CN112189800B - 复配发酵剂及发酵香肠 - Google Patents
复配发酵剂及发酵香肠 Download PDFInfo
- Publication number
- CN112189800B CN112189800B CN202010916441.1A CN202010916441A CN112189800B CN 112189800 B CN112189800 B CN 112189800B CN 202010916441 A CN202010916441 A CN 202010916441A CN 112189800 B CN112189800 B CN 112189800B
- Authority
- CN
- China
- Prior art keywords
- sausage
- fermented
- fermented sausage
- cfu
- dosage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 95
- 239000007858 starting material Substances 0.000 title claims abstract description 35
- 150000001875 compounds Chemical class 0.000 title claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 23
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 22
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 22
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 241001147691 Staphylococcus saprophyticus Species 0.000 claims abstract description 20
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 20
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000015277 pork Nutrition 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000004320 sodium erythorbate Substances 0.000 claims description 10
- 235000010288 sodium nitrite Nutrition 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 108090000988 Lysostaphin Proteins 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009966 trimming Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 241000191940 Staphylococcus Species 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 241000194017 Streptococcus Species 0.000 abstract description 10
- 230000001953 sensory effect Effects 0.000 abstract description 10
- 235000013622 meat product Nutrition 0.000 abstract description 9
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 230000001276 controlling effect Effects 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 241000191973 Staphylococcus xylosus Species 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000005429 filling process Methods 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 238000002791 soaking Methods 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000012258 culturing Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000011017 