CN103815211A - Method for removing mutton odor - Google Patents
Method for removing mutton odor Download PDFInfo
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- CN103815211A CN103815211A CN201310736909.9A CN201310736909A CN103815211A CN 103815211 A CN103815211 A CN 103815211A CN 201310736909 A CN201310736909 A CN 201310736909A CN 103815211 A CN103815211 A CN 103815211A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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Abstract
The invention relates to a method for removing mutton odor. The method comprises the following steps: firstly, selecting plant lactobacillus and lactobacillus fermentium as starting strains, and culturing the starting strains in an MRS liquid culture medium to obtain two pure cultures of the plant lactobacillus and the lactobacillus fermentium; secondly, using two lactobacillus strains after enrichment culture as producing strains, culturing, inoculating onto the surface of mutton, which is coated with glucose liquid, fermenting and purifying to obtain a product. A fermentation method using the MRS liquid culture medium with specific components and compound lactobacilli is adopted, the lactobacilli are inoculated on the mutton to generate a certain quantity of proteases, and under the synergistic effect of the proteases, structures and existing forms of mutton odor-causing components can be changed so as to achieve an obvious mutton odor removing effect. Through the method, the mutton odor removing effect is good, and the processed mutton is peculiar in taste and high in nutritional value and can meet needs of people on the material life nowadays.
Description
Technical field
The present invention relates to meat products processing technology field, be specifically related to a kind for the treatment of technology of removing mutton smell of mutton.
Background technology
China sheep raising is with a long history, just has sheep raising literature record as far back as the summer business epoch.Recent two decades comes, and China's sheep husbandry development rapidly, has become world sheep raising the first big country.1985,15588.4 ten thousand of China sheep, goat livestock on hand quantity, Mutton yield 59.3 ten thousand t, the rate of animals delivered to the slaughter-house 33%, average carcass weight 12.0kg, average every livestock on hand meat yield sheep year 3.80kg.By 1997, national continuous goat sum reached 30368.4 ten thousand, Mutton yield 255.4 ten thousand t, the rate of animals delivered to the slaughter-house 65.5%, average carcass weight 12.3kg, average every livestock on hand meat yield sheep year 8.4kg; The whole nation is Mutton yield 2.05kg per capita, continuous goat livestock on hand quantity and mutton total output rank the first in the world.
In 1985 to 1997 12 years, national continuous goat livestock on hand quantity has increased by 14,780 ten thousand, and Mutton yield has increased by 196.1 ten thousand t, and carcass weight has increased 0.3kg, and the rate of animals delivered to the slaughter-house has improved 35.3%.The number of animals raised of Chinese Sheep, goat, the amount of delivering for sale, Mutton yield, raw silk floss, goat skin output, cashmere output all rank first in the world at present.
Mutton is a kind of good poultry meat, has long edible history in the people of other countries.It is nutritious, and fine and tender taste is easy to digestion, has high protein, and low fat is many containing phosphatide, the feature of little cholesterol.The nutritional labeling of mutton is very abundant, and its composition is in close proximity to human body, easy digested absorption.Development sheep husbandry, deep processing, the fine finishining of development mutton and byproduct thereof, be from nutrition angle or health care all meets the needs of social development and the needs of people's life.No matter be domestic and international market, mutton goods all will occupy critical role.
But a kind of flavour that mutton has, Chinese's custom is referred to as " smell of mutton ", but having suppressed to a great extent sheep industry develops rapidly, and cause the uneven distribution of China's mutton consumption, as in the area such as Xinjiang, Tibet, the 2kg/ people that the consumption per head of mutton is average far above the whole nation.Thereby taking off to have a strong smell to mutton by the fermentation of microorganism, this project improves its palatability, and develop on this basis several unique flavors, nutritious mutton new product, be uniformly distributed and improved the consumption figure of compatriots to mutton simultaneously thereby make mutton be consumed in the whole nation, met people's nutritional need.
The smell of mutton of mutton is formed by multiple compounds comprehensive function.Particularly 4-methyloctanoic acid and 4-methyl nonanoic acid smell of mutton are the most obvious, and in addition, as induced by alkyl hydroxybenzene, containing thiophenols, hydrogen sulfide, pyridine and pyrazine etc. also has certain effect to the formation of smell of mutton.
