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Ester-producing saccharomycetes and application thereof in sour meat production

A yeast and Saccharomyces cerevisiae technology, applied in the fields of application, fungi, climate change adaptation, etc., can solve problems such as difficult to realize industrial production, non-standardized products, unstable ester flavor production, etc.

Active 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 yeast and a method for making fermented sour meat to solve the problems of unstable production of ester flavor in the production of sour meat, lack of standardization of products, and difficulty in realizing industrialized production.

Method used

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  • Ester-producing saccharomycetes and application thereof in sour meat production
  • Ester-producing saccharomycetes and application thereof in sour meat production
  • Ester-producing saccharomycetes and application thereof in sour meat production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The method for inoculating fermented sour meat with saccharomyces cerevisiae comprises the following steps:

[0032] S1. Raw material pretreatment: select fresh pork belly, cut into thin slices of 5cm×5cm×1cm, 5Kg in total;

[0033] S2, the preparation of rice flour: take 1Kg rice and stir-fry until it is golden yellow, pass through a 20-mesh sieve to remove impurities, and let it cool for later use;

[0034] S3. Preparation of starter: pick Saccharomyces cerevisiae LXPSC1 stored at -80°C and streak it on YPD agar medium; place the streaked plate in a constant temperature incubator at 28°C for 16 hours; single colony on the plate Picked into YPD broth medium, at 28°C, 160rpm, shaker culture for 16h, then inoculated into YPD broth medium with 5% inoculum size, shaker culture at 160rpm at 28°C for 16h; Centrifuge the solution at 5000rpm for 15min to collect the bacteria, wash the bacteria once with sterile normal saline, and centrifuge the bacteria at 8000rpm for 1min to...

Embodiment 2

[0041] The method for inoculating fermented sour meat with saccharomyces cerevisiae comprises the following steps:

[0042] S1. Raw material pretreatment: select fresh pork belly, cut into strips of 10cm×10cm×50cm, 5Kg in total;

[0043]S2, the preparation of rice flour: take 500g rice flour and stir-fry until it is golden yellow, pass through a 40-mesh sieve to remove impurities, and let it cool for later use;

[0044] S3. Preparation of starter: Pick Saccharomyces cerevisiae LXPSC1 stored at -80°C and streak on YPD agar medium; place the streaked plate in a constant temperature incubator at 28°C for 24 hours; single colony on the plate Picked into YPD broth medium, at 28°C, 200rpm, shaker culture for 24h, then inoculated into YPD broth medium with 10% inoculum size, shaker culture at 160rpm at 28°C for 24h; The solution was centrifuged at 8000rpm for 18 minutes to collect the bacteria, washed with sterile saline twice, and the bacteria solution was centrifuged at 5000rpm fo...

Embodiment 3

[0051] The method for inoculating fermented sour meat with saccharomyces cerevisiae comprises the following steps:

[0052] S1. Raw material pretreatment: select fresh fat and thin mutton, cut into thin slices of 5cm×5cm×2cm, 5Kg in total;

[0053] S2, the preparation of rice flour: take 1Kg rice flour and stir-fry until it is golden yellow, after passing through a 20-mesh sieve to remove impurities, let it cool for later use;

[0054] S3. Preparation of starter: pick Saccharomyces cerevisiae LXPSC1 stored at -80°C and streak it on YPD agar medium; place the streaked plate in a constant temperature incubator at 28°C for 16 hours; single colony on the plate Picked into YPD broth medium, at 28°C, 160rpm, shaker culture for 16h, then inoculated into YPD broth medium with 5% inoculum size, shaker culture at 160rpm at 28°C for 16h; The solution was centrifuged at 6000rpm for 19min to collect the bacteria, washed once with sterile normal saline, and the bacteria solution was centri...

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Abstract

The invention provides a saccharomycetes LXPSC1, the preservation number of which is CGMCC No. 21289. The invention also provides a sour meat food prepared based on the saccharomycetes 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 saccharomycetes LXPSC1 are proportioned according to a proportion of 1g: (7-9) logCFU; and a proper amount of pickling materials and mixing materials are added. The saccharomyces cerevisiae LXPSC1 can inhibit oxidation of acid meat lipid and reduce the content of biogenic amine, so that the safety of the product is improved; besides, the contents of flavor amino acids and esters in the product are increased, and the contents of ethyl caprylate, ethyl caprate, ethyl propionate, ethyl palmitate, ethyl hexanoate and ethyl butyrate are respectively 1.42 times, 2.74 times, 7.49 times, 12.73 times, 4.20 times and 4.00 times of those of sour meat prepared in the prior art, so that the sensory quality such as smell, taste and the like of the sour meat can be effectively improved.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to an ester-producing yeast, sour meat made by the yeast 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, production cycle as long as one to two months, no standards for products, and difficult to achieve Defects such as industrial 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 a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L13/70A23L13/40C12R1/865
CPCC12N1/16A23L13/74A23L13/428A23V2002/00A23V2250/762Y02A40/90
Inventor 林心萍吕静纪超凡张素芳梁会朋蒋翠翠刘梦杨杨晶张左利
Owner DALIAN POLYTECHNIC UNIVERSITY
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