CN107279685A - A kind of method for removing sheepy odor of mutton - Google Patents
A kind of method for removing sheepy odor of mutton Download PDFInfo
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- CN107279685A CN107279685A CN201610199286.XA CN201610199286A CN107279685A CN 107279685 A CN107279685 A CN 107279685A CN 201610199286 A CN201610199286 A CN 201610199286A CN 107279685 A CN107279685 A CN 107279685A
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- 238000000034 method Methods 0.000 title claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- WQTZCQIRCYSUBQ-UHFFFAOYSA-N 4-Methylnonanoic acid Chemical compound CCCCCC(C)CCC(O)=O WQTZCQIRCYSUBQ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- YSEQNZOXHCKLOG-UHFFFAOYSA-N 2-methyl-octanoic acid Chemical compound CCCCCCC(C)C(O)=O YSEQNZOXHCKLOG-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 10
- 241000186660 Lactobacillus Species 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 235000015097 nutrients Nutrition 0.000 claims abstract description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 4
- 230000001580 bacterial effect Effects 0.000 claims abstract description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 4
- 238000000746 purification Methods 0.000 claims abstract description 4
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 claims abstract description 3
- 239000012530 fluid Substances 0.000 claims abstract description 3
- 239000001131 (4R)-4-methylnonanoic acid Substances 0.000 claims abstract 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 239000001963 growth medium Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 5
- 241001494479 Pecora Species 0.000 claims description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 108010009004 proteose-peptone Proteins 0.000 claims description 3
- 239000001632 sodium acetate Substances 0.000 claims description 3
- 235000017281 sodium acetate Nutrition 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims 1
- 235000019628 coolness Nutrition 0.000 claims 1
- 238000011534 incubation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 238000001125 extrusion Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000020167 acidified milk Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- KUSYIGBGHPOWEL-UHFFFAOYSA-N 2-methyl nonaoic acid Chemical compound CCCCCCCC(C)C(O)=O KUSYIGBGHPOWEL-UHFFFAOYSA-N 0.000 description 2
- LEGGANXCVQPIAI-UHFFFAOYSA-N 4-methyl-octanoic acid Chemical class CCCCC(C)CCC(O)=O LEGGANXCVQPIAI-UHFFFAOYSA-N 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
- 238000010411 cooking Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- FBUKVWPVBMHYJY-UHFFFAOYSA-N nonanoic acid Chemical compound CCCCCCCCC(O)=O FBUKVWPVBMHYJY-UHFFFAOYSA-N 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000019562 intensity of smell Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a kind of method for removing sheepy odor of mutton.It includes：1）It is starting strain to choose Lactobacillus plantarum and lactobacillus fermenti, adds methyloctanoic acid in MRS fluid nutrient mediums and 4- methyl nonanoic acid cultures obtain two plants of pure cultures of enriching plant lactobacillus and lactobacillus fermenti；2）Using the lactic acid bacteria after two plants of enrichment cultures as production bacterial strain, the mutton surface for smearing Glucose Liquid is inoculated in after culture, fermentation after-purification obtains product.The present invention uses compound lactobacillus-fermencucumber method, inoculating lactic acid bacterium is set to produce a certain amount of protease on mutton, it can change under the synergy of these enzymes and cause the have a strong smell configuration and existence form of composition, accomplish that the smell of mutton in mutton product can be removed, do not destroy the quality of mutton product again, have the advantages that mutton it is de- have a strong smell effect substantially, using safety, cost is low, be not required to large scale equipment.
Description
Technical field
The present invention relates to meat products treatment technology, and in particular to a kind of de- treatment technology of having a strong smell of mutton.
Background technology
Mutton is a kind of excellent poultry meat, there is long edible history in the people of other countries.It is nutritious, meat
The characteristics of matter delicacy, it is easy to digest, with high protein, low fat is more containing phosphatide, little cholesterol.The nutritional ingredient of mutton is very
Abundant, its composition is in close proximity to human body, is easily digested absorption.《Compendium of Materia Medica》Once mutton was mentioned in the same breath with ginseng, it is among the people
Mutton is referred to as " glabrousleaf asiabell root ".So, develop sheep husbandry, develop deep processing, the finishing of mutton and its byproduct, either
The need for being lived the need for all meeting social development from nutritional point or healthcare function with people.It is either internal and international
Market, mutton product will all occupy critical role.
But a kind of flavour that mutton has, Chinese custom be referred to as " smell of mutton ", but largely press down
Sheep industry is made to develop rapidly, and has caused the uneven distribution of China's mutton consumption, such as in Xinjiang, Tibet area, mutton
Consumption per head far above the average 2kg/ people in the whole nation.This project carries out de- have a strong smell to mutton by the fermentation of microorganism
So as to improving its palatability, and develop several unique flavors on this basis, nutritious mutton new product so that
Mutton is consumed in the whole nation and is uniformly distributed while improve consumption figure of the compatriots to mutton, meets the nutritional need of people.
