90 results about "Lactarius alnicola" patented technology

The invention discloses a preparation method of a novel vegetable and fruit fermented beverage. The preparation method comprises the steps of: firstly carrying out enzymolysis on mixed fresh juice of fresh vegetables and fruits after dilution and size mixing by adopting cellulase, fermenting by adopting a mixed lactic acid starter after adding sugar and corn oligopeptide as fermentation substrates and sterilizing, adding calcium carbonate when the pH reaches 4.0, and then inoculating leuconostoc mesenteroides for continuous fermentation; adding a feed supplement and sterilizing when the pH reaches 3.5, and then adding high-activity dry yeast for the fermentation for 2-3 days; and finally performing sterilization, centrifugation, homogenizing, blending, sterilizing and filling to obtain the novel vegetable and fruit fermented functional beverage. The enzymolysis is firstly carried out on a product by the cellulase, then lactic acid bacteria and saccharomycetes are utilized for the step-by-step fermentation of the mixed fresh juice of the fresh vegetables and fruits, and the corn oligopeptide is added to promote the growth and the metabolism of fermentation strains, so that the novel vegetable and fruit fermented beverage has clear composition of functional components, contains abundant oligopeptide, organic acids, reducing sugars, sugar alcohols and soluble dietary fiber, and integrates nutrition and health care, thus being a novel vegetable and fruit fermented beverage.

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

The invention belongs to the technical field of feed and microbial fermentation, and particularly relates to a preparation method of a sea-tangle, fish meal, brown sugar and ormosia fermented feed for lactating sows. The method comprises the steps of: mixing sea-tangle powder, the fish meal, the brown sugar and ormosia powder in proportion with water to prepare concentrated serous liquid; heating and soaking, disinfecting and cooling, introducing protease generating bacillus subtilis, brewer's yeast and lactic acid bacteria to ferment; then mixing grain raw materials, such as corn powder, smashed rice powder, bean pulp powder, expanded soybean meal, bran, DDGS (Distillers Dried Grains with Soluble), lipid, premix in proportion; dying after fermentation to prepare the sea-tangle, fish meal, brown sugar and ormosia fermented feed for the lactating sows. The feed is rich in peptide, lactic acid and probiotics, has the characteristics of abundant and balanced amino acids, high nutrition, easy for digestion, good taste, low content of anti-nutritional factors and the like, and the lactating sows can be remarkably stimulated to lactate.

The invention discloses a method for fermenting dendrobium officinale employing lactic acid bacteria, as well as a fermented product and application of the dendrobium officinale. The method comprises the following steps: squeezing fresh dendrobium officinale strips into juice, or carrying out freeze drying and superfine grinding; fermenting by employing lactic acid bacteria as a dendrobium officinale fermenting strain; and finishing fermentation, adding mycose to a fermented product as a protective agent, and carrying out freeze drying, so as to obtain the fermented product with activated probiotics. The dendrobium officinale is fermented with the lactic acid bacteria; the activated probiotics are introduced on the basis of the original health efficacy of the dendrobium officinale; the mouthfeel and flavor of the dendrobium officinale are improved; the nutrient value and health efficacy of the dendrobium officinale are improved; the variety of dendrobium officinale series products is enriched; the content of the probiotics of the fermented dendrobium officinale is not less than 109.

