CN109880776A - A kind of direct putting type composite ferment and its preparation method and application - Google Patents
A kind of direct putting type composite ferment and its preparation method and application Download PDFInfo
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- CN109880776A CN109880776A CN201910308290.9A CN201910308290A CN109880776A CN 109880776 A CN109880776 A CN 109880776A CN 201910308290 A CN201910308290 A CN 201910308290A CN 109880776 A CN109880776 A CN 109880776A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 90
- 239000000843 powder Substances 0.000 claims abstract description 73
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 70
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 70
- 241000191965 Staphylococcus carnosus Species 0.000 claims abstract description 51
- 238000004108 freeze drying Methods 0.000 claims abstract description 38
- 229960005486 vaccine Drugs 0.000 claims abstract description 38
- 239000000725 suspension Substances 0.000 claims abstract description 32
- 241001237745 Salamis Species 0.000 claims abstract description 26
- 235000015175 salami Nutrition 0.000 claims abstract description 26
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 13
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- 239000002054 inoculum Substances 0.000 claims description 19
- 241000894006 Bacteria Species 0.000 claims description 16
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 15
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- 239000007858 starting material Substances 0.000 description 6
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- 150000001720 carbohydrates Chemical class 0.000 description 3
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- 238000011161 development Methods 0.000 description 3
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- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
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Abstract
The present invention relates to leavening technical field, especially a kind of direct putting type composite ferment and its preparation method and application, the direct putting type composite ferment is combined with staphylococcus carnosus freeze-dried vaccine powder according to mass ratio 0.5-2.5:1 by freeze-dried Lactobacillus acidophilus powder.Freeze-dried Lactobacillus acidophilus powder is formed by lactobacillus acidophilus bacteria suspension and lactobacillus acidophilus freeze-drying composite protectant through vacuum freeze drying.Direct putting type composite ferment prepared by the present invention, compared with business leavening mature in the market, strain used is novel, wide market；Direct putting type composite ferment prepared by the present invention, viable count is high, at low cost, highly-safe, energy long-term preservation is transported, fermenting property is excellent, the production cycle shortens etc., it is able to satisfy commercial applications and industrialized production.The salami produced by the leavening, fermenting property is excellent, and sausage color rhodo, the girth of a garment is clearly demarcated, tart flavour is soft, good mouthfeel, acceptable degree are higher, is able to satisfy demand of the compatriots to mouthfeel and nutrition.
Description
Technical field
The present invention relates to leavening technical fields, and in particular to a kind of direct putting type composite fermentation containing freeze-drying composite protectant
Agent and its preparation method and application.
Background technique
Salami is a kind of full of nutrition, attractive color, the unique Western-style instant health care fermentation meat product of smell, by
In convenient, easy storage, long shelf-life and it is deep liked by the European common people, but after the incoming China of Sa rummy, due to its mouthfeel
Meta-acid is difficult to be received by China consumer, is suitble to the salami of China's consumer taste extremely urgent so developing.
Leavening be the key that production high quality fermentation meat product, but China's starter for fermentative meat almost from foreign countries into
Mouthful, higher cost, simultaneously because the difference of Chinese and western eating habit, constrains the development of China's fermentation meat product, so research and development
Starter for fermentative meat with independent intellectual property rights is of great significance.
Excellent strain is the core of leavening, and lactobacillus acidophilus can quickly reduce the pH value of raw meat, fragrant to fermentation
The safety and shelf life of intestines play a significant role, and staphylococcus carnosus acid producing ability is weak, but because to promotion color development, removing peroxidating
Object and formation peculiar taste are extremely important, so with the birth of third generation starter for fermentative meat, more and more probiotics quilts
Applied to starter for fermentative meat.
The mature business to circulate currently on the market is to be mixed by different strain different proportion with leavening, but mesh
It is preceding that there is no direct putting type composite ferments same as the present invention in the market.
