1145 results about "Fermentation starter" patented technology

The invention relates to the technical field of fermentation control, in particular to an intelligent optimization control system of an aroma-enhancing compound leavening agent, which comprises a strain culture selection module, a fermentation process monitoring module, an environment optimization adjustment module and a fermentation effect evaluation module. According to the method, accurate analysis and optimization of microbial reaction in the fermentation process are realized, the selection efficiency of the strain culture combination is improved, the fermentation process can be carried out under the optimal condition, the efficiency of biological reaction is remarkably improved, potential risks and behavior abnormalities can be recognized in time through analysis of time sequence data, and the safety of the fermentation process is improved. The fermentation control process is optimized by dynamically adjusting key parameters, environmental parameters are adjusted through a nonlinear regression model and monitored in real time, the environmental stability is enhanced, it is ensured that the fermentation process is continuous and efficient, data of the whole process are comprehensively analyzed, the fermentation effect is accurately evaluated, multiple performance indexes are quantified, and the quality of a leavening agent is improved.

The invention relates to the technical field of microorganisms, in particular to a lactobacillus kefir-producing subsp. Kefir W182 and application thereof. The preservation number of the lactobacillus kefir-producing subspecies is CGMCC No.27058, the preservation time is April 11, 2023, and the lactobacillus kefir-producing subspecies can survive for a long time in intestinal tracts, has a strong adhesion characteristic, can produce exopolysaccharides at high yield, can be used for fermenting dairy products, fruit juice, fruit puree, soybean milk and the like, and can also be used for preparing leavening agents and natural thickening agents. Especially when applied to fermented milk products, the fermented milk products can have rich flavor and very good viscosity without adding any existing thickening agent and emulsifying agent, can remarkably reduce separation of whey, can be stored for a long time, and have wide application in the field of food.

The invention discloses a method for preparing rhizoma polygonati wine through combined fermentation of composite strains. The composite strain leavening agent is firstly provided, the leavening agent is composed of lactobacillus plantarum, lactic acid-producing bacillus and saccharomyces cerevisiae according to the mass ratio of (2-4): (1-2): (50-100), the composite strain leavening agent can effectively balance and improve the original bitter taste of rhizoma polygonati medicinal materials through the synergistic effect of composite strains, and the comprehensive quality of rhizoma polygonati wine is remarkably improved; the fermentation process is accelerated, the fermentation period is remarkably shortened, the production efficiency is improved, and the production cost is reduced. The invention further provides a method for preparing polygonatum kingianum wine based on the composite strain leavening agent, and the method has remarkable effects in the aspects of improving the taste, improving the fermentation efficiency, enhancing the product stability, reducing adverse metabolites, improving the nutrition and health-care value and the like, and can meet the pursuit of consumers for high-quality polygonatum kingianum health-preserving drinks.

The invention relates to the field of food, and provides cheese and a preparation method thereof, and the cheese comprises the following raw materials: micellar casein liquid, single cream, carbohydrates, a leavening agent, chymosin, calcium salt, table salt and water. The cheese is good in stretching softness, easy to shape, good in baking performance, good in flavor and taste and high in stability, and can be stored for at least 9 months under the refrigeration condition.

The invention relates to the technical field of isoflavone biotransformation, in particular to a soybean isoflavone aglycone preparation method based on enzymolysis. Comprising the following steps: inoculating Kluyveromyces marxianus into a basic culture medium for shake cultivation; after culturing, centrifuging, washing and resuspending to obtain a bacterial suspension as a leavening agent, and inoculating the bacterial suspension to a bean dreg composite culture medium for shaking table fermentation for 48-96 hours; centrifuging the fermentation liquor at 0-4 DEG C, and collecting supernate to obtain crude beta-glucosidase; the crude enzyme liquid is sequentially subjected to ammonium sulfate salting-out, ion exchange chromatography and twice sephadex chromatography, and purified beta-glucosidase liquid is obtained; and carrying out enzymatic reaction on soy isoflavone by using the purified beta-glucosidase liquid to obtain the soy isoflavone aglycone. The method has the advantages that the bean dreg culture medium is utilized for fermentation to produce beta-glucosidase, and the combined soy isoflavone is subjected to enzymolysis, so that the utilization of the byproduct bean dregs is improved, the biotransformation of isoflavone is realized, and the obtained product has better activity.

