CN110257301A - A kind of streptococcus acidi lactici fermented solution and its application with deodorization flavour enhancing effect - Google Patents
A kind of streptococcus acidi lactici fermented solution and its application with deodorization flavour enhancing effect Download PDFInfo
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- CN110257301A CN110257301A CN201910643079.2A CN201910643079A CN110257301A CN 110257301 A CN110257301 A CN 110257301A CN 201910643079 A CN201910643079 A CN 201910643079A CN 110257301 A CN110257301 A CN 110257301A
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- Prior art keywords
- acidi lactici
- fermented solution
- streptococcus acidi
- lactici fermented
- fermentation
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- 241000194017 Streptococcus Species 0.000 title claims abstract description 27
- 238000004332 deodorization Methods 0.000 title claims abstract description 20
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 6
- 235000019634 flavors Nutrition 0.000 title claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000001963 growth medium Substances 0.000 claims abstract description 10
- 230000002779 inactivation Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000012138 yeast extract Substances 0.000 claims abstract description 6
- 241000196324 Embryophyta Species 0.000 claims abstract description 5
- 235000020712 soy bean extract Nutrition 0.000 claims abstract description 5
- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 4
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 14
- 235000013622 meat product Nutrition 0.000 claims description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- ZGBSOTLWHZQNLH-UHFFFAOYSA-N [Mg].S(O)(O)(=O)=O Chemical compound [Mg].S(O)(O)(=O)=O ZGBSOTLWHZQNLH-UHFFFAOYSA-N 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 241000272525 Anas platyrhynchos Species 0.000 description 11
- 241000251468 Actinopterygii Species 0.000 description 7
- 238000012545 processing Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 244000005700 microbiome Species 0.000 description 4
- 239000002781 deodorant agent Substances 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 210000004712 air sac Anatomy 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000011953 bioanalysis Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012549 training Methods 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Abstract
The invention discloses a kind of streptococcus acidi lactici fermented solution with deodorization flavour enhancing effect and its applications.The preparation method of the streptococcus acidi lactici fermented solution is to cool to 30-40 DEG C, inoculated plant lactobacillus HM6068 seed liquor, fermentation, 95 DEG C of inactivation 30min, lower tank is filling to obtain streptococcus acidi lactici fermented solution after spreading cultivation culture medium high-temperature sterilization；The culture medium that spreads cultivation contains white granulated sugar, yeast extract, soybean extract, magnesium sulfate and pure water.It has the effect of the more preferable deodorization of low-temperature short-time.
Description
Technical field
The present invention relates to microorganism field more particularly to a kind of streptococcus acidi lactici fermented solution with deodorization flavour enhancing effect and its answer
With.
Background technique
It is existing that remove deodorization method mainly include physical method, chemical method and bioanalysis three categories.Wherein, biological deodorization is because having it
The incomparable advantage of his method and become research hotspot, its one is mainly characterized by being effectively removed water by fermentation technique
The fishy smell and peculiar smell of product, and special fragrance can be generated.But when biology deodorization, the fermentation time of microorganism is long, while and
Fermentation needs higher temperature to act on, and influences meat products problem.
Summary of the invention
The purpose of the present invention is to provide, with the streptococcus acidi lactici fermented solution of more preferable deodorization effect, act on simultaneously under a kind of low temperature
Time is short.
To achieve the above object, the present invention provides a kind of streptococcus acidi lactici fermented solution, which is characterized in that preparation method is that will expand
It after training culture medium high-temperature sterilization, cools to 30-40 DEG C, inoculated plant lactobacillus HM6068, ferments, 95 DEG C of inactivation 30min,
Lower tank is filling to obtain streptococcus acidi lactici fermented solution；The culture medium that spreads cultivation contains white granulated sugar, yeast extract, soybean extract, sulfuric acid
Magnesium and pure water.
Further, the high-temperature sterilization is 120-130 DEG C of sterilizing 20-40min；Preferably, the high-temperature sterilization is 121 DEG C
Sterilize 30min.
Further, described to cool to 35-40 DEG C；Preferably, it cools to 37 DEG C.
Further, the inoculum concentration of the lactobacillus plantarum HM6068 is 1-2% volume ratio；Preferably, the plant cream bar
The inoculum concentration of bacterium HM6068 is 1% volume ratio.
Further, the fermentation for 35-40 DEG C fermentation 10-30 hour, it is preferred that it is described to ferment for 37 DEG C of fermentation 18-24
Hour.
Further, the temperature of the inactivation is 90-100 DEG C, time 20-40min；Preferably, the temperature of the inactivation
It is 95 DEG C, time 30min.
Further, the culture medium that spreads cultivation is 20 parts by weight white granulated sugar, 10 parts by weight yeast extracts, and 0.1 parts by weight are big
Beans extract, 2 parts sulfuric acid magnesium, 1000 parts by weight pure water.
