CN113862306A - Method for preparing shrimp acid by adopting direct-vat-set microbial inoculum - Google Patents

Method for preparing shrimp acid by adopting direct-vat-set microbial inoculum Download PDF

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CN113862306A
CN113862306A CN202111033150.9A CN202111033150A CN113862306A CN 113862306 A CN113862306 A CN 113862306A CN 202111033150 A CN202111033150 A CN 202111033150A CN 113862306 A CN113862306 A CN 113862306A
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shrimp acid
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CN113862306B (en
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叶美作
唐垚
汪冬冬
李嘉仪
黄润秋
明建英
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SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • C12M27/02—Stirrer or mobile mixing elements
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/121—Brevis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis

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Abstract

The invention discloses a method for preparing shrimp acid by adopting a direct-vat-set microbial inoculum, which comprises the following steps: s1, preparing powder of the direct vat set microbial inoculum; s21, cleaning, shelling and crushing shrimps into meat paste, preparing two containers A, and putting the meat paste, salt and white spirit into the two containers A; s22, preparing double parts of 0.1-0.15% powder of the direct-vat-set microbial inoculum, respectively putting the double parts of powder into two containers A, and uniformly stirring; s23, sealing the two containers A, and fermenting for 2 months to obtain a semi-finished product of the shrimp acid; s24, opening the container A, filtering out redundant liquid, transferring the half-finished product of the shrimp acid into the same container B, and putting the sweet wine, the pepper and the salt into the container B; s25, putting 0.02-0.05% of microbial inoculum into the container B, fully mixing the contents uniformly, sealing the container B, and fermenting for 48 hours to obtain the finished product of the shrimp acid. Accelerating the fermentation of the shrimp acid, inhibiting the growth of mixed bacteria such as escherichia coli, bacillus licheniformis and the like, and improving the edible safety of the shrimp acid.

Description

Method for preparing shrimp acid by adopting direct-vat-set microbial inoculum
Technical Field
The invention relates to the technical field of shrimp acid fermentation, in particular to a method for preparing shrimp acid by adopting a direct-vat-set microbial inoculum.
Background
The preparation of the shrimp acid is mainly private preparation or small manual workshops for a long time, and the processes of different producers and workshops are slightly different. The traditional manufacturing process takes about 9-15 months from raw material preparation to final finished products, the period is long, and the whole process is almost purely manual manufacturing. The fermentation period is too long, some bacillus coli, bacillus licheniformis and other unfriendly microorganisms attached to the surface of the raw material grow rapidly, and nitrite, biogenic amine and the like are continuously formed and accumulated after being existed in the shrimp acid for a long time, so that certain potential safety hazards exist.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides a method for preparing the shrimp acid by adopting a direct-vat-set microbial inoculum, which can accelerate the fermentation of the shrimp acid, inhibit the growth of mixed bacteria such as escherichia coli, bacillus licheniformis and the like, and improve the edible safety of the shrimp acid.
In order to realize the purpose of the invention, the following scheme is adopted:
a method for preparing shrimp acid by adopting a direct-vat-set microbial inoculum comprises the following steps:
s1, preparing powder of a direct-vat-set microbial inoculum, wherein the direct-vat-set microbial inoculum comprises one or more of Lactobacillus brevis PCYTY-7, lactococcus lactis PCYTY-13 and Lactobacillus plantarum PCY-5R 4;
s11, activating the direct vat set microbial inoculum, inoculating the activated direct vat set microbial inoculum into an expanding culture medium according to 2% of the total volume, and continuing culturing to obtain an expanded culture solution, wherein the expanding culture medium comprises the following components: 2.6 to 3.0 percent of glucose, 0.4 to 0.6 percent of yeast powder and 0.4 to 1.0 percent of beef extract, and the culture conditions are as follows: the initial pH of the culture medium is neutral, the culture temperature is 25-30 ℃, the rotating speed of a shaking table is 100-;
s12, centrifuging the culture solution after the expanding culture for 10min to obtain bacterial sludge, wherein the centrifugation conditions are as follows: the temperature is 4 ℃, and the rotating speed is 8000 r/min;
s13, adding a protective agent into the bacterial sludge, wherein the protective agent comprises the following components in parts by weight: the bacterial sludge = 1: 1-1: 3, wherein the protective agent is composed of the following raw materials in parts by weight: 10 parts of skimmed milk powder, 2 parts of cane sugar, 1.5 parts of glycerol, 2.3 parts of sorbitol and 1.2 parts of lactose;
s14, carrying out vacuum freeze drying on the bacterial sludge obtained in the step S13 to obtain bacterial powder, wherein the vacuum freeze drying conditions are as follows: the temperature is between 70 ℃ below zero and 50 ℃ below zero, the vacuum degree is 1Pa, and the time is between 35h and 40 h;
s15, respectively preparing the bacterial powder obtained in the step S14 into powder for later use, wherein the number of viable bacteria in the powder is 1 multiplied by 108CFU/g-5×108 CFU/g；
S2 preparation of shrimp acid by using powder of direct-vat-set fungicide
S21, selecting fresh and non-putrefactive shrimps, cleaning, shelling and crushing the shrimps into meat paste, preparing two containers A, and putting the meat paste, salt and white spirit into the two containers A according to the proportion, wherein the meat paste is: salt: the proportion of the white spirit is 20:3:1 by weight;
s22, preparing double parts of 0.1% -0.15% direct vat set powder, respectively putting the double parts of direct vat set powder into the two containers A of the step S21, and stirring uniformly;
s23, sealing the two containers A, and fermenting for 2 months to obtain a semi-finished product of the shrimp acid;
s24, opening the container A, filtering out redundant liquid, transferring the half-finished product of the shrimp acid into the same container B, and putting the sweet wine, the pepper and the salt into the container B, wherein the half-finished product of the shrimp acid: sweet wine: hot pepper: the ratio of table salt is 80:9:9:2 by weight;
s25, putting 0.02-0.05% of direct-vat-set microbial inoculum into the container B in the step S24, fully mixing the contents uniformly, sealing the container B, and fermenting for 48 hours to obtain the finished product of the shrimp acid.
