CN101744343A - Natural food preservative for fresh meat and preparation method thereof - Google Patents
Natural food preservative for fresh meat and preparation method thereof Download PDFInfo
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- CN101744343A CN101744343A CN200810219939A CN200810219939A CN101744343A CN 101744343 A CN101744343 A CN 101744343A CN 200810219939 A CN200810219939 A CN 200810219939A CN 200810219939 A CN200810219939 A CN 200810219939A CN 101744343 A CN101744343 A CN 101744343A
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Abstract
The invention relates to a natural food preservative, in particular to a natural food preservative for fresh meat. In the preparation method of the preservative, the raw materials include aloe and ginger with the mass ratio being (40-50): (10-15). The preservative is applied in the experiment on fresh meat preservation, and the results show that the preservative has significant preservation effect and realizes the long-term storage of the fresh meat. Moreover, the preservative is prepared through extraction of purely natural plants, the preserved meat can be eaten safely and has no toxic residue but high quality, and the preservation period is long, thereby facilitating the transportation and sale of the fresh meat, reducing the preservation cost and producing greater economic benefits.
Description
[technical field]
The present invention relates to a kind of Nanutal food fresh-keeping agent, particularly relate to a kind of Nanutal food fresh-keeping agent that is used for fresh meat, belong to the food additives field.
[background technology]
Meat is the important component part of people's meals, it is the main source of animal protein, meat nutritious almost comprised the main nutrients such as protein, fat, carbohydrate, various inorganic salts and vitamin that everyone bulk-growth, growth and health centre need.But because fresh meat contains the abundant nutrition material, water activity is higher, therefore butcher, process, transport, in the storage, sales process, the variation of the color that is easy to be subjected to contamination by micro and causes meat, smell, elasticity, quality etc., make meat putrid and deteriorated, lose edibility and commodity value, thereby directly influenced consumer and operator's interests.Fresh meat the most general fresh-keeping method is a refrigeration at present, though this method can be preserved the long time, but in the process of freezing-store-thawing, the color and luster of meat, local flavor, quality, retentiveness and nutrition etc. are compared with fresh meat bigger variation have all been taken place, simultaneously under freezing conditions transport, sell, increased difficulty in transportation and the sale, cost is higher.In addition, also have controlled atmosphere method and radiation preservation method, these fresh-keeping methods transfer requirement fully higher, and cost is bigger, and is technical stronger, is difficult to promote the use of.
Raising and development along with the human living standard, improve the quality and the storage life of meat, seek non-refrigeration fresh-keeping technique safe, harmless, the original quality of the fresh meat of maintenance and become more and more important, researchers have studied various method and have solved this problem, study morely now and obtain certain effect be: 1, adopt chemical method to carry out the fresh-keeping of meat, as benzoic acid, sorbic acid, but organic chemical reagent remains on the meat products easily, and human body is had toxic and side effect; 2, adopt biological method, the metabolite and the secondary metabolite that utilize microbial fermentation (spontaneous fermentation and control fermentation) to produce suppress growth of microorganism such as natamycin, but it is antibiotic general narrow, with strong points, and fresh-keeping cost height; 3, adopt plant method, from natural plants, extract effective antimicrobial component or plant extraction liquid inhibition microbial growth, but do not obtain effective progress.
Aloe is the perennial meat draft of an a kind of known Liliaceae crop, chemical analysis mainly contains phenolic substance, terpene, steroidal, carbohydrate and alkaloid etc., have effects such as sterilization, anti-inflammatory, wherein tinctura aloes is the very strong material of antibiotic property, can kill germs such as fungi, mould, bacterium, virus, the growth breeding of inhibition and eliminating pathogen.Yellow ginger is a kind of known Zingiber herbaceos perennial, has the effect of detoxicating, killing bacteria, and the extract of yellow ginger or ginger juice can be killed germs such as fungi, mould, bacterium, virus, the growth breeding of inhibition and eliminating pathogen.According to the physiologically active and the pharmacological action of aloe and yellow ginger, show that aloe and yellow ginger have higher biologically active, have higher anti-corrosive fresh-keeping function, therefore, excavate aloe and the effect of yellow ginger on antistaling agent, have good prospect.
[summary of the invention]
The present invention aims to provide a kind of Nanutal food fresh-keeping agent that is used for fresh meat, and a kind of preparation method of this antistaling agent.The present invention is configured to the composition of plant extracts antistaling agent by 2 kinds of medicine food plant aloes and yellow ginger are extracted, and has realized the long preservation to fresh meat.Antistaling agent of the present invention is that pure natural plant extracts preparation, and the meat after fresh-keeping helps the reduction of fresh meat transportation, sale, preservation cost with the no residual hazard of safety, good, the long fresh-keeping period of meat, produces bigger economic benefit.
