Fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature shift fermentation and fermentation method thereof

Abstract

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.

Description

[0001] technical field [0002] The invention belongs to the technical field of biological fermentation of meat food, and relates to a method for reducing biogenic amines of fermented meat products by variable-temperature fermentation of compound bacteria. [0003] Background technique [0004] Biogenic amines are the collective name of low-molecular-weight basic nitrogen-containing compounds with biological activity in organisms. When the content in the body is too high, there will be food safety hazards. It is expected to reduce the production of biogenic amines in the biological fermentation technology of meat food of. [0005] At present, the research on biogenic amines in food mainly focuses on the detection methods of biogenic amines, and there are few reports on methods to reduce the content of biogenic amines in the process of fermented meat products. The patent application for invention (Application No. 201010111733.4) discloses a detection method for biogenic ami...

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Problems solved by technology

[0009] The purpose of the present invention is to overcome the problem that more biogenic amines are produced in the existing meat food biological fermentation technology, and to provide a composite bacterial starter mixed with low-temperature bacteria and medium-temperature bacteria. The fermentation process is variable temperature fermentation, and low biogenic amines can be obtained. Amount of fermented meat products, and fermentation method to make meat products contain low content of biogenic amines

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