Vacuum freeze drying is to prepare the common technology of freeze-dried vaccine powder, if strain is directly lyophilized, has the death rate
High, the disadvantages of safety is low, the shelf-life is short；And the addition of freeze-drying composite protectant is the key that improve strain freeze-drying survival rate.
Lactobacillus acidophilus freeze-drying composite protectant is by skimmed milk, glycerol, paddy ammonia in Chinese patent CN200910236172.8
Five kinds of sour sodium, lactose, vitamin C material compositions, strain inoculum concentration are 2%, and viable count is up to 1012CFU/g, than protective agent of the present invention
Type is more, at high cost.Chinese patent CN201010205879.5, Chinese patent CN201210266368.3, Chinese patent
In four patents such as CN201210167304.8, Chinese patent CN201710116433.7, lactobacillus acidophilus freeze-drying complex protection
Agent is all more than protective agent type of the present invention by 5~6 kinds of material compositions, and live lactobacillus acidophilus number reaches in four patents
1011CFU/g, the present invention are quite even more excellent with its protecting effect.In addition, in Chinese patent CN201010205879.5 protective agent
Containing sodium chloride, demand of the present age to prebiotic product is not met.To sum up, strain can not only be improved using freeze-drying composite protectant to freeze
Dry survival rate and viable count, are also easy to preservation and convenient transportation etc., are more able to satisfy commercial applications.
Lactobacillus acidophilus and staphylococcus carnosus are increasingly becoming research heat due to good probiotic, Fermented and safety
Point, but the research that direct putting type composite ferment is made in they at present is also rarely found.Chinese patent CN201810219702.7
In disclose a kind of compound microbial culture starter, it be lactobacillus acidophilus and staphylococcus carnosus according to a certain volume made of
Mixing liquid leavening, although strain used is the same, the strain of liquid starter is more demanding to environment and nutritional condition,
It is poor to extraneous environmental resistance and be not easy long-term preservation and transport, it is difficult to meet commercial applications.Hao Qiannan et al. is in " food
Product science and technology " in the 7th phase of July in 2018 " screening of salami fermentation strain meat sugar grape ball freeze drying protectant " delivered,
Only the freeze-drying composite protectant of staphylococcus carnosus is optimized, it is determined that the optimal proportions (9-11 parts) of skimmed milk and 3
The protectant optimal use of kind is horizontal: 7-9 parts of lactose, 6-8 parts of trehalose, and 5-6 parts of sodium glutamate, 100 parts of water, although the Portugal Rou Tang
Grape coccus is extremely important to promoting color development, removing peroxide and forming peculiar taste, but its acid producing ability is weak, in sausage fermentation
Initial stage cannot inhibit the growth of pathogen and spoilage organisms, it cannot be guaranteed that the safety of sausage and the extension of shelf life.
Currently, the country is more to the research of direct putting type composite ferment to concentrate on Yoghourt, pickles etc..Chinese patent
The direct putting type composite ferment of CN201310534064.5 and Chinese patent CN201611168634.3 is applied in Yoghourt.
Summary of the invention
It is existing to solve the purpose of the present invention is to provide a kind of direct putting type composite ferment and its preparation method and application
The above problem present in technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of direct putting type composite ferment, wherein the direct putting type composite ferment by freeze-dried Lactobacillus acidophilus powder with
Staphylococcus carnosus freeze-dried vaccine powder is combined according to mass ratio 0.5-2.5:1.
Wherein, the freeze-dried Lactobacillus acidophilus powder is by lactobacillus acidophilus bacteria suspension and lactobacillus acidophilus freeze-drying complex protection
Agent is formed through vacuum freeze drying.
Wherein, the lactobacillus acidophilus freeze-drying composite protectant includes skimmed milk, trehalose, glycerol and sodium glutamate.
Wherein, the lactobacillus acidophilus freeze-drying composite protectant formula specifically: 10-15 parts of skimmed milk, trehalose 2.5-
5.5 parts, 7.5-10.5 parts of glycerol, 1.5-4.5 parts of sodium glutamate, 100 parts of water.
