126results about How to "Add flavor substances" patented technology

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu / mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

The invention belongs to the field of the food fermentation engineering and particularly relates to a fermentation method of pickled leaf mustard with good flavor and products thereof. The ready-to-eat pickle is obtained by adopting leaf mustard with dual-purpose stems and leaves as main raw materials, saline solution, sticky rice mash, ginger, hot peppers and red-skinned sugar cane as auxiliary materials, hyperosmosis resistant lactic acid tetracoccus and hyposmolality resistant lactic acid bacteria as the primary fermentation microorganisms, fermenting with high salinity, desalting, secondarily fermenting with low salinity and modulating the products. The pickle related by the invention is crisp and tasty, acid, soft, sweet and fresh; and the color and lustre are pleasant. Compared with the traditional primarily fermented product, the micromolecule flavor substance is obviously enhanced, and the delicious amino acid and the like are also obviously enhanced.

The invention discloses multi-strain combined fermentation red date wine and a brewing method thereof, which belongs to the technical field of brewing. The red date wine is produced by taking red date as raw materials through such processes as pretreatment, digestion, enzymolysis, sterilization, fermentation, aging and clarification. The adopted Candida, Kloeckera, Hanseniaspora and Pichia pastoris move at the early stage of fruit wine fermentation generally, so that a great deal of aromatic substances and special flavor components can be generated, the quality of fruit wine is improved, and positive impact is generated on the total flavour of the red date wine. Non-brewing yeast and brewing yeast are accessed at different fermentation stages, the species and content of the flavor substances in the date wine can be increased through the combined fermentation of multiple strains, thereby improving the mouthfeel of the date wine and the quality of the date wine; the date wine has unique style, rich wine body, sweet and pure bouquet, fresh mouthfeel and typicality.

The invention discloses fermented tomato sauce and a preparation method thereof. The fermented tomato sauce is characterized by comprising 50 to 100 percent of tomato slurry and 0 to 50 percent of syrup or substitute sugar. The preparation method is characterized by comprising the following steps of: crushing and pulping unrotten and fresh tomato serving as a raw material, concentrating in vacuum until the concentration is 0 to 3 times the original concentration, uniformly stirring the components according to the proportion, and sterilizing at the temperature of between 85 and 132 DEG C for 2 seconds to 15 minutes; and cooling the tomato slurry to the temperature of between 20 and 45 DEG C, inoculating lactobacilli to the sterilized and cooled tomato slurry according to a proportion of 10<3> to 10<9>cfu / mL, fermenting at the temperature of between 25 and 45 DEG C for 24 to 84 hours, and finishing fermentation when the pH value is 2.5 to 4.0. The method has the advantages that: (1) natural soft sourness can be produced, and annual fleabane herb flavor in the tomato is effectively removed; (2) through lactobacillus fermentation, the content of amino acid in the tomato can be improved by over 20 percent, the content of flavor substances in the tomato can be improved by over 30 percent, and the flavor and mouthfeel of a product are effectively improved; (3) nutritional ingredients in the tomato raw material, such as vitamins, dietary fibers and the like, are fully kept; and (4) the shelf life of food is prolonged, and the food is prevented from being rotted.

The invention discloses a brewing method of rice aromatic liquor. The method is described as following: after being steamed and cooked, paddy is spread, cooled and inoculated in raw starter complex wine yeast. Then semisolid is fermented under a constant temperature of 38-41 DEG C, after which the rice aromatic liquor is made by blending the distilled fermentation broth. The brewing method of the invention adopts cooked paddy for fermentation, increases the rice aromatic flavour to the rice aromatic liquor. Compared with traditional rice fermentation method, the brewing method of the invention improves wine yield rate, prolongs fermentation period, and has more flavour substances (total acid, total ester, ethyl lactate, beta-phenylethyl alcohol) in liquor finished product in different extent than the falvour substances in traditional liquor finished product.

