953 results about "Food Preservation Technology" patented technology

The invention provides an automatic camel milk powder preparation method. The method comprises the steps of intelligent raw material pretreatment, multifunctional active ingredient protection, intelligent gradient low-oxygen concentration and intelligent technological parameter optimization model establishment. According to the method, through intelligent process optimization and a multi-stage low-oxygen micro-pressure drying technology, the retention rate of heat-sensitive nutritional ingredients in the camel milk is greatly increased, meanwhile, fat oxidation is effectively inhibited, the flavor of the milk powder is improved, and the shelf life of the milk powder is prolonged. According to the method, dynamic optimization and real-time quality control of process parameters are realized through mathematical modeling and an industrial Internet of Things system, production energy consumption is reduced, and high consistency of batch-to-batch quality is ensured. The milk powder particles are uniform in particle size, the instant solubility and the taste are remarkably improved, and the production efficiency and the economic benefits are greatly improved. The introduction of the block chain traceability system further enhances the traceability of the product, and meets the requirements of consumers for high-quality dairy products.

The invention relates to the field of food, and provides a soybean protein product and a preparation method thereof.The method comprises the steps that soybean and water are subjected to pulp grinding and centrifugal treatment, and residue-removed soybean milk and soybean residues are obtained; performing cold precipitation and centrifugal treatment on the residue-removed soybean milk to obtain a cold precipitation precipitate and a cold precipitation supernatant; carrying out ultrafiltration treatment on the cold precipitation supernatant, and collecting retentate; respectively drying the cold precipitation precipitate and the intercepted substance to obtain a cold precipitation dried substance and an intercepted dried substance; and carrying out mixing treatment on the cold-precipitated dried substance and the intercepted dried substance to obtain the soybean protein product. The soybean protein product prepared by the method contains all amino acids essential to human bodies, the proportion of the amino acids is close to that of ideal amino acids, and the nutritional value is high. Moreover, the method is simple and convenient to operate, low in cost and suitable for large-scale production.

The present invention belongs to the technical fields of biological bacterium agents and functional food processing. Specifically, it relates to a bacterium agent for soybean milk fermentation and its application, a soy cheese stick and a preparation method thereof. The bacterium agent for soybean milk fermentation provided by the present invention uses Lactobacillus helveticus HL88 and Lactobacillus casei BL25 in combination. It can not only quickly acidify the soy milk, shortening the coagulation time of soy cheese, but also more fully hydrolyze soy proteins, releasing more short peptides and amino acids. In particular, it can highly produce γ-aminobutyric acid (GABA), enhancing the fermentation effect and nutritional value of soybean milk. Further, the soy cheese food prepared by fermenting with the above bacterium agent not only has a strong soy milk fragrance and a smooth texture, but is also easily digested and absorbed, improving the digestibility and reducing the soybean allergenicity, especially helping to improve exercise fatigue and enhance sleep quality. Therefore, the above bacterium agent provided by the present invention has excellent application prospects in the field of preparing functional foods for anti-fatigue and promoting sleep.

The invention discloses a cultivation material for increasing the content of B vitamins of straw mushrooms and application of the cultivation material in straw mushroom cultivation. The cultivation material is formed by mixing and fermenting the following components in percentage by weight: 52-72% of pilose antler mushroom dregs, 10-20% of rice straws, 15-25% of waste cotton and 3% of lime. The contents of vitamin B3, vitamin B5, vitamin B6 and vitamin B12 in the volvariella volvacea sporocarp cultivated by adopting the cultivation material disclosed by the invention are obviously increased, the nutritional value of the volvariella volvacea is increased, and the market competitiveness and economic benefits of products are greatly enhanced. The pilose antler mushroom residues are used for replacing part of waste cotton raw materials, the production cost is reduced, meanwhile, efficient recycling of agricultural waste is achieved, and the method is suitable for large-scale industrial production.

The invention belongs to the technical field of biological agents, and particularly relates to application of plant lactobacillus BD7807 in preparation of cheese. According to the cheese prepared by taking the plant lactobacillus BD7807 as a core fermentation strain, the quality and functional characteristics of the cheese are remarkably improved. In particular, the cheese exhibits a higher water binding capacity, a stronger acid producing ability, a lower pH value, a lower fat content, and a richer level of taste. The characteristics not only optimize the texture and flavor of the cheese, but also endow the cheese with higher nutritional value and health attribute. Therefore, the method has important practical significance in promoting the upgrading of cheese products and meeting the requirements of consumers on high-quality and functional dairy products, and shows a wide market application prospect.

