CN115211552B - A microbial processing method for improving the nutritional content of shrimp gill sauce - Google Patents

Abstract

The invention discloses a microbial processing method for improving the nutrition components of shrimp gill sauce, which comprises the following steps: s1, removing shells of shrimp heads, crushing and uniformly mixing, and performing sterilization treatment; s2, adding a bacillus amyloliquefaciens solution into the shrimp gill sauce obtained in the step S1, uniformly mixing and culturing; s3, adding lactobacillus plantarum solution into the shrimp gill sauce obtained in the step S2, uniformly mixing and then continuously culturing. By adopting the microbial processing method for improving the nutrition components of the shrimp branchia sauce, the protein in the shrimp branchia sauce is fully released, the nutrition components of the shrimp branchia sauce are improved, and the shelf life of the shrimp branchia sauce is prolonged.

Description

A microbial processing method for improving the nutritional content of shrimp gill sauce

Technical field

The present invention relates to the technical field of food fermentation, and in particular to a microbial processing method for improving the nutritional content of shrimp gill sauce.

Background technique

Crayfish, also known as Procambarus clarkii, red crayfish and freshwater crayfish, has delicious meat and rich nutrition. It is widely loved by Chinese people and the scale of consumption is increasing day by day. In recent years, crayfish has become an important economically cultivated species in China. However, the current edible part of crayfish, the tail, only accounts for about one-third of the weight of the shrimp. During the processing process, a large amount of waste such as shrimp heads and shells will be generated. It not only causes a waste of resources, but also causes pollution to the environment. The by-products such as shrimp heads and shells produced during shrimp processing are rich in protein, unsaturated fatty acids, phospholipids, astaxanthin, chitin, minerals and other nutritional and functional active ingredients. In recent years, many researchers have been trying to use various methods, such as alkali extraction, enzymatic method, alkali acid precipitation extraction and other biochemical methods to develop and utilize the active ingredients in shrimp heads and shells. However, alkali extraction Both the enzymatic method and the alkali acid precipitation extraction method will cause certain damage to the protein and pollute the environment, while the enzymatic method is too expensive and is not conducive to mass production.

In recent years, in addition to using environmentally unfriendly acid and alkali processing methods and high-cost enzymatic methods, some people have also tried to use microbial fermentation methods to extract resources from shrimp by-products, such as using Pediococcus acidilactici to ferment shrimp by-products. Three strains of lactic acid bacteria are used to ferment shrimp by-products with a mixed starter, using Pichia pastoris, Lactobacillus plantarum and Aspergillus niger for mixed fermentation. All fermentations are simultaneous fermentations and cannot achieve efficient extraction of nutrients in shrimp paste.

Contents of the invention

The object of the present invention is to provide a microbial processing method for improving the nutritional content of shrimp gill paste. The shrimp gill paste is used as raw material, and after being crushed and sterilized, Bacillus amyloliquefaciens and Lactobacillus plantarum are added successively to carry out mixed fermentation. Bacillus amylovora metabolizes shrimp gill sauce, promotes the growth of Lactobacillus plantarum, and at the same time releases the protein in shrimp gill sauce, improves the nutritional content of shrimp gill sauce, and extends the shelf life of shrimp gill sauce.

In order to achieve the above objects, the present invention provides a microbial processing method for improving the nutritional content of shrimp gill sauce, and a microbial processing method for improving the nutritional content of shrimp gill sauce. The steps are as follows:

S1. Peel the shrimp heads, crush them, mix them evenly, and then sterilize them;

S2. Add the Bacillus amyloliquefaciens solution to the shrimp gill sauce obtained in step S1, mix and culture;

S3. Add Lactobacillus plantarum solution to the shrimp gill paste obtained in step S2, mix well and continue culturing.

Preferably, in step S1, the shrimp gill sauce prepared is a pre-fermented shrimp gill sauce after shelling and crushing the shrimp heads, without enzymatic hydrolysis, and sterilizing at 121°C for 20 to 30 minutes.

Preferably, in step S2, the culture method is:

(1) Use physiological saline and Bacillus amyloliquefaciens to form a bacterial liquid. The bacterial concentration is 1×10 ⁷ CFU/mL. Add the bacterial liquid and shrimp gill paste at a volume-to-mass ratio of 1 to 10%;

(2) After adding the above solution to the shrimp gill paste, culture it in a shaker at 30°C and 200 rpm for 48 to 72 hours.

