CN111616311A - Method for preparing sour meat through bacterium-enzyme synergistic fermentation - Google Patents
Method for preparing sour meat through bacterium-enzyme synergistic fermentation Download PDFInfo
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- CN111616311A CN111616311A CN202010403247.3A CN202010403247A CN111616311A CN 111616311 A CN111616311 A CN 111616311A CN 202010403247 A CN202010403247 A CN 202010403247A CN 111616311 A CN111616311 A CN 111616311A
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- lactobacillus plantarum
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Classifications
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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
- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
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- 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
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- 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
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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
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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Abstract
The invention relates to the technical field of fermented meat product preparation, and provides a method for preparing sour meat through bacterium enzyme synergistic fermentation.
Description
Technical Field
The invention relates to the technical field of fermented meat product preparation, and provides a method for preparing sour meat through bacterium enzyme synergistic fermentation.
Background
The sour meat is a traditional fermented meat product in China, and complex physical and chemical reactions occur in the processing process, and the sour meat is endowed with unique flavor and nutritive value by the action of microorganisms. During the fermentation process, under the action of endogenous enzyme and microbial enzyme, the degradation of sarcoplasmic protein and myofibrillar protein is promoted, and then polypeptide, small peptide and free amino acid are generated. It is reported that the peptide separated from the sour meat has the functions of resisting oxidation, assisting in reducing blood fat and the like; meanwhile, fermentation also promotes the production of a large amount of free amino acids, such as glutamic acid, alanine and other amino acids with delicate flavor and sweet taste, and isoleucine, leucine and other essential amino acids, thereby improving the flavor and the nutritional quality of the sour meat. With the improvement of the living standard of people in China, meat products with unique flavor and certain health care function are urgently needed in the market, and the fermented sour meat can meet the consumption requirement.
The leaven plays a key role in controlling the production period, safety, taste and quality stability of the fermented meat products. The lactobacillus is used as a leavening agent, can generate a large amount of organic acid, bacteriocin and other substances in the fermentation process, is favorable for inhibiting the growth and reproduction of spoilage microorganisms and pathogenic microorganisms, and ensures the edible safety of the sour meat. However, lactic acid bacteria produce acid to lower pH value and metabolize to produce bacteriocin and other bacteriostatic substances, so that the growth and metabolism of other beneficial microorganisms producing protease can be inhibited besides harmful microorganisms. Therefore, compared with the naturally fermented sour meat without the addition of the leavening agent, the sour meat prepared by single lactobacillus fermentation ensures the edible safety, but causes the lower degradation degree of muscle protein and the reduction of the flavor and the nutritional quality of the product.
By adding exogenous protease, muscle protein can be effectively degraded, and the flavor and the nutritional quality of the sour meat are improved. However, excessive addition of protease may produce bitter peptides, affecting product palatability; meanwhile, free amino acid generated by excessive degradation of muscle protein can neutralize organic acid to increase the pH value, and is not beneficial to inhibiting harmful microorganisms.
Lactic acid bacteria from naturally fermented sour meat are used as a leavening agent, and the synergistic effect of the lactic acid bacteria and proper protease is beneficial to improving the edible safety, flavor and nutritional quality of the sour meat. Meanwhile, as the starter microorganism is derived from the naturally fermented traditional sour meat, and the enzyme preparation is purely natural biological protein, the starter microorganism can be inactivated after food processing, and is safer and nontoxic to human bodies.
Disclosure of Invention
The invention aims to provide a method for preparing sour meat by fungus-enzyme synergistic fermentation, which has the advantages of short fermentation period, safe eating of the prepared sour meat, high free amino acid content and good flavor.
The invention firstly provides a bacterial enzyme composite leavening agent which contains lactobacillus plantarum (Lactobacillus plantarum) and protease, wherein the preservation number of the lactobacillus plantarum is CGMCC No. 9741. The strain is disclosed in the patent application with the application number of CN201410835061.X, and the strain is applied to manufacturing air-dried sausages, can tolerate a high-salt environment, promotes the decomposition of nitrite, improves the sensory quality of products, and improves the edible safety of the air-dried sausages by reducing the inhibition effect of the pH value of the products on pathogenic bacteria and putrefying bacteria.
The protease is food-grade acid protease. The pH range of the food-grade acid protease is 2.5-6.0, the optimal pH range is 2.5-4.0, and the food-grade acid protease can be obtained commercially.
The bacterial enzyme composite leaven contains Lactobacillus plantarum (Lactobacillus plantarum)109-1011CFU/g, egg-containingThe white enzyme is 30000-50000U/g.
