CN115211552B - Microbial processing method for improving nutrition components of shrimp branchia sauce - Google Patents
Microbial processing method for improving nutrition components of shrimp branchia sauce Download PDFInfo
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Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Zoology (AREA)
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Abstract
The invention discloses a microbial processing method for improving the nutrition components of shrimp gill sauce, which comprises the following steps: s1, removing shells of shrimp heads, crushing and uniformly mixing, and performing sterilization treatment; s2, adding a bacillus amyloliquefaciens solution into the shrimp gill sauce obtained in the step S1, uniformly mixing and culturing; s3, adding lactobacillus plantarum solution into the shrimp gill sauce obtained in the step S2, uniformly mixing and then continuously culturing. By adopting the microbial processing method for improving the nutrition components of the shrimp branchia sauce, the protein in the shrimp branchia sauce is fully released, the nutrition components of the shrimp branchia sauce are improved, and the shelf life of the shrimp branchia sauce is prolonged.
Description
Technical Field
The invention relates to the technical field of food fermentation, in particular to a microbial processing method for improving the nutrition components of shrimp branchia sauce.
Background
The crayfish, also called procambarus clarkia, procambarus clarkia and freshwater crayfish, has delicious meat and rich nutrition, is widely favored by people in China, and has an increasing consumption scale. In recent years, crayfish has become an important economic breed in China, but the current edible part of crayfish tail only accounts for about one third of the weight of the crayfish, and a large amount of waste such as crayfish heads, crayfish shells and the like can be generated in the treatment process, so that not only is the resource wasted, but also the environment is polluted. The by-products such as shrimp heads and shrimp shells generated in the processing and production process of the shelled shrimps contain rich proteins, unsaturated fatty acids, phospholipids, astaxanthin, chitin, minerals and other various nutritional and functional effective components. In recent years, many researchers have continuously tried to develop and utilize active ingredients in shrimp shells by using various biochemical methods such as alkali extraction, enzymatic method, alkali-based acid precipitation and the like, but both alkali extraction and alkali-based acid precipitation and the like cause certain damage to proteins, cause environmental pollution, and have excessively high cost, which is not beneficial to mass production.
In recent years, in addition to the use of environmentally unfriendly acid and alkali processing methods and enzyme methods with excessive cost, attempts have been made to extract resources from shrimp by-products by microbial fermentation methods, such as fermentation of shrimp by-products using Pediococcus acidilactici, fermentation of shrimp by-products by three-strain lactic acid bacteria mixed starter, simultaneous fermentation of all fermentations by Ji Shibi red yeast, lactobacillus plantarum and Aspergillus niger, etc., and efficient extraction of nutrients in shrimp paste has not been achieved.
Disclosure of Invention
The invention aims to provide a microbial processing method for improving the nutrition components of shrimp branchia sauce, which takes shrimp branchia sauce as a raw material, and after the shrimp branchia sauce is crushed and sterilized, bacillus amyloliquefaciens and lactobacillus plantarum are sequentially added for mixed fermentation, and the bacillus amyloliquefaciens is utilized to metabolize the shrimp branchia sauce so as to promote the growth of lactobacillus plantarum, simultaneously release the proteins in the shrimp branchia sauce, improve the nutrition components of the shrimp branchia sauce and prolong the shelf life of the shrimp branchia sauce.
In order to achieve the above purpose, the invention provides a microorganism processing method for improving the nutrition of shrimp branchia sauce, which comprises the following steps:
s1, removing shells of shrimp heads, crushing and uniformly mixing, and performing sterilization treatment;
s2, adding a bacillus amyloliquefaciens solution into the shrimp gill sauce obtained in the step S1, uniformly mixing and culturing;
s3, adding lactobacillus plantarum solution into the shrimp gill sauce obtained in the step S2, uniformly mixing and then continuously culturing.
Preferably, in the step S1, the prepared shrimp branchia sauce is fermented shrimp branchia sauce which is prepared by removing shells of shrimp heads and crushing the shrimp heads, has no enzymolysis and is sterilized at 121 ℃ for 20-30 min.
Preferably, in step S2, the culturing method is as follows:
(1) Mixing physiological saline with Bacillus amyloliquefaciens to obtain bacterial liquid with bacterial concentration of 1×10 7 CFU/mL, the volume-mass ratio of the added bacterial liquid to the shrimp gill sauce is 1-10%;
(2) After the solution is added into shrimp branchia sauce, the shrimp branchia sauce is cultured for 48 to 72 hours at the temperature of 30 ℃ and at the speed of 200rpm in a shaking table.
