518 results about "Fermentation starter" patented technology

The invention discloses a method for increasing the content of pyrazines and 2, 3-butanediol substances through high-temperature Daqu micro-ecological regulation and control, and belongs to the technical field of microbial food processing. The invention discloses a method for improving the content of pyrazines and 2, 3-butanediol substances through micro-ecological regulation and control of high-temperature yeast for making hard liquor, and the method comprises the following steps of: combining and inoculating strains, namely bacillus subtilis CGMCC (China General Microbiological Culture Collection Center) 10830, bacillus velezensis CGMCC 7044 and bacillus licheniformis CGMCC 20675, into wheat flour according to a proportion to prepare the high-temperature yeast for making hard liquor. According to the invention, not only are the contents of pyrazine substances and 2, 3-butanediol increased, but also the abundance of beneficial microorganisms such as bacillus, thermophilic fungi and the like is remarkably improved, and a good saccharification fermentation agent is provided for brewing high-quality white spirit.

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention provides a fermented ginseng liquid with an anti-fatigue function as well as a preparation method and application thereof, and relates to the technical field of biological fermentation and functional foods. The method comprises the following steps: carrying out ultrasonic enzymolysis reaction on a screened ginseng raw material, carrying out saccharification modulation and pH value adjustment on a reaction product, then sterilizing, cooling, adding composite active bacteria and a fermentation promoter into a fermentation tank, and fermenting at the fermentation temperature of 28-48 DEG C for 5-28 days to obtain a fermented ginseng liquid after the fermentation is completed; the total content of the active ingredients in the fermented ginseng liquid, the fermentation temperature and the fermentation time meet a fitting relational expression. The invention further provides the fermented ginseng liquid prepared by the method and application of the fermented ginseng liquid in functional food or health care products. By optimizing the fermentation process, the contents of total active ingredients and rare saponins in the fermented ginseng liquid are increased, so that the bioavailability is improved, and the application of the ginseng liquid in functional foods and health-care products is expanded.

The invention discloses lactobacillus plantarum, the Latin name of the lactobacillus plantarum is Lactiplantarum, the lactobacillus plantarum is named as BQ-3, the lactobacillus plantarum is preserved in Guangdong Microbial Culture Collection Center on January 15, 2025, and the preservation registration number of the lactobacillus plantarum is GDMCC No.65791; secondly, the invention further discloses a microbial fermentation agent, and the effective components of the microbial fermentation agent comprise the lactobacillus plantarum. In addition, the invention also discloses an application of the lactobacillus plantarum or the microbial fermentation agent in fermentation of the rotten vegetable leaves, and an application of the fermented rotten vegetable leaves prepared by the application of the lactobacillus plantarum or the microbial fermentation agent in fermentation of the rotten vegetable leaves in fattening feed. The lactobacillus plantarum strain disclosed by the invention has the beneficial effects that the lactobacillus plantarum strain is separated and screened from naturally-fermented rotten vegetable leaves, and has the characteristics of high lactic acid production speed and high yield; when applied to the fermentation of the rotten vegetable leaves, the strain can quickly produce acid, reduce the pH value, reduce the loss of dry matters, retain nutrients, inhibit the generation of ammoniacal nitrogen and putrefying acid, significantly improve the fermentation quality and prolong the storage life; the feed additive can promote fattening growth of livestock when applied to feeds.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention relates to the technical field of dairy product detection, in particular to solidified yoghurt and a preparation method thereof, the preparation method comprises the following steps: 1) mixing raw milk with ingredients, homogenizing and sterilizing to obtain a base material; (2) adding a leavening agent into the base material prepared in the step (1), carrying out ultrasonic treatment, and then filling and fermenting; and (3) standing the fermented product in the step (2) to obtain the set yoghurt. The preparation process of the yogurt is simple and convenient to operate, easy to implement industrially and good in repeatability. Compared with the traditional method, the product prepared by the method has better advantages in the aspects of texture fineness, taste smoothness and flavor uniqueness, and also has high product stability.

