CN102987330B - Method for producing flavoring material by double-bacteria fermentation bone paste - Google Patents
Method for producing flavoring material by double-bacteria fermentation bone paste Download PDFInfo
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- CN102987330B CN102987330B CN201210543616.4A CN201210543616A CN102987330B CN 102987330 B CN102987330 B CN 102987330B CN 201210543616 A CN201210543616 A CN 201210543616A CN 102987330 B CN102987330 B CN 102987330B
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- fermentation
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- bone mud
- bacillus subtilis
- aspergillus oryzae
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Abstract
The invention discloses a method for producing a flavoring material by double-bacteria fermentation bone paste. The formulation of the fermentation process is as follows: the bacteria inoculation ratio of aspergillusoryzae to bacillus subtilis of 2:1, bacterial inoculation amount of 3%, material-water ratio of 2:3, initial pH of 7, fermentation temperature of 30 DEG C, and fermentation time of 48 hours. The fermentation pig bone paste provided by the invention is utilized, so that the degree of hydrolysis of the protein reaches 53.2% at most, which is remarkably improved in comparison with independent fermentation; the flavor peptide content in the flavor amino acid is improved by 10 times; odor of bacillus subtilis in fermentation liquor is greatly diluted, no objectionable odor is generated after the fermentation liquor is sprayed and dried, and the taste is delicious. The method has the advantages of simple fermentation process, short production period, low cost, high additional value, safety and no toxic and side effect. The product is abundant in micromolecule flavor amino acid and flavor polypeptide, and can be easily absorbed by the body. Besides, the product is safe, nutrient and healthy, can be used as a natural condiment, and also can be used as a health-care product which is directly edible.
Description
Technical field
The present invention relates to a kind of double-bacterium ferment bone mud and produce the method for taste compound, belong to biotechnology and food processing field.
Technical background
China is the world carnivorous consumption figure the first big country, the annual all kinds of livestock and poultry bones that produce nearly 2,000 ten thousand tons, except chop and spinal joints can be directly used in diet, other bone is not all fully used, not only cause huge waste, also can cause environmental pollution because of corruption.
Bone nutrition is very abundant, and wherein protein 90% is collagen, ossein and chondroitin, contains all amino acid that form protein, and necessary amino acid content is high; Contain necessary aliphatic acid (linoleic acid) and other multiple aliphatic acid; Contain a large amount of calcium microcosmic salts, calcium phosphorus ratio approaches 2:1, is the optimal proportion of absorption of human body calcium phosphorus; Contain various inorganic salts, vitamin, Phospholipids, phosphoprotein simultaneously.
Bone series products is varied, can be summarized as substantially two large classes: extract product and full bone utilize product.Extract product comprises gelatine, gelatin, animal oil, HAP HAP etc.Full bone utilizes product to comprise bone mud, bone paste, pulp, bone pine, bone gourmet powder etc.Wherein bone mud is that a kind of comparatively desirable bone extensively adopting utilizes mode.
The domestic at present research and utilization of bone mud also being rested in the level of enzymolysis mostly, enzymolysis cost is high, and enzymolysis process is uncontrollable, and product bitter peptides content is high, and mouthfeel is very poor.Present technique is by double-bacterium ferment bone mud, in aspergillus oryzae, alkali protease and bacillus subtilis in, alkali protease synergy, fermentation termination is easy to control, protein hydrolysis degree significantly promotes, especially the content of delicate flavour amino acid and delicate flavour polypeptide significantly improves, bitter taste amino acid content reduces, and spray-dried mouthfeel is good, can produce flavouring or the health food of health-nutrition.
Summary of the invention
The technical problem to be solved in the present invention is to provide the bone mud double-bacterium ferment technique that a kind of technique is reasonable, cost is low, ferment controlled, the safe nutrition of fermented product, and added value is high, can be used for developing live stock and fowl bone mud.
Microorganism used in the present invention is aspergillus oryzae (Aspergillus oryzae) and bacillus subtilis (Bacillus subtilis).
The technique that double-bacterium ferment bone mud of the present invention is produced taste compound comprises the steps:
The first step, the preparation of bone mud: buy fresh live stock and fowl bone on market, wash away crimson blood.Be cut into the fritter of 3cm * 3cm, being placed in multifunctional crusher, to be ground into particle small, uniform bone mud.
Second step, bone mud degreasing: the ratio with 1:1 in fresh bone mud adds water, heating is boiled and is kept 15min, after room temperature is cooling, removes upper strata grease.After centrifugal, obtain the degreasing bone mud of supernatant and precipitation.
The 3rd step, allotment: add proper amount of clear water in the centrifugal supernatant obtaining, add supernatant according to bone mud concentration 50% in degreasing bone mud.Regulate pH to 7, sterilizing 15min under the condition of 115 ℃.
The 4th step, the preparation of leavening: bacillus subtilis is concentrated thalline after High Density Cultivation; Aspergillus oryzae inclined-plane is cultivated.
