混菌发酵鸡骨泥酶解基料的工艺优化  

Process optimization of enzymatic hydrolysis of chicken bone mud by mixed strain fermentation

作　　者：付晓燕 邱文兴 周俊萍 刘安康 吴文锦[2] 汪兰[2] FU Xiaoyan;QIU Wenxing;ZHOU Junping;LIU Ankang;WU Wenjin;WANG Lan(College of Food&Biology Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064)

机构地区：[1]武汉设计工程学院食品与生物科技学院,武汉430205 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《食品科技》2019年第11期313-320,共8页Food Science and Technology

基　　金：湖北省技术创新专项(重大项目)(2018ABA112)

摘　　要：以鸡骨为原料,采用植物乳杆菌、木糖葡萄球菌和鲁氏酵母作为发酵剂,对鸡骨泥酶解基料进行混菌发酵,旨在最大化利用鸡骨中的营养物质。通过单因素试验和正交试验,确定混菌发酵鸡骨泥酶解基料的最佳工艺条件为:在酶解基料中分别加入5%的Na Cl和1%的葡萄糖,灭菌冷却后接种6%的混菌发酵剂(植物乳杆菌、木糖葡萄球菌和鲁氏酵母比例为1:1:1),然后于35℃生化培养箱中发酵4 d,在此条件下鸡骨泥的风味评分最佳。与酶解基料相比,发酵产物中多肽、氨基酸态氮、总酸和I+G含量分别提高了19.3%、43.7%、167.9%和33.3%,表明酶解-发酵联用技术可以作为提高鸡骨蛋白质利用率、增强风味的方法和手段。In this study, chicken bones were used as raw materials, Lactobacillus plantarum, Staphylococcus xylose and Russell’s yeast were used as starter to ferment the enzymatic hydrolysis base material of chicken bones to maximize the utilization of nutrients in chicken bones. Through single factor test and orthogonal test, the optimum technological conditions of chicken bone mud enzymatic hydrolysis by mixed bacteria were determined as follows: adding 5% NaCl and 1% glucose into the enzymatic hydrolysis base material, sterilizing, inoculating 6% mixed bacterial starter(Lactobacillus plantarum, Staphylococcus xylosus and Russell’s yeast ratio was 1:1:1) after cooling, and then fermenting in biochemical incubator at 35 ℃ for 4 days under these conditions. Compared with enzymatic substrate, the content of polypeptide, amino acid nitrogen, total acid and I+G in fermentation products increased by 19.3%, 43.7%, 167.9% and 33.3% respectively, which indicated that enzymatic hydrolysis-fermentation method could be used as a way to improve protein utilization and flavor of chicken bone.

关 键 词：鸡骨 混菌发酵 营养物质 风味评分 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]