The invention relates to the technical field of yoghourt preparation, in particular to normal-temperature cheese yoghourt capable of promoting calcium absorption and a preparation method of the normal-temperature cheese yoghourt. The normal-temperature cheese yoghurt mainly comprises the following raw materials in parts by weight: 60-70 parts of concentrated milk, 10-15 parts of distilled water, 5-10 parts of single cream, 2-10 parts of cream cheese, 2-10 parts of xylitol, 1-6 parts of starch, 0.1-0.5 part of tricalcium phosphate, 0-0.05 part of mogroside, 0.001-0.005 part of a leavening agent, 0.001-0.006 part of vitamin A and 0.001-0.006 part of vitamin D. The cheese yoghurt is reasonable in component matching, simple and stable in preparation process, free of preservatives and colloids, low in production cost and suitable for industrial production. The prepared product is uniform and stable, tastes fine and smooth, can be stably stored for a long time at normal temperature (at least 6 months at normal temperature), maximally retains the rich flavor and high nutrition density of cheese and the refreshing taste and digestibility of yoghourt, and meets the requirements of consumers on healthy, safe, delicious and convenient high-quality dairy products.

The invention relates to the technical field of microbial fermentation, and particularly discloses a microbial fermentation process for food processing. The composition used in the process comprises lactobacillus plantarum, aspergillus oryzae and a compound enzyme preparation containing neutral protease, cellulase and phytase. The preparation method comprises the following steps: firstly, pretreating the raw materials, then compounding lactobacillus plantarum and aspergillus oryzae into a fermentation starter according to a specific proportion, fermenting in a liquid environment, and implementing dynamic stepped oxygen control; adding a complex enzyme preparation in a hypha growth period; then transferring into solid matrix conversion to construct a porous structure; and finally, carrying out two-stage temperature-controlled vacuum drying to obtain the product. The composition disclosed by the invention can be used for fermenting plant-based raw materials such as beans and grains, and has the advantage that the availability of a substrate can be improved through the synergistic interaction of bacteria and enzymes; in addition, according to the process, through stepped oxygen control, the double-bacterium respiratory rhythm can be precisely adapted, and the problem of metabolism mutual exclusion in a constant oxygen mode is thoroughly solved.

The invention discloses a fermented multi-grain pancake made from a composite leavening agent and a production technology of the fermented multi-grain pancake, and belongs to the technical field of food processing. The method comprises the following steps: pretreatment of raw materials: soaking, cooking and pulping cereal raw materials to prepare basic paste; inoculating and fermenting: inoculating a compound fermenting agent into the basic paste, and then performing closed fermentation; and post-treatment and cooking: adjusting the pH value of the fermented material, and then spreading and cooking. According to the method, uncontrollable environmental microorganisms are completely replaced with the determined compound leavening agent, the fermentation time is greatly shortened to 4 hours from traditional 12-24 hours, and the problems that a natural fermentation process is low in efficiency, unstable in quality and high in safety risk are thoroughly solved. Through the cooperation of a specific strain and a process, the product has a unique flavor with a milk flavor characteristic while maintaining the advantages of traditional nutrition conversion, the taste is slightly sweet and palatable, and the standardized and industrial production of the fermented pancake is realized.

The invention relates to the field of probiotic fermentation, and discloses a probiotic fermented beverage prepared from sea buckthorn fruit peptide and morinda citrifolia fruit peptide and a preparation method thereof, and the probiotic fermented beverage is prepared from the following components by weight: 10-15 parts of a sea buckthorn fruit peptide extract, 8-12 parts of a morinda citrifolia fruit peptide extract, 5-8 parts of a composite probiotic starter, 3-5 parts of fructo-oligosaccharide, and 1-2 parts of a natural sweetener. According to the present invention, the sea buckthorn fruit peptide and the morinda citrifolia fruit peptide are scientifically compounded, such that the synergistic interaction of the two plant active components is achieved, the double-fruit peptide matrix provides the differentiated nutrition supply for the composite probiotics, and the fermentation efficiency is improved through the nutrition complementation; according to the present invention, with the fermentation medium, the growth requirements of different strains are met, the proliferation efficiency and the metabolic activity of the probiotics are significantly improved, the industry problems of poor strain adaptability and low viable count in the traditional single-substrate fermentation are solved through the innovative compatibility, and the fermentation process is stable and efficient.