Antistaling agent of the present invention and preparation method thereof contains aloe and yellow ginger in its raw material, its mass ratio is: 40-50: 10-15, preferred mass ratio is 45: 12.
Its concrete steps comprise:
(1) takes by weighing respectively by mass ratio that aloe and yellow ginger are cleaned, mix the chopping back.
(2) mixture is inserted in the multi-function extractor, add 5 times to the water of mixture quality, regulating extractor pressure is that 2MPa, temperature are 30-40 ℃, extracts 2 times, each 2 hours, merges extract.
(3) extract is staticly settled 24 hours, getting supernatant liquor is that 60 orders, 100 orders, 200 orders and 400 purpose multi-layer silk screens filter by the aperture successively.
(4) filtered fluid is inserted in the vacuum concentration pot, under 4 ℃, concentrate, get medicinal extract.
(5) medicinal extract is carried out drying by drying tower, dry back is crushed to 150 orders by Universalpulverizer, gets final product.
A kind of method of using above-mentioned antistaling agent, comprise antistaling agent, shitosan, salt are mixed with the mass ratio of absolute ethyl alcohol with 50-65: 5-10: 3-7: 5-10, add sterilized water then, be mixed with the antistaling agent solution of 0.05-0.2%, be sprayed on the surface of fresh meat equably or fresh meat is put into the solution for preparing and make the fresh meat surface all be stained with fresh-keeping liquid, it is air-dry or drain and get final product to pick up fresh meat.
The invention has the advantages that: (1) extracts the antistaling agent of preparation from natural medicine-food dual purpose plant aloe and yellow ginger, and safety non-toxic meets the foodsafety that present country advocates; (2) adopting medicine food dual purpose plant aloe and yellow ginger to extract, is great promotion to the plant resources of developing China; (3) use the fresh meat of this antistaling agent, within a certain period of time, can keep original food value of fresh meat and commodity value, and be satisfying supply and marketing time requirement in this effective freshness date, overcoming the refrigeration fresh meat needs increase with refrigerating equipment cost and is easy to generate qualitative change.(4) after fresh meat obtains long freshness date, the circulation of more convenient meat and the prolongation of commodity price phase, and pure plant extract, cost is low.
[specific embodiment]
Embodiment one: the preparation of antistaling agent 1
(1) takes by weighing fresh aloe 4.5Kg and fresh yellow ginger 1.2Kg respectively, clean, shred the back and mix;
(2) said mixture is inserted in the multi-function extractor, add 28.5Kg water, regulating extractor pressure is that 2Mpa, temperature are 30 ℃, extracts 2 times, each 2 hours, merges extract.
(3) extract is staticly settled 24 hours, get supernatant liquor and filter through 60 orders, 100 orders, 200 orders and 400 purpose multi-layer silk screens successively from top to down.
(4) filtered fluid is inserted in the vacuum concentration pot, under 4 ℃, concentrate, get medicinal extract.
(5) medicinal extract is carried out drying by drying tower, dry back is crushed to 150 orders by Universalpulverizer, obtains the 2.21Kg pulvis, is antistaling agent 1.
Embodiment two: the preparation of antistaling agent 2
(1) takes by weighing fresh aloe 4.0Kg and fresh yellow ginger 1.0Kg respectively, clean, shred the back and mix;
(2) said mixture is inserted in the multi-function extractor, add 25Kg water, regulating extractor pressure is that 2MPa, temperature are 35 ℃, extracts 2 times, each 2 hours, merges extract.
(3) extract is staticly settled 24 hours, get supernatant liquor and filter through 60 orders, 100 orders, 200 orders and 400 purpose multi-layer silk screens successively from top to down.
(4) filtered fluid is inserted in the vacuum concentration pot, under 4 ℃, concentrate, get medicinal extract.
(5) medicinal extract is carried out drying by drying tower, dry back is crushed to 150 orders by Universalpulverizer, obtains the 1.91Kg pulvis, is antistaling agent 2.
Embodiment three: the preparation of antistaling agent 3
(1) takes by weighing fresh aloe 5.0Kg and fresh yellow ginger 1.5Kg respectively, clean, shred the back and mix;
(2) said mixture is inserted in the multi-function extractor, add 32.5Kg water, regulating extractor pressure is that 2MPa, temperature are 38 ℃, extracts 2 times, each 2 hours, merges extract.
(3) extract is staticly settled 24 hours, get supernatant liquor and filter through 60 orders, 100 orders, 200 orders and 400 purpose multi-layer silk screens successively from top to down.
(4) filtered fluid is inserted in the vacuum concentration pot, under 4 ℃, concentrate, get medicinal extract.
