Research On Fermentation Strains Filtration And Drying Methods Of Fruit And Vegetable Compound Fermentation Deer Meat

This article is a part of the research:Changchun city development of modern agriculture science and technology support project-the key technology of fruits and vegetables compound fermentation deer meat in process (12XN15).In recent years, the deer breeding industry in Jilin province has developed rapidly, the number of deer has reached200,000to300,000, and the slaughter capacity is from30,000to40,000every year. The source of deer is increasingly rich, while its processing products are little. As people living standard rise, new meat products which have balanced nutrition, long storage life and unique flavor is in urgent need.Based on deer meat, pork, apple and carrot as raw materials, plant lactobacillus and pediococcus pentosaceus and xylose staphylococcus for microbial starter cultures, we intend to screen a compound starter culture, which has a high rate of fermentation and amine degradation. In order to provide important theoretical basis for meat quality monitoring in the process of fermentation, the physical and chemical properties and the structure features are studied in the study. At the same time, to predict the change of moisture content in drying process, the influence of drying methods on product quality characteristics is also studied.l.The fermentation characteristics of microbial starter cultures are studied. The influence of strain ratio, amount of bacteria, growing temperature and pH on the acid production rate is studied. The result shows,(1) It is suitable for them to be used as starter cultures.(2) As the extension of incubation time, the ratio of compound starter cultures for1:1has the largest acid production rate; the quantity of0.2%is better than the others; the temperature of35℃is also better than the others.(3) As the extension of incubation time, the ratio of compound starter cultures for1:1:1has the largest acid production rate; the quantity of0.2%is better than the others; the temperature of37℃is also better than the others.2.The growth condition parameters of compound starter cultures is optimized. Sc-reening a starter culture which has the highest rate of histamine degradation. The result shows,(1) The regression equation of pH(Y) and ratio(X1) and quantity of bacteria(X2) and growth temperature(X3) is included:Y=35.993-5.894X1-24.21X2-1.476X3+0.8X1X2+0.075X1X3+0.5X2X3+1.232X12+17.21X22+0.0183X32 (2) The optimal growth condition parameters of two compound starter cultures: strainratio1.25:1, growth temperature35.75℃and amount of bacteria0.15%.(3) Weobtained optimal growth condition parameters of three compound starter cultures:strain ratio1:1:1, growth temperature37℃and amount of bacteria0.2%.(4) Threecompound starter cultures has the highest histamine degradation rate.3.The changes of physical and chemical properties, quality and structurecharacteristics of fruits and vegetables compound fermentation deer meat are studied.The result shows,(1) After the fermentation of mixed mince, TBA，the content of freefatty acid, free amino acid content, hardness, elasticity, stalemating and chewing areon the rise, while nitrite and histamine are degraded gradually.(2) After fermentation,pH decreased from6.6to4.5or so, which can effectively inhibit harmful microbesbreeding.(3) By SDS-PAGE electrophoresis of soluble protein, we can see in theprocess of fermentation, macromolecular protein molecules are degraded into smallmolecular protein and peptide, which can prompt the human body to absorb proteins.4.The influence of different drying methods on product drying characteristics，the quality and structure properties and sensory characteristics is studied, theconclusion is as follows,(1) With increased drying time, hot air drying, microwavedrying and vacuum drying Hardness and chewing of fruits and vegetables compoundfermentation deer meat increase, while elasticity and stalemating close down by hotair drying, microwave drying and vacuum drying.(2) The rate of microwave drying isthe largest; hot air drying is minimal and vacuum drying is between them.(3) Theelasticity and stalemate of the hot air drying and microwave drying are significantlypositively correlated with moisture content; hardness and chewiness have significantlynegative correlation with moisture content; the stalemate of vacuum drying is signific-antly positively correlated with moisture content, and chewiness has significantlynegative correlation with moisture content; the hardness and elasticity is irrelevant tomoisture content.(4) Choose the vacuum drying is chosen as the best drying methodfor fruits and vegetables compound fermented meat products.Creative result in this chapter is as follows:It is the first time to screen out a compound starter, which has a high speed offermentation and amine degradation. It is used for fruit and vegetable compound deermeat fermentation to serve as a reference for the development of fermented deer meatquality.