264results about How to "Prolong fermentation time" patented technology

The invention discloses a flower fruit / vegetable honey wine and a preparation method thereof. The preparation method has the technique scheme that: taking advantages of nutritive characteristics and the like of a plurality of raw materials and auxiliary materials such as edible flowers, fruits (vegetables), black glutinous rice white glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw materials and auxiliary materials; and using edible flower leaching liquor and cool fruit (vegetable) juice instead of brewing water so as to reduce the alcoholic strength of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for beautifying and maintaining the face and improve the mouth feel. The honey wine tastes elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines. The honey wine is a clear yellow wine having the advantages of elegant taste and health care, is suitable to drink in all seasons, and is especially suitable for women to drink.

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

The invention discloses a herb-tea fruit / vegetable yellow wine and a preparation method thereof. Aiming at the problems of high alcoholic strength, strong flavor, high heat productivity, inadaptability to summer drink and the like of the common yellow wine, the method employs the technical proposal that: utilizing a plurality of raw and auxiliary materials having the advantages of nutritive characteristics and the like, such as Chinese medicinal herbs for herb tea, cool fruits (vegetables), glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw and auxiliary materials; and using Chinese medicinal herb leaching liquor for herb tea and cool fruit (vegetable) juice instead of brewing waterso as to reduce the alcoholic strength and the heat value of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for clearing away the heat and relieving the summer heat and improve the mouth feel. The yellow wine tastes, elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines.

The invention relates to a black tea preparing method and particularly relates to a method for preparing congou black tea from anji white tea. The method sequentially comprises the following steps: picking based on a one-bud and one-leaf standard; withering; rolling; fermenting: arranging the rolled leaves to be fermented into a bamboo basket, controlling the leaf stacking thickness to be 8-10cm, uniformly spreading, and layering the leaves on a fermentation rack; fermenting by using a tea fermenting machine, controlling the air temperature at 35-40 DEG C, keeping the leaf temperature 30-32 DEG C, the relative humidity over 95% and sufficient oxygen supply, recording the fermentation time beginning from the rolling time, and controlling the fermentation time to be 5.5-6.0h. At the later period of fermentation, the temperature of a fermentation chamber is lowered and is controlled at 30-35 DEG C, so that the excessive fermentation is avoided; the moderate fermentation is carried out, and the fermented leaves are removed from the fermentation chamber, subjected to heat radiation, cooled and dried. By using the method, the anji white tea can be prepared into the congou black tea which is dark in luster, compact in strip, sweet and durable in fragrance, red bright in liquor color as well as pure, mild and fresh in taste.

The invention provides methods for preparing a cultured dairy product having reduced fermentation times. The methods for preparing a cultured dairy product comprises the post fermentation addition of carbohydrate sweetening agents and / or preservative(s). The methods described herein are useful in food products such as yogurt, other refrigerated milk products, and fermented soy, rice and nut milk products, and beverages.

The invention discloses a process for brewing high-degree aromatic grape spirit, which mainly comprises the steps of: juice and slag separation, skin and slag as well as juice fermentation, distillation, blending and the like. Compared with the prior art, in the process of the invention, grape pips in grapes are firstly removed and grape juice and a certain amount of grape pip-removed grape skin are mixed and fermented, a high-acidity and low-temperature fermentation process is adopted, thus the obtained grape spirit has quality characteristics of the grappa and the flavor of the high-qualitypure-grain white wind; the indexes of the total acid and the total ester are far higher than that of the grappa and slightly lower than that of the white wine, and the total quantity of ethyl acetateand ethyl lactate accounts for above 90 percent of the total ester quantity.

The invention relates to a method for preparing flammulina velutipes polysaccharide with simple operation and low equipment investment, which comprises the following process procedures: activating a slant strain, shaking culture of seeds, submerged fermentation in liquid, continuous fermentation, separation by an ultrafiltration membrane, condensation and alcohol precipitation. The method for preparing the flammulina velutipes polysaccharide has the advantages of continuous fermentation in a fermenter, prolonging the fermentation time, simplifying the operation flow and improving the polysaccharide yield.

