直投式护色食窦魏斯氏菌产品的制备  

Preparation of Direct-Vat Weissella cibaria Products

作　　者：曲红叶 刘超然 董雨露 胡瑞峰 刘学军[3] QU Hongye;LIU Chaoran;DONG Yulu;HU Ruifeng;LIU Xuejun(College of Food Science and Engineering,Tonghua Normal University,Tonghua 134002,China;Laxiaoya Food Co.,Ltd.,Changchun 130000,China;College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]通化师范学院食品科学与工程学院,通化134002 [2]辣小鸭食品有限公司,长春130000 [3]吉林农业大学食品科学与工程学院,长春130118

出　　处：《吉林农业大学学报》2023年第2期228-236,共9页Journal of Jilin Agricultural University

基　　金：通化师范学院学生创新与技能训练项目(CS2022131);吉林省重大科技计划项目(20170203011NY)。

摘　　要：为探究护色乳酸菌替代亚硝酸盐在低温腌制肉中的护色作用,通过温度梯度驯化和添加相容性溶质驯化获得可耐低温的护色食窦魏斯氏菌,以脱脂乳粉、甘油、甜菜碱、蔗糖为冻干保护剂,制备高活力的直投式护色食窦魏斯氏菌产品。结果表明:脱脂乳粉添加量6.63%,甜菜碱添加量3.20%,甘油添加量3.20%,蔗糖添加量5.30%,细胞存活率最高,为96.48%,经12个月储藏后,细胞存活率可达75%。In order to investigate the color protection effects of replacing nitrite substitute with lactic acid bacteria in low temperature cured meat,the low temperature-resistant color-protecting W.cibaria was obtained by temperature gradient acclimation and adding compatible solute acclimation.Using skim milk powder,glycerin,betaine,and sucrose as lyoprotectants,a highly active direct-vat W.cibaria was prepared.The results showed that the addition of skim milk powder was 6.63%,the addition of betaine was 3.20%,the addition of glycerin was 3.20%,the addition of sucrose was 5.30%,and cell survival rate was 96.48%.After 12 months of storage,cell survival rate could reach 75%.

关 键 词：直投式食窦魏斯氏菌 相容性溶质 亚硝酸盐 

分 类 号：TS201.3[轻工技术与工程—食品科学]