CN102226131B - Preparation method of myrtle essential oil and application of myrtle essential oil in Guangdong sausage - Google Patents
Preparation method of myrtle essential oil and application of myrtle essential oil in Guangdong sausage Download PDFInfo
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- CN102226131B CN102226131B CN 201110137881 CN201110137881A CN102226131B CN 102226131 B CN102226131 B CN 102226131B CN 201110137881 CN201110137881 CN 201110137881 CN 201110137881 A CN201110137881 A CN 201110137881A CN 102226131 B CN102226131 B CN 102226131B
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Abstract
The invention relates to a preparation method of myrtle essential oil and application of the myrtle essential oil in Guangdong sausage. The preparation method of the myrtle essential oil comprises the following step: extracting at 30-50 DEG C for 1-2 hours while adding 1-2ml/g ethanol as an entrainer. The myrtle essential oil and TBHQ (tert-butylhydroquinone) are mixed and dissolved in ethanol, and the mixture can be added into Guangdong sausage, thereby obviously inhibiting the increase of the acid number of the Guangdong sausage in the storage process and reducing the residual quantity of nitrites in the Guangdong sausage.
Description
Technical field
The present invention relates to myrtaceous deep process technology, be specifically related to a kind of preparation method of Stenocalyx micheli's essential oil and the application in Guangdong style sausage thereof.
Background technology
Characteristics such as Guangdong style sausage belongs to non-fermented meat prods, is the typical case representative of Chinese traditional meat product, and its production is meticulous, and it is tender aromatic, nutritious to have meat, and color and luster is bright, and is edible easy are the outstanding persons in China's tradition meat product.Guangdong style sausage occupies extremely important status in traditional meat product of China, account for 60～70% of Chinese pickled and cured meat, is industry local sausage prods on the largest scale in the national pickled and cured meat industry.Show that according to Statistics Bureau of Guangdong Province's statistics Guangdong Province regular sausage meat product manufacturing enterprise in 2007 reaches thousands of families, annual production reaches more than 40 ten thousand tons, hundred million Renminbi surplus the output value reaches 80, and annually in recent years all develop with 10% rate of growth, in Guangdong Province's foodstuffs industry output value, occupy quite great proportion.
In the course of processing of Guangdong style sausage, protect look, anticorrosion and suppress the needs of Clostridium botulinum for color development, extensively add nitrite in the Guangdong formula tradition sausage meat product.Nitrate residue in the sausage finished product is generally 20-50mg/Kg, and the Guangdong style sausage nitrate residue of quite a few manufacturer production is higher than the 30mg/Kg of GB GB 2760-2007 regulation.Raising along with people's living standard, food-safety problem also more and more is subjected to the people's attention, the phenomenon that usage quantity is big, residual quantity is high of nitrite has been damaged the healthy image of Guangdong style sausage greatly in the formula tradition sausage meat product industry of Guangdong, is unfavorable for the development of sausage industry.
On the other hand, Guangdong style sausage is under vacuum packaging, and acid value just can be above the acid value required value of national Specification afterwards in 2～3 months for storage at normal temperature; When temperature was high, the quality guaranteed period of Guangdong style sausage was shorter.Above-mentioned phenomenon causes Guangdong style sausage to be confined to sell in this area, and only could produce in autumn and winter, and two seasons of spring and summer, the sausage acid value raise very fast, less production because temperature is higher.At present industry generally adopts methods such as being coated with sesame oil, vacuum packaging, oxygen scavenging packaging, interpolation antioxidant to Guangdong style sausage processings of guaranteeing the quality, and these methods can make the peroxide value of goods decline to a great extent, but not remarkable to the acid value effect of inhibition Guangdong style sausage.If adopt direct pyroprocessing, endogenous lipase and Phospholipid hydrolase in the passivation Guangdong style sausage product, not only the treatment time longer, but also can cause fuel-displaced serious, the bad change of local flavor of sausage, product colour variation and product directly to contact with water, do not utilize the special figure's of Guangdong style sausage maintenance.
Summary of the invention
The objective of the invention is to overcome the prior art above shortcomings, a kind of preparation method of Stenocalyx micheli's essential oil be provided, may further comprise the steps:
(1) myrtaceous pre-treatment: dry Stenocalyx micheli's drying, be crushed to the 40-100 order;
(2) myrtaceous supercritical extraction: 10-30 MPa, extracting temperature is 45-55 ℃, and extraction time is 1-2h, and the envelope-bulk to weight ratio of entrainment agent dehydrated alcohol and Stenocalyx micheli's fruit is 0.5-2 L/kg.
(3) Stenocalyx micheli's essential oil is applied to suppress the rising of acid value in the Guangdong style sausage storage process in the Guangdong style sausage production, reduces the residual quantity of Guangdong style sausage nitrite.
The present invention also provides the application of Stenocalyx micheli's essential oil in Guangdong style sausage is produced, and is used for suppressing the rising of Guangdong style sausage storage process acid value, reduces the residual quantity of nitrite in the Guangdong style sausage.
In the above-mentioned application, the consumption of Stenocalyx micheli's essential oil is the 0.1%-0.2% of Guangdong style sausage lean meat weight.
In the above-mentioned application, be with Stenocalyx micheli's essential oil with after TBHQ mixes, be dissolved in the ethanol, add in the Guangdong style sausage.
The present invention has following advantage:
1, the present invention can significantly suppress the rising of acid value in the Guangdong style sausage storage process by add Stenocalyx micheli's essential oil in the Guangdong style sausage production process, solves the Guangdong style sausage technical barrier that acid value exceeds standard in storage and sales process;
2, the present invention can obviously reduce the nitrate residue of Guangdong style sausage by add Stenocalyx micheli's essential oil in the Guangdong style sausage production process;
3, the present invention does not change the production technique of Guangdong style sausage, can not cause other detrimentally affects to its quality, as fuel-displaced serious, and color and luster variation etc.
?
Specific embodiments
Below in conjunction with embodiment concrete enforcement of the present invention is described further, but enforcement of the present invention and protection are not limited thereto.
Embodiment 1
(1) myrtaceous pre-treatment: dry Stenocalyx micheli's drying, be crushed to 40 orders;
(2) myrtaceous supercritical extraction: 10 MPa, extracting temperature is 45 ℃, and extraction time is 1h, and the envelope-bulk to weight ratio of entrainment agent dehydrated alcohol and Stenocalyx micheli's fruit is 0.5 L/kg, gets Stenocalyx micheli's essential oil.Stenocalyx micheli's extracts essential oil rate is 2.54%.
(3) 70g Stenocalyx micheli's essential oil, 10gTBHQ and the bent wine of 4kg are mixed after, add lean meat 70kg, fat meat 30kg, white sugar 12kg, salt 3.5kg, nitrite 20g, water 20kg, after mixing, bowel lavage, warm air drying gets Guangdong style sausage.Same under Stenocalyx micheli's extracts essential oil rate=(essential oil weight-ethanol weight)/myrtle fruit weight * 100%().
Embodiment 2
(1) myrtaceous pre-treatment: fresh Stenocalyx micheli's drying is crushed to 70 orders;
(2) myrtaceous supercritical extraction: 20 MPa, extracting temperature is 55 ℃, and extraction time is 2h, and the envelope-bulk to weight ratio of entrainment agent dehydrated alcohol and Stenocalyx micheli's fruit is 2 L/kg, gets Stenocalyx micheli's essential oil.Stenocalyx micheli's extracts essential oil rate is 2.25%.
(3) with 140g Stenocalyx micheli's essential oil, 10gTBHQ(tertiarybutylhydroquinone) and after the bent wine of 4kg mixes, add lean meat 70kg, fat meat 30kg, white sugar 12kg, salt 3.5kg, nitrite 20g, water 20kg, after mixing, bowel lavage, warm air drying gets Guangdong style sausage.
Embodiment 3
After the bent wine of 10gTBHQ and 4kg mixed, add lean meat 70kg, fat meat 30kg, white sugar 12kg, salt 3.5kg, nitrite 20g, water 20kg, after mixing, bowel lavage, warm air drying gets Guangdong style sausage.
Table 1 is the Guangdong style sausage of the different embodiments preparation Changing Pattern of acid value in the storage process under 25 degree conditions.Table 2 is the Guangdong style sausage of the different embodiments preparation Changing Pattern of nitrite in the storage process under 25 degree conditions.
By table 1 as seen, added Stenocalyx micheli's essential oil among embodiment 1 and the embodiment 2, acid value of Guangdong style sausage rises slowly in the storage process, stores after 90 days, and the acid value of Guangdong style sausage acid value is respectively 3.8 and 3.9 mgKOH/g.And do not add Stenocalyx micheli's essential oil among the embodiment 3, after storing 30 days, acid value has just reached 6.4 mgKOH/g.
On a declining curve with the storage time elongated segment by nitrate residue in the Guangdong style sausage in the visible storage process of table 2, be significantly higher than and do not add myrtaceous Guangdong style sausage sample (embodiment 3) but add in the Guangdong style sausage sample (embodiment 1 and embodiment 2) of Stenocalyx micheli's essential oil the nitrate residue lowering speed.
Table 1
Table 2
Claims (2)
1. the application of Stenocalyx micheli's essential oil in Guangdong style sausage is produced is used for suppressing the rising of Guangdong style sausage storage process acid value, reduces the residual quantity of nitrite in the Guangdong style sausage; The consumption of Stenocalyx micheli's essential oil is the 0.1%-0.2% of Guangdong style sausage lean meat weight;
The preparation method of described Stenocalyx micheli's essential oil comprises the steps:
(1) myrtaceous pre-treatment: fresh Stenocalyx micheli's drying is crushed to the 40-100 order;
(2) myrtaceous supercritical extraction: under the 10-30 MPa, extracting temperature is 45-55 ℃, and extraction time is 1-2h, and the envelope-bulk to weight ratio of entrainment agent dehydrated alcohol and Stenocalyx micheli's fruit is 0.5-2 L/kg, gets Stenocalyx micheli's essential oil.
2. application according to claim 1 is characterized in that Stenocalyx micheli's essential oil being dissolved in the ethanol with after TBHQ mixes, and adds in the Guangdong style sausage.
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| CN 201110137881 CN102226131B (en) | 2011-05-26 | 2011-05-26 | Preparation method of myrtle essential oil and application of myrtle essential oil in Guangdong sausage |
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| CN 201110137881 CN102226131B (en) | 2011-05-26 | 2011-05-26 | Preparation method of myrtle essential oil and application of myrtle essential oil in Guangdong sausage |
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| CN102226131B true CN102226131B (en) | 2013-08-21 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103877158B (en) * | 2014-03-26 | 2016-06-08 | 广西壮族自治区兽医研究所 | The method of total tannin in supercritical carbon dioxide extraction Stenocalyx micheli's rhizome |
| CN106509070B (en) * | 2016-11-17 | 2022-12-06 | 天津捷盛东辉保鲜科技有限公司 | Ultra-long-term green fresh-keeping method for grapes |
| CN107373431A (en) * | 2017-09-04 | 2017-11-24 | 广西柏力食品有限公司 | A kind of preparation method of health nutrient dried duck |
| CN107897355A (en) * | 2017-12-15 | 2018-04-13 | 柳州飞升鹏科技有限公司 | A kind of preparation method of fruit antistaling agent |
| CN108617767A (en) * | 2018-03-28 | 2018-10-09 | 广西秀美壮乡能源环保有限公司 | A kind of selenium-rich hill gooseberry essential oil fresh and preparation method thereof |
| CN108753463A (en) * | 2018-03-28 | 2018-11-06 | 广西秀美壮乡能源环保有限公司 | A kind of extracting method of selenium-rich hill gooseberry essential oil |
| CN114271311A (en) * | 2021-12-17 | 2022-04-05 | 海信（山东）冰箱有限公司 | Composition for inhibiting nitrosamine generation by combining plant essential oil with strain volatile substances and preparation method thereof |
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