CN105394600B - Ferment show condition and preparation method thereof - Google Patents
Ferment show condition and preparation method thereof Download PDFInfo
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- CN105394600B CN105394600B CN201510833855.7A CN201510833855A CN105394600B CN 105394600 B CN105394600 B CN 105394600B CN 201510833855 A CN201510833855 A CN 201510833855A CN 105394600 B CN105394600 B CN 105394600B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 105
- 230000004151 fermentation Effects 0.000 claims abstract description 105
- 239000007788 liquid Substances 0.000 claims abstract description 77
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 36
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 31
- 238000010563 solid-state fermentation Methods 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000011081 inoculation Methods 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 14
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 241000235036 Debaryomyces hansenii Species 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000020097 white wine Nutrition 0.000 description 18
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 11
- 244000005700 microbiome Species 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 8
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 8
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 8
- 230000001476 alcoholic effect Effects 0.000 description 7
- 239000003337 fertilizer Substances 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 241000193830 Bacillus <bacterium> Species 0.000 description 6
- 241000191938 Micrococcus luteus Species 0.000 description 6
- 239000006071 cream Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 238000009461 vacuum packaging Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 230000001408 fungistatic effect Effects 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000606540 Chione venosa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- RBNPZEHAODHBPZ-UHFFFAOYSA-M dihydroxyaluminium Chemical compound O.O.NCC(=O)O[Al] RBNPZEHAODHBPZ-UHFFFAOYSA-M 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- -1 ester Ester Chemical class 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Abstract
The invention discloses a kind of fermentation show conditions and preparation method thereof, and wherein preparation method is the following steps are included: show condition is pre-processed；Pretreated show condition and wine, salt are mixed, the fermentation liquid for being inoculated with 5v/w% obtains mixture；Mixture is vacuum-packed, solid state fermentation obtains fermentation show condition.Fermentation show condition of the invention passes through the inferior Dbaly yeast fermented liquid of the inoculation Chinese and Lactobacillus rhamnosus fermentation liquid, improve the flavor and quality of show condition, harmful microbe in fermentation process is avoided to pollute, the fermentation show condition being prepared according to preparation method of the present invention, with full of nutrition, highly-safe, good product quality, the advantages such as ferment local-flavor is strong.
Description
Technical field
The present invention relates to food technology fields more particularly to a kind of fermentation show condition and preparation method thereof.
Background technique
China Meat yield has ranked first in the world since the nineties in last century, and pork is large meat of China, pig
Meat resource is extremely abundant, its yield in 2013 has reached 54,930,000 tons, and there are more than 21000 families in animal-slaughtering in fixed place field, and it is total to realize profit
20,500,000,000 yuan of volume, the following byproduct fat pork, leaf fat Isoquant is huge, exploitation prospect is wide.
For many years because fat pork fat content is high, mouthfeel is greasy, should not individually eat, and show condition is for a long time decocted by China
Oil is used as culinary art.But gos deep into the improvement of people ' s living standards with modern study, is saturated in the lard that discovery frying is endured out
Fatty acid composition proportion is larger, compared with other plant edible oil, monounsaturated fatty acids and content of polyunsaturated fatty acid
Relatively low, the essential fatty acid that can be provided for human body is extremely limited, oxidizable rancid along with the lard of tanning, also containing compared with
High cholesterol.Lard fades out the market of edible oil gradually in recent years, leaf fat, five caul-fats, fat meat, lower abdomen meat, subcutaneous
The lards fat raw materials such as the miscellaneous oil of grease, pig are excessive to be overstock, and urgent need finds reasonable development and utilization new way.
