CN110915917A - Food leavening agent and preparation method and application thereof - Google Patents
Food leavening agent and preparation method and application thereof Download PDFInfo
- Publication number
- CN110915917A CN110915917A CN201911205005.7A CN201911205005A CN110915917A CN 110915917 A CN110915917 A CN 110915917A CN 201911205005 A CN201911205005 A CN 201911205005A CN 110915917 A CN110915917 A CN 110915917A
- Authority
- CN
- China
- Prior art keywords
- parts
- yeast
- honey
- food
- staphylococcus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
本发明公开了一种食品发酵剂及其制备方法和应用；食品发酵剂包括酵母、干酪乳杆菌、酒曲、米糠、葡萄球菌、蜂蜜和十八醇硬脂酸酯；制备时先分别对干酪乳杆菌和葡萄球菌进行蒸馏，并收集蒸馏液，并对蒸馏液进行摇床培养，得培养液；然后将蜂蜜和十八醇硬脂酸酯混合并溶于水中，得蜂蜜溶液，再将蜂蜜溶液与培养液混合，得混合溶液；最后将酵母、酒曲和米糠与混合溶液混合并低温密闭发酵8～12天，得食品发酵剂。本发明中的食品发酵剂主要用于酸奶、乳酒、奶油或干酪的制备，其可以缩短发酵周期，简化控制条件，同时具有降脂肪、蛋白质的作用，利于消化吸收。The invention discloses a food starter and a preparation method and application thereof; the food starter comprises yeast, Lactobacillus casei, koji, rice bran, staphylococcus, honey and stearyl stearate; during preparation, cheese milk is separately treated Bacillus and staphylococcus are distilled, and the distillate is collected, and the distillate is shaken to obtain a culture solution; then honey and stearyl stearate are mixed and dissolved in water to obtain a honey solution, and then the honey solution is mixed Mixing with the culture liquid to obtain a mixed solution; finally, mixing yeast, koji and rice bran with the mixed solution and fermenting in a low temperature airtight manner for 8-12 days to obtain a food starter. The food starter in the present invention is mainly used for the preparation of yogurt, milk wine, cream or cheese, which can shorten the fermentation cycle, simplify the control conditions, and at the same time have the functions of reducing fat and protein, which is beneficial to digestion and absorption.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a food leavening agent as well as a preparation method and application thereof.
Background
Starter refers to cultures of bacteria and other microorganisms used in the production of yogurt, cream, cheese and other fermented products. After the leaven is inoculated to the treated raw materials and propagated under certain conditions, the metabolite of the leaven enables the fermented dairy product to have certain characteristics of acidity, taste, fragrance, thickening and the like, thereby prolonging the preservation time of the product and improving the nutritive value and digestibility.
The existing commonly used leaven is generally fermented by microorganisms. However, such microbial fermenters require temperature conditions and other control conditions. Due to the control of conditions, the selection of the microbial leavening agent is complicated, the cost is high, and the fermentation period is long. Therefore, it is necessary to develop a new food leaven.
Disclosure of Invention
Aiming at the prior art, the invention provides a food leavening agent and a preparation method and application thereof, aiming at solving the problems of high cost and long fermentation period of the existing leavening agent.
In order to achieve the purpose, the invention adopts the technical scheme that: the food leavening agent comprises the following components in parts by mass: 5-7 parts of yeast, 1-2 parts of lactobacillus casei, 2-4 parts of distiller's yeast, 3-6 parts of rice bran, 0.5-1 part of staphylococcus, 1-3 parts of honey and 0.1-0.3 part of octadecanol stearate.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the food leavening agent comprises the following components in parts by mass: 6 parts of yeast, 1 part of lactobacillus casei, 3 parts of distiller's yeast, 5 parts of rice bran, 0.8 part of staphylococcus, 2 parts of honey and 0.2 part of octadecanol stearate.
Further, the food leavening agent comprises the following components in parts by mass: 6 parts of yeast, 2 parts of lactobacillus casei, 2 parts of distiller's yeast, 4 parts of rice bran, 0.5 part of staphylococcus, 3 parts of honey and 0.3 part of octadecanol stearate.
The food leavening agent is prepared by the following steps:
s1: distilling lactobacillus casei and staphylococcus according to the formula amount at 110-130 ℃ for 0.5-1 h respectively, and collecting distillate;
s2: shake-culturing the distillate at the temperature of 30 ℃ for 18-20 h by a shaking table at the speed of 150r/min to obtain a culture solution;
s3: mixing the honey and the octadecanol stearate according to the formula ratio, and dissolving the mixture in water to obtain a honey solution;
s4: mixing the culture solution with the honey solution to obtain a mixed solution;
s5: mixing the yeast, the distiller's yeast and the rice bran according to the formula amount, adding the mixed solution, uniformly stirring, and fermenting in a closed environment at the temperature of 18-22 ℃ for 8-12 days to obtain the food leavening agent.