operating method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005496 tempering Methods 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- 241000186612 Lactobacillus sakei Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- OREAFAJWWJHCOT-UHFFFAOYSA-N dimethylmalonic acid Chemical compound OC(=O)C(C)(C)C(O)=O OREAFAJWWJHCOT-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 2
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 description 2
- 238000011218 seed culture Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- WJTCHBVEUFDSIK-NWDGAFQWSA-N (2r,5s)-1-benzyl-2,5-dimethylpiperazine Chemical compound C[C@@H]1CN[C@@H](C)CN1CC1=CC=CC=C1 WJTCHBVEUFDSIK-NWDGAFQWSA-N 0.000 description 1
- LVBXEMGDVWVTGY-VOTSOKGWSA-N (E)-oct-2-enal Chemical compound CCCCC\C=C\C=O LVBXEMGDVWVTGY-VOTSOKGWSA-N 0.000 description 1
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- BJIOGJUNALELMI-ONEGZZNKSA-N Isoeugenol Natural products COC1=CC(\C=C\C)=CC=C1O BJIOGJUNALELMI-ONEGZZNKSA-N 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 241000186779 Listeria monocytogenes Species 0.000 description 1
- 241000973043 Macrococcus caseolyticus Species 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- BJIOGJUNALELMI-ARJAWSKDSA-N cis-isoeugenol Chemical compound COC1=CC(\C=C/C)=CC=C1O BJIOGJUNALELMI-ARJAWSKDSA-N 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- WDAXFOBOLVPGLV-UHFFFAOYSA-N ethyl isobutyrate Chemical compound CCOC(=O)C(C)C WDAXFOBOLVPGLV-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- YYZUSRORWSJGET-UHFFFAOYSA-N octanoic acid ethyl ester Natural products CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 description 1
- 229940100595 phenylacetaldehyde Drugs 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- LVBXEMGDVWVTGY-UHFFFAOYSA-N trans-2-octenal Natural products CCCCCC=CC=O LVBXEMGDVWVTGY-UHFFFAOYSA-N 0.000 description 1
- BJIOGJUNALELMI-UHFFFAOYSA-N trans-isoeugenol Natural products COC1=CC(C=CC)=CC=C1O BJIOGJUNALELMI-UHFFFAOYSA-N 0.000 description 1
