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57results about How to "Strong fermented flavor" patented technology
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Method for making fermented surimi by utilizing lactic acid bacteria starter
The invention discloses a method for making fermented surimi by utilizing a lactic acid bacteria starter, and the method is characterized by adopting fresh or frozen fish as the raw material and comprising the steps of preprocessing, chopping, inoculating the starter, filling, fermenting and storing, thus obtaining the surimi. The product processed in the method has fresh taste, good gel property, intense fermentation flavor, high nutritive value and good safety and can solve the problems that protein of freshwater fish is easy to modify when being frozen and has poor gel strength and heavy fishy smell, and the method has simple process, greatly enhances the yield rate and the gel strength of the product and improves the flavor of surimi products.
Owner:SUZHOU DUORUNDUO AGRI TECH +1
Method for preparing microbial symbiotic fermented bread kvass beverage
Owner:HARBIN DE MUOLI MINERAL WATER
Technological process for preparing fermentation dehydrated beef using composite leaven
InactiveCN101248884AImprove organizational structureEnhance sensory effectFood preparationLactobacillusOrganoleptic
The invention provides a method for producing fermented beef jerky with compound leaven. The bacteria strain used in fermentation is lactobacillus casei and staphylococcus xylosus with volume ratio of 1:3 and volume of addition of 1-1.5%, the fermentation temperature is 20 DEG C, and the fermentation time is 5 days. The addition of lactobacillus casei reduces pH value of the product, improves safety, improves the texture of the product, and shortens fermentation period. At the same time, the addition of staphylococcus xylosus generates a large amount of flavoring substances during fermentation process, improves sensing effect of the product, and the final product has thick fragrance, good taste, and infinitive aftertaste. The inventive method is especially suitable for producing fermented beef jerky, as well as air dried sausage and sausage.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Lactobacillus pentosus strain, ferment produced thereby and the use of ferment in meat ware
The invention discloses a lactobacillus pentosus strain and ferment produced thereby, wherein the docket number of the R1(Lactobacillus pentosus R1) strain in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0917. The pentose lactobacillus R1 strain of the invention can endure 4.0% salt solution and nitrite solution whose concentration is 80-100mg / L. The leaven prepared from the bacterial can be applied into the fermentation production of meat food.
Owner:河南双汇投资发展股份有限公司
Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware
The invention discloses a pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat product, wherein the docket number of the R9(Pediiococcus Pentosaceus I9) strain in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0918. The leaven prepared from the bacterial can be applied into the fermentation production of meat food.
Owner:河南双汇投资发展股份有限公司
Preparation method for probiotics-containing low-salt and flower-free pickled vegetables
The present invention discloses a preparation method for probiotics-containing low-salt and flower-free pickled vegetables, which comprises the steps of A, cleaning and draining to-be-fermented vegetables, and then cutting vegetables into small pieces; B, putting the vegetables in the altar and compacting the vegetables; C, adding spices and a pickled vegetable solution in the altar to immerse the vegetables in the solution; and D, sealing the fermentation altar and sealing the cover of the alter with water to realize the anaerobic fermentation of the vegetables at 6-40 DEG C for 24-240 hours. According to the technical scheme of the invention, the artificial interbreed fermentation technology is adopted to prepare pickled vegetables, so that pickled vegetables are rich in fermentation flavor. Meanwhile, pickled vegetables are simple in production process, and the fermentation cycle thereof is greatly shortened. The contents of both salt and nitrite in pickled vegetables are significantly reduced, and the number of viable probiotic is relatively high. Moreover, no white bacterial plaque is generated, so that the production safety of pickled vegetables is improved. The above method can be applied to the industrial production.
