CN107581387A - One kind improves intestinal microenvironment fermented shrimp head duck flavor enhancement - Google Patents

Abstract

The invention discloses one kind to improve intestinal microenvironment fermented shrimp head duck flavor enhancement, is made from the following raw materials in parts by weight：Shrimp is first 60 70, matrimony vine 9 12, yolk 15 20, Yoghourt 10 15, garlic 30 35, almond 10 12, silkworm excrement 78, medical stone powder 23, rosemary 56, white sugar, salt, vinegar, lactic acid bacteria, appropriate amount of water.Microwave, which is pickled, promotes sucrose to be hydrolyzed into glucose and fructose, sour and sweet palatability under common heat condition with acid.It can be peptide and amino acid by protein degradation that pulp carries out fermentation with yolk, reduce cholesterol level, reduce the fishy smell of yolk.Fermented shrimp head can remove the bitter taste and bad smell of shrimp head, and the insoluble calcium phosphate in shrimp head is switched to soluble calcium lactate by caused lactic acid, be body supplement calcium.The present invention can reduce the activity of bacterial enzyme, improve intestinal environment and mucous membrane morphosis, be beneficial to the secretion of digestive ferment and the digestion of feed nutrient, so as to improve the growth performance of duck by suppressing the propagation of intestinal pathogenic agents bacterium.

Description

One kind improves intestinal microenvironment fermented shrimp head duck flavor enhancement

Technical field

The present invention relates to field of feed, more particularly to a kind of improvement intestinal microenvironment fermented shrimp head duck flavor enhancement.

Background technology

《Utilize the protein in lactobacillus-fermented collaboration autolysis recovery shrimp head, shrimp shell》Referred in one text residual in shrimp head A large amount of protein, polyunsaturated fatty acid, VE, astaxanthin, various mineral matter and other components are stayed, there is important utilization of resources valency Value.Lactobacillus-fermented is combined with the autolysis of shrimp head and produces following advantage:First, peracid caused by lactobacillus-fermented Environment can prevent shrimp head from corruption occurring in autolytic process, greatly prolong self-dissolving time, subsequent treatment of the peracid for product It is also highly beneficial with preservation.Second, a small amount of protease caused by the extension of self-dissolving time and lactic acid bacteria, it is ensured that protein Be fully hydrolyzed and high usage, without added proteins enzyme again.3rd, lactobacillus-fermented can eliminate the bitter taste and raw meat of product Stink, and new flavor components can be produced.4th, the insoluble calcium phosphate in shrimp head can be converted into by lactic acid caused by fermentation can Dissolubility calcium lactate, product can be human body supplement calcium.5th, the lactic acid bacteria bred in zymotic fluid can also adjust the micro- of enteron aisle Ecological environment.For these reasons, we make recovery shrimp noggin matter with lactobacillus-fermented collaboration self-dissolving, are not required to added proteins Enzyme, zymotic fluid shrimp is aromatic strongly fragrant, no bad smell and bitter taste, and Feed flavours are made and are used for duck cultivation field, greatly improve The palatability of feed, it is effectively promoted the feed and growth of duck.

The content of the invention

The defects of the object of the invention is exactly to make up prior art, there is provided one kind improves intestinal microenvironment fermented shrimp head duck Use flavor enhancement.

The present invention is achieved by the following technical solutions：

One kind improves intestinal microenvironment fermented shrimp head duck flavor enhancement, is made from the following raw materials in parts by weight：Shrimp head 60-70, Chinese holly Qi 9-12, yolk 15-20, Yoghourt 10-15, garlic 30-35, almond 10-12, silkworm excrement 7-8, medical stone powder 2-3, rosemary 5-6, White sugar, salt, vinegar, lactic acid bacteria, appropriate amount of water.

