57results about How to "Strong fermented flavor" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.