30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Yeast; leaven; ferments for dough; baking powder; baking
soda [bicarbonate of soda for cooking purposes]; cream of
tartar for culinary purposes; yeast for brewing beer.
The present invention provides a yeast strain for fast-fermenting sugar-free dough and uses thereof. The Saccharomyces cerevisiae AMCC31248 strain (Saccharomyces cerevisiae AMCC31248) provided by the present invention is deposited at the China Center for Type Culture Collection (CCTCC) with the deposit number CCTCC NO: M 20211686. The strain of Saccharomyces cerevisiae AMCC31248 strain provided by the present invention has good fermentation performance in sugar-free dough and can ferment sugar-free dough rapidly.
Provided is high-protein Saccharomyces cerevisiae and an application thereof. The provided Saccharomyces cerevisiae AMCC strain is preserved in the China Center for Type Culture Collection (CCTCC) on Jul. 27, 2021, and has a preservation number of CCTCC NO: M 2021941. The provided Saccharomyces cerevisiae strain has the characteristics of high biomass, high protein and high RNA.
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
Provided are a Saccharomyces cerevisiae strain, a screening method therefor and a use thereof. The Saccharomyces cerevisiae strain specifically comprises a Saccharomyces cerevisiae AMCC 31580 strain deposited in China Center for Type Culture Collection (CCTCC) with a deposit number of CCTCC NO: M20231791, and a Saccharomyces cerevisiae AMCC 31585 strain deposited in CCTCC with a deposit number of CCTCC NO: M20231792. The Saccharomyces cerevisiae strain is obtained by selfing a parental Saccharomyces cerevisiae AMCC 30537 strain, and has excellent vitality in sugar-free and low-sugar environments having different concentrations of sugar and in the presence of higher concentrations of organic acids and salts thereof.
The present invention relates to a high sugar-tolerant Saccharomyces cerevisiae strain, a screening method and the use thereof. The high sugar-tolerant Saccharomyces cerevisiae strain is specifically a Saccharomyces cerevisiae AMCC31557 strain, which is deposited in China Center for Type Culture Collection (CCTCC) with the deposit number of CCTCC NO:M20231789. The strain exhibits good viability in the presence of high concentrations of sugar at varying levels and in media containing high concentrations of organic acids and salts thereof, leading to broad applications.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Yeast; leaven; tea; sugar; confectionery; bread; pastries; instant rice; freeze-dried dishes with the main ingredient being rice; noodle-based prepared meals; condiments; sauces [condiments]; food flavorings, other than essential oils; meat tenderizers for culinary purposes; gluten additives for culinary purposes.
9.
HIGH-SUGAR-PERMEATION-RESISTANT SACCHAROMYCES CEREVISIAE STRAIN AND USE
A high-sugar-permeation-resistant saccharomyces cerevisiae strain and its use. The saccharomyces cerevisiae strain provided in the present invention is saccharomyces cerevisiae AMCC 31195 strain, which is preserved in the China Center for Type Culture Collection (CCTCC) with a deposit number of CCTCC NO: M 20211685. The saccharomyces cerevisiae AMCC 31195 strain provided in the present invention has the characteristics of high sugar permeation pressure resistance, cold permeation shock resistance and organic acid resistance.
Provided are a Kazachstania unispora strain, a microbial agent containing the strain and a preparation method therefor, a fermentation culture product of the strain and a preparation method therefor, and the use of the strain or the microbial agent. The strain is deposited in the China Center for Type Culture Collection with the deposit number of CCTCC M 20231787. The strain can effectively degrade furfural and produce a relatively high content of acetoin and acetic acid.
A Saccharomycopsis fibuligera strain, a microbial agent, a fermentation product, preparation and a use. The Saccharomycopsis fibuligera strain is preserved in the China Center for Type Culture Collection on 25 September 2023, with the preservation number of CCTCC NO: M20231788. The Saccharomycopsis fibuligera strain can be used to produce multiple enzymes required by fermentation, such as amylase, protease, and cellulase, wherein the amylase has the activities of pullulanase and raw starch amylase, can well adapt to special environmental conditions for fermentation, and has high environmental tolerance and high aroma production capability, thereby improving the quality of fermentation products, and reducing investment costs in fermentation production.
C12N 1/04 - Conservation des micro-organismes à l'état viable
C12G 3/021 - Préparation d'autres boissons alcoolisées par fermentation de la famille botanique Poaceae, p. ex. blé, millet, sorgho, orge, seigle ou maïs
A yeast extract with high base and base derivative contents and a method for preparing same. The yeast extract with high base and base derivative contents provided herein comprises 20000-40000 mg/kg of bases and base derivatives. The yeast extract provided herein is rich in bases and base derivatives that can be more easily absorbed by microorganisms than nucleotides, thus having a high effect on promoting microbial growth.
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
C12P 1/02 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des champignons
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Yeast; leaven; ferments for dough; baking powder; bicarbonate of soda for cooking purposes; cream of tartar for culinary purposes; yeast for brewing beer.
17.
YEAST STRAIN HAVING TOLERANCE AND ETHANOL PRODUCTION, AND USE THEREOF
The present invention relates to the field of fermentation technology, and specifically provides a yeast strain having tolerance and ethanol production, and a use thereof. The strain is a Saccharomyces cerevisiae strain, said yeast strain having tolerance and the ability to produce ethanol when compared with a starting strain, and the yeast strain preferably being Saccharomyces cerevisiae M8; the sugar-to-ethanol conversion rate of the strain reaches 0.304 g/g, an increase of 38.18% compared with the original strain, and the growth and ethanol yield of the strain can maintain stable genetic characteristics.