The present invention discloses a roxburgh rose fermented nutrient solution and an application thereof. A preparation of the roxburgh rose fermented nutrient solution comprises the following steps: (1) a raw material treatment is conducted: mature fresh roxburgh rose fruits are selected and washed, the washed roxburgh rose fruits are squeezed into juice, fruit residues are left and taken, the fruit residues are beat, and roxburgh rose fruit slurry and water are mixed evenly to obtain roxburgh rose slurry for a standby application; (2) micro-organism inoculating and fermenting are conducted: lactic acid bacteria and saccharomycetes are added for compound inoculation with an inoculation amount of 1-5%, and after culturing and fermenting, a fermentation product is obtained; and (3) micro-organism removing and filling are conducted: the fermentation product is centrifuged to extract a supernatant to obtain fermentation liquid, after the fermentation liquid is filtered with an ultrafiltration membrane, aseptic filling in an aseptic environment is conducted to obtain a roxburgh rose fermented nutrient solution finished product. Vc and SOD in the fermentation product is high in content and also good in stability, and the roxburgh rose fermented nutrient solution is not liable to brown and stable in product quality, can be used for preparing products with oxidation resistance and / or high Vc content, such as masks, emulsions, creams, essences, freeze-dried powder, decoction pieces, capsules, granules or jellies, and has a good market prospect.

The invention discloses a stress-tolerant growth-promoting composite mycorrhizal fungi inoculant for a pine or fir artificial forest, and a preparation and application methods thereof. The composite mycorrhizal fungi inoculant is compounded from an endomycorrhizal fungi inoculant and an exotrophic mycorrhiza fungi inoculant, wherein the endomycorrhizal fungi inoculant is obtained by culturing Glomus mosseae or Glomus intraradices in pots in a greenhouse; and the exotrophic mycorrhiza fungi inoculant is obtained by fermenting Lactarius hatsudake Tanaka and Scleroderma polyrhizum Pers. in a liquid fermentation medium. In the forestation process, the seedling root system is subjected to slurry dipping treatment or embedded in pine or fir forest soil, thereby promoting rootage and growth of pines or cedars, improving the tree vigor, enhancing the stress tolerance, increasing the absorptivity of P, and preventing the pine leaf cast, fir anthracnose, pine seedling blight and cataplexis.

The invention provides a moringa oleifera ferment and a preparation method thereof and belongs to the technical field of traditional Chinese medicine. The moringa oleifera ferment is prepared from, by weight, 20-50 parts of moringa oleifera seeds, 20-40 parts of moringa oleifera stalks, 15-40 parts of moringa oleifera leaves, 1-4 parts of salt, 2-5 parts of honey, 3-5 parts of licorice root, 3-5 parts of wolfberry, 3-5 parts of siraitia grosvenorii, 1-3 parts of yeast, 1-3 parts of lactic acid bacteria, 3-8 parts of vitamin E and 200-250 parts of water. The moringa oleifera ferment is prepared in the steps that moringa oleifera seeds, moringa oleifera stalks and moringa oleifera leaves are smashed, water, yeast and lactic acid bacteria are added, the mixture is placed in a container to be fermented for a period of time, licorice root, wolfberry and siraitia grosvenorii boiled extracts, salt, honey and vitamin E are added, fermentation continues, and sterilization and filling are conducted. The provided moringa oleifera ferment has the effects of preventing bacteria, eliminating inflammation, promoting decomposition and digestion of eaten food so that the food can become substances easy to absorb, and promoting quick physical recovery.

The invention discloses production technology for effectively improving bitterness and astringency of aronia melanocarpa fermented fruit wine. A mixed fermentation manner with lactic acid bacteria and yeast is adopted, and the aronia melanocarpa fruit wine is made by adopting aronia melanocarpa fruits, residues or powder and performing raw material washing, crushing, composition adjustment before fermentation, primary fermentation, peel and residue separation after primary fermentation, composition adjustment before secondary fermentation, secondary fermentation, peel and residue re-separation after secondary fermentation, pouring to a tank, ageing and filtering. The fermentation instead of artificial adjustment is adopted; food additives, such as a sweetener and a sour additive, for improving the taste of products are not added during whole production; and nutrients and plant chemicals in fruits are fully kept, and the bitterness and astringency of aronia melanocarpa fermented fruit wine are effectively improved and reduced. The overall utilization ratio of aronia melanocarpa is increased, the value of aronia melanocarpa is boosted, and the production cost is reduced.