The invention discloses a fermentation type lobster seasoning and a making method thereof. The method comprises the steps of: carrying out pretreatment and enzymolysis with lobster leftovers as raw materials, then carrying out fermentation with Lactobacillus helveticus capable of producing dipeptidase and tripeptidase, concentrating and extracting to prepare a compound amino acid nutritious fermentation liquor containing the active functional component of taurine; and mixing the nutritious fermentation liquor with a mixed liquid prepared from various spice herbaceous plants through the steps of frying, decocting, stewing and boiling, adding a food additive for blending, homogenizing, sterilizing to prepare the liquid or sauce type lobster seasoning. By adopting a biological technology to make the lobster seasoning, the invention overcomes the technological bottleneck on limiting the development of the lobster seasoning industry and provides a normalized and standardized making method of the special lobster seasoning, thereby promoting the rapid development of the lobster industry.

A preparation method of nisin relates to the preparation method of small active peptides and solves the shortages of low output of nisin and protein using rate in the existing separating preparation method of nisin. The nisin is prepared by the steps that: 1. clean air is pumped from the bottom of fermentation solution and bubbles are collected: 2. bubbling treatment is carried out: 3. foaming liquid is filtered: 4. ultrafiltration is done: 5. salting out is done: 6. centrifugation is done, then solid matters are dissolved again and spayed and dried, thereafter the nisin is obtained. The production bacteria of the invention are in the logarithmic phase and have strong growth capacity and keep growing during bubble collecting course to continuously produce nisin and improve the production capacity of production bacteria and output of nisin. The invention collects bubble during the foaming course, solves the problem of the inhibiting effect of products on production bacteria during fermentation and improves the using rate of protein and output of products in fermentation solution.

The invention discloses a production method of persimmon wine, which comprises the following steps: 1) choosing fresh persimmons, spraying the surface of the fresh persimmons with an alcoholic solution, and sealing to thoroughly ripen and soften the persimmons; 2) breaking to obtain a persimmon pulp, adding sulfurous acid to sterilize, and then adding activated saccharomyces cerevisiae, activatedpectase and dissolved tartaric acid, and agitating uniformly and performing preliminary fermentation; 3) separating the preliminarily fermented persimmon pulp to obtain persimmon juice, and adding tartaric acid into the persimmon juice to adjust the pH value of the persimmon juice; 4) performing secondary fermentation; 5) adjusting the alcohol degree, the residual sugar, the total acid concentration and the concentration of free sulfur dioxide, and ageing; and 6) adjusting the concentration of free sulfur dioxide, filtering, sterilizing and filling to obtain the persimmon wine. According to the production method disclosed by the invention, white granulated sugar is not added in the fermentation process, and water is not additionally added in the whole production process, so that the fermented persimmon wine is intense in taste and balanced in wine, and in addition, the smell and the taste of the persimmon wine are enriched by using grape brandy to adjust the alcohol degree of the persimmon wine.

The invention discloses a glutinous-rice-fermented beverage which is prepared through the following steps: cleaning glutinous rice, soaking the cleaned glutinous rice with water, steaming the soaked glutinous rice until the soaked glutinous rice is ripe, cooling the ripe glutinous rice, adding distillery yeast, uniformly mixing, putting the mixture into a tank, placing in an omniseal environment, fermenting at 25-30 DEG C for 30-36 hours, flipping the glutinous rice in the tank, and continuing to ferment for 30-40 hours, thus forming vinasse; jordaning the vinasse, and adding a prepared liquid (A), wherein the liquid (A) comprises white granulated sugar, nutrient agar and purified water; uniformly mixing the liquid (A) with the jordaned vinasse, simultaneously heating and stirring until the mixed solution of the liquid (A) and the jordaned vinasse is fully dissolved to form a solid-free emulsion, regulating the pH value and sugar degree of the emulsion, and homogenizing; and encapsulating the homogenized emulsion, sterilizing at normal pressure and high temperature, and carrying out aseptic package, thus obtaining finished products. The beverage provided by the invention has the beneficial effects that the fermentation time is long, the content of nutrient components is high, and the beverage can be absorbed by a human body easily, thereby being an environmentally-friendly beverage.