Plump and sturdy pork has unique flavor, and mouthfeel is lubricious, and fragrance is abundant, is favored by people, often meat pie, sausage,
It is added in the meat products such as meat stuffing, burger.On the one hand meat product special flavour and quality are improved, another aspect show condition avoids pan-fried
It is fried, it directly utilizes, has saved the energy.But in this kind of product, show condition additive amount is excessive to be easy to cause product greasy, and contained by show condition
Hyper acid for saturated fat, also unsuitable large amounts of food.At present in the meat products such as meat pie, sausage, meat stuffing, burger, ferment local-flavor class meat
Product such as ferment sausage, meat pie etc. is increasingly welcome by Consumption of China market, and by France, Spain, Hungary, it is German with
And the high praise of the European countries such as Italy, it is the high-grade meat products that consumer generally acknowledges.But such fermentation meat product is in fermentation process
In there are spoilage organisms in raw meat, pathogenic bacteria pollution, the problems such as fermentation time is long, high production cost.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art, and the present invention provides a kind of fermentation show conditions
Preparation method improves the flavor of show condition by the inferior Dbaly yeast fermented liquid of the inoculation Chinese and Lactobacillus rhamnosus fermentation liquid
And quality, improve the utilization rate of show condition；It avoids harmful microbe in fermentation process from polluting, improves the safety of product；Shorten
Fermentation period is conducive to industrialization promotion, and economize on resources cost.The present invention also provides a kind of full of nutrition, highly-safe, products
It is high-quality, the strong fermentation show condition of ferment local-flavor.
In order to solve the above technical problems, the present invention provides a kind of preparation methods of show condition that ferments, comprising the following steps:
(1) show condition is pre-processed；
(2) pretreated show condition and wine, salt are mixed, the fermentation liquid of inoculation 1v/w%~5v/w% obtains mixture；
(3) mixture obtained in step (2) is vacuum-packed, solid state fermentation obtains fermentation show condition.
Above-mentioned preparation method, it is preferred that the fermentation liquid includes the inferior Dbaly yeast fermented liquid of the Chinese and rhamnose cream
Bacillus fermentation liquid.
Above-mentioned preparation method, it is preferred that the inferior Dbaly yeast bacterium of the Chinese is in the inferior Dbaly yeast fermented liquid of the Chinese
The inferior Dbaly yeast W08 of the Chinese (Debaryomyces hansenii), deposit number are as follows: CGMCC No.5770.
Above-mentioned preparation method, it is preferred that Lactobacillus rhamnosus is rhamnose cream in the Lactobacillus rhamnosus fermentation liquid
Bacillus (Lactobacillus rhamnosus) Lr.M8, deposit number are as follows: CGMCC No.3002.
Above-mentioned preparation method, it is preferred that in the fermentation liquid, the inferior Dbaly yeast fermented liquid of the Chinese and the rhamnose
The volume ratio of lactobacillus ferment liquid is 1~2: 2~1.
Above-mentioned preparation method, it is preferred that the viable bacteria concentration of the inferior Dbaly yeast fermented liquid of the Chinese be 7.64 ×
106CFU/mL.The viable bacteria concentration of the Lactobacillus rhamnosus fermentation liquid is 6.21 × 106CFU/mL。
Above-mentioned preparation method, it is preferred that the additive amount of the white wine is 0.8v/w%~1.2v/ of the show condition weight
W%；It is further preferred that the additive amount of the white wine is the 1.0v/w% of the show condition weight.It is further preferred that white wine
Alcoholic strength is 53%.
Above-mentioned preparation method, it is preferred that the additive amount of the salt is 1.2wt%~1.6wt% of the show condition weight；
It is further preferred that the additive amount of the salt is the 1.6wt% of the show condition weight.
Above-mentioned preparation method, it is preferred that the temperature of the solid state fermentation is 10 DEG C~30 DEG C, the time of solid state fermentation is
1d~14d.It is further preferred that the relative humidity is 85% in the solid ferment process.
Above-mentioned preparation method, it is preferred that pre-treatment step described in the step (1) specifically: show condition is crossed 80 DEG C
Then hot water blanching 30S~60S places 60min~180min at a temperature of -18 DEG C, show condition is cut into 0.5cm3The ding shape of size
Particle.It is further preferred that the pre-treatment step specifically: show condition is crossed 80 DEG C of hot water blanching 30S, then 18 DEG C of temperature of ﹣
Lower placement 60min, is cut into 0.5cm for show condition3The ding shape particle of size.
As a general technical idea, the present invention also provides a kind of fermentation that above-mentioned preparation method is prepared fertilizer
Fat.
Compared with the prior art, the advantages of the present invention are as follows:
(1) the present invention provides a kind of preparation methods of show condition that ferments to be inoculated with Han Xunde after mixing show condition, white wine, salt
Bali saccharomycetes to make fermentation liquid and Lactobacillus rhamnosus fermentation liquid carry out solid state fermentation.Wherein the inferior Dbaly yeast fermented liquid of the Chinese is assigned
Fermentation show condition mellowness and paste flavor are given, the acid that the alcohol and Lactobacillus rhamnosus fermentation liquid of generation are formed can assign product with synthetic ester
Ester is fragrant；And the growth of other microorganisms can be inhibited while Lactobacillus rhamnosus fermentation liquid formation ester perfume (or spice), pollution is reduced, is extended
Shelf-life of fermentation show condition.
