CN103549489A - Preparation of rapid sturgeon fermentation sausage - Google Patents
Preparation of rapid sturgeon fermentation sausage Download PDFInfo
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- CN103549489A CN103549489A CN201310281948.4A CN201310281948A CN103549489A CN 103549489 A CN103549489 A CN 103549489A CN 201310281948 A CN201310281948 A CN 201310281948A CN 103549489 A CN103549489 A CN 103549489A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
According to the invention, Lactobacillus Pentosus 31-1 and Staphylococcus sciuri SL4 are adopted to ferment minced sturgeon for 24 h at a temperature of 30 DEG C to prepare a rapid sturgeon fermentation sausage, wherein viable count of the finished product achieves 5*10<8>cfu/g, the pH value is reduced to 4.5, the whiteness is 70.39, the volatile basic nitrogen is less than 25 mg/100 g, the sensory quality is good, the nutritional value is high, and the finished product meets Chinese diet characteristics and psychological requirements.
Description
1, background technology:
Sturgeon is that the bodily form is large in existing fish in the world, the life-span long, the most ancient a kind of fish, and the history of existing more than 200,000,000 year so far have the title of " panda in water " and " living fossil in water ".Sturgeon protein content is high, is rich in essential amino acid, and especially sour lysine and sulfur-containing amino acid, higher than tuna, wild large yellow croaker and cultured large yellow croaker.In addition, sturgeon moderate fat content, and contain than the high 3-5 of other fish omega-3 unsaturated fatty acid doubly as " DHA " and " EPA " (also claiming docosapentaenoic acid), there is promotion brain development, reduce cholesterol, prevent the effect of senile dementia.
In recent years, world's sturgeon cultivation industry is fast-developing, and especially China's cultivation amount has reached 80% of world's sturgeon cultivation total amount.Yet the at present sale of sturgeon and edible mainly with fresh product, be main, product category is few, causes comparing with other aquatic products, the occupation rate of market of sturgeon is very low.Therefore, many research units launch the research of novel sturgeon product successively, and these new products comprise: intensive processing goods: sturgeon cartilage, sturgeon collagen (CN201210030580); High-end converted products: sturgeon caviar; Fine finishining food: sturgeon cartilage powder toppings (CN102150805B), a sturgeon cartilage ball (CN102106565B), cartilage strips (CN102106564B), sea food flavor sausage (CN102885326), sturgeon/kudzuvine root starch functional beverage (CN201210076762), sturgeon instant nutrient soup stock (CN201210177516), cold smoking sturgeon (CN201210299167) etc.In addition, in producing the process of sturgeon caviar, produced a large amount of processing byproducts, particularly oppress proportion larger, be about fish body weight 40%, wherein the meat on ridge is used for processing smoked fish goods, nonetheless, in processing byproduct, still have a large amount of fish flakes residual.Therefore sturgeon processing has a high potential, and the inner wrapping smoked product that it is processed into, seasoned, stir-fry dried fish floss, sauce fish liver, the fish sausage that fire-cures etc. are welcome by travelling trader very in the international market.But the domestic research for sturgeon fermented product is at present also in space state, and the research of carrying out the rotten Fermented Sausages of sturgeon fish has higher theoretical foundation and wide market prospects.
2, invention feature:
This research adopts Lactobacillus pentosus 31-1, and Staphylococcus sciuri SL4 fermentation sturgeon is rotten, at 30 ℃ of fermentation 24h, prepares quick sturgeon ferment sausage.Finished product viable count reaches 5 * 10
8cfu/g, pH drops to 4.5, and whiteness is 70.39, and VBN is less than 25mg/100g, and organoleptic quality is good, is of high nutritive value, and meets Chinese's dietetical characteristic and psychological needs.
3, the preparation of a kind of sturgeon Fermented Sausages provided by the present invention, comprises the following steps:
The seed liquor preparation of 3.1 leavening bacterial strains
Leavening bacterial strain Lactobacillus pentosus 31-1 and Staphylococcus sciuri SL4, be stored in freeze-dried vaccine powder, and Lactobacillus pentosus 31-1 is seeded to MRS culture medium, and 30 ℃ of static cultivation 24h continue to be passaged to vigor and recover.Staphylococcus sciuri is seeded to SL4M17 culture medium, and 30 ℃ of shaking table 150r/min cultivate 18h, continues to be passaged to vigor and recovers, and is seeded to (500ml) in the triangular flask that 150ml proliferated culture medium is housed, and 150r/min cultivates 18h and obtains seed liquor.
The expansion of 3.2 starter cultures is cultivated
In 5L fermentation tank, fill 3LM proliferated culture medium, culture medium prescription is: casein peptone 10g, beef extract 1g, glucose: 5g, potassium dihydrogen phosphate: 3g, tomato juice: 20g/L, honey: 10g/L, corn steep liquor: 4.64g/L, initial pH7.4.
