CN108865958A - 一种新型食品发酵微生物菌剂 - Google Patents

一种新型食品发酵微生物菌剂 Download PDF

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CN108865958A
CN108865958A CN201810920975.4A CN201810920975A CN108865958A CN 108865958 A CN108865958 A CN 108865958A CN 201810920975 A CN201810920975 A CN 201810920975A CN 108865958 A CN108865958 A CN 108865958A
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novel foodstuff
microbial inoculum
fermentative microorganism
microorganism microbial
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许腾龙
许忠
金媛媛
李娟�
张琴
柯丽霞
陈夫贵
李�真
汪建中
陈蕾
潘文娟
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Anhui Wu Yue Food Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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Abstract

本发明提供了一种新型食品发酵微生物菌剂，含有以下重量份的原料：酵母菌菌粉1‑2份、乳酸菌菌粉1‑1.5份、黄色短杆菌冻干粉2‑3份和米曲霉菌粉3‑4份。与现有技术相比，本发明多种生物菌剂复配使用，具有协作用，不仅提高发酵效率，增强发酵效果，而且，改善食品的风味，增加发酵食品的氨基酸、糖和酸的含量。提高发酵食品的口感和食用价值。

Description

一种新型食品发酵微生物菌剂
技术领域
本发明属于食品发酵领域，具体涉及一种新型食品发酵微生物菌剂。
背景技术
发酵食品是指人们利用有益微生物加工制造的一类食品，发酵食品具有独特的风味，如酸奶、干酪、酒酿、泡菜、酱油、食醋、豆豉、黄酒、啤酒、葡萄酒等。
发酵食品已经成为食品工业中的重要分支就广义而言；凡是利用微生物的作用制取的食品都可称为发酵食品。功能性发酵食品主要是以高新生物技术(包括发酵法、酶法)制取的具有某种生理活性的物质生产出能调节机体生理功能的食品。发酵食品因在食品加工过程中有微生物参与作用，进而可以形成一些特异性营养因子。如提供小肠黏膜能源的谷氨酰胺，供结肠黏膜能源物质的短链脂肪酸，以及亚油酸、精氨酸等。
发明内容
本发明的目的在于提供一种新型食品发酵微生物菌剂，采用多种微生物复合，提高被发酵食品的风味，提高总酸、总氨基酸和总糖的含量，提高其发酵食品的食用价值。
本发明具体技术方案如下：
本发明提供的一种新型食品发酵微生物菌剂，含有以下重量份的原料：
优选的，所述新型食品发酵微生物菌剂，含有以下重量份的原料：
所述酵母菌菌粉活菌数为1.0×109～1.0×1010CFU/g。
所述乳酸菌菌粉活菌数为5.0×109～5.0×1010CFU/g。
所述黄色短杆菌冻干粉活菌数为1.0×109～1.0×1010CFU/g。
所述米曲霉菌粉活菌数为5.0×108～5.0×109CFU/g。
本发明提供的新型食品发酵微生物菌剂用于发酵食用菌、豆制品、乳制品或蔬菜。
本发明中，米霉菌不仅可以产生蛋白酶，还可产淀粉酶、糖化酶、纤维素酶、植酸酶等，因此，米曲霉不仅可以大分子蛋白质降解为蛋白胨、多肽及各种氨基酸，还可以将淀粉降解为糊精及麦芽糖、葡萄糖等；还可以将食物中粗纤维、植酸等难吸收的物质降解，提高营养价值、保健功效和消化率。黄色短杆菌能够利用食物中的天冬氨酸合成人体必需的赖氨酸、苏氨酸等。酵母菌富含多种氨基酸、多肽和呈味核苷酸。味道鲜美、香气浓郁，使经过发酵的食物口感和风味更好。乳酸菌可发酵食品中的糖类产生大量乳酸的细菌，赋予食物独特的酸风味，而且，能够调节胃肠道正常菌群、维持微生态平衡，从而改善胃肠道功能；提高食物消化率和生物效价；抑制病菌，延长发酵食品的保质期。上述四种微生物复配，对食品中不同的营业物质发酵，增加发酵效果，缩短发酵时间，提高总酸、总氨基酸和总糖的含量。
与现有技术相比，本发明多种生物菌剂复配使用，具有协作用，不仅提高发酵效率，增强发酵效果，而且，改善食品的风味，增加发酵食品的氨基酸、糖和酸的含量。提高发酵食品的口感和食用价值。
具体实施方式
实施例1
一种新型食品发酵微生物菌剂，含有以下重量份的原料：
利用上述新型食品发酵微生物菌剂发酵20kg香菇，方法为，将香菇洗净后，过沸水，冷却至室温后，表面涂抹食盐，盐渍4h，然后，接种上述新型食品发酵微生物菌剂，发酵。
对比例1
一种新型食品发酵微生物菌剂，含有以下重量份的原料：
乳酸菌菌粉 1.1份
黄色短杆菌冻干粉 2.7份
米曲霉菌粉 3.3份。
利用上述新型食品发酵微生物菌剂发酵20kg香菇，方法为，将香菇洗净后，过沸水，冷却至室温后，表面涂抹食盐，盐渍4h，然后，接种上述新型食品发酵微生物菌剂，发酵。
实施例2
一种新型食品发酵微生物菌剂，含有以下重量份的原料：
利用上述新型食品发酵微生物菌剂发酵20kg豆腐，方法为，将豆腐洗净后，晾干，接种上述新型食品发酵微生物菌剂，发酵。
对比例2
一种新型食品发酵微生物菌剂，含有以下重量份的原料：
酵母菌菌粉 1.8份
黄色短杆菌冻干粉 2.8份
米曲霉菌粉 3.8份。
利用上述新型食品发酵微生物菌剂发酵20kg豆腐，方法为，将豆腐洗净后，晾干，接种上述新型食品发酵微生物菌剂，发酵。
对实施例1、实施例2、对比例1和对比例2的发酵食品口感最佳所用时间、发酵食物的色泽、发酵食品的口感和保质期(不加防腐剂，常温放置)对比，结果如下表1。发酵食物的色泽和发酵食品的口感由随机选取的100个人试吃，给与评级，10分为最高分，1分为最低分。
表1对比结果
本发明提供的新型食品微生物发酵菌剂，改善食品的风味，延长保质期，提高发酵效率，缩短发酵时间。

