CN110192616A - 一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠 - Google Patents
一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠 Download PDFInfo
- Publication number
- CN110192616A CN110192616A CN201910480536.0A CN201910480536A CN110192616A CN 110192616 A CN110192616 A CN 110192616A CN 201910480536 A CN201910480536 A CN 201910480536A CN 110192616 A CN110192616 A CN 110192616A
- Authority
- CN
- China
- Prior art keywords
- methamidophos
- lactobacillus plantarum
- sausage
- ferment
- ferment sausage
- 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
- 235000013580 sausages Nutrition 0.000 title claims abstract description 149
- NNKVPIKMPCQWCG-UHFFFAOYSA-N methamidophos Chemical compound COP(N)(=O)SC NNKVPIKMPCQWCG-UHFFFAOYSA-N 0.000 title claims abstract description 63
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 52
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 52
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 52
- 241000894006 Bacteria Species 0.000 title claims abstract description 43
- 150000001875 compounds Chemical class 0.000 title claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 235000020995 raw meat Nutrition 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Substances [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 235000020997 lean meat Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 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 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 239000000945 filler Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000007858 starting material Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 33
- 235000019634 flavors Nutrition 0.000 abstract description 32
- 230000000694 effects Effects 0.000 abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 230000015572 biosynthetic process Effects 0.000 abstract description 7
- 238000009826 distribution Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 33
- 239000000126 substance Substances 0.000 description 15
- 239000000523 sample Substances 0.000 description 13
- 235000001014 amino acid Nutrition 0.000 description 11
- 229940024606 amino acid Drugs 0.000 description 11
