CN111411052B - Staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor material - Google Patents
Staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor material Download PDFInfo
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- 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
- C12N1/205—Bacterial isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/44—Staphylococcus
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- 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
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- 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
- A23L27/40—Table salts; Dietetic salt substitutes
Abstract
The invention belongs to the technical field of food processing, and particularly relates to staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor materials. The invention provides a Staphylococcus saprophyticus MF B8 GDMCC 60709, which is isolated from the muscle of mandarin fish. The staphylococcus saprophyticus has the capability of producing extracellular protease and lipase, can hydrolyze fish meat, hydrolyze protein and fat to generate Maillard reaction substrates, and can prepare a base material with unique flavor of the smelly mandarin fish by applying Maillard reaction, thereby saving the preparation cost and being widely applied to the field of food additives.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor materials.
Background
Smelly mandarin fish, belonging to famous huicai, smells smelly but tastes fragrant, and has unique flavor compared with beef flavor, chicken flavor, goose flavor, etc. Because the mandarin fish belongs to rare fish, if the mandarin fish is used as the raw material to prepare flavor substances, the price is very expensive. Therefore, it is necessary to find a method for preparing the smelly mandarin fish flavor by using the conventional freshwater fish as the raw material.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor materials, and aims to solve the technical problem of overhigh cost caused by preparation of smelly mandarin fish flavor materials by using mandarin fish in the prior art.
The invention provides a staphylococcus saprophyticus, which has the following specific technical scheme:
a Staphylococcus saprophyticus is separated from muscle of mandarin fish, and is preserved in Guangdong province microorganism culture collection center in 2019, 7 and 1 days, with the preservation number GDMCC 60709.
The invention also provides an application of the staphylococcus saprophyticus in preparing smelly mandarin fish flavor materials, and the staphylococcus saprophyticus is based on the staphylococcus saprophyticus.
In certain embodiments, the method comprises the steps of:
s1, taking fresh freshwater fish meat, mincing the freshwater fish meat, adding water into the freshwater fish meat, stirring uniformly, filtering by using gauze, and removing endogenous enzymes and endogenous bacteria to obtain fish meat I;
s2, putting the fish meat I in the step S1 into a fermentation tank, adding sterilized saline water, adding staphylococcus saprophyticus with the inoculation amount of 3-6%, uniformly stirring, performing anaerobic fermentation, and filtering with gauze to obtain fish meat II;
s3, adding the fish meat II obtained in the step S2 into a fermentation tank, repeating the step S2 pieces to perform anaerobic fermentation for 3-5 times, collecting all fermentation liquor to obtain fish meat fermentation liquor;
s4, adding 70-90 parts of fish meat fermentation liquor, 2-6 parts of glucose, 0.1-2 parts of D-ribose, 0.1-2 parts of glycine, 0.1-2 parts of L-cysteine, 2-10 parts of Chinese prickly ash powder, 2-4 parts of chili powder and 0.5-5 parts of salt in the step S3 into a Maillard reaction kettle in parts by mass, carrying out Maillard reaction, after the reaction is finished, evaporating and concentrating, and cooling to 50 ℃ to obtain a concentrated paste with the flavor of the smelly mandarin fish;
s5, drying, crushing and sieving the concentrated paste with the flavor of the smelly mandarin fish in the step S4 to obtain the smelly mandarin fish flavor material.
In some embodiments, in step S1, the ratio of freshwater fish meat to water is 1:1-1:5, the number of layers of gauze is 4-8, and the number of filtrations is 2-4.
In certain embodiments, in step S2, the ratio of the fish meat to the sterilized saline is 1:1 to 1:5, and the concentration of the sterilized saline is 2 to 6%.
In certain embodiments, in steps S2 and S3, the conditions of the anaerobic fermentation are as follows: the fermentation temperature is 8-20 deg.C, and the fermentation time is 0.5d-18 d.
In certain embodiments, in step S4, the maillard reaction conditions are as follows: stirring for 10-30 min at 25-60 deg.C, heating to raise temperature, controlling reaction temperature at 105-120 deg.C, and reaction time at 0.6-2.5 hr.
In certain embodiments, the screening is performed with a 30-50 mesh vibrating screen in step S5.