Improve intestinal microenvironment fermented shrimp head duck flavor enhancement, the specific step of preparation method according to claims 1 It is rapid as follows：

(1) stir into pureed after garlic is mixed with salt, spontaneous fermentation 4-5 days, add white sugar, vinegar it is well mixed after again Low-temperature microwave processing 20-25 minutes are carried out under the conditions of 200-250W, microwave is obtained and pickles mashed garlic；

(2) matrimony vine is put into immersion 1-2 hours in 30-35 DEG C of warm water, after carrying out mechanical expression, separation pulp and matrimony vine slag, Boiled after pulp is well mixed with white sugar again, be cooled to 40-45 DEG C, add homogeneous after egg yolk liquid, Yoghourt, heat-preservation fermentation 5-6 Hour, obtain fermentation materials；

(3) pureed is stirred into after shrimp head is mixed with suitable quantity of water, addition white sugar, lactic acid bacteria are well mixed, under the conditions of 40-45 DEG C Fermentation 5-6 days, separation and fermentation liquid and fermentation materials；

(4) the matrimony vine slag of step 2 is well mixed with fermentation materials, the cellulase of step 3, digested under the conditions of 45-55 DEG C 5-6 hours, then expanding treatment is carried out, obtain expanded slag charge；

(5) almond addition suitable quantity of water is ground into slurry, then after being mixed with rosemary, silkworm excrement by high pressure steam sterilization after, then with It is put into mixer and stirs after medical stone powder mixing, dries, obtain mixed material；

(6) microwave of step 1 is pickled into mashed garlic, the fermentation materials of step 2, the zymotic fluid of step 3, the expanded slag charge of step 4, step Rapid 5 mixed material and other residual components are well mixed, and are dried, and are granulated, you can.

It is an advantage of the invention that：Low-temperature microwave processing garlic accelerate garlic pickle it is hypertonic due to salt solution in system Saturating pressure effect, the concentration difference of intraor extracellular and cause a large amount of infiltrations of the cell liquid to saline solution.It is in the propylene sulphur of acid in garlic Compound is present in the form of glucosides in Garlic Tissue cell liquid, with the loss of a large amount of cell liquid, the pungent stimulation degree of garlic It is decrescence weak.Simultaneously low-temperature short-time microwave pickle promote sucrose with acid be hydrolyzed into glucose and fructose under common heat condition, make sugar The sweet taste of garlic is softer, sour and sweet palatability, moreover it is possible to directly contributes the denaturation of protease, is decreased obviously alpha-amylase activity, keeps Nutritional ingredient in food.The effect that can effectively play sterilization is boiled in heating after pulp is mixed with white sugar, reduces later stage hair By the situation of living contaminants during ferment.Purpose by pulp and yolk homogeneous is to prevent fat floating to be layered, and reduces casein Particulate deposits, improve the rheological properties of raw material or product and be uniformly distributed adding ingredient.After pulp is fermented with yolk It can be peptide and amino acid by protein degradation, reduce cholesterol level, reduce the fishy smell in yolk.Lactobacillus-fermented can disappear Except the bitter taste and bad smell of product, and new flavor components can be produced, lactic acid caused by fermentation can will be insoluble in shrimp head Calcium salt switchs to soluble calcium lactate, can be body supplement calcium.

Embodiment

One kind improves intestinal microenvironment fermented shrimp head duck flavor enhancement, is made from the following raw materials in parts by weight：Shrimp is first 60, Chinese holly Qi 9, yolk 15, Yoghourt 10, garlic 30, almond 10, silkworm excrement 7, medical stone powder 2, rosemary 5, white sugar, salt, vinegar, lactic acid Bacterium, appropriate amount of water.

Improve intestinal microenvironment fermented shrimp head duck flavor enhancement, the specific step of preparation method according to claims 1 It is rapid as follows：

(1) pureed is stirred into after garlic is mixed with salt, spontaneous fermentation 4 days, adds white sugar, vinegar exists again after being well mixed Low-temperature microwave is carried out under the conditions of 200W to handle 20 minutes, is obtained microwave and is pickled mashed garlic；

(2) matrimony vine is put into 30 DEG C of warm water and soaked 1 hour, after carrying out mechanical expression, separation pulp and matrimony vine slag, then by fruit Slurry boils after being well mixed with white sugar, is cooled to 40 DEG C, adds homogeneous after egg yolk liquid, Yoghourt, heat-preservation fermentation 5 hours, must ferment Material；

(3) pureed is stirred into after shrimp head is mixed with suitable quantity of water, addition white sugar, lactic acid bacteria are well mixed, issued in 40 DEG C of conditions Ferment 5 days, separation and fermentation liquid and fermentation materials；

(4) the matrimony vine slag of step 2 is well mixed with fermentation materials, the cellulase of step 3, it is small that 5 is digested under the conditions of 45 DEG C When, then expanding treatment is carried out, obtain expanded slag charge；

(5) almond addition suitable quantity of water is ground into slurry, then after being mixed with rosemary, silkworm excrement by high pressure steam sterilization after, then with It is put into mixer and stirs after medical stone powder mixing, dries, obtain mixed material；

(6) microwave of step 1 is pickled into mashed garlic, the fermentation materials of step 2, the zymotic fluid of step 3, the expanded slag charge of step 4, step Rapid 5 mixed material and other residual components are well mixed, and are dried, and are granulated, you can.

In order to further illustrate the application value of the present invention, selecting 200, build is identical, upgrowth situation is in good health, property Other ratio identical duck is randomly divided into experimental group and control group, every group 100, experimental group raises this addition as experimental subjects The duck feed of the present invention, control group raise common duck feed, two groups of nursing numbers, quantity, time all same, experimental period For 3 months, result of the test showed：Compared with control group, experimental group average weight gain improves 12%, and the incidence of disease reduces by 11%, feedstuff-meat ratio 8% is reduced, duck protein content improves 7%, and aquaculture cost reduces by 10%, illustrates the duck that palatability of the present invention is more preferable, raises out Meat is Fresh ＆ Tender in Texture, in good taste.

Claims (2)

1. one kind improves intestinal microenvironment fermented shrimp head duck flavor enhancement, it is characterised in that is made from the following raw materials in parts by weight： Shrimp head 60-70, matrimony vine 9-12, yolk 15-20, Yoghourt 10-15, garlic 30-35, almond 10-12, silkworm excrement 7-8, medical stone powder 2- 3rd, rosemary 5-6, white sugar, salt, vinegar, lactic acid bacteria, appropriate amount of water.

2. improve intestinal microenvironment fermented shrimp head duck flavor enhancement according to claims 1, it is characterised in that preparation method Comprise the following steps that：

(1) stir into pureed after garlic is mixed with salt, spontaneous fermentation 4-5 days, add white sugar, vinegar it is well mixed after again Low-temperature microwave processing 20-25 minutes are carried out under the conditions of 200-250W, microwave is obtained and pickles mashed garlic；

(2) matrimony vine is put into immersion 1-2 hours in 30-35 DEG C of warm water, after carrying out mechanical expression, separation pulp and matrimony vine slag, Boiled after pulp is well mixed with white sugar again, be cooled to 40-45 DEG C, add homogeneous after egg yolk liquid, Yoghourt, heat-preservation fermentation 5-6 Hour, obtain fermentation materials；

(3) pureed is stirred into after shrimp head is mixed with suitable quantity of water, addition white sugar, lactic acid bacteria are well mixed, under the conditions of 40-45 DEG C Fermentation 5-6 days, separation and fermentation liquid and fermentation materials；

(4) the matrimony vine slag of step 2 is well mixed with fermentation materials, the cellulase of step 3, digested under the conditions of 45-55 DEG C 5-6 hours, then expanding treatment is carried out, obtain expanded slag charge；

(5) almond addition suitable quantity of water is ground into slurry, then after being mixed with rosemary, silkworm excrement by high pressure steam sterilization after, then with It is put into mixer and stirs after medical stone powder mixing, dries, obtain mixed material；

(6) microwave of step 1 is pickled into mashed garlic, the fermentation materials of step 2, the zymotic fluid of step 3, the expanded slag charge of step 4, step Rapid 5 mixed material and other residual components are well mixed, and are dried, and are granulated, you can.