Preparation method of fermented beef jerky based on function substitute bacteria group

Abstract

The invention discloses a preparation method of fermented beef jerky based on a function substitute bacteria group. The preparation method comprises the following steps: step 1, treating raw materials; step 2, adding auxiliary materials and inoculating a microbial inoculum; step 3, two-stage gradient fermentation; step 4, low-temperature drying and cooling; according to the method disclosed by the invention, the strain combination with equivalent function is screened to replace the strain collocation protected by the existing patent, so that the infringement risk is avoided, the same and excellent product indexes are realized, and a new technical choice is provided for the industry. Through the synergistic effect of staphylococcus xylosus, pediococcus pentosaceus, bifidobacterium animalis and Witzia coagulans, protein hydrolysis in beef is effectively promoted, the content of free amino acid in the product is larger than or equal to 170 mg / 100 g, the content of soluble peptide is larger than or equal to 15 mg / g, the residual quantity of nitrite is controlled to be smaller than or equal to 2.75 mg / kg, and the nutritional value and digestion and absorption performance of the product are improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a fermented beef jerky preparation method based on a functional substitute bacteria group. BACKGROUND

[0002] Beef jerky, as a high-protein, low-fat, nutritionally balanced and portable meat product, has long been popular with consumers. With the improvement of living standards and the enhancement of health awareness, modern consumers' quality requirements for beef jerky have gone beyond traditional flavor and taste, and they increasingly value its nutritional value, food safety, and overall sensory quality.

[0003] Under this background, the acid removal process of beef becomes a key process step that affects the final quality of beef jerky. The acid removal process refers to allowing beef to undergo natural aging for a certain period of time under suitable temperature and humidity conditions, through a series of biochemical reactions such as glycogen degradation and lactic acid generation, to promote pH reduction, moderate protein denaturation, and control of juice loss. This process can effectively improve the tenderness and flavor of the meat, and inhibit the reproduction of harmful microorganisms, thereby enhancing the safety and stability of the product. In beef jerky processing, beef that has been scientifically acidified is more likely to form an ideal texture and lasting flavor, and it also helps to reduce nutrient loss during processing, which has a significant positive impact on the sensory properties, nutrient retention, and shelf life of the final product.

[0004] Although beef acid removal is a key step to improve beef flavor and tenderness, traditional natural acid removal has a long cycle (7-15 days), low efficiency, and unstable quality. The existing patent CN120678184A (publication number CN120678184A) uses a combination of Staphylococcus carnosus, Pediococcus acidilactici, Bifidobacterium bifidum, and Weizmannia coagulans to achieve high free amino acid content (≥170mg / 100g) and low nitrite residue (≤2.75mg / kg), but the strain combination is already protected by a patent, and direct application poses an infringement risk. Other technologies such as CN117796498A use Pediococcus pentosaceus and Staphylococcus carnosus, and CN118892185B uses Staphylococcus carnosus, Staphylococcus carnosus, Staphylococcus xylosus, and Lactobacillus plantarum, none of which fully achieve the synergistic effect of CN120678184A (the document mentions that the indicators decrease after replacing the strains, as shown in the comparative examples of CN120678184A).

[0005] Therefore, there is a need to develop a new bacteria group that can avoid patent protection while achieving the same effect. SUMMARY

[0006] The present application aims to provide a fermented beef jerky preparation method based on a functional substitute bacteria group to solve the problems raised in the background.

[0007] In order to achieve the above object, the present application provides the following technical scheme: a fermented beef jerky preparation method based on a functional substitute bacteria group, comprising the following steps:

[0008] Step one, raw material processing: select fresh beef hind leg meat, remove fascia and adipose tissue, wash with clean water and cut into strips;

[0009] Step two, additive addition and inoculation of bacterial agent: add salt, white sugar, sucrose and sodium nitrite to the meat strips, mix evenly, then add a fermentation bacterial agent composed of wood sugar staphylococcus, pentose pediococcus, animal bifidobacterium and Weitzman's coagulation bacteria, and the ratio of the number of live bacteria in the fermentation bacterial agent is 1:2:1:1;

[0010] Step three, two-stage gradient fermentation: the first stage is fermented at a temperature of 30-37℃ and a relative humidity of 90-95% for 2-3 days; the second stage is fermented at a temperature of 10-15℃ and a relative humidity of 60-65% for 3-4 days;

[0011] Step four, low-temperature drying and cooling: after fermentation, low-temperature drying and cooling are performed to obtain fermented beef jerky.

