a manufacture method of the lactic acid bacterium collagen jelly.

It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is found out that by adding fermented soybean protein, which is obtained by preliminarily fermenting soybean protein such as soybean milk with the use of a yeast, to a bread dough, the resulting baked bread has an extremely favorable fermented flavor and a preferable and soft texture maintained over a long period of time without taking a long time for the fermentation.

The invention discloses a lactic acid bacteria ferment product and a preparation method thereof. The method comprises the following steps: regulating the pH value of fruit-vegetable juice to 5.0-6.0,carrying out pasteurization, and cooling to 35-38 DEG C; performing lactic acid bacteria fermentation: inoculating lactobacillus plantarum into the pretreated fruit-vegetable juice, carrying out primary fermentation for 4-8 hours, inoculating Lactobacillus paracaseim, and carrying out secondary fermentation for 30-36 hours, wherein the total inoculation volume of lactobacillus plantarum and Lactobacillus paracaseim is 1%-5%; and regulating the pH value once during the fermentation, so as to obtain the lactic acid bacteria ferment product. The lactic acid bacteria are high in viable count, special in fermentation flavor and high in nutrition value. According to the preparation method, the introduction of harmful bacteria in the natural fermentation process is avoided, and meanwhile, the lactic acid bacteria ferment product is beneficial to the improvement of intestinal tract environments and the enhancement of human immunity. The lactic acid bacteria ferment product is also applicable to the processing of products such as fruit-vegetable fermented foods, beverages, tablet candies, soft sweets, jelly, preserved fruits, fermented pastry and baked foods.

The invention discloses a Chinese rice wine low-ethanol beverage and a preparation method thereof. The method comprises the following steps of (1) preparing cooked polished glutinous rice; (2) addingamylases and glucoamylase to steamed cooked rice, performing enzymolysis treatment, then performing bottling, performing sterilization, performing cooling, performing inoculation with lactic acid bacteria of pediococcus pentosaceus RHJ68 and the like, and performing fermentation to obtain lactic acid bacteria fermentation liquid; (3) adding purified water, sweet distiller's yeast and the lactic acid bacteria fermentation liquid to the cooled cooked polished glutinous rice, and performing fermentation so as to obtain sweet wine mash; (4) performing cooling treatment on the sweet wine mash for 1-5 days, and performing filtration so as to obtain Chinese rice wine; and (5) adjusting the sugar degree and the acidity of the Chinese rice wine, performing filling, and performing sterilization so as to obtain the Chinese rice wine low-ethanol beverage. According to the Chinese rice wine low-ethanol beverage and the preparation method thereof disclosed by the invention, rice saccharification liquid is used as a natural culture medium for enlarged culture of lactic acid bacteria, the lactic acid bacteria are supplemented to the sweet distiller's yeast, and artificially-controlled reinforced fermentation is performed, so that the acidity of the wine mash at the fermentation initial stage can be quickly increased, the effect of restraining infectious microbes can be achieved, and favorablefermentation flavor and taste can be given to the Chinese rice wine; and the product namely the Chinese rice wine low-ethanol beverage is free from food additives, and is a low-ethanol beverage havingcleaning label and being suitable for old people and young people.

The invention provides a lactobacillus plant arum ZY-40 separated from pickled fish, which is preserved in General Microbiological Culture Collection Center of China Committee for Culture Collection of Microorganisms, the address is Microbiological Research of Chinese Academy of Science, No. 3, No. 1 yard, West Beichen Road in Chaoyang District, Beijing, the post code is 100101, the preservation number is CGMCC No. 4007, and the preservation date is July 13th, 2010. The lactobacillus plant arum ZY-40 has the main advantages of providing the lactobacillus plant arum ZY-40 separated from the pickled fish and the application thereof to preparing the fish sausage through fermentation. In the fish fermentation sausage produced by the strain through fermentation, the total volatile basic nitrogen is obviously lower than corresponding period produced products without the strain, no sausage germ is detected, and in addition, the sausage has good fermentation flavor, good gel structure, good slicing performance and good chewiness.

The invention discloses a preparation method of high fibrin vegetarian meat, and belongs to the technical field of food processing. Proteins and oligopeptides are extracted from hemp seed cakes through alkaline extraction and fermentation, and nano hemp seed dietary fibers are prepared by the fibers in the cakes processed through a high pressure homogenization technology, so that the comprehensiveutilization of the hemp seed cakes can be realized; the extracted protein and oligopeptide solutions and the nano dietary fiber solution are taken as feeding water, and the high fibrin vegetarian meat is prepared with vegetable proteins, so that demands of fitness people and vegetarians for high protein and high dietary fiber products can be met; and in the meantime, the disadvantages of tough taste of the products caused by the addition of common insoluble dietary fibers can be avoided, and the taste of the products can be improved.