The invention relates to the technical field of functional food, in particular to a panax quinquefolius probiotic beverage and a preparation method thereof, and the beverage comprises the following components: 30-50 parts of panax quinquefolius pulp; 20 to 40 parts of sea buckthorn raw pulp; 1 to 5 parts of marine collagen peptide powder; 1 to 5 parts of a probiotic fermentation agent; 0.5 to 3 parts of calcium beta-hydroxy-beta-methyl butyrate; 0.5 to 10 parts of an auxiliary material; the pH (Potential of Hydrogen) value of the beverage is 3.8 to 4.2. The instability of a compound system is solved by combining precise pH control, specific stabilizer compounding and a high-pressure homogenization technology, the activity of rare saponin is improved through enzymolysis conversion, the adding sequence of the raw materials is optimized, heat-sensitive components are reserved by adopting ultrahigh-pressure cold sterilization, and meanwhile, the taste is improved by blending the natural flavor of sea-buckthorn and a natural sweetening agent. Therefore, the problems of poor compounding stability, difficulty in activity retention and the like in the prior art are solved.

The invention discloses a biological energy feed fermentation yeast based on enzyme-mineral synergistic activation and a preparation method thereof. According to the scheme, dual functions of mineral activation and microbial conversion are focused, clinoptilolite, sodium bentonite and kaolin are taken as mineral carriers, lignite humic acid is taken as a nutrient synergist, brown sugar, rice bran and bran organic matrixes are matched, and mineral lattice structures are broken through mechanical crushing and biological enzymolysis pretreatment, so that the mineral active substances are obtained. And through a double-stage fermentation process of'aerobic fermentation to activate flora and anaerobic aging to enrich metabolites' of microorganisms, mineral ions, humic acid active ingredients and probiotic metabolites are released to the maximum extent, and finally, the high-quality biological energy feed fermentation yeast with nutrition supply, digestion promotion and immune regulation functions is formed. According to the bioenergy feed prepared by conversion of the fermentation yeast, the feed crude protein improvement rate is greater than or equal to 20%, the crude fiber degradation rate is greater than or equal to 40%, the feed conversion rate is improved by 10-15%, the intestinal disease incidence rate is reduced by 60-70%, and the bioenergy feed is suitable for various livestock and poultry and aquaculture scenes.

The invention provides a leavening agent and a preparation method thereof, and belongs to the technical field of leavening agents. According to the scheme, an efficient fermentation system is constructed through the synergistic effect of bacillus amyloliquefaciens, bacillus licheniformis, lactobacillus plantarum and saccharomyces cerevisiae, in the initial stage, the bacillus amyloliquefaciens secretes amylase and phytase degradation substrates, and conditions are created for the saccharomyces cerevisiae to metabolize monosaccharide to generate flavor substances and vitamins; in the middle stage, bacillus licheniformis decomposes protein to release amino acid, lactobacillus plantarum regulates pH through lactic acid metabolism to inhibit infectious microbes, and a multi-layer encapsulated compound enzyme preparation is introduced to synergistically degrade a complex substrate; in the later stage, fructooligosaccharide in the prebiotics-buffer stabilizer promotes proliferation of probiotics, mannitol and chitosan protect the activity of thalli and the function of metabolic enzymes, and the fermentation environment is stabilized; according to the whole system, the functionality, the environmental adaptability and the storage stability of the leavening agent are improved through flora synergistic metabolism, dynamic fermentation condition control and the action of the multifunctional additive, and the diversified requirements in industrial production are met.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.

This invention relates to the field of microbial technology, and particularly to a compound lactic acid bacteria fermentation agent and its application, a method for producing *Anoectochilus roxburghii* fermentation broth, and related products. The compound lactic acid bacteria fermentation agent comprises *Lactobacillus plantarum* BXM2, *Lactobacillus fermentatus* J IAN, and *Lactobacillus paracasei* YYS-69. Fermenting *Anoectochilus roxburghii* broth using this compound fermentation agent results in stronger acid production, higher viable bacterial counts, and significantly improved antioxidant activity, total polyphenol and flavonoid content, and enhanced hypoglycemic activity. Sensory effects are also significantly improved. This compound lactic acid bacteria fermentation agent, when applied to the fermentation of traditional Chinese medicine, can enhance the antioxidant capacity and effective functional component content of the fermentation broth, thereby improving efficacy. It has great application prospects in the field of deep-processed *Anoectochilus roxburghii* products and even other fermented medicinal and edible products.