[0012] Preferably, in step two, the salt is added at 3-4%, the sucrose is added at 1-2%, the white sugar is added at 1-2%, and the sodium nitrite is added at 0.01-0.012%.

[0013] Preferably, in step two, the amount of the fermentation bacterial agent added is (0.8-1.8)×10 7 CFU / g.

[0014] Preferably, in step two, the strain number of wood sugar staphylococcus is HZB221705.

[0015] Preferably, in step two, the strain number of pentose pediococcus is HZB115438.

[0016] Preferably, in step two, the strain number of animal bifidobacterium is HZB296956.

[0017] Preferably, in step two, the strain number of Weitzman's coagulation bacteria is HZB225812.

[0018] Preferably, in step four, the drying conditions are as follows: first, drying at 40-50℃ for 1h; then, increasing the temperature to 55-60℃ and drying for 30min.

[0019] A fermented beef jerky prepared by the fermented beef jerky preparation method based on a functional substitute bacteria group.

[0020] Preferably, the fermented beef jerky has a free amino acid content of ≥170 mg / 100 g, a soluble peptide content of ≥15 mg / g, and a nitrite residue content of ≤2.75 mg / kg.

[0021] The present application is based on the functional data of the strains in the published patent, and the efficacy of inhibiting harmful bacteria and improving the texture of beef strips, so the following strains are selected to construct a functional replacement bacteria group (live bacteria number ratio 1:2:1:1):

[0022] Staphylococcus xylosus: replaces the original patent Staphylococcus xylosus, has nitrate reductase activity, and can improve the color of beef.

[0023] Pediococcus pentosaceus: replaces Pediococcus acidilactici, has strong acid resistance and can quickly produce acid to stabilize the fermentation system.

[0024] Bifidobacterium animalis: replaces Bifidobacterium bifidum, secretes protease to promote protein hydrolysis.

[0025] Weizmannia coagulans: consistent with the original patent, has nitrite reduction ability and increases free amino acids.

[0026] The two-stage gradient fermentation parameters are based on the optimization results of multiple patents in the document:

[0027] First stage: high temperature and high humidity (30-37℃, humidity 90-95%, fermentation time 2-3 days): promotes bacterial proliferation and protein hydrolysis.

[0028] Second stage: low temperature and low humidity (10-15℃, humidity 60-65%, fermentation time 3-4 days): reduces nitrite residue and stabilizes flavor.

[0029] Compared with the prior art, the present application has the following beneficial effects:

[0030] The present application replaces the existing patent-protected strain collocation by screening functionally equivalent strain combinations, avoids the risk of infringement, and realizes equivalent excellent product indicators, thereby providing a new technical option for the industry. Through the synergistic effect of Staphylococcus xylosus, Pediococcus pentosaceus, animal Bifidobacterium and Weizmannia coagulans, the protein hydrolysis in beef is effectively promoted, the free amino acid content of the product is ≥ 170 mg / 100 g, the soluble peptide content is ≥ 15 mg / g, and the nutritional value and digestion and absorption performance of the product are improved. By utilizing the nitrite reduction capacity of Staphylococcus xylosus and Weizmannia coagulans, combined with a two-stage gradient fermentation process, the residual amount of nitrite in the product is controlled to be ≤ 2.75 mg / kg or less, which is much lower than the limit value of the food safety standard, thereby reducing the food safety hidden danger. The strains of the present application are all commercially available food-grade GRAS strains, which are convenient to purchase; the fermentation and drying parameters are compatible with the existing food processing equipment, without the need for additional investment in modification; the process parameters are clear and have good repeatability, which can ensure the consistency of product quality in batch production, and are suitable for industrialized application. The nitric acid reductase activity of Staphylococcus xylosus can make the beef jerky form a uniform reddish brown color, thereby improving the appearance appeal of the product; the gradient fermentation process is conducive to the accumulation and stability of flavor substances, and the taste and flavor of the product are more in line with the needs of consumers. BRIEF DESCRIPTION OF DRAWINGS

