CN101999682A - Method for improving refreshing time of yak fermented sausages - Google Patents
Method for improving refreshing time of yak fermented sausages Download PDFInfo
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- CN101999682A CN101999682A CN2010105432751A CN201010543275A CN101999682A CN 101999682 A CN101999682 A CN 101999682A CN 2010105432751 A CN2010105432751 A CN 2010105432751A CN 201010543275 A CN201010543275 A CN 201010543275A CN 101999682 A CN101999682 A CN 101999682A
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Abstract
The invention relates to a method for improving the refreshing time of yak fermented sausages, comprising the following steps of: after respectively putting lactobacillus bulgaricus (Lb) strains and lactobacillus acidophilus (La) into a liquid MRS medium and cultivating for 9-12 hours in a thermotank at 37 DEG C for activation, selecting bacteria liquid for gram staining and microscopic examination; and after determining pure breed, inoculating into the liquid medium to repeatedly activate for three times. The activated lactobacillus bulgaricus and lactobacillus acidophilus are matched to prepare mother culture, and the mother culture is inoculated into pickled and evenly-stirred yak minced meat for clyster and ferment. The method can effectively prolong the refreshing time of yak fermented sausages.
Description
Technical field
The present invention relates to a kind of technology that improves yak ferment sausage freshness date, belong to field of microorganism engineering, now designed a kind of method that improves yak ferment sausage freshness date.
Background technology
Mei Nian consumption of meat total amount is above 200,000,000 tons in the world, the deep processing meat products accounts for more than 30% of total amount, wherein fermentation meat product occupies critical role, and ferment sausage is with its unique flavor, nutritious, long shelf-life, the characteristics of color and taste deliciousness, widely the consumer accepts, and has the vast market development prospect.
Fermentation meat product is to adopt biofermentation technique, and raw meat through specific microbial action, is produced acid or pure, and the pH value in the meat is reduced, and through the class meat products that low temperature dewatering processes, mainly comprises ferment sausage and fermentation ham 2 big classes.
The fermentation mode of fermentation meat product mainly contains two kinds of non-inoculation fermentation method and inoculation fermentation methods, and wherein non-inoculation fermentation is subject to the infection of assorted bacterium, and fermentation starting is slow, and fermentation period is long; And the inoculation fermentation method is exactly to carry out suitability for industrialized production by inoculating good meat products fermented bacterium.Inoculation fermentation has shortened fermentation period, has improved the stability of product quality, helps technology controlling and process.Inoculation fermentation has become the main method that present production is used, and the leavening that is used for inoculation fermentation at present is divided into single culture leavening and fermented by mixed bacterium agent.The single culture fermentation mainly is a lactic acid bacteria fermenting agent, but because the strain fermentation unicity is effective not as fermented by mixed bacterium at aspects such as color, smell and taste, so the fermented by mixed bacterium agent has become the developing direction of starter for fermentative meat.Filtering out good meat products fermentative microorganism becomes the basis that starter for fermentative meat is researched and developed, and simultaneously, extensively exists good natural bacterial strain in China's tradition meat products, can be used as the source of separation, screening strain excellent.
In China, the traditional zymotic meat products mainly is spontaneous fermentation, by lactic acid bacteria in raw meat self microorganism species and the competition effect of assorted bacterium, and growth cycle long (generally needing three months), nitrite, cholesterol and hormone residues height, product quality are difficult to control.
The fermentation mode of fermentation meat product mainly contains two kinds of non-inoculation fermentation method and inoculation fermentation methods, and wherein non-inoculation fermentation is subject to the infection of assorted bacterium, and fermentation starting is slow, and fermentation period is long; And the inoculation fermentation method is exactly to carry out suitability for industrialized production by inoculating good meat products fermented bacterium.Inoculation fermentation has shortened fermentation period, has improved the stability of product quality, helps technology controlling and process.Inoculation fermentation has become the main method that present production is used.
