Premixed composition for preparing fermentation product and preparation method of premixed composition

[0054] Preparation of premix compositions

[0055] (1) Preparation of main ingredient rice noodles

[0056] (1) Preparation of the main ingredient: the commercially available rice (indica rice, 100 kg) is cleaned with water, soaked in water for 1: 1 by the ratio of rice to water and soaked in water for 8 hours, and grinds with a refiner to obtain rice milk ;

[0057] (2) Press filter the rice slurry, take the filter residue and discard the filtrate to obtain the material;

[0058] (3) The material is dried until the water content is below 7%, and passed through a 120-mesh sieve (Taylor sieve, corresponding to a particle size of 0.200 mm) to obtain rice noodles as the main ingredient.

[0059] (2) Preparation of premixed composition

[0060] The main ingredient rice flour prepared above is mixed evenly with other raw and auxiliary materials (such as compound microbial bacterial agent, sweetener and anti-aging agent, etc.) to obtain a fermented product premix composition.

[00

[0073] Example 1 Baker's yeast and Acetobacter woodii

[0074] The composition of the premixed composition: 100 kilograms of main ingredient rice flour, 10 kilograms of sucrose, and:

[0075] 1-1 active dry yeast 0.6 kg

[0076] 1-2 Acetobacter woodii 0.6 kg

[0077] 1-3 Active dry yeast 0.2 kg, Acetobacter woodii 0.6 kg

[0078] 1-4 Active dry yeast 0.4 kg, Acetobacter woodii 0.4 kg

[0079] 1-5 active dry yeast 0.6 kg, Acetobacter woodii 0.4 kg

[0080] 1-6 active dry yeast 0.4 kg, Acetobacter woodii 0.6 kg

[0081] 1-7 Active dry yeast 0.6 kg, Acetobacter woodii 0.2 kg

[0082] Evaluation Results

[0083] See Table 3 for the sensory and texture evaluations of making rice cakes using baker's yeast and / or Acetobacter woodii as the premixed composition of the microbial agent. It can be seen from Table 3 that the color and quality of rice cake made by different microbial agents are different. When baker's yeast is used alone as the leavening agent (Example 1-1), the arom

[0087] Example 2 Baker's yeast and Acetobacter pasteurianus

[0088] The composition of the premixed composition: 100 kilograms of main ingredient rice flour, 10 kilograms of sucrose, and:

[0089] 2-1 active dry yeast 0.6 kg

[0090] 2-2 Acetobacter pasteurianus 0.6 kg

[0091] 2-3 Active dry yeast 0.2kg, Acetobacter pasteurianus 0.6kg

[0092] 2-4 Active dry yeast 0.4 kg, Acetobacter pasteurian 0.4 kg

[0093] 2-5 active dry yeast 0.6 kg, Acetobacter pasteurian 0.4 kg

[0094] 2-6 Active dry yeast 0.4kg, Acetobacter pasteurianus 0.6kg

[0095] 2-7 Active dry yeast 0.6 kg, Acetobacter pasteurian 0.2 kg

[0096] Evaluation Results

[0097] See Table 4 for the sensory and texture evaluations of making rice cakes using baker's yeast and / or Acetobacter pasteuriani as the premixed composition of the microbial agent. It can be seen from Table 4 that the color and quality of rice cakes made by different microbial agents are different. When baker's yeast is used alone as the l