323 results about "Fermentation starter" patented technology

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 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 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 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 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 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.

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.

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 invention belongs to the technical field of functional food processing, and particularly relates to an elaeagnus angustifolia polysaccharide-quince extract compound enzyme beverage and a preparation method thereof. The raw materials of the compound enzyme beverage comprise elaeagnus angustifolia polysaccharide, quince extract, a probiotic leavening agent, auxiliary materials and water, in the preparation method and the extraction method, the water is used as a core of a unique solvent, enzymolysis, ultrasonic assistance, dialysis purification and microbial fermentation are combined, a green extraction process of the elaeagnus angustifolia polysaccharide is formulated, meanwhile, the quince extract is compounded, and the compound enzyme beverage is prepared. Microbial fermentation is used as a synergistic means to prepare the safe, efficient and function-synergistic compound enzyme beverage, the technical blank of elaeagnus angustifolia polysaccharide green extraction and compound fermentation beverages is filled, and synergistic interaction can be formed in the aspects of intestinal health and oxidation resistance.

The invention belongs to the field of food processing and fermentation engineering, and discloses a multi-strain composite leavening agent with multiple application characteristics and application of the multi-strain composite leavening agent in preparation of fermented milk. The fermentation agent is prepared from lactobacillus bulgaricus IMAU20428, lactobacillus bulgaricus IMAU20427, streptococcus thermophilus IMAU20229 and streptococcus thermophilus IMAU10630. Systematic research finds that different compounding proportions can significantly influence the fermentation time, post-acidification phenomenon, viscosity, water-holding capacity, texture characteristics, amino acid and organic acid content and metabolic pathway enrichment characteristics of the fermented milk. The composite leavening agent provided by the invention can realize differentiated development of fermented milk products through proportion regulation and control, and provides technical support for innovation of the dairy product industry.

The invention belongs to the technical field of food fermentation, and provides a naan air-holding aroma-enhancing rapid fermentation composite leavening agent and a preparation method, the composite leavening agent comprises freeze-drying type lactobacillus plantarum, freeze-drying type saccharomyces cerevisiae, freeze-drying type pediococcus pentosaceus, lactobacillus rhamnosus, lactobacillus casei and Xiangba powder, and the optimal mass ratio of the freeze-drying type lactobacillus plantarum, the freeze-drying type saccharomyces cerevisiae, the freeze-drying type pediococcus pentosaceus, the lactobacillus rhamnosus, the lactobacillus casei and Xiangba powder is 2: 1: 3: 2: 3: 1 or 3: 1: 3: 1: 2: 2. The crusty pancake prepared according to the proportion has better sensory characteristics, specifically, the crusty pancake tastes softer and more elastic, the surface glossiness is improved, and the color is more uniform and natural. In addition, the method can also shorten the fermentation time, and endows the product with unique aroma of the sour dough fermented crusty pancake, thereby enhancing the flavor of the final product. The problems that the taste and the flavor are single when commercial yeast is independently used for making the fermented crusty pancake are solved, and the problems that when traditional sour dough is used for making fermented flour products, the fermentation time is long, the stability is poor, the quality is difficult to control, harmful microorganisms are prone to breeding and the like are solved.

A starter culture for the fermentation of a plant-based milk alternative is provided, which is particularly suitable for the production of a plant-based yogurt alternative. The starter culture comprises lactic acid bacteria isolated from legume plant material, especially pea plant material. Preferably, the starter culture comprises lactic acid bacteria of the species Lactobacillus rhamnosus and / or Lactococcus lactis subsp. cremoris.

