647 results about "Lactic bacteria" patented technology

The invention discloses a method for preparing fermented fruit and vegetable juice and application of a product obtained by the method, and the method comprises the following steps: mixing fruits and vegetables to obtain a high-Brix-degree material with the Brix greater than or equal to 30 degrees, adding yeast for first-time fermentation, and adding lactic acid bacteria for secondary synergistic fermentation when the Brix is reduced to below 30 degrees. The fruit and vegetable juice is fermented by use of microorganism for metabolism to produce amino acids, organic acids, alcohols, esters, and other flavor substances to enhance fragrance and enrich the taste. The fermented fruit and vegetable juice prepared by the method can be directly eaten, can be added as a food ingredient into food can also be used as a raw material for preparing a concentrated main agent after blending and concentration. Compared with products on the market in prior art, the preparation method can solve the problem that high-Brix-degree fruit and vegetable juice is difficult to ferment, light in flavor and single in fragrance, and has the advantages of simple process, low cost, convenient transportation, broad market prospects, and the like.

The invention relates to a normal-temperature yoghourt and a preparation method thereof. The filled pasteurization technology and yoghourt preparation process commonly used in normal temperature milk beverage in China are combined, so that the quality guarantee period of the product under the normal temperature condition is prolonged (about six months), the requirement on the equipment and the production environment can be reduced, and the early-stage investment is lowered; and simultaneously, the nutrient substances helping the growth and development of children exist in the product, and theyoghourt nutrition is provided for the consumers in the remote area. The technical scheme is as follows: the normal temperature yoghourt is characterized in that the raw materials are as follows: white granulated sugar, milk powder, concentrated whey protein, a thickening agent, sourness regulator, a sweetener, sodium tripolyphosphate, flavoring essence, taurine, zinc gluconate, buttermilk powder, lactic acid bacteria and water. The invention is suitable for food processing industry.

The invention discloses a formula of novel uncooked food fruit and vegetable powder, which is made from natural grains, fruits, vegetables and partial medicine and food homologous medicinal materials in proportion. The natural grains in the formula mainly are brown rice, black soya bean, barley, buckwheat, crude sticky rice and wheat (wheat kernel); the fruits and the vegetables include mandarin orange, apple, green papaya, banana, kiwi fruit, lotus root, carrot, wild celery herb, sweet potato, pumpkin and kelp; and the medicine and food homologous medicinal materials comprise kudzu vine root powder, fructo-oligose, folium mori, pearl barley and mixed lactic acid bacteria powder. The making method of the novel uncooked food fruit and vegetable powder mainly comprises the following steps of: pretreating the fruits and the vegetables, pulping for later use, drying the grains and the medicinal materials, ultramicro-grinding for later use, mixing, freezing and drying, sub-packaging at a low temperature, and vacuum-bagging. The novel uncooked food fruit and vegetable powder formula has the characteristics of balanced nutrition matching, convenience in taking, good mouth feel and the like so as to have wide application prospect on the aspects of medicine health care and the like, is beneficial to the absorption of a human body to nutrients, is especially suitable for women, and is a low-heat food with functions of losing weight and beautifying features.

The invention relates to a composite microbe fertilizer. The composite microbe fertilizer is prepared by 25-35 wt% of vegetable garden soil, 5-10 wt% of active functional bacteria, 5-15 wt% of mineral powder, 25-30 wt% of an organic fertilizer, 15-20 wt% of an inorganic composite fertilizer, and water; wherein the sum of the components is 100%. The active functional bacteria comprise lactic acid bacteria, bacillus subtilis, Bacillus megaterium, trichoderma, aspergillus niger, monascus, Trichoderma harzianum, aspergillus aculeatus and yeast, the mineral powder is a mixture of one or more of peat, zeolite, vermiculite, montmorillonite, calcium carbonate and expanded perlite, fineness of the mineral powder is less than or equal to 200 meshes, the organic fertilizer contains decomposed manure, a rapeseed cake fertilizer, and straw, and the weight ratio of the manure to the rapeseed cake fertilizer to straw is 5.5-7.5:2.5-3.5:0.5-1.5.