The invention further provides a method for preparing sour meat by the synergistic fermentation of bacterial enzymes, which comprises the following steps: (1) adding the bacterial enzyme composite leaven into the raw material meat added with the additive and uniformly mixing;
or respectively adding Lactobacillus plantarum (Lactobacillus plantarum) with the preservation number of CGMCC No.9741 and protease into the raw meat and uniformly mixing;
(2) and (4) fermenting.
The raw meat with additive comprises: 2% -6% of salt; 0.5 to 2 percent of glucose and 4 to 10 percent of rice flour; preferably, the meat seasoning contains 4% of table salt, 1% of glucose and 8% of rice flour, wherein the% is the mass percentage of the additive and the raw meat.
In the step (1) of the method provided by the invention, 2-10g of the bacterial enzyme composite leaven is added to every 1000g of raw meat.
In the step (1) of the method provided by the invention, the Lactobacillus plantarum (Lactobacillus plantarum) with the preservation number of CGMCC No.9741 can be treated according to the ratio of 106-108CFU/g raw meat is added, and the adding amount of protease is 300-500U/g raw meat.
In the method for preparing the sour meat by the bacterial-enzyme synergistic fermentation, the fermentation condition is 15-30 ℃ for 5-20 days. Preferably, the fermentation conditions are 25 ℃ for 15 days.
The sour meat prepared by the method for preparing the sour meat by the bacterial enzyme synergistic fermentation belongs to the protection scope of the invention.
The invention provides application of the bacterial enzyme composite leaven in preparing meat products by fermentation.
The Lactobacillus plantarum CGMCC No.9741 with excellent fermentation characteristic is utilized, the strain is prepared into bacterial powder, then a proper amount of acid protease dry powder is added to prepare the bacterial enzyme composite leavening agent, the leavening agent is applied to produce the meat product, the fermentation period is only 5-20 days, the fermentation period is greatly shortened compared with the natural fermentation period of 30-60 days, the sour meat with the pH value of 4.5-5.0 can be obtained, and the growth of harmful bacteria such as escherichia coli, staphylococcus aureus, salmonella, listeria monocytogenes and the like can be effectively inhibited; meanwhile, the content of free amino acid is improved, the nutritive value, the taste and the flavor of the product are increased, and meanwhile, in the method for preparing the sour meat through the synergistic fermentation of the bacterial enzymes, raw materials and additives do not contain nitrite or precursor substances which can possibly generate a large amount of nitrite, so that the edible safety is ensured, and the method has a good application prospect.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Calculation of meat free amino acid content reference to liping, shenqingwu, et al. 134, 138. the method provided in (a).
Escherichia coli detection is referred to GB 4789.38-2012. The staphylococcus aureus detection is referred to GB 4789.10-2016. The salmonella detection refers to GB 4789.4-2016. The detection of the listeria monocytogenes refers to GB 4789.30-2016.
The MRS broth culture medium comprises the following components (1L): 10.0g of peptone, 10.0g of beef powder, 5.0g of yeast powder, 20.0g of glucose, 0.1g of magnesium sulfate, 5.0g of sodium acetate, 2.0g of ammonium citrate, 2.0g of dipotassium hydrogen phosphate, 0.05g of manganese sulfate and 801.0g of tween.
The experiments of the following examples of the present application were repeated 5 times to obtain an average value, and the results of the experiments were not significantly different, P > 0.05.
Commercial flavourzyme (cat # FF-104) was purchased from Angel Yeast, Inc. and had an optimum pH range of 5.0-7.0. Commercial acid protease (cat # AP-10) was purchased from Angel Yeast, Inc., at a pH range of 2.5-6.0, with an optimum pH range of 2.5-4.0. Commercial complex protease (cat. MF-103) was purchased from Angel Yeast, Inc., and had an action pH of 5.0-9.0 and an optimum pH range of 6.0-7.0. Commercial neutral protease (cat # Z8030) was purchased from beijing solibao technologies ltd, with an optimum pH range of about 7.0.
Example 1 selection of enzymes in synergistic fermentation strains
Lactobacillus sake L1, Lactobacillus plantarum L2, Lactobacillus pentosus L3, and Pediococcus acidilactici L4 were used as candidate strains. Wherein, the lactobacillus sake L1(CGMCC No.9742) is disclosed in the patent application with the application number 201410822500.3; lactobacillus plantarum L2(CGMCC No.9741) has been disclosed in patent application No. 201410835061. X; lactobacillus pentosus L3(CGMCC No.2313) is disclosed in CN 101531973A; pediococcus acidilactici L4(CGMCC No.2312) is disclosed in CN 101289647A; the lactobacillus plantarum L5 is purchased from China center for culture collection management of industrial microorganisms, and has the original collection number CICC 22217; lactobacillus plantarum L6 was purchased from China center for Industrial culture Collection of microorganisms, accession number CICC 6240. The China Industrial microorganism culture preservation management center addresses are as follows: house number 6 of the 24 th city of the zhonglu haoxiangqiao of the Chaoyang area in Beijing.