Owner:XUZHOU UNIV OF TECH
Production method of lemon fruit wine
InactiveCN103114019AMellow and softBright wineMicroorganism based processesAlcoholic beverage preparationFruit wineLimonium
The invention discloses a production method of a lemon fruit wine. The production method comprises the following steps: selecting lemon fruits; washing the lemon fruits and cutting the lemon fruits into lemon slices; soaking, filtering and blending the lemon slices; carrying out primary fermentation and secondary fermentation on the lemon slices; aging the lemon slices with wine; settling; and blending the fermented wine. By utilizing the advantages of the soaking method and the fermenting method for producing the fruit wine, the defects of various traditional methods for producing the wine are overcome. Since the fresh bagged lemon fruits are selected and a lemon flower extract and lemon honey are added in the production process of the lemon fruit wine, the lemon fruit wine produced by using the method provided by the invention has the ingredients and the flavor of the fermented fruit wine and maintains the fruity flavor and the yellow color of the lemon fruit; and in addition, the lemon flower fragrance is added, and the loss of nutrient substances in the fermentation process is avoided. The produced lemon fruit wine is rich in nutrient and has high quality.
Owner:唐江
Yoghourt containing fragrant rice grains, and preparation method thereof
The invention relates to the field of yoghourt, in particular to a yoghourt containing fragrant rice grains, and a preparation method thereof. Based on 1,000 parts by weight of raw yoghourt materials of the yoghourt, the raw yoghourt materials include 600 to 900 parts of milk, 200 U of starter, 0.8 to 1.6 parts of stabilizer and 40 to 80 parts of fragrant rice. The yoghourt containing fragrant rice grains meets the nutritional need of different groups of people, has better taste and flavor and more abundant nutrition than that of conventionally fermented yoghurt, improves the quality of dairyproducts, and enriches the market of the dairy products.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Fermented apple juice and preparation method thereof
The present invention discloses fermented apple juice and a preparation method thereof. The preparation method comprises the following steps: S1: evenly mixing apple raw material juice, reducing sugarand water, and subjecting the mixture to filtration and sterilization to obtain mixed solution; S2: inoculating the mixed solution with starter cultures when the mixed solution is cooled to preset temperature, and carrying out fermentation at the preset temperature to obtain fermented apple juice; and S3: homogenizing and refining the fermented apple juice. The reducing sugar includes, but not limited to, one or more of glucose, galactose, lactose and high fructose corn syrup, and the mass percentage of the reducing sugar in the mixed solution is 0.5%-2%; and the starter cultures include, butnot limited to, probiotics, the addition amount of the probiotics is 1x10<6>-1x10<9> cfu / mL, and the time of fermentation is 12-96 h. The fermented apple juice is free of stabilizer addition, stablein system, fresh and cool in mouthfeel, sweet, sour and palatable in taste, low in viscosity, good in fluidity and capable of being used directly or used as an ingredient in other products, and the preparation method of the fermented apple juice is simple in process and suitable for large-scale production in factories.
Owner:BRIGHT DAIRY & FOOD CO LTD
Cheese yoghourt and preparation method thereof
ActiveCN103689084ASolve solubilitySolve the problem of product tasteMilk preparationChemistryProbiotic
The invention discloses cheese yoghourt and a preparation method thereof and relates to the field of processing of fermented dairy products. The cheese yoghourt comprises the following main components in percent by mass: (1) 70-90 percent of raw material milk, 1-20 percent of natural cheese and 7-10 percent of sweetening agent; (2) a stabilizer and a buffer salt are added or not added, if the stabilizer is added, the stabilizer accounts for 0.1-0.5 mass percent; if the buffer salt is added, the buffer salt accounts for 0.05-0.2 mass percent; (3) yoghurt starter, wherein the total inoculum size is 5*105-5*106 CFU / g, and the sum of the mass percent of the components is 100 percent. The preparation method comprises the following steps: (1) cutting cheese; (2) dosing and sterilizing the raw material milk; (3) adding and dispersing the cheese; (4) fermenting the product; (5) cooling the yoghourt; (6) refrigerating and curing the product. The product is unique and natural in flavor, high in nutritive value, high in probiotics content and simple in process, the amount of the food additive is reduced, and the product accords with the Chinese taste habit.
