Method for producing flavoring material by double-bacteria fermentation bone paste

Abstract

The invention discloses a method for producing a flavoring material by double-bacteria fermentation bone paste. The formulation of the fermentation process is as follows: the bacteria inoculation ratio of aspergillusoryzae to bacillus subtilis of 2:1, bacterial inoculation amount of 3%, material-water ratio of 2:3, initial pH of 7, fermentation temperature of 30 DEG C, and fermentation time of 48 hours. The fermentation pig bone paste provided by the invention is utilized, so that the degree of hydrolysis of the protein reaches 53.2% at most, which is remarkably improved in comparison with independent fermentation; the flavor peptide content in the flavor amino acid is improved by 10 times; odor of bacillus subtilis in fermentation liquor is greatly diluted, no objectionable odor is generated after the fermentation liquor is sprayed and dried, and the taste is delicious. The method has the advantages of simple fermentation process, short production period, low cost, high additional value, safety and no toxic and side effect. The product is abundant in micromolecule flavor amino acid and flavor polypeptide, and can be easily absorbed by the body. Besides, the product is safe, nutrient and healthy, can be used as a natural condiment, and also can be used as a health-care product which is directly edible.

Description

technical field [0001] The invention relates to a method for producing flavor substances by double-bacteria fermentation of bone paste, which belongs to the fields of biotechnology and food processing. technical background [0002] my country is the largest country in the world in terms of meat consumption. It produces nearly 20 million tons of various animal bones every year. Except for pork ribs and coelom bones, which can be directly used for diet, other bones are not fully utilized, which not only causes huge waste, but also Environmental pollution due to corruption. [0003] Bone nutrition is very rich, of which 90% of the protein is collagen, collagen and chondroitin, which contain all the amino acids that make up the protein, and the content of essential amino acids is high; it contains essential fatty acids (linoleic acid) and other fatty acids; it contains a lot of calcium and phosphorus salts , the ratio of calcium to phosphorus is close to 2:1, which is the best r...

AI Technical Summary

Problems solved by technology

[0005] At present, the research and utilization of bone paste in China are still mostly at the level of enzymatic hydrolysis, the cost of enzymatic hydrolysis is high, the enzymatic hydrolysis process is uncontrollable, and the product has a high content of bitter peptides and poor taste