CN106509060A - Compounding fresh keeping agent for beef - Google Patents
Compounding fresh keeping agent for beef Download PDFInfo
- Publication number
- CN106509060A CN106509060A CN201610930807.4A CN201610930807A CN106509060A CN 106509060 A CN106509060 A CN 106509060A CN 201610930807 A CN201610930807 A CN 201610930807A CN 106509060 A CN106509060 A CN 106509060A
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- China
- Prior art keywords
- extract
- beef
- perilla seed
- antistaling agent
- composite antistaling
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
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- 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)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a compounding fresh keeping agent for beef. The compounding fresh keeping agent is prepared from the following raw materials in percentage by weight: 1.5-2.5% of sorbic acid, 2.0-3.0% of cinnamic acid, 1.5-2.5% of maltodextrin, 0.5-0.8% of a perilla fruit extract, and the balance of sterile water, wherein the total of all the raw materials is 100%. The compounding fresh keeping agent for the beef disclosed by the invention is obvious in fresh keeping effects, the shelf life of the beef is prolonged, and the shelf life of the beef is prolonged to 24 days from the original 8 days; besides, the components are stable, the raw materials are simple to prepare and are non-toxic and harmless, the compounding fresh keeping agent conforms to demands of processing and safe production of green foods, and requirements of people for non-toxic products can be met.
Description
Technical field
The present invention relates to meat preservation field, and in particular to a kind of beef composite antistaling agent.
Background technology
Beef has the features such as tenderness height, good local flavor, good nutrition and safety and sanitation and is increasingly liked by consumer, but
Easily infected by food-borne pathogens during segmentation, transport, storage and sale etc., such as common Gram-negative bacteria large intestine bar
Bacterium, gram-positive bacteria staphylococcus aureus.At present in food industry frequently with appropriate chemical preservative is added extending
The shelf life of beef.With the deep discovery of research, almost all of chemical preservative is all present potentially to the health of the mankind
Harm.
Food additives compounding is a kind of compound that several foods additive is configured to according to certain processing technology,
It is added in food, reaches our quality to food, the improvement of mouthfeel or the requirements of processed food, using limited several
Food additives kind, produces ten hundreds of various products.Production practices show that many food additives compoundings can be produced
Synergistic effect derives some new effectiveness, and the compounding for studying food additives not only can reduce the use of food additives
Amount, and can further improve the quality of food, the edible safety of food is improved, its economic implications and social effect are not
Say and explain.
2,4 second dienoic acid of sorbic acid, is commonly called as sorbic acid, is safety non-toxic generally acknowledged in the world at present, efficiently and most manages
The novel food antistaling agent thought, preservative, mould inhibitor, are natural food additives.It is widely used in varieties of food items.Synthesis side
Formula and achieves optimum process condition with 3,5- nonadiene -2- ketone, chlorine, caustic soda and sulfuric acid for primary raw material, and products obtained therefrom is received
Rate reaches more than 95%, and quality meets the requirements of national standard.
The content of the invention
The technical problem to be solved is to provide a kind of notable to beef fresh-keeping effect, prolongation beef shelf life
Beef composite antistaling agent.
The present invention is achieved by the following technical programs：
A kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 1.0%-3.0%, Chinese cassia tree
Sour 1.5%-3.5%, maltodextrin 1.0%-3.0%, the extract 0.3%-1.0% of perilla seed, sterilized water add to 100%.
Preferably, a kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 1.5%-
2.5%, cinnamic acid 2.0%-3.0%, maltodextrin 1.5%-2.5%, the extract 0.5%-0.8% of perilla seed, sterilized water
Add to 100%.
It is furthermore preferred that a kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 2.0%, meat
Cinnamic acid 2.5%, maltodextrin 2.0%, the extract 0.7% of perilla seed, sterilized water 92.8%.
Further, the preparation method of the extract of perilla seed of the present invention is：Perilla seed is cleaned and is pulverized and sieved,
Under ultrasound condition, extracted with polyethylene glycol 5 times, merge polyethylene glycol extract, filter and be evaporated to dry, obtain purple
The extract of perillaseed.