The invention provides a distiller's yeast fermentation room system and a control method thereof. The method comprises the following steps: monitoring and acquiring control parameters of a fermentation room in real time, such as yeast core temperature, indoor temperature and humidity, CO2 and O2 concentration, and state parameters; selecting a corresponding target control curve according to the yeast type, and obtaining a corresponding target value of each parameter; dynamically regulating and controlling a heating system, a humidifying system, an air mixing system and a moisture removal and oxygen supplementation system according to the deviation between each control parameter and the corresponding target value in combination with the state parameters, and carrying out PID (Proportion Integration Differentiation) regulation by taking the curve center temperature as the main control quantity; the system comprises a plurality of fermentation rooms and each matched detection and execution device. According to the method, multi-parameter cooperative control is realized, the requirements of different yeast seeds and fermentation stages are met, and the quality stability of the distiller's yeast, the production efficiency and the energy utilization rate are remarkably improved.

For economic and environmental reasons, there is always a need for new or improved methods that are effective in controlling yeast and mold contamination.SOLUTION: The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a foodstuff and inhibiting or delaying the growth of fungi in said foodstuff, wherein said composition comprises a maximum 600ppm of manganese.SELECTED DRAWING: Figure 1

The application provides a preparation method of a kefir active lactic acid bacteria bubble jelly drink. Compared with the prior art, firstly, the mixed liquid of thickening agent and the like is subjected to ultrahigh pressure sterilization before inoculation, which ensures the smooth progress of the kefir fermentation process and does not cause pollution, and compared with other heat treatment sterilization processes, the sterilization process does not have a cooking smell, the base flavor after the kefir fermentation is purer, and the peculiar smell control is better; secondly, after the compound kefir starter is added to the jelly liquid for fermentation, sufficient bubbles are generated, and the product can maintain a certain strength after rewarming, providing a unique product taste and texture, which is different from the jelly drink after aeration, the product bubbles are generated during the fermentation process, and the taste is more natural; in addition, the application reduces the pH value of the base system during the fermentation process, reduces the use of part of the acidity regulator, and further improves the product gel strength.

The invention relates to the technical field of food fermentation, and particularly discloses an efficient preservative-free nitrite-free method for preparing pickled Chinese cabbages through whey fermentation and a pickled Chinese cabbage product thereof.The method comprises the steps that fresh milk serves as a raw material, and whey is obtained through standardization, sterilization, fermentation and separation; cleaning, dehydrating and cutting the vegetables; mixing the obtained whey, the obtained vegetables and edible salt according to a weight ratio, and ensuring that the vegetables are completely immersed in the whey; sealing the mixed system, and fermenting at 15-30 DEG C for 25-40 days; after fermentation, taking out the pickled Chinese cabbages, draining, performing vacuum packaging, and storing at normal temperature; according to the invention, the by-product whey of dairy industry is systematically and creatively applied to the field of vegetable fermentation, which is not simple waste utilization, but is redefined from a waste liquid as a composite fermentation starter and culture medium rich in active lactic acid bacteria, a nutrient medium and a natural acid environment.

This invention discloses a strain of *Lactobacillus rhamnosus* H7 and its applications, belonging to the field of food microbiology technology. This invention provides a *Lactobacillus rhamnosus* H7 isolated from fermented meat, deposited at the Guangdong Provincial Microbial Culture Collection Center. This strain has the function of degrading nitrite. When inoculated into dried sausage, the residual nitrite and nitrosamine levels in the dried sausage are reduced, and the color of the meat product is significantly improved. When inoculated into fermented mandarin fish, the residual nitrite and nitrosamine levels in the fermented mandarin fish are also reduced. Therefore, inoculating fermented meat products with *Lactobacillus rhamnosus* H7 not only helps improve the safety of fermented meat products but also enhances their quality. This strain has good application prospects as a starter culture for fermented meat products.