(5) medicinal extract is carried out drying by drying tower, dry back is crushed to 150 orders by Universalpulverizer, obtains the 2.25Kg pulvis, is antistaling agent 3.
Embodiment four: the antistaling agent safety testing
The toxicity test of antistaling agent of the present invention has carried out two aspects to be observed, (1) toxicological safety assessment: this antistaling agent is respectively with this antistaling agent low dose group (0.05%), dosage group (0.1%), this antistaling agent high dose group (0.2%) in this antistaling agent, give the rat oral gavage administration, 1 time/day, control group is irritated stomach by equivalent plain boiled water, 1 time/day, continuous 30 days, the result shows that each dosage group of this antistaling agent learns index, biochemical indicator, hepatic and renal function, albumen, fat, glycometabolism etc. to rat blood and all do not have obvious scape to ring, and animal is not seen toxic reaction.(2) acute toxicity: by this antistaling agent of mouse stomach maximum is tested, the result shows after mouse is used does not all have tangible toxic reaction, do not have death in one week, the maximum consumption of this antistaling agent of mouse stomach is 50g/Kg, is equivalent to 10000 times of adult's solar eclipse dosage.Illustrate that this antistaling agent has very high security.
Embodiment five: fungistatic effect
With Escherichia coli, hay bacillus, staphylococcus aureus is an indicator bacteria, carry out activation culture with the meat extract protein culture medium, culture tube is divided into six groups simultaneously, the A group adds 2mL antistaling agent 1 of the present invention (concentration 0.1%), the B group adds 2mL antistaling agent 2 of the present invention (concentration 0.1%), the C group adds 2mL antistaling agent 3 of the present invention (concentration 0.1%), the D group adds 2mL benzoic acid solution (concentration 0.1%), the E group adds 2mL sorbic acid solution (concentration 0.1%), the F group adds the 2mL sterilized water, place 37 ℃ constant incubator to cultivate 24h, measure its absorbance at wavelength 560nm place, make blank with the nutrient solution that does not contain antistaling agent.
Bacteriostasis rate calculates with following formula:
OD in the formula
＜1, c 〉And OD
＜0, c 〉Being respectively the sample of doing contrast is the absorbance of 24h and 0h at incubation time, OD
＜1, i 〉And OD
＜0, i 〉Being respectively the sample that contains antistaling agent is the absorbance of 24h and 0h at incubation time.Above-mentioned four kinds of antistaling agents are carried out the mensuration of fungistatic effect respectively.The size of bacteriostasis rate is represented the height of fungistatic effect, and the bacteriostasis rate value is big more, shows that fungistatic effect is good more.
Three kinds of antistaling agents see Table 1 to the bacteriostasis rate measurement result of Escherichia coli, hay bacillus and staphylococcus aureus.
The fungistatic effect of table 1 pair Escherichia coli, hay bacillus and staphylococcus aureus
| The index bacterium | The A group | The B group | The C group | The D group | The E group |
| Escherichia coli | ??54％ | ??47％ | ??49％ | ??36％ | ??39％ |
| Hay bacillus | ??61％ | ??57％ | ??53％ | ??42％ | ??47％ |
| Staphylococcus aureus | ??49％ | ??43％ | ??46％ | ??37％ | ??44％ |
As can be seen from Table 1, antistaling agent of the present invention all has fungistatic effect preferably to coliform and staphylococcus aureus, and colibacillary bacteriostasis rate is reached about more than 50%, the bacteriostasis rate of hay bacillus is reached about more than 60%, the bacteriostasis rate of staphylococcus aureus is reached nearly 50%.
Embodiment six: fresh-keeping effect
At first fresh pork is cut into the bulk about 100 grams, will cuts apart good pork then, take out after 1 minute in prefabricated antistaling agent 1 (concentration 0.1%); Perhaps directly antistaling agent 1 is sprayed on and cuts apart on the good pork, compare and the work blank of not doing any processing with sorbic acid solution (concentration 0.1%) simultaneously.Carry out air-dry or drain processing carrying out pork that Preservation Treatment crosses, the live fresh pork that to handle places the fresh-keeping test of having carried out constant temperature culture under the different temperature then, test temperature is respectively 5 ℃, 15 ℃, 25 ℃, measure VBN TVB-N value, pH value and the total number of bacteria (being called for short thin total) of pork, and, the results are shown in Table 2-5 to carrying out subjective appreciation in the pig and boiling the evaluation of back composite factors such as smell.
The fresh-keeping result of the test of pork under 5 ℃ of conditions of table 2
Data as can be known from table 2, in the 10th, used every index of the pork of antistaling agent of the present invention still to meet the use standard, and do not used the pork of antistaling agent just to begin to have broken down in the 5th day, especially TVB-N value and total number of bacteria obviously increase very fast.