- 150000001413 amino acids Chemical class 0.000 description 11
- 235000021588 free fatty acids Nutrition 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 150000002148 esters Chemical class 0.000 description 8
- 238000005481 NMR spectroscopy Methods 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 6
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 4
- 150000001299 aldehydes Chemical class 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 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
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 2
- 238000000685 Carr-Purcell-Meiboom-Gill pulse sequence Methods 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000023852 carbohydrate metabolic process Effects 0.000 description 2
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000012937 correction Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 description 2
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000002470 solid-phase micro-extraction Methods 0.000 description 2
- 239000003039 volatile agent Substances 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- QQZOPKMRPOGIEB-UHFFFAOYSA-N 2-Oxohexane Chemical compound CCCCC(C)=O QQZOPKMRPOGIEB-UHFFFAOYSA-N 0.000 description 1
- YEJRWHAVMIAJKC-UHFFFAOYSA-N 4-Butyrolactone Chemical compound O=C1CCCO1 YEJRWHAVMIAJKC-UHFFFAOYSA-N 0.000 description 1
- 229920000936 Agarose Polymers 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 101100008046 Caenorhabditis elegans cut-2 gene Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 101000838507 Homo sapiens Developmentally-regulated GTP-binding protein 1 Proteins 0.000 description 1
- 101000979748 Homo sapiens Protein NDRG1 Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100024980 Protein NDRG1 Human genes 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 238000013480 data collection Methods 0.000 description 1
- 238000006481 deamination reaction Methods 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 description 1
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- -1 lactic acid Carbohydrate Chemical class 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 238000002414 normal-phase solid-phase extraction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 108010079522 solysime Proteins 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
