51results about How to "Reduces biogenic amine levels" patented technology

The invention relates to a fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature-shift fermentation and a fermentation method thereof, belongs to the technical field of biological fermentation of meat food, and particularly relates to a method of reducing biogenic amine in meat products by compound-bacteria temperature-shift fermentation. The method includes: adding compound bacteria into a meat product to be fermented all at once, performing low-temperature lactobacillus pentosus fermentation at 20-30 DEG C, immediately raising the fermentation temperature after the low-temperature fermentation is finished and performing medium-temperature fermentation at 35-45 DEG C with lactobacillus plantarum and lactobacillus coryniformis, namely, the meat product is fermented by a two-step method that is low temperature firstly and medium temperature secondly by utilization of the compound bacteria. The fermenting agent comprises 8.0-12.0 g of glucose, 2.0-3.0 g of pentose and 2.0-3.0 g of fructosan. The fermenting agent and the fermentation method are advantageous in that, by two fermentation steps at different temperatures and with different bacteria or bacterium compositions, the content of the biogenic amine in the meat product is obviously lower than that of a meat product only subjected low-temperature fermentation or only subjected to medium-temperature fermentation; and the flavor of the meat product subjected to the low-temperature fermentation firstly and medium-temperature fermentation secondly is significantly improved.

The invention discloses a preparation method of purely-fermented shredded beef jerks, which comprises the following steps: (1) bacteria-reducing treatment: uniformly coating table salt with a mass accounting for 10-12% of that of a beef on the surface of the beef which is subjected to fascia and fat eliminating and cleaned, kneading for 8.0-10 min, washing off the table salt on the surface of the beef by using sterile water, putting the cleaned beef into a lactic acid solution with a mass concentration of 2.5-3.5% to soak for 8.0-10 min, wherein the ratio of the volume of the lactic acid solution to the mass of the cleaned beef is (1.5-2.5) : 1, the volume unit is mL, and the mass unit is g; and after soaking is completed, washing off a lactic acid on the surface of the beef by using sterile water, so that a beef subjected to bacteria-reducing treatment is obtained; (2) inoculated fermentation; (3) salting; (4) drying; (5) boiling; and (6) molding, flavoring, packaging and sterilizing. The method disclosed by the invention can shorten the fermentation time, and improve the safety of products.

The invention discloses a Shaoxing rice wine production method capable of realizing zero emission of rice milk water and belongs to the technical field of wine making. Lactic acid bacteria which do not produce bioamine are inoculated to soak rice to inhibit the growth of harmful microorganisms, so that the content of the bioamine is greatly reduced, different smell and surface 'lap waste' of the rice milk water are eliminated and the odor of the rice milk water is pleasant; old slurry containing 45 to 50 percent of excellent lactic acid bacteria is inoculated to soak rice, so that the rice soaking time is shortened, rice grain broken sticky paste and starch loss is reduced, the steamed rice quality is improved and the wine yield is increased; and the rest 50 to 55 percent of soaking rice water serves as feeding water, the ratio of the feeding rice milk water to clean water is close to three-slurry four-water, rapid wine-making yeast is replaced by high-temperature saccharified wine yeast with high yeast activity and few infectious microbes, and the use amount of the wine yeast is increased, so that safe fermentation is guaranteed, rancidity is avoided, and the fragrance and the taste of the brewed rice wine are better than those of rice wine, in which the rice milk water is not added or all the rice milk water is used for feeding and brewing.

The invention discloses lactobacillus plantarum Yc-5, with the preservation number being CGMCC NO.16615, and a method for reducing the content of Yucha biogenic amine through the lactobacillus plantarum Yc-5. The method comprises the following steps: taking a lactobacillus plantarum Yc-5 bacteria solution with the concentration being 106-108 CFU/mL as a leavening agent, inoculating the leavening agent into a fermentation system according to 1 to 10 percent of the weight of raw material fish, and performing fermentation. Through the inoculation of the lactobacillus plantarum Yc-5, biogenic amine in Yucha can be inhibited, the degradation rate of the total content of biogenic amine in the Yucha can reach 64 percent or higher, and particularly the degradation rate of histamine can reach 83 percent or higher.

The invention discloses a method for reducing biogenic amine through cyclic rice soaking by inoculating lactobacillus plantarum not generating the biogenic amine, and belongs to the technical field offood processing and manufacturing. The lactobacillus plantarum is inoculated in the rice soaking process of a grain product; the result shows that by inoculating the lactobacillus plantarum, the content of the biogenic amine in rice soaking water can be effectively reduced, so that the rice soaking water is clear; and conditions are created for the cyclic utilization of rice milk water.

The invention discloses fruit and vegetable-flavored fermented sausages in bladder skin and a preparation method thereof. The method is characterized by comprising the following steps: cutting duck breasts, lean pork and fat pork; mixing the cut meat in a certain proportion; adding the following ingredients to the meat: salt, white sugar, glucose, sodium nitrite, sodium erythorbate, lactalbumin powder, transglutaminase, star anise, Chinese prickly ash, cassia bark, cooking wine, starter culture, blueberry pulp, carrot pulp, and red date powder; and conducting the following processes: stirring, uniform mixing, stuffing filling, fermentation, air drying and curing, baking, and vacuum packaging so as to obtain finished products. The finished products have the advantages that the sausages in bladder skin have fruit and vegetable flavors, rich nutrients, and functions of antioxidation and antibiosis.

The invention discloses a Saccharopolyspora composition and application thereof in foods, and belongs to the technical field of food fermentation. Saccharopolyspora hirsute J2 and Saccharopolysporajiangxiensis J3 which are capable of decreasing the content of biogenic amine are screened from wheat koji and are prepared into a mixed Saccharopolyspora preparation, and the mixed Saccharopolyspora preparation is applied to a preparation process of fermented alcohol beverages, fermented foods or fermented seasonings, so that the content of the biogenic amine can be decreased, meanwhile, the contentof amino acids is increased, the nutritional value of a fermented product is increased, the quality and safety of the fermented foods are improved, and the application prospects is wide.

The invention discloses a Shaoxing rice wine rice recycling method and belongs to the technical field of wine brewing. According to the method, lactic acid bacteria not producing biogenic amine are inoculated to inhibit the growth of harmful microorganisms, the biogenic amine content is greatly reduced, and peculiar taste and odor of rice pulp and surface 'white flowers' are eliminated, so that the rice pulp has pleasant smell; 45-50% of aged pulp containing excellent lactic acid bacteria is used for inoculating immersed rice, the rice immersion time is shortened, breakage and pasting of ricegrains and starch loss are decreased, and the quality of steamed rice and the rate of wine production are improved; 15-25% of rice immersion water is used as feed water, except for a small increased amount of distiller's yeast, basically, the production process of yellow wine is not changed, safe fermentation is ensured, and rancidity is prevented, so that the aroma and taste of the brewed yellowwine are better than that of rice wine without rice pulp or rice wine with rice pulp wholly used for charging and brewing; 25-40% of rice immersion water is used for preparing shampoo, and the obtained shampoo can significantly improve the symptoms of hair loss.

The invention discloses an integrated treatment method for reducing bioamine content in yellow wine and belongs to the technical field of yellow wine brewing. The method, on the basis of not changing a yellow wine brewing process, includes three steps of: adding propolis and [epsilon]-polylysine to rice before fermentation in a tank or sweet mash before alcohol fermentation, adding laccase and copper gluconate to fermented mash liquid before finishing fermentation, and performing adsorption through a zirconyl pyrophosphate packed column before fill packaging of the yellow wine, thereby reducing the bioamine content in yellow wine by more than 80% than a conventional process, wherein the traditional indices and flavors of the yellow wine are not influenced. The method has simple operations, is totally green and environment-friendly, is free of addition of much equipment and is suitable for large-scale promotion.

The invention provides a saccharomycetes LXPSC1, the preservation number of which is CGMCC No. 21289. The invention also provides a sour meat food prepared based on the saccharomycetes and a preparation method of the sour meat food. The preparation method of the sour meat food specifically comprises the following steps that: meat and saccharomycetes LXPSC1 are proportioned according to a proportion of 1g: (7-9) logCFU; and a proper amount of pickling materials and mixing materials are added. The saccharomyces cerevisiae LXPSC1 can inhibit oxidation of acid meat lipid and reduce the content of biogenic amine, so that the safety of the product is improved; besides, the contents of flavor amino acids and esters in the product are increased, and the contents of ethyl caprylate, ethyl caprate, ethyl propionate, ethyl palmitate, ethyl hexanoate and ethyl butyrate are respectively 1.42 times, 2.74 times, 7.49 times, 12.73 times, 4.20 times and 4.00 times of those of sour meat prepared in the prior art, so that the sensory quality such as smell, taste and the like of the sour meat can be effectively improved.

The invention discloses zygosaccharomyces rouxii and application thereof in the aspect of reducing the content of biogenic amine in soy sauce, and belongs to the technical field of microbial fermentation. In view of no report of using the zygosaccharomyces rouxii for reducing the biogenic amine in the soy sauce at present, the invention provides the zygosaccharomyces rouxii QH-17 which is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has the preservation number CGMCC 21865. According to the invention, the zygosaccharomyces rouxii and compound bacteria of tetragenococcus halophilus and zygosaccharomyces rouxii are respectively applied to the production process of the soy sauce, corresponding strains are inoculated in the brewing process of the soy sauce, the content of the biogenic amine in the soy sauce can be obviously reduced after fermentation is finished, and the zygosaccharomyces rouxii has a wide application prospect.

