CN107258884A - A kind of pork composite preservative and preparation method thereof - Google Patents

A kind of pork composite preservative and preparation method thereof Download PDF

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Publication number
CN107258884A
CN107258884A CN201710488521.XA CN201710488521A CN107258884A CN 107258884 A CN107258884 A CN 107258884A CN 201710488521 A CN201710488521 A CN 201710488521A CN 107258884 A CN107258884 A CN 107258884A
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CN
China
Prior art keywords
pork
composite preservative
lysozyme
chitosan
lacticin
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Pending
Application number
CN201710488521.XA
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Chinese (zh)
Inventor
武林
康崇飞
李大容
陈庆章
陈圣昀
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Shengyang Food (wuhan) Co Ltd
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Shengyang Food (wuhan) Co Ltd
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Priority to CN201710488521.XA priority Critical patent/CN107258884A/en
Publication of CN107258884A publication Critical patent/CN107258884A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/10Coating with a protective layer; Compositions or apparatus therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3535Organic compounds containing sulfur
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3544Organic compounds containing hetero rings
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3562Sugars; Derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3571Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of pork composite preservative and preparation method thereof.The composite preservative includes the component of following weight percentage:Chitosan 1.5 ~ 2.5%, lysozyme 0.1 ~ 0.2%, ascorbic acid 0.02 ~ 0.06%, lacticin 2.5 ~ 3.0%, spice extract 12 ~ 15%, surplus is water.The present invention is compounded lacticin, lysozyme, chitosan, ascorbic acid, spice, and the antimicrobial spectrum on the one hand widened has potent resistance of wide spectrum to multiple-microorganisms such as bacterium, fungi, virus, pathogen;On the other hand, sour environment can improve the dissolubility, stability and physiologically active of each component, and effect is killed in the suppression that comprehensive collaboration is played to the multiple-microorganism and enzyme in cold fresh meat decay process.But also assign the pleasant local flavor of food and certain physiological hygiene function.Composite preservative of the present invention has the advantages that pure natural, safety non-toxic, antimicrobial spectrum be wide, abundance, has certain prospects for commercial application in meat product preservative field.

Description

A kind of pork composite preservative and preparation method thereof
Technical field
The invention belongs to fresh food antistaling agent technical field, more particularly, to a kind of pork composite preservative and its Preparation method.
Background technology
China is pig-breeding big country, is also live fresh pork big producer.Its property sweet-salty of pork is put down, and contains abundant egg The composition such as white matter and fat, carbohydrate, calcium, iron, phosphorus, is the main non-staple food of daily life.The fresh pork of China's production Domestic market is not only supplied, is also largely exported in overseas.Due to the requirement of long-distance transport, pork is usually stored in 0 ~ 4 by people DEG C low temperature environment under, although most of microbe growth can be suppressed under cryogenic, but can not still be completely inhibited thermophilic The breeding of cold microorganism, so as to cause pork easily putrid and deteriorated, while influenceing the sense organ of meat, this seriously constrains China's cooling Pork produces the development with domestic and international selling market.Therefore, how to extend the freshness date of chilled pork and pork is kept good Color and luster and organoleptic quality, be the problem run into the development of China chilled pork.
For existing fresh meat antistaling agent, be by multiple eating preservative, edible reducing agent, edible water binding agent compounding and Into white powder, slightly saline taste;It can guarantee that fresh meat preserves nondiscolouring in two days, invariant position under 30 DEG C of environment temperature, do not taken off Water, will can change colour dehydration but not smelly pork it is multiple it is fresh arrive green meat state, be adapted to pork street pedlar and transport for long-distance with fresh meat uses. However, conventional preservative focuses mostly in chemical preservative, such as potassium sorbate, sodium lactate, edta edta, due to Requirement of the people to security and health, the use of chemical preservative is increasingly restricted.Therefore, develop a kind of wide spectrum, Efficiently, safe and cheap pure-natural biological preservative turns into the focus of the fresh-keeping research of chilled pork.
The content of the invention
For above-mentioned deficiency of the prior art, the invention provides a kind of pork composite preservative, with the guarantor of biological source The composition such as fresh dose of chitosan, lysozyme, ascorbic acid, proportion optimizing improves the fresh-keeping effect of cold fresh meat, can effectively extend it Shelf-life.
The present invention also provides the preparation method and application of above-mentioned pork composite preservative.
