38results about How to "Strong fermented aroma" patented technology

The method discloses a method for bottling and fermenting chopped hot peppers. The method mainly comprises the following steps of: desalting and draining salt blank chopped hot peppers used as raw materials; adding condiments, a preservative and a flavor agent; uniformly stirring to form a chopped hot pepper initial product; inoculating lactobacillus plantarum liquid, of which the bacterial number reaches 10<8> cfu/mL, into the chopped hot pepper initial product; uniformly stirring, bottling and fermenting; and sterilizing the fermented chopped hot pepper initial product and forming a finished product. The chopped hot pepper initial product prepared by the method is not only short in fermentation time, but also has thick fermentation fragrance and good flavor and quality; the fermentationof pure strains facilitates inhibiting the growth of hybrid bacteria, so that accumulation of nitrite during fermentation can be obviously reduced; and the edible safety of pure strain fermentation products is superior to that of natural fermentation products.

The invention provides a fermented feed and a production process thereof, wherein the fermented feed forms composite fermentation strains by three groups of lactic acid bacteria, yeast and bacillus which have more than ten bacterial strains, the composite fermentation strains are mixed with molasses according to the ratio of 1:1 and are mixed with fermentation zymolyte (cottonseed meal is mixed with rapeseed meal with the grain size of 1.0 to 2.0mm according to the ratio of 90:10-60:40) to form fermentation material according to the ratio of 0.1 percent, after the moisture content of the material is adjusted to 40-60 percent, fermentation of 30 plus or minus 2 DEG C is carried out for 48 hours, and expansion drying under 80 DEG C is carried out after completing the fermentation. Compared with non fermentation, a fermentation miscellaneous meal product produced by the production process reduces the gossypol, isothiocyanate and oxazolidinethione contents by more than 80 percent, improves the crude protein content by more than 5 percent, and has the lactate content larger than 2.5 percent and pH value about 4.5. The product can substitute soya bean meal of 30 to 50 percent in small, medium and large pig feed, the feed cost is lowered by 20 to 50 yuan/ton, feed intake is improved by about 10 percent, the feed meal has close phase comparison, daily gain is improved by about 4 percent, the morbidity is greatly reduced, and the ammonia odour of a colony house is obviously reduced.

The present invention discloses soft yogurt ice cream and belongs to the technical field of dairy product processing. The soft yogurt ice cream is prepared from the following raw materials in percentages by weight: 70-80% of raw milk, 15-20% of white granulated sugar, 1-3% of skim milk powder, 1-7% of single cream, 1-5% of anhydrous milk fat, 0.3-0.6% of a stabilizer, 0.2-0.4% of an emulsifier, and 1.5-2.5% of fermentation lactic acid bacteria. The fermentation lactic acid bacteria are lactic acid bacteria resistant to high sugar concentration of 20% or more and screened from buffalo milk, dairy cakes and dairy fans in Dali areas. The soft yogurt ice cream is prepared by the following steps: (1) fermentation liquid preparing; (2) low-speed demulsificating; (3) sealed packaging; (4) aging; and (5) cake preparing. The soft yogurt ice cream has the beneficial effects of being not likely to produce ice dregs and aggregated particles, being strong in yogurt ice cream melting resistance, etc.

The invention relates to a high-calcium, low-fat, sucrose-free and solidification yoghurt and a production method thereof, and belongs to the technology field of dairy food. The production method comprises following steps of purifying milk, preparing materials, homogenizing, sterilizing, inoculating, filling, and fermenting to obtain the target product. The calcium content of the products is larger than 148 mg for each 100 gram of the product, the fat content is in a range of 0.8 to 2.0%, and the product is suitable for middle-aged and elderly people with hyperlipidemia or diabetes and improves the health state of the bones of the middle-aged and elderly people. The product comprises an absorption enhancer, which is composed of vitamin D3, bonepep and casein phosphopeptides, wherein the vitamin D3 can promote the absorption of calcium in small intestines; the bonepep can promote the generation of bone growth factors, inhibits the secretion of splitting factor of osteoclast, and promotes the health of the bones by promoting the bone growth and inhibiting the calcium loss; the casein phosphopeptides can weaken the actions of osteoclast, prevents the osteoclast from combining with the calcium, and inhibits the production of insoluble precipitate; and thus the calcium loss is avoided.

