38results about How to "Sour" 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 discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting barbary wolfberry pulp by plant probiotics, and solves the problems of short expiration date, poor flavor, high processing cost and severe nutrient loss in processing of low-acid barbary wolfberry pulp. The method includes the steps: pretreatment; crushing; enzymolysis; pulping; primary sterilization cooling; fermentation; centrifugation; degasification; homogeneity; secondary sterilization cooling; sterile filling. According to the method, weak-acid barbary wolfberry pulp is fermented by the aid of different lactic acid bacteria to generate a lot of organic acid such as lactic acid, so that pH (potential of hydrogen) of the barbary wolfberry pulp is reduced, good fermentation flavor is generated, sterilization conditions are reduced, cost is saved, nutrition of barbary wolfberry fruits is kept, nutrition components of fermentation products are increased, fermented barbary wolfberry pulp is centrifugally separated by a horizontal spiral centrifuge, so that fermentation mud is separate, and the use stability of the fermented barbary wolfberry pulp in beverage industries is effectively improved.

The invention discloses a silage processing method, belongs to the technical field of animal feeds, and can be used for solving the problems of low alfalfa soluble sugar content, low crude protein content, high buffer energy and difficulty in direct ensiling. The novel mixed silage processed by the method has the characteristics of high protein, low fiber and good quality. The silage can be used for storing the nutrition characteristics of alfalfa and avena nuda for a long time, does not need to be added with any additives, and is environmentally friendly, an ensiling device is simple, the operation is simple, convenient and easy to implement, the cost is low, the efficiency is high, and the practicability is strong. The mixed silage provided by the invention has a pH value being 3.8-3.9, is good in quality, has thick sour and fragrance, and can be used for improving the appetite and feed intake of ruminants. The shelf life of the silage is prolonged to be 18 months and above.

The present invention discloses fermentation accessory ingredients for preparing pickled vigna unguiculata and a natural fermentation technological method of the pickled vigna unguiculata. The fermentation accessory ingredients consist of the following raw materials in percentages by weight: 1-3% of white rock candy, 4-8% of pickling salt, 2-6% of edible salt, 2-5% of fresh gingers, 2-5% of garlic, 0.3-1.5% of Chinese wolfberry fruits, 0.5-2.0% of dried red chilies, 0.2-1.0% of Chinese prickly ash, 0.5-1.0% of star anise, 0.5-1.0% of cassia bark, 0.1-0.5% of radix notoginseng powder, 0.1-0.3% of bay leaves, 0.2-0.8% of soybean polypeptide powder and the balance water. The method is as follows: the naturally air-dried vigna unguiculata and the fermentation accessory ingredients at a ratio of 30-50% are soaked in a fermentation vessel and the vigna unguiculata is completely immersed in the fermentation accessory ingredients; and the fermentation vessel is sealed, the vigna unguiculata is subjected to sealed natural fermentation for 12-16 days, and the fermented vigna unguiculata is can be eaten. The method is simple and convenient in operations and free of addition of calcium chloride, and can realize industrialized production. The prepared pickled vigna unguiculata by the method is yellow and bright in color, pleasant in flavor, mellow in acid taste, crisp and refreshing in mouthfeel, and low in the content of nitrite.

The invention provides a production method of oyster mushroom rice vinegar. The production method comprises the following steps of: adding 350% water into broken ice, adjusting pH value to be 5.0, adding 0.5% of amylase and 0.15% of calcium chloride, adding 0.5% of alcohol active dry yeast, stirring to uniformity, sealing and fermenting for 72h at the temperature of 28-30 DEG C, adding 150% of bran, 100% of defatted rice bran, 30% of oyster mushroom pulp, adding acetic bacteria liquid seed which weighs 10% of mass of culture medium, stirring to uniformity, fermenting for 5d at the temperature of 30-35 DEG C, raising the temperature to 35-35 DEG C to ferment for 10d, adding 10% of salt, stirring to uniformity, adding vinegar, filtering, sterilizing for 30min at the temperature of 85 DEG C, aging, and thereby obtaining the oyster mushroom rice vinegar.

The present invention discloses a method for fermenting Chinese yam pulp by using plant probiotics and solves problems of poor flavor, high processing cost and serious nutrient loss in processing of Chinese yam pulp products. The method specifically comprises steps of pretreatment, crushing, softening, cooking, enzymolysis, pulping, blending, primary sterilization and cooling, fermentation, centrifugation, degassing, homogenization, secondary sterilization and cooling, aseptic cold filling, etc. A probiotics fermentation technology is used, so that the Chinese yam pulp produces lactic acid andsalt substances thereof with a fresh-keeping effect, produces better fermentation flavor and micro-organism-inhibiting substances, and the method improves fragrance and mouthfeel of the Chinese yam pulp, at the same time effectively reduces sterilization conditions of the Chinese yam pulp, saves costs, at the same time preserves nutrient components of the Chinese yams, increases nutrition of a fermentation product and also prolongs shelf life of Chinese yam product raw materials.

