CN103549489B - Preparation of rapid sturgeon fermentation sausage - Google Patents
Preparation of rapid sturgeon fermentation sausage Download PDFInfo
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- CN103549489B CN103549489B CN201310281948.4A CN201310281948A CN103549489B CN 103549489 B CN103549489 B CN 103549489B CN 201310281948 A CN201310281948 A CN 201310281948A CN 103549489 B CN103549489 B CN 103549489B
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Classifications
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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
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
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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, the life-span long in the world, the most ancient a kind of fish, and the history of existing more than 200,000,000 year, have the title of " in water panda " and " in water living fossil " so far.Sturgeon protein content is high, is rich in essential amino acid, especially sour lysine and sulfur-containing amino acid, higher than tuna, Wild Rhubarb fish and cultured large yellow croaker.In addition, sturgeon moderate fat content, and containing containing than other fish height 3-5 omega-3 unsaturated fatty acid doubly as " DHA " and " EPA " (also known as docosapentaenoic acid), there is promotion brain development, reduce cholesterol, prevent 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.But at present sturgeon sale and edible be main mainly with fresh product, product category is few, causes compared with other aquatic products, and 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), seafood flavor sausage (CN102885326), sturgeon/kudzuvine root starch functional beverage (CN201210076762), sturgeon instant nutrient soup stock (CN201210177516), cold smoking sturgeon (CN201210299167) etc.In addition, in the process of producing sturgeon caviar, a large amount of processing byproducts is created, particularly oppress proportion comparatively large, be about fish body weight 40%, the meat wherein on ridge is used for processing smoked fish goods, nonetheless, a large amount of fish flakes is still had to remain in processing byproduct.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 etc. that fire-cures are welcome by travelling trader in the international market very much.But the domestic research for sturgeon fermented product is also in space state at present, the research 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, prepares quick sturgeon ferment sausage at 30 DEG C of fermentation 24h.Finished product viable count reaches 5 × 10
8cfu/g, pH drop 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 meet 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, Lactobacillus pentosus 31-1 is seeded to MRS culture medium, and 30 DEG C of static gas wave refrigerator 24h, continue to be passaged to vitality restoration.Staphylococcus sciuri is seeded to SL4M17 culture medium, and 30 DEG C of shaking table 150r/min cultivate 18h, continue to be passaged to vitality restoration, are 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
Fill 3LM proliferated culture medium in 5L fermentation tank, 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 with 0.5%(viable count for 10
7cfu/ml) be seeded to fermentation tank, speed of agitator 150 throughput 1.5NL/min, r/min cultivate 18h and obtain seed liquor, 30 DEG C of fermentation 12h, obtained 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
Growth selection situation is close, the fresh siberia platform that build is similar, after slaughtering, decaptitates, skin, internal organ, adopts to adopt meat mode by hand, rejects fish-bone and fishbone, is cleaned up by the flesh of fish, can not remain blood stains and red meat with cold water.
The plain boiled pork meat grinder taken off is rubbed into rotten shape.In the flesh of fish pickled, add 2% glucose, 2% edible salt, after stirring, cut and mix 5-10min, to fish gruel, there is certain viscoplasticity.
3.4 leavening bacterial strains are composite and inoculate
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 handled 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 being stirred, the rotten elasticity of fish is suitable for, and fish intestines diameter is about 2.5cm, discharges air in intestines, tightens casing two ends with fine rule.
Filling good fish intestines are placed in the constant incubator of 30 DEG C the 48h that ferments by fermentation.
The change of microbiological indicator in 3.6 sweats
Sterile working sampling 5g, put into the sterile saline that 45mL adds 0.85% of bead, shake well is smashed, and draw lmL supernatant, carry out 10 times of gradient dilutions successively, select the dilution factor that three suitable, each dilution factor does 3 repetitions, pour plate.Selective medium is adopted to cultivate respectively.
Leavening bacillus number adopts MRS culture medium, at 30 DEG C, cultivate 48h; Intestines section bacterium VRBA agar medium, cultivates 48h at 37 DEG C.
As shown in Figure 1, ferment 12h, and leavening bacterial strain is from 10
7cfu/g increases 5 × 10 rapidly
8more than cfu/g, and the phase maintains this level after fermentation.
The change of physical and chemical index in 3.7 sweats
Table 1 shows pH in sturgeon intestinal fermentation process, fermentation loss, whiteness, staphylococcus, Bacillus acidi lactici, the change of retention ability.
The change of table 1 sturgeon intestinal fermentation process physical and chemical index
The change of 3.8 sweat organoleptic qualities
Subjective appreciation
Subjective appreciation adopts the method for fuzzy comprehensive evoluation, evaluation group is made up of 6 food service industry professionals, carries out under natural light.Respectively the color and luster of sample, quality, local flavor, outward appearance 4 indexs are marked according to the evaluation criteria of fermented fish intestines, scoring points 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, during 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 ferments 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 reduce with longer fermentation times, and before fermentation, 24h remains on high value, is respectively 0.66 and 8.8mm.