Claims (7)

1.一种新型食品发酵微生物菌剂，其特征在于，所述新型食品发酵微生物菌剂含有以下重量份的原料：
2.根据权利要求1所述的新型食品发酵微生物菌剂，其特征在于，所述新型食品发酵微生物菌剂，含有以下重量份的原料：
3.根据权利要求1或2所述的新型食品发酵微生物菌剂，其特征在于，所述酵母菌菌粉活菌数为1.0×109～1.0×1010CFU/g。
4.根据权利要求1或2所述的新型食品发酵微生物菌剂，其特征在于，所述乳酸菌菌粉活菌数为5.0×109～5.0×1010CFU/g。
5.根据权利要求1或2所述的新型食品发酵微生物菌剂，其特征在于，所述黄色短杆菌冻干粉活菌数为1.0×109～1.0×1010CFU/g。
6.根据权利要求1或2所述的新型食品发酵微生物菌剂，其特征在于，所述米曲霉菌粉活菌数为5.0×108～5.0×109CFU/g。
7.根据权利要求1或2所述的新型食品发酵微生物菌剂，其特征在于，所述新型食品发酵微生物菌剂用于发酵食用菌、豆制品、乳制品或蔬菜。
CN201810920975.4A 2018-08-14 2018-08-14 一种新型食品发酵微生物菌剂 Withdrawn CN108865958A (zh)

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