The invention has the following beneficial effects: the invention provides a Staphylococcus saprophyticus MF B8 GDMCC 60709, which is isolated from the muscle of mandarin fish. The staphylococcus saprophyticus has the capability of producing extracellular protease and lipase, can hydrolyze fish meat, hydrolyze protein and fat to generate Maillard reaction substrates, and can prepare a base material with unique flavor of the smelly mandarin fish by applying Maillard reaction, thereby saving the preparation cost and being widely applied to the field of food additives.
Drawings
FIG. 1 is a flow chart of an application of a Staphylococcus saprophyticus strain in preparing smelly mandarin fish flavoring provided by the invention;
FIG. 2 is a GC-IMS standard map of the smelly mandarin fish flavorant of example 4.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings 1-2 in conjunction with specific embodiments.
Example 1
This example provides a strain of Staphylococcus saprophyticus (classified name: Staphylococcus saprophyticus), isolated from mandarin fish muscle, deposited at Guangdong provincial culture Collection (deposit unit address: Michelia Tokyo No. 59, 5 th of Judo No. 100, Guangzhou, Guangdong provincial) 7/1 days in 2019 under the deposit number GDMCC 60709.
The preparation method of the smelly mandarin fish flavor material by applying the staphylococcus saprophyticus comprises the following steps:
(1) pretreatment: taking fresh freshwater fish meat, mincing the meat by a meat mincer, adding water according to the meat-water ratio of 1:1, stirring uniformly, filtering for 4 times by 4 layers of gauze, and removing endogenous enzymes and endogenous bacteria to obtain a treated fish meat I.
(2) Fermenting the fish meat: putting the pretreated first fish meat into a fermentation tank, adding 2% sterile saline water according to the ratio of the first fish meat to the saline water of 1:5, adding 3% inoculation amount of staphylococcus saprophyticus powder, and uniformly stirring. Anaerobic fermentation is adopted, the fermentation temperature is 8 ℃, the fermentation time is 18d, stirring is not carried out, and standing is carried out.
(3) And (3) repeated fermentation: then filtering with 4 layers of gauze to prepare fish meat fermentation liquor and precipitated protein (fish meat II). And (4) fermenting the fish meat II for 3 times under the same fermentation condition as the fish meat I. All fermentation broths were pooled.
(4) Maillard reaction of fish fermentation liquor: adding 70 parts of fish meat fermentation liquor, 2 parts of glucose, 0.1 part of D-ribose, 0.1 part of glycine, 0.12 part of L-cysteine, 2 parts of pepper powder, 2 parts of chili powder and 0.5 part of salt into a Maillard reaction kettle in parts by mass, stirring for 10 minutes at 25 ℃, heating to raise the temperature, controlling the reaction temperature at 105 ℃, reacting for 2.5 hours, after the reaction is finished, evaporating and concentrating, and cooling to 50 ℃ to prepare the concentrated paste with the flavor of the smelly mandarin fish.
(5) Preparing fish flavor seasoning powder: microwave drying the fermentation liquor Maillard reaction paste to prepare a dried product, crushing the dried product by a crusher, sieving the crushed product by a 30-mesh vibrating screen, and discharging to obtain the smelly mandarin fish flavor material powder.
Example 2
This example provides a strain of Staphylococcus saprophyticus, isolated from muscle of Mandarin fish, deposited at Guangdong province center for culture Collection of microorganisms at 7/1.2019, with accession number GDMCC 60709.
The preparation method of the smelly mandarin fish flavor material by applying the staphylococcus saprophyticus comprises the following steps:
(1) pretreatment: taking fresh freshwater fish meat, mincing the meat by a meat mincer, adding water according to the meat-water ratio of 1:2, stirring uniformly, filtering for 3 times by 6 layers of gauze, and removing endogenous enzymes and endogenous bacteria to obtain a treated fish meat I.
(2) Fermenting the fish meat: putting the pretreated first fish meat into a fermentation tank, adding 4% sterile saline water according to the ratio of the first fish meat to the saline water of 1:2, adding 4% of staphylococcus saprophyticus powder, and uniformly stirring. Anaerobic fermentation is adopted, the fermentation temperature is 15 ℃, the fermentation time is 12d, stirring is not carried out, and standing is carried out.