The invention discloses functional health vinegar drink capable of benefiting spleen and invigorating stomach and a production process thereof. The drink product has the effects of helping produce saliva and slake thirst, benefiting spleen and invigorating stomach, etc., and the multi-level requirements of people such as taste, nutrient and healthcare can be met. The functional health vinegar drink has the advantages that 1, the solid fermenting process and the liquid fermenting process are performed at the same time, and the advantages of good taste of solid fermenting, high output, short production cycle, low labor intensity and good product properties of liquid fermenting are combined; 2, solid and liquid separation is not carried out during fermenting the product, the leaching time of active ingredients of Chinese herbal medicines is prolonged, and the leaching of the active ingredients is sped up under the fermenting effect of microorganism; 3, the raw materials include stevia rebaudiana which is a good natural sweetening agent and has the effect of decreasing blood sugar; therefore, product is applicable to the diabetic; 4, the Chinese herbal medicine digesting process is not carried out in the production process, so that the production cost is decreased, and the industrial production can be performed conveniently.

The invention discloses a formula and a preparation method of fermented plant beverage with high nutrient content. Black tea water is used as a raw material, and tea polyphenol in the black tea water has very strong antioxidant activity and physiological activity and is a human free radical scavenger; meanwhile, a Chinese medicinal material, namely astragalus membranaceus powder, is added, and astragalus membranaceus has the efficacies of tonifying Qi, strengthening exterior, inducing diuresis for removing edema, detoxifying and promote muscle regeneration, and is applicable to internal injury, fatigue, spleen-deficiency diarrhea, Qi deficiency, blood deficiency, Qi weakness and other symptoms; icy grape juice is added, and the icy grape juice high in sweetness, wonderful in sourness and balanced in delicious taste, and can mask the medicinal taste of a tradition Chinese medicine, so that the beverage is better in mouth feel and smell; meanwhile, the icy grape juice is obtained through fermentation, and is golden or burgundy in color and luster and clear, so that the beverage the beverage is better in quality.

The invention provides a method for producing rice vinegar by fermenting brewer grains. The method comprises the following specific steps: crushing broken rice and adding 150 percent of fresh brewer grains; steaming the mixture at the temperature of 100 DEG C for 40 minutes; braising the material for 60 minutes, filtering, and cooling the material to 40 DEG C; feeding 5 percent of liquor bran yeast and 0.5 percent of alcohol active yeast and uniformly stirring; fermenting the mixture at the temperature of 28-32 DEG C for 2 days; turning the material for three times each day; performing sealing fermentation at the temperature of 32-35 DEG C for 3 days; adding 8 percent of a leavening agent for vinegar; performing sealing fermentation at the 32-35 DEG C for 5 days; performing sealing fermentation for 4 days wherein the temperature is raised to 36 DEG C,; adding 200 percent of water, soaking for 6 hours, spraying vinegar, filtering, sterilizing at the temperature of 85 DEG C for 30 minutes, blending and ageing to obtain the rice vinegar.

The invention discloses a chili processing process which comprises the following steps: step 1 of placing, by weight parts, 8-12 parts of camphor tree branches and leaves and 5-8 parts of mint leavesin 80-100 parts of water to boil for 1-2 h, and obtaining a filtrate by filtration, wherein the boiling temperature is 80-100 DEG C; adding 15-20 parts by weight of baijiu in the filtrate to obtain asoak solution; step 2 of placing fresh chili in the soak solution for sealed soaking for 2-3 days, wherein the soaking temperature is 15-30 DEG C; step 3 of drying the soaked chili to a water contentof 30-40%, wherein the drying temperature is 60-80 DEG C; step 4 of placing the chili dried in the step 3 in processing ash for processing for 20-30 min, and keeping the temperature of the processingash at 90-100 DEG C during the processing period; wherein the processing ash is obtained by burning cypress branches; step 5 of removing the processing ash on the surface of the well processed chili,and then smashing the chili to obtain chili powder. In the chili powder prepared from the scheme, the raw materials are fully fused; at the same time, capsaicin in the chili is largely lost, thereby making the spicy taste lower and having a better flavor.

The invention discloses fructicative-period alhagi sparsifolia and alfalfa mixed silage and a preparation method thereof and relates to the mixed silage of two kinds of leguminous forage and a preparation method thereof. The method comprises the following steps of: harvesting in the fructicative period of alhagi sparsifolia and the initial blooming period of alfalfa; cutting up the two kinds of fresh forage; uniformly mixing 30-70 percent by weight of alhagi sparsifolia and 30-70 percent by weight of alfalfa; filling, compressing and sealing; and fermenting and storing at normal temperature. The invention solves the problems that the spinous pedicel of the alhagi sparsifolia influences the palatability of the silage and the alfalfa has low soluble sugar content and high buffer energy and is difficult to directly ensile; the high-protein and high-quality silage is obtained; the silage has high aerobic stability, can be maintained with the green juicy nutritional characteristics of alhagi sparsifolia and alfalfa for a longer time, does not need addition of any additive at all and has the advantages of environmental protection, simple ensiling equipment and convenience in operation.