The invention discloses a technology for preparing fermentation bed padding by recycling livestock excrements and crop straws. The technology is high in recycling degree, can be used in a large scale easily, helps realize livestock breeding waste innocent treatment and fermentation bed padding recycling, and solves two existing difficulties of livestock breeding environment pollution and fermentation bed padding resource shortage. The technology is characterized in that livestock excrements serve as raw materials, assisted by straws, worm cast and alcohol active sludge, and the fermentation bed padding is prepared by aid of a two-step fermentation process of biological leavening agents. The prepared fermentation bed padding is rich in yeast, aspergillus niger, bacillus subtilis, bacillus megatherium, lactic acid bacteria and other probiotics whose content reaches as high in 2-5*108 cfu/g. After the prepared fermentation bed padding is applied to pig breeding, the morbidity of pigs is low, thereby being favorable for growth of the pigs.

The present invention provides a microbial fermented composite antibiotic-free feed containing natural antibacterial components. The feed comprises a fermented product based on the united segmented fermentation of aerobic-anaerobic composite strains, composite natural antibacterial components, a non-plant source protein/polypeptide compound nutrient supplement agent, and an additive comprising atleast a soybean protein amino acid/polypeptide compound chelate. The composite strains comprises at least lactic acid bacteria, bacillus subtilis, yeast selected from candida utilis or saccharomyces cerevisiae, and enterococcus faecalis. The fermented product based on the united segmented fermentation is prepared by carrying out secondary fermentation on fermentation raw materials through the aerobic-anaerobic composite strains. The combination of the microbial fermented feed and the natural antibacterial components is beneficial to the balance of intestinal flora of animals, and can prevent the dysbacteriosis of digestive tracts, improve the immunity functions of animal organisms, reduce or replace the use of feed antibiotics, and significantly improve the digestion and absorption efficiency of the feed and the meat quality of animals.

The invention belongs to the technical field of fermentation and relates to a solid-state fermentation method for the fermented bean pulp with a high digestibility rate. The solid-state fermentation method for the fermented bean pulp with a high digestibility rate comprises the following steps: fermenting strain liquid; evenly mixing strain liquid and the bean pulp; piling up in a fermentation tank; covering with a film; carrying out solid-state fermentation; drying; smashing; and packaging. The weight ratio of fermenting strains in the strain liquid is as follows: bacillus: lactic acid bacteria: saccharomycetes is (1.8-2.2): (0.8-1.2): (0.8-1.2); before the strain liquid and the bean pulp are evenly mixed, the strain liquid is heated at the temperature of 34-36 DEG C; the strain liquid and the bean pulp are mixed by a horizontal spiral ribbon mixer for 3-5min; the piling-up height of the fermentation tank is 40-60cm; and solid-state fermentation lasts for 3.5-5 days. In consideration of various factors which affect the digestibility rate of the fermented bean pulp, the invention determines the optimal large-scale and high-quality solid-state fermentation method for the fermented bean pulp.

The present invention discloses an environmental-protection organic fertilizer and a production method thereof, and belongs to the agriculture field. A purpose of the present invention is to solve problems of poor heating effect, poor odor removing effect, and poor composting effect of the existing farmyard manure. The environmental-protection organic fertilizer is prepared from the following raw materials: 40% of mushroom stick, 30% of straw, 26% of farmyard manure, 1.94% of quick lime, 1.06% of microorganism composting composite bacteria, and 1% of a rot stalk agent, wherein the microorganism composting composite bacteria is prepared from the following raw materials: 40% of photosynthetic bacteria, 20% of lactic acid bacteria, 20% of yeast, and 20% of Bacillus. According to the present invention, the reasonable organic fertilizer ratio is provided, such that the farmyard manure is subjected to rapid heating, odor removing, and composting. The present invention further provides the environmental-protection organic fertilizer production method.

