22 results about "Sourdough fermentation" patented technology

The invention discloses cured beef and a preparation method thereof, and belongs to the technical field of fermented food. Comprising the following steps: trimming and dicing beef, adding seasoning spices, and adding a microbial agent for fermentation, the microbial agent is prepared from lactobacillus plantarum NR1-7 and aroma-producing yeast. According to the invention, the cured beef fermented by adding the Chinese prickly ash extracting solution, the lactobacillus plantarum NR1-7 and the aroma-producing yeast is relatively high in viable count, good in color and luster, rich in free amino acid quantity, moderate in protease activity and appropriate in organic acid content, and the pH value is stabilized to be about 5.5. Compared with natural fermentation, the growth and reproduction of inoculated dominant bacteria can accelerate the degradation of beef components and generate rich flavor, the pepper extract can ensure the complete beef structure by weakening the activity of endogenous enzyme, and in addition, the sour taste can be alleviated, the excessive degradation of fat can be relieved, and the fermentation quality of the cured beef can be improved.

The utility model discloses a sour dough fermentation device for bread, which belongs to the technical field of bread dough fermentation devices, and is characterized in that a heating drum is rotatably mounted at the bottom in a fermentation box body, an electric heating wire is mounted in the heating drum, and a dough drum for containing dough is mounted in the heating drum; a rotating shaft is arranged at the bottom of the heating drum, one end of the rotating shaft extends out of the outer surface of the fermentation box body, a first gear is mounted at the end, extending out of the outer surface of the fermentation box body, of the rotating shaft, a first motor is mounted at the bottom of the fermentation box body through a mounting seat, a second gear is mounted at the output end of the first motor, and the first gear is meshed with the second gear; a sealing cover is installed on the fermentation box body, a stirring assembly used for stirring dough is installed on the sealing cover, a fixing assembly used for fixing the sealing cover is installed on the fermentation box body, and the dough fermentation device has the effects of enabling the dough to be heated evenly and accelerating dough fermentation.

This invention relates to the field of food processing, specifically to a sweet potato food product and its preparation method. The method involves steaming sweet potatoes to a semi-cooked state using a short-time vacuum low-temperature cooking process, followed by the addition of egg yolks to alter the acidity / alkalinity of the sweet potatoes. This provides an environment conducive to the fermentation of high-sugar-tolerant dry yeast while maintaining the product's sensory characteristics. Simultaneously, the enzymes in the sweet potatoes and egg yolks enhance the degradation of macromolecules in the fermentation system, satisfying the nutritional needs of the high-sugar-tolerant dry yeast during fermentation and promoting its reproduction. This, in turn, leads to the production of more carbon dioxide, increasing the puffing degree of the sweet potato food. Compared to existing technologies, this method avoids the excessive addition of food additives, solving the problem of product quality degradation caused by food additives. While ensuring product quality, it achieves the puffing effect of adding chemical compound puffing agents.

The present invention relates to a method for fermenting coffee beans using Bacillus subtilis isolated during the fermentation process of Gochujang. Conventional fermented coffee has primarily utilized fermentation methods employing lactic acid bacteria or yeast, but these methods have faced issues such as difficulty in achieving uniform fermentation and inability to maintain taste consistency. The present invention provides a novel method for manufacturing fermented coffee that enhances umami flavor, increases digestibility and absorption rates, and strengthens antioxidant effects by applying Bacillus subtilis isolated from Gochujang to the fermentation of coffee beans. This method proceeds by: 1) inoculating the surface of coffee beans with a Bacillus subtilis strain and fermenting them for 72 hours at 37°C and 80% humidity; 2) washing and drying the fermented beans, followed by low-temperature roasting at 200°C; and 3) undergoing an aging process to form an optimal flavor. Through this process, the acidity and bitterness of the coffee are controlled, and umami is increased to provide a smoother and deeper flavor. Furthermore, the antioxidant components (polyphenols, melanoidins, etc.) generated during the fermentation process are increased, thereby enhancing health benefits. In addition, caffeine content can be controlled, and the effects of beneficial bacteria that support gut health can also be expected. This invention can be applied to various forms, such as premium fermented coffee, instant coffee, and cold brew, and can create a differentiated functional coffee market through the convergence of the fermented food and coffee industries.