1. Preparing the bacterial powder: inoculating different lactic acid bacteria into MRS broth culture medium according to the inoculation amount of 1%, activating at 37 ℃ for 24h, activating for 2-3 generations according to the same manner, and continuously culturing in the MRS broth culture medium to obtain lactic acid bacteria liquid; centrifuging fresh bacteria liquid at 4 ℃ and 5000rpm for 15min, mixing with a freeze-drying protective agent with equal mass (2 g of glycerol and 3g of sucrose are added in 10% skim milk per 100 ml), pre-freezing at-20 ℃ for 2h, placing in a vacuum freeze-drying machine, performing vacuum drying (the temperature of a cold trap is-45 ℃, the vacuum degree is 10-20 Pa) for 22-24 h, stopping drying when the water content of the bacteria powder is reduced to 2.5-3%, and obtaining the bacteria agent in the form of dry powder, wherein the content of live bacteria in the bacteria agent is 1011CFU/g。
2. Screening of fermentation strains: cutting streaky pork into pieces, adding salt, glucose and bacterial powder (the adding amount of salt is 4% of the total mass of raw material meat, the adding amount of glucose is 1% of the total mass of raw material meat, the adding amount of rice flour is 8% of the total mass of raw material meat), dissolving bacterial powder in sterile water, and adding the bacterial powder with the inoculation amount of 106CFU/g raw meat) in a certain proportion, placing the mixture into a fermentation bottle after aseptic treatment, sealing the fermentation bottle, and fermenting for 15 days at 25 ℃. And after the end, determining the number of the viable bacteria of the lactobacillus, the escherichia coli, the staphylococcus aureus, the salmonella and the listeria monocytogenes in the sample, and determining the pH value.
3. Screening of optimal strains: after fermentation of different strains, as shown in table 1, the pH values of the samples fermented by lactobacillus pentosus L3 are slightly higher, and the pH values of other samples are not greatly different; the number difference of lactic acid bacteria, salmonella and listeria monocytogenes of each sample is not large; in the aspect of inhibiting the growth of Escherichia coli, the lactobacillus plantarum L2 and the pediococcus acidilactici L4 are superior to other 4 strains such as lactobacillus sake and the like; in the aspect of inhibiting the growth of staphylococcus aureus, lactobacillus plantarum L2 is superior to pediococcus acidilactici L4, so lactobacillus plantarum L2(CGMCC No.9741) is selected as the fermentation strain.
TABLE 1 Effect of different strains on pH and microorganisms
The inventor finds in experiments that the lactobacillus plantarum L2 with the preservation number of CGMCC No.9741 has strong fermentation capacity and can ensure the safe improvement of flavor, but because other microorganisms are inhibited from growing and metabolizing (including beneficial microorganisms in the natural fermentation process, such as protease-producing microorganisms), the sour meat product using the lactobacillus plantarum as a single leavening agent is inferior to naturally fermented sour meat in the aspects of protein-derived flavor substance formation and free amino acid production. Therefore, the following experiment was conducted in order to find the protease that produces the best effect in fermenting sour meat after being combined with Lactobacillus plantarum L2.
Example 2 selection of fungal enzymes in conjunction with fermentation proteases
The pork streaky pork, the salt, the glucose, the rice flour and the protease are uniformly mixed according to the proportion (the adding amount of the salt accounts for 4% of the total mass of the raw material meat, the adding amount of the glucose accounts for 1% of the total mass of the raw material meat, the adding amount of the rice flour accounts for 8% of the total mass of the raw material meat, and the adding amount of the protease is 300U/g of the raw material meat), then the mixture is placed into a fermentation bottle which is subjected to aseptic processing, and the fermentation bottle is sealed and placed in an incubator at 25 ℃ for 15 days.
As shown in Table 2, the total content of free amino acids was compared among the different proteases, and it was found that the total content of essential amino acids and free amino acids was the highest (P < 0.05) after degradation by the acidic protease, indicating excellent enzymatic hydrolysis ability under the condition of adding a lactic acid bacteria starter, so that the acidic protease was selected.