- 125000001493 tyrosinyl group Chemical group [H]OC1=C([H])C([H])=C(C([H])=C1[H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了复配发酵剂,包括:植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌,以及由该复配发酵剂制备的发酵香肠。本发明的复配发酵剂,可达到调控发酵肉制品风味的目的,使发酵肉制品呈现出更优质的感官特性;本发明制备的发酵香肠酸度适宜、肉香浓郁、发酵周期短,且其风味易被国人接受。
Description
技术领域
本发明涉及发酵肉制品领域。更具体地说,本发明涉及一种复配发酵剂及发酵香肠。
背景技术
传统自然发酵香肠是一种由微生物转化利用碎肉中蛋白质、脂肪、碳水化合物等营养组分形成的营养价值较高,风味独特的中高档发酵肉制品。自然发酵香肠在欧美地区拥有很高的市场占有率,2000多年的消费历史和卓越的品质是保证销量的重要原因。近十年来,消费升级驱动大量进口发酵香肠入驻中国市场,销量逐年攀升,但传统自然发酵香肠的加工严重依赖环境气候等因素,且存在季节依赖性强,发酵周期较长等问题,导致自然发酵香肠的销量存在供不应求的局面。采用进口发酵剂和发酵工艺是解决该问题的主要策略,这在一定程度上弥补了自然发酵的缺陷,但相较于自然发酵的高档产品,接种发酵的切片即食类干腌发酵香肠在风味上仍存在较大差距。
目前商业上普遍选择清酒乳杆菌和木糖葡萄球菌、植物乳杆菌和木糖葡萄球菌、戊糖片球菌和木糖葡萄球菌等作为发酵剂,但其获得的产品风味始终不及自然发酵。此外,部分具有益生潜力的干酪乳杆菌、鼠李糖乳杆菌等也被用于改良发酵香肠的风味,但其改善效果有限。因此,有必要寻找更适宜的发酵剂解决现有商业发酵剂产香能力不足的问题。
发明内容
本发明的一个目的是提供一种复配发酵剂,以解决现有商业发酵剂产香能力不足的问题,应用该复配发酵剂制备的发酵香肠酸度适宜、肉香浓郁、发酵周期短,且其风味易被国人接受。
为了实现根据本发明的目的和其它优点,提供了一种复配发酵剂,包括:植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌。
优选的是,所述的复配发酵剂,所述植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌的有效活菌数比例为1:1:10:(0.1-10):(0.1-10)。
优选的是,所述的复配发酵剂,所述植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌的有效活菌数比例为1:1:10:(0.1-1):(0.1-1)。
优选的是,所述的复配发酵剂,所述植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌的有效活菌数比例为1:1:10:1:0.1。
优选的是,所述的复配发酵剂,其用于制备中式发酵肉制品。
优选的是,所述的复配发酵剂,所述中式发酵肉制品为发酵香肠。
本发明还提供了一种发酵香肠,其原料肉馅中添加有上述的复配发酵剂,其中,所述植物乳杆菌的用量为107CFU/g,所述戊糖片球菌的用量为107CFU/g,所述腐生葡萄球菌的用量为108CFU/g,所述嗜热链球菌的用量为106-107CFU/g,所述溶酪大球菌的用量为106-107CFU/g。
优选的是,所述发酵香肠,所述植物乳杆菌的用量为107CFU/g,所述戊糖片球菌的用量为107CFU/g,所述腐生葡萄球菌的用量为108CFU/g,所述嗜热链球菌的用量为107CFU/g,所述溶酪大球菌的用量为106CFU/g。
优选的是,所述的发酵香肠,所述原料肉馅中还包括按重量份计的如下组分:猪瘦肉75-80份、背膘20-25份、盐2.0-3.0份、葡萄糖0.2-0.3份、D-异抗坏血酸钠0.05-0.08份、亚硝酸钠0.013-0.015份、香辛料粉0.1-0.2份。
优选的是,所述的发酵香肠,所述发酵香肠由如下步骤制得:
A、原料预处理:猪肉去除筋膜、血渍后,切块放入冰箱备用;
B、斩拌:使用斩拌机将猪瘦肉条斩成5-8mm的颗粒,按配方量放入所述复配发酵剂、盐、葡萄糖、D-异抗坏血酸钠、亚硝酸钠和香辛料粉,再放入背膘,混合搅拌;
C、灌肠:将搅拌好的原料肉馅填充到的肠衣中,每隔8-12cm打结,用清水清洗肠体表面;
D、前发酵:将所得香肠于温度18-30℃,湿度70-95%下,发酵12-24h;
E、后发酵:将前发酵后发酵香肠在温度8-20℃,湿度65-85%下发酵18d;
F、包装:将发酵好的香肠取出,修剪整齐,真空包装,即得。
本发明至少包括以下有益效果:。
第一,本发明通过将植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌按照特定比例进行复配,可达到调控发酵肉制品风味的目的,使发酵肉制品呈现出更优质的感官特性。
第二、本发明制备的发酵香肠酸度适宜、肉香浓郁、发酵周期短,且其风味易被国人接受。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
附图说明
图1为中国消费者喜好的自然发酵香肠食用品质特征调查结果;
图2为本发明试验组和对照组制作的发酵香肠的感官评价结果。
具体实施方式
