CN101032302A - Starters for producing Chinese fermented meat products and preparing method thereof - Google Patents
Starters for producing Chinese fermented meat products and preparing method thereof Download PDFInfo
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- CN101032302A CN101032302A CNA2007100488212A CN200710048821A CN101032302A CN 101032302 A CN101032302 A CN 101032302A CN A2007100488212 A CNA2007100488212 A CN A2007100488212A CN 200710048821 A CN200710048821 A CN 200710048821A CN 101032302 A CN101032302 A CN 101032302A
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Abstract
The present invention discloses one kind of composite leaven for producing Chinese style fermented meat product. The composite leaven is prepared with dominant zymogen strains lactobacillus casei, fresh-colored staphylococcus and Nadi blue mold separated and screened from Qiang's meat product and Huniang 3.042 aspergillus oryzae for brewing soy sauce, and through domestication in meat, re-compounding, proliferating culture, centrifuging concentration, freeze drying, and mixing with protecting agent. The composite leaven for producing Chinese style fermented meat product has several microbe strains, high activity, fast fermentation, and capacity of producing meat product with traditional fermenting fragrance.
Description
Technical field
The present invention relates to meat products composite ferment production technology, more particularly relate to a kind of separation, purifying, evaluation from the unique fermentation meat product of China, tame, filter out good fermentation strain, brewage the bacterial classification of producing soy sauce to be that 3.042 aspergillus oryzaes are made in Shanghai composite with existing then, pass through vacuum freeze drying again, produce suitable Chinese peculiar yeasting and have the production technology and the technology of traditional zymotic local flavor meat products composite ferment, belong to technical field of food biotechnology.
Technical background
Fermentation meat product be cured meat under nature or manual control condition, borrow microbial fermentation and produce have flavour, color and luster and quality and have the class meat products of longer shelf-life.The local flavor of fermentation meat product depends on the microorganism fungus kind that is inoculated, and the microorganism that the production fermentation meat product is inoculated under the manual control condition is the standardization bacterial classification that has been prepared into leavening.The leavening of producing fermentation meat product is prepared from through freeze drying by purifying, the fermentation meat product biological inoculum identifying and filter out, for the suitability for industrialized production fermentation meat product provides standard unified biological inoculum, having guaranteed the local flavor and the quality of fermentation meat product, is the key in the fermentation meat product production technology.At present, the production of Western-style fermentation meat product, finished the transformation of producing to microorganism directional inoculation fermentation industry by traditional spontaneous fermentation production, being about to the different microorganisms fermented bacterium that screening, purifying and being used to of identifying produce meat products utilizes biotechnology to make different leavenings, in the production process of fermentation meat product, people can directly put into leavening raw material and produce fermentation meat product, realized that the manual control fermentation produces meat products of all kinds, as Lebanon's baloney, salami, salami etc.Produce fermentation meat product with leavening, help the fermentation meat product production standardization, improve and the assurance product quality, guarantee consumer's interests and health.But owing to produce Western-style fermentation meat product bacterial strain uses therefor, all from distinctive fermentation meat product of China and yeasting, do not separate, thereby the meat products local flavor of producing is different from the local flavor of Chinese style fermentation meat product fully.