The preparation method can be further improved as follows:
further, the distillation temperature of the lactobacillus casei in the S1 is 110 ℃, and the distillation time is 1 h; the distillation temperature of the staphylococcus is 125 ℃, and the distillation time is 0.5 h.
Further, the fermentation temperature in S5 was 20 ℃ and the fermentation time was 10 days.
Further, the step of drying in the shade after the closed fermentation in the step S5 is carried out at the temperature of 22-26 ℃, wherein the drying in the shade is carried out for the time that the water content of the food leavening agent is lower than 15%.
The food leaven prepared by the invention is mainly used for preparing yoghourt, milk wine, cream or cheese and the like.
The invention has the beneficial effects that: the food leaven prepared by the method adopts mixed components of organic components and microbial components, and is added with defoaming components, so that foaming is avoided in the fermentation process, the fermentation period is shortened, the control conditions are simplified, and the food leaven has the effects of reducing fat and protein and is beneficial to digestion and absorption.
Detailed Description
The following examples are provided to illustrate specific embodiments of the present invention.
The first embodiment is as follows:
a food leaven comprises the following components in parts by mass: 6 parts of yeast, 1 part of lactobacillus casei, 3 parts of distiller's yeast, 5 parts of rice bran, 0.8 part of staphylococcus, 2 parts of honey and 0.2 part of octadecanol stearate.
The food leavening agent in the embodiment is prepared by the following steps:
s1: distilling lactobacillus casei with formula amount at 110 deg.C for 1 hr, distilling staphylococcus with formula amount at 125 deg.C for 0.5 hr, and respectively collecting distillate;
s2: shake culturing the collected distillate on a shaking table at 30 deg.C for 20h at 150r/min to obtain culture solution;
s3: mixing the honey and the octadecanol stearate according to the formula ratio, and dissolving the mixture in water to obtain a honey solution;
s4: mixing the culture solution with the honey solution to obtain a mixed solution;
s5: mixing the yeast, the distiller's yeast and the rice bran according to the formula amount, adding the mixed solution, stirring uniformly, fermenting in a closed environment at 20 ℃ for 10 days, taking out the mixture, and drying in the shade at 24 ℃ until the water content is lower than 15% to obtain the food leavening agent.
The method for preparing the yoghourt by fermenting the prepared food leaven comprises the following steps:
hydration: mixing skimmed milk powder (10g), sucrose (6g) and water (100ml), and hydrolyzing at 40-50 deg.C for 45 min;
and (3) sterilization: preheating at 65 deg.C for 5min, and heat treating at 98 deg.C for 10 min;
and (3) cooling: cooling to 45 ℃ at room temperature;
inoculation: inoculating 5g of food starter;
fermentation: fermenting at 38 deg.C for 10 hr to obtain yogurt.
Example two:
a food leaven comprises the following components in parts by mass: 6 parts of yeast, 2 parts of lactobacillus casei, 2 parts of distiller's yeast, 4 parts of rice bran, 0.5 part of staphylococcus, 3 parts of honey and 0.3 part of octadecanol stearate.
The food leavening agent in the embodiment is prepared by the following steps:
s1: distilling lactobacillus casei with formula amount at 120 deg.C for 0.5 hr, distilling staphylococcus with formula amount at 120 deg.C for 1 hr, and respectively collecting distillate;
s2: shake culturing the collected distillate on a shaking table at 30 deg.C for 18h at 150r/min to obtain culture solution;
s3: mixing the honey and the octadecanol stearate according to the formula ratio, and dissolving the mixture in water to obtain a honey solution;
s4: mixing the culture solution with the honey solution to obtain a mixed solution;
s5: mixing the yeast, the distiller's yeast and the rice bran according to the formula amount, adding the mixed solution, stirring uniformly, fermenting in a closed environment at 22 ℃ for 8 days, taking out the mixture, and drying in the shade at 22 ℃ until the water content is lower than 15% to obtain the food leavening agent.
The cream prepared by fermenting the prepared food leaven comprises the following steps:
(1) heating 3kg of natural anhydrous cream to 40-45 ℃ to completely melt the natural anhydrous cream;
(2) keeping the temperature stable, slowly stirring, and adding 0.3kg of food leaven;
(3) keeping the temperature stable at about 40 ℃, and fermenting for 24-48 hours;
(4) raising the temperature to above 95 ℃, and keeping the temperature for 1-2 hours to obtain the fermented cream.
