CN107079973A - 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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- CN107079973A CN107079973A CN201710269168.6A CN201710269168A CN107079973A CN 107079973 A CN107079973 A CN 107079973A CN 201710269168 A CN201710269168 A CN 201710269168A CN 107079973 A CN107079973 A CN 107079973A
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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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- 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
- 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
- A23B4/24—Inorganic compounds
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- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (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,该产品是以纳他霉素、碳酸钠、鹰嘴豆芽素、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,该产品是以纳他霉素、碳酸钠、鹰嘴豆芽素、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)
纳他霉素2.6% 碳酸钠2.2% 鹰嘴豆芽素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2.6% 乳酸片球菌2.8% 柠檬酸钙2.4%
甲酸钙2.3% 丁酸2% 山梨酸钾2.3%
水71.5%
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纳他霉素、碳酸钠、鹰嘴豆芽素、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380分钟,恒温34.5°C静置390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410分钟,恒温30°C静置405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415分钟,恒温厌氧137.5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:纳他霉素2.6%碳酸钠2.2%、鹰嘴豆芽素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2.6%、乳酸片球菌2.8%、柠檬酸钙2.4%、甲酸钙2.3%、丁酸2%、山梨酸钾2.3%、水71.5%,混合制成,采用具有抑制杂菌及腐败菌的纳他霉素、碳酸钠、鹰嘴豆芽素、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380分钟,恒温34.5°C静置390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410分钟,恒温30°C静置405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415分钟,恒温厌氧137.5小时后即为成品。
Claims (1)
1.本发明的技术方案是这样实现,该产品是以纳他霉素、碳酸钠、鹰嘴豆芽素、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)
纳他霉素2.6% 碳酸钠2.2% 鹰嘴豆芽素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2.6% 乳酸片球菌2.8% 柠檬酸钙2.4%
甲酸钙2.3% 丁酸2% 山梨酸钾2.3%
水71.5%
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纳他霉素、碳酸钠、鹰嘴豆芽素、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380分钟,恒温34.5°C静置390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410分钟,恒温30°C静置405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415分钟,恒温厌氧137.5小时后即为成品。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
CN101336658A (zh) * | 2008-08-11 | 2009-01-07 | 唐洪权 | 复合肉制品保鲜剂 |
CN101778642A (zh) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | 促进骨和关节的生长、修复以及维持的食品添加剂 |
CN105614644A (zh) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | 一种生物防腐剂的配制方法 |
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- 2017-04-24 CN CN201710269168.6A patent/CN107079973A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
CN101778642A (zh) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | 促进骨和关节的生长、修复以及维持的食品添加剂 |
CN101336658A (zh) * | 2008-08-11 | 2009-01-07 | 唐洪权 | 复合肉制品保鲜剂 |
CN105614644A (zh) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | 一种生物防腐剂的配制方法 |
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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Application publication date: 20170822 |