The existing technology of micro-organisms Chinese style fermentation meat product of utilizing of China has two kinds, and first kind is to utilize the microorganism that exists naturally in environment and the equipment to trickle down on the meat products surface promptly natural inoculation fermentation.Second kind is the leavening that adds in process of production by a certain fermentative microorganism strain preparation, as the leavening by the Bacillus acidi lactici preparation.The most enterprises that produce fermentation meat product of China adopt first method at present.Adopt this method to produce fermentation meat product and have three big defectives.First, be grown in mould and other microorganism of being rich on the nitrogenous source matrix, under suitable external environment, all may secrete various enzymes and toxin, though various enzymes make fermentation meat product generation peculiar flavours such as ham, the toxin that harmful microorganism produces has brought potential hidden danger also for edible security; The second, traditional handicraft produces that the fermentation meat product fermentation starting is slow, the time is long, process conditions are wayward, unstable product quality, can not large-scale industrial production; The 3rd, in curing process, will add nitrate and nitrite usually and make fermented meat produce good color and luster, and these two kinds of colour formers all there is the danger that produces the carcinogen nitrosamine.The 4th, the quality of the fermentation meat product of producing is difficult to unified, the standardization difficulty.Adopt second method to produce fermentation meat product, though can overcome the fermentation period that first method exists long, easily dye problem such as assorted bacterium, but still have obvious defects.Shorten though first fermentation period is compared to some extent with inoculation naturally, but still need the fermentation time of some months, output seriously is restricted; It two is that used leavening microbe species is single, and the product special flavour of producing gained is not enough, can't with inoculate the product of being produced naturally and compare.The Chinese style fermentation meat product is produced existing these problems, all is because China is not fit to the good leavening of domestic peculiar yeasting.Exploitation is suitable for Chinese peculiar yeasting and produces the good composite ferment with traditional properties Chinese style fermentation meat product, being the problem that suitability for industrialized production Chinese style fermentation meat product presses for solution, also is the task that the scientific worker in affiliated field faces jointly.
Summary of the invention
The objective of the invention is to remedy the deficiency that prior art utilizes micro-organisms Chinese style fermentation meat product to exist, by separating, screen the good fermentation strain in the Chinese peculiar fermentation meat product, develop a kind of suitable Chinese peculiar taste and yeasting, the composite ferment energetic, that viable count is high, for the production of Chinese fermentation meat product is established the key technology basis from traditional spontaneous fermentation to directional inoculation fermentation transformation, to realize the suitability for industrialized production of Chinese style fermentation meat product.
Another object of the present invention is to provide a kind of preparation to be used for the method for the composite ferment of production Chinese style fermentation meat product, do not have the available difficult problem of composite ferment to overcome suitability for industrialized production Chinese style fermentation meat product, and then realize utilizing multiple microorganism composite fermentation to produce the breakthrough of Chinese peculiar fermentation meat product.
The present invention takes a sample from the Beichuan Qiang mountain fermentation meat product of Beichuanqiangzu Autonomous County, Chinese Sichuan Province; separate; purifying; identify contained dominant strain in the meat products; it is inserted respectively in the meat base ferment; color and luster according to fermented meat; fragrance; correlation properties such as matter structure; it is composite to select not toxogenic advantage fermentation strain and Shanghai to make 3.042 aspergillus oryzaes; insert propagation cultivation under the suitable culture condition in the improvement broth bouillon; carry out centrifugal concentrating afterwards; with all mixed bacteria suspension that is prepared into of protective agent vibration; inserting freeze drier freeze drying under suitable freeze-dry process condition is the bacterium powder, makes the composite ferment finished product.
The composite ferment that is used for production Chinese style fermentation meat product provided by the invention, its concrete technical scheme is as follows:
Contain from the Beichuan Qiang mountain fermentation meat product that originates in Beichuanqiangzu Autonomous County, Chinese Sichuan Province the advantage fermentation strain Lactobacillus casei, the yellowish pink staphylococcus that separate, filter out, receive the ground mould and 3.042 aspergillus oryzaes are made in mould Shanghai of making soy sauce, the strain number ratio between them is 3.5～4.5: 1.5～2.5: 1.5～2.5: 1.5～2.5.Preferred version is Lactobacillus casei, yellowish pink staphylococcus, receive the ground mould and the strain number ratio that makes between 3.042 aspergillus oryzaes in mould Shanghai of making soy sauce is 4: 2: 2: 2.