Further, in step S22, the container a is stirred by a stirring device, and the concrete steps of stirring the container a by the stirring device are as follows:
s221, placing the two containers A in a fermentation tank, and descending the lifting rod to enable the two stirring paddles to be respectively positioned in the two containers A;
s222, the second motor rotates, the translation plate is in threaded fit with the threaded rod, and the translation plate moves from one end of the threaded rod to the other end of the threaded rod, so that the first thread teeth move to the second thread teeth along the rotary rod until the buckle and the clamping groove are assembled together, and the second motor stops;
s223, the first motor starts to rotate, the first gear and the second gear rotate along with the first gear through the meshing fit of the first threaded teeth and the first gear and the meshing fit of the second threaded teeth and the second gear, and the stirring paddle is driven to rotate, so that the meat paste, the salt and the white spirit are fully and uniformly mixed;
s224, mixing is completed, the first motor stops, the second motor rotates reversely, the translation plate returns to the original position, and the lifting rod is lifted to enable the stirring paddle to be separated from the container A.
Further, in step S24, the stirring device is used to stir the container B, and the concrete steps of stirring the container B by the stirring device are:
s241, placing the container B in a fermentation tank, and descending the lifting rod to enable the two stirring paddles to be located in the container B;
s242, the second motor rotates, the translation plate is in threaded fit with the threaded rod, and the translation plate moves from one end of the threaded rod to the other end of the threaded rod, so that the first thread teeth move to the second thread teeth along the rotary rod until the buckle and the clamping groove are assembled together, and the second motor stops;
s243, the first motor starts to rotate, the first gear and the second gear rotate along with the first gear through the meshing fit of the first thread teeth and the first gear and the meshing fit of the second thread teeth and the second gear, and the stirring paddle is driven to rotate, so that the half-finished product of the shrimp acid, the sweet wine, the hot pepper and the salt are fully and uniformly mixed;
and S244, completing the uniform mixing, stopping the first motor, reversely rotating the second motor to return the translation plate to the original position, and lifting the lifting rod to separate the stirring paddle from the container B.
Further, in step S223 and step S243, the rotation directions of the first gear and the second gear are opposite.
Further, the preservation number of the Lactococcus lactis PCYTY-13 is CGMCC No.14932, the Lactococcus lactis is classified and named as Lactococcus lactis, and the Lactococcus lactis is preserved in the general microbiological center of China Committee for culture Collection of microorganisms, and the address is as follows: west road No.1 hospital No. 3, north jing, chaoyang district, with a date of 11 months and 20 days in 2017.
Further, Lactobacillus plantarum PCY-5R4 has a deposit number of GDMCC NO 60196, is classified and named as Lactobacillus plantarum, and is stored in Guangdong province microorganism culture Collection with the address: the preservation date of the No. 59 building 5 of the No. 100 college of the Pieli Zhonglu, Guangzhou city is 2017, 06 and 05 days.
Further, the preservation number of the Lactobacillus brevis PCYTY-7 is CGMCC No.12792, the classification name is Lactobacillus brevis, the Lactobacillus brevis is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, and the address is as follows: xilu No.1 Hospital No. 3, Beijing, Chaoyang, and the preservation date is 2016, 07 and 15 days.
The invention has the beneficial effects that: the method has the advantages that the shrimp acid prepared by the direct-vat-set microbial inoculum has higher scores in various aspects of color, smell, taste and texture and better flavor, the fermentation of the shrimp acid is accelerated, the growth of mixed bacteria such as escherichia coli, bacillus licheniformis and the like is inhibited, and the edible safety of the shrimp acid is improved; compared with the traditional shrimp acid fermentation method, the method utilizes the two stirring paddles to respectively stir the container A, and the two stirring paddles stir the container B together, and the stirring directions are opposite, so that the stirring speed and the uniform mixing effect are greatly improved.
The preservation number of the Lactococcus lactis PCYTY-13 is CGMCC No.14932, the Lactococcus lactis is classified and named, and the Lactococcus lactis is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, and the address is as follows: west road No.1 hospital No. 3, north jing, chaoyang district, with a date of 11 months and 20 days in 2017.