The present invention also provides for enhancing flavor use of process deodorization that a kind of streptococcus acidi lactici fermented solution is used for meat and meat products
On the way.
Conventional microorganism deodorization is the effect that viable bacteria generates through everfermentation.
1, shorten the process time, improve meat products quality: conventional microbiological deodorization, select viable bacteria longer in higher temperature
The fermentation of time reaches deodorization effect.Such as a kind of biologic fishy smell removing technology of the air bladder of application number 201710299852.9, exactly utilize
Deodorant liquid is made for 7 hours in saccharomycete and 40 DEG C of staphylococcus cultures, and deodorant liquid dosage is 2~5 times of air bladder weight, deodorant time
It is 1~2 hour.
Method of the invention is that the bacterium after inactivation mixes in low temperature (4 DEG C or less) environment with meat products, so that metabolite
It is sufficiently combined with meat products, achievees the effect that deodorization.Shorten the process time.
2, the addition of lactic acid bacteria metabolite, the specific health effect for promoting to digest and assimilate.
3, increase the mouthfeel after meat products multigelation: after product obtained by the bacterial strain is added, meat products is repeatedly quick-frozen,
Melt, sensory difference is smaller.
Processing mode below are as follows:
Duck, which thaws, to be removed the peel, and controls temperature at 0 DEG C -2 DEG C；
Slice, control sheet thickness is in preferred 0.3-0.8mm；
Tumbling: the ingredient in table 1 is added；The artificial or machine tumbling under vacuum 0.07MPA, 4 DEG C or less environment.After processing
Duck to be sub-packed in -10 DEG C of refrigerator-freezers quick-frozen, taste mouthfeel after same time is boiled after taking-up.It the results are shown in Table 1.
Table 1: the duck effect comparison sheet of different disposal
Specific embodiment
The embodiment of the present invention is described below in detail, the examples of the embodiments are intended to be used to explain the present invention, and cannot
It is interpreted as limitation of the present invention.In the examples where no specific technique or condition is specified, described according to the literature in the art
Technology or conditions or carried out according to product description.Reagents or instruments used without specified manufacturer is that can lead to
Cross the conventional products of commercially available acquisition.
Embodiment 1: the preparation of streptococcus acidi lactici fermented solution
Bacterial strain: lactobacillus plantarum HM6068 lactobacillus plantarum Lactobacillus plantarum HM6068)；See
201611104476.5 being suitble to the streptococcus acidi lactici fermented solution of food processing application, Preparation method and use.
Strain name: lactobacillus plantarum Lactobacillus plantarum HM6068；
Preservation date: on August 10th, 2015；
Depositary institution: city, BeiJing, China, North Star West Road 1, Chaoyang District institute 3, Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center (CGTCC)；
Deposit number: CGMCC No.11214.
Spread cultivation culture medium: 20 parts by weight white granulated sugars, 10 parts by weight yeast extracts, 0.1 parts by weight of soybean extract, 2 weights
Measure part magnesium sulfate, 1000 parts by weight pure water.
Preparation method: will spread cultivation 121 DEG C of sterilizing 30min of culture medium, cool to 37 DEG C, then press the amount of 1% volume ratio
Inoculated plant lactobacillus HM6068,37 DEG C fermentation 18-24 hours, 95 DEG C of inactivation 30min, lower tank is filling to obtain lactobacillus-fermented
Liquid.
Embodiment 2: duck deodorization processing
1, duck, which thaws, removes the peel, and controls duck temperature in the process at 0 DEG C -2 DEG C；(need not then thaw if it is fresh duck)
2, duck is sliced, and control sheet thickness is in 0.5mm thickness, duck piece 1000g；
3, tumbling: being added 1 gained streptococcus acidi lactici fermented solution 50g of embodiment, and water 910g, phosphate-free water-retaining agent 5g is added.Mixing is equal
It is even.The tumbling 60 minutes under vacuum 0.07MPA, 4 DEG C or less environment；Can artificial tumbling, can machine tumbling.Tumbling seven in one minute
Turn.
4,4 DEG C or less tumbling 20 minutes after tapioca 40g are added.
5, packing freezing, outbound sale.
Which provided control, group is shown in Table 2.
The duck grouping sheet of 2 different disposal of table
The method that the above each group uses is same as above.As a result judgment criteria such as table 3.Acquired results are shown in Table 4- table 5.
3 judgment criteria table of table
4 experimental result table 1 of table
Table 5 is obtained as a result, summarizing by table 4.
5 experimental result table 2 of table
As can be seen that carrying out deodorization to duck using streptococcus acidi lactici fermented solution of the present invention, effect is best.Significantly larger than market
On lactobacillus plantarum 1-3 effect, farther to be much higher than blank cultures, water and without processed effect.Using micro- life
Object deodorization method is since it is desired that the fermentation process of higher temperature has other miscellaneous tastes so that meat products taste bad.