Ferment sausage is the meat products with special ferment local-flavor that utilizes microbial fermentation to produce, and in the ferment sausage production process, the microbial fermentation of inoculation produces acid, and product pH value is descended, and has suppressed the growth of pathogenic microorganism.The protease of while microorganisms, lipase and catalase, the protein that decomposes in the meat becomes polypeptide and the amino acid that more easily is absorbed by the body, aliphatic acid in the decomposition meat becomes the volatile fatty acid and the Ester of short chain, make product have distinctive fragrance and color and luster, have important health-care effect for angiocardiopathy preventing and the normal physiological function of keeping enteron aisle.Along with the raising of living standards of the people and the enhancing of health care consciousness, ferment sausage is liked by people day by day.It is a main direction of meat products development.
For a long time, because ubiquity problems such as no high-quality leavening, the unified processing criterion of nothing, be difficult to realize suitability for industrialized production; And be subjected to region and weather conditionality, its production cycle is longer.These unfavorable factors seriously restrict further developing of China's fermentation meat product, and the listing product is few.
The yak sausage product has Qinghai-Tibet characteristic, meet Chinese's eating habit, need not stored refrigeratedly, has vast market prospect.China does not also have yak ferment sausage launch at present, and main cause is that China's fermentation meat product technology is immature, and particularly there is bottleneck in zymotechnique, causes production cost height, and the product freshness date is short, around having only.A lot of enterprises of China and professional research and development institution are just exploring this product actively at present.
Summary of the invention
The objective of the invention is provides a kind of method that can improve the yak ferment sausage at the short difficult problem of yak ferment sausage freshness date.Purpose of the present invention is achieved through the following technical solutions: a kind of raising yak ferment sausage freshness date method, it is characterized in that, and may further comprise the steps:
With Lactobacillus plantarum (Lactobacillus bulgaricus, be called for short Lb) bacterial classification and lactobacillus acidophilus (Lactobacillus acidophilus, abbreviation La) after cultivation activated in 9-12 hour in 37 ℃ of insulating boxs in liquid MRS culture medium respectively, choose bacterium liquid and do Gram and microscopy, determine to be inoculated in after purebred and activate repeatedly in the fluid nutrient medium 3 times.The Lactobacillus plantarum and the lactobacillus acidophilus of activation are produced mother culture with 2: 1 proportioning.Mother culture is inoculated into to pickle in the yak meat mincing that stir carries out bowel lavage and fermentation.Zymotechnique is: inoculum concentration is 107cfu/g, 30 ℃ of fermentation temperatures, the inoculating proportion of Lactobacillus plantarum and lactobacillus acidophilus 2: 1, glucose addition 0.5%.Sausage after the fermentation is being made yak sausage finished product after overbaking and cooling.
At ambient temperature, detect the freshness date of yak ferment sausage according to the requirement of GB/4789.3-2003 and GB4789.2-2003 detection coliform and total number of bacteria.
The invention has the beneficial effects as follows: streptococcus lactis is that lactic acid reduces the pH value with carbohydrate breakdown in the sausage fermentation process, and the bacterium state of having the advantage all the time, effectively suppresses the growth of assorted bacterium, and the freshness date that has improved the yak sausage reached as high as for 10 weeks.
The specific embodiment
The present invention's ground method may further comprise the steps:
Embodiment one
With Lactobacillus plantarum (Lactobacillus bulgaricus, be called for short Lb) bacterial classification and lactobacillus acidophilus (Lactobacillus acidophilus, abbreviation La) after cultivation activated in 9-12 hour in 37 ℃ of insulating boxs in liquid MRS culture medium respectively, choose bacterium liquid and do Gram and microscopy, determine to be inoculated in after purebred and activate repeatedly in the fluid nutrient medium 3 times.The Lactobacillus plantarum and the lactobacillus acidophilus of activation are produced mother culture with 2: 1 proportioning.Mother culture is inoculated into to pickle in 5 kilograms of yak meat mincing that stir carries out bowel lavage and fermentation.Zymotechnique is: inoculum concentration is 107cfu/g, 30 ℃ of fermentation temperatures, the inoculating proportion of Lactobacillus plantarum and lactobacillus acidophilus 2: 1, glucose addition 0.5%.Sausage after the fermentation is being made yak sausage finished product after overbaking and cooling.At ambient temperature, to detect the freshness date of yak ferment sausage be 74 days in the requirement that detects coliform and total number of bacteria according to GB/4789.3-2003 and GB4789.2-2003.