The invention relates to a kind of Bacillus mucilaginosus and a culture method and culture medium thereof, belonging to the microbiological technical field. The Bacillus mucilaginosus P.muc3016 has the functions of nitrogen fixation, phosphorus-dissolving and potassium-releasing and belongs to the Paenibacillus group. The batch fermentation method is adopted to ferment and culture the Bacillus mucilaginosus and the concentrations of carbon source and dissolved oxygen are monitored and regulated. The culture medium contains carbon source, soybean meal powder, ammonium sulfate, magnesium sulfate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, calcium sulfate and calcium carbonate, and the pH value of the culture medium is 7.5-7.0. The Bacillus mucilaginosus of the invention has three functions of nitrogen fixation, phosphorus-dissolving and potassium-releasing simultaneously, has higher function activity and can obviously increase the crop yield; and by adopting the culture method and culture medium of the invention, the fermentation density can be increased and the fermentation time can be shortened.

The invention provides a soda biscuit and a production method thereof. By adopting the traditional secondary fermentation production process, the biscuit product can be prepared through the procedures such as raw material treatment, primary regulation of dough, primary fermentation, secondary regulation of dough, secondary fermentation, rolling, formation, baking, cooling and packing, yeast and lactic acid bacteria are collectively adopted for the fermentation in the fermentation procedure, so the product has the flavor which is produced after the common fermentation of the yeast and the lactic acid bacteria, and the flavor and the taste are more attractive; and at the same time, DVS lactic acid bacteria leaven is also adopted for the fermentation, the propagation is not required, thereby being convenient for the production.

The invention provides a preparation method of a carbonated lactobacillus beverage. The preparation method comprises the following steps: a, homogenizing raw milk; b, sterilizing the raw milk at a temperature of between 92 and 98 DEG C for 1 to 4 hours; c, inoculating and fermenting the raw milk to obtain fermented milk, wherein the fermenting strain is one of lactobacillus bulgaricus and streptococcus thermophilus, lactobacillus casei and lactobacillus paracasei; d, adding an auxiliary solution into the fermented milk, wherein the auxiliary solution consists of white granulated sugar, fruit juice, thickening agent and water, and the thickening agent is one of pectin, soybean polysaccharides and propylene glycol alginate; and e, canning and pumping carbon dioxide gas into product package. By using the preparation method of the carbonated lactobacillus beverage, the sterilization time is prolonged, and specific lactobacillus is selected and the thickening agent is added, so that the carbonated lactobacillus beverage is effectively prevented from being layered or depositing, and excellent flavor of the carbonated lactobacillus beverage is ensured.

The invention discloses a plant and fruit fermentation stock solution. A preparation method of the plant and fruit fermentation stock solution comprises the following steps: cleaning A-type fruits including 3-5 parts of green plums, 2-4 parts of waxberries, 2-3 parts of strawberries, 3-6 parts of raspberries and 1-2 parts of avocados, wiping and carrying out fermentation; cleaning B-type fruits including 5-6 parts of blueberries, 3-4 parts of mulberries, 5-7 parts of cherries, 3-5 parts of plums, 2-3 parts of prunes and 1-2 parts of wax apples, wiping, feeding 2 parts by weight of maltose, and carrying out fermentation; preparing C-type fruits including 4-5 parts of avocado, 2-3 parts of mangosteens and 1-2 parts of kiwi fruits, and carrying out fermentation; cleaning plants including ginseng which is artificially planted for 4-5 years, Chinese wolfberries, burdock root and pueraria (peeled), and carrying out fermentation; and carrying out fermentation termination treating, namely, uniformly mixing 5 parts of fermentation filtrate of the A-type fruits, 2 parts of fermentation filtrate of the B-type fruits, 1 part of fermentation filtrate of the C-type fruits and 3 parts of fermentation filtrate of the plants to obtain a mixture, immediately putting the mixture into a closed fermentation vat, and continuously fermenting for one month to obtain the finished product of the plant and fruit fermentation stock solution.

