CN105942299A - Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation - Google Patents
Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation Download PDFInfo
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Classifications
-
- 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
Abstract
The present invention discloses a method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation. The method mainly includes the following steps: monascus and lactic acid bacteria are added in the chopped minced larimichthys crocea, and the mixture is subjected to co-fermentation to obtain the functional minced larimichthys crocea products. The functional minced larimichthys crocea products prepared by the co-fermentation of the monascus and lactic acid bacteria have good flavor and gel characteristics, and solve the problems that the existing minced larimichthys crocea products are heavy in fishy smell, bad in flavor, etc. The method develops the applied food microorganisms in the processing of the fish products, also develops the new minced fish products, and is conducive to improving the technical level and the added value of the products of aquatic product processing.
Description
Technical field
The invention belongs to technical field of aquatic product processing, be specifically related to a kind of method utilizing mixed fungus fermentation to prepare functional Carnis Pseudosciaenae surimi product.
Background technology
China is an Aquatic product big country, and stock of fish yield increases year by year, but its processing stage is relatively low, and processing mode is the most freezing, drying, pickle, grain system and sootiness etc., and product is more single, awaits developing novel product.Carnis Pseudosciaenae has another name called Channa argus, great Wang Yu, the freshest, Radix Et Rhizoma Rhei Percocypris pingi (Tchang) etc., for one of tradition " four big marine products ", is China coastal seas Main Commercial Fishes.Carnis Pseudosciaenae contains rich in protein, trace element and vitamin, has abundant trace element-selenium contained in good benefiting action, particularly Carnis Pseudosciaenae to human body, can remove the free radical that body metabolism produces, slow down aging, and various cancers are had prophylactic-therapeutic effect.
Lactic acid bacteria fermentation can strengthen the intermolecular crosslinked action of fish protein, gives the preferable consistency and elasticity of product.Meanwhile, the metabolism of lactic acid bacteria can carry out structural modification to fishy smell material molecule, and produces the flavor substances such as substantial amounts of peptide, aminoacid, lactic acid, biacetyl, gives the local flavor that fermentation minced fish is unique.Secondly as sweat can produce a large amount of organic acid, pH value can be reduced rapidly, allow product become low in acidity product, also can generate H simultaneously2O2And bacteriocin, fungistatic effect can be played, improve product keeping quality and safety.Lactic acid bacteria becomes dominant growth strain in fermented fish products, and the growth of the pathogen such as escherichia coli, staphylococcus aureus, Clostridium botulinum, vibrio parahaemolyticus also can cause effectively suppression.
Monascus anka Nakazawa et sato (MonasucsSpp.) being one of China useful fungus being applied to food processing the earliest, main pooled applications is in fields such as tradition distillers yeast, vinegar processed, coloring, anticorrosions.Can produce multiple secondary metabolite in Monascus anka Nakazawa et sato sweat, it has the multiple physiological active functionses such as antioxidation, blood fat reducing, cholesterol reducing, prevention and cure of cardiovascular disease.Additionally, Monascus anka Nakazawa et sato can secrete many kind enzymes, there is the strongest saccharification capability, simultaneously, owing to its protease enzyme system enriches, can secret out of alkalescence, neutrality, acid protease in incubation, decomposable asymmetric choice net protein is to form flavor substance and generation has the polypeptide of some physiologically active effect.
Food microorganisms have been applied in terms of aquatic products processing, as aspergillus oryzae fermenting and producing fish juice, saccharomyces cerevisiae carry out defishying to fresh-water fishes；Also having been reported that and utilize preparing minced fish product by fermenting wine-making microbes, its brewing microorganism used includes one or more in saccharomyces cerevisiae, aspergillus oryzae, Rhizopus oryzae, Mucor.Utilizing microorganism to make in fermented fish products, lactic acid bacteria is the leaven that a class is commonly used, but has not yet to see the correlational study report utilizing Monascus anka Nakazawa et sato and lactobacillus mixed fermentation to prepare functional Carnis Pseudosciaenae minced fish.