[0031] Figure 1 is a method flowchart of the present application. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0033] Please refer to Figure 1 The present application provides a fermented beef jerky preparation method based on functionally replaced bacteria groups, comprising the following steps:

[0034] Step one, raw material processing: select fresh beef hind leg meat, remove fascia and adipose tissue, wash with clean water and cut into strips;

[0035] Step two, addition of auxiliary materials and inoculation of bacterial agents: add salt 3-4%, sucrose 1-2%, white sugar 1-2%, and sodium nitrite 0.01-0.012% according to the mass percentage of the meat strips, mix uniformly, and then add a fermentation bacterial agent composed of Staphylococcus xylosus, Pediococcus pentosaceus, animal Bifidobacterium and Weizmannia coagulans, with the requirement that the ratio of the number of live bacteria in the fermentation bacterial agent is 1:2:1:1; the addition amount of the fermentation bacterial agent is (0.8-1.8) × 10 7CFU / g, the strain number of Staphylococcus xylosus is HZB221705, the strain number of Pediococcus pentosaceus is HZB115438, the strain number of Bifidobacterium animalis is HZB296956, and the strain number of Weizmannia coagulans is HZB225812;

[0036] Step three, two-stage gradient fermentation: the first stage is fermented at a temperature of 30-37℃ and a relative humidity of 90-95% for 2-3 days; and the second stage is fermented at a temperature of 10-15℃ and a relative humidity of 60-65% for 3-4 days;

[0037] Step four, low-temperature drying and cooling: after fermentation, low-temperature drying and cooling are performed to obtain fermented beef jerky; the drying conditions are as follows: first, drying at 40-50℃ for 1h; and then, increasing the temperature to 55-60℃ and drying for 30min.

[0038] A fermented beef jerky prepared by a fermentation beef jerky preparation method based on a functional substitute bacteria group.

[0039] Preferably, the fermented beef jerky contains ≥170mg / 100g of free amino acids, ≥15mg / g of soluble peptides, and ≤2.75mg / kg of nitrite residue.

[0040] Example 1

[0041] (1) Raw material processing: fresh beef hind leg meat is taken, the fascia and fat are removed, and then the meat is washed with clean water and cut into meat strips with a size of 10cm×2cm×2cm (length×width×height);

[0042] (2) Additive addition: 3% of salt, 1% of sucrose, 1.5% of white sugar, and 0.01% of sodium nitrite are added according to the mass percentage of the meat strips, and the additives are stirred and mixed until they are evenly attached to the surface of the meat strips;

[0043] (3) Inoculation of bacterial agent: the fermentation bacterial agent (Staphylococcus xylosus HZB221705:Pediococcus pentosaceus HZB115438:Bifidobacterium animalis HZB296956:Weizmannia coagulans HZB225812=1:2:1:1) is inoculated, and the bacterial agent is added in an amount of 1×10 7 CFU / g of beef, and then the mixture is transferred into a fermentation box;

[0044] (4) Gradient fermentation: the temperature of the fermentation box is controlled at 33℃ and the relative humidity is controlled at 90% in the first stage, and the fermentation is performed for 2 days; and then, the temperature is adjusted to 10℃ and the relative humidity is adjusted to 60% in the second stage, and the fermentation is performed for 4 days;

[0045] (5) Low-temperature drying: after the fermentation is completed, the meat strips are placed into a drying device, first dried at 40℃ for 1h, and then dried at 60℃ for 30min;

[0046] (6) Cooling: After drying, the meat strips are taken out and naturally cooled to room temperature in a clean environment to obtain fermented beef jerky.

[0047] Example 2

[0048] (1) Raw material processing: Fresh beef hind leg meat is taken, the fascia and fat are removed, and then washed with clean water and cut into meat strips of 10 cm x 2 cm x 2 cm (length x width x height);

[0049] (2) Additives: Add salt 3%, sucrose 1%, white sugar 1.5%, and sodium nitrite 0.01% by mass percentage of the meat strips, and mix until the additives are evenly attached to the surface of the meat strips;

[0050] (3) Inoculation of bacterial agent: Inoculate the fermentation bacterial agent (Staphylococcus xylosus HZB22170: Pediococcus pentosaceus HZB115438: Bifidobacterium animalis HZB296956: Weissella confusa HZB225812 = 1:3:1:1) at an amount of 1 x 10 7 CFU / g of beef, and mix evenly before transferring to a fermentation tank;

[0051] (4) Gradient fermentation: The first stage controls the fermentation tank temperature at 33°C and the relative humidity at 90%, and the fermentation is carried out for 2 days; the second stage adjusts the temperature to 10°C and the relative humidity to 60%, and the fermentation is carried out for 4 days;

[0052] (5) Low-temperature drying: After fermentation is completed, the meat strips are placed in a drying device, first dried at 40°C for 1 h, and then heated to 60°C for 30 min;

[0053] (6) Cooling: After drying, the meat strips are taken out and naturally cooled to room temperature in a clean environment to obtain fermented beef jerky.