The Lactobacillus plantarum PCY-5R4 has a preservation number of GDMCC NO 60196, is classified and named as Lactobacillus plantarum, and is preserved in Guangdong province microbial strain collection center with the address: the preservation date of the No. 59 building 5 of the No. 100 college of the Pieli Zhonglu, Guangzhou city is 2017, 06 and 05 days.
The preservation number of the Lactobacillus brevis PCYTY-7 is CGMCC No.12792, the Lactobacillus brevis is classified and named as Lactobacillus brevis, and the Lactobacillus brevis is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, address: xilu No.1 Hospital No. 3, Beijing, Chaoyang, and the preservation date is 2016, 07 and 15 days.
Drawings
FIG. 1 is a flow chart of a method for making shrimp acid according to an embodiment;
FIG. 2 is a structural view of a stirring apparatus of the embodiment;
FIG. 3 is a view showing the construction of first and second gears of the embodiment;
FIG. 4 is an enlarged view of a portion of FIG. 3;
FIG. 5 is a rectangular ring structure of the embodiment;
FIG. 6 is a partial enlarged view of B in FIG. 5;
FIG. 7 is a top view of the stirring device of the embodiment;
figure 8 is the sensory evaluation scores for finished shrimp acid;
FIG. 9 is a graph of total acid concentration of finished shrimp acid;
figure 10 is the putrescine content of the finished product of shrimp acid.
Detailed Description
Example 1
As shown in fig. 1, this embodiment provides a method for producing shrimp acid by using a direct vat set, which specifically includes the following steps:
s1, preparing powder of a direct-vat-set microbial inoculum, wherein the direct-vat-set microbial inoculum comprises lactobacillus plantarum PCY-5R4, the preservation number of the lactobacillus plantarum PCY-5R4 is GDMCC NO 60196, the lactobacillus plantarum is classified and named as lactobacillus plantarum, and the lactobacillus plantarum is preserved in Guangdong province microbial strain preservation center, and the address is as follows: building No. 59, building No. 5 of the Fujiu No. 100 prefecture in Guangzhou city, the preservation date is 2017, 06 and 05 days;
s11, activating the direct vat set microbial inoculum, inoculating the activated direct vat set microbial inoculum into an expanding culture medium according to 2% of the total volume, and continuing culturing to obtain an expanded culture solution, wherein the expanding culture medium comprises the following components: 2.6% of glucose, 0.4% of yeast powder and 0.4% of beef extract, wherein the culture conditions are as follows: the initial pH of the culture medium is neutral, the culture temperature is 25 ℃, the rotating speed of a shaking table is 100r/min, and the culture time is 24 h;
s12, centrifuging the culture solution after the expanding culture for 10min to obtain bacterial sludge, wherein the centrifugation conditions are as follows: the temperature is 4 ℃, and the rotating speed is 8000 r/min;
s13, adding a protective agent into the bacterial sludge, wherein the protective agent comprises the following components in parts by weight: the bacterial sludge = 1: 1, wherein the protective agent is composed of the following raw materials in parts by weight: 10 parts of skimmed milk powder, 2 parts of cane sugar, 1.5 parts of glycerol, 2.3 parts of sorbitol and 1.2 parts of lactose;
s14, carrying out vacuum freeze drying on the bacterial sludge obtained in the step S13 to obtain bacterial powder, wherein the vacuum freeze drying conditions are as follows: the temperature is-70 ℃, the vacuum degree is 1Pa, and the time is 35 h;
s15, respectively preparing the bacterial powder obtained in the step S14 into powder for later use, wherein the number of viable bacteria in the powder is 1 multiplied by 108CFU/g；
S2 preparation of shrimp acid by using powder of direct-vat-set fungicide
S21, selecting fresh and non-putrefactive shrimps, cleaning, shelling and crushing the shrimps into meat paste, preparing two containers A, and putting the meat paste, salt and white spirit into the two containers A according to the proportion, wherein the meat paste is: salt: the proportion of the white spirit is 20:3:1 by weight;
s22, preparing double parts of 0.1% direct vat set powder, respectively putting the double parts of direct vat set powder into the two containers A of the step S21, and stirring the containers A by using the stirring device 1;
s23, sealing the two containers A, and fermenting for 2 months to obtain a semi-finished product of the shrimp acid;
s24, opening the container A, filtering out redundant liquid, transferring the half-finished product of the shrimp acid into the same container B, and putting the sweet wine, the pepper and the salt into the container B, wherein the half-finished product of the shrimp acid: sweet wine: hot pepper: the ratio of table salt is 80:9:9:2 by weight;
s25, adding 0.02% of direct-vat-set microbial inoculum into the container B in the step S24, fully mixing the contents uniformly, closing the container B, and fermenting for 48 hours to obtain a finished product 1 of the shrimp acid.
