Fragrant Xinjiang little white apricot ferment and preparation method thereof

An apricot enzyme and fragrance-type technology is applied in the field of enzymes, fragrance-type small white apricot fermented inoculants and their preparation fields to achieve the effects of rich nutrition, stable flora structure and quantity, and moderate cellulose content
CN109757718AInactive Publication Date: 2019-05-17THE INST OF MICROBIOLOGY XINJIANG ACADEMY OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
THE INST OF MICROBIOLOGY XINJIANG ACADEMY OF AGRI SCI
Publication Date
2019-05-17
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention aims to provide a fragrant Xinjiang little white apricot ferment and a preparation method thereof. The fragrant Xinjiang little white apricot ferment takes Xinjiang little white apricotsas a raw material and white granulated sugar as an auxiliary material and is fermented by adding a composite fermentation microbial agent prepared from Pasteur acetobacter, lactococcus lactis and pichia caribii, and under the synergistic fermentation effect of the composite fermentation microbial agent, the fragrant Xinjiang little white apricot ferment with stable and consistent quality is obtained. The compound fermentation bacterial agent can ensure the structure and quantity stability of the fermented microbial communities, greatly shorten a fermentation period, improve the product quality and the yield and increase the fragrance of the compound fermentation bacterial agent, and has wide practicability and development value.
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Description

technical field

[0001] The present invention mainly relates to the technical field of enzymes, in particular, the present invention relates to the technical field of a kind of fragrance-type white apricot fermenting agent and its preparation. Background technique

[0002] Microbial enzyme technology refers to the technology of multi-species compound microbial group fermentation. Traditional microbial enzyme products include kimchi, bean paste, natto, etc. Modern enzyme products mostly refer to fermented fruits, vegetables, brown rice, mushrooms, etc., which are rich in vitamins, enzymes, minerals and secondary metabolism. Functional microbial fermentation products with nutrients such as products. Microbial enzymes not only preserve the inherent nutrients in the fermentation raw materials, but also increase a lot of active ingredients and produce some new biologically active ingredients and biological enzymes. Enzymes, also known as enzymes, are catalysts for various bioche...

Claims

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