The invention belongs to the technical field of food processing, and particularly relates to winter cherry milk-flavored bean curd and a making method thereof. The method for making the winter cherry milk-flavored bean curd particularly comprises the steps of soybean soaking, whey fermentating, soybean milk grinding, soybean milk boiling, marinating, pressing and the like. Due to the fact that selection of a bean curd coagulant has the important significance on high-quality bean curd production, the formula of the coagulant used in the bean curd making process is modified, lactic acid which is generated through fermentation of whey powder by adding lactic acid bacteria is added into soybean milk by serving as the coagulant, protein in the soybean milk can be flocculated, and then the bean curd is made. According to the winter cherry milk-flavored bean curd and the making method thereof, the winter cherry bean curd is made through cooperation of soybeans and whey, the amino acid proportion can be reasonably balanced, animal protein and plant protein are reasonably combined, the nutritive value is high, the milk flavor can be increased while the unique bean flavor of the soybeans is kept, the varieties of the bean curd can be greatly enriched, the quality and the grade of the bean curd are improved, and then the good application and popularization value is achieved.

The invention discloses a production method of a Chinese hawthorn leaf tea lactic acid beverage, and belongs to the technical field of beverage processing. The Chinese hawthorn leaf tea lactic acid beverage is mainly prepared from Chinese hawthorn leaf tea, momordica grosvenori, white sugar, spring water and lactic acid bacteria. The production method comprises the following steps of weighing each raw material respectively, boiling the raw materials, cooling naturally and filtering so as to obtain leaching liquor, inoculating lactic acid bacteria culture with the weight accounting for 2%-3% of the total weight of the raw materials in the leaching liquor, sealing, fermenting 10 days-25 days, and controlling the product temperature at 16 DEG C-28 DEG C; controlling the viable count of the fermented feed liquid, and controlling the content of lactic acid bacteria of the feed liquid to be 0.5 million per ml to 1 million per ml; adjusting the acid of the feed liquid, and controlling the content of the total acid of the feed liquid to be 0.1g / 100ml-0.15g / 100ml; and finally sterilizing the feed liquid, and carrying out vacuum sterile packaging, thereby obtaining the Chinese hawthorn leaf tea lactic acid beverage which is rich in nutrition and health-care, and has the fragrance of Chinese hawthorn leaf tea leaves.

The invention discloses a preparation method for a fructus gardeniae extract for tobacco. The preparation method is characterized by comprising the following steps: (1) crushing fructus gardeniae fruits, adding the crushed fructus gardeniae fruits into an extracting tank, adding water, and adding lactobacilli and complex enzyme for fermenting to obtain fructus gardeniae fruit fermentation liquid, wherein the fructus gardeniae fruit and the water are in the mass ratio of 1 : (20 to 40); (2) performing alcohol precipitation and purification on the fructus gardeniae fruit fermentation liquid to obtain secondary fructus gardeniae concentrated liquid; (3) performing molecular distillation refining, namely, performing vacuum concentrating on the secondary fructus gardeniae concentrated liquid to obtain tertiary fructus gardeniae concentrated liquid, adding propylene glycol, performing further separation and purification on the tertiary fructus gardeniae concentrated liquid in molecule distillation equipment, collecting a light component, performing molecular distillation purifying on a heavy component again, and combining two light components to obtain the fructus gardeniae extract for the tobacco. According to the preparation method, the fructus gardeniae extract for the tobacco is prepared by adopting compound fermenting, solvent low-temperature extracting and molecular distillation refining, and is applied to reconstituted tobacco, so that the appearance colour and lustre of the reconstituted tobacco are more natural and uniform, and are close to those of high-quality tobacco; the pH value of smoke is reduced; aroma is enriched; stimulation and miscellaneous gas are reduced; the smoking taste is improved.