The invention relates to the technical field of microbial fermentation and food processing, and particularly discloses Weissella fusiformis JMF-006 as well as a mutagenesis method and application thereof. The invention provides a Weissella fusiformis JMF-006 with the exopolysaccharide yield of 20-25g / L. The Weissella fusiformis JMF-006 is obtained by breeding through a mutation breeding method of a high-yield EPS strain, and the mutation breeding method can also be used for culturing other high-yield EPS strains. The invention provides a strain composition, the strain composition comprises Weissella fusiformis JMF-006 or a high-yield EPS strain, other lactic acid bacteria strains (such as lactobacillus plantarum JMF-001 and lactobacillus casei JMF-002) can be further compounded, and the obtained strain composition has more excellent fermentation performance. When the Weissella fusiformis JMF-006, the high-yield EPS strain and the strain composition provided by the invention are applied to the fermentation process of food-derived drinks, a fermented product with stable properties and better flavor can be obtained, and the technical problems that the yield of extracellular polymeric substances is low, the fermentation performance is poor and the application range is narrow in an existing lactic acid bacteria starter are solved.

The application provides a feed additive and a preparation method thereof, and feed. The preparation method of the feed additive comprises the following steps: carrying out rubbing treatment on fresh mulberry branches to prepare a filamentous material; mixing the filamentous material with mulberry pomace and a leavening agent to prepare a mixture; carrying out fermentation treatment on the mixture to prepare a fermentation product; and sequentially carrying out ultrasonic extraction, concentration, drying and crushing on the fermentation product to prepare the feed additive. The preparation method of the feed additive expands the utilization mode of mulberry resources.

The application provides application of Lactobacillus paracasei K56 in preparation of products for improving intestinal peristalsis and promoting defecation, and relates to the technical field of biotechnology. The application comprises application of Lactobacillus paracasei K56 in preparation of products containing at least one efficacy of improving small intestinal propulsion rate of a subject, promoting intestinal peristalsis of the subject and promoting defecation of the subject, wherein the products comprise a fermentation product fermented by using a fermenting agent containing Lactobacillus paracasei K56, and the fermentation substrate contains milk; and the application comprises increasing the proportion of the number of dead Lactobacillus paracasei K56 cells in the fermented product relative to the total number of Lactobacillus paracasei K56 cells. The application alleviates the technical problem that inactivation of bacteria in a fermented product causes the probiotic function to be affected.

This invention belongs to the field of traditional Chinese medicine fermentation technology, specifically involving a high-enzyme-active Liu Shen Qu (a type of fermented medicinal herb) and its fermentation process. The process first processes red beans, bitter almonds, artemisia annua, cocklebur, and polygonum hydropiper into a medicinal porridge, which is then mixed with wheat flour and a specific fermenting agent to form a soft mass. Its innovation lies in the use of a Bacillus subtilis trehalose protective agent complex and Aspergillus oryzae chitosan microspheres. These two fermenting agents are prepared by spray drying encapsulation and ionogel methods, respectively, significantly improving the survival rate and stability of the fermenting microorganisms during processing and storage. The soft mass undergoes two stages of precisely controlled temperature and humidity fermentation, and finally, after shaping and segmented drying, the finished product is obtained. This process effectively solves the problems of low enzyme activity and poor stability in traditional Liu Shen Qu fermentation, resulting in a Liu Shen Qu product with high digestive enzyme activity and stable, uniform quality.

The application discloses a highland barley yellow rice wine fermenting agent and a preparation method and application thereof, and relates to the technical field of fermentation and brewing of wine. The highland barley yellow rice wine fermenting agent is configured by microbial suspensions of the following types: mold suspensions, yeast suspensions, non-brewing yeast suspensions and lactic acid bacterial suspensions. The highland barley yellow rice wine is prepared by using the highland barley yellow rice wine fermenting agent for fermentation. The fermenting agent is prepared by mixing multiple strains, is used for highland barley yellow rice wine fermentation, can effectively promote the yellow rice wine fermentation process, improves the brewing efficiency, and meanwhile improves the flavor and quality of the product highland barley yellow rice wine.

The invention discloses a mineral bioenergy fertilizer fermentation yeast as well as a preparation method and application thereof. The fermentation yeast is prepared by combining rare earth zeolite, attapulgite, lignite humic acid, rice bran, bran, monoammonium phosphate, EM bacteria, bacillus subtilis and brown sugar. The preparation method comprises the following steps: preparing a biological bacterium expanded diluent, crushing rare earth zeolite, attapulgite and lignite humic acid, carrying out ammoniation pretreatment, mixing, and carrying out a two-stage fermentation method. The prepared fermentation yeast integrates mineral substances, humic acid, microbial activity and environmental protection functions, and has the characteristics of improving the fertilizer value, reducing the fertilizer cost, promoting soil improvement and improving the crop quality. The soil biological improvement matrix prepared by conversion of the strain has the remarkable effects of good improvement effect, low cost, high speed, high yield, excellent quality and the like. The pH value of the severe saline-alkali soil is reduced from 9.77 to 7.0-7.5 in the current year; the salt content is reduced from 1.23 percent to 0.35 to 0.40 percent; the content of organic matters is increased from less than 1% to 1.5-2.0%, and a good functional effect is embodied.

The present application relates to a kind of preparation method of barley and gastrodia elata beverage, belong to food processing technical field.The existing gastrodia elata beverage preparation method has the problems such as low active ingredient extraction efficiency, difficult to synergistically utilize barley functional components, flavor relies on exogenous addition, product is easy to precipitate etc..The present application is by the specific proportion of mixing maturation of barley and gastrodia elata, inoculation includes saccharomyces cerevisiae, lactobacillus plantarum and streptococcus thermophilus Compound starter carries out solid state fermentation, then it is by the compound enzyme preparation including alpha-amylase, beta-glucanase and pectinase enzymolysis and subsequent processing, and beverage is prepared.The method synergistically improves gastrodia elata element and barley beta-glucan enrichment, creates coordinated flavor, and improves product stability.The obtained beverage is mainly used to provide the flavor beverage with the nutritional and health care function of gastrodia elata and barley.

The invention relates to a saccharomyces cerevisiae INM3209 capable of increasing the content of sphingosine in raw milk and application of the saccharomyces cerevisiae INM3209, the strain is saccharomyces cerevisiae, the preservation number is GDMCC NO: 67446, the preservation date is December 19, 2025, the preservation unit is Guangdong Microbial Culture Collection Center, and the preservation address is the 5th floor, No.59 building, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The method has the advantages that the saccharomyces cerevisiae is fermented, so that the content of phytosphingosine in fermentation liquor can be effectively increased; the leavening agent prepared from the saccharomyces cerevisiae is added into feed and used for feeding dairy cows, has no safety risk on the health of the dairy cows, and can improve the concentration of phytosphingosine in cow milk and enhance the additional functional characteristics of the cow milk.

The invention belongs to the technical field of dairy product processing, and discloses yeast protein fermented milk, a preparation method, a device and application, a raw material composition of the fermented milk comprises raw milk, a sweetening agent, yeast protein, a stabilizer and a leavening agent, the yeast protein is compound modified yeast protein, and a dispersion technology combining homogenization and ultrasonic-assisted dispersion is adopted in the preparation process. And a segmented gradient fermentation process and a segmented dynamic after-ripening process are matched. The invention solves the problems of high cost of protein supplement sources, easy generation of peculiar smell, serious whey separation of fermented milk, short shelf life and single nutrition in the prior art, and the obtained product is balanced in nutrition, fine and uniform in texture, pure and harmonious in flavor, obviously prolonged in shelf life, adaptive to industrial production requirements and suitable for industrial production. The method can be applied to production of flavored fermented milk and fermented milk-containing beverages, and has good application value.

A starter for producing sourdough is provided. The starter includes Saccharomyces cerevisiae Y3-1 (KCTC 15070BP) and Leuconostoc mesenteroides M1-2 (KCTC 15071BP). The Saccharomyces cerevisiae Y3-1 (KCTC 15070BP), Leuconostoc mesenteroides M1-2 (KCTC 15071BP), and Bacillus belezensis Kh2-2 (KCTC 14642BP) are used in a weight ratio of 6 to 7:2 to 3:1 to 2.