CN106387017A - Nano preservative of chilled fresh pork and preparation method and preservation method thereof - Google Patents
Nano preservative of chilled fresh pork and preparation method and preservation method thereof Download PDFInfo
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- CN106387017A CN106387017A CN201610867001.5A CN201610867001A CN106387017A CN 106387017 A CN106387017 A CN 106387017A CN 201610867001 A CN201610867001 A CN 201610867001A CN 106387017 A CN106387017 A CN 106387017A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000004321 preservation Methods 0.000 title claims abstract description 11
- 239000003755 preservative agent Substances 0.000 title abstract description 11
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- AEMOLEFTQBMNLQ-BZINKQHNSA-N D-Guluronic Acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@@H](O)[C@H]1O AEMOLEFTQBMNLQ-BZINKQHNSA-N 0.000 description 1
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- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
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- 241000199919 Phaeophyceae Species 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 241000264279 Sargassum fusiforme Species 0.000 description 1
- 241000607734 Yersinia <bacteria> Species 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
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- 229920000447 polyanionic polymer Polymers 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 150000003384 small molecules Chemical class 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention discloses a nano preservative of chilled fresh pork and a preservation method thereof. The preservative consists of raw materials in percentages in weight: 80-95% of sodium alginate and 5-20% of fucosan. A preparation method comprises the following steps: a compound polysaccharide aqueous solution is subjected to a high-pressure degradation for 10 min, so that the average particle size reaches 350 nm, and then the degraded compound polysaccharide aqueous solution is spray-dried to obtain the dried nano preservative powder. During the preservation, the dried powder is dissolved in deionized water, then the chopped chilled fresh pork is soaked in the preservative aqueous solution to be soaked for 1-5 min, or the preservative aqueous solution is evenly sprayed on the surface of the chilled fresh pork, then the soaked or sprayed chilled fresh pork is drained for 5-10 min, the drained chilled fresh pork is packaged, and the packaged chilled fresh pork is put in a cold storage at 0-4 DEG C to be cold stored. The raw materials are all derived from natural seaweed, green and safe, and environmentally friendly and highly efficient. The nano preservative can prolong the shelf life of the chilled fresh pork by 7-18 days. At the same time, the nano preservative also has the advantages of being simple in processing equipment and low in costs, and can meet the requirements of industrial production.
Description
Technical field
The present invention relates to the preparation technology field of crude antistaling agent and in particular to a kind of cold fresh pork nanometer fresh-keeping agent and its
Preparation method and preservation method.
Background technology
Research shows, cold fresh meat have delicious flavour, mouthfeel delicate, nutritious the features such as, be that current fresh meat product is sent out
The direction of exhibition.In developed countries such as America and Europes, just have begun to the research and extension of cold fresh meat, mesh early in last century 50, the sixties
Before, the almost all sold in the Food Supermarket of these developed countries and shop is cold fresh meat.However, China is to cold fresh meat
Research and extension is later, and along with the shortage of correlation technique, at present as cities such as Beijing, Shanghai, cold fresh meat accounts for the ratio of fresh meat
Example is also less than 20%.The Ministry of Industry and Information Technology, the Ministry of Agriculture issue for 2012 2 months《Meat industry " 12 " development plan》Carry
During going out " 12 ", actively the processing of development cold fresh meat and meat productss produce.By 2015, city above county level Fresh meat was sold
Ratio drops to less than 50%, and cold fresh meat accounting brings up to 30%.Although deepfreeze can suppress most of pathogenic bacterium in meat
Growth and breeding, but the nutrition very abundant of cold fresh meat, thermophilic cold putrefaction bacteria (as Liszt monokaryon hypertrophy bacterium, yersinia etc.) is still
Can grow.Additionally, exposing aerial time lengthening with cold fresh meat, fatty tissue and Myoglobin can be oxidized, moisture
Also partly running off, thus destroying the nutrition of cold fresh meat, local flavor and color and luster, greatly reducing its commodity value.Therefore, cold fresh meat
Shelf-life generally at 4-5 days.Due to cold fresh meat from butcher ripening link will 2-3 days, along with transport etc. link, cold
The shelf life that fresh meat is really sold only has 1-2 days.If traffic to be spread to area at county level farther out, the sale of cold fresh meat
Shelf life will be shorter.Therefore, extending cold fresh meat shelf life is the key promoting China's cold fresh meat development.
Meat antistaling agent is to extend one of maximally efficient mode of fresh meat and its product shelf life.At present, both domestic and external
Meat antistaling agent mainly based on the chemical preservatives such as sodium lactate, potassium sorbate, sodium citrate although chemical preservative have stronger
Bacteriostatic activity, but excessively take in chemical preservative and health can be worked the mischief.In recent years, people successively find lactic acid chain
The natural materials such as coccus element, tea polyphenols, plant spice have certain anti-corrosive fresh-keeping function although these antistaling agent safeties
Very high, but there is the defects such as high cost, application difficulty.The external usual way to the cold fresh meat shelf life of prolongation is to adopt chemical preservation
The mode combining with controlled atmospheric packing, can be by the extended shelf-life of cold fresh meat to 20 days.However, the cold fresh meat pair of controlled atmospheric packing preservation
Equipment and associated specifications are high, and operation cost is big.If one kind can be found not only there is antibacterial activity but also there is controlled atmosphere guarantor simultaneously
Tool is of great significance by the crude antistaling agent of fresh effect to extending cold fresh meat shelf life.
Sodium alginate and fucosan are wide material sources, cheap marine polysaccharide, are nano level through molecular degradation
After small molecule polysaccharide, sodium alginate not only has film property, also shows good bacteriostatic activity；Small molecule fucosan then has
There is prominent bacteriostatic activity.Two kinds of nanoscale small molecule polysaccharide are combined by a certain percentage, the film forming characteristicss of sodium alginate can be real
The now controlled atmosphere effect to cold fresh meat, sodium alginate and fucosan can work in coordination with the growth suppressing cold fresh meat putrefaction bacteria, thus
Reach preferable fresh-keeping effect.However, there is not yet this technology is applied to the fresh-keeping of cold fresh meat.In view of this, the present inventor grinds
Study carefully and devise a kind of cold fresh pork nanometer fresh-keeping agent and preparation method thereof and preservation method.
Content of the invention
It is an object of the invention to provide a kind of natural safe efficient convenience, cold fresh pork antistaling agent with low cost and
Its preservation method.
For achieving the above object, the technical solution used in the present invention is：
A kind of cold fresh pork nanometer fresh-keeping agent, including sodium alginate and fucosan, described sodium alginate is 80-95 matter
Amount %, described fucosan is 5-20 mass %.
A kind of preparation method of cold fresh pork nanometer fresh-keeping agent, comprises the following steps：
Step one, the preparation of complex polysaccharide aqueous solution：Sodium alginate dry powder is mixed in proportion with fucosan dry powder, sea
Sodium alginate dry powder is 80-95 mass %, and fucosan dry powder is 5-20 mass %；It is subsequently adding deionized water, make complex polysaccharide
Final concentration of 1.0 mass %, obtain complex polysaccharide aqueous solution；
Step 2, the preparation of complex polysaccharide nano fluid：By above-mentioned complex polysaccharide aqueous solution temperature be 121 DEG C, pressure be
In the high steam pot of 102.9kPa, degraded 10min, obtains complex polysaccharide nano fluid, using Malvern nanometer after being cooled to room temperature
Particle size analyzer is analyzed, and now the mean diameter of complex polysaccharide is 350nm；
Step 3, the preparation of cold fresh pork nanometer fresh-keeping agent dry powder：Described complex polysaccharide nano fluid is spray-dried,
Obtain the dry powder of cold fresh pork nanometer fresh-keeping agent.
A kind of preservation method of cold fresh pork nanometer fresh-keeping agent, comprises the following steps：
Step one：Above-mentioned cold fresh pork nanometer fresh-keeping agent dry powder is dissolved in deionized water, makes the final concentration of of antistaling agent
0.5-1 mass %, obtains cold fresh pork antistaling agent aqueous solution；
Step 2：The cold fresh pork cutting is soaked 1-5min in antistaling agent aqueous solution, or by cold fresh dose of aqueous solution
Uniformly it is sprayed at cold fresh pork surface, then drains 5-10min, after packaging, put into 0-4 DEG C of Cold storage in the refrigerator, now, cold fresh pork
Nanometer fresh-keeping agent uses and finishes.