Example three:
a food leaven comprises the following components in parts by mass: 5 parts of yeast, 2 parts of lactobacillus casei, 4 parts of distiller's yeast, 3 parts of rice bran, 1 part of staphylococcus, 1 part of honey and 0.1 part of octadecanol stearate.
The food leavening agent in the embodiment is prepared by the following steps:
s1: distilling lactobacillus casei with formula amount at 120 deg.C for 1 hr, distilling staphylococcus with formula amount at 130 deg.C for 0.5 hr, and respectively collecting distillate;
s2: shake culturing the collected distillate on a shaking table at 30 deg.C for 20h at 150r/min to obtain culture solution;
s3: mixing the honey and the octadecanol stearate according to the formula ratio, and dissolving the mixture in water to obtain a honey solution;
s4: mixing the culture solution with the honey solution to obtain a mixed solution;
s5: mixing the yeast, the distiller's yeast and the rice bran according to the formula amount, adding the mixed solution, stirring uniformly, fermenting in a closed environment at 18 ℃ for 12 days, taking out the mixture, and drying in the shade at 26 ℃ until the water content is lower than 15% to obtain the food leavening agent.
The preparation of the milk wine by fermenting the prepared food leaven comprises the following steps:
(1) preparing a whey liquid: selecting fresh yak milk whey with pH of 4-6 and lactose content of 3-5%, concentrating the whey by 2-3 times, filtering out precipitated protein to obtain clear whey, sterilizing, and cooling to room temperature for later use;
(2) fermentation: inoculating 5% of saccharomyces cerevisiae and 25-30% of white granulated sugar according to the weight ratio, fermenting for 24 hours at the temperature of 30 ℃, standing for anaerobic fermentation at the temperature of 30 ℃ when the number of detected yeasts is more than or equal to 1 hundred million/mL, stirring once every 24 hours, taking supernate every 2 hours after 3 days to detect total sugar, stopping fermentation when the number of detected yeasts is 40-70 g/L, filtering and recovering the supernate;
(3) cooling and after-ripening: preserving the clear liquid at 1-4 ℃ for 1-3 d;
(4) canning and sterilizing: canning the clear liquid and pasteurizing to obtain the milk wine.
While the present invention has been described in detail with reference to the embodiments, it should not be construed as limited to the scope of the patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (8)
1. The food leavening agent is characterized by comprising the following components in parts by mass:
5-7 parts of yeast, 1-2 parts of lactobacillus casei, 2-4 parts of distiller's yeast, 3-6 parts of rice bran, 0.5-1 part of staphylococcus, 1-3 parts of honey and 0.1-0.3 part of octadecanol stearate.
2. The food starter culture according to claim 1, comprising the following components in parts by mass:
6 parts of yeast, 1 part of lactobacillus casei, 3 parts of distiller's yeast, 5 parts of rice bran, 0.8 part of staphylococcus, 2 parts of honey and 0.2 part of octadecanol stearate.
3. The food starter culture according to claim 1, comprising the following components in parts by mass:
6 parts of yeast, 2 parts of lactobacillus casei, 2 parts of distiller's yeast, 4 parts of rice bran, 0.5 part of staphylococcus, 3 parts of honey and 0.3 part of octadecanol stearate.
4. A process for preparing a food leaven according to any one of claims 1 to 3, comprising the steps of:
s1: distilling lactobacillus casei and staphylococcus according to the formula amount at 110-130 ℃ for 0.5-1 h respectively, and collecting distillate;
s2: shake-culturing the distillate at the temperature of 30 ℃ for 18-20 h by a shaking table at the speed of 150r/min to obtain a culture solution;
s3: mixing the honey and the octadecanol stearate according to the formula ratio, and dissolving the mixture in water to obtain a honey solution;
s4: mixing the culture solution with the honey solution to obtain a mixed solution;
s5: mixing the yeast, the distiller's yeast and the rice bran according to the formula amount, adding the mixed solution, uniformly stirring, and fermenting in a closed environment at the temperature of 18-22 ℃ for 8-12 days to obtain the food leavening agent.
5. The method of claim 4, wherein: the distillation temperature of the lactobacillus casei in the S1 is 110 ℃, and the distillation time is 1 h; the distillation temperature of the staphylococcus is 125 ℃, and the distillation time is 0.5 h.