Conventional following method takes off and has a strong smell mutton both at home and abroad at present:
1) covering of spices
In the cooking, adopt as garlic onion and cloves anise-wait spices to carry out seasoning can to cover sheep smell of mutton, these spices have also served as the effect of antioxidant, have improved the oxidation reaction occurring in cooking process, thereby reach the effect of having a strong smell that takes off.
2) p-cyclodextrine embedding
The smell of mutton of mutton is mainly to be produced by carbonyl containing compound, sulfur-containing compound and branched chain fatty acid, these compounds all belong to volatile organism, easily, by the embedding of the intermolecular hydrophobic cavity of cyclodextrine institute, its volatility is reduced, thereby eliminated the smell of mutton of mutton.
3) rinsing
Rinsing is a most important step in Japanese fish food production process, has now been applied to widely in the production of other meat product.To adopt pH be 8.2 running water rinsing mutton repeatedly, result shows, and rinsing can reduce the content of fat in meat, but but moisturizes content, can reduce to a certain extent the intensity of smell of mutton, and effect is not clearly.
4) extrusion process
By cornstarch respectively with mutton, chevon, lamb and chicken, beef mixes, and adopts single-screw extrusion machine to carry out extrusion process.Result shows, prepared product special flavour does not have significant difference. the local flavor that the main local flavor of product is " rice " or " hay ".This may be because the content of meat has declined, and extruding mixture at high temperature to leave moment of extruder expanded, make flavor substance volatilization.Meanwhile, the temperature in extrusion process and shearing force make starch and protein degradation, and enzymatic browning occurs, and have formed extruding local flavor, and smell of mutton has been played to the effect of covering.
Summary of the invention
The method for removing sheepy odor of mutton that the object of the present invention is to provide the de-successful of having a strong smell of a kind of mutton, use safety, cost is low, does not need main equipment.
The object of the present invention is achieved like this:
1) choose Lactobacillus plantarum and lactobacillus fermenti for the strain of setting out, in MRS fluid nutrient medium, add methyloctanoic acid and 4 methyl nonanoic acid enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures;
2) take the lactic acid bacteria after two strain enrichment culture as producing bacterial strain, be inoculated in the mutton surface of smearing Glucose Liquid after cultivation, fermentation after-purification obtains product.
The enrichment culture process of MRS culture medium is: in MRS culture medium, add methyloctanoic acid and 4-methyl nonanoic acid that concentration is 100mg/L, this culture medium is at 121 ℃, after sterilizing in 20 minutes is cooling, inoculate respectively Lactobacillus plantarum and lactobacillus fermenti suspension, at 30 ℃, cultivate 2 days, nutrient solution is inoculated in by 10% inoculum concentration in the culture medium of methyloctanoic acid that concentration is 200mg/LMRS and 4-methyl nonanoic acid, then at 30 ℃, cultivate 2 days, the like 10 times inoculation, the concentration gradient of pressing methyloctanoic acid and 4-methyl nonanoic acid 100mg/L increases, make methyloctanoic acid in final MRS culture medium and the concentration of 4-methyl nonanoic acid before inoculation, reach 1000mg/L, finally after separating, obtain enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures.
Lactobacillus plantarum CICC23135, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween80 1.0g, K2HPO4 2.0g, MgSO4.7H2O0.2g, MnSO4.H2O0.05g, CaCO3 20.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizings within 20 minutes, be cooled to 35 ℃ for subsequent use.
Lactobacillus fermenti CICC22555, culture medium is: casein peptone 12.0g, beef extract 16.0g, dusty yeast 8.0g, glucose 9.0g, sodium acetate 4.0g, citric acid diamines 2.0g, Tween80 1.0g, K2HPO4 2.0g, MgSO4.7H2O0.2g, MnSO4.H2O0.05g, CaCO3 20.0g, distilled water 2.0L, pH6.8, through 100 ℃ of sterilizings within 20 minutes, be cooled to 35 ℃ for subsequent use.
Take the lactic acid bacteria after two strain enrichment culture as producing bacterium, to cultivate through 30 ℃ of shaking tables, shaking table is 150 revs/min, 24 hours, is inoculated in the mutton surface of smearing 1% glucose, 5%, 30 ℃ of fermentation 16h of inoculum concentration.
In the present invention, after each component of MRS culture medium prepares in proportion, adopt distilled water 1000ml to regulate pH to 6.8 to use.