The invention provides a green high-efficient organic fertilizer and production process thereof. The green high-efficient organic fertilizer is a high-efficient organic fertilizer of green ecological agriculture prepared by utilizing excreta of breeding and culture livestock and environment pollution refuse such as discarded animal bone, oil, blood, hire and meet, and is characterized in that the organic fertilizer is prepared by mixing and fermenting raw materials of chicken feces, sheep feces, pig feces, peat, animal bone oil, terrestrial animal bone powder, animal blood powder, fish bone powder, egg shell powder, animal hair powder and animal meet powder. The invention utilizes refuse which pollutes environment to produce green pollution-free organic fertilizer with good effect, overcomes disadvantages of fertilizer and farm manure, and synthetically treats refuse. By applying the present invention, soil is not hardened, soil fertility is enhanced, amount of fertilizer is less, fertilizer efficiency is long, output is high, taste is good, quality of agricultural product is improved, and the organic fertilizer is very suitable for producing green pollution-free agricultural products. The invention has advantages of simple process, short fermentation time, low cost, wide raw material source, significant economic benefit and social benefit, and is suitable for small enterprise especially small towns enterprise.

The invention discloses compound enzyme used for methane gas fermentation and capable of supplementing trace elements, which is used for quickly decomposing raw materials in methane gas fermentation to supplement the trace elements so as to quicken gas production and increase gas yield. The compound enzyme comprises an enzyme preparation part and a trace element part, wherein the enzyme preparation part is prepared by compounding the following solid monomeric enzyme raw materials in percentage by weight: 20 to 30 percent of 20,000u / g xylanase, 20 to 30 percent of 20,000u / g cellulose, 5 to 10 percent of 1,500u / g lipase, 5 to 10 percent of 10,000u / g pectinase, 5 to 10 percent of 30,000u / g saccharifying enzyme and 5 to 10 percent of 10,000u / g glucanase; the trace element part is prepared from the following raw materials in percentage by weight: 10 to 15 percent of zinc sulfate, 20 to 30 percent of powdered rock phosphate, 10 to 20 percent of steelmaking slag, 12 to 16 percent of calcium carbonate, 20 to 25 percent of stove ash, 5 to 10 percent of active carbon and 4 to 8 percent of nonionic surfactant; and a weight ratio of the enzyme preparation part to the trace element part is 1:(1-2). The compound enzyme can produce gas quickly, increase gas yield, prolong fermentation time, reduce residual energy and improve utilization rate of the raw materials.

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 drum-type fermentation device which comprises a material inlet, a material outlet and a fermentation device body, wherein the fermentation device body comprises a first fermentation tank and a second fermentation tank which are butted mutually; at least one of the first fermentation tank and the second fermentation tank is rotatable; the butted interface part of the first fermentation tank and the second fermentation tank is arranged to be in an oppositely-rotating connection mode; the first fermentation tank and the second fermentation tank are internally provided with a first fermentation containing cavity and a second fermentation containing cavity respectively; the inner walls of the first fermentation containing cavity and the second fermentation containing cavity are both provided with spiral cutters; and the matched rotation of the first fermentation tank and the second fermentation tank enables cultivation excrement which enters the fermentation device to move from the material inlet to the material outlet or enables cultivation excrement which enters the fermentation device to be extruded from two ends to the middle part of the fermentation device. The fermentation device provided by the invention is simple in structure, convenient to operate, high in treatment efficiency, small in occupied area, short in time consumption, high in adaptability, energy-saving and environment-friendly.