The invention discloses lactic acid bacteria starter culture, probiotics drinking yogurt prepared by the aid of the lactic acid bacteria starter culture and a method for preparing the probiotics drinking yogurt. The lactic acid bacteria starter culture comprises lactic acid bacteria inoculation liquid including, by weight, 8-26 parts of lactobacillus rhamnosus grx10 inoculation liquid, 0.9-1.8 parts of bifidobacterium lactis inoculation liquid and 0.5-1.5 parts of streptococcus thermophilus inoculation liquid. The content of lactobacillus rhamnosus grx10 in the lactobacillus rhamnosus grx10 inoculation liquid ranges from 100 U/t to 200 U/t; the content of bifidobacterium lactis in the bifidobacterium lactis inoculation liquid ranges from 60 U/t to 120 U/t; the content of streptococcus thermophilus in the streptococcus thermophilus inoculation liquid ranges from 30 U/t to 60 U/t. The lactic acid bacteria starter culture, the probiotics drinking yogurt and the method have the advantagesthat various components in the lactic acid bacteria starter culture are reasonable in usage, and probiotic effects of the lactobacillus rhamnosus grx10 can be stimulated by the bifidobacterium lactisand the streptococcus thermophilus to a great extent; the probiotics drinking yogurt is excellent in quality and suitable to be drunk and has excellent flavor.

The invention discloses a preparation method of solid-state fermentation pickled fishes. The preparation method comprises the following steps of taking fresh fish blocks, and putting the taken fish blocks into pickling liquid for wet pickling so as to obtain primary pickled fish blocks; taking out the primary pickled fish blocks for dry pickling so as to obtain secondary pickled fish blocks; performing gradient type multistage drying on the secondary pickled fish blocks until the water content of the fish blocks reaches 45-55% so as to obtain dried fish blocks; and mixing the dried fish blocks with seasoning, and then performing sealed fermentation so as to fermentation pickled fishes. The ready-to-eat solid-state fermentation pickled fishes are rich in nutrition, low in salt content, free from fishy taste, rich in fermented flavor, fine and smooth in meat quality, rich in chewiness, and good in mouth feel, and conforms to the eating style of modern people.

The invention provides an iron-rich bean sprout making method, iron-rich bean sprout feed and a preparation method and application of the iron-rich bean sprout feed, and belongs to the technical fieldof pig feeds. The iron-rich bean sprout feed is made by; mixing soybean and water, and soaking for 12-24 h to obtain expanded soybean; placing the expanded soybean in a dark ventilated place for sprouting, soaking the expanded soybean in an iron-rich solution 4-8 times each day for 20-40 s, and collecting iron-rich bean sprouts when they grow to 5-7 cm in length. In addition, the made iron-rich bean sprouts are mixed with corn and wheat, and the mixture is subjected to composite strain fermentation to obtain the iron-rich bean sprout feed. The iron-rich bean sprout feed made herein has iron content of 25.0 mg/kg and above and has high nutritional value; piglet producing performance can be improved.

The invention provides a manufacture method of polydextrose set-style buffalo yoghourt, and belongs to the technical field of food processing. The manufacture method comprises taking polydextrose and buffalo milk as main raw materials and adding a proper amount of sucrose and a bacterial strain for fermentation to make the buffalo yoghourt, and specifically comprises steps of selection of raw milk, defatting, addition of polydextrose and sucrose, mixing, sterilization, inoculated fermentation and post curing. The method is simple in selected raw materials, has no harmful chemical additive added, and is healthy and safe. The type and matching ratio of the bacterial strain, the consumption of raw materials, and the technical condition parameters of each fermentation technology are scientific and reasonable. The finally produced buffalo yoghourt is uniform in color and is milk white, tastes smooth, is moderate in viscosity and acidity and sweetness and uniform and fine in structural state, and basically has no whey precipitated. The polydextrose set-style buffalo yoghourt has specific fermentation aroma as that of rich buffalo milk, is excellent in overall taste, and is abundant in nutrition and health-care function.

