CN102630738A - 一种薄荷提取物用于肉制品保鲜的方法 - Google Patents
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Abstract
本发明公开了一种薄荷提取物用于肉制品保鲜方法,该保鲜方法利用天然薄荷提取物,将待保鲜的肉制品与该溶液充分搅拌混合均匀,再用聚乙烯薄膜包装储藏,本保鲜方法工艺简单、易操作,所选用的保鲜剂为天然物质加工而来,具有一定的抗菌性和抗氧化性,可以直接用于食品的保藏并且食用安全、保鲜效果较好。该方法可以有效控制贮藏期间肉类脂肪氧化、色泽变差以及微生物的繁殖,并明显提高产品感官质量和延长保质期,为肉类保鲜开辟了一条新途径。
Description
技术领域
本发明涉及一种薄荷提取物用于肉制品保鲜的方法,具体是将天然薄荷提取物用于肉类保鲜,属于食品的保鲜领域。
背景技术
冷却肉(chilled meat)是严格按照宰前检验和宰后检疫,在宰后24 h内迅速降至0℃- 4℃,并在随后的加工、冷藏、运输及销售等环节中始终保持在0℃-4℃范围内的生鲜肉。但是,冷却肉在0℃- 4℃条件下,并不能完全抑制微生物的生长繁殖,涂膜保鲜对肉类中微生物繁殖和脂肪氧化等可起到抑制作用,从而可以有效延长冷却肉的货架期。然而,对于肉类保鲜,必须具备一定的抗菌活性和抗氧化活性。化学合成保鲜剂对人们健康以及自然环境所带来的危害,越来越使人们感到担忧,因而科学工作者开始研究高效、无毒、无味、成本较低的天然保鲜剂。
抗氧化剂是一类能有效阻止或延缓自动氧化的物质,被广泛应用于油脂及含油脂食品中,目前最常用的抗氧化剂为BHA、BHT、PG 及TBHQ 等合成抗氧化剂,虽然这些人工合成抗氧化剂因其稳定性高、高效价廉等优点被广泛应用,随着人民生活水平的提高和安全营养食品的兴起,人们越来越强调食品的纯天然和安全性。所以,开发利用天然生物物质代替人工合成物质已成为当今食品科学的发展趋势。
薄荷(Mentha haplocalyx Briq.)为唇形科植物,薄荷的地上干燥部分的提取物含有丰富的生物活性物质,如黄酮类、酚类、萜类、有机酸等,具有抗炎、抑菌、抗氧化等功效。研究发现,薄荷含有的黄酮、迷迭香酸具有抗氧化性,可消除自由基,抑制羟自由基诱导的脂质过氧化反应,保护生物膜结构和功能,可以作为强有力的自由基清除剂,显示出它在食用油脂抗氧化方面的巨大潜力。
由于食品本身含有大量的水分和丰富的营养成分,是微生物天然的良好培养基,只要条件适宜,微生物就会大量繁殖,导致食品腐败变质。为防止腐败,向食品中添加防腐剂是比较普遍采用的方法。长期以来,在食品工业中都习惯于使用化学合成品作为食品的防腐剂,如苯甲酸及其盐类、山梨酸及其盐类和对羟基苯甲酸酯类等,但这些化学合成的食品防腐剂在使用过程中或多或少地会对食品的风味产生一定的不良影响。同时,这些防腐剂在食品加工中的添加量都比较大,容易超标使用而对人体产生毒副作用。然而,有研究表明薄荷提取物对革兰氏阳性菌和革兰氏阴性菌都有明显的抑制作用,对真菌的抑制作用甚至要好于对细菌的抑制作用, 也有学者分离得到了薄荷精油的抑菌活性成分。因此,选择薄荷提取物用于肉类保鲜,能提供一种安全无副作用的生物保鲜剂。
虽然国内部分学者介绍了关于肉类保鲜的方法和薄荷提取物的一些功效以及用于保健产品的开发,但是未提到过将天然薄荷提取物用于肉类保鲜。
发明内容
本发明旨在提供一种将薄荷提取物用于肉制品保鲜的方法,具体是将天然薄荷提取物用于肉类保鲜,与肉制品充分混合以达到保鲜效果。
本发明方法通过以下技术方案来实现:
(1)薄荷去梗洗净后,40-60℃真空干燥12-24小时,粉碎,过60-80目筛,过筛后薄荷粉末加入蒸馏水进行回流提取,提取条件为料液比为1:10-1:20,提取温度为80-95℃,提取时间为60-90分钟;过滤,将滤液在10000-12100g条件下离心15-20分钟;然后利用滤纸再次过滤,滤液浓缩至原体积的40-50%,浓缩滤液即为薄荷提取液,于4℃下贮存备用。
(2)将待保鲜的新鲜肉清洗、沥干后绞碎,按每公斤新鲜肉加入10-20ml薄荷提取物液的比例将新鲜肉加入薄荷提取液中,充分搅拌均匀;
(3)将保鲜处理后的肉糜用聚乙烯薄膜包装后,置于4℃贮藏。
本发明中回流提取过滤后滤渣重复提取一次,合并滤液后再离心处理。
本发明中所述肉制品重复步骤(2)1~2次,将肉制品与薄荷提取物充分混合。
本发明保鲜方法使用在肉类食品中,能在贮藏、运输和销售过程中改善肉的感官品质,提高产品的商业价值,同时具有抑菌、延缓脂肪氧化、防止色泽变差和延长肉制品的保质期的作用。
本发明的优点是:工艺简单、易于操作,所用到的物质为天然物质加工而来,有一定的抗氧化性和抗菌性,可以直接用于食品的保藏,并且食用安全。本发明中使用的保鲜剂不同于一般的保鲜膜,所选用的物质为天然物质加工而来可以直接用于食品的保藏并且食用安全、保鲜效果较好,其中含有天然抗氧化物质,如黄酮类化合物、迷迭香酸具有抗氧化性,可消除自由基,抑制羟自由基诱导的脂质过氧化反应,保护生物膜结构和功能,可以作为强有力的自由基清除剂。同时,薄荷提取物对革兰氏阳性菌和革兰氏阴性菌都有明显的抑制作用,对真菌的抑制作用甚至要好于对细菌的抑制作用。薄荷中含有天然抗菌物质,可以很好的抑制细菌、霉菌和酵母菌等一些食物致病菌防止贮藏期间肉制品的腐败,从而防止色泽变差和延长肉制品的保质期。本发明方法可以有效控制贮藏期间肉类脂肪氧化、色泽变差以及微生物的繁殖,并明显提高产品感官质量和延长保质期,为肉类保鲜开辟了一条新途径。
附图说明
图1是本发明方法的工艺流程示意图。
具体实施方式
下面结合附图和实施例对本发明作进一步详细说明,但本发明保护范围不局限于所述内容。
实施例1:本薄荷提取物用于肉制品保鲜的方法,具体操作如下:
(1)薄荷提取物的制备:将薄荷去梗洗净,50℃真空干燥20小时后,粉碎,60目过筛;过筛后薄荷粉末加入蒸馏水进行回流提取,提取条件为料液比为1:20,在95℃下进行回流提取60分钟;过滤,滤渣重复提取一次,合并滤液,将滤液在12100g条件下离心15分钟;然后利用滤纸再次过滤,滤液浓缩至原体积的50%,浓缩滤液即为薄荷提取液(以没食子酸计,多酚含量为19.38±2.81mg干重,其DPPH抗氧化活性试验的IC50为18.32μg/ml与BHT10.1μg/ml相当),并于4℃下储藏备用;
(2)将待保鲜的猪肉2kg绞碎成肉糜,加入薄荷提取物溶液20ml中,搅拌8分钟,重复此操作2次,使保鲜剂与肉制品充分混合;
(3)将处理好的肉用聚乙烯薄膜包装后放在独立塑料托盘上,置于4℃冰箱贮藏。
实施例2:本薄荷提取物用于肉制品保鲜的方法,具体操作如下:
(1)薄荷提取物的制备:将薄荷去梗洗净,45℃真空干燥24小时后,粉碎,70目过筛;过筛后薄荷粉末加入蒸馏水进行回流提取,提取条件为料液比为1:15,在80℃下进行回流提取90分钟;过滤,滤渣重复提取一次,合并滤液,将滤液在12100g条件下离心16分钟;然后利用滤纸再次过滤,滤液浓缩至原体积的50%,浓缩滤液即为薄荷提取液(以没食子酸计,多酚含量为27.11±1.98mg干重,其DPPH抗氧化活性试验的IC50为16.45μg/ml,与BHT相当),并于4℃下储藏备用;
(2)将待保鲜的牛肉2kg绞碎成肉糜,加入薄荷提取物溶液30ml,充分搅拌15分钟,重复此操作2次,使保鲜剂与肉制品充分混合;
(3)将处理好的肉用聚乙烯薄膜包装后放在独立塑料托盘上,置于4℃冰箱贮藏。
实施例3:本薄荷提取物用于肉制品保鲜的方法,具体操作如下:
(1)薄荷提取物的制备:将薄荷去梗洗净,60℃真空干燥12小时后,粉碎,80目过筛;过筛后薄荷粉末加入蒸馏水进行回流提取,提取条件为料液比为1:15,在85℃下进行回流提取80分钟;过滤,滤渣重复提取一次,合并滤液,将滤液在10000g条件下离心20分钟;然后利用滤纸再次过滤,滤液浓缩至原体积的45%,浓缩滤液即为薄荷提取液以没食子酸计,多酚含量为25.62±3.14mg干重,其DPPH抗氧化活性试验的IC50为17.8μg/ml,与BHT相当,并于4℃下储藏备用;
(2)将待保鲜的鸡肉2kg绞碎成肉糜,加入薄荷提取物溶液40ml,浸泡20分钟,使其充分混合;
(3)将处理好的肉用聚乙烯薄膜包装后放在独立塑料托盘上,置于4℃冰箱贮藏。
实施例4:本薄荷提取物用于肉制品保鲜的方法,具体操作如下:
(1)薄荷提取物的制备:将薄荷去梗洗净,40℃真空干燥24小时后,粉碎,60目过筛;过筛后薄荷粉末加入蒸馏水进行回流提取,提取条件为料液比为1:10,在90℃下进行回流提取85分钟;过滤,将滤液在11000g条件下离心18分钟;然后利用滤纸再次过滤,滤液浓缩至原体积的40%,浓缩滤液即为薄荷提取液(以没食子酸计,多酚含量为21.21±2.05mg干重,其DPPH抗氧化活性试验的IC50为17.25μg/ml,与BHT相当),并于4℃下储藏备用;
(2)将待保鲜的羊肉2kg绞碎成肉糜,加入薄荷提取物溶液20ml,浸泡15分钟,使其充分混合;
(3)将处理好的肉用聚乙烯薄膜包装后放在独立塑料托盘上,置于4℃冰箱贮藏。
Claims (3)
1.一种薄荷提取物用于肉制品保鲜的方法,其特征在于按如下步骤进行:
(1)薄荷去梗洗净后,40-60℃真空干燥12-24小时,粉碎,过60-80目筛,过筛后薄荷粉末加入蒸馏水进行回流提取,提取条件为料液比为1:10-1:20,提取温度为80-95℃,提取时间为60-90分钟;过滤,将滤液在10000-12100g条件下离心15-20分钟;然后利用滤纸再次过滤,滤液浓缩至原体积的40-50%,浓缩滤液即为薄荷提取液,于4℃下贮存备用;
(2)将待保鲜的新鲜肉清洗、沥干后绞碎,按每公斤新鲜肉加入10-20ml薄荷提取物液的比例将新鲜肉加入薄荷提取液中,充分搅拌均匀;
(3)将保鲜处理后的肉糜用聚乙烯薄膜包装后,置于4℃贮藏。
2.根据权利要求1所述的肉制品保鲜方法,其特征在于:回流提取过滤后滤渣重复提取一次,合并滤液后再离心处理。
3.根据权利要求1所述的肉制品保鲜方法,其特征在于:肉制品重复步骤(2)1~2次,使薄荷提取物与肉制品充分混合。
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