CN115530329A - Meat probiotic powder and preparation method thereof - Google Patents

Meat probiotic powder and preparation method thereof Download PDF

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Publication number
CN115530329A
CN115530329A CN202211208976.9A CN202211208976A CN115530329A CN 115530329 A CN115530329 A CN 115530329A CN 202211208976 A CN202211208976 A CN 202211208976A CN 115530329 A CN115530329 A CN 115530329A
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meat
fermentation
microbial inoculum
lactobacillus
probiotic
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吴金川
吴海洋
李清心
陈彬
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Institute of Biological and Medical Engineering of Guangdong Academy of Sciences
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Institute of Biological and Medical Engineering of Guangdong Academy of Sciences
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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
    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
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    • 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
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    • C12R2001/25—Lactobacillus plantarum
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    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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Abstract

The invention discloses meat probiotic powder and a preparation method thereof. Mixing and fermenting the composite microbial inoculum fermentation liquor and the meat floss according to the mass ratio of 1 (1.5-3.0) to obtain a composite solid microbial inoculum, and mixing the composite solid microbial inoculum and the meat paste according to the mass ratio of 4: (0.1-2.0), and performing solid state fermentation reaction and fermentation drying to form powder to obtain meat probiotic powder; the composite microbial inoculum fermentation liquor is fermentation liquor of lactobacillus plantarum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus acidophilus and acetobacter pasteurianus. Compared with the existing probiotic dry powder product, the invention utilizes meat with high nutrition and good palatability as the fermentation substrate, improves the nutritional value of the probiotic product, and enriches the taste of the probiotic dry powder.

