CN103931742A - Composite preservative and application method thereof - Google Patents
Composite preservative and application method thereof Download PDFInfo
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- CN103931742A CN103931742A CN201410196327.0A CN201410196327A CN103931742A CN 103931742 A CN103931742 A CN 103931742A CN 201410196327 A CN201410196327 A CN 201410196327A CN 103931742 A CN103931742 A CN 103931742A
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Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to the technical field of food preservation, and particularly relates to a composite preservative and an application method thereof. The composite preservative for meat comprises the following components in parts by weight: 2-5 parts of chitosan, 1-2 parts of tea polyphenol, 1-2 parts of green tea powder, 8-15 parts of Zanthoxylum bungeanum extract, 5-10 parts of Zanthoxylum bungeanum leaf extract, 15-20 parts of bamboo vinegar solution and 50-80 parts of water. The bamboo vinegar solution is a product prepared by cooling a vaporizing liquid which is obtained by heating and decomposing bamboo at high temperature. The composite preservative for meat adopts pure natural plant components, is free of antibiotics and conventional bactericides, and thus, is safe and environment-friendly in components; and after special proportioning, the product has broad-spectrum antimicrobial effect, and effectively inhibits the microbes from growth in the low-temperature preservation process of fresh pork and other meat products, thereby prolonging the storage time and shelf life of fresh meat.
Description
Technical field
The invention belongs to food preservative technology field, particularly a kind of composite preservative and using method thereof.
Background technology
The anti-corrosive fresh-keeping of meat is all human research's important topic since ancient times, and along with the live change of mode and rhythm of modern, traditional meat preservation technology can not meet people's demand, and the antiseptic preservation technology of further investigation meat is imperative.Chinese scholars conducts extensive research the fresh-keeping of meat.Think at present, any fresh-keeping measure has shortcoming, must adopt synthetical preservation technology, brings into play the advantage of various method for preserving, reaches the object that mutual supplement with each other's advantages, effect are multiplied each other.The corruption of meat is mainly caused by three kinds of factors; (1) microbial contamination, growth and breeding; (2) fat oxidation loses; (3) the gas variable color of myoglobins.These three kinds of factor interactions, the breeding of microorganism can promote Oxidation of Fat and Oils and myoglobins variable color, and Oxidation of Fat and Oils also can change microorganism fungus strain and promote myoglobins variable color.Along with internationalization circulation and the security of people to poultry rule of origin and the high requirement of freshness of poultry product, for the fresh-keeping study hotspot that become of meat products.
Summary of the invention
For problems of the prior art, the invention provides a kind of component natural, there is broad-spectrum antimicrobial effect and can promote the composite preservative of delicate flavour.
The present invention also provides a kind of using method of described composite preservative.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of composite preservative, this antistaling agent comprises the following component in weight portion: shitosan 2-5 part, Tea Polyphenols 1-2 part, green tea powder 1-2 part, glycerine 0.5-1 part, nisin (Nisin) 0.1-0.5 part, pepper extract 8-15 part, bunge pricklyash leaf extract 5-10 part, bamboo vinegar 10-15 part, water 50-80 part; Described bamboo vinegar be bamboo wood high-temperature heating decompose vaporization liquid through cooled product.Pepper extract, bunge pricklyash leaf extract and bamboo vinegar in the present invention can be buied by market, or are prepared according to prior art.Composite preservative of the present invention adopts pure natural plant ingredients, not containing antibiotic and conventional sterilization agent, component safety and environmental protection, after special proportioning, product of the present invention has broad-spectrum antimicrobial effect, effectively suppress as meat products microbial growth in low temperature preservation process of fresh pork etc., thereby extended storage life and the shelf life of fresh meat.
In antistaling agent of the present invention, shitosan has the effects such as antibacterial, antitumor, and Tea Polyphenols is Polyphenols of Tea, has anti-oxidant and bacteriostasis.The compositions such as ethereal oil, alkaloid, flavonoids, cumarin, amide-type and fatty acid in Chinese prickly ash have antibacterial activity.Appropriate glycerine, is conducive to lock water and the moisturizing on meat products surface, can extend to a certain extent its shelf-life.
The present invention has also added green tea powder in formula, green tea powder is not only for bacteriostatic agent, and suitable concentration can make fresh meat keep fresh local flavor, and can make the surface of fresh meat shrink, further strengthens and increase fresh meat surface adipose membrane intensity, be conducive to pin moisture, thereby extend the storage life of fresh meat.
