695 results about "Fermentation starter" patented technology

The invention discloses pediococcus acidilactici NDF12 and application thereof, the pediococcus acidilactici NDF12 is preserved in Guangdong Microbial Culture Collection Center on January 8, 2025, is called GDMCC for short, and the preservation number is GDMCC NO: 65732. The invention further discloses a preparation method of the pediococcus acidilactici NDF12. The strain is derived from Chinese local traditional dairy products, phenotype and genotype safety evaluation proves that the strain is safe and non-toxic, has excellent fermentation characteristics and probiotic characteristics, and can be used as a leavening agent for producing yoghourt. The bacterial strain also has gastrointestinal fluid endurance capacity, adhesion capacity, bacteriostatic activity, antioxidant activity, cholesterol lowering activity and blood sugar lowering activity, and has great application prospects in the fields of foods, medicines, feeds and the like.

The invention provides lactobacillus plantarum XZFMCC101.23155, a probiotic agent and application of the lactobacillus plantarum XZFMCC101.23155 and belongs to the technical field of microorganisms. The invention provides lactobacillus plantarum XZFMCC101.23155, and the preservation number of the lactobacillus plantarum XZFMCC101.23155 is GDMCC No: 65783. The lactobacillus plantarum XZFMCC101.23155 can tolerate hydrogen peroxide, a fermentation product of the lactobacillus plantarum XZFMCC101.23155 has the capacity of removing DPPH, hydroxyl free radicals and superoxide anions, and the total antioxidant activity is high. The fermentation product can also significantly reduce the MDA content in mouse serum, significantly improve the SOD level in mouse serum, improve the GSH content in mouse serum and the like. The lactobacillus plantarum XZFMCC101.23155 and commercial zymophyte are jointly used as a leavening agent to prepare the cheese, and the antioxidant activity of the cheese can be remarkably improved.

The invention provides a plant lactobacillus YH001 with bacteriostatic activity as well as a screening method and application of the plant lactobacillus YH001. The phytobacterium plantarum YH001 has the taxonomic name of Lactiplantibacillus plantarum, is preserved in the Guangdong Microbial Culture Collection Center, and has the preservation number of GDMCC No: 65693, the preservation number of Lactiplantibacillus plantarum YH001 is CGMCC NO: 65693, and the preservation number is CGMCC NO: 65693. The preservation date is December 30, 2024. The strain has excellent biological characteristics of no hemolysis, acid resistance, cholate resistance and the like, and has wide application potential in the fields of food, medicine and the like. The fermentation supernatant still keeps high bacteriostatic activity after being treated at a high temperature of 121 DEG C, and shows excellent thermal stability. Therefore, the strain has a wide application prospect in research and development of antibacterial agents, food leavening agents and preservative products.

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 agricultural waste recycling, and discloses a formula and a preparation method of an amaranthus hypochondriacus and moso bamboo powder microbial fermentation feed, and the materials comprise amaranthus hypochondriacus straw, moso bamboo powder, corn flour, a mineral premix, salt and a microbial fermentation agent. After fermentation, the content of crude fibers is obviously reduced, the content of crude proteins is increased, the effect is optimal according to the proportion of the amaranthus hypochondriacus straws to the moso bamboo powder (5: 5), lignin in the moso bamboo powder is partially degraded, polysaccharide substances are released, the palatability of the feed is improved, the pH value of the amaranthus hypochondriacus straws to the moso bamboo powder (5: 5) in the optimal fermentation group is reduced to 4.2, the content of lactic acid reaches 2.3 g / kg, the total amount of VFA is increased, and the reproduction of harmful bacteria is inhibited; the reasonable proportion of the amaranthus hypochondriacus and the moso bamboo powder can balance carbon and nitrogen sources and promote synergistic fermentation of microorganisms, degradation of crude fibers in the fermentation process is related to acid production of lactic acid bacteria and cellulase secretion of bacillus, and the fermented feed can be used as a coarse feed substitute for ruminants or used in pig feed to improve intestinal health.

