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Debaryomyces hansenii capable of improving flavor of dried sausages and application of debaryomyces hansenii

A technology for yeast and air-dried sausage, applied in the field of Debaryomyces hansenii, can solve the problems of changing local flavor characteristics and reducing the complexity of product aroma.

Pending Publication Date: 2022-04-12
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some studies have shown that commercial leavening agents may not be suitable for all products, they often reduce the aroma complexity of the product and change the local flavor profile

Method used

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  • Debaryomyces hansenii capable of improving flavor of dried sausages and application of debaryomyces hansenii
  • Debaryomyces hansenii capable of improving flavor of dried sausages and application of debaryomyces hansenii
  • Debaryomyces hansenii capable of improving flavor of dried sausages and application of debaryomyces hansenii

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the preparation method of air-dried sausage

[0027] (1) Preparation of Debariae hansenii SH4 culture: Debariae hansenii SH4 was cultured with YPD liquid medium at 28°C for 24 hours, and the obtained culture liquid was centrifuged at 4°C and 6000×g 10 minutes, then washed twice with sterile deionized water and resuspended in sterile deionized water to make a bacterial suspension.

[0028] (2) Trim the fresh pork rump and pig back fat, remove the fascia etc. on the surface, and grind them on a 1.5cm orifice plate with a meat grinder respectively. The pork rump and pig back fat are 9 : 1 ratio and mix evenly to form meat filling.

[0029] (3) Seasonings are added to the meat filling according to the meat weight of the raw meat: 2.5% of salt, 1% of soft white sugar, 0.3% of monosodium glutamate, 0.009% of sodium nitrite, 1% of Yuquan Daqu, 5% of water and 0.8% of spices. Spices include orange peel, amomum, cloves, nutmeg, angelica, cinnamon and cumin.

[0...

Embodiment 2

[0033] Embodiment 2: Determination of the number of yeasts in air-dried sausage

[0034] The air-dried sausages prepared in Example 1 were used to measure the number of yeasts on the 0th, 3rd, 6th, 9th and 12th day of the fermentation process. The air-dried sausages of the treatment group and the control group were removed from the casings under aseptic conditions, minced, and 25.0 g of the minced air-dried sausages were taken, added to 225 mL of sterile normal saline, uniformly mixed, and then gradually diluted, and the appropriate dilution was selected. Bacterial liquid was cultured on YPD solid medium at 28°C for 5 days and plate count was performed.

[0035] The result is as figure 1As shown, the number of yeasts in the treatment group increased significantly during the 0-3 days of fermentation, and then gradually decreased (P<0.05). The number of yeasts in the control group showed a gradual upward trend during the fermentation process (P<0.05). At the same fermentation...

Embodiment 3

[0036] Embodiment 3: the mensuration of pH in the air-dried sausage

[0037] The pH values ​​of the air-dried sausages prepared in Example 1 were measured on days 0, 3, 6, 9 and 12 during the fermentation process. Accurately weigh 10.0 g of minced air-dried sausage, add 90 mL of distilled water, stir for 30 minutes, filter, and take the supernatant to measure with a pH meter.

[0038] The result is as figure 2 As shown, the pH value in the treatment group decreased significantly during the 0-6 days of fermentation, and then gradually increased (P<0.05). The pH value of the control group decreased significantly (P<0.05) during the 0-9 days of fermentation, and then slightly increased. After 3-12 days of fermentation, the pH values ​​in the treatment group were significantly higher than those in the control group (P<0.05). On the 12th day of fermentation, the pH value in the treatment group was 5.75, which was higher than 5.57 in the control group, which may be due to the ab...

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Abstract

The invention provides debaryomyces hansenii capable of improving the flavor of dried sausages and application of the debaryomyces hansenii. The strain is named as Debaryomyces hansenii SH4, the Debaryomyces hansenii SH4 is preserved in the China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number of the Debaryomyces hansenii SH4 is CGMCC (China General Microbiological Culture Collection Center) No. 22507. By inoculating the debaryomyces hansenii SH4, the quantity of saccharomycetes in the fermentation process of the air-dried sausages can be increased, and the pH value is increased. In addition, the variety of volatile compounds is increased by inoculating the debaryomyces hansenii SH4, and the content of alcohols and esters is remarkably increased. Especially, the generation of various ester substances is promoted. Compared with naturally-fermented air-dried sausages, the air-dried sausages inoculated with the debaryomyces hansenii SH4 have higher salty taste, palatable taste, fermented taste, flower fragrance and fruit taste and slightly lower sour taste and fat taste, so that the overall acceptability is improved, and the fragrance level is richer. The strain shows the potential as an aroma-producing leavening agent and is beneficial to flavor improvement when being applied to the air-dried sausages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a strain of Debaria hansenii capable of enhancing the flavor of air-dried sausage and its application. Background technique [0002] As one of the traditional naturally fermented meat products in my country, air-dried sausage is famous for its unique taste, flavor and texture. The traditional air-dried sausage is mainly produced in the Northeast of my country. It is made from lean pork and fat meat, mixed with salt, sugar and spices and other auxiliary materials, then poured into the casing, and fermented in a well-ventilated open fermentation environment for 10 to 15 days. . The open fermentation environment leads to the joint participation of the microbial flora from the raw meat and the environment in the quality change and flavor formation, and the formed flavor is relatively unique, but the production cycle is long and seasonal, and the open fermentation ...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23L13/40A23L13/60C12R1/645
Inventor 陈倩温荣欣孔保华秦立刚朱嘉敏高媛
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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