Wherein, by weight percentage, lactobacillus acidophilus bacteria suspension and skimmed milk volume ratio are as follows: 1:1.5-5.5.
The formula and preparation method of staphylococcus carnosus freeze-dried vaccine powder:
Staphylococcus carnosus freeze-dried vaccine powder is by staphylococcus carnosus bacteria suspension and staphylococcus carnosus freeze-drying composite protectant
It is formed through vacuum freeze drying.
Wherein, staphylococcus carnosus freeze-drying composite protectant includes skimmed milk, lactose, trehalose, sodium glutamate.
Wherein, staphylococcus carnosus freeze-drying composite protectant formula specifically: 8.5-11.5 parts of skimmed milk, 7-9 parts of lactose,
6-8 parts of trehalose, 5-6 parts of sodium glutamate, 100 parts of water.
Wherein, by weight percentage, staphylococcus carnosus bacteria suspension and skimmed milk volume ratio are as follows: 1:1.5-5.5.
Wherein, preparation method of the preparation method of staphylococcus carnosus freeze-dried vaccine powder with freeze-dried Lactobacillus acidophilus powder.
The preparation method of direct putting type composite ferment of the present invention, comprising the following steps:
(1) activation of lactobacillus acidophilus with spread cultivation:
Aseptically, the single bacterium that picking plate streaking is isolated drops down onto the test tube equipped with 10mlMRS broth bouillon
In, 37 DEG C of cultures for 24 hours, then expand culture 18h with 1 ‰ inoculum concentration into triangular flask MRS broth bouillon, at 37 DEG C；
(2) preparation of lactobacillus acidophilus bacteria suspension:
Bacterium solution after spreading cultivation is sub-packed in after being centrifuged 10min (4 DEG C, 8000rpm/min) in 50ml sterile centrifugation tube and is discarded
Supernatant collects the sterile saline vortex oscillation that bacterium mud is added isometric 0.85%, and thallus suspension liquid is made.
(3) the protectant configuration of lactobacillus acidophilus liquid and sterilizing:
It accurately weighs quantitative protective agent and is dissolved in distilled water and stir evenly, 105 DEG C of sterilizing 20min are to get liquid guarantor
Protect agent.
(4) lactobacillus acidophilus bacteria suspension with sterilized liquid is protectant mixes:
Lactobacillus acidophilus bacteria suspension is uniformly mixed with sterilized liquid protective agent with the volume ratio of 1:1.5-5.5；
(5) preparation of freeze-dried Lactobacillus acidophilus powder:
Aseptically, said mixture is placed in -80 DEG C of refrigerator pre-freeze 3h, it is cold is subsequently placed in pre-cooled vacuum
In lyophilizer, vacuum pump is opened, it is dry to obtain freeze-dried vaccine powder for 24 hours.
(6) preparation of direct putting type composite ferment:
After freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder are combined with certain mass ratio, by certain
Inoculum concentration application.
Any direct putting type composite ferment of the present invention is used to prepare salami.
Direct putting type composite ferment of the present invention is used to prepare salami, it is characterised in that: inoculum concentration is
108CFU/g~1010CFU/g。
The specific manufacture craft of salami, includes the following steps:
(1) raw meat is handled: after Frozen Pork, beef are thawed, 2cm*2cm*2cm fritter is cut into together with pig back fat,
- 20 DEG C of refrigerator freezings are subsequently placed in, when raw meat central temperature is at 0 DEG C or less, are put it into cutmixer；
(2) it cuts and mixes: auxiliary material is added after raw meat is cut and mixed uniformly, is then uniformly sprinkled into direct putting type composite ferment, prepares
At mixed meat；The salami auxiliary material is edible salt, edible glucose, sodium nitrite, D-araboascorbic acid sodium, black Hu
Green pepper powder, fennel powder, garlic powder, salami essence, potassium nitrate.