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 zero-fat low-sugar yoghourt and a preparation method thereof, the zero-fat low-sugar yoghourt comprises the following raw materials: skimmed milk, a fermentation inoculant, a sweetening agent and a protein product, the fat content of the skimmed milk is less than or equal to 0.3 g / 100mL, the protein content of the skimmed milk is greater than or equal to 6.0 g / 100mL, and the lactose content of the skimmed milk is less than or equal to 4.0 g / 100mL; the fermentation inoculant is composed of pichia kudriavzevii, lactobacillus helveticus and streptococcus thermophilus, and the ratio of the three strains is 2: 1: 5. According to the zero-fat low-sugar yoghourt disclosed by the invention, through selection of specific strains, good stability can be realized under the condition that a thickening agent and a stabilizing agent are not added, the product can be endowed with better oxidation resistance, human body metabolism improving efficacy and immunity regulating efficacy, and a green, clean and healthy yoghourt product is really obtained.

The present technical solution discloses a method for producing fermented fish sausages and fermented fish sausages that improve the distinctive flavor of the sausage. The present invention adds 5-pyridoxal phosphate, which is a cofactor that catalyzes the transaminase reaction and can catalyze the leucine in the fish protein to produce α-ketoisocaproic acid, thereby increasing the content of 3-methylbutyraldehyde; by adding a composite fermentation agent, Lactococcus lactis subspecies cremoris contains transaminase, which promotes the catabolism of leucine and isoleucine to produce 3-methylbutyraldehyde and 2-methylbutyraldehyde; Lactobacillus sakei contains α-ketoacid decarboxylase, which promotes the catabolism of leucine to produce 3-methylbutyraldehyde. The present technical solution can improve the fermentation efficiency of naturally fermented sausages and regulate the flavor of the fermented sausages, so that the fermented fish sausages have a rich caramelized aroma, fruity flavor, and bacon flavor, and a delicate, smooth, and elastic taste.

The invention discloses fermentation liquor of a traditional Chinese medicine preparation, a preparation method of the fermentation liquor and application of the fermentation liquor in the aspects of losing weight, lowering lipid and / or relieving liver injury. The traditional Chinese medicine preparation is prepared from the following components in parts by weight: 3 to 6 parts of mulberries, 3 to 6 parts of raspberries, 3 to 6 parts of fructus corni, 12 to 20 parts of fructus lycii, 15 to 25 parts of rhizoma polygonati, 15 to 25 parts of fructus crataegi and 2 to 5 parts of semen cassiae. The traditional Chinese medicine preparation is prepared by extracting, sterilizing, cooling, inoculating a leavening agent and fermenting. The mulberry, the raspberry and the dogwood which are medicinal and edible materials are used for replacing fleece-flower root, the original formula of the lipid-lowering drug is combined, the fermentation liquor prepared after fermentation can effectively retain the obesity adjusting effect of the classic formula of the lipid-lowering drug, meanwhile, the biological activity of the lipid-lowering drug is remarkably improved through the optimized compatibility and the probiotic fermentation technology, and the lipid-lowering drug has a good application prospect. A safe and efficient innovative scheme is provided for functional food to intervene in obesity / overweight.

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 relates to the technical field of food processing, and particularly discloses soybean flavor peptide and a preparation method and application thereof. Aspergillus oryzae is selected as a leavening agent, a microbial endogenous enzyme generated by full fermentation of the aspergillus oryzae is utilized to cooperate with a compound enzyme preparation to perform combined action, abundant enzyme systems effectively perform enzymolysis on macromolecules such as protein, and related taste substances are provided for subsequent enzymolysis products; in the soybean flavor peptide prepared by enzyme hydrolysis and Maillard reaction, the contents of target peptide and target amino acid (umami peptide, umami amino acid and the like) are high; when the soybean flavor peptide is applied to the compound seasoning with the main function of increasing freshness, the freshness score can be increased by 0.5-2 times. In addition, on the basis of improving freshness, the taste richness of the food or the compound seasoning can be enhanced, and the aftertaste time is prolonged.