Description

Meat probiotic powder and preparation method thereof
Technical Field
The invention belongs to the technical field of nutritional health-care food and food microorganisms, and particularly relates to meat probiotic powder and a preparation method thereof.
Background
The meat is rich in protein, fat and trace elements, has rich nutrition, high absorption rate and rich taste, and is popular with people. Taking pigeon meat in poultry meat as an example, the pigeon meat is a food which can be used as both medicine and food, is rich in nutrition and has a certain health care effect, and is called pigeon Shengjiu chicken as a folk element. The young pigeons are fed back to grow by the pigeon milk of the breeding pigeons, injection and medicine taking are not needed from birth to slaughter, and the young pigeons are pure natural and pollution-free special agricultural products. The livestock meat such as beef is rich in vitamin B6, iron, potassium, linoleic acid and the like, and the beef is considered by traditional Chinese medicine to have the functions of tonifying middle-jiao and Qi, nourishing spleen and stomach, strengthening muscles and bones, reducing phlegm and calming endogenous wind, quenching thirst and stopping saliva. The aquatic product contains specific unsaturated fatty acid, and has effects of promoting brain development, resisting aging, and improving senile dementia. In recent years, with the rapid development of economy in China, the scale of the breeding industry is far and far, and the vigorous development of the meat product deep processing industry to achieve the improvement of quality and value is imperative.
In the opinion of the general office of national market supervision and management in 3 months in 2019, the general office of national market supervision and management publicizes and requests (draft of comments) for probiotic health-care food, it is pointed out that probiotics mean living microorganisms, and when a sufficient amount of probiotics is ingested, the probiotics are beneficial to the health of a host. Probiotic products on the market at present mainly comprise lactobacillus, bifidobacterium and the like, and generally have the health-care effects of maintaining intestinal health and flora balance, enhancing host immunity and the like.
Disclosure of Invention
The invention aims to provide meat probiotic powder and a preparation method thereof.
The meat probiotic powder is prepared by the following method:
mixing and fermenting the composite microbial inoculum fermentation liquor and the meat floss according to the mass ratio of 1 (1.5-3.0) to obtain a composite solid microbial inoculum, and mixing the composite solid microbial inoculum and the meat paste according to the mass ratio of 4: (0.1-2.0), and performing solid state fermentation reaction and fermentation drying to form powder to obtain meat probiotic powder;
the compound microbial inoculum fermentation liquor is a fermentation liquor mixed by any more than two of lactobacillus plantarum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus acidophilus and acetobacter pasteurianus.
Preferably, the composite microbial inoculum fermentation liquor and the meat floss are mixed and fermented into the composite solid microbial inoculum according to the mass ratio of 1: 0.4, fermenting in a solid state fermentation reactor for 12 hours, and drying to obtain the meat probiotic powder, wherein the solid state fermentation reactor is set to have a fermentation temperature of 25-50 ℃ and a rotation speed of 5-120rpm.
The meat floss and meat emulsion can be of various animals, such as pigeon meat, beef or fish meat.
Preferably, the complex microbial inoculum fermentation liquor is prepared by the following method:
activating strains, inoculating a seed culture medium, culturing at 30 ℃ and 180rpm for 24h to obtain a seed solution, inoculating the seed solution to a fermentation culture medium by a volume ratio of 4%, wherein the fermentation temperature is 30 ℃, the ventilation volume is 300-350L/h, and performing fermentation culture for 48h to obtain each strain fermentation broth; mixing fermentation liquor of lactobacillus plantarum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus acidophilus and acetobacter pasteurianus according to an equal volume ratio to prepare composite microbial agent fermentation liquor;
the seed culture medium and the fermentation culture medium are both: the health-care food comprises, by mass, 12% of skim milk, 4% of glucose, 1% of yeast powder, 0.5% of fructose, 0.5% of sodium acetate, 10% of absolute alcohol and the balance of water. The preparation method comprises mixing the above materials, and sterilizing.
Edible microorganisms such as probiotics and the like are inoculated to the solid state fermentation culture medium of the meat for high-density culture, so that the product not only has the effects of probiotics, medical care and the like brought by the edible microorganisms, but also can obtain the pleasant mouthfeel and flavor of the combination of the meat and the probiotics. The invention has simple production process and low cost, greatly improves the commercial value of meat products, enriches the varieties of meat products and probiotic products, can avoid the quality damage problem of the meat products caused by improper storage, transportation and the like, and has wide market prospect.
Compared with the prior art, the invention has the advantages that:
1. compared with the existing meat products, the composite probiotics and the acetobacter pasteurianus are added, so that the composite meat product has double effects of benefiting life, neutralizing alcohol and protecting liver.
2. Compared with the existing probiotic dry powder product, the invention utilizes meat with high nutrition and good palatability as the fermentation substrate, improves the nutritional value of the probiotic product, and enriches the taste of the probiotic dry powder.
3. Compared with the existing probiotic dry powder product, the invention can use a medium-normal temperature vacuum drying method to dry the product, and compared with the freeze vacuum drying method, the invention has the advantages of simple process, low energy consumption and low production cost.
The invention reduces the pH value, water activity (Aw), saturated fatty acid and nitrite content of meat products, improves the polyunsaturated fatty acid content, endows meat with unique pleasant taste, and increases the nutrition and probiotic value of meat. The effective viable count of the probiotics is as high as more than 10 hundred million cfu/g, and the probiotics have the probiotic effects of improving immunity, maintaining flora balance in intestinal tracts, promoting digestion and absorption and the like, and have the medical health-care effects of preventing and treating gout, relieving alcoholism and the like according to different types of probiotics. In addition, due to the addition of other edible fungi such as Acetobacter, the product has the effects of relieving alcoholism, protecting liver and the like. In conclusion, the probiotic powder provided by the invention is a nourishing good product with multifunctional probiotic effect and pleasant taste, and is beneficial to improving the value of meat products, prolonging the shelf life and particularly improving the value of defective meat which is not easy to sell.
Drawings
FIG. 1 shows immobilization of bacterial liquid cells;
fig. 2 is a picture of a pigeon meat probiotic product sample.
Detailed Description
In order that the present invention may be more readily understood, reference will now be made to the embodiments illustrated in the drawings.