[0054] Example 3

[0055] (1) Raw material processing: Fresh beef hind leg meat is taken, the fascia and fat are removed, and then washed with clean water and cut into meat strips of 10 cm x 2 cm x 2 cm (length x width x height);

[0056] (2) Additives: Add salt 3%, sucrose 1%, white sugar 1.5%, and sodium nitrite 0.01% by mass percentage of the meat strips, and mix until the additives are evenly attached to the surface of the meat strips;

[0057] (3) Inoculation of bacterial agent: Inoculate the fermentation bacterial agent (Staphylococcus xylosus HZB22170: Pediococcus pentosaceus HZB115438: Bifidobacterium animalis HZB296956: Weissella confusa HZB225812 = 1:2:1:1) at an amount of 1 x 10 7 CFU / g of beef, and mix evenly before transferring to a fermentation tank;

[0058] (4) Gradient fermentation: the first stage controls the fermentation box temperature at 40°C and the relative humidity at 90%, and the fermentation is carried out for 2 days; the second stage adjusts the temperature to 20°C and the relative humidity to 60%, and the fermentation is carried out for 4 days;

[0059] (5) Low-temperature drying: after the fermentation is completed, the meat strips are placed into a drying device, and first dried at 40°C for 1 h, and then dried at 60°C for 30 min;

[0060] (6) Cooling: the dried meat strips are taken out and naturally cooled to room temperature in a clean environment to obtain fermented beef jerky.

[0061] Performance test

[0062] (1) Total free amino acid content: The total free amino acid content is determined by using a full-automatic amino acid analyzer according to the pretreatment in GB5009.124-2016 “Determination of amino acids in food”, and the total free amino acid includes aspartic acid, asparagine, glutamine, alanine, glycine, serine, threonine, phenylalanine, methionine, leucine, isoleucine, valine, cysteine, tryptophan, lysine and tyrosine.

[0063] (2) Soluble peptide content: 5 g of the cut fermented beef jerky is accurately weighed and added into 25 mL of pre-cooled 50 mmol / L phosphate buffer (pH 7.0). The mixture is homogenized at 10000 r / min for 1 min at 4°C. Then, the mixture is statically placed at 4°C for 2 h. After the static placement is completed, the mixture is centrifuged at 8000 r / min for 20 min at 4°C, the supernatant is collected and filtered through filter paper to obtain a clear filtrate. The filtrate is mixed with an equal volume of 15% (w / v) trichloroacetic acid (TCA) solution, and the mixture is statically placed at room temperature for 30 min to precipitate the large molecular proteins. The mixture is centrifuged again at 8000 r / min for 10 min, and the supernatant is collected and used for determination of the peptide content in the supernatant by the biuret method.

[0064] (3) Nitrite residue: The nitrite residue is determined by the naphthalene ethylenediamine hydrochloride method in GB5009.33-2016 “National food safety standard Determination of nitrite and nitrate in food”.

[0065] The results are shown in Table 1

[0066]

[0067] As shown in Table 1, in the experimental examples 1-3, the test results of the experimental example 1 completely meet the test, and the bacterial group and the fermentation condition thereof can replace the patent CN 120678184 A and be used as a patent selection for fermented beef jerky.

