Preparation method of saccharomycetes for fermented glutinous rice cake-shaped chilies

A technology of glutinous rice cake chili and yeast, which is applied in the field of yeast preparation based on fermented glutinous rice cake chili, can solve the problems of high spicy salinity of glutinous rice cake chili and low fermentation activity of yeast, so as to achieve sufficient reaction, improve pungency, and increase richness Effect

Pending Publication Date: 2021-12-07
GUANGHAN MAIDELE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a yeast preparation method based on fermented glutinous rice cake chili, which solves the problems in the prior art that the fermentation activity of the yeast is low, which leads to the spicy and excessive salinity of the glutinous rice cake chili after fermentation

Method used

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  • Preparation method of saccharomycetes for fermented glutinous rice cake-shaped chilies
  • Preparation method of saccharomycetes for fermented glutinous rice cake-shaped chilies
  • Preparation method of saccharomycetes for fermented glutinous rice cake-shaped chilies

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Effect test

Embodiment 1

[0025] The present invention is realized through the following contents: S1. medium preparation, preparing YPD liquid medium, adding yeast, and the yeast is L. Bacteria powder; S3. Shake, put the cultured yeast into the shaker to shake; S4. Activation treatment, add the activated bacteria liquid to the yeast after shaking culture; S5. Secondary shaking, the activated yeast Add to the shaker for secondary shaking culture; S6. Repeat the above steps S1-S5 until the preparation ends.

[0026] Prepare 100ml of liquid medium YPD, place YPD in a sterile environment, add bacterial powder to YPD for mixing, and the bacterial powder contains 2% glucose and 1% NaCl by mass. The yeast was placed in a shaker with a temperature of 26°C, and was continuously rotated for 3 days at a rotation speed of 180 r / min, and 3 ml of activated bacterial solution was added to the liquid medium YPD where the shaken-cultured L. , the rutheliary yeast was added to the shaker again to carry out the cultiva...

Embodiment 2

[0028] The present invention is realized through the following contents: S1. medium preparation, preparing YPD liquid medium, adding yeast, and the yeast is L. Bacteria powder; S3. Shake, put the cultured yeast into the shaker to shake; S4. Activation treatment, add the activated bacteria liquid to the yeast after shaking culture; S5. Secondary shaking, the activated yeast Add to the shaker for secondary shaking culture; S6. Repeat the above steps S1-S5 until the preparation ends.

[0029] Prepare 200ml of liquid medium YPD, place YPD in a sterile environment, add bacterial powder to YPD for mixing, and the bacterial powder contains 2% glucose and 1% NaCl by mass. The yeast was placed in a shaker with a temperature of 27°C, and was continuously rotated for 3 days at a rotation speed of 180 r / min, and 4 ml of activated bacterial solution was added to the liquid medium YPD where the shaken-cultured L. , the rutheliary yeast was added to the shaker again to carry out the cultiva...

Embodiment 3

[0031] The present invention is realized through the following contents: S1. medium preparation, preparing YPD liquid medium, adding yeast, and the yeast is L. Bacteria powder; S3. Shake, put the cultured yeast into the shaker to shake; S4. Activation treatment, add the activated bacteria liquid to the yeast after shaking culture; S5. Secondary shaking, the activated yeast Add to the shaker for secondary shaking culture; S6. Repeat the above steps S1-S5 until the preparation ends.

[0032] Prepare 300ml of liquid medium YPD, place YPD in a sterile environment, add bacterial powder to YPD for mixing, the bacterial powder contains 2% glucose and 1% NaCl by mass. The yeast was placed in a shaker with a temperature of 29°C, and was continuously rotated for 3 days at a rotation speed of 180 r / min, and 5 ml of activated bacterial solution was added to the liquid medium YPD where the shaken-cultured L. , the rutheliary yeast was added to the shaker again to carry out the cultivation...

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Abstract

The invention relates to the technical field of microbial fermentation, in particular to a preparation method of saccharomycetes for fermented glutinous rice cake-shaped chilies. The preparation method comprises the following steps of S1, preparation of a culture medium: preparing a YPD liquid culture medium, and adding saccharomycetes which is saccharomycetes rouxii; S2, mixing and dissolving: mixing and adding bacterial powder into a prepared YPD liquid culture medium; S3, oscillating, namely oscillating the cultured saccharomycetes in an oscillator; S4, activating treatment: adding the activated bacterial liquid into the saccharomycetes subjected to shake culture; S5, performing secondary oscillation, namely adding the activated saccharomycetes into the oscillator, and performing secondary oscillation culture; and S6, repeating the steps S1 to S5 until the preparation is finished, setting secondary oscillation to improve the activity of the saccharomyces rouxii to the greatest extent and improve the fermentation environment of the glutinous rice cake-shaped chilies in the later period.

Description

technical field [0001] The present invention relates to the technical field of microbial fermentation, in particular to a method for preparing yeast for chiba pepper based on fermentation. Background technique [0002] Compared with ordinary peppers, Ciba peppers have obvious advantages. Its color is golden red and bright, its fragrance is rich, its aftertaste is thick, its spicy flavor is outstanding, its spicy taste is moist, and it does not change color or turbidity after long-term heating. However, the chiba peppers on the market have shortcomings such as too high spiciness, single flavor, too much food, and too high salt. By adding a fermentation process in the process of making chiba peppers, the spiciness can be reduced to a certain extent, and a unique fermentation flavor can be added to the chiba peppers. [0003] In the prior art, the preparation of yeasts for fermenting chiba peppers usually adopts a one-time treatment. During the processing, there is no activati...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/38A23L29/00C12R1/85
CPCC12N1/16C12N1/38A23L29/065A23V2002/00A23V2250/76
Inventor 王俏君马国丽杨礼学杨滔刘赟王冲祝强
Owner GUANGHAN MAIDELE FOOD CO LTD
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