Animal protein fermentation product for preventing and preserving fruits and vegetables

文档序号：232610 发布日期：2021-11-12 浏览：7次中文

阅读说明：本技术 一种用于果蔬防腐保鲜的动物蛋白发酵产品 (Animal protein fermentation product for preventing and preserving fruits and vegetables ) 是由何永聚季维峰季晓宇丁林李�东廖鹏康术美董建宝李峰邵洪运齐建亮于 2021-08-23 设计创作，主要内容包括：本发明提供一种用于果蔬防腐保鲜的动物蛋白发酵产品,涉及果蔬保鲜技术领域。该种用于果蔬防腐保鲜的动物蛋白发酵产品,包括以下质量占比原料组成：白条母鸡70%、纯化水20%、香辛料2%、发酵辅料3%、纯碱3%和食用发酵菌剂2%；所述白条母鸡选用色泽正常、无异味、去头去尾去脂肪的鸡肉；所述香辛料选用天然植物粉末或精油,包括丁香、迷迭香、鼠尾草、花椒和茴香香精；所述发酵辅料包括葡萄糖、锌剂或镁剂。通过利用动物蛋白酵解后产生的代谢产物,既能对果蔬产品起到较好的保鲜效果,同时也不会对人体健康产生不良影响,更不会出现致癌、致畸等情况。(The invention provides an animal protein fermentation product for the preservation and freshness of fruits and vegetables, and relates to the technical field of fruit and vegetable freshness preservation. The animal protein fermentation product for the preservation and freshness of fruits and vegetables comprises the following raw materials in percentage by mass: 70% of white-strip hen, 20% of purified water, 2% of spice, 3% of fermentation auxiliary material, 3% of soda ash and 2% of edible fermentation microbial inoculum; the white hen selects chicken with normal color, no peculiar smell, no head, no tail and no fat; the spice is natural plant powder or essential oil, including flos Caryophylli, herba Rosmarini officinalis, herba Salvia officinalis, fructus Zanthoxyli and fructus Foeniculi essence; the fermentation auxiliary materials comprise glucose, zinc agent or magnesium agent. The metabolic products generated after the animal protein is glycolyzed can play a good fresh-keeping effect on fruit and vegetable products, and meanwhile, the fruit and vegetable fresh-keeping agent does not have adverse effects on human health and can not cause carcinogenesis, teratogenesis and the like.)

1. An animal protein fermentation product for preservation and freshness of fruits and vegetables is characterized by comprising the following raw materials in percentage by mass: 70% of white-strip hen, 20% of purified water, 2% of spice, 3% of fermentation auxiliary material, 3% of soda ash and 2% of edible fermentation microbial inoculum.

2. The animal protein fermentation product for the preservation and freshness of fruits and vegetables according to claim 1, which is characterized in that: the white hen is selected from chicken with normal color, no foreign flavor, no head, no tail and no fat.

3. The animal protein fermentation product for the preservation and freshness of fruits and vegetables according to claim 1, which is characterized in that: the spice is natural plant powder or essential oil, including flos Caryophylli, herba Rosmarini officinalis, herba Salvia officinalis, fructus Zanthoxyli and fructus Foeniculi essence.

4. The animal protein fermentation product for the preservation and freshness of fruits and vegetables according to claim 1, which is characterized in that: the fermentation auxiliary materials comprise glucose, zinc agent or magnesium agent.

5. The preparation method of the animal protein fermentation product for the preservation and freshness of fruits and vegetables according to claim 1, which is characterized by comprising the following specific steps:

s1, weighing and bag removing: weighing the white strip hen freezing plates in batches, placing the white strip hen freezing plates on a thawing operation table for slight thawing, removing the packaging materials and weighing the weight of the packaging materials;

s2, crushing: putting the unfrozen white-strip hen into a crusher to be crushed into small pieces;

s3, blanching: adding water into a blanching pot in advance, setting the heating temperature to be 140 ℃, pouring the crushed chicken blocks into the blanching pot after the water is heated to be more than 80 ℃, keeping boiling for 30 minutes after the chicken is put into the pot and boiled, and fishing out and draining water after blanching is finished;