The invention discloses fermented pumpkin sauce with smoked preserved flavor and a preparation method of the sauce. The fermented pumpkin sauce is prepared by mixing fresh pumpkin juice and carrot juice, then adding burnt chilli and burnt celery leaves, and finally inoculating with aspergillus oryzae, saccharomycetes and lactic acid bacteria to ferment. Compared with the prior art, the preparation method has the advantages that only the burnt celery leaves powder and burnt chilli powder rather than any other chemical additives are added; the unique fermentation process is carried out, and thus the prepared pumpkin sauce tastes soft and smooth and has a deep smoked preserved flavor and is widely welcomed by customers.

The invention discloses a container seedling rich in mycorrhiza which takes lightweight mixed materials with strong water absorption such as sterilized peat soil and biochar as a substrate, a seedlinggrowing container with the functions of air rot cutting and the like as a carrier, pure mycelia or spores of cultured ectomycorrhiza such as L.lividatus Berkeley and M.A.Curtis, russula heterophyllaFr., boletus edulis Bull.:Fr., tuber aestivum Vittad, tuber melanosporum Vittad and thelephora ganbajun Zang as an inoculant, seeds or seedlings of pinaceae plants such as pinus massoniana Lamb., pinus yunnanensis Franch and pinus elliottii Ehgelm, corylaceae plants such as corylus heterophylla Fisch .ex Trautv .var .sutchuenensis Franch. and corylus heterophyllaxavellanas, seeds or seedlings of fagaceae plants such as cyclobalanopsis gilva(Blume)Oerst, quercus acutissima Carruth., castanea mollisima, quercus aquifolioides Rehd and quercus franchetii Skan, and seeds or seedlings of tiliaceae plants such as Hunan tilia tuan Szyszyl. and craigia yunnanensis as a host plant, and is cultivated under suitable temperature, humidity and light conditions and a method for cultivating the mycorrhizacontainer seedling. Mycorrhizal seedlings cultivated by the method have the advantages of large quantity of mycorrhiza, good quality, high afforestation survival rate and rapid growth recovery, and mycorrhizal edible fungus fruiting bodies produced by the method are high in yield.

The present invention uses carrots and sweet oranges as raw materials to be fermented, which can not only use the unique aroma of the sweet oranges to cover the unpleasant taste of the carrots, but also give consideration to the nutrition of both fruits and vegetables. Performing enzymolysis technology on carrot pulp can not only improve juice yield and clarity, but also produce some small molecular substances to promote the growth of lactobacillus. Compared with unfermented juice, the variety of aroma of fermented juice is complex. The total contents of alcohols, esters and other aromatic substances in multiply bacteria fermentation are obviously higher than those of single bacteria fermentation, giving stronger fermented aroma to the sweet orange and carrot juice.The terpene substances,a cause of special flavor of the carrots, are significantly reduced after fermentation so that the compound lactobacillus fermented sweet orange and carrot juice is more acceptable to consumers.

The invention discloses a fruit puree tablet containing probiotics and a preparation method for the fruit puree tablet. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the juice production yield is increased, the content of soluble cellulose in the fruit puree is increased, and browning of the fruit puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit puree and the yoghourt are mixed. The finally prepared fruit puree tablet containing the probiotics is delicate in taste, uniform in texture, stable in state, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.55*10<11>-2.52*10<11> CFU / g, and the quality guarantee period is 30-36 months at the room temperature.

The invention discloses a formula of a prairie white mushroom nutrition fertilizer and an application method thereof. According to the formula, the yield of fruiting bodies of the prairie white mushroom can be effectively improved, and high production and stable production of the prairie white mushroom by artificial cultivation can be realized. A preparation method of the prairie white mushroom nutrition fertilizer comprises the following steps of: mixing 20-40 parts of dry powder of glucose, maltose, mannitol, starch or one of dry powder and 1.1.5 parts of dry powder of yeast extract, peptone, ammonium nitrate or one of dry powder to prepare a carbon and nitrogen source fertilizer base material; and adding 0.1-0.2 part of lactic acid bacteria into 10-15 parts of mare's milk to perform fermentation at room temperature for 24h, then breaking 2-5 parts of duck eggs, adding, stirring, further adding 2000 parts of warm water at the temperature of 20-30 DEG C into the well prepared carbon and nitrogen source fertilizer base material (containing 20-40 parts of carbon and 1-1.5 parts of nitrogen) for dilution, adding a matter fermented by a composite microbe mixed by aerobic bacteria, spore bacteria and acidovorax delafieldii, and uniformly stirring to prepare the prairie white mushroom nutrition fertilizer which needs to be applied immediately.

The invention discloses a preparation method of fermented chili in the technical field of production of chili products. The preparation method comprises the following steps: step one, selecting raw materials; step two, cleanly washing chili, bamboo shoots, rhizoma zingiberis recens and garlic, and draining for standby use; mixing the chili, the rhizoma zingiberis recens and the garlic together and chopping into chili flakes; step four, dissolving vitamin C in baijiu, and uniformly stirring and mixing the bamboo shoots, the baijiu and salt in the chili flakes; step five, carrying out sealing fermentation on the chili flakes for 15 to 20 days, and then uniformly stirring and mixing sodium dehydroacetate into the fermented chili flakes. Through the scheme, through interaction of all links during a preparation process of the fermented chili and inhibition on putrefying bacteria before fermentation, a favorable condition is provided for growth of lactic acid bacteria; then sealing fermentation is adopted; then the sodium dehydroacetate is added after the fermentation, so that growth of microorganism is inhibited, a good taste of the produced fermented chili is ensured, and meanwhile, higher safety is obtained.

The invention discloses a preparation method of a novel vegetable and fruit fermented beverage. The preparation method comprises the steps of: firstly carrying out enzymolysis on mixed fresh juice of fresh vegetables and fruits after dilution and size mixing by adopting cellulase, fermenting by adopting a mixed lactic acid starter after adding sugar and corn oligopeptide as fermentation substrates and sterilizing, adding calcium carbonate when the pH reaches 4.0, and then inoculating leuconostoc mesenteroides for continuous fermentation; adding a feed supplement and sterilizing when the pH reaches 3.5, and then adding high-activity dry yeast for the fermentation for 2-3 days; and finally performing sterilization, centrifugation, homogenizing, blending, sterilizing and filling to obtain the novel vegetable and fruit fermented functional beverage. The enzymolysis is firstly carried out on a product by the cellulase, then lactic acid bacteria and saccharomycetes are utilized for the step-by-step fermentation of the mixed fresh juice of the fresh vegetables and fruits, and the corn oligopeptide is added to promote the growth and the metabolism of fermentation strains, so that the novel vegetable and fruit fermented beverage has clear composition of functional components, contains abundant oligopeptide, organic acids, reducing sugars, sugar alcohols and soluble dietary fiber, and integrates nutrition and health care, thus being a novel vegetable and fruit fermented beverage.

The invention discloses ampelopsis grossedentata yoghurt and a production method thereof. The ampelopsis grossedentata yoghurt is prepared from ampelopsis grossedentata, milk, white granulated sugar and lactic acid bacteria, wherein the ratio of the components is as follows in parts by weight: 1 to 2 parts of the ampelopsis grossedentata, 3 to 7 parts of the white granulated sugar, 50 to 200 partsof the milk and 0.5 to 2.5 parts of lactic acid bacteria; the ampelopsis grossedentata yoghurt is prepared through a production technology of preparing ampelopsis grossedentata liquid, blending raw materials, sterilizing, cooling, inoculating, fermenting and carrying out after-ripening. According to the ampelopsis grossedentata yoghurt, an ampelopsis grossedentata extracting solution is added into raw materials for preparing common yoghurt and nutrient components in the ampelopsis grossedentata are released in the yoghurt, so that the edible value and medicinal value of the yoghurt are improved; an effective component of the ampelopsis grossedentata is dihydromyricetin, can resist the formation of in-vivo thrombus, has remarkable effects of lowering blood lipid and preventing cardiovascular and cerebrovascular diseases and has a remarkable liver protection effect; the ampelopsis grossedentata has the effects of resisting inflammation and easing pain, resisting tumors, improving the immunity, resisting ageing, preventing the cardiovascular and cerebrovascular diseases, improving the sleep, promoting digestion and absorption and relieving cough and resolving phlegm.

