CN116250624B - Flavoring food base material and preparation method and application thereof - Google Patents
Flavoring food base material and preparation method and application thereof Download PDFInfo
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- CN116250624B CN116250624B CN202310243155.7A CN202310243155A CN116250624B CN 116250624 B CN116250624 B CN 116250624B CN 202310243155 A CN202310243155 A CN 202310243155A CN 116250624 B CN116250624 B CN 116250624B
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- food base
- lactobacillus plantarum
- aspergillus oryzae
- bacterial suspension
- pediococcus pentosaceus
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- 235000013305 food Nutrition 0.000 title claims abstract description 54
- 239000000463 material Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 239000000203 mixture Substances 0.000 claims abstract description 49
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 48
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 48
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 47
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 47
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 47
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 238000012258 culturing Methods 0.000 claims abstract description 22
- 239000007858 starting material Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 239000000725 suspension Substances 0.000 claims description 67
- 230000001580 bacterial effect Effects 0.000 claims description 62
- 239000001963 growth medium Substances 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000015278 beef Nutrition 0.000 claims description 14
- 238000011081 inoculation Methods 0.000 claims description 11
- 239000002504 physiological saline solution Substances 0.000 claims description 7
- 239000002609 medium Substances 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 239000008272 agar Substances 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 239000002994 raw material Substances 0.000 abstract description 16
- 239000000126 substance Substances 0.000 abstract description 16
- 150000001413 amino acids Chemical class 0.000 abstract description 13
- 241001465754 Metazoa Species 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 15
- 235000001014 amino acid Nutrition 0.000 description 12
- 210000001519 tissue Anatomy 0.000 description 11
- 230000001954 sterilising effect Effects 0.000 description 10
- 239000002253 acid Substances 0.000 description 6
- 235000021374 legumes Nutrition 0.000 description 6
- 239000001965 potato dextrose agar Substances 0.000 description 6
- 238000009924 canning Methods 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
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- 238000005406 washing Methods 0.000 description 5
- 206010034203 Pectus Carinatum Diseases 0.000 description 4
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- 239000012528 membrane Substances 0.000 description 4
- 210000002435 tendon Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- 102000004190 Enzymes Human genes 0.000 description 2
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- 239000003797 essential amino acid Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- UGBFRCHGZFHSBC-UHFFFAOYSA-N cycloheptanecarbaldehyde Chemical compound O=CC1CCCCCC1 UGBFRCHGZFHSBC-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
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- 231100000765 toxin Toxicity 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a flavoring food base stock and a preparation method and application thereof, wherein the preparation method of the flavoring food base stock comprises the following steps: steaming beans and meat, and uniformly mixing to obtain a mixture; adding flour into the mixture, uniformly mixing, inoculating aspergillus oryzae, and culturing at constant temperature to obtain a cultured starter; adding lactobacillus plantarum, pediococcus pentosaceus and saline water into the cultured yeast material, and performing anaerobic fermentation to obtain the flavoring food base material after fermentation. The preparation method of the flavoring food base material utilizes a proper amount of aspergillus oryzae to prepare starter propagation in the high-protein animal and leguminous plant raw materials, and then uses lactobacillus plantarum and Pediococcus pentosaceus to perform anaerobic fermentation, so that the method can obviously improve the nutrition components such as protein, fat, sugar and the like in the high-efficiency decomposed raw materials, greatly generate more flavor substances, increase functional components such as amino acid and the like, and effectively improve the flavor of the flavoring food base material and increase the content of the functional substances.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a flavored food base material, a preparation method and application thereof.
Background
The preparation process of the flavoring food base material is to decompose insoluble polymer substances in the raw materials into soluble low molecular compounds (such as amino acids) by various enzymes generated by specific strains in the fermentation process, so as to form rich flavoring, flavoring and nutritional substances, and improve the bioavailability of the product.
