CN117866829A - Lactobacillus acetate and application thereof in regulating flavor of rice products - Google Patents
Lactobacillus acetate and application thereof in regulating flavor of rice products Download PDFInfo
- Publication number
- CN117866829A CN117866829A CN202410038174.0A CN202410038174A CN117866829A CN 117866829 A CN117866829 A CN 117866829A CN 202410038174 A CN202410038174 A CN 202410038174A CN 117866829 A CN117866829 A CN 117866829A
- Authority
- CN
- China
- Prior art keywords
- rice
- lactobacillus
- acetate
- fermentation
- acetobacter orientalis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 119
- 235000009566 rice Nutrition 0.000 title claims abstract description 119
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 60
- 235000019634 flavors Nutrition 0.000 title claims abstract description 60
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 50
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 50
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 title claims abstract description 48
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 118
- 238000000855 fermentation Methods 0.000 claims abstract description 64
- 230000004151 fermentation Effects 0.000 claims abstract description 64
- 241001310537 Acetobacter orientalis Species 0.000 claims abstract description 37
- 230000000813 microbial effect Effects 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 239000000126 substance Substances 0.000 claims abstract description 18
- 230000001276 controlling effect Effects 0.000 claims abstract description 14
- 150000001299 aldehydes Chemical class 0.000 claims abstract description 12
- 238000011081 inoculation Methods 0.000 claims abstract description 11
- 150000001298 alcohols Chemical class 0.000 claims abstract description 10
- 150000001735 carboxylic acids Chemical class 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004321 preservation Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 3
- 238000005266 casting Methods 0.000 claims description 3
- 238000009740 moulding (composite fabrication) Methods 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims description 2
- 238000001723 curing Methods 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 239000003826 tablet Substances 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 2
- 229910052799 carbon Inorganic materials 0.000 claims 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 abstract description 6
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 13
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000002253 acid Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 241000589220 Acetobacter Species 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 238000012512 characterization method Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 239000003039 volatile agent Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- ZWRUINPWMLAQRD-UHFFFAOYSA-N nonan-1-ol Chemical compound CCCCCCCCCO ZWRUINPWMLAQRD-UHFFFAOYSA-N 0.000 description 2
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- OWBTYPJTUOEWEK-UHFFFAOYSA-N butane-2,3-diol Chemical compound CC(O)C(C)O OWBTYPJTUOEWEK-UHFFFAOYSA-N 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses lactobacillus acetate and application thereof in regulating and controlling the flavor of rice products; the preservation number of the lactobacillus acetate (Acetobacter orientalis AO-21) is CCTCC No: m20231693, which can make fermented rice product generate stable sour flavor. The lactobacillus acetate is directly inoculated into rice product raw materials, the fermented rice product is obtained after microbial fermentation, and GC-MS analysis shows that the flavor is formed by mixing various volatile substances including C2-C4 carboxylic acids, C5-C10 aldehydes and alcohols generated by microbial fermentation. The invention adopts the microbial fermentation process, directly takes the long-shaped rice as the raw material, and can obtain the fermented rice product with sour and fragrant flavor after direct inoculation, the fermentation process is simple, the cost is low, the large-scale production can be realized by families or food processing enterprises, and the invention is suitable for wide popularization and application.
Description
Technical Field
The invention belongs to the technical field of microbial fermentation, and particularly relates to lactobacillus acetate and application thereof in regulating and controlling flavor of rice products.
Background
In the prior art, the rice products are usually soaked and fermented naturally, and the naturally soaking and fermentation often lead to unstable flavor of the rice products such as fresh wet rice flour, rice cake, rice steamed bread, rice dumplings and the like, short shelf life, easiness in being influenced by seasons and climates, and the occurrence of the problems of bad taste, odor and the like. The flavor characteristics of the rice products can be effectively improved by introducing specific microorganisms, and the products with different flavor characteristics such as aromatic flavor, sour flavor and sweet taste can also meet the diversified demands of consumers.