(3) filling: mixed meat is placed in bottle placer, it is filling in 80 fabric casing for sausage of Ф, it is filling after intestines body should be tight
It is close full, bubble-free；
(4) ferment: the intestines body after will be filling is put into constant temperature and humidity fermenting case, and fermentation temperature is 34-36 DEG C, relative humidity
For 80%-90%, in 1d, pH value drops to 5.3 hereinafter, terminating fermentation；
(5) boiling: the intestines body that fermentation is completed is placed in boiling 20-30min in 60-70 DEG C of steam, to intestines body core temperature
Stop after being 60-70 DEG C, is cooled to room temperature；
(6) drying and ripening: product after cooling is continued to be put into constant temperature and humidity fermenting case, and temperature is set as 15-20 DEG C,
Relative humidity 80-90% terminates process when intestines body percentage of water loss >=35%；
(7) be vacuum-packed: the sausage to complete is removed into casing, using sterile sampler bag be vacuum-packed to get
Sa rummy ferment sausage finished product.
In order to maximumlly play protectant effect, the present invention visits the collaboration protective agent, complementation
Study carefully, only when compounding protectant ratio and concentration reaches universal time coordinated, can just play best protection effect.Skimmed milk: as base
Plinth protective agent mainly plays protective layer in cell surface；Trehalose: a kind of glassy state that viscosity is high is formed, macromolecular complex is made
The sub-chain motion of matter is obstructed, and the permeability of cell wall reduces, and is effectively prevented protein denaturation, avoids the inactivation of enzyme, plays guarantor
Shield effect；Meanwhile the various carbohydrates in trehalose and skimmed milk can form hydrogen bond with the albumen on cell membrane, change carbohydrate
Glass transition temperature increases carbohydrate protective agent physical stability and plays a role；Glycerol and sodium glutamate: it can be freely spread to thin
Stable protein structure is played the role of in portion intracellular.
Compared with prior art, the beneficial effects of the present invention are:
(1) direct putting type composite ferment of the present invention can be applied not only to fermentation meat product because containing skimmed milk fraction, can also
Applied to fermented dairy product, so this technology has popularity and commercial value.
(2) compared with patent CN200910236172.8, protective agent type of the present invention is few, at low cost；Same patent
CN201010205879.5, patent CN201210266368.3, patent CN201210167304.8, patent
CN201710116433.7 is compared, and protective agent type of the invention is few, and can reach same or even more preferably effect.
(3) bacteria used thereby kind of the present invention belongs to third generation lactic acid bacteria and micrococcus luteus mixed bacteria, be a kind of fermenting property it is excellent,
The strain of wide market；Be added to freeze-drying composite protectant strain it is freeze proof it is dry, energetic, safety is good etc.；It is straight by this
The Sa rummy production cycle of throwing formula composite ferment production foreshortens to 14d, is convenient for industrialized production, and tart flavour is soft, good mouthfeel,
Relatively meet taste of Chinese people；Simultaneously the present invention to develop leavening with independent intellectual property rights and be allowed to industrialization have it is important
Meaning.
(4) direct putting type composite ferment prepared by the present invention, with the mature business leavening phase to circulate currently on the market
, wide market more novel than, strain used；Direct putting type composite ferment prepared by the present invention, viable count is high, it is at low cost,
It is highly-safe, can long-term preservation transport, fermenting property it is excellent etc., be able to satisfy commercial applications and industrialized production.
(5) salami produced by direct putting type composite ferment of the invention, fermenting property is excellent, sausage color
Rhodo, the girth of a garment are clearly demarcated, tart flavour is soft, good mouthfeel, acceptable degree are higher etc., are able to satisfy demand of the compatriots to mouthfeel and nutrition.
(6) compared with the application of existing leavening, direct putting type composite ferment prepared by the present invention is widely used, office
It is sex-limited small.