Owner:武汉光明乳品有限公司
Buffalo milk cheese and production method thereof
InactiveCN102793018AIncrease dosageReduce consumptionCheese manufactureIsomaltooligosaccharideIsomaltose
The invention discloses a production method of a buffalo milk cheese. The method comprises the following steps of: (1) sterilizing buffalo milk; (2) adding a leavening agent to carry out preacidification; (3) adding rennin and isomaltose hypgather to ferment; (4) carrying out heat preservation fermentation after cutting and draining whey; (5) carrying out blanching stretching forming; and (6) carrying out salt impregnation. The invention also discloses the buffalo milk cheese prepared by the method. The method has short consumed time and low energy consumption and the production cost is greatly saved. The buffalo milk cheese prepared by the method has thick fermentation acidity, is clean and juicy, is rich in elasticity and has smooth taste. The isomaltose hypgather is added in the fermenting process, so that the buffalo milk cheese disclosed by the invention is beneficial for being digested and adsorbed by human bodies, emits light sweet taste and is suitable for Chinese people to eat.
Owner:广西百菲投资股份有限公司
Staphylococcus xylosus I2 strain, composite ferment produced thereby and the use of ferment in meat ware
The invention relates to an xylose staphylococcus I2 strain, whose docket number in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0919, the leaven can be applied into the production process for meat product e.g. fermentation sausage.
Owner:河南双汇投资发展股份有限公司
Fermented beef ham
The invention discloses a fermented beef ham, pertaining to the field of foods. The invention aims at providing a fermented beef ham prepared by a new preparation formula and technique. The effective raw materials for the fermented beef ham in parts by weight are as follows: preserved ingredients including beef, common salt, ground pepper, clove and nutmeg and ingredients for inoculating injecta including water, common salt, soybean protein isolate, pediococcus pentosaceus and sake lactobacillus. In respect of the fermented beef ham, materials selected are wide with either large-piece beef or small-piece beef. The technologies of injection inoculation and tumbling dispersion are applied, therefore, the strains can disperse evenly and rapidly in the beef, the fermentation is even and the speed of fermentation is accelerated greatly.
Owner:JILIN AGRICULTURAL UNIV
Preparation method of granular fermented dairy product allowing long-term normal temperature preservation
InactiveCN108651616AGuaranteed sterilityEnsure mixing uniformityMilk preparationMilk preservationPasteurizationFermentation
The invention discloses a preparation method of granular fermented dairy product allowing long-term normal temperature preservation. The method comprises the steps as follows: a fermentation agent isadded to milk undergoing centrifugal sterilization and pasteurization, and yogurt is prepared, stirred and sterilized; a granular product is sterilized by a tubular or scraper sterilization machine; the yogurt and the granular product are mixed, the mixture is uniformly mixed by a mixing valve group, a static or dynamic mixer and a horizontal mixing tank, uniform mixing and sterile filling are performed by a filling machine, and the granular fermented dairy product allowing long-term normal temperature preservation is obtained. The method is simple, and commercial sterilization of the whole production process is realized. Compared with the prior art, the product has prolonged shelf life and can be stored and transported in the normal temperature environment.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Method for producing Yibin bean sprout flavoring liquid (paste)
InactiveCN102077975AStrong fermented flavorEmission reductionFood preparationAmmoniacal nitrogenAdditive ingredient
The invention discloses a method for producing Yibin bean sprout flavoring liquid (paste), which is characterized by comprising the steps of: air-drying the harvested green vegetables; adding salt; evenly mixing; pickling in a jar to produce plenty of pickled liquid; concentrating the pickled liquid to a half to one fifth of the original volume, wherein ammoniacal nitrogen content in the concentrated liquid is not less than 0.4g / 100mL; transferring the concentrated liquid into a jacketed kettle; adding spices of star anise, kaempferia galangal, foeniculum vulgare and lithospermum with a mass ratio; heating and boiling out; filtering the boiled concentrated pickled liquid; and removing suspended matters and other impurities to obtain clear concentrated liquid. According to the invention, the Yibin Bean sprout flavoring liquid with special color, fragrance and taste of the Yibin Bean sprout is produced through processes of concentrating, filtering, mixing, sterilizing and filling by utilizing saliferous juice containing soluble nutrition constituents in the pickling process of the Yibin Bean sprout and the discharge of saliferous waste water in the Bean sprout manufacturing plant is greatly reduced. The Bean sprout flavor liquid has rich Bean sprout ferment flavor, delicious and mellow taste and is a good product for eating together with rice or bread and flavoring.