The traditional flavoring food base stock is prepared by natural fermentation, but due to the influence of various factors such as natural environment, the types and growth conditions of microorganisms in the fermentation process are not controllable, so that the product is always required to have higher salt content in the fermentation process to inhibit the growth of harmful microorganisms, thereby controlling the safety of the product. However, the high-salt fermentation method also inhibits the activities of beneficial microorganisms and enzymes, so that the problems of large quality difference and long production time of products are frequently caused. The modern biological processing technology prepares the flavoring food base material by externally connecting strains and making the strains into dominant strains. If lactobacillus is inoculated, the content of lactic acid and bacteriocin in a fermentation system can be increased, the putrefaction is reduced, the growth of pathogenic microorganisms and the generation of toxins are inhibited, the purposes of low-salt fermentation and rapid fermentation are achieved, and the quality and the production period of the product are ensured; however, compared with natural fermentation, the product produced by the method has the problems of insufficient flavor and low content of essential amino acids even though the product is fermented by a plurality of external strains. Therefore, how to improve the flavor and nutrition of the fermented food base has been the focus of research in the art.
Disclosure of Invention
The invention aims to provide a preparation method of a flavoring food base material, which utilizes high-protein animal and plant raw materials to ferment by inoculating composite strains, so as to improve the flavor and the content of functional components of the flavoring food base material.
The technical scheme for achieving the aim comprises the following steps.
In a first aspect, the present invention provides a method for preparing a flavored food base, comprising the steps of:
steaming beans and meat, and uniformly mixing to obtain a mixture;
specifically, beans are soaked and steamed, meat is cut into pieces and steamed, and then the beans and the meat are uniformly mixed to obtain the mixture.
Adding flour into the mixture, uniformly mixing, inoculating aspergillus oryzae, performing constant-temperature culture, turning over and loosening the materials once every 1 day, and continuously culturing for 7-10 days to obtain a cultured starter;
adding lactobacillus plantarum, pediococcus pentosaceus and saline water into the culture yeast material, and performing anaerobic fermentation for 40-45 days to obtain the flavoring food base material after fermentation.
In some of these embodiments, the sum of inoculation volumes (mL) of the aspergillus oryzae, lactobacillus plantarum and pediococcus pentosaceus is 1% -5% of the mass (kg) of the mix; the volume ratio of the aspergillus oryzae to the lactobacillus plantarum to the pediococcus pentosaceus is 0.8-1.2: 08-1.2: 08-1.2.
In some of these embodiments, the sum of inoculation volumes (mL) of the aspergillus oryzae, lactobacillus plantarum and pediococcus pentosaceus is 1% -3% of the mass (kg) of the mixture; the volume ratio of the aspergillus oryzae to the lactobacillus plantarum to the pediococcus pentosaceus is 0.9-1.1: 0.9 to 1.1:0.9 to 1.1.
In some embodiments, the inoculated aspergillus oryzae is an aspergillus oryzae seed liquid, and the method for preparing the aspergillus oryzae seed liquid comprises the following steps: adding Aspergillus oryzae into 4-8 mL of sterile physiological saline for resuspension, shaking uniformly, and standing for 30-60 min to obtain bacterial suspension;
transferring 1mL of bacterial suspension to inoculate on potato dextrose agar medium, culturing at constant temperature of 25-30 ℃ for 65-75 h to form bacterial colony, obtaining spores in bacterial colony and preparing into suspension, regulating spore concentration to 10 5 ～10 7 cfu/mL, obtaining the aspergillus oryzae seed liquid.
In some embodiments, the lactobacillus plantarum and the pediococcus pentosaceus added to the culture starter are respectively a lactobacillus plantarum bacterial suspension and a pediococcus pentosaceus bacterial suspension, and the lactobacillus plantarum bacterial suspension and the pediococcus pentosaceus bacterial suspension are prepared by the following steps:
culturing lactobacillus plantarum and pediococcus pentosaceus with MRS culture medium at 35-40 deg.C for 65-75 hr, selecting one strain to prepare bacterial suspension, inoculating to MRS culture medium for 65-75 hr to prepare bacterial suspension, and regulating concentration to 10 deg.C 5 ～10 7 cfu/mL to obtain the bacterial suspension of the lactobacillus plantarum and the bacterial suspension of the pediococcus pentosaceus.
In some embodiments, the meat is one or both of beef and chicken, preferably beef; the mass ratio of the beans to the meat is 15-25:75-85.
In some of these embodiments, the added flour is 8% to 12% of the total mass of the mix.