Abstract
本发明涉及一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠,在肉馅中加入鲁氏酵母菌和植物乳杆菌的复配菌,复配菌的菌落总数为106 cfu/mL,加入量为原料肉重量的1%。本发明还涉及上述发酵香肠的制备方法。本发明将鲁氏酵母菌和植物乳杆菌复配菌添加到肉馅中,经发酵制得的发酵香肠风味好,因为鲁氏酵母菌能促进发酵香肠风味的形成,缩短发酵时间,最终使得产品风味好,营养价值高,其次鲁氏酵母菌还可以协同植物乳杆菌,降低发酵香肠水分活度并改善水分分布状态,改善发酵香肠质构特性,易于被大众接受。
Description
技术领域
本发明属于食品加工领域,特别涉及一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠。
背景技术
发酵香肠是指在自然或人工控制条件下,利用微生物和酶的发酵作用,制成具有稳定贮藏性能、典型发酵风味及诱人色泽等特性的肉制品。目前广泛使用的是乳酸菌,乳酸菌能将原料中的碳水化合物分解为乳酸,使产品的pH值下降,起到抑制病原菌及腐败菌,延长货架期的作用,同时发酵碳水化合物产生的乙酸和乳酸,会产生某些挥发性风味物质,可赋予产品特有的风味和坚实的质地。
鲁氏酵母菌(Zygosaccharomyces rouxii, Z. rouxii)是传统豆酱、酱油酿造过程中重要的风味微生物,是最常见的嗜高渗透压酵母菌。研究发现,Z. rouxii的生长并不影响发酵的进程,且对产品风味物质的形成及在发酵后熟阶段中香气成分的产生起到积极作用。酵母菌是发酵肉制品中常用的微生物,赋予产品酵母香味,但酵母产酸能力较弱,不具备还原硝酸盐的能力,可能减弱肉中固有微生物菌群的硝酸盐还原能力,因此,在肉制品加工中,多采用复配菌种制备发酵产品。
本研究前期对鲁氏酵母菌的在肉制品中的发酵性能及安全性能进行了评价,试验得出鲁氏酵母菌可以应用于肉制品发酵,本试验将鲁氏酵母菌和分离自传统发酵香肠的植物乳杆菌作为发酵剂,混合制作发酵香肠,以拓宽发酵剂的种类及鲁氏酵母的应用领域。
发明内容
本发明的第一目的是提供一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠,制得的香肠风味好,水分活度低,水分分布状态好,产品质构特性好。
本发明的第二目的是提供上述含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠的制备方法。
本发明通过以下技术方案来实现:
一、一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠,在肉馅中加入鲁氏酵母菌和植物乳杆菌的复配菌,复配菌的菌落总数为106 cfu/mL,加入量为原料肉重量的1%。
具体的,鲁氏酵母菌和植物乳杆菌的添加量比例为1:1。
具体的,上述含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠的制备方法,包含的组分及重量份为:发酵香肠的脂肪为100份,瘦肉为900份,玉泉大曲10份,葡萄糖50份,味素3份,盐20份,NaNO2 0.1份,鲁氏酵母菌和植物乳杆菌的复配菌10份。
二、上述的含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠的制备方法,具体步骤如下:
步骤一:原料预处理:原料猪肉按肥瘦比为1:9称量,瘦肉利用大孔径绞肉机绞碎,肥猪肉切为丁状;
步骤二:腌制:添加玉泉大曲,葡萄糖,味素,盐,NaNO2,0~4℃腌制2h;
步骤三:接种发酵剂:植物乳杆菌和鲁氏酵母菌提前活化,按植物乳杆菌:鲁氏酵母菌=1:1混合,按原料肉的1%加入肉馅中,搅拌均匀;
步骤四:灌肠:利用灌肠机填充入肠衣;
步骤五:发酵成熟:灌好的香肠放入恒温恒湿培养箱;
步骤六:真空包装:发酵成熟的香肠上锅蒸制30min后,晾到室温,真空包装。
具体的,所述步骤五中培养箱的温度为22~25 ℃,相对湿度为75%~95%,发酵时间为12d。
采用上述技术方案的积极效果:本发明将鲁氏酵母菌和植物乳杆菌复配菌添加到肉馅中,经发酵制得的发酵香肠风味好,因为鲁氏酵母菌能促进发酵香肠风味的形成,缩短发酵时间,最终使得产品风味好,营养价值高,其次鲁氏酵母菌还可以协同植物乳杆菌,降低发酵香肠水分活度并改善水分分布状态,改善发酵香肠质构特性,易于被大众接受。
附图说明
图1是本发明四组发酵香肠发酵过程中的水分含量的变化图;
图2是本发明四组发酵香肠在发酵结束弛豫时间的变化;
图3是本发明四组不同发酵剂的发酵香肠的各游离氨基酸的变化趋势。
具体实施方式
本发明专利生物材料的来源:
1、鲁氏酵母菌:购于中国工业微生物菌种保藏管理中心,菌种编号为:32899;
2、植物乳杆菌:购于中国工业微生物菌种保藏管理中心,菌种编号为:20039。
