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

A technology of bacterial fermentation and bone paste, applied in the fields of biotechnology and food processing, can solve the problems of high content of bitter peptides in the product, uncontrollable enzymatic hydrolysis process and high enzymatic hydrolysis cost, and achieve high added value, low cost and simple operation. Effect

Inactive Publication Date: 2014-01-22
ZHEJIANG ZHENGWEI FOOD +1
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  • Abstract
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  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Aspergillus oryzae was purchased from ATCC with accession number 42149. Take 4000g of processed fresh pig bone mud, inoculate Aspergillus oryzae separately according to the inoculation amount of 3%, the bone mud concentration is 50%, the initial pH is 7, the fermentation temperature is 30°C, and the fermentation time is 48h. The fermented liquid was centrifugally filtered, tasted delicious, and the degree of hydrolysis was determined to reach 38.2%, and the content of umami amino acids (high performance liquid chromatography) and peptides (Sephadex gel chromatography) was determined to be 6.2 times higher than before fermentation. The content of bitter amino acids (HPLC) decreased by 2.3 times.

Embodiment 2

[0025] Bacillus subtilis was purchased from ATCC with accession number 6633. Take 4000g of processed fresh pork bone paste, inoculate Bacillus subtilis separately according to the inoculation amount of 3%, the concentration of bone paste is 50%, the initial pH is 7, the fermentation temperature is 30°C, and the fermentation time is 48h. The fermented liquid was centrifugally filtered, tasted delicious, and the degree of hydrolysis was determined to be 44.8%. The content of umami amino acids and umami peptides increased by 8.2 times compared with that before fermentation, and the content of bitter amino acids decreased by 2.5 times.

Embodiment 3

[0027] Take 4000g of processed fresh pork bone paste, according to the inoculation ratio (Aspergillus oryzae ATCC42149: Bacillus subtilis ATCC 6633) 2:1, the inoculation amount is 3%, the material-water ratio is 2:3, the initial pH is 7, and the fermentation temperature is 30°C. Fermentation time 48h. The fermented liquid was centrifugally filtered, tasted delicious, and the degree of hydrolysis was determined to reach 52.3%. The content of umami amino acids and umami peptides was measured to increase by 10.4 times compared with that before fermentation, and the content of bitter amino acids decreased by 4.2 times.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/23A23L1/29A23L1/317A23L27/24A23L13/60A23L33/00
Inventor 诸葛斌秦斌钰方慧英诸葛健宗红孙进龚星慧
Owner ZHEJIANG ZHENGWEI FOOD
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