Solid-state fermentation agent based on bacterium-enzyme synergistic action with combination of composite strains and acid protease

Abstract

The invention belongs to the technical field of fermented food production, and discloses a solid-state fermentation agent based on bacterium-enzyme synergistic action with the combination of compositestrains and acid protease. The solid-state fermentation agent consists of bacterium-enzyme mother liquid, a filling material and a protective agent; the bacterium-enzyme mother liquid consists of lactobacillus plantarum, pediococcus acidilactici, pediococcus pentosaceus and trypsin; the lactobacillus plantarum, the pediococcus acidilactici and the pediococcus pentosaceus are mixed according to abacterial sludge volume ratio of 100: (10-100): (10-100); and the addition amount of the acid protease is 0.5-3.5 mL / 100 g of fish flesh. The invention adopts an excellent solid-state compound fermentation microorganism agent for inoculated fermentation, which can obviously shorten the period of fermenting fish flesh, avoid the pollution of miscellaneous bacteria, improve the product safety, reduce the production cost and improve the nutrition, quality and flavor of the products, and is beneficial to realizing the industrialized, standardized and large-scale production of the traditional fermented fish products.

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 composite bacterial species combined with acid protease. Background technique [0002] Currently, the closest existing technologies in the industry are 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 Fishery Statistical Yearbook, 2019). Although the freshwater fish farming industry is developing rapidly, it is still mainly sold fresh, and the pro...

AI Technical Summary

Problems solved by technology

[0011] (1) Fermented fish products are mostly fermented by natural microorganisms under suitable temperature and humidity conditions. The processing environment and fermentation conditions of this traditional natural fermentation method are highly random and due to different raw materials, each fermented product The flavor difference of fish is large, the product quality is difficult to control, the safety is difficult to guarantee, and the fermentation cycle is long, which leads to the lack of uniform production quality standards for this kind of fermented fish products, and it is difficult to realize industrialization and large-scale production

[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.

However, due to the short cycle time of rapid fermentation, the release of endogenous enzymes takes a long time, and the effect on flavor development is relatively slow

[0014] (4) Fermented fish meat products are usually affected by the production of moisture and other environmental factors during the fermentation process, resulting in insufficient fresh flavor of fish meat

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