下面结合具体实施例和试验例对本发明的技术方案作进一步说明,但不应理解为对本发明的限定。
实施例1
实施例1说明含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠的制备方法:
脂肪100g切成丁状,瘦肉900g利用大孔径绞肉机绞碎,添加玉泉大曲10g,葡萄糖50g,味素3g,盐20g,NaNO2 0.1g,混合均匀,0~4℃腌制2h,接种10mL鲁氏酵母菌和植物乳杆菌的复配菌,复配菌的菌落总数为106 cfu/mL,接种后再次搅拌均匀,将肉馅利用灌肠机填充入肠衣内,放入恒温恒湿培养箱成熟12d,培养箱的温度为22~25 ℃,相对湿度为75%~95%,发酵成熟的香肠上锅蒸制30min后,晾到室温,真空包装。
实施例2
实施例2说明含有鲁氏酵母菌的发酵香肠的制备方法:
脂肪100g切成丁状,瘦肉900g利用大孔径绞肉机绞碎,添加玉泉大曲10g,葡萄糖50g,味素3g,盐20g,NaNO2 0.1g,混合均匀,0~4℃腌制2h,接种10mL鲁氏酵母菌,菌落总数为106cfu/mL,接种后再次搅拌均匀,将肉馅利用灌肠机填充入肠衣内,放入恒温恒湿培养箱成熟12d,培养箱的温度为22~25 ℃,相对湿度为75%~95%,发酵成熟的香肠上锅蒸制30min后,晾到室温,真空包装。
实施例3
实施例3说明含有植物乳杆菌复配菌的发酵香肠的制备方法:
脂肪100g切成丁状,瘦肉900g利用大孔径绞肉机绞碎,添加玉泉大曲10g,葡萄糖50g,味素3g,盐20g,NaNO2 0.1g,混合均匀,0~4℃腌制2h,接种10mL植物乳杆菌,菌落总数为106cfu/mL,接种后再次搅拌均匀,将肉馅利用灌肠机填充入肠衣内,放入恒温恒湿培养箱成熟12d,培养箱的温度为22~25 ℃,相对湿度为75%~95%,发酵成熟的香肠上锅蒸制30min后,晾到室温,真空包装。
实施例4
实施例4说明不含有菌种的香肠的制备方法:
脂肪100g切成丁状,瘦肉900g利用大孔径绞肉机绞碎,添加玉泉大曲10g,葡萄糖50g,味素3g,盐20g,NaNO2 0.1g,混合均匀,0~4℃腌制2h,将肉馅利用灌肠机填充入肠衣内,放入恒温恒湿培养箱成熟12d,培养箱的温度为22~25 ℃,相对湿度为75%~95%,成熟的香肠上锅蒸制30min后,晾到室温,真空包装。
实施例5
实施例5说明实验原料、仪器设备和指标测定方法:
1、实验原料:
原料肉及香辛料:购自大庆市北京华联超市;
肠衣:购自天津市利成肠衣厂;
YPD液体培养基、MRS肉汤培养基、NB肉汤培养基、琼脂糖:购自青岛高科技工业园海博生物技术有限公司;
2、仪器设备:
CR400色彩色差计:日本柯尼卡美能达有限公司;
Scientz-04 无菌均质器:宁波新芝生物科技股份有限公司;
H1850 R型医用冷冻离心机:湖南湘仪实验室仪器开发有限公司;
SW-CJ-1 FD型超净工作台:苏州安泰空气技术有限公司;
NM120-Analys 核磁共振成像分析仪:上海纽迈电子科技有限公司;
TAXTPlus质构仪 英国SMS公司。
3、指标测定方法:
(1)四组发酵香肠的水分含量测定:水分含量参照GB/T 5009.3-2010常压干燥法测定。
(2)四组发酵香肠的核磁共振氢谱测定:
在第12 d,对产品的核磁共振氢谱进行测定,将发酵香肠切成ΦO =1 × 2.5 cm3大小的柱状,用塑料胶带包裹好备用,在指定磁场中放入校准油样,并进行参数设置,见表1,设置完毕,将包好的样品放入试管,分别测定香肠的水分核磁共振的T2弛豫谱和核磁共振图像数据,所得数据反演后导出,并进行分析,每组发酵香肠做三组平行。
表1 香肠核磁共振测试参数及设置值
参数 | 设置值 | 参数 | 设置值 |
主题线圈 | 1-15 mm | P2(μs) | 26 |
队列名称 | Q-CPMG | NECH | 3000 |
SEQ | CPMG | DL1(ms) | 0.200 |
O1(Hz) | 580925.3 | SW(KHz) | 100 |
SF(Hz) | 19 | RFD(ms) | 1500.000 |
TD | 127800 | RG1(db) | 20.0 |
DR | 0 | DRG1 | 3 |
Peaks parity | 全部 | NS | 4 |
(3) 四组发酵香肠的质构测定:
试验采用TAXTPlus质构仪,将样品切2 cm中段,参数设置完毕,且仪器校正后,放于平台中心位置开始测定,每组样品做三次平行,处理并分析数据。
测定参数如下:测前速度为1 mm/s;测试速度为1 mm/s;测试后速度为1 mm/ s;位移:10 mm;2次下压间隔时间:5.00 s;负载类型:auto- 5 g;下压距离为样品高度的50%;高度校正返回距离为40 mm,返回速度20 mm/ s,接触力为1 g;探头类型:P/ 50(50 mmcylinder stainless);数据收集率:200 pps;环境温度:室温。
(4)四组发酵香肠的游离氨基酸测定:
在第12 d,对产品的游离氨基酸进行测定,试验采用液相色谱法,部分参照NYT 1975-2010对四组发酵香肠的游离氨基酸进行测定。