More specifically, as shown in fig. 2, the stirring device 1 comprises a first motor 13, a first gear 14, a second gear 15, two vertical plates 16, two lifting mechanisms 11 and two stirring paddles 12, wherein each lifting mechanism 11 comprises a first cylinder 111 and a lifting rod 112, the top of each lifting rod 112 is connected with the corresponding vertical plate 16, the first motor 13 is arranged on the inner wall of one vertical plate 16, an output shaft of the first motor 13 is connected with a rotating rod 3, the other end of each rotating rod 3 is connected with the inner wall of the other vertical plate 16, the outer wall of each rotating rod 3 is provided with a thread tooth 31, the first gear 14, the top of the second gear 15 is connected to the vertical plate 16 through the horizontal rod 17, the first gear 14 and the second gear 15 are respectively in running fit with the horizontal rod 17, the first gear 14 and the second gear 15 are respectively in meshing fit with the thread teeth 31, the stirring paddles 12 are respectively arranged at the bottoms of the first gear 14 and the second gear 15, and the two stirring paddles 12 are respectively arranged in the two containers A.
More specifically, as shown in fig. 3 and 7, the thread tooth 31 is composed of two sections, namely a first thread tooth 311 and a second thread tooth 312, the first thread tooth 311 is slidably engaged on the rotary rod 3, the lugs 32 are symmetrically arranged on the outer side wall of the rotary rod 3, so that the rotary rod 3 is coaxially rotated with the first thread tooth 311 through the lugs 32, the first thread tooth 311 is engaged with the first gear 14, and the second thread tooth 312 is engaged with the second gear 15.
More specifically, as shown in fig. 4, the inner ends of the first screw tooth 311 and the second screw tooth 312 are respectively provided with a buckle 33 and a clamping groove 34, so that the first screw tooth 311 and the second screw tooth 312 are connected together, the outer end of the first screw tooth 311 is provided with an annular groove 35, and a translation plate 36 is arranged in the annular groove 35.
More specifically, as shown in fig. 5 and 6, the stirring device 1 further includes a second motor 4, a threaded rod 41 and a rectangular ring 42, the second motor 4 is fixedly connected to the vertical plate 16 through a horizontal plate 43, the threaded rod 41 is located in the rectangular ring 42, an output shaft of the second motor 4 penetrates through a side wall of the rectangular ring 42 to connect the threaded rod 41, one end of the translation plate 36 is rotatably fitted with the annular groove 35, and the other end of the translation plate is threadedly fitted with the threaded rod 41.
More specifically, in step S22, the specific steps of stirring the container a by the stirring device 1 are:
s221, placing the two containers A in the fermentation tank 5, and descending the lifting rod 112 to enable the two stirring paddles 12 to be respectively positioned in the two containers A;
s222, the second motor 4 rotates, the translation plate 36 is in threaded fit with the threaded rod 41 through the translation plate 36, the translation plate 36 moves from one end of the threaded rod 41 to the other end of the threaded rod, so that the first thread tooth 311 moves towards the second thread tooth 312 along the rotating rod 3 until the buckle 33 and the clamping groove 34 are assembled together, and the second motor 4 stops;
s223, the first motor 13 starts to rotate, and the first gear 14 and the second gear 15 rotate along with the first gear 14 and the second gear 15 through the meshing fit of the first gear 14 and the first thread tooth 311 as well as the second thread tooth 312 and the second gear 15, so that the stirring paddle 12 is driven to rotate, and the muddy flesh, the salt and the white spirit are fully and uniformly mixed;
and S224, completing the uniform mixing, stopping the first motor 13, reversely rotating the second motor 4, returning the translation plate 36 to the original position, and lifting the lifting rod 112 to separate the stirring paddle 12 from the container A.
More specifically, in step S24, the stirring device 1 is used to stir the container B, and the concrete steps of the stirring device 1 are as follows:
s241, placing the container B in the fermentation tank 5, and descending the lifting rod 112 to enable the two stirring paddles 12 to be located in the container B;
s242, the second motor 4 rotates, and the translation plate 36 is in threaded fit with the threaded rod 41, so that the translation plate 36 moves from one end of the threaded rod 41 to the other end, and the first thread tooth 311 moves towards the second thread tooth 312 along the rotating rod 3 until the buckle 33 and the clamping groove 34 are assembled together, and the second motor 4 stops;
s243, the first motor 13 starts to rotate, the first gear 14 and the second gear 15 rotate along with the first gear 14 and the second gear 15 through the meshing fit of the first thread tooth 311 and the first gear 14 and the second thread tooth 312 and the meshing fit of the second gear 15, and the stirring paddle 12 is driven to rotate, so that the half-finished product of the shrimp acid, the sweet wine, the hot pepper and the salt are fully and uniformly mixed;
and S244, completing the uniform mixing, stopping the first motor 13, reversely rotating the second motor 4 to return the translation plate 36 to the original position, and lifting the lifting rod 112 to separate the stirring paddle 12 from the container B.
Preferably, in steps S223 and S243, the spiral directions of the first screw tooth 311 and the second screw tooth 312 are opposite, so the rotation directions of the first gear 14 and the second gear 15 are opposite.
