Biological type beef tendering agent as well as preparation method and application thereof

A bio-type, tenderizer technology, applied in the field of microorganisms, can solve problems such as difficulty in cost, and achieve the effects of improving tenderizing effect, improving activity, and improving activity

Inactive Publication Date: 2017-06-06
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many studies on post-mortem tenderization at home and abroad, especially enzymatic tenderization. At present, papain, ficin and bromelain are the most widely used and achieved results, which can degrade myofibrils and improve the tenderness of meat. However, due to the limitation of raw materials, this kind of protease has certain difficulties in practical application due to cost problems.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of beef bio-type tenderizer, comprising the following steps:

[0026] (1) Isolation of Bacillus amyloliquefaciens from Guizhou traditional tempeh and sweet wine koji. The strain is white, smooth and moist colony, slightly raised, with folds in the middle of the colony, which is a spore-forming Gram-positive bacillus, and a clearly visible transparent circle will be formed around it. It is filmy on slopes and has a white surface.

[0027] (2) The strain was purely cultured with an isolation medium, cultured in a biochemical medium box at 37°C for 24 hours, and then stored on a slant.

[0028] Separation medium formula: peptone: 10g, glucose: 1g, NaCl: 5g, CaCl: 0.1g, L-tyrosine: 0.1g, agar: 15g, casein: 5g, distilled water: 1000ml; pH value: 7.2~7.4 .

[0029] (3) Pick the strain of Bacillus amyloliquefaciens from the slant culture medium, inoculate it into the broth medium, culture it on a shaker at 220 r / min at 37°C for 12 hours, and activate it...

Embodiment 2

[0033] A preparation method of a beef biological tenderizer, wherein the fermentation medium formula is:

[0034] Glucose: 10g, Yeast Extract: 15g, NaCl: 2g, CaCl: 2g, Dipotassium Hydrogen Phosphate: 5g, Potassium Dihydrogen Phosphate: 1.25g, Magnesium Sulfate: 0.01g, Ferric Sulfate: 0.001g, Distilled Water: 1000mL, pH Value: 7.0.

[0035] The remaining steps are the same as in Example 1, and the enzyme activity of the beef biological tenderizer obtained after cultivation is 108.29 U / g.

Embodiment 3

[0037] A preparation method of a beef biological tenderizer, wherein the fermentation medium formula is:

[0038] Glucose: 20g, Yeast Extract: 10g, NaCl: 2g, CaCl: 2g, Dipotassium Hydrogen Phosphate: 5g, Potassium Dihydrogen Phosphate: 1.25g, Magnesium Sulfate: 0.01g, Ferric Sulfate: 0.001g, Distilled Water: 1000mL, pH Value: 7.5.

[0039] The remaining steps are the same as in Example 1, and the enzyme activity of the beef bio-tenderizer obtained after cultivation is 93.21 U / g.

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Abstract

The invention discloses a biological type beef tendering agent as well as a preparation method and application thereof. The biological type beef tendering agent is prepared from a bacillus amyloliquefaciens strain through activation and fermentation culture, wherein the bacillus amyloliquefaciens strain is bacillus amyloliquefaciens D7 (Bacillus amyloliquefaciens), is preserved in China General Microbiological Culture Collection Center on November 10, 2016 and has the preservation number of CGMCC NO.13250. The preparation method of the biological type beef tendering agent comprises the following steps: inoculating a bouillon culture medium with the bacillus amyloliquefaciens strain to obtain activating liquid; and inoculating a fermentation culture medium with the activating liquid, and carrying out fermentation culture, so as to obtain the biological type beef tendering agent. The biological type beef tendering agent provided by the invention is used for tendering meat products, and the effect is obvious, safe and controllable.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a biological tenderizer for beef and its preparation method and application. Background technique [0002] With the change of people's meat structure and the continuous improvement of living standards, beef is more and more favored by consumers, and the tenderness of beef is the most important factor affecting consumers' evaluation of beef quality, so the relevant research on meat tenderization It has gradually become one of the hot spots that people pay attention to. There are many studies on post-mortem tenderization at home and abroad, especially enzymatic tenderization. At present, papain, ficin and bromelain are the most widely used and achieved results, which can degrade myofibrils and improve the tenderness of meat. However, due to the limitation of raw materials, this kind of protease has certain difficulties in practical application due to cost problems. Therefo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L13/70C12R1/07
CPCC12N1/20
Inventor 李宗军侯爱香谭雅
Owner HUNAN AGRICULTURAL UNIV
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