Yeast strain for food fermentation, leavening agent and application of yeast strain or leavening agent

A food fermentation and yeast technology, applied in the direction of application, bacteria, fungi, etc., can solve the problems of single strain, poor flavor, nutrient loss, etc., and achieve good fermentation performance, convenient use, and small dosage

Active Publication Date: 2016-10-26
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still many problems in fermented rice milk beverages at present, such as single strain, poor flavor, and many nutrient losses.
Yeast can significantly improve the color and flavor of rice milk, and there is no yeast strain suitable for special microbial starter for rice milk beverages

Method used

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  • Yeast strain for food fermentation, leavening agent and application of yeast strain or leavening agent
  • Yeast strain for food fermentation, leavening agent and application of yeast strain or leavening agent
  • Yeast strain for food fermentation, leavening agent and application of yeast strain or leavening agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 Isolation, identification and characteristics study of dominant strains

[0041] 1. Isolation and purification of strains

[0042] A gradient dilution plate method was used to isolate suspected yeast colonies. The plates were purified for four generations. After microscopic examination, they were stored on an inclined surface to obtain a single colony.

[0043] 2. Molecular identification of strains

[0044] (1) Extraction of total fungal DNA

[0045] 1) Extract yeast DNA using fungal genomic DNA extraction kit

[0046] 2) PCR amplification: using universal primers for amplifying fungal 18SrDNA

[0047] P1(5'-GTAGTCATATGCTTGTCTC-3'), P2(5'-CTTCCGTCAATTCCTTTAAG-3' use yeast DNA genome as template, PCR amplification of yeast 18SrDNA partial gene sequence. PCR amplification conditions: 94℃ pre-denaturation 5min ; Denaturation at 94°C for 30s, annealing at 53°C for 30s, extension at 72°C for 2min, 30 cycles; extension at 72°C for 7min. Take 2ul of PCR product for electrophor...

Embodiment 2

[0052] Example 2 Application of the leavening agent of the present invention in the production of rice milk beverage

[0053] The process of rice milk beverage is:

[0054] 1) Mixing: Weigh rice noodles, add water to make slurry, prepare 10% skim milk with skim milk powder, add it to the rice milk, add white sugar, and stir to obtain a mixed rice milk.

[0055] 2) Homogenization: One-time homogenization is used, and the homogenization pressure is 10-40MPa.

[0056] 3) Gelatinization: Put the mixed rice syrup in a boiling water bath to gelatinize for 30 minutes, stirring constantly to prevent uneven gelatinization.

[0057] 4) Cooling: quickly cool the gelatinized mixed rice syrup to below 40°C.

[0058] 5) Inoculation and fermentation: inoculate fermentation strains into the cooled mixed rice milk, and place it in a constant temperature incubator for fermentation.

[0059] 6) After the fermentation, the finished product is obtained and stored at 4°C.

[0060] The concentration of Pichia gu...

Embodiment 3

[0067] Example 3 Comparative experiment of the starter of the present invention and the starter of a single strain

[0068] 1. Test materials

[0069] In this example, the compound starter of the present invention is the same as the starter of the method in Example 2, and the single starter is made by the method of Example 2.

[0070] 2. The comparison between the compound starter and the rice milk beverage produced by the fermentation of a solid single strain starter

[0071] The product was made according to the method of making rice milk beverage in Example 2 and the sensory quality was evaluated. The solid compound starter is added in the same amount as the single strain starter. The concentration of Pichiaguilliermondi Y10 in the compound starter of the present invention is 10 6 cfu / mL, the concentration of the bacterial solution of Lactobacillus delbrueckii subsp.bulgaricus M7 is 10 8 cfu / mL, the volume ratio of the bacterial suspension of Pichia guilliermondi Y10 (Pichia guill...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a yeast strain for food fermentation, a leavening agent and application of the yeast strain or the leavening agent. Pichia guilliermondi Y10 has the preservation number of CCTCC NO:m 2015809 and is preserved in the CCTCC. The leavening agent comprises Pichia guilliermondi Y10 and lactic acid bacteria. The leavening agent is applied to making of rice milk beverages, rice steamed sponge cakes, rice wine and rice flour. The strain can be used as a high-quality special leavening agent and can make microorganisms with main fermentation effect in a product serve as an advantageous strain, fermentation is strengthened, fermentation time is short, fermentation characteristics are good, and the product is stable in quality and excellent in flavor.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to yeast strains, starters and applications for food fermentation. Background technique [0002] Fermentation is an important process in the production of fermented rice products. The microorganisms that play a major role in the fermentation process are lactic acid bacteria, followed by yeasts. Yeast can give the rice milk beverage a mellow aroma and make the taste smooth and smooth. As a safe food strain, lactic acid bacteria can inhibit the growth of other harmful bacteria, degrade protein, and make the product sour and sweet and palatable, without peculiar smell, layering and precipitation. [0003] Microbial starter is a specific microbial culture used to produce fermented products. The application of microbial starter in the production of fermented products can change the production process of traditional fermented products. The development of special microbial starter is an important ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12N1/20A23C9/13A23C9/12C12R1/84C12R1/225
CPCA23C9/1203A23C9/1315C12N1/16C12N1/20C12N1/165C12R2001/84
Inventor 牛猛赵思明李楠楠张宾佳熊善柏
Owner HUAZHONG AGRI UNIV
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