Be used for the preparation method of the composite ferment of production Chinese style fermentation meat product, specifically comprise following processing step:
(1) from originating in Qiang's mountain fermented meat collected specimens of Mianyang City Beichuanqiangzu Autonomous County, Chinese Sichuan Province, back in small, broken bits adds in the SPSS and prepares bacteria suspension;
(2) bacteria suspension is inserted in the complete medium cultivate, the selective advantage bacterium colony inserted MRS culture medium, MSA culture medium and PDA culture medium respectively and selects cultivation after cultivation was finished, obtain lactobacillus, staphylococcus and mould and carry out microbe species and identify, with the Lactobacillus casei, the yellowish pink staphylococcus that identify, receive the ground mould as producing bacterial strain;
(3) with Lactobacillus casei, yellowish pink staphylococcus, receive ground mould and mould Shanghai of making soy sauce make the composite in proportion back of 3.042 aspergillus oryzaes insert in the improvement broth bouillon in 25～35 ℃ down propagation cultivated 12～24 hours;
(4) connect a program, the centrifugation abandoning supernatant is concentrated into cell concentration in the culture medium and is not less than 10
9ML
-1, add the freezing drying protective agent mixing and make bacteria suspension, insert that freeze drying becomes the thalline powder in the frozen vacuum dryer, the vacuum seal packing promptly makes the finished product composite ferment.The composite ferment that adopts this method to produce can guarantee that not only selected microorganism can obtain the fermentation meat product of raciness when fermentation, can also guarantee security of products, the unescapable problem of producing malicious microorganism of catching when overcoming spontaneous fermentation.
In such scheme, being prepared as of described complete medium: in 1000mL distilled water, add beef extract 1.0g, yeast extract 2.0g, peptone 2.0g, NaCl 5.0g, NaNO
20.15g each addition error that adds component is not more than 1.0%, pH is 6.4～6.5, at 115～117 ℃ of sterilization 20～21min.
In such scheme, being prepared as of described MRS culture medium: in the distilled water of 1000mL, add beef extract 10.0g, peptone 10.0g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1mL, MgSO
40.5g, MnSO
40.25g each addition error that adds component is not more than 1.0%, pH6.2～6.4 are at 121～123 ℃ of sterilization 20～21min.
In such scheme, being prepared as of described MSA culture medium: in the distilled water of 1000mL, add beef extract 1.0g, peptone 10.0g, sweet mellow wine 10.0g, NaCl 75.0g, phenol red 0.025g, agar 15.0g, each addition error that adds component is not more than 1.0%, pH7.3～7.5 are at 121～123 ℃ of sterilization 15～17min.
In such scheme, being prepared as of described PDA culture medium: the potato 180～210g adding distilled water that peeling is cut into piece boils 25～35min, add glucose 20～22g, agar 18～20g behind the filter cleaner again, the adding component is dissolved Hou Jiashui and is complemented to 1000mL, at 121～123 ℃ of sterilization 30～32min.
In such scheme, being prepared as of described improvement broth bouillon: in the distilled water of 1000mL, add beef extract 1.0g, yeast extract 2.0g, peptone 5.0g, soybean protein 5.0 grams, NaCl 5.0g, 40mL brewer's wort, each addition error that adds component is not more than 1.0%, pH 7.3～7.5, at 121～123 ℃ of sterilization 15～17min.This culture medium can not only satisfy the nutritional requirement of selected kind growth of microorganism propagation, and selected culture medium raw material wide material sources, cheap, and the configuration of culture medium is simple, is suitable for the industrialization of leavening.
In such scheme; freezing drying protective agent is that trehalose 6%, sodium chloride 2%, sucrose 18%, Tween-80 0.1%, lactoalbumin hydrolysate 4%, surplus are the aqueous solution of water; each addition error that adds component is not more than 1.0%, and the addition of freezing drying protective agent and cell concentration are concentrated into and are not less than 10
9ML
-1The ratio of culture medium be 2.5～3.5: 1.
In such scheme, the cell concentration in the culture medium is concentrated into and is not less than 10
9ML
-1After adding freezing drying protective agent vibration mixing is made bacteria suspension, move in-30～-35 ℃ of refrigerators behind balance 20～30min in 0～4 ℃ of refrigerator earlier and place the preliminary precooling of 30～90min, 5～7h carries out precooling in-70～-80 ℃ of refrigerators with being placed on.Behind the precooling, according to conventional method freeze drying 12～15h on frozen vacuum dryer, secondary vacuum seals and promptly makes composite ferment, 0～4 ℃ of storage.The freeze drying process procedure parameter is: vacuumizing temperature is 25～35 ℃, and operating pressure is 15～50Pa, and sublimation temperature is lower than-20 ℃, and the adsorption stripping and dry temperature is 35～40 ℃.