(3) And (3) repeated fermentation: then 6 layers of gauze are used for filtering, and fish fermentation liquor and precipitated protein (fish II) are prepared. And (4) fermenting the fish meat II under the same fermentation condition as the fish meat I for 4 times. All fermentation broths were pooled.
(4) Maillard reaction of fish fermentation liquor: adding 80 parts of fish meat fermentation liquor, 4 parts of glucose, 1 part of D-ribose, 1 part of glycine, 1 part of L-cysteine, 5 parts of Chinese prickly ash powder, 3 parts of chili powder and 2.5 parts of salt into a Maillard reaction kettle in parts by mass, stirring for 20 minutes at 45 ℃, heating to raise the temperature, controlling the reaction temperature at 115 ℃, reacting for 1.5 hours, evaporating and concentrating after the reaction is finished, and cooling to 50 ℃ to prepare the concentrated paste with the flavor of the smelly mandarin fish.
(5) Preparing fish flavor seasoning powder: microwave drying the fermentation liquor Maillard reaction paste to prepare a dried product, crushing the dried product by a crusher, sieving the crushed product by a 40-mesh vibrating screen, and discharging to obtain the smelly mandarin fish flavor material powder.
Example 3
This example provides a strain of Staphylococcus saprophyticus, isolated from muscle of Mandarin fish, deposited at Guangdong province center for culture Collection of microorganisms at 7/1.2019, with accession number GDMCC 60709.
The preparation method of the smelly mandarin fish flavor material by applying the staphylococcus saprophyticus comprises the following steps:
(1) pretreatment: taking fresh freshwater fish meat, mincing the meat by a meat mincer, adding water according to the meat-water ratio of 1:5, stirring uniformly, filtering for 2 times by 8 layers of gauze, and removing endogenous enzymes and endogenous bacteria to obtain a treated fish meat I.
(2) Fermenting the fish meat: putting the pretreated first fish meat into a fermentation tank, adding 6% sterile saline water according to the ratio of the first fish meat to the saline water of 1:1, adding the staphylococcus saprophyticus powder with the inoculation amount of 6%, and uniformly stirring. Anaerobic fermentation is adopted, the fermentation temperature is 20 ℃, the fermentation time is 0.5d, stirring is not carried out, and standing is carried out.
(3) And (3) repeated fermentation: then 8 layers of gauze are used for filtering, and fish fermentation liquor and precipitated protein (fish II) are prepared. And (5) fermenting the fish meat II again, wherein the fermentation conditions are the same as those of the fish meat I, and repeating the steps for 5 times. All fermentation broths were pooled.
(4) Maillard reaction of fish fermentation liquor: adding 90 parts of fish meat fermentation liquor, 6 parts of glucose, 2 parts of D-ribose, 2 parts of glycine, 2 parts of L-cysteine, 10 parts of pepper powder, 4 parts of chili powder and 5 parts of salt into a Maillard reaction kettle in parts by mass, stirring for 10 minutes at 60 ℃, heating to raise the temperature, controlling the reaction temperature at 120 ℃, reacting for 0.6 hour, evaporating and concentrating after the reaction is finished, and cooling to 50 ℃ to prepare the concentrated paste with the flavor of the smelly mandarin fish.
(5) Preparing fish flavor seasoning powder: microwave drying the fermentation liquor Maillard reaction paste to prepare a dried product, crushing the dried product by a crusher, sieving the crushed product by a 50-mesh vibrating screen, and discharging to obtain the smelly mandarin fish flavor material powder.
Example 4
Taking 50kg of weever fish, mincing the fish by a meat mincer, adding deionized water according to the meat-water ratio of 1:2, stirring uniformly, and filtering for 2 times by using 4 layers of gauze to obtain the treated fish, wherein the fish yield is 92%.
Pouring the treated weever meat into a fermentation barrel, adding 3.5% of sterilized saline water and 3% of saprophytic staphylococcus powder according to the meat liquid (saline water) ratio of 1:1, and uniformly stirring. Covering a sealing cover on the fermentation barrel, controlling the fermentation temperature to be 12 ℃, controlling the fermentation time to be 12d, not stirring, and standing. Then filtering with 4 layers of gauze to obtain fish meat fermentation liquor and precipitated protein. And fermenting the precipitated protein for 3 times under the same fermentation conditions. All fermentation broths were pooled.
