CN115211552A - Microbial processing method for improving nutritional ingredients of shrimp gill sauce - Google Patents
Microbial processing method for improving nutritional ingredients of shrimp gill sauce Download PDFInfo
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a microbial processing method for improving nutrient components of shrimp gill sauce, which comprises the following steps: s1, shelling shrimp heads, crushing, uniformly mixing, and sterilizing; s2, adding a bacillus amyloliquefaciens solution into the shrimp gill sauce obtained in the step S1, uniformly mixing and culturing; and S3, adding a lactobacillus plantarum solution into the shrimp gill sauce obtained in the step S2, uniformly mixing, and continuing to culture. According to the invention, by adopting the microbial processing method for improving the nutritional ingredients of the shrimp gill sauce, the protein in the shrimp gill sauce is fully released, the nutritional ingredients of the shrimp gill sauce are improved, and the shelf life of the shrimp gill sauce is prolonged.
Description
Technical Field
The invention relates to the technical field of food fermentation, in particular to a microbial processing method for improving nutritional ingredients of shrimp gill sauce.
Background
The crayfish, also called procambarus clarkii, red crayfish and freshwater crayfish, has delicious meat and rich nutrition, is widely loved by Chinese people, and the consumption scale is gradually increased. In recent years, crayfish has become an important economic breeding variety in China, but the edible part of the crayfish tail currently accounts for about one third of the weight of the crayfish, and a large amount of waste such as crayfish heads and crayfish shells is generated in the processing process, so that not only is the resource waste caused, but also the environment is polluted. The side products of the shrimp heads, the shrimp shells and the like generated in the processing and production process of the shelled shrimps contain various nutritional and functional effective components such as rich protein, unsaturated fatty acid, phospholipid, astaxanthin, chitin, mineral substances and the like. In recent years, many researchers have been trying to develop and utilize the effective components in the shrimp heads and shells by using various biochemical methods, such as alkali extraction, enzyme method, alkali-soluble acid-precipitation extraction, etc., but both alkali extraction and alkali-soluble acid-precipitation methods may cause certain damage to proteins, may cause environmental pollution, and enzyme method costs too high, which is not suitable for mass production.
In recent years, besides the utilization of environmentally unfriendly acid and alkali processing methods and enzyme methods with high cost, attempts have been made to extract resources in shrimp byproducts by microbial fermentation methods, such as fermentation of the shrimp byproducts by using pediococcus acidilactici, fermentation of the shrimp byproducts by using three strains of lactic acid bacteria mixed fermentation agents, mixed fermentation by using pichia quaternary, lactobacillus plantarum and aspergillus niger, and the like, all fermentations are synchronous fermentations, and efficient extraction of nutritional ingredients in the shrimp paste cannot be realized.
Disclosure of Invention
The invention aims to provide a microbial processing method for improving nutrient content of shrimp gill sauce, which comprises the steps of taking shrimp gill sauce as a raw material, crushing and sterilizing the shrimp gill sauce, adding bacillus amyloliquefaciens and lactobacillus plantarum in sequence, carrying out mixed fermentation, metabolizing the shrimp gill sauce by using the bacillus amyloliquefaciens, promoting growth of the lactobacillus plantarum, releasing protein in the shrimp gill sauce, improving the nutrient content of the shrimp gill sauce and prolonging the shelf life of the shrimp gill sauce.
In order to achieve the purpose, the invention provides a microbial processing method for improving the nutrient content of shrimp gill sauce, which comprises the following steps:
s1, shelling shrimp heads, crushing, uniformly mixing, and sterilizing;
s2, adding a bacillus amyloliquefaciens solution into the shrimp gill sauce obtained in the step S1, uniformly mixing and culturing;
and S3, adding a lactobacillus plantarum solution into the shrimp gill sauce obtained in the step S2, uniformly mixing, and continuing to culture.
Preferably, in the step S1, the prepared shrimp gill sauce is a shrimp gill sauce before fermentation, which is prepared by removing shells of shrimp heads, crushing, performing enzymolysis-free sterilization at 121 ℃ for 20-30 min.
Preferably, in step S2, the culturing method comprises:
(1) Normal saline and bacillus amyloliquefaciens are mixed into a bacterial liquid with the bacterial concentration of 1 multiplied by 10 7 CFU/mL, adding bacterial liquid and shrimp gill sauce in a volume-mass ratio of 1-10%;
(2) Adding the solution into the shrimp gill sauce, and culturing for 48-72 h at 30 ℃ and 200rpm in a shaking table.