The present invention adopts compound lactobacillus fermentation process, make inoculating lactic acid bacterium on mutton, produce a certain amount of protease, under the synergy of these enzymes, can change the configuration and the existence form that cause the composition of having a strong smell, accomplish to remove the smell of mutton in mutton goods, not destroy again the quality of mutton goods.By reference to the accompanying drawings, in figure, primary peak is 4-methyloctanoic acid, secondary peak is 4-methyl nonanoic acid, through dynamic headspace gas chromatography measure mutton and after this technology fermentation process 4-methyloctanoic acid and the 4-methyl nonanoic acid experimental result of mutton show, before processing, the quantity of the branched chain fatty acid of latter two to mutton smell of mutton effect maximum all significantly reduces, wherein the content of 4-methyloctanoic acid has reduced by 84.29%, the content of 4-methyl nonanoic acid has reduced by 71.17%, illustrate fermentation after mutton smell of mutton be reduced in be to a great extent due in sweat lactic acid bacteria produce enzyme by cause smell of mutton chemical composition decompose due to.Table 1 is the result of 4-methyloctanoic acid and 4-methyl nonanoic acid content in gas Chromatographic Determination mutton
Table 1
Accompanying drawing explanation
Fig. 1 is 4-methyloctanoic acid in control group mutton, 4-methyl nonanoic acid gas chromatogram;
Fig. 2 is 4-methyloctanoic acid in mutton after fermentation process of the present invention, 4-methyl nonanoic acid gas chromatogram.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further illustrated: in the present embodiment, first choosing Lactobacillus plantarum CICC6002 and lactobacillus fermenti CICC 6233 (these two kinds of lactic acid bacterias are purchased from the micro-DSMZ of Chinese industrial) is the strain of setting out, described MRS culture medium comprises casein peptone 10.0g by component, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween80 1.0g, K2HPO4 2.0g, MgSO4.7H2O0.2g, MnSO4.H2O0.05g, CaCO3 20.0g, distilled water 1.0L
The concentration of the methyloctanoic acid in base and 4-methyl nonanoic acid reaches 1000mg before inoculation, finally after separating, obtains enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures.
By mutton aseptic water washing, after processing, weigh, take the lactic acid bacteria after two strain enrichment culture as producing bacterial strain, 30 ℃ of shaking tables are cultivated (150 revs/min) 24 hours, make cell density be greater than 107, are inoculated in the mutton surface of smearing 1% glucose, inoculum concentration 5%, 30～C 16h that ferments.Final purification one detects a finished product.In mutton, cause after testing the 4-methyloctanoic acid of smell of mutton and the content of 4-methyl nonanoic acid significantly to decline, the content that wherein content of 4-methyloctanoic acid has reduced by 84.29%, 4-methyl nonanoic acid has reduced by 71.17%, the de-successful of having a strong smell of mutton.
Claims (7)
1. a method for removing sheepy odor of mutton, is characterized in that:
1) choose Lactobacillus plantarum and lactobacillus fermenti for the strain of setting out, in MRS fluid nutrient medium, add methyloctanoic acid and 4 methyl nonanoic acid enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures;
2) take the lactic acid bacteria after two strain enrichment culture as producing bacterial strain, be inoculated in the mutton surface of smearing Glucose Liquid after cultivation, fermentation after-purification obtains product.
2. a kind of method for removing sheepy odor of mutton according to claim 1, it is characterized in that: the described enrichment culture process at MRS culture medium is: in MRS culture medium, add methyloctanoic acid and 4-methyl nonanoic acid that concentration is 100mg/L, this culture medium is at 121 ℃, after sterilizing in 20 minutes is cooling, inoculate respectively Lactobacillus plantarum and lactobacillus fermenti suspension, at 30 ℃, cultivate 2 days, nutrient solution is inoculated in by 10% inoculum concentration in the culture medium of methyloctanoic acid that concentration is 200mg/LMRS and 4-methyl nonanoic acid, then at 30 ℃, cultivate 2 days, the like 10 times inoculation, the concentration gradient of pressing methyloctanoic acid and 4-methyl nonanoic acid 100mg/L increases, make methyloctanoic acid in final MRS culture medium and the concentration of 4-methyl nonanoic acid before inoculation, reach 1000mg/L, finally after separating, obtain enriching plant lactobacillus and lactobacillus fermenti two strain pure cultures.
3. a kind of method for removing sheepy odor of mutton according to claim 1 and 2, is characterized in that: described MRS culture medium comprises Lactobacillus plantarum culture medium and lactobacillus fermenti culture medium by component.
