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Ester-producing lactic acid bacteria and application thereof in sour meat production

A technology of lactic acid bacteria and sour meat, applied in the application, lactobacillus, food ingredients as antimicrobial preservation and other directions, can solve the problems of insufficient flavor, difficult to achieve industrialized production, strong seasonality, etc.

Pending Publication Date: 2021-06-11
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides an ester-producing lactic acid bacterium and its application in the production of fermented sour meat to solve the problem of small scale, strong seasonality, unstable product quality, insufficient flavor, long production cycle, non-standardized products, and difficulty in producing fermented sour meat. issues such as the realization of industrialized production

Method used

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  • Ester-producing lactic acid bacteria and application thereof in sour meat production
  • Ester-producing lactic acid bacteria and application thereof in sour meat production
  • Ester-producing lactic acid bacteria and application thereof in sour meat production

Examples

Experimental program
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Effect test

Embodiment 1

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

[0031] S1. Raw material pretreatment: select fresh pork belly, cut into thin slices of 5cm×5cm×1cm, 5Kg in total;

[0032] S2, the preparation of rice flour: take 1Kg rice and stir-fry until it is light yellow-brown, after passing through a 20-mesh sieve to remove impurities, let it cool for later use;

[0033] S3. Preparation of starter: Lactobacillus plantarum LXPLP1 stored at -80°C was picked and streaked on MRS agar medium. The streaked plates were placed in a constant temperature incubator at 37°C for 16 hours. Pick a single colony on the plate into the MRS broth medium, shake at 37°C, 160rpm, shake for 16h, then inoculate 5% of the inoculum into the MRS broth medium, shake at 160rpm at 37°C Shake culture for 16h. Centrifuge the bacterial solution at 8000r / min for 15min to collect the bacterial cells, wash the bacterial cells once with sterile normal sali...

Embodiment 2

[0040] The method for inoculating fermented sour meat with lactobacillus plantarum comprises the following steps:

[0041] S1. Raw material pretreatment: select fresh pork belly, cut into strips of 10cm×10cm×50cm, 5Kg in total;

[0042] S2, the preparation of rice flour: take 500g rice flour and stir-fry until it is light yellow-brown, pass through a 40-mesh sieve to remove impurities, and let it cool for later use;

[0043]S3. Preparation of starter: Lactobacillus plantarum LXPLP1 stored at -80°C was picked and streaked on MRS agar medium. The streaked plates were placed in a constant temperature incubator at 37°C for 24 hours. Pick a single colony on the plate into the MRS broth medium, culture at 37°C, 200rpm, shaker for 24h, then inoculate 10% of the inoculum into the MRS broth medium, shake at 160rpm at 37°C Shake culture for 24h. Centrifuge the bacterial solution at 6000r / min for 18min to collect the bacterial cells, wash the bacterial cells with sterile normal saline...

Embodiment 3

[0050] The method for inoculating fermented sour meat with lactobacillus plantarum comprises the following steps:

[0051] S1. Raw material pretreatment: select fresh fat and thin mutton, cut into thin slices of 5cm×5cm×2cm, 5Kg in total;

[0052] S2, the preparation of rice flour: get 1Kg rice flour and stir-fry until it is light yellow-brown, after passing through a 20-mesh sieve to remove impurities, let it cool for later use;

[0053] S3. Preparation of starter: Lactobacillus plantarum LXPLP1 stored at -80°C was picked and streaked on MRS agar medium. The streaked plates were placed in a constant temperature incubator at 37°C for 16 hours. Pick a single colony on the plate into the MRS broth medium, shake at 37°C, 160rpm, shake for 16h, then inoculate 5% of the inoculum into the MRS broth medium, shake at 170rpm at 37°C Shake culture for 16h. Centrifuge the bacterial solution at 7000r / min for 20min to collect the bacterial cells, wash the bacterial cells once with steri...

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Abstract

The invention provides lactic acid bacteria LXPLP1 with the preservation number of CGMCC No.21288. The invention further provides sour meat food prepared based on the lactic acid bacteria and a preparation method of the sour meat food. The preparation method of the sour meat food specifically comprises the following steps that: meat and lactobacillus plantarum LXPLP1 are proportioned according to the proportion of 1g: (7-9) logCFU; and a proper amount of pickling materials and mixing materials are added. When the lactobacillus plantarum LXPLP1 is inoculated to sour meat, the fermentation period can be greatly shortened, the growth of harmful microorganisms and the generation of harmful substances are inhibited, and the total bacterial count of escherichia coli is reduced by 98.66% compared with the prior art; the contents of histamine, tyramine, putrescine, cadaverine and beta-phenylethylamine are greatly reduced; the content of ethyl propionate, the content of ethyl butyrate, the content of ethyl hexanoate, the content of ethyl caprylate and the content of ethyl caprate are increased by 3.49 times, 4.11 times, 3.94 times, 1.42 times and 2.40 times respectively; and the flavor and stability of the product are improved, especially the content of ester flavor is increased, and an aroma enhancement effect is achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, to a lactic acid bacteria producing ester, sour meat made by the lactic acid bacteria and a method. Background technique [0002] Sour meat, also known as sour bream meat, is a traditional delicacy of the Miao and Dong minority. Sour meat can be eaten raw or stir-fried. It tastes tender and refreshing, and it will double your appetite. However, the production of sour meat is mainly based on the traditional craft of family workshops, and there are many problems, such as small scale, strong seasonality, unstable product quality, insufficient flavor, and a production cycle of about two months. Realize defects such as industrialized production. [0003] Fermented meat products are rich in protein. During the fermentation process, in addition to decomposing macromolecular substances into small molecular amino acids to increase nutrition, they can also produce unique flavor...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23B4/22C12N1/20C12R1/25
CPCA23L13/74A23B4/22C12N1/20A23V2002/00A23V2400/169A23V2200/10Y02A40/90
Inventor 林心萍蒋翠翠梁会朋纪超凡张素芳吕静刘梦杨柳傲雪杨晶
Owner DALIAN POLYTECHNIC UNIVERSITY
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