CN108651604A - A kind of preparation method of lactic acid bacteria antistaling agent and its application in meat products - Google Patents
A kind of preparation method of lactic acid bacteria antistaling agent and its application in meat products Download PDFInfo
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- CN108651604A CN108651604A CN201810489757.XA CN201810489757A CN108651604A CN 108651604 A CN108651604 A CN 108651604A CN 201810489757 A CN201810489757 A CN 201810489757A CN 108651604 A CN108651604 A CN 108651604A
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- lactic acid
- acid bacteria
- antistaling agent
- meat
- meat products
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 96
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 58
- 241000894006 Bacteria Species 0.000 title claims abstract description 53
- 239000004310 lactic acid Substances 0.000 title claims abstract description 48
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 48
- 235000013622 meat product Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 239000006228 supernatant Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000008223 sterile water Substances 0.000 claims abstract description 13
- 239000003755 preservative agent Substances 0.000 claims abstract description 12
- 230000002335 preservative effect Effects 0.000 claims abstract description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 230000004913 activation Effects 0.000 claims abstract description 8
- 238000011534 incubation Methods 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 238000005119 centrifugation Methods 0.000 claims abstract description 3
- 235000010298 natamycin Nutrition 0.000 claims abstract 2
- 239000004311 natamycin Substances 0.000 claims abstract 2
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims abstract 2
- 229960003255 natamycin Drugs 0.000 claims abstract 2
- 230000002035 prolonged effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 238000013329 compounding Methods 0.000 description 7
- 239000012153 distilled water Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 238000007654 immersion Methods 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010053775 Nisin Proteins 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000021472 generally recognized as safe Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000004309 nisin Substances 0.000 description 2
- 235000010297 nisin Nutrition 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001037822 Bacillus bacterium Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 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 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
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
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A kind of preparation method of lactic acid bacteria antistaling agent and its application in meat products.Lactobacillus plantarum after activation is inoculated in MRS meat soups in 37 DEG C of constant temperature incubations 16 for 24 hours with 2.0 5.0% volume ratio, centrifugation obtains lactobacillus plantarum bacterium mud and supernatant after fermentation, added into supernatant supernatant quality 0.1 0.3% chitosan, 0.1 0.35% natamycin and 0 50% sterile water, be uniformly mixed to obtain lactic acid bacteria antistaling agent.The cold fresh meat that supermarket buys is impregnated 5 minutes and drained in lactic acid bacteria antistaling agent, is then sealed with preservative film, is preserved in 4 DEG C of refrigerators, 36 days shelf-lifves during meat products is refrigerated at 4 DEG C are extended.
Description
Technical field
The invention belongs to food preservative technology fields, and in particular to the preparation method of a kind of lactic acid bacteria antistaling agent and its in meat
Application in product.
Background technology
Commercially available low-temperature meat product is due to it remains the flavor of raw meat, nutrition and its good mouthfeel to greatest extent
It is deep to be liked by masses.However because of its lower sterilising temp, higher water activity and pH value etc., such product is caused to store
With easily occur in sales process it is putrid and deteriorated, it is putrid and deteriorated be primarily due to harmful microbe effect, finally cause food
Safety problem simultaneously brings huge economic losses to manufacturing enterprise.Presently commercially available meat products is anti-frequently with middle addition in process of production
Rotten agent inhibits the effect of putrefactive microorganisms in meat products, but with the reinforcement of people's health consciousness, has residual and toxicity is big
Chemical preservative is gradually repelled by consumer.Lactic acid bacteria, which is a kind of Gram-positive, with glucose fermentation and to be mainly generated
The bacterium general name of lactic acid.Most of lactic acid bacteria has the prebiotic function of being much beneficial to health.Some lactic acid bacterias are as benefit
The natural antiseptic agent of raw bacterium and food has been widely used in the production of food.Lactic acid bacteria can be acted on by nutrient competition,
It consumes the nutriment needed for harmful bacteria growth and breeding and promotes the growth of itself.Compared with other biological antistaling agent, lactic acid bacteria
Bio-preservative has the advantages such as safety, noresidue, has a broad antifungal spectrum.Other than its characteristic production acid, part lactic acid bacteria also generates
Some substances with bacteriostatic activity.The biocidal property having using lactic acid bacteria, can inhibit in environment and food itself contains
Microorganism reduces food and is extended the preservation term of food by microbial contamination, thus it is many have efficient biocidal property and
There are the more and more anti-corrosions applied to meat products, aquatic products, dairy products, gourd, fruit and vegetable etc. of lactic bacteria strain of relatively strong prebiotic function
In fresh-keeping.Lactic acid bacteria, which is applied to food fresh keeping, to effectively facilitate the perfect of food industries structure, improves the economy of food industries
Benefit.
Invention content
The purpose of the present invention is to provide a kind of preparation methods of lactic acid bacteria antistaling agent, and are used as bio-preservative
Inhibit spoilage organisms growth in meat products.
To achieve the goals above, the preparation method of lactic acid bacteria antistaling agent of the present invention：By the lactobacillus plantarum after activation with
The volume ratio of 2.0-5.0% is inoculated in MRS meat soups in 37 DEG C of constant temperature incubation 16-24h, and centrifugation after fermentation obtains plant breast
Bacillus bacterium mud and supernatant add the chitosan of supernatant quality 0.1-0.3% into supernatant, 0.1-0.35% receives that he is mould
The sterile water of element and 0-50% is uniformly mixed to obtain lactic acid bacteria antistaling agent.
The centrifugal condition：4-10 DEG C, 6000-8000rpm of temperature centrifuges 10-15min.
The cold fresh meat that supermarket buys is impregnated 5 by application of the lactic acid bacteria antistaling agent in meat products in lactic acid bacteria antistaling agent
Minute simultaneously drains, and is then sealed with preservative film, is preserved in 4 DEG C of refrigerators, extends the shelf-life 3-6 during meat products is refrigerated at 4 DEG C
It.
By the cold fresh meat of supermarket's purchase respectively in sterile distilled water (control), lactic acid bacteria prepared by nisin, the present invention is fresh-keeping
It impregnation 5 minutes and is drained in agent, is then sealed with preservative film, preserved in 4 DEG C of refrigerators, be control with sterile water process,
Timing measures meat products freshness index.Experimental result shows that total viable count of control group reaches 6.25log CFU/ in 6 days
G, this is more than National Standard of the People's Republic of China for fresh and Frozen Pork micro organism quantity limitation, and at the 9th day,
The 5.85CFU/g of lactic acid bacteria antistaling agent dipping was removed, all groups of total viable count is more than national standard；PH the results show that by
In the ammonia accumulation from microbial action, the pH of all samples is gradually increased during storage.At the 12nd day, control group and
The pH value of Nisin groups is respectively 7.56 and 6.87, and the pork sample handled with lactic acid bacteria antistaling agent of the present invention is only 6.20.With
PH value does not rise very high the pork sample of lactic acid bacteria antistaling agent processing of the present invention during storage, this shows in zymotic fluid
Antibacterial material restrained effectively the growth of microorganism；Volatile Base Nitrogen the result shows that, at 12 days store during, value
It gradually increases.The TVB-N values of control group have reached 17mg/100g in first 6 days, have been more than National Standard of the People's Republic of China
Limitation (about 15 milligrams/100 grams meat) to fresh meat sanitary standard.In every other processing, the increment rate of TVB-N values is relatively low,
And it is less than limitation standard in first 9 days.At the 12nd day, the TVB-N values of the meat sample of lactic acid bacteria antistaling agent processing of the present invention reached
To 14.33mg/100g, show that lactic acid bacteria antistaling agent of the present invention can significantly extend the shelf-life of meat sample；All pork samples
Sensory evaluation score is reduced with the extension of storage time, control group and is commented with the Nisin sense organs of pork sample handled
Valence cannot receive at the 6th day.Since microorganism growth is rapid, the 9th day control group and Nisin group critical deteriorations, the smell is awful,
But lactic acid bacteria antistaling agent of the present invention treated meat sample changes unobvious.
In conclusion compared with the control group (sterile distilled water immersion), by the meat products that antistaling agent is handled, total viable bacteria
Number, TVB-N, pH and organoleptic analysis's the result shows that antistaling agent of compounding can make meat products quality keep good and extend meat products
The 3-6 days shelf-life during being refrigerated at 4 DEG C.This provides theoretical foundation and reference value to the fresh-keeping of market retailers fresh meat.
The present invention is with the supernatant of the microorganism of generally recognized as safe (GRAS)-lactobacillus plantarum zymotic fluid directly for antistaling agent
Primary raw material, it is easy to operate and at low cost without isolating and purifying, implement convenient, fast, by compounding the lactic acid bacteria obtained
Antistaling agent can extend the 3-6 days shelf-life of cold fresh meat, while the lactobacillus plantarum bacterium mud obtained is used to prepare bacterium powder, is used as
Throw type leaven, food additives or preparation raw material realize comprehensive utilization, improve added value.
Specific implementation mode
With reference to embodiment, the invention will be further described.
Embodiment 1：
Lactobacillus plantarum after activation is inoculated in MRS meat soups with 5% volume ratio in 37 DEG C of constant temperature incubation 20h, hair
(centrifugal condition is centrifuged after ferment：10 DEG C, 8000rpm of temperature centrifuges 15min) lactobacillus plantarum bacterium mud and supernatant are obtained,
After lactobacillus plantarum bacterium mud is added compound freeze drying protectant, freeze-dried acquisition lactobacillus plantarum bacterium powder is used as direct putting type
Leavening, food additives or preparation raw material add into supernatant the chitosan of supernatant quality 0.3%, 0.3% receive him
Mycin is uniformly mixed to obtain lactic acid bacteria antistaling agent.
The cold fresh meat that supermarket buys is impregnated 5 by application of the lactic acid bacteria antistaling agent in meat products in lactic acid bacteria antistaling agent
Minute simultaneously drains, and is then sealed with preservative film, is preserved in 4 DEG C of refrigerators, is control with sterile water process.Compared with the control group
(sterile distilled water immersion), by the meat products that antistaling agent is handled, the result table of total viable count, TVB-N, pH and organoleptic analysis
The antistaling agent of bright compounding can make meat products quality keep good and extend 6 days shelf-lifves during meat products is refrigerated at 4 DEG C.
Embodiment 2：
Lactobacillus plantarum after activation is inoculated in MRS meat soups with 4% volume ratio in 37 DEG C of constant temperature incubation 16h, hair
(centrifugal condition is centrifuged after ferment：8 DEG C, 7500rpm of temperature centrifuges 12min) lactobacillus plantarum bacterium mud and supernatant are obtained, it will
After lactobacillus plantarum bacterium mud adds compound freeze drying protectant, freeze-dried acquisition lactobacillus plantarum bacterium powder is used as direct putting type hair
Ferment agent, food additives or preparation raw material add into supernatant the chitosan of supernatant quality 0.2%, 0.25% receive him
Mycin and 15% sterile water, be uniformly mixed to obtain lactic acid bacteria antistaling agent.
The cold fresh meat that supermarket buys is impregnated 5 by application of the lactic acid bacteria antistaling agent in meat products in lactic acid bacteria antistaling agent
Minute simultaneously drains, and is then sealed with preservative film, is preserved in 4 DEG C of refrigerators, is control with sterile water process.Compared with the control group
(sterile distilled water immersion), by the meat products that antistaling agent is handled, the result table of total viable count, TVB-N, pH and organoleptic analysis
The antistaling agent of bright compounding can make meat products quality keep good and extend 5 days shelf-lifves during meat products is refrigerated at 4 DEG C.
Embodiment 3：
Lactobacillus plantarum after activation is inoculated in MRS meat soups in 37 DEG C of constant temperature incubations for 24 hours with 3% volume ratio, hair
(centrifugal condition is centrifuged after ferment：6 DEG C, 7800rpm of temperature centrifuges 13min) lactobacillus plantarum bacterium mud and supernatant are obtained, it will
After lactobacillus plantarum bacterium mud adds compound freeze drying protectant, freeze-dried acquisition lactobacillus plantarum bacterium powder is used as direct putting type hair
Ferment agent, food additives or preparation raw material add into supernatant the chitosan of supernatant quality 0.15%, 0.3% receive him
Mycin and 30% sterile water, be uniformly mixed to obtain lactic acid bacteria antistaling agent.
The cold fresh meat that supermarket buys is impregnated 5 by application of the lactic acid bacteria antistaling agent in meat products in lactic acid bacteria antistaling agent
Minute simultaneously drains, and is then sealed with preservative film, is preserved in 4 DEG C of refrigerators, is control with sterile water process.Compared with the control group
(sterile distilled water immersion), by the meat products that antistaling agent is handled, the result table of total viable count, TVB-N, pH and organoleptic analysis
The antistaling agent of bright compounding can make meat products quality keep good and extend 4 days shelf-lifves during meat products is refrigerated at 4 DEG C.
Embodiment 4：
Lactobacillus plantarum after activation is inoculated in MRS meat soups with 2% volume ratio in 37 DEG C of constant temperature incubation 18h, hair
(centrifugal condition is centrifuged after ferment：6 DEG C, 7000rpm of temperature centrifuges 15min) lactobacillus plantarum bacterium mud and supernatant are obtained, it will
After lactobacillus plantarum bacterium mud adds compound freeze drying protectant, freeze-dried acquisition lactobacillus plantarum bacterium powder is used as direct putting type hair
Ferment agent, food additives or preparation raw material add the chitosan of supernatant quality 0.1% into supernatant, 0.1% receive that he is mould
Element and 50% sterile water, are uniformly mixed to obtain lactic acid bacteria antistaling agent.
The cold fresh meat that supermarket buys is impregnated 5 by application of the lactic acid bacteria antistaling agent in meat products in lactic acid bacteria antistaling agent
Minute simultaneously drains, and is then sealed with preservative film, is preserved in 4 DEG C of refrigerators, is control with sterile water process.Compared with the control group
(sterile distilled water immersion), by the meat products that antistaling agent is handled, the result table of total viable count, TVB-N, pH and organoleptic analysis
The antistaling agent of bright compounding can make meat products quality keep good and extend 3 days shelf-lifves during meat products is refrigerated at 4 DEG C.
Embodiment 5：
Lactobacillus plantarum after activation is inoculated in MRS meat soups with 3% volume ratio in 37 DEG C of constant temperature incubation 22h, hair
(centrifugal condition is centrifuged after ferment：4 DEG C, 6000rpm of temperature centrifuges 10min) lactobacillus plantarum bacterium mud and supernatant are obtained, it will
After lactobacillus plantarum bacterium mud adds compound freeze drying protectant, freeze-dried acquisition lactobacillus plantarum bacterium powder is used as direct putting type hair
Ferment agent, food additives or preparation raw material add into supernatant the chitosan of supernatant quality 0.3%, 0.35% receive him
Mycin and 20% sterile water, be uniformly mixed to obtain lactic acid bacteria antistaling agent.
The cold fresh meat that supermarket buys is impregnated 5 by application of the lactic acid bacteria antistaling agent in meat products in lactic acid bacteria antistaling agent
Minute simultaneously drains, and is then sealed with preservative film, is preserved in 4 DEG C of refrigerators, is control with sterile water process.Compared with the control group
(sterile distilled water immersion), by the meat products that antistaling agent is handled, the result table of total viable count, TVB-N, pH and organoleptic analysis
The antistaling agent of bright compounding can make meat products quality keep good and extend 3 days shelf-lifves during meat products is refrigerated at 4 DEG C.
Claims (3)
1. a kind of preparation method of lactic acid bacteria antistaling agent, it is characterised in that：By the lactobacillus plantarum after activation with 2.0-5.0%'s
Volume ratio is inoculated in MRS meat soups in 37 DEG C of constant temperature incubation 16-24h, after fermentation centrifugation obtain lactobacillus plantarum bacterium mud and
Supernatant adds the chitosan of supernatant quality 0.1-0.3%, the natamycin and 0-50% of 0.1-0.35% into supernatant
Sterile water, be uniformly mixed to obtain lactic acid bacteria antistaling agent.
2. the preparation method of lactic acid bacteria antistaling agent according to claim 1, it is characterised in that：The centrifugal condition：Temperature
4-10 DEG C, 6000-8000rpm, centrifuge 10-15min.
3. a kind of application of lactic acid bacteria antistaling agent prepared such as claims 1 or 2 in meat products, it is characterised in that：By supermarket
The cold fresh meat of purchase is impregnated 5 minutes and is drained in lactic acid bacteria antistaling agent, is then sealed with preservative film, is preserved, is prolonged in 4 DEG C of refrigerators
Long meat products refrigerated at 4 DEG C during 3-6 days shelf-life.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810489757.XA CN108651604A (en) | 2018-05-21 | 2018-05-21 | A kind of preparation method of lactic acid bacteria antistaling agent and its application in meat products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810489757.XA CN108651604A (en) | 2018-05-21 | 2018-05-21 | A kind of preparation method of lactic acid bacteria antistaling agent and its application in meat products |
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| Publication Number | Publication Date |
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| CN108651604A true CN108651604A (en) | 2018-10-16 |
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| CN201810489757.XA Pending CN108651604A (en) | 2018-05-21 | 2018-05-21 | A kind of preparation method of lactic acid bacteria antistaling agent and its application in meat products |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109679880A (en) * | 2019-01-28 | 2019-04-26 | 合肥工业大学 | A kind of lactobacillus plantarum antistaling agent for less salt meat products |
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| WO2023061098A1 (en) * | 2021-10-14 | 2023-04-20 | 命之源(杭州)生物科技有限公司 | Bacteria combination of yeast and lactic acid bacteria, cultivation method therefor, and application thereof |
| CN113951315A (en) * | 2021-11-17 | 2022-01-21 | 合肥工业大学 | Preservative for prolonging shelf life of pork and preparation method thereof |
| CN113951315B (en) * | 2021-11-17 | 2023-06-27 | 合肥工业大学 | Preservative for prolonging shelf life of pork and preparation method thereof |
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