(2) the present invention provides a kind of preparation methods of show condition that ferments, in the fermentation liquid of inoculation, the inferior Dbaly yeast of the Chinese
Fermented liquid and Lactobacillus rhamnosus fermentation liquid, which respectively match, determines that fermentation is gone on smoothly and ferment local-flavor.The invention
The volume ratio for defining the inferior Dbaly yeast fermented liquid of the Chinese and the Lactobacillus rhamnosus fermentation liquid be 1~2: 2~1, both
It can guarantee preferable fungistatic effect, and can guarantee that fermentation show condition has preferable mellowness and paste flavor.
(3) the present invention provides a kind of preparation methods of show condition that ferments, while being inoculated with the inferior Dbaly yeast fermented liquid of the Chinese
With Lactobacillus rhamnosus fermentation liquid, competition and the antagonism relationship are formed with the original microorganism of show condition, becomes dominant bacteria, it is suppressed that other
The growth of microorganism ensure that the pure of ferment local-flavor.In addition, being made up of the fatty acid that mixed fungus fermentation improves show condition, make
The saturated fatty acid content for obtaining product reduces, and improves show condition quality.
(4) the present invention provides a kind of preparation method of show condition that ferments, adding white wine and salt, white wine in show condition can be assigned
The certain mellowness of show condition product is given, certain inhibiting effect also is played to microorganism original in show condition；Salt main purpose is suppression
The growth of original microorganism in show condition processed, while having certain flavour enhancing effect.
(5) the present invention provides a kind of preparation method of show condition that ferments, packaged show condition is placed in 10~30 DEG C, relatively
1~14d of solid state fermentation in the incubator of humidity 85%, low temperature and long term ferment are conducive to the formation of flavor substance, are also beneficial to
Inhibit the growth of the original microorganism of show condition；High temperature, short time fermentation, can shorten fermentation period, reduce energy consumption, realize low-carbon processing,
Be conducive to industrialization promotion, economize on resources cost.
(6) the present invention provides a kind of fermentation show condition, full of nutrition, highly-safe, good product quality, ferment local-flavor is dense
It is strongly fragrant.
Detailed description of the invention
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention
In attached drawing, the technical scheme in the embodiment of the invention is clearly and completely described.
Fig. 1 is the preparation technology flow chart of fermentation show condition in the embodiment of the present invention.
Specific embodiment
Below in conjunction with Figure of description and specific preferred embodiment, the invention will be further described, but not therefore and
It limits the scope of the invention.
Material employed in following embodiment and instrument are commercially available.Wherein the inferior Dbaly yeast bacterium of the Chinese is Han Xundeba
Sharp yeast W08 (Debaryomyces hansenii), deposit number are as follows: CGMCC No.5770.Lactobacillus rhamnosus is sandlwood
Sugared lactobacillus (Lactobacillus rhamnosus) Lr.M8, deposit number are as follows: CGMCC No.3002.
Embodiment 1:
A kind of fermentation show condition of the invention, preparation method, referring to Fig. 1, comprising the following steps:
(1) it pre-processes: the apparatus such as required knife, basin, chopping block, beaker being cleaned with boiled water spare；Show condition is cleaned into show condition
In bloodstain, hair is dirty and impurity, then cross 80 DEG C of hot water blanching 30S, pull out and be cooled to room temperature；It is subsequently placed under 18 DEG C of refrigerator-freezers of ﹣
60min is placed, makes show condition at micro- jelly state, show condition is cut into 0.5cm3The ding shape particle of size.
(2) white wine (alcoholic strength of white wine is 53 degree), the 1.60g that 1ml is added by pretreated show condition 100g are taken
Salt mixes, and being inoculated with the fermentation liquid of 1ml, (fermentation liquid is pressed by the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus fermentation liquid
Cooperate according to volume ratio for 1: 1, the concentration of the inferior Dbaly yeast fermented liquid of the Chinese is 7.64 × 106CFU/mL；Rhamnose cream
The concentration of bacillus fermentation liquid is 6.21 × 106CFU/mL mixture) is obtained.
