CN101779698B - Compound fresh-preserving agent - Google Patents
Compound fresh-preserving agent Download PDFInfo
- Publication number
- CN101779698B CN101779698B CN2010101332059A CN201010133205A CN101779698B CN 101779698 B CN101779698 B CN 101779698B CN 2010101332059 A CN2010101332059 A CN 2010101332059A CN 201010133205 A CN201010133205 A CN 201010133205A CN 101779698 B CN101779698 B CN 101779698B
- Authority
- CN
- China
- Prior art keywords
- meat
- sodium
- fresh
- composite preservative
- nisin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a compound fresh-preserving agent, which is prepared by the following raw materials in proportion by weight: 5-20 nisin from streptococcus lactis, 10-60 sodium dehydroacetate, 5-50 Glucono- beta-lactone, 5-40 Sodium Erythorbate, 5-50 sodium chloride, and 1-50 sodium tripolyphosphate. The compound fresh-preserving agent of the invention uses the synergistic effect of various raw materials to enable the fresh-preserving effect to be obvious and stabilize sense, chemistry and microorganism indexes of meat and meat products, thus prolonging the shelf life of the meat and the meat products; and the invention has the advantages of wide application product range, convenient processing and use, safety and no toxicity.
Description
Technical field
The present invention relates to a kind of food additives, particularly be used for a kind of composite preservative of meat and meat products.
Background technology
Meat and meat products are the most corrupt materials of occurring in nature; The cooling meat of selling from market is to the sausage that utilizes beaters' skin to process with through the naked meat products (the not diffusing meat of packing) of sauce halogen processing etc.; Owing to receive the influence of processing technology or packing, be easy to be secondary polluted and shorten shelf life.
At present, the meat-product preservative that uses on the market, its scope of application and fresh-keeping effect are all undesirable, and fresh keeping time is short.Therefore, awaiting developing a kind of is the basis with the practical application, and safety non-toxic, easy to operate is to meat and the tangible antistaling agent of the meat products fresh-keeping effect shelf life with prolongation meat and meat products.
Summary of the invention
The object of the present invention is to provide a kind of composite preservative, this composite preservative utilizes the synergy of plurality of raw materials to make fresh-keeping effect remarkable, can stablize sense organ, chemistry, the microbiological indicator of meat and meat products, and then prolongs the shelf life of meat and meat products.
The objective of the invention is to realize through following technical scheme: a kind of composite preservative is prepared from by its weight ratio following raw material:
Nisin 5～20
Sodium dehydroacetate 10～60
Glucono-5～50
Different Vc sodium 5～40
Sodium chloride 5～50
Sodium phosphate trimer 1～50.
Described composite preservative is prepared from by its weight ratio following raw material:
Nisin 5
Sodium dehydroacetate 25
Glucono-20
Different Vc sodium 10
Sodium chloride 30
Sodium phosphate trimer 10.
Described composite preservative is prepared from by its weight ratio following raw material:
Nisin 10
Sodium dehydroacetate 20
Glucono-15
Different Vc sodium 15
Sodium chloride 30
Sodium phosphate trimer 10.
Described composite preservative is prepared from by its weight ratio following raw material:
Nisin 15
Sodium dehydroacetate 15
Glucono-10
Different Vc sodium 20
Sodium chloride 30
Sodium phosphate trimer 10.
The present invention compared with prior art has following advantage:
1, composite preservative of the present invention since utilize multiple have better material antibacterial or bactericidal effect carry out compound, brought into play collaborative each other, promote and complementary effect, make the fresh keeping time of meat and meat products be able to prolongation.
2, composite preservative of the present invention not only can slow down the growth rate of microorganism, and for the organoleptic indicator who stablizes meat and meat products good effect is arranged also.
3, composite preservative of the present invention is not only applicable to vacuum-packed meat and meat products, is applicable to pallet packing and meat and meat products in bulk yet.
4, composite preservative of the present invention is applicable to the outside anticorrosion of various meat and meat product, and the appropriate products type is extensive.
5, composite preservative processing of the present invention, easy to use, safety non-toxic.
The specific embodiment
Below in conjunction with embodiment the present invention is made a detailed description.
A kind of composite preservative is prepared from by its weight ratio following raw material:
Nisin 5～20
Sodium dehydroacetate 10～60
Glucono-5～50
Different Vc sodium 5～40
Sodium chloride 5～50
Sodium phosphate trimer 1～50.