Preferably, in step S3, the culture method is:

(1) Use physiological saline and Lactobacillus plantarum to form a bacterial liquid. The bacterial concentration is 1×10 ⁷ CFU/mL. Add the bacterial liquid and shrimp gill paste at a volume-to-mass ratio of 1 to 10%;

(2) After adding the shrimp gill paste to the above solution, culture it in a shaker at 30°C and 200rpm for 9 to 10 days.

Preferably, a Bacillus amyloliquefaciens solution with a volume/mass ratio of 5% to the shrimp gill paste is added to the shrimp gill paste for fermentation for 72 hours, and then a Lactobacillus plantarum bacterial solution with a volume/mass ratio of 5% to the shrimp gill paste is added for fermentation for 9 days.

Preferably, the Bacillus amyloliquefaciens and Lactobacillus plantarum solutions are commercially available food-grade bacterial powders.

Therefore, the present invention adopts the above-mentioned microbial processing method for improving the nutritional content of shrimp gill sauce, and its technical effects are as follows:

(1) The fermentation microorganisms are commercially available food-grade microorganisms and are safe;

(2) Fermentation is carried out in steps, which weakens the inhibitory effect of Lactobacillus plantarum on Bacillus amyloliquefaciens and ensures the diversity of microorganisms in the fermented shrimp gill sauce;

(3) The fermented shrimp gill sauce has a long shelf life. If it is left exposed at room temperature for one month, no mold will grow and no odor will be produced.

In the present invention, Bacillus amyloliquefaciens has strong resistance to external harmful factors and is widely distributed, existing in soil, water, air, animal intestines, etc. Bacillus amyloliquefaciens has strong protease activity and can decompose crayfish processing by-products to produce proteins, various sugars and other metabolites. Lactobacillus plantarum is a normal flora in the intestinal tract of humans and animals and is a recognized safe food-grade microorganism. Lactobacillus plantarum not only imparts unique flavor, texture and structure to fermented foods during the food fermentation process, but also produces a variety of antibacterial substances such as bacteriocins, cyclic dipeptides and organic acids, and is widely used in the fields of food fermentation and biological preservation. Utilizing Bacillus amyloliquefaciens and Lactobacillus plantarum to ferment shrimp gill sauce in a step-by-step manner, the originally unusable protein in shrimp gill sauce can be decomposed, while promoting the growth of Lactobacillus plantarum, improving the nutritional content of shrimp gill sauce, and extending the length of shrimp gills. Sauce shelf life.

The technical solutions of the present invention will be described in further detail below through examples.

Detailed ways

The technical solutions of the present invention will be further described below through examples.

Unless otherwise defined, technical terms or scientific terms used in the present invention shall have the usual meaning understood by a person with ordinary skill in the field to which the present invention belongs.

All terms (including technical terms or scientific terms) used in this disclosure have the same meanings as understood by one of ordinary skill in the art to which this disclosure belongs, unless otherwise specifically defined. It should also be understood that terms defined in, for example, general dictionaries should be understood to have meanings consistent with their meanings in the context of the relevant technology and should not be interpreted in an idealized or highly formalized sense, unless expressly stated herein. Ground is defined this way.

Techniques, methods and devices known to those of ordinary skill in the relevant art may not be discussed in detail, but where appropriate, such techniques, methods and devices should be considered a part of the specification.

The disclosure contents of the prior art documents cited in the specification of the present invention are incorporated by reference into the present invention in their entirety, and are therefore part of the disclosure content of the present invention.

Embodiment 1

A microbial processing method for improving the nutritional content of shrimp gill sauce, including the following steps:

1) Single bacterial fermentation product of shrimp gill sauce

Peel the shrimp heads, crush them, mix them evenly, and sterilize them at a temperature of 121°C for 20 minutes. Dissolve Bacillus amyloliquefaciens in physiological saline to obtain a Bacillus amyloliquefaciens solution with a bacterial concentration of 1×10 ⁷ CFU/mL. The Bacillus amyloliquefaciens solution was added to the shrimp gill paste at a volume-mass ratio of 1% to the shrimp gill paste, and cultured in a shaker at a temperature of 30°C and a rotation speed of 200 rpm. The shrimp gill sauce fermentation product was obtained after 12 days of culture.

2) Determination of nutrients in shrimp gill fermentation products

The o-phthalaldehyde method was used to determine the free amino content in the product, the Coomassie brilliant blue method was used to determine the soluble protein content, the Kjeldahl nitrogen method was used to determine the protein content, and the acidimeter method was used to determine the amino acid nitrogen content. Leave the fermented product open for a month at room temperature, observe the mold and rot situation, and determine whether there is any odor by smelling it, and determine the shelf life of the fermented shrimp gill sauce.

