CN107079972A - 一种畜禽肉保鲜剂的配制方法 - Google Patents
一种畜禽肉保鲜剂的配制方法 Download PDFInfo
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- 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
- 239000000284 extract Substances 0.000 claims abstract description 18
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 16
- 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
- 108090000526 Papain Proteins 0.000 claims abstract description 9
- 241000191998 Pediococcus acidilactici Species 0.000 claims abstract description 9
- 239000004365 Protease Substances 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
- 235000019255 calcium formate Nutrition 0.000 claims abstract description 9
- 229940044172 calcium formate Drugs 0.000 claims abstract description 9
- 229940055729 papain Drugs 0.000 claims abstract description 9
- 235000019834 papain Nutrition 0.000 claims abstract description 9
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 9
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 9
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 9
- 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 8
- 235000020727 milk thistle extract Nutrition 0.000 claims abstract description 8
- 229940096421 milk thistle extract Drugs 0.000 claims abstract description 8
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 8
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims description 6
- 238000003756 stirring Methods 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
- 230000001629 suppression Effects 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 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
- 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
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000320380 Silybum Species 0.000 description 1
- 235000010841 Silybum marianum Nutrition 0.000 description 1
- 239000002253 acid Substances 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
- 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
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 230000003245 working effect 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
- 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
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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)
Abstract
本发明一种畜禽肉保鲜剂的配制方法的技术方案是这样实现,该产品是以苹果提取物、苯甲酸钠、水飞蓟提取物、元宝油提取物、罗伊氏菌素、离子钙、木瓜蛋白酶、乳酸片球菌、柠檬酸钙、甲酸钙、丁酸、山梨酸钾、水有机混合,科学配伍而成。
Description
技术领域
本发明属于食品生物保鲜技术领域, 具体涉及具有预防食品腐败作用的抗菌物质为基本原料的一种畜禽肉保鲜剂的配制方法。
背景技术
买来的畜禽鲜肉如果没保存好,表面会产生不新鲜的异味,很让人头疼,导致畜禽肉类腐败的主要原因是环境中的微生物,在保存不当的情况下,附着在畜禽肉类表面的微生物开始加快代谢,大量增殖,微生物分泌的胶原蛋白酶会水解结缔组织中的胶原蛋白,形成黏液,此外,厌氧性细菌还会利用畜禽肉类中的糖原下,进行无氧氧化,产生乳酸和乙醇,后者进一步氧化为乙酸,同时产生难闻气体。
发明内容
本发明的目的是根据上述不足之处,而研制一种具有良好的保质抗损效果,显著的抑制和杀灭作用,并能消除臭味、腥味,防止氧化变色,达到安全而又有效保鲜目的的畜禽肉保鲜剂配制方法。
本发明的技术方案是这样实现,该产品是以苹果提取物、苯甲酸钠、水飞蓟提取物、元宝油提取物、罗伊氏菌素、离子钙、 木瓜蛋白酶、乳酸片球菌、柠檬酸钙、甲酸钙、丁酸、山梨酸钾、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
苹果提取物2.6% 苯甲酸钠2.2% 水飞蓟提取物2.1%
元宝油提取物2.7% 罗伊氏菌素2% 离子钙2.5%
木瓜蛋白酶2.7% 乳酸片球菌3% 柠檬酸钙2.6%
甲酸钙2.4% 丁酸2.2% 山梨酸钾2.3%
水70.7%
配制工艺:
该畜禽肉保鲜剂是将上述产品按重量百分比配齐, 混合制成,其步骤:采用具有抑制杂菌及腐败菌的苹果提取物、苯甲酸钠、水飞蓟提取物、元宝油提取物、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中,搅拌390分钟,恒温35.5°C静置400分钟,具有良好的保质抗损效果,显著的抑制和杀灭作用,再把离子钙、木瓜蛋白酶、乳酸片球菌、柠檬酸钙、甲酸钙、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌420分钟,恒温31°C静置415分钟,能消除臭味、腥味,防止氧化变色,达到安全而又有效的保鲜目的,搅拌425分钟,恒温厌氧138.5小时后即为成品。
有益效果:
具有良好的保质抗损效果,显著的抑制和杀灭作用,并能消除臭味、腥味,防止氧化变色,达到安全而又有效的保鲜目的。
具体实施方式
本发明的畜禽肉保鲜剂主要由下述重量百分比原料组成,其步骤:苹果提取物2.6%、苯甲酸钠2.2%、水飞蓟提取物2.1%、元宝油提取物2.7%、罗伊氏菌素2%、离子钙2.5%、木瓜蛋白酶2.7%、乳酸片球菌3%、柠檬酸钙2.6%、
甲酸钙2.4%、丁酸2.2%、山梨酸钾2.3%、水70.7%,混合制成,采用具有抑制杂菌及腐败菌的苹果提取物、苯甲酸钠、水飞蓟提取物、元宝油提取物、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中,搅拌390分钟,恒温35.5°C静置400分钟,具有良好的保质抗损效果,显著的抑制和杀灭作用,再把离子钙、木瓜蛋白酶、乳酸片球菌、柠檬酸钙、甲酸钙、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌420分钟,恒温31°C静置415分钟,能消除臭味、腥味,防止氧化变色,达到安全而又有效的保鲜目的,搅拌425分钟,恒温厌氧138.5小时后即为成品。
Claims (1)
1.本发明的技术方案是这样实现,该产品是以苹果提取物、苯甲酸钠、水飞蓟提取物、元宝油提取物、罗伊氏菌素、离子钙、 木瓜蛋白酶、乳酸片球菌、柠檬酸钙、甲酸钙、丁酸、山梨酸钾、水有机混合,科学配伍而成,其配制方法如下:
配方(按重量百分比)
苹果提取物2.6% 苯甲酸钠2.2% 水飞蓟提取物2.1%
元宝油提取物2.7% 罗伊氏菌素2% 离子钙2.5%
木瓜蛋白酶2.7% 乳酸片球菌3% 柠檬酸钙2.6%
甲酸钙2.4% 丁酸2.2% 山梨酸钾2.3%
水70.7%
配制工艺:
该畜禽肉保鲜剂是将上述产品按重量百分比配齐, 混合制成,其步骤:采用具有抑制杂菌及腐败菌的苹果提取物、苯甲酸钠、水飞蓟提取物、元宝油提取物、罗伊氏菌素拌入第一个厌氧罐百分比一半的水中,搅拌390分钟,恒温35.5°C静置400分钟,具有良好的保质抗损效果,显著的抑制和杀灭作用,再把离子钙、木瓜蛋白酶、乳酸片球菌、柠檬酸钙、甲酸钙、丁酸、山梨酸钾拌入第二个厌氧罐百分比一半的水中搅拌420分钟,恒温31°C静置415分钟,能消除臭味、腥味,防止氧化变色,达到安全而又有效的保鲜目的,搅拌425分钟,恒温厌氧138.5小时后即为成品。
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Citations (7)
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CN101223984A (zh) * | 2008-02-01 | 2008-07-23 | 河南兴泰科技实业有限公司 | 熟肉制品护色复合改良剂 |
JP2008278882A (ja) * | 2007-04-09 | 2008-11-20 | Miyazaki Prefecture | 焼酎の蒸留粕を用いた漬け床及び加工食品の製造方法 |
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2017
- 2017-04-24 CN CN201710269166.7A patent/CN107079972A/zh active Pending
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