Further, in the method for preparing extractive of perilla seed, perilla seed pulverizes and sieves the present invention, it is desirable to mesh number
200-300 mesh.
Further, in the method for preparing extractive of perilla seed, ultrasound condition is 20-25KHz to the present invention, and the time is
10-15min。
Further, in the method for preparing extractive of perilla seed, the condition of reduced pressure concentration is temperature 40-50 to the present invention
DEG C, vacuum 0.08-0.1MPa..
Further, it is of the invention in the method for preparing extractive of perilla seed, the molecule of the polyethylene glycol for being used
Measure and be：3000-4000.
The preparation of beef composite antistaling agent：Raw material is weighed by weight percentage, by sorbic acid, cinnamic acid, maltodextrin, purple
The extract of perillaseed, sterilized water are well mixed, packaging, get product.
Compared with prior art, the beneficial effects of the present invention is：
1st, beef composite antistaling agent of the invention, does not react in preparation process, and each component is stable, and and each component to people
Body is efficient, safe and nontoxic.
2nd, the extract of perilla seed is extracted using polyethylene glycol through using microwave, and extraction efficiency is high, in 40-50
DEG C, concentration is carried out under the vacuum of 0.08-0.1MPa, condition is adapted to, is beneficial to Fast Compression and does not destroy the extraction of perilla seed
Active ingredient in thing.
3rd, Fructus Perillae extract is very strong anti-oxidant because rich in having plant polyphenol and flavone compound, showing
Activity, suppression enzyme characteristic and antagonistic property, are a kind of efficient natural antiseptic agents.
4th, in the present invention, in each component, sorbic acid can effectively suppress the activity of mould, saccharomycete and aerobic bacteria, also
Can prevent the harmful microbes such as clostridium botulinum, staphylococcus, salmonella growth and breed, but to anaerobic Bacillus with it is thermophilic
The beneficial microbes such as Lactobacillus lactis are nearly unavailable, and the effect which restrains development is more higher than bactericidal action, effectively prolongs so as to reach
The holding time of long food, and the local flavor of original food is kept, and sorbic acid dissolubility in water is relatively low, by adding Chinese cassia tree
Acid so that sorb acid solubility increases significantly；And the viscosity that maltodextrin can effectively improve composite antistaling agent is added, suppress
Browning reaction, adds the strong anti-oxidative activity that the extract of perilla seed has, and can cause the fresh-keeping effect to beef, extends
The shelf life of beef, was changed into 24 days from original 7 days.
Specific embodiment
With reference to embodiments technical scheme is further described, but claimed scope is not limited to
In described.
Embodiment 1
A kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 1.0%, cinnamic acid
1.5%th, maltodextrin 1.0%, the extract 0.3% of perilla seed, sterilized water 96.2%.
The preparation method of the extract of perilla seed is：Perilla seed is cleaned and is pulverized and sieved, mesh number requires to be 200 mesh, super
Under the conditions of sound, i.e., every time in 20-25KHz, the time is to extract under 10-15min, is extracted with the polyethylene glycol that molecular weight is 3000
5 times, merge polyethylene glycol extract, filter, in temperature 40-50 DEG C, vacuum is reduced pressure concentration under conditions of 0.08-0.1MPa
To dry, the extract of perilla seed is obtained.
The preparation of beef composite antistaling agent：Raw material is weighed by weight percentage, by sorbic acid, cinnamic acid, maltodextrin, purple
The extract of perillaseed, sterilized water are well mixed, packaging, get product.
Embodiment 2
A kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 3.0%, cinnamic acid
3.5%th, maltodextrin 3.0%, the extract 1.0% of perilla seed, sterilized water 89.5%.
The preparation method of the extract of perilla seed is：Perilla seed is cleaned and is pulverized and sieved, mesh number requires to be 200 mesh, super
Under the conditions of sound, i.e., every time in 20-25KHz, the time is to extract under 10-15min, is extracted with the polyethylene glycol that molecular weight is 3000
5 times, merge polyethylene glycol extract, filter, in temperature 40-50 DEG C, vacuum is reduced pressure concentration under conditions of 0.08-0.1MPa
To dry, the extract of perilla seed is obtained.