Amino acid nitrogen refers to the nitrogen element that exists in the form of amino acids and is a characteristic indicator to determine the degree of fermentation of fermented products. The higher the index, the higher the amino acid content and the better the umami taste. Free amino groups are the exposed parts of proteins due to cleavage of peptide bonds. Enzymatic hydrolysis of proteins will lead to an increase in free amino groups. Soluble protein refers to proteins that can be dissolved in water or other solvents in the form of small molecules. It is usually used as an important indicator in experiments such as plant physiology, microorganisms, and food processing, and is an important nutrient. Protein refers to a type of biological macromolecules widely present in living organisms. When dietary protein meets human needs, it can maintain normal metabolism, generate antibodies, resist infection, and recover easily from illness.

Embodiment 2

A microbial processing method for improving the nutritional content of shrimp gill sauce, including the following steps:

1) Shrimp gill sauce is a mixed fermentation product of two kinds of bacteria

Peel the shrimp heads, crush them, mix them evenly, and sterilize them at a temperature of 121°C for 20 minutes. Dissolve Bacillus amyloliquefaciens in physiological saline to obtain a Bacillus amyloliquefaciens solution with a bacterial concentration of 1×10 ⁷ CFU/mL. Dissolve Lactobacillus plantarum in physiological saline to obtain a Lactobacillus plantarum solution with a bacterial concentration of 1×10 ⁷ CFU/mL. Add the Bacillus amyloliquefaciens solution to the shrimp gill sauce at a volume-to-mass ratio of 1% to the shrimp gill sauce, and culture it in a shaker at a temperature of 30°C and a rotation speed of 200 rpm. After 48 hours, add the Lactobacillus plantarum solution to the shrimp gill sauce at a ratio of 1% to shrimp gill sauce. Add shrimp gill sauce at a ratio of 1% by volume to mass of the sauce, and culture it in a shaker at a temperature of 30°C and a rotation speed of 200 rpm for 10 days to obtain the shrimp gill sauce fermentation product;

2) Determination of nutrients in shrimp gill sauce fermentation products

The o-phthalaldehyde method was used to determine the free amino content in the product, the Coomassie brilliant blue method was used to determine the soluble protein content, the Kjeldahl nitrogen method was used to determine the protein content, and the acidimeter method was used to determine the amino acid nitrogen content. Leave the fermented product open for a month at room temperature, observe the mold and rot situation, and determine whether there is any odor by smelling it, and determine the shelf life of the fermented shrimp gill sauce.

Embodiment 3

In the preparation of shrimp gill sauce by microbial fermentation, the fermentation time of Bacillus amyloliquefaciens is 72 hours and the fermentation time of Lactobacillus plantarum is 9 days.

Others are the same as in Embodiment 2. The determination of nutrients and the study of shelf life are the same as in Example 2.

Embodiment 4

In the preparation of shrimp gill sauce by microbial fermentation, the physiological saline with a volume to mass ratio of 1% in Example 1 is replaced with a physiological saline with a volume to mass ratio of 5%, and the rest is the same as in Example 1.

The determination of nutrients and the study of shelf life are the same as in Example 1.

Embodiment 5

In the preparation of shrimp gill sauce by microbial fermentation, the amount of bacteria inoculated into the shrimp gill sauce by the Bacillus amyloliquefaciens solution and the Lactobacillus plantarum solution is both 5% (volume to mass ratio), and other conditions are the same as in Example 2.

The determination of nutrients and the study of shelf life are the same as in Example 2.

Embodiment 6

In the method of preparing shrimp gill sauce through microbial fermentation, the inoculation amount of Bacillus amyloliquefaciens solution and Lactobacillus plantarum solution into the shrimp gill sauce is 5% (volume to mass ratio), and other conditions are the same as in Example 3.

The determination of nutrients and the study of shelf life are the same as in Example 3.

Embodiment 7

In the preparation of shrimp gill sauce by microbial fermentation, the physiological saline with a volume to mass ratio of 1% in Example 1 is replaced with a physiological saline with a volume to mass ratio of 10%, and other conditions are the same as Example 1.

The determination of nutrients and the study of shelf life are the same as in Example 1.

Embodiment 8

In the method of preparing shrimp gill sauce through microbial fermentation, the amount of Bacillus amyloliquefaciens solution and Lactobacillus plantarum solution inoculated into the shrimp gill sauce is 10% (volume to mass ratio), and other conditions are the same as in Example 2.

The determination of nutrients and the study of shelf life are the same as in Example 2.

Embodiment 9

In the method of preparing shrimp gill sauce through microbial fermentation, the inoculation amount of the Bacillus amyloliquefaciens solution and the Lactobacillus plantarum solution into the shrimp gill sauce is both 10% (volume to mass ratio), and other conditions are the same as in Example 3.