(3) mixture obtained in step (2) is divided in vacuum packaging bag, every packet 100g, using manual vacuum packet
Installation mixes up the vacuum degree on manual vacuum package machine, the parameters such as heating time, sealing packaging.
(4) above-mentioned packaged show condition two is taken to wrap, a packet is placed in 15 DEG C, solid state fermentation in the incubator of relative humidity 85%
14d obtains fermentation show condition A1；Another packet is placed in 25 DEG C, solid state fermentation 3d in the incubator of relative humidity 85%；Obtain fermentation fertilizer
Fat B1.
Embodiment 2
(1) it pre-processes: same as Example 1.
(2) white wine (alcoholic strength of white wine is 53 degree), the 1.60g that 1ml is added by pretreated show condition 100g are taken
Salt mixes, and being inoculated with the fermentation liquid of 1ml, (fermentation liquid is pressed by the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus fermentation liquid
Cooperate according to volume ratio for 2: 1, the concentration of the inferior Dbaly yeast fermented liquid of the Chinese is 7.64 × 106CFU/mL；Rhamnose cream
The concentration of bacillus fermentation liquid is 6.21 × 106CFU/mL mixture) is obtained.
(3) mixture obtained in step (2) is divided in vacuum packaging bag, every packet 100g is packed using manual vacuum
Machine mixes up the vacuum degree vacuum degree on manual vacuum package machine, the parameters such as heating time, sealing packaging.
(4) above-mentioned packaged show condition two is taken to wrap, a packet is placed in 15 DEG C, solid state fermentation in the incubator of relative humidity 85%
14d obtains fermentation show condition A2；Another packet is placed in 25 DEG C, solid state fermentation 3d in the incubator of relative humidity 85%；Obtain fermentation fertilizer
Fat B2.
Embodiment 3
(1) it pre-processes: same as Example 1.
(2) white wine (alcoholic strength of white wine is 53 degree), the 1.60g that 1ml is added by pretreated show condition 100g are taken
Salt mixes, and being inoculated with the fermentation liquid of 1ml, (fermentation liquid is pressed by the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus fermentation liquid
Cooperate according to volume ratio for 1: 2, the concentration of the inferior Dbaly yeast fermented liquid of the Chinese is 7.64 × 106CFU/mL；Rhamnose cream
The concentration of bacillus fermentation liquid is 6.21 × 106CFU/mL mixture) is obtained.
(3) mixture obtained in step (2) is divided in vacuum packaging bag, every packet 100g is packed using manual vacuum
Machine mixes up the vacuum degree on manual vacuum package machine, the parameters such as heating time, sealing packaging.
(4) above-mentioned packaged show condition two is taken to wrap, a packet is placed in 15 DEG C, solid state fermentation in the incubator of relative humidity 85%
14d obtains fermentation show condition A3；Another packet is placed in 25 DEG C, solid state fermentation 3d in the incubator of relative humidity 85%；Obtain fermentation fertilizer
Fat B3.
Embodiment 4
(1) it pre-processes；It is same as Example 1.
(2) white wine (alcoholic strength of white wine is 53 degree), the 1.60g that 1ml is added by pretreated show condition 100g are taken
Salt mixes, and inoculation, (fermentation liquid is by the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus fermentation liquid for the fermentation liquid of 2ml
Cooperate according to volume ratio for 1: 1, the concentration of the inferior Dbaly yeast fermented liquid of the Chinese is 7.64 × 106CFU/mL；Rhamnose
The concentration of lactobacillus ferment liquid is 6.21 × 106CFU/mL mixture) is obtained.
(3) mixture obtained in step (2) is divided in vacuum packaging bag, every packet 100g is packed using manual vacuum
Machine mixes up the vacuum degree on manual vacuum package machine, the parameters such as heating time, sealing packaging.
(4) above-mentioned packaged show condition two is taken to wrap, a packet is placed in 15 DEG C, solid state fermentation in the incubator of relative humidity 85%
14d obtains fermentation show condition A4；Another packet is placed in 25 DEG C, solid state fermentation 3d in the incubator of relative humidity 85%；Obtain fermentation fertilizer
Fat B4.
Embodiment 5
(1) it pre-processes；It is same as Example 1.
