Unlock instant, AI-driven research and patent intelligence for your innovation.
Starter and fermentation method for reducing biogenic amine in meat products by compound bacteria variable temperature fermentation
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., can solve the problems of fermented meat products with low biogenic amine content, low content of biogenic amine, and high production of biogenic amine, etc.
Inactive Publication Date: 2016-04-13
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
View PDF7 Cites 0 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
[0006] 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, which can obtain low biogenic amines Amount of fermented meat products, and fermentation method to make meat products contain low content of biogenic amines
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
[0065] Embodiment 1, the preparation method of the fermented fresh pork product that obtains low biogenic amine by variable temperature fermentation with complex bacteria
[0066] 1. Weigh raw materials:
[0067] 1000 grams of fresh pork, with a fat to lean ratio of 3:7;
[0074] 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.
[0085] Example 2, the preparation method of fermented fresh pork products with low biogenic amines obtained by variable temperature fermentation with complex bacteria
[0086] 1. Weigh raw materials:
[0087] 1000 grams of fresh pork, with a fat to lean ratio of 3:7;
[0096] (1) Strain activation: under aseptic conditions, inoculate Lactobacillus pentosus, Lactobacillus coryneform, and Lactobacillus plantarum into MRS liquid medium respectively, and cultivate them in an incubator ...
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 starter and a fermentation method for reducing biogenic amines of meat products through variable-temperature fermentation of complex bacteria, belonging to the technical field of biological fermentation of meat foods, and relates to a method for reducing biogenic amines of fermented meat products through variable-temperature fermentation of complex bacteria. Mix the complex bacteria into the fermented meat at one time, and then carry out the low-temperature fermentation of Lactobacillus pentosus at 20-30°C. After the low-temperature fermentation is completed, immediately raise the fermentation temperature for Lactobacillus plantarum and Lactobacillus coryneform at 35°C-45°C Medium-temperature fermentation; that is to use compound bacteria to ferment meat products in a two-step method of low temperature first and then medium temperature; starter formula: glucose 8.0-12.0 grams; pentose 2.0-3.0 grams; fructan 2.0-3.0 grams. The advantages are: after two fermentations at different temperatures and two different strains or combinations of strains, the content of biogenic amines in fermented meat products is significantly lower than that of meat products fermented only at low temperature or only at medium temperature, and the low temperature first and then medium temperature The flavor of fermented meat products is significantly improved.
Description
technical field [0001] 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. Background technique [0002] 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 . [0003] 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 amines in food, using hi...
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