The invention relates to the field of bread fermentation, in particular to bread yeast fermentation catalysis equipment. A heat source is arranged on the inner wall of the fermentation box, a pressure relief opening is formed in the upper end of the fermentation box, a pressure relief mechanism is arranged at the pressure relief opening, and constant-temperature water tanks are arranged on the two sides of the fermentation box respectively; drawers used for bearing bread blanks are arranged in the fermentation box at equal intervals in an array mode, a breathable plate is arranged below the drawers, water pipes are arranged below the breathable plate at equal intervals in an array mode, heaters are arranged below the water pipes, and pipe sleeves are coaxially arranged on the water pipes. Through holes are formed in the upper end of the water pipe at equal intervals, the two ends of the water pipe are communicated with the two constant-temperature water tanks respectively, an alkaline filtering module filled with alkaline matter is arranged at the water inlet end, water flow in the water pipe unidirectionally flows in a non-full-pipe mode in the axis direction, and the upper half portion of the water pipe is always kept in a gas-phase space communicated with a fermentation box gas phase. The bread fermentation quality and finished product flavor are guaranteed, and the problem that an existing bread fermentation box cannot synchronously achieve uniform pressure relief, stable heat preservation and fermentation acidity prevention and control is solved.

The present invention consists of the production of a powdered sourdough starter from fresh whey from the cheese industry for the manufacture of bakery products. The optimization of the conditions for the production of sourdough from whey was carried out using a three-factor experimental design (fermentation temperature, fermentation time and soft wheat flour / whey ratio) and by setting the turbidity of the sourdough as the response, which reflects the bacterial load beneficial for fermentation. The optimal conditions selected for better sourdough fermentation are: a fermentation time varying from 12 to 15 hours, a fermentation temperature of 35 to 37°C and a quantity of materials verifying the ratio of soft wheat flour / fresh whey between 200g / 1L and 250g / 1L with continuous stirring of around 100 rpm. Powdered sourdough starter is obtained after freeze-drying liquid sourdough starter and is thus used for the preparation of bakery products of high technological, nutritional and sensory quality.

The present application belongs to the technical field of microorganism strain screening and application, and particularly relates to a compound fermentation agent and application thereof in food fermentation. Two strains of yeast are screened by a traditional culture method, which are gas-producing Saccharomyces cerevisiae SQJ20 and aroma-enhancing abnormal Wickerhamomyces anomalus GZJ2. The screening source is a traditional sourdough. The application of the two strains of yeast in the fermentation process of flour products improves the flavor and quality of the flour products, especially when the two strains of yeast are mixed as a compound fermentation agent for the fermentation process of flour, the fermentation characteristics are better than those of the commercially available active dry yeast; the prepared product is improved in hardness, chewiness and other indexes, and the flavor and quality of the fermented flour products are greatly improved.

The invention relates to the technical field of seasonings, and particularly discloses sweet soybean paste and a preparation method thereof. The preparation method of the sweet soybean paste comprises the following steps: (1) screening raw materials: taking high-quality wheat flour as a raw material; (2) steaming: the wheat flour is steamed, and the steamed raw materials are required to be granular and have no raw flour; (3) starter propagation: when the material temperature is reduced to 36 + / -1 DEG C, dividing a starter pool into areas, inoculating Aspergillus oryzae in the four-fifth area, and inoculating rhizopus in the one-fifth area; (4) fermentation: based on the mass of all the materials in the koji pool, adding saline water with the concentration of 11 Baume degrees, the volume of which is 1.5 times that of the materials; then inoculating Wickerhamomyces anomalus, fermenting for 4 days, fermenting at high temperature for 3 days, finally inoculating aureobasidium aureobasidium, and preserving heat at 30 DEG C and fermenting for 5 days; and (5) preparing sweet marinating raw juice: squeezing the fermented sweet soybean paste to obtain the sweet marinating raw juice. According to the preparation method provided by the invention, the fermentation period of the sweet soybean paste is greatly shortened, the quality is stable, and all indexes meet the regulations of industrial standards.

The invention discloses a preparation method of a seawater fish fermented feed containing lactobacillus pentosus, and belongs to the field of aquaculture feed preparation, and the preparation method comprises the following steps: screening out a lactobacillus pentosus strain from intestinal tracts of healthy seawater fish (trachinotus ovatus); preparing a lactobacillus pentosus fermentation broth, a bacillus subtilis fermentation broth, a bacillus licheniformis fermentation broth and a wine brewing active dry yeast fermentation broth; mixing the lactobacillus pentosus fermentation broth, the bacillus subtilis fermentation broth, the bacillus licheniformis fermentation broth and the wine brewing active dry yeast fermentation broth according to a volume ratio of 2: 1: 1: 2 to obtain a fermentation broth; mixing the zymophyte liquid with a marine fish puffed compound feed and a compound enzyme preparation; according to the present invention, the morbidity of enteritis of the marine fish can be significantly reduced, the marine fish can well digest food, the damaged intestinal mucosa can be effectively repaired, and the normal digestion and absorption function of the intestinal tract can be promoted. In addition, the feed can also improve the toughness of intestinal tracts and thicken intestinal walls, so that the normal physiological function of the intestinal tracts is enhanced.