The invention discloses saccharomyces cerevisiae MBPSc21 and application thereof, and belongs to the technical field of microorganisms. On one hand, the invention provides a saccharomyces cerevisiae engineering strain MBPSc21 for expressing immune nutrient-beta-carotene, and the preservation number of the saccharomyces cerevisiae engineering strain MBPSc21 is CGMCC No.32663; on the other hand, the invention provides application of the saccharomyces cerevisiae, the strain takes soybean meal as a solid-state fermentation substrate, the crude protein content of the obtained product fermented soybean meal is remarkably increased, anti-nutritional factors such as oligosaccharide and urease are greatly reduced, more importantly, the fermented soybean meal is rich in beta-carotene, and the content of the beta-carotene is reduced. The soybean meal protein is endowed with new functional immune nutrition, so that the overall nutritional value of the soybean meal is improved, and a leading level is achieved in the field of developing functional fermented soybean meal by utilizing saccharomyces cerevisiae.

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut eggplants, which comprises the following steps: cleaning, pre-cooling and cutting fresh eggplants to obtain fresh-cut eggplants; soaking the fresh-cut eggplants in an anti-browning soaking solution for treatment, and draining off water after the treatment is completed; spraying a film coating liquid on the surface of the drained eggplant; a calcium chloride solution is sprayed on the surfaces of the sprayed eggplants, and the eggplants are air-dried at room temperature until the surfaces do not have obvious moisture; and packaging and storing the treated eggplants. According to the comprehensive fresh-keeping method for the fresh-cut eggplants based on the double-layer coating technology, the first layer is an anti-browning soaking solution, and the problems of browning and texture softening are solved; and the second layer is functional coating spraying liquid and is used for controlling gas exchange and microorganism growth. According to the method, multiple fresh-keeping barrier technologies are effectively integrated, green and natural fresh-keeping components are completely adopted, the shelf life of the fresh-cut eggplants is remarkably prolonged through scientific formula design and a modern food processing technology, and meanwhile good sensory quality and nutritional value are kept.

The invention provides a preparation method of a calcium emulsifying and embedding system with high bioaccessibility, which comprises the following steps: S1) heating and mixing biomacromolecules and an emulsifier in water to obtain a water phase; the biomacromolecules are protein colloids and / or polysaccharide colloids; the method comprises the following steps: heating and mixing a calcium source substance and anhydrous cream to obtain an oil-solid phase; and S2) mixing the oil-solid phase with a water phase, and emulsifying to obtain the calcium emulsifying and embedding system. Compared with the prior art, the preparation method has the advantages that the natural macromolecular protein and / or polysaccharide with high nutritional value is used as a carrier, the calcium source substance is embedded through a water-oil-solid three-phase emulsification technology, and the preparation method is simple, easy to operate, low in cost and environmentally friendly; in addition, a water-oil-solid three-phase homogenized emulsion is created, the problem that the dispersion stability of milk mineral salt in a liquid food matrix is poor is effectively solved, release of free calcium ions in the small intestine environment can be promoted, and the calcium bioaccessibility is remarkably improved.

The invention discloses pea starch-quinoa protein soft gel and a preparation method thereof. The pea starch-quinoa protein soft gel is prepared from pea starch and quinoa protein. The mass ratio of the pea starch to the quinoa protein is 10: (2-3); the IDDSI rating of the pea starch-quinoa protein soft gel is grade 4, the water binding capacity is 76.71 + / -0.12%, the hardness is 1.514 + / -0.017 N, the breaking strength is 0.976 + / -0.004 N, and the apparent viscosity is 473.6 + / -9.1 Pa.s. By optimizing the proportion and processing conditions of the pea starch and the quinoa protein, the soft gel which is easy to swallow and has high nutritional value and good taste is prepared, so that the special diet requirements of old people with dysphagia are met.