In the prior art, the fermentation method for introducing specific microorganisms generally comprises adding lactobacillus to improve the quality of rice fermented products, for example, chinese patent No. 104886459A discloses a preparation method of fermented rice flour, natural fermentation liquor is selected as fermentation liquor stock solution, mixed bacteria liquid comprising lactobacillus acetate, lactobacillus salivarius, lactobacillus plantarum and yeast are added for fermentation, and the preparation method of the fermented rice flour which has sour flavor and can be processed into rice products such as rice noodles, rice cakes and the like is obtained. However, the method adopts a mode of mixed fermentation of different bacteria, the volatile flavor substances of the obtained product are not clear, and the stability of the quality is difficult to control. Chinese patent No. 110628662A discloses an acetobacter and application thereof, which separates acetobacter from plant fermented food, the acetobacter has stronger acid production capacity, has good compounding property with other saccharomycetes and lactobacillus, is used for producing sour soup, and can shorten fermentation time and improve safety. However, this method involves a relatively light flavor and limited application area to soup products. Chinese patent No. 103352014A discloses a strain of Lactobacillus acetate LG1 for solving the problems of long period, easy spoilage and the like of the traditional fermentation process, and improving the nutritional ingredients of the millet. However, this method does not involve the improvement of the flavor of the fermented product.
Along with the improvement of living standard, the requirements of the fermented rice product industry on the product flavor are higher and higher, and the rice product with unique flavor, stable volatile flavor substances, convenient processing method and low cost can better meet the diversified demands of the market.
Disclosure of Invention
In view of the above, the invention provides lactobacillus acetate which can provide unique sour flavor for rice products by a microbial fermentation method, solves the problems of unobtrusive and unstable flavor of rice products, has simple fermentation process, and is suitable for large-scale popularization and application.
In order to achieve the aim of the invention, the invention adopts the following technical scheme: screening a strain of lactobacillus acetate, wherein the lactobacillus acetate (Acetobacter orientalis AO-21) is preserved in the China center for type culture collection of the university of Wuhan at 2023, 9 and 12 days, and the number is CCTCC No: m20231693, which can make fermented rice product generate stable sour flavor.
The invention also relates to application of the lactobacillus acetate (Acetobacter orientalis AO-21) in regulating and controlling the flavor of rice products.
Further, the lactobacillus acetate (Acetobacter orientalis AO-21) is inoculated into rice product raw materials, and the rice product with sour flavor is obtained after microbial fermentation.
Further, the lactobacillus acetate (Acetobacter orientalis AO-21) is directly inoculated into the raw materials for microbial fermentation to prepare the fermented rice by the application of the lactobacillus acetate in regulating the flavor of the rice products.
Or, the lactobacillus acetate is prepared into liquid, powder, tablet or capsule and inoculated into the fermented rice raw material.
Preferably, the rice product raw materials are long-shaped rice and sterilized water.
Preferably, lactobacillus acetate (Acetobacter orientalis AO-21) is directly inoculated into the raw materials, and fermented rice products with sour flavor are prepared after microbial fermentation.
Further, the fermentation method of the fermented rice product comprises the following specific steps:
s1, sterilizing a container: pasteurizing the fermentation vessel;
s2, inoculating strains: placing the raw materials into a container, and inoculating the lactobacillus acetate (Acetobacter orientalis AO-21);
s3, microbial fermentation: after inoculation of the strain, regulating and controlling the fermentation temperature of the fermentation container, and carrying out microbial fermentation to obtain fermented rice;
s4, rice preparation: the fermented rice is subjected to cleaning, pulping, curing and forming to obtain the rice product with sour flavor.
Further, the sterilization method is pasteurization, and the inoculation amount of lactobacillus acetate (Acetobacter orientalis AO-21) is 10 6 ～10 8 CFU/mL, the fermentation temperature of microbial fermentation is 30-40 ℃, and the fermentation time of microbial fermentation is 6-60 h.