The invention provides children yogurt and a preparation method thereof, wherein per 1000 parts by weight of the children yogurt comprises following raw materials, by weight: 80-90 parts of white granulated sugar, 5-10 parts of milk protein powder, 3-5 parts of physically-modified starch, 5-10 parts of sweet condensed milk and 885-907 parts of milk. The preparation method comprises following steps: (1) dissolving the milk protein powder in the milk and performing circulation to obtain dosing milk, and allowing the dosing milk to stand for hydration; (2) performing temperature increasing to the hydrated dosing milk, adding the physically-modified starch and the white granulated sugar and performing circulation; (3) performing homogenization to the circulated dosing milk; (4) sterilizing the homogenized dosing milk; (5) decreasing the temperature of the sterilized dosing milk, adding a bacterial strain for performing fermentation to obtain fermented milk; (6) performing demulsification to the fermented milk, cooling the demulsified fermented milk and filling the demulsified fermented milk into bottles to obtain the children yogurt. The children yogurt is free of food additives, can be stored for a long period, and is fine and refreshing in taste.

The invention relates to a method for preparing pleurotus ostreatus polysaccharide with easy and convenient operation and little equipment investment. The processing steps are: slant strain activation, shake flask seed culture, liquid submerged fermentation, continuous fermentation, separation, concentration and alcohol deposition of ultrafiltration membrane. With the pleurotus ostreatus polysaccharide of the invention adopted, the continuous fermentation can be carried out in a fermentation cylinder, fermentation time can be lengthened, the operation process can be simplified and polysaccharide yield can be improved.

The invention relates to a natural yoghurt flavor basic charge and a microbiological fermentation method thereof. The method mainly comprises the following steps: lactic acid bacteria freeze starters are prepared, yoghurt fermentation medium is prepared, and the natural yoghurt flavor basic charge is prepared; fermentation treatment is carried out on the yoghurt fermentation medium which takes fresh milk, full cream milk, or nonfat dried milk powder as main basic charge by using the various lactic acid bacteria freeze starters, centrifuging for primary solid-liquid separation; and clear liquid, i.e. the natural yoghurt flavor basic charge, is obtained by refinedly filtering supernatant. The natural yoghurt flavor basic charge produced by the method of microbiological fermentation contains various important milk flavor fragrant ingredients such as acids, alcohols, ketones, lactones and sulfur-containing compounds and can be made into the yoghurt flavor by proper modification, which can be widely applied to various beverages, dairy foods, ice creams, bakeries, candies, and the like. Compared with common formulated yoghurt flavors, the fermented yoghurt flavor has not only good flavor but also fermented taste.

The invention relates to sugar-free nutritious bread, characterized by comprising the materials with the following components: high-gluten flour 1500-9000 parts, low-gluten flour 200- 800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-100 parts, bread modifier 1-20 parts, tomato juice 1000-2000 parts, salt 300-600 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention discloses a production method of salt-reduction soybean sauce and belongs to the technical field of seasoning brewing. The salt-reduction soybean sauce is prepared through treatment of raw materials including wheat and soybean meal, soybean meal steaming, mixed koji making, soy sauce mash preparation, fermentation in a jar as well as squeezing and sterilizing. The production method has the characteristics that the salt degree of soy sauce mash is reduced, the quality of produced low-salt soybean sauce is high, growth and breeding of infectious microbes are inhibited, and decaying sourness in the soybean sauce fermentation process is prevented.

The invention provides highly-fragrant flavored fermented milk and a preparation method thereof. The flavored fermented milk is prepared through the following step of with milk liquid containing fermented fat as a fermentation substrate, performing inoculating with a fermenting agent for fermentation to obtain the flavored fermented milk. More specially, the fermented fat is prepared from cream asa main raw material through performing fermentation with mesophilic bacteria. The mesophilic bacteria are used for fermentation of the fat, then the fermented cream is added to a milk base, and secondary fermentation is performed with the thermophilic bacteria, so that the highly-fragrant flavored fermented milk being favorable in stability is prepared.