In some embodiments, the mass concentration of the brine is 8% -10%, and the mass ratio of the brine to the culture yeast is 1-1.5: 1. in the fermentation system, fermentation is carried out in a low-salt and anaerobic environment, so that lactobacillus plantarum and pediococcus pentosaceus become dominant bacteria, the growth of harmful microorganisms is inhibited, the problem caused by high-salt fermentation is solved, and the stable product quality is ensured.
In some of these embodiments, the culture temperature of the culture medium is 35 to 40℃and preferably 36 to 38 ℃.
In some of these embodiments, the anaerobic fermentation temperature is 25 to 30 ℃, preferably 28 to 30 ℃.
In a second aspect, the present invention provides a flavored food base, which is prepared by the method for preparing the flavored food base.
In a third aspect, the present invention provides the use of a flavour-presenting food base as described above for the preparation of a flavouring.
In the invention, the high-protein animal and legume raw materials are utilized, the yeast is prepared by a proper amount of aspergillus oryzae for fermentation, and then lactobacillus plantarum and Pediococcus pentosaceus are used for anaerobic fermentation, so that the method can obviously improve the nutrition components such as protein, fat, sugar and the like in the high-efficiency decomposed raw materials, greatly generate more flavor substances, and increase functional components such as amino acid and the like, thereby effectively improving the flavor of the flavoring food base material and increasing the content of the functional substances.
The invention also discovers that the proportion of the high-protein animal and legume raw materials has great influence on the amount of the generated flavor substances and the content of the functional substances in a fermentation system, and the proportion of the high-protein animal and legume raw materials is optimized, so that the high-protein animal and legume raw materials have obvious gain effect on obtaining the better flavoring food base material, and the amount of the generated flavor substances and the content of the functional substances can be further increased.
Detailed Description
The experimental procedures, which do not address the specific conditions in the examples below, are generally carried out under conventional conditions or under conditions recommended by the manufacturer. The various chemicals commonly used in the examples are commercially available.
Unless otherwise defined, all technical and scientific terms used herein and belonging to the same
The meaning is generally understood by those skilled in the art. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
Example 1
The preparation method of the flavoring food base material in the embodiment is as follows:
(1) Preparation of Aspergillus oryzae seed solution, lactobacillus plantarum bacterial suspension and Pediococcus pentosaceus bacterial suspension
Selecting an Aspergillus oryzae strain 3.042 from the strain preservation inclined plane, adding into 5mL sterile physiological saline solution, resuspending, slightly oscillating to make it uniform, and standing for 60min; transferring 1mL of bacterial suspension to potato dextrose agar culture medium, culturing at 28 ℃ for 72 hours, taking out the culture medium with grown colonies, adding 25mL of sterile water, gently shaking, washing spores on the surface of the culture medium to make the spores be in a suspension state, adopting plate counting, and adjusting the concentration to 10 6 cfu/mL is obtained to obtain Aspergillus oryzae seed liquid for inoculation.
Culturing Lactobacillus plantarum and Pediococcus pentosaceus with MRS culture medium at 37deg.C for 72 hr, respectively picking one strain to obtain bacterial suspension, inoculating to MRS culture medium, culturing for 72 hr, counting on plate until it reaches 10 6 And obtaining bacterial suspension of lactobacillus plantarum and bacterial suspension of pediococcus pentosaceus at cfu/mL for later use.
(2) Raw material treatment
Cleaning fresh beef, removing connective tissue such as tendon and membrane, and cutting beef into pieces (about 1.5 cm) 3 ) And steaming for standby. Removing impurities from soybean, soaking in water for 10 hr, and steaming; and then, soybean and beef are mixed according to the mass ratio of 20:80, and mixing uniformly to obtain a mixture.
(3) Starter propagation
Adding flour accounting for 10% of the mass of the mixture (the flour is sieved by a sieve of 80 meshes in advance and baked for 15min at 70 ℃), uniformly mixing, and then inoculating Aspergillus oryzae seed liquid accounting for 1% of the mass (kg) of the mixture to obtain a cultured starter; after the culture starter was mixed uniformly, the mixture was cultured at 37℃for 7 days.
