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.
CN112940951AActive Publication Date: 2021-06-11DALIAN POLYTECHNIC UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
DALIAN POLYTECHNIC UNIVERSITY
Publication Date
2021-06-11

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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.
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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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