Owner:YIBIN UNIV
Brown stirring type yoghourt and production technology
The invention belongs to the technical field, and particularly relates to brown stirring type yoghourt and a production technology. The brown stirring type yoghourt comprises the following components in parts by weight: 83-88 parts of raw milk, 12.0-13.0 parts of edible sugar, 0.3-0.5 part of an emulsion stabilizer, 0.2-0.5 part of whey protein concentrate, 0.2-0.5 part of caramel syrup and fermenting agents including streptococcus thermophilus AibiS4.02T and YO-MIX187, wherein the inoculum concentration of the streptococcus thermophilus AibiS4.02T is 25-50EA / T, the inoculum concentration of the YO-MIX187 is 30-60DCU / T, and the edible sugar comprises 8.5-10.0 parts of muscovado and 2.5-4.5 parts of monosaccharide. The technical problems that after milk is subjected to long-time high-temperature brown stains, high-glucose fermentation is difficult, and fermentation flavor and tissue state are poor are solved. The brown stirring type yoghourt is excellent in scorch aroma flavor and fermentation flavor, uniform, fine and smooth in tissue state, short in fermentation time and high in quality, and is deeply loved by consumers.
Owner:CHENGDU JULE CORP GROUP
Method for simultaneously producing lactobacillus fementation green plum beverage and low-acidity green plum preserved fruits
InactiveCN106070631AGood lookingHigh nutritional valueMilk preparationConfectioneryNutritive valuesSocial benefits
The invention discloses a method for simultaneously producing a lactobacillus fementation green plum beverage and low-acidity green plum preserved fruits. The method comprises the steps that pretreatment is performed by adopting hardening color protection, color and fullness of green plums are well reserved, the obtained green plum preserved fruits have the good appearance color and are complete in appearance, high in fullness, free of shrinking and compact in texture. Meanwhile, mixed fermentation is adopted, a skim milk powder solution and a glucose solution of the proper concentration are added into a culture medium, growth of strains can be promoted, the acidity of the green plum beverage is decreased to the minimum, and fermentation milk flavor is added. The obtained green plum beverage has the peculiar fermentation flavor, and is rich in flavor, moderate in sour and sweet degree, coordinated in taste and good in product stability. Natural resources of green plum are sufficiently utilized, the nutrient value of green plums is reserved, and good economic benefits and social benefits are achieved.
Owner:HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
Flavor beef pie and preparation method thereof
The invention discloses a flavor beef pie and its preparation method. The flavor beef pie comprises beef and fermented fat. Mass ratio of beef to fermented fat is 6.5:3.5-8:2. The preparation method comprises steps of beef finishing, mincing, mixing, stirring, moulding, cooking and cooling. By matching between fermented fat and beef, the beef pie is endowed with combined fragrance of special fat fragrance, rich sauce fragrance, mellow fragrance and ester fragrance, etc., the prepared flavor beef pie is bright in color, has pure and moderate fermented taste, has obvious sauce fragrance and mellow fragrance, has smooth and tender mouthfeel and has elasticity.
Owner:HUNAN AGRICULTURAL UNIV
Brown yogurt rich in empyreumatique and production method thereof
The invention belongs to the technical field of dairy product processing and particularly relates to brown yogurt rich in empyreumatique and a production method thereof. The brown yogurt comprises, by weight, 75-90% of liquid milk, 6-8 parts of high fructose corn syrup, 4-6 parts of white granulated sugar, 0.3-0.6 part of concentrated whey protein, 0.3-0.5 part of emulsion stabilizer, 0.02-0.05 part of monoglyceride, 0.02-0.05 part of food perfume, 0.2-0.5 part of caramel syrup and 0.001-0.005 part of strain. The brown yogurt and the production method thereof have the advantages that the defects that existing stirred brown yogurt is not fine and smooth and insufficient in empyreumatique are overcome, and the produced stirred brown yogurt is fine and smooth in taste, good in flowability and rich in empyreumatique.