The present invention relates to a fermented coconut milk drink and a preparation method thereof, the fermented coconut milk drink is prepared from coconut milk, syrup or a sugar substitute, and pure water as raw materials for fermentation by selected plant lactobacillus, the fermented coconut milk drink is prepared by the method is unique in flavor, nutrient-rich, and smooth and fresh in taste, the short chain fatty acid level of the fermented coconut milk drink is significantly improved after fermentation by the plant lactobacillus, and the fermented coconut milk drink can significantly reduce total cholesterol (TC) and triglyceride (TG) content in fasting blood-glucose and blood fat of hyperlipemia rats, and has significant health benefits.

The invention relates to a fruit and vegetable composite drink prepared from Kefir-fermented nut paste and / or grain paste and plant protein and a preparation method of the fruit and vegetable composite drink. The Kefir-fermented nut paste and / or grain paste is prepared from, by weight, 1-100 parts of nut paste and / or grain paste, 0-50 parts of sugar and / or sugar substitute and 103-109 cfu / mL of Kefir granules. The fruit and vegetable composite drink prepared from the Kefir-fermented nut paste and / or grain paste and the plant protein generates natural and mild sourness, is good in curd state and uniform in color and has the color of baked nuts or the color of added fruit and vegetable paste; through kefir fermentation, the content of amino acid in nuts and grains can be increased by 20% or above, the content of flavor substances can be increased by 20% or above, the flavor and taste of the product can be effectively improved, and the product is tasty with sourness and sweetness, refreshing, smooth and pure in smell and has a light ferment aroma and the fresh scent of nuts; vitamins, dietary fibers and other nutritional ingredients in nut and grain raw materials are fully retained in the product.

The invention discloses a selenium-rich cookie containing kudzuvine roots and lentinus edodes and a preparation method. The cookie comprises following components in a certain proportion: L-selenium-methylselenocysteine, active dry yeast powder, kudzuvine root powder, lentinus edodes stem powder and flour. The preparation method comprises the steps as follows: 1), taking kudzuvine roots and lentinus edodes for washing and smashing; 2), weighing raw materials, vegetable oil, butter, eggs, xylitol and sodium bicarbonate; 3), uniformly mixing the weighed kudzuvine root powder and lentinus edodes stem powder, and spraying the mixture by a cellulose solution into mixed powder for enzymolysis; 4), adding the active dry yeast powder and the flour into the kudzuvine root powder and lentinus edodes stem powder after enzymolysis, and performing fermentation; and 5), uniformly mixing the weighed L-selenium-methylselenocysteine, vegetable oil, butter, eggs, xylitol and sodium bicarbonate with the fermented kudzuvine root powder, lentinus edodes stem powder and flour for tablet modeling, and obtaining the selenium-rich cookie containing kudzuvine roots and lentinus edodes. According to the invention, the formula is reasonable, the three substances are mutually matched, selenium, puerarin and lentinan are adopted to improve the efficacy of a product, and the immune efficacy is enhanced.

The invention discloses a method of preparing natural milk-flavored essence by virtue of enzymatic hydrolysis of double enzymes and fermentation of multiple microorganisms, with natural cream as a raw material. The method comprises the following operating steps of melting the cream; adding a medium and an emulsifier; carrying out homogeneous emulsification; carrying out pasteuring; carrying out enzymatic hydrolysis of the double enzymes, anddeactivating the double enzymes; carrying out fermentation of the microorganisms, and drying to prepare the milk-flavored essence. With the adoption of the method, the enzymatic hydrolysis time is shortened; middle-and-short-chain fatty acids of C4-C12 are generated; meanwhile, as milk proteins are hydrolyzed into flavor such as polypeptide and amino acid by virtue of protease to form a unique milk flavor, the strong, pleasure and lasting feelings of the taste of the milk in the essence are strengthened, and the bitterness and the wax taste caused by the middle-and-short-chain fatty acids are eliminated; by virtue of the fermentation of multiple microorganisms, flavor compounds are increased; as a great deal of lactic acids are generated due to the fermentation of lactic acid bacillus, the flavor and the taste can be improved to form diversified acides and milk flavors, and the fragrance is further softened. The natural milk-flavored essence prepared according to the invention is pure and soft in fragrance and is strong in milk flavor; and compared with the natural cream without treatment, the fragrance of the natural milk-flavored essence can be strengthened by 20-300 times.