Table 2 units of influence of different proteases on the free amino acid content: mg/100g
| Test items | Flavourzyme protease | Acid protease | Compound protease | Neutral protease |
| Essential amino acids | 699.5 | 818.2 | 580.5 | 595.2 |
| Non-essential amino acids | 440.8 | 502 | 420.8 | 420.4 |
| Sum of free amino acids | 1140.3 | 1320.2 | 1001.3 | 1015.6 |
Example 3 bacterial enzyme synergistic fermentation Process under different inoculum sizes
Adding salt, glucose, rice flour, protease (salt content 4%, glucose content 1%, rice flour content 8%, acid protease content 300U/g raw meat), and Lactobacillus plantarum L2(CGMCC No.9741) powder in sterile water, wherein the inoculum sizes are 10 respectively6、107、108、109CFU/g raw meat. Mixing, placing in a sterile fermentation bottle, sealing, and fermenting at 25 deg.C for 15 days. As shown in Table 3, when the total content of essential amino acids and free amino acids was compared in the sour meat of different inoculum sizes, the inoculum size was found to exceed 106Under the condition of CFU/g, the total content of free amino acid exceeds 1200mg/100g of sour meat, and the pH value reaches 4.5-5.0.
Table 3 units of the effect of different inoculum sizes on the free amino acid content: mg/100g
| Test items | 106CFU/g | 107CFU/g | 108CFU/g | 109CFU/g |
| Essential amino acids | 805.5 | 800.2 | 780.5 | 755.2 |
| Non-essential amino acids | 519.6 | 500.5 | 509.8 | 500.4 |
| Sum of free amino acids | 1325.1 | 1300.7 | 1290.3 | 1255.6 |
Example 4 bacterial enzyme synergistic fermentation Process at different protease addition levels
Controlling the addition amount of salt, glucose, rice flour and bacterial powder (the addition amount of salt accounts for 4% of the total mass of the raw meat, the addition amount of glucose accounts for 1% of the total mass of the raw meat, the addition amount of rice flour accounts for 8% of the total mass of the raw meat), and adding lactobacillus plantarum L2(CGMCC No.9741) bacterial powder after dissolving in sterile water, wherein the inoculation amount is 106CFU/g raw meat), acid protease 0, 300, 500, 1000U/g raw meat was added, respectively. Mixing, placing in a sterile fermentation bottle, sealing, and fermenting at 25 deg.C for 15 days. The results are shown in Table 4.
Table 4 units of the effect of different protease additions on the free amino acid content: mg/100g
| Test items | 0 | 300U/g | 500U/g | 1000U/g |
| Essential amino acids | 155.6 | 805.5 | 855.6 | 872.5 |
| Non-essential amino acids | 139.0 | 519.6 | 477.2 | 534.5 |
| Sum of free amino acids | 294.6 | 1325.1 | 1332.8 | 1407 |
Example 5 bacterial enzyme synergistic fermentation Process at different fermentation temperatures
Controlling the addition amount of salt, glucose, rice flour, bacterial powder and protease (the addition amount of salt accounts for 4% of the total mass of the raw meat, the addition amount of glucose accounts for 1% of the total mass of the raw meat, the addition amount of rice flour accounts for 8% of the total mass of the raw meat), and adding lactobacillus plantarum L2(CGMCC No.9741) bacterial powder after dissolving with sterile water, wherein the inoculation amount is 106CFU/g raw meat, adding 300U/g acidic protease, mixing, placing in a fermentation bottle, sealing, and fermenting at 15, 20, 25, and 30 deg.C for 15 days. As shown in Table 5, the total free amino acid content at 25 ℃ in fermentation was 1325.1mg/100g of sour meat, and the pH was 4.5-5.0.
Table 5 units of the effect of different fermentation temperatures on the free amino acid content: mg/100g
| Test items | 15℃ | 20℃ | 25℃ | 30℃ |
| Essential amino acids | 550.6 | 660.8 | 805.5 | 780.6 |
| Non-essential amino acids | 447.9 | 466.0 | 519.6 | 459.6 |
| Sum of free amino acids | 998.5 | 1126.8 | 1325.1 | 1240.2 |
Example 6 bacterial enzyme synergistic fermentation Process at different fermentation times
Controlling the addition amount of salt, glucose, rice flour, fungus powder and protease (salt addition amount)The feed additive is prepared by dissolving 4% of raw meat, glucose 1%, rice flour 8%, Lactobacillus plantarum L2(CGMCC No.9741) powder in sterile water, and inoculating 10%6CFU/g raw meat, adding 300U/g acidic protease, mixing, placing in a fermentation bottle, sealing, and fermenting at 25 deg.C for 0, 10, 15, and 20 days. As shown in Table 6, the total free amino acid content exceeded 1000mg/100g of sour meat after 15 days, and the pH reached 4.5-5.0.