Summary of the invention
It is an object of the invention to provide a kind of method utilizing mixed fungus fermentation to prepare functional Carnis Pseudosciaenae surimi product, which solve the problems such as existing Carnis Pseudosciaenae surimi products fishy smell is heavy, local flavor is bad, give fragrance local flavor, gelation and mouldability that product is good.In addition, preparation technology adds the functional microbial such as lactic acid bacteria and Monascus anka Nakazawa et sato, it is possible not only to improve the keeping quality of Carnis Pseudosciaenae minced fish, the added value of all right improving product further, give multiple special physiological activity and the trophic functions such as fermentation surimi products antioxidation, blood fat reducing, blood pressure lowering, blood sugar lowering, cholesterol reducing, control endotoxin and enhancing human body immunity function, meet the requirement to plurality of health care functions surimi product of the different consumers.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of method utilizing mixed fungus fermentation to prepare functional Carnis Pseudosciaenae surimi product, it comprises the steps:
(1) take Carnis Pseudosciaenae minced fish, add the Sal of its weight 0.5% ~ 2%, the starch of 1% ~ 10%, the maltose of 2% ~ 10% wherein, cut at 16 ~ 30 DEG C and mix 30 ~ 60 minutes, standby after 115 DEG C of sterilizing 20 min；
(2) in cutting the minced fish after mixing, add Monascus anka Nakazawa et sato and lactic acid bacteria, ferment after stirring, prepare functional surimi product.
Preferably, step (1) adds the Sal of minced fish weight 1% ~ 2%, the starch of 2% ~ 5%, the maltose of 2% ~ 5%, cuts at 16 ~ 20 DEG C and mix 30 minutes.
Described Monascus anka Nakazawa et sato be Monasucs ruber (Monascus ruber), Monascus purpureus (Monascus purpureus), feathering Monascus anka Nakazawa et sato (Monascus pilosus), Monascus anka bacterium (Monascus anka), chrysanthemum aspergillosis (Monascus kaoliang) or Monascus aurantiaaeus (Monascus aurantiacusAny one or a few in).
Described lactic acid bacteria be Lactobacillus paracasei (Lactobacillus paracasei), Pediococcus pentosaceus (Pediococcus pentosaceus), Leuconostoc mesenteroides (Leuconostoc mesenteroides), Lactobacillus brevis (Lactobacillus brevis), pediococcus acidilactici (Pediococcus acidilactici), Lactobacillus coryniformis (Lactobacillus coryniformis) or Lactococcus lactis subsp.lactis (Lactococcus lactis Subsp. lactis) in any one or a few.
In every gram of minced fish cut after mixing, the addition of Monascus anka Nakazawa et sato is 105-108Individual spore, the addition of lactic acid bacteria is 105-108cfu；Preferably, the addition of Monascus anka Nakazawa et sato is 106Individual spore, the addition of lactic acid bacteria is 106cfu。
Step (2) described fermentation is to carry out under conditions of temperature 25 ~ 35 DEG C, relative humidity 70% ~ 95%, and fermentation time is 12 ~ 72h；Preferably fermenting under conditions of temperature 25 ~ 30 DEG C, relative humidity 80% ~ 90%, fermentation time is 12 ~ 48h.
The beneficial effects are mainly as follows: Monascus anka Nakazawa et sato and lactic acid bacteria are applied to the fermentation of Carnis Pseudosciaenae minced fish by the present invention, impart the good local flavor of product, gelation and mouldability, and prepared fermented fish meat also has the different physiological roles activity such as antioxidation, blood fat reducing, blood pressure lowering, blood sugar lowering, cholesterol reducing, enhancing human body immunity function, be suitable to the crowds such as hypertension, hyperlipidemia, diabetes chronic diseases patient and old people eat, meet the requirement to plurality of health care functions surimi product of the different consumers.
Present invention process is advanced, simple to operate, is suitable to large-scale industrial production, is conducive to improving technical merit and the added value of product of China's Carnis Pseudosciaenae processing.
Detailed description of the invention
The invention provides a kind of method utilizing mixed fungus fermentation to prepare functional Carnis Pseudosciaenae surimi product, its technological process is as follows:
Minced fish is prepared → is added food adjuvant → cut and mixes → add Monascus anka Nakazawa et sato and lactic acid bacteria mixing fermentation → molding → packaging.
Wherein, lactic acid bacteria used can use MRS solid medium to activate, then uses MRS fluid medium to be prepared as bacterium solution；Monascus anka Nakazawa et sato used can use PDA solid medium to cultivate, and is prepared as spore suspension.
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment
1
(1) selecting fresh Carnis Pseudosciaenae is raw material, cuts open and scales after killing, removes the peel, decaptitates, truncates, removes internal organs, washes away blood stains, black film, takes meat and rubs, obtains Carnis Pseudosciaenae minced fish；In gained minced fish, add the Sal of its weight 1%, the starch of 3%, the maltose of 2%, cut at 16 DEG C and mix 30 minutes, standby after 115 DEG C of sterilizing 20 min；
(2) by Monascus purpureus (CICC 40937) after wort agar slant medium activation culture 5 days, access fluid medium and carry out shake-flask culture, prepare Monascus anka Nakazawa et sato liquid strain；
(3) by Lactobacillus paracasei (CICC 20241) after MRS agar slant culture-medium anaerobism activation culture 1 day, access lactic acid bacteria fluid medium and carry out anaerobism liquid fermentation cultivation, prepare lactic acid bacteria liquid strain；
(4) cutting the minced fish after mixing as fermentation raw material with step (1) gained, add Monascus anka Nakazawa et sato liquid strain and lactic acid bacteria liquid strain, ferment after stirring under the conditions of temperature 25 DEG C, relative humidity 85% 24h；In every gram of minced fish cut after mixing, the addition of Monascus anka Nakazawa et sato is 106Individual spore, lactic acid bacteria addition is 106cfu；
(5) minced fish after fermenting-ripening is taken out, be trimmed molding, vacuum packaging, freezen protective, prepare described functional Carnis Pseudosciaenae surimi product.