The above-mentioned purpose of the present invention is achieved by the following technical programs.
A kind of pork composite preservative, includes the component of following weight percentage:Chitosan 1.5 ~ 2.5%, lysozyme 0.1 ~ 0.2%, ascorbic acid 0.02 ~ 0.06%, lacticin 2.5 ~ 3.0%, spice extract 12 ~ 15%, surplus is water.
Lacticin is the small peptide produced by Lactococcus lactis, is made up of 34 amino acid, wherein basic amino acid contains Amount is high;Its action site is main in cell membrane, makes the membrane channels that certain pore size is formed on cell membrane, causes cytoplasm to leak, draw Play the death of cell.Lysozyme is a kind of basic protein, can be caused with β-Isosorbide-5-Nitrae-glycosidic bond of hydrolytic bacteria whole cell peptidoglycan Bacterium self-dissolving is dead;The cell membrane of many gram-positive bacteriums is also can dissolve, makes the glycoprotein polysaccharide of cell membrane occur to add Water decomposition is acted on, so as to reach the purpose for killing gram-positive bacterium.Lysozyme is also blue to leather not only to gram-positive bacteria Family name's negative bacterium such as Escherichia coli, salmonella, aerobacteria, proteus, nourish one's nature well sporeformer, hay bacillus, lichens Type bacillus etc. has suppression and bactericidal action, while also having suppression and bactericidal action to pathomycete such as Candida albicans etc.. And lacticin can effectively suppress to cause many gram-positive bacteriums of food spoilage, such as clostridium botulinum, golden yellow grape Coccus, Streptococcus hemolyticus, listeria spp, the growth and breeding of bacillus stearothermophilus, especially to producing sporogenic gram Effectively, the inhibitory action to clostridium botulinum is most obvious at low temperature for positive bacteria.The lacticin and lysozyme are in acidity It can be stabilized in medium, when they are used together by a certain percentage, both have synergy, and being combined with other components can To more efficiently prevent from pork corruption, and will not have a negative impact to human body cell.
Chitosan is to pseudomonad, hay bacillus, staphylococcus aureus, Escherichia coli, the dead circumfili bacterium of heat and lactic acid bacteria There is inhibitory action, wherein the bacteriostasis to staphylococcus aureus and Escherichia coli is stronger.Spice extract is typically wrapped Garlic, cloves, Chinese cassia tree etc. are included, food can be assigned to a certain extent with local flavor, coordinate flavour of food products, the typical local flavor of enhancing, Play a part of promoting digestion and absorb.It is in spice extract to contain a variety of antioxygen chemical conversions such as flavonoids, terpenoid, organic acid more Point, autoxidation chain, the chelated metal ions of grease can be cut off.Ascorbic acid is acid hexose derivative, is enol form hexose Acid lactone, can significantly improve the bacteriostasis efficacy of composite preservative of the present invention, and play a part of and organic acid Synergistic.
The present invention is compounded lacticin, lysozyme, chitosan, ascorbic acid, spice, is on the one hand widened Antimicrobial spectrum, on the other hand, sour environment can improve the stability and physiologically active of the components such as lysozyme, improve the components such as chitosan Dissolubility and physiologically active, the multiple-microorganism and enzyme in cold fresh meat decay process are played and comprehensive suppress to kill effect.
Preferably, the chitosan, lysozyme, ascorbic acid, the mass ratio of lacticin are 1.9 ~ 2.1: 0.15 : 0.03~0.05 : 2.7~2.9。
Preferably, the spice extract is rosemary and Salvia japonica according to 5:2 mass ratio mixing extraction is formed.
Antimicrobial component has carnosol, rosmanol and rosemary dialdehyde etc. in rosemary, to Escherichia coli, golden yellow Portugal The growth of grape coccus has obvious inhibiting effect, than artificial synthesized oxidant dibutyl hydroxy toluene BHT and butylhydroxy fennel Fragrant ether BHA oxidation resistance is strong more than 4 times;Rosemary smell delicate fragrance, from the natural polyphenol class antioxidant of rosemary, tool There are the advantages such as antioxygenic property is high, thermal stability is good.Vegetable phenol contained by Salvia japonica can resist bacterium and fungal infection, its Plants essential oil also have releive, anti-oxidation efficacy.Rosemary is coordinated by a certain percentage with Salvia japonica, the taste of spice extract Road is not stimulated, and gives people to bring pleasant feeling, antibacterial antioxidant effect is protruded.