The invention discloses a moringa oleifera fish feed and a preparation method of the moringa oleifera fish feed as well as a culturing method of the fish. The feed is prepared from moringa oleifera, flour, lactic acid bacteria, saccharose and water. The preparation method comprises the following steps: during preparation, injecting aerated water into a fermenting tank for standing; then adding the lactic acid bacteria and the saccharose and uniformly stirring; fermenting for one day, uniformly mixing a fermented mixture with segmented moringa oleifera with tree age of two or above and the flour according to proportions; soaking the mixture in the fermenting tank for 30 minutes for fully adhering the lactic acid bacteria onto the moringa oleifera for feeding. According to the moringa oleifera feed and the preparation method of the moringa oleifera fish feed as well as the culturing method of the fish disclosed by the invention, the moringa oleifera feed is fermented and then fed, so that intestinal micropopulations are optimized, digestive absorption of grass carp is promoted and a traditional method of single feed or forage feeding is improved; the commercial adult fish is comprehensive in nutrition and the composition of amino acid is balanced; the meat quality and mouthfeel are improved, and the immunity of the grass carp is also improved.

The invention discloses sprouted pumpkin seed kernels processed with sauce and a preparation method thereof. The sprouted pumpkin seed kernels processed with the sauce are obtained by sprouting, inoculating with aspergillus oryzae to ferment the sprouted pumpkin seed kernels, adding saccharomycete lactic acid bacteria and mixing and fermenting. According to the sprouted pumpkin seed kernels processed with the sauce, the nutritive value of the pumpkin seed kernels is increased and the prepared sprouted pumpkin seed kernels processed with the sauce have a fine and smooth mouth feel and a unique flavor; the sprouted pumpkin seed kernels processed with the sauce have attractive color and luster, are convenient to carry and are ready-to-serve.

The invention discloses a tenebrio moliter and beef bone protein beverage capable of facilitating relieving sub-health symptoms. The tenebrio moliter and beef bone protein beverage is characterized by comprising the following components in parts by weight: 86-104 parts of fresh beef bone, 25-35 parts of tenebrio moliter, 5-7 parts of protein sugar, 0.46-0.56 part of commercial complex enzyme, 0.11-0.13 part of papain, 0.4-0.6 part of lactic acid bacteria, a proper amount of deionized water, a proper amount of ethyl alcohol and a proper amount of water. The provided protein beverage combines full nutritions of tenebrio moliter and beef bone, can provide various easily absorbed amino acid, mineral substances and vitamins for a human body, can enable the body to be full in nutrition and improve immunity through antimicrobial peptide and chitin, and can effectively relieve the sub-health symptoms caused by irregular diet in the present society.

The invention discloses a preparation method of kudzuvine root and mulberry functional composite fermentation tabletted sweets. The preparation method comprises the following steps of thoroughly cleaning kudzuvine roots, fresh mulberries and cordyceps militaris, performing mixing, then adding pure water, performing wall breaking through a wall breaking machine to obtain liquid, adding the liquid to a fermenter, adding the honey and strains, performing mixing to obtain fermentation liquid, and performing fermentation, wherein the strains are lactic acid bacteria as edible probiotics, which canbe added to a food catalogue for commercial production; finishing the fermentation, and filtering the fermentation liquid to obtain fermentation stock; concentrating the fermentations stock, and performing spray drying to make kudzuvine root and mulberry fermentation powder; and performing mixed tabletting on the kudzuvine root and mulberry fermentation powder, a filler, a corrigent and a lubricant, so that the kudzuvine root and mulberry functional composite fermentation tabletted sweets are obtained. According to the fermentation method, beneficial substances of the kudzuvine roots, the mulberries and the cordyceps militaris are sufficiently released, and are easy to absorb by human bodies; and seasonal plants are made into tabletted sweets, the kudzuvine root and mulberry functional composite fermentation tabletted sweets are convenient to carry, can be supplied at all seasons, the added value of agricultural and sideline products is increased, and economic benefits are increased.