After employing above-mentioned technical scheme, advantages of the present invention and beneficial effect are：
1st, sodium alginate and fucosan are all from Brown algae, such as Thallus Laminariae (Thallus Eckloniae), Thallus Laminariae, Sargassum fusiforme (Harv.) Setch etc., with existing fresh chemically
Agent is compared, green natural, nontoxic；Meanwhile, with natural anticorrosion fresh-keepings such as nisin, tea polyphenols, plant spices
Composition is compared, and sodium alginate and fucosan have a cheap advantage of aboundresources, the cost of raw material, suitable industrialization production with
Promote.
2nd, process equipment of the presently claimed invention is simple, has environment-friendly high-efficiency, advantage with low cost.
The present inventor, on the basis of sodium alginate and fucosan are degraded to nanoscale low-molecular polysaccharide, fills
Divide the bacteriostatic activity projecting using film forming characteristicss and the fucosan of sodium alginate, sodium alginate and fucosan are carried out science
Proportion design, makes nanoscale low molecule sodium alginate and fucosan has to the fresh-keeping effect of cold fresh pork and significantly works in coordination with
Enhanced effect, thus reach preferable fresh-keeping effect.Therefore, emphasize the size of two kinds of polysaccharide in the present invention and in product
In shared ratio.
Specific embodiment
Embodiments of the invention are described below in detail, described embodiment is exemplary it is intended to be used for explaining the present invention, and
It is not considered as limiting the invention.Unreceipted particular technique or condition person in embodiment, according to document institute in the art
The technology of description or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can
With by city available from conventional products.
Embodiment 1：
A kind of cold fresh pork nanometer fresh-keeping agent, it is 80 that sodium alginate dry powder and fucosan dry powder are pressed sodium alginate dry powder
Quality %, fucosan dry powder are that the ratio of 20 mass % mixes；It is subsequently adding deionized water, make the end of complex polysaccharide aqueous solution
Concentration is 1.0 mass %；By above-mentioned complex polysaccharide aqueous solution temperature be 121 DEG C, pressure be 102.9kPa high steam pot
Interior degraded 10min, obtains complex polysaccharide nano fluid after being cooled to room temperature, using the analysis of Malvern nano particle size instrument, be now combined
The mean diameter of polysaccharide is 350nm；Described complex polysaccharide nano fluid is spray-dried, is obtained cold fresh pork nanometer fresh-keeping agent
Dry powder.
During use, follow the steps below successively：
Step one：Above-mentioned cold fresh pork nanometer fresh-keeping agent dry powder is dissolved in deionized water, makes the final concentration of of antistaling agent
0.5 mass %, obtains cold fresh pork antistaling agent aqueous solution.
Step 2：The cold fresh pork cutting is soaked 1min in antistaling agent aqueous solution, then drains 5min, put after packaging
Enter 0-4 DEG C of Cold storage in the refrigerator, now, cold fresh pork nanometer fresh-keeping agent uses and finishes.
For detecting the fresh-keeping effect to cold fresh pork for the present embodiment antistaling agent, cold fresh meat is carried out in the quality of storage
Detection, by GB/T9695.5-2008《Meat is measured with meat productss pH》Method measure its pH value；By GB/T5009.44-2003
《Meat and the analysis method of meat productss sanitary standard》In microdiffusion measure its TVB-N value；By GB 4789.2-2010《Food
Product microbiological Test-total plate count measures》Method measure its total number of bacteria.Testing result shows, the present embodiment can will be cold
The shelf life extension of fresh pork to 18 days.
Embodiment 2：
A kind of cold fresh pork nanometer fresh-keeping agent, it is 90 that sodium alginate dry powder and fucosan dry powder are pressed sodium alginate dry powder
Quality %, fucosan dry powder are that the ratio of 10 mass % mixes；It is subsequently adding deionized water, make the end of complex polysaccharide aqueous solution
Concentration is 1.0 mass %；By above-mentioned complex polysaccharide aqueous solution temperature be 121 DEG C, pressure be 102.9kPa high steam pot
Interior degraded 10min, obtains complex polysaccharide nano fluid after being cooled to room temperature, using the analysis of Malvern nano particle size instrument, be now combined
The mean diameter of polysaccharide is 350nm；Described complex polysaccharide nano fluid is spray-dried, is obtained cold fresh pork nanometer fresh-keeping agent
Dry powder.
During use, follow the steps below successively：
Step one：Above-mentioned cold fresh pork nanometer fresh-keeping agent dry powder is dissolved in deionized water, makes the final concentration of of antistaling agent
0.5 mass %, obtains cold fresh pork antistaling agent aqueous solution.