s4, stranding and grinding: adding half of the formula amount of purified water into a sterilization bin in advance, starting an emulsification sterilizer and a grinder, lifting the drained chicken to a feeding tank of the emulsification sterilizer, feeding the chicken into the grinder at a constant speed, grinding the chicken into muddy flesh, then dropping the muddy flesh into the emulsification sterilization bin, feeding spices into the grinder for grinding, adding the rest purified water after feeding, and flushing the rest materials in the grinder into the emulsification sterilization bin;

s5, emulsification and sterilization, namely after the feeding of the large materials is finished, directly feeding fermentation auxiliary materials through a feeding port of a sterilization bin, starting a heat conduction oil circulating pump and a heating device, sterilizing the materials, and continuing heat preservation, emulsification and sterilization for 1 hour after the temperature of the materials reaches over 95 ℃;

s6, decocting, namely after the sterilization is finished, continuously controlling the temperature of the materials to be 95 ℃, continuously stirring, and keeping the temperature for decocting for 12 hours;

s7, first-order cooling tempering, wherein after the boiling is finished, a material conveying pump is started, the boiled high-temperature slurry is conveyed into a tempering tank, the mixture is stirred for 30 minutes in a closed mode, and the tempering tank is disinfected for the second time by the high-temperature slurry; after the disinfection is finished, the emulsification is closed; opening a cooling water inlet valve, filling cooling water into a coil pipe of the tempering tank, opening a water outlet valve, keeping cold water circulation, continuously stirring, reducing the temperature of the material to 50 ℃, and closing a cooling cold water inlet valve and a cooling cold water outlet valve; setting a water tank for controlling the temperature by 50 ℃, starting hot water circulation, and preserving the heat by using circulating water at 50 ℃; sampling and detecting the pH, and if the pH is lower than 6.2, adjusting the pH to 6.2-6.8 by using sodium carbonate;

s8, performing enzymolysis, namely adding an animal protein enzymolysis agent, stirring for 30 minutes, fully and uniformly mixing the enzymolysis agent, closing emulsification, continuously stirring, and performing enzymolysis for 4 hours at the temperature of 50 ℃;

s9, second-order cooling and tempering, namely, after enzymolysis is finished, closing hot water circulation, draining hot water of a coil pipe of a tempering tank, filling cooling water, opening a cooling water inlet valve and a cooling water outlet valve, keeping cold water circulation, continuously stirring, and cooling the slurry to 28 ℃; sampling and detecting the pH, and if the pH is lower than 6.2, adjusting the pH to be between 6.2 and 6.8 by using sodium carbonate;

s11, anaerobic glycolysis, namely pumping the slurry to a fermentation tank after the aerobic glycolysis is finished, setting the temperature to be 35 ℃, automatically stirring for 15 minutes every 3 hours, carrying out anaerobic glycolysis at constant temperature for 24 hours, and obtaining the finished product of the animal protein fermentation product after the anaerobic glycolysis is finished.

6. The preparation method of the animal protein fermentation product for the preservation and freshness of fruits and vegetables according to claim 5, which is characterized by comprising the following steps: in the step S1, when the white-strip hen is subjected to unpacking and unfreezing treatment, the packaging material must be removed completely, and the packaged material is forbidden to be mixed into the material.

7. The preparation method of the animal protein fermentation product for the preservation and freshness of fruits and vegetables according to claim 5, which is characterized by comprising the following steps: in the S3 process, the chicken meat needs to be stirred and turned over during blanching and the blood and grease in meat and bones are removed.

8. The preparation method of the animal protein fermentation product for the preservation and freshness of fruits and vegetables according to claim 5, which is characterized by comprising the following steps: and in the S4, when the chicken blocks are put into the grinder, the chicken blocks are put at a constant speed, so that the overload of the grinder caused by too much feeding at one time is avoided.

9. The preparation method of the animal protein fermentation product for the preservation and freshness of fruits and vegetables according to claim 5, which is characterized by comprising the following steps: the temperature of the heat conducting oil in the S5 is controlled to be 140 ℃.

10. The preparation method of the animal protein fermentation product for the preservation and freshness of fruits and vegetables according to claim 5, which is characterized by comprising the following steps: and the material in the S5 needs to be continuously stirred in the sterilization process, so that the slurry is prevented from being denatured and condensed due to rapid heating.

Technical Field

The invention relates to the technical field of fruit and vegetable preservation, in particular to an animal protein fermentation product for fruit and vegetable preservation.