The invention relates to the field of animal feed science and processing, and discloses an efficient fattening type compound feed for meat gamegalors and a preparation method thereof.The preparation method includes the steps that firstly, specific compound plant raw materials and screened compound dominant flora are adopted for multi-step solid-state symbiotic fermentation, and a fermentation base material rich in probiotics, small molecule peptides and low anti-nutritional factors is prepared; secondly, core functional components including high-activity probiotics, plant extracts, functional lipids, antioxidants and the like are subjected to targeted sustained-release microcapsule coating through a multi-layer composite material; and finally, mixing the fermentation base material with targeted slow-release microcapsules and other conventional feed components, and preparing the compound feed by adopting a low-temperature granulation process. The nutritional value and the utilization rate of the feed can be remarkably improved, and functional components are effectively protected and delivered in a targeted manner, so that the growth and development of the meat gamecocks are promoted, the immune function and the oxidation resistance of the meat gamecocks are enhanced, the meat quality is improved, and the overall health level is improved.

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

The invention relates to an enzyme and bacterium combined feed additive for pre-digestion of feed raw materials as well as preparation and application of the enzyme and bacterium combined feed additive. The feed additive comprises: (a) an enzyme preparation, which is composed of protease, cellulase, xylanase, mannase, phytase, pectinase and keratinase, and has a total enzyme activity of 42500-45000 U / g; the probiotics are composed of bacillus subtilis, lactobacillus plantarum and saccharomyces cerevisiae, and the viable count is larger than or equal to 107 CFU / g; and (c) the mass ratio of enzyme to bacteria is (1-2): 1. According to the additive, the enzyme preparation and the probiotics are jointly used, and the raw materials are effectively pretreated, so that the nutritional value and the digestibility of the feed are improved. The feed additive disclosed by the invention comprises a specific enzyme preparation and probiotic combination, and predigestion treatment on the feed raw materials is realized through an optimized preparation process and fermentation process, so that the nutritional value and the utilization value of the feed raw materials are improved. The additive is simple in preparation method, low in cost and environment-friendly, and has a wide application prospect.

The invention discloses a Lactobacillus buchneri strain with high yield of gamma-aminobutyric acid and application of the Lactobacillus buchneri strain in preparation of nutritional and healthy fruit and vegetable juice. The strain is Lactobacillus buchneri GM3, and is preserved in the Guangdong Microbial Culture Collection Center on January 9, 2025, and the preservation number of the strain is GDMCC No: 65737. The invention further discloses a preparation method of the Lactobacillus buchneri strain. The strain not only has the capacity of producing gamma-aminobutyric acid at high yield, but also has good acid resistance, cholate resistance and gastrointestinal fluid resistance, and is very suitable for fermentation production of fermented fruit and vegetable juice. The contents of gamma-aminobutyric acid and flavonoid substances in fruit and vegetable juice fermented by the strain are greatly increased, and the nutritional value of the fruit juice is remarkably increased; moreover, the contents of alkaloid substances and total sugar are remarkably reduced, so that the tea is healthier, and the flavor is better and more unique. The Lactobacillus buchneri GM3 is a safe lactic acid bacterium, and the Lactobacillus buchneri GM3 and the technology for producing fruit and vegetable juice through fermentation of the Lactobacillus buchneri GM3 have very good application value and market prospect.

The present invention belongs to the field of enzyme engineering and food engineering technology, and specifically relates to the directed evolution and site-directed mutagenesis of a lactase enzyme molecule and its application in fresh milk. The amino acid sequence of the lactase mutant obtained by the present invention is shown in SEQ ID NO.4. Through the directed artificial evolution of the lactase molecule, a new lactase molecule is obtained that can efficiently convert lactose in fresh milk and synthesize oligosaccharides at a relatively low temperature, and is rapidly inactivated at a subsequent elevated temperature (such as pasteurization). This facilitates the highly nutritious in situ bioconversion of lactose in fresh milk into prebiotic oligosaccharides, further improving the nutritional value of fresh milk and expanding the fresh milk consumer group.

The invention relates to the technical field of plant-based beverages, in particular to a chickpea beverage based on enzymolysis regulation and a preparation method thereof. The preparation method of the chickpea beverage comprises the step of performing enzymolysis on chickpeas by adopting alpha-amylase, acidic lipase and flavourzyme. According to the method, the sugar spectrum of the chickpea beverage is accurately regulated and controlled through a specific enzyme combination and enzymolysis process, the sugar composition of the chickpea beverage is improved, the beverage contains low sugar, medium sugar and oligosaccharide at the same time, the proportion of the low sugar, the medium sugar and the oligosaccharide is moderate, the flavor and taste are improved while the sweetness is well controlled, and the chickpea beverage is made to better conform to the taste preference of consumers and has good market prospects. Meanwhile, the nutritional value and the stability of the product are improved, and the market requirements can be better met.