The invention discloses five-spice vinegar and a processing method thereof, and relates to the technical field of food brewage. The five-spice vinegar is prepared from the following raw materials by weight of 500 kg of glutinous rice, 2 kg of Chinese yeast, 30 kg of wheat koji, 850 kg of wheat bran, 470 kg of rice hull, 67.5 kg of parched rice color, 10 kg of edible salt, 3 kg of sugar and 50 kg of five-spice ingredients. The five-spice ingredients comprise the following components of 60g of fructus amomi, 12g of clove, 7g of amomum kravanh, 7g of cinnamon and 12g of rhizoma kaempferiae according to the first formula. The five-spice vinegar has the effects of inducing diuresis, promoting fibrinolysis, promoting digestive juice secretion, relaxing tracheal smooth muscles and inhibiting typhoid bacillus, shigella dysenteriae, escherichia coli and various fungi through the five-spice ingredients, and various five-spice vinegar with different tastes can be produced by matching with the high-quality taste of spiced vinegar and adopting different formulas. Large-scale popularization and application are facilitated, and a key role is played in long-term development of the method.

The invention relates to the technical field of foods, in particular to a preparation method and application of a fermented sour food. The preparation method of the fermented sour food comprises the following steps of 1) cleaning fresh vegetables, and drying the cleaned vegetables in the sun until the vegetables are slightly wrinkled and softened; 2) preparing mother water for pickling a sour food; 3) preparing sub-water for pickling the sour food; 4) carrying out enzyme deactivation treatment on the vegetables; and (5) performing fermentation treatment on the vegetables: stacking the vegetables subjected to enzyme deactivation treatment in the step (4) layer by layer in a fermentation tank, adding the sub-water, and performing fermentation for 8-14 days so as to obtain the fermented sourfood. The fermented sour food prepared by the preparation method is good in mouth feel, fresh, crisp and beautiful in color, and can be made into salt-free or low-salt pickled Chinese cabbages according to needs; and in addition, additives, preservatives, pigments and the like do not exist, and nitrite is not detected out when the pickled Chinese cabbages fermented for 7 days and 50 days are detected. Moreover, the fermented sour food is short in production process time, high in production efficiency, low in production cost and strong in sourness, and meets the requirements of modern people onfood nutrition and health.

The invention provides a bran health-care vinegar beverage capable of treating constipation, and discloses a functional health-care vinegar beverage which is mainly composed of bran, trichosanthes kirilowii maxim, codonopsis pilosula, fructus toosendan, rhodiola rosea, polygonum multiflorum and other medicine and food homologous Chinese herbal medicine, has functions of relaxing bowels, invigorating spleen and lung, tonifying stomach and kidney and treating constipation, integrates nutrition, health care and dietary therapy, and meets the multilevel requirements of people for the pursuit of taste, nutrition, health care and the like. The beverage has the advantages that by means of a solid and liquid fermentation coexistence fermentation process, the advantages of being good in solid fermentation flavor, high in liquid fermentation yield, short in production cycle, low in labor intensity and good in product sanitation are integrated; solid-liquid separation is not conducted in the product fermentation process, the extraction time of active ingredients of Chinese herbal medicine is prolonged, the extraction of the active ingredients is accelerated through the fermentation effect of microorganisms; stevia rebaudiana is contained in raw materials, is a good natural sweetening agent and has a function of regulating blood sugar level, and the product is suitable for being drunk by diabetics; the Chinese herbal medicine digestion process is not adopted in the production process, production cost is reduced, and industrial production is facilitated.

The invention provides a sushi vinegar acetic acid bacterium, a method for fermenting sushi vinegar and application of the sushi vinegar acetic acid bacterium in sushi. An acetic acid bacterium Ssc07 with good fermentation performance and good tolerance is obtained through screening. The strain is excellent in acid resistance and alcohol resistance and can be used for preparing vinegar through single-strain fermentation, and the obtained sushi vinegar can be directly applied to preparation of products such as sushi without further seasoning proportioning. Compared with common vinegar, the sushi vinegar is milder in taste, moderate in sourness and sweetness, softer in mouth feel and small in irritation, and the sensory evaluation of the sushi vinegar prepared by the specific method is very excellent; and the sushi vinegar is brownish yellow and clear in color, strong in fruity flavor and sour flavor, comfortable in aftersweet taste and full in body. The current situation of lack of special sushi vinegar in the current domestic market is made up.