首页>
外国专利>
BOZA PRODUCTION METHOD WITH STARTER CULTURE
BOZA PRODUCTION METHOD WITH STARTER CULTURE
展开▼
机译:含发酵剂的BOZA生产方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
The scope of this invention is the production process and bacterial composition to produce a microbiologically, physically, chemically and sensorially defined Boza, that can show the same characteristics at each production. In this invention an unfermented Boza pasteurization step has been added to classical Boza process and unfermented Boza has been inoculated with a recommended culture to produce standard Boza that has always the same taste. These cultures are natural, not genetically modification applied starter cultures, covering Lactobacillus plantarum GE 223 and Wiessella confusa GE213, isolated from Boza that has been produced in Turkey. These cultures enable a Boza production, that produces organic acids and acetoin giving to Boza its accustomed taste by generating acetic acid that do not exceed the ratio of 0.2% and ethyl alcohol less than the ratio of 2% during 60 days and provide Boza, nonperishable at least 3 months without thickening and forming bubbles in texture and phase separation when stored in refrigerator. The innovation that this invention brings is, development of a Boza production technique and starter culture combination that enables production of a Boza having standard microbiological, chemical and sensorial properties, all around the year independently from temperature and micro flora of the environment.
展开▼
机译:本发明的范围是生产在微生物,物理,化学和感官上确定的Boza的生产方法和细菌组成,其在每次生产中均表现出相同的特性。在本发明中,未发酵的Boza巴氏杀菌步骤已添加到经典Boza工艺中,并且未发酵的Boza已接种推荐的培养物,以生产始终具有相同味道的标准Boza。这些培养物是天然的,不是经过基因改造的发酵剂培养物,涵盖了从土耳其生产的博萨分离的乳杆菌植物 i> GE 223和 GE213。这些文化使Boza生产成为可能,该产品通过在60天内产生不超过0.2%的乙酸和少于2%的乙醇的比例的乙酸,从而产生Boza习惯的味道,从而产生有机酸和乙醛,并提供不易腐烂的Boza储存在冰箱中至少3个月没有质地增厚和相分离而形成的气泡。本发明带来的创新是Boza生产技术和发酵剂培养组合的开发,该组合能够使Boza具有全年标准的微生物,化学和感官特性,而与环境温度和微生物区系无关。
展开▼