The production method of above-mentioned preparation meat products composite ferment; from sample collection, microorganism separation and purification to mix with freeze drying protectant, freeze-drying etc.; the whole range request of crossing can not pollution microbes; used tool all need pass through ultra high temperature sterilization (121.1 ℃ of sterilizations 20～30min); operating desk before use must be through ultraviolet-sterilization, and Min. ground reduces the possibility of pollution microbes.
The evaluation of above-mentioned superior microorganism, the observation of morphological feature also need be used electron-microscope scanning except using conventional electron microscope; Being determined at of physiological and biochemical property tentatively determined to measure morphological feature of comprehensive microorganism and the kind that physiological and biochemical property is determined microorganism after the affiliated kind of microorganism.
The present invention has also taked some other technical measures.
The present inventor is in the development process of composite ferment, determine bacterial strain and microorganism compounded combination by the many index of measuring its fermentation meat product correlation properties, comprise with the pH analyzer and measure its acid value (measuring the fat oxidation degree), with its color and luster of spectrophotometry (judgement product quality), VBN (judging whether product is corrupt), (the sweat harmful microorganism may produce catalase and decarboxylase to measure peroxidase and group ammonia with benzidine method, hydrogen peroxide can cause the meat products color to become the ash obfuscation, decarboxylase makes the histidine decarboxylation in the meat generate histamine, produce peculiar smell and the people is poisoned), measure matter structure features such as its tender degree with matter structure analyzer, adopt the method for GB/T9695.8 regulation to measure salinity, adopt the method for GB/T9695.15 regulation to measure moisture.Therefore with the Chinese style fermentation meat product of composite ferment production preparation provided by the invention, the meat products of production neither contains nitrate and nitrite, has kept the aromatic thick local flavor of the distinctive sauce of traditional Chinese fermentation meat product again.
The present invention compares with the microbe leaven that prior art is used for production Chinese style fermentation meat product, has following relatively more outstanding advantage and good effect:
1, the microorganism of three kinds of different generas in the composite ferment provided by the invention is that separation, purifying get from the peculiar fermentation meat product of China, is fit to Chinese distinctive climatic environment.Though external leavening production technology maturation, leavening viable count height is not suitable for the meat products production of China, and the local flavor of gained fermented meat etc. do not have comparativity with the local flavor of China peculiar fermented meat yet.
2, added among the present invention and brewage the bacterial classification of producing soy sauce, it is different fully that promptly the Bacillus acidi lactici that 3.042 aspergillus oryzaes and prior art leavening add is made in Shanghai.This mould proves its prolease activity height in the long term production process of soy sauce, the ability of decomposing protein is strong.In the meat products fermentation, use discovery through the inventor, the protease that this mould produces still can decompose pork protein, with its with from the peculiar fermentation meat product of China, separate, microorganism that purifying gets Mixed culture under the same conditions, acting in conjunction can make product obtain more near spontaneous fermentation and the aromatic thick local flavor of sauce in meat products.
3, the present invention adopts Freeze Drying Technique, by optimizing parameters of technique process, the leavening viable count height of producing, energetic can not only reduce the loaded down with trivial details operation that the common fermentation agent prepares, simplify production technology and commentaries on classics for the rejuvenation number of times, and can prevent the pollution of bacterial strain variation and bacteriophage.
4, of the present invention open, can promote specialization in production, the standardization, unitized of leavening, help the fermentation meat product production standardization, improve and the assurance product quality, guarantee consumer's interests and health.
The specific embodiment
1, collected specimens from the Beichuan Qiang mountain fermentation meat product that originates in Beichuanqiangzu Autonomous County, Chinese Sichuan Province shreds sample under aseptic condition then, adds in the SPSS to make bacteria suspension.
