CN104247753A - Preservative for low-temperature meat product - Google Patents

Abstract

The invention relates to a preservative for a low-temperature meat product. The preservative comprises, by weight, 1-5% of glyceride, 1-5% of soyabean lecithin, 1-2% of an organic acid or inorganic acid, 10-20% of ethanol, 10-20% of sodium dehydroacetate, 10-20% of glucono-delta-lactone, 10-20% of sodium erythorbate and 8-57% of water. The preservative can be directly sprayed on the surface of a low-temperature meat product, has effects of killing bacteria, inhibiting bacteria, preventing spoilage and retaining freshness, and can be used as an additive for retaining freshness in low-temperature meat product manufacture. A test proves that through the preservative, a refreshing period of the low-temperature meat product is prolonged to more than 45 days from average 30 days so that the preservative can effectively prolong a refreshing period. A preparation method of the preservative has simple processes, utilizes raw materials having wide sources and is convenient for use.

Description

A kind of low-temperature meat product antistaling agent

Technical field

The invention belongs to food technology field, relate to a kind of meat-product preservative, the low-temperature meat product antistaling agent of especially a kind of storage temperature within the scope of 0 ~ 4 DEG C.

Background technology

At present, the store method generally adopted low-temperature meat product is when producing low-temperature meat product, anticorrisive agent is added in low-temperature meat product, although this method can play certain effect preventing going bad to low-temperature meat product, but because containing bacillus alcalophilus in low-temperature meat product, and the production technology of existing low-temperature meat product can not be killed, meat products is easily caused to go bad, the shelf life of low-temperature meat product is caused all to be less than 30 days, as can be seen here, use its fresh-keeping effect of simple anticorrisive agent not obvious, meanwhile market there is no and can supply for the low-temperature meat product antistaling agent selected.

By retrieval, find relevant to present patent application as next chapter patent publication us:

A kind of low-temperature meat product is with antistaling agent (CN1817147), can only be short by adding anticorrisive agent existing fresh phase that extends the shelf life for existing low-temperature meat product, perishable problem, disclose a kind of new low-temperature meat product antistaling agent, it is formulated by glyceride, soybean lecithin, organic acid or inorganic acid, ethanol, water, have and can prolong storage period, prepare simple advantage.

By contrast, there are the different of essence in patent application of the present invention and above-mentioned patent publication us.

Summary of the invention

The object of this invention is to provide a kind of easy to prepare, can be sprayed onto low-temperature meat product surface, the sterilization that can use as low-temperature meat product additive again, antibacterial, anticorrosion, preparation is simple, can extend the low-temperature meat product antistaling agent of low-temperature meat product freshness date.

The technical scheme that the present invention realizes object is:

A kind of low-temperature meat product antistaling agent, is characterized in that: its composition and percetage by weight as follows:

Glyceride 1% ~ 5%;

Soybean lecithin 1% ~ 5%;

Organic acid or inorganic acid 1% ~ 2%;

Ethanol 10% ~ 20%; ;

Sodium dehydroacetate 10% ~ 20%;

Glucono-δ-lactone 10% ~ 20%;

Different Vc sodium 10% ~ 20%;

Water 8% ~ 57%.

And described organic acid can be: food grade lactic acid or food-grade citric acid.

And described inorganic acid can be: the one in food-grade sulfuric acid, food grade hydrochloric acid or food grade phosphoric acid.

And, the using method of described low-temperature meat product antistaling agent, step is as follows:

This low-temperature meat product antistaling agent be directly injected to sausage surface or add in low-temperature meat product manufacture process as additive.

Advantage of the present invention and beneficial effect are:

1, antistaling agent of the present invention both can directly be sprayed onto low-temperature meat product surface, play sterilization, antibacterial, anticorrosion, preservation, also can be used as additive and adds in low-temperature meat product manufacture process and play fresh-keeping use, prove through overtesting, the freshness date of low temperature meat device can be made to extend to more than 45 days from original average 30 days after using the present invention, effectively extend freshness date; This antistaling agent preparation method is simple, and raw material sources are extensive, easy to use.

2, in antistaling agent of the present invention, nisin (Nisin) for cold fresh meat (or Chilled Meats) with do not have the fresh-keeping of wrapped loose meat products to truly have significant effect, obviously can slow down the increment of total number of bacteria.Nisin is used with other components matching, its working concentration can be reduced, thus reduce costs, and obtain good effect.

3, in antistaling agent of the present invention, sodium dehydroacetate is the strongest to the restraint of mould, and mouldy to meat quail corruption in Valid concentration, generation green, draws the inhibition of the phenomenons such as haircuts obvious.

4, in antistaling agent of the present invention, different Vc sodium not only improves the fresh-keeping effect of antistaling agent, and has certain water conservation and color-protecting function to cold fresh meat (or Chilled Meats); Different Vc sodium strengthens the antibacterial antiseptic effect of glucono-δ-lactone (GDL), suppression meat quail is drawn to haircuts and reduces VBN and has positive effect, and coordinate sodium phosphate trimer and sodium chloride to use, in the stability maintaining meat quail organoleptic indicator, there is good effect, the fresh meat color retention time is long, and reduces juice seepage discharge.

Detailed description of the invention

Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.

If no special instructions, the reagent used in the present invention is conventional reagent; If no special instructions, the method used is conventional method.

The organic acid that the present invention uses, inorganic acid can be arbitrary kind conventional in food additives, as: lactic acid, phosphoric acid, food-grade citric acid etc.

Embodiment 1

A kind of low-temperature meat product antistaling agent, its composition and percetage by weight as follows:

Glyceride 1%;

Soybean lecithin 1%;

Food grade lactic acid 1%;

Ethanol 10%;

Sodium dehydroacetate 10%;

Glucono-δ-lactone 10%;

Different Vc sodium 10%;

Water 57%.

The preparation method of above-mentioned low-temperature meat product antistaling agent, step is as follows:

By each component of above-mentioned low-temperature meat product antistaling agent in proportion ingredients be placed in agitator and stir.

The using method of above-mentioned low-temperature meat product antistaling agent, step is as follows: this low-temperature meat product antistaling agent is directly injected to sausage surface, can reach fresh-keeping, moisturizing, corrosion-resistant effect; Also can be used as additive to add in low-temperature meat product manufacture process and play fresh-keeping use.

Embodiment 2

A kind of low-temperature meat product antistaling agent, its composition and percetage by weight as follows:

Glyceride 3%;

Soybean lecithin 3%;

Food-grade citric acid 1.5%;

Ethanol 15%; ;

Sodium dehydroacetate 15%;

Glucono-δ-lactone 15%;

Different Vc sodium 15%;

Water 32.5%.

The preparation method of above-mentioned low-temperature meat product antistaling agent and using method are with embodiment 1.

Embodiment 3

A kind of low-temperature meat product antistaling agent, is characterized in that: its composition and percetage by weight as follows:

Glyceride 2%;

Soybean lecithin 2%;

Food grade phosphoric acid 1.7%;

Ethanol 14%; ;

Sodium dehydroacetate 13%;

Glucono-δ-lactone 16%;

Different Vc sodium 14%;

Water 37.3%.

The preparation method of above-mentioned low-temperature meat product antistaling agent and using method are with embodiment 1.

Embodiment 4

A kind of low-temperature meat product antistaling agent, is characterized in that: its composition and percetage by weight as follows:

Glyceride 4%;

Soybean lecithin 4%;

Food grade hydrochloric acid 1.2%;

Ethanol 18%; ;

Sodium dehydroacetate 17%;

Glucono-δ-lactone 19%;

Different Vc sodium 18%;

Water 18.8%.

The preparation method of above-mentioned low-temperature meat product antistaling agent and using method are with embodiment 1.

Embodiment 5

A kind of low-temperature meat product antistaling agent, is characterized in that: its composition and percetage by weight as follows:

Glyceride 5%;

Soybean lecithin 5%;

Food-grade sulfuric acid 2%;

Ethanol 20%; ;

Sodium dehydroacetate 20%;

Glucono-δ-lactone 20%;

Different Vc sodium 20%;

Water 8%.

The preparation method of above-mentioned low-temperature meat product antistaling agent and using method are with embodiment 1.

After testing, the freshness date of low temperature meat device can be made to extend to more than 45 days from original average 30 days after using low-temperature meat product antistaling agent of the present invention.

Claims (4)

1. a low-temperature meat product antistaling agent, is characterized in that: its composition and percetage by weight as follows:

Glyceride 1% ~ 5%;

Soybean lecithin 1% ~ 5%;

Organic acid or inorganic acid 1% ~ 2%;

Ethanol 10% ~ 20%; ;

Sodium dehydroacetate 10% ~ 20%;

Glucono-δ-lactone 10% ~ 20%;

Different Vc sodium 10% ~ 20%;

Water 8% ~ 57%.

2. low-temperature meat product antistaling agent according to claim 1, is characterized in that: described organic acid is food grade lactic acid or food-grade citric acid.

3. low-temperature meat product antistaling agent according to claim 1, is characterized in that: described inorganic acid is the one in food-grade sulfuric acid, food grade hydrochloric acid or food grade phosphoric acid.

4. the low-temperature meat product antistaling agent according to any one of claims 1 to 3, is characterized in that: the using method of described low-temperature meat product antistaling agent, and step is as follows:

This low-temperature meat product antistaling agent be directly injected to sausage surface or add in low-temperature meat product manufacture process as additive.