Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of Lactobacillus plantarum preservative for low-salt meat products

A technology of Lactobacillus plantarum and antistaling agent, applied in the direction of Lactobacillus, bacteria used in food preparation, methods based on microorganisms, etc., to achieve the effect of avoiding the destruction of nutrition and flavor, inhibiting the growth of spoilage bacteria, and increasing the number of probiotics

Active Publication Date: 2020-10-09
HEFEI UNIV OF TECH
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the storage characteristics of low-salt meat products are significantly different from those of ordinary (normal-salt) meat products, and the research and application of Lactobacillus plantarum in the preservation of low-salt meat products is still blank

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of Lactobacillus plantarum preservative for low-salt meat products
  • A kind of Lactobacillus plantarum preservative for low-salt meat products
  • A kind of Lactobacillus plantarum preservative for low-salt meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Isolation of Lactobacillus plantarum

[0038] Take the air-dried sausage after fermentation for 6 days (ingredients: 4.5kg lean pork, 0.5kg fat (pork back fat), 0.15kg koji wine (Yuquan Daqu), 0.25kg glucose, 0.075kg monosodium glutamate, 0.125kg salt, mix Seasoning 0.025kg (mixed seasonings include: clove, cinnamon, angelica, Tsaoguo, etc.), after aseptic treatment to remove the casing, cut into pieces and grind, weigh 5.0g and put it into 45.0mL normal saline, shake well, Shake at 4°C for 20 min. Take 1.0 mL of the above liquid and pour it into a test tube filled with 9.0 mL of sterilized physiological saline, and spread it on the MRS solid medium. Repeat the above steps until individual colonies can be formed on the MRS solid medium. The colony morphology was observed with the naked eye, and the dominant bacteria with the same colony morphology were selected for isolation. The selected colonies were streaked repeatedly on the MRS solid medium until pure colonies w...

Embodiment 2

[0040] A kind of preparation operation steps of the Lactobacillus plantarum preservative used for low-salt meat products are as follows:

[0041] (1) Cultivation of Lactobacillus plantarum

[0042] The activated Lactobacillus plantarum was inoculated into Man Rogosa and Sharp (MRS) medium, the inoculum amount was 3-4% (V / V), cultured at 37°C for 18-20 hours, and continuously transferred for 3 times to obtain the third generation Fermentation broth; wherein the number of live cells of Lactobacillus plantarum reaches 10 9 CFU / mL;

[0043]MRS medium: 10.0g of caseinase digest, 10.0g of beef extract powder, 4.0g of yeast extract, 20.0g of glucose, 5.0g of sodium acetate, 2.0g of triammonium citrate, 1.08g of Tween-80, dihydrogen phosphate Mix 2.0g of potassium, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate and 1000mL of distilled water, adjust the pH value to 5.7±0.2 with 0.1M hydrochloric acid (HCl).

[0044] (2) Preparation of Lactobacillus p...

Embodiment 3

[0047] Preservation of Lactobacillus plantarum for low-salt sausage

[0048] The added amount of sodium chloride in the low-salt sausage is 1.75%, and the added amount of potassium chloride is 0.75%. Put the low-salt sausage in a constant temperature water bath at 80°C and cook for 30 minutes; slice the cooked low-salt sausage under aseptic conditions, with a thickness of about 0.5 cm and a weight of about 6-8 g per slice.

[0049] The plantarum lactobacillus preservative in Example 2 is evenly sprayed onto the surface of the low-salt sausage by spraying method, and the spraying amount is 1mL / 100g, that is, the plantaractobacillus inoculum is 10 7 CFU / g. Vacuum-pack the inoculated low-salt sausages quickly and store them at 4±2°C. During the storage period, carry out relevant index determination until the product loses its edible value.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a plant lactobacillus preservative for low-salt meat products. The strain used in the Lactobacillus plantarum preservative is Lactobacillus plantarum Lactobacillus plantarum , preserved in China General Microorganism Culture Collection Center (CGMCC). The Lactobacillus plantarum antistaling agent is a light white translucent suspended bacterial liquid, and the number of viable cells of the antistaling agent is 10 9 CFU / mL; Use the spray method to evenly inoculate the above-mentioned preservatives on the surface of low-salt meat products; quickly vacuum-pack the inoculated low-salt meat products, and store them at 4±2°C. The plant lactobacillus fresh-keeping agent of the present invention significantly inhibits the growth of spoilage bacteria, delays the fat oxidation of products, and prolongs the shelf life of low-salt meat products.

Description

technical field [0001] The invention relates to the field of food science / meat science and technology, in particular to Lactobacillus plantarum R2 used for keeping low-salt meat products fresh. Background technique [0002] Sodium salt (sodium chloride) has positive effects such as antisepsis, seasoning, improving texture and flavor in meat processing. However, excessive sodium intake by consumers can cause diseases such as high blood pressure and cardiovascular diseases. Therefore, low (sodium) salt meat products are favored by more and more consumers, which has aroused widespread concern in the meat industry. [0003] Sodium salt plays an important role in antisepsis and freshness preservation of meat products, so reducing sodium salt will cause problems such as reduced microbial safety of meat products and shortened shelf life. The commonly used fresh-keeping method in meat products is to add chemical preservatives and microbial preservatives, such as: sorbic acid and i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12N1/20A23B4/22C12R1/25
CPCA23B4/22C12N1/20A23V2400/169
Inventor 李沛军徐梅陈从贵徐宝才黄攀
Owner HEFEI UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com