The raw material composition percentage of liquid culture medium described in step (2) includes: soluble starch 5%, peptone 1%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water；Controlling its pH is 6.8；The condition of described shake-flask culture is: temperature 28 DEG C, bottling amount 100mL/500mL triangular flask, rotating speed 150 revs/min, incubation time 96 hours.
The raw material composition percentage of lactic acid bacteria fluid medium described in step (3) includes: glucose 2%, peptone 1%, yeast powder 0.4%, beef extract powder 0.8%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.004%, tween 80 0.1%, surplus is distilled water；Controlling its pH is 6.5；The condition of described anaerobism liquid fermentation is: fermentation temperature 37 DEG C, fermentation time 24 hours.
All through 121 DEG C of sterilizing 30 min before the use of above-mentioned culture medium.
Surimi product obtained by the present embodiment has preferable wine aroma flavor, good (the gel strength 200g cm of gelation-1Above).
Embodiment
2
(1) selecting fresh Carnis Pseudosciaenae is raw material, cuts open and scales after killing, removes the peel, decaptitates, truncates, removes internal organs, washes away blood stains, black film, takes meat and rubs, obtains Carnis Pseudosciaenae minced fish；In gained minced fish, add the Sal of its weight 0.5%, the starch of 1%, the maltose of 3%, cut at 20 DEG C and mix 60 minutes, standby after 115 DEG C of sterilizing 20 min；
(2) by chrysanthemum aspergillosis (CBS 302.78) and feathering Monascus anka Nakazawa et sato (CICC 40710) respectively after wort agar slant medium activation culture 5 days, access fluid medium by weight the amount of 1:1 and carry out shake-flask culture, prepare Monascus anka Nakazawa et sato liquid strain；
(3) by Leuconostoc mesenteroides (CICC 20054) and Pediococcus pentosaceus (ATCC 10791) respectively after MRS agar slant culture-medium anaerobism activation culture 1 day, amount access lactic acid bacteria fluid medium by weight 1:1 carries out anaerobism liquid fermentation cultivation, prepares lactic acid bacteria liquid strain；
(4) cutting the minced fish after mixing as fermentation raw material with step (1) gained, add Monascus anka Nakazawa et sato liquid strain and lactic acid bacteria liquid strain, ferment after stirring under the conditions of temperature 30 DEG C, relative humidity 70% 72h；In every gram of minced fish cut after mixing, the addition of Monascus anka Nakazawa et sato is 105Individual spore, lactic acid bacteria addition is 105cfu；
(5) minced fish after fermenting-ripening is taken out, be trimmed molding, vacuum packaging, freezen protective, prepare described functional Carnis Pseudosciaenae surimi product.
The raw material composition percentage of liquid culture medium described in step (2) includes: soluble starch 5%, peptone 1%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water；Controlling its pH is 6.8；The condition of described shake-flask culture is: temperature 28 DEG C, bottling amount 100mL/500mL triangular flask, rotating speed 150 revs/min, incubation time 96 hours.
The raw material composition percentage of lactic acid bacteria fluid medium described in step (3) includes: glucose 2%, peptone 1%, yeast powder 0.4%, beef extract powder 0.8%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.004%, tween 80 0.1%, surplus is distilled water；Controlling its pH is 6.5；The condition of described anaerobism liquid fermentation is: fermentation temperature 37 DEG C, fermentation time 24 hours.
All through 121 DEG C of sterilizing 30 min before the use of above-mentioned culture medium.
Surimi product obtained by the present embodiment has preferable wine aroma flavor, good (the gel strength 200g cm of gelation-1Above).
Embodiment
3
(1) selecting fresh Carnis Pseudosciaenae is raw material, cuts open and scales after killing, removes the peel, decaptitates, truncates, removes internal organs, washes away blood stains, black film, takes meat and rubs, obtains Carnis Pseudosciaenae minced fish；In gained minced fish, add the Sal of its weight 2%, the starch of 10%, the maltose of 10%, cut at 30 DEG C and mix 40 minutes, standby after 115 DEG C of sterilizing 20 min；
(2) by chrysanthemum aspergillosis (CBS 302.78) after wort agar slant medium activation culture 5 days, access fluid medium and carry out shake-flask culture, prepare Monascus anka Nakazawa et sato liquid strain；
(3) by Pediococcus pentosaceus (ATCC 10791) after MRS agar slant culture-medium anaerobism activation culture 1 day, access lactic acid bacteria fluid medium and carry out anaerobism liquid fermentation cultivation, prepare lactic acid bacteria liquid strain；
(4) cutting the minced fish after mixing as fermentation raw material with step (1) gained, add Monascus anka Nakazawa et sato liquid strain and lactic acid bacteria liquid strain, ferment after stirring under the conditions of temperature 30 DEG C, relative humidity 95% 12h；In every gram of minced fish cut after mixing, the addition of Monascus anka Nakazawa et sato is 108Individual spore, lactic acid bacteria addition is 108cfu；
(5) minced fish after fermenting-ripening is taken out, be trimmed molding, vacuum packaging, freezen protective, prepare described functional Carnis Pseudosciaenae surimi product.
The raw material composition percentage of liquid culture medium described in step (2) includes: soluble starch 5%, peptone 1%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water；Controlling its pH is 6.8；The condition of described shake-flask culture is: temperature 28 DEG C, bottling amount 100mL/500mL triangular flask, rotating speed 150 revs/min, incubation time 96 hours.
The raw material composition percentage of lactic acid bacteria fluid medium described in step (3) includes: glucose 2%, peptone 1%, yeast powder 0.4%, beef extract powder 0.8%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.004%, tween 80 0.1%, surplus is distilled water；Controlling its pH is 6.5；The condition of described anaerobism liquid fermentation is: fermentation temperature 37 DEG C, fermentation time 24 hours.
All through 121 DEG C of sterilizing 30 min before the use of above-mentioned culture medium.
Surimi product obtained by the present embodiment has preferable wine aroma flavor, good (the gel strength 200g cm of gelation-1Above).
Monascus anka Nakazawa et sato and lactic acid bacteria are applied to the fermentation of Carnis Pseudosciaenae minced fish by the present invention, impart the good local flavor of product, gelation and mouldability, and prepared fermented fish meat also has the different physiological roles activity such as antioxidation, blood fat reducing, blood pressure lowering, blood sugar lowering, cholesterol reducing, enhancing human body immunity function, meet the requirement to plurality of health care functions surimi product of the different consumers.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.
Claims (5)
1. one kind utilizes the method that mixed fungus fermentation prepares functional Carnis Pseudosciaenae surimi product, it is characterised in that: comprise the steps:
(1) take Carnis Pseudosciaenae minced fish, add the Sal of its weight 0.5% ~ 2%, the starch of 1% ~ 10%, the maltose of 2% ~ 10%, cut at 16 ~ 30 DEG C and mix 30 ~ 60 minutes, standby after 115 DEG C of sterilizing 20 min；
(2) in cutting the minced fish after mixing, add Monascus anka Nakazawa et sato and lactic acid bacteria, ferment after stirring, prepare functional surimi product.
Utilize the method that mixed fungus fermentation prepares functional Carnis Pseudosciaenae surimi product the most according to claim 1, it is characterised in that: described Monascus anka Nakazawa et sato is any one or a few in Monasucs ruber, Monascus purpureus, feathering Monascus anka Nakazawa et sato, Monascus anka bacterium, chrysanthemum aspergillosis or Monascus aurantiaaeus.
Utilize the method that mixed fungus fermentation prepares functional Carnis Pseudosciaenae surimi product the most according to claim 1, it is characterised in that: described lactic acid bacteria is any one or a few in Lactobacillus paracasei, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactobacillus brevis, pediococcus acidilactici, Lactobacillus coryniformis or Lactococcus lactis subsp.lactis.
Utilize the method that mixed fungus fermentation prepares functional Carnis Pseudosciaenae surimi product the most according to claim 1, it is characterised in that: in every gram of minced fish cut after mixing, the addition of Monascus anka Nakazawa et sato is 105-108Individual spore, the addition of lactic acid bacteria is 105-108cfu。
Utilize the method that mixed fungus fermentation prepares functional Carnis Pseudosciaenae surimi product the most according to claim 1, it is characterised in that: step (2) described fermentation is to carry out under conditions of temperature 25 ~ 35 DEG C, relative humidity 70% ~ 95%, and fermentation time is 12 ~ 72h.
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| CN110463900A (en) * | 2019-07-08 | 2019-11-19 | 华南农业大学 | A method of removing fish fermented product fishy smell |
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