The invention discloses a fermented carrot sauce and a preparation method of the fermented carrot sauce. The fermented carrot sauce is characterized by consisting of the following components in percentage by weight: 50 to 100 percent of carrot pulp and 0 to 50 percent of syrup or substitutive sugar. The preparation method comprises the following steps of: precooking carrots and then pulping the precooked carrots; uniformly stirring the components in percentage by weight, and sterilizing the mixture, wherein the sterilization temperature is between 85 and 132 DEG C, and the sterilization time is between 20 seconds and 30 minutes; after the sterilization, cooling the carrot pulp to the temperature of between 20 and 45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled carrot pulp according to a proportion of 103 to 109 cfu / mL, fermenting the mixture for 24 to 84 hours at 25 to 45 DEG C, and ending the fermentation when the pH value is between 2.5 and 4.0; and standardizing the fermented carrot pulp to obtain a finished product of the fermented carrot sauce. The preparation method can: (1) produce natural softness and sourness and effectively remove wild wormwood taste in the carrots; (2) improve the amino acid content in the carrot pulp by over 20 percent through lactic acid bacteria fermentation, improve flavor substances by over 30 percent, and effectively improve the flavor and the mouthfeel of the product; (3) fully maintain nutrient components such as vitamins, dietary fibers and the like in the carrot raw material; and (4) prolong the shelf life of foods and prevent putrescence.

The invention discloses a method for biological strengthening of vinegar by using marine-derived bacillus licheniformis, and belongs to the technical field of food brewing. According to the method, bacillus licheniformis (B. licheniformis) with CCTCC NO: M 2017209 is selected from marine environment, and the B. licheniformis can grow at 65 DEG C and has a high amylase production capacity. According to the method, the B. licheniformis is made into B. licheniformis powder for enhancing fermentation of acetic acid of the vinegar, and the method has the advantages of improving the utilization ratio of raw materials, improving the product flavor of the vinegar and improving the quality of the vinegar.

The invention discloses a wheat germ steamed bun and a production process thereof. The wheat germ steamed bun is produced from the following raw materials in parts by mass: main materials: 100-130 parts of wheat flour, 2-6 parts of wheat germ powder, 3-7 parts of soybean flour and 9-12 parts of corn flour; and auxiliary materials: 2-5 parts of white sugar, 0.8 part of yeast, 1-3 parts of table salt and 42-50 parts of water. By using the ratio, the flavor, taste and nutritional value of the steamed bun are improved, characteristics of dough are also improved, and the flavor of the steamed bun is enhanced.

The invention discloses tea sauce and a preparation method thereof. The tea sauce comprises the following components in percentage: 50-99.8% of tea concentrated pulp, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-49.8% of syrup or substituted sugar. The preparation method comprises the following steps: extracting fresh tea leaves serving as a raw material with hot water, and performing 6-fold vacuum concentration; uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 2 seconds-5 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on the ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 24-72 hours, wherein the fermentation ends when the pH value is 3.0-4.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea leaves; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the raw material of tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention discloses a processing method of quail eggs. The processing method comprises the following steps: I, selecting quail eggs as raw materials, and removing old quail eggs; II, cooking the selected quail eggs: boiling the selected quail eggs in a pressure cooker with salt, sharply quenching the boiled quail eggs with cold water, and rinding the sharply quenched quail eggs; III, marinating and pickling the rinded quail eggs: putting the rinded quail eggs in a marinating tank, adding marinating juice, setting the temperature to 0-4 DEG C, and pickling the quail eggs for 2 hours by using a standard that the quail eggs are under the liquid surface of the marinating juice; IV, ageing the pickled quail eggs: boiling water and a condiment package together, stopping boiling, putting the pickled quail eggs obtained in the step III in a pot, and braising and cooking the pickled quail eggs; V, baking the braised and cooked quail eggs: placing the braised and cooked quail eggs in the step IV in a constant-temperature baking box of 85 DEG C, and baking the braised and cooked quail eggs; and VI, cooling the baked quail eggs, and packaging the cooled quail eggs. According to the processing method disclosed by the invention, the quail eggs are cooked, marinated and pickled, so that salt and condiment are uniformly infiltrated into the quail eggs; besides, bacteria are restrained, endogenous zymolysis is promoted, flavor substances are increased, and the flavor of products is improved; the quail eggs are aged, so that bacteria are killed, fragrance is generated, and the aged quail eggs become tender; the quail eggs are baked, so that the mouth feel of products is improved; the temperature is controlled, so that bacterial reproduction is restrained, and ageing pollution is avoided; working procedures of cooling the aged quail eggs, packaging the cooled quail eggs and the like are performed, so that leisure quail egg foods which are rich in nutrition and pure in taste and do not have any preservatives are provided.

