Milk-flavor leavening and application of zymophyte thereof

The invention provides a production process for producing a milk-flavor fermentation product by a two-step fermentation method, and different types of zymophyte are selected in the two fermentation processes, so that the milk flavor of the fermentation product is increased, and the solubility of a s...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LUO LILIAN, DUAN SIQI, ZENG YONG, CAI HEHUI, QIN MINQING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention provides a production process for producing a milk-flavor fermentation product by a two-step fermentation method, and different types of zymophyte are selected in the two fermentation processes, so that the milk flavor of the fermentation product is increased, and the solubility of a substrate is improved at the same time. Particularly, the coccus for meat product fermentation is selected as secondary zymophyte, so that the product is remarkably endowed with richer layering sense and richer fragrance, the application of a terminal product is expanded, and the quality of the product is remarkably improved. 本发明提供了一种两步发酵法生产奶味发酵物的生产工艺，通过在两次发酵过程中选用不同种类的发酵菌，增加发酵产物奶香味的同时还改善了底物的溶解性。特别是将用于肉制品发酵的球菌类作为二次发酵菌的选择使用，显著地赋予了产物更为丰富的层次感和更为浓郁的香气，拓展了终端产品应用并显著提升了产品的品质。