Seed liquor be take 0.5%(viable count as 10
7cfu/ml) be seeded to fermentation tank, speed of agitator 150 throughput 1.5NL/min, r/min cultivates 18h and obtains seed liquor, and 30 ℃ of fermentation 12h, make leavening.
The making of 3.3 sturgeon fish gruels
The fabrication processing of fermented fish intestines: the pretreatment one of raw meat is rubbed one and pickled one and cut and mix inoculation one bowel lavage one fermentation
Selection growing state approaches, and the similar fresh Siberia of build sturgeon after slaughtering, decaptitates, skin, internal organ, adopts the manual meat mode of adopting, and rejects fish-bone and fishbone, with cold water, the flesh of fish is cleaned up, can not residual blood stains and red meat.
The plain boiled pork taking off is rubbed into rotten shape with meat grinder.In the flesh of fish of pickling, add 2% glucose, 2% edible salt, after stirring, cut and mix 5-10min, there is certain viscoplasticity to fish gruel.
3.4 leavening bacterial strains composite and inoculation
Lactobacillus pentosus 31-1 mixes with viable count 1:1 ratio with Staphylococcus sciuri SL4 leavening,
Seed liquor is inoculated in 1% ratio in the fish gruel of handling well, after inoculation, in every gram of fish gruel, contains 2-3 * 10
7the microorganism of cfu/g.
3.5 ferment at constant temperature
Filling in casing after the fish gruel of inoculating starter is stirred, the rotten elasticity of fish is suitable, and fish intestines diameter 2.5cm discharges air in intestines, with fine rule, tightens casing two ends.
Fermentation is placed on filling good fish intestines the 48h that ferments in the constant incubator of 30 ℃.
The variation of microbiological indicator in 3.6 sweats
Sterile working sampling 5g, puts into 0.85% the sterile saline that 45mL adds bead, and shake well is smashed, and draws lmL supernatant, carries out successively 10 times of gradient dilutions, selects three suitable dilution factors, and each dilution factor is made 3 repetitions, pour plate.Adopt selective medium to cultivate respectively.
Leavening bacillus number adopts MRS culture medium, at 30 ℃, cultivates 48h; Intestines section bacterium VRBA agar medium is cultivated 48h at 37 ℃.
As shown in Figure 1, the 12h that ferments, leavening bacterial strain is from 10
7cfu/g increases 5 * 10 rapidly
8more than cfu/g, and maintain this level in the fermentation later stage.
The variation of physical and chemical index in 3.7 sweats
Table 1 has shown pH in sturgeon intestinal fermentation process, fermentation loss, whiteness, staphylococcus, Bacillus acidi lactici, the variation of retention ability.
The variation of table 1 sturgeon intestinal fermentation process physical and chemical index
The variation of 3.8 sweat organoleptic qualities
Subjective appreciation
Subjective appreciation adopts the method for fuzzy comprehensive evoluation,, evaluation group is comprised of 6 food service industry professionals, under natural light, carries out.According to the evaluation criteria of fermented fish intestines, respectively the color and luster of sample, quality, local flavor, 4 indexs of outward appearance are marked, scoring minutes 5 grades: 5(is fabulous), 4(is good), 3(is better), 2(is general), 1(is poor), assessment procedure: first observe color and quality, then pass judgment on smell.Evaluation criterion is as shown in table 2.As shown in Figure 2, when sturgeon intestinal fermentation 24h and 36h, sensory evaluation scores is high for the result of organoleptic quality evaluations, and specialty is judged personnel and thought that its organoleptic quality is better.
Table 2 fermentation sturgeon intestines sensory evaluation standard
Matter structure feature
As shown in Figure 3, the hardness of fermented fish intestines, viscous force, cohesion, elasticity, chewiness, deadlocked property all can change along with fermentation time, and wherein the hardness of Fermented Sausages, deadlocked property and chewiness reach peak value at fermentation 24h, are respectively 2904g, 1906g, 165mj.Cohesion and elasticity extend and to reduce with fermentation time, and before fermentation, 24h remains on high value, are respectively 0.66 and 8.8mm.
Gel characteristic
As shown in Figure 4, fermented fish intestines show gel feature before fermentation in 36h, the intensity of gel, and elasticity, solidity, toughness shows peak at fermentation 24h, is respectively 370g, 9.1mm, 2025gs, 1725gs. gelinite hardness is 31g/s when fermentation 24h.
