阅读说明：本技术 一种猪肉保鲜植物乳酸菌发酵液及其制备方法 (Vegetable lactobacillus fermentation liquor for preserving pork and preparation method thereof ) 是由 宁成国 于 2019-11-26 设计创作，主要内容包括：本发明涉及一种猪肉保鲜植物乳酸菌发酵液及其制备方法,所述猪肉保鲜植物乳酸菌发酵液采用黑木耳、大蒜、丁香、茶叶、柠檬、香茅草、生姜为原料,经益生菌分别发酵制得各原料提取物后,再与乳酸链球菌和壳聚糖混合均匀,制得猪肉保鲜植物乳酸菌发酵液,可有效抑制有害菌的滋生,并能中和腥臭的碱性物质,达到去腥保鲜的效果；本发明所述发酵液清洗肉类后,去腥增鲜,突显肉类的香味,提升品质和口感；本发明所述猪肉保鲜植物乳酸菌发酵液中含有天然的植物除菌成分,可有效地去除猪肉屠宰、分割过程中的有害细菌滋生,且制备时经过益生菌发酵、富集、提纯,是一种天然发酵的纯生物发酵制剂,不添加任何化学成分,可有效延长肉品、菜品原料的保鲜期。(The invention relates to a pork fresh-keeping plant lactobacillus fermentation liquor and a preparation method thereof, wherein the pork fresh-keeping plant lactobacillus fermentation liquor adopts black fungus, garlic, clove, tea, lemon, lemongrass and ginger as raw materials, extracts of the raw materials are prepared by respectively fermenting the raw materials with probiotics, and then the extracts are uniformly mixed with streptococcus lactis and chitosan to prepare the pork fresh-keeping plant lactobacillus fermentation liquor, so that the breeding of harmful bacteria can be effectively inhibited, fishy alkaline substances can be neutralized, and the effects of removing fishy smell and keeping fresh are achieved; after the fermentation liquor is used for cleaning meat, fishy smell is removed, freshness is increased, the fragrance of the meat is highlighted, and the quality and the taste are improved; the plant lactobacillus fermentation liquor for preserving the pork contains natural plant degerming components, can effectively remove harmful bacteria breeding in the pork slaughtering and cutting processes, is a natural fermented pure biological fermentation preparation through probiotic fermentation, enrichment and purification during preparation, does not contain any chemical component, and can effectively prolong the preservation period of raw materials of meat and vegetables.)

1. A vegetable lactobacillus fermentation liquor for preserving pork is characterized by comprising the following raw materials:

1-4 parts of black fungus extract, 15-25 parts of garlic extract, 2-6 parts of clove extract, 1-4 parts of tea extract, 1-4 parts of lemon extract, 1-4 parts of lemongrass extract, 2-8 parts of ginger extract, 0.5-1.5 parts of streptococcus lactis and 1-4 parts of chitosan.

2. The lactobacillus plantarum fermentation broth for pork preservation according to claim 1, which comprises the following raw materials:

2.5 parts of black fungus extract, 20 parts of garlic extract, 4 parts of clove extract, 2.5 parts of tea extract, 2.5 parts of lemon extract, 2.5 parts of lemongrass extract, 5 parts of ginger extract, 1 part of streptococcus lactis and 2.5 parts of chitosan.

3. The method for preparing the plant lactobacillus fermentation liquor for pork preservation is characterized by comprising the following steps:

(1) soaking Auricularia in water, removing impurities and soaking in water;

cleaning Bulbus Allii, flos Caryophylli, folium Camelliae sinensis, fructus Citri Limoniae, herba Cymbopogonis Citrari, and rhizoma Zingiberis recens with water respectively to remove impurities to obtain processed raw materials;

(2) adding water to each treated raw material respectively, and beating into thick slurry to obtain thick slurry of each raw material;

(3) respectively carrying out fine grinding on the raw material thick pulp to obtain fine ground pulp of each raw material, and respectively carrying out sterilization and cooling on the fine ground pulp to obtain sterilized pulp of each raw material;

(4) dissolving brown sugar and probiotics in water, and activating to obtain activated probiotic solution;

(5) respectively adding a certain amount of probiotic solution into the sterilized pulp of the raw materials in the step (3) for respective fermentation to respectively prepare black fungus extract, garlic extract, clove extract, tea extract, lemon extract, lemongrass extract and ginger extract;

(6) and (3) taking the raw material extracts obtained in the step (5) according to the proportion, fully and uniformly mixing, adding streptococcus lactis and chitosan, and fully and uniformly mixing to obtain the pork fresh-keeping plant lactobacillus fermentation liquor.

4. The preparation method according to claim 3, wherein in the step (1), the soaking time is 30-90min, and the mass ratio of the water for soaking to the black fungus is (2-3): 1;

in the step (2), when thick slurry is prepared, the weight ratio of each raw material to water is (2-3) to 1.