Example 2
As shown in fig. 1, this embodiment provides a method for producing shrimp acid by using a direct vat set, which includes the following steps:
s1, preparing powder of a direct-vat-set microbial inoculum, wherein the direct-vat-set microbial inoculum comprises lactobacillus plantarum PCY-5R4, the preservation number of the lactobacillus plantarum PCY-5R4 is GDMCC NO 60196, the lactobacillus plantarum is classified and named as lactobacillus plantarum, and the lactobacillus plantarum is preserved in Guangdong province microbial strain preservation center, and the address is as follows: building No. 59, building No. 5 of the Fujiu No. 100 prefecture in Guangzhou city, the preservation date is 2017, 06 and 05 days;
s11, activating the direct vat set microbial inoculum, inoculating the activated direct vat set microbial inoculum into an expanding culture medium according to 2% of the total volume, and continuing culturing to obtain an expanded culture solution, wherein the expanding culture medium comprises the following components: 2.8% of glucose, 0.5% of yeast powder and 0.6% of beef extract, wherein the culture conditions are as follows: the initial pH of the culture medium is neutral, the culture temperature is 28 ℃, the rotating speed of a shaking table is 120r/min, and the culture time is 24 h;
s12, centrifuging the culture solution after the expanding culture for 10min to obtain bacterial sludge, wherein the centrifugation conditions are as follows: the temperature is 4 ℃, and the rotating speed is 8000 r/min;
s13, adding a protective agent into the bacterial sludge, wherein the protective agent comprises the following components in parts by weight: the bacterial sludge = 1: 2, wherein the protective agent is composed of the following raw materials in parts by weight: 10 parts of skimmed milk powder, 2 parts of cane sugar, 1.5 parts of glycerol, 2.3 parts of sorbitol and 1.2 parts of lactose;
s14, carrying out vacuum freeze drying on the bacterial sludge obtained in the step S13 to obtain bacterial powder, wherein the vacuum freeze drying conditions are as follows: the temperature is minus 60 ℃, the vacuum degree is 1Pa, and the time is 38 h;
s15, respectively preparing the bacterial powder obtained in the step S14 into powder for later use, wherein the number of viable bacteria in the powder is 3 multiplied by 108CFU/g；
S2 preparation of shrimp acid by using powder of direct-vat-set fungicide
S21, selecting fresh and non-putrefactive shrimps, cleaning, shelling and crushing the shrimps into meat paste, preparing two containers A, and putting the meat paste, salt and white spirit into the two containers A according to the proportion, wherein the meat paste is: salt: the proportion of the white spirit is 20:3:1 by weight;
s22, preparing double parts of 0.1% direct vat set powder, respectively putting the double parts of direct vat set powder into the two containers A of the step S21, and stirring the containers A by using the stirring device 1;
s23, sealing the two containers A, and fermenting for 2 months to obtain a semi-finished product of the shrimp acid;
s24, opening the container A, filtering out redundant liquid, transferring the half-finished product of the shrimp acid into the same container B, and putting the sweet wine, the pepper and the salt into the container B, wherein the half-finished product of the shrimp acid: sweet wine: hot pepper: the ratio of table salt is 80:9:9:2 by weight;
s25, adding 0.04% of direct vat set microbial inoculum into the container B in the step S24, fully mixing the contents by using the stirring device 1, sealing the container B, and fermenting for 48 hours to obtain the finished product 2 of the shrimp acid.
More specifically, the stirring apparatus 1 used in this example 2 is exactly the same as that used in example 1.
Example 3
As shown in fig. 1, this embodiment provides a method for producing shrimp acid by using a direct vat set, which includes the following steps:
s1, preparing powder of a direct-vat-set microbial inoculum, wherein the direct-vat-set microbial inoculum comprises Lactobacillus brevis PCYTY-7, the preservation number of the Lactobacillus brevis PCYTY-7 is CGMCC No.12792, the Lactobacillus brevis is classified and named as Lactobacillus brevis, and the direct-vat-set microbial inoculum is preserved in the common microbial center of the China Committee for culture Collection of microorganisms, and the address is as follows: xilu No.1 Hospital No. 3, Beijing, Chaoyang, with a preservation date of 2016, 07 months and 15 days;
s11, activating the direct vat set microbial inoculum, inoculating the activated direct vat set microbial inoculum into an expanding culture medium according to 2% of the total volume, and continuing culturing to obtain an expanded culture solution, wherein the expanding culture medium comprises the following components: 2.6% of glucose, 0.6% of yeast powder and 0.8% of beef extract, wherein the culture conditions are as follows: the initial pH of the culture medium is neutral, the culture temperature is 25 ℃, the rotating speed of a shaking table is 150r/min, and the culture time is 24 h;
s12, centrifuging the culture solution after the expanding culture for 10min to obtain bacterial sludge, wherein the centrifugation conditions are as follows: the temperature is 4 ℃, and the rotating speed is 8000 r/min;
s13, adding a protective agent into the bacterial sludge, wherein the protective agent comprises the following components in parts by weight: the bacterial sludge = 1: 1, wherein the protective agent is composed of the following raw materials in parts by weight: 10 parts of skimmed milk powder, 2 parts of cane sugar, 1.5 parts of glycerol, 2.3 parts of sorbitol and 1.2 parts of lactose;
s14, carrying out vacuum freeze drying on the bacterial sludge obtained in the step S13 to obtain bacterial powder, wherein the vacuum freeze drying conditions are as follows: the temperature is-70 ℃, the vacuum degree is 1Pa, and the time is 40 h;
s15, respectively preparing the bacterial powder obtained in the step S14 into powder for later use, wherein the number of viable bacteria in the powder is 2 multiplied by 108CFU/g；
S2 preparation of shrimp acid by using powder of direct-vat-set fungicide
S21, selecting fresh and non-putrefactive shrimps, cleaning, shelling and crushing the shrimps into meat paste, preparing two containers A, and putting the meat paste, salt and white spirit into the two containers A according to the proportion, wherein the meat paste is: salt: the proportion of the white spirit is 20:3:1 by weight;
s22, preparing double parts of 0.1% direct vat set powder, respectively putting the double parts of direct vat set powder into the two containers A of the step S21, and stirring the containers A by using the stirring device 1;
s23, sealing the two containers A, and fermenting for 2 months to obtain a semi-finished product of the shrimp acid;
s24, opening the container A, filtering out redundant liquid, transferring the half-finished product of the shrimp acid into the same container B, and putting the sweet wine, the pepper and the salt into the container B, wherein the half-finished product of the shrimp acid: sweet wine: hot pepper: the ratio of table salt is 80:9:9:2 by weight;
s25, adding 0.03% of direct vat set microbial inoculum into the container B in the step S24, fully mixing the contents by using the stirring device 1, sealing the container B, and fermenting for 48 hours to obtain a finished product 3 of the shrimp acid.