The determination of nutrients and the study of shelf life are the same as in Example 3.

Comparative Example 1

In the preparation of shrimp gill sauce by microbial fermentation, 1% physiological saline was used to replace the bacterial liquid in Example 1. Other conditions, nutrient determination and shelf life research were the same as in Example 1.

Comparative Example 2

In the preparation of shrimp gill sauce by microbial fermentation, 5% physiological saline was used to replace the bacterial liquid in Example 1. Other conditions, nutrient determination and shelf life research were the same as in Example 1.

Comparative Example 3

In the preparation of shrimp gill sauce by microbial fermentation, 10% physiological saline is used to replace the bacterial liquid of Example 1.

Other conditions, nutrient determination and shelf life research were the same as in Example 1.

trial test

Calculate the parameter values in dry weight of each Example and Comparative Example, and detect the obtained parameters by comparing Examples 1 to 9 and Comparative Examples 1 to 3.

It can be seen from Table 1 that the parameters of the fermentation product obtained by the method of the present invention are good. In terms of free amino content and amino acid nitrogen content, Example 1, Example 2 and Example 3 are higher than Comparative Example 1, and Example 2 and Example 3 are higher than Example 1; Example 4, Example 5 and Example Example 6 is higher than Comparative Example 2, Example 5 and Example 6 are higher than Example 4; Example 7, Example 8 and Example 9 are higher than Comparative Example 3, and Example 8 and Example 9 are higher than Example 7. . It is proved that adding bacterial liquid for fermentation can increase the nutrient content in shrimp gill sauce, and the mixed fermentation of two kinds of bacteria is better than the fermentation of single strain.

The various parameters of Example 2, Example 3, Example 8 and Example 9 are not as good as Example 5 and Example 6, indicating that the best effect is when the volume mass ratio of bacterial liquid to shrimp gill sauce is 5%. The effect of Example 6 is better than that of Example 5, so the optimal fermentation process is: add 5% Bacillus amyloliquefaciens solution for fermentation for 72 hours, then add 5% Lactobacillus plantarum solution for fermentation for 9 days.

Table 1 Determination of nutrients in fermented shrimp gill sauce

Therefore, the present invention adopts the above-mentioned microbial processing method for improving the nutritional content of shrimp gill paste. The shrimp gill paste is used as raw material. After crushing and sterilizing it, Bacillus amyloliquefaciens and Lactobacillus plantarum are added successively to carry out mixed fermentation. Bacillus amylovora metabolizes shrimp gill sauce, promotes the growth of Lactobacillus plantarum, and at the same time releases the protein in shrimp gill sauce, improves the nutritional content of shrimp gill sauce, and extends the shelf life of shrimp gill sauce.

Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: The technical solution of the present invention may be modified or equivalently substituted, but these modifications or equivalent substitutions cannot cause the modified technical solution to depart from the spirit and scope of the technical solution of the present invention.

Claims (2)

1. A microbial processing method for improving the nutritional content of shrimp gill sauce, which is characterized in that the steps are as follows: S1. Peel the shrimp heads, crush them, mix them evenly, and then sterilize them; S2. Add Bacillus amyloliquefaciens solution to the shrimp gill sauce obtained in step S1, mix and culture; S3. Add Lactobacillus plantarum solution to the shrimp gill sauce obtained in step S2, mix well and continue culturing; In step S1, the prepared shrimp gill sauce is a pre-fermented shrimp gill sauce after shelling and crushing the shrimp heads, without enzymatic hydrolysis, and sterilizing at 121°C for 20 to 30 minutes; In step S2, the cultivation method is: (1) Use physiological saline and Bacillus amyloliquefaciens to form a bacterial liquid. The bacterial concentration is 1×10 ⁷ CFU/mL. Add the bacterial liquid and shrimp gill sauce at a volume-to-mass ratio of 5%; (2) After adding the above solution to the shrimp gill paste, culture it in a shaker at 30°C and 200 rpm for 72 hours; In step S3, the cultivation method is: (1) Use physiological saline and Lactobacillus plantarum to form a bacterial liquid. The bacterial concentration is 1×10 ⁷ CFU/mL. Add the bacterial liquid and shrimp gill sauce at a volume-to-mass ratio of 5%; (2) After adding shrimp gill paste to the above solution, culture it in a shaker at 30°C and 200 rpm for 9 days. 2. A microbial processing method for improving the nutritional content of shrimp gill paste according to claim 1, characterized in that: the Bacillus amyloliquefaciens and Lactobacillus plantarum solutions are commercially available food-grade bacterial powders.