The invention discloses orange full-fruit juice and a processing method thereof. The processing method mainly comprises the following steps: carrying out ozone composite high-pressure pulse electric field treatment on pre-treated oranges to remove pesticide residues of orange peel; carrying out coarse pulverizing, wet-process superfine pulverizing and colloid mill treatment on the oranges after the pesticide residues are removed to obtain full-fruit juice; carrying out compound enzyme moderate enzymatic hydrolysis treatment on the full-fruit juice; and carrying out homogenization, degassing and sterilizing on the juice after enzymolysis. The entire oranges can be totally utilized, and the nutrient substances of the oranges are retained to a great extent; stability of a juice system is realized by pectin of materials, and chemical additives are reduced; and by functional ingredients such as essential oil and flavone and ultra-high-pressure synergistic interaction, effective bacteria inhibition of the juice is realized, the qualities such as the original nutrient ingredients, color and taste in the materials are retained well, and the obtained orange full-fruit juice is rich in fragrance, bright in color, rich in functional ingredients and good in stability.

The invention provides bean paste dipping powder and a preparation method thereof and solves the problems of fixed form, difficulty in transportation, single sales scope and use form, big limitation to popularization and the like. The bean paste dipping powder provided by the invention comprises the following components in parts by weight: 5-30 parts of bean paste powder, 25-70 parts of chili powder, 5-20 parts of chicken essence powder, 1-5 parts of Chinese prickly ash powder, 2-12 parts of vegetable oil, 1-3 parts of sesame seeds, 0.5-5 parts of white granulated sugar and 0.5-10 parts of monosodium glutamate, wherein the bean paste powder is Pixian bean paste powder. The preparation method of the bean paste dipping powder comprises the following steps: firstly, sequentially performing selection of foreign matters and impurities and drying treatment on bean paste; then mixing the obtained bean paste with other materials uniformly; and finally performing sealing and radiation sterilization. The bean paste dipping powder has a better flavor and is more convenient to transport and use, and the preparation method is favorable for enlarging deep processing of the bean paste, obviouslyenhances the flavor of existing dipping powder, expands the range of use of the bean paste and is suitable for popularization and use.

The invention discloses an iron supplementing and blood nourishing chocolate. The iron supplementing and blood nourishing chocolate is prepared from coco mass, cocoa butter, skim milk powder, pork livers, spinach, black fungi, lotus roots, red dates, longan pulp, pelvetia silquosa, undaria pinnatifida, traditional Chinese medicine, xylooligosaccharide, Chinese yam polysaccharide, a lactobacillus delbrueckii bacterium agent, edible salt, a compound enzyme, compound amino acid chelate iron and Centrum. According to the chocolate, the iron supplementing and blood nourishing food materials, the traditional Chinese medicine and the nutritional agent are added, the nutrition is rich, Centrum promotes absorption and utilization of iron, the functions are mutually promoted and coordinated, the immunity can be enhanced, cardiovascular and cerebrovascular diseases can be prevented, and the effects of resisting oxidation, resisting ageing, calming the heart, soothing the nerves, supplementing iron, nourishing the blood, replenishing the blood and keeping beauty are achieved; the chocolate sequentially comprises a chocolate thick layer, a skim milk powder layer, a chocolate thin layer and a sandwich layer from outside to inside, the mouthfeel is variable and diverse, the fragrance is harmonious, a sandwich is porous, crisp, sour and sweet and palatable, and different taste sensations are brought; the different package model can catch the eyes of consumers; natural iron supplementing and blood nourishing are achieved, no additive is contained, and safety and healthiness are achieved.