Detailed description of the invention
Fig. 1 is influence of the skimmed milk of various concentration to freeze-drying survival rate of Lactobacillus acidophilus；
Fig. 2 is the influence that lactobacillus acidophilus bacteria suspension and skimmed milk different volumes compare freeze-drying survival rate of Lactobacillus acidophilus；
Fig. 3 is the freeze-dried vaccine powder ratio optimization result of lactobacillus acidophilus and staphylococcus carnosus；
Fig. 4 is the freeze-dried vaccine powder inoculum concentration optimum results of lactobacillus acidophilus and staphylococcus carnosus.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of direct putting type composite ferment, by freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder according to matter
Amount is combined than 0.5:1, and freeze-dried Lactobacillus acidophilus powder is by lactobacillus acidophilus bacteria suspension and the compound guarantor of lactobacillus acidophilus freeze-drying
Shield agent is formed through vacuum freeze drying.Lactobacillus acidophilus freeze-drying composite protectant formula specifically: 10 parts of skimmed milk, trehalose
2.5 parts, 7.5 parts of glycerol, 1.5 parts of sodium glutamate, 100 parts of water；Lactobacillus acidophilus bacteria suspension and skimmed milk volume ratio are as follows: 1:1.5.
The formula and preparation method of staphylococcus carnosus freeze-dried vaccine powder: staphylococcus carnosus freeze-dried vaccine powder is by meat sugar grape ball
Bacterium bacteria suspension is formed with staphylococcus carnosus freeze-drying composite protectant through vacuum freeze drying.Compound guarantor is lyophilized in staphylococcus carnosus
Protect agent prescription specifically: 8.5 parts of skimmed milk, 7 parts of lactose, 6 parts of trehalose, 5 parts of sodium glutamate, 100 parts of water；Staphylococcus carnosus
Bacteria suspension and skimmed milk volume ratio are as follows: 1:1.5, preparation method of the preparation method with freeze-dried Lactobacillus acidophilus powder.
The preparation method of direct putting type composite ferment, comprising the following steps:
(1) activation of lactobacillus acidophilus with spread cultivation:
Aseptically, the single bacterium that picking plate streaking is isolated drops down onto the test tube equipped with 10mlMRS broth bouillon
In, 37 DEG C of cultures for 24 hours, then expand culture 18h with 1 ‰ inoculum concentration into triangular flask MRS broth bouillon, at 37 DEG C；
(2) preparation of lactobacillus acidophilus bacteria suspension:
Bacterium solution after spreading cultivation is sub-packed in after being centrifuged 10min (4 DEG C, 8000rpm/min) in 50ml sterile centrifugation tube and is discarded
Supernatant collects the sterile saline vortex oscillation that bacterium mud is added isometric 0.85%, and thallus suspension liquid is made.
(3) the protectant configuration of lactobacillus acidophilus liquid and sterilizing:
It accurately weighs quantitative protective agent and is dissolved in distilled water and stir evenly, 105 DEG C of sterilizing 20min are to get liquid guarantor
Protect agent.
(4) lactobacillus acidophilus bacteria suspension with sterilized liquid is protectant mixes:
Lactobacillus acidophilus bacteria suspension is uniformly mixed with sterilized liquid protective agent with the volume ratio of 1:1.5-5.5；
(5) preparation of freeze-dried Lactobacillus acidophilus powder:
Aseptically, said mixture is placed in -80 DEG C of refrigerator pre-freeze 3h, it is cold is subsequently placed in pre-cooled vacuum
In lyophilizer, vacuum pump is opened, it is dry to obtain freeze-dried vaccine powder for 24 hours.
(6) preparation of direct putting type composite ferment:
After freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder are combined with certain mass ratio, by certain
Inoculum concentration application.
Wherein:
1. the determination of freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder ratio
Using pH value and sensory evaluation as index, by freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder according to
Identical inoculum concentration, different quality are combined than 1~3:1~3, are applied in salami, and two freeze-dried vaccine powder ratios are carried out
Determination；
2. the determination of direct putting type composite ferment inoculum concentration
Using pH value and sensory evaluation as index, freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder are pressed 1:
2 mass ratio carries out compound, different vaccination amount 107CFU/g~109CFU/g is respectively applied in salami, is inoculated with
The determination of amount.