The present application belongs to the technical field of food processing, and particularly relates to a colored wheat flour product based on exogenous protein and sourdough fermentation and a preparation method thereof. The preparation method of the colored wheat flour product provided by the present application comprises the following steps: uniformly mixing and stirring colored whole wheat flour, sourdough, exogenous protein and water to obtain a intermediate dough; the exogenous protein is selected from soybean protein isolate, yeast protein and isolated whey protein; the intermediate dough is subjected to cold storage fermentation treatment, and then the intermediate dough is uniformly mixed and stirred with colored whole wheat flour, yeast, water and edible alkali to obtain a main dough; the main dough is subjected to division, shaping, then proofing and steaming, and the colored wheat flour product is obtained. The process strategy of sourdough fermentation combined with the addition of exogenous protein can synergistically improve the quality characteristics, antioxidant capacity, polyphenol content and amino acid balance of the flour product, and improve the utilization rate of polyphenols and proteins in the in vitro digestion process, and is suitable for development as a high-nutrition and easy-to-digest staple food product.

The invention discloses application of azolla filliculoidas seeds, in particular to application of acidic water-soluble protein peptide and tannin from the azolla filliculoidas seeds to promotion of activation and reproduction of saccharomycetes, improvement of yeast fermentation quality and / or improvement of processing quality of flour and dough. Meanwhile, the invention also provides a flour improver prepared from acidic water-soluble protein peptide and tannin extracted from azolla filliculoidas seeds, the flour improver can synergistically improve the quality of fermented flour products in multiple aspects, also has a good physiological regulation function, enhances the nutrient abundance of the flour products, can meet the requirements of consumers in the aspects of food safety, food quality and the like, and has good market prospects. Special improved flour for making various fermented wheaten foods such as steamed buns and bread can be obtained through the flour improver, ingredients are simple, nutrients are natural, additives are not needed, and the flavor and quality of the fermented wheaten foods such as the steamed buns and the bread can be remarkably improved.

The invention discloses torulaspora delbrueckii, lactobacillus fermentum, a coffee compound leavening agent, a preparation method of lemongrass-flavored coffee and lemongrass-flavored coffee beans, and relates to the technical field of coffee fermentation. The preparation method comprises the following steps: preparing a coffee composite leavening agent liquid from torulaspora delbrueckii which is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has a preservation number of CGMCC No.35270 and lactobacillus fermentum with a preservation number of CGMCC No.30567 according to a volume ratio of 1: 1, inoculating the coffee composite leavening agent liquid into a rehydrated and sterilized coffee bean fermentation tank, and fermenting for 1-2 hours at a temperature of 20-30 DEG C to obtain the coffee composite leavening agent liquid. After the primary fermentation, adding the treated lemongrass for secondary fermentation, and then washing, drying and baking to obtain the lemongrass-flavored coffee. The method comprises the following steps: rehydrating coffee beans in a bean-water ratio of 1: 2, inoculating a mixed bacterium suspension with the concentration of 8 g CFU / mL, fermenting for 24 hours under the conditions that the temperature is 32 + / -2 DEG C and the humidity is 85%, and adding lemongrass which is 5% of the mass of the green coffee beans in the second fermentation. By precisely regulating and controlling mixed fermentation and secondary fermentation of lemongrass, the coffee is endowed with unique lemongrass flavor, and the quality and diversity of the coffee are improved.

The invention relates to the technical field of food processing, in particular to a preparation method of fermented oat flour with high digestibility, and the fermented oat flour is combined with kluyveromyces marxianus fermentation through double enzymolysis, so that the protein digestibility is improved. According to the method disclosed by the invention, a high-integration-degree continuous process path of front-end enzymolysis, two-stage fermentation at different temperatures and rear-end drying is realized through a strategy of separating enzymatic hydrolysate into supernate and precipitate and respectively applying the supernate and the precipitate to yeast propagation and secondary fermentation of thalli.

The invention discloses a zero-additive leavened noodle soup stuffed bun and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the technical problem that in the steaming process of traditional fermented wrapper soup-filled steamed stuffed buns, wrapper breakage and soup leakage are easily caused due to loose wrapper structures, a double-layer wrapper structure is innovatively adopted in the fermented wrapper soup-filled steamed stuffed buns; the soup stuffed buns sequentially comprise stuffing, lining wrappers and outer fermented wrappers from inside to outside, the lining wrapper is prepared by mixing waxy potato starch and physical modified starch according to a specific proportion and then adding water, the physical modified starch is soluble in cold water, and the physical modified starch and the waxy potato starch cooperate to form a high-strength and water-resistant water-resisting layer; the outer fermented wrappers are prepared by fermenting flour with yeast. Stuffing soup is effectively locked through the lining wrapper, meanwhile, the outer fermented wrapper provides a fluffy and full taste, the purpose that soup stuffed dumplings filled with the fermented wrappers are not broken and free of soup leakage is achieved, no food additive is used in the whole product, and the requirements of consumers for healthy and natural food are met.