86 parts of fish meat fermentation liquor, 2.6 parts of glucose, 0.3 part of D-ribose, 0.9 part of glycine, 1.2 parts of L-cysteine, 3.5 parts of pepper powder, 3.5 parts of chili powder and 3.6 parts of salt are added into a Maillard reaction kettle in parts by mass, the mixture is stirred for 20 minutes at 46 ℃, then the mixture is heated and heated, the reaction temperature is controlled at 110 ℃, the reaction time is 1.5 hours, after the reaction is finished, the mixture is evaporated and concentrated, then the temperature is reduced to 50 ℃, the protein (%, w/w dry basis) > 12 and the salt (%, w/w) are controlled to be less than 16, and the Maillard reaction concentrated paste of the weever source is prepared, and has the flavor of smelly mandarin fish and high conformity.
The gas phase-ion mobility spectrometry (GC-IMS) is adopted to determine the Maillard reaction flavor substance of the obtained weever source,
and detecting the obtained Maillard reaction flavor substances of the weever source by adopting a GC-IMS technology. Weighing 1g of sample to be detected, placing the sample in a 20mL headspace sample injection bottle, screwing down the bottle cap, marking the serial number, and then placing the sample in the headspace sample injector according to a certain sequence.
Headspace sample introduction conditions: the headspace incubation temperature is 40 ℃, the incubation time is 20min, the injection needle temperature is 85 ℃, the injection volume is 500 mu L, and the vibration rate is 500 r/min. GC conditions were as follows: the column chromatography was FS-SE-54-CB-0.5(15 m.times.0.53 mm, 0.5 μm), the column temperature was 40 deg.C, and the analysis time was 40 min. The carrier gas was high purity N2, flow rate settings: 0-2 min, 2 mL/min; 2-10 min, 2-15 mL/min; 10-20 min, 15-80 mL/min; 20-25 min, 100-130 mL/min; 25-40 min, 130-145 mL/min. IMS conditions: the drift gas was high purity N2, flow rate 150mL/min, IMS probe temperature 45 ℃.
The GC-IMS transmits and stores data into a computer through a wired network in a positive ion mode, each spectrogram is scanned for 32 times on average, the pulse width of a grid is 100 mus, the repetition rate is 21ms, and the sampling frequency is 150 kHz. Samples were subjected to fingerprint analysis of volatile substances and qualitative analysis of substances using LAV (laboratory Analytical viewer) Software and GC-IMS Library Search Software (GAS, Germany). As shown in FIG. 2 and Table 1, the GC-IMS spectrum of the odor standard substance of the mandarin fish contains 56 kinds of flavor substances, wherein 46 kinds of flavor substances, 8 kinds of esters, 12 kinds of ketones, 5 kinds of aldehydes, 14 kinds of alcohols, 2 kinds of acids, 2 kinds of alkenes and 3 kinds of ethers have been identified. The flavor substance prepared by taking the weever as the raw material also has 46 identified substances, and in addition, 3 unknown substances corresponding to the standard spectrum. Therefore, it can be seen that the similarity between the two is strong.
Table 1 comparison of Perch-derived volatile substances with standards
Example 5
Taking fresh pelteobagrus fulvidraco, picking out fish meat by using a scalpel, mincing by using a meat mincer, adding water according to the meat-water ratio of 1:5, uniformly stirring, filtering for 2 times by using 8 layers of gauze, and removing endogenous enzyme and endogenous bacteria to obtain protein. 20kg of protein is put into a fermentation tank, sterilized saline with the concentration of 2.5 percent is added according to the meat liquid (saline) ratio of 1:4, the staphylococcus saprophyticus bacterial powder is added, the inoculation amount is 3 percent, and the mixture is stirred uniformly. Anaerobic fermentation is adopted, the fermentation temperature is 10 ℃, the fermentation time is 16d, stirring is not carried out, and standing is carried out. Then, the mixture was filtered through 8 layers of gauze to obtain filtrate 1. Fermenting the precipitated fish meat for the second time according to the fermentation method, and collecting filtrate 2. This was repeated 3 times, with the filtrates being labeled filtrate 1, filtrate 2 and filtrate 3, respectively. The filtrate was analyzed for free amino acid composition and compared with stinky mandarin fish.