The present invention belongs to the field of cell culture media. Provided are a method for preparing a stem cell culture medium by using a protein hydrolysate as a core raw material and a method of using the stem cell culture medium. The stem cell culture medium contains 20-80% of the protein hydrolysate on the basis of the total weight of the components in the stem cell culture medium. The protein hydrolysate comprises one or more of a high-free amino acid yeast hydrolysate, a high-nucleotide yeast hydrolysate, a high-glutathione yeast hydrolysate, a high-polypeptide yeast hydrolysate, a rice protein hydrolysate, a high-glutamine wheat protein hydrolysate, a pea protein hydrolysate and a soybean protein hydrolysate. The preparation of a natural animal stem cell culture medium by using a whole nutrient protein hydrolysate as a core raw material can meet the nutritional requirements for animal stem cell proliferation under the conditions of no additional addition or addition of a small amount of amino acids, vitamins, growth factors and serum, which effectively reduces the cost of the stem cell culture medium, thereby providing the stem cell culture medium with wide application prospects in the field of foods such as cultured meat.
C12N 5/00 - Cellules non différenciées humaines, animales ou végétales, p. ex. lignées cellulairesTissusLeur culture ou conservationMilieux de culture à cet effet
A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
Provided are a modified milk having a yeast extract containing gamma-aminobutyric acid and a preparation method therefor. The modified milk comprises, in a total of 1,000 parts by weight of ingredients: 800-970 parts of raw milk, 0.1-10 parts of a yeast extract containing gamma-aminobutyric acid, 0-4 parts of a thickening agent, 0-3 parts of an emulsifier, 0-1 parts of an acidity regulator, 0-130 parts of a sweetener, and 0-2 parts of a flavor essence, with the balance being water, wherein the thickening agent and the emulsifier cannot be absent at the same time. The modified milk has not only the functionality of gamma-aminobutyric acid, but also a rich, creamy, and milky flavor as well as smooth texture, and is free of distinctive irritating yeast odor.
A23C 9/156 - Préparations aromatisées à base de lait
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
C12P 7/40 - Préparation de composés organiques contenant de l'oxygène contenant un groupe carboxyle
Provided in the present disclosure are a yeast protein having an antibacterial function and a preparation method therefor. The method includes: S1, performing liquid fermentation on a Saccharomyces cerevisiae strain, and then performing separation to obtain a yeast milk; S2, acidifying the yeast milk to obtain an acidified yeast milk; and optionally performing autolysis, or exogenous enzyme catalytic hydrolysis, or mechanical crushing on the yeast milk to obtain a cell wall emulsion; S3, mixing the acidified yeast milk and the optional cell wall emulsion and performing autolysis to obtain an autolysis mixed solution; S4, performing first enzymolysis with compound protease; S5, performing second enzymolysis with seminase; and performing third enzymolysis with β-glucanase and cellulase to obtain a yeast protein emulsion; and S6, evaporating and concentrating the yeast protein emulsion to obtain the yeast protein. According to the method, a yeast protein having a broad-spectrum antibacterial function can be prepared.
C12P 1/02 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des champignons
A grape wine or fruit wine fermentation nutritional agent and a use thereof. The grape wine or fruit wine fermentation nutritional agent comprises the following components in percentage by weight: 85-99% of a glutathione-containing yeast product, and 1-15% of cellulose and/or a cellulose derivative. By means of the synergistic effect of a yeast product and a cellulose substance, the content of solids in grape juice is ameliorated, and a carrier is provided for uniform distribution of yeast, and the fermentation nutritional agent can also reduce harm of harmful substances generated in the fermentation process, thus improving the fermentation environment, and enhancing the fermentation effect.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Enzymes for use in the bakery industry; enzyme preparations for the food industry; enzymes for the food industry; chemical additives for use in the manufacture of food; chemical stabilizers for preserving foodstuffs; food preservatives; agar-agar for industrial purposes; whey protein being raw material; protein raw material for industrial use; food protein as a raw material for use in the manufacture of food products; proteins for use in the manufacture of food products.
(2) Yeast; leaven; baking powder; starch for food; sugar; tea; seasonings; food flavorings, other than essential oils, namely, chicken essence; essences for foodstuffs, except etheric essences and essential oils; cereal preparations, namely cereals; processed cereal preparations containing soy; cereal preparations, namely, ready to eat cereals, cereal derived food bars, breakfast cereal, and cereal based snack food.
A composition containing yeast protein, a preparation method therefor, and the use of the yeast protein and the composition. The outer layer of the yeast protein is coated with zymosan; the yeast protein is in the shape of a sphere or an ellipsoid; the yeast protein has a protein content of 70% or more and a zymosan content of 5%-30%, calculated as the weight percentage of a dry base. The yeast protein of the present invention has obviously lower digestibility than that of soybean protein isolate and whey protein in the stomach, causes a stronger satiety after being eaten compared with whey protein, has the characteristic of slow digestion, and is a slow-digesting protein. The yeast protein of the present invention also contains 18 amino acids, including eight essential amino acids and two semi-essential amino acids for the human body, and thus is a complete protein due to the full type of amino acids. The yeast protein can be used as the slow-digesting protein in the preparation of a composition which is intended to be enterally administered to mammals so as to regulate the postprandial amino acid level in the blood plasma.
A61K 36/064 - Saccharomycetales, p. ex. levure de boulanger
A61K 47/12 - Acides carboxyliquesLeurs sels ou anhydrides
A61K 47/18 - AminesAmidesUréesComposés d’ammonium quaternaireAcides aminésOligopeptides ayant jusqu’à cinq acides aminés
A61K 47/26 - Hydrates de carbone, p. ex. polyols ou sucres alcoolisés, sucres aminés, acides nucléiques, mono-, di- ou oligosaccharidesLeurs dérivés, p. ex. polysorbates, esters d’acide gras de sorbitan ou glycyrrhizine
A vegetarian meat product made from yeast proteins, and a preparation method therefor and an application thereof, relating to the technical field of natural product development and utilization. The vegetarian meat product from yeast proteins comprises the following components: a meat flavor yeast extract, extruded puffed yeast protein filaments, a TG enzyme, vegetable protein, vegetable oil, a thickener, and auxiliary materials. The prepared vegetarian meat product not only has a real meat flavor and a weak beany flavor, but also has a good fiber taste and can provide eaters with a relatively digestible protein source.