The invention discloses a fermentative crispy pickled pepper and an application of the fermentative crispy pickled pepper in a seasoning packet of instant noodles. The fermentative crispy pickled pepper is prepared by the steps of with a fresh pepper as a raw material, fermenting the fresh pepper by virtue of brine rich in lactic acid bacteria, and adding a crisp-keeping agent compounded by alkaline calcium salt and citric acid and a composite antioxidant compounded by tea powder, curcuma powder, sodium ascorbate and the citric acid; with the fresh pepper, the crisp-keeping agent and the composite antioxidant act as the raw materials, directly carrying out vacuum packaging, pasteuring, air drying and cooling to prepare the fermentative crispy pickled pepper. With the adoption of the fermentative crispy pickled pepper, the fermentative crispy pickled pepper is prepared by virtue of a segmented temperature controlling heating technology; flavor compounds of the fermentative crispy pickled pepper can be completely kept by using an embedding and granulation technology, and a fermentative crispy pickled pepper powder packet is prepared; the preparation method is simple and is safe to operate; in addition, in the fermentative crispy pickled pepper seasoning packet of the instant noodles, the pepper is brilliant yellow, is good incrisp feeling, is good in fermentation fragrance and taste, is unique in flavor when being applied in the seasoning packet of the instant noodles, is good in taste and is longer in shelf life.

The disclosure is of a combination of lactic acid bacteria comprising: (a) a first component consisting of at least one strain of H₂O₂-producing lactic acid bacteria; and (b) a second component consisting of at least one strain of arginine-utilizing lactic acid bacteria. The disclosure is also of the use of this combination for making a food supplement, a hygiene product or a pharmaceutical preparation for the prevention and/or treatment of infections and inflammatory conditions caused by bacteria, viruses or fungi, especially in the mouth, vagina, urethra, nose, eyes and ears.

The invention relates to a simple and efficient fermented soybean meal production technology and an application thereof. The preparation method comprises the following steps of: mixing soybean meal with a Chinese herbal medicine mixture of liquorice, wild chrysanthemum, folium ginkgo and pericarpium citri reticulatae viride at a ratio of 100:(1-2), adding composite zymocyte consisting of succinic acid generating bacillus filiformis, bacteroides ruminicola, bacillus subtilis natto and lactic acid bacteria, and performing mixed anaerobic fermentation. The release and absorption of active substances of the Chinese herbal medicine can be promoted, and the fermentation efficiency of the fermented soybean meal can be improved. Through low-temperature drying, the fermented soybean meal can be used for completely or partially replacing fish meal and for completely or partially replacing antibiotics in pig feed production, and can effectively improve the food intake of live pigs and the utilization rate of feed, promote the growth of live pigs, improve the immunity, enhance the disease resistance and improve the pork quality.

The invention relates to a whole Luchuan pig feed capable of improving Luchuan pig feeding rewards. The whole Luchuan pig feed aims at overcoming the defects of short and small bodies, low growth speed and low feeding rewards of Luchuan pigs and can promote the growth and development and improve the immunity and digestion and absorption functions as well as infection resistance by improving nutritional components of the feed. The feed comprises the following raw materials: bean dregs, corn flour, potato powder, wheat middling, wheat flour, sorghum flour, rice flour, wheat bran, paddy meal, rice bran, calcium hydrophosphate, table salt, lysine and a premix, wherein the premix comprises living lactic acid bacteria, yeast autolysate, chelate metal trace elements, active calcium and phosphorus, fermentation type traditional Chinese medicine, complex vitamins, an immunopotentiator, mannan oligosaccharide and xylooligosaccharide. The cost unit price of the feed is about half of that of a traditional complete feed on the market, so that the breeding cost of pigs is lowered; the pigs can be slaughtered 15 days in advance, pig houses are free of odor, the pigs are healthy, and are low in morbidity, high in survival rate and good in meat quality and flavor, and the medical expense is reduced.