(2) white wine (alcoholic strength of white wine is 53 degree), the 1.60g that 1ml is added by pretreated show condition 100g are taken
Salt mixes, and being inoculated with the fermentation liquid of 4ml, (fermentation liquid is pressed by the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus fermentation liquid
Cooperate according to volume ratio for 1: 1, the concentration of the inferior Dbaly yeast fermented liquid of the Chinese is 7.64 × 106CFU/mL；Rhamnose cream
The concentration of bacillus fermentation liquid is 6.21 × 106CFU/mL mixture) is obtained.
(3) mixture obtained in step (2) is divided in vacuum packaging bag, every packet 100g is packed using manual vacuum
Machine mixes up the vacuum degree on manual vacuum package machine, the parameters such as heating time, sealing packaging.
(4) above-mentioned packaged show condition two is taken to wrap, a packet is placed in 15 DEG C, solid state fermentation in the incubator of relative humidity 85%
14d obtains fermentation show condition A5；Another packet is placed in 25 DEG C, solid state fermentation 3d in the incubator of relative humidity 85%；Obtain fermentation fertilizer
Fat B5.
Comparative example 1
(1) it pre-processes；It is same as Example 1.
(2) white wine (alcoholic strength of white wine is 53 degree), the 1.60g that 1ml is added by pretreated show condition 100g are taken
Salt is uniformly mixed so as to obtain mixture；
(3) mixture obtained in step (2) is divided in vacuum packaging bag, every packet 100g is packed using manual vacuum
Machine mixes up the vacuum degree on manual vacuum package machine, the parameters such as heating time, sealing packaging.
(4) above-mentioned packaged show condition two is taken to wrap, a packet is placed in 15 DEG C, solid state fermentation in the incubator of relative humidity 85%
14d obtains fermentation show condition A6；Another packet is placed in 25 DEG C, solid state fermentation 3d in the incubator of relative humidity 85%；Obtain fermentation fertilizer
Fat B6.
Using plate notation, it is total that bacterium is carried out to fermentation show condition A1~A6 in embodiment 1 to 5 and comparative example 1 respectively
Number, yeast count, lactic acid bacteria number, micrococcus luteus count, and observe and record the color and smell of fermentation show condition.As a result referring to table 1.
Microorganism count result table in fermentation show condition at 1:15 DEG C of table
As can be known from Table 1: in 15 DEG C of cold fermentation environment, in the fermentation show condition of embodiment 1 to 5, the number of micrococcus luteus
Amount is significantly lower than comparative example 1, it was demonstrated that it is original miscellaneous that the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus are able to suppress show condition
The growth of bacterium.Meanwhile the fermentation show condition product colour smell of embodiment 1 to 5 is normal, and the show condition color of spontaneous fermentation is slightly yellow
Also have peculiar smell, it was demonstrated that the strain of the application inoculation can rapidly become dominant bacteria during the fermentation, and generate good hair
Ferment fragrance assigns product paste flavor and mellowness.
It was found from embodiment 1 to 3: the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus fermentation liquid are according to volume
When than being 1: 2, the quantity of micrococcus luteus is significantly lower than Examples 1 and 2, it was demonstrated that right with the increase of Lactobacillus rhamnosus inoculum concentration
The fungistatic effect of micrococcus luteus is more preferable.But the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus fermentation liquid are according to volume ratio
When 2: 1, the paste flavor and mellowness for the show condition that ferments will be stronger, illustrate that the inoculum concentration of the inferior Dbaly yeast fermented liquid of the Chinese increases
Greatly, the flavor substance of generation is relatively more.When the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus fermentation liquid are according to body
When product is than being 1: 1, preferable fungistatic effect not only can guarantee, but also can guarantee that fermentation show condition has preferable mellowness and paste flavor.
It is bright to the fungistatic effect of micrococcus luteus from embodiment 1,4,5 it is found that when the inoculum concentration of fermentation liquid is 3ml/100g
It is aobvious, while paste flavor, the mellowness fermented are strong, it was demonstrated that with the increase of inoculum concentration, paste flavor, mellowness of fermentation etc. are more and more stronger.
Using plate notation, it is total that bacterium is carried out to fermentation show condition B1~B6 in embodiment 1 to 5 and comparative example 1 respectively
Number, yeast count, lactic acid bacteria number, micrococcus luteus count, and observe and record the color and smell of fermentation show condition.As a result referring to table 2.
Microorganism count result table in fermentation show condition at 2:25 DEG C of table
As can be known from Table 2: the fermentation show condition obtained at 25 DEG C, in terms of micro organism quantity and color with 15 DEG C
For the lower obtained fermentation show condition that ferments without too big difference, the micro organism quantity of 25 DEG C of fermentations is slightly above 15 DEG C of fermentations, color smell
It is normal.Low temperature and long term ferment is conducive to the formation of flavor substance, is also beneficial to inhibit the growth of the original microorganism of show condition；It is high
Temperature is fermented in short-term, can shorten fermentation period, reduces energy consumption, realizes low-carbon processing.Can according to practical application select high temperature or
Fermentation show condition is made in cold fermentation.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form.Though
So the present invention is disclosed as above with preferred embodiment, and however, it is not intended to limit the invention.It is any to be familiar with those skilled in the art
Member, in the case where not departing from Spirit Essence of the invention and technical solution, all using in the methods and techniques of the disclosure above
Appearance makes many possible changes and modifications or equivalent example modified to equivalent change to technical solution of the present invention.Therefore,
Anything that does not depart from the technical scheme of the invention are made to the above embodiment any simple according to the technical essence of the invention
Modification, equivalent replacement, equivalence changes and modification, all of which are still within the scope of protection of the technical scheme of the invention.
Claims (8)
1. a kind of preparation method for the show condition that ferments, which comprises the following steps:
(1) show condition is pre-processed；
(2) pretreated show condition and wine, salt are mixed, the fermentation liquid of inoculation 1v/w%~5v/w% obtains mixture；
(3) mixture obtained in step (2) is vacuum-packed, solid state fermentation obtains fermentation show condition；
The fermentation liquid includes the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus fermentation liquid；The Han Xunde Bali ferment
The inferior Dbaly yeast bacterium of the Chinese is the inferior Dbaly yeast W08 of the Chinese (Debaryomyces hansenii) in female fermented liquid, and preservation is compiled
Number are as follows: CGMCC No.5770；Lactobacillus rhamnosus is Lactobacillus rhamnosus in the Lactobacillus rhamnosus fermentation liquid
(Lactobacillus rhamnosus) Lr.M8, deposit number are as follows: CGMCC No.3002.
2. preparation method according to claim 1, which is characterized in that the inferior Dbaly yeast fermented liquid of the Chinese with it is described
The volume ratio of Lactobacillus rhamnosus fermentation liquid is 1~2: 2~1.
3. preparation method according to claim 1, which is characterized in that the viable bacteria of the inferior Dbaly yeast fermented liquid of the Chinese
Concentration is 7.64 × 106CFU/mL；The viable bacteria concentration of the Lactobacillus rhamnosus fermentation liquid is 6.21 × 106CFU/mL。
4. preparation method according to any one of claim 1 to 3, which is characterized in that the additive amount of the wine is described
0.8v/w%~1.2v/w% of show condition.
5. preparation method according to any one of claim 1 to 3, which is characterized in that the additive amount of the salt is described
1.2wt%~1.6wt% of show condition weight.
6. preparation method according to any one of claim 1 to 3, which is characterized in that the temperature of the solid state fermentation is
10 DEG C~30 DEG C, time of solid state fermentation be 1d~14d.
7. preparation method according to any one of claim 1 to 3, which is characterized in that locate in advance described in the step (1)
Manage step specifically: show condition is crossed into 80 DEG C of hot water blanching 30S~60S, 60min~180min is then placed at a temperature of 18 DEG C of ﹣, it will
Show condition is cut into 0.5cm3The ding shape particle of size.
8. the fermentation show condition that preparation method described in a kind of any one of claims 1 to 7 is prepared.
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| JP2013032347A (en) * | 2011-07-04 | 2013-02-14 | Yasaka:Kk | Method for production of lactobacillus fermented product, hypertension inhibitor, medicine for decreasing blood lipid, and fat accumulation inhibitor |
| KR20150062747A (en) * | 2013-11-29 | 2015-06-08 | (주)마린바이오프로세스 | Preparation method of fermented products having fat accumulation inhibition and appetite suppression by fermentation of seaweeds, fermented products prepared by the same and health functional food comprising the fermented products |
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