A23J 3/20 - Protéines à partir de micro-organismes ou à partir d'algues unicellulaires
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
A kluyveromyces marxianus strain and a use thereof. The kluyveromyces marxianus strain is kluyveromyces marxianus AMC30648, which is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M20222108; or kluyveromyces marxianus AMC31343, which is preserved in the China Center for Type Culture Collection (CCTCC) and the preservation number is CCTCC NO: M20222111. The kluyveromyces marxianus strain can generate a plurality of flavor substances which are high in concentration. The strain can be applied to the application fields such as brewing, beverages, and baking.
The present invention relates to the technical field of fermentation, and provides Kluyveromyces marxianus and a use thereof. The accession number of Kluyveromyces marxianus is CCTCC No: M2023217. The original strain has good lactic acid resistance and low pH value tolerance. The strain obtained by mutagenesis by using the original strain has organic acid resistance and low pH value tolerance. For example, the original strain can tolerate lactic acid having a concentration of 5.5 wt% and can grow under the condition that the pH value is 2, and particularly, the tolerance of the original strain to lactic acid having a concentration of 4.5 wt% to 5.5 wt% reaches 80%-90%. The original strain can effectively transform lactic acid into bacteria and bacteria proteins, has more efficient lactic acid utilization capacity in corn steep liquor fermentation, can increase the additional value of the corn industry, achieves high-value utilization of low biomass resources, reduces, as an alternative protein, the pressure on environmental resources caused by the traditional breeding industry, meets the protein requirements of global population and the field of feed, and achieves economic development and environmental protection of the fermentation industry.
Provided is a method for producing a yeast product using a high-lactic acid industrial by-product. The method comprises the following steps: (1) inoculating an activated yeast strain into a primary seed culture medium for fermentation culture to obtain a primary seed broth; (2) inoculating the primary seed broth into a secondary seed culture medium for fermentation culture to obtain a secondary seed broth; (3) inoculating the secondary seed broth into a fermentation culture medium for fermentation culture, wherein the fermentation culture medium comprises a high-lactic acid industrial by-product and/or a modified product of the high-lactic acid industrial by-product; and (4) separating the fermentation broth obtained in step (3) to obtain a yeast product, or drying the fermentation broth obtained in step (3) to obtain a yeast product. According to the method, the fermentation process is stable, the production efficiency is high, the product quality is stable, and the industrial application of using a high-lactic acid industrial by-product for producing a yeast is realized.
A23K 10/12 - Produits alimentaires pour animaux obtenus par des procédés microbiologiques ou biochimiques par fermentation de produits naturels, p. ex. d’origine végétale, de matières provenant de déchets d’origine animale ou de biomasse
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23K 10/37 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons à base de matières résiduelles
A23L 27/24 - Épices, agents aromatiques ou condiments synthétiques préparés par fermentation
32.
HIGH IMMUNE YEAST CELL WALL, AND PREPARATION METHOD THEREFOR AND USE THEREOF
Provided are a high immune yeast cell wall, and a preparation method therefor and the use thereof. For the high immune yeast cell wall, the dissolution rate is ≥40%, glucan with a relative molecular weight of 80-200 kDa accounts for more than 99% of the total mass of glucan, and the content of glucan is 20%-40% on the basis that the mass of the high immune yeast cell wall is 100%. The high immune yeast cell wall has an improved dissolution rate and immune efficacy, is derived from a yeast, and can be used as a raw material or additive of feed.
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
A23K 10/12 - Produits alimentaires pour animaux obtenus par des procédés microbiologiques ou biochimiques par fermentation de produits naturels, p. ex. d’origine végétale, de matières provenant de déchets d’origine animale ou de biomasse
A23K 10/14 - Prétraitement de produits alimentaires avec des enzymes
A method for the high-throughput and rapid breeding of high-RNA yeast. The method for the high-throughput breeding of high-RNA yeast comprises the following steps: (1) establishing a microbial mutant library; (2) recovering bacterial cells obtained in step (1); (3) subjecting the mutant library to adaptive evolution; and (4) carrying out high-throughput screening on the evolutionary library to obtain a high-RNA yeast. By means of the provided method, the high-RNA yeast strain can be efficiently screened out, the dominant strain is rapidly bred, and the RNA content of the screened dominant strain can reach 15% or more.
Non-meat-derived yeast extracts having rich meat flavor, and a preparation method therefor. The method includes: (1) mixing a yeast extract, vitamins, amino acids and water, and adding reducing sugar as needed; (2) adjusting the pH of a mixture obtained in step (1) at 4.0-8.0 with a pH regulator, and stirring the mixture to react at a temperature of 80-130° C. for 30-180 min to obtain a thermal-heated product; (3) adding vegetable oil into the thermal-heated product, and adding edible salt as needed to obtain a material to be dried; and (4) performing vacuum drying on the material to be dried obtained in step (3), and crushing the dried material. According to the present invention, the yeast extract is taken as a main raw material of a Maillard reaction, and a small amount of vitamins, amino acids and reducing sugar are added, so that the formula is simple. The yeast extracts with different rich meat flavor characteristics are obtained via the design of different formulas and process conditions, which better meets the demands of different food fields.
An organic solid-state fermentation enzyme formulation and an organic plant protease hydrolysate, and preparation methods therefor. The organic solid-state fermentation enzyme formulation is prepared by solid-state fermentation of protease-producing microorganisms, wherein the organic solid-state fermentation enzyme formulation comprises neutral protease, acidic protease, alkaline protease, glucoamylase, and cellulase. By means of using the protease-producing microorganisms to perform solid-state fermentation on organic plant raw materials, the organic solid-state fermentation enzyme formulation rich in the acidic protease, the neutral protease, the alkaline protease, the cellulase, and the glucoamylase is obtained, and then a small amount of additional enzyme is added in the organic solid-state fermentation enzyme formulation, thereby improving the plant proteolysis efficiency by means of an enzyme system synergistic complementary effect.
