CN109998088A - A kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste - Google Patents
A kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste Download PDFInfo
- Publication number
- CN109998088A CN109998088A CN201910169740.0A CN201910169740A CN109998088A CN 109998088 A CN109998088 A CN 109998088A CN 201910169740 A CN201910169740 A CN 201910169740A CN 109998088 A CN109998088 A CN 109998088A
- Authority
- CN
- China
- Prior art keywords
- mesona
- milk
- duck liver
- liver
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000004185 liver Anatomy 0.000 title claims abstract description 80
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 65
- 241001646834 Mesona Species 0.000 title claims abstract description 65
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 65
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 34
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 28
- 235000019634 flavors Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000015141 kefir Nutrition 0.000 claims abstract description 35
- 238000004321 preservation Methods 0.000 claims abstract description 30
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- 240000001929 Lactobacillus brevis Species 0.000 claims abstract description 25
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims abstract description 25
- 235000020247 cow milk Nutrition 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 239000000084 colloidal system Substances 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 235000020167 acidified milk Nutrition 0.000 claims abstract description 12
- 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 abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 239000002781 deodorant agent Substances 0.000 claims abstract description 7
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 239000011229 interlayer Substances 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 239000008187 granular material Substances 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 9
- 230000007420 reactivation Effects 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 229930182817 methionine Natural products 0.000 claims description 6
- 230000003213 activating effect Effects 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000005911 diet Nutrition 0.000 claims description 5
- 230000000378 dietary effect Effects 0.000 claims description 5
- 238000002224 dissection Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229940023462 paste product Drugs 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000018436 Coriandrum sativum Species 0.000 claims description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 244000062241 Kaempferia galanga Species 0.000 claims description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 210000000416 exudates and transudate Anatomy 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 abstract description 8
- 229920001282 polysaccharide Polymers 0.000 abstract description 8
- 239000005017 polysaccharide Substances 0.000 abstract description 8
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 abstract description 7
- 229940096998 ursolic acid Drugs 0.000 abstract description 7
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 12
- 230000006870 function Effects 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 235000013305 food Nutrition 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 238000012216 screening Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- YNPNZTXNASCQKK-UHFFFAOYSA-N phenanthrene Chemical compound C1=CC=C2C3=CC=CC=C3C=CC2=C1 YNPNZTXNASCQKK-UHFFFAOYSA-N 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical compound OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 description 3
- 241000717739 Boswellia sacra Species 0.000 description 3
- 239000004863 Frankincense Substances 0.000 description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- XJRPTMORGOIMMI-UHFFFAOYSA-N ethyl 2-amino-4-(trifluoromethyl)-1,3-thiazole-5-carboxylate Chemical compound CCOC(=O)C=1SC(N)=NC=1C(F)(F)F XJRPTMORGOIMMI-UHFFFAOYSA-N 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 102000008214 Glutamate decarboxylase Human genes 0.000 description 2
- 108091022930 Glutamate decarboxylase Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 2
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 229960002989 glutamic acid Drugs 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 229940100243 oleanolic acid Drugs 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 238000010186 staining Methods 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241001656831 Arctous alpina Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001646828 Platostoma chinense Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003288 anthiarrhythmic effect Effects 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000037816 tissue injury Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23V2400/121—Brevis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste, feature be include the steps that arranging, precook after pull out and drain to obtain duck liver of precooking；The step of Kefir grains milk fermentation deodorant；Vacuum cut mixer cuts into the step of pureed obtains minced duck liver；In the interlayer cylinder with blender, cow's milk, white sugar, glucose, sodium glutamate and minced duck liver is added, after mixing, the step of grinding 2-3 time with colloid mill and obtain mixture；It is cooling after mixture thermal-insulating is sterilized, it is inoculated with Lactobacillus brevis PDD-2 leavening under aseptic technique, the step of acidified milk liver pat is made of fermenting；Finally by mesona solution with acidified milk liver pat with 1:(2-5) mass ratio be uniformly mixed, after being ground with colloid mill it is filling in pack fill in, heat preservation sterilization after, cool obtained duck liver jam product the step of；Advantage is unique flavor, high rich in function factors and the nutrition such as γ-aminobutyric acid, polysaccharide, ursolic acid and function value.
Description
Technical field
The present invention relates to the preparation method of duck liver paste more particularly to a kind of mesona containing γ-aminobutyric acid flavor duck liver pastes
Preparation method.
Background technique
Mesona also known as Mesona chinensis Benth, celestial being's jelly, Chinese mesona herb, are the herb of Lamiaceae plant Chinese mesona herb.Mesona is cold in nature, puckery,
It is sweet, have clear heat quench one's thirst, cool blood the effect of, active constituent has the ingredients such as polysaccharide, anthocyanidin, amino acid and triterpenes.In mesona
Polysaccharide there is anti-oxidant, immunological regulation, the different physiological roles such as hypoglycemic, ursolic acid and oleanolic acid in triterpenes have
The bioactivity such as anti-inflammatory, antibacterial, antiallergic action, antitumor, antiviral, flavone compound have anticancer, antiulcer, resist
The multiple biological activities such as oxidation, antiviral, anti-inflammatory, the pharmacological actions such as cancer prevention, comfortable decompression, analgesia.