Most preferably, the fermentation temperature of the microbial fermentation is 37 ℃ and the fermentation time of the microbial fermentation is 48 hours.
The microbial fermentation process is carried out by adopting the technical scheme, and the obtained microbial fermentation rice product has the flavor which is evaluated as sour and fragrant by the combination of electronic nose test and sensory evaluation; GC-MS analysis shows that the sour flavor in the rice product is derived from volatile substances such as carboxylic acids, aldehydes and alcohols.
More specifically, the source of the sour and fragrant flavor of the fermented rice product is formed by mixing various volatile substances comprising carboxylic acids of C2-C4, aldehydes of C5-C10 and alcohols generated by the fermentation of the microorganisms.
Further, the application of the lactobacillus acetate (Acetobacter orientalis AO-21) is applied to a product prepared during the fermentation of long-shaped rice, and the lactobacillus acetate (Acetobacter orientalisAO-21) is directly inoculated into a rice product raw material and is obtained through microbial fermentation; the fermented rice product can be processed into a food comprising fresh wet rice flour, rice cake, rice steamed bread and rice dumpling wrappers; the inoculation method adopts direct-casting inoculation.
The technical effects of the technical scheme adopted by the invention include:
1. the rice product prepared by the lactobacillus acetate after fermentation has pure and unique sour flavor and stable volatile flavor substances.
2. The fermented rice product with sour flavor can be obtained by directly taking long-shaped rice as a raw material without other culture mediums by adopting a microbial fermentation process, the fermentation process is simple, the cost is low, the large-scale production of families or food processing enterprises can be realized, and the method is suitable for wide popularization and application.
Detailed Description
The invention provides lactobacillus acetate (Acetobacter orientalis AO-21) and application thereof in regulating and controlling flavor of rice products. Those skilled in the art can refer to the present patent content to properly improve the process parameters. It is expressly noted that all such similar substitutions and modifications will be apparent to those skilled in the art, and are deemed to be included in the present invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those skilled in the relevant art that the invention can be practiced and practiced with modification and alteration and combination of the methods and applications herein without departing from the spirit and scope of the invention.
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present application more clear, the following description of the technical solutions in the embodiments of the present application will make it apparent that the described embodiments are some embodiments of the present application, but not all embodiments.
The technical effects of the present invention will be described in detail below by means of specific examples.
Example 1
The embodiment provides a method for preparing fresh wet rice flour by using lactobacillus acetate (Acetobacter orientalis AO-21), which comprises the following specific steps:
(1) Raw material preparation:
cleaning the fermenter and pasteurizing at 70 ℃;
weighing 3kg of long-shaped rice ZheFu 802 raw material, and placing into a fermentation tank after sterilization;
lactobacillus acetate (Acetobacter orientalis) AO-21 was ready for use.
(2) Preparation of fermented rice:
adding distilled water 1.2 times (mass) of the long-grained nonglutinous rice ZheFu 802 raw material weighed in the step (1) into the prepared lactobacillus acetate (Acetobacter orientalis AO-21) to obtain a mixture of 10 times 8 Inoculating CFU/mL of inoculating amount into the distilled water;
fermenting the inoculated long-shaped rice at 37 ℃ for 48 hours to obtain the fermented rice.
(3) Fresh wet rice flour preparation:
washing the product obtained in the step (2), pulping, steaming, extruding filaments, boiling powder, re-steaming and washing the powder to obtain fresh wet rice flour.
(4) Fragrance assessment and data characterization:
the evaluation of the fragrance is judged by combining sensory evaluation and flavor component analysis.
Sensory evaluation methods include a combination of electronic nose and manual evaluation.
The flavor of the fresh wet rice flour prepared in the embodiment is evaluated as sour flavor through an electronic nose and a sense organ.
The fresh wet rice flour prepared in this example was analyzed for volatile substances by GC-MS, and the results are shown in table 1.
As is clear from Table 1, the organic volatile substances mainly include aldehydes, esters and n-butyric acid having 5 to 10 carbon atoms, and are the sources of the sour flavor constituting this example.