C12P 1/02 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des champignons
Provided are a modified milk having a yeast extract containing gamma-aminobutyric acid and a preparation method therefor. The modified milk comprises, in a total of 1,000 parts by weight of ingredients: 800-970 parts of raw milk, 0.1-10 parts of a yeast extract containing gamma-aminobutyric acid, 0-4 parts of a thickening agent, 0-3 parts of an emulsifier, 0-1 parts of an acidity regulator, 0-130 parts of a sweetener, and 0-2 parts of a flavor essence, with the balance being water, wherein the thickening agent and the emulsifier cannot be absent at the same time. The modified milk has not only the functionality of gamma-aminobutyric acid, but also a rich, creamy, and milky flavor as well as a smooth texture, and is free of any distinctive irritating yeast odor.
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
(1) Livestock feed; beverages for pets; fodder; yeast for animal consumption; cattle food; foodstuffs for livestock; foodstuffs for pets; mash for fattening livestock; food for pets; yeast for animal fodder; mixed animal feed.
43.
HIGH-SUGAR-PERMEATION-RESISTANT SACCHAROMYCES CEREVISIAE STRAIN AND USE
The present invention provides a high-sugar-permeation-resistant saccharomyces cerevisiae strain and use. The saccharomyces cerevisiae strain provided in the present invention is saccharomyces cerevisiae AMCC 31195 strain, which is preserved in the China Center for Type Culture Collection (CCTCC) with an accession number of CCTCC NO: M 20211685. The saccharomyces cerevisiae AMCC 31195 strain provided in the present invention has the characteristics of high sugar permeation pressure resistance, cold permeation shock resistance and organic acid resistance.
The present invention relates to the technical field of microbial screening and food fermentation, and in particular, to a Saccharomyces cerevisiae strain, a method for screening same, and use thereof. The strain is Saccharomyces cerevisiae AMCC31194, which is deposited in the China Center for Type Culture Collection with accession number CCTCC No.: M20211684. The strain of the present invention satisfies the urgent need for traits of wide sugar resistance, cold osmotic shock resistance, and organic acid resistance can be solved, and can improve the competitiveness of leading products, thereby fulfilling the market blank of calcium propionate-resistant yeast products for low-sugar dough fermentation.
Provided are a yeast strain for fast-fermenting sugar-free dough and use thereof. A saccharomyces cerevisiae AMCC31248 strain provided herein is collected in the China Center for Type Culture Collection (CCTCC), with the collection number of CCTCC No: M 20211686. The saccharomyces cerevisiae AMCC31248 strain provided herein has a good fermentation performance in the sugar-free dough, and can rapidly ferment the sugar-free dough.
Provided is a biological antioxidant for fruit juice and fruit wine, a preparation method therefor, and use thereof. The biological antioxidant comprises the following components in parts by weight: 1-70 parts of yeast protein extract and 1-30 parts of chitosan. Amino acids in the yeast protein extract include one or two or more of proline, tryptophan, histidine, tyrosine, and methionine. The biological antioxidant further comprises a peptide substance, nucleic acid, and vitamin C. The peptide substance is selected from one or two or more of glutamylcysteine, homocysteine, acetylcysteine, cysteine, and glutathione. The preparation method for the biological antioxidant comprises: mixing the components to obtain the biological antioxidant. The biological antioxidant for the fruit juice and fruit wine is beneficial to inhibiting the yellowing and browning of the fruit juice and fruit wine, improving the beauty of the color and aroma of the fruit juice and fruit wine, and improving the sensory quality. It also increases the drinking comfort of the fruit juice and fruit wine and enables the fruit juice and fruit wine to be mellow and full in taste and lasting in aftertaste.
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
47.
YEAST EXTRACT WITH HIGH BASE AND BASE DERIVATIVE CONTENTS AND METHOD FOR PREPARING SAME
Provided are a yeast extract with high base and base derivative contents and a method for preparing same. The yeast extract with high base and base derivative contents provided herein comprises 20000-40000 mg/kg of bases and base derivatives. The yeast extract provided herein is rich in bases and base derivatives that can be more easily absorbed by microorganisms than nucleotides, thus having a high effect on promoting microbial growth.
C12N 1/00 - Micro-organismes, p. ex. protozoairesCompositions les contenantProcédés de culture ou de conservation de micro-organismes, ou de compositions les contenantProcédés de préparation ou d'isolement d'une composition contenant un micro-organismeLeurs milieux de culture
C12P 17/18 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle contenant plusieurs hétérocycles condensés entre eux ou condensés avec un système carbocyclique commun, p. ex. rifamycine
C12P 17/12 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle l'azote comme unique hétéro-atome du cycle contenant un hétérocycle à six chaînons
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
The present application provides a method for recycling selenium sources in a selenium-enriched yeast fermentation process, and a treatment system for selenium-containing wastewater. The method includes: step S1, performing separation and concentration treatments on selenium-containing wastewater produced in a selenium-enriched yeast fermentation process, so as to obtain a selenium-containing concentrated solution; step S2, adjusting a selenium content of the selenium-containing concentrated solution to a predetermined selenium content, so as to obtain a selenium-containing nutrient solution; and step S3, adding the selenium-containing nutrient solution into a selenium-enriched yeast fermentation reaction, so as to realize the recycling of the selenium source.
A moisture-proof powdered sugar, comprising 92-98 parts of a sweetening agent, 1-4 parts of an embedding agent, and 1-4 parts of starch. The embedding agent is a vegetable oil. The preparation method comprises: spraying the embedding agent into a fluidized bed in which the sweetening agent is suspended in a machine body, so that the embedding agent embeds the sweetening agent, and uniformly mixing an obtained embedded substance with the starch. The moisture-proof powdered sugar is high in embedding rate and good in moisture resistance, and can be used for baking food.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Enzyme preparations for industrial purposes; preparations of
microorganisms, other than for medical and veterinary use;
biological preparations, other than for medical or
veterinary purposes; fertilizers; pectin for the food
industry; enzyme preparations for the food industry; enzymes
for the food industry; artificial sweeteners for the food
industry [chemical preparations]; meat tenderizers for
industrial purposes; chemical substances for preserving
foodstuffs.
