CN107348367A - A kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract - Google Patents
A kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract Download PDFInfo
- Publication number
- CN107348367A CN107348367A CN201710500994.7A CN201710500994A CN107348367A CN 107348367 A CN107348367 A CN 107348367A CN 201710500994 A CN201710500994 A CN 201710500994A CN 107348367 A CN107348367 A CN 107348367A
- Authority
- CN
- China
- Prior art keywords
- mulberry fruit
- jerky
- pork
- antioxidant effect
- improved
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing technology field, discloses a kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract.This method improves meat products antioxidant effect using livestock and poultry meat mincing as base-material, by adding plant polyphenol, specifically includes following steps：The extraction and purification of plant polyphenol solution；The preparation of meat gruel；Plant polyphenol and protectant addition；The shaping and baking of product；The packaging of product and sterilization etc..Itself and plant polyphenol are carried out effective integration, lift the heat endurance of plant polyphenol, and then improve the antioxidant effect and functional characteristic of product by the present invention by using hydrophobic, outer hydrophilic special molecular structure in cyclodextrin molecular.
Description
Technical field
The invention belongs to food processing field, and in particular to one kind improves the anti-oxidant effect of jerky using mulberry fruit polyphenol extract
The method of fruit.
Background technology
Jerky is one of product extensively to be got consumer reception in current in the market cooked meat product, due to its have high protein,
Color and luster is reddish brown, delicious flavour, it is salty in micro- sweet tea, fragrance it is strong, leave a lasting and pleasant impression or aftertaste, instant the features such as, be loved by consumers.So
And fat content is enriched in traditional jerky, fat oxidation easily occurs and causes it rotten, and lipid caused by fat oxidation
The materials such as free radical, hydroperoxides, active aldehydes can cause the oxidation of protein as precursor substance or promotive factor,
The two causes the decline of jerky quality jointly.It is the important hand for effectively suppressing its oxidation deterioration that antioxidant is added into meat products
Section.At present industrially conventional antioxidant be mainly TBHQ (TBHQ), butylhydroxy anisole (BHA),
The artificial synthesized antioxidants such as 2,6- di-tert-butyl-4-methy phenols (BHT).However, studies have shown that it is excessively used this kind of anti-
Oxidant can cause a certain degree of damage to human body, or even induce body canceration.Find the artificial antioxygen of suitable meat product
Agent substitute, ensure the quality of product, the functional characteristic for lifting product is extremely urgent.
Research shows that the natural extract obtained from plant, such as anthocyanidin, catechuic acid, gallic acid, flavones are natural
Phenols, there are significant anti-oxidation characteristics.In addition, plant polyphenol also has certain antibacterial, antitumor and antiviral etc. effect.
However, the less stable of plant polyphenol, can be influenceed by factors such as illumination, temperature, pH value, oxygen.Find suitable skill
Art, artificial synthesized type antioxidant is substituted using natural plant polyphenols, then can improve the safety and health of product additive, it is right
The exploitation of traditional meat quality improving and functional meat product is significant.
The content of the invention
It is more using mulberry fruit it is an object of the invention to provide one kind in order to overcome shortcoming and deficiency present in prior art
The method that phenol extraction thing improves jerky antioxidant effect.This method is using livestock meat as raw material, by adding in jerky manufacturing process
Mulberry fruit polyphenol extract and beta-schardinger dextrin is added to realize the preferable quality of jerky and the stability of polyphenol.The process is simple, into
This is low, and manufactured product degree of oxidation is lower compared with conventional oxidation agent, and color stability is good, anti-oxidant for solving conventional synthesis type
The limitation of agent potential safety hazard and addition has remarkable effect.This method also uses the stabilization that beta-schardinger dextrin improves plant polyphenol
Property, and then the anti-oxidation function characteristic of product is lifted, the exploitation for functional meat product provides guidance and used for reference.