The invention discloses lactobacillus plantarum LSR-22 and application thereof in preparation of silage, the biological preservation number of the lactobacillus plantarum LSR-22 is CCTCC M 20242927, the lactobacillus plantarum LSR-22 is used for preparing ruminant silage, the lactobacillus plantarum LSR-22 is inoculated and added into a mixed silage raw material, the water content of the silage raw material is adjusted to a preset value, and the silage raw material is sealed and packaged. And fermenting in a dark place for 45-70 days to prepare the silage. When the strain is used for fermenting the silage, the contents of dry matters and crude proteins can be remarkably increased, water-soluble carbohydrates are increased, and the fiber content is reduced, so that the nutritional value and digestibility of the silage are improved, the content of ammoniacal nitrogen can be reduced, the content of lactic acid can be increased, and the fermentation quality of the silage is further improved.

The invention relates to a preparation method of aronia melanocarpa relaxing juice, and belongs to the field of food processing. The preparation method comprises the following steps: adding an edible gelatin aqueous solution with a freezing force value of 120-250Bloom g into aronia melanocarpa juice to obtain a mixed solution, adjusting the pH value of the mixed solution to 2-5, carrying out a water bath reaction, rapidly cooling, standing, filtering, sterilizing and canning to obtain the aronia melanocarpa softening juice. According to the method, specific precipitation of condensed tannin is realized by accurately regulating and controlling molecular conformation and reaction pH of gelatin, so that the content of condensed tannin in the aronia melanocarpa juice is reduced, adverse symptoms such as diarrhea and gas displacement increase caused by the condensed tannin are effectively relieved, meanwhile, a bioactive substance anthocyanin in the aronia melanocarpa juice is not destroyed by the method, and the method is suitable for large-scale production of the aronia melanocarpa juice. The raw material composition is simple, and the process is convenient and easy to implement.

The invention belongs to the technical field of microorganisms, and discloses lactobacillus paracasei and application thereof. According to the invention, a strain of lactobacillus paracasei is separated from fermentation slurry, and the lactobacillus paracasei is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.32208. The lactobacillus paracasei is used for preparing fermented dairy products, the tissue state, flavor, color, nutritional value and the like of the fermented dairy products can be remarkably improved, and the lactobacillus paracasei has good application prospects in the food processing industry.

The invention relates to the technical field of rice product processing, in particular to high-toughness nutritional rice noodles as well as a preparation method and application thereof. The novel food raw material peach gum and other raw materials are scientifically proportioned, and a twin-screw extrusion technology is combined to generate the high-toughness rice noodles. By optimizing the raw material ratio and process parameters, the toughness, nutritional value and functionality of the rice noodles are remarkably improved; functional dietary fibers are introduced into the formula of the rice noodles, so that the starch digestion rate is regulated and controlled, and the intestinal function is improved. The high-toughness nutritional rice noodles developed by the invention show a relatively balanced characteristic in texture characteristic detection, have unique advantages and potentials in the aspects of controlling the starch digestion rate and improving the intestinal function, can effectively maintain the nutrition and taste of food materials, are compound rice noodles with the characteristics of high toughness, nutrient enrichment and chronic disease adaptation, and have a broad market prospect. The food is suitable for diabetics and weight-losing people to eat.

The invention discloses high-protein instant noodles and a preparation method thereof, the high-protein instant noodles comprise soybean protein isolate, and the content of the soybean protein isolate accounts for 5wt%-30wt% of the total mass of raw material powder. According to the high-protein instant noodles provided by the invention, the formula of the instant noodles is optimized, the soybean protein isolate which accounts for 5-30wt% of the total mass of the raw material powder is added, and the soybean protein isolate is modified, so that the soybean protein isolate is more suitable for being applied to the instant noodles, the protein content of the instant noodles is increased, and the instant noodles are better in mouth feel; the problems that existing instant noodles are limited in nutritional value, relatively low in protein content, prone to collapsing after being cooked and the like are solved.