Among the present invention, nisin (Nisin), sodium dehydroacetate, glucono-, different Vc sodium act synergistically, and can effectively suppress the growth and breeding of bacterium, and fresh-keeping effect is obvious; And the fresh-keeping effect of different Vc sodium, sodium chloride (Nacl), sodium phosphate trimer (STPP) combination can enhancing antistaling agent, stablize meat and meat products the organoleptic indicator, the moisture holding capacity of enhancing meat and meat products, the yield rate of raising product.
Embodiment 1: the described composite preservative of present embodiment is prepared from by its weight ratio following raw material:
Nisin 5
Sodium dehydroacetate 25
Glucono-20
Different Vc sodium 10
Sodium chloride 30
Sodium phosphate trimer 10.
With preparation 100kg composite preservative is example; Its preparation method is following: nisin 5kg, sodium dehydroacetate 25kg, glucono-20 kg, different Vc sodium 10kg, sodium chloride 30kg and sodium phosphate trimer 10kg are joined in the mixer, obtain solid-state composite preservative after mixing.
In the present embodiment, use the method for composite preservative of the present invention following according to dissimilar raw meats:
(1) raw meat is cold fresh meat or cooling meat: use distilled water to be made into concentration composite preservative of the present invention and be 1% solution, both can adopt dipping method during use, also can adopt spray method.After dipping or the spraying, drain the moisture on cube meat surface a little, pack then.
(2) raw meat is the meat intestines based article that utilizes the preparation of beaters' skin or Collagent casing for sausages: in concentration is 1% composite fresh-keeping liquid, flood 2-5 second before can meat intestines based article pack or directly spray after boiling, dry then and pack.
(3) raw meat is a sauce halogen boiling meat products: can composite preservative pressed powder of the present invention directly be made an addition in the boiling meat products slaughterhouse; Addition is 0.5～1% of a raw meat weight; Under 90～100 ℃ of conditions, boiled 1～2 hour; Drain the moisture on meat products surface after taking the dish out of the pot, pack then.
The diffusing meat products that composite preservative of the present invention is mainly used in cold fresh meat (or cooling meat) and does not pack.Sodium phosphate trimer in the composite preservative and different Vc sodium not only improve the fresh-keeping effect of antistaling agent, and cold fresh meat (or cooling meat) is had certain water conservation and color-protecting function.
Discover nisin (Nisin) be used for cold fresh meat (or cooling meat) and not diffusing meat products fresh-keeping of packing truly have significant effect, can obviously slow down the increment of total number of bacteria.If Nisin is used with other components matching, can reduce its working concentration, thereby reduce cost, and obtain good effect.
Sodium dehydroacetate is the strongest to the restraint of mould, and mouldy to meat and meat products corruption in the valid density scope, generation green draws the inhibition effect of phenomenons such as haircuts obvious.
Different Vc sodium has been strengthened the antibacterial antiseptic effect of glucono-(GDL); Draw haircuts and reduction VBN that positive effect is arranged to suppressing meat and meat products; And cooperate sodium phosphate trimer and sodium chloride to use; Have effect preferably aspect meat and meat products organoleptic indicator stable keeping, the fresh meat color retention time is long, and reduces the juice seepage discharge.
Embodiment 1: the described composite preservative of present embodiment is prepared from by its weight ratio following raw material:
Nisin 5
Sodium dehydroacetate 25
Glucono-20
Different Vc sodium 10
Sodium chloride 30
Sodium phosphate trimer 10.
One, cooling meat is fresh-keeping
(1) processing of meat appearance: fresh cutting pig tenderloin is bought in the supermarket, cuts into the fritter about 200 gram/pieces at random, and the cube meat that will be used for experimental group takes out after second at composite preservative dipping 2-5, places the riddle draining 6-10min of alcohol disinfecting; Put into the plastic pallet of alcohol disinfecting then, cover with preservative film and pack; Replace composite preservative to prepare control group with distilled water simultaneously, and stick packet label.0-4 ℃ of refrigerator put in pallet packing preserved, whenever measure 1 time, carry out organoleptic examination, physical and chemical inspection and Micro biological Tests at a distance from sampling in 2 days.
(2) experimental result:
| Group | 8 days | 20 days |
| Control group | Color changes and tangible foreign odor flavor occurs, loses edibility. | |
| Experimental group | Keep the color of fresh meat, free from extraneous odour has the normal outward appearance viscosity of fresh meat. | Keep the color of fresh meat, free from extraneous odour has outward appearance viscosity preferably, and microbial count propagation obtains obvious suppression. |
Two, utilize the fresh-keeping of sausage that beaters' skin makes
(1) laboratory is made fresh sheep casing by oneself and is recorded sausage; With composite preservative of the present invention the experimental group sausage is sprayed up to composite preservative and evenly to be attached to the sausage surface; Suspension draining 6-10min puts into the plastic pallet through sterilization then, covers with preservative film and packs; Prepare control group (without composite preservative spray sausage surface) simultaneously, stick packet label, 0-4 ℃ of refrigerator put in pallet packing preserved, whenever measure 1 time, supply to carry out organoleptic examination at a distance from sampling in 1 day.
(2) experimental result:
| Group | 4 days | 10 days |
| Control group | The intestines surface begins to be clamminess, mouldy. | |
| Experimental group | The intestines soma is refreshing, and freshness is high, free from extraneous odour. | The intestines soma is refreshing, and freshness is high, free from extraneous odour. |
Experimental result explanation, different Vc sodium, STPP combination can stablizing meat and meat products the organoleptic indicator, raising meat and meat products be outlet capacity, and can strengthen the fresh-keeping effect of antistaling agent.And the synergy of Nisin, sodium dehydroacetate, glucono-, different Vc sodium plays an important role to suppressing the microbial growth breeding, and fresh-keeping effect is obvious.
Embodiment 2: the described composite preservative of present embodiment is prepared from by its weight ratio following raw material:
Nisin 10
Sodium dehydroacetate 20
Glucono-15
Different Vc sodium 15
Sodium chloride 30
Sodium phosphate trimer 10.
The preparation method of the composite preservative in the present embodiment and identical with method for using in the meat products with embodiment 1 at meat; The composite preservative of the technical scheme of present embodiment preparation is used for meat and meat products and control group carries out organoleptic examination, physical and chemical inspection and Micro biological Tests respectively; The meat of experimental result proof experimental group and the fresh-keeping effect of meat products are obvious; Can suppress the microbial growth breeding effectively; Stablized the organoleptic indicator of meat and meat products, and then prolonged the shelf life of meat and meat products, fresh keeping time extended to 20 days by original 3-4 days.
Embodiment 3: the described composite preservative of present embodiment is prepared from by its weight ratio following raw material:
Nisin 15
Sodium dehydroacetate 15
Glucono-10
Different Vc sodium 20
Sodium chloride 30
Sodium phosphate trimer 10.
The preparation method of the composite preservative in the present embodiment and identical with method for using in the meat products with embodiment 1 at meat; The composite preservative of the technical scheme of present embodiment preparation is used for meat and meat products and control group carries out organoleptic examination, physical and chemical inspection and Micro biological Tests respectively; The meat of experimental result proof experimental group and the fresh-keeping effect of meat products are obvious; Suppress the microbial growth breeding effectively; Stablized the organoleptic indicator of meat and meat products, and then prolonged the shelf life of meat and meat products, fresh keeping time extended to 20 days by original 3-4 days.
Claims (4)
1. composite preservative is characterized in that: be prepared from by its weight ratio following raw material:
Nisin 5～20
Sodium dehydroacetate 10～60
Glucono-5～50
Different Vc sodium 5～40
Sodium chloride 5～50
Sodium phosphate trimer 1～50.
2. composite preservative according to claim 1 is characterized in that: be prepared from by its weight ratio following raw material:
Nisin 5
Sodium dehydroacetate 25
Glucono-20
Different Vc sodium 10
Sodium chloride 30
Sodium phosphate trimer 10.
3. composite preservative according to claim 1 is characterized in that: be prepared from by its weight ratio following raw material:
Nisin 10
Sodium dehydroacetate 20
Glucono-15
Different Vc sodium 15
Sodium chloride 30
Sodium phosphate trimer 10.
4. composite preservative according to claim 1 is characterized in that: be prepared from by its weight ratio following raw material:
Nisin 15
Sodium dehydroacetate 15
Glucono-10
Different Vc sodium 20
Sodium chloride 30
Sodium phosphate trimer 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101332059A CN101779698B (en) | 2010-03-25 | 2010-03-25 | Compound fresh-preserving agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101332059A CN101779698B (en) | 2010-03-25 | 2010-03-25 | Compound fresh-preserving agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101779698A CN101779698A (en) | 2010-07-21 |
| CN101779698B true CN101779698B (en) | 2012-08-22 |
Family
ID=42519951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101332059A Active CN101779698B (en) | 2010-03-25 | 2010-03-25 | Compound fresh-preserving agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101779698B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894067B (en) * | 2012-09-13 | 2013-12-25 | 烟台市喜旺食品有限公司 | Water-retaining anti-staling agent for ham |
| CN103503969A (en) * | 2013-10-10 | 2014-01-15 | 杨毅 | Fresh keeping agent for meat |
| CN104188049A (en) * | 2014-07-18 | 2014-12-10 | 洛阳奇泓生物科技有限公司 | Preparation method of stable natamycin suspension liquid, and application thereof |
| CN109619166A (en) * | 2019-01-30 | 2019-04-16 | 刘建飞 | Green safe meat antistaling agent |
| CN112006086A (en) * | 2020-09-08 | 2020-12-01 | 朱仲礼 | Compound fresh-keeping liquid for conditioning meat products and preparation method and use method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124100A (en) * | 1994-12-07 | 1996-06-12 | 天津商学院 | Nitrate-free meat pickling agent |
| CN101120772A (en) * | 2007-09-07 | 2008-02-13 | 东北农业大学 | Composite food colored preservative and preparation method thereof |
| CN101223984A (en) * | 2008-02-01 | 2008-07-23 | 河南兴泰科技实业有限公司 | Compound modifying preparation for protecting color of cooked meat products |
| CN101502279A (en) * | 2008-12-01 | 2009-08-12 | 南京雨润食品有限公司 | Anti-corrosive fresh-keeping compositional preparation for low-temperature meat product |
-
2010
- 2010-03-25 CN CN2010101332059A patent/CN101779698B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124100A (en) * | 1994-12-07 | 1996-06-12 | 天津商学院 | Nitrate-free meat pickling agent |
| CN101120772A (en) * | 2007-09-07 | 2008-02-13 | 东北农业大学 | Composite food colored preservative and preparation method thereof |
| CN101223984A (en) * | 2008-02-01 | 2008-07-23 | 河南兴泰科技实业有限公司 | Compound modifying preparation for protecting color of cooked meat products |
| CN101502279A (en) * | 2008-12-01 | 2009-08-12 | 南京雨润食品有限公司 | Anti-corrosive fresh-keeping compositional preparation for low-temperature meat product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101779698A (en) | 2010-07-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101933531B (en) | Method for refreshing spiced goose | |
| CN101461414B (en) | Compound biological preservative for cooling pork and fresh-keeping method | |
| CN105309593A (en) | Method for preserving and regulating beef through combination of compound essential oil and modified atmosphere packaging | |
| Fista et al. | Effect of leek and onion on processing and quality characteristics of Greek traditional sausages | |
| CN103238854A (en) | Production method of air-dried yak meat | |
| CN101779698B (en) | Compound fresh-preserving agent | |
| CN104770461A (en) | Freshness keeping method for cold fresh chicken | |
| CN101808538A (en) | Preparation method of vegetable extract ferment solution and vegetable extract ferment solution prepared by the same | |
| CN102018020A (en) | Composite natural preserving agent for cooled rabbit meat | |
| CN106259827A (en) | A kind of cold pork thawing technique | |
| CN105661345A (en) | Stewed pig elbow with sauce as well as preparation method and application | |
| Haskaraca et al. | The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed döner kebabs | |
| CN103190470B (en) | A kind of meat complex biological preservative and preparation method thereof | |
| Jiang et al. | Phenyllactic acid application to control Listeria monocytogenes biofilms and its growth in milk and spiced beef | |
| CN109152374A (en) | The preservation treatment method of production of sperm meat | |
| CN106107621A (en) | Instant flexibly-packaged fish of a kind of long kiss and preparation method thereof | |
| CN103766473A (en) | Controlled-release ethanol preservative as well as preparation method and application thereof | |
| CN108925616A (en) | A kind of lysozyme composite preservative and the preparation method and application thereof | |
| CN103988888A (en) | Flavoring type bacteriostatic agent for inhibiting spoilage bacteria of squid | |
| CN104041846B (en) | A kind of smoked intestines and processing technology thereof | |
| CN104770462A (en) | Cold fresh chicken compound freshness keeping agent | |
| Pal et al. | Storage stability of chevon pickle at room temperature | |
| CN101502279A (en) | Anti-corrosive fresh-keeping compositional preparation for low-temperature meat product | |
| CN107912519A (en) | Beef antistaling agent and beef preservation method | |
| CN103622078A (en) | Processing method for ready-to-eat squilla |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: BEIJING MEITIAN PROSPECTS TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: BEIJING MEITIAN SUNSHINE TECHNOLOGY CO., LTD. Effective date: 20141105 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20141105 Address after: 100070, room 1, building 2, 4038 Fu Heng street, Fengtai District Science Town, Beijing, China Patentee after: Beijing Meat Addtives R & D Ltd. Address before: 100070, room 1, building 2, 4038 Fu Heng street, Fengtai District Science Town, Beijing, China Patentee before: Beijing Meitian Yangguang Technology Co., Ltd. |