The physical and chemical index of 3.9 fermentation 24h macrura reevesii intestines
Integrated sensory quality index, can judge that fermented fish intestines are the most easily accepted by consumer in fermentation 24h organoleptic quality.Therefore the various physical and chemical indexs of fermentation 24h fish intestines, have been measured.Shown in result table 3:
The physical and chemical index of table 3 fermentation 24h sturgeon intestines
Fish intestines aliphatic acid when fermentation 24h forms as shown in table 4, compares with unfermentable fish gruel, and the ratio of unrighted acid and n6 unrighted acid increases.
The aliphatic acid of table 4 fermentation 24h sturgeon intestines forms
1) leavening activation
Leavening bacterial strain Lactobacillus pentosus 31-1 and Staphylococcus sciuri SL4, be stored in freeze-dried vaccine powder, and Lactobacillus pentosus 31-1 is seeded to MRS culture medium, and 30 ℃ of static cultivation 24h continue to be passaged to vigor and recover.Staphylococcus sciuri is seeded to SL4M17 culture medium, and 30 ℃ of shaking table 150r/min cultivate 18h, continues to be passaged to vigor and recovers, and is seeded to (500ml) in the triangular flask that 150ml proliferated culture medium is housed, and 150r/min cultivates 18h and obtains seed liquor.
2) expansion of starter culture is cultivated
In 5L fermentation tank, fill 3LM proliferated culture medium, culture medium prescription is: casein peptone 10g, beef extract 1g, glucose: 5g, potassium dihydrogen phosphate: 3g, tomato juice: 20g/L, honey: 10g/L, corn steep liquor: 4.64g/L, initial pH7.4.
Seed liquor be take 0.5%(viable count as 10
7cfu/ml) be seeded to fermentation tank, speed of agitator 150 throughput 1.5NL/min, r/min cultivates 18h and obtains seed liquor, and 30 ℃ of fermentation 12h, make leavening.
3) making of sturgeon fish gruel
The fabrication processing of fermented fish intestines: the pretreatment one of raw meat is rubbed one and pickled one and cut and mix inoculation one bowel lavage one fermentation
Selection growing state approaches, and the similar fresh Siberia of build sturgeon after slaughtering, decaptitates, skin, internal organ, adopts the manual meat mode of adopting, and rejects fish-bone and fishbone, with cold water, the flesh of fish is cleaned up, can not residual blood stains and red meat.
The plain boiled pork taking off is rubbed into rotten shape with meat grinder.In the flesh of fish of pickling, add 2% glucose, 2% edible salt, after stirring, cut and mix 5-10min, there is certain viscoplasticity to fish gruel.
4) leavening bacterial strain composite and inoculation
Lactobacillus pentosus 31-1 mixes with viable count 1:1 ratio with Staphylococcus sciuri SL4 leavening,
Seed liquor is inoculated in 1% ratio in the fish gruel of handling well, after inoculation, in every gram of fish gruel, contains 2 * 10
7the microorganism of cfu/g.
5) ferment at constant temperature
Filling in casing after the fish gruel of inoculating starter is stirred, the rotten elasticity of fish is suitable, and fish intestines diameter 2.5cm discharges air in intestines, with fine rule, tightens casing two ends.Filling good fish intestines are placed on to the 24h that ferments in the constant incubator of 30 ℃.
The viable count of finished product Lactobacillus pentosus and Staphylococcus sciuri reaches 8.6log
10cfu/g, pH drops to 4.5, and whiteness is 70.39, and VBN is less than 25mg/100g, and organoleptic quality is good, and texture characteristic is good, is of high nutritive value, and meets Chinese's dietetical characteristic and psychological needs.
3.10 accompanying drawing explanation
Fig. 1 is the variation diagram of 31-1 and SL4 in sturgeon intestinal fermentation process; Fig. 2 is the situation of change figure of sensory evaluation scores in sweat; Fig. 3 is that sturgeon intestines matter structure feature is with the variation diagram of fermentation time; Fig. 4 is that sturgeon intestines gel characteristic is with the variation diagram of fermentation time.
Project under patent
Bullets: 2011AA100805; SCGWZJ20121105-2
The project beginning and ending time: year December in January, 2011 to 2015; Year July in July, 2012 to 2016
Project leader: Li Pinglan
Social benefit and economic benefit:
1, main application: aquatic products enterprise, food processing enterprises, fermentation enterprise.
2, market and price positioning:
Market orientation is the middle and high end consumer group, and available stock is to saloon bar, supermarket.
Price by weight unit price meter is orientated 15 times of live body sturgeon as.
3, application benefit:
Sturgeon Fermented Sausages has considerable economic benefit.
1) expanding economy and science is universal, and health of people consciousness is significantly promoted.In recent years, sturgeon has been subject to consumer's favorable comment because of its good nutritional quality and delicious mouthfeel.In the future, the demand of sturgeon product must rise.Sturgeon Fermented Sausages combines double nutrition and the health-care efficacy of sturgeon and probio, must be subject to consumer's welcome.