Specifically, in this example, the aldehydes account for 38%, the esters account for 27%, and the n-butyric acid accounts for 14%.
TABLE 1 volatile compound content Meter for fresh wet rice flour (Acetobacter orientalis AO-21 fermentation)
Example 2
The embodiment provides a method for preparing rice dumpling wrappers by using lactobacillus acetate (Acetobacter orientalis AO-21), which comprises the following specific steps:
(1) Raw material preparation:
carefully cleaning the fermenter, and pasteurizing at 70deg.C;
weighing 3kg of long-shaped rice ZheFu 802 raw material, and placing into a fermentation tank after sterilization;
the lactobacillus acetate (Acetobacter orientalis AO-21) is ready for use.
(2) Preparation of fermented rice:
adding distilled water 1.1 times of the weight of the long-grained nonglutinous rice ZheFu 802 raw material weighed in the step (1), and preparing lactobacillus acetate (Acetobacter)Orientalis AO-21) at 10 7 CFU/mL inoculation;
fermenting the inoculated long-shaped rice at 30 ℃ for 24 hours to obtain the fermented rice.
(3) Preparing rice dumpling wrappers:
and (3) cleaning the product obtained in the step (2), pulping, steaming, rolling, tabletting and forming to obtain the rice dumpling wrappers.
(4) Fragrance assessment and data characterization:
the evaluation of the fragrance is judged by combining sensory evaluation and flavor component analysis.
Sensory evaluation methods include a combination of electronic nose and manual evaluation.
The flavor of the rice dumpling wrappers prepared in the embodiment is evaluated as sour and fragrant through an electronic nose and a sense organ.
The rice dumpling wrappers prepared in this example were analyzed for volatile materials by GC-MS, and the results are shown in table 2.
In Table 2, the organic volatile substances mainly include butyric acid, aldehydes having 5 to 10 carbon atoms, and alcohols, and these substances are the sources of the acid flavor constituting the present example.
Specifically, in this example, the butyric acid material accounts for 40%, the aldehydes account for 35% and the alcohols account for 16%.
Table 2 volatile compound content table of rice dumpling wrappers (Acetobacter orientalis AO-21 fermentation)
Example 3
The embodiment provides a method for preparing rice steamed sponge cake by using lactobacillus acetate (Acetobacter orientalis AO-21), which comprises the following specific steps:
(1) Raw material preparation:
carefully cleaning the fermenter, and pasteurizing at 70deg.C;
weighing 3kg of long-shaped rice ZheFu 802 raw material, and placing into a fermentation tank after sterilization;
the lactobacillus acetate (Acetobacter orientalis AO-21) is ready for use.
(2) And (3) preparing fermented rice:
mixing the long-shaped rice in step (1) with 10 6 Inoculating lactobacillus acetate (Acetobacter orientalis AO-21) with CFU/mL, fermenting at 35 deg.C for 6 hr at a feed-liquid ratio of 6:5, cleaning, and pulverizing to obtain fermented rice flour.
(3) Preparing fermented rice steamed sponge cakes:
and (3) injection molding the fermented rice flour obtained in the step (2), proofing, steaming, and obtaining the rice steamed sponge cake.
(4) Fragrance assessment and data characterization:
the evaluation of the fragrance is judged by combining sensory evaluation and flavor component analysis.
Sensory evaluation methods include a combination of electronic nose and manual evaluation.
The flavor of the rice steamed sponge cake prepared in the embodiment is evaluated as sour flavor through an electronic nose and a sense organ.
The rice cake powder prepared in this example was subjected to GC-MS for analysis of volatile matters, and the results are shown in table 3.
In Table 3, the organic volatile substances mainly include alcohols, aldehydes having 5 to 10 carbon atoms, and acetic acid, and these substances are sources of the acid flavor constituting this example.
Specifically, in this example, alcohols account for 41%, aldehydes account for 30%, and acetic acid accounts for 18%.