Embodiment 2
A kind of direct putting type composite ferment, by freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder according to matter
Amount is combined than 1.5:1, and freeze-dried Lactobacillus acidophilus powder is by lactobacillus acidophilus bacteria suspension and the compound guarantor of lactobacillus acidophilus freeze-drying
Shield agent is formed through vacuum freeze drying.Lactobacillus acidophilus freeze-drying composite protectant formula specifically: 12.5 parts of skimmed milk, trehalose
4 parts, 8 parts of glycerol, 3 parts of sodium glutamate, 100 parts of water.
The formula and preparation method of staphylococcus carnosus freeze-dried vaccine powder: staphylococcus carnosus freeze-dried vaccine powder is by meat sugar grape ball
Bacterium bacteria suspension is formed with staphylococcus carnosus freeze-drying composite protectant through vacuum freeze drying.Compound guarantor is lyophilized in staphylococcus carnosus
Protect agent prescription specifically: 9 parts of skimmed milk, 8 parts of lactose, 7 parts of trehalose, 5.5 parts of sodium glutamate, 100 parts of water；Staphylococcus carnosus
Bacteria suspension and skimmed milk volume ratio are as follows: 1:3.5, the preparation method is the same as that of Example 1.
The preparation method is the same as that of Example 1 for direct putting type composite ferment.Wherein,
1. the determination of freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder ratio
Using pH value and sensory evaluation as index, by freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder according to
Identical inoculum concentration, different quality are combined than 2~3:1~3, are applied in salami, and two freeze-dried vaccine powder ratios are carried out
Determination；
2. the determination of direct putting type composite ferment inoculum concentration
Using pH value and sensory evaluation as index, freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder are pressed 1:
2 mass ratio carries out compound, different vaccination amount 108CFU/g~108CFU/g is respectively applied in salami, is inoculated with
The determination of amount.
Embodiment 3
A kind of direct putting type composite ferment, by freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder according to matter
Amount is combined than 2.5:1, and freeze-dried Lactobacillus acidophilus powder is by lactobacillus acidophilus bacteria suspension and the compound guarantor of lactobacillus acidophilus freeze-drying
Shield agent is formed through vacuum freeze drying.Lactobacillus acidophilus freeze-drying composite protectant formula specifically: 15 parts of skimmed milk, trehalose
5.5 parts, 10.5 parts of glycerol, 4.5 parts of sodium glutamate, 100 parts of water；Lactobacillus acidophilus bacteria suspension and skimmed milk volume ratio are as follows: 1:
5.5。
The formula and preparation method of staphylococcus carnosus freeze-dried vaccine powder: staphylococcus carnosus freeze-dried vaccine powder is by meat sugar grape ball
Bacterium bacteria suspension is formed with staphylococcus carnosus freeze-drying composite protectant through vacuum freeze drying.Compound guarantor is lyophilized in staphylococcus carnosus
Protect agent prescription specifically: 12.5 parts of skimmed milk, 9 parts of lactose, 8 parts of trehalose, 6 parts of sodium glutamate, 100 parts of water；Meat sugar grape ball
Bacterium bacteria suspension and skimmed milk volume ratio are as follows: 1:5.5, the preparation method is the same as that of Example 1.
The preparation method is the same as that of Example 1 for direct putting type composite ferment.Wherein,
1. the determination of freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder ratio
Using pH value and sensory evaluation as index, by freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder according to
Identical inoculum concentration, different quality are combined than 1~3:3~1, are applied in salami, and two freeze-dried vaccine powder ratios are carried out
Determination；
2. the determination of direct putting type composite ferment inoculum concentration
Using pH value and sensory evaluation as index, freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder are pressed 1:
2 mass ratio carries out compound, different vaccination amount 109CFU/g~107CFU/g is respectively applied in salami, is inoculated with
The determination of amount.