Background

The fruits and vegetables are rich in nutrition, can provide vitamins, mineral substances, dietary fibers and active substances which are easy to be lacked by a human body, and guarantee the health of people, are one of main subsidiary foods of people, and a plurality of fruits and vegetables have specific seasonality, regionality and easy decay, are still living organisms after being harvested, generate various physiological metabolic activities such as vigorous respiration and evaporation, and the like, so that energy and organic nutrients are decomposed and consumed, and respiratory heat is released, so that the fruits and vegetables are deteriorated, tasted, wilted and rotten, and serious loss is caused. Therefore, the fruits and vegetables need to be stored and kept fresh after being picked, so that the storage period of the fresh fruits and vegetables can be effectively prolonged, the rotten and the loss of seasons are guaranteed, the market is supplied evenly all the year round, the living standard of people can be improved, the income of vegetable production operators is increased, and the vegetable basket has a very important significance for enriching the vegetable baskets of people.

The biological preservation technology is an emerging food preservation technology, and currently, enzyme preservation is widely applied, and the enzyme preservation utilizes the catalytic action of enzyme to prevent or eliminate adverse effects of external factors on food, so that the original quality of the food is maintained, and the catalytic action of the enzyme has specificity, high efficiency and mildness, so that the biological preservation technology can be applied to preservation of various fruits and vegetables, and can effectively prevent adverse effects of oxidation and microorganisms on the fruits and vegetables.

Therefore, a new animal protein fermentation product for the preservation and freshness of fruits and vegetables is developed.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides an animal protein fermentation product for the preservation of fruits and vegetables, and solves the problems that the enzymatic preservation products in the current market are relatively few, a plurality of fruit and vegetable products still adopt a chemical preservative for the preservation of fruits and vegetables, and the use of a chemical synthetic preservative has a good preservation effect but has certain influence on the human health, and even causes cancer and teratogenesis after long-term eating.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: an animal protein fermentation product for preservation and freshness of fruits and vegetables comprises the following raw materials in percentage by mass: 70% of white-strip hen, 20% of purified water, 2% of spice, 3% of fermentation auxiliary material, 3% of soda ash and 2% of edible fermentation microbial inoculum.

Preferably, the white hen is chicken with normal color, no peculiar smell, head and tail removed and fat removed.

Preferably, the spice is natural plant powder or essential oil, and comprises clove, rosemary, sage, pepper and fennel essence.

Preferably, the fermentation auxiliary material comprises glucose, zinc agent or magnesium agent.

A preparation method of an animal protein fermentation product for fruit and vegetable preservation comprises the following specific steps:

s2, crushing: putting the unfrozen white-strip hen into a crusher to be crushed into small pieces;

S8, performing enzymolysis, namely adding an animal protein enzymolysis agent, stirring for 30 minutes, fully and uniformly mixing the enzymolysis agent, closing emulsification, continuously stirring, and performing enzymolysis for 4 hours at the temperature of 50 ℃;

s10, aerobic glycolysis, namely adding the edible fermentation inoculant into the slurry, continuously stirring, emulsifying and mixing for 30 minutes; setting the temperature to be 28 ℃, the opening of a manual ball valve of an oxygen supply pipeline to be 1/3, automatically stirring every 10 minutes, supplying oxygen and aerating for 10 minutes, and keeping aerobic glycolysis for 24 hours; (during aerobic glycolysis, the fermentation condition of slurry in the tank should be monitored regularly to avoid overflow of materials due to gas production; during self-control cyclic glycolysis, the running condition of the equipment (temperature, oxygen supply, stirring and self-control timing) should be patrolled regularly to ensure normal running of the equipment.)

S11, anaerobic glycolysis, namely pumping the slurry to a fermentation tank after the aerobic glycolysis is finished, setting the temperature to be 35 ℃, automatically stirring for 15 minutes every 3 hours, carrying out anaerobic glycolysis at constant temperature for 24 hours, and obtaining the finished product of the animal protein fermentation product after the anaerobic glycolysis is finished.

Preferably, in S1, when the hen is to be defrosted, the packaging material must be removed and the packaged goods (including bags, ties, stitches, labels, etc.) must be strictly prevented from being mixed into the material.

Preferably, the chicken pieces in the S3 are stirred and turned over during the blanching process, the blood and the grease in the meat and the bones are removed, the chicken can be fully cooked by continuous stirring and turning, and the blood and the grease in the meat and the bones are removed, namely various impurity froth in the chicken is removed.