5. The method for preparing the pork-refreshing plant lactic acid bacteria fermentation broth according to claim 3, wherein in the step (3), the fine grinding comprises a first fine grinding, a second fine grinding, a third fine grinding and a fourth fine grinding; the first fine grinding is carried out until the particle size is 60 meshes, and the time of the first fine grinding is 10-20 min; the second fine grinding is carried out until the particle size is 80 meshes, and the time of the second fine grinding is 10-20 min; the third fine grinding is carried out until the particle size is 100 meshes, and the time of the third fine grinding is 20-30 min; the fourth fine grinding is carried out until the particle size is 120 meshes, and the time of the fourth fine grinding is 20-30 min.

6. The method for preparing the lactobacillus plantarum fermentation broth for refreshing pork according to claim 3, wherein in step (3), the sterilization temperature is 110-120 ℃, and the sterilization time is 5-20 min; the temperature after cooling is 35-40 ℃.

7. The method for preparing the fresh-keeping lactobacillus plantarum fermentation broth for pork according to claim 3, wherein in step (4), the probiotics comprise the following raw materials: 10-20 parts of bifidobacterium adolescentis, 10-20 parts of lactobacillus bulgaricus, 15-25 parts of bifidobacterium bifidum, 10-20 parts of lactobacillus acidophilus, 10-20 parts of saccharomycetes and 15-25 parts of streptococcus lactis.

8. The method for preparing the plant lactobacillus fermentation broth for pork preservation according to claim 3, wherein the weight ratio of the brown sugar, the probiotics and the water is 2.5:1: 5;

the activation time is 0.5-1.5 h.

9. The method for preparing the pork freshness-retaining plant lactic acid bacteria fermentation broth according to claim 4, wherein in the step (5), the ratio of the mass of each raw material in the sterilized slurry to the mass of the probiotics in the probiotic solution is (2-3): 1.

10. The method for preparing the pork freshness-retaining lactobacillus plantarum fermentation broth according to claim 4, wherein in the step (5), the fermentation temperature is 35-40 ℃ and the fermentation time is 24-48 h.

Technical Field

The invention relates to the technical field of food engineering, in particular to a vegetable lactobacillus fermentation liquor for preserving pork and a preparation method thereof.

Background

With the improvement of the living standard of people, people pay more attention to the safety and sanitation quality of meat food, and have higher requirements on the processing system and the consumption form of meat. The chilled meat is a sale form of fresh meat which is widely applied at home and abroad at present. During the production and circulation of the cooled meat, although the cooled meat is always under low temperature control, the water holding capacity, the tenderness, the delicate flavor and the like of the cooled meat are improved to the greatest extent. However, some psychrophilic bacteria such as Listeria monocytogenes and Pseudomonas are still polluted on the meat, and the psychrophilic bacteria still grow and propagate in a large amount under the refrigeration condition, and finally the chilled meat is putrefy. The surface browning of the cooled meat is another kind of problem which is often occurred in the sale process of the cooled meat, the spoilage and the surface browning should be controlled to the minimum degree in the shelf life of the cooled meat, and at present, the two problems are always the key points which limit the vigorous popularization and the generalization of the cooled meat, so the research on the fresh-keeping technology of the cooled meat has very important significance.

Pork is meat of domestic pigs of animals of the family of swine, is sweet and salty in nature, contains rich protein, fat, carbohydrate, calcium, iron, phosphorus and other components, is a main subsidiary food in daily life, has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin, is one of important animal foods on dining tables of people, and is also an important research content of a chilled meat preservation technology.

The common pork preservatives in the current market are potassium sorbate, nisin and sodium lactate, some of the preservatives are easier to deteriorate when the initial bacteria number is large, and some of the preservatives have high cost and increase the product cost.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides a pork fresh-keeping plant lactobacillus fermentation liquor and a preparation method thereof, the pork fresh-keeping plant lactobacillus fermentation liquor contains natural plant sterilization components, can effectively prevent harmful bacteria from breeding, can neutralize fishy alkaline substances, and achieves the effects of removing fishy smell and keeping fresh; through probiotic fermentation, enrichment and purification, the effective components in the plant lactobacillus fermentation liquor for keeping the pork fresh are greatly improved; the plant lactobacillus fermentation liquor for keeping the pork fresh contains abundant probiotics, so that impurities can be effectively removed, the quality and the taste of meat are improved, and the nutrient substances of the cooked meat are easier to absorb by a human body; the fermentation liquor of the invention can also effectively prolong the fresh-keeping period of meat.

The technical scheme adopted by the invention is as follows:

a pork fresh-keeping plant lactobacillus fermentation liquor comprises the following raw material components:

1-4 parts of black fungus extract, 15-25 parts of garlic extract, 2-6 parts of clove extract, 1-4 parts of tea extract, 1-4 parts of lemon extract, 1-4 parts of lemongrass extract, 2-8 parts of ginger extract, 0.5-1.5 parts of streptococcus lactis and 1-4 parts of chitosan.

Further preferably, the raw material components of the pork fresh-keeping plant lactobacillus fermentation liquor comprise:

2.5 parts of black fungus extract, 20 parts of garlic extract, 4 parts of clove extract, 2.5 parts of tea extract, 2.5 parts of lemon extract, 2.5 parts of lemongrass extract, 5 parts of ginger extract, 1 part of streptococcus lactis and 2.5 parts of chitosan.

A method for preparing the plant lactobacillus fermentation liquor for pork preservation comprises the following steps:

(1) soaking Auricularia in water, removing impurities and soaking in water;

cleaning Bulbus Allii, flos Caryophylli, folium Camelliae sinensis, fructus Citri Limoniae, herba Cymbopogonis Citrari, and rhizoma Zingiberis recens with water respectively to remove impurities to obtain processed raw materials;

(2) adding water to each treated raw material respectively, and beating into thick slurry to obtain thick slurry of each raw material;

(3) respectively carrying out fine grinding on the raw material thick pulp to obtain fine ground pulp of each raw material, and respectively carrying out sterilization and cooling on the fine ground pulp to obtain sterilized pulp of each raw material;

(4) dissolving brown sugar and probiotics in water, and activating to obtain activated probiotic solution;

(5) respectively adding a certain amount of probiotic solution into the sterilized pulp of the raw materials in the step (3) for respective fermentation to respectively prepare black fungus extract, garlic extract, clove extract, tea extract, lemon extract, lemongrass extract and ginger extract;

(6) and (3) taking the raw material extracts obtained in the step (5) according to the proportion, fully and uniformly mixing, adding streptococcus lactis and chitosan, and fully and uniformly mixing to obtain the pork fresh-keeping plant lactobacillus fermentation liquor.

In the step (1), the soaking time is 30-90min, and the mass ratio of the water for soaking to the black fungus is (2-3) to 1;

in the step (2), when thick slurry is prepared, the weight ratio of each raw material to water is (2-3) to 1.

In the step (3), the fine grinding comprises a first fine grinding, a second fine grinding, a third fine grinding and a fourth fine grinding; the first fine grinding is carried out until the particle size is 60 meshes, and the time of the first fine grinding is 10-20 min; the second fine grinding is carried out until the particle size is 80 meshes, and the time of the second fine grinding is 10-20 min; the third fine grinding is carried out until the particle size is 100 meshes, and the time of the third fine grinding is 20-30 min; the fourth fine grinding is carried out until the particle size is 120 meshes, and the time of the fourth fine grinding is 20-30 min.

In the step (3), the sterilization temperature is 110-120 ℃, and the sterilization time is 5-20 min; the temperature after cooling is 35-40 ℃.

In the step (4), the probiotics is prepared from the following raw materials: 10-20 parts of bifidobacterium adolescentis, 10-20 parts of lactobacillus bulgaricus, 15-25 parts of bifidobacterium bifidum, 10-20 parts of lactobacillus acidophilus, 10-20 parts of saccharomycetes and 15-25 parts of streptococcus lactis.

The weight ratio of the brown sugar to the probiotics to the water is 2.5:1: 5;

the activation time is 0.5-1.5 h.

In the step (5), the ratio of the mass of each raw material in the sterilized slurry to the mass of the probiotics in the probiotic solution is (2-3) to 1.

In the step (5), the fermentation temperature is 35-40 ℃, and the fermentation time is 24-48 h.

The effects of the main raw materials in the present invention will be briefly described below.

The black fungus has high contents of protein, vitamins and iron, the protein contains various amino acids, particularly the contents of lysine and leucine are most abundant, and the black fungus can increase the activity of superoxide dismutase (SOD) in the fermentation liquor.

The garlic and the whole plant of the garlic have strong spicy garlic odor, and the garlic bulb, the garlic leaf (green garlic or garlic sprout) and the flower bolt can be eaten as vegetables, not only can be used as seasoning, but also can be used as medicine, and are famous plants for both food and medicine.

Clove, anti-gastric ulcer, anti-diarrhea, cholagogue, analgesic, anti-hypoxia, anti-coagulation, anti-mutation, antibacterial and insecticidal. Has stomach invigorating effect, and can be used for stimulating gastric secretion, relieving abdominal distention, nausea, emesis, etc. In addition, it has inhibitory effect on pathogenic fungi, coccus, streptococcus, and Bacillus such as pneumonia, dysentery, large intestine, typhoid fever, and influenza virus.

Tea leaves, which contain a large amount of tannic acid, have a strong bactericidal action and are particularly effective against filamentous fungi.

Lemon is extremely sour in taste, is rich in vitamin C, and can resolve phlegm, relieve cough, promote the production of body fluid and invigorate stomach.

The widespread use of lemongrass, cogongrass, as a flavor and tea beverage, has generated a strong interest in the characteristics of this plant by scientists. A study in 1996 found that lemongrass is resistant to many types of bacteria and fungi, and can protect against some strain variations and resist antibacterial treatment.

The ginger has obvious inhibition effect on staphylococcus aureus, staphylococcus albus, typhoid bacillus, dysentery bacillus in Song dynasty and pseudomonas aeruginosa, and the action and the concentration of the ginger are in a dependency relationship. Especially, the inhibition effect of staphylococcus aureus and staphylococcus albus is strongest. Additional studies have shown that: the ginger has an anti-oxidation effect, and 5% -10% of ginger slices are added into fat pork and boiled for 1-4 hours, so that the pork can be prevented from being rotten; fat meat cooked for 4 hours by the method has peroxide value (POV) and thiobarbituric acid value (TBA) similar to fresh fat pork; the POV and TBA of the fat pork boiled for 4 hours with 20% or 50% ginger added thereto were hardly changed when it was left at 30 ℃ for 90 days. Active oxygen scavenger or ginger extract is added to inhibit DNA damage caused by lipid peroxidation, and ginger extract also can inhibit active oxygen generation and linoleic acid oxidation.

The streptococcus lactis, produced nisin, is a polypeptide compound consisting of various amino acids and can be absorbed and utilized by human bodies as nutrient substances. In 1969, the food and agriculture organization/world health organization (FAL/WHO) food additives joint experts Committee of the United nations confirmed that nisin could act as a food preservative. The document approved by the department of health in the middle of 3 months 1992 states: "Streptococcus lactis can be scientifically considered as safe as a food preservative". It is effective in inhibiting the growth and reproduction of many gram-positive bacteria causing food spoilage, such as Clostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeria, and Bacillus stearothermophilus, and has special effects on spore-forming gram-positive bacteria. The antibacterial effect of nisin is to cause cell membrane penetration, nutrient loss and membrane potential drop by interfering with the normal function of the cellular v-membrane, leading to the death of pathogenic and putrefying bacterial cells. It is a non-toxic natural preservative, and has no adverse effect on the color, fragrance, taste and mouthfeel of food. It is widely used in dairy products, canned products, fish products and alcoholic beverages.

The chitosan has the function of promoting the permeation of biological macromolecular drugs through membranes and biological adhesion. As a natural macromolecule, the chitosan has the properties of low toxicity, biocompatibility, biodegradability and the like, also has the activities of antibiosis, tumor resistance, anticoagulation, acid resistance and ulcer resistance, can prevent or weaken the irritation of medicaments to stomach and the like, can form hydrogel under the acidic condition, has the characteristic of mucosa adsorption, and has wide application prospect in the field of medicinal preparations due to the excellent biological and physicochemical properties.

The invention has the beneficial effects that:

according to the plant lactobacillus fermentation liquor for pork preservation, black fungus, garlic, clove, tea, lemon, lemongrass and ginger are used as raw materials, probiotics are respectively fermented to prepare raw material extracts, and then the raw material extracts are uniformly mixed with streptococcus lactis and chitosan to prepare the plant lactobacillus fermentation liquor for pork preservation, the whole product is acidic, and fishy substances generated by meat are mostly alkaline compounds, so that 5-10% of the fermentation liquor is directly sprayed on pork, the breeding of harmful bacteria can be effectively inhibited, the fishy alkaline substances can be neutralized, and the effects of removing fishy smell and preserving freshness are achieved; after the fermentation liquor is used for cleaning meat, fishy smell is removed, freshness is increased, the fragrance of the meat is highlighted, and the quality and the taste are improved; the plant lactobacillus fermentation liquor for preserving the pork contains natural plant degerming components, can effectively remove harmful bacteria breeding in the processes of slaughtering and cutting the pork, and greatly improves the effective components of the prepared plant lactobacillus fermentation liquor for preserving the pork through probiotic fermentation, enrichment and purification during preparation; the plant lactobacillus fermentation liquor for preserving the pork contains abundant probiotics, so that impurities can be effectively removed, the quality and the taste of the pork are improved, and nutrient substances of the cooked pork are easier to absorb by a human body; the natural fermented pure biological fermentation preparation is a natural fermented pure biological fermentation preparation, is not added with any chemical component, can effectively prolong the fresh-keeping period of raw materials of meat and vegetables, generally can prolong 12-24 hours, can remove fishy smell in the meat, is more convenient to cook and improves the quality of cooked products.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

In the following examples 1g is represented by 1 part by weight.