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 discloses probiotics with an effect of improving vaginitis and a composite microecological preparation and application of the probiotics. The probiotics are characterized by comprising at least one of a plant lactobacillus 22-9 strain with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No.33867, a plant lactobacillus XA-9 strain with the preservation number of CGMCC No.33868 and a plant lactobacillus pentosus B-1-35 strain with the preservation number of CGMCC No.33870, the preparation method comprises the following steps: inoculating a lactic acid bacteria starter, which is prepared by mixing lactic acid bacteria cultures of plant lactobacillus 22-9, plant lactobacillus XA-9 and plant lactobacillus pentosus B-1-35 according to a volume ratio of 2: 1: 3, into a fermentation culture medium according to a volume ratio of 1-5%, so as to prepare the probiotic compound microecological preparation. The number of inflammatory cells in the vagina is reduced, and the levels of inflammatory factors IL-1beta, IL-6 and TNF-alpha in serum are reduced.

The invention relates to the technical field of extraction and processing of radix puerariae and perilla frutescens, and particularly discloses a compound extract of radix puerariae and perilla frutescens as well as a preparation method and application of the compound extract. The preparation method comprises the following steps: slicing radix puerariae, cleaning with purple perilla, drying, adding water to adjust the water content, adding a leavening agent, and fermenting to a specific pH value to obtain a fermented product; and performing reflux extraction on the fermentation product by using a deep-eutectic solvent to obtain the deep-eutectic solvent extract. Mixing the extract with ethanol, and performing supercritical carbon dioxide extraction to obtain a supercritical carbon dioxide extract. Carrying out water extraction and alcohol precipitation treatment on the extract to obtain a primarily purified extract; and finally, separating by using macroporous resin to obtain the final compound extract of the radix puerariae and the perilla frutescens. According to the method, the extraction rate of flavonoid compounds and other bioactive substances in the compound extract is remarkably increased, so that the compound extract shows excellent effects in the aspects of reducing blood pressure, reducing blood sugar, reducing blood fat and the like, can be used as a daily diet supplement, and is widely applied to the fields of foods, medicines and health-care products.

The invention discloses yoghurt oil with fruity flavor and a preparation method of the yoghurt oil, and belongs to the technical field of yoghurt oil processing. The Lactococcus lactis SITRS-0011 provided by the invention can be independently used as a leavening agent, when the Lactococcus lactis SITRS-0011 is used for fermenting yoghurt oil, the titration acidity can reach 83.21 DEG T, the yoghurt oil contains 2, 3-butanedione (1180 [mu] g / kg), acetoin (2092 [mu] g / kg), lactones (623 [mu] g / kg), 3-methylbutyraldehyde (117 [mu] g / kg), phenethyl alcohol (1863 [mu] g / kg), phenylacetaldehyde (336 [mu] g / kg) and other substances, and the Lactococcus lactis SITRS-0011 is rich in milk flavor, has flower fragrance and nut flavor, is unique in flavor, and can be used for preparing the and the overall sensory score is high.

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 a lactobacillus plantarum for producing lipase and an application of the lactobacillus plantarum in preparation of fermented single cream, the lactobacillus plantarum strain is separated from a goat milk sample from Diqing of Yunnan, is named as lactobacillus plantarum B22, has a preservation number of CCTCC M 2025779, is preserved in China Center for Type Culture Collection, and has a preservation number of CCTCC M 2025779. The preservation address is Wuhan University Campus, Wuchang District, Wuchang District, Hubei Province, No. 299. The strain can produce lipase at high yield, and has good oxidation resistance, bacteriostasis and a plurality of other probiotic functions; in addition, the strain and a commercial leavening agent are combined to prepare the fermented single cream, and the obtained fermented single cream is fine and smooth in texture and has a strong flavor.

A system for computer-controlled production of sourdough starters includes a fermenter; a vessel encasing the fermenter and configured to provide a controlled temperature environment on contents of the fermenter; a processor-controlled feeder configured to provide additions of a flour to the fermenter; a processor-controlled water doser configured to provide additions of water to the fermenter; and a sensor in signal communication with a processor and configured to sense parameter values indicative of fermentation maturity of a mixture of flour and water. The processor receives the parameter values, correlates the parameter values with expected parameter values, and based on the correlation, adjusts a rate and quantity of flour addition and water addition to the fermenter to achieve a desired fermentation maturity of the mixture of the flour and the water.

