阅读说明：本技术 一种鸡膏的微生物发酵工艺 (The microorganism fermentation process of one breeder cream ) 是由 曾益洪 范晓静 于 2019-08-27 设计创作，主要内容包括：本发明提供一种鸡膏的微生物发酵工艺,具体涉及食品调味料加工技术领域。本发明采用螺肉与鸡肉作为鸡膏的原料,为鸡膏增添了螺肉的鲜甜,使用蒸汽闪爆技术,使鸡肉和螺肉中的蛋白质、糖类、脂肪等有效成分能更多地被提取出来,这样在之后进行的发酵酶解中,能够与香蕉酵素菌和纳豆芽孢杆菌进行充分发酵酶解,产生易被机体吸收的小分子肽类、氨基酸、糖分和呈味呈香前体物,随后进行的加热提香,使呈味呈香前体物发生美拉德反应,获得最终的呈味呈香物质,让得到的鸡膏香气浓郁持久,口感柔和饱满、鲜甜有回甘、无腥味和苦涩感,在阴凉处存放3个月未见菌落总数出现明显增长、未检出有致病菌。本发明操作简单、易于实现、适于规模化生产。(The present invention provides the microorganism fermentation process of a breeder cream, is specifically related to food dressing processing technique field.The present invention is using spiral shell meat and raw material of the chicken as chicken cream, the fresh and sweet of spiral shell meat is added for chicken cream, use steam explosion technology, make the protein in chicken and spiral shell meat, carbohydrate, the effective components such as fat can be more extracted, in this way in the fermentation enzymatic hydrolysis carried out later, sufficiently fermentation can be carried out with banana ferment bacterium and bafillus natto to digest, generate the small-molecule peptide being easily absorbed by organisms, amino acid, sugar and flavor are in fragrant precursor, the heating Titian then carried out, making flavor is in that Maillard reaction occurs for fragrant precursor, obtain final flavour and fragrance substance, the chicken cream allowed gives off a strong fragrance persistently, mouthfeel is soft full, it is fresh and sweet have back it is sweet, without fishy smell and bitterness sense, it stores 3 months in the cool and has no that total plate count rises appreciably, pathogenic bacteria have been not detected.Operation of the present invention is simple, be easily achieved, is suitable for large-scale production.)

1. the microorganism fermentation process of a breeder cream, which comprises the following steps:

A. steam explosion: by weight, 10-20 parts of chicken, 7-15 parts of spiral shell meat is taken, after chicken is cut into bulk, water is added not have Chicken and spiral shell meat are impregnated 20-40 minutes, are then dodged in the quick-fried device of addition sudden strain of a muscle 2-5 times quick-fried；

B. it grinds: material made from step a being taken to be added in colloid mill, grind 3- under being 3000-5000 revs/min in revolving speed 7 minutes, obtain basestocks；

C. fermentation enzymatic hydrolysis: take basestocks, 65-95 parts of fish sauce, 0.1-1 parts of banana ferment bacterium, 0.1-0.5 parts of bafillus natto, 1-3 parts of fructose, 0.5-1.5 parts of pectin and 0.03-0.12 parts of pectinesterase, fermentation enzymatic hydrolysis 48-72 hours at 30-40 DEG C, Obtain enzymolysis liquid；

D. separation, homogeneous: taking enzymolysis liquid to be centrifuged, isolated enzymatic hydrolysis clear liquid and enzymatic hydrolysis precipitating；It takes enzymatic hydrolysis to precipitate, lotus is added 3-7 parts of leaf extract, 0.5-1.5 parts of mung bean flour, it is 4-8 times high-pressure homogeneous at 120-140MPa, obtain homogeneous object；

E. it heats Titian: taking enzymatic hydrolysis clear liquid, reacted 50-80 minutes at 120-130 DEG C, be then cooled to 60-80 DEG C, heat preservation is stirred It mixes 20-30 minutes, obtains Titian liquid；

F. it is concentrated: Titian liquid being taken to be concentrated under reduced pressure into the 1/5-1/3 of original volume, homogeneous object, sodium carboxymethylcellulose is then added 1.5-3.5 parts, 1-3 parts of algin, 0.1-0.5 parts of dihydromyricetin, 2-5 parts of asparagus juice are uniformly mixed, obtain chicken cream.

2. the microorganism fermentation process of breeder cream according to claim 1, which is characterized in that sudden strain of a muscle described in step a is quick-fried Device parameter setting are as follows: vapour pressure 5-10MPa, 150-180 DEG C of temperature, dwell time 100-200 second, release moment, 0.05- time 0.25 second.