The invention discloses a special flavor chili sauce and a production method thereof, relating to the field of food processing. The special flavor chili sauce is processed from the following raw materials in parts by weight through a series of special processes: 25-35 parts of chili, 25-35 parts of water, 10-20 parts of soybeans, 5-15 parts of wheat, 6-12 parts of common salt and 4-10 parts of a spice, wherein all the raw materials are in the form of flour or powder; the processes are unique: natural fermentation is carried out for two times, fermentation strains of the second time are those produced in the first time, the generation of putrefaction bacteria is controlled under moderate salinity, and a strong special flavor chili sauce is produced at a lower fermentation temperature and a longer fermentation time; the quality of the special flavor chili sauce is outstanding: because the natural fermentation is used for producing lactic acid bacteria and the common salt is used for controlling fermentation of putrefaction bacteria, the unique quality of the chili sauce which has special qualities of richness, delicate fragrance and fresh hotness of Qiubei chilies can be generated through medium-low temperature and long-term fermentation; and the taste of the special flavor chili sauce is unique: the special flavor chili sauce mixes the sauce fragrance with unique quality fragrance of the Qiubei chilies in Yunnan province, and embodies the local features of Yunnan province.

The invention relates to a liquid and aqueous food product containing dehydrated lactic bacteria granules and coated with a vegetable fat material.

A new kind of lactobacteria: pentose pediococcus YJL (BCRC910210) and pentose pediococcus YJS (BCRC 910211), the bacteriocin extracted from them for suppressing growth of other bacteria, the process for preparing the food from meat, fish and bean by use of them, and the resltant food with unique taste and long storage time are disclosed.

The invention discloses a special polyelement microorganism fertilizer for preventing celery soft rot and a preparation method of the special polyelement microorganism fertilizer. The special polyelement microorganism fertilizer for preventing the celery soft rot comprises components of raw materials in parts by weight as follows: 0.8-1 part of bacillus amyloliquefaciens, 0.6-0.8 part of bacillus thuringiensis, 0.5-0.7 part of bacillus subtilis, 0.4-0.8 part of lactic acid bacteria, 1-3 parts of a matrix leavening agent, 30-35 parts of maize straw, 20-30 parts of turf, Chinese herbal medicinal ingredients and the like. The prepared special polyelement microorganism fertilizer for preventing the celery soft rot can reduce the morbidity of the celery soft rot greatly, a plant can grow more vigorously, the yield of celery is increased greatly, the quality is improved, probiotics in the soil are also increased, the fertilizer is pollution-free and low in residue, and the soil condition is improved greatly.

The invention relates to a preparation method of an elemental selenium-enriched preparation. The preparation method comprises the following steps: mixing sodium selenite, glucose, starch, protein, calcium carbonate, table salt, amino acids, potassium nitrate, ferrous sulphate, biochemical enzymes and chitosan with deionized water, then inoculating probiotics and fermenting at 25-35 DEG C for 20-40 days under an anaerobic condition to obtain the elemental selenium-enriched preparation, wherein the elemental selenium-enriched preparation contains 0.3-0.4g/L of elemental selenium, the elemental selenium is nanoscale, the average particle size is 60-150nm, and the total number of active bacteria is not less than 10 billions/mL; the probiotics are selected from one or the combination of more of saccharomycetes, lactic acid bacteria, bacillus and actinomycetes; the elemental selenium-enriched preparation contains nitrogen, phosphorus, potassium and trace elements necessary to plants except for selenium element, and has a production-increasing effect on grape; the selenium-enriched preparation has a stress-resistant effect on crop diseases and pests, has an antagonistic effect on harmful heavy metals, has a degradation effect on nitrate in vegetables, and can be used for reducing the application amounts of pesticides.

The invention discloses a compound type yoghurt stabilizer and a preparation method thereof, which belong to the technical field of yoghurt stabilizer preparation. The compound type yoghurt stabilizer is prepared by taking modified dietary fibers with high water holding capacity, expansibility, thickening property and adsorptivity as well as abundant grid structure as main raw materials, scientifically compounding a plant extract and protein hydrolysate which contain high-content natural antifreeze peptides, Chinse herbal medicinal extracts with cold and heat stress resistance, sodium carboxymethylcellulose, pectin, tremella polysaccharide, transglutaminase and other food raw materials and refining; the prepared compound type yoghurt stabilizer has the advantages that the quality problems about low viscosity, rough texture, poor mouthfeel, whey separating and the like in the late-stage storage process of yoghurt are solved; in addition, the viable content of lactic acid bacteria in the yoghurt is obviously improved, and the shelf life is prolonged to over twenty-one days; besides, the yoghurt is good in solidifying state, and is suitable for long-distance transportation.