6. The method of claim 4, wherein: the fermentation temperature in S5 is 20 deg.C, and the fermentation time is 10 days.
7. The method of claim 4, wherein: and S5, after closed fermentation, the method further comprises a step of drying in the shade, wherein the drying in the shade is carried out at the temperature of 22-26 ℃, and the drying in the shade is carried out for a time period based on that the water content of the food starter is less than 15%.
8. Use of a food starter according to any one of claims 1 to 3 in the preparation of yoghurt, kefir, cream or cheese.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911205005.7A CN110915917A (en) | 2019-11-29 | 2019-11-29 | Food leavening agent and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911205005.7A CN110915917A (en) | 2019-11-29 | 2019-11-29 | Food leavening agent and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110915917A true CN110915917A (en) | 2020-03-27 |
Family
ID=69847917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911205005.7A Pending CN110915917A (en) | 2019-11-29 | 2019-11-29 | Food leavening agent and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110915917A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734308A (en) * | 2013-12-20 | 2014-04-23 | 栾晓健 | Food leavening agent |
| CN105145720A (en) * | 2015-08-24 | 2015-12-16 | 蒲海燕 | Foodstuff starter, preparation method thereof and application method thereof |
| CN106797989A (en) * | 2017-03-30 | 2017-06-06 | 安徽瑞思威尔科技有限公司 | A kind of enriched bread of distiller's yeast fermentation and preparation method thereof |
| CN107723261A (en) * | 2017-10-19 | 2018-02-23 | 江苏中通生物科技有限公司 | A kind of food fermentation agent and preparation method thereof |
-
2019
- 2019-11-29 CN CN201911205005.7A patent/CN110915917A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734308A (en) * | 2013-12-20 | 2014-04-23 | 栾晓健 | Food leavening agent |
| CN105145720A (en) * | 2015-08-24 | 2015-12-16 | 蒲海燕 | Foodstuff starter, preparation method thereof and application method thereof |
| CN106797989A (en) * | 2017-03-30 | 2017-06-06 | 安徽瑞思威尔科技有限公司 | A kind of enriched bread of distiller's yeast fermentation and preparation method thereof |
| CN107723261A (en) * | 2017-10-19 | 2018-02-23 | 江苏中通生物科技有限公司 | A kind of food fermentation agent and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101703105B (en) | A kind of preparation method of brown rice enzyme yoghurt | |
| CN101317646B (en) | A kind of sauerkraut direct-throwing starter | |
| WO2008001497A1 (en) | Enhancer of proliferation of lactic acid bacterium, and agent for improvement in survivability of lactic acid bacterium | |
| CN101463313A (en) | Preparation of water milk potable spirit | |
| CN103493883A (en) | Production method of yak milk lactic acid drink | |
| CN107594416A (en) | A kind of processing method for the betel nut that ferments | |
| CN106720332A (en) | A kind of brown rice enzyme milk beverage and preparation method thereof | |
| JPH0195730A (en) | Production of feed | |
| CN107279289A (en) | A kind of pre-acidified enzyme crosslinking probiotic yogurt and preparation method thereof | |
| CN109266697A (en) | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine | |
| CN113397144A (en) | Oyster juice and preparation method thereof | |
| CN110915917A (en) | Food leavening agent and preparation method and application thereof | |
| CN114176129B (en) | A method for improving the comprehensive antibacterial ability of milk wine fermented liquid | |
| CN1124765A (en) | Process for making milk wine | |
| CN109943460A (en) | A kind of fermentation process of full juice haw fruit vinegar | |
| CN105602821A (en) | Lentinus edodes mycelia-black garlic vinegar | |
| RU2002425C1 (en) | Method of dry bacterial ferment preparation for acid-milk diary products | |
| CN103103145B (en) | Lactobacillus plantarum somatomedin as well as raw material composition, preparation method and application thereof | |
| CN113995015A (en) | Method for controlling post acidification of yoghourt | |
| CN113875811A (en) | Fermented milk containing lactobacillus reuteri and preparation method thereof | |
| CN114391577B (en) | High calcium flavored fermented milk and preparation method thereof | |
| SU1761092A1 (en) | Method of sour-milk product preparation | |
| NL2029207B1 (en) | Method for improving self-coagulation performance of yogurt by reducing or eliminating metalions in fresh milk | |
| JPH0838046A (en) | Inoculum for fermented milk and fermented milk prepared thereby | |
| CN111202139A (en) | Lactic acid bacteria fermentation method for plant food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200327 |
|
| RJ01 | Rejection of invention patent application after publication |