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Complex starter and preparation method and applications thereof

A compound starter and rice cake technology, which is applied in the fields of food fermentation and food development, can solve problems such as the application of Candida dwarf yeast strains in rice cake three-bacteria compound starter, and achieve shortened fermentation time and high sensory score , the effect of good texture properties

Pending Publication Date: 2018-12-07
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Up to the time when the present invention was proposed, there was no research on the three-bacteria composite starter for rice cakes and there was no application of Candida humilis as a yeast strain in microbial starters in rice cakes.

Method used

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  • Complex starter and preparation method and applications thereof
  • Complex starter and preparation method and applications thereof
  • Complex starter and preparation method and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 Isolation, purification and identification of strains:

[0040] 1. Separate the culture medium:

[0041] (1) MRS solid medium: peptone 10g, beef extract 10g, yeast powder 5g, dipotassium hydrogen phosphate 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1mL, magnesium sulfate heptahydrate 0.58g , 0.25g manganese sulfate tetrahydrate, 15-20g agar, 15g calcium carbonate, 1000mL distilled water. pH 6.2~6.4, sterilize at 121℃ for 20min.

[0042] For the preparation of Lactobacillus plantarum (Lactobacillus plantarum).

[0043] (2) Wort solid medium: 130g of malt extract powder, 0.1g of chloramphenicol, 15-20g of agar. Distilled water 1000mL, pH 6.0±0.2, 121℃ sterilized for 20min.

[0044] For the preparation of Saccharomyces cerevisiae and Candida dwarf (Candidahumilis).

[0045] 2. Separation and purification of strains

[0046] Under aseptic conditions, take 10g of traditional fermented rice slurry from Ya'an City, Sichuan Province, add it to 90mL of ...

Embodiment 2

[0061] Example 2: Preparation of composite starter

[0062] 1. Test materials

[0063] Lactobacillus plantarum used in the present invention (document source: Identification of lactic acid bacteria isolated from traditional Chinesefermented dairy products. (NCBI accession number: MG551131.1)), saccharomyces cerevisiae (document source: Impact of environmental conditions and processmodifications on microbial diversity, fermentation efficiency and chemicalprofile during the fermentation of Mezcal in Oaxaca (NCBI accession number: KY296071.1)) and Candida humilis (document source: Phylogenetic diversity of yeasts innan dough from Xingjiang. (NCBI accession number: KM655849.1)) are excellent fermentation strains selected by the laboratory from the traditional fermented rice milk in Ya'an area, all of which are preserved in a glycerin tube with a concentration of 60% and placed in the laboratory at -80℃ Frozen in the refrigerator.

[0064] 2. Preparation of liquid compound starter

[006...

Embodiment 3

[0072] Example 3 Application of compound leavening agent in rice cake

[0073] 1) Raw material: clean early indica rice to obtain cleaned raw rice;

[0074] 2) Soaking: Add the cleaned raw rice to water, and soak for 22 hours at 20°C to obtain the soaked early indica rice;

[0075] 3) Refining: After the soaked early indica rice is drained, it is refined according to the ratio of material to water of 8:5;

[0076] 4) Inoculation: Add the above-mentioned compound starter to the rice milk according to 8% of the slurry amount, and add 6-8% white sugar, and mix well to obtain fermented rice milk;

[0077] 5) Fermentation: Put the fermented rice milk in a constant temperature incubator for fermentation, the fermentation temperature is 35°C, and the fermentation time is 8h;

[0078] 6) Steaming and forming: In step 5) the fermented rice milk is further added with 13% white sugar for seasoning, put in a mold, and steamed with boiling water for 20 minutes in a cooking pot; the production of rice...

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Abstract

The invention discloses a complex starter and a preparation method and applications thereof. The complex starter contains the following components in parts by volume: 0.5-1.5 parts of lactobacillus plantarum suspension, 1.5-4.5 parts of saccharomyces cerevisiae suspension, and 4-8 parts of candida dwarf suspension. The complex starter has good fermenting property, the manufactured product has proper sourness and sweetness, and is excellent in flavor and stable in quality. The applications of the complex starter in the production of fermented rice cakes easily realize the standard production ofthe fermented rice cakes.

Description

Technical field [0001] The invention belongs to the technical field of food fermentation and food development, and specifically relates to a composite starter and a preparation method and application thereof. Background technique [0002] Mifa cake is a traditional fermented rice product in southern my country. Fermentation imparts unique sensory flavor and texture characteristics to rice pudding, making it soft and sweet and easily digested and absorbed by the human body. Therefore, it has been loved by people for a long time. However, at present, rice cakes are mainly produced in workshops, most of which are fermented with old pulp, and are mainly produced by experienced technicians. Therefore, its quality and production operation control mainly depend on the experience and skills of the technicians. . In addition, the complex microbial system in the old pulp will make it difficult to control the ratio and activity of the bacteria in the fermentation process, which will lead ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16A23L7/104A23L29/00C12R1/25C12R1/865C12R1/38
CPCA23L7/104A23L29/065C12N1/16C12N1/20
Inventor 何利姜萌艺李美伦龚川杰刘书亮邹立扣
Owner SICHUAN AGRI UNIV
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