The 5th step, inoculation: with the ratio access leavening 3% of aspergillus oryzae and bacillus subtilis 2:1, mix in deployed fermentation bone mud matrix.
The 6th step, fermentation: postvaccinal bone mud, at 30 ℃ of fermentation 48h, is stopped to fermentation.
The 7th step, centrifugal filtration: centrifugal removal precipitation, cross leaching clear liquid.
The 8th step, spraying is dry: by the dry finished product that makes of clear liquid spraying.
Described leavening is the mixed bacteria of bacillus subtilis and aspergillus oryzae.
Described leavening proportioning is: bacillus subtilis is 1:2 than bacterium aspergillus oryzae.
The concentrated cell concentration of described bacillus subtilis is 10
9/ ml.
Described aspergillus oryzae spore concentration is 10
6/ ml.
The present invention is first with two strain bacterium fermentation bone mud, and two strain mycoproteinase systems can well act synergistically, and after making to ferment, delicate flavour amino acid content rises, and bitter taste amino acid content declines.Method provided by the invention is simple to operate, with short production cycle, and cost is low, steady quality, and added value is high, easily realizes industrialization.
The specific embodiment
Embodiment 1:
Aspergillus oryzae (Aspergillus oryzae) is purchased from ATCC, deposit number 42149.Get the fresh pig bone mud 4000g handling well, according to meeting bacterium amount 3% inoculation aspergillus oryzae separately, bone mud concentration 50%, initial pH7,30 ℃ of fermentation temperatures, fermentation time 48h.Zymotic fluid centrifugal filtration, per os is tasted delicious flavour, degree of hydrolysis reaches 38.2% after measured, and delicate flavour amino acid (high performance liquid chromatography), content of peptides (sephadex chromatography) have improved 6.2 times before fermentation after measured, and bitter taste amino acid (high performance liquid chromatography) content has declined 2.3 times.
Embodiment 2:
Bacillus subtilis (Bacillus subtilis) is purchased from ATCC, deposit number 6633.Get the fresh pig bone mud 4000g handling well, according to meeting bacterium amount 3% inoculation bacillus subtilis separately, bone mud concentration 50%, initial pH7,30 ℃ of fermentation temperatures, fermentation time 48h.Zymotic fluid centrifugal filtration, per os is tasted delicious flavour, and degree of hydrolysis reaches 44.8% after measured, and delicate flavour amino acid, delicate flavour content of peptides have improved 8.2 times before fermentation after measured, and bitter taste amino acid content has declined 2.5 times.
Embodiment 3:
Get the fresh pig bone mud 4000g handling well, according to connecing bacterium than (Aspergillus oryzae ATCC42149:Bacillus subtilis ATCC 6633) 2:1, connecing bacterium amount is 3%, material-water ratio 2:3, initial pH7,30 ℃ of fermentation temperatures, fermentation time 48h.Zymotic fluid centrifugal filtration, per os is tasted delicious flavour, and degree of hydrolysis reaches 52.3% after measured, and delicate flavour amino acid, delicate flavour content of peptides have improved 10.4 times before fermentation after measured, and bitter taste amino acid content has declined 4.2 times.
Embodiment 4:
Aspergillus niger (Aspergillus niger) is purchased from ATCC 16404.Getting the fresh pig bone mud 4000g handling well, is 3% independent inoculated aspergillus niger according to connecing bacterium amount, material-water ratio 2:3, initial pH7,30 ℃ of fermentation temperatures, fermentation time 48h.Zymotic fluid centrifugal filtration, the smell is awful, and degree of hydrolysis 12.3% after measured, and delicate flavour amino acid, delicate flavour content of peptides have improved 1.4 times before fermentation after measured, and bitter taste amino acid content has increased by 1.2 times.
Embodiment 5:
Get the fresh pig bone mud 4000g handling well, according to connecing bacterium than (Aspergillus nigerATCC16404:Bacillus subtilis ATCC 6633) 2:1, connecing bacterium amount is 3%, material-water ratio 2:3, initial pH7,30 ℃ of fermentation temperatures, fermentation time 48h.Zymotic fluid centrifugal filtration, the smell is awful, and degree of hydrolysis reaches 32.6% after measured, and delicate flavour amino acid, delicate flavour content of peptides have improved 2.1 times before fermentation after measured, and bitter taste amino acid content has increased by 3.2 times.
Embodiment 6:
Candida utili (Candida utilis) is purchased from ATCC 9256.Get the fresh pig bone mud 4000g handling well, according to connecing bacterium than (Candida utilis 9256:Bacillus subtilis ATCC6633) 2:1, connecing bacterium amount is 3%, material-water ratio 2:3, initial pH7,30 ℃ of fermentation temperatures, fermentation time 48h.Zymotic fluid centrifugal filtration, has unusual odor, and degree of hydrolysis reaches 28.6% after measured, and delicate flavour amino acid, delicate flavour content of peptides have improved 3.2 times before fermentation after measured, and bitter taste amino acid content has increased by 2.5 times.