3. the microorganism fermentation process of breeder cream according to claim 1, which is characterized in that fish sauce described in step c It is described to remove raw meat processing method by being handled except raw meat before being added are as follows: by weight, to take 1-5 parts of egg white, after dismissing, beer is added It 25-45 parts of hops powder, is uniformly mixed, it is 35-65 minutes dry at 90-110 DEG C, fish sauce is then added and adds at 50-60 DEG C It is 10-20 minutes hot, filtering to get.

4. the microorganism fermentation process of breeder cream according to claim 3, which is characterized in that the hops powder Partial size is 80-100nm.

5. the microorganism fermentation process of breeder cream according to claim 1, which is characterized in that banana described in step c Ferment bacterium the preparation method comprises the following steps: by weight, take 3-7 parts of banana, 12-26 parts of water, be ground into slurries, then carry out high pressure steaming Vapour sterilizing is then passed through nitrogen-sealed and ferments 48-72 hours, takes supernatant, obtain banana ferment bacterium.

6. the microorganism fermentation process of breeder cream according to claim 1, which is characterized in that lotus leaf described in step d Extracting solution the preparation method comprises the following steps: take new new lotus leaf, be added immersing in liquid nitrogen 90-120 second, then take out room temperature to be returned to, addition Boiling 10-20 minutes in steamer, it is subsequently added into the water of 5-10 times of lotus leaf quality, is ultrasonically treated 20-40 minutes, filtering obtains lotus leaf Extracting solution.

7. the microorganism fermentation process of breeder cream according to claim 1, which is characterized in that mung bean described in step d Powder the preparation method comprises the following steps: mung bean is taken to be added in pot, heating stir-frying 10-20 minute, then carry out dozen powder, connect at 100-120 DEG C Cross 80-120 mesh screen, collect and mung bean flour obtained by the part of sieve.

8. the microorganism fermentation process of breeder cream according to claim 1, which is characterized in that spiral shell meat described in step a Selected from spiral shell or stone spiral shell meat.

[technical field]

The present invention relates to food dressing processing technique fields, and in particular to the microorganism fermentation process of a breeder cream.

[background technique]

Chicken cream through boiling, extracting, enzymatic hydrolysis or is not digested using new fresh chicken meat, meat bone extract etc. as primary raw material Several process is processed into, and ingredient contains the delicate flavour materials such as polypeptide, a variety of amino acid, in addition the Maillard reaction of characteristic, again With strong chicken fragrance, one of raw materials for production of chickens' extract are commonly used for, are also widely used for chafing dish bottom flavorings, instant noodles, meat system One of production and processing of product is a kind of homely flavoring agent loved by all of consumption.

Currently, chicken cream due to using chicken as primary raw material, be that some consumers respect and remote often with chicken fishy smell It, while by containing a large amount of amino acid, carbohydrate content, harmful microorganism easy to breed influences edible safety, furthermore in chicken More calcium ion, magnesium ion are usually contained, the halogenation salt with bitter taste can be produced in chicken cream process, influences chicken cream Mouthfeel.It is the preparation process pertinent literature about chicken cream below.China Patent Publication No. is CN106473082A, entitled one kind is pure The patent document of chicken cream and preparation method thereof discloses a kind of using autoclaving, colloid mill grinding, high-pressure homogeneous preparation chicken cream Method ensure that reasonable edible salt intake although reducing salt content, lack microbial fermentation enzymolysis process, make The flavor of chicken cream is in the big heavy discount of fragrant effect, and joined potassium sorbate, sodium Diacetate, citric acid as chemical preservative, tool There is certain edible safety risk；China Patent Publication No. is CN107259385A, a kind of entitled chicken with chili cream and its preparation side The patent document of method discloses a kind of chicken cream preparation process using based on defibrination, enzymatic hydrolysis and thermal response, but only used more Single protease cannot effectively be decomposed the nutriment of other in chicken, cause one in fragrant flavor to chicken cream Fixed limitation affects the quality of chicken cream；China Patent Publication No. is CN107095265A, a kind of entitled seafood chicken essence seasoning And preparation method thereof, a kind of method that chicken extracting solution is prepared using enzymatic hydrolysis is disclosed, then carries out extracting solution and seafood juice Simple physical mixing, the addition effect to interact without really playing chicken and seafood, and not easy to breed to chicken cream have Evil microorganism is paid close attention to and is solved with bitter taste and chicken fishy smell.

In summary, it is necessary to develop it is a kind of can long-term preservation, the soft full chicken cream of mouthfeel microorganism fermentation process.

