A kind of Lactobacillus plantarum preservative for low-salt meat products

A technology of Lactobacillus plantarum and antistaling agent, applied in the direction of Lactobacillus, bacteria used in food preparation, methods based on microorganisms, etc., to achieve the effect of avoiding the destruction of nutrition and flavor, inhibiting the growth of spoilage bacteria, and increasing the number of probiotics

Active Publication Date: 2020-10-09
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the storage characteristics of low-salt meat products are significantly different from those of ordinary (normal-salt) mea

Method used

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  • A kind of Lactobacillus plantarum preservative for low-salt meat products
  • A kind of Lactobacillus plantarum preservative for low-salt meat products
  • A kind of Lactobacillus plantarum preservative for low-salt meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Isolation of Lactobacillus plantarum

[0038] Take the air-dried sausage after fermentation for 6 days (ingredients: 4.5kg lean pork, 0.5kg fat (pork back fat), 0.15kg koji wine (Yuquan Daqu), 0.25kg glucose, 0.075kg monosodium glutamate, 0.125kg salt, mix Seasoning 0.025kg (mixed seasonings include: clove, cinnamon, angelica, Tsaoguo, etc.), after aseptic treatment to remove the casing, cut into pieces and grind, weigh 5.0g and put it into 45.0mL normal saline, shake well, Shake at 4°C for 20 min. Take 1.0 mL of the above liquid and pour it into a test tube filled with 9.0 mL of sterilized physiological saline, and spread it on the MRS solid medium. Repeat the above steps until individual colonies can be formed on the MRS solid medium. The colony morphology was observed with the naked eye, and the dominant bacteria with the same colony morphology were selected for isolation. The selected colonies were streaked repeatedly on the MRS solid medium until pure colonies w...

Embodiment 2

[0040] A kind of preparation operation steps of the Lactobacillus plantarum preservative used for low-salt meat products are as follows:

[0041] (1) Cultivation of Lactobacillus plantarum

[0042] The activated Lactobacillus plantarum was inoculated into Man Rogosa and Sharp (MRS) medium, the inoculum amount was 3-4% (V / V), cultured at 37°C for 18-20 hours, and continuously transferred for 3 times to obtain the third generation Fermentation broth; wherein the number of live cells of Lactobacillus plantarum reaches 10 9 CFU / mL;

[0043]MRS medium: 10.0g of caseinase digest, 10.0g of beef extract powder, 4.0g of yeast extract, 20.0g of glucose, 5.0g of sodium acetate, 2.0g of triammonium citrate, 1.08g of Tween-80, dihydrogen phosphate Mix 2.0g of potassium, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate and 1000mL of distilled water, adjust the pH value to 5.7±0.2 with 0.1M hydrochloric acid (HCl).

[0044] (2) Preparation of Lactobacillus p...

Embodiment 3

[0047] Preservation of Lactobacillus plantarum for low-salt sausage

[0048] The added amount of sodium chloride in the low-salt sausage is 1.75%, and the added amount of potassium chloride is 0.75%. Put the low-salt sausage in a constant temperature water bath at 80°C and cook for 30 minutes; slice the cooked low-salt sausage under aseptic conditions, with a thickness of about 0.5 cm and a weight of about 6-8 g per slice.

[0049] The plantarum lactobacillus preservative in Example 2 is evenly sprayed onto the surface of the low-salt sausage by spraying method, and the spraying amount is 1mL / 100g, that is, the plantaractobacillus inoculum is 10 7 CFU / g. Vacuum-pack the inoculated low-salt sausages quickly and store them at 4±2°C. During the storage period, carry out relevant index determination until the product loses its edible value.

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Abstract

The invention relates to a lactobacillus plantarum preservative for a low-salt meat product. A strain for the lactobacillus plantarum preservative is lactobacillus plantarum, and is preserved in the CGMCC (China General Microbiological Culture Collection Center). The lactobacillus plantarum preservative is a light white semitransparent suspended bacterium fluid; the viable cell count of the lactobacillus plantarum preservative is 109 CFU/mL; the lactobacillus plantarum preservative is uniformly inoculated on the surface of the low-salt meat product by adopting a spraying method; and the inoculated low-salt meat product is quickly packed in vacuum, and is stored at the temperature of 2 to 6 DEG C. The lactobacillus plantarum preservative remarkably inhibits the growth of putrefying bacteriatherein, delays the fat oxidation of the product, and prolongs the shelf life of the low-salt meat product.

Description

technical field [0001] The invention relates to the field of food science / meat science and technology, in particular to Lactobacillus plantarum R2 used for keeping low-salt meat products fresh. Background technique [0002] Sodium salt (sodium chloride) has positive effects such as antisepsis, seasoning, improving texture and flavor in meat processing. However, excessive sodium intake by consumers can cause diseases such as high blood pressure and cardiovascular diseases. Therefore, low (sodium) salt meat products are favored by more and more consumers, which has aroused widespread concern in the meat industry. [0003] Sodium salt plays an important role in antisepsis and freshness preservation of meat products, so reducing sodium salt will cause problems such as reduced microbial safety of meat products and shortened shelf life. The commonly used fresh-keeping method in meat products is to add chemical preservatives and microbial preservatives, such as: sorbic acid and i...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23B4/22C12R1/25
CPCA23B4/22C12N1/20A23V2400/169
Inventor 李沛军徐梅陈从贵徐宝才黄攀
Owner HEFEI UNIV OF TECH
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