The fresh-keeping result of the test of pork under 15 ℃ of conditions of table 3
Data in the 6th day, have been used the still every index of pork of antistaling agent of the present invention qualified, and have not been used pork every index in the time of the 3rd day of antistaling agent all to exceed standard as can be known from table 3, have influenced the edible of pork.
The fresh-keeping result of the test of pork under 25 ℃ of conditions of table 4
Data under 25 ℃ of conditions, are not used the pork of antistaling agent to go bad and can not eat in the 2nd day, and have been used the pork of antistaling agent still to keep good freshness in the 3rd day as can be known from table 4, do not influence edible.
Claims (5)
1. a Nanutal food fresh-keeping agent and a preparation method who is used for fresh meat is characterized in that containing in the raw material aloe and yellow ginger, and its mass ratio is: 40-50: 10-15.
2. antistaling agent as claimed in claim 1 and preparation method is characterized in that the mass ratio of aloe contained in the raw material and yellow ginger is: 45: 12.
3. antistaling agent as claimed in claim 1 or 2 and preparation method is characterized in that may further comprise the steps:
(1) takes by weighing respectively by mass ratio that aloe and yellow ginger are cleaned, mix the chopping back.
(2) mixture is inserted in the multi-function extractor, add 5 times to the water of mixture quality, regulating extractor pressure is that 2MPa, temperature are 30-40 ℃, extracts 2 times, each 2 hours, merges extract.
(3) extract is staticly settled 24 hours, get supernatant liquor and filter.
(4) filtered fluid is inserted in the vacuum concentration pot, under 4 ℃, concentrate, get medicinal extract.
(5) medicinal extract is carried out drying by drying tower, dry back is crushed to 150 orders by Universalpulverizer, gets final product.
4. preparation method as claimed in claim 3 is characterized in that the filtration in the step (3) adopts multi-layer silk screen to filter, and the filter wire screen distance is followed successively by 60 orders, 100 orders, 200 orders and 400 orders.
5. the method for a use such as claim 1 or 2 or 4 described antistaling agents, it is characterized in that antistaling agent, shitosan, salt are mixed with the mass ratio of absolute ethyl alcohol with 50-65: 5-10: 3-7: 5-10, add sterilized water then, be mixed with the antistaling agent solution of 0.05-0.2%, be sprayed on the surface of fresh meat equably or fresh meat is put into the solution for preparing and make the fresh meat surface all be stained with fresh-keeping liquid, it is air-dry or drain and get final product to pick up fresh meat.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810219939A CN101744343A (en) | 2008-12-12 | 2008-12-12 | Natural food preservative for fresh meat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810219939A CN101744343A (en) | 2008-12-12 | 2008-12-12 | Natural food preservative for fresh meat and preparation method thereof |
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| CN101744343A true CN101744343A (en) | 2010-06-23 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999436A (en) * | 2010-09-17 | 2011-04-06 | 沈阳农业大学 | Method for storing fresh meat by combining decompression method with antistaling agent |
| CN102870860A (en) * | 2012-09-13 | 2013-01-16 | 南京雨润食品有限公司 | Method for prolonging shelf life of chilled fresh conditioned pork by vacuum skin packaging |
| CN103815014A (en) * | 2014-03-13 | 2014-05-28 | 海南省粮油科学研究所 | Preparation method of natural rice preservatives |
| CN104223314A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preservation method of salted meat product |
| CN104904822A (en) * | 2015-05-07 | 2015-09-16 | 厦门银祥集团有限公司 | A plant derived compound antistaling agent used for chilled fresh meat and a preparation method thereof |
| CN109566715A (en) * | 2018-12-26 | 2019-04-05 | 张卫东 | It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method |
-
2008
- 2008-12-12 CN CN200810219939A patent/CN101744343A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999436A (en) * | 2010-09-17 | 2011-04-06 | 沈阳农业大学 | Method for storing fresh meat by combining decompression method with antistaling agent |
| CN102870860A (en) * | 2012-09-13 | 2013-01-16 | 南京雨润食品有限公司 | Method for prolonging shelf life of chilled fresh conditioned pork by vacuum skin packaging |
| CN103815014A (en) * | 2014-03-13 | 2014-05-28 | 海南省粮油科学研究所 | Preparation method of natural rice preservatives |
| CN104223314A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preservation method of salted meat product |
| CN104904822A (en) * | 2015-05-07 | 2015-09-16 | 厦门银祥集团有限公司 | A plant derived compound antistaling agent used for chilled fresh meat and a preparation method thereof |
| CN109566715A (en) * | 2018-12-26 | 2019-04-05 | 张卫东 | It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method |
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Open date: 20100623 |