Preferably, in step S3, the culturing method is:
(1) Normal saline is mixed with lactobacillus plantarum to form bacterial liquid with the bacterial concentration of 1 multiplied by 10 7 CFU/mL, adding bacterial liquid and shrimp gill sauce in a volume-mass ratio of 1-10%;
(2) Adding the shrimp gill sauce into the solution, and culturing for 9-10 days in a shaking table at 30 ℃ and 200rpm.
Preferably, the bacillus amyloliquefaciens solution with the volume mass ratio of 5% to the shrimp gill sauce is added into the shrimp gill sauce for fermentation for 72 hours, and then the lactobacillus plantarum solution with the volume mass ratio of 5% to the shrimp gill sauce is added for fermentation for 9 days.
Preferably, the bacillus amyloliquefaciens solution and the lactobacillus plantarum solution are both commercially available food-grade bacterial powder.
Therefore, the technical effects of the microbial processing method for improving the nutritional ingredients of the shrimp gill sauce are as follows:
(1) The fermentation microorganism is a food-grade microorganism sold in the market, and has safety;
(2) The fermentation is carried out step by step, so that the inhibition effect of the lactobacillus plantarum on the bacillus amyloliquefaciens is weakened, and the microbial diversity of the fermented shrimp gill sauce is ensured;
(3) The fermented shrimp gill sauce has long shelf life, and does not have mould growth and peculiar smell after being placed in an open way for one month at room temperature.
In the invention, the bacillus amyloliquefaciens has strong resistance to external harmful factors and wide distribution, and exists in soil, water, air, animal intestinal tracts and the like. Bacillus amyloliquefaciens has strong protease activity and can decompose crawfish processing byproducts and produce proteins, various sugars and other metabolites. Lactobacillus plantarum is a normal flora in the intestinal tracts of human and animals, and is a well-known safe food-grade microorganism. The lactobacillus plantarum not only endows the fermented food with special flavor, texture and structure in the food fermentation process, but also can generate various antibacterial substances such as bacteriocin, cyclic dipeptide, organic acid and the like, and is widely applied to the fields of food fermentation and biological preservation. The shrimp gill sauce is prepared by sequentially mixing and fermenting the bacillus amyloliquefaciens and the lactobacillus plantarum step by step, so that original proteins which cannot be utilized in the shrimp gill sauce can be decomposed, the growth of the lactobacillus plantarum is promoted, the nutritional ingredients of the shrimp gill sauce are improved, and the shelf life of the shrimp gill sauce is prolonged.
The technical solution of the present invention is further described in detail by the following examples.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples.
Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs.
All terms (including technical or scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs unless specifically defined otherwise. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
Techniques, methods and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate.
The disclosures of the prior art documents cited in the present description are incorporated by reference in their entirety and are, therefore, part of the present disclosure.
Example one
A microbial processing method for improving nutritional ingredients of shrimp gill sauce comprises the following steps:
1) Shrimp gill sauce single-bacterium fermentation product
Shelling shrimp head, pulverizing, mixing, sterilizing at 121 deg.C for 20min. Dissolving Bacillus amyloliquefaciens in normal saline to obtain the bacillus amyloliquefaciens with the concentration of 1 multiplied by 10 7 CFU/mL of Bacillus amyloliquefaciens solution. Adding the bacillus amyloliquefaciens solution into the shrimp gill sauce according to the volume mass ratio of 1% of the shrimp gill sauce, and culturing in a shaking table at the temperature of 30 ℃ and the rotating speed of 200rpm. And culturing for 12 days to obtain the shrimp gill sauce fermentation product.
2) Determination of nutrient substances of prawn gill fermentation product
The method comprises the steps of measuring the content of free amino in a product by adopting an o-phthalaldehyde method, measuring the content of soluble protein by adopting a Coomassie brilliant blue method, measuring the content of protein by adopting a Kjeldahl nitrogen determination method, and measuring the content of amino acid nitrogen by adopting an acidimetry method. And (3) placing the fermentation product at room temperature for one month in an open manner, observing the mildew and rot condition, determining whether the fermented shrimp gill sauce has peculiar smell through smelling the fermented product, and determining the shelf life of the fermented shrimp gill sauce.
Amino acid nitrogen refers to a nitrogen element existing in the form of an amino acid, and is a characteristic index for determining the degree of fermentation of a fermentation product. The higher the index, the higher the amino acid content, the better the umami taste. Free amino groups are the exposed part of the protein by cleavage of peptide bonds, and enzymatic hydrolysis of the protein results in an increase in the content of free amino groups. Soluble protein refers to a protein that can be dissolved in water or other solvents in a small molecular state, and is an important nutrient substance as an important index in experiments such as plant physiology, microorganisms, and food processing. The protein refers to a class of biological macromolecules widely existing in organisms, and when the dietary protein meets the needs of people, the dietary protein can maintain normal metabolism, generate antibodies, resist infection and is easy to recover in case of diseases.