Step 2：The cold fresh pork cutting is soaked 3min in antistaling agent aqueous solution, then drains 7min, put after packaging
Enter 0-4 DEG C of Cold storage in the refrigerator, now, cold fresh pork nanometer fresh-keeping agent uses and finishes.
For detecting the fresh-keeping effect to cold fresh pork for the present embodiment antistaling agent, cold fresh meat is carried out in the quality of storage
Detection, by GB/T9695.5-2008《Meat is measured with meat productss pH》Method measure its pH value；By GB/T5009.44-2003
《Meat and the analysis method of meat productss sanitary standard》In microdiffusion measure its TVB-N value；By GB 4789.2-2010《Food
Product microbiological Test-total plate count measures》Method measure its total number of bacteria.Testing result shows, the present embodiment can will be cold
The shelf life extension of fresh pork to 9 days.
Embodiment 3：
A kind of cold fresh pork nanometer fresh-keeping agent, it is 95 that sodium alginate dry powder and fucosan dry powder are pressed sodium alginate dry powder
Quality %, fucosan dry powder are that the ratio of 5 mass % mixes；It is subsequently adding deionized water, make the end of complex polysaccharide aqueous solution
Concentration is 1.0 mass %；By above-mentioned complex polysaccharide aqueous solution temperature be 121 DEG C, pressure be 102.9kPa high steam pot
Interior degraded 10min, obtains complex polysaccharide nano fluid after being cooled to room temperature, using the analysis of Malvern nano particle size instrument, be now combined
The mean diameter of polysaccharide is 350nm；Described complex polysaccharide nano fluid is spray-dried, is obtained cold fresh pork nanometer fresh-keeping agent
Dry powder.
During use, follow the steps below successively：
Step one：Above-mentioned cold fresh pork nanometer fresh-keeping agent dry powder is dissolved in deionized water, makes the final concentration of of antistaling agent
0.8 mass %, obtains cold fresh pork antistaling agent aqueous solution.
Step 2：The cold fresh pork cutting is soaked 5min in antistaling agent aqueous solution, then drains 10min, after packaging
Put into 0-4 DEG C of Cold storage in the refrigerator, now, cold fresh pork nanometer fresh-keeping agent uses and finishes.
For detecting the fresh-keeping effect to cold fresh pork for the present embodiment antistaling agent, cold fresh meat is carried out in the quality of storage
Detection, by GB/T9695.5-2008《Meat is measured with meat productss pH》Method measure its pH value；By GB/T5009.44-2003
《Meat and the analysis method of meat productss sanitary standard》In microdiffusion measure its TVB-N value；By GB 4789.2-2010《Food
Product microbiological Test-total plate count measures》Method measure its total number of bacteria.Testing result shows, the present embodiment can will be cold
The shelf life extension of fresh pork to 14 days.
Embodiment 4：
When carrying out high pressure degraded by step of the present invention to sodium alginate and fucosan, polysaccharide is made to reach nanoscale low molecule
Polysaccharide, antibacterial activity and fresh-keeping effect significantly improve.Sodium alginate and fucosan are configured to final concentration of 1.0 by experiment respectively
Weight % aqueous solution, using temperature be 121 DEG C, pressure be 102.9kPa high steam pot in degraded 1min, 3min,
5min, 7min, 10min, 15min, 20min, analyze particle diameter using Malvern nano particle size instrument, using flat board after being cooled to room temperature
Rubbing method carries out bacteriostatic activity analysis, and carries out cold fresh pork fresh-keeping effect by step of the present invention and compare.
The antibacterial activity of sodium alginate of different degradation times and cold fresh pork fresh-keeping effect under table 1 1.0 weight % concentration
Experimental result as described in Table 1, is under 1 weight % in concentration, does not possess cold fresh meat without the sodium alginate of degraded and protects
Fresh effect, when extending with degradation time, the particle diameter of sodium alginate tapers into, and starts there is certain antibacterial activity.When
Sodium alginate is degraded 10min under these conditions, and its particle diameter is reduced to 321nm, has reached 39.9% to colibacillary suppression ratio,
Can be by the shelf life extension of cold fresh pork to 5 days.Extend degradation time further, the particle diameter of sodium alginate does not further drop
Low.Therefore, the degradation time of sodium alginate is set to 10min.However, simply use nanoscale low molecule sodium alginate can not
Reach ideal cold fresh pork fresh-keeping effect.
The antibacterial activity of fucosan of different degradation times and cold fresh pork fresh-keeping effect under table 2 1.0 weight % concentration
Fucosan has and sodium alginate identical trend, as described in Table 2.It is under 1 weight % in concentration, without degraded
Fucosan there is no bacteriostatic activity, also possess cold fresh meat fresh-keeping effect.Extend with degradation time, the particle diameter of fucosan by
Gradual change is little, and antibacterial activity is gradually strengthened.When fucosan is degraded 10min under these conditions, its particle diameter is reduced to 372nm, to big
The suppression ratio of enterobacteria has reached 100%, can be by the shelf life extension of cold fresh pork to 6 days.Extend degradation time, rock further
The particle diameter of algae polysaccharide does not also further reduce.Therefore, the degradation time of fucosan is also set to 10min.Although nanoscale
Low molecule fucosan has prominent bacteriostatic activity, but is not also reached preferably cold fresh using nanoscale low molecule fucosan
Carnis Sus domestica fresh-keeping effect.Therefore, further above two polysaccharide is compounded, observed the nano combined polysaccharide after compounding to cold fresh
The synergistic function of Carnis Sus domestica.
The cold fresh pork fresh-keeping effect of nanometer seaweed acid sodium and fucosan ratio under table 3 1.0 weight % concentration
Experimental result is as shown in table 3.After sodium alginate and fucosan compound by a certain percentage, it is to cold fresh pork
Fresh-keeping effect significantly increases.Under 1.0 weight % concentration, when the proportion of fucosan increases to 20 weight %, antistaling agent can be by
The shelf life extension of cold fresh pork to 18 days.But when being further added by the proportion of fucosan, fresh-keeping effect does not have significant change.Work as rock
When the proportion of algae polysaccharide is 5 weight %, antistaling agent can be by the shelf life extension of cold fresh pork to 10 days.Therefore, the present invention's is cold
Effectively the consisting of of fresh pork antistaling agent：Sodium alginate is 80-95 weight %, and fucosan is 5-20 weight %.In order to enter one
Step determines the effective dose using, and 95 weight % sodium alginate+5 weight % fucosan is received by the complex polysaccharide in the present invention
The preparation of rice liquid is degraded, and observes the fresh-keeping effect to cold fresh pork in 0.1-1.0 weight % concentration range.
The impact to cold fresh pork fresh-keeping effect for the table 4 variable concentrations antistaling agent
Experimental result is as shown in table 4.When antistaling agent is when consisting of 95 weight % sodium alginate+5 weight % fucosan,
Concentration does not have fresh-keeping effect when being less than 0.2 weight %, and the fresh-keeping effect that concentration is less than 0.5 weight % does not embody two kinds of polysaccharide
Synergistic function.Therefore, the minimum effective dose of antistaling agent is set to 0.5 weight % by the present invention, can be by cold fresh pork
Shelf life extension to 7 days.Equally, when the concentration antistaling agent increases to 1.5 weight % from 1.0 weight %, its fresh-keeping effect
It is not changed in.Therefore, the highest effective dose of antistaling agent is set to 1.0 weight % by the present invention, can be by the shelf life of cold fresh pork
Extend to 10 days.
Effect of the present invention：The principal monosaccharides of nanoscale low molecule sodium alginate consist of guluronic acid and manna alditol
Acid, therefore has polyanion body attribute.On the one hand, the lactic acid that cold fresh pork produces in acid discharge process can make sodium alginate exist
Carnis Sus domestica surface aggregate film forming；On the other hand, the protein of cold fresh pork assumes positive charge, can allow negatively charged sodium alginate
Closely it is attached to Carnis Sus domestica performance, thus reaching isolation air, the effect of the aerobic bacteria growing of suppression.Meanwhile, nanoscale low molecule Sargassum
Sour sodium also has good bacteriostatic activity.
Nanoscale low molecule fucosan contains abundant sulfate group, carries identical negative charge with sodium alginate, because
This has good intersolubility with sodium alginate.Nanoscale low molecule fucosan has prominent bacteriostatic activity, can be effective
Suppress the growth of cold fresh meat putrefaction bacteria, after the cooperation of nanoscale low molecule sodium alginate, there is in terms of bacteriostatic activity collaborative increasing
Strong effect, thus improve the shelf life of cold fresh pork further.
Although embodiments of the invention have been shown and described above it is to be understood that above-described embodiment is example
Property it is impossible to be interpreted as limitation of the present invention, those of ordinary skill in the art is in the principle without departing from the present invention and objective
In the case of above-described embodiment can be changed within the scope of the invention, change, replace and modification.
Claims (3)
1. a kind of cold fresh pork nanometer fresh-keeping agent it is characterised in that：Including sodium alginate and fucosan, described sodium alginate is
80-95 mass %, described fucosan is 5-20 mass %.
2. a kind of preparation method of cold fresh pork nanometer fresh-keeping agent as claimed in claim 1 it is characterised in that：Walk including following
Suddenly：
Step one, the preparation of complex polysaccharide aqueous solution：Sodium alginate dry powder is mixed in proportion with fucosan dry powder, alginic acid
Sodium dry powder is 80-95 mass %, and fucosan dry powder is 5-20 mass %；It is subsequently adding deionized water, make the end of complex polysaccharide dense
Spend for 1.0 mass %, obtain complex polysaccharide aqueous solution；
Step 2, the preparation of complex polysaccharide nano fluid：By above-mentioned complex polysaccharide aqueous solution temperature be 121 DEG C, pressure be
In the high steam pot of 102.9 kPa, degraded 10 min, are obtained complex polysaccharide nano fluid, are received using Malvern after being cooled to room temperature
Rice particle size analyzer analysis, now the mean diameter of complex polysaccharide is 350 nm；
Step 3, the preparation of cold fresh pork nanometer fresh-keeping agent dry powder：Described complex polysaccharide nano fluid is spray-dried, is obtained
The dry powder of cold fresh pork nanometer fresh-keeping agent.
3. a kind of preservation method of cold fresh pork nanometer fresh-keeping agent as claimed in claim 1, comprises the following steps：
Step one：Above-mentioned cold fresh pork nanometer fresh-keeping agent dry powder is dissolved in deionized water, makes the final concentration of 0.5-1 of antistaling agent
Quality %, obtains cold fresh pork antistaling agent aqueous solution；
Step 2：The cold fresh pork cutting is soaked 1-5min in antistaling agent aqueous solution, or will be uniform for cold fresh dose of aqueous solution
It is sprayed at cold fresh pork surface, then drains 5-10 min, after packaging, put into 0-4 DEG C of Cold storage in the refrigerator, now, cold fresh pork is received
Rice antistaling agent uses and finishes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467473A (en) * | 2017-07-04 | 2017-12-15 | 佛山科学技术学院 | Fucoidin is used for the purposes for strengthening biological peptide bin stability |
| CN109769919A (en) * | 2019-03-13 | 2019-05-21 | 仲恺农业工程学院 | A kind of fresh-keeping lotion and the preparation method and application thereof |
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| US3971848A (en) * | 1970-12-21 | 1976-07-27 | Kimitsu Chemical Laboratory Co. Ltd. | Lubricating composition for mucosa or epidermis |
| CN103190470A (en) * | 2013-03-24 | 2013-07-10 | 新疆农垦科学院 | Composite biological fresh-keeping agent for meat and preparation method of composite biological fresh-keeping agent |
| CN105831230A (en) * | 2016-04-22 | 2016-08-10 | 柳州蓓蒂芬科技有限公司 | Meat product preservative |
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- 2016-09-30 CN CN201610867001.5A patent/CN106387017B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3971848A (en) * | 1970-12-21 | 1976-07-27 | Kimitsu Chemical Laboratory Co. Ltd. | Lubricating composition for mucosa or epidermis |
| CN103190470A (en) * | 2013-03-24 | 2013-07-10 | 新疆农垦科学院 | Composite biological fresh-keeping agent for meat and preparation method of composite biological fresh-keeping agent |
| CN105831230A (en) * | 2016-04-22 | 2016-08-10 | 柳州蓓蒂芬科技有限公司 | Meat product preservative |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467473A (en) * | 2017-07-04 | 2017-12-15 | 佛山科学技术学院 | Fucoidin is used for the purposes for strengthening biological peptide bin stability |
| CN109769919A (en) * | 2019-03-13 | 2019-05-21 | 仲恺农业工程学院 | A kind of fresh-keeping lotion and the preparation method and application thereof |
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| CN106387017B (en) | 2019-07-09 |
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