Gel characteristic
As shown in Figure 4, fermented fish intestines show gel character in 36h before fermentation, the intensity of gel, elasticity, solidity, and toughness shows peak at fermentation 24h, is respectively 370g, and 9.1mm, 2025gs, 1725gs. gelinite hardness is 31g/s when fermenting 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 esthetically acceptable to the consumers in fermentation 24h organoleptic quality.Therefore, the various physical and chemical indexs of fermentation 24h fish intestines are determined.Shown in result table 3:
Table 3 ferments the physical and chemical index of 24h sturgeon intestines
Fish intestines aliphatic acid composition when fermenting 24h is as shown in table 4, and compared with unfermentable fish gruel, the ratio of unrighted acid and n6 unrighted acid increases.
Table 4 ferment 24h sturgeon intestines aliphatic acid composition
Embodiment 1
1) leavening activation
Leavening bacterial strain Lactobacillus pentosus 31-1 and Staphylococcus sciuri SL4, be stored in freeze-dried vaccine powder, Lactobacillus pentosus 31-1 is seeded to MRS culture medium, and 30 DEG C of static gas wave refrigerator 24h, continue to be passaged to vitality restoration.Staphylococcus sciuri is seeded to SL4M17 culture medium, and 30 DEG C of shaking table 150r/min cultivate 18h, continue to be passaged to vitality restoration, are 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
Fill 3LM proliferated culture medium in 5L fermentation tank, 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 with 0.5%(viable count for 10
7cfu/ml) be seeded to fermentation tank, speed of agitator 150 throughput 1.5NL/min, r/min cultivate 18h and obtain seed liquor, 30 DEG C of fermentation 12h, obtained 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
Growth selection situation is close, the fresh siberia platform that build is similar, after slaughtering, decaptitates, skin, internal organ, adopts to adopt meat mode by hand, rejects fish-bone and fishbone, is cleaned up by the flesh of fish, can not remain blood stains and red meat with cold water.
The plain boiled pork meat grinder taken off is rubbed into rotten shape.In the flesh of fish pickled, add 2% glucose, 2% edible salt, after stirring, cut and mix 5-10min, to fish gruel, there is certain viscoplasticity.
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 handled 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 being stirred, the rotten elasticity of fish is suitable for, and fish intestines diameter is about 2.5cm, discharges air in intestines, tightens casing two ends with fine rule.Filling good fish intestines are placed in the constant incubator of 30 DEG C the 24h that ferments.
The viable count of finished product Lactobacillus pentosus and Staphylococcus sciuri reaches 8.6log
10cfu/g, pH drop to 4.5, and whiteness is 70.39, and VBN is less than 25mg/100g, and organoleptic quality is good, and texture characteristic is excellent, is of high nutritive value, and meet 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 the variation diagram of sturgeon intestines matter structure feature with fermentation time; Fig. 4 is the variation diagram of sturgeon intestines gel characteristic with fermentation time.
Project belonging to 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 the middle and high end consumer group, available stock to saloon bar, supermarket.
Price by weight unit price meter orientates 15 times of live body sturgeon as.
3, application benefit:
Sturgeon Fermented Sausages has considerable economic benefit.
1) expanding economy and science is universal, health of people is realized and significantly promotes.In recent years, sturgeon has been subject to the favorable comment of consumer because of the mouthfeel of its good nutritional quality and deliciousness.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 the welcome of consumer.
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 utilize sturgeon roe, sturgeon block are produced, and cost is low.
Sturgeon Fermented Sausages has good social benefit.
This product, to the demand of raw material sturgeon, will drive the development of sturgeon industry.This product can promote the added value of sturgeon, increases cultivation, processing and the profit of 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 (1)
1., for a preparation method for rapid sturgeon fermentation sausage, concrete steps are as follows:
1) the seed liquor preparation of leavening bacterial strain; 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;
The method parameter of step 1) is: leavening bacterial strain Lactobacillus pentosus 31-1 and Staphylococcus sciuri SL4, and be stored in freeze-dried vaccine powder, Lactobacillus pentosus 31-1 is seeded to MRS culture medium, and 30 DEG C of static gas wave refrigerator 24h, continue to be passaged to vitality restoration; Staphylococcus sciuri SL4 is seeded to M17 culture medium, and 30 DEG C of shaking table 150r/min cultivate 18h, continue to be passaged to vitality restoration, are seeded to and are equipped with in the 500ml triangular flask of 150ml proliferated culture medium, and 150r/min cultivates 18h and obtains seed liquor;
Step 2) method parameter be: fill 3L proliferated culture medium in 5L fermentation tank, 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 pH 7.4; Seed liquor with viable count for 10
7cfu/ml is seeded to fermentation tank, speed of agitator 150r/min throughput 1.5NL/min, cultivates 18h, 30 DEG C of fermentation 12h, obtained leavening;
The method parameter of step 4) is: Lactobacillus pentosus 31-1 mixes with viable count 1:1 ratio with Staphylococcus sciuri SL4 leavening, and be seeded in the sturgeon meat gruel prepared, inoculum concentration is 2-3 × 10
7cfu/g;
The method parameter of step 5) is: the fermentation of 30 DEG C, sturgeon intestines 24h, Lactobacillus pentosus 31-1 viable count reaches 5 × 10
8cfu/g, Staphylococcus sciuri SL4 viable count reaches 3 × 10
8cfu/g; Fermented Sausages pH 4.5, whiteness 71; Moisture 70.8 ± 0.5%, protein content 18g/100g, fat content 10.5 g/100g, ash content 2.9 g/100g; TVBN 23.6 mg/100g; Hardness 2904g, deadlocked property 1906g, chewiness 165mj, cohesion 0.66 and elasticity 8.8mm.
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