The invention provides an environmental-friendly selenium-rich soil conditioner and a preparation method thereof. The soil conditioner is prepared from zeolite powder, desulfurized gypsum, grass ash,animal skin and bone, sawdust, selenium ore powder, humic acid, compound trace elements, sodium alginate, brown algae powder, a jerusalem artichoke extract, black fungus polysaccharide, and compositemicrobial bacterial liquid, wherein the zeolite powder is clinoptilolite having silica content of 58% to 60%, density of 3.4 to 3.7g / m<3> and fineness of 200 to 280 meshes. The selenium-containing soil conditioner with high absorption rate, which is prepared from natural selenium ores, has the functions of adjusting the pH value of soil, alleviating soil hardening, increasing the content of organic matter in soil and improving the function of aggregate structure.

It is an object of the present invention to provide a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance, and to provide novel fermented milk with a thick and smooth mouth feel and a mild flavor which has not been obtained conventionally and additionally with a hard texture not degrading during distribution state, as obtained by the method. As a consequence of investigations, it is found out that fermentation efficiency can be promoted by reducing the dissolved oxygen in a mix of raw materials for fermented milk at the start of fermentation through substitution with inert gases. It is also found out that the method including fermentation at general temperature in the above condition can shorten fermentation time to improve productivity, and that the method including fermentation at a fermentation temperature lower than a usual method for general fermentation time can produce novel fermented milk with a thicker and smoother mouth feel and a milder flavor than the mild flavor of fermented milk obtained by conventional low-temperature fermentation for a long period and with a hard texture never degrading during distribution stage, which has not been obtained conventionally, in addition that the fermented milk is obtained by the above method. As a consequence, the invention has been achieved.

The invention relates to a brewing method of glutinous sorghum ecological Xiaoqu liquor. The brewing method comprises 12 steps of material preparation, primary moistening, soaking, steaming, braising, re-steaming, saccharification, fermentation, liquor steaming, cellaring and finished product. The brewing method has the beneficial effects that the primary moistening is carried out before the formal soaking, so that a cell membrane is more likely to break, and sufficient gelatinization is facilitated; glutinous sorghum seedling water is adopted for soaking, so that the glutinous sorghum flavor can be better maintained and enhanced; by virtue of repeated soaking and moistening, sufficient swelling and breaking can be realized; when in saccharification and fermentation, the ambient temperature can be directly adjusted to be lower, so that the saccharification time and the fermentation time can be prolonged, sufficient saccharification and fermentation can be realized, and not only can the starch utilization rate and the liquor yield be increased, but also the liquor taste is softer, alcohol sweeter and stronger in fragrance; a special pottery pot selenium-carbon cover plate is adopted for cellaring, so that the liquor can be better aged.

A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.

The invention discloses a low-temperature and low-salt tank type fermenting preparation method of broad bean sauce halves. The method comprises the following steps of A, pretreatment of broad bean halves; B, preparation of a fermenting material of the broad bean halves; C, tank type fermenting of the fermenting material of the broad bean halves: sending the fermenting material of the broad bean halves into a fermenting tank, controlling the water content in the fermenting material of the broad bean halves in the fermenting tank to be smaller than or equal to 50% and the content of edible salt to be 8 to 11%, and fermenting by controlling the temperature to 15 to 20 DEG C; after fermenting for 13 to 15 days, adding lactobacillus powder; after 3 to 4 days, adding saccharomyces rouxii powder and torulopsis powder to continue to ferment; fermenting for 76 to 180 days in total, so as to obtain the broad bean sauce halves. The method has the advantages that the quality requirements are met, the fragrance and delicate flavor of a product are further improved, and the problem of pollution in the preparation process is solved; the particular flavor of the traditional fermented sauce halves is reserved, the land occupation area is small, the method is suitable for large-scale industrialized production, and the market demand amount of Pixian bean halves is met.