The preparation of beef composite antistaling agent：Raw material is weighed by weight percentage, by sorbic acid, cinnamic acid, maltodextrin, purple
The extract of perillaseed, sterilized water are well mixed, packaging, get product.
Embodiment 3
A kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 1.5%, cinnamic acid
2.0%th, maltodextrin 1.5%, the extract 0.5% of perilla seed, sterilized water 94.5%.
The preparation method of the extract of perilla seed is：Perilla seed is cleaned and is pulverized and sieved, mesh number requires to be 200 mesh, super
Under the conditions of sound, i.e., every time in 20-25KHz, the time is to extract under 10-15min, is extracted with the polyethylene glycol that molecular weight is 3500
5 times, merge polyethylene glycol extract, filter, in temperature 40-50 DEG C, vacuum is reduced pressure concentration under conditions of 0.08-0.1MPa
To dry, the extract of perilla seed is obtained.
The preparation of beef composite antistaling agent：Raw material is weighed by weight percentage, by sorbic acid, cinnamic acid, maltodextrin, purple
The extract of perillaseed, sterilized water are well mixed, packaging, get product.
Embodiment 4
A kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 2.5%, cinnamic acid
3.0%th, maltodextrin 2.5%, the extract 0.8% of perilla seed, sterilized water 91.2%.
The preparation method of the extract of perilla seed is：Perilla seed is cleaned and is pulverized and sieved, mesh number requires to be 200 mesh, super
Under the conditions of sound, i.e., every time in 20-25KHz, the time is to extract under 10-15min, is extracted with the polyethylene glycol that molecular weight is 3700
5 times, merge polyethylene glycol extract, filter, in temperature 40-50 DEG C, vacuum is reduced pressure concentration under conditions of 0.08-0.1MPa
To dry, the extract of perilla seed is obtained.
The preparation of beef composite antistaling agent：Raw material is weighed by weight percentage, by sorbic acid, cinnamic acid, maltodextrin, purple
The extract of perillaseed, sterilized water are well mixed, packaging, get product.
Embodiment 5
A kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 2.0%, cinnamic acid
2.5%th, maltodextrin 2.0%, the extract 0.7% of perilla seed, sterilized water 92.8%.
The preparation method of the extract of perilla seed is：Perilla seed is cleaned and is pulverized and sieved, mesh number requires to be 200 mesh, super
Under the conditions of sound, i.e., every time in 20-25KHz, the time is to extract under 10-15min, is extracted with the polyethylene glycol that molecular weight is 4000
5 times, merge polyethylene glycol extract, filter, in temperature 40-50 DEG C, vacuum is reduced pressure concentration under conditions of 0.08-0.1MPa
To dry, the extract of perilla seed is obtained.
The preparation of beef composite antistaling agent：Raw material is weighed by weight percentage, by sorbic acid, cinnamic acid, maltodextrin, purple
The extract of perillaseed, sterilized water are well mixed, packaging, get product.
Embodiment 6
A kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 1.0%, cinnamic acid
3.5%th, maltodextrin 3.0%, the extract 0.3% of perilla seed, sterilized water 92.2%.
The preparation method of the extract of perilla seed is：Perilla seed is cleaned and is pulverized and sieved, mesh number requires to be 200 mesh, super
Under the conditions of sound, i.e., every time in 20-25KHz, the time is to extract under 10-15min, is extracted with the polyethylene glycol that molecular weight is 3200
5 times, merge polyethylene glycol extract, filter, in temperature 40-50 DEG C, vacuum is reduced pressure concentration under conditions of 0.08-0.1MPa
To dry, the extract of perilla seed is obtained.
The preparation of beef composite antistaling agent：Raw material is weighed by weight percentage, by sorbic acid, cinnamic acid, maltodextrin, purple
The extract of perillaseed, sterilized water are well mixed, packaging, get product.
Embodiment 7
A kind of beef composite antistaling agent, is made up of the raw material of following percentage by weight：Sorbic acid 3.0%, cinnamic acid
2.0%th, maltodextrin 1.0%, the extract 1.0% of perilla seed, sterilized water 93.0%.
The preparation method of the extract of perilla seed is：Perilla seed is cleaned and is pulverized and sieved, mesh number requires to be 200 mesh, super
Under the conditions of sound, i.e., every time in 20-25KHz, the time is to extract under 10-15min, is extracted with the polyethylene glycol that molecular weight is 3900
5 times, merge polyethylene glycol extract, filter, in temperature 40-50 DEG C, vacuum is reduced pressure concentration under conditions of 0.08-0.1MPa
To dry, the extract of perilla seed is obtained.
The preparation of beef composite antistaling agent：Raw material is weighed by weight percentage, by sorbic acid, cinnamic acid, maltodextrin, purple
The extract of perillaseed, sterilized water are well mixed, packaging, get product.
Test example：
1st, material and reagent：
Beef, the ox trunk butchered under strict implement synchronous quarantine system
Qualified polyethylene thickeies freshness protection package
The embodiment of the present invention 1～7.
2nd, test method：
Beef under aseptic technique, removes manadesma and unnecessary fat, and the cube meat for taking 160g or so immerses guarantor respectively
Take out after about 35s in fresh dose, be placed in the riddle of cleaning, 5～8min of draining, blank sample are soaked with sterile distilled water.From
, used as antistaling agent, sterilized water is as a control group for the embodiment of the present invention 1～7.Sample is vacuum-packed (P=0.08MPa) after process,
Temperature is put into store in the refrigerator of (4 ± 1) DEG C.By each group sample after process respectively after treatment 0,3,5,7,9,12,15,
18th, 21, total bacteria count (total number of bacteria) is determined after 24d.According to GB GB4789.2-2008《Microbiological test of food hygiene-bacterium
The sum that falls is determined》, the change of vacuum packaging beef total number of bacteria in storage is determined using the method for plate culture count.Each
Sample is repeated 3 times, and averages.
3rd, effective evaluation：
In determining beef storage, total number of bacteria changes the corrupt situation that can reflect beef.According to GB4789.2-
2003《Microbiological test of food hygiene total plate count is determined》：
Green meat is 5.0 × 104Below cfu/g；
Secondary fresh meat is 5.0 × 104～5.0 × 106cfu/g；
Rotten meat is 5.0 × 106More than cfu/g.
4th, experimental result：
Table 1 is the embodiment of the present invention 1-7 result of the test fresh-keeping to beef, and unit is 1g/ (cfu/g)
| Sequence number | 0 day | 3 days | 5 days | 7 days | 9 days | 12 days | 15 days | 18 days | 21 days | 24 days |
| Embodiment 1 | 3.70 | 3.11 | 3.50 | 3.65 | 4.01 | 4.51 | 4.91 | 5.41 | 5.83 | 6.11 |
| Embodiment 1 | 3.70 | 3.14 | 3.42 | 3.72 | 4.05 | 4.42 | 4.88 | 5.40 | 5.80 | 6.15 |
| Embodiment 3 | 3.70 | 3.13 | 3.53 | 3.68 | 4.09 | 4.48 | 4.85 | 5.42 | 5.86 | 6.17 |
| Embodiment 4 | 3.70 | 3.12 | 3.41 | 3.74 | 3.98 | 4.55 | 4.93 | 5.45 | 5.89 | 6.20 |
| Embodiment 5 | 3.70 | 3.10 | 3.53 | 3.71 | 3.95 | 4.53 | 4.94 | 5.47 | 5.82 | 6.04 |
| Embodiment 6 | 3.70 | 3.15 | 3.55 | 3.72 | 4.01 | 4.46 | 4.87 | 5.41 | 5.83 | 6.07 |
| Embodiment 7 | 3.70 | 3.18 | 3.52 | 3.78 | 3.95 | 4.56 | 4.90 | 5.36 | 5.79 | 6.05 |
| Control group | 3.70 | 4.35 | 4.80 | 6.22 | 7.02 | 7.85 | 8.06 | 8.79 | 9.50 | 12.47 |
As it can be seen from table 1 with 1～7 finished product of embodiment come fresh-keeping beef, a few days ago interior total number of bacteria is remarkably decreased, so
Rise with the time lengthening of storage afterwards, front 15 days all samples totals number of bacteria are stored not less than safety index number, control
Group is in the 7th day total plate count more than 106Cfu/g, belongs to rotten meat.24th day, the beef total plate count of embodiment 1～7 it is right
Numerical value reaches shelf life terminal more than 6, and the composite antistaling agent of the present invention extends the shelf life of beef, illustrates embodiment 1～7
Fresh-keeping effect is notable.
Claims (7)
1. a kind of beef composite antistaling agent, it is characterised in that：It is made up of the raw material of following percentage by weight：Sorbic acid 1.0%-
3.0%, cinnamic acid 1.5%-3.5%, maltodextrin 1.0%-3.0%, the extract 0.3%-1.0% of perilla seed, sterilized water
Add to 100%.
2. a kind of beef composite antistaling agent according to claim 1, it is characterised in that：By the raw material of following percentage by weight
Make：Sorbic acid 1.5%-2.5%, cinnamic acid 2.0%-3.0%, maltodextrin 1.5%-2.5%, the extract of perilla seed
0.5%-0.8%, sterilized water add to 100%.
3. a kind of beef composite antistaling agent according to claim 1, it is characterised in that：By the raw material of following percentage by weight
Make：Sorbic acid 2.0%, cinnamic acid 2.5%, maltodextrin 2.0%, the extract 0.7% of perilla seed, sterilized water 92.8%.
4. a kind of beef composite antistaling agent according to claim 1, it is characterised in that：The extract of described perilla seed
Preparation method is：Perilla seed is cleaned and is pulverized and sieved, under ultrasound condition, extracted with polyethylene glycol 5 times, merge polyethylene glycol
Extract, filters and is evaporated to dry, obtains the extract of perilla seed.
5. a kind of beef composite antistaling agent according to claim 1, it is characterised in that：In the extract preparation side of perilla seed
In method, perilla seed pulverizes and sieves, it is desirable to mesh number 200-300 mesh.
6. a kind of beef composite antistaling agent according to claim 1, it is characterised in that：In the extract preparation side of perilla seed
In method, ultrasound condition is 20-25KHz, and the time is 10-15min.
7. a kind of beef composite antistaling agent according to claim 1, it is characterised in that：In the extract preparation side of perilla seed
In method, the condition of reduced pressure concentration is temperature 40-50 DEG C, vacuum 0.08-0.1MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610930807.4A CN106509060A (en) | 2016-10-31 | 2016-10-31 | Compounding fresh keeping agent for beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610930807.4A CN106509060A (en) | 2016-10-31 | 2016-10-31 | Compounding fresh keeping agent for beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509060A true CN106509060A (en) | 2017-03-22 |
Family
ID=58293230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610930807.4A Pending CN106509060A (en) | 2016-10-31 | 2016-10-31 | Compounding fresh keeping agent for beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509060A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112393A (en) * | 1993-08-17 | 1995-11-29 | 华南农业大学 | Fresh-keeping agent for meat |
| CN1332968A (en) * | 2001-06-29 | 2002-01-30 | 肖生发 | Nontoxin rot-proof oil for food and preparation process thereof |
| CN1377602A (en) * | 2001-04-03 | 2002-11-06 | 刘声 | Perilla fruit flavour meat and fowl products and producing method thereof |
-
2016
- 2016-10-31 CN CN201610930807.4A patent/CN106509060A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112393A (en) * | 1993-08-17 | 1995-11-29 | 华南农业大学 | Fresh-keeping agent for meat |
| CN1377602A (en) * | 2001-04-03 | 2002-11-06 | 刘声 | Perilla fruit flavour meat and fowl products and producing method thereof |
| CN1332968A (en) * | 2001-06-29 | 2002-01-30 | 肖生发 | Nontoxin rot-proof oil for food and preparation process thereof |
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