Fermentation method of flavored bone and meat soup

Abstract

The invention relates to the technical field of food, and particularly discloses a fermentation method of flavored bone and meat soup, lactic acid bacteria and aspergillus niger are adopted to synergistically ferment the bone and meat soup, the interaction among strains can be more comprehensively utilized, more complex and richer flavor substances can be generated in the fermentation process, and the flavor level of the bone and meat soup is remarkably improved; moreover, the lactic acid bacteria and the aspergillus niger are common microbial resources, are wide in source and moderate in price, and do not generate harmful wastes in the fermentation process, and the wastes are easy to treat and more accord with the concept of sustainable development; a large number of chemical reagents do not need to be added in the fermentation process, and the reagent purchasing and waste treatment cost is reduced; meanwhile, the fermentation condition is mild, so that the energy consumption is relatively low. Compared with naturally fermented or unfermented bone and meat soup, the flavored bone and meat soup prepared by the preparation method disclosed by the invention is more layered and attractive in flavor.

Description

Technical Field

[0001] The present application relates to the field of food technology, and in particular to a fermentation method for flavored bone broth. Background Art

[0002] Bone broth is a nutritious traditional soup that contains a lot of protein, minerals, fat and other nutrients. Bone broth not only has nutritional value, but also has certain functionality. For example, the collagen and chondroitin in bone broth help maintain skin elasticity and prevent osteoporosis; at the same time, minerals such as calcium and phosphorus in bone broth are also essential for bone health. These characteristics make bone broth an ideal raw material for the development of new nutritious foods and special condiments, greatly broadening the source of raw materials for food production.

[0003] At present, some methods can be used to make the flavor of bone broth more rich and delicious, thereby improving its overall quality and value. In the field of bone broth flavoring technology, the existing technologies that can be used include chemical methods, microbial fermentation methods, etc. The chemical method uses specific chemical substances and chemical reactions to increase the flavor substances of bone broth, thereby improving the flavor of bone broth. In the process of preparing pork bone broth, the Chinese patent with the application date of November 25, 2011 and the publication number of CN102406152A effectively improves the flavor components in bone broth through precisely controlled Maillard reaction and heat treatment steps. This method improves the quality and taste of bone broth and provides high-quality raw materials for the development of seasoning compositions, but the heat treatment steps and the addition of chemicals may consume more energy and have high requirements for equipment. Microbial fermentation method to enhance flavor is an environmentally friendly and efficient food processing technology. It uses specific microorganisms such as yeast, lactic acid bacteria, etc. to enhance the flavor of bone broth through their unique enzyme system and metabolic activities during the fermentation process. The Chinese patent with the application date of February 23, 2012 and the publication number of CN102578641A proposed a process for preparing flavored bone broth by fermentation with a single strain. By adding Lactobacillus plantarum fermentation liquid, the flavor of the bone broth was successfully improved, providing an ideal solution for meat processing; the Chinese patent with the application date of November 18, 2016 and the publication number of CN106722223A gave the meat product a unique bone broth flavor by fermenting the bone paste with lactic acid bacteria during the meat processing process. However, the bone broth obtained by the above-mentioned single strain fermentation has a single flavor and low production efficiency.

[0004] Currently, there are no reports involving multi-strain fermentation technology in the research field of optimizing the flavor of bone broth. Summary of the invention

[0005] Bone broth with a strong flavor can stimulate people's taste buds and enhance appetite. In response to the problems of single flavor and low production efficiency in the existing technology of bone broth flavoring, the present application provides a fermentation method for flavored bone broth. By introducing a multi-strain synergistic fermentation mechanism, the method aims to enhance the flavor diversity of bone broth and improve the production efficiency of flavor substances, thereby significantly improving the overall flavor quality of bone broth. The fermented bone broth has the potential to be used as a raw material for seasonings, hot pot bases, nutritional drinks, etc., and thus has broad market prospects and application value.

[0006] To achieve the above purpose, the technical solution adopted by this application is:

[0007] The present application provides a fermentation method for flavored bone broth, comprising the following steps:

[0008] S1. Take bone broth, dilute with water, then add sucrose, stir evenly, and then perform heat treatment to obtain a heat-treated solution;

[0009] S2, adding lactic acid bacteria liquid and Aspergillus niger liquid to the heat-treated solution for mixed fermentation to obtain a mixture;

[0010] S3, fermenting and heat-treating the mixture to obtain fermented flavored bone broth.

[0011] This application uses multi-strain fermentation to optimize the flavor of bone broth while further improving the nutritional value of bone broth. Lactic acid bacteria and Aspergillus niger are natural, environmentally friendly and relatively low-cost microbial resources that can produce a variety of enzymes and metabolites during the fermentation process. These substances work synergistically to effectively improve the flavor and overall quality of the product.

[0012] In addition, the multi-strain fermentation process is relatively simple and easy to control, and does not require high technical skills from operators, which is conducive to reducing production costs and improving production efficiency. Therefore, the new preparation method of multi-strain fermentation to optimize the flavor of bone broth has broad market prospects and application value.

[0013] As a preferred embodiment of the fermentation method of flavored bone broth described in the present application, in step S1, the amount of sucrose added is 1% to 5% of the mass of the bone broth. Sucrose is added to provide nutrition for lactic acid bacteria and Aspergillus niger.

[0014] As a preferred embodiment of the fermentation method of flavored bone broth described in the present application, in step S1, the heat treatment conditions are: the heat treatment temperature is 93-98° C., and the heat treatment time is 15-30 minutes. The heat treatment conditions are used to achieve sterilization.

[0015] Preferably, in step S1, the mass ratio of bone broth to water is 1:2.

[0016] As a preferred embodiment of the fermentation method of flavored bone broth described in the present application, in step S2, the mass ratio of lactic acid bacteria to Aspergillus niger is (1-2): (1-2).

[0017] The present application adopts multi-strain fermentation technology. The multi-strain cooperative fermentation (lactic acid bacteria and Aspergillus niger) can utilize the complementarity and synergy between strains to improve the fermentation efficiency and the diversity of flavor substances. The enzymes produced by different strains can act on different components in the bone broth, releasing more flavor precursors, which are further converted into flavor substances through metabolic pathways.

[0018] At the same time, during the fermentation process, microorganisms can decompose the macromolecules in the bone broth (such as protein, fat, etc.) and generate small molecules that are more easily absorbed by the human body (such as amino acids, peptides, etc.), which can not only enhance the flavor of the bone broth, but also improve the nutritional value of the bone broth.

[0019] Among them, the present application adopts lactic acid bacteria and Aspergillus niger to synergistically ferment bone broth. Different from the traditional single strain method, it can more comprehensively utilize the interaction between strains to produce more complex and richer flavor substances, significantly improving the flavor level of bone broth.

[0020] As a preferred embodiment of the fermentation method of flavored bone broth described in the present application, in step S2, the mass ratio of lactic acid bacteria to Aspergillus niger is 1:1.

[0021] When the lactic acid bacteria and Aspergillus niger of the present application are used in the above mass ratio range to synergistically ferment the bone broth, the lactic acid bacteria and Aspergillus niger will produce a variety of metabolites during the fermentation process, such as lactic acid, organic acids, alcohols, esters, etc. These substances can give the bone broth a richer and more complex aroma and taste. Compared with naturally fermented or unfermented bone broth, the flavored bone broth prepared by the present application is more layered and attractive in flavor.

[0022] As a preferred embodiment of the fermentation method of flavored bone broth described in the present application, the concentration of lactic acid bacteria in the lactic acid bacteria liquid is 1×10 12 ~1×10 13 CFU / mL, the concentration of Aspergillus niger in the Aspergillus niger liquid is 1×10 5 ~1×10 6 CFU / mL.

[0023] Preferably, the concentration of lactic acid bacteria in the lactic acid bacteria liquid is 1×10 13 CFU / mL, the concentration of Aspergillus niger in the Aspergillus niger liquid is 1×10 6 CFU / mL.

[0024] Preferably, the lactic acid bacteria include Lactobacillus plantarum.

[0025] When Lactobacillus plantarum and Aspergillus niger are co-fermented on bone broth, the flavor substances of the bone broth can be better imparted, so that the prepared flavored bone broth has stronger layering and appeal in flavor.

[0026] In addition, the present application uses lactic acid bacteria and Aspergillus niger for combined fermentation, both of which are common microbial resources with a wide range of sources and moderate prices; no large amount of chemical reagents need to be added during the fermentation process, reducing the cost of reagent procurement and waste disposal. At the same time, due to the mild fermentation conditions, energy consumption is relatively low; the fermentation process is easy to achieve automated control, such as maintaining optimal fermentation conditions through automatic adjustment of parameters such as temperature and pH value, thereby reducing labor costs. No harmful waste is generated during the fermentation process, and the waste is easy to handle, which is more in line with the concept of sustainable development.

[0027] As a preferred embodiment of the fermentation method of the flavored bone broth described in the present application, the addition amount of the lactic acid bacteria liquid is 0.5% to 3% of the mass of the bone broth.

[0028] As a preferred embodiment of the fermentation method of the flavored bone broth described in the present application, the addition amount of the Aspergillus niger liquid is 0.5% to 3% of the mass of the bone broth.

[0029] The present application uses lactic acid bacteria liquid and Aspergillus niger liquid in the above-mentioned addition amount range, which can better produce a variety of metabolites during the fermentation process of bone broth, such as lactic acid, organic acids, alcohols, esters, etc. These flavor substances can give the bone broth a richer and more complex aroma and taste.

[0030] As a preferred embodiment of the fermentation method of the flavored bone broth described in the present application, in the step S3, the fermentation temperature is 30-40° C., and the fermentation time is 2-3 days.

[0031] The present application adopts the fermentation conditions such as the fermentation temperature and fermentation time of the above parameters to ensure the optimal growth and metabolic state of lactic acid bacteria and Aspergillus niger.

[0032] As a preferred embodiment of the fermentation method of flavored bone broth described in the present application, in step S3, the heat treatment conditions are:

[0033] The heat treatment temperature is 95-100°C, and the heat treatment time is 20-30 minutes.

[0034] As a preferred embodiment of the fermentation method of the flavored bone broth described in the present application, the preparation method of the bone broth includes: taking pork shank bones with a meat content of 20-40%, adding water, boiling over high heat, boiling over low heat, filtering, and obtaining bone broth.

[0035] The fermentation method of the flavored bone broth provided in the present application relies more on the natural fermentation process, reduces the use of additives, and makes the obtained flavored bone broth more natural and healthy.

[0036] The present application also provides flavored bone broth prepared by the fermentation method of the flavored bone broth.

[0037] The flavored bone broth prepared in the present application has a richer and more complex aroma and taste, and is more layered and attractive in flavor.

[0038] Compared with the prior art, this application has the following beneficial effects:

[0039] The present application provides a fermentation method for flavored bone broth, which uses lactic acid bacteria and Aspergillus niger to synergistically ferment bone broth, which can more comprehensively utilize the interaction between strains, produce more complex and richer flavor substances during the fermentation process, and significantly improve the flavor level of bone broth; and lactic acid bacteria and Aspergillus niger are both common microbial resources, with a wide range of sources and moderate prices, and no harmful waste is produced during the fermentation process, and the waste is easy to handle, which is more in line with the concept of sustainable development; there is no need to add a large amount of chemical reagents during the fermentation process, reducing the cost of reagent procurement and waste treatment; at the same time, due to the mild fermentation conditions, energy consumption is relatively low; it is easy to achieve automated control, such as maintaining optimal fermentation conditions through automatic adjustment of parameters such as temperature and pH value, thereby reducing labor costs. Compared with naturally fermented or unfermented bone broth, the flavored bone broth prepared by the present application is more layered and attractive in flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 This is the sensory evaluation result of bone broth flavor before and after fermentation. DETAILED DESCRIPTION

[0041] In order to better illustrate the purpose, technical solutions and advantages of the present application, the present application will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0042] In the following examples and comparative examples, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are all commercially available unless otherwise specified, and the components and raw materials used in each parallel experiment are of the same type.

[0043] In the following examples and comparative examples, the accession number of Lactobacillus plantarum is CICC 24936, the accession number of Aspergillus niger is CICC 40273, and Lactobacillus plantarum and Aspergillus niger were purchased from the China Industrial Microbiological Culture Collection Administration Center.

[0044] The preparation method of bone broth adopted in the present application comprises the following steps:

[0045] Take 1kg of pork shank bones with a meat content of 30%, add 4kg of water, boil over high heat for 0.5h, then boil over low heat for 3h, filter, and get 1kg of bone broth.

[0046] Example 1: Preparation of Flavored Bone Broth 1#

[0047] The method for preparing flavored bone broth 1# comprises the following steps:

[0048] 1) Obtain an equal amount (1 kg) of bone broth, add water to the bone broth at a mass ratio of 1:2 to dilute it, add 5% of sucrose by mass of the bone broth, stir evenly, and place in a 95°C autoclave for heat treatment for 20 min;

[0049] 2) Adding Lactobacillus plantarum liquid and Aspergillus niger liquid (the mass ratio of Lactobacillus plantarum to Aspergillus niger is 1:1, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum liquid is 1×10 13 CFU / mL, the concentration of Aspergillus niger in the Aspergillus niger solution is 1×10 6 CFU / mL) mixed fermentation, the addition amount of Lactobacillus plantarum liquid and Aspergillus niger liquid is 2% of the mass of bone broth to obtain a mixed material;

[0050] 3) The mixture was placed in a fermentation tank for fermentation, and the fermentation temperature was controlled at 40° C. After 2 days of fermentation, the fermentation product was heat treated (placed in a sterilizing pot at 95° C. for 20 minutes).

[0051] Example 2: Preparation of Flavored Bone Broth 2#

[0052] The method for preparing flavored bone broth 2# comprises the following steps:

[0053] 1) Obtain an equal amount (1 kg) of bone broth, add water to the bone broth at a mass ratio of 1:2 to dilute it, add 1% sucrose by mass of the bone broth, stir evenly, and place in a 95°C autoclave for heat treatment for 20 min;

[0054] 2) Adding Lactobacillus plantarum liquid and Aspergillus niger liquid (the mass ratio of Lactobacillus plantarum to Aspergillus niger is 2:1, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum liquid is 1×10 13 CFU / mL, the concentration of Aspergillus niger in the Aspergillus niger solution is 1×10 6 CFU / mL) mixed fermentation, the addition amount of Lactobacillus plantarum liquid and Aspergillus niger liquid is 0.5% of the mass of bone broth to obtain a mixture;

[0055] 3) The mixture was placed in a fermentation tank for fermentation, and the fermentation temperature was controlled at 30° C. After 2 days of fermentation, the fermentation product was heat treated (placed in a sterilizing pot at 95° C. for 20 minutes).

[0056] Example 3: Preparation of Flavored Bone Broth 3#

[0057] The preparation method of flavored bone broth 3# comprises the following steps:

[0058] 1) Obtain an equal amount (1 kg) of bone broth, add water to the bone broth at a mass ratio of 1:2 to dilute it, add 3% sucrose by mass of the bone broth, stir evenly, and place in a 95°C autoclave for heat treatment for 20 min;

[0059] 2) Adding Lactobacillus plantarum liquid and Aspergillus niger liquid (the mass ratio of Lactobacillus plantarum to Aspergillus niger is 1:2, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum liquid is 1×10 13 CFU / mL, the concentration of Aspergillus niger in the Aspergillus niger solution is 1×10 6 CFU / mL) mixed fermentation, the addition amount of Lactobacillus plantarum liquid and Aspergillus niger liquid is 3% of the mass of bone broth to obtain a mixed material;

[0060] 3) The mixture was placed in a fermentation tank for fermentation, and the fermentation temperature was controlled at 35° C. After 2 days of fermentation, the fermentation product was heat treated (placed in a sterilizing pot at 95° C. for 20 minutes).

[0061] Comparative Example 1: Preparation of Flavored Bone Broth 4#

[0062] Compared with Example 1, the preparation method of flavored bone broth 4# of Comparative Example 1 is different in that no Aspergillus niger solution is added, and only Lactobacillus plantarum solution (the concentration of Lactobacillus plantarum in the Lactobacillus plantarum solution is 1×10 13 CFU / mL) fermentation, the addition amount of Lactobacillus plantarum liquid was 2% of the mass of bone broth, and the remaining steps were the same as in Example 1.

[0063] Comparative Example 2: Preparation of Flavored Bone Broth 5#

[0064] Compared with Example 1, the preparation method of flavored bone broth 5# in Comparative Example 2 is different in that no Lactobacillus plantarum solution is added, and only Aspergillus niger solution (the concentration of Aspergillus niger in the Aspergillus niger solution is 1×10 6 CFU / mL) fermentation, the addition amount of Aspergillus niger liquid is 2% of the mass of bone broth, and the other steps are the same as Example 1.

[0065] Comparative Example 3: Preparation of Flavored Bone Broth 6#

[0066] The flavored bone broth #6 of Comparative Example 3 is an unfermented bone broth.

[0067] Comparative Example 4: Preparation of Flavored Bone Broth 7#

[0068] Compared with Example 1, the preparation method of the flavored bone broth 7# of Comparative Example 4 is different in that Lactobacillus plantarum liquid and Aspergillus niger liquid (the mass ratio of Lactobacillus plantarum to Aspergillus niger is 4:1, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum liquid is 1×10 13 CFU / mL, the concentration of Aspergillus niger in the Aspergillus niger solution is 1×10 6 CFU / mL) mixed fermentation, and the remaining steps were the same as in Example 1.

[0069] Comparative Example 5: Preparation of Flavored Bone Broth 8#

[0070] Compared with Example 1, the preparation method of the flavored bone broth 8# of Comparative Example 5 is different in that Lactobacillus plantarum liquid and Aspergillus niger liquid (the mass ratio of Lactobacillus plantarum to Aspergillus niger is 1:4, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum liquid is 1×10 13 CFU / mL, the concentration of Aspergillus niger in the Aspergillus niger solution is 1×10 6 CFU / mL) mixed fermentation, and the remaining steps were the same as in Example 1.

[0071] Comparative Example 6: Preparation of Flavored Bone Broth 9#

[0072] Compared with Example 1, the preparation method of the flavored bone broth 9# of Comparative Example 6 is different in that Lactobacillus plantarum liquid and yeast liquid are added (the mass ratio of Lactobacillus plantarum to yeast is 1:1, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum liquid is 1×10 13 CFU / mL, the concentration of yeast in the yeast culture liquid is 1×10 6 CFU / mL) mixed fermentation, and the remaining steps were the same as in Example 1.

[0073] Test example, evaluation method and result analysis of bone broth fermentation

[0074] A sensory evaluation team of 15 experienced appraisers was assembled to conduct a comprehensive evaluation of the aroma, color, body, persistence of body, sourness, umami, and sweetness of flavored bone and meat soups #1 to #9. The results of the sensory evaluation are as follows: Figure 1 And as shown in Table 1.

[0075] Figure 1 The data in the figure are the average of the evaluation results of 15 appraisers. The score of each indicator is 1 to 10. The higher the score, the more prominent the indicator is. For example, a bone broth with a sensory evaluation of 10 points for flavor has better flavor than a bone broth with a sensory evaluation of 1 point for flavor.

[0076] Table 1

[0077]

[0078] Compared with comparative examples 1 to 2, the flavored bone broths 1 to 3# obtained by the synergistic fermentation of multiple strains in Examples 1 to 3 of the present application are different from the traditional single strain method and can more comprehensively utilize the interactions between strains to produce more complex and richer flavor substances, significantly improving the flavor level of the bone broth, which is specifically reflected in the maximum improvement of the aroma, color, mellowness, persistence of mellowness, and umami of the flavored bone broth.

[0079] Comparative Example 3 is a bone broth that has not undergone any treatment, and its flavor is not as good as that of Examples 1 to 3 and Comparative Examples 1 to 2, indicating that the flavor of the bone broth can be significantly improved after strain fermentation treatment; and, in Comparative Examples 4 to 5, the mass ratio of Lactobacillus plantarum to Aspergillus niger is not within the range of (1 to 2): (1 to 2) or Comparative Example 6 uses other strains for fermentation, and the flavored bone broth prepared therefrom is not as good as that of Examples 1 to 3 of the present application in terms of flavor.

[0080] In the technical solution of the present application, a variety of strains with different characteristics (Lactobacillus plantarum and Aspergillus niger) are synergistically combined to ferment bone broth, wherein Lactobacillus plantarum gives the bone broth sourness and fermented aroma, while Aspergillus releases rich amino acids and peptides by decomposing macromolecules. This mixed fermentation method utilizes a variety of flavor substances and enzymes produced by different strains during the metabolic process, and through synergistic effects, makes the flavor of the bone broth richer and more complex.

[0081] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present application rather than to limit the scope of protection of the present application. Although the present application has been described in detail with reference to the preferred embodiments, ordinary technicians in this field should understand that the technical solution of the present application can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present application.

Claims

1. A fermentation method for flavored bone broth, characterized in that: The following steps are involved: S1. Take bone broth, dilute with water, then add sucrose, stir evenly, and then perform heat treatment to obtain a heat-treated solution; S2, adding lactic acid bacteria liquid and Aspergillus niger liquid to the heat-treated solution for mixed fermentation to obtain a mixture; S3, fermenting and heat-treating the mixture to obtain fermented flavored bone broth.

2. The fermentation method of flavored bone broth according to claim 1, characterized in that: In step S1, the amount of sucrose added is 1% to 5% of the mass of the bone broth.

3. The fermentation method of flavored bone broth according to claim 1, characterized in that: In step S1, the heat treatment conditions are: the heat treatment temperature is 93-98° C., and the heat treatment time is 15-30 min.

4. The fermentation method of flavored bone broth according to claim 1, characterized in that: In the step S2, the mass ratio of lactic acid bacteria to Aspergillus niger is (1-2):(1-2), preferably, the mass ratio of lactic acid bacteria to Aspergillus niger is 1:

1.

5. The fermentation method of flavored bone broth according to claim 1, characterized in that: The concentration of lactic acid bacteria in the lactic acid bacteria liquid is 1×10 12 ~1×10 13 CFU / mL, the concentration of Aspergillus niger in the Aspergillus niger liquid is 1×10 5 ~1×10 6 CFU / mL.

6. The fermentation method of flavored bone broth according to claim 1, characterized in that: The added amount of the lactic acid bacteria liquid is 0.5% to 3% of the mass of the bone broth.

7. The fermentation method of flavored bone broth according to claim 1, characterized in that: The addition amount of the Aspergillus niger liquid is 0.5% to 3% of the mass of the bone broth.

8. The fermentation method of flavored bone broth according to claim 1, characterized in that: In step S3, the fermentation temperature is 30-40° C. and the fermentation time is 2-3 days.

9. The fermentation method of flavored bone broth according to claim 1, characterized in that: In step S3, the heat treatment conditions are: The heat treatment temperature is 95-100°C, and the heat treatment time is 20-30 minutes.

10. Flavored bone broth obtained by the fermentation method of flavored bone broth according to any one of claims 1 to 9.

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