Commonly use following methods both at home and abroad at present and de- have a strong smell is carried out to mutton：
1) spices is covered
In the cooking, using such as garlic, onion and cloves, the spices such as anise, which carrys out seasoning, can cover the smell of mutton of mutton.Meanwhile,
These spices also act as the effect of antioxidant, improve the oxidation reaction occurred in cooking process, so as to reach de- have a strong smell
Effect.
2) cycloheptaamylose is embedded
The smell of mutton of mutton is mainly produced by carbonyl containing compound, sulfur-containing compound and branched chain fatty acid, and these compounds are all
Belong to volatile organism, easily embedded by the intermolecular hydrophobic cavity of cyclodextrine, make its volatility reduction, so as to eliminate
The smell of mutton of mutton.
3) rinse
Rinsing is a most important step in Japanese fish food production process, and other meats have been widely applied to now
In the production of food.Use pH to rinse mutton repeatedly for 8.2 running water, as a result show, rinsing can reduce fatty in meat
Content, but the content that moisturizes, the intensity of smell of mutton can be reduced to a certain extent, and effect is not apparent.
4) extrusion process
Cornstarch is carried out with mutton, chevon, lamb and chicken, beef mixing, and use single-screw extrusion machine respectively
Extrusion process.As a result show, obtained product special flavour does not have the main local flavor of significant difference products to be " rice " or " hay "
Local flavor.This be probably because the content of meat have dropped, and extruding mixture leave at high temperature extruder moment it is swollen
Change, flavor substance is volatilized.Meanwhile, temperature and shearing force in extrusion process make starch and protein degradation, occur enzymatic brown
Become, form extruding local flavor, the effect covered is served to smell of mutton.
The content of the invention
It is an object of the invention to provide a kind of mutton it is de- have a strong smell effect substantially, using safety, cost is low, be not required to large scale equipment
Method for removing sheepy odor of mutton.
The object of the present invention is achieved like this：
1st, it is starting strain to choose Lactobacillus plantarum and lactobacillus fermenti, and methyloctanoic acid and 4- are added in MRS fluid nutrient mediums
Methyl nonanoic acid culture obtains two plants of pure cultures of enriching plant lactobacillus and lactobacillus fermenti；
2nd, using the lactic acid bacteria after two plants of enrichment cultures as production bacterial strain, the mutton surface for smearing Glucose Liquid is inoculated in after culture,
Fermentation after-purification obtains product.
The present invention also has so some technical characteristics：
1st, the enrichment culture process in MRS culture mediums is：The methyl that concentration is 100mg/L is added in MRS culture mediums
Octanoic acid and 4- methyl nonanoic acids, the culture medium is after 121 DEG C, sterilizing cooling in 20 minutes, difference inoculated plant lactobacillus and acidified milk
Bacillus suspension, is cultivated 2 days at 30 DEG C, and nutrient solution is inoculated in into the methyloctanoic acid that concentration is 200m/LMRS by 10% inoculum concentration
In the culture medium of 4- methyl nonanoic acids, then at 30 DEG C cultivate 2 days, the like 10 times inoculation, by methyloctanoic acid and 4- first
Base n-nonanoic acid 100mg/L concentration gradient increases, and the concentration of the methyloctanoic acid in final MRS culture mediums and 4- methyl nonanoic acids is existed
1000mg/L is reached before inoculation, two plants of pure cultures of enriching plant lactobacillus and lactobacillus fermenti are finally obtained after separation；
2nd, described MRS culture mediums include glucose 5g, casein peptone 10g, beef extract 10g, yeast extract 5g by component,
Sodium acetate 5g, sodium citrate 2g, tween 1.0g, K2HPO42g, MgSO4.7H2O0.2g, MnSO4.H2O0.05g and CaCO320g；
3rd, the lactic acid bacteria using after two plants of enrichment cultures is production bacterium, through 30 DEG C of shaking table cultures, and shaking table is 150 revs/min,
24 hours, cell density is set to be more than 107, it is inoculated in the mutton surface for smearing 1% glucose, inoculum concentration 5%, 30 DEG C of fermentation 16h.
In the present invention, after each component of MRS culture mediums is prepared in proportion, pH to 6.8 is adjusted using distilled water 1000ml
It can be used.
The various methods that background above technical agency continues largely with scope have limitation, and not from
Fundamentally solve the smell of mutton of mutton.
Embodiment
With reference to specific embodiment, the present invention is further illustrated：
In the present embodiment, Lactobacillus plantarum CICC 6002 and (this two kinds of lactic acid bacteria purchases of lactobacillus fermenti CICC 6233 are first chosen
In Chinese industrial Culture Collection) it is starting strain, in MRS culture mediums (glucose 5g, casein peptone 10g, ox
Meat extract 10g, yeast extract 5g, sodium acetate 5g, sodium citrate 2g, tween 1.0g, K2HPO42g, MgSO4.7H2O0.2g,
.MnSO4.H2O0.05g, CaCO320g, distilled water 1000ml adjust pH to 6.8) middle addition methyloctanoic acid and 4- methyl nonanoic acids
Concentration is 100mg/L, and the culture medium is after 121 DEG C, sterilizing cooling in 20 minutes, difference inoculated plant lactobacillus and acidified milk bar
Bacteria suspension, inoculum concentration 10%, nutrient solution is inoculated in methyloctanoic acid and 4- by Shaking culture 2 days at 30 DEG C by 10% inoculum concentration
The concentration of methyl nonanoic acid is in 200mg/LMRS culture medium, then Shaking culture 2 days at 30 DEG C, the like connect for 10 times
Kind, increase by methyloctanoic acid and 4- methyl nonanoic acids 100mg/L concentration gradient, make methyloctanoic acid in final MRS culture mediums and
The concentration of 4- methyl nonanoic acids reaches 1000mg/L before inoculation, and enriching plant lactobacillus and acidified milk bar are finally obtained after separation
Two plants of pure cultures of bacterium.
By mutton aseptic water washing, weighed after processing, using the lactic acid bacteria after two plants of enrichment cultures as production bacterial strain, 30 DEG C are shaken
Bed culture (150 revs/min) 24 hours, makes cell density be more than 107, is inoculated in the mutton surface for smearing 1% glucose, connects
Plant amount 5%, 30 DEG C of fermentation 16h.Final purification → detection → finished product.Cause after testing in mutton smell of mutton 4- methyloctanoic acids and
The content of 4- methyl nonanoic acids significantly declines, and the content of wherein 4- methyloctanoic acids reduces containing for 84.29%, 4- methyl nonanoic acids
Amount reduces 71.17%, and the de- effect of having a strong smell of mutton is obvious.
Claims (5)
1. a kind of method for removing sheepy odor of mutton, it is characterised in that：1) it is starting strain to choose Lactobacillus plantarum and lactobacillus fermenti,
Methyloctanoic acid is added in MRS fluid nutrient mediums and 4- methyl nonanoic acid cultures obtain enriching plant lactobacillus and lactobacillus fermenti two
Strain pure culture；2) using the lactic acid bacteria after two plants of enrichment cultures as production bacterial strain, the sheep for smearing Glucose Liquid is inoculated in after culture
Meat surface, fermentation after-purification obtains product.
2. a kind of method for removing sheepy odor of mutton according to claim 1, it is characterised in that：The described enrichment in MRS culture mediums
Incubation is：Methyloctanoic acid and 4- methyl nonanoic acids that concentration is 100mg/L are added in MRS culture mediums, the culture medium exists
After 121 DEG C, the 20 minutes coolings that sterilize, inoculated plant lactobacillus and lactobacillus fermenti suspension, are cultivated 2 days at 30 DEG C respectively, will
Nutrient solution by 10% inoculum concentration be inoculated in concentration be 200mg/LMRS methyloctanoic acid and 4- methyl nonanoic acids culture medium in, so
Afterwards at 30 DEG C cultivate 2 days, the like 10 times inoculation, by methyloctanoic acid and 4- methyl nonanoic acids 100mg/L concentration gradient increase
It is long, the concentration of the methyloctanoic acid in final MRS culture mediums and 4- methyl nonanoic acids is reached 1000mg/L before inoculation, it is final through dividing
Two plants of pure cultures of enriching plant lactobacillus and lactobacillus fermenti are obtained from after.
3. a kind of method for removing sheepy odor of mutton according to claim 1 or 2, it is characterised in that：Described MRS culture mediums press component
Including glucose 5g, casein peptone 10g, beef extract 10g, yeast extract 5g, sodium acetate 5g, sodium citrate 2g, tween
1.0g, K2HPO42g, MgSO4.7H2O0.2g, MnSO4.H2O0.05g and CaCO320g。
4. a kind of method for removing sheepy odor of mutton according to claim 1 or 2, it is characterised in that：It is described with two plants of enrichment cultures
Lactic acid bacteria afterwards is production bacterium, through 30 DEG C of shaking table cultures, and shaking table is 150 revs/min, 24 hours, cell density is more than 107,
It is inoculated in the mutton surface for smearing 1% glucose, inoculum concentration 5%, 30 DEG C of fermentation 16h.
5. a kind of method for removing sheepy odor of mutton according to claim 3, it is characterised in that：It is described with two plants of enrichment cultures after
Lactic acid bacteria is production bacterium, through 30 DEG C of shaking table cultures, and shaking table is 150 revs/min, 24 hours, cell density is more than 107, connect
Plant in the mutton surface for smearing 1% glucose, inoculum concentration 5%, 30 DEG C of fermentation 16h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610199286.XA CN107279685A (en) | 2016-04-02 | 2016-04-02 | A kind of method for removing sheepy odor of mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610199286.XA CN107279685A (en) | 2016-04-02 | 2016-04-02 | A kind of method for removing sheepy odor of mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279685A true CN107279685A (en) | 2017-10-24 |
Family
ID=60087188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610199286.XA Pending CN107279685A (en) | 2016-04-02 | 2016-04-02 | A kind of method for removing sheepy odor of mutton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279685A (en) |
-
2016
- 2016-04-02 CN CN201610199286.XA patent/CN107279685A/en active Pending
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