CN106343004A - Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof - Google Patents
Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof Download PDFInfo
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- CN106343004A CN106343004A CN201610744955.7A CN201610744955A CN106343004A CN 106343004 A CN106343004 A CN 106343004A CN 201610744955 A CN201610744955 A CN 201610744955A CN 106343004 A CN106343004 A CN 106343004A
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- essential oil
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- meat
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- beta cyclodextrin
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 33
- 235000013372 meat Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 230000002421 anti-septic effect Effects 0.000 title abstract description 5
- 238000013270 controlled release Methods 0.000 title abstract 4
- 239000000341 volatile oil Substances 0.000 claims abstract description 47
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical class OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 20
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 20
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 20
- 229960004853 betadex Drugs 0.000 claims abstract description 20
- 239000000243 solution Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000008367 deionised water Substances 0.000 claims abstract description 9
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000012047 saturated solution Substances 0.000 claims abstract description 5
- 125000003118 aryl group Chemical group 0.000 claims description 26
- 235000013409 condiments Nutrition 0.000 claims description 26
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 10
- 229960004756 ethanol Drugs 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 5
- 235000013599 spices Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 241000588724 Escherichia coli Species 0.000 abstract description 3
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 239000011162 core material Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 14
- 239000003795 chemical substances by application Substances 0.000 description 14
- 235000017803 cinnamon Nutrition 0.000 description 14
- 230000003260 anti-sepsis Effects 0.000 description 13
- 235000015278 beef Nutrition 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- 239000003921 oil Substances 0.000 description 8
- 239000010634 clove oil Substances 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 7
- 230000002335 preservative effect Effects 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 239000002131 composite material Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 241000254173 Coleoptera Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- -1 coliform count Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000002316 fumigant Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a controlled-release natural antiseptic freshness-keeping microcapsule for meat and a preparation method thereof. The microcapsule is prepared by taking spice essential oil as a core material and taking modified beta-cyclodextrin as a wall material. The preparation method includes: dissolving the modified beta-cyclodextrin in deionized water to obtain beta-cyclodextrin saturated solution; dissolving the spice essential oil into absolute ethyl alcohol to form spice essential oil-absolute ethyl alcohol solution; adding the spice essential oil-absolute ethyl alcohol solution into the saturated beta-cyclodextrin solution; freezing and drying to obtain the controlled-release natural antiseptic freshness-keeping microcapsule for meat. The controlled-release natural antiseptic freshness-keeping microcapsule has a great inhibition effect on total bacterial count, Escherichia coli amount, lactobacillus amount and saccharomycetes and mildew amount of sauce braised meat products and has advantages of wide antibacterial range, freeness of food flavor damages, healthiness, safety, nontoxicity, harmlessness and the like.
Description
Technical field
The invention belongs to bromatology field, it is related to a kind of fresh-keeping microcapsule, specifically a kind of meat spacetabs type is natural
Anti-corrosive fresh-keeping microcapsule and preparation method thereof.
Background technology
Significantly improving with living standard, consumers, while pursuing food palatant, more focus on the battalion of food
Support and healthy, and food safety affair emerges in an endless stream.Meat product delicious flavour, nutritious, it is well received by consumers.
But, meat product contains rich in protein easily cooperating microorganisms again, especially preserves in meat productss, transports and sold
Cheng Zhong, easily causes the amount reproduction of putrefactive microorganisms and pathogenic microorganism so that its freshness declines, and leads to its shelf life to contract
Short.The natural meat preservative that chemical preservative therefore can be substituted just has broad application prospects.
In traditional suppression meat productss, the method for growth of microorganism is to use chemical addition agent, with the demand in market, more
Carry out the use that more customer demand reduce chemical preservative, be changed to natural antiseptic agent.In numerous skies with market potential
So in antibacterial substance, using plants essential oil, particularly aromatic condiment essential oil carries out meat productss antiseptic preservation technology is currently domestic and international
The natural anticorrosion technology of concern the most.