Preferably, in step S3, the culturing method is as follows:
(1) Mixing physiological saline with Lactobacillus plantarum to obtain bacterial solution with bacterial concentration of 1×10 7 CFU/mL, the volume-mass ratio of the added bacterial liquid to the shrimp gill sauce is 1-10%;
(2) After the shrimp gill sauce is added into the solution, the solution is cultured for 9 to 10 days at 30 ℃ and 200rpm in a shaking table.
Preferably, the bacillus amyloliquefaciens solution with the volume and mass ratio of 5% to the shrimp branchia sauce is added into the shrimp branchia sauce for fermentation for 72 hours, and then lactobacillus plantarum bacterial liquid with the volume and mass ratio of 5% to the shrimp branchia sauce is added for fermentation for 9 days.
Preferably, the bacillus amyloliquefaciens and the lactobacillus plantarum solution are both food-grade bacterial powders sold in the market.
Therefore, the microbial processing method for improving the nutrition components of the shrimp gill sauce has the following technical effects:
(1) The fermented microorganism is food-grade microorganism sold in the market and has safety;
(2) The fermentation is carried out step by step, so that the inhibition effect of lactobacillus plantarum on bacillus amyloliquefaciens is weakened, and the microbial diversity of the fermented shrimp gill sauce is ensured;
(3) The fermented shrimp gill sauce has long shelf life, is placed for one month at room temperature, does not grow mold, and has no peculiar smell.
In the invention, the bacillus amyloliquefaciens has strong resistance to external harmful factors and wide distribution, and exists in soil, water, air, animal intestinal tracts and the like. Bacillus amyloliquefaciens has strong protease activity and can decompose crayfish processing byproducts to produce proteins, various sugars and other metabolites. Lactobacillus plantarum is a normal flora in the intestinal tracts of humans and animals, and is a well-recognized safe food-grade microorganism. The lactobacillus plantarum not only endows the fermented food with special flavor, texture and structure in the food fermentation process, but also can produce bacteriocin, cyclic dipeptide, organic acid and other various antibacterial substances, and is widely used in the fields of food fermentation and biological preservation. The shrimp branchia sauce is prepared by sequentially and step-by-step mixed fermentation of the bacillus amyloliquefaciens and the lactobacillus plantarum, so that the originally unavailable protein in the shrimp branchia sauce can be decomposed, the growth of the lactobacillus plantarum is promoted, the nutrition components of the shrimp branchia sauce are improved, and the shelf life of the shrimp branchia sauce is prolonged.
The technical scheme of the invention is further described in detail through examples.
Detailed Description
The technical scheme of the invention is further described below by examples.
Unless defined otherwise, technical or scientific terms used herein should be given the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs.
All terms (including technical or scientific terms) used in this disclosure have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs, unless specifically defined otherwise. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
Techniques, methods, and apparatus known to one of ordinary skill in the relevant art may not be discussed in detail, but are intended to be considered part of the specification where appropriate.
The disclosures of the prior art documents cited in the present specification are incorporated by reference in their entirety into the present invention and are therefore part of the present disclosure.
Example 1
A microbial processing method for improving the nutrition components of shrimp branchia sauce comprises the following steps:
1) Shrimp gill sauce single-fungus fermentation product
Removing shell of shrimp head, pulverizing, mixing, sterilizing at 121deg.C for 20min. Dissolving Bacillus amyloliquefaciens in physiological saline to obtain a bacterial concentration of 1×10 7 CFU/mL of Bacillus amyloliquefaciens solution. The bacillus amyloliquefaciens solution is added into the shrimp branchia sauce according to the proportion of 1% of the shrimp branchia sauce by volume and mass, and is cultured in a shaking table at the temperature of 30 ℃ and the rotating speed of 200rpm. Culturing for 12d to obtain shrimp gill sauce fermentation product.
2) Determination of nutrient substances by using gill fermentation product of prawn
The free amino content in the product is measured by adopting an o-phthalaldehyde method, the soluble protein content is measured by adopting a Coomassie brilliant blue method, the protein content is measured by adopting a Kjeldahl method, and the amino acid nitrogen content is measured by adopting an acidometer method. And (3) placing the fermented product in an open way for one month at room temperature, observing the mildew and corrosion condition, and determining whether the fermented shrimp gill sauce has peculiar smell or not by smelling so as to determine the shelf life of the fermented shrimp gill sauce.