The invention belongs to the technical field of dairy foods, and particularly relates to a high-fiber low-fat yogurt and a preparation method thereof. The high-fiber low-fat yogurt comprises the following raw materials in parts by weight according to the total mass of the high-fiber low-fat yogurt: 11-78% of low-fat or skim liquid milk, 20-30% of dietary fiber, 1-10% of casein flour, 1-15% of stabilizer, 0-4% of sweetening agent, 0-30% of fruit granules/ jam and 50-200U of cultures. The high-fiber low-fat yogurt provided by the invention fills in a market blank, meets the requirements of people on a healthy diet, and is more nutritional and healthy. All components are coordinated to make up for a taste loss brought since the content of dietary fibers is increased and the low-fat or skim liquid milk is selected. Meanwhile, under a situation that foreign water is not added, the provided yogurt has a fresh taste and moderate viscosity, a product is endowed with better fermentation flavorsand textures, a product system is stable, and the high-fiber low-fat yogurt is suitable for normal-temperature preservation.

The invention relates to the technical field of microbial fermentation, and provides a lactobacillus reuteri high-density fermentation medium and fermentation method and application in order to solvethe problem that typical bad flavor appears after a traditional lactobacillus reuteri medium is fermented. Each liter of lactobacillus reuteri high-density fermentation medium is prepared from 10-50 gof maltose, 20-80 g of soybean peptone and 30-100 g of malt extract powder. Accordingly, after the medium is fermented, the content of ketones, lipids and other aromatic substances in the flavor is obviously increased, the number of viable bacteria is increased by 43 times, the pH does not need to be adjusted in the fermentation process, and the medium is beneficial to large-scale industrial production; the obtained viable bacterial fermentation broth can be directly added in fermented yoghurt without the high energy consumption freeze-drying process, and the bad flavor of the product is notcaused.

The present invention relates to non-live bacterium type whey milk-containing drink and relates to a preparation method thereof, and belongs to the technical field of dairy product and drink processing. The preparation method comprises the following steps: 300-400 parts of whey is taken; the taken whey is heated to a temperature of 55-65 DEG C; a stabilizer is added; the materials are sheared at ahigh speed for 3-5 minutes; the materials are cooled to 25 DEG C or below; 400-500 parts of a yoghurt base material is added; constant volume setting is conducted by adding softened water to 1,000 parts; homogenization is conducted at 60-75 DEG C and 16-20 Mpa; sterilization is conducted at 125 plus or minus 2 DEG C for 25-30 s to obtain the whey milk-containing drink; raw milk is degreased to fat content of 1.2%-2.0%; inoculation fermentation is conducted to a pH of 4.8-4.4; demulsification and stirring are conducted; flow rate is 2.8-3.4 tons/hour; a smooth pump speed is 20%; and Greek yogurt and whey are separated. The preparation method solves a problem of whey separation of the Greek yogurt; the whey directly participates in material melting and improves the stability of the product;and the non-live bacterium type whey milk-containing drink is small in investment and high in output, and avoids environmental pollution caused by direct emissions.

The invention relates to the technical field of probiotic fermentation, in particular to enzyme liquid, application and a preparation method thereof, and an anti-aging product. The enzyme liquid is prepared from more than 40 raw materials such as coconut water, passion fruits, pineapples, fructus alpiniae oxyphyllae, clinacanthus nutans and opuntia ficus-indica. According to the invention, variousvegetables, fruits and herbaceous plants are selected as raw materials to prepare enzyme liquid, wherein the tropical fruits in the formula of the product not only have good taste, but also have multiple health-care effects; the enzyme beverage prepared by compounding clinacanthus nutans, fructus alpiniae oxyphyllae and the like with the anti-aging effect can generate rich nutritional ingredientssuch as enzymes, vitamins, minerals, amino acids, various organic acids and polysaccharides; therefore, antioxidant components such as alpinia oxyphylla can be completely released, new small molecules are generated, growth of probiotics in the intestinal tract is promoted, free radicals in the body are removed in time, senile dementia is prevented, and aging is resisted.

The invention discloses a fermentation method of special sour soup. The method comprises the following steps: (1) washing raw materials with water, and performing draining for later use; (2) pulping, crushing and mixing the standby raw materials to obtain a fermentation raw material; (3) uniformly mixing the fermentation raw material with Baijiu and table salt to obtain a fermentation mixture, uniformly mixing the fermentation mixture with zymophyte, pouring the mixture into a fermentation tank, and performing sealed fermentation to obtain primary fermentation liquid; (4) mixing the primary fermentation product in the step (3) with a fermentation accelerant, and performing sealed fermentation to obtain secondary fermentation liquid; and (5) mixing pig bones with chicken frames and water, performing decoction to obtain soup-stock, mixing the soup-stock with the secondary fermentation liquid obtained in the step (4) and a stabilizer, performing homogenization treatment, performing sterilization, and performing cooling to room temperature so as to obtain the special sour soup. The prepared special sour soup is moderate in sour degree, very low in nitrite content, good in stability and good in mouth feel.

