Starter used for producing fermented bean curd and preparation method
A technology for the production of starter and starter, applied in biochemical equipment and methods, methods based on microorganisms, dairy products, etc., can solve problems such as unstable vitality, inconvenient use, and passage, achieve good fermentation effects and reduce usage Effect
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Embodiment 1
[0022]Micrococcus luteus, Klebsiella klebsiella, Staphylococcus carnosus, Leuconostoc enterococci, Bacillus subtilis and Tetradococcus halophilus were respectively activated in liquid medium according to conventional techniques, counted by live bacteria, and Micrococcus luteus: Klebsiella klebsiella: Staphylococcus carnosus: Leuconostoc enterococcus: Bacillus subtilis: Tetradococcus halophilus Mix the liquid strains according to the ratio of 3:2:1:1:2:1 , and mix evenly to get fermented bean curd special production starter.
[0023] The formula and preparation method of the liquid medium are: soybean casein digestion medium 50g, K 2 HPO 4 7g, KH 2 PO 4 3g, MgSO 4 1g, 7g of yeast powder, and 100g of skimmed milk powder were dissolved in distilled water and adjusted to 1000mL with distilled water, and sterilized at 115°C for 15 minutes.
Embodiment 2
[0025] Micrococcus luteus, Klebsiella klebsiella, Staphylococcus carnosus, Leuconostoc enterococci, Bacillus subtilis and Tetradococcus halophilus were cultured in high-density medium respectively, the initial pH of the medium was 7.0, and the culture temperature was 30°C, in which Micrococcus luteus, Bacillus subtilis and Kruecki bacteria were fermented for 24 hours respectively, and Staphylococcus carnosus, Leuconostoc enterococci and Tetradococcus halophilus were fermented for 36 hours respectively; after the fermentation of the six strains, the culture The temperature of the fermented product was cooled to 10°C, and the fermentation liquid of each strain was concentrated with a continuous centrifuge, the feed rate was 10L / min, and the centrifugal speed was 1000-12000rpm. ︰1-1︰1.5 mass ratio, mix the two and put them in the freezer tray of -40℃ freezer to pre-freeze until the center temperature of the product is -35℃", then the temperature of the pre-frozen product will be c...
Embodiment 3
[0031] Micrococcus luteus, Klebsiella klebsiella, Staphylococcus carnosus, Leuconostoc enterococci, Bacillus subtilis and Tetradococcus halophilus were cultured in high-density medium respectively, the initial pH of the medium was 7.2, and the culture temperature was 37°C, in which Micrococcus luteus, Bacillus subtilis and Kouki bacteria were fermented for 6 hours respectively, and Staphylococcus carnosus, Leuconostoc enterococci and Tetradococcus halophilus were fermented for 38 hours respectively; after the fermentation of the six strains, the culture The temperature of the fermented product was cooled to 10°C, and the fermentation liquid of each strain was concentrated with a continuous centrifuge, the feed rate was 10L / min, and the centrifugal speed was 1000-12000rpm. ︰1-1︰1.5 mass ratio, mix the two and put them in the freezer tray of -40℃ freezer to pre-freeze until the center temperature of the product is -35℃", then the temperature of the pre-frozen product will be chan...
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