Content of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of meat spacetabs type natural anticorrosion fresh-keeping is micro-
Capsule and preparation method thereof, described this meat spacetabs type natural anticorrosion fresh-keeping microcapsule and preparation method thereof will solve existing
The local flavor of the product in technology is unaffected, and no any residual, and the fresh-keeping effect of chemical preservative to be solved is not good simultaneously, effect
Really general technical problem.
The invention provides a kind of meat spacetabs type natural anticorrosion fresh-keeping microcapsule, by aromatic condiment essential oil as core, change
Property beta cyclodextrin be prepared from as wall material, the mass ratio of described aromatic condiment essential oil and modified beta cyclodextrin is core wall ratio
1:8.
Further, aromatic condiment essential oil is to be compounded by cinnamon essential oil or cinnamon essential oil and clove oil to form；Compounding
When, wherein the mass ratio of cinnamon essential oil and clove oil is 1:1.
Present invention also offers the preparation method of above-mentioned a kind of meat spacetabs type natural anticorrosion fresh-keeping microcapsule, including with
Lower step:
1) aromatic condiment essential oil, modified beta cyclodextrin, deionized water and dehydrated alcohol are weighed according to parts by weight；
Each material content is as follows；
Aromatic condiment essential oil 6-7；
Beta cyclodextrin 48-56
Dehydrated alcohol 120-140；
Deionized water 384-448；
2) modified beta cyclodextrin is dissolved in deionized water, prepared beta cyclodextrin saturated solution；
3) aromatic condiment essential oil is dissolved in dehydrated alcohol, forms aromatic condiment essential oil ethanol solution；
4) aromatic condiment essential oil-ethanol solution is added in the beta cyclodextrin solution of saturation；
5) magnetic agitation 40 ~ 64h at ambient temperature, puts into and carries out precooling in -18 ~ -20 DEG C of refrigerator, after treating 20 ~ 30h
Put into -50 DEG C, in the freezer dryer of 1.09pa, until all moisture evaporations, the powder of lyophilizing is placed in exsiccator for lyophilizing,
It is stored in -18 ~ -20 DEG C of sealing container, obtain final product meat natural slow-release type anti-corrosive fresh-keeping microcapsule.
Natural flavor quintessence oil cinnamon essential oil and clove oil have good bacteriostasis property and non-oxidizability, protect in food
There is certain application in fresh, but quintessence oil highly volatile, and unstable, have impact on it and be added directly to the anti-corrosive fresh-keeping in meat productss
Effect is so that its application has certain limitation.In addition, beta cyclodextrin has one cavity of main body configuration intermediary image, two ends are not
The drum of closing, just because of its this unique texture, more suitable for doing the wall material of microcapsule.By the use of beta cyclodextrin as wall
Material, cinnamon essential oil, clove oil, as core, is embedded and is applied, and greatly reduces its volatility, improves its exploitation value
Value.Because aromatic condiment essential oil can not only extend the keeping-freshness storage time of meat after using, kill or suppression putrefaction bacteria and pathogenic bacterium, warp
Quintessence oil can also cover the bad smell in meat productss after processing, gives meat unique local flavor.
The spacetabs type natural antisepsis fresh-keeping agent of the present invention, mainly embeds aromatic condiment essential oil by beta cyclodextrin as wall material,
Described aromatic condiment essential oil includes cinnamon essential oil, clove oil.The spacetabs type natural antisepsis fresh-keeping agent of the present invention is to dry fruit beetle system
Total plate count in product, coliform count, lactic acid bacteria sum and yeast and total number of molds have good inhibiting effect, tool
There is scope of restraining fungi wide, do not destroy flavour of food products, health, safety, nontoxic, the features such as harmless, and Cortex Cinnamomi and Flos Caryophylli are all as fragrant
Pungent material edible and there is seasoning function.The natural antisepsis fresh-keeping agent of the present invention is fumigated antibacterial, not with food by the volatilization of quintessence oil
Product directly contact, also can solve the problems, such as chemical fumigant residual.Therefore, the spacetabs type natural antisepsis fresh-keeping agent of the present invention is permissible
As a kind of natural meat antisepsis antistaling agent especially in stewed meat products, its shelf life can be obviously prolonged.