Embodiment 3: flesh of fish deodorization processing
1, the flesh of fish is sliced, and control sheet thickness is in 0.3mm thickness, fish meat sheet 1000g；
2, tumbling: being added the streptococcus acidi lactici fermented solution 50g of embodiment 1, is uniformly mixed.The tumbling under vacuum 0.07MPA environment
10 minutes, tumbling (one minute five turns) operating temperature was at 4 DEG C or less；
3, packing freezing, outbound sale.
Reference examples are plus water compares.
As a result, it has been found that plus streptococcus acidi lactici fermented solution the flesh of fish of the flesh of fish than adding water fishy smell reduce.
Embodiment 4: pork deodorization processing
1, the flesh of fish is sliced, and control sheet thickness is in 0.5mm thickness, fish meat sheet 1000g；
2, tumbling: being added streptococcus acidi lactici fermented solution 50g, is uniformly mixed.Add water 910g, phosphate-free water-retaining agent 5g；Mixing is equal
Even, the tumbling 60 minutes under vacuum 0.07MPA environment, tumbling operating temperature is at 4 DEG C or less；
3, tapioca 20g, then tumbling 10 minutes are added；
4, packing freezing, outbound sale.
Reference examples are plus water compares.As a result, it has been found that plus the fishy smell of pork of the pork fishy smell than adding water of streptococcus acidi lactici fermented solution subtract
It is few.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art are not departing from the principle of the present invention and objective
In the case where can make changes, modifications, alterations, and variations to the above described embodiments within the scope of the invention.
Claims (8)
1. a kind of streptococcus acidi lactici fermented solution, which is characterized in that preparation method is that will spread cultivation after culture medium high-temperature sterilization, cool
To 30-40 DEG C, inoculated plant lactobacillus HM6068, fermentation, 95 DEG C of inactivation 30min, lower tank is filling to obtain streptococcus acidi lactici fermented solution；Institute
It states the culture medium that spreads cultivation and contains white granulated sugar, yeast extract, soybean extract, magnesium sulfate and pure water.
2. streptococcus acidi lactici fermented solution as described in claim 1, which is characterized in that the high-temperature sterilization is 120-130 DEG C of sterilizing 20-
40min；Preferably, the high-temperature sterilization is 121 DEG C of sterilizing 30min.
3. streptococcus acidi lactici fermented solution as described in claim 1, which is characterized in that described to cool to 35-40 DEG C；Preferably, cold
But 37 DEG C are cooled to.
4. streptococcus acidi lactici fermented solution as described in claim 1, which is characterized in that the inoculation of the lactobacillus plantarum HM6068 seed liquor
Amount is 1-2% volume ratio；Preferably, the inoculum concentration of the lactobacillus plantarum HM6068 is 1% volume ratio.
5. streptococcus acidi lactici fermented solution as described in claim 1, which is characterized in that it is described fermentation for 35-40 DEG C fermentation 10-30 hours,
Preferably, it is described fermentation for 37 DEG C fermentation 18-24 hours.
6. streptococcus acidi lactici fermented solution as described in claim 1, which is characterized in that the temperature of the inactivation is 90-100 DEG C, and the time is
20-40min；Preferably, the temperature of the inactivation is 95 DEG C, time 30min.
7. streptococcus acidi lactici fermented solution as described in claim 1, which is characterized in that the culture medium that spreads cultivation is 20 parts by weight white granulated sugars,
10 parts by weight yeast extracts, 0.1 parts by weight of soybean extract, 2 parts sulfuric acid magnesium, 1000 parts by weight pure water.
8. any streptococcus acidi lactici fermented solution of claim 1-7 has for enhancing flavor use of deodorization for the process of meat and meat products
On the way.
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| CN201910643079.2A CN110257301B (en) | 2019-07-17 | 2019-07-17 | Lactobacillus fermentation liquor with fishy smell removing and taste enhancing effects and application thereof |
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| CN110257301B CN110257301B (en) | 2021-03-23 |
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Cited By (3)
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| CN112075571A (en) * | 2020-09-25 | 2020-12-15 | 成都大学 | Method for removing fishy smell by interfacial fermentation |
| CN112244228A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Sweet and spicy duck steak and preparation method thereof |
| CN114403414A (en) * | 2021-11-30 | 2022-04-29 | 益生活力健康科技(福建)有限公司 | Lactic acid bacteria fermented product with functions of reducing fat, removing grease, improving freshness and enhancing flavor, preparation method and application thereof |
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Effective date of registration: 20231222 Address after: 365000 No. 6, 21st floor, No. 9, Jinsong Road (building 158, Lvyan New Village), Meilie District, Sanming City, Fujian Province Patentee after: Yisheng vitality health technology (Fujian) Co.,Ltd. Address before: 361000 unit 702, technical service center, 120 Xinyuan Road, Haicang District, Xiamen City, Fujian Province Patentee before: XIAMEN HEMEI KESHENG BIOLOGICAL TECHNOLOGY Co.,Ltd. |
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