Nisin (Nisin) is a kind of peptide material being produced by the streptococcus lactis including streptococcus lactis, lactobacillus lactis, pediococcus cerevisiae etc., is made up of 34 amino acid.It can effectively suppress gram-positive bacteria, if suppress clostridium botulinum, staphylococcus aureus, hemolytic streptococcus and listerial growth and breeding, especially spore-bearing gram-positive bacteria and bacillus subtilis and bacillus stearothermophilus etc. are had to very strong inhibitory action, under heating or freezing conditions, also can have stronger inhibitory action to Gram-negative bacteria.
Described bamboo vinegar be bamboo wood high-temperature heating decompose vaporization liquid through cooled product, bamboo vinegar is in the process of making charcoal with bamboo wood, collect the gas that bamboo wood produces in pyrolytic, and by this gas cooling liquid substance obtaining at normal temperatures, the collection of bamboo vinegar should be to carry out between 80 DEG C～150 DEG C in the throat temperature of charcoal kiln.The bamboo vinegar of thick extraction is coffee-like, has the smell of burning and tart flavour, and in composition, 80%-90% is water, and acetic acid accounts for 3%, tar accounts for 1%, and other still have multiple organic principle, comprises 6 kinds of carboxylic acids, 19 kinds of fragrant lopps, 2 kinds of aldehydes, 16 kinds of ketones, 7 kinds of ester classes, 4 kinds of alcohol and ethers etc.The bamboo vinegar of slightly extraction was left standstill after 3-6 month, be affected by gravity, bamboo vinegar is divided into three layers, and the heaviest tar is at the bottom, and centre is bamboo vinegar water, and upper strata is tar light oil.Bamboo vinegar water in the middle of getting carries out after several distill, and color changes transparent bamboo vinegar into by faint yellow.
As preferably, the preparation method of described bunge pricklyash leaf extract is as follows: pericarpium zanthoxyli bungeani leaf is pulverized, add the methyl alcohol of concentration 50% as extractant by solid-liquid ratio 1g: 25ml, at room temperature concussion, separation of supernatant, and obtain medicinal extract after supernatant concentration is dry, medicinal extract is scattered in purified water, solid-liquid ratio is 1g: 40ml, then adds n-hexane concussion extraction, collects water extract; Again water extract remainder is added to chloroform, concussion extraction, collects water extract remainder; Then water extract remainder is added to ethyl acetate, concussion extraction, concentrate drying obtains extract.The preparation method of the methyl alcohol of concentration 50%: 50g methyl alcohol is diluted with water to 100ml.
As preferably, the preparation method of described pepper extract is as follows: by Chinese prickly ash dry fruit precooling 0.5～1h at-20 DEG C～-65 DEG C temperature, then at 0 DEG C～5 DEG C temperature, pulverize, cross 30～50 mesh sieves, the Pericarpium Zanthoxyli fruit after pulverizing is carried out to supercritical carbon dioxide extracting, taking ethanol as entrainer, its use amount is 5～10 times of applied sample amount, collect extract, concentrate to obtain extract by the 45 DEG C of water-bath rotary evaporations that reduce pressure, 4 DEG C of sealings save backup.
Chinese prickly ash in the present invention and bunge pricklyash leaf are not only as anti-oxidant and bactericidal composition, also there is meat improved function, aquatic products through after treatment of this product or section shape have special aroma, under the effect of bamboo vinegar, meat exquisiteness, after the cooking, still keep fresh and tender smooth mouthfeel, even after preserving about 15 days, still there is natural fresh fragrance road under 4 DEG C ± 1 DEG C refrigerated condition.
A kind of using method of described composite preservative, it is characterized in that the method comprises the steps: fresh meat to be cut into the bulk that weight is 100g-150g, described composite preservative is evenly sprayed on to cube meat surface, then with gas-control packing device vacuumize, inflation and hot-seal carry out controlled atmospheric packing.Controlled atmospheric packing is conducive to short distance or the long-distance transport of aquatic products, effectively avoids the volatilization of composite preservative composition or oxidation deterioration.
The charge air conditioning of selecting in controlled atmospheric packing described in the method is by 50～80%CO
2with 20～50%N
2mix.
Described cube meat sprays after antistaling agent freezing 20-40 minute at-22 DEG C to-18 DEG C in advance, and then controlled atmospheric packing, after packaging, at-2 DEG C to 6 DEG C, carries out cold storing and fresh-keeping.The method can be strengthened the result of use of antistaling agent, and effectively keeps the moisture on fresh meat surface.
Composite preservative of the present invention adopts pure natural plant ingredients, not containing antibiotic and conventional sterilization agent, and component safety and environmental protection, direct-edible without cleaning after use.After adopting composite preservative of the present invention to process fresh pork, can effectively suppress microbial growth in pork, and keeping nutrition and the local flavor of pork, verification experimental verification can extend the shelf life of about 8-12 days for more untreated conventional refrigeration pork under refrigerated condition.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation that the present invention is made and/or change all will fall into protection domain of the present invention.
In the present invention, if not refer in particular to, all part, percentages are unit of weight, and all equipment and raw materials etc. all can be buied from market or the industry is conventional.
Embodiment 1-6:
A kind of composite preservative is to be mixed by component as described in Table 1.
Table 1 (unit: g)
The preparation method of pepper extract is as follows: by Chinese prickly ash dry fruit precooling 0.5～1h at-20 DEG C～-65 DEG C temperature, then at 0 DEG C～5 DEG C temperature, pulverize, cross 30～50 mesh sieves, then the Pericarpium Zanthoxyli fruit 5kg after pulverizing is carried out to supercritical carbon dioxide extracting, taking ethanol as entrainer, its use amount is 5～10 times of applied sample amount, collect extract, concentrate to obtain extract 250g (1g extract is equivalent to 20g Chinese prickly ash dry fruit) by the 45 DEG C of water-bath rotary evaporations that reduce pressure, 4 DEG C of sealings are preserved.
The preparation of bunge pricklyash leaf extract: pericarpium zanthoxyli bungeani leaf is pulverized, add the methyl alcohol of concentration 50% as extractant by solid-liquid ratio 1g: 25ml, at room temperature concussion, separation of supernatant, and obtain medicinal extract after supernatant concentration is dry, and medicinal extract is scattered in purified water, solid-liquid ratio is 1g: 40ml, then add n-hexane concussion extraction, collect water extract; Again water extract remainder is added to chloroform, concussion extraction, collects water extract remainder; Then water extract remainder is added to ethyl acetate in right amount, concussion extraction, concentrate drying obtains extract.
Adopt antistaling agent of the present invention to carry out Preservation Treatment to fresh pork
Method one: be cut into the bulk that weight is 100g-150g left and right by arrange acid-treated pork through precooling, the composite preservative that above-described embodiment is made is evenly sprayed on cube meat surface, adopt sterile wind the antistaling agent on fresh meat surface to be dried up to (temperature of sterile wind is 4 DEG C, wind speed is 1m/s, time was controlled in 10 minutes), then with gas-control packing device vacuumize, inflation and hot-seal carry out controlled atmospheric packing.After packaging, at-2 DEG C to 6 DEG C, carry out cold storing and fresh-keeping.The charge air conditioning of selecting in controlled atmospheric packing is by 50～80%CO
2with 20～50%N
2mix.
Method two: be cut into the bulk that weight is 100g-150g left and right by arrange acid-treated pork through precooling, the composite preservative that above-described embodiment is made is evenly sprayed on cube meat surface, adopt sterile wind the antistaling agent on fresh meat surface to be dried up to (temperature of sterile wind is 4 DEG C, wind speed is 1m/s, time was controlled in 10 minutes), freezing 20-40 minute at-22 DEG C to-18 DEG C, then with gas-control packing device vacuumize, inflation and hot-seal carry out controlled atmospheric packing.After packaging, at-2 DEG C to 6 DEG C, carry out cold storing and fresh-keeping.The charge air conditioning of selecting in controlled atmospheric packing is by 50～80%CO
2with 20～50%N
2mix.
Carry out the Preservation Treatment of pork according to above-mentioned two kinds of methods, adopt the antistaling agent that makes of embodiment 3 and do not use the equivalent weight Pork-pieces (control group) of antistaling agent processing to carry out contrast test, refrigerate at 6 DEG C at-2 DEG C, two groups all use controlled atmospheric packing, investigate the fresh-keeping situation of experimental group and control group, preservation 8 days, 15 days, data are as shown in table 2.
Table 2
Above-mentionedly experiment showed, obviously bacteria growing inhibiting and breeding of composite preservative of the present invention, extend about the shelf life to 18 day of pork, now can reach secondary fresh meat standard, shelf life to a 12 day left and right Shi Ke reaches one-level fresh meat standard; And the shelf life of conventional refrigeration method pork is generally about 3-7 days.Inventor also finds, a small amount of glycerine adding and shitosan are conducive to keep the freshness of meat, pins cube meat surface moisture.Pepper extract, bunge pricklyash leaf extract and green tea powder not only can stop the Growth and reproduction of bacterium, and provide local flavor for the further processing of fresh meat, are conducive to cook mouthfeel and the taste of rear lifting meat.Nisin has obviously suppressed the Growth and reproduction of harmful bacteria, with the composite synergy that produced of other components, has greatly extended freshness date and the shelf life of pork.
Above-described embodiment is preferably scheme of one of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (6)
1. a composite preservative, it is characterized in that this antistaling agent comprises the following component in weight portion: shitosan 2-5 part, Tea Polyphenols 1-2 part, green tea powder 1-2 part, glycerine 0.5-1 part, nisin (Nisin) 0.1-0.5 part, pepper extract 8-15 part, bunge pricklyash leaf extract 5-10 part, bamboo vinegar 10-15 part, water 50-80 part;
Described bamboo vinegar be bamboo wood high-temperature heating decompose vaporization liquid through cooled product.
2. composite preservative according to claim 1, the preparation method who it is characterized in that described bunge pricklyash leaf extract is as follows: pericarpium zanthoxyli bungeani leaf is pulverized, add the methyl alcohol of concentration 50% as extractant by solid-liquid ratio 1g: 25ml, at room temperature concussion, separation of supernatant, and obtain medicinal extract after supernatant concentration is dry, medicinal extract is scattered in purified water, solid-liquid ratio is 1g: 40ml, then adds n-hexane concussion extraction, collects water extract; Again water extract remainder is added to chloroform, concussion extraction, collects water extract remainder; Then water extract remainder is added to ethyl acetate, concussion extraction, concentrate drying obtains bunge pricklyash leaf extract.
3. composite preservative according to claim 1 and 2, the preparation method who it is characterized in that described pepper extract is as follows: by Chinese prickly ash dry fruit precooling 0.5 ~ 1h at-20 DEG C ~-65 DEG C temperature, then at 0 DEG C ~ 5 DEG C temperature, pulverize, cross 30～50 mesh sieves, Pericarpium Zanthoxyli fruit after pulverizing is carried out to supercritical carbon dioxide extracting, taking ethanol as entrainer, its use amount is 5～10 times of applied sample amount, collect extract, concentrate to obtain extract by the 45 DEG C of water-bath rotary evaporations that reduce pressure, 4 DEG C of sealings save backup.
4. the using method of a composite preservative claimed in claim 1, it is characterized in that the method comprises the steps: fresh meat to be cut into the bulk that weight is 100 g-150g, described composite preservative is evenly sprayed on to cube meat surface, then with gas-control packing device vacuumize, inflation and hot-seal carry out controlled atmospheric packing.
5. the using method of composite preservative according to claim 4, is characterized in that the charge air conditioning of selecting in the controlled atmospheric packing described in the method is by 50 ~ 80% CO
2with 20 ~ 50% N
2mix.
6. the using method of composite preservative according to claim 4, is characterized in that: described cube meat sprays after antistaling agent freezing 20-40 minute at-22 DEG C to-18 DEG C in advance, and then controlled atmospheric packing, after packaging, at-2 DEG C to 6 DEG C, carries out cold storing and fresh-keeping.
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| CN105146287A (en) * | 2015-08-17 | 2015-12-16 | 浙江舟富食品有限公司 | Braised delicious cooked rice and production technology thereof |
| CN105746695A (en) * | 2016-02-29 | 2016-07-13 | 林泽 | Preservation method of red bayberries |
| CN105767153A (en) * | 2016-04-07 | 2016-07-20 | 固镇县玉鹏蔬菜开发有限责任公司 | Freshness-keeping method of Chinese toon sprouts |
| CN106472664A (en) * | 2016-10-20 | 2017-03-08 | 广东广垦绿色农产品有限公司 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN106615033A (en) * | 2016-11-08 | 2017-05-10 | 全椒先奇医药科技有限公司 | Meat freshness-preserving agent and preparation method thereof |
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| CN109090229A (en) * | 2018-08-28 | 2018-12-28 | 靖西海越农业有限公司 | A kind of citrus composite preservative and preparation method thereof |
| CN111418651A (en) * | 2020-04-24 | 2020-07-17 | 贵阳学院 | Special biological preservative for prolonging shelf life of fruits |
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