The purpose of the present invention is achieved through the following technical solutions：
A kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract, is comprised the following steps：
(1) by fresh mulberry fruit after microwave deactivating enzyme is handled, with citric acid mixture of ice and water in mass ratio 1:3 mixing, mashing
Squeeze the juice, collect supernatant；By supernatant after X-5 macroreticular resins isolate and purify, rotated evaporimeter concentrates, and collects the mulberry of purifying
The more phenol solutions of mulberry；
(2) pork is taken, rubs, the pork of rubbing is placed in mixing and kneading machine, addition flavoring beat and burst, and obtains pork
It is rotten；
(3) the more phenol solutions of mulberry fruit obtained by beta-schardinger dextrin and step (1) are added into minced pork, rolled in vacuum tumbler
20min is rubbed, is made rich in the more phenolic meat gruels of mulberry fruit；
(4) shaping and baking：It will be enriched in plant polyphenol type meat gruel and be placed in die for molding, again through high-temperature baking after drying,
It is made and is rich in the more phenolic jerkys of mulberry fruit.
The mass percent of citric acid is 0.3% in step (1) the citric acid mixture of ice and water.
What step (1) the X-5 macroreticular resins isolated and purified concretely comprise the following steps first through deionized water be eluted to it is colourless after, then
With volume ratio 80:1:19 ethanol/hydrochloric acid/aqueous solution is eluted, the most deep part of color in the eluent of collection；The warp
Rotary Evaporators concentration is that rotary evaporation is carried out at 42 DEG C, collects concentrate.
Determination of Polyphenols is 19.13 ± 0.64mg/g d.m. in the more phenol solutions of mulberry fruit obtained by step (1), general flavone content
For 18.39 ± 1.21mg/g d.m., total anthocyanidin content is 4.91 ± 0.18mg/g d.m..
Step (2) described pork includes lean pork and pig fat meat；The minced pork is made up of the raw material of following mass fraction：
220 parts of lean pork, 30 parts of pig fat meat, 5 parts of salt, 37.5 parts of white granulated sugar, 0.75 part of composite phosphate, 5000u/g Papains
1 part of enzyme.
Keeping temperature is not higher than 20 DEG C during step (2) arena is burst, and it is 30min to beat the time of bursting；Step (3) described rolling
Temperature must not be higher than 20 DEG C during rubbing.
The more phenol solution additions of step (3) described mulberry fruit are the 1~2% of step (2) described pork quality, beta-schardinger dextrin
Addition is the 0~1% of step (2) described pork quality.
The temperature of step (4) described drying is 40 DEG C, is dried to biodiversity content as 18~20%.
The temperature of step (4) the high temperature baking is 150 DEG C, time 3min.
The method that jerky antioxidant effect is improved using plant polyphenol extract of the present invention can be widely applied to meat products
In processing and the research and development of inoxidizability functional meat product.
The present invention mechanism be：
Mulberry fruit polyphenol in the present invention is one of Typical Representative in plant polyphenol, wherein rich in anthocyanidin, flavones, anti-bad
Hematic acid isoreactivity composition, having reduces blood pressure and blood lipoid, pre- anti-cancer, delays body aging, improvement skin blood supply etc. a variety of
Health care safeguard function.Plant polyphenol has preferable antioxidation activity, can effectively suppress the oxidation of fat and protein.One side
Face, the phenolic hydroxyl group in plant polyphenol is as hydrogen donor, there is provided hydrogen is combined with free radical caused by protein, lipid oxidation, resistance
The chain reaction of disconnected free-radical oxidation, protein, fat is prevented further to be oxidized；On the other hand, phenolic hydroxyl group can be with air
In oxygen be combined, protein, fat and the exposure of oxygen are reduced, so as to slow down the process of fat, fat oxidation.In addition
Phenolic compound is alternatively arranged as metal ion chelation agent, fatty, fribrillin so as to reduce by chelated metal ions
Oxidation.
But plant polyphenol heat endurance is poor, it is vulnerable to the influence of the chemical factors such as temperature, illumination, oxygen, pH, therefore its
Application in hot-working product is less.Cyclodextrin is one that amylose generates under cyclodextrin glycosyltransferase effect
The general name of series of annular oligosaccharide.Wherein beta-schardinger dextrin is a kind of odorless nontoxic white crystalline powder, and its molecular structure is slightly in
Taper, one end is big, one end is small, and it is in interior hydrophobic, outer hydrophilic structure to make whole cyclodextrin molecular, is widely used in food industry.