The invention discloses a fermentation type banana tartaric acid beverage which is mainly formed by mixing and fermenting the following raw materials in parts by weight: 10 to 80 parts of banana pulp, 10 to 80 parts of pawpaw pulp, 10 to 50 parts of sticky rice and water of which the parts by weight is 0 to 10 times of the total parts by weight of the banana pulp, the pawpaw pulp and the sticky rice, wherein fermentation conditions are as follows: the fermentation time is controlled within the range of 5 to 30 days, and the fermentation temperature is controlled within the range of 18 to 38 DEG C. The invention also discloses a production method of the fermentation type banana tartaric acid beverage. A banana tartaric acid product obtained by fermenting the fermentation type banana tartaric acid beverage provided by the invention has sour taste, is rich in organic acid, but does not contain acetic acid and can not harm human gastrointestinal tracts.

The invention discloses spicy quail eggs. The spicy quail eggs are prepared by the steps of 1 egg selecting, wherein stale eggs are picked out; 2 cooking, wherein eggs are cooked with salt in a pressure steaming cooker, and eggshells are shelled after the eggs are rapidly cooled with cold water; 3 gravy pickling, wherein gravy is put into a gravy tank, the temperature is set at 0 DEGC to 4 DEG C, the eggs are pickled for 2 h, and the gravy covers the quail eggs under the gravy level; 4 curing, wherein water and a condiment package are boiled together, the fire is turned off, and the quail eggs pickled in the step 3 are braised in the cooker; 5 cooling and packaging. According to the spicy quail eggs, through cooking and gravy pickling, the salt and condiments are evenly permeated into the quail eggs, bacteria are inhibited, endogenous enzyme decomposition is facilitated, flavor substances are increased, and the flavor of the quail eggs is improved; through curing sterilization, the quail eggs are fragrant and become tender; through the processes such as cooling and packaging, the spicy quail egg leisure food which is rich in nutrition, pure in taste and free of preservatives is supplied.

The invention discloses an immunity improving purple sweet potato steamed bread. The immunity improving purple sweet potato steamed bread is made through using, by weight, 200-300 parts of strong flour, 300-350 parts of purple sweet potato, 40-50 parts of sword bean, 10-20 parts of balsam pear, 100-180 parts of henry steudnera tuber, 20-30 parts of durian, 10-20 parts of blueberry, 30-40 parts of tremella, 60-70 parts of longan, 20-30 parts of Sargassum fusiforme, 15-25 parts of green tea powder, 60-80 parts of white sugar, 20-30 parts of egg white, 3-5 parts of yeast, and a proper amount of milk. The purple sweet potato, sword bean and other raw materials are milled to form powder, the powder is stored for a period in order to be oxidized, so cluttered protein molecules are interconnected to form glutens in order to form dough with good viscous-elastic properties, thereby the eating quality of the steamed bread is improved; secondary fermentation is used to increase flavor substances in the steamed bread, so the eating mouthfeel of coarse cereal steamed bread is greatly improved; and durian, longan and other raw materials are added to enrich nutrition values and mouthfeel flavor of the steamed bread, so the steamed bread has the efficacy of human body immunity improvement.