The invention provides yeast HAU2501 and application thereof in preparation of fermented vegetables, and belongs to the technical field of fermentation microorganisms. The invention discloses saccharomycetes HAU2501, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, the preservation date is July 21, 2025, and the preservation number is CGMCC No.35320. The saccharomycetes HAU2501 has the advantages that the saccharomycetes HAU2501 can be used for preparing the saccharomycetes HAU2501; the saccharomycetes HAU2501 can be used as an excellent aroma-producing leavening agent, can effectively improve the flavor quality of the fermented vegetables through synergistic fermentation with lactic acid bacteria, and provides a theoretical basis and a technical reference for flavor regulation and control of traditional fermented vegetables and development of functional leavening agents.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The invention relates to an intelligent tea fermentation device, and relates to the technical field of tea production. The system comprises a fermentation device, a pre-fermentation device, an air inlet assembly and a leavening agent mixing unit, a transmission system is mounted in the fermentation device to realize longitudinal and transverse stirring, and the pre-fermentation device is connected with the fermentation device and is used for pre-stirring and fusing tea leaves with a leavening agent in the process of entering the fermentation device; the air inlet assembly is used for generating compressed air to disperse tea leaves in the pre-fermentation device, and the leavening agent mixing unit is used for carrying out leavening agent proportioning with an adjustable proportion on the tea leaves; the device has the advantages that uniform stirring, precise temperature and humidity regulation and control, efficient mixing of a leavening agent and real-time state monitoring in the tea leaf fermentation process are achieved, the problems of uneven fermentation and quality fluctuation are effectively solved, and the automation level of the fermentation process and the product quality stability are improved.

The application discloses a preparation method of high-probiotic-activity yoghurt and belongs to the technical field of functional food development, and comprises the following steps: white ginkgo starch and milk are treated by a dielectric barrier discharge low-temperature plasma (DBD) method respectively, the white ginkgo starch treated by the DBD method is added into the milk treated by the DBD method, white granulated sugar and a compound leavening agent are added according to a proportion, and the yoghurt is prepared by fermenting treatment for 8 h at 37 DEG C, and the gel property of the yoghurt and the probiotic quantity index are determined. The white ginkgo starch used in the application is low in price and widely sourced; the DBD treatment scheme is green, safe and simple to operate, can effectively improve the gel quality of the yoghurt and improve the stability of the yoghurt; in addition, the probiotic activity in the yoghurt is significantly enhanced after the DBD treatment, and the efficacy value of the yoghurt is effectively improved.

This invention discloses a raw material composition for preparing yogurt, yogurt, food, and a method for preparing the same. The raw material composition includes fermentation ingredients, additives, and a starter culture. The fermentation ingredients include 80-90 wt% soy milk; the additives include 0.1-0.4 wt% dietary fiber, 1-3 wt% natural starch, and 0.5-1.5 wt% coconut extract; the starter culture is used at 0.005-0.02 wt%, and includes *Streptococcus thermophilus*, *Lactobacillus delbrueckii* subsp. bulgaricus, *Lactobacillus casei*, and *Lactobacillus plantarum*. The yogurt of this invention has a good taste and flavor at room temperature, maintains a stable pH, and can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria.