More specifically, the stirring apparatus 1 used in this example 3 is exactly the same as that used in example 1.
Example 4
As shown in fig. 1, this embodiment provides a method for producing shrimp acid by using a direct vat set, which includes the following steps:
s1, preparing powder of a direct-vat-set microbial inoculum, wherein the direct-vat-set microbial inoculum comprises lactococcus lactis PCYTY-13, the preservation number of the lactococcus lactis PCYTY-13 is CGMCC No.14932, the lactococcus lactis is classified and named as lactococcus lactis, and the lactococcus lactis is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, and the address is as follows: west road No.1 hospital No. 3, north jing, chaoyang district, with a storage date of 11 months and 20 days in 2017;
s11, activating the direct vat set microbial inoculum, inoculating the activated direct vat set microbial inoculum into an expanding culture medium according to 2% of the total volume, and continuing culturing to obtain an expanded culture solution, wherein the expanding culture medium comprises the following components: 3.0% of glucose, 0.6% of yeast powder and 1.0% of beef extract, wherein the culture conditions are as follows: the initial pH of the culture medium is neutral, the culture temperature is 30 ℃, the rotating speed of a shaking table is 150r/min, and the culture time is 24 h;
s12, centrifuging the culture solution after the expanding culture for 10min to obtain bacterial sludge, wherein the centrifugation conditions are as follows: the temperature is 4 ℃, and the rotating speed is 8000 r/min;
s13, adding a protective agent into the bacterial sludge, wherein the protective agent comprises the following components in parts by weight: the bacterial sludge = 1: 3, wherein the protective agent is composed of the following raw materials in parts by weight: 10 parts of skimmed milk powder, 2 parts of cane sugar, 1.5 parts of glycerol, 2.3 parts of sorbitol and 1.2 parts of lactose;
s14, carrying out vacuum freeze drying on the bacterial sludge obtained in the step S13 to obtain bacterial powder, wherein the vacuum freeze drying conditions are as follows: the temperature is minus 50 ℃, the vacuum degree is 1Pa, and the time is 40 h;
s15, respectively preparing the bacterial powder obtained in the step S14 into powder for later use, wherein the number of viable bacteria in the powder is 5 multiplied by 108 CFU/g；
S2 preparation of shrimp acid by using powder of direct-vat-set fungicide
S21, selecting fresh and non-putrefactive shrimps, cleaning, shelling and crushing the shrimps into meat paste, preparing two containers A, and putting the meat paste, salt and white spirit into the two containers A according to the proportion, wherein the meat paste is: salt: the proportion of the white spirit is 20:3:1 by weight;
s22, preparing double parts of 0.1% direct vat set powder, respectively putting the double parts of direct vat set powder into the two containers A of the step S21, and stirring the containers A by using the stirring device 1;
s23, sealing the two containers A, and fermenting for 2 months to obtain a semi-finished product of the shrimp acid;
s24, opening the container A, filtering out redundant liquid, transferring the half-finished product of the shrimp acid into the same container B, and putting the sweet wine, the pepper and the salt into the container B, wherein the half-finished product of the shrimp acid: sweet wine: hot pepper: the ratio of table salt is 80:9:9:2 by weight;
s25, adding 0.05% of direct-vat-set microbial inoculum into the container B in the step S24, stirring the container B by using the stirring device 1, fully mixing the contents uniformly, sealing the two containers B, and fermenting for 48 hours to obtain a finished product 4 of the shrimp acid.
More specifically, the stirring apparatus 1 used in this example 4 is exactly the same as that used in example 1.
Example 5
The traditional manufacturing method of the shrimp acid comprises the following steps:
(1) weighing 300g of fresh and non-putrefactive shrimp without crushing, cleaning with clear water, placing into a sealed jar, weighing 450g of salt and 150g of white spirit, fully stirring, placing into a container, placing in a ventilated, dry and cool place, and sealing and fermenting for 12 months.