Preferably, the preparation method of the spice extract includes:Take rosemary and the Salvia japonica point of the mass ratio Do not add water to cook 2 times, filter, merging filtrate, proportion is 1.50 ~ 1.80 when being concentrated into 60 DEG C, adds 95% ethanol, makes ethanol dense Degree stands alcohol precipitation up to 70%, filters, and proportion is 1.80 ~ 1.90 when filtrate is concentrated into 60 DEG C, is then distilled under the conditions of 110 DEG C 20min, filtering, proportion is 2.0 when filtrate is concentrated into 60 DEG C, then is spray-dried to obtain spice extract.
The preparation method of the pork composite preservative, comprises the following steps:2/3 water is taken, the chitosan is added and anti- Bad hematic acid, is mixed;Remaining water is taken, the lysozyme and lacticin is added, mixed;Above-mentioned two mixed liquor is merged, added The spice extract, dissolving reaches balance.
The present invention provides application of the pork composite preservative in cold fresh pork anti-corrosive fresh-keeping.
Preferably, application process is that cold fresh pork is put into 1 ~ 1.5min of immersion in the pork composite preservative, is taken out, Hang after 20 ~ 30s, then surface spray processing is carried out to cold fresh pork with the pork composite preservative, dry.This method processing Time is shorter, enters beneficial to composite preservative in cold fresh pork, and forms a preservative film layer inside on top layer and top layer, the film layer With permeability, water preventing ability, the penetration resistance of increase gas or thalline, this microenvironment is conducive to persistently protecting pork It is fresh.
Compared with prior art, beneficial effect of the present invention is:There is provided a kind of pork composite preservative, by streptococcus lactis Element, lysozyme, chitosan, ascorbic acid, spice are compounded, and each component raw material is simple and easy to get, the antibacterial on the one hand widened Spectrum, has potent resistance of wide spectrum to multiple-microorganisms such as bacterium, fungi, virus, pathogen;On the other hand, sour environment energy Dissolubility, stability and the physiologically active of each component are improved, comprehensive is played to the multiple-microorganism and enzyme in cold fresh meat decay process Effect is killed in the suppression for closing collaboration.But also assign the pleasant local flavor of food and certain physiological hygiene function.The present invention is compound Antistaling agent has the advantages that pure natural, safety non-toxic, antimicrobial spectrum be wide, abundance, has one in meat product preservative field Fixed prospects for commercial application.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to present invention progress It is further described.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit The present invention.Unless stated otherwise, the present invention is used reagent, method and apparatus for the art conventional reagent, method and are set It is standby.
Found according to the research of inventor's early stage, the influence of each group distribution ratio content will be important to the shadow of preparation method generation Ring, preferred preparation method of the invention is:2/3 water is first taken, the chitosan and ascorbic acid is added, mixed;Remaining water is taken, plus Enter the lysozyme and lacticin, mix;Above-mentioned two mixed liquor is merged, the spice extract is added, dissolving reaches To balance.Weakly acidic ambient condition can be initially formed, the lysozyme mutually cooperateed with, lacticin mixed liquor is added, finally The spice extract prepared is added, composite preservative of the present invention is formed.
Fully effectively to be extracted to compositions such as the flavonoids in spice, organic acids, the spice extract Preparation method preferred steps:The rosemary and Salvia japonica for taking the mass ratio are added water to cook 2 times respectively, and filtering, merging filtrate is dense Proportion is 1.50 ~ 1.80 when being reduced to 60 DEG C, adds 95% ethanol, makes concentration of alcohol up to 70%, stands alcohol precipitation, filtering, filtrate concentration It is 1.80 ~ 1.90 to proportion at 60 DEG C, then distills 20min under the conditions of 110 DEG C, filters, proportion when filtrate is concentrated into 60 DEG C For 2.0, then it is spray-dried to obtain spice extract.
The inventive method is further described by taking specific implementation condition as an example below.
Embodiment 1
A kind of pork composite preservative, includes the component of following weight percentage:It is chitosan 1.9%, lysozyme 0.15%, anti-bad Hematic acid 0.03%, lacticin 2.7%, spice extract 15%, surplus is water.