The invention discloses a white spirit fermentation byproduct recovery device, and relates to the technical field of white spirit equipment.The white spirit fermentation byproduct recovery device comprises a first supporting frame, a stirring and filter pressing structure is arranged on the upper portion of the first supporting frame, a quantitative discharging structure is arranged on the upper portion of the stirring and filter pressing structure, and a crushing device is arranged on the upper portion of the quantitative discharging structure; a purification structure is arranged at the lower part of the stirring and filter pressing structure. According to the by-product recovery device for Baijiu fermentation, manual feeding is combined with mechanical automation, vinasse is rapidly crushed by a crushing roller to prevent blockage, quantitative discharging is achieved, a leavening agent is synchronously mixed, the process is simplified, and material stability is guaranteed; during filter pressing, a servo motor cooperates with multiple structures, uniform pressure is applied to improve efficiency, scraping strips clear residues, stirring blades eliminate dead angles, and buffer design protects equipment; liquid is primarily filtered and deeply filtered, the angle of the movable bin is adjusted to ensure thorough purification, manpower is greatly reduced through automation, the purified liquid can be recycled, and the treatment efficiency and the resource utilization rate are integrally improved.

According to the invention, the traditional fermented koumiss in Xinjiang is collected, two novel multifunctional probiotic strains, namely, the lactobacillus plantarum SR6 GDMCC NO.66817 strain and the enterococcus faecalis SM5 GDMCC NO.66816 strain with good compatibility are separated and screened out, and the two strains have the characteristics of reducing blood fat, reducing cholesterol, removing triglyceride, resisting oxidation and antagonizing pathogenic bacteria, and have the characteristics of good cholate and gastrointestinal tract tolerance, high survival rate and good safety. The growth characteristics and compatibility of the two strains are improved; the inhibition rate of cholesterol esterase and pancreatic lipase; the method comprises the following steps: evaluating the triglyceride removal rate, antioxidant activity, pathogenic bacterium resistance, artificially simulated gastrointestinal fluid tolerance, strain drug resistance and safety, compounding lactobacillus plantarum SR6 and enterococcus faecalis SM5 strains according to a ratio of 1: 1 to prepare a freeze-dried bacterial agent, and keeping good survival rate (pgt; 0.05) and functional characteristics, the strain can be used as a functional direct vat set starter and is directly applied to production of fermented dairy products, and the biological activity of food is improved.

The utility model relates to the technical field of agricultural waste treatment, and discloses an agricultural waste resource utilization device which comprises a processing cylinder, a feeding pipe is fixedly installed on the front face of the processing cylinder, a heat preservation sleeve is fixedly arranged on the outer side face of the processing cylinder in a sleeved mode, and a supporting frame is arranged below the heat preservation sleeve. The supporting frame is fixedly arranged on the outer side face of the processing cylinder in a sleeving mode, a fermentation recycling mechanism is arranged below the processing cylinder, and a raw material smashing mechanism is arranged above the processing cylinder. The sun gear and the rotating rod are driven by the first motor to rotate, so that the second stirring frame and the first stirring frame driven by the planetary gear are driven to stir. As the rotation directions of the first stirring frame and the second stirring frame are opposite, the reverse stirring not only promotes mixing, but also helps to break caking in the waste and increase the contact area between the waste and the leavening agent, so that the fermentation uniformity and quality are improved, and the fermented agricultural waste falls into the recycling bin, so that subsequent collection and treatment are facilitated.

The invention belongs to the technical field of food processing, and particularly discloses a preparation process of natural preservative chicken soup based on lactobacillus fermentation. The process mainly comprises the following steps: decocting chicken and water according to a specific ratio to obtain basic chicken soup; the preparation method comprises the following steps: adding lactose, a yeast extract and the like as fermentation substrates, sterilizing, and inoculating a compound lactic acid bacteria starter consisting of lactobacillus plantarum and pediococcus pentosaceus to carry out anaerobic directional fermentation until the pH value is reduced to 4.0-4.6; and after fermentation is completed, adding natural preservative enhancers such as lactoferrin, and finally, homogenizing and filling to obtain the product. Natural preservation and flavor improvement of the chicken soup are synchronously achieved through a biological fermentation method, the obtained product is high in bacteriocin yield and remarkable in pathogenic bacterium inhibition effect, long-acting preservation can be achieved without adding chemical preservatives, meanwhile, the content of free amino acid and umami substances is greatly increased, and the fresh-keeping effect is good. The method is suitable for industrial production of high-quality concentrated chicken soup seasoning and liquid soup base.