2, the bacteria suspension that a last operation is made dilutes several times under aseptic condition, to cultivate about 72h (25～30 ℃ of temperature ranges down in about 25 ℃ in its access complete medium, time range 48～72h all can), cultivate and finish, according to colonial morphology, the dull and stereotyped different colony counts of counting such as feature, select a fairly large number of dominant colony and insert the MRS culture medium respectively, MSA culture medium and PDA culture medium are selected to cultivate, after cultivation is finished it is carried out normal dyeing and separate with streak plate, purifying, measure the physiological and biochemical property of different purifying bacterial strains, comprehensive its morphological feature that shows and physiological and biochemical property are identified affirmation to microbe species.Lactobacillus, staphylococcus and the mould that identifies inserted MRS culture medium, MSA culture medium and PDA medium culture respectively to be preserved standby.
Complete medium is a nutrient broth medium, fills a prescription to be: beef extract 1.0g, yeast extract 2.0g, peptone 2.0g, NaCl 5.0g, NaNO
20.15g, distilled water 1000mL, pH6.5,115 ℃ of sterilization 20min.The MRS culture medium prescription is: beef extract 10.0g, peptone 10.0g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1mL, MgSO
40.5g, MnSO
40.25g, distilled water 1000mL, 6.4,121 ℃ of pH sterilization 20min.The MSA culture medium prescription is: beef extract 1.0g, peptone 10.0g, sweet mellow wine 10.0g, NaCl 75.0g, phenol red 0.025g, agar 15.0g, distilled water 1000mL, pH7.5,121 ℃ of sterilization 15min.The PDA culture medium prescription is: potato 200g, glucose 20g, agar 18g, distilled water 1000mL, pH nature, peeling potatoes, be cut into piece and boil 30min, use filtered through gauze then, again sugaring and agar, supply water after dissolving to 1000mL, at 121 ℃ of sterilization 30min.(above culture medium must add 1.5%～2% agar if make solid medium in the prescription, if make fluid nutrient medium, then in the prescription it must being removed of agar arranged).
3, the dominant strain that a last operation purifying is identified inserts in nuisanceless (PIC) fresh pork that salt content reaches 7% (salt content scope 6～10%) approximately and tames, the screening salt tolerant, toxin producing not, the good bacterial strain of fermenting property and and Shanghai make 3.042 aspergillus oryzaes and carry out composite, the microorganism compounded combination inserted in the PIC fresh pork that salt content reaches 7% (salt content scope 6～10%) approximately again ferment, according to the local flavor in the fermented meat of each compound action, color and luster, correlation properties such as matter structure select the compounded combination of fermenting property the best to be Lactobacillus casei, yellowish pink staphylococcus, the strain number ratio that make between 3.042 aspergillus oryzaes (purchasing in Chengdu Inst of Flavourings) in the mould Shanghai of receiving the ground mould and making soy sauce is 4: 2: 2: 2.(when the suitability for industrialized production composite ferment, this step can be saved, and can directly identify Lactobacillus casei, yellowish pink staphylococcus by the 2nd step and receive the ground mould, then 3.042 aspergillus oryzaes is made in they and Shanghai and is carried out compounded combination.)
4, will go up the microorganism compounded combination that an operation selects and insert in the improvement broth bouillon, (time range 12～24h) makes the compounded combination microbial growth of access to cultivate about 24h under the condition of about 30 ℃ (25～35 ℃ of temperature ranges).The used proliferated culture medium of microorganism compounded combination is the improvement nutrient broth medium, its prescription is: beef extract 1.0g, yeast extract 2.0g, peptone 5.0g, NaCl 5.0g, 40mL brewer's wort, all the other are sterile distilled water, are formulated as 1000mL solution, 121 ℃ of sterilization 15min.