Influence by the skimmed milk of experiment discussion various concentration to freeze-drying survival rate of Lactobacillus acidophilus, as a result such as Fig. 1
It is shown；It has inquired into lactobacillus acidophilus bacteria suspension and skimmed milk different volumes compares the influence of freeze-drying survival rate of Lactobacillus acidophilus, tied
Fruit is as shown in Figure 2；And the freeze-dried vaccine powder ratio of lactobacillus acidophilus and staphylococcus carnosus is optimized, as a result such as Fig. 3 institute
Show；The freeze-dried vaccine powder inoculum concentration of lactobacillus acidophilus and staphylococcus carnosus is optimized, as a result as shown in Figure 4.
By largely optimizing experiment discovery:
(1) if any protective agent is not added in lactobacillus acidophilus, freeze-drying survival rate is only 1.98%；If in lactobacillus acidophilus
Basic protective agent skimmed milk is only added, freeze-drying survival rate is up to 36.7%；If not optimizing Lactobacillus lactis bacteria suspension and basis
Protectant volume ratio, freeze-drying survival rate is up to 48.49%；If not optimizing the composite protectant of lactobacillus acidophilus, freeze
Dry survival rate is up to 69.06%.
Both (2) acid-producing bacteria freeze-dried Lactobacillus acidophilus powder and aroma former staphylococcus carnosus freeze-dried vaccine powder, if do not optimize
Ratio, then lactobacillus acidophilus is vied each other with staphylococcus carnosus, and the salami color of production and tart flavour etc. are not easy to control.
(3) if not optimizing the inoculum concentration of composite ferment, inoculum concentration is very little, and acid production speed is slow, the peace of salami
Full property cannot be guaranteed, and inoculum concentration is too many, and acid production speed is fast, and the tart flavour stimulation of salami cannot cause people's appetite.
The specific manufacture craft of Sa rummy ferment sausage, includes the following steps:
(1) raw meat is handled: after Frozen Pork, beef are thawed, 2cm*2cm*2cm fritter is cut into together with pig back fat,
- 20 DEG C of refrigerator freezings are subsequently placed in, when raw meat central temperature is at 0 DEG C or less, are put it into cutmixer；
(2) it cuts and mixes: auxiliary material is added after raw meat is cut and mixed uniformly, is then uniformly sprinkled into direct putting type composite ferment, prepares
At mixed meat；The salami auxiliary material is edible salt, edible glucose, sodium nitrite, D-araboascorbic acid sodium, black Hu
Green pepper powder, fennel powder, garlic powder, salami essence, potassium nitrate.
(3) filling: mixed meat is placed in bottle placer, it is filling in 80 fabric casing for sausage of Ф, it is filling after intestines body should be tight
It is close full, bubble-free；
(4) ferment: the intestines body after will be filling is put into constant temperature and humidity fermenting case, and fermentation temperature is 34-36 DEG C, relative humidity
For 80%-90%, in 1d, pH value drops to 5.3 hereinafter, terminating fermentation；
(5) boiling: the intestines body that fermentation is completed is placed in boiling 20-30min in 60-70 DEG C of steam, to intestines body core temperature
Stop after being 60-70 DEG C, is cooled to room temperature；
(6) drying and ripening: product after cooling is continued to be put into constant temperature and humidity fermenting case, and temperature is set as 15-20 DEG C,
Relative humidity 80-90% terminates process when intestines body percentage of water loss >=35%；
(7) be vacuum-packed: the sausage to complete is removed into casing, using sterile sampler bag be vacuum-packed to get
Salami finished product.
Direct putting type composite ferment made from embodiment 1-3 is used to prepare salami, Comparative result see the table below 1.