Example two
A microbial processing method for improving nutritional ingredients of shrimp gill sauce comprises the following steps:
1) Shrimp gill sauce mixed fermentation product of two kinds of bacteria
Shelling shrimp head, pulverizing, mixing, sterilizing at 121 deg.C for 20min. Dissolving Bacillus amyloliquefaciens in normal saline to obtain bacteria with concentration of 1 × 10 7 CFU/mL of Bacillus amyloliquefaciens solution. Dissolving Lactobacillus plantarum in normal saline to obtain a bacteria concentration of 1 × 10 7 CFU/mL Lactobacillus plantarum solution. Adding a bacillus amyloliquefaciens solution into the shrimp gill sauce according to the volume mass ratio of 1% of the shrimp gill sauce, culturing in a shaking table at the temperature of 30 ℃ and the rotating speed of 200rpm for 48h, adding a lactobacillus plantarum solution into the shrimp gill sauce according to the volume mass ratio of 1% of the shrimp gill sauce, culturing in the shaking table at the temperature of 30 ℃ and the rotating speed of 200rpm for 10d, and obtaining a shrimp gill sauce fermentation product;
2) Determination of nutrient substance of prawn gill sauce fermentation product
The method comprises the steps of measuring the content of free amino in a product by adopting an o-phthalaldehyde method, measuring the content of soluble protein by adopting a Coomassie brilliant blue method, measuring the content of protein by adopting a Kjeldahl nitrogen determination method, and measuring the content of amino acid nitrogen by adopting an acidimetry method. And (3) placing the fermentation product at room temperature for one month in an open manner, observing the mildew and rot condition, determining whether the peculiar smell exists or not through smelling, and determining the shelf life of the fermented shrimp gill sauce.
EXAMPLE III
In the preparation of the shrimp gill sauce by microbial fermentation, the fermentation time of the bacillus amyloliquefaciens is 72 hours, and the fermentation time of the lactobacillus plantarum is 9 days.
The other steps are the same as those of the second embodiment. The nutrient determination and shelf life study were as in example two.
Example four
In the preparation of the shrimp gill sauce by microbial fermentation, 1% of normal saline by volume and mass is replaced by 5% of normal saline by volume and mass in the first embodiment, and the other steps are the same as the first embodiment.
The nutrient determination and shelf life study were performed as in example one.
EXAMPLE five
In the preparation of the shrimp gill sauce by microbial fermentation, the bacterial amount of the bacillus amyloliquefaciens solution and the lactobacillus plantarum solution inoculated to the shrimp gill sauce is 5 percent (volume to mass ratio), and other conditions are the same as the second example.
The nutrient determination and shelf life study were the same as in example two.
Example six
In the method for preparing the shrimp gill sauce by microbial fermentation, the inoculation amounts of the bacillus amyloliquefaciens solution and the lactobacillus plantarum solution which are respectively inoculated to the shrimp gill sauce are both 5 percent (volume to mass ratio), and other conditions are the same as the third embodiment.
Nutrient determination and shelf life studies were performed as in example three.
EXAMPLE seven
In the preparation of the shrimp gill sauce by microbial fermentation, the physiological saline with the volume mass ratio of 1% in the first example is replaced by the physiological saline with the volume mass ratio of 10%, and other conditions are the same as the first example.
The nutrient determination and shelf life study were the same as in example one.
Example eight
In the method for preparing the shrimp gill sauce by microbial fermentation, the bacterial amount of the bacillus amyloliquefaciens solution and the lactobacillus plantarum solution inoculated to the shrimp gill sauce is 10 percent (volume mass ratio), and other conditions are the same as the second example.
The nutrient determination and shelf life study were the same as in example two.
Example nine
In the method for preparing the shrimp gill sauce by microbial fermentation, the inoculation amounts of the bacillus amyloliquefaciens solution and the lactobacillus plantarum solution inoculated to the shrimp gill sauce are both 10 percent (volume to mass ratio), and other conditions are the same as the third example.
Nutrient determination and shelf life studies were performed as in example three.
Comparative example 1
In the preparation of the shrimp gill sauce by microbial fermentation, 1% of normal saline is used for replacing the bacterial liquid in the first embodiment, and other conditions, nutrient substance measurement and shelf life research are the same as those in the first embodiment.
Comparative example No. two
In the preparation of the shrimp gill sauce by microbial fermentation, 5% of normal saline is used for replacing the bacterial liquid in the first embodiment, and other conditions, nutrient substance measurement and shelf life research are the same as those in the first embodiment.
Comparative example No. three
In the preparation of shrimp gill sauce by microbial fermentation, 10% normal saline is used for replacing the bacteria liquid in the first example.