5, connecting a program, after the compounded combination microorganism is inserted and breeds cultivation in the improvement broth bouillon, is that abandoning supernatant makes it be concentrated into cell concentration and is not less than 10 about the centrifugal separator separation 20min of 4500r/min with rotating speed
9ML
-1, evenly be mixed and made into bacteria suspension with 1: 3 ratio and freezing drying protective agent with the oscillator vibration then.Freezing drying protective agent consists of, trehalose 6%, sodium chloride 2%, sucrose 18%, Tween-80 0.1%, lactoalbumin hydrolysate 4%, surplus be water the aqueous solution.
6, connect a program, vibration all mixes the bacteria suspension of making and adds in the freeze-drying ampoule, after putting in 4 ℃ of left and right sides refrigerators about balance 20min earlier, move into and place preliminary precooling about 60min in 35 ℃ of left and right sides refrigerators, with be placed on-70～℃ about refrigerator in preserve 6h left and right sides precooling, then according to conventional method again on the vacuum freeze drier about freeze drying 14h, secondary vacuum seals, promptly make the composite ferment of bacterium powder shaped, 0～4 ℃ of storage.The freeze drying process procedure parameter is: vacuumizing temperature is (scope is 20～35 ℃) about 32 ℃, operating pressure is that (scope is 15～50Pa) about 30Pa, sublimation temperature is lower than-20 ℃, the adsorption stripping and dry temperature is (scope is 35～40 ℃) about 35 ℃, the dry with this understanding leavening that makes records viable count and reaches 10 after placing 6 months down about 4 ℃
7More than the cfu/g.
Claims (10)
1, a kind of composite ferment that is used for production Chinese style fermentation meat product, it is characterized in that containing from the Beichuan Qiang mountain fermentation meat product that originates in Beichuanqiangzu Autonomous County, Chinese Sichuan Province the advantage fermentation strain Lactobacillus casei, the yellowish pink staphylococcus that separate, filter out, receive the ground mould and 3.042 aspergillus oryzaes are made in mould Shanghai of making soy sauce, the strain number ratio between them is 3.5～4.5: 1.5～2.5: 1.5～2.5: 1.5～2.5.
2, the composite ferment that is used for production Chinese style fermentation meat product according to claim 1 is characterized in that Lactobacillus casei, yellowish pink staphylococcus, the strain number ratio that ground mould and mould Shanghai of making soy sauce makes between 3.042 aspergillus oryzaes of receiving is 4: 2: 2: 2.
3, claim 1 or the 2 described preparation methods that are used for the composite ferment of production Chinese style fermentation meat product is characterized in that comprising following processing step:
(1) from originating in Qiang's mountain fermented meat collected specimens of Beichuanqiangzu Autonomous County, Chinese Sichuan Province, back in small, broken bits adds in the SPSS and prepares bacteria suspension;
(2) bacteria suspension is inserted in the complete medium cultivate, the selective advantage bacterium colony inserted MRS culture medium, MSA culture medium and PDA culture medium respectively and selects cultivation after cultivation was finished, obtain lactobacillus, staphylococcus and mould and carry out microbe species and identify, with the Lactobacillus casei, the yellowish pink staphylococcus that identify, receive the ground mould as producing bacterial classification;
(3) with Lactobacillus casei, yellowish pink staphylococcus, receive ground mould and Shanghai make the composite in proportion back of 3.042 aspergillus oryzaes insert in the improvement broth bouillon in 25～35 ℃ down propagation cultivated 12～24 hours;
(4) connect a program; the centrifugation abandoning supernatant is concentrated into cell concentration in the culture medium and is not less than 109mL-1, adds the freezing drying protective agent mixing and makes bacteria suspension; insert that freeze drying becomes the thalline powder in the frozen vacuum dryer, the vacuum seal packing promptly makes the finished product composite ferment.
4, the preparation method who is used for production Chinese style fermentation meat product composite ferment according to claim 3 is characterized in that being prepared as of described complete medium: add beef extract 1.0g, yeast extract 2.0g, peptone 2.0g, NaCl 5.0g, NaNO in 1000mL distilled water
20.15g each addition error that adds component is not more than 1.0%, pH is 6.4～6.5, at 115～117 ℃ of sterilization 20～21min.