Table 1
| PH value | Sensory evaluation | It is lyophilized survival rate (%) | |
| Embodiment 1 | / | / | 81.24% |
| Embodiment 2 | 4.99 | Intestines body is in rose, and tart flavour is soft | / |
| Embodiment 3 | 5.05 | Intestines body is in rose, and tart flavour is soft | / |
By above-mentioned contrast and experiment, should be apparent that: the lactobacillus acidophilus for being added to freeze-drying composite protectant is frozen
Dry survival rate is improved；The freeze-dried mixed bacterium of the lactobacillus acidophilus and staphylococcus carnosus of different proportion and different vaccination amount
The salami of powder production, pH value are in the range of Chinese's receiving, good colour.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of direct putting type composite ferment, it is characterised in that: the direct putting type composite ferment is by freeze-dried Lactobacillus acidophilus
Powder is combined with staphylococcus carnosus freeze-dried vaccine powder according to mass ratio 0.5-2.5:1.
2. direct putting type composite ferment according to claim 1, it is characterised in that: the freeze-dried Lactobacillus acidophilus powder by
Lactobacillus acidophilus bacteria suspension and lactobacillus acidophilus freeze-drying composite protectant are formed through vacuum freeze drying.
3. direct putting type composite ferment according to claim 1, it is characterised in that: the compound guarantor of lactobacillus acidophilus freeze-drying
Protecting agent includes skimmed milk, trehalose, glycerol and sodium glutamate.
4. direct putting type composite ferment according to claim 3, it is characterised in that: the compound guarantor of lactobacillus acidophilus freeze-drying
Protect agent prescription specifically: 10-15 parts of skimmed milk, 2.5-5.5 parts of trehalose, 7.5-10.5 parts of glycerol, sodium glutamate 1.5-4.5
Part, 100 parts of water.
5. direct putting type composite ferment according to claim 1, it is characterised in that: count by volume, lactobacillus acidophilus bacterium
Suspension and skimmed milk volume ratio are as follows: 1:1.5-5.5.
6. the preparation method of direct putting type composite ferment described in claim 1-5, which comprises the following steps:
(1) activation of lactobacillus acidophilus with spread cultivation: lactobacillus acidophilus spread cultivation be 1 ‰ inoculum concentration；
(2) preparation of lactobacillus acidophilus bacteria suspension；
(3) the protectant configuration of lactobacillus acidophilus liquid and sterilizing；
(4) lactobacillus acidophilus bacteria suspension with sterilized liquid is protectant mixes: bacteria suspension and protectant volume ratio are 1:
1.5-5.5；
(5) preparation of freeze-dried Lactobacillus acidophilus powder: through vacuum freeze drying, pre-freeze and vacuum freeze drying including mixture
Freeze-drying in machine；
(6) preparation of direct putting type composite ferment: by freeze-dried Lactobacillus acidophilus powder and staphylococcus carnosus freeze-dried vaccine powder with one
Determine mass ratio to be combined.
7. any direct putting type composite ferment of claim 1-5 is used to prepare salami.
8. direct putting type composite ferment according to claim 9 is used to prepare salami, it is characterised in that: inoculum concentration
It is 108CFU/g~1010CFU/g。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101693882A (en) * | 2009-10-29 | 2010-04-14 | 北京博益众科技有限公司 | Lactobacillus acidophilus freeze-drying composite protectant and application method thereof |
| CN107083341A (en) * | 2017-04-10 | 2017-08-22 | 江苏雨润肉食品有限公司 | A kind of composite ferment and its application in ferment sausage product |
| CN108531419A (en) * | 2018-03-16 | 2018-09-14 | 江苏雨润肉食品有限公司 | A kind of preparation method of compound microbial culture starter and its application in Fermented Sausages |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101693882A (en) * | 2009-10-29 | 2010-04-14 | 北京博益众科技有限公司 | Lactobacillus acidophilus freeze-drying composite protectant and application method thereof |
| CN107083341A (en) * | 2017-04-10 | 2017-08-22 | 江苏雨润肉食品有限公司 | A kind of composite ferment and its application in ferment sausage product |
| CN108531419A (en) * | 2018-03-16 | 2018-09-14 | 江苏雨润肉食品有限公司 | A kind of preparation method of compound microbial culture starter and its application in Fermented Sausages |
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Application publication date: 20190614 |