Owner:CHENGDU JULE CORP GROUP
Method for effectively inhibiting browning
InactiveCN104187519ALong term storageBright colorFruit and vegetables preservationFood preparationMicroorganismHigh density
The invention discloses a method for effectively inhibiting browning and belongs to the fields of microbial technology and deep processing of fruits and vegetables. The method for effectively inhibiting browning comprises the steps of activating lactobacillus brevis CGMCC No.8970, performing high-density culture before inoculation, placing in a sealed container at 30 DEG C for 2 days and then packaging according to requirements. The lactobacillus brevis consumes oxygen quickly and generates lactic acid and CO2 in the fermentation process of vegetables so that browning can be effectively inhibited. The product adopted in the method for effectively inhibiting browning is simple in production process, and capable of solving the problem of browning of vegetables in the processing production and preservation processes.
Owner:ZHEJIANG ZHENGWEI FOOD +1
Carbon coffee yoghourt and production process
InactiveCN107094889ADelicate and smooth tasteDistinctive and pure caramel flavorMilk preparationLactobacillusFermentationSingle cream
The invention belongs to a technical field, and particularly relates to a carbon coffee yoghourt and a production process. The carbon coffee yoghourt is prepared from the following components in parts by weight: 83 to 88 parts of raw milk, 12.0 to 13.0 parts of edible sugar, 0.3 to 0.5 part of an emulsion stabilizer, 0.2 to 0.5 part of concentrated whey protein, 0.2 to 0.5 part of caramel syrup, 0.1 to 0.3 part of ground coffee, 0.5 to 1.5 parts of single cream, leavening agent Streptococcus thermophilus AibiS4.02T inoculating 25 to 50 EA / T, and leavening agent YO-MIX187 inoculating 30 to 60 DCU / T. The edible sugar is muscovado and monosaccharide, the quantity of the muscovado is 8.5 to 10.0 parts, and the quantity of the monosaccharide is 2.5 to 4.5 parts. The carbon coffee yoghourt solves the technical problems that the fermentation of high sorbose fermentation is difficult and the fermentation flavor and structural state are extremely poor after long-time high-temperature browning of milk, the empyreumatique flavor and fermentation flavor of the product are good, the product also has unique flavor of coffee and natural butter flavor of single cream, the structural state is uniform, fine and smooth, the fermentation time is relatively short, the quality is high, and the carbon coffee yoghourt is popular for consumers.
Owner:CHENGDU JULE CORP GROUP
Fermented mulberry juice and making method thereof
InactiveCN108125087AReduce typesLow viscositySugar food ingredientsFood ingredient functionsHigh-fructose corn syrupAdditive ingredient
The invention discloses fermented mulberry juice and a making method thereof. The making method comprises the following steps of S1, uniformly mixing mulberry raw material juice with reducing sugar and water, and performing filtration and sterilization to obtain mixed liquor; S2, when the mixed liquor is cooled to pre-set temperature, performing inoculation with a fermenting agent, and performingfermentation under pre-set temperature so as to obtain fermented mulberry juice; and S3, performing homogenizing and refining on the fermented mulberry juice. The reducing sugar comprises but is not limited to one or more of mulberry sugar, galactose, lactose and high fructose corn syrup, and the percentage by mass of the reducing sugar in the mixed liquor is 0.5%-2%; and the fermenting agent comprises but is not limited to probiotics, the addition quantity of the probiotics is 1*10<6> to 1*10<9>cfu / mL, and the fermentation time is 12-96h. The fermented mulberry juice is free from stabilizingagents, stable in system, refreshing in mouth feel, moderate in sour and sweet degrees, delicious, low in slurry stickiness and good in fluidity, and can be directly applied to other products or can be used as ingredients to be applied to the other products; and besides, the making method of the fermented mulberry juice is simple in technology, and is suitable for mass production in factories.