52.
COMPOSITION FOR REDUCING DOSAGE OF VITAL WHEAT GLUTEN IN FLOUR PRODUCTS, PREPARATION METHOD AND USE
A composition for reducing the dosage of vital wheat gluten in flour products, a preparation method and the use. The composition comprises cellulase, protease and glucose oxidase but does not comprise aldehyde oxidase.
Disclosed in the invention are a glutathione yeast, a preparation method and a use of the product. The production method comprises the following steps: after multi-stage seed cultivation of a glutathione yeast strain, the glutathione yeast strain being transferred to a fermentation tank to perform cultivation, and fermenting to obtain a yeast rich in glutathione. In the cultivation process, the duration control is performed in three stages, comprising a thallus growth stage, a glutathione initial synthesis stage, and a glutathione accelerated synthesis stage. The respiratory quotient value in the thallus growth stage is 1.0-1.2; the respiratory quotient value of the glutathione initial synthesis stage is 0.7-1.0; and the respiratory quotient value of the glutathione accelerated synthesis stage is 0.5-0.7. In the method, the content of glutathione in yeast cells can be increased to 12-20%, which is a relatively high level. Furthermore, glutathione nutritional yeast, glutathione yeast extract, and glutathione yeast hydrolysate products with specific contents can be developed by means of quantitatively extracting the yeast intracellular glutathione, and co-production of various glutathione products can be realized.
A61Q 19/02 - Préparations pour les soins de la peau pour décolorer ou blanchir la peau chimiquement
A61Q 19/08 - Préparations contre le vieillissement
A21D 2/08 - Traitement de la farine ou de la pâte par addition d'ingrédients avant ou pendant la cuisson par addition des substances organiques
A23C 3/08 - Conservation du lait ou de préparations à base de lait par addition d'agents de conservation
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p. ex. pour les poissons, les crustacés ou les mollusques
A23L 7/104 - Fermentation de céréales farineuses ou de produits de céréalesAdjonction d'enzymes ou de micro-organismes
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
Provided in the present application are a yeast protein having an antibacterial function and a preparation method therefor. The method comprises: step S1, performing liquid fermentation on a Saccharomyces cerevisiae strain, and then performing separation to obtain a yeast milk; step S2, acidifying the yeast milk to obtain an acidified yeast milk; and optionally, subjecting the yeast milk to autolysis, or exogenous enzyme catalytic hydrolysis, or mechanical crushing to obtain a cell wall emulsion; step S3, mixing the acidified yeast milk and the optional cell wall emulsion and performing autolysis to obtain an autolysis mixture solution; step S4, performing first enzymolysis with a compound protease to obtain a first enzymolysis solution; step S5, performing second enzymolysis using a seminase to obtain a second enzymolysis solution; and performing third enzymolysis using a β-glucanase and a cellulase to obtain a yeast protein emulsion; and step S6, evaporating and concentrating the yeast protein emulsion to obtain the yeast protein having an antibacterial function. The method can be used for preparing a yeast protein having a broad-spectrum antibacterial function.
C12P 1/02 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des champignons
Provided is an ester-producing yeast strain, wherein the yeast is a Pichia kudriavzevii C4.12 strain, of which the preservation number is CCTCC NO: M 2021124. Also provided are a microbial agent of the yeast and a preparation method therefor, a fermentation product of the yeast, and liquor prepared using the yeast or the microbial agent. The yeast strain has the characteristics of multi-environment tolerance, broad-spectrum substrate applicability and ester production, and can improve the sensory flavor of traditional brewed products, improve product quality, and enrich product taste.
A mold release oil, a preparation method therefor, and use thereof in bakery products. The mold release oil comprises, by mass percentage, 80%-94% vegetable oil, 3%-10% carnauba wax, and 2%-10% beeswax. The preparation method for the mold release oil comprises: preparing a vegetable oil; mixing carnauba wax and beeswax with the vegetable oil and an optionally added component; and cooling the mixture to obtain a mold release oil product.
A yeast cell wall polysaccharide, a preparation method therefor and an application thereof. The dissolution rate of the yeast cell wall polysaccharide is 50% to 60%, the mass content of soluble mannan is 20% to 30%, and the molecular weight of more than 99% of mannan is 50 KDa to 150 KDa. The mannan in the yeast cell wall polysaccharide has a small molecular weight, a high dissolution rate and strong biological activity. The yeast cell wall polysaccharide having the above features has high adsorption capacity to pathogenic bacteria. After being adsorbed by the yeast cell wall polysaccharide, the pathogenic bacteria is discharged out of the body. The yeast cell wall polysaccharide is a green and environment-friendly feed material or feed additive.
Provided is high-protein Saccharomyces cerevisiae and an application thereof. The provided Saccharomyces cerevisiae AMCC 30743 strain is preserved in the China Center for Type Culture Collection (CCTCC) on July 27, 2021, and has a preservation number of CCTCC NO: M 2021941. The provided Saccharomyces cerevisiae strain has the characteristics of high biomass, high protein and high RNA.
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
An emulsifier gel and a preparation method therefor and an application thereof. The emulsifier gel comprises components, i.e., polyglycerol fatty acid ester, Tween 80, propylene glycol, monoglyceride fatty acid ester, diglyceride fatty acid ester, and water. The preparation method comprises: (1) adding monoglyceride fatty acid ester, diglyceride fatty acid ester, polyglycerol fatty acid ester, Tween, propylene glycol, and water to a reaction tank for mixing and heating; (2) performing vacuum defoaming processing on the mixture obtained in step (1); and (3) cooling the processed mixture obtained in step (2) by means of constant temperature convection to obtain the emulsifier gel. The emulsifier gel can be used for preparing whipped foods such as cream and pastry.
