Saccharomyces cerevisiae, leavening agents and methods for their preparation and their use in the preparation of fermented foods, fermented rice cakes and methods for their preparation

A technology of Saccharomyces cerevisiae and fermented food, applied in the field of fermentation, can solve the problems of unstable quality of fermented rice cake products, low nutritional value, and low fermentation efficiency, and achieve easy cultivation and preparation, high fermentation efficiency, and high concentration of viable bacteria Effect

Active Publication Date: 2022-04-01
COFCO NUTRITION & HEALTH RES INST +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Aiming at the problems of unstable quality of fermented rice cake products in the prior art, low fermentation efficiency, single flavor and low nutritional value, the invention provides a strain of Saccharomyces cerevisiae, a starter, a preparation method of a starter and the The starter prepared by the method, the application of the saccharomyces cerevisiae or the starter in the preparation of fermented food, a method for preparing fermented rice cake, and a fermented rice cake

Method used

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  • Saccharomyces cerevisiae, leavening agents and methods for their preparation and their use in the preparation of fermented foods, fermented rice cakes and methods for their preparation
  • Saccharomyces cerevisiae, leavening agents and methods for their preparation and their use in the preparation of fermented foods, fermented rice cakes and methods for their preparation
  • Saccharomyces cerevisiae, leavening agents and methods for their preparation and their use in the preparation of fermented foods, fermented rice cakes and methods for their preparation

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preparation example Construction

[0048] In a third aspect, the present invention provides a method for preparing a starter, which includes: fermenting and culturing the above-mentioned Saccharomyces cerevisiae in a fermentation medium.

[0049] Preferably, the method comprises: cultivating the above-mentioned Saccharomyces cerevisiae in a Saccharomyces cerevisiae medium, and making the number of viable bacteria reach 10 8 CFU / mL or more, the obtained fermentation liquid is starter A.

[0050] According to the present invention, the culture medium and culture conditions of Saccharomyces cerevisiae have been described in the first aspect, and will not be repeated here.

[0051] According to the present invention, preferably, the method further includes further processing the above-mentioned fermentation broth to obtain a starter.

[0052] Preferably, the manner of processing is selected from one of the following manners:

[0053] (1) The fermented liquid obtained is mixed with the substrate to obtain starter ...

Embodiment 1

[0099] This example is used to illustrate the separation, purification and identification of Saccharomyces cerevisiae CGMCC No.21164

[0100] Take a sample of old dough in Xi'an, Shaanxi, and dilute it to 10 with sterile normal saline -6 , each dilution gradient was coated with YPD plates in turn, and incubated at 28±1°C for 72h. The inoculation needle selects colonies with different colonies and shapes and streaks them on the YPD plate until a single colony with uniform size and shape appears.

[0101] Select the strains whose cell shape is round, oval, and budding. The above-mentioned isolated strain tentatively designated as yeast was activated in YPD liquid medium for 3 generations, and molecular biological identification was carried out, and the growth and fermentation performance of the yeast, as well as the appearance quality characteristics, texture characteristics, and fermentation flavor of fermented products were analyzed. Experiments were carried out in various a...

Embodiment 2

[0109] This example is used to illustrate the preparation method of the rice cake of the present invention.

[0110] Using Saccharomyces cerevisiae CGMCC No.21164 of the present invention to prepare rice cakes according to the method described below.

[0111] (1) Streak the yeast strain in the cryopreservation tube on the slant of YPD agar medium and culture for 3 days. Pick the activated strains, inoculate them into 5°Bé wort, and cultivate them on a shaker at 28°C / 150rpm for 20 hours. When the OD value of the tested bacteria reaches 1.0 or more, centrifuge them to obtain yeast sludge and wort supernatant respectively.

[0112] (2) Weigh 1.5 parts by weight of yeast mud, mix 35 parts by weight of wort supernatant with 4 parts by weight of white sugar, and activate in an environment of 40° C. for 20 minutes to obtain an activated solution.

[0113] (3) 100 parts by weight of rice flour, 20 parts by weight of flour and the activation solution obtained in step (2) are poured in...

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Abstract

The invention relates to the field of fermentation, in particular to saccharomyces cerevisiae, a starter and a preparation method thereof, their application in the preparation of fermented food, fermented rice cakes and a preparation method thereof. The deposit number of the Saccharomyces cerevisiae is CGMCC No.21164. The Saccharomyces cerevisiae of the present invention can be widely used in the field of fermented products, such as the preparation of fermented rice cakes, fermented grain beverages, fermented soy products, fermented fruit and vegetable juices, etc. The product has unique flavor, uniform texture, smooth taste, and good sensory characteristics. Yeast can also be used to prepare live bacterial preparations. The saccharomyces cerevisiae provided by the invention can improve the efficiency of fermenting rice cakes, so that the prepared rice cakes have a soft tissue, high content of soluble dietary fiber, unique flavor, good texture and sensory quality.

Description

technical field [0001] The invention relates to the field of fermentation, in particular to a strain of Saccharomyces cerevisiae, a starter, a method for preparing a starter and a starter prepared by the method, and the application of the yeast or the starter in the preparation of fermented food , a method for preparing a fermented rice cake, and a fermented rice cake. Background technique [0002] Rice cake is a traditional steamed food in my country and a staple food product for ordinary people in the south. Yeast fermented rice products to produce soluble sugar, protein degradation products, small molecule aldehydes and ketones and other substances. However, at present, old pulp is mostly used in folk handmade products. The microbial system in old pulp is complicated, the biological active substances are not easy to control, and the product quality is unstable. However, commercial fermented rice cakes are mostly fermented by a single commercial yeast, which often has th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12N1/20A23L29/00A23L7/104A23L2/38A23L11/00C12R1/865
CPCC12N1/20C12N1/18A23L29/065A23L7/104A23L2/382A23V2002/00A23V2250/762
Inventor 李慧高嘉星梁栋卢玉冯宗伟应欣
Owner COFCO NUTRITION & HEALTH RES INST
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