Table 3 volatile compound content of rice sponge cake (Acetobacter orientalis AO-21 fermentation)
In summary, examples 1, 2,3 were subjected to the steps of: s1, container sterilization, S2, bacterial inoculation, S3, microbial fermentation and S4, rice preparation, wherein GC-MS analysis of the finally obtained fermented rice product shows that the flavor is mainly aldehydes, alcohols and acid substances mainly comprising C5-C10, the detected aldehydes mainly comprise hexanal, nonanal and the like, the detected alcohols mainly comprise n-hexanol, 1-nonanol, 1-butanol, (2S, 3S) - (+) -2, 3-butanediol and the like, the acid substances comprise acetic acid and butyric acid, the ratio of the volatile organic substances is 60% -90%, and the volatile organic substances are mixed together to emit acid flavor.
In the invention, lactobacillus acetate (Acetobacter orientalis AO-21) is inoculated to prepare the fermented rice product, and the obtained product has pure and unique acid flavor. In the preparation process, the volatile flavor substances of the obtained fermented rice product can be stabilized by controlling the inoculation amount of strains, the fermentation time and the fermentation temperature.
The above is only a preferred embodiment of the present invention, which is not to be construed as limiting the scope of the present invention, and various modifications and variations of the present invention will be apparent to those skilled in the art. Variations, modifications, substitutions, integration and parameter changes may be made to these embodiments by conventional means or may be made to achieve the same functionality within the spirit and principles of the present invention without departing from such principles and spirit of the invention.
Claims (10)
1. Lactobacillus acetate (Acetobacter orientalis AO-21) with a preservation number of CCTCC No: m20231693.
2. Use of lactobacillus acetate (Acetobacter orientalis AO-21) as claimed in claim 1 for controlling the flavour of rice products.
3. The use of lactobacillus acetate (Acetobacter orientalis AO-21) according to claim 2 for controlling the flavour of rice products, wherein the lactobacillus acetate (Acetobacter orientalis AO-21) is inoculated into the raw material of rice products, and the rice products with sour flavour are obtained after microbial fermentation.
4. Use of lactobacillus acetate (Acetobacter orientalis AO-21) according to claim 3 for regulating the flavour of rice products, wherein the raw materials of the rice products are long-grained nonglutinous rice and sterilized water;
inoculating lactobacillus acetate (Acetobacter orientalis AO-21) directly into the raw materials, and preparing fermented rice products with sour flavor after microbial fermentation; the inoculation method comprises direct-casting.
5. Use of lactobacillus acetate (Acetobacter orientalis AO-21) according to any of claims 2 to 4 for controlling the flavour of rice products, wherein: the fermentation method of the fermented rice product comprises the following specific steps:
s1, sterilizing a container: pasteurizing the fermentation vessel;
s2, inoculating strains: placing the raw materials into a container, and inoculating the lactobacillus acetate (Acetobacter orientalis AO-21);
s3, microbial fermentation: after inoculation of the strain, regulating and controlling the fermentation temperature of the fermentation container, and carrying out microbial fermentation to obtain fermented rice;
s4, rice preparation: the fermented rice is subjected to cleaning, pulping, curing and forming to obtain the rice product with sour flavor.
6. Use of lactobacillus acetate (Acetobacter orientalis AO-21) according to claim 5 for controlling the flavour of rice products, characterised in that: the sterilization method of the fermentation container is pasteurization; the inoculation amount of the lactobacillus acetate (Acetobacter orientalis AO-21) is 10 6 ～10 8 CFU/mL, the temperature of the microbial fermentation is 30-40 ℃, and the fermentation time of the microbial fermentation is 6-60 h.
7. Use of lactobacillus acetate (Acetobacter orientalis AO-21) according to claim 6 for controlling the flavour of rice products, characterised in that: the fermentation temperature is 37 ℃, and the fermentation time is 48 hours.
