Fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature shift fermentation and fermentation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of fermented meat products and variable temperature fermentation, which is applied in the fields of Lactobacillus, food science, food ingredients, etc., and can solve the problems of low content of biogenic amines, high production of biogenic amines, and fermented meat products with low content of biogenic amines
Inactive Publication Date: 2014-07-09
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
View PDF11 Cites 12 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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...
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0084] Embodiment 1, the preparation method of the fermented fresh pork product that obtains low biogenic amine by variable temperature fermentation with complex bacteria
[0085] 1. Weigh raw materials:
[0086] 1000 grams of fresh pork, with a fat to lean ratio of 3:7;
[0093] Contains 2.5 grams of refined salt, 1.5 grams of sucrose, 1.0 grams of light soy sauce, 4.0 grams of white wine, and appropriate amount of spices.
[0094]
[0095] 2. Processing method:
[0096] (1) Strain activation: under aseptic conditions, inoculate Lactobacillus pentosus, Lactobacillus coryneform, and Lactobacillus plantarum into MRS liquid medium re...
Embodiment 2
[0105] Example 2, the preparation method of fermented fresh pork products with low biogenic amines obtained by variable temperature fermentation with complex bacteria
[0106] 1. Weigh raw materials:
[0107] 1000 grams of fresh pork, with a fat to lean ratio of 3:7;
[0114] Contains 2.5 grams of refined salt, 1.5 grams of sucrose, 2.0 grams of five-spice powder, 30 grams of vitamin C, 10 grams of sodium sorbate, 1.5×10 lactic acid powder 8 cfu / 1000g meat, yeast 1.0g.
[0115] 2. Processing method:
[0116] (1) Strain activation: under aseptic conditions, inoculate the strains of Lactobacillus pentosus, Lactobacillus cory...
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
Login to view more
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...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more