The invention discloses coconut oil rich in diglyceride and a preparation method thereof, and belongs to the technical field of coconut oil deep processing, and the preparation method comprises the following steps: heating coconut oil and monoglyceride as substrates, adding Novozym 435 lipase as a catalyst, and carrying out a catalytic reaction at 40-80 DEG C to obtain the coconut oil rich in diglyceride. The coconut oil and the monoglyceride are used as main raw materials, and the Novozym 435 lipase is selected as a catalyst, so that the conversion efficiency of the diglyceride is improved, the content of the diglyceride in the coconut oil is greatly increased, the nutritional characteristics of the coconut oil are combined with the functional characteristics of the diglyceride, and the nutritional value of the coconut oil is further improved. Meanwhile, the preparation method provided by the invention is mild in reaction condition, low in energy consumption and good in reaction specificity.

The invention discloses lactobacillus mucus with a hypoglycemic effect and an application of the lactobacillus mucus in a fermented tea beverage, the lactobacillus mucus is preserved in China Center for Type Culture Collection on December 3, 2024, and the preservation number is CCTCC NO: M20242692. The lactobacillus mucilaginosus disclosed by the invention not only has a remarkable hypoglycemic effect, but also shows a good hypoglycemic effect in a product obtained by co-fermenting the lactobacillus mucilaginosus and the Kangpu tea. The innovative combination not only enriches the nutritional value of the Kangpu tea, but also significantly improves the health benefits of the Kangpu tea, so that the Kangpu tea becomes a preferred beverage for diabetics and people pursuing healthy life, and opens up a new possibility for the functional beverage market.

The present invention provides a beef jerky-type natural cheese and a preparation method thereof. The preparation method provided by the present invention comprises the following processes: a) raw material standardization; b) sterilization, fermentation, and curdling; c) breaking the curd and draining the whey; d) stacking and pressing into shape; e) scalding treatment and cooling. By adopting the above process and controlling some operation steps and conditions, specifically, introducing membrane-filtered casein into the raw materials for standardization treatment, controlling the size of the broken curd cutting blocks, the conditions of pressing into shape, and the conditions of scalding treatment, through multi-faceted cooperation, the prepared natural cheese not only has a high protein content and high nutritional value, but also endows the cheese with the meaty texture of beef jerky, and the shelf life is significantly extended.

The invention discloses low-GI probiotic compound coarse cereal meal replacement powder and a preparation method thereof. The preparation method comprises the steps of raw material and auxiliary material treatment, starch enzymolysis, strain activation culture, fermentation, freeze drying, blending and packaging and the like. The black tartary buckwheat, the black beans, the black sesame, the black rice and the black mulberries are used as main raw materials, good growth conditions are created for lactic acid bacteria by means of an amylase enzymolysis technology, and further the cereals are subjected to synergistic fermentation by inoculating a strain suspension of lactobacillus reuteri and lactobacillus rhamnosus, so that the nutritional value is increased, bioactive metabolites are added, and the nutritional value is increased. And the flavor and taste of the grains are also improved. Compared with common commercially available meal replacement powder, the product realizes directional domestication fermentation of probiotics in a composite coarse cereal environment, so that the product has high viable organism stability, ensures the colonization ability of the probiotics in cereal powder, realizes synergistic improvement of nutrition and flavor, contains certain functional components, and has relatively good sugar controlling and stabilizing ability.

The invention provides a method for simulating traditional mayonnaise through pure fruits and vegetables, and relates to the technical field of processing of novel nutritional plant-based condiments. The chickpea milk and the soybean milk are utilized to form a double-soybean lactation system, starch, protein, pectin and the like in the pure fruit and vegetable paste are used for replacing natural fat to simulate traditional mayonnaise, compared with the traditional mayonnaise, the fat content is remarkably reduced, no remarkable difference exists in appearance, and texture characteristics such as viscosity and chewiness are improved to some extent; rheological characteristic parameters such as shear stress and elastic modulus are increased, the system network structure is enhanced, and the emulsion stability is enhanced; the pure fruit and vegetable paste is used as a fat substitute, so that the fat can be remarkably reduced, the protein, dietary fiber and ash content are remarkably improved, and the nutritional value of the product is improved; the pure fruit and vegetable fat-reducing vegetarian diet sauce prepared by the method disclosed by the invention meets the current consumption demands of consumers on nutrition, health and nature, and has a good market prospect.