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 discloses a processing method capable of shortening the fermentation period and reducing the biogenic amine content for inoculated fermentation of smelly mandarin fish, and belongs to the field of food processing. The method comprises the following steps: (1) pretreating mandarin fish; (2) preparing fermentation liquor, wherein the fermentation liquor is prepared from NaCl, Chinese prickly ash, a leavening agent and water; the mass percentage concentration of each component is as follows: 0.1% of pepper, 4-8% of NaCl, 0.5-1.5% of a leavening agent and the balance of water; (3) fermentation process of smelly mandarin fish: completely immersing the fish body in the fermentation liquid, respectively fermenting for 6-12 days at the temperature of 5-20 DEG C, and collecting a smelly mandarin fish sample; and (4) performing vacuum packaging: performing vacuum packaging on the collected smelly mandarin fish samples, and performing cryopreservation at-18 DEG C. The leavening agents are lactobacillus sake, pediococcus pentosaceus, lactobacillus plantarum and mixed strains (lactobacillus sake, pediococcus pentosaceus and lactobacillus plantarum in a ratio of 1: 1: 1) respectively. The fermentation period of the siniperca chuatsi is shortened through inoculated fermentation, the content of biogenic amine is reduced, and the method has very high application and popularization value.

The invention discloses a kind of eucommia leaf fermentation extract and its preparation method and application, and belongs to the technical field of microorganisms and feed additives. With eucommia leaf and wheat bran as substrates, by configuring a specific black aspergillus niger-trichoderma harzianum-saccharomyces cerevisiae complex bacterial liquid as a fermentation agent, a closed fermentation is carried out to make black aspergillus, trichoderma harzianum, and saccharomyces cerevisiae ferment to produce a large amount of cellulase, protease, lipase, amylase and glucosidase, etc., and then by pumping and circulating treatment, the cellulose, protein, starch, beta-glycan and other macromolecular substances in eucommia leaf are further enzymolyzed into protein oligopeptides, monosaccharides, and soluble oligosaccharides that are beneficial to livestock and poultry absorption. The eucommia leaf fermentation extract prepared by the present invention is used as a feed additive for beef cattle feeding, improves the daily weight gain and feed intake of beef cattle, and significantly reduces the feed-to-meat ratio, saves feed consumption, improves the protein content in meat, reduces the fat content, reduces energy, and improves meat quality.

The invention provides cheese and a preparation method thereof, and the preparation method comprises the following steps: carrying out first fermentation on a base material containing raw milk in the presence of a basic leavening agent, and inactivating the basic leavening agent to obtain a first fermentation system; wherein the basic leavening agent comprises lactobacillus bulgaricus and / or streptococcus thermophilus; and carrying out second fermentation on the first fermentation system in the presence of medium-temperature bacteria to obtain the cheese. The method can shorten the fermentation time and improve the cheese production efficiency.

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.

To provide a composite starter for improving the fermentation quality of sausages and applications therefor.SOLUTION: The invention relates to a composite starter that comprises Lactiplantibacillus plantarum YR07, Lactobacillus sakei L48, Staphylococcus xylosus S.14, and Staphylococcus sciuri S.18. The composite starter is a liquid microbial agent. The ratio of the effective viable counts of Lactiplantibacillus plantarum YR07, Lactobacillus sakei L48, Staphylococcus xylosus S.14, and Staphylococcus sciuri S.18 is 1: 1: (2-4): (2-4). Compared with traditional fermented sausages, the pH value of the sausages can be remarkably and rapidly reduced, growth of putrefying bacteria is inhibited, and the safety of the sausages is guaranteed.SELECTED DRAWING: Figure 3

The invention belongs to the technical field of food fermentation, and provides a lactobacillus plantarum CMRC 1L and application thereof. The lactobacillus plantarum CMRC 1L disclosed by the invention is separated from a sour meat sample in Maojia village region in Lijiang City, Yunnan Province, grows well on an MRS culture medium, is high in acid production speed, has the biological characteristics of salt resistance, frostbite resistance, inhibition of growth and reproduction of spoilage microorganisms and the like, has a good fermentation effect on various plant proteins, and is an excellent strain for preparing a leavening agent for production. The invention also provides a leavening agent containing the strain and application of the leavening agent in vegetable protein meat products. Compared with the vegetable protein jerky without the leavening agent, the vegetable protein jerky product prepared by the preparation method provided by the invention has the advantages of stable quality, fresh and sweet fermentation fragrance, no beany flavor and good flavor and taste. The strain CMRC 1L has great potential when being applied to production of vegetable protein meat products.