The present invention relates to the technical field of medicine, and specifically relates to a yeast protein, a composition thereof, a preparation method therefor, and the use of the yeast protein and the composition. The outer layer of the yeast protein of the present invention is coated with zymosan; the yeast protein is in the shape of a sphere or an ellipsoid; the yeast protein has a protein content of 70% or more and a zymosan content of 5%-30%, calculated as the weight percentage of a dry base. The yeast protein of the present invention has obviously lower digestibility than that of soybean protein isolate and whey protein in the stomach, causes a stronger satiety after being eaten compared with whey protein, has the characteristic of slow digestion, and is a slow-digesting protein. The yeast protein of the present invention also contains 18 amino acids, including eight essential amino acids and two semi-essential amino acids for the human body, and thus is a complete protein due to the full type of amino acids. The yeast protein can be used as the slow-digesting protein in the preparation of a composition which is intended to be enterally administered to mammals so as to regulate the postprandial amino acid level in the blood plasma.
A23J 1/18 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des levures
A leavening agent, a preparation method therefor, and a use thereof in baking food. The leavening agent comprises an acidic salt, an alkali salt, and fillers that are added as required, wherein the alkali salt is used as a core material for being embedded by a wall material to form a microcapsule A, or the acidic salt is used as a core material for being embedded by the wall material to form a microcapsule B, or the acidic salt and the alkali salt are independently embedded by the wall material to form the microcapsule A and or the microcapsule B, and the wall material comprises vegetable oil, and the weight ratio of the core material to the wall material is 10:0.1-1.5. The preparation method for a leavening agent comprises: (1) melting a wall material; (2) placing an alkali salt or acidic salt into a fluidized bed, starting cavity heating, and adjusting air intake; (3) spraying the wall material in step (1) into the fluidized bed to obtain a microcapsule A or a microcapsule B; and (4) mixing the microcapsule A and the acidic salt, or the microcapsule B and the alkali salt, or the microcapsule A and the microcapsule B, and fillers as required, so as to obtain a leavening agent.
A yeast protein vegetarian meat, and a preparation method therefor and an application thereof, relating to the technical field of natural product development and utilization. The yeast protein vegetarian meat product comprises the following components: a meat flavor yeast extract, extruded puffed yeast protein filaments, a TG enzyme, vegetable protein, vegetable oil, a thickener, and auxiliary materials. The prepared vegetarian meat product not only has a real meat flavor and a weak beany flavor, but also has a good fiber taste and can provide eaters with a relatively digestible protein source.
A natural biopreservative for a flour product, a preparation method therefor and an application thereof. The natural biopreservative for the flour product is prepared by mixing lactic acid bacteria, distiller's yeast, an edible culture medium, and water, and performing fermentation, and comprises, in parts by weight, 0.5-5 parts of the lactic acid bacteria, 0.5-5 parts of the distiller's yeast, 90-130 parts of the edible culture medium, and 90-130 parts of water. The raw materials of the natural biopreservative for the flour product are readily available, and the preparation process is simple. When the biopreservative is applied to the production of the flour product, secondary or even multiple times of fermentation is not needed, the use method is simple, and the shelf life of the flour product is extended. Therefore, the shelf life of the product is extended, freshness within the shelf life is improved, and waste of the product is reduced.
A23L 7/104 - Fermentation de céréales farineuses ou de produits de céréalesAdjonction d'enzymes ou de micro-organismes
A23L 3/3454 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par traitement au moyen de produits chimiques sous forme de liquides ou des solides
A composition for rapid production of bread and an application of the composition. The composition for rapid production of bread comprises in percentage by weight: 0.1%-5% of an antioxidant, 5%-40% of an emulsifier, 0.1%-5% of an enzyme preparation, 5%-40% of a thickener, and 10%-89.8% of a filler. The composition can be applied to a conventional bread making process and a bread making process using frozen dough. When the composition is applied to the conventional bread making process, a leavening step can be shortened or not carried out, and when the composition is applied to the frozen dough process, unfreezing and leavening steps can be omitted, and the frozen dough can be directly baked without unfreezing and leavening; the bread making process is simplified, time is saved, bread can be easily and quickly made, the management and technical difficulty of the industry is reduced, and the obtained product has no differences from that made by the conventional process in appearance, volume, texture, taste, etc.
A flavor composition and a preparation method therefor, and bread including the flavor composition. The raw materials of the flavor composition comprise 50-72 parts of a first portion of flour and 28-50 parts of a fermentation broth in parts by weight, wherein the raw materials of the fermentation broth comprise fruits, water, hops, Saccharomyces cerevisiae, vegetables having a starch content of 10-20% and carbohydrate, and the carbohydrate contains a second portion of flour. The flavor composition more effectively solves the problems of flavoring agents having an insufficient effect and a single flavor in the prior art. In addition, the time required for original yeast fermentation to produce flavor can be greatly shortened. Moreover, on the basis of the formulation ratio of the flour to the fermentation broth, the flavor composition is a solid product, which effectively solves the problems of flavoring agents being inconvenient to transport and use in the prior art. Furthermore, the flavor composition effectively solves the problem of flavoring agents having an unstable fermentation process in the prior art.
Provided are a high immune yeast cell wall, and a preparation method therefor and the use thereof. For the high immune yeast cell wall, the dissolution rate is ≥ 40%, glucan with a relative molecular weight of 80-200 kDa accounts for more than 99% of the total mass of glucan, and the content of glucan is 20%-40% on the basis that the mass of the high immune yeast cell wall is 100%. The high immune yeast cell wall has an improved dissolution rate and immune efficacy, is derived from a yeast, and can be used as a raw material or additive of feed.
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
A23K 10/14 - Prétraitement de produits alimentaires avec des enzymes
Provided are an organic selenium-enriched yeast, a preparation method therefor, a product, and an application. The organic selenium-enriched yeast is prepared by performing stage-by-stage expanded culture of a yeast strain, performing fermentation culture, collecting yeast cells, and drying, wherein in the fermentation culture, organic starch hydrolysis sugar, an organic plant protein enzymatic hydrolysate, and a selenium-enriched yeast extract are used as a culture medium. The selenium in the form of selenomethionine in the organic selenium-enriched yeast accounts for greater than 80% or even greater than 90% of total selenium by weight, organic selenium accounts for greater than 99% of total selenium by weight, the total selenium content is 800-2,100 ppm, the absorption and utilization rate of the yeast for selenium can reach greater than 95%, and the yeast has a relatively high absorption and utilization rate and conversion rate when used in feeding and food.