下面结合实施例和附图对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
应当理解,本文所使用的诸如“具有”、“包含”以及“包括”术语并不排除一个或多个其它元件或其组合的存在或添加。
需要说明的是,下述实施方案中所述实验方法,如无特殊说明,均为常规方法,所述试剂和材料,如无特殊说明,均可从商业途径获得。
实施例1:制备复配发酵剂
(1)植物乳杆菌(Lactobacillus plantarum ACCC 03954,下同),使用MRS肉汤培养基培养、活化;戊糖片球菌(Pediococcus pentosaceus ACCC 05481,下同),使用MRS培养基培养、活化;腐生葡萄球菌(Staphylococcus saprophyticus ACCC 02687,下同),使用营养肉汤培养基培养、活化;嗜热链球菌(Streptococcus thermophilus ACCC 10213,下同),使用M17培养基、活化;溶酪大球菌(Macrococcus caseolyticus ACCC 01680,下同),使用营养肉汤培养基培养、活化。
(2)将步骤(1)活化所得的植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌分别接种于斜面培养基中30-37℃培养24-72h;
(3)将步骤(2)所得的斜面菌种,以无菌操作移取一环菌苔,分别接入肉汤培养基中,静置培养12-24h左右,此菌液用作种子培养液;
(4)将步骤(3)所得的种子培养液按照2-3%的接种量分别接种于相应的新鲜液体培养基中,培养至对数期末,将菌体置于离心机内,于4℃下4000-6000r/min离心5-10min后收集菌泥,以生理盐水洗脱并稀释后,测定OD值,并与菌密度标准曲线进行对照,调节至所需目标活菌数1010CFU/mL。
(5)将步骤(4)所得菌液按照植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌的体积比1:1:10:1:0.1进行混合,得复配发酵剂一,现配现用;将步骤(4)所得菌液按照植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌的体积比1:1:10:0.5:0.5进行混合,得复配发酵剂二,现配现用;将步骤(4)所得菌液按照植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌的体积比1:1:10:0.1:1进行混合,得复配发酵剂三,现配现用。
实施例2:制作发酵香肠
(1)、原料预处理:猪肉去除筋膜、血渍后,切块放入冰箱备用;
(2)、肠衣泡制:灌肠所用肠衣需提前一天取出,用清水和少量白醋清洗后,置于清水中浸泡12h取出备用;
(3)、配料:按重量份计,猪瘦肉78份、背膘22份、盐2.5份、葡萄糖0.25份、D-异抗坏血酸钠0.07份、亚硝酸钠0.014份、香辛料粉0.15份,实施例1制备的复配发酵剂一1.31份(即原料肉馅中植物乳杆菌的用量为107CFU/g,戊糖片球菌的用量为107CFU/g,腐生葡萄球菌的用量为108CFU/g,嗜热链球菌的用量为107CFU/g,溶酪大球菌的用量为106CFU/g);
(4)、斩拌:猪瘦肉条斩成4-7mm的颗粒,按配方量放入复配发酵剂、盐、葡萄糖、D-异抗坏血酸钠、亚硝酸钠和香辛料粉,再放入背膘,切丁成3-5mm,同方向搅拌;
(5)、灌肠:将搅拌好的肉馅置于灌装机中,填充至30mm的猪肠衣中,每隔10cm打结,填充过程保持肠衣饱满紧实,肠体松紧适宜,避免灌装过程带入空气过多造成气穴影响品质,结束后肠体应饱满有弹性。用清水清洗肠体表面,去除附着的多余水分后,悬挂直至肠体温度回复至室温,若回火后肠体表面凝结水分,则除去后再开始发酵;
(6)、前发酵:将所得香肠于温度25℃,湿度78%下,发酵18h;
(7)后发酵:将前发酵后发酵香肠在温度15℃,湿度75%下发酵18d;
(8)包装:将发酵好的香肠取出,修剪整齐,真空包装,即得。
实施例3:制作发酵香肠
(1)、原料预处理:猪肉去除筋膜、血渍后,切块放入冰箱备用;
(2)、肠衣泡制:灌肠所用肠衣需提前一天取出,用清水和少量白醋清洗后,置于清水中浸泡12h取出备用;
(3)、配料:按重量份计,猪瘦肉75份、背膘25份、盐2.0份、葡萄糖0.2份、D-异抗坏血酸钠0.05份、亚硝酸钠0.013份、香辛料粉0.1份,实施例1制备的复配发酵剂二1.30份(即原料肉馅中植物乳杆菌的用量为107CFU/g,戊糖片球菌的用量为107CFU/g,腐生葡萄球菌的用量为108CFU/g,嗜热链球菌的用量为5×106CFU/g,溶酪大球菌的用量为5×106CFU/g);
(4)、斩拌:猪瘦肉条斩成4-7mm的颗粒,按配方量放入复配发酵剂、盐、葡萄糖、D-异抗坏血酸钠、亚硝酸钠和香辛料粉,再放入背膘,切丁成3-5mm,同方向搅拌;