The invention belongs to the technical field of biological feed, and particularly relates to a composite silage leavening agent, silage and application. The compound silage leavening agent is prepared from the following components: lactobacillus plantarum and vitamin enzyme, wherein the concentration of the lactobacillus plantarum is greater than or equal to 1 * 10 < 9 > CFU / kg, and the concentration of the cellulase is 1 * 10 < 6 >-1 * 10 < 8 > U / kg. In the preparation process of the silage, due to the synergistic effect of cellulase and lactobacillus plantarum, escape of nutrient substances such as ammoniacal nitrogen is reduced, the content of nutrient substances such as polypeptide is increased, and the nutritional value of protein of the silage is reserved. The ensiling feed disclosed by the invention is good in fermentation quality and rich in nutrient substances, and can improve the digestibility and the total volatile fatty acid yield of mutton sheep when being used for feeding the mutton sheep; and meanwhile, efficient conversion of silkworm branch and leaf byproducts can also be realized.

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 belongs to the technical field of traditional Chinese medicine fermentation, and particularly relates to a radix puerariae fermented product with a blood pressure reducing effect and a preparation method thereof. The preparation method comprises the following steps: (1) adding water into kudzuvine root powder, uniformly mixing, and carrying out ultrasonic treatment to obtain a mixed solution; (2) sterilizing the mixed solution to obtain a sterilized solution; and (3) adding a leavening agent into the sterilized solution, fermenting at 25-35 DEG C for 24-72 hours to obtain a fermentation solution, and performing solid-liquid separation on the fermentation solution to obtain a fermentation supernatant, namely a fermentation product. According to the method, the content of puerarin, genistein and total triterpenes in the radix puerariae fermentation liquor can be increased, and a very good blood pressure reducing effect is achieved.

The invention relates to the technical field of microorganisms, in particular to lactobacillus paracasei 1A74 and application of the lactobacillus paracasei 1A74 in reducing blood sugar. Compared with other lactic acid bacteria, the lactobacillus paracasei strain and a microbial agent have the advantages that fermented supernate (CFS) and cell disruption matter supernate (CFE) both have an inhibition effect on alpha-glucosidase and dipeptidyl peptidase IV, and the lactobacillus paracasei strain and the microbial agent have the inhibition effect on the alpha-glucosidase and the dipeptidyl peptidase IV; compared with other lactic acid bacteria strains, the lactic acid bacteria strain has a better hypoglycemic effect than other lactic acid bacteria strains, the bacterial strain is used for preparing buffalo fermented milk, the texture of the fermented milk can be remarkably improved through synergistic interaction with a leavening agent, and the siraitia grosvenorii fermented milk beverage prepared from the bacterial strain can remarkably improve the alpha-glucosidase inhibition rate and the oxidation resistance of the product. Therefore, the strain provided by the invention is a multi-effect bacterium which can be improved on the whole line in multiple aspects of inhibiting the activity of key enzymes related to blood glucose, improving the texture quality and the like, and has wide popularization and development values.

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 discloses a preparation method of plant-based cyperus esculentus yoghourt, which comprises the following steps: taking cyperus esculentus as a raw material, and pretreating the cyperus esculentus to obtain cyperus esculentus milk; and sequentially adding non-animal source ingredients and a leavening agent into the cyperus esculentus milk, and fermenting to obtain the plant-based cyperus esculentus yoghourt. The invention provides a new direction of diversification of the plant-based yoghurt market and a new thought of the development direction of cyperus esculentus towards the deep processing industry in view of the phenomenon that the plant-based yoghurt is homogenized due to single raw material, and aiming at the problems of low utilization rate of cyperus esculentus, short industrial chain, low added value, low recognition degree and the like, the invention provides a new way of diversification of the plant-based yoghurt market and a new way of developing cyperus esculentus towards the deep processing industry. The process requirements and technical methods of the plant-based cyperus esculentus yogurt in the fermentation process are further perfected, so that the plant-based cyperus esculentus yogurt has better taste quality and edible value, meets the current market characteristics of pursuing unique flavor, high nutrition and environmental protection, and provides a theoretical basis for expanding the application of cyperus esculentus in the food industry.