4. a kind of method for removing sheepy odor of mutton according to claim 3, is characterized in that: described Lactobacillus plantarum culture medium comprises: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween801.0g, K2HPO42.0g, MgSO4.7H2O 0.2g, MnSO4.H2O 0.05g, CaCO320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizings within 20 minutes, be cooled to 35 ℃ for subsequent use.
5. a kind of method for removing sheepy odor of mutton according to claim 3, is characterized in that: described lactobacillus fermenti culture medium comprises: casein peptone 12.0g, beef extract 16.0g, dusty yeast 8.0g, glucose 9.0g, sodium acetate 4.0g, citric acid diamines 2.0g, Tween801.0g, K2HPO42.0g, MgSO4.7H2O0.2g, MnSO4.H2O0.05g, CaCO3 20.0g, distilled water 2.0L, pH6.8, through 100 ℃ of sterilizings within 20 minutes, be cooled to 35 ℃ for subsequent use.
6. a kind of method for removing sheepy odor of mutton according to claim 1 and 2, it is characterized in that: described take the lactic acid bacteria after two strain enrichment culture as producing bacterium, cultivate through 30 ℃ of shaking tables, shaking table is 150 revs/min, 24 hours, make cell density be greater than 107, be inoculated in the mutton surface of smearing 1% glucose, 5%, 30 ℃ of fermentation 16h of inoculum concentration.
7. a kind of method for removing sheepy odor of mutton according to claim 1, is characterized in that: described cultivate through 30 ℃ of shaking tables take the lactic acid bacteria after two strain enrichment culture as producing bacterium, shaking table is 150 revs/min, 24 hours, makes cell density be greater than 10
7, be inoculated in the mutton surface of smearing 1% glucose, 5%, 30 ℃ of fermentation 16h of inoculum concentration.
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| CN201310736909.9A CN103815211A (en) | 2013-12-27 | 2013-12-27 | Method for removing mutton odor |
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| CN201310736909.9A CN103815211A (en) | 2013-12-27 | 2013-12-27 | Method for removing mutton odor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360966A (en) * | 2015-08-18 | 2016-03-02 | 严洪霞 | Mutton health food and preparation method thereof |
| CN106473006A (en) * | 2016-09-30 | 2017-03-08 | 习水县马临肉制品加工厂 | A kind of manufacture method of dried mutton |
| CN111528395A (en) * | 2020-05-06 | 2020-08-14 | 安徽省争华羊业集团有限公司 | Mutton smell removing process |
| CN113832065A (en) * | 2021-10-11 | 2021-12-24 | 上海应用技术大学 | A kind of milk cake starter with the function of producing aroma and inhibiting mutton and its application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095472A (en) * | 2007-07-06 | 2008-01-02 | 东北农业大学 | A kind of mutton deodorization method |
| CN102551081A (en) * | 2011-11-10 | 2012-07-11 | 哈尔滨市海澳斯生物科技开发有限公司 | Method for removing sheepy odor of mutton |
-
2013
- 2013-12-27 CN CN201310736909.9A patent/CN103815211A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095472A (en) * | 2007-07-06 | 2008-01-02 | 东北农业大学 | A kind of mutton deodorization method |
| CN102551081A (en) * | 2011-11-10 | 2012-07-11 | 哈尔滨市海澳斯生物科技开发有限公司 | Method for removing sheepy odor of mutton |
Non-Patent Citations (1)
| Title |
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| 马丽珍等: "羊肉脱膻及全羊系列肉制品的开发研究现状", 《中国农业科技导报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360966A (en) * | 2015-08-18 | 2016-03-02 | 严洪霞 | Mutton health food and preparation method thereof |
| CN106473006A (en) * | 2016-09-30 | 2017-03-08 | 习水县马临肉制品加工厂 | A kind of manufacture method of dried mutton |
| CN111528395A (en) * | 2020-05-06 | 2020-08-14 | 安徽省争华羊业集团有限公司 | Mutton smell removing process |
| CN113832065A (en) * | 2021-10-11 | 2021-12-24 | 上海应用技术大学 | A kind of milk cake starter with the function of producing aroma and inhibiting mutton and its application |
| CN113832065B (en) * | 2021-10-11 | 2023-03-24 | 上海应用技术大学 | Milk cake leavening agent with fragrance producing and mutton smell inhibiting functions and application thereof |
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Application publication date: 20140528 |