(2) And fishing out the fermented semi-finished product from the container, removing liquid in the container, adding 300g of sweet wine, 300g of hot pepper and 100g of salt, fully stirring uniformly, placing in the container, sealing and fermenting for 3 months to finally obtain a finished product 5 of the shrimp acid.
Experimental example 1: sensory evaluation comparison of samples
Randomly selecting 10 professional sensory workers, and scoring the color, smell, taste and texture of the finished product of the shrimp acid 1-5, wherein the result is shown in figure 8, the sensory score of the finished product 2 is higher than that of the finished product 1, the sensory score difference with the finished product 5 is smaller, and the taste score is highest, which shows that the shrimp acid prepared according to the embodiment 2 has small difference and better flavor compared with the traditional process; the sensory score of the finished product 2 is higher than that of the finished product 3, which shows that the shrimp sour taste made of the lactobacillus plantarum screened from the shrimp acid used in the invention is better; the overall lowest sensory score for sample 4 indicated that lactobacillus brevis may not be suitable for use in the shrimp acid fermentation and the sample made was less flavorful.
Experimental example 2:
according to the national standard determination method, the total acid concentration of finished products 1-4 in fermentation for 0, 1, 3, 5 and 7d is determined, and the total acid concentration of sample 5 is also determined to be 1.65 g/100g as reference. As shown in fig. 9, the total acid concentration of finished product 2 increased faster than that of finished product 1, reaching 1.71 g/100g at fermentation 7d, which is higher than that of sample 5, indicating that the shrimp acid made in example 1 fermented best and matured at fermentation 7 d; the total acid concentration of the finished products 1, 3 and 4 increased slowly and was much lower than that of sample 5 at 7d of fermentation, indicating that lactococcus lactis and lactobacillus brevis had poor effect in fermenting the shrimp acid, which was not yet mature at 7d of fermentation.
Experimental example 3
As shown in fig. 10, the putrescine content of finished products 1 and 2 is low, and the putrescine content is much lower than that of finished product 5 at the time of fermentation for 7 d; the content of the putrescine in the finished products 3 and 4 is higher, and the content of the putrescine in the finished product 3 is up to 731.48 mg/kg. Therefore, the direct vat set microbial inoculum can effectively block the formation of putrescine and ensure the edible safety of the shrimp acid.
In conclusion, the direct-vat-set microbial inoculum can accelerate the fermentation of the shrimp acid, can inhibit the growth of mixed bacteria such as escherichia coli, bacillus licheniformis and the like, and improves the edible safety of the shrimp acid.
The above embodiments are only for illustrating the technical ideas and features of the present invention, and are not meant to be exclusive or limiting of the present invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the scope of the invention.

Claims (7)

1. A method for preparing shrimp acid by adopting a direct vat set microbial inoculum is characterized by comprising the following steps:
s1, preparing powder of a direct-vat-set microbial inoculum, wherein the direct-vat-set microbial inoculum comprises one or more of Lactobacillus brevis PCYTY-7, lactococcus lactis PCYTY-13 and Lactobacillus plantarum PCY-5R 4;
s11, activating the direct vat set microbial inoculum, inoculating the activated direct vat set microbial inoculum into an expanding culture medium according to 2% of the total volume, and continuing culturing to obtain an expanded culture solution, wherein the expanding culture medium comprises the following components: 2.6 to 3.0 percent of glucose, 0.4 to 0.6 percent of yeast powder and 0.4 to 1.0 percent of beef extract, and the culture conditions are as follows: the initial pH of the culture medium is neutral, the culture temperature is 25-30 ℃, the rotating speed of a shaking table is 100-;
s12, centrifuging the culture solution after the expanding culture for 10min to obtain bacterial sludge, wherein the centrifugation conditions are as follows: the temperature is 4 ℃, and the rotating speed is 8000 r/min;
s13, adding a protective agent into the bacterial sludge, wherein the protective agent comprises the following components in parts by weight: the bacterial sludge = 1: 1-1: 3, wherein the protective agent is composed of the following raw materials in parts by weight: 10 parts of skimmed milk powder, 2 parts of cane sugar, 1.5 parts of glycerol, 2.3 parts of sorbitol and 1.2 parts of lactose;
s14, carrying out vacuum freeze drying on the bacterial sludge obtained in the step S13 to obtain bacterial powder, wherein the vacuum freeze drying conditions are as follows: the temperature is between 70 ℃ below zero and 50 ℃ below zero, the vacuum degree is 1Pa, and the time is between 35h and 40 h;
s15, respectively preparing the bacterial powder obtained in the step S14 into powder for later use, wherein the number of viable bacteria in the powder is 1 multiplied by 108CFU/g-5×108 CFU/g；
S2 preparation of shrimp acid by using powder of direct-vat-set fungicide
S21, selecting fresh and non-putrefactive shrimps, cleaning, shelling and crushing the shrimps into meat paste, preparing two containers A, and putting the meat paste, salt and white spirit into the two containers A according to the proportion, wherein the meat paste is: salt: the proportion of the white spirit is 20:3:1 by weight;
s22, preparing double parts of 0.1% -0.15% direct vat set powder, respectively putting the double parts of direct vat set powder into the two containers A of the step S21, and stirring uniformly;
s23, sealing the two containers A, and fermenting for 2 months to obtain a semi-finished product of the shrimp acid;
s24, opening the container A, filtering out redundant liquid, transferring the half-finished product of the shrimp acid into the same container B, and putting the sweet wine, the pepper and the salt into the container B, wherein the half-finished product of the shrimp acid: sweet wine: hot pepper: the ratio of table salt is 80:9:9:2 by weight;
s25, putting 0.02-0.05% of direct-vat-set microbial inoculum into the container B in the step S24, fully mixing the contents uniformly, sealing the container B, and fermenting for 48 hours to obtain the finished product of the shrimp acid.