8. Use of lactobacillus acetate (Acetobacter orientalis AO-21) according to any of claims 2 to 4 for controlling the flavour of rice products, wherein: the lactobacillus acetate (Acetobacter orientalis AO-21) is inoculated into the fermented rice raw material by direct-casting or liquid, powder, tablet or capsule preparation.
9. Use of lactobacillus acetate (Acetobacter orientalis AO-21) according to any of claims 2 to 4 for controlling the flavour of rice products, wherein: the sour and fragrant sources of the fermented rice product are formed by mixing various volatile substances which are produced by the microbial fermentation and comprise carboxylic acids with the carbon number of 2 to 4, aldehydes with the carbon number of 5 to 10 and alcohols.
10. A fermented rice product obtained by inoculating lactobacillus acetate (Acetobacter orientalis AO-21) according to claim 1 into rice product raw material and fermenting with microorganism; the fermented rice product can be processed into a food comprising fresh wet rice flour, rice cake, rice steamed bread and rice dumpling wrapper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410038174.0A CN117866829A (en) | 2024-01-10 | 2024-01-10 | Lactobacillus acetate and application thereof in regulating flavor of rice products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410038174.0A CN117866829A (en) | 2024-01-10 | 2024-01-10 | Lactobacillus acetate and application thereof in regulating flavor of rice products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117866829A true CN117866829A (en) | 2024-04-12 |
Family
ID=90576828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410038174.0A Pending CN117866829A (en) | 2024-01-10 | 2024-01-10 | Lactobacillus acetate and application thereof in regulating flavor of rice products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117866829A (en) |
-
2024
- 2024-01-10 CN CN202410038174.0A patent/CN117866829A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7417964B2 (en) | Saccharopolyspora and its use in reducing biogenic amines | |
| CN103169153B (en) | Method for improving internal quality of low-class tobacco through solid fermentation | |
| TW201244641A (en) | Very low salt soy sauce and method for producing same | |
| CN101440339B (en) | Method for formulating distiller's yeast special for tartary buckwheat wine | |
| KR100893385B1 (en) | The preparation method of jeungpyun using rice sourdough | |
| CN108713728A (en) | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof | |
| KR20160063854A (en) | Manufacturing method of using fermented rice cakes | |
| CN107625108A (en) | A kind of chafing dish bottom flavorings containing antibacterial peptide and preparation method thereof | |
| CN103215159B (en) | Technology for producing sesame-flavoring liquor | |
| JP5019645B2 (en) | Vinegar and method for producing the same | |
| CN115960778A (en) | Lactobacillus fermentum and application thereof in regulating and controlling flavor of rice product | |
| CN111329034B (en) | Method for improving soy sauce quality | |
| CN104664262A (en) | Sauce preparing composition and sauce preparing method | |
| CN113151042A (en) | Rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria thereof | |
| KR20130003719A (en) | Manufacturing method of soy sauce using fermented aged-garlic and that soy sauce | |
| KR20120085462A (en) | Makgeolli containing lactic acid for self-making | |
| KR102404753B1 (en) | Method for Producing Fermented Food Using Complex Strains and Fermented Food prepared therefrom | |
| CN117866829A (en) | Lactobacillus acetate and application thereof in regulating flavor of rice products | |
| KR100399408B1 (en) | The vingar made from the unpolished rice and the ginseng extract etc. and it's manufacturing method. | |
| KR100457354B1 (en) | Soy bean paste with good storage stability and flavor, and preparation method for the same | |
| CN104178402B (en) | Leach the preparation method of the mango blueberries rice wine of composition containing mulberries | |
| JP5478692B1 (en) | Novel fermented flavor liquid and food containing the fermented flavor liquid | |
| CN107858258B (en) | Preparation method of succinic acid-rich mature vinegar and succinic acid-rich mature vinegar | |
| CN102793029A (en) | Application of ganoderma lucidum on preparing fermented tea | |
| KR20150100371A (en) | Manufacturing method of fermented vinegar using schizandra chinensis |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |