Bacterium-enzyme synergistic solid state fermentation agent based on combination of composite strains with ficin

A technology of ficin and compound strains, applied in microorganism-based methods, bacteria, Lactobacillus and other directions, can solve the problems of insufficient fresh flavor of fish, low bacterial growth, large space occupation, etc., and is beneficial to industrialized production and equipment. The effect of less investment and avoiding pollution

Active Publication Date: 2020-01-03
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] (2) Liquid fermentation uses liquid as a medium to produce and reproduce microorganisms and inoculate their bacterial liquid. This method has the disadvantages of low bacterial growth, large space occupation, and difficulty in storage.
[0014] (4) Fermented fish meat products are usually affected by the production of moisture during the fermentation process and other environmental factors, resulting in insufficient fresh flavor of fish meat

Method used

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  • Bacterium-enzyme synergistic solid state fermentation agent based on combination of composite strains with ficin
  • Bacterium-enzyme synergistic solid state fermentation agent based on combination of composite strains with ficin
  • Bacterium-enzyme synergistic solid state fermentation agent based on combination of composite strains with ficin

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preparation example Construction

[0073] Such as figure 1 As shown, a method for preparing a solid-state fermentation agent based on composite strains combined with ficin-enzyme synergistic action provided by the embodiments of the present invention comprises the following steps:

[0074] S101: Preparation of strains: Lactobacillus plantarum, Pediococcus lactis, and Pediococcus pentosacea were all activated twice with MRS agar medium, cultured at 30°C for 48 hours respectively; inoculated into 200mL MRS liquid medium and cultured for 11-15 hours respectively , 7 ~ 12h, 5 ~ 16h, so that the number of viable bacteria reached 10 6 ~10 9 cfu / mL; refrigerate and centrifuge at 6000 rpm at 4°C, wash the bacterial pellet twice with sterile saline, resuspend in sterile saline, store in a refrigerator at 4°C, and use within 24 hours for later use.

[0075] S102: Preparation of bacterial enzyme mother solution: the number of viable bacteria obtained in S101 reaches 10 6 ~10 9 After cfu / mL of Lactobacillus plantarum, ...

Embodiment 1

[0085] The embodiment of the present invention provides a method for preparing fermented squid based on a composite bacterial strain combined with a ficin-enzyme synergistic solid-state starter, comprising the following steps:

[0086] Step 1, raw material preparation: Wash the fresh grass carp, remove the head, tail and viscera, cut into small pieces of about 1cm×2cm×2cm, wash and drain.

[0087] Step 2, fermentation: wash the fresh red pepper, remove seeds and chop it; wash and peel the ginger, chop it; weigh 100g of fish, 30% of rice flour, 15% of pepper, 4% of ginger, 1.5% of salt, add 35mL of water, and Add a solid starter, add 10% by fish body weight, bottle, compact and seal; place in a constant temperature incubator at 30°C, and insulate and ferment for 48 hours.

[0088] Step 3, termination of fermentation: take out the fermented grass carp meat, add 1.0% Angel yeast extract KU012 by mass ratio for mixing, put it into a vacuum packaging bag, and cook it at 100°C for 2...

Embodiment 2

[0096] The embodiment of the present invention provides a method for preparing fermented squid based on a composite bacterial strain combined with a ficin-enzyme synergistic solid-state starter, comprising the following steps:

[0097] S101: Preparation of raw materials: Wash the fresh grass carp, remove the head, tail and viscera, cut into small pieces of about 1cm×2cm×2cm, wash and drain.

[0098] S102: Fermentation: wash fresh red pepper, remove seeds and chop; wash and peel ginger, chop; weigh 100g of fish, 30% of rice flour, 15% of pepper, 2% of ginger, 2% of salt, add 35mL of water, add Solid starter, add 8% based on fish body weight, bottle, compact and seal; place in 25°C constant temperature incubator, heat preservation and fermentation for 60h.

[0099] S103: Stop fermentation: Take out the fermented grass carp meat, add 1.5% Angel yeast extract KK02 according to the mass ratio, mix well, put it into a vacuum packaging bag, cook it at 100°C for 40 minutes to stop fer...

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Abstract

The invention belongs to the technical field of production of fermented foods, and discloses a bacterium-enzyme synergistic solid state fermentation agent based on combination of composite strains with ficin. The solid state fermentation agent consists of bacterium-enzyme mother liquid, a filler and a protective agent, wherein the bacterium-enzyme mother liquid consists of lactobacillus plantarum,pediococcus acidilactici, pediococcus pentosaceus and trypsin, and the bacterium mud volume ratio of the lactobacillus plantarum to the pediococcus acidilactici to the pediococcus pentosaceus is 100:(10-100):(10-100); and the addition quantity of the ficin is 0.5-3.5mL for 100g of fish meat. According to the solid state fermentation agent disclosed by the invention, excellent solid state compounded fermentation bacterium agent is used for inoculation and fermentation, so that the cycle for fermenting fish meat can be obviously shortened, pollution by infectious microbes can be avoided, the safety of products is promoted, the production cost is reduced, nutrients, quality and flavor of the products can also be improved, and realization of industrialized, standard and large-scale productionof traditional fermented fish products is facilitated.

Description

technical field [0001] The invention belongs to the technical field of fermented food production, and in particular relates to a bacterial enzyme synergistic solid-state starter based on a composite bacterial strain combined with ficin, in particular to a bacterial enzyme synergistic solid-state starter based on a composite bacterial strain combined with ficin, and freshness-enhancing Method and fermentation method. Background technique [0002] Currently, the closest prior art is as follows: [0003] my country is rich in freshwater fish resources. There are more than 800 species of inland water fish and 760 species of pure freshwater fish. Since the beginning of this century, the production of freshwater fish has increased year by year. In 2018, it reached 31.5623 million tons, accounting for 70% of the world's total freshwater fish production. % or more, of which bulk freshwater fish production accounts for more than 70% of my country's freshwater fish production (China F...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N9/50A23L17/10A23L29/00C12R1/25C12R1/01
CPCC12N1/20C12N9/50A23L17/10A23L17/65A23L29/06A23L29/065A23V2400/413A23V2400/427A23V2400/169
Inventor 胡杨赵钰杜红英蔡晓雯胡筱波李金玲丛林刘茹熊善柏
Owner HUAZHONG AGRI UNIV
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