Embodiment two
With Lactobacillus plantarum (Lactobacillus bulgaricus, be called for short Lb) bacterial classification and lactobacillus acidophilus (Lactobacillus acidophilus, abbreviation La) after cultivation activated in 9-12 hour in 37 ℃ of insulating boxs in liquid MRS culture medium respectively, choose bacterium liquid and do Gram and microscopy, determine to be inoculated in after purebred and activate repeatedly in the fluid nutrient medium 3 times.The Lactobacillus plantarum and the lactobacillus acidophilus of activation are produced mother culture with 2: 1 proportioning.Mother culture is inoculated into to pickle in 20 kilograms of yak meat mincing that stir carries out bowel lavage and fermentation.Zymotechnique is: inoculum concentration is 107cfu/g, 30 ℃ of fermentation temperatures, the inoculating proportion of Lactobacillus plantarum and lactobacillus acidophilus 2: 1, glucose addition 0.5%.Sausage after the fermentation is being made yak sausage finished product after overbaking and cooling.At ambient temperature, to detect the freshness date of yak ferment sausage be 70 days in the requirement that detects coliform and total number of bacteria according to GB/4789.3-2003 and GB4789.2-2003.
Claims (3)
1. method that improves yak ferment sausage freshness date, it is characterized in that: with Lactobacillus plantarum (Lactobacillus bulgaricus, be called for short Lb) bacterial classification and lactobacillus acidophilus (Lactobacillus acidophilus, be called for short La) respectively in liquid MRS culture medium, after cultivating activation in 9-12 hour in 37 ℃ of insulating boxs, choose bacterium liquid and do Gram and microscopy, determine to be inoculated in after purebred and activate repeatedly in the fluid nutrient medium 3 times; Mother culture is inoculated into to pickle in the yak meat mincing that stir carries out bowel lavage and fermentation; The freshness date of yak sausage can reach for 10 weeks.
2. according to the described method that requires of right 1, it is characterized in that: the Lactobacillus plantarum and the lactobacillus acidophilus of activation are produced mother culture with 2: 1 proportioning.
3. according to the described method that requires of right 1, it is characterized in that: the inoculum concentration of zymotechnique is 10
7Cfu/g, 30 ℃ of fermentation temperatures, the inoculating proportion of Lactobacillus plantarum and lactobacillus acidophilus 2: 1, glucose addition are 0.5%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105432751A CN101999682A (en) | 2010-11-15 | 2010-11-15 | Method for improving refreshing time of yak fermented sausages |
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| CN2010105432751A CN101999682A (en) | 2010-11-15 | 2010-11-15 | Method for improving refreshing time of yak fermented sausages |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859444A (en) * | 2014-03-20 | 2014-06-18 | 安徽科技学院 | Waxy corn chicken fermented sausage |
| CN104694442A (en) * | 2015-03-25 | 2015-06-10 | 甘肃农业大学 | Lactobacillus acidophilus and method for making fermented yak meat by taking lactobacillus acidophilus as fermenting agent |
| CN108977380A (en) * | 2018-08-07 | 2018-12-11 | 宁夏大学 | A kind of lactobacillus plantarum strain and its application |
-
2010
- 2010-11-15 CN CN2010105432751A patent/CN101999682A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859444A (en) * | 2014-03-20 | 2014-06-18 | 安徽科技学院 | Waxy corn chicken fermented sausage |
| CN104694442A (en) * | 2015-03-25 | 2015-06-10 | 甘肃农业大学 | Lactobacillus acidophilus and method for making fermented yak meat by taking lactobacillus acidophilus as fermenting agent |
| CN108977380A (en) * | 2018-08-07 | 2018-12-11 | 宁夏大学 | A kind of lactobacillus plantarum strain and its application |
| CN108977380B (en) * | 2018-08-07 | 2022-09-06 | 宁夏伊佳仁食品有限公司 | Lactobacillus plantarum strain and application thereof |
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Application publication date: 20110406 |