The invention provides torulopsis variabilis and application thereof. Specifically, the invention provides torulopsis variabilis with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.29589. The invention also provides a culture and a leavening agent containing the strain, a method for preparing soy sauce and increasing the soy sauce ketone content in the soy sauce by using the torulopsis variabilis, the obtained soy sauce, condiments and foods containing the soy sauce, and application of the strain. The torulopsis variabilis disclosed by the invention is used for fermenting the soy sauce under a high-salt condition, so that the content of a flavor substance soy sauce ketone in the soy sauce can be increased, the flavor of the soy sauce is enhanced, meanwhile, the soy sauce can restore the natural color of dipping and cold vegetable dishes in sauce, the thick greasy feeling brought to the dishes by deep color is reduced, and the overall sensory effect of the dishes is improved.

The invention relates to a method for fermenting fermented soya beans by rosa roxburghii tratt fruits, soybeans and black beans. The fermentation comprises the following steps: pretreating raw materials, fermenting to prepare fermented soya bean koji, post-fermenting and drying. 3-5 wt% of roxburgh rose juice and 3-5 wt% of roxburgh rose pulp residues are added in the post-fermentation step, the roxburgh rose pulp residues can enrich the taste of the fermented soya bean finished product, roxburgh roses contain rich vitamin C and polyphenol substances and are natural antioxidants, and bad flavor generated by oxidative rancidity of fatty acid in the post-fermentation and storage process of the fermented soya beans is prevented; meanwhile, the soybeans are rich in unsaturated fatty acid, the healthy lipid components are protected from being damaged through the antioxidant effect of the roxburgh rose, the retained unsaturated fatty acid can serve as a precursor to help saccharomycetes to generate more ester aroma substances, the antioxidant effect of the roxburgh rose and microorganisms in the fermented soya beans achieve the synergistic effect, and the effect of improving the immunity of the fermented soya beans is achieved. The flavor is indirectly enhanced, the original taste is not influenced, and the stability and the nutritional value of the fermented soya beans are also improved.

Disclosed in the present invention are a ketone aroma-type Lacticaseibacillus paracasei and use thereof in the preparation of a fermented dairy product, belonging to the technical field of microorganisms. Provided in the present invention is a strain of ketone aroma-type Lacticaseibacillus paracasei TGK, with a deposit number of CCTCC NO: M20242380. The Lacticaseibacillus paracasei TGK is used as a starter culture to prepare fermented milk, and the obtained fermented milk has a relatively high sensory score. Compared with conventional fermented milk, the fermented milk contains a large amount of ketone compounds, with diacetyl and acetoin contents reaching 3.2 mg / kg and 2.7 mg / kg, respectively. Diacetyl and acetoin are two important ketone compounds in the fermented milk, giving the fermented milk a strong milk aroma. Therefore, the ketone aroma-type Lacticaseibacillus paracasei TGK of the present invention has great application value in improving the aroma quality of the fermented milk.

The application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

The invention discloses a method for improving the nutritional quality of wheat and reducing vomitoxin by combining cold plasma with lactic acid bacteria fermentation. The method comprises the following specific steps: (1) putting wheat grains polluted by DON into a reaction cavity of cold plasma equipment; (2) preparing a single or compound lactic acid bacteria starter; (3) mixing the wheat subjected to cold plasma treatment with a lactic acid bacteria leavening agent for fermentation; and (4) drying, grinding and sieving the fermented wheat to prepare the wheat flour meeting the standard. Through progressive cooperative treatment of cold plasma pretreatment and compound lactobacillus fermentation, the final degradation rate of DON reaches 91.04%, functional components (resistant starch reaches 13.71% and dietary fiber reaches 13.14%) are synchronously increased, and phytic acid (lowest to 0.42%) is greatly degraded to improve the bioavailability of mineral substances. Besides, the method can optimize the wheat processing performance, the prepared noodles are moderate in hardness, good in elasticity and stretch-proof, no chemical reagent is added in the whole process, collaborative optimization of efficient detoxification, nutrient enrichment and processing performance improvement is achieved, and a green and economical solution is provided for safe utilization of polluted wheat.