621 results about "Leavening agent" 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 discloses lactobacillus kefiranofaciens IMAU12319 and application thereof, belongs to the technical field of microorganisms, and particularly relates to lactobacillus kefiranofaciens IMAU12319 which is preserved in China General Microbiological Culture Collection Center (CGMCC) on July 8, 2024, the preservation address is No. 3, No.1 yard, West Beichen Road, Chaoyang District, Beijing, and the number is CGMCC No.31224. The lactobacillus kefiranofaciens IMAU12319 has the advantages that the lactobacillus kefiranofaciens IMAU12319 can be used for preparing the lactobacillus kefiranofaciens IMAU12319, and the lactobacillus kefiranofaciens IMAU12319 can be used for preparing the lactobacillus kefiranofaciens IMAU12319; the invention also relates to an application of the lactobacillus kefiranofaciens IMAU12319 in preparation of a probiotic agent capable of resisting gastrointestinal digestion. The strain disclosed by the invention not only shows good gastrointestinal tract endurance capacity, but also shows relatively strong potential in the aspects of intestinal adhesion, oxidation resistance and bacteriostasis, and has a wide application prospect in leavening agent strains.

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 label cleaning type crispness increasing method for fried food, and belongs to the field of fried products. According to the preparation method, firstly, lentinus edodes stem nanocellulose is prepared by combining enzymolysis with a high-pressure homogenization method, and the lentinus edodes stem nanocellulose is compounded with casein, so that stable lentinus edodes stem nanocellulose-casein gel emulsion can be prepared; then the gel-like emulsion is applied to the paste-coated fried product, and the gel-like emulsion is used for forming pores in advance in the paste so as to achieve the crispness increasing effect, reduce the oil content and inhibit grease oxidation. The stable gel emulsion based on a natural formula can replace a commercial leavening agent to realize clean label type crispness enhancement, and the prepared paste can be applied to various paste fried foods and has a good market prospect.

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 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 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 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 discloses a method for synthesizing artificial soil by using solid waste, which comprises the following steps: a, primary mixing: mixing 1-3 parts by weight of river sludge, 1-2 parts by weight of fly ash, 1-2 parts by weight of livestock manure, 0.2-0.4 part by weight of zeolite powder and 0.1-0.2 part by weight of leavening agent by using solid waste mixing equipment, b, fermenting and covering a film for high-temperature oxygen-consuming fermentation to obtain a mixture A, and c, mixing: mixing the mixture A and the mixture B in parts by weight to obtain the artificial soil. 2-4 parts of the mixture A, 1-3 parts of fly ash, 0.2-2 parts of desulfurized gypsum, 0.02 part of zeolite powder, 0.01-1 part of an ecological mineral nutrient modifier and 0.01-0.05 part of an ecological nutrient rejuvenation agent are mixed, d, synthesis is conducted, after a high-speed blade crusher is used for scattering, a blowing-away machine is used for blowing away, and the artificial soil is obtained. The problem that in the prior art, solid waste and an added modifier are difficult to evenly mix, and consequently part of areas are not suitable for crop growth is solved.

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 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 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 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 present invention provides a method for preparing unbleached impregnated insulating paper, belonging to the technical field of insulating paper preparation. The method uses a mixture of unbleached softwood sulfate pulp and unbleached hardwood sulfate pulp as raw materials, adds a bulking agent, gelatinized cationic starch, and a wet strength agent, and adjusts the preparation process to produce unbleached impregnated insulating paper with high dry and wet strength and good liquid absorption properties.

The invention belongs to the technical field of traditional Chinese medicine fermentation, and particularly relates to a sleep-aiding fermentation composition capable of prolonging slow-wave sleep duration and a preparation method of the sleep-aiding fermentation composition. The fermentation composition is prepared from the following components in parts by weight: 10 to 40 parts of cordyceps sobolifera sporocarp, 20 to 70 parts of sparassis crispa, 150 to 400 parts of gastrodia elata, 8 to 38 parts of enzyme preparation and 0.08 to 0.47 part of leavening agent. The traditional Chinese medicine components have a synergistic effect, the effects of all the components are fully exerted, the obtained fermented composition has the effects of soothing the nerves and helping sleep, the sleep time of the slow-wave sleep stage is mainly prolonged, and better sleep quality can be achieved.

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 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.

The invention relates to Kazakstan yeast JM1503 and application of the Kazakstan yeast JM1503 in a composite leavening agent. The Kazakstein yeast JM1503 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.32117, and the preservation date is September 29, 2024. The Kazakstan yeast JM1503 provided by the invention is a new strain separated from a leavening dough sample, and has the advantages of good safety and strong fermentation capability of the strain. Meanwhile, the composite leavening agent containing the strain can replace a leavening agent of the sour dough through mutual cooperation of various strains, so that the steamed buns prepared by adopting the composite leavening agent not only have the fermentation flavor of the sour dough, but also improve the taste, luster and color of the steamed buns, and more importantly, the preparation time of the steamed buns is saved, and the production cost is reduced. And 8-10 hours of fermentation of the leavening dough in the previous day is not needed, so that the production efficiency is greatly improved. Meanwhile, the compound leavening agent is adopted, so that steamed buns can be produced in a batch copying manner, industrial popularization and production are facilitated, and the application prospect is good.