The present invention discloses a full lotus enzyme which consists of the following raw materials: lotus roots, lotus seeds, nodus nelumbinis rhizomatis, lotus leaves, lotus flowers, lotus stamen, red dates, cucurbita kangua, thladiantha dubia fruits, oligofructose, Angel yeast, glutathione, sucrose, limonene, enzyme mixture, malic acid and water. The provided full lotus enzyme is simple in technology, easy for operation, sweet and sour in taste, and comprehensive in nutrition and strong in functionality. The edible materials are fermented to increase flavoring materials. The full lotus enzyme is sweet, sour and palatable, increases small molecule nutritional factors, is easy for digestion and absorption, promotes intestinal function, and cleans toxins. The full lotus edible ingredients and Chinese herbal medicines are subjected to a scientific compatibility and the full louts enzyme is rich in healing elements, can accelerate healing, promote intestinal function, stop bleeding and relieve bruises, prevent bacteria and inflammation, enhance immunity, prevent cardiovascular and cerebrovascular diseases, beautify features and protect skin, and prevent against aging. Each part of the organs of the lotus roots is fully taken advantage of, which can change waste into treasure, save costs, improve the utilization of the lotus roots, increase the deep processing pathway of the lotus roots, and increase farmers' income.

The invention discloses a method for producing soy sauce by using yeast autolysis fermentation. Yeast autolysis is carried out on a soy sauce original solution, and then subjected to standing and settling stratification, and a supernatant is taken to be prepared into a soy sauce finished product, wherein the conditions of the yeast autolysis are that the pH is 6.0-6.5, the temperature is 40 to 50 DEG C and the heat preservation is carried out for 45-60 min. Compared with the prior art, the soy sauce with a more mellow taste can be obtained, furthermore, autolyzed nutrients can be reused to be soy sauce mash and then fermented to improve the utilization rate of proteins.

The invention discloses a pawpaw sauce and a preparation method thereof. The pawpaw sauce comprises the following components: 50 to 100 percent of pawpaw concentrated pulp and 0 to 50 percent of syrup or sugar substitute. The preparation method comprises the following steps of: pulping pawpaw, inactivating enzymes for 5 to 10 minutes at the temperature of 85 to 95 DEG C; stirring the components uniformly according to the ratio, sterilizing for 2 to 15 minutes at the temperature of 85 to 100 DEG C; cooling the sterilized pawpaw pulp to 20 to 45 DEG C, inoculating lactobacillus into the sterilized and cooled pawpaw pulp according to a ratio of 103 to 109 cfu / mL, and fermenting for 24 to 96 hours at the temperature of 25 to 45 DEG C, wherein the fermentation is ended when the pH value is 2.5 to 3.5. The pawpaw sauce and the preparation method thereof have the advantages that: (1) the natural soft sour taste can be generated, and the bitter taste of the pawpaw can be removed effectively; (2) amino acids in the pawpaw pulp can be increased by 20 percent by lactobacillus fermentation, the flavored substances are increased by 30 percent, and the flavor and taste of the product are improved effectively; (3) the nutrients such as vitamins and diet fibers of the pawpaw raw material are retained completely; and (4) the guarantee period of the food is prolonged and rot is avoided.

The invention discloses sweet potato steamed bread with effects of invigorating spleen and nourishing stomach and a preparation method thereof. The sweet potato steamed bread is prepared from 300-400 parts by weight of high protein flour, 250-350 parts by weight of sweet potato, 50-70 parts by weight of water caltrop, 20-30 parts by weight of peanut, 60-80 parts by weight of Chinese wampee fruit, 10-20 parts by weight of red date, 10-20 parts by weight of cherry leaf, 20-30 parts by weight of poria cocos, 10-20 parts by weight of abrus cantoniensis hance, 50-60 parts by weight of white sugar, 15-25 parts by weight of egg white, 3-4 parts by weight of yeast, a proper amount of milk and a proper amount of steamed rice dumpling leaf. The raw materials such as sweet potato is ground and then is stored for some time so that the raw materials are oxidized, littery protein molecules are connected with each other to form gluten and a dough with good viscoelasticity is formed and thus steamed bread edible quality is finally improved. Through secondary waking, local flavor substances in steamed bread are increased and a coarse cereal steamed bread taste is greatly improved. Through use of raw materials such as water caltrop, peanut and Chinese wampee fruit, a nutrition value and a taste of the steamed bread are improved and the steamed bread has effects of invigorating spleen and nourishing stomach.