2) production of sturgeon Fermented Sausages can utilize the production line of traditional zymotic goods, introduces cost low.Product fermentation time is short in addition, produces and is easy to control.In addition, the leftover pieces of the processed goods such as sturgeon Fermented Sausages can be utilized sturgeon roe, sturgeon piece are produced, and cost is low.
Sturgeon Fermented Sausages has good social benefit.
The demand of this product to raw material sturgeon, will drive the development of sturgeon industry.This product can promote the added value of sturgeon, increases the profit of cultivation, processing and sale enterprise.The exploitation of novel sturgeon Fermented Sausages in addition, increases the exploitation dynamics to new product by stimulation study and manufacturing enterprise.
Claims (5)
1. for a preparation method for sturgeon Rapid Fermentation intestines, concrete steps are as follows:
1) seed liquor of leavening bacterial strain preparation
2) expansion of starter culture is cultivated
3) making of sturgeon fish gruel
4) leavening bacterial strain composite and inoculation
5) ferment at constant temperature.
2. the method parameter of step 1) described in claim 1, is characterized by:
Leavening bacterial strain Lactobacillus pentosus 31-1 and Staphylococcus sciuri SL4, be stored in freeze-dried vaccine powder, and Lactobacillus pentosus 31-1 is seeded to MRS culture medium, and 30 ℃ of static cultivation 24h continue to be passaged to vigor and recover.Staphylococcus sciuri SL4 is seeded to M17 culture medium, and 30 ℃ of shaking table 150r/min cultivate 18h, continues to be passaged to vigor and recovers, and is seeded to (500ml) in the triangular flask that 150ml proliferated culture medium is housed, and 150r/min cultivates 18h and obtains seed liquor.
3. method parameter step 2 according to claim 1), is characterized by:
In 5L fermentation tank, fill 3LM proliferated culture medium, culture medium prescription is: casein peptone 10g, beef extract 1g, glucose: 5g, potassium dihydrogen phosphate: 3g, tomato juice: 20g/L, honey: 10g/L, corn steep liquor: 4.64g/L, initial pH7.4.Seed liquor be take 0.5%(viable count as 10
7cfu/ml) be seeded to fermentation tank, speed of agitator 150 throughput 1.5NL/min, r/min cultivates 18h and obtains seed liquor, and 30 ℃ of fermentation 12h, make leavening.
4. the method parameter of step 4) according to claim 1, is characterized by:
Lactobacillus pentosus 31-1 mixes with viable count 1:1 ratio with Staphylococcus sciuri SL4 leavening, is seeded in the sturgeon meat gruel preparing, and inoculum concentration is 2-3 * 10
7cfu/g.
5. the method parameter of step 5) according to claim 1, is characterized by:
30 ℃ of fermentation 24h of sturgeon intestines, Lactobacillus pentosus 31-1 viable count reaches 5 * 10
8cfu/g, Staphylococcus sciuri SL4 viable count reaches 3 * 10
8cfu/g; Fermented Sausages pH4.5, whiteness 71.Moisture 70.8 ± 0.5%, protein content 18g/100g, fat content 10.5g/100g, ash content 2.9g/100g; TVBN23.6mg/100g.Hardness 2904g, deadlocked property 1906g, chewiness 165mj, cohesion 0.66 and elasticity 8.8mm.
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| CN107744108A (en) * | 2017-11-29 | 2018-03-02 | 中国海洋大学 | A kind of preparation method of sturgeon minced fillet |
| CN110786477A (en) * | 2019-11-22 | 2020-02-14 | 中国海洋大学 | Sturgeon crispy-bone-flavored sausage and making method thereof |
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| CN1843211A (en) * | 2006-04-28 | 2006-10-11 | 江南大学 | Method for preparing fish meat fermented sausage using mixed microbe ferment |
| CN101984859A (en) * | 2010-06-13 | 2011-03-16 | 昆山市周庄绿尔康食品有限公司 | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent |
| CN102885326A (en) * | 2012-10-23 | 2013-01-23 | 安徽宝迪肉类食品有限公司 | Seafood-flavor sausage and producing method thereof |
| CN102919897A (en) * | 2012-11-28 | 2013-02-13 | 江南大学 | Preparation method of fish meat fermented salad Salame |
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| CN101984859A (en) * | 2010-06-13 | 2011-03-16 | 昆山市周庄绿尔康食品有限公司 | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent |
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| CN110786477A (en) * | 2019-11-22 | 2020-02-14 | 中国海洋大学 | Sturgeon crispy-bone-flavored sausage and making method thereof |
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