2. The method for producing an shrimp acid with a direct vat set forth in claim 1, wherein in step S22, the vessel a is stirred with the stirring device (1), and the specific steps of stirring the vessel a with the stirring device (1) are:
s221, placing the two containers A in a fermentation tank (5), and descending the lifting rod (112) to enable the two stirring paddles (12) to be respectively positioned in the two containers A;
s222, the second motor (4) rotates, the translation plate (36) is in threaded fit with the threaded rod (41) through the translation plate (36), the translation plate (36) moves from one end of the threaded rod (41) to the other end of the threaded rod, so that the first thread teeth (311) move to the second thread teeth (312) along the rotating rod (3) until the buckle (33) and the clamping groove (34) are assembled together, and the second motor (4) stops;
s223, the first motor (13) starts to rotate, the first gear (14) and the second gear (15) rotate along with the first threaded tooth (311) and the second threaded tooth (312) in meshed fit, and the first gear (14) and the second gear (15) rotate to drive the stirring paddle (12) to rotate, so that the muddy meat, the salt and the white spirit are fully and uniformly mixed;
s224, mixing uniformly, stopping the first motor (13), reversely rotating the second motor (4), returning the translation plate (36) to the original position, and lifting the lifting rod (112) to separate the stirring paddle (12) from the container A.
3. The method for producing an shrimp acid with a direct vat set forth in claim 2, wherein in step S24, the vessel B is stirred with the stirring device (1), and the specific steps of stirring the vessel B with the stirring device (1) are:
s241, placing the container B in a fermentation tank (5), and descending the lifting rod (112) to enable the two stirring paddles (12) to be located in the container B;
s242, the second motor (4) rotates, the translation plate (36) is in threaded fit with the threaded rod (41) through the translation plate (36), the translation plate (36) moves from one end of the threaded rod (41) to the other end of the threaded rod, so that the first thread teeth (311) move to the second thread teeth (312) along the rotating rod (3) until the buckle (33) and the clamping groove (34) are assembled together, and the second motor (4) stops;
s243, the first motor (13) starts to rotate, the first gear (14) and the second gear (15) rotate along with the first threaded tooth (311) and the second threaded tooth (312) in meshed fit, and the first gear (14) and the second gear (15) rotate to drive the stirring paddle (12) to rotate, so that the half-finished product of the shrimp acid, the sweet wine, the hot pepper and the salt are fully and uniformly mixed;
and S244, completing the uniform mixing, stopping the first motor (13), reversely rotating the second motor (4), returning the translation plate (36) to the original position, and lifting the lifting rod (112) to separate the stirring paddle (12) from the container B.
4. The method for producing an shrimp acid with a direct vat set as in claim 3 wherein the first gear (14) and the second gear (15) are rotated in opposite directions in steps S223 and S243.
5. The method for preparing the shrimp acid by using the direct vat set inoculant according to any one of claims 1 to 4, wherein the Lactobacillus plantarum PCY-5R4 has a collection number of GDMCC NO 60196, is classified and named as Lactobacillus plantarum (Lactobacillus plantarum), and is stored in Guangdong province microbial strain collection center, address: the preservation date of the No. 59 building 5 of the No. 100 college of the Pieli Zhonglu, Guangzhou city is 2017, 06 and 05 days.
6. The method for preparing the shrimp acid by using the direct-vat-set inoculant according to any one of claims 1 to 4, wherein the preservation number of the Lactobacillus brevis PCYTY-7 is CGMCC No.12792, which is classified and named as Lactobacillus brevis (Lactobacillus brevis), and which is preserved in the China general microbiological culture Collection center (CGMCC), address: xilu No.1 Hospital No. 3, Beijing, Chaoyang, and the preservation date is 2016, 07 and 15 days.
7. The method for producing shrimp acid by using a direct vat set microbial inoculum according to any one of claims 1 to 4, wherein the preservation number of Lactococcus lactis PCYTY-13 is CGMCC No.14932, which is classified and named as Lactococcus lactis (Lactococcus lactis), and which is stored in the general microbiological center of China Committee for culture Collection of microorganisms, address: west road No.1 hospital No. 3, north jing, chaoyang district, with a date of 11 months and 20 days in 2017.
CN202111033150.9A 2021-09-03 Method for preparing shrimp acid by adopting direct-injection microbial inoculum Active CN113862306B (en)

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