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Debaryomyces hansenii SH4 with salt increasing effect and application thereof in low-salt air-dried sausage

A technology of yeast and function, applied in the field of microbiology, can solve the problems of low-salt air-dried sausage quality and the lack of flavor compensation

Pending Publication Date: 2022-01-25
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, domestic and foreign studies mostly focus on the effect of yeast inoculation on the quality improvement of fermented meat products, and the effect on the quality and flavor compensation of low-salt air-dried sausage is still in a blank state

Method used

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  • Debaryomyces hansenii SH4 with salt increasing effect and application thereof in low-salt air-dried sausage
  • Debaryomyces hansenii SH4 with salt increasing effect and application thereof in low-salt air-dried sausage
  • Debaryomyces hansenii SH4 with salt increasing effect and application thereof in low-salt air-dried sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Preparation of a starter and the production of wind

[0020] (1) Preparation of the starter

[0021] The activated Han Delumli yeast SH4 was inoculated into the YPD liquid medium for fermentation culture, and 12 h were cultured at 28 ° C. The fermentation broth was added to the sterile deionized water, and after 4 ° C, 6000 × g was centrifuged for 5 min, and the supernatant was discarded, and then the resuspended formation of the bacterial suspension after 1-2. The preparation of the preparation is 10 6 CFU / G inoculate in the sausage.

[0022] (2) Preparation of wind-dried

[0023] Raw meat selection mass ratio is 9: 1 lean meat (hog hook meat) and fat meat (pig back, excluding its lymphatic, tendon, blood vessels and other connective tissue. The meat grinder with a pore size is 1.5 cm, then add the following seasoning: 1% Jade Spring, 1% cotton sugar, 0.3% flavors, 5% water and 0.8% mixed sputum (including: pepper pepper , Orange peel, abutment, cumin and clov...

Embodiment 2

[0024] Example 2: Yeast screening with a salty effect

[0025] (1) Electronic tongue measurement of low salt winds of yeast

[0026] 30.0 g of chopped fermentation of 12 days of wind-dried sausage was mixed with 150.0 ml of deionized water and was 30 min at 40 ° C, and then the meat muffler was stirred at a low speed for 1 min, and the mixture was centrifuged (5000 × g, 10 min, 4 ° C), take The supernatant was filtered, then the filtrate was electronically tongue analysis. The taste analysis system (TS-5000Z) is equipped with five taste sensors (taste, salty, sour, step and bitter taste) and two reference electrodes.

[0027] from figure 1 It can be seen that the inoculation of Hanta Debly yeast SH4 can reduce the bitterness of low salt winds. 40.88% and 24.42% respectively were reduced compared to the CT control group and the Cr control group. After the elaboration value is taken in the Hantale yeast SH4, the original -1.89 is reduced to -1.98, indicating that the Han Delumolee y...

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Abstract

The invention provides a Debaryomyces hansenii SH4 with a salt increasing effect, and belongs to the technical field of microorganisms. The strain is named Debaryomyces hansenii SH4, and is preserved in China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number is CGMCC No. 22507. After the Debaryomyces hansenii SH4 is inoculated into a low-salt air-dried sausage (the addition amount of salt is reduced by 30%) for fermentation for 12 days, the bitterness and astringency of the low-salt air-dried sausage can be inhibited, the saline taste can be improved, and more aromatic hydrocarbons, nitrogen oxides, alkane compounds, sulfides and long-chain alkane substances can be generated. Sensory evaluation results show that the total acceptability is the best, and the air-dried sausage can be softer in texture and stronger in smell. Compared with a low-salt control group, the Debaryomyces hansenii SH4 has higher delicate flavor and color score and moderate sourness, and improves the quality and flavor of the low-salt air-dried sausage. The strain can be used as a novel salt reduction means as a fermentation agent, makes up for the flavor defects of low-salt fermented meat products, and has a better development prospect.

Description

Technical field [0001] The present invention belongs to the field of microbial technology, and in particular, a plant having a salt-like-action, which is used in low salt winds. Background technique [0002] Wind-dried intestine is a traditional fermented meat product in Northeast my country, with pig hip meat and backbone as raw materials, mixed, larome, and fermentation, due to its unique flavor, consumers. Its processing process requires a long-term air-drying and fermentation (12 to 15 days), in order to ensure product safety and shelf life, it is necessary to add higher content of salt (main component NaCl) to inhibit pathogenic bacteria and corrupt bacteria. Growth breeding. However, as the air-drying and fermentation, the moisture content in the wind is continuously reduced, resulting in continuous increase in NaCl content in the final product, generally finally 3.3% to 4.0%. If the excessive food salt in the diet is long, it will increase the risk of diseases with high bl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L13/40A23L13/60C12R1/645
CPCA23L13/65A23L13/46A23V2002/00A23V2200/16A23V2200/15A23V2250/76
Inventor 陈倩李香澳孔保华温荣欣刘骞李永杰
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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