Meat deodorization agent as well as preparation method and application thereof
By using natural raw materials such as venisonol extract, Lactobacillus plantarum and Saccharomyces fermentation products, meat removal agents are prepared, and the existing meat removal methods are solved to solve the problems of meat quality and safety, achieving safe and effective removal of fishy effects and improving meat quality.
Patent Information
- Application Number
- CN202411919426.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-25
- Publication Date
- 2025-04-18
AI Technical Summary
The existing meat removal methods have a great impact on the quality and nutritional content, or pose a risk to the safety of meat, making it difficult to develop a natural, safe and effective meat removal agent.
Natural raw materials such as vensfruitol extract, Lactobacillus plantarum fermentation products, Saccharomyces cerevisiae fermentation products, yeast extract, apple alcohol extract, citric acid and lactic acid are prepared through fermentation and extraction technology, and combined with enzyme decomposition during the fermentation process and the production of organic acids, the removal effect is achieved.
It achieves safe and effective reduction of meat smell, improves the taste and quality of meat, increases consumer acceptance, and avoids the use of chemical additives, ensuring the naturalness and safety of the product.
Smart Images
Figure CN119837210A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a meat deodorizing agent and a preparation method and application thereof. Background Art
[0002] Meat food, referred to as "meat", refers to the most important type of food in the human diet. However, because meat contains a large amount of nutrients such as amino acids, fatty acids and proteins, it is easily contaminated by microorganisms, which makes meat have a fishy smell. The strong fishy smell of meat is a major problem in the meat cooking process. To address this problem, people have invented different methods for removing the fishy smell, including physical methods and chemical reagents. Among them, physical methods such as blanching and steaming are convenient and fast, but they have a great impact on the texture and nutritional components of meat, and the fishy removal is not ideal; the use of chemical reagents to remove the fishy smell poses a certain risk to the safety of meat. Therefore, the development of a natural, safe and effective meat deodorizer to remove the fishy smell of meat in meat processing, especially to improve the quality of pre-prepared dishes and increase consumer acceptance, has important practical significance and application prospects. Summary of the invention
[0003] The purpose of the present invention is to provide a meat deodorizing agent and a preparation method and application thereof. The meat deodorizing agent of the present invention is made from natural raw materials and can safely and effectively reduce the meat smell.
[0004] The invention provides a meat deodorizing agent, which comprises the following raw materials for preparation: citrus fruit alcohol extract, plant lactobacillus fermentation product, brewer's yeast fermentation product, yeast extract, apple alcohol extract, citric acid and lactic acid; the fermentation substrate of the plant lactobacillus fermentation product comprises the following raw materials in parts by weight: 3 to 5 parts of citronella and 3 to 5 parts of ginger; the fermentation agent of the plant lactobacillus fermentation product comprises plant lactobacillus (Lactobacillus plantarum (Orla-Jensen) Bergey et al) ATCC8014; the fermentation substrate of the brewer's yeast fermentation product includes the following raw materials in mass proportions: 3 to 5 parts of lemongrass and 3 to 5 parts of ginger; the fermentation agent of the brewer's yeast fermentation product includes brewer's yeast (Saccharomyces cerevisiae) ATCC9763; the extraction raw material of the yeast extract includes brewer's yeast; the mass ratio of the fragrant fruit alcohol extract, the plant lactobacillus fermentation product and the brewer's yeast fermentation product is (1 to 3): (1 to 2): (1 to 2); the mass concentration of the yeast extract in the meat deodorizer is 2% to 5%; the mass concentration of the apple alcohol extract in the meat deodorizer is 0.01% to 0.3%; the mass concentration of citric acid in the meat deodorizer is 0.05% to 2%; the mass concentration of lactic acid in the meat deodorizer is 1% to 3%.
[0005] Preferably, the Lactobacillus plantarum fermentation product includes Lactobacillus plantarum fermentation concentrate; the preparation method of the Lactobacillus plantarum fermentation concentrate includes the following steps: mixing activated Lactobacillus plantarum bacterial liquid, lemongrass and ginger, and fermenting to obtain Lactobacillus plantarum fermentation liquid; concentrating the Lactobacillus plantarum fermentation liquid to obtain Lactobacillus plantarum fermentation concentrate.
[0006] Preferably, the fermentation temperature is 37° C. and the fermentation time is 24 to 48 hours.
[0007] Preferably, the brewer's yeast fermentation product includes brewer's yeast fermentation concentrated liquid; the preparation method of the brewer's yeast fermentation concentrated liquid includes the following steps: mixing brewer's yeast activated bacterial liquid, lemongrass and ginger, and fermenting to obtain brewer's yeast fermentation liquid; concentrating the brewer's yeast fermentation liquid to obtain brewer's yeast fermentation concentrated liquid.
[0008] Preferably, the extraction solvent of the citronella alcohol extract and the apple alcohol extract comprises edible ethanol.
[0009] Preferably, the citronella alcohol extract includes citronella ethanol extract concentrate; the preparation method of the citronella ethanol extract concentrate includes the following steps: soaking the dried citronella in turn with edible ethanol to obtain citronella alcohol extract; evaporating and concentrating the citronella alcohol extract to obtain citronella ethanol extract concentrate.
[0010] The present invention also provides a method for preparing the meat deodorizing agent described in the above scheme, comprising the following steps: mixing the citrus aurantium alcohol extract, Lactobacillus plantarum fermentation product, Saccharomyces cerevisiae fermentation product, yeast extract, apple alcohol extract, citric acid and lactic acid in a mixed liquid state, separating the solid from the liquid, taking the liquid component, and obtaining the meat deodorizing agent.
[0011] The present invention also provides the use of the meat deodorizing agent described in the above scheme or the meat deodorizing agent prepared by the preparation method in reducing the meat smell and / or improving the taste and quality of meat.
[0012] Preferably, the meat comprises chicken.
[0013] The present invention also provides a method for reducing the fishy smell of meat, comprising the following steps:
[0014] The meat deodorizing agent described in the above scheme or the meat deodorizing agent prepared by the preparation method is diluted with water and then soaked in raw meat.
[0015] The present invention provides a meat deodorizing agent, comprising the following raw materials for preparation: fragrant fruit alcohol extract, fermentation product of Lactobacillus plantarum ATCC8014 whose fermentation substrate includes citronella and ginger, fermentation product of Saccharomyces cerevisiae ATCC9763 whose fermentation substrate includes citronella and ginger, yeast extract, apple alcohol extract, citric acid and lactic acid. The meat deodorizing agent of the present invention is made from natural raw materials, wherein the fragrant fruit alcohol extract gives the meat deodorizing agent a unique aroma, the fermentation products of Lactobacillus plantarum ATCC8014 and Saccharomyces cerevisiae ATCC9763 act synergistically to effectively remove fishy substances, the yeast extract can increase the flavor level of meat, the apple extract can bring a fresh fruity aroma, and the citric acid and lactic acid adjust the acidity. The above raw materials work together to play a deodorizing effect, while improving the taste and quality of meat and increasing consumer acceptance. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.