This special molecular structure of cyclodextrin, make that stable inclusion compound can be formed with some guest molecules of envelope in its hydrophobic cavity,
So as to change the physicochemical properties such as the solubility of guest molecule, volatility and chemical property.By this way by beta-schardinger dextrin with planting
Thing polyphenol is effectively integrated, and for anti-oxidative meat products processing, can not only be improved the stability characteristic (quality) of plant polyphenol, be enriched
Plant polyphenol and has greatly demonstration in the application in thermally processed foods field for the added value of the rich more phenolic plants of lifting
And promotional value.
The present invention is had the following advantages relative to prior art and effect：
(1) mulberry fruit polyphenol comes from sorosis, and fresh fruit picking time whole year is shorter, be highly vulnerable to breakage it is rotten, it is difficult to store.By going out
Enzyme, squeeze the juice, the mulberry fruit polyphenol extract solution obtained after isolating and purifying at low temperature can long-term storage, can effectively solve sorosis resource
Waste problem.
(2) mulberry fruit polyphenol has good anti-oxidation characteristics, uses it in meat products processing and storage, and substitution passes
Unite artificial synthesized type antioxidant, the security of product can be improved.
(3) hydrophobic, outer hydrophilic molecular structure in beta-schardinger dextrin, allows it effectively to be combined with plant polyphenol, is formed steady
Fixed inclusion compound, loss of the plant polyphenol in hot procedure is effectively reduced, while lift the anti-oxidation characteristics of product.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1：
(1) extraction and purification of mulberry juice：By fresh mulberry fruit after microwave deactivating enzyme is handled, mixed with citric acid mixture of ice and water
Close, mashing is squeezed the juice, collection supernatant, and the mass percent of citric acid is 0.3% in the citric acid mixture of ice and water；By supernatant
Liquid is transferred to X-5 macroreticular resins, by deionized water be eluted to it is colourless after, then with volume ratio 80:1:19 ethanol/hydrochloric acid/water
Solution is eluted, the most deep part of color in the eluent of collection, and rotary evaporation is carried out at 42 DEG C and obtains concentrate, is obtained pure
The more phenol solutions of mulberry fruit of change；
(2) preparation of meat gruel：Pork is taken according to dose-effect relationship, rubs, the pork of rubbing is placed in mixing and kneading machine, according to amount
Effect relation adds various auxiliary material flavorings and beats the 30min that bursts, and controls temperature in whole process to be not higher than 20 DEG C, obtains minced pork；Its
Middle minced pork is made up of the raw material of following proportioning：Lean pork 220g, pig fat meat 30g, salt 5g, white granulated sugar 37.5g, compound phosphorus
Hydrochlorate 0.75,5000u/g papains 1g.
(3) mulberry fruit polyphenol and protectant addition：It is molten that mulberry fruit polyphenol obtained by 5g steps (1) is added into above-mentioned minced pork
Liquid, the tumbling 20min in vacuum tumbler, it is made rich in the more phenolic meat gruels of mulberry fruit；
(4) shaping and baking：It will be made and be placed in die for molding rich in the more phenolic meat gruels of mulberry fruit, water is dried at 40 DEG C
Divide mass content 18~20%, then be transferred to baking box, 150 DEG C, 3min is made rich in the more phenolic jerkys of mulberry fruit.Product is found after testing
Total sulfhydryl content be 123.71 ± 8.32 μm of ol/g, TBARS values and carbonyl content be respectively 0.31 ± 0.04mgMDA/kg and
1.54 ± 0.21nmol/mg (table 1).
(5) product active ingredient is analyzed：It the results are shown in Table 3, total phenol, general flavone content, total anthocyanidin are respectively in finished product
182.17 ± 11.02 μ g/g d.m., 123.38 ± 5.74 μ g/g d.m. and 48.58 ± 2.26 μ g/g d.m..Room temperature in vacuo is store
After hiding 21 days, total phenol, general flavone content, total anthocyanidin are respectively 161.14 ± 4.76 μ g/g d.m., 108.17 ± 3.23 μ g/g
D.m. with 37.14 ± 3.23 μ g/g d.m..
Embodiment 2：
(1) extraction and purification of mulberry juice：By fresh mulberry fruit after microwave deactivating enzyme is handled, mixed with citric acid mixture of ice and water
Close, mashing is squeezed the juice, collection supernatant, and the mass percent of citric acid is 0.3% in the citric acid mixture of ice and water；By supernatant
Liquid is transferred to X-5 macroreticular resins, by deionized water be eluted to it is colourless after, then with volume ratio 80:1:19 ethanol/hydrochloric acid/water
Solution is eluted, the most deep part of color in the eluent of collection, and rotary evaporation is carried out at 42 DEG C and obtains concentrate, is obtained pure
The more phenol solutions of mulberry fruit of change；
(2) preparation of meat gruel：Pork is taken according to dose-effect relationship, rubs, the pork of rubbing is placed in mixing and kneading machine, according to amount
Effect relation adds various auxiliary material flavorings and beats the 30min that bursts, and controls temperature in whole process to be not higher than 20 DEG C, obtains minced pork；Its
Middle minced pork is made up of the raw material of following proportioning：Livestock meat 220g, fat meat 30g, salt 5g, white granulated sugar 37.5g, compound phosphoric acid
Salt 0.75,5000u/g papains 1g.
(3) mulberry fruit polyphenol and protectant addition：Mulberry fruit polyphenol obtained by adding 2.5g steps (1) into above-mentioned minced pork carries
Liquid is taken, the tumbling 20min in vacuum tumbler, is made rich in the more phenolic meat gruels of mulberry fruit.
(4) shaping and baking：Meat gruel is placed in die for molding, be dried at 40 DEG C biodiversity content 18~
20%, then baking box is transferred to, 150 DEG C, 3min is made rich in the more phenolic jerkys of mulberry fruit.Total sulfhydryl content of discovery product is after testing
110.46 ± 4.53 μm of ol/g, TBARS values and carbonyl content are respectively 0.75 ± 0.06mgMDA/kg and 1.89 ± 0.11nmol/
Mg (table 1).
(5) product active ingredient is analyzed：It the results are shown in Table 3, total phenol, general flavone content, total anthocyanidin are respectively in finished product
103.25 ± 4.05 μ g/g d.m., 84.18 ± 4.03 μ g/g d.m. and 27.73 ± 4.24 μ g/g d.m..Room temperature in vacuo is stored
After 21 days, total phenol, general flavone content, total anthocyanidin are respectively 88.23 ± 4.66 μ g/g d.m., 64.13 ± 4.43 μ g/g
D.m. with 21.97 ± 3.32 μ g/g d.m..
Embodiment 3：
(1) extraction and purification of mulberry juice：By fresh mulberry fruit after microwave deactivating enzyme is handled, and citric acid mixture of ice and water,
Mashing is squeezed the juice, collection supernatant, and the mass percent of citric acid is 0.3% in the citric acid mixture of ice and water.By supernatant
Be transferred to X-5 macroreticular resins, by deionized water be eluted to it is colourless after, then with volume ratio 80:1:19 ethanol/hydrochloric acid/water-soluble
Liquid is eluted, the most deep part of color in the eluent of collection, and rotary evaporation is carried out at 42 DEG C and obtains concentrate, is purified
The more phenol solutions of mulberry fruit；
(2) preparation of meat gruel：Pork is taken according to dose-effect relationship, rubs, the pork of rubbing is placed in mixing and kneading machine, according to amount
Effect relation adds various auxiliary material flavorings and beats the 30min that bursts, and controls temperature in whole process to be not higher than 20 DEG C, obtains minced pork；Its
Middle minced pork is made up of the raw material of following proportioning：Livestock meat 220g, fat meat 30g, salt 5g, white granulated sugar 37.5g, compound phosphoric acid
Salt 0.75,5000u/g papains 1g.
