93 results about "Yeast suspension" patented technology

The invention provides biscuits and a production method thereof, and the production method adopts the traditional secondary fermentation production technology. The method comprises the following steps in turn: preparing fermented soya-bean milk, preparing yeast suspension, performing first dough mixing, performing first fermentation, performing second dough mixing, performing second fermentation, rolling, forming, baking, cooling and packaging to obtain the product. The soya-bean milk is used as culture medium, lactic acid bacteria is inoculated in the culture medium for long-time fermentation to propagate lactic acid bacteria and accumulate flavor substances, and then lactic acid bacteria is added in dough to ferment along with yeast so that yeast and lactic acid bacteria are commonly fermented in the product, the fermentation time is longer, plenty of time is provided for the growth of yeast and lactic acid bacteria so as to generate alcohol and lactic acid, and esters are also generated. Owning to the above products and the flavor substances generated by lactic acid bacteria, the flavor and mouth feeling of the product are greatly improved.

The invention discloses a fruit disease antiseptic preservative agent, composed of cryptococcus laurentii suspension, pyrimethanil and water. Every 1L preservative agent contains 1*10<10>-1*10<11> cryptococcus laurentii cells, 4-400mg of pyrimethanil, and the balance of water. Preservation name of cryptococcus laurentii is Cryptococcus laurentii ZJU 10, preservation organism is China General Microbiological Culture Collection Center, preservation data is January 20, 2010, preservation number is CGMCC NO.3590, and preservation address is No.3, Courtyard 1, Beichen West road, Chaoyang District, Beijing, namely Institute of Microbiology of Chinese Academy of Sciences. The fruit disease antiseptic preservative agent has the characteristic that preservative effect is good.

The invention relates to the field of tobacco product processing, and discloses a method of improving fragrance component content of stem extracting solution. The method of the invention comprises the following steps: sterilizing the stem extracting solution, inoculating aroma-producing yeast suspension according to 0.5-1% of inoculation amount after sterilization and fermenting for 12-60 hours at the temperature of 25-50 DEG C, and the yeast amount of the aroma-producing yeast suspension is 2.5 *105-3 *105. The method can obviously improve the performance of extraction and can improve the value of stem in producing tobacco sheets. The experiment found that the fragrance component is improved after the stem extracting solution is fermented by the method in the invention, and compared with the fragrance component which is not subjected to fermentation, the fragrance component amount is increased by 172.13% which is 2.7 times of the original amount after fermentation for 48 hours. In addition, the fermentation stem extracting solution can obviously improve non-volatilisation organic acid content, increase the acid value of the stem extracting solution, promote cigarette taste and increase smoke concentration.

A technology for preparing the steamed bread and evaluating its quality in laboratory includes such steps as proportionally mixing flour, yeast suspension and water, where the ratio of water is determined by the gluten level of flour, fermenting, rolling, shaping, ageing, steaming, and evaluating the quality of steamed bread.

The invention discloses a preparation of steamed buns by a fermentation method, and evaluation methods for qualities of the steamed buns and flour. A method for preparing the steamed buns comprises the steps of 1) adding 50 mL of a yeast suspension with a mass concentration of yeast being 5-10% in per 200 g of flour, and then adding water until water absorption of the flour is 65%-80%; 2) fermenting obtained dough for 60 min under a condition with a temperature of 37 DEG C and a relative humidity of 80%, loading the fermented dough on a doughsheeter to roll the dough, kneading the dough round by hands, shaping the dough, fermenting the shaped dough for 15 min under a condition with a temperature of 40 DEG C and a relative humidity of 85%, steaming the dough for 20 min with a big fire, taking the steamed dough out, and cooling for 1 h at a room temperature. On the basis, the evaluation methods for the qualities of the steamed buns and the flour are obtained by grading specific volume, shape, outer color and palatability of the steamed buns. The evaluation methods are few in indexes, strong in practicability and good in repeatability, and have important practice guiding significance for controlling the qualities of raw materials and products in industrial production of the steamed buns in China.