The invention relates to the field of health care product processing, and in particular, relates to a gastrodia elata health care tea for coronary heart disease and a preparation method thereof. The preparation method includes concentration, microwave drying and granulation. The health care tea consists of, by weight, 26-33 parts of gastrodia elata, 14-17 parts of coix seed, 19-22 parts of rhizomapolygonati, 18-21 parts of commelina diffusa, 15-20 parts of poria cocos, 5-10 parts of white granulated sugar, 5-10 parts of a uncaria rhynchophylla concentrated solution, and 1-2 parts of bentonite. The preparation method has the advantages of strong operability and high productivity, ensures that thermosensitive components in gastrodia elata are not easily destroyed, improves the product quality, overcomes the problems of long extraction and drying time and high temperature of traditional Chinese medicines, and is suitable for industrialized mass production.

The invention relates to a blueberry and lactic acid fermented beverage. The raw materials of the fermented beverage comprise blueberry juice and lactic acid bacteria which are a mixed strain of lactobacillus reuteri and bifidobacterium. The preparation method comprises the following steps: inoculating sterilized blueberry juice into lactic acid bacteria for fermentation; adjusting the sugar degree of the fermented blueberry juice to 10-15 degree Bx, standing for 20-28 hours, and taking the blueberry juice clear liquor as the blueberry and lactic acid fermented beverage. Oligosaccharide can be further added into the lactic acid fermented beverage so as to adjust the taste and enhance the health effect of the beverage. The lactic acid beverage has fruity flavor, is strong in fermenting fragrance and gentle in taste, and the nutritional ingredients of blueberries are retained to the maximum extent. The preparation method is simple, free of pollution and suitable for industrial production.

The invention discloses health care wine with cream fragrance and a preparation method thereof. The health care wine with cream fragrance is prepared from the following raw materials in parts by weight: 40 to 60 parts of beautiful millettia roots, 30 to 50 parts of philippine flemingia roots, 10 to 30 parts of wolfberry fruits, 5 to 15 parts of macadamia shells, 10 to 20 parts of saccharose, 15 to 25 parts of corn steep liquor, 0.5 to 2 parts of citric acid, 250 to 350 parts of distilled water, 12 to 30 parts of brewer's yeast, 20 to 30 parts of herba epimedii, 1 to 5 parts of thelenota ananas, 2 to 5 parts of cranberries, 5 to 10 parts of hazelnuts, 20 to 30 parts of soybeans, 2 to 8 parts of radix achyranthis bidentatae, 5 to 10 parts of broccoli and 1 to 5 parts of garlic. The health care wine with the cream fragrance has the pleasant cream fragrance, and has the advantages that the effects of relieving fatigue, invigorating the circulation of blood, soothing the nerves, strengthening the body and improving the human body immunity are achieved, and the like.

The invention relates to a method for purely fermenting chili sauce by using leuconostoc mesenteroides. The method comprises the following steps: treating pod pepper serving as a fermentation raw material for 10 minutes by using 300ppm sodium hypochlorite, and carrying out bacteria reduction treatment; and inoculating the treated chilies with leuconostoc mesenteroides for fermentation with a fermentation temperature of 27 DEG C, a saline concentration of 9.4 percent, an inoculum size of 1.3 percent and a fermentation period of 30 days to obtain the chili sauce. According to the method, the chili sauce is fermented through an artificial inoculation fermentation technology, so that the fermentation production period is shortened, the growth of infectious microbes in the fermentation processcan be effectively inhibited, the accumulation of nitrite in the fermentation process is reduced, and the stability of the product quality is improved.

The invention relates to the technical field of fermented milk products, in particular to wild mushroom yoghourt and a preparation method thereof. The wild mushroom yoghourt is prepared by mixing andfermenting the following components in percentage by mass: 0.2-0.7% of a stabilizer, 0.3-0.8% of single cream, 6-9% of white granulated sugar, 0.1-0.5% of whey protein powder, 0.1-0.25% of wild mushroom powder, 0.5-0.8% of prebiotics and the balance of raw milk. Aiming at the defects in the prior art, the invention provides the wild mushroom yoghourt and the preparation method thereof, so that theyoghourt is high in acid yield and high in probiotic activity, and the quality and stability of the yoghourt are improved.