(3) mulberry fruit polyphenol and protectant addition：The more phenol extractions of mulberry fruit obtained by 2.5g steps (1) are added into above-mentioned meat gruel
Liquid and 2.5g beta-schardinger dextrins, the tumbling 20min in vacuum tumbler, it is made rich in the more phenolic meat gruels of mulberry fruit.
(4) shaping and baking：Meat gruel is placed in die for molding, be dried at 40 DEG C biodiversity content 18~
20%, then baking box is transferred to, 150 DEG C, 3min is made rich in the more phenolic jerkys of mulberry fruit.Total sulfhydryl content of discovery product is after testing
119.37 ± 5.89 μm of ol/g albumen, TBARS values and carbonyl content be respectively 0.51 ± 0.03mgMDA/kg and 1.48 ±
0.17nmol/mg (table 1).
(5) product active ingredient is analyzed：It the results are shown in Table 3, total phenol, general flavone content, total anthocyanidin are respectively in finished product
119.78 ± 3.97 μ g/g d.m., 101.62 ± 3.23 μ g/g d.m. and 32.86 ± 4.42 μ g/g d.m..Room temperature in vacuo is store
After hiding 21 days, total phenol, general flavone content, total anthocyanidin are respectively 101.79 ± 9.32 μ g/g d.m., 90.03 ± 3.88 μ g/g
D.m. with 27.65 ± 2.16 μ g/g d.m..
Embodiment 4：
(1) preparation of meat gruel：Pork is taken according to dose-effect relationship, rubs, the pork of rubbing is placed in mixing and kneading machine, according to amount
Effect relation adds various auxiliary material flavorings and beats the 30min that bursts, and controls temperature in whole process to be not higher than 20 DEG C, obtains minced pork.Its
Middle minced pork is made up of the raw material of following proportioning：Livestock meat 220g, fat meat 30g, salt 5g, white granulated sugar 37.5g, compound phosphoric acid
Salt 0.75g, 5000u/g papain 1g.
(2) protectant addition：0.5g BHA are added into above-mentioned meat gruel, tumbling 20min, is made in vacuum tumbler
Anti-oxidant meat gruel.
(3) shaping and baking：Meat gruel is placed in die for molding, be dried at 40 DEG C biodiversity content 18~
20%, then baking box is transferred to, 150 DEG C, anti-oxidant jerky is made in 3min.Find after testing total sulfhydryl content of product for 113.12 ±
6.42 μm of ol/g albumen, TBARS values and carbonyl content are respectively 0.61 ± 0.05mgMDA/kg and 1.99 ± 0.17nmol/mg
(table 1).
Embodiment 5：
(1) extraction and purification of mulberry juice：By fresh mulberry fruit after microwave deactivating enzyme is handled, mixed with citric acid mixture of ice and water
Close, mashing is squeezed the juice, collection supernatant, and the mass percent of citric acid is 0.3% in the citric acid mixture of ice and water.By supernatant
Liquid is transferred to X-5 macroreticular resins, by deionized water be eluted to it is colourless after, then with volume ratio 80:1:19 ethanol/hydrochloric acid/water
Solution is eluted, the most deep part of color in the eluent of collection, and rotary evaporation is carried out at 42 DEG C and obtains concentrate, is obtained pure
The more phenol solutions of mulberry fruit of change；
(2) preparation of meat gruel：Pork is taken according to dose-effect relationship, rubs, the pork of rubbing is placed in mixing and kneading machine, according to amount
Effect relation adds various auxiliary material flavorings and beats the 30min that bursts, and controls temperature in whole process to be not higher than 20 DEG C, obtains minced pork；Its
Middle minced pork is made up of the raw material of following proportioning：Livestock meat 220g, fat meat 30g, salt 5g, white granulated sugar 37.5g, compound phosphoric acid
Salt 0.75g, 5000u/g papain 1g.