[0017] Figure 1 is the electronic nose response value of chicken after deodorization;
[0018] Figure 2 This is the texture characteristics of chicken after deodorization. DETAILED DESCRIPTION
[0019] The invention provides a meat deodorizing agent, which comprises the following raw materials for preparation: citrus fruit alcohol extract, plant lactobacillus fermentation product, brewer's yeast fermentation product, yeast extract, apple alcohol extract, citric acid and lactic acid; the fermentation substrate of the plant lactobacillus fermentation product comprises the following raw materials in parts by weight: 3 to 5 parts of citronella and 3 to 5 parts of ginger; the fermentation agent of the plant lactobacillus fermentation product comprises plant lactobacillus (Lactobacillus plantarum (Orla-Jensen) Bergey et al) ATCC8014; the fermentation substrate of the brewer's yeast fermentation product includes the following raw materials in mass proportions: 3 to 5 parts of lemongrass and 3 to 5 parts of ginger; the fermentation agent of the brewer's yeast fermentation product includes brewer's yeast (Saccharomyces cerevisiae) ATCC9763; the mass ratio of the fragrant fruit alcohol extract, the lactobacillus plantarum fermentation product and the brewer's yeast fermentation product is (1 to 3): (1 to 2): (1 to 2); the extraction raw material of the yeast extract includes brewer's yeast; the mass concentration of the yeast extract in the meat deodorizer is 2% to 5%; the mass concentration of the apple alcohol extract in the meat deodorizer is 0.01% to 0.3%; the mass concentration of citric acid in the meat deodorizer is 0.05% to 2%; the mass concentration of lactic acid in the meat deodorizer is 1% to 3%.
[0020] In one embodiment of the present invention, the mass ratio of the citronella alcohol extract, the Lactobacillus plantarum fermentation product and the Saccharomyces cerevisiae fermentation product is 1:1:1.
[0021] In another embodiment of the present invention, the mass ratio of the citronella alcohol extract, the Lactobacillus plantarum fermentation product and the Saccharomyces cerevisiae fermentation product is 1:2:1.
[0022] In another embodiment of the present invention, the mass ratio of the citrus aurantium alcohol extract, the Lactobacillus plantarum fermentation product and the Saccharomyces cerevisiae fermentation product is 3:2:1.
[0023] In another embodiment of the present invention, the mass ratio of the citrus aurantium alcohol extract, the Lactobacillus plantarum fermentation product and the Saccharomyces cerevisiae fermentation product is 3:1:2.
[0024] In one embodiment of the present invention, the mass concentration of yeast extract in the meat deodorizing agent is 4%.
[0025] In one embodiment of the present invention, the mass concentration of the apple alcohol extract in the meat deodorizing agent is 0.15%.
[0026] In another embodiment of the present invention, the mass concentration of the apple alcohol extract in the meat deodorizing agent is 0.2%.
[0027] In one embodiment of the present invention, the mass concentration of citric acid in the meat deodorizing agent is 1.5%.
[0028] In one embodiment of the present invention, the mass concentration of lactic acid in the meat deodorizing agent is 2%.
[0029] In the specific implementation process of the present invention, the enzymes produced by the plant lactobacillus and saccharomyces cerevisiae during the fermentation process can decompose fermentation odor compounds; the odor compounds include one or more of sulfur-containing compounds, nitrogen-containing compounds, fatty acid oxides and aldehydes. At the same time, the organic acids and alcohols produced during the fermentation process have a certain antibacterial effect, which reduces the undesirable flavor substances produced by the metabolism of corrupt microorganisms to a certain extent; lemongrass, ginger and fragrant fruit contain a variety of alcohols and aldehydes, which have certain antibacterial and antioxidant effects. The present invention uses lemongrass and ginger as fermentation substrates, and uses plant lactobacillus and saccharomyces cerevisiae for fermentation respectively to prepare a natural deodorant for meat deodorization. The unique fermentation method of the present invention makes the deodorizing effect of the deodorizing agent significant and lasting; the introduction of fragrant fruit alcohol achieves a more efficient deodorizing effect.
[0030] In the specific implementation process of the present invention, the meat deodorizing agent is composed of the following raw materials for preparation: alcohol extract of fragrant fruit, fermentation product of Lactobacillus plantarum, fermentation product of Saccharomyces cerevisiae, yeast extract, alcohol extract of apple, citric acid and lactic acid.
[0031] The meat deodorizing agent of the present invention is obtained by fermenting and extracting natural food materials, has no chemical additives, has high stability, has significant and lasting deodorizing effect, and can also improve the taste and quality of meat.
[0032] In the specific implementation process of the present invention, the lemongrass is fresh and pest-free; the lemongrass is also washed with clean water before use to remove dust and impurities on the surface; the lemongrass is lemongrass segments, and the length of each segment is 2 to 3 cm.
[0033] In the specific implementation process of the present invention, the ginger has a smooth skin and is not rotten; the ginger is washed and peeled before use, and cut into thin slices; the thickness of the slices is 0.2 to 0.3 cm.
[0034] In the specific implementation of the present invention, the mass ratio of the ginger to the lemongrass is preferably 1:1.
[0035] In the specific implementation of the present invention, the Lactobacillus plantarum fermentation product includes Lactobacillus plantarum fermentation concentrate; the preparation method of the Lactobacillus plantarum fermentation concentrate includes the following steps: after mixing the activated Lactobacillus plantarum bacterial solution, lemongrass and ginger, adding sterile water for fermentation to obtain the Lactobacillus plantarum fermentation solution; concentrating the Lactobacillus plantarum fermentation solution to obtain the Lactobacillus plantarum fermentation concentrate. In the specific implementation of the present invention, based on the mass of the lemongrass being 30 to 50 g, the amount of sterile water used is 250 mL; the volume concentration of the activated Lactobacillus plantarum bacterial solution in the fermentation system is 3% to 5%; the fermentation temperature is 35 to 37°C; the fermentation time is 24 to 48 hours; the concentration includes evaporation concentration; the evaporation concentration temperature is 40 to 50°C; the evaporation concentration concentration ratio is 4:1.
[0036] In the specific implementation process of the present invention, the preparation method of the activated Lactobacillus plantarum bacterial liquid comprises the following steps: inoculating the Lactobacillus plantarum powder dissolved liquid into the first activation culture medium for activation culture to obtain the activated Lactobacillus plantarum bacterial liquid; the Lactobacillus plantarum powder dissolved liquid is obtained by adding 0.2-0.3 mL of dissolved liquid into the Lactobacillus plantarum bacterial tube for mixing; the volume ratio of the inoculation amount of the Lactobacillus plantarum powder dissolved liquid to the first activation culture medium is 0.1-0.2 mL:3-5 mL; the first activation culture medium uses MRS liquid culture medium as the basic culture medium and also includes the following components in mass concentrations: 0.05% of magnesium sulfate and 0.1% of potassium dihydrogen phosphate as mineral salts; the material salts of magnesium sulfate and potassium dihydrogen phosphate are used to meet the nutritional needs of Lactobacillus plantarum; the activation culture is carried out in a test tube; the temperature of the activation culture is 35-37° C.; the activation culture is applied for 32-48 hours.
[0037] In the specific implementation of the present invention, the brewer's yeast fermentation product includes brewer's yeast fermentation concentrate; the preparation method of the brewer's yeast fermentation concentrate includes the following steps: mixing the brewer's yeast activated bacterial solution, lemongrass and ginger, adding sterile water for fermentation, and obtaining the brewer's yeast fermentation solution; concentrating the brewer's yeast fermentation solution to obtain the brewer's yeast fermentation concentrate. In the specific implementation of the present invention, based on the mass of the lemongrass being 30 to 50 g, the amount of sterile water used is 250 mL; the volume concentration of the brewer's yeast activated bacterial solution in the fermentation system is 2% to 4%; the fermentation temperature is 28 to 30°C; the fermentation time is 36 to 48 hours; the concentration includes evaporation concentration; the evaporation concentration temperature is 40 to 50°C; the evaporation concentration concentration ratio is 4:1.
[0038] In the specific implementation process of the present invention, the preparation method of the activated bacterial liquid of brewer's yeast comprises the following steps: inoculating the dissolved liquid of brewer's yeast powder into the second activation culture medium for activation culture to obtain the activated bacterial liquid of brewer's yeast; the dissolved liquid of brewer's yeast powder is obtained by adding 0.2-0.3 mL of dissolved liquid into the brewer's yeast strain tube for mixing; the second activation culture medium is a slant culture medium; the inoculation amount of the dissolved liquid of brewer's yeast powder is 0.1-0.2 mL per slant culture medium; the second activation culture medium uses YPD culture medium as the basic culture medium, and also includes the following components in mass concentrations: 0.05% magnesium sulfate and 0.1% potassium dihydrogen phosphate as mineral salts; the temperature of the activation culture is 28-30°C; the time of the activation culture is 48-56 hours.
[0039] In the specific implementation process of the present invention, the appropriate bacterial liquid inoculation amount and the plant material dosage are conducive to ensuring the fermentation efficiency, improving the fermentation quality, and reducing the fermentation cost. The staged fermentation method of first activation and then fermentation is adopted to improve the stability and repeatability of the fermentation liquid, reduce the production cost, and ensure the consistency of product quality.
[0040] In the specific implementation of the present invention, there is no order restriction for the first and second activation culture media, which are only for distinction.
[0041] In the specific implementation process of the present invention, the extraction solvent of the fragrant fruit alcohol extract and the apple alcohol extract includes edible ethanol.
[0042] In the specific implementation of the present invention, the alcohol extract of fragrant fruit includes fragrant fruit ethanol extraction concentrated solution; the preparation method of the concentrated solution of fragrant fruit ethanol extraction includes the following steps: soaking the dried fragrant fruit in edible ethanol in turn to obtain fragrant fruit alcohol extraction solution; evaporating and concentrating the fragrant fruit alcohol extraction solution to obtain fragrant fruit ethanol extraction concentrated solution. In the specific implementation of the present invention, the dried fragrant fruit is obtained by washing and drying mature round fragrant fruit; the dried fragrant fruit is broken before use; the ratio of the volume of the edible ethanol to the mass of the dried fragrant fruit is 20mL:10g; the soaking time is 24h; the soaking temperature is 25℃; the evaporation and concentration temperature is 50-70℃, preferably 60℃; the concentration ratio of the evaporation and concentration is (2-4):1.
[0043] In the specific implementation process of the present invention, the apple alcohol extract includes apple ethanol extract freeze-dried powder; the preparation method of the apple ethanol extract freeze-dried powder includes the following steps: pulping peeled apples to obtain apple pulp; mixing the apple pulp and edible ethanol, performing alcohol extraction, solid-liquid separation, and collecting the extract; performing rotary evaporation and concentration on the extract to obtain a first concentrated solution; purifying the first concentrated solution with AB-8 macroporous resin and collecting the filtrate; performing rotary vacuum concentration on the filtrate to obtain a second concentrated solution; freezing the second concentrated solution in sequence and freeze-drying to obtain freeze-dried apple ethanol extract powder; the apples are fresh and pest-free apples; the volume ratio of the apple pulp to edible ethanol is (2-2.5): 1; the solid-liquid separation includes filtration; the filter mesh used for filtration has a pore size of 0.075mm; the temperature of the rotary evaporation concentration is 35-45°C; the temperature of the rotary vacuum concentration is 40°C; the freezing temperature is -20°C; the freezing time is 9-16h, preferably 12h; the freeze-drying temperature is -40°C; the freeze-drying time is 24h. In the specific implementation process of the present invention, the freeze-dried apple ethanol extract powder is loaded into a brown tube and stored at -20°C. In the specific implementation process of the present invention, the main active substances of the apple alcohol extract are polyphenols, organic acids, sugars and vitamins; wherein the mass content of apple polyphenols is 10% to 20%.
[0044] In the specific implementation process of the present invention, the extraction raw material of the yeast extract is Saccharomyces cerevisiae; the Saccharomyces cerevisiae includes one or more of Saccharomyces cerevisiae S189, Saccharomyces cerevisiae Pilsner, Saccharomyces cerevisiae BY4741 and Saccharomyces cerevisiae AH109, and the yield of yeast mud produced by fermentation of the above-mentioned Saccharomyces cerevisiae is high. In one embodiment of the present invention, the Saccharomyces cerevisiae is composed of Saccharomyces cerevisiae S189, Saccharomyces cerevisiae Pilsner, Saccharomyces cerevisiae BY4741 and Saccharomyces cerevisiae AH109. In the specific implementation process of the present invention, the Saccharomyces cerevisiae S189, Saccharomyces cerevisiae Pilsner, Saccharomyces cerevisiae BY4741 and Saccharomyces cerevisiae AH109 were purchased from Shanghai Microbiological Collection Center.
[0045] In the specific implementation process of the present invention, the preparation method of the yeast extract comprises the following steps:
[0046] The method comprises the following steps: activating beer yeast and brewer's yeast to obtain activated yeast; inoculating the activated yeast into a YPD culture medium for fermentation to obtain a fermentation product; centrifuging the fermentation product to obtain a yeast mud; mixing the yeast mud with water to obtain a yeast suspension; mixing the yeast suspension with papain, performing a first enzymolysis, inactivating the enzyme, and obtaining a first enzymolysis product; mixing the first enzymolysis product with a neutral protease, performing a second enzymolysis, inactivating the enzyme, and obtaining a second enzymolysis product; mixing the second enzymolysis product with a 5′-phosphodiesterase, performing a third enzymolysis, inactivating the enzyme, and obtaining a third enzymolysis product; cooling the third enzymolysis product and centrifuging it to collect a supernatant; and sequentially performing vacuum concentration and spray drying on the supernatant to obtain a yeast extract.
[0047] In the specific implementation process of the present invention, the culture medium used for activation is YPD culture medium; the activation conditions are: activation for 12 hours, temperature control at 28-30°C, speed control at 180r / min, to obtain activated yeast mud; the inoculation amount of the activated yeast mud accounts for 1 / 100 of the volume of the YPD culture medium; the fermentation conditions are: culture in a triangular flask for 24 hours, temperature control at 28-30°C; the centrifugation conditions are: centrifugation at 3000r / min for 10 minutes; the mass ratio of the yeast mud to water is 1:10; the mass volume ratio of the papain to the yeast suspension is 1.2%; the enzyme activity of the papain is 100000U / g; the first enzymatic hydrolysis condition is 35°C enzymatic hydrolysis for 8 hours; the enzyme inactivation condition is enzyme inactivation at 90-95°C water bath for 15-20 minutes, and further enzyme inactivation at 90, 92 or 95°C water bath for 15, 18 or 20 minutes; the neutral protease accounts for the first enzymatic hydrolysis product The mass volume ratio is 1.0%, and the enzyme activity is 50000U / g; the conditions of the second enzymatic hydrolysis are: enzymatic hydrolysis at 40℃ for 22h; the mass fraction of the 5′-phosphodiesterase in the second enzymatic hydrolysis product is 0.04%; the enzyme activity of the 5′-phosphodiesterase is 12000U / g; the conditions of the third enzymatic hydrolysis are: enzymatic hydrolysis at 62℃ for 10min; the temperature after cooling is 25℃; the temperature of the centrifugation after cooling is 4℃, the time is 10min, and the speed is The speed is 6000r / min; the vacuum concentration conditions are: vacuum degree 0.090-0.093MPa, temperature 50-60°C, time 1-3h, concentration to a dry matter mass fraction of 40%; the spray drying conditions are: inlet air temperature 150-200°C, outlet air temperature 60-90°C, spray pressure 0.1-0.5MPa, spray angle 30°-60°, the distance between the nozzle and the bottom of the drying tower is 1-2m, and the spray drying is carried out in the spray drying tower.
[0048] In the specific implementation process of the present invention, the main active ingredients of the yeast extract are protein, amino acid, flavor nucleotide and polypeptide; the mass content of protein and polypeptide in the yeast extract is 10% to 30%; the mass content of amino acid in the yeast extract is 20% to 50%; the mass content of flavor nucleotide in the yeast extract is 2% to 10%; the mass content of vitamins and minerals in the yeast extract is 1.5% to 5%.
[0049] The present invention also provides a method for preparing the meat deodorizing agent described in the above scheme, comprising the following steps:
[0050] The alcohol extract of fragrant fruit, fermentation product of Lactobacillus plantarum, fermentation product of Saccharomyces cerevisiae, yeast extract, apple alcohol extract, citric acid and lactic acid are mixed in a mixed liquid state, and then the solid and liquid are separated, and the liquid component is taken to obtain a meat deodorizing agent.
[0051] In the specific implementation process of the present invention, the mixing temperature is 50-60°C, so that the yeast extract, apple alcohol extract and citric acid are fully dissolved; the solid-liquid separation includes centrifugation; the centrifugal speed is 3000r / min; and the centrifugal time is 10min.
[0052] The preparation method of the meat deodorizing agent of the present invention is simple, highly repeatable, and cost-controllable, and is suitable for large-scale production.
[0053] The present invention also provides the use of the meat deodorizing agent described in the above scheme or the meat deodorizing agent prepared by the preparation method in reducing the meat smell and / or improving the taste and quality of meat.
[0054] In the specific implementation process of the present invention, the meat includes chicken; the chicken includes raw chicken; improving the taste and quality of the meat includes improving the firmness of the meat and / or enriching the aroma substances of the meat; the aroma substances include one or more of nitrogen oxides, methyl substances, terpenes and alcohol compounds.
[0055] The present invention also provides a method for reducing the fishy smell of meat, comprising the following steps:
[0056] The meat deodorizing agent described in the above scheme or the meat deodorizing agent prepared by the preparation method is diluted with water and then soaked in raw meat.
[0057] In a specific implementation of the present invention, the raw meat includes raw chicken.
[0058] In the specific implementation process of the present invention, the volume ratio of water used to dilute the meat deodorizer to the meat deodorizer is (5-10):1; the soaking is carried out before cooking; the soaking time is 20-30 minutes, preferably 25 minutes; the soaking temperature is 25°C.
[0059] After the soaking, the chicken is washed with clean water.
[0060] In order to further illustrate the present invention, a meat deodorizing agent provided by the present invention and its preparation method and application are described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0061] Example 1
[0062] A method for preparing a natural composite deodorizing agent, which specifically comprises the following steps:
[0063] (1) Raw material processing
[0064] Cut fresh lemongrass into 2cm pieces and peel ginger and cut into 0.3cm slices.
[0065] (2) Culture medium preparation
[0066] YPD and MRS liquid culture media containing 0.05% magnesium sulfate and 0.1% potassium dihydrogen phosphate were prepared.
[0067] (3) Bacterial powder activation
[0068] The freeze-dried powder of Lactobacillus plantarum ATCC8014 was cultured at 37°C for 48 h; the freeze-dried powder of Saccharomyces cerevisiae ATCC9763 was cultured at 28°C for 56 h.
[0069] (4) Strain fermentation
[0070] The activated Lactobacillus plantarum and Saccharomyces cerevisiae liquid were added to a conical flask containing 30g of lemongrass and 30g of ginger at a volume fraction ratio of 3% and 2%. The Lactobacillus plantarum was fermented at 35°C for 48h, and the Saccharomyces cerevisiae was fermented at 28°C for 48h. The fermented liquid was evaporated and concentrated at 40°C at a ratio of 4:1 to obtain a concentrated liquid.
[0071] (5) Extraction of citric acid
[0072] Select 500g of ripe round fragrant fruits, wash and dry them, then crush the dried fragrant fruits and set aside.
[0073] The material-liquid ratio (V ethanol: m fragrant fruit) is 20mL:10g, soak for 24h.
[0074] The citronellol extract was concentrated by evaporation at a ratio of 4:1 at 50°C to obtain citronellol concentrate.
[0075] (6) Preparation of yeast extract
[0076] Beer yeast Saccharomyces cerevisiae (S189, Pilsner) and Saccharomyces cerevisiae (BY4741, AH109) were selected as raw materials, activated for 12 hours, the temperature was controlled at 28-30°C, the rotation speed was controlled at 180 r / min, 1 mL was inoculated into a conical flask containing 100 mL YPD culture medium and cultured for 24 hours, then the yeast mud was collected. The beer yeast Saccharomyces cerevisiae (S189, Pilsner) and Saccharomyces cerevisiae (BY4741, AH109) were activated and transferred to YPD medium for 24 hours, and centrifuged at 3000r / min for 10 minutes to collect yeast mud; an appropriate amount of yeast mud was prepared into a 10% yeast suspension with distilled water, and 1.2% papain was added, and enzymatic hydrolysis was carried out at 35°C for 8 hours, and then the enzyme was inactivated in a water bath at 90°C for 20 minutes; a certain amount of neutral protease was added, and enzymatic hydrolysis was carried out at 40°C for 22 hours, and then the enzyme was inactivated in a water bath at 92°C for 18 minutes; finally, 0.08% 5′-phosphodiesterase was added, and the mixture was incubated at 62°C for 10 minutes. After enzymolysis for 10 min, the enzyme is inactivated in a 95°C water bath for 15 min, and the solution is cooled to 25°C. The cooled solution is centrifuged at 4°C and 6000r / min for 10 min, the supernatant is collected, and vacuum concentration is adopted with a vacuum degree of 0.090-0.093MPa, a temperature of 50-60°C, and a time of 1-3h. After concentration to a dry matter mass fraction of 40%, the concentration is adjusted and sprayed. The yeast extract is sprayed in a spray drying tower under the conditions of an inlet air temperature of 150-200°C, an outlet air temperature of 60-90°C, a spray pressure of 0.1-0.5MPa, a spray angle of 30°-60°, and a distance of 1-2m between the nozzle and the bottom of the drying tower.
[0077] (7) Preparation of Apple Extract
[0078] Select fresh and pest-free apples, remove the skin and crush them, put the apple pulp into an extraction tank, add edible ethanol (liquid-to-solid ratio is 2:1), filter to remove solid impurities, concentrate the extract by rotary evaporation at 35°C, purify the filtrate with AB-8 macroporous resin, concentrate in a rotary vacuum at 40°C, keep it at -20°C overnight, and freeze-dry it at -40°C. The obtained powder is put into a brown tube and stored at -20°C.
[0079] (8) Preparation and preparation of deodorizing agents
[0080] The extracted citric acid, Lactobacillus plantarum ATCC8014 fermentation liquid, and Saccharomyces cerevisiae ATCC9763 fermentation liquid were mixed in a mass ratio of 1:1:1, and 2% yeast extract, 0.01% apple extract, 2% citric acid, and 2% lactic acid were added and mixed thoroughly in a container. The mixed solution was heated to 60°C to fully dissolve the yeast extract, apple extract, and citric acid. The mixed solution was centrifuged at 3000r / min for 10 minutes, and the supernatant was taken.
[0081] (9) Deodorization process
[0082] Wash the chicken and mix it with chicken deodorizing concentrate and water in a ratio of 1:5, soak the chicken for 20 minutes, and then wash it with clean water.
[0083] Example 2
[0084] A method for preparing a natural composite deodorizing agent, which specifically comprises the following steps:
[0085] (1) Raw material processing
[0086] Cut fresh lemongrass into 2cm pieces and peel ginger and cut into 0.3cm slices.
[0087] (2) Culture medium preparation
[0088] YPD and MRS liquid culture media containing 0.05% magnesium sulfate and 0.1% potassium dihydrogen phosphate were prepared.
[0089] (3) Bacterial powder activation
[0090] The lyophilized powder of Lactobacillus plantarum ATCC8014 was cultured at 37°C for 48h.
[0091] The lyophilized powder of Saccharomyces cerevisiae ATCC9763 was cultured at 28°C for 48h.
[0092] (4) Strain fermentation
[0093] The activated Lactobacillus plantarum and Saccharomyces cerevisiae liquid were added to a conical flask containing 40g of lemongrass and 30g of ginger at a volume fraction ratio of 4% and 3%. The Lactobacillus plantarum was fermented at 36°C for 32h, and the Saccharomyces cerevisiae was fermented at 29°C for 42h. The fermented liquid was evaporated and concentrated at 50°C at a ratio of 4:1 to obtain a concentrated liquid.
[0094] (5) Extraction of citric acid
[0095] Select 500g of ripe round fragrant fruits, wash and dry them, then crush the dried fragrant fruits and set aside.
[0096] The material-liquid ratio (V ethanol: m fragrant fruit) is 20mL:10g, soak for 24h.
[0097] The citronellol extract was concentrated by evaporation at 60°C at a ratio of 3:1 to obtain citronellol concentrate.
[0098] (6) Preparation of yeast extract
[0099] Beer yeast Saccharomyces cerevisiae (S189, Pilsner) and Saccharomyces cerevisiae (BY4741, AH109) were selected as raw materials, activated for 12 hours, the temperature was controlled at 28-30°C, the rotation speed was controlled at 180 r / min, 1 mL was inoculated into a conical flask containing 100 mL YPD culture medium and cultured for 24 hours, then the yeast mud was collected. The beer yeast Saccharomyces cerevisiae (S189, Pilsner) and Saccharomyces cerevisiae (BY4741, AH109) were activated and transferred to YPD medium for 24 hours, and centrifuged at 3000r / min for 10 minutes to collect yeast mud; an appropriate amount of yeast mud was prepared into a 10% yeast suspension with distilled water, and 1.2% papain was added, and enzymatic hydrolysis was carried out at 35°C for 8 hours, and then the enzyme was inactivated in a water bath at 90°C for 20 minutes; a certain amount of neutral protease was added, and enzymatic hydrolysis was carried out at 40°C for 22 hours, and then the enzyme was inactivated in a water bath at 92°C for 18 minutes; finally, 0.04% 5′-phosphodiesterase was added, and the mixture was incubated at 62°C for 10 minutes. After enzymolysis for 10 min, the enzyme is inactivated in a 95°C water bath for 15 min, and the solution is cooled to 25°C. The cooled solution is centrifuged at 4°C and 6000r / min for 10 min, the supernatant is collected, and vacuum concentration is adopted with a vacuum degree of 0.090-0.093MPa, a temperature of 50-60°C, and a time of 1-3h. After concentration to a dry matter mass fraction of 40%, the concentration is adjusted for spraying. The yeast extract is sprayed in a spray drying tower under the conditions of an inlet air temperature of 150-200°C, an outlet air temperature of 60-90°C, a spray pressure of 0.1-0.5MPa, a spray angle of 30°-60°, and a distance of 1-2m between the nozzle and the bottom of the drying tower to obtain a yeast extract.
[0100] (7) Preparation of Apple Extract
[0101] Select fresh and pest-free apples, remove the skin and crush them, put the apple pulp into an extraction tank, add edible ethanol (liquid-to-solid ratio is 2:1), filter to remove solid impurities, concentrate the extract by rotary evaporation at 35°C, purify the filtrate with AB-8 macroporous resin, concentrate in a rotary vacuum at 40°C, keep it at -20°C overnight, and freeze-dry it at -40°C. The obtained powder is put into a brown tube and stored at -20°C.
[0102] (8) Preparation and preparation of deodorizing agents
[0103] The extracted citric acid, Lactobacillus plantarum ATCC8014 fermentation liquid, and Saccharomyces cerevisiae ATCC9763 fermentation liquid were mixed in a mass ratio of 1:2:1, and 4% yeast extract, 0.2% apple extract, 1.5% citric acid, and 3% lactic acid were added and fully mixed in a container. The mixed solution was heated to 60°C to fully dissolve the yeast extract, apple extract, and citric acid. The mixed solution was centrifuged at 3000r / min for 10 minutes, and the supernatant was taken.
[0104] (9) Deodorization process
[0105] Wash the chicken and mix it with chicken deodorizing concentrate and water in a ratio of 1:5, soak the chicken for 25 minutes, and then wash it with clean water.
[0106] Example 3
[0107] A method for preparing a natural composite deodorizing agent, which specifically comprises the following steps:
[0108] (1) Raw material processing
[0109] Cut fresh lemongrass into 2.5cm pieces and peel ginger and cut into 0.3cm slices.
[0110] (2) Culture medium preparation
[0111] YPD and MRS liquid culture media containing 0.05% magnesium sulfate and 0.1% potassium dihydrogen phosphate were prepared.
[0112] (3) Bacterial powder activation
[0113] The lyophilized powder of Lactobacillus plantarum ATCC8014 was cultured at 37°C for 42h.
[0114] The lyophilized powder of Saccharomyces cerevisiae ATCC9763 was cultured at 28°C for 54 h.
[0115] (4) Strain fermentation
[0116] The activated Lactobacillus plantarum and Saccharomyces cerevisiae liquid were added to a conical flask containing 40g of lemongrass and 30g of ginger at a volume fraction ratio of 5% and 4%. The Lactobacillus plantarum was fermented at 37°C for 24h, and the Saccharomyces cerevisiae was fermented at 30°C for 36h. The fermented liquid was evaporated and concentrated at 40°C at a ratio of 4:1 to obtain a concentrated liquid.
[0117] (5) Extraction of citric acid
[0118] Select 500g of ripe round fragrant fruits, wash and dry them, then crush the dried fragrant fruits and set aside.
[0119] The material-liquid ratio (V ethanol: m fragrant fruit) is 20mL:10g, soak for 24h.
[0120] The citronellol extract was concentrated by evaporation at 70°C at a ratio of 2:1 to obtain citronellol concentrate.
[0121] (6) Preparation of yeast extract
[0122] Beer yeast Saccharomyces cerevisiae (S189, Pilsner) and Saccharomyces cerevisiae (BY4741, AH109) were selected as raw materials, activated for 12 hours, the temperature was controlled at 28-30°C, the rotation speed was controlled at 180 r / min, 1 mL was inoculated into a conical flask containing 100 mL YPD culture medium and cultured for 24 hours, then the yeast mud was collected. The beer yeast Saccharomyces cerevisiae (S189, Pilsner) and Saccharomyces cerevisiae (BY4741, AH109) were activated and transferred to YPD medium for 24 hours, and centrifuged at 3000r / min for 10 minutes to collect yeast mud; an appropriate amount of yeast mud was prepared into a 10% yeast suspension with distilled water, and 1.2% papain was added, and enzymatic hydrolysis was carried out at 35°C for 8 hours, and then the enzyme was inactivated in a water bath at 90°C for 20 minutes; a certain amount of neutral protease was added, and enzymatic hydrolysis was carried out at 40°C for 22 hours, and then the enzyme was inactivated in a water bath at 92°C for 18 minutes; finally, 0.04% 5′-phosphodiesterase was added, and the mixture was incubated at 62°C for 10 minutes. After enzymolysis for 10 min, the enzyme is inactivated in a 95°C water bath for 15 min, and the solution is cooled to 25°C. The cooled solution is centrifuged at 4°C and 6000r / min for 10 min, the supernatant is collected, and vacuum concentration is adopted with a vacuum degree of 0.090-0.093MPa, a temperature of 50-60°C, and a time of 1-3h. After concentration to a dry matter mass fraction of 40%, the concentration is adjusted for spraying. The yeast extract is sprayed in a spray drying tower under the conditions of an inlet air temperature of 150-200°C, an outlet air temperature of 60-90°C, a spray pressure of 0.1-0.5MPa, a spray angle of 30°-60°, and a distance of 1-2m between the nozzle and the bottom of the drying tower to obtain a yeast extract.
[0123] (7) Preparation of Apple Extract
[0124] Select fresh and pest-free apples, remove the skin and crush them, put the apple pulp into an extraction tank, add edible ethanol (liquid-to-solid ratio is 2.5:1), filter to remove solid impurities, concentrate the extract by rotary evaporation at 35°C, purify the filtrate with AB-8 macroporous resin, concentrate in a rotary vacuum at 40°C, keep it at -20°C overnight, and freeze-dry it at -40°C. The obtained powder is put into a brown tube and stored at -20°C.
[0125] (8) Preparation and preparation of deodorizing agents
[0126] The extracted citric acid, Lactobacillus plantarum ATCC8014 fermentation liquid, and Saccharomyces cerevisiae ATCC9763 fermentation liquid were mixed in a mass ratio of 3:2:1, and 4% yeast extract, 0.15% apple extract, 0.05% citric acid, and 2% lactic acid were added and fully mixed in a container. The mixed solution was heated to 60°C to fully dissolve the yeast extract, apple extract, and citric acid. The mixed solution was centrifuged at 3000r / min for 10 minutes, and the supernatant was taken.
[0127] (9) Deodorization process
[0128] Wash the chicken and mix it with chicken deodorizing concentrate and water in a ratio of 1:5, soak the chicken for 30 minutes, then wash it with clean water.
[0129] Example 4
[0130] A method for preparing a natural composite deodorizing agent, which specifically comprises the following steps:
[0131] (1) Raw material processing
[0132] Cut fresh lemongrass into 2.5cm pieces and peel ginger and cut into 0.3cm slices.
[0133] (2) Culture medium preparation
[0134] YPD and MRS liquid culture media containing 0.05% magnesium sulfate and 0.1% potassium dihydrogen phosphate were prepared.
[0135] (3) Bacterial powder activation
[0136] The lyophilized powder of Lactobacillus plantarum ATCC8014 was cultured at 37°C for 42h.
[0137] The lyophilized powder of Saccharomyces cerevisiae ATCC9763 was cultured at 28°C for 48h.
[0138] (4) Strain fermentation
[0139] The activated Lactobacillus plantarum and Saccharomyces cerevisiae liquid were added to a conical flask containing 40g of lemongrass and 40g of ginger at a volume fraction ratio of 3% and 4%. The Lactobacillus plantarum was fermented at 37°C for 24h, and the Saccharomyces cerevisiae was fermented at 30°C for 36h. The fermented liquid was evaporated and concentrated at 50°C at a ratio of 4:1 to obtain a concentrated liquid.
[0140] (5) Extraction of citric acid
[0141] Select 500g of ripe round fragrant fruits, wash and dry them, then crush the dried fragrant fruits and set aside.
[0142] The material-liquid ratio (V ethanol: m fragrant fruit) is 20mL:10g, soak for 24h.
[0143] The citronellol extract was concentrated by evaporation at 60°C at a ratio of 4:1 to obtain citronellol concentrate.
[0144] (6) Preparation of yeast extract
[0145] Beer yeast Saccharomyces cerevisiae (S189, Pilsner) and Saccharomyces cerevisiae (BY4741, AH109) were selected as raw materials, activated for 12 hours, the temperature was controlled at 28-30°C, the rotation speed was controlled at 180 r / min, 1 mL was inoculated into a conical flask containing 100 mL YPD culture medium and cultured for 24 hours, then the yeast mud was collected. The beer yeast Saccharomyces cerevisiae (S189, Pilsner) and Saccharomyces cerevisiae (BY4741, AH109) were activated and transferred to YPD medium for 24 hours, and centrifuged at 3000r / min for 10 minutes to collect yeast mud; an appropriate amount of yeast mud was prepared into a 10% yeast suspension with distilled water, and 1.2% papain was added, and enzymatic hydrolysis was carried out at 35°C for 8 hours, and then the enzyme was inactivated in a water bath at 90°C for 20 minutes; a certain amount of neutral protease was added, and enzymatic hydrolysis was carried out at 40°C for 22 hours, and then the enzyme was inactivated in a water bath at 92°C for 18 minutes; finally, 0.04% 5′-phosphodiesterase was added, and the mixture was incubated at 62°C for 10 minutes. After enzymolysis for 10 min, the enzyme is inactivated in a 95°C water bath for 15 min, and the solution is cooled to 25°C. The cooled solution is centrifuged at 4°C and 6000r / min for 10 min, the supernatant is collected, and vacuum concentration is adopted with a vacuum degree of 0.090-0.093MPa, a temperature of 50-60°C, and a time of 1-3h. After concentration to a dry matter mass fraction of 40%, the concentration is adjusted for spraying. The yeast extract is sprayed in a spray drying tower under the conditions of an inlet air temperature of 150-200°C, an outlet air temperature of 60-90°C, a spray pressure of 0.1-0.5MPa, a spray angle of 30°-60°, and a distance of 1-2m between the nozzle and the bottom of the drying tower to obtain a yeast extract.
[0146] (7) Preparation of Apple Extract
[0147] Select fresh and pest-free apples, remove the skin and crush them, put the apple pulp into an extraction tank, add edible ethanol (liquid-to-solid ratio is 2:1), filter to remove solid impurities, concentrate the extract by rotary evaporation at 35°C, purify the filtrate with AB-8 macroporous resin, concentrate in a rotary vacuum at 40°C, keep it at -20°C overnight, and freeze-dry it at -40°C. The obtained powder is put into a brown tube and stored at -20°C.
[0148] (8) Preparation and preparation of deodorizing agents
[0149] The extracted citric acid, Lactobacillus plantarum ATCC8014 fermentation liquid, and Saccharomyces cerevisiae ATCC9763 fermentation liquid were mixed in a mass ratio of 3:1:2, and 5% yeast extract, 0.2% apple extract, 2% citric acid, and 2% lactic acid were added and fully mixed in a container. The mixed solution was heated to 60°C to fully dissolve the yeast extract, apple extract, and citric acid. The mixed solution was centrifuged at 3000r / min for 10 minutes, and the supernatant was taken.
[0150] (9) Deodorization process
[0151] Wash the chicken and mix it with chicken deodorizing concentrate and water in a ratio of 1:10, soak the chicken for 20 minutes, and then wash it with clean water.
[0152] Comparative Example 1
[0153] Take 200g of chicken, wash it and do not do any processing.
[0154] Comparative Example 2
[0155] The method is the same as the above-mentioned Example 2, except that the citronellol extract component in step (5) is not added. The other aspects are the same as those in Example 2.
[0156] Comparative Example 3
[0157] The same as the above-mentioned Example 3, except that the yeast extract and apple extract in step (7) are not added. The other aspects are the same as those in Example 3.
[0158] Comparative Example 4
[0159] The method is the same as the above-mentioned Example 4, except that in step (7), the alcohol extract of fragrant fruit, the fermentation liquid of Lactobacillus plantarum ATCC8014, and the fermentation liquid of Saccharomyces cerevisiae ATCC9763 are composed of a mass ratio of 1:1:0.3. The rest is the same as that in Example 4.
[0160] Test Example 1
[0161] The chicken was deodorized according to the methods of Examples 1 to 4, and the deodorization effect was tested by sensory evaluation after the reaction.
[0162] Sensory evaluation method for deodorization:
[0163] The evaluation panel conducted sensory evaluation on the experimental group (Examples 1 to 4) and the control group (Comparative Examples 1 to 4) according to the scoring criteria, using a scale of "0 to 100" to quantitatively describe the intensity of the flavor, and taking the average as the final score. The evaluation panel consisted of 10 assessors who had systematically studied sensory evaluation courses and had rich experience in sensory evaluation.
[0164] The results are shown in the following table:
[0165] Table 1 Sensory evaluation scores and descriptions
[0166]
[0167] By comparing the data disclosed in Table 1, it can be seen that the natural composite deodorizers of Examples 1 to 4 have significant deodorizing effects on chicken.
[0168] Test Example 2
[0169] In order to further test the properties of the natural composite deodorant prepared by the present invention, the applicant conducted a chromaticity experiment using Examples 1 to 6 as examples:
[0170] Table 2 Colorimeter results
[0171] Properties / Examples L* Value a* value b* value Comparative Example 1 19.50±3.528 81.10±9.149 -33.61±1.847 Comparative Example 2 19.63±2.671 78.62±8.343 -38.37±2.170 Comparative Example 3 20.63±1.870 82.13±8.630 -29.72±4.369 Comparative Example 4 22.94±2.874 86.36±4.831 -41.56±3.193 Example 1 21.80±0.865 79.43±13.589 -43.73±5.940 Example 2 24.56±1.350 86.68±5.071 -25.29±8.832 Example 3 20.98±1.472 80.45±9.610 -38.52±6.740 Example 4 23.65±1.101 79.63±2.957 -51.49±4.250
[0172] The L* value indicates brightness. From Table 2, it can be seen that the L* values of different treatments in each embodiment are not significantly different. It is related to meat quality indicators such as drip loss and pH value. The L* value is affected by many factors such as the color saturation of meat, the amount of exudate on the surface of meat, the intensity of ambient light during measurement, etc. The results in Table 2 show that Examples 1 to 4 have no significant effect on the L* value, but have an upward trend compared with Comparative Examples 1 to 4. The a* value and b* value are important parameters for evaluating meat quality. The a* value indicates redness, which mainly depends on the color and oxidation state of myoglobin in meat. There is no significant change in Examples 1 to 4, and there is no significant difference between Comparative Examples 1 to 4 and Examples 1 to 4. b* indicates yellowness. A high b* value indicates that the oxidation of meat is aggravated. The results in Table 2 show that the b* value changes after deodorization. Examples 1 to 4 are significantly different from Comparative Examples 1 to 4. Examples 1 to 4 all maintain the meat color well.
[0173] It can be seen from the above embodiments that the natural chicken deodorizer provided by the present invention can effectively reduce the fishy smell of raw chicken without causing significant effects on the texture, color, etc. of the processed chicken.
[0174] Test Example 3
[0175] 5 g of the chicken samples treated in Examples 1 to 4 and Comparative Examples 1 to 4 were placed in a headspace bottle for 20 minutes before testing. The electronic nose sampling time interval was set to 1 second, the sensor automatic cleaning time was 120 seconds, the zeroing time was 5 seconds, the injection flow rate was 7.75 mL / min, and the test analysis time was 60 seconds. Each sample was tested and the chicken odor index was obtained by comprehensive evaluation.
[0176] The test results can be found in Figure 1 .from Figure 1It can be seen that each sensor of the electronic nose has an obvious response to each embodiment, and the response values of different sensors are different. Among them, sensor W1W is sensitive to sulfides and terpenes, and sensor W2W is sensitive to aromatic components and organic sulfur compounds. The response value decreases, indicating that the content of organic sulfur and inorganic sulfur compounds that produce fishy smell in chicken is reduced, because sulfur compounds are one of the important sources of chicken fishy smell; W5S is sensitive to nitrogen oxides, and W3C is sensitive to ammonia and aromatic compounds, and the response value decreases, because nitrogen oxides and ammonia are also substances that cause chicken to produce fishy smell; W1S is sensitive to methyl compounds, some methyl compounds will increase the fishy smell of chicken, and the decrease in response value may mean that the fishy smell is reduced; W6S is sensitive to hydrides, and some hydrides may also participate in the formation of the fishy smell of chicken, and the decrease in response value may also indicate that the fishy smell substances are reduced; W2S is sensitive to alcohols and aldehydes and ketones. When the chicken is processed to reduce the fishy smell, ginger and lemongrass fermentation liquid are added in the deodorization process, and citronellol is introduced, and the sensor response value increases, which indirectly indicates that the overall flavor of the chicken is improved and the fishy smell is reduced.
[0177] Test Example 4
[0178] The chicken pieces treated in Examples 1 to 4 and Comparative Examples 1 to 4 were trimmed into 1 cm × 1 cm × 1 cm squares for texture testing. The raw meat spherical probe model was p / 0.5s, the test speed was 1.0 mm / s, the test time interval was 5s, the trigger force was 10.0 g, the data acquisition rate was 200 points / s, and the strain was 75%. Each sample was tested. The test results are shown in Figure 2 .from Figure 2 It can be seen that the results show that after Examples 1 to 4 were treated with the deodorizing liquid, the texture characteristics of the chicken changed, the hardness increased, the meat became firmer, the chewiness varied with the treatment time and the amount of deodorizing liquid used, and the elasticity did not change significantly.
[0179] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A meat deodorizing agent, characterized in that: The preparation method comprises the following raw materials: alcohol extract of fragrant fruit, fermentation product of lactobacillus plantarum, fermentation product of brewer's yeast, yeast extract, alcohol extract of apple, citric acid and lactic acid; The fermentation substrate of the plant lactobacillus fermentation product comprises the following raw materials in parts by weight: 3 to 5 parts of lemongrass and 3 to 5 parts of ginger; the fermentation agent of the plant lactobacillus fermentation product comprises plant lactobacillus (Lactobacillus plantarum (Orla-Jensen) Bergey et al) ATCC8014; The fermentation substrate of the brewer's yeast fermentation product includes the following raw materials in parts by weight: 3 to 5 parts of lemongrass and 3 to 5 parts of ginger; the fermentation agent of the brewer's yeast fermentation product includes brewer's yeast (Saccharomyces cerevisiae) ATCC9763; The extraction raw materials of the yeast extract include saccharomyces cerevisiae; The mass ratio of the aromatic fruit alcohol extract, the fermentation product of Lactobacillus plantarum and the fermentation product of Saccharomyces cerevisiae is (1-3): (1-2): (1-2); The mass concentration of yeast extract in the meat deodorizing agent is 2% to 5%; The mass concentration of the apple alcohol extract in the meat deodorizing agent is 0.01% to 0.3%; The mass concentration of citric acid in the meat deodorizing agent is 0.05% to 2%; The mass concentration of lactic acid in the meat deodorizing agent is 1% to 3%.
2. The meat deodorizing agent according to claim 1, characterized in that: The Lactobacillus plantarum fermentation product includes a Lactobacillus plantarum fermentation concentrate; and the preparation method of the Lactobacillus plantarum fermentation concentrate includes the following steps: The activated Lactobacillus plantarum bacterial liquid, citronella and ginger are mixed and fermented to obtain Lactobacillus plantarum fermentation liquid; and the Lactobacillus plantarum fermentation liquid is concentrated to obtain Lactobacillus plantarum fermentation concentrated liquid.
3. The meat deodorizing agent according to claim 2, characterized in that: The fermentation temperature is 37° C. and the fermentation time is 24 to 48 hours.
4. The meat deodorizing agent according to claim 1, characterized in that: The brewer's yeast fermentation product includes brewer's yeast fermentation concentrate; and the preparation method of the brewer's yeast fermentation concentrate includes the following steps: The activated bacterial liquid of brewer's yeast, lemongrass and ginger are mixed and fermented to obtain brewer's yeast fermentation liquid; and the brewer's yeast fermentation liquid is concentrated to obtain brewer's yeast fermentation concentrated liquid.
5. The meat deodorizing agent according to claim 1, characterized in that: The extraction solvents of the fragrant fruit alcohol extract and the apple alcohol extract include edible ethanol.
6. The meat deodorizing agent according to claim 5, characterized in that: The citronella alcohol extract comprises citronella alcohol extract concentrated solution; the preparation method of the citronella alcohol extract concentrated solution comprises the following steps: The dried fragrant fruit is soaked in edible ethanol in turn to obtain a fragrant fruit alcohol extract; The citronellol alcohol extract is evaporated and concentrated to obtain the citronellol alcohol extract concentrate.
7. The method for preparing the meat deodorizing agent according to any one of claims 1 to 6, characterized in that: The following steps are involved: The alcohol extract of fragrant fruit, fermentation product of Lactobacillus plantarum, fermentation product of Saccharomyces cerevisiae, yeast extract, apple alcohol extract, citric acid and lactic acid are mixed in a mixed liquid state, and then the solid and liquid are separated, and the liquid component is taken to obtain a meat deodorizing agent.
8. Use of the meat deodorizing agent according to any one of claims 1 to 6 or the meat deodorizing agent prepared by the preparation method according to claim 7 in reducing the meat odor and / or improving the taste and quality of meat.
9. The use according to claim 8, characterized in that: The meat includes chicken.
10. A method for reducing the fishy smell of meat, characterized in that: The following steps are involved: The meat deodorizer according to any one of claims 1 to 6 or the meat deodorizer prepared by the preparation method according to claim 7 is diluted with water and then soaked in raw meat.