CN103859000A - Natural biological composite preservative antioxidant as well as preparation method and application thereof - Google Patents
Natural biological composite preservative antioxidant as well as preparation method and application thereof Download PDFInfo
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- CN103859000A CN103859000A CN201410115065.0A CN201410115065A CN103859000A CN 103859000 A CN103859000 A CN 103859000A CN 201410115065 A CN201410115065 A CN 201410115065A CN 103859000 A CN103859000 A CN 103859000A
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Abstract
The invention relates to a natural biological composite preservative antioxidant as well as preparation method and application thereof. The natural biological composite preservative antioxidant comprises dihydromyricetin, nisin, tea polyphenol, sodium erythorbate and de-ionized water, wherein the concentration of the dihydromyricetin is 0.05-0.10 g/L, the concentration of the nisin is 0.02-0.05 g/L, the concentration of the tea polyphenol is 0.1-1 g/L, and the concentration of the sodium erythorbate is 0.1-1 g/L. The preparation method of the natural biological composite preservative antioxidant comprises the following steps: adding the dihydromyricetin, the nisin, the tea polyphenol and the sodium erythorbate into the de-ionized water and stirring until the components are dissolved. The preserved sauce-flavored beef product has the characteristics of low sodium, low sugar and low nitrate, the guarantee period can reach 9-12 days at normal temperature and is far longer than the guarantee period of the rest beef products treated by the natural biological composite preservative antioxidant in the prior art, and the preservative antioxidant has broad application prospect.
Description
Technical field
The invention belongs to the manufacture field of beef product, particularly a kind of natural biological compounded preservation antioxidation agent and preparation and application.
Background technology
Along with improving constantly of social development and living standards of the people, people's diet structure has a very large change, demand to animal food is growing, development beef raising, improve Livestock proportion, be conducive to reasonable adjust agriculture production structure, developing agricultural recycling economy, be conducive to ensure national food security, be conducive to promote peasant to cultivate and increase income.And after China entry into the World Trade Organization, poultry and livestock trade strengthens, this has brought unprecedented prosperity to animal husbandry of China and sends out, and aquaculture presents scale, intensive trend.
At present, the industrial chain of Beef Industry leading enterprise of China is shorter, ability to bring along still a little less than.Product is greatly mainly with preliminary working product, and intensive processing product is few, and brand product is few, and high value added product still less.Support, add, sell each link and be connected not tight, " benefits-sharing, shared risks " interests connecting mechanism is unsound, not strong to the drive of peasant household cultivation beef cattle, and industry development basis is thrown away and needed to be tamped.
In current beef cattle processing industry chain, cured, the sauce halogen local flavor beef goods of salting down are in occupation of important status.Being world-famous for its color, fragrance, taste and moulding uniqueness, is the important component part of the precious cooking culture legacy in the Chinese Ye Shi world.
Traditional salted and cured, the sauce halogen local flavor beef goods processing and antistaling technology of China is still take handicraft workshop formula as main, control product quality with sensation by rule of thumb, be simply equipped, technique fall behind, quality safety be difficult to guarantee, unstable product quality, yield rate are low, the level of production, and have high salt, high sugar, high nitre, fat oxidation, the common problem such as putrid and deteriorated; Easily there is fat oxidation and putrid and deteriorated in product, causes great loss and waste, even health worked the mischief.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of natural biological compounded preservation antioxidation agent and preparation and application, this natural biological compounded preservation antioxidation agent can effectively suppress to cause the lactobacillus of food spoilage, bright string coccus, micrococcus, staphylococcus, Listeria, can also prevent the common fat oxidation of meat products that Chinese style is traditional.
The natural biological compounded preservation antioxidation agent of one of the present invention, it comprises: dibydro myricetrin, nisin, Tea Polyphenols, different Vc sodium and deionized water; Wherein the concentration of each component is dibydro myricetrin 0.05-0.10g/L, nisin 0.02-0.05g/L, Tea Polyphenols 0.1-1g/L, different Vc sodium 0.1-1g/L.
The preparation method of a kind of natural biological compounded preservation antioxidation agent of the present invention, comprising:
Dibydro myricetrin, nisin, Tea Polyphenols and different Vc sodium are joined in deionized water successively, are stirred to dissolving.
A kind of natural biological compounded preservation antioxidation agent of the present invention is applied to the method for the anti-corrosive fresh-keeping of salt down bacon or stewed meat products, comprising:
Pending beef is divided into cube meat, and pickles 10-30min, then carry out vacuum tumbling, then beef is immersed in above-mentioned natural biological compounded preservation antioxidation agent and processed, finally carry out other subsequent techniques.
The size of described cube meat is 30cm × 20cm × 3cm.
The described cure of pickling middle employing is salt 2.1%, fennel 1.5%, spice 0.05%, monosodium glutamate 0.5%, white granulated sugar 0.5%, papain 0.01%.
Described natural biological compounded preservation antioxidation agent and the amount ratio of beef are 1L:10-100g.
The present invention utilizes rattan to extract dibydro myricetrin, then is re-dubbed a kind of crude antistaling agent by dibydro myricetrin, nisin, Tea Polyphenols and the research of different Vc sodium and applies.This crude antistaling agent can effectively suppress to cause the gram-positive bacterium of food spoilage, as lactobacillus, bright string coccus, micrococcus, staphylococcus, Listeria etc., particularly to sporiferous bacterium, have very strong inhibitory action as bacillus cereus, tangerine grass bacillus, rib shape bacillus.In addition, this crude antistaling agent has multiple bioactie agent, can prevent the fat oxidation that Chinese style traditional meat is common.
The present invention utilizes papain tendering technology, being aided with the natural antiseptic agents such as dibydro myricetrin, nisin, Tea Polyphenols and different Vc sodium carries out fresh-keeping, keeping on the basis of traditional characteristics local flavor and nutrition, the object that makes Chinese style tradition low-temperature meat product have less salt, low nitre, low sugar, protect look, fat anti-oxidation, anti-corrosive fresh-keeping, extends shelf life of products.
Beneficial effect:
(1) the cured or sauce halogen local flavor beef goods shelf-life at normal temperatures of salting down after treatment of the present invention can reach 9-12 days, salts down the shelf-lifves cured or sauce halogen local flavor beef goods far away higher than all the other natural biological compounded preservation antioxidation agent in prior art are after treatment;
(2) be better than GB2730-2005 " pickle cured meat product sanitary standard " and GB2726-2005 " lean meat goods sanitary standard " through natural biological compounded preservation antioxidation agent of the present invention salt down product sensory, physics and chemistry and microbial quality sanitary indexs cured or sauce halogen local flavor beef goods after treatment, there is low sodium (5%), low sugar (< 3%), low nitre (10mg/kg) characteristic.Its achievement amount of cure reaches the level at industrialization management initial stage, and technology can meet the requirement that industrialization is produced.
The specific embodiment
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment are only not used in and limit the scope of the invention for the present invention is described.In addition should be understood that those skilled in the art can make various changes or modifications the present invention after having read the content of the present invention's instruction, these equivalent form of values fall within the application's appended claims limited range equally.
Embodiment 1
Dibydro myricetrin, nisin, Tea Polyphenols and different Vc sodium are joined in deionized water successively, be stirred to dissolving, wherein the concentration of each component is dibydro myricetrin 0.05g/L, nisin 0.02g/L, Tea Polyphenols 0.1g/L, different Vc sodium 0.1g/L.
Embodiment 2
Dibydro myricetrin, nisin, Tea Polyphenols and different Vc sodium are joined in deionized water successively, be stirred to dissolving, wherein the concentration of each component is dibydro myricetrin 0.08g/L, nisin 0.03g/L, Tea Polyphenols 0.5g/L, different Vc sodium 0.2g/L.
Embodiment 3
Dibydro myricetrin, nisin, Tea Polyphenols and different Vc sodium are joined in deionized water successively, be stirred to dissolving, wherein the concentration of each component is dibydro myricetrin 0.10g/L, nisin 0.05g/L, Tea Polyphenols 1g/L, different Vc sodium 0.8g/L.
Embodiment 4
Pending beef is divided into the cube meat of 30cm × 20cm × 3cm, and pickle 20min, then carry out vacuum tumbling, then beef is divided into 3 batches, immerse respectively in the natural biological compounded preservation antioxidation agent that embodiment 1-3 obtains and process, then carry out other subsequent techniques.Described the cure salt 2.1% of pickling middle employing, fennel 1.5%, spice 0.05%, monosodium glutamate 0.5%, white granulated sugar 0.5%, papain 0.01%.
Be respectively 9 days, 10 days and 10 days through the shelf-life of embodiment 1-3 beef product after treatment.
Claims (6)
1. a natural biological compounded preservation antioxidation agent, it comprises: dibydro myricetrin, nisin, Tea Polyphenols, different Vc sodium and deionized water; Wherein the concentration of each component is dibydro myricetrin 0.05-0.10g/L, nisin 0.02-0.05g/L, Tea Polyphenols 0.1-1g/L, different Vc sodium 0.1-1g/L.
2. the preparation method of a kind of natural biological compounded preservation antioxidation agent as claimed in claim 1, comprising:
Dibydro myricetrin, nisin, Tea Polyphenols and different Vc sodium are joined in deionized water successively, are stirred to dissolving.
3. natural biological compounded preservation antioxidation agent is applied to a method for the anti-corrosive fresh-keeping of salt down bacon or stewed meat products, comprising:
Pending beef is divided into cube meat, and pickles 10-30min, then carry out vacuum tumbling, then beef is immersed in natural biological compounded preservation antioxidation agent claimed in claim 1 and is processed, finally carry out other subsequent techniques.
4. a kind of natural biological compounded preservation antioxidation agent according to claim 3 is applied to the method for the anti-corrosive fresh-keeping of salt down bacon or stewed meat products, it is characterized in that: the size of described cube meat is 30cm × 20cm × 3cm.
5. a kind of natural biological compounded preservation antioxidation agent according to claim 3 is applied to the method for the anti-corrosive fresh-keeping of salt down bacon or stewed meat products, it is characterized in that: the described cure of pickling middle employing is salt 2.1%, fennel 1.5%, spice 0.05%, monosodium glutamate 0.5%, white granulated sugar 0.5%, papain 0.01%.
6. a kind of natural biological compounded preservation antioxidation agent according to claim 3 is applied to the method for the anti-corrosive fresh-keeping of salt down bacon or stewed meat products, it is characterized in that: described natural biological compounded preservation antioxidation agent and the amount ratio of beef are 1L:10-100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410115065.0A CN103859000A (en) | 2014-03-26 | 2014-03-26 | Natural biological composite preservative antioxidant as well as preparation method and application thereof |
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| CN201410115065.0A CN103859000A (en) | 2014-03-26 | 2014-03-26 | Natural biological composite preservative antioxidant as well as preparation method and application thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146275A (en) * | 2014-08-20 | 2014-11-19 | 南京农业大学 | Anti-oxidation pickling process for meat product with fat and skin |
| CN105310008A (en) * | 2015-12-02 | 2016-02-10 | 修武县伊赛牛肉有限公司 | Processing method of pre-cooked grilled spicy beef tendon skewers |
| CN105325945A (en) * | 2015-08-26 | 2016-02-17 | 浙江海洋学院 | Making method of instant mussel snack |
| CN105341748A (en) * | 2015-11-16 | 2016-02-24 | 重庆市盛沿食品有限责任公司 | Venison sausage |
| CN105707735A (en) * | 2016-02-05 | 2016-06-29 | 韦庆文 | Meat food and making method thereof |
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| CN1653966A (en) * | 2005-03-08 | 2005-08-17 | 祝义才 | Natural anticorrosion fresh-keeping composite prescription for beef ham slices |
| CN101623022A (en) * | 2008-09-04 | 2010-01-13 | 天津宝迪农业科技股份有限公司 | Water retention and refreshing coating technology of meat product |
| CN101999736A (en) * | 2010-09-21 | 2011-04-06 | 烟台喜旺科技发展有限公司 | Compound preservative |
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- 2014-03-26 CN CN201410115065.0A patent/CN103859000A/en active Pending
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| CN1653966A (en) * | 2005-03-08 | 2005-08-17 | 祝义才 | Natural anticorrosion fresh-keeping composite prescription for beef ham slices |
| CN101623022A (en) * | 2008-09-04 | 2010-01-13 | 天津宝迪农业科技股份有限公司 | Water retention and refreshing coating technology of meat product |
| CN101999736A (en) * | 2010-09-21 | 2011-04-06 | 烟台喜旺科技发展有限公司 | Compound preservative |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146275A (en) * | 2014-08-20 | 2014-11-19 | 南京农业大学 | Anti-oxidation pickling process for meat product with fat and skin |
| CN104146275B (en) * | 2014-08-20 | 2016-02-24 | 南京农业大学 | A kind of anti-oxidant pickling process containing fat belt leather meat products |
| CN105325945A (en) * | 2015-08-26 | 2016-02-17 | 浙江海洋学院 | Making method of instant mussel snack |
| CN105341748A (en) * | 2015-11-16 | 2016-02-24 | 重庆市盛沿食品有限责任公司 | Venison sausage |
| CN105310008A (en) * | 2015-12-02 | 2016-02-10 | 修武县伊赛牛肉有限公司 | Processing method of pre-cooked grilled spicy beef tendon skewers |
| CN105707735A (en) * | 2016-02-05 | 2016-06-29 | 韦庆文 | Meat food and making method thereof |
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Application publication date: 20140618 |