A cysteine-rich yeast extract and a preparation method therefor. The preparation method comprises the following steps: (1) fermenting an original strain to obtain yeast milk; (2) carrying out thermal extraction and centrifugation on the yeast milk obtained in step (1) to obtain a supernatant; and (3) carrying out enzymatic hydrolysis on the supernatant of step (2) to obtain cysteine-rich yeast extract. The original strain in step (1) is saccharomyces cerevisiae rich in reduced glutathione, which was deposited at China Center for Type Culture Collection (Wuhan) with a deposit number of CCTCC M 205130 on 25 October 2005.
Chromium-rich yeast, a preparation method therefor and an application thereof. The chromium-rich yeast has a chromium mass content of >38000 ppm, an organic chromium proportion of >97% by mass, and a chromium absorption rate of >50% by mass, and no hexavalent chromium is present. The preparation method for the chromium-rich yeast uses organic chromium to replace conventional inorganic chromium as a chromium source. The chromium absorption of the yeast is significantly increased, chromium absorption is high, and the chromium content in produced wastewater is greatly reduced, reducing environmental protection stress.
A yeast extract containing soluble glucan and a preparation method therefor, wherein the content of soluble glucan is 10 w/w% or more of the yeast extract, and the content of protein accounts for 35 w/w% or more of the yeast extract. The preparation method comprises the following steps: (1) yeast autolysis: preparing a high-protein yeast raw material into a solution for autolysis; (2) enzymolysis: performing enzymolysis on the autolyzed yeast in step (1); (3) separation: inactivating the enzyme after enzymolysis, and separating the enzymatic solution to obtain a yeast extract containing soluble glucan. The yeast extract preparation method above relies entirely on an enzymolysis process and does not use an acid-base extraction process, which increases the soluble glucose content in the yeast extract to 10 w/w % or more, and the obtained product is a food ingredient, which can be widely applied to the field of food, and can improve the nutritional value of the food while having a good modification effect on the flavor of the product.
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
C12P 19/14 - Préparation de composés contenant des radicaux saccharide préparés par action d'une carbohydrase, p. ex. par action de l'alpha-amylase
A naan quality improver and an application thereof. The naan quality improver comprises the following components in parts by weight: 1 to 10 parts of an antioxidant, 30 to 300 parts of an emulsifier, 5 to 50 parts of an enzyme preparation, 15 to 150 parts of a colloid, 5 to 100 parts of a reducing agent, 30 to 300 parts of a yeast promoter, and 140 to 860 parts of a filler.
A non-meat-derived characteristic meat flavor yeast extract, a preparation method therefor, and the use thereof in food. The preparation method for the non-meat-derived characteristic meat flavor yeast extract comprises the following steps: mixing a yeast extract with water; regulating the pH of the mixture to 4.0-8.0 by means of a pH regulator, and stirring the mixture at 80-120ºC for a reaction for 30-120 min to obtain a heat reaction product; adding a vegetable oil to the heat reaction product, and adding edible salt according to requirements to obtain a material to be dried; and drying the obtained material to be dried in a vacuum, and then crushing same. With only the yeast extract as the raw material for a Maillard reaction and by designing different formulae and process conditions, yeast extracts with different characteristic meat flavors are obtained.
A flavor enhancer without monosodium glutamate and a preparation method therefor, wherein the flavor enhancer comprises the following components in percentages by weight: 40-60% of a yeast extract, 3-4% of glucose, 10-15% of disodium 5'-ribonucleotide, 1-3% an edible essence, 8-10% of salt, and 2-4% of disodium succinate. The preparation method therefor comprises the steps of weighing and taking each component in the percentages by weight and mixing them.
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
A23L 27/23 - Épices, agents aromatiques ou condiments synthétiques contenant des nucléotides
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
76.
DEODORIZING AND FRESHENING COMPOSITION, PREPARATION METHOD THEREFOR AND USE THEREOF
Disclosed are a deodorizing and freshening composition, a preparation method therefor and use thereof in the field of food. The composition comprises, in parts by weight, 40-80 parts of a yeast extract, 8-30 parts of monosodium glutamate, 12-30 parts of edible salt, 1-8 parts of spices, and 2-6 parts of an edible flavor. The preparation method for the composition comprises: weighing the yeast extract, the monosodium glutamate, the edible salt, the spices and the edible flavor, and mixing same to obtain the composition. The composition not only has a deodorizing function, but also imparts a fresh taste to food, and can be conveniently used in food processing. When the prepared composition product is added into various food products, the flavor of the final products can be effectively improved, and the odor can be removed. The product has a light color, and does not affect the color of the final products. The product is natural, and has no halal restrictions.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
77.
NON-MEAT-DERIVED YEAST EXTRACTS HAVING RICH MEAT FLAVOR AND PREPARATION METHOD THEREFOR
Disclosed are non-meat-derived yeast extracts having rich meat flavor, a preparation method therefor and use thereof in food. The preparation method for the yeast extracts comprises the following steps: mixing a yeast extract, vitamins, and an aqueous amino acid solution, and adding a reducing sugar as required; using a pH regulator to adjust the pH of the mixture to 4.0-8.0, and stirring the reaction at a temperature of 80-130 °C for 30-180 minutes to obtain a hot reactant; adding a vegetable oil to the described hot reactant, and adding edible salt as required to obtain a material to be dried; and vacuum drying and crushing the obtained material to be dried. On the basis of the preparation method, by designing different recipes and process conditions, yeast extracts having different rich meat flavor characteristics are obtained, thereby better meeting requirements in different food fields.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Enzymes for use in the bakery industry; enzyme preparations
for the food industry; enzymes for the food industry;
chemical additives for use in the manufacture of food;
chemical products for stabilising foodstuffs; food
preservatives; agar-agar for industrial purposes; protein
[raw material]; proteins for use in manufacture. Yeast; leaven; baking powder; starch for food; sugar; tea;
seasonings; food flavorings, other than essential oils,
namely, chicken essence; essences for foodstuffs, except
etheric essences and essential oils; cereal preparations.