The invention relates to the technical field of freeze-drying preparation, and discloses fast food cooking bag freeze-drying block preparation equipment which comprises a heating barrel and a shell, the heating barrel comprises a barrel body and a barrel cover installed at the top of the barrel body through a flange, and the top of the barrel cover of the heating barrel is fixedly connected with a feeding pipe and a liquid inlet pipe; the invention further provides a preparation method of the fast food cooking bag freeze-dried block, and the preparation method comprises the following steps: S1, boiling: adding cold water into the heating barrel through the liquid inlet pipe, boiling the water in the heating barrel through the heating wire, and the like. According to the invention, the nutritional ingredients and trace elements of the freeze-dried block are almost the same as those of fresh materials, the color, aroma and taste are not changed, and the mouth feel is ensured, so that the original color, aroma, taste and nutritional ingredients are maintained, the added value of the product is improved, the market demand is met, and the seasoning freeze-dried block has richer flavor and nutritional value and is suitable for industrial production. The requirements of consumers on diversified foods are met.

The invention discloses a seaweed blue square fermented bean curd and a preparation method thereof. The preparation method comprises the steps of phycocyanin extraction, three-stage fermentation, blank making and mildewing, marinade pickling and after-ripening. According to the invention, a Maillard reaction and fermentation technology combined process is adopted, and synergistic interaction of flavor modification and pigment stability is realized through three-stage temperature gradient control. In the first stage, synchronous optimization of fishy smell removal and structural stability of phycocyanin is realized; in the second stage, Maillard-fermentation staged treatment is carried out to accurately control sulfide cracking; in the third stage, the flavor is solidified, the acid resistance of phycocyanin is remarkably improved, and an obvious seafood flavor is formed. The method effectively solves the problems of fishy smell residue, color deterioration and texture fusion in phycocyanin processing. The innovation of the composite plant marinade endows the product with unique flavor, and the final product shows stable sky-blue color by cooperating with the mucor post-fermentation, so that a novel fermented bean curd product with unique blue appearance, excellent flavor and nutritional value is developed.

The application discloses a kind of broken wall ganoderma spore powder uncoating equipment and uncoating method, including shell, the shell is transverse barrel shape, the lower side of two end surfaces of the shell is fixedly installed with fixed plate, the bottom of two ends of two described fixed plate is fixedly installed with inclined support leg, the top of one of described fixed plate is fixedly installed with control module, the middle part of one end surface of the shell is installed with dry feeding mechanism that is connected with shell interior, breakage mechanism is installed in the shell, the broken wall ganoderma spore powder uncoating equipment and uncoating method can make ganoderma spore powder can quickly complete breakage, improve the efficiency of breakage, breakage rate can reach 98% or more, improve the edible taste of ganoderma spore powder, reduce difficult to digest and absorb component, nutritional value is higher, and the inner wall of first grinding barrel and second grinding barrel can be cleaned, so that ganoderma spore powder after breakage can be discharged to outside in whole, avoid the waste of ganoderma spore powder.

The invention provides a strain of saccharomyces cerevisiae, the strain of saccharomyces cerevisiae is named as Saccharomyces cerevisiae LDGJ4, the strain of saccharomyces cerevisiae is preserved in China Center for Type Culture Collection on March 19, 2025, and the preservation number is CCTCC NO: M 2025529. The Saccharomyces cerevisiae provided by the invention is used for fermenting Luzhou-flavor distiller's grains, the Saccharomyces cerevisiae provided by the invention shows good adaptability in the fermentation process, and distiller's grain fermented feed with rich nutritional value and good palatability can be prepared. The problems of waste materials, pollution and the like in the white spirit brewing industry are solved; meanwhile, the additional economic value is increased.

The present invention discloses crisp dried meat slices and a preparation method thereof, and relates to the technical field of dried meat slice production and processing, and the crisp dried meat slices comprise the following raw materials in parts by weight: 75-85 parts of lean pork, 10-15 parts of pig spine fat, 4-7 parts of solid auxiliary materials, 5-8 parts of liquid auxiliary materials, 5-8 parts of red yeast rice water and 10-16 parts of crushed almond kernels. The pork spine fat and the lean pork are jointly used as raw materials, the pork spine fat can stabilize the shape of the dried meat slice and stimulate the fragrance and flavor of the product on the basis of improving the oil wettability and crispness of the dried meat slice, and the pork spine fat is rich in fat, protein, various trace elements and vitamins and further has the multiple effects of moistening the lung to arrest cough, moistening the skin, beautifying the face and the like. The egg liquid is used as a main component of a liquid auxiliary material and replaces part of water to be mixed and stirred, so that the adhesion of the dried meat slice can be improved, the nutritional value of the dried meat slice can be improved, the crispness of the dried meat slice is enhanced, and the flavor is enriched.