Method for preparing mulberry beverage by using complex microbial inoculant through secondary fermentation method
The invention discloses a method for preparing a mulberry beverage from a complex microbial inoculant through a secondary fermentation method, and relates to the field of food, the complex microbial inoculant is composed of fusion Weisselacconfusa L1 and Pichia pastoris S1, and the complex microbial...
Gespeichert in:
Hauptverfasser: | , , , |
---|---|
Format: | Patent |
Sprache: | chi ; eng |
Schlagworte: | |
Online-Zugang: | Volltext bestellen |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | The invention discloses a method for preparing a mulberry beverage from a complex microbial inoculant through a secondary fermentation method, and relates to the field of food, the complex microbial inoculant is composed of fusion Weisselacconfusa L1 and Pichia pastoris S1, and the complex microbial inoculant is composed of fusion Weisselaca L1 and Pichia pastoris S1. The bacillus licheniformis and the bacillus licheniformis are preserved in the China General Microbiological Culture Collection Center, the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the preservation date is March 18, 2021, and the preservation numbers are CGMCC 22028 and CGMCC 22027. According to the mulberry beverage prepared by utilizing the composite microbial agent through a secondary fermentation method, after sensory analysis and flavor evaluation determination, the mulberry beverage shows richer smell, better taste and higher sensory score, and the problems that mulberries are boring in taste and |
---|