CN101300996B - Compositional antiseptic agent for meat and preparation thereof - Google Patents
Compositional antiseptic agent for meat and preparation thereof Download PDFInfo
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- CN101300996B CN101300996B CN2008100355268A CN200810035526A CN101300996B CN 101300996 B CN101300996 B CN 101300996B CN 2008100355268 A CN2008100355268 A CN 2008100355268A CN 200810035526 A CN200810035526 A CN 200810035526A CN 101300996 B CN101300996 B CN 101300996B
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Abstract
The invention discloses a compound antiseptic for meat and a preparation method thereof. The compound antiseptic comprises star anise oil, edible refined oil and sucrose fatty acid esters with aHBL value from 1 to 6. Wherein, Solution A comprises star anise oil and edible refined oil and the volume ratio is (5.9 to 6.1) : (3.9 to 4.1). Solution B comprises sucrose fatty acid esters and edible refined oil and the volume ratio is 1:20. The volume ratio of Solution A to Solution B is 1:1. Since star anise oil belongs to pure natural product, it is characterized by obviously low toxicity and aromaticity. Compared with other chemical synthetic antiseptics, the antiseptic compounded by star anise oil is safer. Meanwhile, activity of the microorganisms and enzymes in meat can be inhibited and fat oxidation can be reduced, thereby, brilliant meat color and normal smell can be guaranteed.
Description
Technical field
The present invention relates to a kind of preparation method of food preservative, more particularly relate to a kind of Compositional antiseptic agent for meat and preparation method thereof.
Background technology
Employed in the market meat anticorrisive agent mostly is single chemical preservative, and long-term use is very important to the side effect of human body.The Compositional antiseptic agent that adopts natural constituents to form, cost is low, and is effective, but so meat anticorrisive agent is still rare.
Summary of the invention
Technical problem to be solved by this invention provides low, effective Compositional antiseptic agent for meat of a kind of cost and preparation method thereof.
The technical solution used in the present invention: a kind of Compositional antiseptic agent for meat, be made up of following component: Chinese anise essential oil, edible refined oil and HLB value are the sucrose fatty ester of 1-6, Chinese anise essential oil wherein: volume ratio=(5.9～6.1) of edible refined oil: (3.9～4.1) form solution A, sucrose fatty ester: the mass/volume of edible refined oil is formed solution B, solution A: the volume ratio of solution B=1: 1 than=1: 20.
The Chinese anise essential oil: the volume ratio of edible refined oil=3: 2 composition volumetric concentrations are 60% Chinese anise essential oil solution A, sucrose fatty ester: mass/volume ratio=1: the 20 composition mass/volume concentration of edible refined oil are 5% sucrose fatty ester solution B, solution A: the volume ratio of solution B=1: 1.
The preparation method of described Compositional antiseptic agent for meat comprises the following steps:
A. according to volume ratio (5.9～6.1): (3.9～4.1) mix commercially available pure Chinese anise essential oil and commercially available edible refined oil, obtain the Chinese anise essential oil;
B. commercially available HLB value is mixed sucrose fatty ester for sucrose fatty ester and the commercially available edible refined oil of 1-6: the mass/volume of edible refined oil compares=1: 20, obtains mass/volume concentration and be 5% sucrose-fatty ester solution;
C. be that 5% sucrose-fatty ester solution falls in same container according to volume ratio at 1: 1 with above-mentioned Chinese anise essential oil and mass/volume concentration, use the homogenizer of rotating speed as 18000-28000rpm, homogeneous 2-3 minute, promptly obtain the product Compositional antiseptic agent for meat, the addition of described Compositional antiseptic agent in edible pork is the edible pork of 0.5-0.52L Compositional antiseptic agent/50KG.
Beneficial effect of the present invention: because the Chinese anise essential oil belongs to the pure natural product, himself have tangible hypotoxicity and armaticity two big features, so use the composite anticorrisive agent that forms of Chinese anise essential oil, to compare with other chemical synthesis anticorrisive agents, its security is more outstanding.In addition, the fragrance of Chinese anise uniqueness also can be in the middle of the anticorrosion process of meat, play the effect that improves the meat smell, prolongs effective period of food quality, also can suppress the vigor of microorganism and enzyme in the meat simultaneously, reduces fat oxidation, guarantees yellowish pink bright-coloured and smell is normal.The Compositional antiseptic agent that the present invention adopts natural constituents to form, cost is low, and is effective.
The specific embodiment
Below by embodiment the present invention is described in further detail: a kind of Compositional antiseptic agent for meat, be made up of following component: Chinese anise essential oil, edible refined oil and HLB value are the sucrose fatty ester of 1-6, Chinese anise essential oil wherein: volume ratio=(5.9～6.1) of edible refined oil: (3.9～4.1) form solution A, sucrose fatty ester: the mass/volume of edible refined oil is formed solution B, solution A: the volume ratio of solution B=1: 1 than=1: 20.