(3) shaping and baking：Meat gruel is placed in die for molding, be dried at 40 DEG C biodiversity content 18~
20%, then baking box is transferred to, 150 DEG C, finished product jerky is made in 3min.Find after testing total sulfhydryl content of product for 100.65 ±
5.22 μm of ol/g albumen, TBARS values and carbonyl content are respectively 2.28 ± 0.04mgMDA/kg and 2.78 ± 0.16nmol/mg
(table 1).
Above example 1 be using pork quality 2% mulberry fruit polyphenol as antioxidant, embodiment 2 is to use pork
For the mulberry fruit polyphenol of quality 1% as antioxidant, embodiment 3 is mulberry fruit polyphenol+pork quality 1% using pork quality 1%
Beta-schardinger dextrin as antioxidant, embodiment 4 is to be as antioxidant, embodiment 5 using the BHT of pork quality 0.1%
Without using antioxidant, jerky product obtained by these embodiments is analyzed and detected, as a result as shown in table 1, table 2 and table 3.
The jerky protein of table 1 and fat oxidation characteristic
The jerky anti-oxidation characteristics of table 2 are analyzed
Table 3 stores front and rear mulberry fruit polyphenol jerky Active Components
1Total phenol content：Using gallic acid as equivalent；2General flavone content：Using catechuic acid as equivalent；3Total anthocyanidin：To swear car
Chrysanthemum -3- glucosides are equivalent；d.m.：Sample dry weight.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (9)
- A kind of 1. method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract, it is characterised in that comprise the following steps：(1) by fresh mulberry fruit after microwave deactivating enzyme is handled, with citric acid mixture of ice and water in mass ratio 1:3 mixing, mashing are squeezed the juice, Collect supernatant；By supernatant after X-5 macroreticular resins isolate and purify, rotated evaporimeter concentrates, and the mulberry fruit for collecting purifying is more Phenol solution；(2) pork is taken, rubs, the pork of rubbing is placed in mixing and kneading machine, addition flavoring beat and burst, and obtains minced pork；(3) the more phenol solutions of mulberry fruit obtained by beta-schardinger dextrin and step (1) are added into minced pork, the tumbling in vacuum tumbler 20min, it is made rich in the more phenolic meat gruels of mulberry fruit；(4) shaping and baking：It will be enriched in plant polyphenol type meat gruel and be placed in die for molding, be made again through high-temperature baking after drying Rich in the more phenolic jerkys of mulberry fruit.
- 2. a kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract according to claim 1, it is special Sign is：The mass percent of citric acid is 0.3% in step (1) the citric acid mixture of ice and water.
- 3. a kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract according to claim 1, it is special Sign is：What step (1) the X-5 macroreticular resins isolated and purified concretely comprise the following steps first through deionized water be eluted to it is colourless after, then With volume ratio 80:1:19 ethanol/hydrochloric acid/aqueous solution is eluted, the most deep part of color in the eluent of collection；The warp Rotary Evaporators concentration is that rotary evaporation is carried out at 42 DEG C, collects concentrate.
- 4. a kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract according to claim 1, it is special Sign is：Determination of Polyphenols is 19.13 ± 0.64mg/g d.m. in the more phenol solutions of mulberry fruit obtained by step (1), and general flavone content is 18.39 ± 1.21mg/g d.m., total anthocyanidin content are 4.91 ± 0.18mg/g d.m..
- 5. a kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract according to claim 1, it is special Sign is：Step (2) described pork includes lean pork and pig fat meat；The minced pork is made up of the raw material of following mass fraction： 220 parts of lean pork, 30 parts of pig fat meat, 5 parts of salt, 37.5 parts of white granulated sugar, 0.75 part of composite phosphate, 5000u/g Papains 1 part of enzyme.
- 6. a kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract according to claim 1, it is special Sign is：Keeping temperature is not higher than 20 DEG C during step (2) arena is burst, and it is 30min to beat the time of bursting；Step (3) described rolling Temperature must not be higher than 20 DEG C during rubbing.
- 7. a kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract according to claim 1, it is special Sign is：The more phenol solution additions of step (3) described mulberry fruit are the 1~2% of step (2) described pork quality, beta-schardinger dextrin Addition is the 0~1% of step (2) described pork quality.