Owner:BRIGHT DAIRY & FOOD CO LTD
Fermented fat and preparation method thereof
ActiveCN105394600AExtended shelf lifeGrowth inhibitionYeast food ingredientsFood ingredient as flavour affecting agentMicroorganismLactobacillus rhamnosus
The invention discloses fermented fat and a preparation method thereof. The preparation method comprises steps as follows: the fat is preprocessed; the preprocessed fat is uniformly mixed with liquor and salt and is inoculated with 5v / w% fermentation broth, and a mixture is obtained; the mixture is subjected to vacuum packaging and solid state fermentation, and the fermented fat is obtained. The fermented fat is inoculated with depubyomyces hansenii yeast fermentation broth and lactobacillus rhamnosus fermentation broth, so that the flavor and the quality of the fat are improved, and harmful microorganism pollution in a fermentation process is avoided; the fermented fat prepared with the preparation method has the advantages of abundant nutrition, high safety, good product quality, strong fermentation flavor and the like.
Owner:HUNAN AGRICULTURAL UNIV
Probiotic fermented milk with dragon fruit seed proteins and preparation method thereof
The invention discloses probiotic fermented milk with dragon fruit seed proteins and a preparation method thereof; deoiled dragon fruit seed meal is used as a main material subjected to mixed fermentation with Aspergillus oryzae and Lactobacillus plantarum to obtain protein milk, and a preparation method of the milk is provided; the preparation method comprises: 1) preparing dragon fruit seed protein pulp; 2) blending the dragon fruit seed protein pulp; 3) preparing a leaven; 4) inoculating and fermenting; since the deoiled dragon fruit seed meal as raw material, byproducts are reused and nutritional added value of the dragon fruit seed meal is increased; the milk is prepared by direct fermentation of microorganisms, and implementing is easy; the milk has unique flavor, is agreeably sour and sweet, has rich nutrients and the active ingredients such as Upsilon-aminobutyric acid, and has good nutritional, economic and environmental benefits.
Owner:AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI +1
Preparation method of fermented sour soybean milk
The invention discloses a preparation method of fermented sour soybean milk. The method comprises the following operating steps: (1) soaking soybeans by using an alkaline solution at 80-90 DEG C, coarsely grinding and separating; (2) adding 0.5-3.0% of malt or a product containing the malt, intermittently stirring at 20-70 DEG C for 1-4 hours, and stirring once at an interval of 10-20 minutes; (3) taking 75-85% of soy milk according to the weight percent, adding milk, saccharose and a carrageenan composite stabilizer, blending, homogenizing, sterilizing and cooling at 20-43 DEG C; (4) adding 3-5% of mixed bacteria of lactic streptococci and lactobacillus bulgaricus according to the mass percent, fertilizing at 20-43 DEG C for 3-6 hours, so as to obtain the product. The sour soybean milk obtained by the method is free of fishy smell, free of swill taste, and fresh in taste, has strong fermented flavor, contains soy protein and unique bioactive substances, and contains a lot of biodiasmin, so that growth of harmful bacteria in a human intestinal tract can be inhibited, and digestion and absorption of the human body on nutrient substances such as protein are facilitated. Therefore, the fermented sour soybean milk is an ideal healthy and nutritional food.
Owner:GUANGXI UNIV
Compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid and preparation method of compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid
The invention discloses a compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid and a preparation method of the compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid.The preparation method includes the steps of preparing pawpaw juice, hawthorn juice and banana puree separately; uniformly stirring a stabilizer with white sugar and hot water; adding oat powder and hot water to prepare a material; adding a uniformly stirred mixture of the pawpaw juice, the hawthorn juice and the banana puree as well as glucose into the material prior to high-temperature sterilization and cooling, adding the lactobacillus for fermentation, controlling a pH value, blending to perform constant-volume operation according to a specific proportion after fermentation is completed, performing superhigh-temperature short-time sterilization and filling so as to obtain the compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid.The compound grain-fruit lactobacillus beverage capable of reducing blood pressure and blood lipid combines unique efficacies of reducing blood pressure and blood lipid of pawpaws, hawthorns and bananas with nutritive advantages of oat, and is good in flavor, thick but not sticky in taste and strong in fermentation flavor, thereby having a unique effect on patients suffering from hyperlipidemia, hypertension and hyperglycemia.