The Chinese anise essential oil: the volume ratio of edible refined oil=3: 2 composition volumetric concentrations are 60% Chinese anise essential oil solution A, sucrose fatty ester: mass/volume ratio=1: the 20 composition mass/volume concentration of edible refined oil are 5% sucrose fatty ester solution B, solution A: the volume ratio of solution B=1: 1.
The preparation method of described Compositional antiseptic agent for meat comprises the following steps:
A. according to volume ratio (5.9～6.1): (3.9～4.1) mix commercially available pure Chinese anise essential oil and commercially available edible refined oil, obtain the Chinese anise essential oil;
B. commercially available HLB value is mixed sucrose fatty ester for sucrose fatty ester and the commercially available edible refined oil of 1-6: the mass/volume of edible refined oil compares=1: 20, obtains mass/volume concentration and be 5% sucrose-fatty ester solution;
C. be that 5% sucrose-fatty ester solution falls in same container according to volume ratio at 1: 1 with above-mentioned Chinese anise essential oil and mass concentration, use the homogenizer of rotating speed as 18000-28000rpm, homogeneous 2-3 minute, promptly obtain the product Compositional antiseptic agent for meat, the addition of described Compositional antiseptic agent in edible pork is the edible pork of 0.5-0.52L Compositional antiseptic agent/50KG.
Embodiment 1
(1) gets the commercially available pure Chinese anise essential oil of 6.0mL in 100 volumetric flasks.
(2) draw the commercially available edible refined oil of 4.0mL in above volumetric flask.
(3) with the bottle stopper jam-pack of above volumetric flask, the body of holding with a firm grip shakes back and forth up and down and puts volumetric flask 20 times, and Chinese anise essential oil and refined oil are mixed, and promptly volumetric concentration is 60% Chinese anise essential oil.
(4) taking by weighing the commercially available HLB value of 5g is that 6 sucrose fatty ester is in another 100mL volumetric flask.
(5) draw the commercially available edible refined oil of 100mL in above volumetric flask.
(6) with the bottle stopper jam-pack of above volumetric flask, shake back and forth up and down and put volumetric flask 20 times, sucrose fatty ester and refined oil are mixed, promptly mass/volume concentration is 5% sucrose-fatty ester solution.
(7) be that 60% Chinese anise essential oil and mass/volume concentration are that 5% sucrose-fatty ester solution falls in same container with volumetric concentration, use rotating speed to be the homogenizer homogeneous of 22000rpm 3 minutes, promptly finish the preparation of novel Compositional antiseptic agent for meat.
(8) get 10g meat, draw 0.1mL mixing anticorrisive agent and be sprayed on the meat surface.Added the meat sample of this Compositional antiseptic agent, under 25 ℃ of conditions, the preservation time can reach 10h, within 10h, the color and luster of meat and smell do not have to change substantially, the even tissue of meat is tight, by detecting, preservation the total number of bacteria in the meat sample of 10h be 6.8 * 10
4Individual/g meat, the physical and chemical standards less than the meat corruption is controlled at 10 with total number of bacteria
5In individual/g meat.The total number of bacteria of meat sample reaches 10 after the 24h
8Individual/g, expression meat is corrupt.By contrast test, do not add the meat sample of this Compositional antiseptic agent, under similarity condition, can only preservation 4.5h.
Embodiment 2
(1) draws the commercially available pure Chinese anise essential oil of 5.99mL in the 150mL volumetric flask.
(2) draw the commercially available edible refined oil of 4.01mL in above volumetric flask.
(3) with the bottle stopper jam-pack of above volumetric flask, shake back and forth up and down and put volumetric flask 22 times, Chinese anise essential oil and refined oil are mixed, promptly volumetric concentration is 60% Chinese anise essential oil.
(4) taking by weighing the commercially available HLB value of 5g is that 6 sucrose fatty ester is in another 150mL volumetric flask.
(5) draw the commercially available edible refined oil of 100mL in above volumetric flask.
(6) with the bottle stopper jam-pack of above volumetric flask, shake back and forth up and down and put volumetric flask 22 times, sucrose fatty ester and refined oil are mixed, promptly mass/volume concentration is 5% sucrose-fatty ester solution.
(7) be that 60% Chinese anise essential oil and mass/volume concentration are that 5% sucrose-fatty ester solution falls in same container with volumetric concentration, use rotating speed to be the homogenizer homogeneous of 22000rpm 3 minutes, promptly finish the preparation of novel Compositional antiseptic agent for meat.
(8) get 20g meat, draw 0.2mL mixing anticorrisive agent and be sprayed on the meat surface.Added the meat sample of this Compositional antiseptic agent, under 35 ℃ of conditions, the preservation time can reach 6h, within 6h, the color and luster of meat and smell do not have to change substantially, the even tissue of meat is tight, by detecting, preservation the total number of bacteria in the meat sample of 6h be 9.8 * 10
4Individual/g meat, the physical and chemical standards less than the meat corruption is controlled at 10 with total number of bacteria
5In individual/g meat.The total number of bacteria of meat sample reaches 10 after the 24h
9Individual/g, expression meat is corrupt.By contrast test, do not add the meat sample of this Compositional antiseptic agent, under similarity condition, can only preservation 2.5h.
