CN104222267A - Okra coating fresh-keeping liquid and preparation method and application thereof - Google Patents
Okra coating fresh-keeping liquid and preparation method and application thereof Download PDFInfo
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- CN104222267A CN104222267A CN201410387418.2A CN201410387418A CN104222267A CN 104222267 A CN104222267 A CN 104222267A CN 201410387418 A CN201410387418 A CN 201410387418A CN 104222267 A CN104222267 A CN 104222267A
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Abstract
The invention discloses okra coating fresh-keeping liquid and a preparation method and application thereof. The okra coating fresh-keeping liquid is prepared by the following steps: (1) removing head stems from fresh okra, putting the fresh okra into a tissue smashing machine for smashing, weighing the smashed okra, adding water into the weighed smashed okra according to a mass ratio of the okra to the water of 1 to 2, and uniformly stirring; (2) adjusting the pH value of a mixed system obtained in the step (1) to 4.0 by a small amount of food-grade hydrochloric acid, and preserving heat at the temperature of 50 DEG C for 120 minutes; and (3) after the heat preservation reaction in the step (2) is ended, performing filtration and centrifugation to obtain supernate, namely the okra coating fresh-keeping liquid.
Description
Technical field
The invention belongs to food preservative technology field, be specifically related to a kind of okra coating anti-staling solution and preparation method thereof and application.
Background technology
How to extend the meat shelf-life, improve wholesomeness be domestic and international meat scholar important subject it-.Current most domestic fresh meat carries out storing, transport and selling under naked state.Along with the universal of cold chain and popularization, because cold fresh pork is all better than Fresh meat and chilled meat in the fresh perfume (or spice) of meat, nutritive value and health, so Chilled Meats becomes main consumption of meat trend gradually.Meanwhile, the problem that its shelf-life also becomes anxious to be resolved at present how is extended.In order to improve quality and the security of Chilled Meats, antistaling agent application is all actively seeking effective crude antistaling agent both at home and abroad at present.
Okra (okra) is the fruit of Malvaceae Abelmoschus Abelmoschus esculentus, annual herb plant, and another name gumbo, swordweed, originate in Africa.China introduces from India, and present national each surrounding city has a small amount of cultivation.The storage life of fresh okra is shorter, and current most of area is to eat raw, also fewer to the exploitation of okra series of products, and working depth is inadequate, and based on the preparatory processing such as freezing or dry, added value is not high.The range of application of okra is extended to field of food preservation by the present invention innovatively, substantially increases okra value-added content of product, and market prospects are had an optimistic view of.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of okra coating anti-staling solution, to solve the problem of fresh-keeping cold fresh pork.
The technical problem that the present invention also will solve is to provide the preparation method of above-mentioned okra coating anti-staling solution.
The technical problem that the present invention finally will solve be to provide above-mentioned okra coating anti-staling solution application.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A preparation method for okra coating anti-staling solution, it comprises the steps:
(1) fresh okra is decaptitated after stalk and put into tissue mashing machine and smash, take the okra after smashing to pieces, add water by feed liquid mass ratio 1:2, stir;
(2) by the mixed system food grade salt acid for adjusting pH value to 4.0 of step (1) gained, then 120 minutes are incubated under 50 DEG C of conditions;
(3), after step (2) insulation reaction being terminated, filter, centrifugal, get supernatant, to obtain final product.
In step (2), described hydrochloric acid, concentration is 10wt%.
In step (3), described is filtered into use 100 object strainer filtering.In step (3), described is centrifugal, and condition is at 4 DEG C, the centrifugal 15min of 4000r/min.
The okra coating anti-staling solution that above-mentioned preparation method prepares is also within protection scope of the present invention.
The application of above-mentioned okra coating anti-staling solution in cold fresh meat is fresh-keeping.
Cold fresh meat of the present invention comprises cold fresh pork and cold fresh fish sheet.
Concrete application process is, by okra coating anti-staling solution stoste, or after okra coating anti-staling solution and water dilutes with the volume ratio of 1:1 ~ 2, is applied to cold fresh meat surface.
Preferably, after okra coating anti-staling solution and water being diluted with the volume ratio of 1:1, cold fresh pork surface is applied to.