Table 6 units of the effect of different fermentation times on the free amino acid content: mg/100g
| Test items | Day 0 | 10 days | 15 days | 20 days |
| Essential amino acids | 75.9 | 352.6 | 805.5 | 801.5 |
| Non-essential amino acids | 72.8 | 528.9 | 519.6 | 501.1 |
| Sum of free amino acids | 148.7 | 881.5 | 1325.1 | 1302.6 |
Example 7 composite fermentation Process of different strains with acid protease
Lactobacillus sake L1, Lactobacillus plantarum L2, Lactobacillus pentosus L3, and Pediococcus acidilactici L4 were used as candidate strains. Wherein, the lactobacillus sake L1(CGMCC No.9742) is disclosed in the patent application with the application number 201410822500.3; lactobacillus plantarum L2(CGMCC No.9741) has been disclosed in patent application No. 201410835061. X; lactobacillus pentosus L3(CGMCC No.2313) is disclosed in CN 101531973A; pediococcus acidilactici L4(CGMCC No.2312) is disclosed in CN 101289647A; the lactobacillus plantarum L5 is purchased from China center for culture collection management of industrial microorganisms, and has the original collection number CICC 22217; lactobacillus plantarum L6 was purchased from China center for Industrial culture Collection of microorganisms, accession number CICC 6240. The China Industrial microorganism culture preservation management center addresses are as follows: house number 6 of the 24 th city of the zhonglu haoxiangqiao of the Chaoyang area in Beijing.
Adding pig streaky pork, salt, glucose, rice flour, acid protease and fungus powder (the adding amount of the salt accounts for 4% of the total mass of the raw material meat, the adding amount of the glucose accounts for 1% of the total mass of the raw material meat, the adding amount of the rice flour accounts for 8% of the total mass of the raw material meat, the adding amount of the protease is 300U/g of the raw material meat, the fungus powder is dissolved by sterile water and then added, and the inoculation amount is 106CFU/g raw meat) in a certain proportion, placing the mixture into a fermentation bottle after aseptic treatment, sealing the fermentation bottle, and placing the fermentation bottle in an incubator at 25 ℃ for 15 days.
As shown in Table 7, the total content of free amino acids after complex fermentation of different strains and acid protease is compared, and the total content of essential amino acids and free amino acids of the fermentation sample added with the lactobacillus plantarum L2 is the highest (P < 0.05), which shows that the fermentation sample has excellent enzymolysis capability under the condition of adding the lactobacillus plantarum L2 and the acid protease.
Table 7 influence units of different strains on free amino acid content by complex fermentation with acid protease: mg/100g
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The bacterial enzyme composite leavening agent is characterized by comprising Lactobacillus plantarum (CGMCC No.9741) and protease.
2. The bacterial-enzyme complex starter culture according to claim 1, wherein the protease is an acid protease.
3. The bacterial-enzyme complex fermentation agent according to claim 1 or 2, wherein the bacterial-enzyme complex fermentation agent comprises Lactobacillus plantarum (Lactobacillus planta2rum)109-1011CFU/g, 30000-50000U/g protease-containing.
4. A method for preparing sour meat by bacterium-enzyme synergistic fermentation is characterized by comprising the following steps: (1) adding the bacterial enzyme composite leaven of any one of claims 1 to 3 into the raw meat added with the additive and uniformly mixing; or respectively adding Lactobacillus plantarum (Lactobacillus plantarum) with the preservation number of CGMCC No.9741 and acidic protease into the raw meat added with the additive and uniformly mixing;
(2) and (4) fermenting.
5. The method of claim 4, wherein the additivated raw meat comprises: 2-6% of salt; 0.5-2% of glucose and 4-10% of rice flour; preferably, the meat seasoning contains 4% of table salt, 1% of glucose and 8% of rice flour, wherein the% is the mass percentage of the additive and the raw meat.
6. The method according to claim 4, wherein the bacterial-enzyme complex fermentation product according to any one of claims 1 to 3 is added in an amount of 2 to 10g per 1000g of raw meat.
7. The method according to claim 4, wherein the Lactobacillus plantarum (Lactobacillus plantarum) having accession number CGMCC No.9741 is used as 106-108CFU/g raw meat is added, and the adding amount of protease is 100-500U/g raw meat.
8. The method according to any one of claims 4 to 7, wherein the fermentation conditions in step (2) are 15 to 30 ℃ for 5 to 20 days.
9. Sour meat produced by the method of any one of claims 4 to 8.
10. Use of the bacterial enzyme complex starter according to any one of claims 1 to 3 for the preparation of meat products by fermentation.
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