Amino acid nitrogen refers to nitrogen elements existing in the form of amino acids, and is a characteristic index for judging the fermentation degree of a fermentation product. The higher the index, the higher the amino acid content, the better the umami taste. Free amino groups are those portions of the protein where peptide bonds are broken, and thus exposed, and enzymatic hydrolysis of the protein results in an increase in free amino content. Soluble proteins are proteins that are soluble in water or other solvents in a small molecular state, and are often important as an index in plant physiology, microbiology, food processing, and other experiments, and are important nutrients. Proteins are a class of biological macromolecules widely existing in organisms, and when dietary proteins meet the needs of people, normal metabolism can be maintained, antibodies are generated, infection is resisted, and diseases are easily recovered.
Example two
A microbial processing method for improving the nutrition components of shrimp branchia sauce comprises the following steps:
1) Shrimp gill sauce mixed fermentation product
Removing shell of shrimp head, pulverizing, mixing, sterilizing at 121deg.C for 20min. Dissolving Bacillus amyloliquefaciens in physiological saline to obtain a bacterial concentration of 1×10 7 CFU/mL of Bacillus amyloliquefaciens solution. Dissolving lactobacillus plantarum in physiological saline to obtain a bacterial concentration of 1×10 7 CFU/mL of Lactobacillus plantarum solution. Adding the bacillus amyloliquefaciens solution into the shrimp branchia sauce according to the proportion of 1% of the volume and mass ratio of the bacillus amyloliquefaciens solution to the shrimp branchia sauce, culturing in a shaking table at the temperature of 30 ℃ and the rotating speed of 200rpm for 48 hours, adding the lactobacillus plantarum solution into the shrimp branchia sauce according to the proportion of 1% of the volume and mass ratio of the lactobacillus amyloliquefaciens solution to the shrimp branchia sauce, culturing in the shaking table at the temperature of 30 ℃ and the rotating speed of 200rpm for 10 days, and obtaining a shrimp branchia sauce fermentation product;
2) Determination of nutrient substances of gill sauce fermentation product of prawn
The free amino content in the product is measured by adopting an o-phthalaldehyde method, the soluble protein content is measured by adopting a Coomassie brilliant blue method, the protein content is measured by adopting a Kjeldahl method, and the amino acid nitrogen content is measured by adopting an acidometer method. And (3) placing the fermented product in an open way for one month at room temperature, observing the mildew and corrosion condition, and determining whether the fermented shrimp gill sauce has peculiar smell or not by smelling so as to determine the shelf life of the fermented shrimp gill sauce.
Example III
In the preparation of shrimp gill sauce by microbial fermentation, the fermentation time of bacillus amyloliquefaciens is 72 hours, and the fermentation time of lactobacillus plantarum is 9 days.
And the other is the same as the second embodiment. Nutrient determination and shelf life studies are as in example two.
Example IV
In the preparation of shrimp gill paste by microbial fermentation, the physiological saline with the volume-mass ratio of 1% in the first embodiment is replaced by the physiological saline with the volume-mass ratio of 5%, and the other embodiments are the same.
Nutrient determination and shelf life studies were as in example one.
Example five
In the preparation of shrimp branchia sauce by microbial fermentation, the bacterial amounts of bacillus amyloliquefaciens solution and lactobacillus plantarum solution inoculated to the shrimp branchia sauce are 5% (volume-mass ratio), and other conditions are the same as in the second embodiment.
Nutrient determination and shelf life studies are as in example two.
Example six
In the method for preparing the shrimp branchia sauce by microbial fermentation, the inoculation amounts of the bacillus amyloliquefaciens solution and the lactobacillus plantarum solution respectively inoculated to the shrimp branchia sauce are 5% (volume-mass ratio), and other conditions are the same as those in the third embodiment.
Nutrient determination and shelf life studies were as in example three.
Example seven
In the preparation of shrimp gill paste by microbial fermentation, the physiological saline with the volume-mass ratio of 1% in the first embodiment is replaced by the physiological saline with the volume-mass ratio of 10%, and other conditions are the same as in the first embodiment.
Nutrient determination and shelf life studies were as in example one.
Example eight
In the method for preparing the shrimp gill sauce by microbial fermentation, the bacterial amounts of the bacillus amyloliquefaciens solution and the lactobacillus plantarum solution inoculated to the shrimp gill sauce are 10% (volume-mass ratio), and other conditions are the same as in the second embodiment.
Nutrient determination and shelf life studies are as in example two.
Example nine
In the method for preparing shrimp branchia sauce by microbial fermentation, the inoculation amount of the bacillus amyloliquefaciens solution and the lactobacillus plantarum solution to the shrimp branchia sauce is 10% (volume-mass ratio), and other conditions are the same as in the third embodiment.
Nutrient determination and shelf life studies were as in example three.
Comparative example one
In the preparation of shrimp gill sauce by microbial fermentation, 1% physiological saline is used for replacing the bacterial liquid in the first embodiment, and other conditions, nutrient measurement and shelf life research are the same as those in the first embodiment.
Comparative example two
In the preparation of shrimp gill sauce by microbial fermentation, 5% physiological saline is used for replacing the bacterial liquid in the first embodiment, and other conditions, nutrient measurement and shelf life research are the same as those in the first embodiment.
Comparative example three
In the preparation of shrimp gill paste by microbial fermentation, 10% physiological saline is used to replace the bacterial liquid in the first embodiment.
Other conditions, nutrient determination and shelf life studies were as in example one.
Test
Values of parameters in dry weight of each of examples and comparative examples were calculated, and each of comparative examples 1 to 9 and comparative examples 1 to 3 was examined.
As is clear from Table 1, the fermentation product obtained by the method of the present invention has good parameters. Examples 1, 2 and 3 are higher than comparative example 1 in terms of free amino content, amino acid nitrogen content, and examples 2 and 3 are higher than example 1; example 4, example 5 and example 6 are higher than comparative example 2, and example 5 and example 6 are higher than example 4; example 7, example 8 and example 9 were higher than comparative example 3, and example 8 and example 9 were higher than example 7. The method proves that the content of nutrient substances in the shrimp gill sauce can be improved by adding the bacterial liquid for fermentation, and the mixed fermentation of the two bacteria has better fermentation effect than the single-strain fermentation.
The parameters of examples 2, 3, 8 and 9 are not the same as those of examples 5 and 6, which shows that the volume-mass ratio of the bacterial liquid to the shrimp gill sauce is 5% and the effect is best. Whereas example 6 works better than example 5, the optimal process for fermentation is: after adding 5% of bacillus amyloliquefaciens solution for fermentation for 72 hours, adding 5% of lactobacillus plantarum solution for fermentation for 9 days.
TABLE 1 determination of nutrient substances of fermented shrimp branchia paste
Therefore, the microbial processing method for improving the nutrition components of the shrimp branchia sauce is adopted, the shrimp branchia sauce is taken as a raw material, after the shrimp branchia sauce is crushed and sterilized, the bacillus amyloliquefaciens and the lactobacillus plantarum are sequentially added for mixed fermentation, the bacillus amyloliquefaciens is utilized to metabolize the shrimp branchia sauce, the lactobacillus plantarum is utilized to promote the growth of the lactobacillus plantarum, meanwhile, the proteins in the shrimp branchia sauce are released, the nutrition components of the shrimp branchia sauce are improved, and the shelf life of the shrimp branchia sauce is prolonged.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention and not for limiting it, and although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that: the technical scheme of the invention can be modified or replaced by the same, and the modified technical scheme cannot deviate from the spirit and scope of the technical scheme of the invention.
Claims (2)
1. A microbial processing method for improving the nutrition components of shrimp branchia sauce is characterized by comprising the following steps:
s1, removing shells of shrimp heads, crushing and uniformly mixing, and performing sterilization treatment;
s2, adding a bacillus amyloliquefaciens solution into the shrimp gill sauce obtained in the step S1, uniformly mixing and culturing;
s3, adding lactobacillus plantarum solution into the shrimp gill sauce obtained in the step S2, uniformly mixing and then continuously culturing;
in the step S1, the prepared shrimp branchia sauce is fermented pre-shrimp branchia sauce which is prepared by removing shells of shrimp heads, crushing, carrying out sterilization treatment at 121 ℃ for 20-30 min without enzymolysis;
in the step S2, the culture method comprises the following steps:
(1) Mixing physiological saline with Bacillus amyloliquefaciens to obtain bacterial liquid with bacterial concentration of 1×10 7 CFU/mL, wherein the volume-mass ratio of the added bacterial liquid to the shrimp gill sauce is 5%;
(2) Adding the solution into shrimp branchia sauce, and culturing in a shaking table at 30 ℃ and 200rpm for 72 hours;
in the step S3, the culture method comprises the following steps:
(1) Mixing physiological saline with Lactobacillus plantarum to obtain bacterial solution with bacterial concentration of 1×10 7 CFU/mL, the volume-mass ratio of the added bacterial liquid and the shrimp gill sauce is5％；
(2) After adding shrimp gill paste, the above solution was cultured in a shaker at 30℃and 200rpm for 9d.
2. The microbial processing method for improving the nutritional ingredients of shrimp gill sauce according to claim 1, wherein the method comprises the following steps: the bacillus amyloliquefaciens and the lactobacillus plantarum solution are food-grade fungus powder sold in the market.
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