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Lactobacillus plantarum and method for mixed fermentation of sour plesiopidae

A technology of Lactobacillus plantarum and mixed fermentation, which is applied in the field of food processing, can solve the problems of long release time of endogenous enzymes and slow flavor action, and achieve the effects of improving flavor and taste, inhibiting fat oxidation, and reducing the content of biogenic amines

Inactive Publication Date: 2019-04-16
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the release of endogenous enzymes takes a long time, and the effect on the increase of flavor is relatively slow

Method used

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  • Lactobacillus plantarum and method for mixed fermentation of sour plesiopidae
  • Lactobacillus plantarum and method for mixed fermentation of sour plesiopidae
  • Lactobacillus plantarum and method for mixed fermentation of sour plesiopidae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The method for mixing fermented sour bream with lactobacillus plantarum comprises the following steps:

[0031] S1. Raw material pretreatment: remove the scales, heads, tails, and viscera of the live carp, and cut the resulting fish body into small pieces for later use, totaling 5Kg;

[0032] S2. Fermentation: Mix the fish nuggets obtained in step S1, rice noodles and salt in a weight ratio of 90:50:2, and add 10 6 Mix CFU / mL Lactobacillus plantarum 24 bacteria liquid and 15000U / mL papain enzyme liquid evenly; put it into a tank for mixed fermentation, seal the top layer with rice flour, tighten the lid, and leave it sealed at 20°C for 30 days to obtain sour bream fish; Wherein, the rice noodles are powders ground from fried rice, and the added amount of the plantarum Lactobacillus 24 bacterial solution is 0.0006mL / g 鱼块 (Totally add 3 mL of Lactobacillus plantarum 24 bacterial liquid); the amount of papain liquid added is 0.0066 mL / g 鱼块 , (add papain solution 33mL alt...

Embodiment 2

[0036] The method for mixed fermentation of sour bream with lactobacillus plantarum comprises the following steps:

[0037]S1. Raw material pretreatment: remove scales, heads, tails and viscera of live grass carp, and cut the fish body into small pieces for later use, totaling 5Kg;

[0038] S2. Fermentation: Mix the fish nuggets obtained in step S1, rice noodles and salt in a weight ratio of 100:65:3, and add 10 7 CFU / mL Lactobacillus plantarum 24 bacteria liquid and 10000U / mL papain enzyme liquid were stirred evenly; put them into a tank for mixed fermentation, sealed the top layer with rice flour, tightened the lid, and kept it sealed at 25°C for 28 days to obtain sour bream fish; Wherein, the rice noodles are powders ground from fried rice, and the addition amount of the plantarum Lactobacillus 24 bacterium solution is 0.006mL / g 鱼块 (Add 30mL of Lactobacillus plantarum 24 bacteria solution in total); the amount of papain solution added is 0.005mL / g 鱼块 , (add papain solutio...

Embodiment 3

[0042] The method for mixing fermented sour bream with lactobacillus plantarum comprises the following steps:

[0043] S1. Raw material pretreatment: remove the scales, heads, tails and viscera of the live bighead carp, and cut the resulting fish body into small pieces for later use, totaling 5Kg;

[0044] S2. Fermentation: Mix the fish nuggets obtained in step S1, rice noodles and salt in a weight ratio of 115:70:4, and add 10 8 CFU / mL Lactobacillus plantarum 24 bacteria liquid and 20000U / mL papain enzyme liquid are stirred evenly; put into a tank for mixed fermentation, seal the top layer with rice flour, tighten the lid, and leave it sealed at 20°C for 20 days to obtain sour bream fish; Wherein, the rice flour is ground into fried rice, and the addition amount of the plantarum lactobacillus 24 bacterium liquid is 0.025mL / g 鱼块 (Add 300mL of Lactobacillus plantarum 24 bacteria solution in total); the amount of papain solution added is 0.025mL / g 鱼块 , (add papain liquid 125mL...

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Abstract

The invention discloses a strain of lactobacillus plantarum 24. A method achieving mixed fermentation of sour plesiopidae based on the strain comprises the following steps that scales and internal organs of a raw material fish are removed, and the raw material fish is cut into fish blocks; the fish blocks, rice flour, salt, 106-108 CFU / mL of a lactobacillus plantarum 24 liquid and 10000-20000U / mLof a papain liquid are mixed uniformly and contained in a container, the uppermost layer is covered with the rice flour, fermentation is performed for 20-30 days at 20-30 DEG C, and the sour plesiopidae is obtained; the ratio of the fish blocks to the rice flour to the salt is (90-115):(50-70):(2-4); the addition amount of the lactobacillus plantarum 24 liquid is 0.0006-0.06mL for each gram of thefish blocks; the addition amount of the papain liquid is 0.005-0.025 mL for each gram of the fish blocks. The method shortens the fermentation cycle of the sour plesiopidae and reduces the biogenic amine, and the similarity of the flavor of the sour plesiopidae to the sour plesiopidae prepared by a traditional method is more than 85%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for mixing fermented sour bream with plantaractobacillus. Background technique [0002] Sour bream fish is a traditional delicacy of the Miao and Dong minorities. Sour bream fish can be eaten raw, fried or boiled into hot and sour soup with chili. The taste is tender and refreshing, which will double your appetite. However, the production of sour bream fish is mainly based on the traditional craft of family workshops, and there are many problems, such as small scale, strong seasonality, unstable product quality, high content of biogenic amines, long production cycle (generally about two months), There are no standards for products, and it is difficult to realize industrial production and other defects. [0003] The flavor of sour bream fish is not only produced by the metabolism of lactic acid bacteria, but also contains a large amount of endogenous...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/20C12N1/20C12R1/25
CPCA23L5/25A23L5/28A23L17/65C12N1/20A23V2002/00C12R2001/25C12N1/205A23V2200/16A23V2400/169
Inventor 林心萍李采婵纪超凡李胜杰梁会朋孙泽平吕静董秀萍周贝宁
Owner DALIAN POLYTECHNIC UNIVERSITY
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