(5)四组发酵香肠的游离脂肪酸测定:
在第12 d,对产品的游离脂肪酸进行测定,试验采用气相色谱法,参照GB 5009.168-2016对四组发酵香肠进行游离脂肪酸测定。
(6)四组发酵香肠的挥发性成分测定:
在第12 d,对产品的挥发性成分进行测定,试验采用顶空固相微萃取(solid-phasemicroextraction,SPME)对发酵香肠中的挥发性化合物进行提取,利用气相色谱-质谱(GC-MS)联用仪进行风味成分分析。参照SN/T 3626-2013对各组发酵香肠进行挥发性香气成分分析。
数据用Statistix 8.0软件进行统计分析,利用SigmaPlot 12.5进行图表绘制。
试验例1
试验例1说明四组发酵香肠发酵过程中的水分含量的变化:
发酵香肠在发酵过程中的水分含量,可以直观迅速的说明发酵香肠的产品品质。
同一组不同小写字母表示不同培养时间的水分含量差异p<0.05,同一培养时间,不同大写字母表示不同组的水分含量差异p<0.05。由图1可知,随着发酵时间的增加,四组发酵香肠的水分含量逐渐降低,在0~6 d时,四组发酵香肠的水分含量均明显降低,且在发酵3 d时,未添加菌种的发酵香肠的水分含量较其他组较低,可能是由于添加发酵菌种的发酵香肠在发酵初期菌种的活性较高,可能会在该阶段控制水分的流失,以确保发酵剂菌株能够在发酵香肠中发挥作用,在发酵6 d至12 d时,四组发酵香肠的水分含量均缓慢下降,且添加鲁氏酵母菌和植物乳杆菌的发酵香肠水分含量最低,说明添加发酵菌种的发酵香肠中的菌种在6 d后生长速度缓慢或止步,进而促使水分降低从而加速发酵进程,试验说明,添加鲁氏酵母并不影响发酵剂在发酵香肠中降低水分含量,缩短发酵时间的作用。
试验例2
试验例2说明四组发酵香肠发酵过程中的核磁共振氢谱变化:
由图2可知,在发酵第0 d时,发酵香肠的水分分布主要以不易流动水T22为主,在发酵的第12 d时,发酵香肠中的蛋白质结构发生变化,不易流动水T22向细胞内迁移,使得T22弛豫时间变小,四组发酵香肠的T22均向左迁移,其中添加鲁氏酵母菌和植物乳杆菌的发酵香肠的T22向左迁移的程度更加明显,幅度变化情况由低到高依次为添加鲁氏酵母菌和植物乳杆菌的发酵香肠、添加鲁氏酵母菌的发酵香肠、添加植物乳杆菌的发酵香肠和未添加菌种的发酵香肠,可能是因为,在发酵环境下,鲁氏酵母菌和植物乳杆菌都能够产生大量的微生物酶,使蛋白质发生变性,从而破坏肌原纤维蛋白,水分大量流失,而由图2中的幅度变化情况,说明鲁氏酵母菌产生的蛋白分解酶较植物乳杆菌多,而在添加鲁氏酵母菌和植物乳杆菌的发酵香肠中,两菌株共同作用产生的微生物酶最多,因此蛋白质破坏最严重,使肌原纤维细胞与不易流动水和结合水的结合能力均较差,综上所述,添加鲁氏酵母菌对缩短发酵香肠的发酵时间有积极作用。
试验例3
试验例3说明四组发酵香肠发酵过程中的质构变化:
TPA质构测试是通过质构仪模拟人体口腔对发酵香肠样品进行的压缩测定试验,试验结果会以硬度、弹性和咀嚼性等表示,结果如表2所示:
表2四组发酵香肠发酵过程中的质构变化
注:同一列不同小写字母表示差异显著p< 0.05
由表2可以看出,未添加菌种的发酵香肠与其他添加发酵剂菌种的发酵香肠均有显著差异,而添加鲁氏酵母菌、添加植物乳杆菌以及添加鲁氏酵母菌和植物乳杆菌的发酵香肠的样品间TPA差异均不显著,尤其在硬度上,未添加菌种的发酵香肠与添加发酵剂菌种的发酵香肠之间差异显著明显,另外,在硬度、弹性、咀嚼性三项指标所测数据中,未添加菌种的发酵香肠的数据均为最低,说明添加鲁氏酵母菌、植物乳杆菌或两者均添加的发酵香肠各项指标的检测数据最稳定,且变化差异最小,可能是因为添加发酵剂菌种有助于发酵速度的提升,缩短发酵时间,致使发酵香肠的硬度降低较快,弹性下降明显,咀嚼力变大,以上结果说明,添加鲁氏酵母菌可以加快发酵进程,缩短发酵时间,加菌对发酵香肠的差异不显著,发酵后期对质构差异不显著,前期加菌可以辅助发酵香肠发酵。
试验例4
试验例4说明四组发酵香肠中的游离氨基酸的变化:
在发酵成熟过程中,发酵香肠中会发生蛋白质降解,进而生成肽、游离氨基酸等化合物,这些化合物通过酶或非酶化反应进一步发生脱羧、脱氨反应或美拉德反应产生一系列小分子挥发性化合物,而上述反应对发酵香肠的滋味和气味的形成有至关重要的作用。
发酵香肠在发酵成熟过程中的时间和温度的变化,都会对其中的游离氨基酸产生影响,添加不同发酵剂的发酵香肠之间的游离氨基酸含量也有不同。
由图3可以看出,在四组发酵香肠的氨基酸含量中,蛋氨酸(Met)、甘氨酸(Gly)、丝氨酸(Ser)的含量均较低,在添加发酵剂菌种的发酵香肠中呈甜味的丙氨酸(Ala)、苏氨酸(Thr)、脯氨酸(Pro)和呈鲜味的天冬氨酸(Asp)、谷氨酸(Glu)、组氨酸(His)含量显著增加,以上呈味氨基酸含量的变化与发酵香肠的风味程密切相关。
对比四组不同发酵香肠中游离氨基酸的含量可以看出,添加鲁氏酵母菌和添加复配菌的实验组中,谷氨酸、精氨酸、苏氨酸、丙氨酸、半胱氨酸、异亮氨酸、苯丙氨酸、组氨酸、赖氨酸的含量均高于对照组和添加植物乳杆菌组的样品,说明鲁氏酵母菌具有较强分解蛋白质分解能力。
试验例5
试验例5说明四组发酵香肠中的游离脂肪酸的变化:
脂肪是发酵香肠的重要组分,在成熟干燥过程中,受内源脂酶和微生物脂酶的作用,分解成游离脂肪酸和低级甘油酯,这些物质既可以影响香肠的风味又可以作为底物进一步产生风味物质,四组发酵香肠发酵终期的游离脂肪酸含量变化如表3、表4所示:
表3 四种发酵香肠的37种游离脂肪酸的最终单脂肪酸含量
注:“/”表示测试结果未检出
表4 四组发酵香肠不同游离脂肪酸含量变化
从表3、表4可以看出,未添加菌种的发酵香肠饱和脂肪酸的含量较高,添加鲁氏酵母菌的发酵香肠中,SFA数量减少,而MUFA和PUFA 的数量有所增加,添加植物乳杆菌的发酵香肠具有同样的趋势,并且PUFA的数量高于只添加鲁氏酵母菌的样品,说明植物乳杆菌在发酵香肠生产过程中更有利于PUFA的生成,添加复配菌的发酵香肠,相对于其他三组样品,SFA降到最低,而MUFA和PUFA都有所升高,并且游离脂肪酸的总数达到最高,说明添加复配菌种更有利于脂肪水解产生不同种类游离脂肪酸,还可促进SFA降解、加速MUFA 和PUFA 的释放,可以促进发酵肉制品的风味形成,并且部分多不饱和脂肪酸具有较强的生理功能。
试验例6
试验例6说明四组发酵香肠中的挥发性成分的变化;
利用顶空固相萃取GC-MS法分析四组发酵香肠的挥发性香气成分见表5,不同处理组香肠挥发性成分包括酸类、醇类、酮类、醛类、芳香族化合物、酯类、萜类、醚类以及烷烃化合物,其种类和数量之间都存在明显差异,这些化合物主要来源于碳水化合物代谢,蛋白质水解,脂肪水解和氧化以及香辛料。
表5四组发酵香肠中挥发性香气成分含量分析表
注:“/”表示测试结果未检出
表6四种不同发酵香肠挥发性风味物质的比较
由表5、表6可以得出,添加不同发酵剂的香肠和未添加发酵剂的对照组相比,在挥发性成分的种类和含量上有一定的差异,单独添加鲁氏酵母菌的样品检测出醇类、酮类和和酯类物质总数比对照组增加了16.99%、1.56%、16.96%,单独添加植物乳杆菌的样品检测出酸类、醇类、酮类和酯类物质总数比对照组增加了4.00%、14.11%、0.89%、17.92%,添加鲁氏酵母菌和植物乳杆菌的发酵香肠的各化合物含量不仅高于对照组,还高于添加单一菌种的发酵香肠,说明复配菌种更有利于发酵香肠风味的提高。
酸类物质是发酵香肠中具有代表性的和重要作用的风味物质,它对酯类物质的形成起到了不可替代的作用。同时,酸类物质可以提高产品的风味复杂性,促进发酵香肠形成其独有的感官风味特点,在四种发酵香肠中,添加植物乳杆菌和复配菌的样品中酸类物质的含量高于其他两组,说明植物乳杆菌具有很好的产酸能力,赋予发酵香肠特殊的风味。
发酵香肠中醇类的来源范围广泛,其中绝大多数来源于微生物碳水化合物的代谢,另外一些醇来自于脂肪氧化,在添加鲁氏酵母菌和复配菌的发酵香肠中检测出2-戊醇、异戊醇、正己醇的含量高于对照组,说明鲁氏酵母菌的加入有利于发酵香肠中醇的产生。
发酵香肠中挥发性风味物质酯类物质的产生是由于酸和醇之间的酯化作用所形成的,酯类物质嗅觉阈值较低,所以可能对发酵香肠风味的形成有很重要的作用,在添加鲁氏酵母菌的两种样品中,检测出乙酸乙酯、丙酸乙酯、2-甲基丁酸乙酯、庚酸乙酯、乳酸乙酯、γ-丁内酯等的含量较高,说明鲁氏酵母菌在发酵过程中有利于酯类的产生。
醛类物质不但直接影响香肠的风味,并且它还是包括杂环化合物在内的其它芳香化合物质的前提物质,四组发酵香肠样品中鉴定出的差异较大的醛类物质主要有:壬醛、己醛、正己醛,其中壬醛具有烤香味,壬醛嗅觉阈值很低,因此可能对香肠的风味形成有重要作用。
发酵香肠中检测的酮类物质一般来自于脂类氧化与进一步反应,四组发酵香肠中检测出的酮类物质种类较少,但在添加鲁氏酵母菌和复配菌的发酵香肠中发现4-甲基-2-己酮、3-羟基-2-丁酮、2-庚酮的含量高于其他组,可能形成特异性风味。
发酵香肠风味物质主要来源于发酵过程中碳水化合物代谢,蛋白质水解,脂肪水解和氧化以及香辛料。复合发酵剂可促进蛋白质、脂质分解,提供风味物质生成的前体,提高发酵香肠中特征风味物质含量,对比试验中四组不同发酵香肠中的挥发成分同样得出,添加鲁氏酵母菌和植物乳杆菌的发酵香肠的各化合物含量均高于单一添加植物乳杆菌和鲁氏酵母菌的发酵香肠。
综上所述,对比四种不同的发酵香肠的食用品质及风味成分得出,添加鲁氏酵母菌和植物乳杆菌复配菌的香肠水分含量较低,符合发酵香肠的要求,并且游离氨基酸、游离脂肪酸和风味物质种类及含量都优于未添加或添加单一菌种的样品。
Claims (5)
1.一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠,其特征在于:在肉馅中加入鲁氏酵母菌和植物乳杆菌的复配菌,复配菌的菌落总数为106 cfu/mL,加入量为原料肉重量的1%。
2.根据权利要求1所述的一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠,其特征在于:鲁氏酵母菌和植物乳杆菌的添加量比例为1:1。
3.根据权利要求1或2所述的一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠,其特征在于:包含的组分及重量份为:发酵香肠的脂肪为100份,瘦肉为900份,玉泉大曲10份,葡萄糖50份,味素3份,盐20份,NaNO2 0.1份,鲁氏酵母菌和植物乳杆菌的复配菌10份。