γ-aminobutyric acid (γ-aminobutyric acid, abbreviation GABA), also known as 4-Aminobutanoicacid, amino acid injection-800,
It is widely present in nature, is a kind of nonprotein amino acid, passed through in vivo by Pidolidone or L-sodium
The effect for crossing glutamate decarboxylase is sloughed a molecule carboxyl and is formed.Important mind of the γ-aminobutyric acid as central nervous system
Through mediator, has to mammal and improve a poor appetite, promote digestion, blood pressure lowering, calmness, anti-arrhythmia cordis, adjust hormone secretion, promote
Into reproduction, enhancing memory, activation renal function, improve a variety of lifes such as liver function, prevention and treatment is fat, delays brain aging, trophic nerve
Manage function.GABA is used as the function factor of health to receive significant attention in the food industry at present, and market demand is increasingly
Increase, it is simple that the demand for being far from satisfying market is extracted by natural materials since GABA natural content is very low, therefore have
The method that necessity research manually prepares GABA.There is glutamate decarboxylase in lactobacillus cell, it can be with fermenting and producing gamma-amino
Butyric acid enhances nutrition and the functional characteristic of food, and assigns the better mouthfeel of food.
Duck liver is a kind of food full of nutrition, rich in protein, fat, carbohydrate, vitamin etc., contains super oxygen simultaneously
Object mutase has apparent lipid peroxidation inhibition and anti-aging effects, protects cell and tissue injury-free to a certain extent,
With very high application value.Duck liver contains zinc abundant, iron, selenium and other trace elements, and wherein selenium is important function nutrition substance,
With critical functions such as prevention cardiovascular diseases.But currently, the domestic processing method to duck liver is mostly edible, state after simple culinary art
Wai Deng processing enterprise is chiefly used in fish meal, causes the utilization rate of duck liver lower, currently, both at home and abroad not yet by duck liver resource through sending out
The correlative study report of the mesona flavor liver pat product rich in function factors such as γ-aminobutyric acids is made in ferment.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of unique flavors, are rich in γ-aminobutyric acid, polysaccharide, black bearberry
The function factors such as acid and nutrition and the high preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste of function value.
The technical scheme of the invention to solve the technical problem is: a kind of be rich in γ-aminobutyric acid mesona flavor
The preparation method of duck liver paste, includes the following steps
(1) it arranges: fresh duck liver being gone after muscle to wash away exudate, watery blood is cleaned after stripping and slicing, then drains to obtain fresh duck liver；
(2) it precooks: fresh duck liver being put into 85~95 DEG C of hot water containing 0.20-0.60wt% five-spice powder and boils 3~5 minutes, then
It pulls out and drains to obtain duck liver of precooking；It precooks and off-flavors can be omitted；
(3) Kefir grains milk fermentation deodorant: in jar fermenter with dissection, fermentation cylinder volume 40-50% mass concentration, which is added, is
10.0~13.0% cow's milk, and in cow's milk add milk quality 2.0~5.0% white sugar, 3.0~6.0% glucose, in
80~90 DEG C, 25~35min heat preservation sterilization after be cooled to 28~32 DEG C, under aseptic technique be inoculated with milk quality 3.0~
8.0% Kefir granule leavening after heat insulating culture 10-16 hours, under aseptic technique, adds after mixing in 23~30 DEG C
Enter the duck liver of precooking that milk quality 50-90% step (2) obtains, after continuing heat-preservation fermentation 10~20 hours, it is stand-by to take out duck liver；
(4) it twists mud: duck liver obtained by step (3) being put into vacuum cut mixer cuts into pureed and obtain minced duck liver；
(5) after mesona cleaning, crushing, 70-100 DEG C of water of 3-5 times of mesona quality the preparation of mesona solution: is added in mesona
It mixes, then adds the dietary alkali (Na of mesona Yu water gross mass 0.15-0.35%2CO3) be uniformly mixed, in 85-95 DEG C of Heat preservation
10-30min, then ground 2 ~ 3 times with colloid mill, with the screen to filtrate of 100 ~ 150 mesh, mesona solution is made；
(6) in the interlayer cylinder with blender, cow's milk 100kg, the white sugar that mass concentration is 8.0-12.0% ingredient: is added
3.0-6.0kg, glucose 3.0-6.0kg, sodium glutamate 0.50-1.0kg and minced duck liver 50-80kg use colloid after mixing
Mill mill 2-3 times, obtains mixture；
(7) it sterilizes, ferment: mixture being cooled to 30~37 DEG C after 80~90 DEG C, 25~35min heat preservation sterilization, sterile
Under operating condition be inoculated with milk quality 3.0~6.0% Lactobacillus brevis (Lactobacillus brevis) PDD-2 leavening,
Being sufficiently stirred makes it after mixing, ferments 30-60 hours under 30-42 DEG C, 20-30 revs/min of revolving speed of stirring condition, system
Obtain acidified milk liver pat；
(8) deploy: by mesona solution with acidified milk liver pat with 1:(2-5) mass ratio be uniformly mixed, with colloid mill mill 2-3 times
Afterwards, filling in packaging fills, under the conditions of 85~95 DEG C of temperature after heat preservation sterilization 30~50 minutes, cooling to be made is rich in
γ-aminobutyric acid mesona flavor duck liver paste product.