(4) Fermentation
Placing the prepared culture yeast material into a fermentation tank, respectively adding lactobacillus plantarum bacterial suspension and pediococcus pentosaceus bacterial suspension with the volume (mL) accounting for 1% of the mass (kg) of the mixture, adding 8% of saline water, uniformly mixing the saline water and the culture yeast material in a ratio of 1.2:1, sealing the fermentation tank, and performing anaerobic fermentation at 30 ℃ for 40 days.
(5) Sterilizing, tissue crushing and canning
Placing the fermented material into an autoclave, sterilizing at 121 ℃ for 15min, and taking out after the temperature of the autoclave is cooled; then placing the mixture in a tissue crusher, uniformly crushing for 3min, and filling the mixture in a tank by adopting vacuum tank to obtain the flavoring food base material product.
Example 2
The preparation method of the flavoring food base material in the embodiment is as follows:
(1) Preparation of Aspergillus oryzae seed solution, lactobacillus plantarum bacterial suspension and Pediococcus pentosaceus bacterial suspension
Selecting an Aspergillus oryzae strain 3.042 from the strain preservation inclined plane, adding into 5mL sterile physiological saline solution, resuspending, slightly oscillating to make it uniform, and standing for 60min; transferring 1mL of bacterial suspension to potato dextrose agar culture medium, culturing at 28 ℃ for 72 hours, taking out the culture medium with grown colonies, adding 25mL of sterile water, gently shaking, washing spores on the surface of the culture medium to make the spores be in a suspension state, adopting plate counting, and adjusting the concentration to 10 6 cfu/mL is obtained to obtain Aspergillus oryzae seed liquid for inoculation.
Culturing Lactobacillus plantarum and Pediococcus pentosaceus with MRS culture medium at 37deg.C for 72 hr, respectively picking one strain to obtain bacterial suspension, inoculating to MRS culture medium, culturing for 72 hr, counting on plate until it reaches 10 6 And obtaining bacterial suspension of lactobacillus plantarum and bacterial suspension of pediococcus pentosaceus at cfu/mL for later use.
(2) Raw material treatment
Cleaning fresh chicken breast, removing connective tissue such as tendon and membrane, and cutting chicken breast into pieces (about 1.5 cm) 3 ) And steaming for standby. Removing impurities from soybean, soaking in water for 10 hr, and steaming; then, the soybeans and chicken breast are mixed according to the proportion of 20:80 mass ratio and obtaining the mixture.
(3) Starter propagation
Adding flour accounting for 10% of the mass of the mixture (the flour is sieved by a sieve of 80 meshes in advance and baked for 15min at 70 ℃), uniformly mixing, and then inoculating Aspergillus oryzae seed liquid with an inoculation volume (mL) accounting for 1% of the mass (kg) of the mixture to obtain a culture starter; after the culture starter was mixed uniformly, the mixture was cultured at 37℃for 7 days.
(4) Fermentation
Placing the prepared culture yeast material into a fermentation tank, respectively adding lactobacillus plantarum bacterial suspension and pediococcus pentosaceus bacterial suspension with the volume (mL) accounting for 1% of the mass (kg) of the mixture, adding 8% of saline water, uniformly mixing the saline water and the culture yeast material in a ratio of 1.2:1, sealing the fermentation tank, and performing anaerobic fermentation at 30 ℃ for 40 days.
(5) Sterilizing, tissue crushing and canning
Placing the fermented material into an autoclave, sterilizing at 121 ℃ for 15min, and taking out after the temperature of the autoclave is cooled; then placing the mixture in a tissue crusher, uniformly crushing for 3min, and filling the mixture in a tank by adopting vacuum tank to obtain the flavoring food base material product.
Comparative example 1
The preparation method of the flavoring food base in the comparative example is as follows:
(1) Preparation of Aspergillus oryzae seed solution, lactobacillus plantarum bacterial suspension and Pediococcus pentosaceus bacterial suspension
Selecting an Aspergillus oryzae strain 3.042 from the strain preservation inclined plane, adding into 5mL sterile physiological saline solution, resuspending, slightly oscillating to make it uniform, and standing for 60min; transferring 1mL of bacterial suspension to inoculate on potato dextrose agar medium, culturing at 28 ℃ for 72h, taking out the medium with grown colonies, adding 25mL of sterile water, gently shaking, washing spores on the surface of the medium to make the spores in a suspension state,adopting plate counting to adjust the concentration to 10 6 cfu/mL is obtained to obtain Aspergillus oryzae seed liquid for inoculation.