[0068] The difference between experimental example 2 and experimental example 1 is the ratio of the fermentation inoculum, which is changed from (1:2:1:1) of Staphylococcus xylosus: Pediococcus pentosaceus: Bifidobacterium animalis: Weizmannia coagulans to (1:3:1:1). In experimental example 2, the ratio of Pediococcus pentosaceus is increased (1:3:1:1), and too high a ratio of Pediococcus pentosaceus in the first stage of fermentation can cause excessive acid production, a sharp drop in initial pH, and inhibition of the protease activity of Bifidobacterium animalis and Weizmannia coagulans, affecting the depth of protein hydrolysis; at the same time, in the second stage, excessive acidification is not conducive to the action of the nitrite reductase of Staphylococcus xylosus, and inhibits the activity of other strains. Ultimately, the amount of free amino acids and soluble peptides is reduced, and the amount of residual nitrite is increased, indicating that a deviation of the temperature and strain ratio from the reasonable range can destroy the synergistic effect of the bacterial community.

[0069] The difference between experimental example 3 and experimental example 1 is the fermentation temperature, and the fermentation temperature in experimental example 3 is higher than that in experimental example 1. Due to the increase in the first stage fermentation temperature, the reproduction of Pediococcus pentosaceus is reduced, and the pH value is reduced, which cannot completely inhibit harmful microorganisms, indirectly affecting the protein hydrolysis and flavor formation of other bacteria groups in the second stage, and the temperature at 20°C is not conducive to the activity of the nitrite reductase of Staphylococcus xylosus, and the remaining miscellaneous bacteria are more active, and the physicochemical indicators will inevitably decrease. Therefore, if the temperature is not within the reasonable range, the synergistic effect between the bacterial groups will be affected.

[0070] Although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions recorded in the foregoing embodiments, or make equivalent replacements to some of the technical features, and any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing fermented beef jerky based on a functional substitute bacterial group, characterized by: The method comprises the following steps: Step 1: raw material processing: fresh beef is selected, and the fascia and fat tissue are removed, and then the beef is washed and cut into strips; Step 2: additive addition and inoculation of bacterial agent: salt, white sugar, sucrose and sodium nitrite are added to the beef strips, and then a fermentation bacterial agent composed of wood sugar staphylococcus, pentose pediococcus, animal bifidobacterium and Weitzman's bacteria is added, and the ratio of the number of live bacteria in the fermentation bacterial agent is 1:2:1:1; Step 3: two-stage gradient fermentation: the first stage is fermented at a temperature of 30-37℃ and a relative humidity of 90-95% for 2-3 days; the second stage is fermented at a temperature of 10-15℃ and a relative humidity of 60-65% for 3-4 days; Step 4: low-temperature drying and cooling: after fermentation, low-temperature drying and cooling are performed to obtain fermented beef jerky.

2. The method of claim 1, wherein the method comprises the steps of: In step 2, the salt, sucrose, white sugar and sodium nitrite are added in an amount of 3-4%, 1-2%, 1-2% and 0.01-0.012% respectively based on the mass of the beef strips. ​ 3.The method of claim 1, wherein the method comprises the steps of: fermenting the beef with the functional substitute bacteria group; and drying the fermented beef. The amount of the fermentation inoculum added in the second step is (0.8-1.8) x 10 7 CFU / g. 4.The method of claim 1, wherein the method comprises the steps of: fermenting the beef with the functional substitute bacteria group; and drying the fermented beef. In step 2, the strain number of the wood sugar staphylococcus is HZB221705. 5.The method of claim 1, wherein the method comprises the steps of: fermenting the beef with the functional substitute bacteria group; and drying the fermented beef. In step 2, the strain number of the pentose pediococcus is HZB115438. 6.The method of claim 1, wherein the method comprises the steps of: fermenting the beef with the functional substitute bacteria group; and drying the fermented beef. In step 2, the strain number of the animal bifidobacterium is HZB296956.

7. The method of claim 1, wherein the method comprises the steps of: fermenting the beef with the functional substitute bacteria group; and drying the fermented beef. In step 2, the strain number of the Weitzman's bacteria is HZB225812. 8.The method of claim 1, wherein the method comprises the steps of: fermenting the beef with the functional substitute bacteria group; and drying the fermented beef. In step 4, the drying conditions are as follows: first, drying at 40-50℃ for 1h; then, increasing the temperature to 55-60℃ and drying for 30min.

9. Fermented beef jerky prepared by the method of any one of claims 1-8.

10. The fermented beef jerky according to claim 9, characterized in that, The fermented beef jerky has a free amino acid content of ≥170mg / 100g, a soluble peptide content of ≥15mg / g and a sodium nitrite residue of ≤2.75mg / kg.

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