The present invention, in order to delay the volatility of aromatic condiment essential oil, extends its bacteriostasis, overcomes its volatile feature, and
And the residual of solution traditional chemical preservative, not with direct food contact, fumigated antibacterial using the volatilization of aromatic condiment essential oil, thus
Prepare a kind of natural antisepsis antistaling agent of spacetabs type.In the inherently traditional stewed meat products of spice that the present invention adopts
Flavoring substance, the antibacterial bad flavor that can also cover in meat productss is fumigated using aromatic condiment essential oil, strengthens flavour of food products.
The present invention compares with prior art, and its technological progress is significant.The present invention is fragrant due to being embedded using beta cyclodextrin
Pungent material quintessence oil makes microcapsule systems, using the slow release characteristics of microcapsule, the bacteriostasis of quintessence oil is extended, and
Being used in the way of stifling in dry fruit beetle, not occurring directly to contact with food, thus reducing its change to local flavor.To beans
In the fresh-keeping experiment of halogen meat, can substantially suppress growth and the breeding of microorganism, extend the shelf life of dry fruit beetle.And, this
Bright meat natural slow-release type antisepsis antistaling agent, preparation process is simple, easy to operate, suitable large-scale production.
Brief description
Fig. 1 is that meat sample hangs stifling model.
Specific embodiment
With reference to instantiation, the present invention is described in further details, but limits the present invention never in any form.
Embodiment 1
A kind of meat spacetabs type natural anticorrosion fresh-keeping microcapsule, prepares according to the following formulation, in parts by weight, its raw material group
Become and content be as follows:
Cinnamon essential oil 6-7；
Dehydrated alcohol 120-140；
Beta cyclodextrin 48-56
Deionized water 384-448；
The preparation method of above-mentioned a kind of meat natural slow-release type antisepsis antistaling agent, comprises the following steps；
(1) beta cyclodextrin is dissolved, prepared beta cyclodextrin saturated solution；
(2) cinnamon essential oil is dissolved in dehydrated alcohol, forms cinnamon essential oil ethanol solution；
(3) cinnamon essential oil ethanol solution is added in the beta cyclodextrin solution of saturation；
(4) magnetic agitation 48h at ambient temperature, puts into and carries out precooling in -18 DEG C of refrigerator, put into -50 after treating 24h
DEG C, in the freezer dryer of 1.09pa, until all moisture evaporations, the powder of lyophilizing is placed in exsiccator for lyophilizing, be stored in-
In 20 DEG C of sealing container.Obtain final product meat natural slow-release type antisepsis antistaling agent.
The meat natural slow-release type antisepsis antistaling agent of above-mentioned gained slightly carries the color of cinnamon essential oil, has the uniqueness of quintessence oil
Abnormal smells from the patient, its item is characterized as below；Embedding rate 70.62%, moisture 2.37%, particle diameter is in respectively to have greatly at 0.2 m and at 20 m
Amount distribution of particles, is 6mg/ml to the minimum inhibitory concentration of escherichia coli and two kinds of test bacteria of staphylococcus aureuses.
Application Example 1
As shown in figure 1, in a sealing appliance (irradiate first with ultraviolet and whole appliance internal is sterilized), bottom is put
Enter load weighted difference essential oil microcapsules, load weighted meat sample is hung on hook (hook is suspended on utensil top), uses
Whole utensil is sealed by preservative film, every part of sample about 50g, is placed on cold preservation in 4 DEG C of refrigerator, stores different skies respectively
Number, takes out one group of mensure carrying out correlation every 2d, and the spiced beef fumigated with putting into blank microcapsule is cooked blank.
The aromatic condiment essential oil microcapsule of gained fumigates fresh spiced beef, the 4th day to the tenth day (counting once within every two days)
Total plate count be followed successively by 3.1 × 102Cfu/g, 2.7 × 103Cfu/g, 9 × 103Cfu/g, 2.2 × 104cfu/g.
And matched group, fresh spiced beef is fumigated using blank microcapsule prepared by embodiment 1 method, second day to the tenth
It total plate count is followed successively by 1.77 × 10cfu/g, and 2.23 × 103Cfu/g, 5.4 × 104Cfu/g, 4.2 × 105Cfu/g,
6.13×106cfu/g.
Contrast the above results show it can be seen that the total plate count of the spiced beef fumigated using blank microcapsule is the
Eight days are exceeded, and total plate count after the spiced beef cold preservation that cinnamon essential oil microcapsule suffocating treatment is crossed ten days (2.2 ×
104Cfu/g (i.e. total number of bacteria controls 10) to be less than the corrupt physical and chemical index of meat5In cfu/g).
Embodiment 2
A kind of meat spacetabs type natural anticorrosion fresh-keeping microcapsule, prepares according to the following formulation, and its raw material composition and content are as follows:
Aromatic condiment essential oil 6-7；
Aromatic condiment essential oil is by cinnamon essential oil, and clove oil compounds and forms, and the mass ratio of cinnamon essential oil and clove oil is 1:1.
Beta cyclodextrin 48-56；
Dehydrated alcohol 120-140；
Deionized water 384-448；
The preparation method of above-mentioned a kind of meat natural slow-release type antisepsis antistaling agent, comprises the following steps；
(1) beta cyclodextrin is dissolved, prepared beta cyclodextrin saturated solution；
(2) a certain amount of Cortex Cinnamomi-Flos Caryophylli composite essential oil is dissolved in dehydrated alcohol, forms Cortex Cinnamomi-Flos Caryophylli composite essential oil anhydrous
Ethanol solution；
(3) Cortex Cinnamomi-Flos Caryophylli composite essential oil ethanol solution is added in the beta cyclodextrin solution of saturation；
(4) magnetic agitation 48h at ambient temperature, puts into and carries out precooling in -18 DEG C of refrigerator, put into -50 after treating 24h
DEG C, in the freezer dryer of 1.09pa, until all moisture evaporations, the powder of lyophilizing is placed in exsiccator for lyophilizing, be stored in-
In 20 DEG C of sealing container.Obtain final product meat natural slow-release type antisepsis antistaling agent.
The meat natural slow-release type antisepsis antistaling agent of above-mentioned gained is white powder, has unique gas of two kinds of quintessence oil mixing
Taste, its item is characterized as below；Embedding rate 61.87%, moisture 3.74%, particle diameter is in normal distribution at 9 m, totally more equal
Even, 6mg/ml, 8mg/ml. are respectively to the minimum inhibitory concentration of escherichia coli and two kinds of test bacteria of staphylococcus aureuses
Application Example 2
Utensil according to Fig. 1, in a sealing appliance (irradiate first with ultraviolet and whole appliance internal is sterilized),
Load weighted difference essential oil microcapsules are put in bottom, and load weighted meat sample is hung over hook (hook is suspended on utensil top)
On, with preservative film, whole utensil is sealed, every part of sample about 50g, be placed on cold preservation in 4 DEG C of refrigerator, stored different respectively
Natural law, every 2d take out one group carry out correlation mensure, with put into blank microcapsule fumigate spiced beef do blank.
Fumigate fresh spiced beef with the aromatic condiment essential oil microcapsule of embodiment 2 gained, the 4th day to the tenth day (every two days
Count once) total plate count be followed successively by 5.16 × 102Cfu/g, 4.73 × 103Cfu/g, 1.28 × 104Cfu/g, 6.8 ×
104cfu/g.
And matched group, fresh spiced beef is fumigated using blank microcapsule prepared by embodiment 2 method, second day to the tenth day
Total plate count is followed successively by 1.77 × 10cfu/g, and 2.23 × 103Cfu/g, 5.4 × 104Cfu/g, 4.2 × 105Cfu/g, 6.13 ×
106cfu/g.
Contrast the above results show it can be seen that the total plate count of the spiced beef fumigated using blank microcapsule is the
Eight days are exceeded, and the total plate count after the spiced beef cold preservation that Cortex Cinnamomi-Flos Caryophylli composite essential oil microcapsule suffocating treatment is crossed ten days
(6.8 × 104Cfu/g (i.e. total number of bacteria controls 10) to be less than the corrupt physical and chemical index of meat5In cfu/g).
The above is only the citing of embodiments of the present invention it is noted that ordinary skill for the art
For personnel, on the premise of without departing from the technology of the present invention principle, some improvement and modification can also be made, these improve and become
Type also should be regarded as protection scope of the present invention.
Claims (2)
1. a kind of meat spacetabs type natural anticorrosion fresh-keeping microcapsule it is characterised in that: by aromatic condiment essential oil as core, modified
Beta cyclodextrin is prepared from as wall material, and the mass ratio of the described aromatic condiment essential oil and modified beta cyclodextrin ratio that is core wall is for 1:
8.
2. the preparation method of a kind of meat spacetabs type natural anticorrosion fresh-keeping microcapsule described in claim 1 is it is characterised in that wrap
Include following steps:
1) aromatic condiment essential oil, modified beta cyclodextrin, deionized water and dehydrated alcohol are weighed according to parts by weight；
Each material content is as follows；
Aromatic condiment essential oil 6-7；
Beta cyclodextrin 48-56
Dehydrated alcohol 120-140；
Deionized water 384-448；
2) modified beta cyclodextrin is dissolved in deionized water, prepared beta cyclodextrin saturated solution；
3) aromatic condiment essential oil is dissolved in dehydrated alcohol, forms aromatic condiment essential oil ethanol solution；
4) aromatic condiment essential oil-ethanol solution is added in the beta cyclodextrin solution of saturation；
5) magnetic agitation 40 ~ 64h at ambient temperature, puts into and carries out precooling in -18 ~ -20 DEG C of refrigerator, after treating 20 ~ 30h
Put into -50 DEG C, in the freezer dryer of 1.09pa, until all moisture evaporations, the powder of lyophilizing is placed in exsiccator for lyophilizing,
It is stored in -18 ~ -20 DEG C of sealing container, obtain final product meat natural slow-release type anti-corrosive fresh-keeping microcapsule.
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| CN201610744955.7A CN106343004A (en) | 2016-08-29 | 2016-08-29 | Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof |
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| CN201610744955.7A CN106343004A (en) | 2016-08-29 | 2016-08-29 | Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof |
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| CN107372778A (en) * | 2017-08-14 | 2017-11-24 | 内蒙古农业大学 | A kind of antibacterial pad fresh-keeping for cold fresh meat and preparation method thereof |
| CN109247392A (en) * | 2018-10-25 | 2019-01-22 | 成都大学 | Method for preserving high-moisture tartary buckwheat seeds by using pepper essential oil |
| CN109757553A (en) * | 2019-03-13 | 2019-05-17 | 大连民族大学 | A kind of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application |
| CN110623247A (en) * | 2019-10-28 | 2019-12-31 | 安徽省农业科学院水产研究所 | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor |
| CN111642558A (en) * | 2020-04-14 | 2020-09-11 | 重庆真本味食品有限公司 | Preparation method of slow-release marinating liquid for sauced marinated meat |
| CN112956530A (en) * | 2021-03-26 | 2021-06-15 | 四川农业大学 | Magnolol microcapsule spray preservative and preparation method thereof |
| CN113016864A (en) * | 2021-04-20 | 2021-06-25 | 甘肃农业大学 | Preparation method of dried meat preservative |
| CN113412854A (en) * | 2021-06-17 | 2021-09-21 | 浙江工商大学 | Natural nano biological composite preservative, preparation method thereof and application thereof in fresh keeping of giant salamander meat |
| CN113632827A (en) * | 2021-07-23 | 2021-11-12 | 仲恺农业工程学院 | Application of clove essential oil microcapsule in non-contact strawberry preservation |
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| CN115812768A (en) * | 2022-11-16 | 2023-03-21 | 华中农业大学 | Compound essential oil for pork preservation |
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