The preparation method of the pork composite preservative, comprises the following steps:2/3 water is taken, the chitosan is added and anti- Bad hematic acid, is mixed;Remaining water is taken, the lysozyme and lacticin is added, mixed;Above-mentioned two mixed liquor is merged, added The spice extract, dissolving reaches balance;
Wherein, the spice extract is rosemary and Salvia japonica according to 5:2 mass ratio mixing extraction is formed, extracting method Comprise the following steps:The rosemary and Salvia japonica for taking the mass ratio are added water to cook 2 times respectively, and filtering, merging filtrate is concentrated into Proportion is 1.50 ~ 1.80 at 60 DEG C, adds 95% ethanol, makes concentration of alcohol up to 70%, stands alcohol precipitation, and filtering, filtrate is concentrated into 60 DEG C when proportion be 1.80 ~ 1.90, then distill 20min under the conditions of 110 DEG C, filter, proportion is when filtrate is concentrated into 60 DEG C 2.0, then it is spray-dried to obtain spice extract.
Embodiment 2
A kind of pork composite preservative, includes the component of following weight percentage:It is chitosan 2.1%, lysozyme 0.15%, anti-bad Hematic acid 0.05%, lacticin 2.9%, spice extract 12%, surplus is water.
The preparation method of the pork composite preservative is identical with embodiment 1.
Embodiment 3
A kind of pork composite preservative, includes the component of following weight percentage:It is chitosan 2.0%, lysozyme 0.15%, anti-bad Hematic acid 0.04%, lacticin 2.8%, spice extract 14%, surplus is water.
The preparation method of the pork composite preservative is identical with embodiment 1.
Embodiment 4
A kind of pork composite preservative, includes the component of following weight percentage:It is chitosan 2.5%, lysozyme 0.1%, anti-bad Hematic acid 0.02%, lacticin 2.5%, spice extract 13.87%, surplus is water.
The preparation method of the pork composite preservative is identical with embodiment 1.
Embodiment 5
A kind of pork composite preservative, includes the component of following weight percentage:It is chitosan 1.5%, lysozyme 0.2%, anti-bad Hematic acid 0.06%, lacticin 3.0%, spice extract 14.23%, surplus is water.
The preparation method of the pork composite preservative is identical with embodiment 1.
Embodiment 6
A kind of pork composite preservative, the chitosan, lysozyme, ascorbic acid, lacticin, spice extract Content is same as Example 3, and difference is, the spice extract is rosemary and Chinese cassia tree according to 1:1 mass ratio Mixing extraction is formed, and extracting method is same as Example 1.
Comparative example 1
A kind of pork composite preservative, includes the component of following weight percentage:It is chitosan 1.5%, lysozyme 1.5%, anti-bad Hematic acid 0.04%, lacticin 2.8%, spice extract 13.15%, surplus is water.
The preparation method of the pork composite preservative is identical with embodiment 1.
Comparative example 2
A kind of pork composite preservative, includes the component of following weight percentage:Chitosan 1.0%, Tea Polyphenols 1.0%, bacteriolyze Enzyme 0.15%, ascorbic acid 0.04%, lacticin 4%, spice extract 12.8%, surplus is water.
The preparation method of the pork composite preservative is identical with embodiment 1.
Comparative example 3
A kind of pork composite preservative, includes the component of following weight percentage:It is chitosan 1.0%, lysozyme 0.15%, anti-bad Hematic acid 1.0%, lacticin 2.8%, spice extract 14.04%, surplus is water.
The preparation method of the pork composite preservative is identical with embodiment 1.
Application examples
Fresh-keeping, Preservation Treatment step is carried out to cold fresh pork using the composite preservative of the embodiment of the present invention 1 ~ 6 and comparative example 1 ~ 3 For:Cold fresh pork is put into the pork composite preservative and soaks 1.5min, is taken out, after suspension 30s, the pork is used again Composite preservative carries out surface spray processing to cold fresh pork, dries.