(5)、灌肠:将搅拌好的肉馅置于灌装机中,填充至30mm的猪肠衣中,每隔10cm打结,填充过程保持肠衣饱满紧实,肠体松紧适宜,避免灌装过程带入空气过多造成气穴影响品质,结束后肠体应饱满有弹性。用清水清洗肠体表面,去除附着的多余水分后,悬挂直至肠体温度回复至室温,若回火后肠体表面凝结水分,则除去后再开始发酵;
(6)、前发酵:将所得香肠于温度18℃,湿度70%下,发酵24h;
(7)后发酵:将前发酵后发酵香肠在温度8℃,湿度65%下发酵18d;
(8)包装:将发酵好的香肠取出,修剪整齐,真空包装,即得。
实施例4:制作发酵香肠
(1)、原料预处理:猪肉去除筋膜、血渍后,切块放入冰箱备用;
(2)、肠衣泡制:灌肠所用肠衣需提前一天取出,用清水和少量白醋清洗后,置于清水中浸泡12h取出备用;
(3)、配料:按重量份计,猪瘦肉80份、背膘20份、盐3.0份、葡萄糖0.3份、D-异抗坏血酸钠0.08份、亚硝酸钠0.015份、香辛料粉0.2份,实施例1制备的复配发酵剂三1.31份(即原料肉馅中植物乳杆菌的用量为107CFU/g,戊糖片球菌的用量为107CFU/g,腐生葡萄球菌的用量为108CFU/g,嗜热链球菌的用量为106CFU/g,溶酪大球菌的用量为107CFU/g);
(4)、斩拌:猪瘦肉条斩成4-7mm的颗粒,按配方量放入复配发酵剂、盐、葡萄糖、D-异抗坏血酸钠、亚硝酸钠和香辛料粉,再放入背膘,切丁成3-5mm,同方向搅拌;
(5)、灌肠:将搅拌好的肉馅置于灌装机中,填充至30mm的猪肠衣中,每隔10cm打结,填充过程保持肠衣饱满紧实,肠体松紧适宜,避免灌装过程带入空气过多造成气穴影响品质,结束后肠体应饱满有弹性。用清水清洗肠体表面,去除附着的多余水分后,悬挂直至肠体温度回复至室温,若回火后肠体表面凝结水分,则除去后再开始发酵;
(6)、前发酵:将所得香肠于温度30℃,湿度95%下,发酵12h;
(7)后发酵:将前发酵后发酵香肠在温度20℃,湿度85%下发酵18d;
(8)包装:将发酵好的香肠取出,修剪整齐,真空包装,即得。
对照组1:
在实施例2的基础上,将配料中的复配发酵剂一替换为商业发酵剂SACCO THM-17:木糖葡萄球菌+戊糖片球菌,制作发酵香肠,接种量参考菌种说明:25g菌种用于200kg肉,其余条件和操作步骤同实施例2。
对照组2:
在实施例2的基础上,将配料中的复配发酵剂一替换为商业发酵剂SACCO PROMIX-5:木糖葡萄球菌+清酒乳杆菌+植物乳杆菌,制作发酵香肠,接种量参考菌种说明:25g菌种用于200kg肉,其余条件和操作步骤同实施例2。
对照组3:
在实施例2的基础上,将配料中的复配发酵剂一替换为商业发酵SACCO SBM-52:木糖葡萄球菌+肉葡萄球菌+戊糖片球菌+乳酸片球菌,制作发酵香肠,接种量参考菌种说明:25g菌种用于200kg肉,其余条件和操作步骤同实施例2。
试验例1:发酵香肠风味的测定及品质评价
挥发性成分提取:将实施例2(试验组)、对照组1-3制备的发酵香肠和市售优质自然发酵香肠分别在无菌条件下除去肠衣,取5g样品,加入0.75mg BHT,置于20cm顶空瓶。于37℃水浴锅平衡30min,将SPME纤维(CAR/PDMS)暴露于顶部空间37℃,持续2h。GC-MS注射口解析温度240℃、时长5min。
GC/MS分析:使用TR-5MS毛细管柱进样测定。进样量1uL,GC入口端温度250℃。初始温度于40℃保持2分钟后,将温度以5℃/min的速度升至110℃并保持2分钟,再以2℃/min的速度升至150℃并保持2分钟,最后以8℃/min的速度升温至250℃,在该温度下保持5分钟。离子源和质谱仪的传输线都保持在230℃。MS的电离电位为70eV,扫描范围为30-550m/z。通过NIST 2011库进行挥发物的鉴定,通过保留指数RIs鉴定挥发性化合物,风味测定结果见表1。
表1
注:--表示未检出
对中国消费者喜好的自然发酵香肠食用品质特征进行抽样调查,结果见图1。
对试验组和对照组1-3制作的发酵香肠进行感官评价,理化指标测定和质构测定,其中,感官评价由15名食品专业人员组成的感官评定小组完成,小组成员按照GB/T22210-2008肉与肉制品感官评定规范进行培训,并分别对气味、滋味、质地、色泽和整体可接受度五个方面进行评价,指标的感官接受度越高,得分越高,感官评价结果见图2;理化指标测定主要对香肠的pH值、水分含量、水分活度和色度进行检测,理化指标测定结果见表2;质构测定采用质构仪的TPA模式进行,质构测定结果见表3。
表2
注:同列不同字母代表差异显著(P<0.05)。1:试验组;2:对照组1;3:对照组2;4:对照组3;下同
表3
由图1可知中国消费者喜好的自然发酵香肠食用品质特征为:中国消费者喜好的发酵香肠,普遍具有低酸、色度较高、光泽较好和硬度适中的理化特征,具有明显的果香、花香、肉味、甜味及奶香味。
由表2-3可知,试验组制作的发酵香肠具有与对照组制作的发酵香肠相比,试验组制作的发酵香肠具有酸味少、水分含量高、色度较好,硬度低、弹性强、咀嚼度适中等特征,与调查的中国消费者喜好的自然发酵香肠食用品质特征基本吻合。