Free amino acids were measured by HPLC-Phenyl Isothiocyanate (PITC) pre-column derivatization, and all samples were separately perhydrolyzed with 6M HCl. Preparing a 2mg/ml perhydrolysis sample by using 0.1M HCl solution, mixing 100 mu l of acetonitrile solution (0.1M) of phenyl isothiocyanate and 100 mu l of acetonitrile solution (1.0M) of triethylamine with 200 mu l of sample, performing normal-temperature derivatization reaction for 1h under a dark condition, adding 400 mu l of n-hexane after the reaction is finished, uniformly oscillating, standing for 10min, sucking lower-layer liquid, filtering through a 0.22 mu M filter membrane, and performing HPLC analysis.
The HPLC elution procedure was: a, 10mM PBS solution; b, acetonitrile; (0-5min, 5-10% B, 5-25min, 10-17% B, 25-45min, 17-35% B, 45-48min, 35-100% B, 48-50min, 100% B, 50-58min, 100-5% B, 58-60min, 5% B), a flow rate of 1ml/min, a detection wavelength of 254nm and a sample injection amount of 4 mul.
As is clear from Table 2, each of the filtrates 1 to 3 contained a large amount of free amino acids, and the contents of both the filtrate 1 and the filtrate 2 were more than 100mg/100g as compared with those of the stinky mandarin fish. For the flavor-developing amino acid, the filtrate 1 and the filtrate 2 are also rich in the flavor-developing amino acid and have the data comparable to the data of the smelly mandarin fish.
TABLE 2 free amino acid composition analysis results
Note: the flavor-developing amino acids include: aspartic acid, glutamic acid, glycine, alanine, tyrosine and phenylalanine.
Example 6
Taking 10kg of fresh grass carp fish meat, mincing the meat by a meat mincer, adding water according to the meat-water ratio of 1:5, uniformly stirring, filtering for 4 times by using 4 layers of gauze, and removing endogenous enzymes and endogenous bacteria to obtain the treated fish meat, wherein the yield of the fish meat is 96%.
And (3) putting the treated fish meat into a fermentation barrel, adding 6% sterile saline water and 6% staphylococcus saprophyticus powder according to the meat liquid (saline water) ratio of 1:3, and uniformly stirring. Adding a sealing cover, performing anaerobic fermentation at 18 ℃ for 4d, and standing without stirring. Then filtered with 4 layers of gauze to prepare fish meat fermentation liquor and precipitated protein. And fermenting the precipitated protein for 5 times under the same fermentation conditions. All fermentation broths were pooled.
Adding 90 parts of grass carp meat fermentation liquor, 6 parts of glucose, 1.6 parts of D-ribose, 0.8 part of glycine, 1.1 part of L-cysteine, 8 parts of pepper powder, 2.1 parts of chili powder and 0.8 part of salt into a Maillard reaction kettle in parts by mass, stirring for 30 minutes at 60 ℃, heating to raise the temperature, controlling the reaction temperature at 120 ℃ and the reaction time at 1.5 hours, after the reaction is finished, evaporating to concentrate, and cooling to 50 ℃ to prepare the concentrated paste with the flavor of the smelly mandarin fish. And (3) drying the paste by microwave, then crushing the paste by a crusher, sieving the crushed paste by a 40-mesh vibrating screen, and discharging to obtain the powder with the flavor of the smelly mandarin fish.
1g of the powder is taken and dissolved in 100ml of deionized water, the mixture is uniformly mixed, heated to 100 ℃ and maintained for 5min, and then flavor perception evaluation is carried out. A sensory evaluation group consisting of 10 persons is established, sensory evaluation is carried out on the samples, meanwhile, the boiled and stinky mandarin fish is used as a reference, the evaluation indexes are smell, taste and overall acceptance, the evaluation standard is shown in a table 3, and the result is shown in a table 4.
TABLE 3 sensory evaluation criteria
Note: the total score was 150.
TABLE 4 sensory evaluation results
| Index (I) | Sample (I) | Steaming smelly mandarin fish |
| Smell(s) | 44 | 49 |
| Taste of the product | 49 | 49 |
| Overall acceptance | 42 | 49 |
| Total score | 135 | 147 |
The results show that the smelly mandarin fish flavor powder prepared from grass carp has better evaluation results, high score of 135 points and stronger comparability with steamed smelly mandarin fish.