Culturing Lactobacillus plantarum and Pediococcus pentosaceus with MRS culture medium at 37deg.C for 72 hr, respectively picking one strain to obtain bacterial suspension, inoculating to MRS culture medium, culturing for 72 hr, counting on plate until it reaches 10 6 And obtaining bacterial suspension of lactobacillus plantarum and bacterial suspension of pediococcus pentosaceus at cfu/mL for later use.
(2) Raw material treatment
Removing impurities from semen glycines, soaking in water for 10 hr, and steaming.
(3) Starter propagation
Adding flour (flour is sieved by a sieve of 80 meshes in advance and baked for 15min at 70 ℃) accounting for 10 percent of the mass of the soybeans into cooked soybeans, uniformly mixing, and then inoculating aspergillus oryzae seed liquid with the volume (mL) accounting for 1 percent of the mass (kg) of the soybeans to obtain a culture starter; after the culture starter was mixed uniformly, the mixture was cultured at 37℃for 7 days.
(4) Fermentation
Placing the prepared culture yeast material into a fermentation tank, respectively adding lactobacillus plantarum bacterial suspension and pediococcus pentosaceus bacterial suspension with the volume (mL) accounting for 1% of the mass (kg) of soybeans, adding 8% of saline water, uniformly mixing the saline water and the culture yeast material in a ratio of 1.2:1, sealing the fermentation tank, and performing anaerobic fermentation at 30 ℃ for 40 days.
(5) Sterilizing, tissue crushing and canning
Placing the fermented material into an autoclave, sterilizing at 121 ℃ for 15min, and taking out after the temperature of the autoclave is cooled; then placing the mixture in a tissue crusher, uniformly crushing for 3min, and filling the mixture in a tank by adopting vacuum tank to obtain the flavoring food base material product.
Comparative example 2
The present comparative example provides a flavored food base that differs from example 1 in that: aspergillus oryzae, lactobacillus plantarum and Pediococcus pentosaceus were added to the mixture to perform fermentation culture, and the other steps were the same as in example 1. The preparation method of the flavoring food base material of the comparative example is as follows:
(1) Preparation of Aspergillus oryzae seed solution, lactobacillus plantarum bacterial suspension and Pediococcus pentosaceus bacterial suspension
Selecting an Aspergillus oryzae strain 3.042 from the strain preservation inclined plane, adding into 5mL sterile physiological saline solution, resuspending, slightly oscillating to make it uniform, and standing for 60min; transferring 1mL of bacterial suspension to potato dextrose agar culture medium, culturing at 28 ℃ for 72 hours, taking out the culture medium with grown colonies, adding 25mL of sterile water, gently shaking, washing spores on the surface of the culture medium to make the spores be in a suspension state, adopting plate counting, and adjusting the concentration to 10 6 cfu/mL is obtained to obtain Aspergillus oryzae seed liquid for inoculation.
Culturing Lactobacillus plantarum and Pediococcus pentosaceus with MRS culture medium at 37deg.C for 72 hr, respectively picking one strain to obtain bacterial suspension, inoculating to MRS culture medium, culturing for 72 hr, counting on plate until it reaches 10 6 And obtaining bacterial suspension of lactobacillus plantarum and bacterial suspension of pediococcus pentosaceus at cfu/mL for later use.
(2) Raw material treatment
Cleaning fresh beef, removing connective tissue such as tendon and membrane, and cutting beef into pieces (about 1.5 cm) 3 ) And steaming for standby. Removing impurities from soybean, soaking in water for 10 hr, and steaming; and then, soybean and beef are mixed according to the mass ratio of 20:80, and mixing uniformly to obtain a mixture.
Inoculating Aspergillus oryzae seed liquid accounting for 1% of the mass of the mixture to obtain a culture starter; after the culture starter was mixed uniformly, the mixture was cultured at 37℃for 7 days.
(3) Fermentation
Adding flour accounting for 10% of the mass of the mixture (the flour is sieved by a sieve with 80 meshes in advance and baked for 15min at 70 ℃), uniformly mixing, putting into a fermentation tank, adding Aspergillus oryzae seed liquid with the volume (mL) accounting for 1% of the mass (kg) of the mixture, bacterial suspension of lactobacillus plantarum with the volume (mL) accounting for 1% of the mass (kg) of the mixture, bacterial suspension of Pediococcus pentosaceus with the volume (mL) accounting for 1% of the mass (kg) of the mixture, adding saline with the mass concentration of 8%, mixing uniformly and sealing the fermentation tank, and performing anaerobic fermentation for 40 days at 30 ℃.
(4) Sterilizing, tissue crushing and canning
Placing the fermented material into an autoclave, sterilizing at 121 ℃ for 15min, and taking out after the temperature of the autoclave is cooled; then placing the mixture in a tissue crusher, uniformly crushing for 3min, and filling the mixture in a tank by adopting vacuum tank to obtain the flavoring food base material product.
Comparative example 3
The present comparative example provides a flavored food base that differs from example 1 in that: the amount of Aspergillus oryzae seed liquid was 0.2% by mass of the mixture, and the other steps were the same as in example 1. The preparation method of the flavoring food base material of the comparative example is as follows:
(1) Preparation of Aspergillus oryzae seed solution, lactobacillus plantarum bacterial suspension and Pediococcus pentosaceus bacterial suspension
Selecting an Aspergillus oryzae strain 3.042 from the strain preservation inclined plane, adding into 5mL sterile physiological saline solution, resuspending, slightly oscillating to make it uniform, and standing for 60min; transferring 1mL of bacterial suspension to potato dextrose agar culture medium, culturing at 28 ℃ for 72 hours, taking out the culture medium with grown colonies, adding 25mL of sterile water, gently shaking, washing spores on the surface of the culture medium to make the spores be in a suspension state, adopting plate counting, and adjusting the concentration to 10 6 cfu/mL is obtained to obtain Aspergillus oryzae seed liquid for inoculation.
Culturing Lactobacillus plantarum and Pediococcus pentosaceus with MRS culture medium at 37deg.C for 72 hr, respectively picking one strain to obtain bacterial suspension, inoculating to MRS culture medium, culturing for 72 hr, counting on plate until it reaches 10 6 And obtaining bacterial suspension of lactobacillus plantarum and bacterial suspension of pediococcus pentosaceus at cfu/mL for later use.
(2) Raw material treatment
Cleaning fresh beef, removing connective tissue such as tendon and membrane, and cutting beef into pieces (about 1.5 cm) 3 ) And steaming for standby. Removing impurities from soybean, soaking in water for 10 hr, and steaming; and then, soybean and beef are mixed according to the mass ratio of 20:80, and mixing uniformly to obtain a mixture.
(3) Starter propagation
Adding flour accounting for 10% of the mass of the mixture (the flour is sieved by a sieve of 80 meshes in advance and baked for 15min at 70 ℃), uniformly mixing, and then inoculating Aspergillus oryzae seed liquid accounting for 0.2% of the mass (kg) of the mixture to obtain a cultured starter; after the culture starter was mixed uniformly, the mixture was cultured at 37℃for 7 days.
(4) Fermentation
Placing the prepared culture yeast material into a fermentation tank, respectively adding lactobacillus plantarum bacterial suspension and pediococcus pentosaceus bacterial suspension with the volume (mL) accounting for 1% of the mass (kg) of the mixture, adding 8% of saline water, uniformly mixing the saline water and the culture yeast material in a ratio of 1.2:1, sealing the fermentation tank, and performing anaerobic fermentation at 30 ℃ for 40 days.
(5) Sterilizing, tissue crushing and canning
Placing the fermented material into an autoclave, sterilizing at 121 ℃ for 15min, and taking out after the temperature of the autoclave is cooled; then placing the mixture in a tissue crusher, uniformly crushing for 3min, and filling the mixture in a tank by adopting vacuum tank to obtain the flavoring food base material product.
The quality and safety analysis was performed on the flavored food base products of the above examples and comparative examples, and the amino acid content was determined using an amino acid analyzer, and the results are shown in tables 1 and 2.
TABLE 1 amino acid content of flavored food base products
TABLE 2 flavor profile of flavored food base products
| Numbering device | Color | Flavor of | Mouthfeel of the product | Tissue state | Comprehensive score |
| Example 1 | 14.7 | 19.6 | 17.8 | 16.5 | 68.6 |
| Example 2 | 16.2 | 18.9 | 16.7 | 15.9 | 67.7 |
| Comparative example 1 | 15.6 | 17.6 | 16.4 | 15.8 | 63.4 |
| Comparative example 2 | 16.2 | 17.4 | 17.1 | 16.3 | 67 |
| Comparative example 3 | 15.9 | 16.3 | 15.8 | 14.3 | 62.3 |
As can be seen from Table 1, the flavor-developing food base materials prepared in examples 1-2 of the present invention are rich in amino acids and have a high flavor profile. Wherein, the amino acid nitrogen content in the example 1 reaches more than 1.2g/100g, and the glutamic acid content reaches more than 7244mg/kg, so that the flavor is good and the taste is rich. Meanwhile, the feed contains rich essential amino acids and gamma-aminobutyric acid which can reach more than 16736mg/kg and 350mg/kg respectively. The total acid content reaches 80g/L, and the pH value of the product can be lower than 5.0 by rich total acid, so that the quality of the product in the shelf life is ensured, and the shelf life of the product is prolonged.
Compared with the example 1, the comparative example 1 has no beef added in the raw materials, and only soybean is used for fermentation, so that the contents of various amino acids and total acid in the obtained flavoring food base material are obviously reduced, and the flavor score and the taste score are also reduced. The ratio of the high-protein animal and legume materials has obvious gain effect on obtaining the better flavoring food base material, and can increase the amount of the generated flavor substances and the content of the functional substances.
In the selection of the high protein animal and legume materials, as can be seen from the results of example 2 and example 1, the example 2 uses the preparation of chicken breast and soy to produce a flavored food base with slightly reduced levels of various amino acids and total acids, as well as reduced levels of flavor and mouthfeel scores. The beef and the soybean are combined to obtain better flavoring food base material, and the generation amount of flavor substances and the content of functional substances can be further increased.
Comparative example 2 in comparison with example 1, aspergillus oryzae was fermented with Lactobacillus plantarum and Pediococcus pentosaceus in a mixture to give a flavored food base with a tendency to decrease in amino acid content, total acid content, flavor score, taste score, and texture score. The method shows that the mutual competition relationship exists among the strains in the earlier stage of fermentation, and the advantages of each strain can be fully utilized by the sectional inoculation fermentation.
Comparative example 3 the amount of aspergillus oryzae used was less than in example 1, and the amino acid content and organoleptic score in the prepared flavor base was lower. The usage amount of aspergillus oryzae is very important for decomposing high-protein raw materials, and can directly influence the generation of amino acid and indirectly influence the quality of products.
In addition, in the fermentation system of the embodiment, fermentation is performed in a low-salt and anaerobic environment, so that lactobacillus plantarum and pediococcus pentosaceus become dominant bacteria, the growth of harmful microorganisms is inhibited, the problem caused by high-salt fermentation is solved, and stable product quality is ensured.
In addition, 54 known flavor substances are measured in the flavoring food base material, wherein 10 types of alcohols, 2 types of phenols, 13 types of aldehydes, 6 types of acids and 23 types of esters are measured, so that the product has rich ester fragrance and mellow fragrance, and the flavor of the flavoring food base material is effectively improved.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (10)
1. A method of preparing a flavored food base comprising the steps of:
steaming beans and meat, and uniformly mixing to obtain a mixture;
adding flour into the mixture, uniformly mixing, inoculating aspergillus oryzae, and culturing at constant temperature to obtain a cultured starter;
adding lactobacillus plantarum, pediococcus pentosaceus and saline water into the cultured yeast material, and performing anaerobic fermentation to obtain a flavoring food base material after fermentation;
the sum of inoculation volumes (mL) of the aspergillus oryzae, the lactobacillus plantarum and the pediococcus pentosaceus is 1% -5% of the mass (kg) of the mixture; the volume ratio of the aspergillus oryzae to the lactobacillus plantarum to the pediococcus pentosaceus is 0.8-1.2: 0.8-1.2: 0.8-1.2;
the meat is beef;
the beans are soybeans;
the mass ratio of the beans to the meat is 15-25:75-85;
the mass of the added flour is 8% -12% of the total mass of the mixture.
2. The method of preparing a flavored food base according to claim 1, wherein the sum of inoculation volumes (mL) of aspergillus oryzae, lactobacillus plantarum and pediococcus pentosaceus is 1% -3% of the mass (kg) of the mixture; the volume ratio of the aspergillus oryzae to the lactobacillus plantarum to the pediococcus pentosaceus is 0.9-1.1: 0.9 to 1.1:0.9 to 1.1.
3. A method of preparing a flavour-developing food base according to claim 1, wherein the inoculated aspergillus oryzae is an aspergillus oryzae seed liquid prepared by: adding aspergillus oryzae into sterile physiological saline for resuspension, vibrating uniformly, and standing for 30-60 min to obtain bacterial suspension;
transferring 1mL bacterial suspension, inoculating on potato glucose agar medium, culturing at 25-30deg.C at 65-h-75 h to form colony, obtaining spores in colony, preparing into suspension, and regulating spore concentration to 10 5 ~10 7 cfu/mL, obtaining the aspergillus oryzae seed liquid.
4. A method of preparing a flavour-developing food base according to claim 1, wherein the lactobacillus plantarum and the pediococcus pentosaceus to which the culture starter is added are respectively a bacterial suspension of lactobacillus plantarum and a bacterial suspension of pediococcus pentosaceus, the method of preparing the bacterial suspension of lactobacillus plantarum and the bacterial suspension of pediococcus pentosaceus being:
culturing lactobacillus plantarum and pediococcus pentosaceus with MRS culture medium at 35-40deg.C for 65 h-75 h, respectively picking a strain to obtain bacterial suspension, respectively inoculating into MRS culture medium for 65 h-75 h, preparing bacterial suspension, and regulating concentration to 10 5 ~10 7 cfu/mL to obtain the bacterial suspension of the lactobacillus plantarum and the bacterial suspension of the pediococcus pentosaceus.
5. The method for preparing a flavored food base according to claim 1, wherein the mass concentration of the brine is 8% -10%, and the mass ratio of the brine to the culture yeast is 1-1.5: 1.
6. the method for preparing a flavored food base material according to claim 1, wherein the culture temperature of the cultured yeast is 35-40 ℃;
and/or the anaerobic fermentation temperature is 25-30 ℃.
7. The method of claim 6, wherein the temperature of the starter culture is 36-38deg.C.
8. The method of claim 6, wherein the anaerobic fermentation is carried out at a temperature of 28-30 ℃.
9. A flavored food base, characterized in that it is prepared by the method of preparing a flavored food base according to any one of claims 1 to 8.
10. Use of a flavour-presenting food base according to claim 9 for the preparation of a flavouring.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103478683A (en) * | 2013-08-19 | 2014-01-01 | 天津科技大学 | Fermentation type beef sauce and preparation method thereof |
| CN104041795A (en) * | 2014-05-30 | 2014-09-17 | 湖北工业大学 | Fermentation-type red-yeast-rice meat pulp and preparation technology thereof |
| CN107279748A (en) * | 2017-07-11 | 2017-10-24 | 四川大学 | It is a kind of to mix aspergillus oryzae and the bean cotyledon of Lactobacillus plantarum fermentation and preparation method thereof |
| CN107581573A (en) * | 2017-10-12 | 2018-01-16 | 天津春发生物科技集团有限公司 | A kind of preparation method of beef-flavouring richness peptide natural flavouring |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478683A (en) * | 2013-08-19 | 2014-01-01 | 天津科技大学 | Fermentation type beef sauce and preparation method thereof |
| CN104041795A (en) * | 2014-05-30 | 2014-09-17 | 湖北工业大学 | Fermentation-type red-yeast-rice meat pulp and preparation technology thereof |
| CN107279748A (en) * | 2017-07-11 | 2017-10-24 | 四川大学 | It is a kind of to mix aspergillus oryzae and the bean cotyledon of Lactobacillus plantarum fermentation and preparation method thereof |
| CN107581573A (en) * | 2017-10-12 | 2018-01-16 | 天津春发生物科技集团有限公司 | A kind of preparation method of beef-flavouring richness peptide natural flavouring |
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