The invention discloses a preparation method of dogwood yoghourt, wherein the dogwood yoghourt is prepared by dogwood and milk through procedures such as pre-treating, mixing, homogenizing, inoculating, canning, fermenting, checking, storing in a warehouse and the like. The dogwood raw material is subjected to enzyme treatment and high pressure treatment, so that the special flavor of the dogwoodcan be effectively removed and the nutritional and healthcare ingredients of the dogwood are separated out to the utmost, the dogwood is mixed with the milk and is added with three types of lactic acid bacteria for fermentation, in the product, the nutritional and healthcare ingredients of the dogwood are fully reserved and the product has the flavor of clabber, the sour and sweet degrees are proper, and the taste is fine and smooth.

Purple sweet potato and black garlic wine and a preparation method of same. The invention belongs to the field of wine production, and provides the purple sweet potato and black garlic wine and the preparation method of same for solving the problem of deep-processing of the purple sweet potato and black garlic. The method particularly includes the steps of: 1) steaming the purple sweet potato andmixing and pulping the purple sweet potato with water according to material-to-liquid ratio of 1:1-1:5 to prepare purple sweet potato slurry, adding a color protective agent to the purple sweet potatoslurry for color protection, and adding pectinase to perform enzymolysis for 1-3 h; 2) adding a liquefying enzyme to perform liquefaction for 30-90 min; 3) adding glucoamylase to perform saccharification for 90-180 min, pH value being 3.4-5.5; 4) adding black garlic and pulping the materials to prepare mixture liquid; 5) adding lactic acid bacteria to the mixture liquid to perform fermentation, and adding sugar to prepare fermented liquid; 6) inoculating the saccharomyces cerevisiae to the fermented liquid to perform fermentation to prepare the purple sweet potato and black garlic wine. The process can be used for processing and utilizing fermented wine products.

The invention discloses flower jam with preserved chrysanthemum flower pigment and flavor and a production method thereof, and belongs to the technical field of food processing. According to the production method of the flower jam with preserved chrysanthemum flower pigment and flavor, lactobacillus plantarum CGMCC No. 8097 and zygosaccharomyces rouxii CICC 31259 activating solution are used so asto be subjected to synergetic fermentation, and Dangshan pear juice is added so as to provide amino acids and organic acids in order to promote growth of lactic acid bacteria and yeast; and thus, color, luster and flavor of the flower jam are improved. The flower jam prepared by the production method has good chrysanthemum aroma, as well as good color and luster; moreover, the flower jam has thefunctions of beautifying, keeping youth, enhancing immunity, improving sleep, improving memory and so on. Production time of the flower jam is greatly shortened, and quality stability of the flower jam is improved; moreover, production technology of the flower jam is energy-saving and environmentally friendly.

The invention discloses a bio-processing method for fermentation of edible mushroom probiotics and an edible mushroom probiotic instant food. Edible mushrooms used as raw materials and table salt are charged into a sealed bottle directly and then are subjected to steam sterilization, and then lactic acid bacteria fermentation liquid is added for fermentation to obtain the edible mushroom probiotic instant food. According to the bio-processing method, the edible mushrooms and lactic acid bacteria are organically combined for fermentation, scientific and reasonable steps and technological conditions are designed, the sealed bottle, particularly a glass pudding bottle, is used as a preparation vessel, and the volume ratio of the edible mushrooms and the sealed fermentation vessel is reasonably designed, so that the success rate and the safety of the fermented product are improved, the fermented edible mushroom product has high purity of probiotics, and the fermentation cost is reduced; the investment is low and the operation is easy, so that the bio-processing method is suitable for production and enlargement production in factories; besides, the shelf life of the edible mushrooms can be prolonged and the biological preservation effect is achieved.