- 8. a kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract according to claim 1, it is special Sign is：The temperature of step (4) described drying is 40 DEG C, is dried to biodiversity content as 18~20%.
- 9. a kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract according to claim 1, it is special Sign is：The temperature of step (4) the high temperature baking is 150 DEG C, time 3min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710500994.7A CN107348367A (en) | 2017-06-27 | 2017-06-27 | A kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710500994.7A CN107348367A (en) | 2017-06-27 | 2017-06-27 | A kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348367A true CN107348367A (en) | 2017-11-17 |
Family
ID=60273087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710500994.7A Pending CN107348367A (en) | 2017-06-27 | 2017-06-27 | A kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348367A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996947A (en) * | 2017-12-17 | 2018-05-08 | 湖南文理学院 | A kind of okra dried pork slice and preparation method thereof |
| CN108576652A (en) * | 2018-05-30 | 2018-09-28 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to utilize the method for the crystallization of mulberry fruit polyphenol and the production of mulberry fruit polyphenol micro-capsule rich in plant polyphenol type jerky and manufactured jerky |
| CN109105758A (en) * | 2018-10-23 | 2019-01-01 | 福建亿达食品有限公司 | A kind of processing method of functionality kelp jerky |
| CN110367535A (en) * | 2019-06-21 | 2019-10-25 | 广东省农业科学院蚕业与农产品加工研究所 | A method of mulberry fruit polyphenol microcapsules are prepared using beta-cyclodextrin |
| CN111257074A (en) * | 2020-02-12 | 2020-06-09 | 广东省农业科学院蚕业与农产品加工研究所 | Method for extracting phenolic substances in Cantonese sausage by simulating in-vitro digestion |
| CN112869055A (en) * | 2021-03-01 | 2021-06-01 | 福建御厨食品有限公司 | Preparation method of low AGEs fermented mini sausage |
| CN113040339A (en) * | 2021-03-23 | 2021-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | Beef ball product capable of improving gel stability of beef ball and processing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120200A (en) * | 2013-01-24 | 2013-05-29 | 中国林业科学研究院林产化学工业研究所 | Preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products |
| CN105851902A (en) * | 2016-04-18 | 2016-08-17 | 广东省农业科学院蚕业与农产品加工研究所 | Qi replenishing and blood enriching functional leisure dried meat slice and preparation method thereof |
| CN105851903A (en) * | 2016-04-18 | 2016-08-17 | 广东省农业科学院蚕业与农产品加工研究所 | Health-care type plum-flavored leisure dried meat slices and preparation method thereof |
| CN105998109A (en) * | 2016-06-24 | 2016-10-12 | 贺州学院 | Mango seed polyphenol extract and preparation method thereof |
| CN106074669A (en) * | 2016-08-03 | 2016-11-09 | 桂林实力科技有限公司 | The extracting method of Fructus Momordicae polyphenol |
-
2017
- 2017-06-27 CN CN201710500994.7A patent/CN107348367A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120200A (en) * | 2013-01-24 | 2013-05-29 | 中国林业科学研究院林产化学工业研究所 | Preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products |
| CN105851902A (en) * | 2016-04-18 | 2016-08-17 | 广东省农业科学院蚕业与农产品加工研究所 | Qi replenishing and blood enriching functional leisure dried meat slice and preparation method thereof |
| CN105851903A (en) * | 2016-04-18 | 2016-08-17 | 广东省农业科学院蚕业与农产品加工研究所 | Health-care type plum-flavored leisure dried meat slices and preparation method thereof |
| CN105998109A (en) * | 2016-06-24 | 2016-10-12 | 贺州学院 | Mango seed polyphenol extract and preparation method thereof |
| CN106074669A (en) * | 2016-08-03 | 2016-11-09 | 桂林实力科技有限公司 | The extracting method of Fructus Momordicae polyphenol |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996947A (en) * | 2017-12-17 | 2018-05-08 | 湖南文理学院 | A kind of okra dried pork slice and preparation method thereof |
| CN108576652A (en) * | 2018-05-30 | 2018-09-28 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to utilize the method for the crystallization of mulberry fruit polyphenol and the production of mulberry fruit polyphenol micro-capsule rich in plant polyphenol type jerky and manufactured jerky |