Claims (5)
1. double-bacterium ferment bone mud is produced a method for taste compound, it is characterized in that, comprises the following steps:
1) bone is clay standby: fresh bone is removed crimson blood, is cut into the fritter of 3cm * 3cm, and being placed in multifunctional crusher, to be ground into particle small, uniform bone mud;
2) bone mud degreasing: add water in the bone mud of preparing in step 1), heating is boiled, removes upper strata grease after room temperature is cooling, obtains supernatant and degreasing bone mud after centrifugal;
3) in the centrifuged supernatant of allotment: in step 2) preparing, add clear water, according to bone mud concentration 50%, in degreasing bone mud, add supernatant; Regulate pH to 7, sterilizing 15min under the condition of 115 ℃;
4) preparation of leavening: bacillus subtilis is concentrated thalline after High Density Cultivation; Concentrated spore is cultivated on aspergillus oryzae inclined-plane;
5) inoculation: inoculating starter in the sterilization fermentation bone mud matrix of preparing in step 3), according to 3% inoculum concentration, inoculate;
6) fermentation: be placed on 30 ℃ of condition bottom fermentation 48h in step 5) inoculation;
7) spraying is dry: the zymotic fluid of centrifugal filtration step 6), the spray-dried finished product that obtains;
Described leavening is the mixed bacteria of bacillus subtilis and aspergillus oryzae.
2. method according to claim 1, is characterized in that described bone mud is that fresh live stock and fowl bone is prepared from.
3. method according to claim 1, is characterized in that described leavening proportioning is: bacillus subtilis is 1:2 than aspergillus oryzae.
4. method according to claim 1, is characterized in that the concentrated cell concentration of described bacillus subtilis is 10
9/ ml.
5. method according to claim 1, is characterized in that described aspergillus oryzae spore concentration is 10
6/ ml.
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|---|---|---|---|
| CN201210543616.4A CN102987330B (en) | 2012-12-13 | 2012-12-13 | Method for producing flavoring material by double-bacteria fermentation bone paste |
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| CN201210543616.4A CN102987330B (en) | 2012-12-13 | 2012-12-13 | Method for producing flavoring material by double-bacteria fermentation bone paste |
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| CN102987330A CN102987330A (en) | 2013-03-27 |
| CN102987330B true CN102987330B (en) | 2014-01-22 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103564516B (en) * | 2013-10-24 | 2014-12-17 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for accelerating dissolving out of poultry-bone nutrient substances |
| CN107319364A (en) * | 2017-07-26 | 2017-11-07 | 贵州大学 | A kind of bone acid of unique local characteristic |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006857A (en) * | 2006-01-26 | 2007-08-01 | 陈勇 | Products of nutrients for bones and preparation method |
| CN101028057A (en) * | 2006-02-21 | 2007-09-05 | 集美大学 | Production of seafood-flavour seasoning |
| CN101703209A (en) * | 2009-10-30 | 2010-05-12 | 广州城市职业学院 | Method for preparing natural pork or beef bone flavor essence |
| CN102295710A (en) * | 2011-06-24 | 2011-12-28 | 王立杰 | Method of comprehensive utilization of fresh bone with cartilage and simultaneous production of chondroitin sulfate and meat flavor |
| CN102578641A (en) * | 2012-02-23 | 2012-07-18 | 华子昂 | Seasoning bone soup and process for preparing same |
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2012
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006857A (en) * | 2006-01-26 | 2007-08-01 | 陈勇 | Products of nutrients for bones and preparation method |
| CN101028057A (en) * | 2006-02-21 | 2007-09-05 | 集美大学 | Production of seafood-flavour seasoning |
| CN101703209A (en) * | 2009-10-30 | 2010-05-12 | 广州城市职业学院 | Method for preparing natural pork or beef bone flavor essence |
| CN102295710A (en) * | 2011-06-24 | 2011-12-28 | 王立杰 | Method of comprehensive utilization of fresh bone with cartilage and simultaneous production of chondroitin sulfate and meat flavor |
| CN102578641A (en) * | 2012-02-23 | 2012-07-18 | 华子昂 | Seasoning bone soup and process for preparing same |
Non-Patent Citations (4)
| Title |
|---|
| 方端等.畜禽骨骼降解物与特色调味品的研究进展.《肉类工业》.2009,(第6期), |
| 枯草芽孢杆菌B1发酵猪骨制备多肽的条件优化;王君虹等;《浙江农业科学》;20080811(第4期);486-488 * |
| 王君虹等.枯草芽孢杆菌B1发酵猪骨制备多肽的条件优化.《浙江农业科学》.2008,(第4期), |
| 畜禽骨骼降解物与特色调味品的研究进展;方端等;《肉类工业》;20090625(第6期);52-55 * |
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