[summary of the invention]

Goal of the invention of the invention is: asking for chicken cream with chicken fishy smell, bitter taste, microorganism easy to breed Topic, provides the microorganism fermentation process of a breeder cream.The chicken cream that preparation process of the present invention obtains gives off a strong fragrance persistently, and mouthfeel is soft It is full, fresh and sweet have back it is sweet, without fishy smell and bitterness sense, store 3 months have no that total plate count occurs rising appreciably, not examine in the cool There are pathogenic bacteria out.Operation of the present invention is simple, be easily achieved, is suitable for large-scale production.

To achieve the goals above, The technical solution adopted by the invention is as follows:

The microorganism fermentation process of one breeder cream, comprising the following steps:

A. steam explosion: by weight, 10-20 parts of chicken, 7-15 parts of spiral shell meat is taken, after chicken is cut into bulk, adds water Chicken and spiral shell meat are not crossed, impregnates 20-40 minutes, is then dodged in the quick-fried device of addition sudden strain of a muscle 2-5 times quick-fried；

B. it grinds: material made from step a being taken to be added in colloid mill, ground under being 3000-5000 revs/min in revolving speed Mill 3-7 minutes, obtains basestocks；

C. fermentation digests: taking basestocks, 65-95 parts of fish sauce, 0.1-1 parts of banana ferment bacterium, bafillus natto 0.1-0.5 Part, 1-3 parts of fructose, 0.5-1.5 parts of pectin and 0.03-0.12 parts of pectinesterase, fermentation enzymatic hydrolysis 48-72 is small at 30-40 DEG C When, obtain enzymolysis liquid；

D. separation, homogeneous: taking enzymolysis liquid to be centrifuged, isolated enzymatic hydrolysis clear liquid and enzymatic hydrolysis precipitating；It takes enzymatic hydrolysis to precipitate, adds Enter 3-7 parts of Lotus Leaf Extracts, 0.5-1.5 parts of mung bean flour, it is 4-8 times high-pressure homogeneous at 120-140MPa, obtain homogeneous object；

E. it heats Titian: taking enzymatic hydrolysis clear liquid, reacted 50-80 minutes at 120-130 DEG C, be then cooled to 60-80 DEG C, protect Temperature stirring 20-30 minutes, obtains Titian liquid；

F. it is concentrated: Titian liquid being taken to be concentrated under reduced pressure into the 1/5-1/3 of original volume, homogeneous object, carboxymethyl cellulose is then added 1.5-3.5 parts of sodium, 1-3 parts of algin, 0.1-0.5 parts of dihydromyricetin, 2-5 parts of asparagus juice are uniformly mixed, obtain chicken cream.

Optimization, the quick-fried device parameter setting of sudden strain of a muscle described in step a are as follows: when vapour pressure 5-10MPa, 150-180 DEG C of temperature, pressure maintaining Between 100-200 seconds, moment release time 0.05-0.25 seconds.

It advanced optimizes, fish sauce described in step c is handled before being added by removing raw meat, described to remove raw meat processing method are as follows: to press Weight part ratio takes 1-5 parts of egg white, after dismissing, and is added 25-45 parts of hops powder, is uniformly mixed, dry at 90-110 DEG C 35-65 minutes, then be added fish sauce heat 10-20 minutes at 50-60 DEG C, filter to get.

Further optimize, the partial size of the hops powder is 80-100nm.

Further optimize again, banana ferment bacterium described in step c the preparation method comprises the following steps: by weight, taking banana 3-7 parts, 12-26 parts of water, are ground into slurries, then carry out high pressure steam sterilization, and it is small to be then passed through nitrogen-sealed fermentation 48-72 When, supernatant is taken, banana ferment bacterium is obtained.

Further optimize again, Lotus Leaf Extracts described in step d the preparation method comprises the following steps: take new new lotus leaf, liquid is added Nitrogen impregnates 90-120 seconds, then takes out room temperature to be returned to, and is added in steamer boiling 10-20 minutes, is subsequently added into lotus leaf quality 5-10 times of water is ultrasonically treated 20-40 minutes, and filtering obtains Lotus Leaf Extracts.

Further optimize again, mung bean flour described in step d the preparation method comprises the following steps: take mung bean be added pot in, in 100- Heating stir-frying 10-20 minutes at 120 DEG C, then carry out beating powder, then cross 80-120 mesh screen, and collection is obtained by the part of sieve Mung bean flour.

Further optimize again, spiral shell meat described in step a is selected from spiral shell or stone spiral shell meat.