The above description is only for the purpose of illustrating preferred embodiments of the present invention and is not to be construed as limiting the invention, and the present invention is not limited to the above examples, and those skilled in the art should also be able to make various changes, modifications, additions or substitutions within the spirit and scope of the present invention.
Claims (7)
1. A Staphylococcus saprophyticus is isolated from muscle of Mandarin fish, and is preserved in Guangdong province microorganism culture Collection in 2019, 7 and 1 days, with the preservation number GDMCC 60709.
2. The application of staphylococcus saprophyticus in preparing smelly mandarin fish flavors, which is based on the staphylococcus saprophyticus as claimed in claim 1, comprises the following steps:
s1, taking fresh freshwater fish meat, mincing the freshwater fish meat, adding water into the freshwater fish meat, stirring uniformly, filtering by using gauze, and removing endogenous enzymes and endogenous bacteria to obtain fish meat I;
s2, putting the fish meat I in the step S1 into a fermentation tank, adding sterilized saline water, adding staphylococcus saprophyticus with the inoculation amount of 3-6%, uniformly stirring, performing anaerobic fermentation, and filtering with gauze to obtain fish meat II;
s3, adding the fish meat II obtained in the step S2 into a fermentation tank, repeating the step S2 to perform anaerobic fermentation for 3-5 times, collecting all fermentation liquor, and obtaining fish meat fermentation liquor;
s4, adding 70-90 parts of fish meat fermentation liquor, 2-6 parts of glucose, 0.1-2 parts of D-ribose, 0.1-2 parts of glycine, 0.1-2 parts of L-cysteine, 2-10 parts of Chinese prickly ash powder, 2-4 parts of chili powder and 0.5-5 parts of salt in the step S3 into a Maillard reaction kettle in parts by mass, carrying out Maillard reaction, after the reaction is finished, evaporating and concentrating, and cooling to 50 ℃ to obtain a concentrated paste with the flavor of the smelly mandarin fish;
s5, drying, crushing and sieving the concentrated paste with the smelly mandarin fish flavor in the step S4 to obtain the smelly mandarin fish flavor seasoning.
3. The use of a staphylococcus saprophyticus as claimed in claim 2, wherein in step S1, the ratio of freshwater fish meat to water is 1:1-1:5, the number of layers of gauze is 4-8, and the number of filtration is 2-4.
4. The use of a Staphylococcus saprophyticus as claimed in claim 2 in the preparation of smelly mandarin fish flavor, wherein the ratio of the fish meat I to the sterilized saline water is 1:1 to 1:5, and the concentration of the sterilized saline water is 2 to 6% in step S2.
5. The use of a staphylococcus saprophyticus as claimed in claim 2, wherein the anaerobic fermentation conditions in steps S2 and S3 are as follows: the fermentation temperature is 8-20 deg.C, and the fermentation time is 0.5d-18 d.
6. The use of a staphylococcus saprophyticus as claimed in claim 2, wherein the maillard reaction conditions are as follows in step S4: stirring for 10-30 min at 25-60 deg.C, heating to raise temperature, controlling reaction temperature at 105-120 deg.C, and reaction time at 0.6-2.5 hr.
7. The use of a Staphylococcus saprophyticus as claimed in claim 2, wherein the sifting step in step S5 is performed by a 30-50 mesh shaking sifter.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN105558897A (en) * | 2016-01-07 | 2016-05-11 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of smelly mandarin fish |
| CN110710653A (en) * | 2019-10-28 | 2020-01-21 | 福建农林大学 | Preparation method of low-biogenic amine fermented fish sausage |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN105558897A (en) * | 2016-01-07 | 2016-05-11 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of smelly mandarin fish |
| CN110710653A (en) * | 2019-10-28 | 2020-01-21 | 福建农林大学 | Preparation method of low-biogenic amine fermented fish sausage |
Non-Patent Citations (1)
| Title |
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| 梅香鱼发酵菌株的筛选及对品质的影响;朱雯娟等;《食品科学》;20150408(第23期);全文 * |
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