Above said content only is the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (3)
1. Compositional antiseptic agent for meat, be made up of following component: Chinese anise essential oil, edible refined oil and HLB value are the sucrose fatty ester of 1-6, Chinese anise essential oil wherein: volume ratio=(5.9～6.1) of edible refined oil: (3.9～4.1) form solution A, sucrose fatty ester: the mass/volume of edible refined oil is formed solution B, solution A: the volume ratio of solution B=1: 1 than=1: 20.
2. according to the described a kind of Compositional antiseptic agent for meat of claim 1, it is characterized in that: the Chinese anise essential oil: the volume ratio of edible refined oil=3: 2 composition volumetric concentrations are 60% Chinese anise essential oil solution A, sucrose fatty ester: mass/volume ratio=1: the 20 composition mass/volume concentration of edible refined oil are 5% sucrose fatty ester solution B, solution A: the volume ratio of solution B=1: 1.
3. the preparation method of the described Compositional antiseptic agent for meat of claim 1 comprises the following steps:
A. according to volume ratio (5.9～6.1): (3.9～4.1) mix commercially available pure Chinese anise essential oil and commercially available edible refined oil, obtain Chinese anise essential oil solution A;
B. commercially available HLB value is mixed sucrose fatty ester for sucrose fatty ester and the commercially available edible refined oil of 1-6: the mass/volume of edible refined oil compares=1: 20, obtains mass/volume concentration and be 5% sucrose fatty ester solution B;
C. above-mentioned solution A and solution B are fallen in same container in according to volume ratio at 1: 1, use the homogenizer of rotating speed as 18000-28000rpm, homogeneous 2-3 minute, promptly obtain the product Compositional antiseptic agent for meat, the addition of described Compositional antiseptic agent in edible pork is the edible pork of 0.5-0.52L Compositional antiseptic agent/50KG.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100355268A CN101300996B (en) | 2008-04-02 | 2008-04-02 | Compositional antiseptic agent for meat and preparation thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008100355268A CN101300996B (en) | 2008-04-02 | 2008-04-02 | Compositional antiseptic agent for meat and preparation thereof |
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| Publication Number | Publication Date |
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| CN101300996A CN101300996A (en) | 2008-11-12 |
| CN101300996B true CN101300996B (en) | 2010-10-27 |
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| CN2008100355268A Expired - Fee Related CN101300996B (en) | 2008-04-02 | 2008-04-02 | Compositional antiseptic agent for meat and preparation thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018266B (en) * | 2009-09-11 | 2012-09-05 | 天津科技大学 | All-natural plant composite preservative and preparation method and use method thereof |
| CN103385283B (en) * | 2013-05-08 | 2014-06-25 | 南京年吉冷冻食品有限公司 | Preparation method for antiseptic insect-proof antistaling agent used for bacon |
| CN105309593B (en) * | 2015-10-12 | 2019-02-22 | 江南大学 | A kind of method of composite essential oil and controlled atmospheric packing combine freshness conditioning beef |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398541A (en) * | 2001-07-25 | 2003-02-26 | 赵旭洪 | Natural food preservative |
| CN1443493A (en) * | 2002-03-13 | 2003-09-24 | 梁永恒 | Nanutal food fresh-keeping agent |
| CN1723803A (en) * | 2005-07-18 | 2006-01-25 | 南京雨润食品有限公司 | Natural membrane forming preservation agent used for crystal-like delicious meat |
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2008
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398541A (en) * | 2001-07-25 | 2003-02-26 | 赵旭洪 | Natural food preservative |
| CN1443493A (en) * | 2002-03-13 | 2003-09-24 | 梁永恒 | Nanutal food fresh-keeping agent |
| CN1723803A (en) * | 2005-07-18 | 2006-01-25 | 南京雨润食品有限公司 | Natural membrane forming preservation agent used for crystal-like delicious meat |
Non-Patent Citations (5)
| Title |
|---|
| 张西玲等.中药作为防腐剂的实验研究(Ⅱ)――四种中药挥发油的体外抑菌作用.《甘肃中医学院学报》.2003,第20卷(第03期), * |
| 梁琪.肉糜制品中复配型防腐剂配方的设计及筛选.《甘肃农业大学学报》.2001,第36卷(第02期),第140-144页. * |
| 肖付刚等.多元醇脂肪酸酯的防腐保鲜效果.《中国食品添加剂》.2006,(第01期), * |
| 郭朝晖等.中药作为防腐剂的实验研究(Ⅰ)――4种中药挥发油的体外抑菌作用.《甘肃中医学院学报》.2002,第19卷(第02期), * |
| 陈奇等.八角茴香精油的抗菌活性及在肉类保鲜中的应用研究.《中国调味品》.2007,(第04期), * |
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