4 results about "Two stage fermentation" patented technology

The subject invention relates to two-stage inoculation and two-stage fermentation process which are performed by the inoculation time difference and staged fermentation. In the first stage, Bacillus coagulans, lactic acid bacteria and Acetobacter aceti are inoculated into a fermentation tank to perform primary fermentation to produce primary fermented material. In the second stage, yeast is added into the primary fermented material in a container to perform the secondary fermentation to produce secondary fermented material, and then the secondary fermented material is pasteurized to deactivate yeast, lactic acid bacteria and Acetobacter aceti in the container and stop fermentation reaction. Finally, the secondary fermented material is cooled to ambient temperature to prepare the kombucha fermented beverage preserving active Bacillus coagulans at ambient temperature. The invention is help to improve the preservation convenience of the kombucha fermented beverage and avoid excessive alcohol concentration.

The application discloses oat rice steamed cake and a preparation method thereof. The application replaces refined rice powder with whole oat powder, reduces the starch digestion rate of the rice steamed cake, and enriches the flavor and nutritional value of the rice steamed cake. The application adopts mixed bacteria fermentation to improve the texture of the oat rice steamed cake. By optimizing the strain, time, temperature, and compound ratio, and adding beta-glucanase in the fermentation process, the two-stage fermentation of the mixed strains and the appropriate addition of the beta-glucanase not only improve the texture, but also further reduce the amount of carbon source white sugar in the formula, so that the good texture characteristics are ensured, and a certain sugar reduction effect is achieved.

The invention discloses an ancient low-temperature noodle making method based on centrifugal compaction and gradient fermentation, which comprises the following steps: 1, preparing raw materials according to a weight ratio of flour to water to egg white of 10: (1-1.5): (1.5-2); 2, paving the dough cake after dough kneading on the inner wall of a centrifugal machine, and centrifuging for 200-240 seconds at the speed of 1000-1500 revolutions per minute; iII, after centrifugation, performing two-stage fermentation on the balls: (a) in the first stage, fermenting at 40-45 DEG C for 20-25 minutes; (b) a second stage: fermenting for 35-40 minutes at the temperature of 30-35 DEG C; wherein the thickness of dough in the fermentation stage is less than or equal to 5cm; 4, cutting; the method has the following beneficial effects: 1, texture breakthrough: gluten is uniformly rolled by centrifugal force to form a compact and elastic three-dimensional network, and the tough but not hard taste beaten by an ancient method is restored; 2, the efficiency is improved: the centrifugal compaction time is only 4 minutes, and the efficiency is improved by more than 5 times compared with the manual hammering efficiency; 3, flavor optimization: two-stage fermentation accurately regulates and controls enzyme activity, and the content of volatile flavor substances is increased by 30%; and 4, the energy-saving advantage: the energy consumption of low-temperature fermentation is reduced by 25% compared with the traditional high-temperature process.

This invention relates to beer fermentation, and particularly to a method and application for preparing a microbial-enzyme co-fermented feed using beer brewing waste. The invention provides a method and application for preparing a microbial-enzyme co-fermented feed using beer brewing waste. It prepares α-acid-brewing yeast microcapsules as the core raw material, combines them with Bacillus licheniformis and Lactobacillus plantarum to construct a composite functional microbial agent, and combines this with corn gluten meal puffing pretreatment and a two-stage fermentation process to prepare a fermented feed with precisely matched strain functions. This invention reduces feed production costs while decreasing industrial solid waste emissions, making it environmentally friendly and possessing both ecological and social benefits, with broad prospects for industrialization and market application.