由图2、表1可知,与对照组制作的发酵香肠相比,试验组制作的发酵香肠具有较少的酸味,这与香肠中2,2-二甲基丙二酸和乙酸等酸类化合物比例降低有关:同对照组中最低含量相比,试验组香肠中2,2-二甲基丙二酸和乙酸分别降低70.04%、0.19%;此外,与对照组相比,试验组制作的发酵香肠清香、果香、肉香更为浓郁,这与试验组香肠中醛类、酯类、芳香烃类化合物含量升高有关:同对照组中最高含量相比,苯乙醛、反-2-辛烯醛、庚醛分别增加41.91%、16.63%、0.03%;丁酸乙酯、癸酸乙酯、辛酸乙酯、2-甲基丙酸乙酯的含量分别升高100.41%、95.79%、2.63%、0.06%;2-甲氧基苯酚、异丁香酚等芳香烃类化合物含量也有所升高。因此试验组制备的发酵香肠具有更优质的感官特性,更符合中国人的口味需求。
此外,申请人还对试验组制作的香肠进行了安全性检测,检测结果如下:沙门氏菌、金黄色葡萄球菌、单核增生李斯特菌和大肠杆菌均未检出,生物胺总量均值为340.07mg/kg,组胺含量<100mg/kg,这说明采用本发明的复配发酵剂制备的发酵香肠符合食品安全要求。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的图例。
Claims (4)
1.复配发酵剂,其特征在于,其用于制备中式切片即食类干腌发酵香肠,其包括:植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌,且所述植物乳杆菌、戊糖片球菌、腐生葡萄球菌、嗜热链球菌和溶酪大球菌的有效活菌数比例为1:1:10:1:0.1。
2.发酵香肠,其特征在于,其原料肉馅中添加有如权利要求1所述的复配发酵剂,其中,所述植物乳杆菌的用量为107CFU/g,所述戊糖片球菌的用量为107CFU/g,所述腐生葡萄球菌的用量为108CFU/g,所述嗜热链球菌的用量为107CFU/g,所述溶酪大球菌的用量为106CFU/g。
3.如权利要求2所述的发酵香肠,其特征在于,所述原料肉馅中还包括按重量份计的如下组分:猪瘦肉75-80份、背膘20-25份、盐2.0-3.0份、葡萄糖0.2-0.3份、D-异抗坏血酸钠0.05-0.08份、亚硝酸钠0.013-0.015份、香辛料粉0.1-0.2份。
4.如权利要求3所述的发酵香肠,其特征在于,所述发酵香肠由如下步骤制得:
A、原料预处理:猪瘦肉去除筋膜、血渍后,切块放入冰箱备用;
B、斩拌:使用斩拌机将猪瘦肉条斩成5-8mm的颗粒,按配方量放入所述复配发酵剂、盐、葡萄糖、D-异抗坏血酸钠、亚硝酸钠和香辛料粉,再放入背膘,混合搅拌;
C、灌肠:将搅拌好的原料肉馅填充到的肠衣中,每隔8-12cm打结,用清水清洗肠体表面;
D、前发酵:将所得香肠于温度18-30℃,湿度70-95%下,发酵12-24 h;
E、后发酵:将前发酵后的发酵香肠在温度8-20℃,湿度65-85%下发酵18 d;
F、包装:将发酵好的香肠取出,修剪整齐,真空包装,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010916441.1A CN112189800B (zh) | 2020-09-03 | 2020-09-03 | 复配发酵剂及发酵香肠 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010916441.1A CN112189800B (zh) | 2020-09-03 | 2020-09-03 | 复配发酵剂及发酵香肠 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN112189800A CN112189800A (zh) | 2021-01-08 |
CN112189800B true CN112189800B (zh) | 2023-05-09 |
Family
ID=74005880
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010916441.1A Active CN112189800B (zh) | 2020-09-03 | 2020-09-03 | 复配发酵剂及发酵香肠 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112189800B (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105455035A (zh) * | 2015-12-08 | 2016-04-06 | 江南大学 | 一种利用微生物混合发酵剂制备鱼肉猪肉复合香肠的方法 |
CN109363097A (zh) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | 一种发酵小香肠及其制备方法 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20170105423A1 (en) * | 2014-03-19 | 2017-04-20 | Dupont Nutrition Biosciences Aps | Improvement in cooked meat manufacturing |