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

The present invention relates to a composition comprising a cereal hydrolysate fermented by one or more strains of Kazachstania and / or Lodotus, and in particular Kazachstania bogiensis, Kazachstania exigua and / or Lodotus thermotolerans, and a method for preparing such a composition. The composition is used for the preparation of a bakery product and / or a pastry product.

The present disclosure relates to compositions comprising, inter alia, soy flour, soluble vegetable proteins, hydrocolloids and insoluble vegetable proteins and their uses, such as egg substitute compositions. Such egg substitutes are particularly suitable for baking applications, such as yeast-fermented food products, including bread, bread rolls, sweet bakery products, and the like.

This invention relates to a type of pie, particularly a Chrysanthemum Flower Pie and its preparation method. It comprises the following ingredients in parts by weight: 75-85 parts flour, 1-2 parts eggs, 35-45 parts Chrysanthemum Flower, 25-35 parts red beans, 15-25 parts jujubes, 5-15 parts honey, 1-2 parts lemon juice, and 5-8 parts cooking oil. The outer crust of this invention uses a traditional sourdough fermentation process, combined with precise temperature-controlled baking. The finished product has a golden-brown, crispy crust with a subtle wheat aroma, a soft and non-dry texture, and long-term consumption can help improve skin condition and brighten the complexion.

The invention discloses a pichia pastoris fermentation medium and a pichia pastoris fermentation method, and belongs to the technical field of biological fermentation. Aiming at the technical problem of unstable nitrogen source supply caused by uncontrollable reaction rate of lactic acid and sodium nitrite in the existing pichia pastoris fermentation process, the invention provides the culture medium containing the dynamic nitrogen source slow-release particles. The culture medium comprises corncob hydrolysate, L yeast extract, a trace element solution, polyol, methanol, lactic acid, citric acid diamine, an amino acid mixture and dynamic nitrogen source slow-release particles according to the total volume, the dynamic nitrogen source slow-release particles are formed by loading 25-27% by mass of sodium nitrite on zeolite with the aperture of 0.48-0.52 nm, and the mass ratio of the lactic acid to the loaded sodium nitrite is 1: (1.8-2.2). According to the design, reaction kinetics of lactic acid and sodium nitrite is accurately regulated and controlled through a zeolite pore channel confinement effect, and continuous and stable supply of a nitrogen source in a fermentation process is realized. The method is mainly applied to the process of producing recombinant protein by high-density fermentation of pichia pastoris.

The invention discloses a strain for promoting yeast fermentation and a preparation method of mixed bean sugar-controlled frozen dough. The strain is lactobacillus plantarum H-87. The mixed bean sugar-controlled frozen dough comprises the following raw materials in parts by mass: 25-55 parts of mixed beans; 50 to 75 parts of high gluten flour; 8 to 12 parts of a lactobacillus plantarum H-87 fermentation broth; 0.01 to 0.03 part of GOD enzyme; and 40-60 parts of water. The preparation method comprises the following steps: step 1, cleaning, drying, grinding and sieving mixed beans to obtain mixed bean powder; 2, mixed bean powder, high gluten flour, lactobacillus plantarum H-87 fermentation liquor and GOD enzyme are mixed, water is added, stirring is conducted, and dough is formed; and step 3, packaging the dough, and performing cryopreservation at-18 DEG C or below. The lactobacillus plantarum provided by the invention can promote yeast fermentation, can solve the problems of high glycemic content, poor cross-linking property of mixed bean dough, short shelf life of frozen dough and the like of traditional flour products in dough fermentation, improves the quality of the mixed bean flour products, and has the efficacy of reducing blood sugar and storage stability.

1. Name of the designed product: sourdough fermenter (MS-0A5). 2. Use of the designed product: for sourdough fermentation. 3. Design points of the designed product: in shape. 4. Picture or photo that best indicates the design points: Design 1 perspective view 1. 5. Design 1 is designated as the basic design.

The invention provides a composition with a skin micro-ecological balance regulating effect and application thereof. The composition with the skin micro-ecological balance regulating effect comprises tremella hyaluronic acid, a Bordeaux leaf extract, a lactobacillus / soybean fermentation product extract and a bifidus yeast fermentation product lysate. According to the composition disclosed by the invention, the tremella hyaluronic acid, the Bordeaux leaf extract, the lactobacillus / soybean fermentation product extract and the bifidus yeast fermentation product lysate are matched for use, so that the composition has a remarkable synergistic interaction effect on the effects of resisting aging, removing acnes and controlling oil, and the effect of 1 + 1 > 2 is achieved; the four components cooperate and promote each other in anti-inflammatory, anti-oxidation and oil-control effects, so that the skin is improved from inside to outside, smooth, tender and healthy skin is restored, and different nursing requirements of beauty loving people are met.