The invention discloses a high-yield protease salt denitration mycobacillus for improving the quality of low-salt shrimp paste, and belongs to the field of food biotechnology and application. The salt denitration mycobacillus XJ-229 provided by the invention has relatively good salt tolerance (the tolerance range is 1%-22%) and enzyme production (the protease production is 15.38 U / mL) capacity, and a proper fermentation agent is provided for fermentation of low-salt shrimp paste. The cladobacillus sp. XJ-229 is used for preparing shrimp paste, the content of volatile basic nitrogen, malondialdehyde and biogenic amine can be reduced, the content of free amino acid can be increased, the flavor of the shrimp paste can be improved, and the prepared shrimp paste can be accepted by people more easily. Therefore, the salt denitration mycobacillus XJ-229 provided by the invention is beneficial to improving the quality of the shrimp paste and improving the market acceptability of the shrimp paste.

The invention discloses a fruity yoghurt powder formula and a preparation method thereof, and relates to the technical field of food processing.The fruity yoghurt powder formula comprises milk, white granulated sugar, fruit juice, a yoghurt leavening agent, a stabilizer, a sweetening agent, an emulsifying agent, an acidity adjusting agent and water, the stabilizer is one of modified starch, gelatin, pectin and a yoghourt modifier. The stabilizer is added to improve the texture and stability of the yoghurt and reduce the problems of whey separation, texture roughness and the like, so that the formula of the fruity yoghurt powder is optimized, the taste can be ensured, the stability and quality of the yoghurt are enhanced, the layering or precipitation phenomenon of the yoghurt in the storage and transportation process is prevented, and the quality of the yoghurt is improved. Streptococcus thermophilus and lactobacillus bulgaricus in a mass ratio of 2: 1 are selected as yoghurt leavening agents, so that the fermentation process is stable, and the yoghurt is fine and smooth in texture.

The invention discloses a low-salt rapid bamboo shoot fermentation method, which adopts an inoculated fermentation mode, uses lactobacillus plantarum and lactobacillus brevis as leavening agents, and uses fresh bamboo shoots as raw materials. The preparation method comprises the following steps: selecting fresh bamboo shoots with high tenderness, peeling off bamboo shoot shells, cutting off bases, cleaning, and cutting into bamboo shoot slices with uniform sizes; cooking in boiling water for 5 minutes, fishing out, and airing to remove moisture; preparing water with the salt concentration of 2% and the glucose concentration of 2%, boiling the water, and airing the water for later use to obtain a fermentation feed liquid; adding the air-dried fresh bamboo shoot slices and the prepared material liquid into a bag which is scalded by boiling water and cooled according to a solid-to-liquid ratio of 1: 4, and then adding a lactic acid bacteria leavening agent into the fermentation bag for sealed fermentation; and placing the fermentation bag in an environment with a temperature of 30 DEG C for fermentation for 5 days. The prepared fermented bamboo shoots are short in fermentation period, low in nitrite content, mellow and normal in sourness, rich in flavor and high in sensory quality and food safety, and can better meet industrial and consumer requirements.

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 provides a fruit vinegar special-purpose vinegar koji microorganism composite microbial inoculant added with a functional strain and a preparation method of the fruit vinegar special-purpose vinegar koji microorganism composite microbial inoculant. The composite microbial agent comprises vinegar koji powder, a protective agent and a composite functional strain microbial agent, and aims to improve the production efficiency and product quality of fruit vinegar. The preparation process comprises the following steps: mixing and crushing the cereals and the traditional Chinese medicines, inoculating the compound leavening agent for fermentation, and performing final freeze-drying treatment. By using a specific microorganism combination and accurately controlling fermentation conditions, the production efficiency of fruit vinegar can be improved, the stability of product quality is ensured, and meanwhile, the stability of the complex microbial inoculant is improved.