Five-spice powder described in step (2) is by mass percentage by illiciumverum 18%, cassia bark 8%, fennel seeds 8%, cloves 4%, Radix Glycyrrhizae
3%, Chinese prickly ash 5%, kaempferia galamga 3%, fructus amomi 6%, white pepper 4%, dried orange peel 5%, cardamom 10%, rhizoma zingiberis 6%, coriander 14% and galangal 6% crush
After mix.
Kefir granule leavening described in step (3) opens phenanthrene the preparation method is as follows: 4 DEG C are stored in pure cow's milk
Your grain is inoculated in by 5.0% mass ratio adds 0.003wt%L- methionine and 0.001wt%MnS04Sterilizing cow's milk in, in
23~30 DEG C of 24~36h of culture are once activated, and are then filtered out Kefir granule with filter spoon, are obtained once activating and are opened phenanthrene
That grain；Primary activation Kefir granule is subjected to re-activation by above-mentioned steps and obtains re-activation Kefir granule；By re-activation
Kefir granule is inoculated in addition 0.003wt%L- methionine and 0.001wt%MnS0 by 5.0% mass ratio4Sterilization cow's milk
In, in 23~30 DEG C of 24~36h of culture, third time obtains Kefir granule leavening after activating, and taking-up is placed in 0~4 DEG C
It is stand-by in refrigerating box.
Lactobacillus brevis described in step (7) (Lactobacillus brevis) PDD-2 leavening preparation method such as
Under: China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCC will be preserved in
1.0-3.0% inoculum concentration is inoculated in after pasteurize and is cooled to 37- the Lactobacillus brevis PDD-2 of No.15954 by mass percentage
In 42 DEG C of plain chocolate, 3-6h is cultivated in 37-42 DEG C of incubator and is made.
Compared with the prior art, the advantages of the present invention are as follows: the present invention is a kind of to be rich in γ-aminobutyric acid mesona flavor duck liver
The preparation method of sauce, duck liver is collated, precooks, after Kefir grains milk fermentation deodorant, then fermented, allotment obtain quality it is fine and close,
Exquisiteness has mesona and olibanum flavor, the bad flavors such as no fishy smell, bitter taste, rich in γ-aminobutyric acid (615-910 μ g/g), more
The special flavor duck liver paste of sugared (35-95mg/g), ursolic acid (55-135 μ g/g) and amino acid pass through in the processing method and precook
The bad flavors such as duck liver fishy smell, bitter taste can be removed with Kefir grains milk fermentation, and generate unique olibanum flavor, pass through Lactobacillus brevis
Glutamic acid is transformed into γ-aminobutyric acid by fermentation makes product rich in γ-aminobutyric acid, and addition mesona solution makes product rich in more
The function factors such as sugar, flavones and ursolic acid, the polysaccharide in mesona solution, can also improve the gel characteristic of liver pat, keep quality coarse
Liver pat become fine and close, fine and smooth, prevent fatty precipitation, the polysaccharide and flavones in mesona solution can also inhibit in duck liver paste not
The oxidation of saturated fatty acid during storage.The duck liver paste produced with the inventive method is not only rich in gamma-amino fourth
The function factors such as acid, polysaccharide, ursolic acid, and quality is fine and close, fine and smooth, has mesona and olibanum flavor, nutritive value is high, function
Characteristic is strong.
Lactobacillus brevis (Lactobacillus brevis) PDD-2 plants, the micro- life of China was preserved on 06 19th, 2018
Object culture presevation administration committee common micro-organisms center, deposit number are CGMCC No.15954, and preservation address is Beijing
The institute 3 of Chaoyang District North Star West Road 1, Institute of Microorganism, Academia Sinica.
Specific embodiment
Present invention is further described in detail with reference to embodiments.
One, experimental method
1, the measurement of alpha-aminobutyric acid content
Using automatic amino acid analyzer method, (according to Liu Tingting etc., Efficient Conversion Pidolidone is γ-aminobutyric acid bacterial strain
Screening, identification and preliminary optimization, food and biotechnology journal, 2010, the 5th phase of volume 29,742-746 pages).