The present invention mainly relates to the technical field of food and discloses fast-food fragrant and tender braised pork in brown sauce. The fast-food fragrant and tender braised pork in the brown sauce is prepared from the following raw materials: streaky pork, corn starch, soybean oligosaccharides, Angel branded grape wine yeasts, lactic acid bacteria, edible salt, caramel liquid, dark soy sauce, spices, seasoning materials, a verbena officinalis extract and a cymbopogon citratus extract. The fast-food fragrant and tender braised pork is fragrant, tender, soft and glutinous, salty, sweet and moderate, brown in color and luster, clean and hygienic, simple in consumption, and safe and healthy, and increases economic income by 10.4%. The streaky pork is subjected to a first fermentation via the Angel branded grape wine yeasts, and the fermentation produces a small amount of alcohol, kills bacteria and insects, increases flavors, and removes meat smelly taste. The fermented streaky pork is subjected to a second fermentation via the lactic acid bacteria, and the fermentation reduces fat contents, avoids oil produce due to high temperature frying, shortens steaming time, and ensures nutrition and body health. The raw materials are added, the added raw materials are subjected to high temperature short-term steaming, the flavor is kept, and the braised pork in the brown sauce is fragrant and not greasy. A variety of plant extracts are added, which increases the flavor and extends the shelf life. After the steaming, the raw materials are subjected to a freeze drying to reduce moisture. The braised pork in in brown sauce is extremely easy for rehydration and the original flavor is kept.

The invention discloses a strawberry flavor sour milk beverage, relates to the field of food beverage processing, and particularly relates to a recipe containing a lactic acid beverage and a preparation method of the recipe. The strawberry flavor sour milk beverage is prepared from the following raw materials: fermented sour milk, water, strawberry juice, strawberry essence, sugar, a food additive, probiotics, a thickener, citric acid and a compound stabilizer, wherein the sugar is one or a combination of white granulated sugar, high fructose corn syrup or a sweetening agent neotame, sodium cyclamate (alternate name: Tianmisu), sucralose, aspartame-acesulfame salt, stevioside and acesulfame potassium (alternate name: Ansaimi). Afther the technical scheme is adopted, the strawberry flavor sour milk beverage has the beneficial effects that the sour milk beverage is prepared from the fermented sour milk, the strawberry juice and the probiotics, so the structure of a sour milk beverage product is broken through, and product types are enriched; the strawberry juice is added in the sour milk beverage, so that a product has both unique flavor of yoghourt and good mouth feel of strawberry, and the nutrition value is greatly improved.

The invention discloses a preparation method for a musa basjoo lactobacillus fermented beverage. The preparation method takes musa basjoo pulp as a raw material, and sucrose, citric acid and a lactobacillus fermenting agent are added. The preparation method comprises the following steps: protecting the color and pulping the musa basjoo; putting the musa basjoo pulp into a fermentation tank, inoculating the lactobacillus fermenting agent and rapidly fermenting under an anaerobic or aerobic condition; fermenting and filtering to obtain a fermentation solution and fermented fruit dreg; blending the fermentation solution to prepare a musa basjoo lactobacillus beverage with the lactobacillus activity; or homogenizing and thinning, and carrying out high-temperature instant sterilization to prepare a non-activity musa basjoo lactobacillus beverage. The fermented fruit dreg is used for producing musa basjoo lactic acid jam. The musa basjoo lactobacillus fermented beverage takes the musa basjoo as the raw material and combines the fermentation advantage of lactobacillus so that the prepared beverage has the dual advantages of the musa basjoo and lactobacillus fermented food, has a unique flavor and is a novel musa basjoo health-care beverage.