Other conditions, nutrient determination and shelf life studies were the same as in example one.
Test and test
The values of the parameters in dry weight of the examples and the comparative examples were calculated, and the parameters obtained by testing the comparative examples 1 to 9 and the comparative examples 1 to 3 were measured.
As can be seen from Table 1, the fermentation product obtained by the process of the present invention has good parameters. The content of free amino groups and the content of amino acid nitrogen in examples 1, 2 and 3 are higher than in comparative example 1, and the content of free amino groups in examples 2 and 3 is higher than in example 1; example 4, example 5 and example 6 are higher than comparative example 2, and example 5 and example 6 are higher than example 4; example 7, example 8 and example 9 are higher than comparative example 3, and example 8 and example 9 are higher than example 7. The fermentation of the added bacterial liquid is proved to improve the content of nutrient substances in the shrimp gill sauce, and the mixed fermentation of the two kinds of bacteria has better fermentation effect than that of single bacteria.
The parameters of the example 2, the example 3, the example 8 and the example 9 are all inferior to those of the example 5 and the example 6, which shows that the effect is best when the volume mass ratio of the bacteria liquid to the shrimp gill sauce is 5%. Whereas example 6 has better results than example 5, so the optimal process for fermentation is: adding 5% Bacillus amyloliquefaciens solution, fermenting for 72h, and adding 5% Lactobacillus plantarum solution, fermenting for 9d.
TABLE 1 fermented shrimp gill sauce nutrient determination
Therefore, according to the microbial processing method for improving the nutritional ingredients of the shrimp gill sauce, the shrimp gill sauce is used as a raw material, the shrimp gill sauce is crushed and sterilized, the bacillus amyloliquefaciens and the lactobacillus plantarum are sequentially added for mixed fermentation, the bacillus amyloliquefaciens is used for metabolizing the shrimp gill sauce, the lactobacillus plantarum is promoted to grow, meanwhile, the proteins in the shrimp gill sauce are released, the nutritional ingredients of the shrimp gill sauce are improved, and the shelf life of the shrimp gill sauce is prolonged.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the disclosed embodiments without departing from the spirit and scope of the present invention.
Claims (6)
1. A microbial processing method for improving nutritional ingredients of shrimp gill sauce is characterized by comprising the following steps:
s1, shelling shrimp heads, crushing, uniformly mixing, and sterilizing;
s2, adding a bacillus amyloliquefaciens solution into the shrimp gill sauce obtained in the step S1, uniformly mixing and culturing;
and S3, adding a lactobacillus plantarum solution into the shrimp gill sauce obtained in the step S2, uniformly mixing, and continuing to culture.
2. The microbial processing method for improving the nutritional ingredients of the shrimp gill sauce according to claim 1, wherein the method comprises the following steps: in the step S1, the prepared shrimp gill sauce is the shrimp gill sauce before fermentation, which is prepared by shelling and crushing shrimp heads, carrying out enzymolysis-free sterilization treatment at 121 ℃ for 20-30 min.
3. The microbial processing method for improving the nutritional ingredients of the shrimp gill sauce according to claim 1, characterized in that: in step S2, the culturing method comprises:
(1) Mixing physiological saline and Bacillus amyloliquefaciens to obtain a bacterial solution with a bacterial concentration of 1 × 10 7 CFU/mL, adding bacterial liquid and shrimp gill sauce in a volume-mass ratio of 1-10%;
(2) Adding the solution into the shrimp gill sauce, and culturing for 48-72 h in a shaking table at 30 ℃ and 200rpm.
4. The microbial processing method for improving the nutritional ingredients of the shrimp gill sauce according to claim 3, wherein the method comprises the following steps: in step S3, the culturing method comprises:
(1) Mixing physiological saline and Lactobacillus plantarum to obtain bacterial solution with bacterial concentration of 1 × 10 7 CFU/mL, adding bacterial liquid and shrimp gill sauce in a volume-mass ratio of 1-10%;
(2) Adding the shrimp gill sauce into the solution, and culturing for 9-10 days at 30 ℃ and 200rpm in a shaking table.
5. The microbial processing method for improving the nutritional ingredients of the shrimp gill sauce according to claim 4, characterized in that: adding a bacillus amyloliquefaciens solution with the volume mass ratio of 5% to the shrimp gill sauce into the shrimp gill sauce for fermenting for 72h, and then adding lactobacillus plantarum liquid with the volume mass ratio of 5% to the shrimp gill sauce for fermenting for 9d.
6. The microbial processing method for improving the nutritional ingredients of the shrimp gill sauce according to claim 1, wherein the method comprises the following steps: the bacillus amyloliquefaciens solution and the lactobacillus plantarum solution are both food-grade bacterium powder sold in the market.
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