Food leavening agent and preparation method thereof

Abstract

The invention discloses a food leavening agent. The agent is prepared from 30-50 parts of lactobacillus plantarum, 15-20 parts of auxiliary lactobacillus casei, 15-20 parts of lactobacillus acidophilus, 3-5 parts of octadecanol stearate and 4-6 pats of stearic acid triethanolamine. The processing technology is simple, and each parameter is easy to control and operate. Lactobacillus acidophilus canadjust the balance of intestinal flora, inhibit propagation of intestinal harmful microbes and have an antagonistic effect on pathogenic microbes.

Description

technical field [0001] The invention relates to the technical field of food starters, in particular to a food starter and a preparation method thereof. Background technique [0002] Starter is widely used in dairy industry, wine fermentation and various food fermentation. Existing starter generally adopts microbial fermentation at present. But this microbial starter requires temperature conditions and other controlled conditions. Due to the control of conditions, the selection of microbial starters is cumbersome, the cost is relatively high, and the fermentation cycle is long. In order to change this disadvantage, it is necessary to develop alternatives to traditional food starters. Contents of the invention [0003] The object of the present invention is to provide a kind of food starter and preparation method thereof, to solve the problems raised in the above-mentioned background technology. [0004] To achieve the above object, the present invention provides the foll...

AI Technical Summary

Problems solved by technology

Due to the control of conditions, the selection of microbial starter is cumbersome, the cost is relatively high, and the fermentation cycle is long. In order to change this disadvantage, it is necessary to develop a substitute for traditional food starter