In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:

1. the present invention adds the fresh and sweet of spiral shell meat using spiral shell meat and raw material of the chicken as chicken cream, for chicken cream, steam is used Quick-fried technology is dodged, so that the effective components such as chicken and protein, carbohydrate, fat in spiral shell meat is more extracted, exists in this way In the fermentation enzymatic hydrolysis carried out later, sufficiently fermentation can be carried out with banana ferment bacterium and bafillus natto and digested, generate easily quilt Small-molecule peptide, amino acid, sugar and the flavor that body absorbs are in fragrant precursor, the heating Titian then carried out, make the flavor be in Maillard reaction occurs for fragrant precursor, obtains final flavour and fragrance substance, the chicken cream allowed gives off a strong fragrance persistently, and mouthfeel is soft With it is full, fresh and sweet have back it is sweet, without fishy smell and bitterness sense, store have no within 3 months that total plate count occurs rising appreciably, not in the cool Detection has pathogenic bacteria.Operation of the present invention is simple, be easily achieved, is suitable for large-scale production.

2. the present invention occurs chicken and spiral shell meat cell during being forced into moment release using steam explosion technology Rupture makes the effective components such as protein therein, carbohydrate, fat be easy to dissociate outside during grinding, Fermentation enzyme digestion reaction preferably occurs.

3. joined fish sauce in fermentation enzyme digestion reaction of the invention, by fermentation process, it can effectively desalinate the raw meat of chicken Taste, and the additive effect that one-plus-one is greater than two is formed, the chicken cream mouthfeel made is fuller fresh and sweet.What fish sauce of the invention used It is traditional zymotic technique, some fishlike smell can be had, therefore the present invention is carried out by the way that egg white and hops powder is added except raw meat Processing, it is distinctive fresh and sweet not only to have remained fish sauce, but also eliminate fishlike smell.Tannin and resin component in hops is through egg white packet Cover it is dry after, can adsorb the aldehyde in chicken, ketone fishy smell ingredient and form precipitating and remove.

It is also added into fructose, banana ferment bacterium and bafillus natto in fermentation enzyme digestion reaction of the invention, keeps enzymatic hydrolysis anti- Beneficial bacterium type diversification in answering, under the basis using fructose as sugar source preferably by chicken, spiral shell meat and fish sauce polysaccharide, The non-protein class macromolecules degradation such as lipid is the small-molecule substance for being easy to absorb and flavor is in fragrant precursor, is mentioned for subsequent heating Perfume forms strong fragrance and full mouthfeel provides material base.Meanwhile bafillus natto has promotion growth of probiotics again, inhibits Harmful microbe effect, is a kind of green bio preservative, is used cooperatively with banana ferment bacterium, play coordination synergistic effect.

It joined pectin, pectinesterase again simultaneously in fermentation enzyme digestion reaction of the invention, pectin can be converted to first Oxygroup pectin forms gel complex compound with bitter principle calcium chloride present in raw material, magnesium chloride, removes bitter taste.

4. the present invention joined sodium carboxymethylcellulose after concentration, algin carries out thickening and suspending, material can be made Ultrafine dust suspension is formed in chicken cream, increases solubility, makes the dispersion easy to dissolve in daily utilization of chicken cream, not to using The clarity of object impacts, and joined dihydromyricetin and asparagus juice, collectively constitutes green ring with bafillus natto The bacteriostatic agent of guarantor inhibits the long bacterium of chicken cream, avoids being detrimental to health.

5. the Titian liquid after homogeneous object is added to concentration is made in Lotus Leaf Extracts, mung bean flour and enzymatic hydrolysis precipitating by the present invention In, enable the alkaloids in lotus leaf, the flavonoids in mung bean to play the role of purifying chicken grease, eliminates chicken cream greasy Sense increases clean mouthfeel.Meanwhile digesting in precipitating containing the raw material not digested, it continuously adds after being carried out homogeneous to use In preparation chicken cream, substantially increases the utilization rate of raw material, reduces production cost.

Lotus Leaf Extracts in the present invention can remove the greasy feeling of chicken cream in conjunction with the grease in chicken cream.Present invention research Person passes through multiple creative work, has obtained following optimal extracting method: immersing in liquid nitrogen is first added in new new lotus leaf, keeps cell wall crisp Change, increase permeability, then carrying out boiling makes to come into full contact in moisture penetration cell with effective components such as alkaloids, then is surpassed Sound in maximum efficiency extracts effective component, obtains Lotus Leaf Extracts.

[specific embodiment]

Below with reference to embodiment, the invention will be further described.