CN107079971A - A kind of compound method of livestock meat antistaling agent - Google Patents
A kind of compound method of livestock meat antistaling agent Download PDFInfo
- Publication number
- CN107079971A CN107079971A CN201710269153.XA CN201710269153A CN107079971A CN 107079971 A CN107079971 A CN 107079971A CN 201710269153 A CN201710269153 A CN 201710269153A CN 107079971 A CN107079971 A CN 107079971A
- Authority
- CN
- China
- Prior art keywords
- extract
- calcium
- minutes
- water
- reuterin
- Prior art date
- 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.)
- Pending
Links
- 244000144972 livestock Species 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 title claims abstract description 8
- 150000001875 compounds Chemical class 0.000 title claims abstract description 7
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- AKXKFZDCRYJKTF-UHFFFAOYSA-N 3-Hydroxypropionaldehyde Chemical compound OCCC=O AKXKFZDCRYJKTF-UHFFFAOYSA-N 0.000 claims abstract description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 9
- CBOCVOKPQGJKKJ-UHFFFAOYSA-L Calcium formate Chemical compound [Ca+2].[O-]C=O.[O-]C=O CBOCVOKPQGJKKJ-UHFFFAOYSA-L 0.000 claims abstract description 9
- 241000218231 Moraceae Species 0.000 claims abstract description 9
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 9
- 239000004365 Protease Substances 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 239000011575 calcium Substances 0.000 claims abstract description 9
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 9
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 9
- 239000001354 calcium citrate Substances 0.000 claims abstract description 9
- 239000004281 calcium formate Substances 0.000 claims abstract description 9
- 229940044172 calcium formate Drugs 0.000 claims abstract description 9
- 235000019255 calcium formate Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- MFBOGIVSZKQAPD-UHFFFAOYSA-M sodium butyrate Chemical compound [Na+].CCCC([O-])=O MFBOGIVSZKQAPD-UHFFFAOYSA-M 0.000 claims abstract description 9
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 9
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 241000191998 Pediococcus acidilactici Species 0.000 claims abstract description 8
- 235000019834 papain Nutrition 0.000 claims abstract description 8
- 229940055729 papain Drugs 0.000 claims abstract description 8
- 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 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims description 6
- 230000002147 killing effect Effects 0.000 claims description 5
- 230000003647 oxidation Effects 0.000 claims description 5
- 238000007254 oxidation reaction Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 3
- 230000001629 suppression Effects 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims 1
- 235000010199 sorbic acid Nutrition 0.000 claims 1
- 239000004334 sorbic acid Substances 0.000 claims 1
- 229940075582 sorbic acid Drugs 0.000 claims 1
- 235000013594 poultry meat Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000029816 Collagenase Human genes 0.000 description 1
- 108060005980 Collagenase Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229960002424 collagenase Drugs 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 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
- 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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of technical scheme of the compound method of livestock meat antistaling agent of the present invention is realized in, the product is that, with corn extract, sodium butyrate, mulberries extract, ingot oil extract, reuterin, ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, potassium sorbate, the organic mixing of water, scientific compatibility is formed.
Description
Technical field
The invention belongs to biological food technical field of preservation of fresh, the specifically related to antibacterial with prevention food spoilage effect
Matter is a kind of compound method of livestock meat antistaling agent of base stock.
Background technology
If the livestock and poultry fresh meat bought is not kept, surface can produce stale peculiar smell, allow very much people's headache, cause livestock and poultry meat
The main cause of corruption is the microorganism in environment, in the case of preserving improperly, is attached to the microorganism on livestock and poultry meat surface
Start to accelerate metabolism, a large amount of propagation, the Collagenase of microorganism secretion can hydrolyze the collagen in connective tissue, form glutinous
Liquid, in addition, Anaerobic Bacteria can be also utilized under the glycogen in livestock and poultry meat, carries out anaerobic oxidation, produces lactic acid and ethanol, the latter
Acetic acid is further oxidized to, while producing offensive gases.
The content of the invention
The purpose of the present invention be according to above-mentioned weak point, and develop it is a kind of there is good damage-retardation effect of guaranteeing the quality, significantly
Suppression and killing action, and stink, fishy smell can be eliminated, prevent oxidation stain, reach safe and effectively fresh-keeping purpose poultry
Poultry anti-staling agent compound method.
The technical scheme is that being achieved in that, the product is with corn extract, sodium butyrate, mulberries extract, member
Precious oil extract, reuterin, ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, sorb
The organic mixing of sour potassium, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The mulberries extract 2.5% of 2.9% sodium butyrate of corn extract 2.6%
The ionized calcium 2.8% of 3% reuterin of ingot oil extract 2.3%
The calcium citrate 2.1% of 2.2% Pediococcus acidilactici of papain 2.6%
The potassium sorbate 2% of 2.3% butyric acid of calcium formate 1.9%
Water 70.8%
Preparing process:
The livestock meat antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Corn extract, sodium butyrate, mulberries extract, ingot oil extract, the reuterin of miscellaneous bacteria and spoilage organisms admix first
In the water of anaerobic jar percentage half, stir 365 minutes, 32.5 °C of constant temperature stands 375 minutes, with good damage-retardation effect of guaranteeing the quality
Really, it is significant to suppress and killing action, then ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, fourth
Acid, potassium sorbate are admixed to be stirred 395 minutes in the water of second anaerobic jar percentage half, and 28.5 °C of constant temperature stands 390 minutes,
Stink, fishy smell can be eliminated, oxidation stain is prevented, safe and effective fresh-keeping purpose is reached, stirs 400 minutes, constant-temperatureanaerobic anaerobic
It is finished product after 136 hours.
Beneficial effect：
It is significant to suppress and killing action with good damage-retardation effect of guaranteeing the quality, and stink, fishy smell can be eliminated, anti-oxidation becomes
Color, reaches safe and effective fresh-keeping purpose.
Embodiment
The livestock meat antistaling agent of the present invention is mainly made up of following materials by weight percentage, its step:Corn extract
2.9%th, sodium butyrate 2.6%, mulberries extract 2.5%, ingot oil extract 3%, reuterin 2.3%, ionized calcium 2.8%, pawpaw
Protease 2.2%, Pediococcus acidilactici 2.6%, calcium citrate 2.1%, calcium formate 2.3%, butyric acid 1.9%, potassium sorbate 2%, water
70.8%, it is mixed, using with corn extract, sodium butyrate, mulberries extract, the ingot oil for suppressing miscellaneous bacteria and spoilage organisms
Extract, reuterin are admixed in the water of first anaerobic jar percentage half, are stirred 365 minutes, 32.5 °C of standings of constant temperature
It is 375 minutes, significant to suppress and killing action with good damage-retardation effect of guaranteeing the quality, then ionized calcium, papain, breast
Sour piece coccus, calcium citrate, calcium formate, butyric acid, potassium sorbate are admixed in the water of second anaerobic jar percentage half and stir 395
Minute, 28.5 °C of constant temperature stands 390 minutes, can eliminate stink, fishy smell, prevent oxidation stain, reaches safe and effective guarantor
Fresh purpose, is stirred 400 minutes, and constant-temperatureanaerobic anaerobic is finished product after 136 hours.
Claims (1)
1. the technical scheme is that being achieved in that, the product is with corn extract, sodium butyrate, mulberries extract, ingot
Oil extract, reuterin, ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, sorbic acid
The organic mixing of potassium, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The mulberries extract 2.5% of 2.9% sodium butyrate of corn extract 2.6%
The ionized calcium 2.8% of 3% reuterin of ingot oil extract 2.3%
The calcium citrate 2.1% of 2.2% Pediococcus acidilactici of papain 2.6%
The potassium sorbate 2% of 2.3% butyric acid of calcium formate 1.9%
Water 70.8%
Preparing process:
The livestock meat antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Corn extract, sodium butyrate, mulberries extract, ingot oil extract, the reuterin of miscellaneous bacteria and spoilage organisms admix first
In the water of anaerobic jar percentage half, stir 365 minutes, 32.5 °C of constant temperature stands 375 minutes, with good damage-retardation effect of guaranteeing the quality
Really, it is significant to suppress and killing action, then ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, fourth
Acid, potassium sorbate are admixed to be stirred 395 minutes in the water of second anaerobic jar percentage half, and 28.5 °C of constant temperature stands 390 minutes,
Stink, fishy smell can be eliminated, oxidation stain is prevented, safe and effective fresh-keeping purpose is reached, stirs 400 minutes, constant-temperatureanaerobic anaerobic
It is finished product after 136 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269153.XA CN107079971A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of livestock meat antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269153.XA CN107079971A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of livestock meat antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107079971A true CN107079971A (en) | 2017-08-22 |
Family
ID=59611600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710269153.XA Pending CN107079971A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of livestock meat antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107079971A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008278882A (en) * | 2007-04-09 | 2008-11-20 | Miyazaki Prefecture | Pickling paste using distillation lees of shochu, and method for producing processed food |
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105767844A (en) * | 2016-03-11 | 2016-07-20 | 浙江艾杰斯生物科技有限公司 | Food preservative composition |
-
2017
- 2017-04-24 CN CN201710269153.XA patent/CN107079971A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008278882A (en) * | 2007-04-09 | 2008-11-20 | Miyazaki Prefecture | Pickling paste using distillation lees of shochu, and method for producing processed food |
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105767844A (en) * | 2016-03-11 | 2016-07-20 | 浙江艾杰斯生物科技有限公司 | Food preservative composition |
Non-Patent Citations (1)
| Title |
|---|
| 中国卫生和计划生育委员会: "《食品添加剂使用标准》", 24 May 2015 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170822 |