Preferably, by okra coating anti-staling solution stoste, be applied to cold fresh fish sheet surface.
Beneficial effect: okra coating anti-staling solution of the present invention has positive effect at the fresh-keeping aspect of cold fresh pork, obviously can extend the freshness 2 ~ 3 days of cold fresh pork and cold fresh fish sheet.And okra as the popular food materials of one, and does not add remaining chemical substance in preparation process except a small amount of food grade hydrochloric acid, nontoxic, does not affect meat.
Accompanying drawing explanation
Fig. 1 is the impact of okra fresh-keeping liquid on cold fresh pork pH;
Fig. 2 is the impact of okra fresh-keeping liquid on cold fresh pork VBN (TVB-N);
Fig. 3 is the impact of okra fresh-keeping liquid on cold fresh pork acid value;
Fig. 4 is the impact of okra fresh-keeping liquid on cold fresh fish sheet pH;
Fig. 5 is the impact of okra fresh-keeping liquid on cold fresh fish sheet VBN (TVB-N);
Fig. 6 is the impact of okra fresh-keeping liquid on cold fresh fish sheet acid value.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, the content described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1: okra coating anti-staling solution carries out coating-film fresh-keeping to cold fresh pork.
(1) fresh okra is decaptitated after stalk and put into tissue mashing machine and smash, take 100 grams of okras smashed to pieces and be placed in container, add pure water by feed liquid mass ratio 1:2, stir;
(2) by the food grade salt acid for adjusting pH value to 4 of gained mixed system 10wt% in step (1), then be put in 50 DEG C of water-baths and be incubated 120 minutes;
(3) by gained liquid 100 object strainer filterings in step (2), filtrate is carried out centrifugal with refrigerated centrifuge (4 DEG C, 4000r/min, 15min), gets supernatant.
(4) take appropriate fresh-keeping liquid and divide three parts, be denoted as stoste, dilution 1, dilution 2, dilution 1 adds isopyknic water with fresh-keeping liquid, and dilution 2 adds the water of fresh-keeping liquid volume twice, does one group of blank assay simultaneously, is designated as blank.The fresh-keeping liquid of variable concentrations is applied to cold fresh pork surface, in different time sections, Indexs measure and evaluation is carried out to cold fresh pork.
Table 1 okra fresh-keeping liquid is on the impact of cold fresh pork pH
Table 2 okra fresh-keeping liquid is on the impact of cold fresh pork VBN (TVB-N)
Table 3 okra fresh-keeping liquid is on the impact of cold fresh pork acid value
The pH of cold fresh pork, VBN (TVB-N), the time dependent data of acid value are as shown in table 1, table 2, table 3.
In cold fresh pork preservation process, pH value, VBN and acid value are evaluated and measured, can find that okra fresh-keeping liquid has obvious fresh-keeping effect to cold fresh pork according to the change of indices.Best with the effect of dilution 1 coating-film fresh-keeping, can obviously extend cold fresh pork 2-3 days.
Embodiment 2: okra coating anti-staling solution carries out coating-film fresh-keeping to cold fresh fish sheet.
(1) okra coating anti-staling solution is prepared with embodiment 1 step.
(2) take appropriate fresh-keeping liquid and divide three parts, be denoted as stoste, dilution 1, dilution 2, dilution 1 adds isopyknic water with fresh-keeping liquid, dilution 2 adds the water of fresh-keeping liquid volume twice, do one group of blank assay simultaneously, be designated as blank, the fresh-keeping liquid of variable concentrations be applied to cold fresh fish sheet surface, in different time sections, Indexs measure and evaluation carried out to cold fresh fish sheet.
Table 4 okra fresh-keeping liquid is on the impact of cold fresh fish sheet pH
Table 5 okra fresh-keeping liquid is on the impact of cold fresh fish sheet VBN (TVB-N)
Table 6 okra fresh-keeping liquid is on the impact of cold fresh fish sheet acid value
The pH of cold fresh fish sheet, VBN (TVB-N), the time dependent data of acid value are as shown in table 4, table 5, table 6.
In cold fresh fish sheet preservation process, pH value, VBN and acid value are evaluated and measured, according to the change of indices, find that okra fresh-keeping liquid has obvious fresh-keeping effect to cold fresh fish sheet.Best with the effect of stoste coating-film fresh-keeping, obviously can extend the freshness 2 ~ 3 days of cold fresh fish sheet, delay the corruption of fillet.
Claims (9)
1. a preparation method for okra coating anti-staling solution, is characterized in that, it comprises the steps:
(1) fresh okra is decaptitated after stalk and put into tissue mashing machine and smash, take the okra after smashing to pieces, add water by feed liquid mass ratio 1:2, stir;
(2) by the mixed system food grade salt acid for adjusting pH value to 4.0 of step (1) gained, then 120 minutes are incubated under 50 DEG C of conditions;
(3), after step (2) insulation reaction being terminated, filter, centrifugal, get supernatant, to obtain final product.
2. the preparation method of okra coating anti-staling solution according to claim 1, is characterized in that, in step (2), described hydrochloric acid, concentration is 10wt%.
3. the preparation method of okra coating anti-staling solution according to claim 1, is characterized in that, in step (3), described is filtered into use 100 object strainer filtering.
4. the preparation method of okra coating anti-staling solution according to claim 1, is characterized in that, in step (3), described is centrifugal, and condition is at 4 DEG C, the centrifugal 15min of 4000r/min.
5. the okra coating anti-staling solution that the preparation method in Claims 1 to 4 described in any one prepares.
6. the application of okra coating anti-staling solution according to claim 5 in cold fresh meat is fresh-keeping.
7. application according to claim 6, is characterized in that, by okra coating anti-staling solution stoste, or after okra coating anti-staling solution and water dilutes with the volume ratio of 1:1 ~ 2, is applied to cold fresh meat surface.
8. application according to claim 7, is characterized in that, after okra coating anti-staling solution and water being diluted with the volume ratio of 1:1, is applied to cold fresh pork surface.
9. application according to claim 7, is characterized in that, by okra coating anti-staling solution stoste, is applied to cold fresh fish sheet surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410387418.2A CN104222267B (en) | 2014-08-07 | 2014-08-07 | A kind of Abelmoschus esculentus coating anti-staling solution and preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410387418.2A CN104222267B (en) | 2014-08-07 | 2014-08-07 | A kind of Abelmoschus esculentus coating anti-staling solution and preparation method and application |
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| Publication Number | Publication Date |
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| CN104222267A true CN104222267A (en) | 2014-12-24 |
| CN104222267B CN104222267B (en) | 2016-10-05 |
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| CN201410387418.2A Active CN104222267B (en) | 2014-08-07 | 2014-08-07 | A kind of Abelmoschus esculentus coating anti-staling solution and preparation method and application |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585308A (en) * | 2015-01-20 | 2015-05-06 | 青岛崂好人海洋生物技术股份有限公司 | Natural seaweed preservation liquid for vegetables and preparation method thereof |
| CN105962001A (en) * | 2016-05-10 | 2016-09-28 | 浙江五芳斋实业股份有限公司 | Freshness-preserving agent used for quick-frozen foods |
| CN105995378A (en) * | 2016-05-10 | 2016-10-12 | 浙江五芳斋实业股份有限公司 | Preservative for rice dumplings |
-
2014
- 2014-08-07 CN CN201410387418.2A patent/CN104222267B/en active Active
Non-Patent Citations (3)
| Title |
|---|
| 初峰等: "《食品保藏技术》", 28 February 2010, 北京：化学工业出版社 * |
| 李加兴等: "响应面法优化黄秋葵果胶微波辅助提取工艺", 《食品科学》 * |
| 董彩文等: "黄秋葵食用胶的制备及应用研究进展", 《安徽农业科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585308A (en) * | 2015-01-20 | 2015-05-06 | 青岛崂好人海洋生物技术股份有限公司 | Natural seaweed preservation liquid for vegetables and preparation method thereof |
| CN105962001A (en) * | 2016-05-10 | 2016-09-28 | 浙江五芳斋实业股份有限公司 | Freshness-preserving agent used for quick-frozen foods |
| CN105995378A (en) * | 2016-05-10 | 2016-10-12 | 浙江五芳斋实业股份有限公司 | Preservative for rice dumplings |
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| Publication number | Publication date |
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| CN104222267B (en) | 2016-10-05 |
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