Owner:湖南优蜜食品科技有限公司
Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware
InactiveCN1271201CStrong fermented flavorNo smellBacteriaMicroorganism based processesSynechococcusMicroorganism
Owner:河南双汇投资发展股份有限公司
Special fermented fertilizer for apple trees
InactiveCN106083488AReasonable formulaNutritional diversityCalcareous fertilisersAlkali orthophosphate fertiliserApple peelCoal
The invention provides a special fermented fertilizer for apple trees. The fermented fertilizer comprises the following raw materials in parts by weight: 40-60 parts of rice bran powder, 10-20 parts of urea, 2-4 parts of boric acid, 10-20 parts of peanut straws, 2-4 parts of nitrogen fertilizer, 1-3 parts of EM (effective microorganisms), 5-7 parts of diammonium phosphate, 4-6 parts of tea seed shell powder, 10-20 parts of coal cinder, 2-4 parts of wheat middling, 25-35 parts of bamboo shoot shell, 3-5 parts of hydrated lime powder, 5-7 parts of potassium chloride, 3-5 parts of sodium selenite, 4-6 parts of root-bark of densefruit pittany, 10-20 parts of flue-cured tobacco straws and 2-4 parts of zymophyte preparation. The fermented fertilizer can provide various nutrients required for growth of the apple trees, has long-lasting effects and further has the effects of effectively improving the soil structure, increasing the yield and improving the quality.
Owner:青岛悦邦农种业有限公司
Preparation method of deep fermented shrimp head sauce
ActiveCN107319499AReduce heavy metal ionsStrong fermented flavorFood ingredient as colourFood ingredient as flavour affecting agentMicrosphereFood flavor
The invention belongs to the technical field of aquatic product processing, and particularly relates to a preparation method of the deep fermented shrimp head sauce. The preparation method comprises the following steps: after a shrimp head is prepared into shrimp head primary pulp and subjected to enzymolysis, a metal ion adsorption bag adsorbs released heavy metal ions; in deep fermentation, biomass carbide is used for carrying out continuous adsorption to serve as a heavy metal ion formed by shrimp head tissue structures; then, vacuum concentration is carried out to obtain the shrimp head sauce, wherein the biomass carbide comprises celery carbide, kelp carbide and black fungus carbide, and adsorbent in the metal ion absorption bag is sulfydryl silica gel microspheres. The deep fermented shrimp head sauce prepared by the method disclosed by the invention contains few heavy metal ions and can be eaten at ease, the average removal rates of lead, cadmium and mercury can be 57.26%, 31.57% and 46.40%, and the deep fermented shrimp head sauce has the advantages of aromatic fermentation flavor, no fishy smell, bright color and moderate shrimp sauce content.
Owner:ZHEJIANG MARINE DEV RES INST
Fermentation lactic acid bacteria light bread and making method thereof
PendingCN110754495ASolve the problem that the lactic acid bacteria cannot be fully fermentedSolve the problem of sufficient fermentationDough treatmentPre-baking dough treatmentBiotechnologyLactic acid bacterium
The invention discloses fermentation lactic acid bacteria light bread. The fermentation lactic acid bacteria light bread comprises components of flour, characteristic lactic acid bacteria fermentationliquid and the like, wherein the lactic acid bacteria fermentation liquid is prepared by fermentation of compound lactic acid bacteria strains, milk powder, glucose and the like. The milk powder andpart of glucose powder in the components for the bread are separately made into a lactic acid bacteria culture medium, and the compounding lactic acid bacteria strain is fermented in advance, so thatthe problem that in the normal bread making process, lactic acid bacteria are added, and the lactic acid bacteria are sufficiently fermented, can be solved. The invention further discloses a making method of the fermentation lactic acid bacteria light bread. According to a dough technology of the bread, improvement is performed, and multi-step dough fermentation processes are adopted, so that thelactic acid bacteria bread is subjected to multi-step fermentation treatment in the dough fermentation process, and the lactic acid bacteria can propagate in the stage. The lactic acid bacteria and the main dough are mixed, and secondary fermentation is performed, so that massive metabolism products being unique in flavor can be obtained. The fermentation time of the lactic acid bacteria is prolonged, and besides, the ageing of starch can be effectively delayed.
Owner:FUJIAN DALI FOOD TECH CO LTD
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