2, determination of polysaccharide
Using phend-sulphuric acid (, the research of food polyoses content different measuring methods strong etc. according to fourth steel, practical prevention doctor
Learn, 2000, the 5th phase of volume 7,325-327 pages)
3, ursolic acid content measures
It takes 100 grams of Yoghourts to be freeze-dried to obtain frozen dried sour milk powder, takes 5 grams of frozen dried sour milk powders, be placed in stuffed conical flask, precision is added
50 mL, 95% ethyl alcohol, beyond the Great Wall glass stopper, 30 min of ultrasonic extraction.It lets cool to room temperature, is filtered with 0.45 μm of filter membrane, take filtrate
Progress liquid phase analysis (Feng Bairu etc., the Study on extraction of ursolic acid and oleanolic acid in Chinese mesona herb, study of pharmacy, 2018, the
Volume 37, the 9th phase, 503-505 pages).
Two, specific embodiment
Embodiment 1
A kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste, includes the following steps
(1) it arranges: fresh duck liver being gone after muscle to wash away exudate, watery blood is cleaned after stripping and slicing, then drains to obtain fresh duck liver；
(2) it precooks: fresh duck liver being put into 85~95 DEG C of hot water containing 0.20-0.60wt% five-spice powder and boils 3~5 minutes, then
It pulls out and drains to obtain duck liver of precooking；It precooks and off-flavors can be omitted；Wherein five-spice powder is by mass percentage by illiciumverum 18%, cassia bark
8%, fennel seeds 8%, cloves 4%, Radix Glycyrrhizae 3%, Chinese prickly ash 5%, kaempferia galamga 3%, fructus amomi 6%, white pepper 4%, dried orange peel 5%, cardamom 10%, rhizoma zingiberis
6%, it is mixed after coriander 14% and the crushing of galangal 6%；
(3) Kefir grains milk fermentation deodorant: in jar fermenter with dissection, it is 12.0% that fermentation 45% mass concentration of cylinder volume, which is added,
Cow's milk, and in cow's milk add milk quality 4.0% white sugar, 5.0% glucose, in 85 DEG C, 30min heat preservation sterilization after it is cold
But to 30 DEG C, it is inoculated with the Kefir granule leavening of milk quality 5.0% under aseptic technique, is trained after mixing in 28 DEG C of heat preservations
After supporting 13 hours, under aseptic technique, the duck liver of precooking that 70% step of milk quality (2) obtain is added, continues heat-preservation fermentation
After 15 hours, it is stand-by to take out duck liver；Wherein Kefir granule leavening the preparation method is as follows: 4 DEG C are stored in pure cow's milk
Kefir granule is inoculated in addition 0.003wt%L- methionine and 0.001wt%MnS0 by 5.0% mass ratio4Sterilizing cow's milk
In, it is once activated in 23~30 DEG C of 24~36h of culture, then Kefir granule is filtered out with filter spoon, is once lived
Change Kefir granule；Primary activation Kefir granule is subjected to re-activation by above-mentioned steps and obtains re-activation Kefir granule；By two
Secondary activation Kefir granule is inoculated in addition 0.003wt%L- methionine and 0.001wt%MnS0 by 5.0% mass ratio4Sterilization
In cow's milk, in 23~30 DEG C of 24~36h of culture, third time obtains Kefir granule leavening after activating, and taking-up is placed in 0~4
DEG C refrigerating box in it is stand-by；
(4) it twists mud: duck liver obtained by step (3) being put into vacuum cut mixer cuts into pureed and obtain minced duck liver；
(5) preparation of mesona solution: after mesona cleaning, crushing, 4 times of mesona quality of 90 DEG C of water is added in mesona and are mixed,
Dietary alkali (the Na of mesona Yu water gross mass 0.25% is added again2CO3) be uniformly mixed, in 90 DEG C of Heat preservation 20min, then use colloid
Mesona solution is made with the screen to filtrate of 100 ~ 150 mesh in mill mill 2 ~ 3 times；
(6) ingredient: with blender interlayer cylinder in, be added mass concentration be 10.0% cow's milk 100kg, white sugar 4.5kg,
Glucose 4.5kg, sodium glutamate 0.8kg and minced duck liver 65kg are ground 2-3 times with colloid mill after mixing, obtain mixture；
(7) it sterilizes, ferment: mixture being cooled to 35 DEG C after 85 DEG C, 30min heat preservation sterilization, is connect under aseptic technique
Kind of milk quality 4.5% Lactobacillus brevis (Lactobacillus brevis) PDD-2 leavening, being sufficiently stirred keeps its mixing equal
It after even, ferments 45 hours under 36 DEG C, the stirring condition that 25 revs/min of revolving speed, acidified milk liver pat is made；Wherein Lactobacillus brevis
(Lactobacillus brevis) PDD-2 leavening the preparation method is as follows: Chinese microorganism strain preservation pipe will be preserved in
Reason committee common micro-organisms center, deposit number be CGMCC No.15954 Lactobacillus brevis PDD-2 by mass percentage
1.0-3.0% inoculum concentration is inoculated in the plain chocolate for being cooled to 37-42 DEG C after pasteurize, is cultivated in 37-42 DEG C of incubator
3-6h is made；
(8) it deploys: mesona solution is uniformly mixed with acidified milk liver pat with the mass ratio of 1:3, after being ground 2-3 times with colloid mill, fill
Loaded in packaging filling, under the conditions of 90 DEG C of temperature after heat preservation sterilization 38 minutes, cools and be made rich in γ-aminobutyric acid mesona
Flavor duck liver paste product.
Above-mentioned Lactobacillus brevis (Lactobacillus brevis) PDD-2 plants, China was preserved on 06 19th, 2018
Microbiological Culture Collection administration committee common micro-organisms center, deposit number are CGMCC No.15954.Its screening technique packet
Include following steps:
(1) it the preliminary screening of lactic acid bacteria and isolates and purifies
Selecting fresh milk is after sample dilutes, to be coated on the MRS solid medium tablets containing bromocresol purple, is stood, in 37-
43 DEG C of culture 36-48h, pick out the bacterium colony in yellow, and it is preliminary that screening is obtained the single bacterium colony with typical lactic acid bacteria feature
It is set to lactic acid bacteria；The bacterium colony primarily determined is crossed several times repeatedly in MRS solid medium tablets, so that further progress is pure
The purpose of change, until there is the single consistent bacterium colony of form, preservation of bacteria strain；The wherein MRS solid culture containing bromocresol purple
The preparation method of base is as follows: MRS meat soup 52.24g, bromocresol purple 0.04g, agar powder 10g ~ 20g is dissolved in 1L distilled water,
In 121 DEG C of sterilizing 20min；The chromatographic solution is addition after n-butanol, glacial acetic acid and water 5:3:2 in mass ratio mixing
Ninhydrin makes its mass percent 1.2%, and it is spare to balance 16-18h in 30 DEG C of water-baths in advance；
(2) screening of aimed strain
The strain of step (1) preservation is sent out by the liquid that 1% inoculum concentration of percent by volume is added to the L-sodium containing 1wt%
Ferment culture medium, after 37 DEG C of culture 48h；Supernatant is taken after fermentation liquid is centrifuged, while compound concentration is the standard items L- of 10g/L
Glutamic acid and γ-aminobutyric acid will take 2ul standard items and sample point sample on chromatographic paper respectively, chromatographed in chromatography cylinder,
Chromatographic paper is taken out after chromatography and is dried 80 minutes in 70 DEG C, the cream of γ-aminobutyric acid Pidolidone will be converted to
Sour bacterium carries out Gram's staining and physio-biochemical characteristics identification, then carries out 16srDNA and API50-CHL sugar fermenting experiment, choosing
Take Gram's staining for the positive, catalase experiment is negative single bacterium colony, then by the bacterial strain of γ-aminobutyric acid high yield
16srDNA and API50-CHL sugar fermenting experiment is carried out, the lactic acid bacteria of one plant of highly producing gamma-aminobutyric acid is obtained, lactic acid bacteria classification
Be named as Lactobacillus brevis (Lactobacillus brevis) PDD-2 plants, China Microbiological was preserved on 06 19th, 2018
Culture presevation administration committee common micro-organisms center, deposit number are CGMCC No.15954.
Embodiment 2
With above-described embodiment 1, difference is:
In step (3) Kefir grains milk fermentation deodorant: in jar fermenter with dissection, fermentation 40% mass concentration of cylinder volume is added
For 13.0% cow's milk, and the glucose of the white sugar of milk quality 2.0%, 3.0% is added in cow's milk, is kept the temperature in 80 DEG C, 35min
It is cooled to 28 DEG C after sterilization, the Kefir granule leavening of milk quality 3.0% is inoculated under aseptic technique, in 23 after mixing
DEG C after heat insulating culture 16 hours, under aseptic technique, the duck liver of precooking that 50% step of milk quality (2) obtain is added, continues
After heat-preservation fermentation 10 hours, it is stand-by to take out duck liver.
Embodiment 3
With above-described embodiment 1, difference is:
In step (3) Kefir grains milk fermentation deodorant: in jar fermenter with dissection, fermentation 50% mass concentration of cylinder volume is added
For 10.0% cow's milk, and the glucose of the white sugar of milk quality 5.0%, 6.0% is added in cow's milk, is kept the temperature in 90 DEG C, 25min
It is cooled to 32 DEG C after sterilization, the Kefir granule leavening of milk quality 8.0% is inoculated under aseptic technique, in 30 after mixing
DEG C after heat insulating culture 10 hours, under aseptic technique, the duck liver of precooking that 90% step of milk quality (2) obtain is added, continues
After heat-preservation fermentation 20 hours, it is stand-by to take out duck liver.
Embodiment 4
With above-described embodiment 1, difference is:
The preparation of step (5) mesona solution: after mesona cleaning, crushing, 70-100 DEG C of 3 times of mesona quality is added in mesona
Water mixes, then adds the dietary alkali (Na of mesona Yu water gross mass 0.15%2CO3) be uniformly mixed, in 85 DEG C of Heat preservation 30min,
It is ground 2 ~ 3 times with colloid mill again, with the screen to filtrate of 100 ~ 150 mesh, mesona solution is made；
Step (6) ingredient: in the interlayer cylinder with blender, cow's milk 100kg, the white sugar that mass concentration is 8.0% is added
3.0kg, glucose 3.0kg, sodium glutamate 0.50kg and minced duck liver 50kg are ground 2-3 times with colloid mill, are obtained mixed after mixing
Close material；
Step (7) sterilization, fermentation: mixture is cooled to 30 DEG C after 80 DEG C, 35min heat preservation sterilization, in aseptic technique
It is lower inoculation milk quality 3.0% Lactobacillus brevis (Lactobacillus brevis) PDD-2 leavening, being sufficiently stirred keeps it mixed
It after closing uniformly, ferments 60 hours under 30 DEG C, the stirring condition that 20 revs/min of revolving speed, acidified milk liver pat is made；
Step (8) allotment: mesona solution is uniformly mixed with acidified milk liver pat with the mass ratio of 1:2, is ground 2-3 times with colloid mill
Afterwards, filling in packaging fills, under the conditions of 85 DEG C of temperature after heat preservation sterilization 50 minutes, cools and be made rich in gamma-amino fourth
Sour mesona flavor duck liver paste product.
Embodiment 5
With above-described embodiment 1, difference is:
The preparation of step (5) mesona solution: after mesona cleaning, crushing, 5 times of mesona quality of 100 DEG C of water are added in mesona
It mixes, then adds the dietary alkali (Na of mesona Yu water gross mass 0.35%2CO3) be uniformly mixed, in 95 DEG C of Heat preservation 10min, then
It is ground 2 ~ 3 times with colloid mill, with the screen to filtrate of 100 ~ 150 mesh, mesona solution is made；
Step (6) ingredient: in the interlayer cylinder with blender, cow's milk 100kg, the white sugar that mass concentration is 12.0% is added
6.0kg, glucose 6.0kg, sodium glutamate 1.0kg and minced duck liver 80kg are ground 2-3 times with colloid mill, must be mixed after mixing
Material；
Step (7) sterilization, fermentation: mixture is cooled to 37 DEG C after 90 DEG C, 25min heat preservation sterilization, in aseptic technique
It is lower inoculation milk quality 6.0% Lactobacillus brevis (Lactobacillus brevis) PDD-2 leavening, being sufficiently stirred keeps it mixed
It after closing uniformly, ferments 30 hours under 42 DEG C, the stirring condition that 30 revs/min of revolving speed, acidified milk liver pat is made；
Step (8) allotment: mesona solution is uniformly mixed with acidified milk liver pat with the mass ratio of 1:5, is ground 2-3 times with colloid mill
Afterwards, filling in packaging fills, under the conditions of 95 DEG C of temperature after heat preservation sterilization 30 minutes, cools and be made rich in gamma-amino fourth
Sour mesona flavor duck liver paste product.
Above description is not limitation of the present invention, and the present invention is also not limited to the example above.The art it is common
Within the essential scope of the present invention, the variations, modifications, additions or substitutions made also should belong to protection of the invention to technical staff
Range.
Claims (4)
1. a kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste, it is characterised in that include the following steps
(1) it arranges: fresh duck liver being gone after muscle to wash away exudate, watery blood is cleaned after stripping and slicing, then drains to obtain fresh duck liver；
(2) it precooks: fresh duck liver being put into 85~95 DEG C of hot water containing 0.20-0.60wt% five-spice powder and boils 3~5 minutes, then
It pulls out and drains to obtain duck liver of precooking；
(3) Kefir grains milk fermentation deodorant: in jar fermenter with dissection, fermentation cylinder volume 40-50% mass concentration, which is added, is
10.0~13.0% cow's milk, and in cow's milk add milk quality 2.0~5.0% white sugar, 3.0~6.0% glucose, in
80~90 DEG C, 25~35min heat preservation sterilization after be cooled to 28~32 DEG C, under aseptic technique be inoculated with milk quality 3.0~
8.0% Kefir granule leavening after heat insulating culture 10-16 hours, under aseptic technique, adds after mixing in 23~30 DEG C
Enter the duck liver of precooking that milk quality 50-90% step (2) obtains, after continuing heat-preservation fermentation 10~20 hours, it is stand-by to take out duck liver；
(4) it twists mud: duck liver obtained by step (3) being put into vacuum cut mixer cuts into pureed and obtain minced duck liver；
(5) after mesona cleaning, crushing, 70-100 DEG C of water of 3-5 times of mesona quality the preparation of mesona solution: is added in mesona
It mixes, then adds mesona and be uniformly mixed with the dietary alkali of water gross mass 0.15-0.35%, in 85-95 DEG C of Heat preservation 10-
30min, then ground 2 ~ 3 times with colloid mill, with the screen to filtrate of 100 ~ 150 mesh, mesona solution is made；
(6) in the interlayer cylinder with blender, cow's milk 100kg, the white sugar that mass concentration is 8.0-12.0% ingredient: is added
3.0-6.0kg, glucose 3.0-6.0kg, sodium glutamate 0.50-1.0kg and minced duck liver 50-80kg use colloid after mixing
Mill mill 2-3 times, obtains mixture；
(7) it sterilizes, ferment: mixture being cooled to 30~37 DEG C after 80~90 DEG C, 25~35min heat preservation sterilization, sterile
The Lactobacillus brevis leavening of milk quality 3.0~6.0% is inoculated under operating condition, being sufficiently stirred makes it after mixing,
It 30-42 DEG C, ferments 30-60 hours under 20-30 revs/min of revolving speed of stirring condition, acidified milk liver pat is made；
(8) deploy: by mesona solution with acidified milk liver pat with 1:(2-5) mass ratio be uniformly mixed, with colloid mill mill 2-3 times
Afterwards, filling in packaging fills, under the conditions of 85~95 DEG C of temperature after heat preservation sterilization 30~50 minutes, cooling to be made is rich in
γ-aminobutyric acid mesona flavor duck liver paste product.
2. a kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste according to claim 1, feature exist
The five-spice powder described in step (2) is by mass percentage by illiciumverum 18%, cassia bark 8%, fennel seeds 8%, cloves 4%, Radix Glycyrrhizae 3%, Chinese prickly ash
5%, kaempferia galamga 3%, fructus amomi 6%, white pepper 4%, dried orange peel 5%, cardamom 10%, rhizoma zingiberis 6%, coriander 14% and galangal 6% mixed after crushing and
At.
3. a kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste according to claim 1, feature exist
The Kefir granule leavening described in step (3) the preparation method is as follows: the Kefir granule that 4 DEG C are stored in pure cow's milk by
5.0% mass ratio is inoculated in addition 0.003wt%L- methionine and 0.001wt%MnS04Sterilizing cow's milk in, in 23~30
DEG C 24~36h of culture is once activated, and is then filtered out Kefir granule with filtering spoon, is obtained once activating Kefir granule；
Primary activation Kefir granule is subjected to re-activation by above-mentioned steps and obtains re-activation Kefir granule；By re-activation Kefir grains
Grain is inoculated in addition 0.003wt%L- methionine and 0.001wt%MnS0 by 5.0% mass ratio4Sterilization cow's milk in, in 23
~30 DEG C of 24~36h of culture, third time obtain Kefir granule leavening after activating, taking-up is placed in 0~4 DEG C of refrigerating box
For use.
4. a kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste according to claim 1, feature exist
The Lactobacillus brevis leavening described in step (7) the preparation method is as follows: Chinese microorganism strain preservation management will be preserved in
Committee's common micro-organisms center, the Lactobacillus brevis PDD-2 1.0- by mass percentage that deposit number is CGMCC No.15954
3.0% inoculum concentration is inoculated in the plain chocolate for being cooled to 37-42 DEG C after pasteurize, cultivates 3-6h in 37-42 DEG C of incubator
It is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910169740.0A CN109998088A (en) | 2019-03-07 | 2019-03-07 | A kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910169740.0A CN109998088A (en) | 2019-03-07 | 2019-03-07 | A kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109998088A true CN109998088A (en) | 2019-07-12 |
Family
ID=67166566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910169740.0A Pending CN109998088A (en) | 2019-03-07 | 2019-03-07 | A kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109998088A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109579A (en) * | 2020-01-06 | 2020-05-08 | 内蒙古农业大学 | Fermented sheep liver sauce and production method thereof |
| CN117652631A (en) * | 2023-12-07 | 2024-03-08 | 宁波大学 | Biological deodorization method for reducing fishy smell of duck liver |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333548A (en) * | 2008-06-26 | 2008-12-31 | 南昌大学 | Method for preparing gamma-aminobutyric acid by lactobacillus brevis |
| CN101933605A (en) * | 2010-08-31 | 2011-01-05 | 宁波大学 | Method for processing goose liver paste by using ordinary goose liver |
| CN102429207A (en) * | 2011-10-27 | 2012-05-02 | 华南理工大学 | Method for preparing soy sauce which is rich in gamma-aminobutyric acid |
| CN103535569A (en) * | 2013-10-24 | 2014-01-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for removing bitterness and flavor from poultry livers |
| CN105795443A (en) * | 2016-03-10 | 2016-07-27 | 徐州工程学院 | Oxidation-resistant duck liver sauce with mellow flavor and preparation method thereof |
| CN106107579A (en) * | 2016-04-18 | 2016-11-16 | 江苏益客天冠农业发展有限公司 | A kind of gingko pulp duck liver and preparation method thereof |
| CN106360649A (en) * | 2016-09-30 | 2017-02-01 | 界首市英琪养殖专业合作社 | Beautifying fermented foie gras |
| CN107080184A (en) * | 2017-06-23 | 2017-08-22 | 安徽科技学院 | One kind is rich in gamma aminobutyric acid（GABA）Ferment duck piece and preparation method thereof |
| CN107095268A (en) * | 2016-02-19 | 2017-08-29 | 卢峰 | A kind of preparation method of red wine duck liver paste |
| CN108523096A (en) * | 2018-05-16 | 2018-09-14 | 北京秦凰达同生物科技有限公司 | A kind of fermentation sauce and preparation method thereof |
-
2019
- 2019-03-07 CN CN201910169740.0A patent/CN109998088A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333548A (en) * | 2008-06-26 | 2008-12-31 | 南昌大学 | Method for preparing gamma-aminobutyric acid by lactobacillus brevis |
| CN101933605A (en) * | 2010-08-31 | 2011-01-05 | 宁波大学 | Method for processing goose liver paste by using ordinary goose liver |
| CN102429207A (en) * | 2011-10-27 | 2012-05-02 | 华南理工大学 | Method for preparing soy sauce which is rich in gamma-aminobutyric acid |
| CN103535569A (en) * | 2013-10-24 | 2014-01-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for removing bitterness and flavor from poultry livers |
| CN107095268A (en) * | 2016-02-19 | 2017-08-29 | 卢峰 | A kind of preparation method of red wine duck liver paste |
| CN105795443A (en) * | 2016-03-10 | 2016-07-27 | 徐州工程学院 | Oxidation-resistant duck liver sauce with mellow flavor and preparation method thereof |
| CN106107579A (en) * | 2016-04-18 | 2016-11-16 | 江苏益客天冠农业发展有限公司 | A kind of gingko pulp duck liver and preparation method thereof |
| CN106360649A (en) * | 2016-09-30 | 2017-02-01 | 界首市英琪养殖专业合作社 | Beautifying fermented foie gras |
| CN107080184A (en) * | 2017-06-23 | 2017-08-22 | 安徽科技学院 | One kind is rich in gamma aminobutyric acid（GABA）Ferment duck piece and preparation method thereof |
| CN108523096A (en) * | 2018-05-16 | 2018-09-14 | 北京秦凰达同生物科技有限公司 | A kind of fermentation sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 贺峰等: "几种风味鸭肝酱加工工艺的试验研究", 《农产品加工(学刊)》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109579A (en) * | 2020-01-06 | 2020-05-08 | 内蒙古农业大学 | Fermented sheep liver sauce and production method thereof |
| CN117652631A (en) * | 2023-12-07 | 2024-03-08 | 宁波大学 | Biological deodorization method for reducing fishy smell of duck liver |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106213095A (en) | The preparation method of a kind of fermented fruits and vegetables juice and obtain the application of product | |
| CN105918821A (en) | Compound enzyme liquid having effects of lowering high blood lipids, high blood pressure and high blood sugar, and improving immunity, and preparation method thereof | |
| CN105815718A (en) | Fermented fruit and vegetable jam and preparation method thereof | |
| CN105614858A (en) | Plant ferment product and preparation thereof | |
| CN107019226A (en) | A kind of polypeptide powder and its preparation and application | |
| CN104585826A (en) | Ginseng fermentation product and preparation method thereof | |
| CN104544441A (en) | Seabuckthorn fruit fermented product and preparation method thereof | |
| CN109349479A (en) | A kind of fermentation Chinese date drink and preparation method thereof | |
| CN114747706A (en) | Method for preparing high-quality apple juice with blood fat reducing function by coupling and co-fermenting monascus and lactobacillus plantarum | |
| CN116019185B (en) | Application of lactobacillus paracasei in preparation of fermented medlar | |
| CN106107338A (en) | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof | |
| CN106085788B (en) | Ginseng and medlar vinegar and preparation method and application thereof | |
| CN109998088A (en) | A kind of preparation method rich in γ-aminobutyric acid mesona flavor duck liver paste | |
| CN117137131A (en) | Polygonatum sibiricum and wolfberry enzyme powder and preparation method thereof | |
| CN104365858A (en) | Preparation method of fermented type gingko and peanut milk beverage | |
| CN103564046A (en) | Preparation method of rose mung bean yoghourt | |
| CN103202337A (en) | Preparation process of Roselle health care yogurt | |
| CN105614611A (en) | Fruit and vegetable fermentation product | |
| CN105695287A (en) | Selenium-rich healthcare black vinegar containing black fungus and mulberries | |
| CN107125527A (en) | A kind of sugar-free fermented beverage for being available for diabetes patient to use and preparation method thereof | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| CN113040368A (en) | Preparation method of fermented orange peel sauce | |
| KR101755118B1 (en) | Manufacture of extract solution and capsules of ginseng-allium hookeri compound fermentation using microorganism | |
| CN105695196A (en) | Stable rose aromatized wine and preparation method thereof | |
| CN109832620A (en) | A kind of purple perilla fermented product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |