Fermentation production process and application of flavored bone-meat soup

Abstract

The invention belongs to the technical field of fermented food, and discloses a fermentation production process and application of flavored bone-meat soup. The fermentation production process of the flavored bone and meat soup comprises the following steps: sterilizing the bone and meat soup; cooling and introducing into a fermentation tank; adding a microbial seed solution into the fermentation tank, and fermenting to obtain fermented bone-meat soup; the microbial seed liquid comprises a lactobacillus plantarum liquid, a pediococcus pentosaceus liquid and an aspergillus niger liquid; performing heat treatment on the fermented bone and meat soup at 120-150 DEG C; cooling the solution subjected to heat treatment; and centrifugally collecting the filtrate to obtain the product. The flavor of the bone soup can be effectively improved, and the overall quality of the product is improved. The method can be used for large-scale continuous fermentation of the bone-meat soup, and opens up a new path for improving the fermentation efficiency and improving the flavor of the bone-meat soup.

Description

Technical Field

[0001] The invention relates to the technical field of fermented foods, and in particular to a fermentation production process and application of flavored bone broth. Background Art

[0002] Bone broth is a food rich in various nutrients, including collagen, which is essential for skin, bone and joint health, calcium and phosphorus, which are the main components of bones and teeth, and various minerals such as magnesium, potassium and zinc. In addition, it is rich in amino acids, especially glycine and proline, which play an important role in improving intestinal health, reducing inflammation and promoting energy metabolism. At the same time, bone broth also contains chondroitin, hyaluronic acid, B vitamins and other bioactive ingredients, which work together on the body to have various health benefits such as anti-inflammatory, antioxidant and immunomodulatory. Bone broth not only helps to enhance immunity, promote digestion, improve skin health and joint function, but also provides necessary vitamins, trace elements and bioactive peptides, becoming an important part of a healthy diet. Whether as a supplement to daily diet or a food therapy product for specific health needs, bone broth is widely praised for its comprehensive nutritional value and diverse health benefits. These characteristics make bone broth an ideal raw material for the development of new nutritious foods and special condiments.

[0003] Bone broth flavor fermentation can make the flavor of the soup richer and more delicious, thereby improving its overall quality and value. Artificial inoculation fermentation technology is mostly used in the prior art. Artificial inoculation fermentation refers to adding specific fermentation agents (such as lactic acid bacteria, yeast, etc.) to bone broth for fermentation. These fermentation agents are screened and cultured and have specific flavors and fermentation properties. The fermentation process is stable, and the flavor and quality of the bone broth are controllable. However, the flavor of artificially inoculated fermented bone broth is single and its application is limited. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a fermentation production process and application of flavored bone broth.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] In a first aspect, the present invention provides a fermentation production process for flavored bone broth, comprising the following steps:

[0007] (1) sterilizing the bone broth; and passing the bone broth into a fermentation tank after cooling;

[0008] (2) adding microbial seed liquid to the fermentation tank and fermenting to obtain fermented bone broth;

[0009] The microbial seed liquid includes Lactobacillus plantarum liquid, Pediococcus pentosaceus liquid and Aspergillus niger liquid;

[0010] The bacterial concentration of the plant lactobacillus liquid is 1×10 12 CFU / mL-1×10 14 CFU / mL;

[0011] The bacterial concentration of the Pediococcus pentosaceus bacterial solution is 1×10 4 CFU / mL-1×10 6 CFU / mL;

[0012] The concentration of the Aspergillus niger solution is 1×10 5 CFU / mL-1×10 7 CFU / mL;

[0013] The total added volume of the microbial seed solution is 1%-3% of the mass of the bone broth;

[0014] (3) heat treating the fermented bone broth at 120° C.-150° C.;

[0015] (4) Cooling the heat-treated solution; and collecting the filtrate by centrifugation.

[0016] The fermentation production process of flavored bone broth of the present invention aims at the problem that the flavor of the existing bone broth flavoring technology is single, and by introducing multi-strain fermentation and heat treatment, the fermentation efficiency and the diversity of flavor substances are improved, more flavor precursor substances are released, the bone broth is more delicate, the flavor is more diverse, the utilization efficiency of flavor substances is improved, and the overall flavor quality of the bone broth is significantly improved. While optimizing the flavor of the bone broth, the microorganism of the present invention can decompose the macromolecules (such as protein, fat, etc.) in the bone broth to generate small molecules (such as amino acids, peptides, etc.) that are more easily absorbed by the human body. The nutritional value of the bone broth is further improved. As a natural, environmentally friendly and relatively low-cost microbial resource combination, Lactobacillus plantarum, Pediococcus pentosaceus and Aspergillus niger can produce a variety of enzymes and metabolites during the fermentation process. These substances work synergistically to effectively improve the flavor of the bone broth and improve the overall quality of the product.

[0017] In addition, the fermentation production process of the present invention uses a technology combining strain fermentation, heat treatment and centrifugal filtration, and the strains used in the fermentation are all common microbial resources, with a wide range of sources and moderate prices. While optimizing the flavor of bone broth, the nutritional value of bone broth can also be improved, and the quality of bone broth can be improved. There is no need to add a large amount of chemical reagents during the fermentation process, which reduces the cost of reagent procurement and waste disposal. Due to the mild fermentation conditions, the energy consumption is relatively low, and the centrifugal filtration technology can realize continuous operation, greatly improving the energy utilization efficiency while reducing equipment costs and labor costs.

[0018] As a preferred embodiment of the fermentation production process of flavored bone broth of the present invention, in step (1), the cooling is carried out by passing the cooling from the reactor into a heat exchanger, and after cooling to 20° C.-25° C., the cooling is then passed into the fermentation tank.

[0019] As a preferred embodiment of the fermentation production process of the flavored bone broth of the present invention, in step (1), the sterilization method is: continuously adding the bone broth to a jacketed stirred tank, adding a sucrose aqueous solution to the bone broth at a mass flow rate of 0.5-1:2, passing 90°C-95°C low-pressure steam into the jacket, and the bone broth stays in the reactor for no less than 20 minutes.

[0020] As a further preferred embodiment of the fermentation production process of the flavored bone broth of the present invention, the mass fraction of the sucrose aqueous solution is 1%-5%.

[0021] As a preferred embodiment of the fermentation production process of flavored bone broth of the present invention, in step (2), in the microbial seed liquid, the volume ratio of the Lactobacillus plantarum liquid, the Pediococcus pentosaceus liquid and the Aspergillus niger liquid is 1-2:1-2:1-2.

[0022] As a preferred embodiment of the fermentation production process of the flavored bone broth of the present invention, in step (2), the fermentation temperature is 30° C.-40° C. and the fermentation time is 48 h-60 h.

[0023] As a preferred embodiment of the fermentation production process of flavored bone broth of the present invention, in step (3), the heat treatment method is: passing the fermented bone broth into a tube-in-tube heat exchanger, passing 120° C.-150° C. high-pressure steam into the shell side of the heat exchanger, and passing the fermented bone broth into the tube side; the fermented bone broth stays in the heat exchanger for 60 min-90 min;

[0024] Preferably, the low-pressure steam after heat exchange is introduced into the stirred tank in step (1).

[0025] As a preferred embodiment of the fermentation production process of flavored bone broth of the present invention, in step (4), the temperature is cooled to 25°C-30°C.

[0026] In a second aspect, the present invention provides a flavored bone broth prepared by the above-mentioned fermentation production process.

[0027] In a third aspect, the present invention applies the fermentation production process of the flavored bone broth and the flavored bone broth in flavored foods.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The fermentation production process of the flavored bone broth of the present invention adopts strain fermentation, reduces the use of additives, can produce safer, healthier and richer flavor substances, and significantly improves the flavor level of the bone broth; after fermentation, a tube-in-tube heat exchanger is used for heat treatment process, which can further improve the flavor of the bone broth, more comprehensively utilize the fermentation product of the strain, and at the same time reduce the investment of equipment costs, reduce the floor space, and improve energy utilization; centrifugal filtration is used to achieve continuous and efficient collection of filtrate and simplify operation. The present invention can be used for large-scale continuous bone broth fermentation, opening up a new path for improving fermentation efficiency and improving the flavor of bone broth. DETAILED DESCRIPTION

[0030] To better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments. It should be understood by those skilled in the art that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0031] Unless otherwise specified, the experimental methods used in the examples are all conventional methods; the materials, reagents, etc. used, unless otherwise specified, can be obtained from commercial channels.

[0032] Example 1: A fermentation production process for flavored bone broth

[0033] The fermentation production process of the flavored bone broth comprises the following steps:

[0034] (1) Bone broth is continuously added to a jacketed stirred tank, and a 1% sucrose aqueous solution is added to the bone broth at a mass flow rate ratio of 1:2. Low-pressure steam at 95° C. is passed through the jacket. The bone broth is retained in the reactor for no less than 20 minutes to achieve the purpose of dissolution and sterilization.

[0035] (2) The above solution is passed from the reactor into a heat exchanger for cooling to 25°C, and then passed into a fermentation tank.

[0036] (3) Adding seed liquid of Lactobacillus plantarum CICC 24936, Pediococcus pentosaceus CICC 22249 and Aspergillus niger CICC 40273 to the solution in the above step, the concentration of Lactobacillus plantarum seed liquid is 1×10 13 CFU / mL, the concentration of Pediococcus pentosaceus seed solution is 1×10 5 CFU / mL, the concentration of Aspergillus niger seed solution was 1×10 6 CFU / mL. The total added volume of the strain seed solution was 1% (volume mass percentage) of the bone broth mass, the volume ratio of the three strain seed solutions was 1:1:1, the fermentation temperature was controlled at 35°C, and the fermentation time was 48h.

[0037] (4) The fermented bone broth is passed into a tube-in-tube heat exchanger, and 120°C high-pressure steam is passed into the shell side of the heat exchanger, and the fermented bone broth is passed into the tube side. The bone broth stays in the heat exchanger for 60 minutes to allow the reaction to proceed fully in the tube side. The low-pressure steam after heat exchange is passed into the stirred tank in step (1).

[0038] (5) The solution after the heat treatment is cooled to 30° C. The cooled solution is then passed into a centrifugal filter, and the filtrate is collected and passed into a product tank.

[0039] Example 2: A fermentation production process for flavored bone broth

[0040] The fermentation production process of the flavored bone broth comprises the following steps:

[0041] (1) Bone broth is continuously added to a jacketed stirred tank, and a 3% by mass sucrose aqueous solution is added to the bone broth at a mass flow rate ratio of 1:2. Low-pressure steam at 95° C. is passed through the jacket. The bone broth is retained in the reactor for no less than 20 minutes to achieve the purpose of dissolution and sterilization.

[0042] (2) The above solution is passed from the reactor into a heat exchanger for cooling to 25°C, and then passed into a fermentation tank.

[0043] (3) Adding seed liquid of Lactobacillus plantarum CICC 24936, Pediococcus pentosaceus CICC 22249 and Aspergillus niger CICC 40273 to the solution of the above step, the concentration of Lactobacillus plantarum seed liquid is 1×10 13 CFU / mL, the concentration of Pediococcus pentosaceus seed solution is 1×10 5 CFU / mL, the concentration of Aspergillus niger seed solution was 1×10 6 CFU / mL. The total added volume of the strain seed solution was 2% (volume mass percentage) of the bone broth mass, the volume ratio of the three strain seed solutions was 1:1:1, the fermentation temperature was controlled at 30°C, and the fermentation time was 48h.

[0044] (4) The fermented bone broth is passed into a tube-in-tube heat exchanger, and 120°C high-pressure steam is passed into the shell side of the heat exchanger, and the fermented bone broth is passed into the tube side. The bone broth stays in the heat exchanger for 60 minutes to allow the reaction to proceed fully in the tube side. The low-pressure steam after heat exchange is passed into the stirred tank in step (1).

[0045] (5) The solution after the heat treatment is cooled to 30° C. The cooled solution is then passed into a centrifugal filter, and the filtrate is collected and passed into a product tank.

[0046] Example 3: A fermentation production process for flavored bone broth

[0047] The fermentation production process of the flavored bone broth comprises the following steps:

[0048] (1) Bone broth is continuously added to a jacketed stirred tank, and a 5% by mass sucrose aqueous solution is added to the bone broth at a mass flow rate ratio of 1:2. Low-pressure steam at 95° C. is passed through the jacket. The bone broth is retained in the reactor for no less than 20 minutes to achieve the purpose of dissolution and sterilization.

[0049] (2) The above solution is passed from the reactor into a heat exchanger for cooling to 25°C and then passed into a fermentation tank.

[0050] (3) Adding seed liquid of Lactobacillus plantarum CICC 24936, Pediococcus pentosaceus CICC 22249 and Aspergillus niger CICC 40273 to the solution of the above step, the concentration of Lactobacillus plantarum seed liquid is 1×10 13 CFU / mL, the concentration of Pediococcus pentosaceus seed solution is 1×10 5 CFU / mL, the concentration of Aspergillus niger seed solution was 1×10 6 CFU / mL, the volume ratio of the three strain seed solutions was 1:1:1. The total added volume of the strain seed solution was 3% of the mass of the bone broth, the fermentation temperature was controlled at 40°C, and the fermentation time was 48h.

[0051] (4) The fermented bone broth is passed into a tube-in-tube heat exchanger, and 120°C high-pressure steam is passed into the shell side of the heat exchanger, and the fermented bone broth is passed into the tube side. The bone broth stays in the heat exchanger for 60 minutes to allow the reaction to proceed fully in the tube side. The low-pressure steam after heat exchange is passed into the stirred tank in step (1).

[0052] (5) The solution after the heat treatment is cooled to 30° C. The cooled solution is then passed into a centrifugal filter, and the filtrate is collected and passed into a product tank.

[0053] Comparative Example 1:

[0054] (1) Bone broth is continuously added to a jacketed stirred tank, and a 5% by mass sucrose aqueous solution is added to the bone broth at a mass flow rate ratio of 1:2. Low-pressure steam at 95° C. is passed through the jacket. The bone broth is retained in the reactor for no less than 20 minutes to achieve the purpose of dissolution and sterilization.

[0055] (2) The condensed water is cooled to 25°C.

[0056] (3) Adding seed liquid of Lactobacillus plantarum CICC 24936, Pediococcus pentosaceus CICC 22249 and Aspergillus niger CICC 40273 to the solution of the above step, the concentration of Lactobacillus plantarum seed liquid is 1×10 13 CFU / mL, the concentration of Pediococcus pentosaceus seed solution is 1×105 CFU / mL, the concentration of Aspergillus niger seed solution was 1×10 6 CFU / mL, the volume ratio of the three strain seed solutions was 1:1:1. The total added volume of the strain seed solution was 3% of the mass of the bone broth, the fermentation temperature was controlled at 40°C, and the fermentation time was 48h.

[0057] (4) The fermented bone broth was passed into an autoclave and sterilized at 121°C for 60 min.

[0058] (5) The solution after the heat treatment is cooled to 30° C. The cooled solution is then passed into a centrifugal filter, and the filtrate is collected and passed into a product tank.

[0059] Comparative Example 2:

[0060] (1) Bone broth is continuously added to a jacketed stirred tank, and a 5% by mass sucrose aqueous solution is added to the bone broth in a mass ratio of 1:2. Low-pressure steam at 95° C. is passed through the jacket. The bone broth is retained in the reactor for no less than 20 minutes to achieve the purpose of dissolution and sterilization.

[0061] (2) The above solution is passed from the reactor into a heat exchanger for cooling to 25°C and then passed into a fermentation tank.

[0062] (3) Add Lactobacillus plantarum CICC 24936 and Pediococcus pentosaceus CICC 22249 to the solution in the above step. The concentration of Lactobacillus plantarum seed solution is 1×10 13 CFU / mL, the concentration of Pediococcus pentosaceus seed solution is 1×10 5 CFU / mL, the volume ratio of the two strain seed liquids was 1:1, the total added volume of the strain seed liquid was 3% of the mass of the bone broth, the fermentation temperature was controlled at 40°C, and the fermentation time was 48h.

[0063] (4) The fermented bone broth is passed into a tube-in-tube heat exchanger, and 120°C high-pressure steam is passed into the shell side of the heat exchanger, and the fermented bone broth is passed into the tube side. The bone broth stays in the heat exchanger for 60 minutes to allow the reaction to proceed fully in the tube side. The low-pressure steam after heat exchange is passed into the stirred tank in step (1).

[0064] (5) The solution after the heat treatment is cooled to 30° C. The cooled solution is then passed into a centrifugal filter, and the filtrate is collected and passed into a product tank.

[0065] Comparative Example 3:

[0066] (1) Bone broth is continuously added to a jacketed stirred tank, and a 5% by mass sucrose aqueous solution is added to the bone broth in a mass ratio of 1:2. Low-pressure steam at 95° C. is passed through the jacket. The bone broth is retained in the reactor for no less than 20 minutes to achieve the purpose of dissolution and sterilization.

[0067] (2) The above solution is passed from the reactor into a heat exchanger for cooling to 25°C, and then passed into a fermentation tank.

[0068] (3) Add the seed solution of Pediococcus pentosaceus CICC 22249 and Aspergillus niger CICC 40273 to the solution in the above step. The concentration of the seed solution of Pediococcus pentosaceus is 1×10 5 CFU / mL, the concentration of Aspergillus niger seed solution was 1×10 6 CFU / mL, the volume ratio of the two strain seed liquids was 1:1, the total added volume of the strain seed liquid was 3% of the mass of the bone broth, the fermentation temperature was controlled at 40°C, and the fermentation time was 48h.

[0069] (4) The fermented bone broth is passed into a tube-in-tube heat exchanger, and 120°C high-pressure steam is passed into the shell side of the heat exchanger, and the fermented bone broth is passed into the tube side. The bone broth stays in the heat exchanger for 60 minutes to allow the reaction to proceed fully in the tube side. The low-pressure steam after heat exchange is passed into the stirred tank in step (1).

[0070] (5) The solution after the heat treatment is cooled to 30° C. The cooled solution is then passed into a centrifugal filter, and the filtrate is collected and passed into a product tank.

[0071] Comparative Example 4:

[0072] (1) Bone broth is continuously added to a jacketed stirred tank, and a 5% by mass sucrose aqueous solution is added to the bone broth at a mass flow rate ratio of 1:2. Low-pressure steam at 95° C. is passed through the jacket. The bone broth is retained in the reactor for no less than 20 minutes to achieve the purpose of dissolution and sterilization.

[0073] (2) The above solution is passed from the reactor into a heat exchanger for cooling to 25°C, and then passed into a fermentation tank.

[0074] (3) Adding seed liquid of Lactobacillus plantarum CICC 24936 and Aspergillus niger CICC 40273 to the solution in the above step, the concentration of Lactobacillus plantarum seed liquid is 1×10 13 CFU / mL, the concentration of Aspergillus niger seed solution was 1×10 6 CFU / mL, the volume ratio of the three strain seed solutions was 1:1. The total added volume of the strain seed solution was 3% of the mass of the bone broth, the fermentation temperature was controlled at 40°C, and the fermentation time was 48h.

[0075] (4) The fermented bone broth is passed into a tube-in-tube heat exchanger, and 120°C high-pressure steam is passed into the shell side of the heat exchanger, and the fermented bone broth is passed into the tube side. The bone broth stays in the heat exchanger for 60 minutes to allow the reaction to proceed fully in the tube side. The low-pressure steam after heat exchange is passed into the stirred tank in step (1).

[0076] (5) The solution after the heat treatment is cooled to 30° C. The cooled solution is then passed into a centrifugal filter, and the filtrate is collected and passed into a product tank.

[0077] Comparative Example 5:

[0078] (1) Bone broth is continuously added to a jacketed stirred tank, and a 5% by mass sucrose aqueous solution is added to the bone broth at a mass flow rate ratio of 1:2. Low-pressure steam at 95° C. is passed through the jacket. The bone broth is retained in the reactor for no less than 20 minutes to achieve the purpose of dissolution and sterilization.

[0079] (2) The above solution is passed from the reactor into a heat exchanger for cooling to 25°C and then passed into a fermentation tank.

[0080] (3) Adding seed liquid of Lactobacillus plantarum CICC 24936, Pediococcus pentosaceus CICC 22249 and Aspergillus niger CICC 40273 to the solution of the above step, the concentration of Lactobacillus plantarum seed liquid is 1×10 13 CFU / mL, the concentration of Pediococcus pentosaceus seed solution is 1×10 5 CFU / mL, the concentration of Aspergillus niger seed solution was 1×10 6 CFU / mL, the volume ratio of the three strain seed solutions was 1:1:1. The total added volume of the strain seed solution was 5% of the mass of the bone broth, the fermentation temperature was controlled at 40°C, and the fermentation time was 48h.

[0081] (4) The fermented bone broth is passed into a tube-in-tube heat exchanger, and 120°C high-pressure steam is passed into the shell side of the heat exchanger, and the fermented bone broth is passed into the tube side. The bone broth stays in the heat exchanger for 60 minutes to allow the reaction to proceed fully in the tube side. The low-pressure steam after heat exchange is passed into the stirred tank in step (1).

[0082] (5) The solution after the heat treatment is cooled to 30° C. The cooled solution is then passed into a centrifugal filter, and the filtrate is collected and passed into a product tank.

[0083] Comparative Example 6:

[0084] (1) Bone broth is continuously added to a jacketed stirred tank, and a 5% by mass sucrose aqueous solution is added to the bone broth at a mass flow rate ratio of 1:2. Low-pressure steam at 95° C. is passed through the jacket. The bone broth is retained in the reactor for no less than 20 minutes to achieve the purpose of dissolution and sterilization.

[0085] (2) The above solution is passed from the reactor into a heat exchanger for cooling to 25°C.

[0086] (3) The cooled bone broth is passed into a tube-in-tube heat exchanger, and 120°C high-pressure steam is passed into the shell side of the heat exchanger, and bone broth is passed into the tube side. The bone broth stays in the heat exchanger for 60 minutes to allow the reaction to proceed fully in the tube side. The low-pressure steam after heat exchange is passed into the stirred tank in step (1).

[0087] (4) The solution after the heat treatment is cooled to 30° C. The cooled solution is then passed into a centrifugal filter, and the filtrate is collected and passed into a product tank.

[0088] Test Example 1:

[0089] The sensory quality of the bone broths prepared in Examples 1-3 and Comparative Examples 1-6 was evaluated.

[0090] The evaluation team was composed of trained sensory evaluators. According to the standard sensory evaluation procedure, they gave a comprehensive score on their preference for the three types of bone broth. The score means 1 point is unacceptable, 2 points are difficult to accept, 3 points are generally acceptable, 4 points are relatively liked, and 5 points are very liked. The evaluation score results are shown in Table 1.

[0091] Table 1 Sensory evaluation scores of soup samples

[0092]

[0093] As shown in Table 1, the average scores of the broths prepared in Examples 1-3 and Comparative Example 1 are significantly higher than those in Comparative Examples 2-6. The flavor preference of the broths prepared without fermentation with a specific strain, changing the fermentation strain or adding too much strain is reduced, that is, the flavor is reduced, indicating that the specific strains in the embodiment synergistically ferment to enhance the flavor. Compared with Comparative Example 1, the process of the embodiment does not affect the flavor of the product, but the cost of energy saving and consumption reduction will be greatly reduced, the configuration of the sterilization tank is reduced, the steam is effectively utilized, and the energy loss is reduced.

[0094] Test Example 2:

[0095] The amino acid content in the bone broth prepared in Examples 1-3 and Comparative Examples 1-6 was detected with reference to the determination method for amino acid nitrogen in food in GB / T 5009.235-2016.

[0096] The test results are shown in Table 2.

[0097] Table 2 Amino acid nitrogen index of soup samples

[0098] sample Amino acid nitrogen content (g / 100g) Example 1 0.563 Example 2 0.632 Example 3 0.685 Comparative Example 1 0.356 Comparative Example 2 0.436 Comparative Example 3 0.428 Comparative Example 4 0.416 Comparative Example 5 0.963 Comparative Example 6 0.235

[0099] As can be seen from the results in Table 2, the amino acid nitrogen in the bone broth prepared in Examples 1-3 is significantly higher. The process of Comparative Example 1 affects the amino acid nitrogen content in the bone broth and reduces the nutritional value. In Comparative Examples 2-4, the fermentation strains were changed, and the amino acid nitrogen in the prepared bone broth was low. In Comparative Example 5, the strain was added too much, and although the amino acid nitrogen in the prepared bone broth was very high, an unpleasant odor was produced, and the flavor evaluation score was low. In Comparative Example 6, no specific strain was used for fermentation, only high-temperature treatment was used, and the amino acid nitrogen in the prepared bone broth was extremely low, indicating that the fermentation was beneficial to protein decomposition and did not affect the flavor of the product.

[0100] The fermentation production process of flavored bone broth of the present invention aims at the problem that the flavor of the existing bone broth flavoring technology is single, and by introducing multi-strain fermentation and heat treatment, the fermentation efficiency and the diversity of flavor substances are improved, more flavor precursor substances are released, the bone broth is more delicate, the flavor is more diverse, the utilization efficiency of flavor substances is improved, and the overall flavor quality of the bone broth is significantly improved. While optimizing the flavor of the bone broth, the microorganism of the present invention can decompose the macromolecules (such as protein, fat, etc.) in the bone broth to generate small molecules (such as amino acids, peptides, etc.) that are more easily absorbed by the human body. The nutritional value of the bone broth is further improved. As a natural, environmentally friendly and relatively low-cost microbial resource combination, Lactobacillus plantarum, Pediococcus pentosaceus and Aspergillus niger can produce a variety of enzymes and metabolites during the fermentation process. These substances work synergistically to effectively improve the flavor of the bone broth and improve the overall quality of the product.

[0101] In addition, the heat treatment of the present invention uses a shell and tube heat exchanger, and the shell side is heated with 120°C steam, and the bone broth reacts in the tube side, which reduces the floor space, reduces equipment costs, and has a higher energy utilization rate. Finally, centrifugal filtration is used to efficiently and continuously separate the bone broth from impurities, making the bone broth clean and uniform, and improving product quality.

[0102] In summary, the fermentation production process of the flavored bone broth of the present invention processes the bone broth through the steps of heating sterilization, cooling, multi-strain fermentation, heat treatment and filtration, thereby ensuring high product quality, while achieving energy saving and resource recovery, and having the characteristics of high efficiency and stability. The processed bone broth has the potential to be used as a raw material for seasonings, hot pot bases, nutritious drinks, etc., and thus has broad market prospects and application value.

[0103] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A fermentation production process for flavored bone broth, characterized in that: The following steps are involved: (1) sterilizing the bone broth; and passing the bone broth into a fermentation tank after cooling; (2) adding microbial seed liquid to the fermentation tank and fermenting to obtain fermented bone broth; The microbial seed liquid includes Lactobacillus plantarum liquid, Pediococcus pentosaceus liquid and Aspergillus niger liquid; The bacterial concentration of the plant lactobacillus liquid is 1×10 12 CFU / mL-1×10 14 CFU / mL; The bacterial concentration of the Pediococcus pentosaceus bacterial solution is 1×10 4 CFU / mL-1×10 6 CFU / mL; The concentration of the Aspergillus niger solution is 1×10 5 CFU / mL-1×10 7 CFU / mL; The total added volume of the microbial seed solution is 0.5%-3% of the mass of the bone broth; (3) heat treating the fermented bone broth at 120° C.-150° C.; (4) Cooling the heat-treated solution; and collecting the filtrate by centrifugation.

2. The fermentation production process of flavored bone broth according to claim 1, characterized in that: In step (1), the cooling is carried out by passing the reactor into a heat exchanger for cooling, and after cooling to 20°C-25°C, the reactor is passed into the fermentation tank.

3. The fermentation production process of flavored bone broth according to claim 1, characterized in that: In step (1), the sterilization method is: continuously adding the bone broth into a jacketed stirred tank, and adding a sucrose aqueous solution into the bone broth at a mass flow rate of 0.5-1:2, passing 90°C-95°C low-pressure steam into the jacket, and the bone broth stays in the reactor for not less than 20 minutes.

4. The fermentation production process of flavored bone broth according to claim 3, characterized in that: The mass fraction of the sucrose aqueous solution is 1%-5%.

5. The fermentation production process of flavored bone broth according to claim 1, characterized in that: In step (2), in the microbial seed solution, the volume ratio of the Lactobacillus plantarum solution, the Pediococcus pentosaceus solution and the Aspergillus niger solution is 1-2:1-2:1-2.

6. The fermentation production process of flavored bone broth according to claim 1, characterized in that: In step (2), the fermentation temperature is 30°C-40°C and the fermentation time is 45h-48h.

7. The fermentation production process of flavored bone broth according to claim 1, characterized in that: In step (3), the heat treatment method is: passing the fermented bone broth into a shell-and-tube heat exchanger, passing 120°C-150°C high-pressure steam into the shell side of the heat exchanger, and passing the fermented bone broth into the tube side; the fermented bone broth stays in the heat exchanger for 55min-60min.

8. The fermentation production process of flavored bone broth according to claim 1, characterized in that: In step (4), the temperature is cooled to 20°C-30°C.

9. A flavored bone broth, characterized in that: The product is prepared by the fermentation production process described in any one of claims 1 to 8.

10. The fermentation production process of the flavored bone broth according to any one of claims 1 to 8, and the use of the flavored bone broth according to claim 9 in flavored foods.

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