The complex microbial inoculum fermentation liquor is prepared by the following method:
activating strains, inoculating a seed culture medium, culturing at 30 ℃ and 180rpm for 24h to obtain a seed solution, inoculating the seed solution to a fermentation culture medium by a volume ratio of 4%, fermenting at 30 ℃ and a ventilation amount of 300-350L/h, and fermenting for 48h to obtain fermentation liquor of each strain. Mixing fermentation liquor of lactobacillus plantarum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus acidophilus and acetobacter pasteurianus according to an equal volume ratio to prepare composite microbial inoculum fermentation liquor;
the seed culture medium and the fermentation culture medium are both: the health-care food comprises, by mass, 12% of skim milk, 4% of glucose, 1% of yeast powder, 0.5% of fructose, 0.5% of sodium acetate, 10% of absolute alcohol and the balance of water. The preparation method comprises mixing the above materials, and sterilizing.
Example 1
A preparation method of pigeon meat probiotic powder comprises the following steps:
(1) High-density culture of the complex microbial inoculum fermentation liquor: inoculating composite microbial inoculum fermentation broth (Lactobacillus plantarum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus acidophilus, and Acetobacter pasteurianus) into 10mL food-grade liquid culture medium (culture medium formula is 50g/L glucose, 15g/L yeast extract, 50g/L casein peptone, and water, and the same below) at 30 deg.C and 200rpm for 15h, transferring 5mL of the bacterial liquid into 500mL of food-grade liquid culture medium, and performing high-density culture for 2 days to make the bacterial density of the bacterial liquid reach ideal value (OD) 600nm About 20).
(2) And (3) immobilization of bacterial liquid cells: placing high density cultured bacteria liquid in sterile containerMixing, and adding food grade sodium bicarbonate (NaHCO) dropwise 3 ) The pH of the bacterial liquid was adjusted to 7.0. Boiling pigeon meat, mincing with a pulverizer, autoclaving, and oven drying at 60 deg.C to obtain dried meat floss. Then, mixing the following bacteria liquid: dried meat floss is prepared according to the mass ratio =1:2.5, pouring the mixture into a container containing mixed bacteria liquid, stirring by means of a tool, fully contacting the pigeon dried meat floss with the bacteria liquid, then transferring the mixture into a solid state fermentation reactor for culturing for 12 hours, and taking the pigeon dried meat floss as a carrier to realize immobilization of bacteria liquid cells to obtain the compound solid bacteria agent (figure 1).
(3) Preparing pigeon meat probiotic powder: after the compound microbial inoculum is immobilized, the compound solid microbial inoculum is prepared by the following steps: pigeon meat paste =4: adding cooked pigeon meat paste at a ratio of 0.4, fermenting at 30 deg.C in solid state fermentation reactor for 12 hr to obtain pigeon meat fermented probiotic with water content of 41.4% and effective viable count of 1.84 × 10 10 cfu/g. Drying pigeon meat fermented probiotic bacteria in vacuum drying oven at 10 deg.C for 24 hr until the water content is 13.38% and the effective viable count is 1.50 × 10 9 cfu/g (FIG. 2).
Example 2
A preparation method of beef probiotic powder comprises the following steps:
(1) High-density culture of the complex microbial inoculum: the complex microbial inoculum is a complex microbial inoculum fermentation liquor prepared by mixing fermentation liquor of lactobacillus helveticus and lactobacillus rhamnosus according to an equal volume ratio. Inoculating the compound bacterial agent into 10mL of food-grade liquid culture medium, culturing at 30 deg.C and 200rpm for 15h, transferring 5mL of bacterial liquid into 500mL of food-grade liquid culture medium, and culturing at high density for 2 days to make the bacterial density reach ideal value (OD) 600nm About 20).
(2) And (3) immobilization of bacterial liquid cells: mixing the high density cultured bacteria liquid in sterile container, and adding food grade sodium bicarbonate (NaHCO) dropwise 3 ) The pH of the bacterial liquid was adjusted to 7.0. Cooking beef, mincing with a pulverizer, autoclaving, and oven drying at 60 deg.C to obtain dried meat floss. Then, mixing the following bacteria liquid: dried meat floss, by mass ratio =1:2.5, stirring with tool, contacting with the bacteria liquid, culturing in solid fermentation reactor for 12 hr, and taking dried beef floss as culture mediumThe carrier is used for realizing the immobilization of bacteria liquid cells to obtain the composite solid microbial inoculum.
(3) Preparation of beef probiotic powder: after the compound microbial inoculum is immobilized, the compound solid microbial inoculum: the beef meat paste is prepared from the following components in percentage by weight of 4: adding cooked beef meat paste at a ratio of 0.4, fermenting at 30 deg.C in solid state fermentation reactor for 12 hr to obtain beef fermentation probiotic with water content of 47.3% and effective viable count of 1.36 × 10 9 cfu/g. Drying beef fermentation probiotics in a vacuum drying oven at 10 deg.C for 24 hr to obtain a product with water content of 13.4% and effective viable count of 9.8 × 10 8 cfu/g。
Example 3
A preparation method of fish probiotic powder comprises the following steps:
(1) High-density culture of the complex microbial inoculum: the composite microbial inoculum is prepared by mixing fermentation liquor of lactobacillus acidophilus and lactobacillus paracasei according to equal volume proportion. Inoculating the composite microbial inoculum into 10mL food-grade liquid culture medium, culturing at 30 deg.C and 200rpm for 15h, transferring 5mL bacterial liquid into 500mL food-grade liquid culture medium, and performing high-density culture for 2 days to make bacterial density of the bacterial liquid reach ideal value (OD) 600nm About 20).
(2) And (3) immobilization of bacterial liquid cells: mixing the high density cultured bacteria liquid in sterile container, and adding food grade sodium bicarbonate (NaHCO) dropwise 3 ) The pH of the bacterial liquid was adjusted to 7.0. Cooking fish, mincing with a pulverizer, autoclaving, and oven drying at 60 deg.C to obtain dried meat floss. Then, mixing the following bacteria liquid: dried meat floss, by mass ratio =1:2.5, pouring the mixture into a container containing mixed bacteria liquid, stirring by means of a tool, fully contacting the fish meat floss with the bacteria liquid, then transferring the fish meat floss into a solid state fermentation reactor for culturing for 12 hours, and taking the fish meat floss as a carrier to realize immobilization of bacteria liquid cells to obtain the composite solid state microbial inoculum.
(3) Preparing the fish probiotic powder: after the compound microbial inoculum is immobilized, the compound solid microbial inoculum: the fish meat paste is prepared from 4: adding cooked fish meat paste at a ratio of 0.4, fermenting at 30 deg.C in solid state fermentation reactor for 12 hr to obtain fish fermented probiotic with water content of 54.07% and effective viable count of 3.8 × 10 10 cfu/g. Vacuum fermenting fish meat with probioticsDrying at 10 deg.C for 24 hr in drying oven to obtain water content of 13.4% and effective viable count of 7.0 × 10 9 cfu/g。
It is obvious that the present invention is not limited to the above examples, and any other products in various forms, such as various meat combinations, various probiotic bacteria combinations, etc. obtained by the teaching of the present invention, are within the protection scope of the present invention.