Preferably, when the chicken pieces are put into the grinder in the step S4, the chicken pieces are put at a constant speed, so that the phenomenon that the grinder is overloaded due to too much feeding in one time is avoided, the failure rate of the grinder is reduced, and the service life of the grinder is prolonged.

Preferably, the temperature of the heat transfer oil in the step S5 is controlled at 140 ℃.

Preferably, the material in S5 needs to be kept stirring during the sterilization process, so as to avoid the slurry from being denatured and coagulated due to rapid heating.

(III) advantageous effects

The invention provides an animal protein fermentation product for preserving and refreshing fruits and vegetables. The method has the following beneficial effects:

1. the animal protein fermentation product for the corrosion prevention and the freshness preservation of the fruits and the vegetables can play a good freshness preservation effect on the fruits and the vegetables by utilizing the metabolite generated after the animal protein is glycolyzed, can not generate adverse effects on human health, and can not generate the conditions of carcinogenesis, teratogenesis and the like.

2. The animal protein fermentation product for the preservation and the freshness of fruits and vegetables can effectively prevent the adverse effects of oxidation and microorganisms on fruits and vegetables in the transportation or preservation process of the fruit and vegetable products by using the animal protease as a biological freshness-keeping material and utilizing the catalytic action of the animal protease, thereby maintaining the original quality of food.

Drawings

FIG. 1 is a diagram of a pretreatment production process of an animal protein fermentation product according to the present invention;

FIG. 2 is a process diagram of the animal protein fermentation product enzymolysis fermentation production of the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example (b):

as shown in fig. 1-2, the embodiment of the invention provides an animal protein fermentation product for preservation and freshness of fruits and vegetables, which comprises the following raw materials by mass: 70% of white-strip hen, 20% of purified water, 2% of spice, 3% of fermentation auxiliary material, 3% of soda ash and 2% of edible fermentation microbial inoculum.

The white hen is chicken with normal color, no foreign flavor, no head, no tail and no fat.

The spice is natural plant powder or essential oil, including flos Caryophylli, herba Rosmarini officinalis, herba Salvia officinalis, fructus Zanthoxyli and fructus Foeniculi essence, or essence extracted from various natural plants such as flower, leaf, stem, root, fruit and whole plant.

The fermentation auxiliary materials comprise glucose, zinc agent or magnesium agent.

A preparation method of an animal protein fermentation product for fruit and vegetable preservation comprises the following specific steps:

s1, weighing and bag removing: weighing the white hen freezing plates in batches, placing the white hen freezing plates on a thawing operation table for slight thawing, removing the packing materials, weighing the weight of the packing materials, removing the packing materials completely when removing the package and thawing, and strictly prohibiting the packing materials (including packing bags, inner plastic bags, bands, stitches, labels and the like) from being mixed into the materials;

s2, crushing: putting the unfrozen white-strip hen into a crusher to be crushed into small pieces;

s3, blanching: adding water into a blanching pot in advance, setting the heating temperature to be controlled at 140 ℃, pouring the crushed chicken blocks into the blanching pot after the water is heated to be more than 80 ℃, keeping boiling for 30 minutes after the chicken is put into the pot and boiled, stirring and turning over the chicken during blanching, removing blood and grease in meat and bones, and fishing out and draining water after blanching is finished;

s4, stranding and grinding: adding half of the formula amount of purified water into a sterilization bin in advance, starting an emulsification sterilizer and a grinder, lifting the drained chicken to a feeding trough of the emulsification sterilizer, feeding the chicken into the grinder at a constant speed, avoiding overloading of the grinder due to excessive feeding at one time, grinding the chicken into muddy meat, falling into the emulsification sterilization bin, feeding spices into the grinder for grinding, adding the rest purified water after feeding is finished, and flushing the rest materials in the grinder into the emulsification sterilization bin;

s5, emulsification and sterilization, namely after the feeding of large materials is finished, directly feeding fermentation auxiliary materials through a feeding port of a sterilization bin, starting a heat conduction oil circulating pump and a heating device, controlling the temperature of heat conduction oil to be 140 ℃, sterilizing the materials, and continuing to perform heat preservation, emulsification and sterilization for 1 hour after the temperature of the materials reaches over 95 ℃, wherein stirring needs to be kept continuously in the sterilization process, so that the slurry is prevented from being denatured and condensed due to rapid heating;

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

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