4.一种根据权利要求1或2所述的含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠的制备方法,具体步骤如下:
步骤一:原料预处理:原料猪肉按肥瘦比为1:9称量,瘦肉利用大孔径绞肉机绞碎,肥猪肉切为丁状;
步骤二:腌制:添加玉泉大曲,葡萄糖,味素,盐,NaNO2,0~4℃腌制2h;
步骤三:接种发酵剂:植物乳杆菌和鲁氏酵母菌提前活化,按植物乳杆菌:鲁氏酵母菌=1:1混合,按原料肉的1%加入肉馅中,搅拌均匀;
步骤四:灌肠:利用灌肠机填充入肠衣;
步骤五:发酵成熟:灌好的香肠放入恒温恒湿培养箱;
步骤六:真空包装:发酵成熟的香肠上锅蒸制30min后,晾到室温,真空包装。
5.根据权利要求4所述的含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠的制备方法,其特征在于:所述步骤五中培养箱的温度为22~25 ℃,相对湿度为75%~95%,发酵时间为12d。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910480536.0A CN110192616A (zh) | 2019-06-04 | 2019-06-04 | 一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910480536.0A CN110192616A (zh) | 2019-06-04 | 2019-06-04 | 一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110192616A true CN110192616A (zh) | 2019-09-03 |
Family
ID=67753870
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910480536.0A Pending CN110192616A (zh) | 2019-06-04 | 2019-06-04 | 一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110192616A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113115912A (zh) * | 2021-05-27 | 2021-07-16 | 吉林大学 | 一种发酵人参香肠及其制备方法 |
CN113416739A (zh) * | 2021-06-24 | 2021-09-21 | 黑龙江八一农垦大学 | 鲁氏酵母菌基因在提高微生物产hdmf的产量中的应用 |
CN113999793A (zh) * | 2021-11-12 | 2022-02-01 | 东北农业大学 | 一株发酵特性良好且具有产香功能的植物乳杆菌及其筛选方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105455021A (zh) * | 2015-11-24 | 2016-04-06 | 湖南农业大学 | 风味香肠及其制备方法 |
CN106418226A (zh) * | 2016-08-31 | 2017-02-22 | 天津市达美佳驴肉销售有限公司 | 一种酱驴肉及其制作工艺 |
-
2019
- 2019-06-04 CN CN201910480536.0A patent/CN110192616A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105455021A (zh) * | 2015-11-24 | 2016-04-06 | 湖南农业大学 | 风味香肠及其制备方法 |
CN106418226A (zh) * | 2016-08-31 | 2017-02-22 | 天津市达美佳驴肉销售有限公司 | 一种酱驴肉及其制作工艺 |
Non-Patent Citations (1)
Title |
---|
王鹤霖等: "鲁氏酵母发酵香肠加工工艺的研究", 《肉类工业》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113115912A (zh) * | 2021-05-27 | 2021-07-16 | 吉林大学 | 一种发酵人参香肠及其制备方法 |
CN113416739A (zh) * | 2021-06-24 | 2021-09-21 | 黑龙江八一农垦大学 | 鲁氏酵母菌基因在提高微生物产hdmf的产量中的应用 |
CN113999793A (zh) * | 2021-11-12 | 2022-02-01 | 东北农业大学 | 一株发酵特性良好且具有产香功能的植物乳杆菌及其筛选方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Zang et al. | Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures | |
Shi et al. | A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham | |
Bao et al. | Shortening fermentation period and quality improvement of fermented fish, Chouguiyu, by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3 | |
Demeyer et al. | Control of bioflavour and safety in fermented sausages: first results of a European project | |
CN110192616A (zh) | 一种含有鲁氏酵母菌和植物乳杆菌复配菌的发酵香肠 | |
Li et al. | Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS | |
Li et al. | Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus | |
Hua et al. | Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste | |
Wen et al. | Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry | |
Liu et al. | Functional characteristics of Lactobacillus and yeast single starter cultures in the ripening process of dry fermented sausage | |
Bao et al. | Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu | |
Zhang et al. | Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments | |
Wang et al. | Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage | |
Wang et al. | Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food | |
Li et al. | Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages | |
Zang et al. | The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.) | |
Chen et al. | Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics | |
Liu et al. | Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475 | |
Wang et al. | Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures | |
Wang et al. | The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage | |
Zhang et al. | Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making | |
Zhong et al. | Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition | |
Zhao et al. | Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages | |
Ojinnaka et al. | Study of the volatile compounds and amino acid profile in Bacillus fermented castor oil bean condiment. | |
Hu et al. | Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria |
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 | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190903 |