The invention relates to a preparation method of white spirit red yeast for brewing red yeast white spirit. The preparation method is characterized by comprising the following steps of: soaking and cleaning long-shaped rice with water, and then putting the cleaned long-shaped rice to a steamer to be steamed; adding yeast seed slurry to the steamed rice; putting the yeast material into gunny bags, and putting the gunny bags into a sterilized yeast room to carry out stacking culture; pouring the yeast material out, and reducing the product temperature to 33-35 DEG C; stacking the yeast material; putting the yeast material of which the temperature rises through stacking into gunny bags, and soaking the gunny bags into a water pool to be soaked; blending a mature Aspergillus niger seed solution to the yeast material, and carrying out stacking fermentation; spreading the yeast material for heat dissipation, spraying a little amount of yeast suspension, then stacking the yeast material, covering the stacked yeast with gunny bags to ferment, stirring at intervals, and spraying a little amount of yeast suspension at intervals, wherein the product temperature is controlled between 30 DEG C and 32 DEG C; carrying out stacking fermentation for 5-6 days; and drying the white spirit red yeast which is mature through culturing by using return air with the temperature of 40 DEG C for later use. According to the white spirit red yeast prepared by using the preparation method, through measurement, the saccharifying enzyme activity is 800-1000U / mL, and the fermentation speed and the acidity are low.

The invention provides a method for fermenting a vinegar by adding a starter propagation Chinese herbal medicine. The method comprises the following steps: (1) preparing a rhizoma polygonati extracting solution and red-knees herb extracting solution; (2) washing and soaking rice, performing filtration, cooking rice to be free from white cores, spreading for cooling, adding a koji mould spore suspension and the rhizoma polygonati extracting solution, performing stacking cultivation, and then performing ventilating cultivation to obtain rhizoma polygonati koji; (3) activating a brewer's yeast; (4) washing and soaking sticky rice, performing filtration, cooking sticky rice to be free from white cores, adding the rhizoma polygonati koji and an activated brewer's yeast suspension, performing fermentation till the alcoholic degree is stable, performing filtration, and performing wine boiling to obtain a fermented wine; and (5) adding the red-knees herb extracting solution into the fermentedwine, adding water to dilute the fermented wine, performing pasteurization, performing cooling, then adding an activated acetic bacteria suspension, charging into a fermentation tank, performing fermentation under stirring and ventilating conditions till the acidity no longer rises, performing filtration, and performing blending and disinfection to obtain the starter propagation Chinese herbal medicine. By adoption of the method, the vinegar fermentation production efficiency and the flavor of the vinegar are improved, and the health value of the vinegar is also improved.

The invention relates to biocontrol yeast active lyophilized powder and a preparation method thereof, which belongs to the technical field of biological prevention. The lyophilized powder in the invention comprises pichia guilliermondii Y35-1, trehalose and glutathione. The preparation method comprises the following steps: firstly inoculating a NYDB seed culture medium with activated pichia guilliermondii, culturing the pichia guilliermondii, then inoculating a NYTB fermentation culture medium with a seed solution, and fermenting the seed solution; centrifuging a yeast fermentation solution, washing by using sterile water, washing the obtained precipitates by using sterile water, and preparing a yeast suspension; and adding trehalose and glutathione as a lyophilized protection agent, uniformly mixing, loading into a flat plate, vacuum freeze drying, and obtaining the lyophilized powder. The biocontrol yeast active lyophilized powder provided by the invention is good in biocontrol effect, the yeast after the lyophilized powder is rehydrated is suspended, and the nectarine fruit disease rate and the fruit disease speckle diameter can be apparently lower than that of a control group and are significantly different from the control group, so that the lyophilized powder preparation can effectively inhibit the anthracnose rot disease of the nectarine fruit after being rehydrated.