The invention discloses a method for degrading harmful residue in aquatic and poultry animal bodies by using a short chain fatty acid. The method includes adding 30-40 parts of vegetable protein contained in cereal, beans and the like into 100 parts of purified water and grinding the mixture into a paste, disinfecting the paste at the temperature of 90-120 DEG C, performing cooling to 35-40 DEG C; acclimatizing animal-derived microorganisms used for fermentation to plant-derived microorganisms by using a plant-derived nutrient solution; adding 1 part of the plant-derived microorganisms into 100 parts of vegetable protein liquid, stirring uniformly, sealing the mixture and performing mixed fermentation for 24-72 hours at the temperature of 35-40 DEG C to obtain a short chain fatty acid; mixing the short chain fatty acid and feed grade microorganisms in a ratio of 7:3, stirring uniformly, and adding the mixture into feed and drinking water of aquatic and poultry animals. The method rapidly degrades the harmful residue in aquatic and poultry animal bodies by using a short chain fatty acid and makes the animals excrete the harmful residue. Moreover, the method can guarantee the safety of aquatic and poultry animal protein meat food, protect liver of animals, enhance the functions of detoxification and toxin expelling of liver, guarantee the high survival rate of animals and reduce the cultivation cost.

The invention discloses a method for producing low-sugar orange peel preserved fruit by utilizing lactobacillus sporogenes to ferment the orange peel. The method comprises the following steps: selecting materials, boiling in water, proportioning and activating a fermenting agent, inoculating, fermenting, preparing a sugar solution, performing the sugar immersion, and drying to obtain a finished product. The lactobacillus sporogenes have an effect for adjusting the balance of intestinal flora, the fermentation of culture facilitates the increase of content of nutrients such as orange peel flavonoid compounds, vitamins and the like, the nutritional value of the orange peel is increased, the digestion of the human body is facilitated, and efficacies for improving appetite and promoting digestion, having nutrition and preserving the health and the like can be achieved; the lactobacillus sporogenes can produce acidic substances by virtue of fermentation metabolism, the taste is softer compared with the acidic agent, the formation of unique flavor substances can be facilitated, the prepared low-sugar orange peel preserved fruit is moderate in sweetness, harmonic in taste, good in color and excellent in flavor and has the characteristics of appetite improvement, digestion promotion, nutrition, health and the like, and the method is simple in operation process and suitable for industrialized mass production.

The invention relates to the technical field of microbial culture, and in particular to relates a complex microbial inoculant and an application thereof. The complex microbial inoculant is composed ofXiaoqu and red yeast rice in a mass ratio of 5: 5, wherein the Xiaoqu is composed of rhizopus and yeast in a mass ratio of 10: 1. The complex microbial inoculant is used for brewing wine, and is specifically used as distiller's yeast in the wine brewing process. The complex microbial inoculant is mainly used for brewing rice-flavor liquor, and can effectively improve the content of flavor substances such as total acid and total ester of rice-flavor liquor. The improved flavor substances just make up for the defects of taste and aroma in the past.

The invention relates to auricularia auricula and black garlic wine prepared with the method as follows: unpeeled garlic is placed in an incubator and fermented at the high temperature, and black garlic is prepared; the black garlic is peeled, water is added after washing, and the black garlic is milled into a black garlic pulp through a colloid mill; the black garlic pulp is inoculated with an activated auricularia auricula liquid after pasteurization, magnesium sulfate is added, and culture is performed in a fermentation tank; after auricularia auricula mycelia grow from the black garlic pulp, the black garlic pulp is added to the fermentation tank after homogenization, sugar is added for sugar degree adjustment, sweet distiller's yeast is added for fermentation, and the surface of the fermentation tank does not bubble; filtration is performed, Fen-flavor yellow water is added for secondary fermentation, filtration is performed, the liquid is stored for 3-4 months after sealing, and the auricularia auricula and black garlic wine is obtained. The auricularia auricula and black garlic wine contains various amino acids and microelements essential to human bodies, contains multiple antioxidant active factors, is high in nutritional value and antioxidant activity, has the fragrant and delicious flavor and tastes strong and mellow.