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 straw leavening agent suitable for a microfiltration membrane fermentation system and application of the straw leavening agent, and relates to the technical field of biology. The straw leavening agent comprises a microorganism combination. The microbial composition is prepared from bacillus subtilis (Bacillus subtilis) 1JN2, streptomyces globisporus (Streptomyces globisporus) XS2301 and myroides odortorius (Myroides odortorius) YW-1, and the microbial composition is prepared from bacillus subtilis (Bacillus subtilis) 1JN2, streptomyces globisporus (Streptomyces globisporus) XS2301 and myroides odortorius (Myroides odortorius) YW-1. The straw fermenting agent can improve the humification index in the straw composting process, remarkably shorten the composting period of crop straw and effectively reduce volatilization of irritant gas such as ammonia gas and hydrogen sulfide in the straw composting process. The straw leavening agent provided by the invention not only can efficiently treat crop straws, but also has the dual advantages of environmental protection and agricultural yield increase, and provides important technical support for agricultural sustainable development.

The invention provides a mineralized gel type physalis alkekengi leavening agent and application thereof in preparation of physalis alkekengi tofu. The method comprises the following steps: firstly, forming an EGCG-Ca < 2 + > complex from epigallocatechin gallate and tricalcium phosphate in soybean clear water, inducing TCP nanosheets to be self-assembled, and interpenetrating with a soybean protein network to construct a mineralized gel skeleton; the mineralized gel type sour slurry leavening agent is prepared by firstly preparing a skeleton, then immobilizing lactic acid bacteria in micropores of the skeleton and finally performing electrostatic grafting on soybean peptide, so that the gel strength, the water binding capacity, the flavor and the like of sour slurry bean curds are improved, and the nutrition and the quality of the bean curds are further improved.

The invention belongs to the technical field of leavening agents, and discloses a microbial leavening agent and application thereof. The microbial fermentation agent comprises compound microorganisms and a carrier, the compound microorganisms comprise lactobacillus plantarum and Aksu marine bacillus in a volume ratio of (1-3): 1; the carrier is obtained by performing swelling treatment on muscovite powder carried with cetyltrimethylammonium bromide through CO2 supercritical fluid. According to the invention, lactobacillus plantarum and Marinobacter acksu in a proper proportion are used as active strains and are mixed with a specific carrier to prepare the microbial starter, and the lactobacillus plantarum and the Marinobacter acksu cooperate with each other, so that the humification degree of compost fermentation of sheep manure and the content of organic matters in the obtained decomposed organic fertilizer can be effectively improved.

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 a composite strain leavening agent and application thereof in baking cake making. The composite strain leavening agent is composed of six microorganisms according to a specific ratio, including saccharomyces cerevisiae, lactobacillus rolfsii, lactobacillus curvatus, lactobacillus plantarum, acetic acid bacteria and associated lactobacillus casei, the optimal volume ratio of fresh and wet thalli of all the strains is 1: 0.3: 0.2: 0.1: 0.2: 0.2, and the viable count of all the strains is larger than or equal to 1.0 * 10 < 7 > CFU / g. According to the composite strain leavening agent, through the synergistic effect of a specific flora combination, the dual technical effects are achieved in the baked cake making process, on one hand, metabolites of different strains act together, and the texture characteristics of dough are remarkably improved; and on the other hand, various flavor substances generated by the composite flora endow the baked cakes with unique flavor characteristics. The method is of great significance in realizing industrial production of traditional leavening agent fermented food, inheriting ethnic diet culture and promoting and developing ethnic spirit.

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 preparation method of cigar tobacco leaves. The preparation method of the cigar tobacco leaves comprises the following steps: mixing sterilized fermentation supernate, an acidity regulator and water to prepare fermentation material liquid; soaking tobacco leaves in the fermentation material liquid, taking out the soaked tobacco leaves, and performing first fermentation to prepare cigar tobacco leaves; wherein a fermentation supernatant is prepared by culturing a fermentation agent comprising saccharomycetes. According to the preparation method of the cigar tobacco leaves, in order to reduce the bitter taste of the cigar raw material tobacco leaves and increase the fragrance, the fermentation material liquid is prepared by mixing the fermentation supernate prepared from the leavening agent containing the saccharomycetes and the acidity regulator, and the tobacco leaves are fermented. The tobacco leaves are treated by combining a water dissolution method, an acid-base neutralization method and a fermentation method, the bitter taste of the prepared cigar tobacco leaves is remarkably reduced, and the fragrance is increased.