The present invention provides a processing method of a preserved meat product with a fermentation flavor. The preparation method comprises the following steps: step 1, cleaning pork and beef, conducting proper draining to obtain meat materials, coating a layer of salt on the surface of the pork and the beef, beating the salt layer by using a wooden stick until the salt layer is fully mixed with the meat materials, and beating the meat materials until mashed; step 2, inoculating lactobacillus, pediococcus pentosaceus, lactobacillus sake and staphylococcus xylosus into a culture medium, conducting culturing to obtain fermentation bacteria, and mixing the fermentation bacteria with a sauce to obtain a bacterial sauce; and step 3, fully mixing the bacteria sauce in the step 2 with the mashedmeat in the step 1, conducting sausage filling to obtain sausages, placing the sausages into a fermentation room, conducting fermentation for 36-48h, conducting air-drying for 20-30 days, placing thesausages under dead branches, conducting smoking until the meat is cooked, and conducting sterilization and packaging. The fermentation-flavor preserved meat prepared by the technical scheme is good in taste and rich in nutrients, and the method can significantly improve free fatty acids in the meat product, and can obviously inhibit the breeding of escherichia coli during the fermentation process.

The invention discloses a tomato fermented product and a preparation method thereof. The preparation method comprises the following steps: (1) screening raw materials by using a color selector; (2) cleaning and preparing the raw materials; (3) performing vacuum homogeneous emulsification; (4) performing vacuum low-temperature concentration; (5) performing anaerobic biological enzymolysis; (6) performing anaerobic fermentation; and (7) performing filling and sterilizing. According to the preparation method disclosed by the invention, the raw materials are screened by using the color selector, and green and yellow tomatoes are selected from the raw materials, so that the adverse effects of the green and yellow tomatoes on the color and flavor of the product can be removed to the greatest degree, and the color and flavor of the product are guaranteed to the greatest degree; and moreover, by using the vacuum low-temperature concentration and vacuum homogeneous emulsification method, the instability of lycopene caused by temperature and oxygen can be effectively reduced, and the lycopene content in the product is effectively improved.

The invention discloses a composition for stably and efficiently regulating the immune function, which comprises the following raw materials in parts by weight: 50 to 1000 parts of pollen, 5 to 40 parts of vitamin C and 0.5 to 5 parts of lycopene. In the preparation process of the composition, firstly, lipid separation is carried out on the pollen to obtain degreased pollen and an oily component; then separation is carried out by utilizing the degreased pollen to obtain a pollen cytocyst shell material and a pollen polysaccharide and protein mixed component; and finally, the lycopene is dissolved by using the oily component, then the obtained product is mixed with thepollen polysaccharide and protein mixed component and the vitamin C to prepareemulsion, and emulsion nanoparticles are loaded into the pollen cytocyst shell material to carry out microencapsulation recombination embedding. Moreover, the invention discloses a specific preparation method and application of the composition. The composition disclosed by the invention is high in stability and high in delivery efficiency, and can effectively improve the immune function.

The invention discloses strawberry fermentation rice flour rich in polyphenols. The strawberry fermentation rice flour comprises the following raw materials in parts by weight of 8 parts of strawberrypowder, 20 parts of fermentation rice flour, 5 parts of xylitol, 3 parts of soybean isolated protein powder and 0.3 part of guar gum. The processing technology of the strawberry fermentation rice flour comprises the following steps of removing calyx of the strawberries, performing thorough cleaning, performing drying by airing, performing vacuum freezing and drying, performing crushing, and performing sieving through a 100-mesh sieve to obtain strawberry powder for standby application; drying the fermentation rice, performing crushing with a high-speed crusher, and performing screening with a100-mesh sieve to obtain the fermentation rice flour for standby application; and uniformly mixing and blending the strawberry powder with the fermentation rice flour, the xyliton, the soybean isolated protein powder and the guar gum. The strawberry fermentation rice flour rich in polyphenols, provided by the invention, is good in sense orange quality and favorable in oxidation resistance, is suitable for crowds of various age ranges, and meets different requirements of consumers for functions of meal replacement powder.

The invention provides a preparation method of apple vinegar and a product thereof, and the preparation method of the apple vinegar comprises the following steps: mixing apple raw material juice with water, filtering, and sterilizing to obtain a diluent; respectively carrying out seed culture on strains of saccharomycetes, acetic bacteria and lactic acid bacteria, and mixing to obtain a production leavening agent; and inoculating the obtained production leavening agent into the diluent, and fermenting to obtain the apple vinegar. The preparation method of the apple vinegar is simple in formula, high in strain adaptability, high in fermentation speed, unique in fermentation flavor, high in process operability and suitable for large-scale factory production, and the product obtained through fermentation can be directly applied after sterilization or applied to other products as an ingredient. The invention further provides a beverage containing the apple vinegar. The beverage containing the apple vinegar is free of an exogenous stabilizer, low in slurry viscosity, good in fluidity and capable of keeping a stable system, the beverage containing the apple vinegar has unique flavor, which is sour, sweet and delicious.