Total number of bacteria is determined, by GB/T4789.2-2010《Food microbiological examination-total plate count is determined》Method survey It is fixed, the total number of bacteria index after storing 7 days and 28 days under the same conditions is determined, testing result is as follows:
From the above results, the embodiment of the present invention 1 ~ 6 is more prominent compared to the antibacterial bacteriostatic effect of comparative example 1 ~ 3, wherein, it is real Example 2 is applied for optimum proportioning, embodiment 1,2 matches for suboptimum, from the testing result of embodiment 1 ~ 3, the compounded formula of optimization There can be potent resistance of wide spectrum to multiple-microorganism on the whole, and fungistatic effect can be kept for a long time.And embodiment 6 The substance classes and ratio in spice extract are changed, comparatively, total number of bacteria increased.When of the present invention group of change When the species and proportioning divided, especially change the proportioning of chitosan and ascorbic acid(Comparative example 3), change lysozyme and newborn hammer The proportioning of rhzomorph(Comparative example 1), or add other antioxidant contents and accordingly change the content of chitosan and lacticin When(Comparative example 2), can find that the synergy between each component weakens, although in the regular period by the result of comparative example 1 ~ 3 Interior, with the resistance of wide spectrum to microorganism, but its action intensity and time are not as the present invention.
In addition, also having carried out the inspection of following index when inventor is to embodiment 3,4 and fresh-keeping 14 days comparative example 1,2 antistaling agents Survey:TVB-N values are determined, by GB/T5009.44-2003《Meat and the analysis method of meat products sanitary standard》In microdiffusion Determine;The mass values of juice loss rate, juice stream vector and raw meat are juice loss rate(%), testing result is as follows:
From the above results, composite preservative of the present invention is protruded for the fresh-keeping effect of meat, Germicidal efficacy and Data Detection As a result understand, in storage, less, the quality of chilled pork is more excellent for the meat color change of embodiment;Comparative example is fresh-keeping Though the meat after agent processing is also without the sign that substantially becomes sour, index result is still worse than the present invention.In summary, the present invention is with biology Chitosan, lysozyme, the ascorbic acid in source etc. constitute composite preservative, can extend cold fresh meat quality guarantee, improve meat products matter Amount, effectively alleviates the food-safe misgivings of people, with good social benefit.
Implementation of the invention described in detail above, still, the present invention are not limited to specific thin in above-mentioned embodiment Section, in the range of the technology design of the present invention, can carry out a variety of simple variants to technical scheme, these simple changes Type belongs to protection scope of the present invention.

Claims (7)

1. a kind of pork composite preservative, it is characterised in that include the component of following weight percentage:Chitosan 1.5 ~ 2.5%th, lysozyme 0.1 ~ 0.2%, ascorbic acid 0.02 ~ 0.06%, lacticin 2.5 ~ 3.0%, spice extract 12 ~ 15%, Surplus is water.
2. a kind of pork composite preservative according to claim 1, it is characterised in that the chitosan, lysozyme, anti-bad Hematic acid, the mass ratio of lacticin are 1.9 ~ 2.1: 0.15 : 0.03~0.05 : 2.7~2.9.
3. a kind of pork composite preservative according to claim 1 or 2, it is characterised in that the spice extract is Rosemary and Salvia japonica are according to 5:2 mass ratio mixing extraction is formed.
4. a kind of pork composite preservative according to claim 3, it is characterised in that the preparation of the spice extract Method includes:The rosemary and Salvia japonica for taking the mass ratio are added water to cook 2 times respectively, and filtering, merging filtrate is concentrated into 60 DEG C When proportion be 1.50 ~ 1.80, add 95% ethanol, make concentration of alcohol up to 70%, stand alcohol precipitation, filtering, when filtrate is concentrated into 60 DEG C Proportion is 1.80 ~ 1.90, then distills 20min under the conditions of 110 DEG C, is filtered, and proportion is 2.0 when filtrate is concentrated into 60 DEG C, then It is spray-dried to obtain spice extract.
5. the preparation method of pork composite preservative described in claim 1, it is characterised in that comprise the following steps:2/3 water is taken, The chitosan and ascorbic acid are added, is mixed;Remaining water is taken, the lysozyme and lacticin is added, mixed;Will be above-mentioned Two mixed liquors merge, and add the spice extract, and dissolving reaches balance.
6. application of the pork composite preservative in cold fresh pork anti-corrosive fresh-keeping described in claim 1.
7. application according to claim 6, it is characterised in that cold fresh pork is put into the pork composite preservative and soaked 1 ~ 1.5min is steeped, is taken out, is hung after 20 ~ 30s, then cold fresh pork is carried out at surface spray with the pork composite preservative Reason, dries.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110100991A (en) * 2019-05-30 2019-08-09 周江尚 A kind of preparation method of long-acting food preservative

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