Claims (6)

1. A preparation method of meat probiotic powder is characterized by comprising the following steps:
mixing and fermenting the composite microbial inoculum fermentation liquor and the meat floss according to the mass ratio of 1 (1.5-3.0) to obtain a composite solid microbial inoculum, and mixing the composite solid microbial inoculum and the meat paste according to the mass ratio of 4: (0.1-2.0), and performing solid state fermentation reaction and fermentation drying to form powder to obtain meat probiotic powder;
the compound microbial inoculum fermentation liquor is a fermentation liquor mixed by any more than two bacteria of lactobacillus plantarum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus acidophilus and acetobacter pasteurianus.
2. The preparation method according to claim 1, wherein the composite microbial inoculum is prepared by mixing and fermenting a composite microbial inoculum fermentation broth and meat floss in a mass ratio of 1: 0.4, fermenting in a solid state fermentation reactor for 12 hours, and drying to obtain the meat probiotic powder, wherein the solid state fermentation reactor is set to have a fermentation temperature of 25-50 ℃ and a rotation speed of 5-120rpm.
3. The method for preparing the meat floss and the meat emulsion according to claim 1, wherein the meat floss and the meat emulsion are meat floss and meat emulsion of various animals.
4. The method of claim 3, wherein the meat is pigeon meat, beef meat or fish meat.
5. The preparation method according to claim 1, wherein the complex microbial inoculum fermentation broth is prepared by the following method:
activating strains, inoculating a seed culture medium, culturing at 30 ℃ and 180rpm for 24h to obtain a seed solution, inoculating the seed solution to a fermentation culture medium by a volume ratio of 4%, wherein the fermentation temperature is 30 ℃, the ventilation volume is 300-350L/h, and performing fermentation culture for 48h to obtain each strain fermentation broth; mixing fermentation liquor of lactobacillus plantarum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus acidophilus and acetobacter pasteurianus according to an equal volume ratio to prepare composite microbial agent fermentation liquor;
the seed culture medium and the fermentation culture medium are both: the non-fat milk beverage comprises, by mass, 12% of skim milk, 4% of glucose, 1% of yeast powder, 0.5% of fructose, 0.5% of sodium acetate, 10% of absolute ethyl alcohol and the balance of water.
6. A meat probiotic powder prepared according to any of the preparation methods of claims 1-5.
CN202211208976.9A 2022-09-30 2022-09-30 Meat probiotic powder and preparation method thereof Pending CN115530329A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689640A (en) * 2013-12-12 2014-04-02 合肥工业大学 Method for processing dietary fiber duck dried meat floss
CN103907940A (en) * 2014-03-14 2014-07-09 西南民族大学 Fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature shift fermentation and fermentation method thereof
CN105614753A (en) * 2015-12-28 2016-06-01 江瀚生物科技（上海）有限公司 Micromolecule fish protein nutrition powder and manufacturing method thereof
CN110004092A (en) * 2019-04-18 2019-07-12 郑州和合生物工程技术有限公司 A kind of Lactobacillus casei, the preparation method and application of liver protection probiotic composition and the composition of detoxifying of relieving the effect of alcohol
CN110169545A (en) * 2019-06-06 2019-08-27 浙江工业大学 A method of fermentation duck is prepared using lactic acid bacteria

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689640A (en) * 2013-12-12 2014-04-02 合肥工业大学 Method for processing dietary fiber duck dried meat floss
CN103907940A (en) * 2014-03-14 2014-07-09 西南民族大学 Fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature shift fermentation and fermentation method thereof
CN105614753A (en) * 2015-12-28 2016-06-01 江瀚生物科技（上海）有限公司 Micromolecule fish protein nutrition powder and manufacturing method thereof
CN110004092A (en) * 2019-04-18 2019-07-12 郑州和合生物工程技术有限公司 A kind of Lactobacillus casei, the preparation method and application of liver protection probiotic composition and the composition of detoxifying of relieving the effect of alcohol
CN110169545A (en) * 2019-06-06 2019-08-27 浙江工业大学 A method of fermentation duck is prepared using lactic acid bacteria

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