The invention discloses a method for inhibiting accumulation of biogenic amine in Harbin dry sausage by a composite spice extract product. The method comprises the following steps: the composite spice extract product is added in the Harbin dry sausage, the addition amount is controlled to 0.1-0.5 g/kg, the composite spice extract product is compounded by a cinnamyl alcohol-soluble extract product, a syringyl alcohol-soluble extract product and a dunnial-soluble extract product according to mass ratio of 1:1:1. The cinnamyl alcohol-soluble extract product, the syringyl alcohol-soluble extract product and the dunnial-soluble extract product are added in the Harbin dry sausage, by detecting the biogenic amine accumulation, physical and chemical indexes, microbiological indicator and sensory quality, the result shows that the biogenic amine content in the Harbin dry sausage with the composite spice extract product is obviously lower than a contrast group, at the same time, the added composite spice extract product can effectively inhibit the oxidation of dry sausage, inhibits increase of volatile base nitrogen and growth of enterobacter, and improves the quality characteristic of dry sausage.

The invention discloses a method for mixing and fermenting a sour salted fish based on neutral protease. The steps are as follows: the raw fish is cut into pieces after scales and viscera are removed;the fish pieces, rice noodles, salt, a 106-108 CFU/mL M3 bacteria solution of Weissella cibaria and a 10000-20000 U/mL neutral protease solution are mixed evenly and put in a container with the ricenoodles covering at the top layer. After 20-30 days of fermentation at 20oC-30oC, the sour salted fish is obtained. A weight ratio of the fish pieces, the rice noodles and the salt is (90-115) : (50-70) : (2-4). The additive amount of the M3 bacteria solution of Weissella cibaria is 0.006 mL-0.06 mL per gram of the fish piece, and 0.005-0.025 mL neutral protease solution per gram of the fish piece. The method for mixing and fermenting the sour salted fish based on neutral protease has the advantages of shortening fermentation period of the sour salted fish, lowering down biogenic amine contentin the sour salted fish, improving flavor and taste, and leading to a final smell similarity around 86%measured by an electronic nosewith the smell of the sour salted fish made by traditional methods.

The invention discloses a preparation process of bean paste containing tartary buckwheat polysaccharide. The preparation process comprises the following steps: (1) adding water to Pixian bean paste manufactured by a traditional process, and performing pulverizing, filtering and homogenizing to obtain the raw material of the bean paste; (2) adding tartary buckwheat polysaccharide to the raw material of the bean paste treated in the step (1), wherein the tartary buckwheat polysaccharide is 3-5% of the raw material of the bean paste by weight and the DP range of 90% or more of the tartary buckwheat polysaccharide is 5-10; and (3) performing temperature control treatment on the raw material of the bean paste treated in the step (2), maintaining the temperature at 35-40 DEG C and performing heat preservation for 15-25 hours to obtain the final product of the bean paste. The bean paste containing tartary buckwheat polysaccharide disclosed by the invention is processed on the basis of the original Pixian bean paste and is realized by adding the tartary buckwheat short chain polysaccharide to the traditional Pixian bean paste and performing secondary fermentation; and the addition of the tartary buckwheat short chain polysaccharide can increase the variety of flavor components as well as obviously reduce the total amount of biogenic amine.

The invention relates to the technical field of pork non-staple food, in particular to a method for processing a dish dried pork slice. The method comprises the steps of 1, pretreating; 2, primary curing; 3, fermentation; 4, secondary curing; 5, drying; 6, steaming; and 7, molding, seasoning, packaging and sterilization. The method for processing the dish dried pork slice has the advantages that the production cycle is shortened, the growth of spoilage microorganisms is inhibited, the possibility of protein putrefaction is reduced, the generation of biogenic amine, nitrosamine and other aminetoxic substances is reduced, thereby improving the safety of the product quality of the dish dried pork slice, reducing the suitable amount of addictive such as aginomoto and salt, and also improvingthe nutritional value and healthcare value of the dish dried pork slice, so that the dish dried pork slice has guizhou flavor features, the hardness, softness and chewiness of fermented dish dried pork slice products are effectively improved, the permeation of nutritional ingredients is also promoted, and the production cost is reduced.

The invention provides lactic acid bacteria LXPLP1 with the preservation number of CGMCC No.21288. The invention further provides sour meat food prepared based on the lactic acid bacteria and a preparation method of the sour meat food. The preparation method of the sour meat food specifically comprises the following steps that: meat and lactobacillus plantarum LXPLP1 are proportioned according to the proportion of 1g: (7-9) logCFU; and a proper amount of pickling materials and mixing materials are added. When the lactobacillus plantarum LXPLP1 is inoculated to sour meat, the fermentation period can be greatly shortened, the growth of harmful microorganisms and the generation of harmful substances are inhibited, and the total bacterial count of escherichia coli is reduced by 98.66% compared with the prior art; the contents of histamine, tyramine, putrescine, cadaverine and beta-phenylethylamine are greatly reduced; the content of ethyl propionate, the content of ethyl butyrate, the content of ethyl hexanoate, the content of ethyl caprylate and the content of ethyl caprate are increased by 3.49 times, 4.11 times, 3.94 times, 1.42 times and 2.40 times respectively; and the flavor and stability of the product are improved, especially the content of ester flavor is increased, and an aroma enhancement effect is achieved.