| CN108576652B (en) * | 2018-05-30 | 2021-10-15 | 广东省农业科学院蚕业与农产品加工研究所 | A method for producing dried meat slice rich in plant polyphenol by use of Mori fructus polyphenol crystal and Mori fructus polyphenol microcapsule, and the prepared dried meat slice |
| CN109105758A (en) * | 2018-10-23 | 2019-01-01 | 福建亿达食品有限公司 | A kind of processing method of functionality kelp jerky |
| CN110367535A (en) * | 2019-06-21 | 2019-10-25 | 广东省农业科学院蚕业与农产品加工研究所 | A method of mulberry fruit polyphenol microcapsules are prepared using beta-cyclodextrin |
| CN111257074A (en) * | 2020-02-12 | 2020-06-09 | 广东省农业科学院蚕业与农产品加工研究所 | Method for extracting phenolic substances in Cantonese sausage by simulating in-vitro digestion |
| CN112869055A (en) * | 2021-03-01 | 2021-06-01 | 福建御厨食品有限公司 | Preparation method of low AGEs fermented mini sausage |
| CN113040339A (en) * | 2021-03-23 | 2021-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | Beef ball product capable of improving gel stability of beef ball and processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107348367A (en) | A kind of method that jerky antioxidant effect is improved using mulberry fruit polyphenol extract | |
| JP5624764B2 (en) | Flavor or fragrance degradation inhibitor | |
| CN105054222B (en) | A kind of bean product natural biological antiseptic antistaling agent and its preparation and application | |
| JP2007507437A (en) | Bamboo leaf antioxidant and its uses | |
| JP2011125301A (en) | Method for producing olive leaf extract containing polyphenol in high concentration and having masked bitter taste and bitter taste | |
| KR20160109512A (en) | Mixed tea composition with aronia, a process for the preparation thereof, and a tea-bag tea comprising the same | |
| KR101601947B1 (en) | Beverage composition for relieving hangover comprising peanut sprouts and manufacturing method thereof | |
| Kumar et al. | Underutilized citrus species: An insight of their nutraceutical potential and importance for the development of functional food | |
| CN104305320A (en) | Processing method of green tea flavor sausage | |
| KR101619410B1 (en) | A loyphiled ginseng containing vitamins and herb medicines and the producing method thereof | |
| CN104560576B (en) | Maca health preserving wine and preparation method thereof | |
| CN105639548A (en) | Preparation method for jelly added with gynura bicolor anthocyanin | |
| CN115607494A (en) | Oral care compositions and their use in oral care products | |
| KR20120056379A (en) | Method for producing Dangmyen with enhanced antioxidative activity adding purple sweet potato and Dangmyen produced by the same method | |
| Ali et al. | Quality of guava whey beverage fortified with Moringa oleifera leaves extract | |
| KR100866306B1 (en) | Smoked ham containing of Herbs extracts with preservative capacity and quality to be enhanced | |
| KR20180041273A (en) | A method of producing ham or sausage composition containing yucca extracts and ham or sausage produced by the same | |
| KR20090037133A (en) | Lemon-flavored green tea with excellent preference and preparing method thereof | |
| CN110122644A (en) | A kind of yacon puffed preserved fruits and preparation method thereof | |
| CN104222256A (en) | Antioxidant compound of low-salt and low-nitre preserved meat and low-salt and low-nitre preserved meat | |
| KR20140065220A (en) | Citrus extract for inhibiting halitosis and composition having the same | |
| KR101711824B1 (en) | Processing method for salting mackerel fillet with Phyllostachys nigra MUNRO | |
| KR20130077399A (en) | The manufacturing method of fermentation sausages additional herb | |
| CN107969494A (en) | A kind of anti-oxidant compositions and its preparation method and application | |
| KR20130136681A (en) | The method of preparing functional drink extract of high vital power |
Legal Events
| 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171117 |