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A vermicelli starter and method for producing fermented vermicelli

A fermentation agent and vermicelli technology, which is applied in the field of food or food material preparation, can solve the problems of single nutrient components of fermented vermicelli, lower average degree of polymerization of starch, increase of vermicelli nutrients, etc., and achieve simple process, lower degree of polymerization, and improvement of nutritional components Effect

Active Publication Date: 2015-08-19
SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies in the above-mentioned prior art, provide a vermicelli starter and a method for producing fermented vermicelli, to solve the problem of single nutritional components and uneven quality of fermented vermicelli; increase the nutritive substances of vermicelli , the average degree of polymerization of starch is reduced, the proportion of starch structure is changed, the elasticity of starch gel is enhanced, and the stretchability and flexibility of vermicelli are enhanced

Method used

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  • A vermicelli starter and method for producing fermented vermicelli
  • A vermicelli starter and method for producing fermented vermicelli

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Saccharomyces cerevisiae was inoculated into the wort medium, cultured at 40°C for 48 hours, and the culture solution was centrifuged to obtain the sludge, and the sludge was suspended with physiological saline to obtain 1.5×10 7 cfu / g of Saccharomyces cerevisiae suspension; inoculate Lactobacillus plantarum into MRS medium, culture at 35°C for 24 hours, centrifuge the culture solution to obtain the sludge, and suspend the sludge with physiological saline to obtain 3×10 8 cfu / g of Lactobacillus plantarum suspension; mixing Saccharomyces cerevisiae suspension and Lactobacillus plantarum suspension in a volume ratio of 1:5 to obtain vermicelli starter;

[0026] Inoculate the above-mentioned vermicelli starter into vermicelli raw materials including starch, add appropriate amount of water, stir evenly, ferment for 8 hours, then ripen, age, cut, open powder, weigh, dry, and pack to obtain fermented vermicelli ;in:

[0027] ① The inoculation volume of vermicelli starter is ...

Embodiment 2

[0037] Saccharomyces cerevisiae was inoculated into the wort medium, cultured at 30°C for 48 hours, the culture solution was centrifuged to obtain the sludge, and the sludge was suspended with physiological saline to obtain 2.5×10 8 cfu / g of Saccharomyces cerevisiae suspension; inoculate Lactobacillus plantarum into MRS medium, culture at 35°C for 24 hours, centrifuge the culture solution to obtain the sludge, and suspend the sludge with physiological saline to obtain 4×10 9 The suspension of Lactobacillus plantarum of cfu / g; The suspension of Saccharomyces cerevisiae and the suspension of Lactobacillus plantarum are mixed according to the ratio of volume ratio 1:20 to obtain vermicelli starter;

[0038] Inoculate the above-mentioned vermicelli starter into vermicelli raw materials including starch, add appropriate amount of water, stir evenly, ferment for 8 hours, then ripen, age, cut, open powder, weigh, dry, and pack to obtain fermented vermicelli ;in:

[0039] ① The inocula...

Embodiment 3

[0049] A kind of vermicelli starter, which is mixed according to the volume ratio of 1:1 by Saccharomyces cerevisiae suspension and Lactobacillus plantarum suspension to form vermicelli starter;

[0050] The preparation method of described Saccharomyces cerevisiae suspension is: Saccharomyces cerevisiae (is a commercially available product, is the biological material that the public can buy from commercial channels at home and abroad, Latin name used at school: Saccharomyces cerevisiae , has been preserved in the Sichuan Provincial Microbial Resource Platform Strain Collection Center, No. SICC2.18) was inoculated in wort liquid medium and cultured in an incubator at 25-38°C for 24 hours, and the culture medium was centrifuged to collect the bacteria sludge. Resuspend with normal saline and make 10 7 ~10 10 Saccharomyces cerevisiae suspension in cfu / ml; the production and sales enterprises of said Saccharomyces cerevisiae include: Sichuan Provincial Microbial Resource Platform...

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Abstract

The invention discloses a vermicelli fermenting agent and a method for producing fermented vermicelli by using the same. The vermicelli fermenting agent is prepared by adopting the following steps of: respectively inoculating saccharomyces cerevisiae and lactobacillus plantarum into a malt wort liquid culture medium and an MRS (medium resolution spectrograph) liquid culture medium, centrifuging a cluture solution after culture to obtain bacterial sludge, suspending the bacterial sludge by using physiological saline, preparing a 10<7>-10<10>cfu / ml of cell suspension, and mixing a saccharomycetes suspension and a lactobacillus suspension according to the ratio 1:1- 1:10; then, adding a proper amount of water and additive agent into the fermenting agent being 0.1-20%(v / w) of quantity of raw materials, fermenting for 6-24h, curing, molding, aging, cutting, powdering, weighting and drying to obtain fermented vermicelli. The vermicelli fermenting agent is adopted to produce the vermicelli, so that the nutrient substance of the vermicelli can be increased, the average degree of polymerization of starch is reduced, the elasticity of starch gel is enhanced, and the stretch-ability and flexibility of the vermicelli is enhanced.

Description

technical field [0001] The invention belongs to the preparation of food or food materials, and relates to a vermicelli starter and a method for producing fermented vermicelli. Background technique [0002] Vermicelli is a traditional food in my country. Its development and evolution has gone through four stages: family workshops, centralized production by farmers, collective factories, and large-scale production by modern enterprises. Vermicelli is a food made from edible starch as the main raw material. Due to its single nutritional component and uneven quality, vermicelli has great limitations in market sales. Improving the nutritional content and processing quality of vermicelli is a major problem faced by the vermicelli industry. [0003] In the prior art, there have been reports on vermicelli production technology both at home and abroad. Generally, the vermicelli raw materials including starch are mixed evenly, and then the vermicelli is obtained through steps such as...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L1/48C12N1/20C12N1/18C12R1/865C12R1/25A23L29/00A23L35/00
Inventor 邹光友张颖肖顔林郑天力徐德琼陈功游敬刚
Owner SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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