5, the preparation method who is used for production Chinese style fermentation meat product composite ferment according to claim 3 is characterized in that being prepared as of described MRS culture medium: add beef extract 10.0g, peptone 10.0g, yeast extract 5g, K in the distilled water of 1000mL
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1mL, MgSO
40.5g, MnSO
40.25g each addition error that adds component is not more than 1.0%, pH 6.2～6.4, at 121～123 ℃ of sterilization 20～21min.
6, the preparation method who is used for production Chinese style fermentation meat product composite ferment according to claim 3, it is characterized in that being prepared as of described MSA culture medium: in the distilled water of 1000mL, add beef extract 1.0g, peptone 10.0g, sweet mellow wine 10.0g, NaCl 75.0g, phenol red 0.025g, agar 15.0g, each addition error that adds component is not more than 1.0%, pH 7.3～7.5, at 121～123 ℃ of sterilization 15～17min.
7, the preparation method who is used for production Chinese style fermentation meat product composite ferment according to claim 3, it is characterized in that being prepared as of described PDA culture medium: the potato 180～210g adding distilled water that peeling is cut into piece boils 25～35min, add glucose 20～22g, agar 18～20g behind the filter cleaner again, the adding component is dissolved Hou Jiashui and is complemented to 1000mL, at 121～123 ℃ of sterilization 30～32min.
8, the preparation method who is used for production Chinese style fermentation meat product composite ferment according to claim 3, it is characterized in that being prepared as of described improvement broth bouillon: in the distilled water of 1000mL, add beef extract 1.0g, yeast extract 2.0g, peptone 5.0g, soybean protein 5.0 grams, NaCl 5.0g, brewer's wort 40mL, each addition error that adds component is not more than 1.0%, at 121～123 ℃ of sterilization 15～17min.
9, the preparation method who is used for production Chinese style fermentation meat product composite ferment according to claim 3; it is characterized in that freezing drying protective agent is trehalose 6%, sodium chloride 2%, sucrose 18%, Tween-80 0.1%, lactoalbumin hydrolysate 4%, all the other are the aqueous solution of water; each addition error that adds component is not more than 1.0%, and the amount of the adding of freezing drying protective agent and cell concentration are concentrated into and are not less than 10
9ML
-1The ratio of culture medium be 2.5～3.5: 1.
10, the preparation method who is used for production Chinese style fermentation meat product composite ferment according to claim 3 is characterized in that cell concentration is concentrated into to be not less than 10
9ML
-1Culture medium add after freezing drying protective agent vibration mixing makes bacteria suspension; in 0～4 ℃ of refrigerator, move in-30～-35 ℃ of refrigerators behind balance 20～30min earlier and place the preliminary precooling of 30～90min; 5～7h carries out precooling in-70～-80 ℃ of refrigerators with being placed on; and then according to conventional method freeze drying 12～15h on frozen vacuum dryer; secondary vacuum seals; 0～4 ℃ of storage; wherein the freeze drying process procedure parameter is: vacuumizing temperature is 25～35 ℃; operating pressure is 15～50Pa; sublimation temperature is lower than-20 ℃, and the adsorption stripping and dry temperature is 35～40 ℃.
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| CN106819930A (en) * | 2017-02-14 | 2017-06-13 | 成都大学 | A kind of pickle cured meat product and its processing method with ferment local-flavor |
| CN109259106A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of mutton tenderness is improved based on multiple fermentation |
| CN109259106B (en) * | 2018-10-26 | 2022-05-10 | 福建农林大学 | Method for improving mutton tenderness based on multiple fermentation |
| CN115074280A (en) * | 2022-06-27 | 2022-09-20 | 微康益生菌(苏州)股份有限公司 | Streptococcus thermophilus freeze-dried powder with high fermentation activity and preparation method and application thereof |
| CN115074280B (en) * | 2022-06-27 | 2023-11-21 | 微康益生菌(苏州)股份有限公司 | Streptococcus thermophilus freeze-dried powder with high fermentation activity and preparation method and application thereof |
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