79.
METHOD FOR RECYCLING SELENIUM SOURCE IN SELENIUM-RICH YEAST FERMENTATION PROCESS AND TREATMENT SYSTEM FOR SELENIUM-CONTAINING WASTEWATER
Provided in the present invention are a method for recycling a selenium source in a selenium-rich yeast fermentation process and a treatment system for selenium-containing wastewater. The method comprises: step S1, separating and concentrating selenium-containing wastewater generated in a selenium-rich yeast fermentation process, so as to obtain a selenium-containing concentrated solution; step S2, adjusting the selenium content of the selenium-containing concentrated solution to be a predetermined selenium content so as to obtain a selenium-containing nutrient solution; and step S3, adding the selenium-containing nutrient solution to a selenium-rich yeast fermentation reaction so as to realize the recycling of a selenium source. The above-mentioned method comprises recovering a selenium source in selenium-containing wastewater after a batch of selenium-rich yeast is fermented, and also reusing the selenium-rich yeast during the fermentation of the next batch of selenium-rich yeast, so that the utilization rate of the selenium source is improved; and moreover, zero emissions of selenium wastewater is basically realized. The method can be directly applied to industrial production.
C02F 1/04 - Traitement de l'eau, des eaux résiduaires ou des eaux d'égout par chauffage par distillation ou évaporation
C02F 103/32 - Nature de l'eau, des eaux résiduaires ou des eaux ou boues d'égout à traiter provenant de l'industrie alimentaire, p. ex. eaux résiduaires de brasseries
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Enzymes for use in the bakery industry; enzyme preparations for the food industry; enzymes for the food industry; chemical additives for use in the manufacture of food; chemical products for stabilising foodstuffs; food preservatives; agar-agar for industrial purposes; protein in raw material form for scientific and medical research; protein raw material for industrial use; food protein as a raw material; proteins for use in manufacture Yeast; food leavening agents; baking powder; starch for food; sugar; tea; seasonings; food flavorings, other than essential oils, namely, chicken essence; essences for foodstuffs being food flavorings, except etheric essences and essential oils; cereal preparations, namely processed cereals; processed cereal preparations containing soy; cereal preparations, namely, breakfast cereals; cereal preparations, namely, ready to eat cereals, ready to eat cereal derived food bars, breakfast cereal, and cereal based snack food; cereal preparations, namely, cereal-based snack food, cereal bars, processed cereals
81.
PRE-STEAMING QUICK-FROZEN SEMI-COOKED RAW BLANK STEAMED STUFFED BUN AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF
A pre-steaming quick-frozen semi-cooked raw blank steamed stuffed bun and a preparation method therefor and an application thereof. For the raw blank steamed stuffed bun, a wrapper of the steamed stuffed bun is made of raw materials comprising the following components: in parts by mass, 350-650 parts of flour, 2-8 parts of a wrapper improver, 1-9 parts of fresh yeast, 0.2-3 parts of salt, 5-30 parts of sugar, 2-8 parts of baking powder, and 240-270 parts of water. The wet gluten content of the flour is 25-35%, and the pre-steaming refers to steaming before freezing. The frozen raw blank steamed stuffed bun can be directly steamed from the frozen state, so that time is saved, and operation is easy; the raw blank steamed stuffed bun has little difference from fresh steamed stuffed buns in appearance, taste and nutrition, and is even better than the fresh steamed stuffed buns in some aspects.
Stall food for animals; animal beverages; fodder; yeast for
animal consumption; mixed animal feed; animal foodstuffs;
animal fattening preparations; pet food; cattle food; yeast
for use as animal feed.
Animal feed; animal beverages; fodder; yeast for animal consumption; mixed animal feed; animal foodstuffs; mash for fattening livestock; pet food; cattle food; yeast for use as animal feed
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Food preserving chemicals; chemical preparations for preserving foodstuffs; chemicals for fermenting wine; oils for the preservation of food; artificial sweeteners; agar-agar for industrial purposes; enzyme preparations for the food industry: enzymes for industrial purposes; fermentation extract; milk ferments for the food industry; milk ferments for industrial purposes
Fodder; Lime for animal forage, being animal feed; Mash for fattening livestock; Yeast for animal consumption; Animal foodstuffs; Unprocessed grain; Grains for animal consumption; Unprocessed hops; Fruit, fresh; Vegetables, fresh; Malt for brewing and distilling
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Enzymes for industrial purposes; enzyme preparations for
industrial purposes; enzyme preparations for the food
industry; cultures of microorganisms other than for medical
and veterinary use; fertilisers; milk ferments for the food
industry; proteins for the food industry; chemical
substances for preserving foodstuffs; cream of tartar for
the food industry; antioxidants for use in the manufacture
of food supplements. Coffee; tea; sugar; bread; cereal preparations; starch for
food; condiments; yeast; baking powder; aromatic
preparations for food.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Enzymes for industrial purposes; enzyme preparations for
industrial purposes; enzyme preparations for the food
industry; cultures of microorganisms other than for medical
and veterinary use; fertilisers; milk ferments for the food
industry; proteins for the food industry; chemical
substances for preserving foodstuffs; cream of tartar for
the food industry; antioxidants for use in the manufacture
of food supplements. Coffee; tea; sugar; bread; cereal preparations; starch for
food; condiments; yeast; baking powder; aromatic
preparations for food.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Enzymes for industrial purposes; enzyme preparations for
industrial purposes; enzyme preparations for the food
industry; cultures of microorganisms other than for medical
and veterinary use; fertilisers; milk ferments for the food
industry; proteins for the food industry; chemical
substances for preserving foodstuffs; cream of tartar for
the food industry; antioxidants for use in the manufacture
of food supplements. Coffee; tea; sugar; bread; cereal preparations; starch for
food; condiments; yeast; baking powder; aromatic
preparations for food.