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

The invention belongs to the technical field of dairy product processing, and discloses instant brown yoghourt and a preparation method thereof, the instant brown yoghourt comprises the following raw materials: raw milk, reducing sugar and a leavening agent, and the reducing sugar is xylose or L-arabinose. The preparation method of the instant brown yoghurt comprises the following steps: preparing raw materials, proportioning and homogenizing, fermenting, refrigerating, demulsifying and filling. According to the method disclosed by the invention, the reducing sugar and the leavening agent are optimally selected, so that the energy consumption in the production process can be reduced while the browning treatment and fermentation time of the brown yoghurt can be shortened, the purposes of reducing cost and improving efficiency can be achieved, and powerful technical support is provided for large-scale and efficient production of the brown yoghurt.

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

The invention relates to the technical field of food processing, and discloses low-GI yoghurt added with quinoa protein and a preparation method of the low-GI yoghurt, the yoghurt comprises the following raw materials: raw milk, xylitol, xylooligosaccharide, erythritol, inulin, konjac polysaccharide, quinoa protein and a leavening agent; the preparation method comprises the following steps: mixing the raw materials, sterilizing, inoculating a leavening agent, fermenting and performing after-ripening to form a yoghourt product. The method disclosed by the invention is feasible in theory and simple to operate, the glycemic index of the obtained product is lower than 30 due to the introduction of the high-nutrition quinoa protein and the compounding of the functional sugar, and the product is rich in nutrition, fine and smooth in taste and good in flavor.

The invention relates to the field of agricultural planting, in particular to a post-ginseng land soil improvement method based on compound bacteria fermentation degradation of allelochemicals. The invention provides a main technological process for improving soil through a fermentation method. The main technological process comprises the steps of land consolidation, ridge forming and pond building, material preparing and feeding and soil-material mixing, zymophyte inoculation and bacterium-material combination, film mulching anaerobic and fermentation monitoring, fermentation completion and post-treatment. The invention also provides a complex microbial inoculant composition capable of achieving the improvement effect, and the complex microbial inoculant composition comprises the following components in parts by weight: 5 parts of straw returning agent, 3 parts of organic fertilizer leavening agent and 1 part of bacillus subtilis agent. According to the method, the improved soil is subjected to long-time anaerobic fermentation in the water stain micro-ecological environment, the organic matter content of the soil can be greatly increased by adding a large number of organic matter materials, the carbon / nitrogen ratio of the soil is increased, the bulk density of the soil is reduced, fertility is comprehensive, sufficient and balanced, and the method is suitable for continuous cropping planting and healthy growth of ginseng.

The invention provides a method for preparing beef jerky through synergistic fermentation of a mixed microbial fermentation agent and spices, and belongs to the technical field of microbial fermentation and beef food deep processing. The spices are used for pickling the beef, the flavor of the beef is improved, the mixed microbial leavening agent is added for fermentation, macromolecular substances such as protein and fat in the beef are decomposed in the growth and reproduction process of microorganisms, and substances such as micromolecular peptide, amino acid and fatty acid which are better absorbed are generated; the nutritional value, flavor and quality of the beef jerky can be remarkably improved, meanwhile, microbial fermentation acid production effectively inhibits growth of other microorganisms, and the safety of the beef jerky is improved.

The invention relates to the field of food processing, and particularly discloses an alkaline water oat fermented cake and a preparation method thereof. The cake raw materials comprise a compound enzyme preparation, an emulsifying agent, a thickening agent, a dough improver, a flavoring agent, a compound leavening agent, a flavor enhancer and a compound bacterium preparation, and the compound enzyme preparation contains various enzymes and can effectively convert oat fibers and starch; the compound bacteria preparation is formed by compounding saccharomycetes and lactic acid bacteria in a specific proportion, and the saccharomycetes and the lactic acid bacteria synergistically play a fermentation role. According to the preparation process, enzymolysis, fermentation, baking and innovative alkaline water spraying processes are accurately controlled, and the unique taste that the cake is crisp outside and tender inside is achieved. The fermented cake is rich in flavor level, outstanding in health attribute, suitable for healthy consumption requirements, accurate and efficient in preparation process and wide in market prospect.

The invention discloses a sugar-free cake and a making method thereof, and relates to the field of food processing. The sugar-free cake comprises the following raw materials in parts by weight: 45-55 parts of egg liquid; 12 to 15 parts of wheat flour; 9.5 to 10.5 parts of trehalose; 4 to 6 parts of maltitol; 4 to 6 parts of maltooligosaccharide; 2.5 to 3.5 parts of an emulsifier; 0.4 to 0.6 part of a swelling agent; 8 to 12 parts of oil; wherein the total amount of glucose, the total amount of sucrose, the total amount of fructose, the total amount of maltose and the total amount of lactose contained in the sugar-free cake are respectively less than 0.2 g / 100g. According to the preparation method, the trehalose, the maltitol, the maltooligosaccharide, the emulsifier and the bulking agent are matched, so that the sugar-free cake which is moderate in sweetness, good in moisture retention and bulkiness and soft in taste can be obtained.

The invention relates to the technical field of cheese preparation, and particularly provides fried cheese and a preparation method thereof. The preparation method of the fried cheese comprises the following steps: (1) adding a leavening agent into raw milk for fermentation to obtain fermented milk; (2) adding chymosin into the fermented milk in the step (1) for incubation, then cutting into blocks, raising the temperature, preserving heat and discharging whey to obtain curd particles; and (3) the curd particles are pressed and blanched in water to obtain the fried cheese, the pH value of the fried cheese is 4.0-5.0, and the low-pH fried cheese can reduce the probability of microbial contamination and effectively prolong the shelf life of the product. The preparation process of the fried cheese is simple and convenient to operate, the original raw milk is adopted, the raw materials are easy to obtain, and the cheese which is difficult to melt and suitable for frying and baking is prepared by regulating the pH value of the raw milk and combining the subsequent curding and blanching processes.

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