-
2020
- 2020-09-03 CN CN202010916441.1A patent/CN112189800B/zh active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105455035A (zh) * | 2015-12-08 | 2016-04-06 | 江南大学 | 一种利用微生物混合发酵剂制备鱼肉猪肉复合香肠的方法 |
CN109363097A (zh) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | 一种发酵小香肠及其制备方法 |
Non-Patent Citations (3)
Title |
---|
传统自然发酵四川香肠中乳酸菌的分离、鉴定以及应用;帅瑾;《中国优秀硕士学位论文全文数据库工程科技I辑》;20140315;论文正文第9页最后1段,第10页第4段,第15-16页第2.2.4.1节,第54页第2-3段,第55页第2段 * |
内源性发酵剂Macrococcus caseolyticus发酵广式腊肠的风味物质成分分析;吴燕涛等;《食品工业科技》;20110701(第07期);第207页第1段,第213页第3节 * |
新分离的植物乳杆菌应用于发酵香肠中的生物学特性研究;郭荣荣等;《食品与发酵工业》;20100630(第06期);第204页第3节 * |
Also Published As
Publication number | Publication date |
---|---|
CN112189800A (zh) | 2021-01-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105505817B (zh) | 一种植物乳杆菌及其在发酵腌腊肉制品中的应用 | |
CN102246971B (zh) | 一种功能性鹅肉发酵香肠及其制备方法 | |
CN101623108B (zh) | 一种发酵风干鹅的加工方法 | |
Acton et al. | Utilization of various carbohydrates in fermented sausage | |
US20230193195A1 (en) | Saccharopolyspora and Application Thereof in Reducing Biogenic Amines | |
CN104560802A (zh) | 一种肉灌制品发酵菌株及发酵剂 | |
CN103421704A (zh) | 一株淡水鱼发酵制品用的植物乳杆菌及应用 | |
CN102987429B (zh) | 一种植物乳杆菌和戊糖片球菌与射频联合处理制作风味调理熏鸡的方法 | |
Yang et al. | Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation | |
Gelinas et al. | Sourdough-type bread from waste bread crumb | |
CN107581519B (zh) | 一种低膻羊肉发酵香肠产品 | |
CN112189800B (zh) | 复配发酵剂及发酵香肠 | |
Petäjä et al. | Biogenic amines in cold-smoked fish fermented with lactic acid bacteria | |
CN110777088B (zh) | 营养互补型复配发酵剂及其应用 | |
CN113736694B (zh) | 具有降解黄油能力的乳酸乳球菌及其应用 | |
CN111117898B (zh) | 一种紫色红曲霉及其用途 | |
CN103005474A (zh) | 一种利用霉菌制备发酵肉腐乳的方法 | |
JP5478692B1 (ja) | 新規発酵風味液及び該発酵風味液を含有する食品 | |
CN105483039A (zh) | 一株植物乳杆菌及其在生产发酵鹅肉中的应用 | |
US20220322714A1 (en) | Saccharopolyspora Composition and Its Application in Foods | |
CN115820451B (zh) | 植物乳杆菌gk1、葡萄籽粕的发酵方法、发酵葡萄籽粕冻干粉和发酵葡萄籽粕咀嚼片 | |
Qiao et al. | Fermentation performance and flavor characteristics of corn wine | |
CN114794401B (zh) | 一种使用三菌复配发酵菌剂的干式熟成牛里脊肉加工方法 | |
CN116555060B (zh) | 酿酒酵母cmrc 14s及其应用 | |
CN114946964B (zh) | 一种脂肪替代物及其制作的低脂发酵香肠 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |