Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for optimizing fermentation and enzymolysis conditions

A technology for enzymatic hydrolysis conditions and optimization methods, applied in the field of fermentation and enzymolysis condition optimization methods

Inactive Publication Date: 2012-05-16
朱琼俊
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic reports on papain are mostly limited to the research on the effect of tenderizing meat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for optimizing fermentation and enzymolysis conditions
  • Method for optimizing fermentation and enzymolysis conditions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] The specific features of the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0009] Example, using simultaneous distillation extraction / solid-phase microextraction-gas chromatography-mass spectrometry combined technology to determine the dynamic changes of the volatile characteristic flavor components of bacon; using solid-phase extraction technology to separate fat components and using gas chromatography-mass spectrometry to measure the composition changes of free fatty acids ; The acid value and peroxide value of bacon were measured by an automatic potentiometric titrator to reflect the degree of fatty acid oxidation, and the carbonyl value was measured by spectrophotometry; the sensory evaluation was combined with the measurement method of electronic nose and electronic tongue to analyze the effects of artificial fermentation and controllable enzymatic hydrolysis technology The influence of ba...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for optimizing fermentation and enzymolysis conditions, comprising the following steps of: (1) determining the dynamic variation of volatile characteristic flavor components of bacon by a simultaneous distillation extraction / solid-phase microextraction-gas chromatography-mass spectrography combination technique; (2) separating the fat component by the solid-phase extraction technique and determining the composition change of free fatty acid by the gas chromatography-mass spectrography technique; (3) determining the acid value and peroxide value of bacon by an automatic potentiometric titrimeter to reflect the degree of oxidation of fatty acid, and determining the carbonyl value by spectrophotometry; (4) analyzing the influences of artificial fermentation and controllable enzymolysis techniques on the bacon flavor by organoleptic evaluation combined with determining methods by using an electronic nose and an electronic tongue, and compared with the flavor and physicochemical indexes of the traditional bacon, determining the best fermentation and enzymolysis conditions; and (5) determining color by a full automatic color difference meter and a CIELAB (Commission Internationale de l'Eclairage Lab) color system, and analyzing the texture by an HDP / VB type detecting jaw texture analyzer. The method disclosed by the invention is simple, practical and scientific.

Description

technical field [0001] The invention relates to a fresh-keeping technology of food, and specifically discloses a method for optimizing fermentation and enzymatic hydrolysis conditions. Background technique [0002] Bacon is a unique traditional meat food in my country. It belongs to naturally fermented meat products. It has a production and processing history of thousands of years in my country. It is deeply loved by consumers because of its rich aroma, delicious taste and unique flavor. Suining sausage is one of the traditional famous foods in my country. It has been mostly produced in family workshops. The control of the processing process is mostly based on the experience accumulated by the ancestors for a long time. It is difficult to ensure that the quality of each batch of products is consistent and the quality is very high. It is difficult to ensure that each batch meets the requirements of the standard, making it difficult to control product quality. In addition, bac...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B4/22
Inventor 朱琼俊
Owner 朱琼俊
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com