CN108925616A - A kind of lysozyme composite preservative and the preparation method and application thereof - Google Patents
A kind of lysozyme composite preservative and the preparation method and application thereof Download PDFInfo
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- CN108925616A CN108925616A CN201810878389.8A CN201810878389A CN108925616A CN 108925616 A CN108925616 A CN 108925616A CN 201810878389 A CN201810878389 A CN 201810878389A CN 108925616 A CN108925616 A CN 108925616A
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- lysozyme
- composite preservative
- meat
- natamycin
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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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- 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
The present invention relates to a kind of meat antistaling agent, especially a kind of lysozyme composite preservative.The lysozyme composite preservative is made of following mass percent component: sodium alginate 1%-5%, sodium chloride 1%-5%, lysozyme 0.10%-0.50%, Natamycin 0.10%-0.30%, vitamin E 0.10%-0.35%, surplus are water.The present invention also provides above-mentioned lysozyme composite preservative preparation methods and application.The present invention is combined using lysozyme with Natamycin, the vitamin E for inhibiting fungi growth and breeding, the shelf life 7-10d or more of Salt roasted chicken can be obviously prolonged, fresh-keeping effect is better than blank group sample, can effectively inhibit the raising of the total number of bacteria, pH value and TVB-N value of Salt roasted chicken.
Description
Technical field
The present invention relates to meat antistaling agent, especially a kind of lysozyme composite preservative, it is molten that the present invention also relates to this
The preparation method and application of bacterium enzyme composite preservative.
Background technique
Salt roasted chicken is one of most representative traditional properties food of Hakka dwelling, because of golden yellow color, thin skin delicious and crisp, meat
It is soft, taste is aromatic, the baked flavor of unique Yan, full of nutrition and deep welcome by the majority of consumers.Traditional Salt roasted chicken production is will be through salting down
Whole chicken sand paper, the tinfoil package made, is made by the thick Hai Yan of high temperature frying is baked, without stringent packaging and sterilizing
Processing, meat is rotten fast under room temperature, and freshness date only 2-3d, shelf life is short, so that sale transport is by severely restricts.Industrial metaplasia
Production can not produce authentic Salt roasted chicken due to area, the baked mode of temperature, Yan are restricted, therefore Salt roasted chicken is fresh-keeping limits consumption
Market.
Since cooked meat product nutrition is balanced, moisture is sufficient, if the health cup of the processes such as the bad processing of control, storage, transport
Section is easy microbial infection, causes putrid and deteriorated.Common anti-rot and fresh-keeping method mainly has cryopreservation and addition chemical preservation
Agent can not allow it dead, encounter suitable growth conditions and mushroom out breeding though low temperature can inhibit most of microorganism growth,
And at low temperature, some psychrophiles such as monocyte Liszt hyperplasia bacterium (Listeria monocytogenes) and pseudomonad
Belong to (Pseudomonas) etc. to remain to grow, causes to refrigerate the rotten corruption of meat products；And chemical preservative toxicity is big, use scope
More and more narrow, Partial Food processing enterprise does not require to operate in strict accordance with food additives, and it is strong to influence the majority of consumers' body and mind
Health.Therefore safe and efficient, wide spectrum, natural food preservative are increasingly by consumers, lysozyme, natamycin, cream
The natural antiseptic agents such as acid streptococci element (nisin) become research hotspot and are widely used in noodles, water at present in the food industry
Produce the anti-corrosive fresh-keeping of delicatessen, halogen meat products, ice cream, salad, caviar, beverage, cake, low wine, dairy products etc..
But composite preservative is made in lysozyme and natamycin or vitamin E, the research fresh-keeping for salt roasted chicken product
It yet there are no and have been reported that.
Summary of the invention
One of the objects of the present invention is to provide the lysozyme composite preservatives that a kind of Dui Salt roasted chicken has obvious fresh-keeping effect.
One of to achieve the goals above, the first technical solution provided by the invention is such that a kind of lysozyme is compound
Antistaling agent is made of following mass percent component: sodium alginate 1%-5%, sodium chloride 1%-5%, lysozyme 0.10%-
0.50%, Natamycin 0.10%-0.30%, vitamin E 0.10%-0.35%, surplus are water.
Preferably, it is made of following mass percent component: sodium alginate 1%-2%, sodium chloride 1%-2%, lysozyme
0.15%-0.3%, Natamycin 0.1%-0.2%, vitamin E 0.15%-0.25%, surplus are water.
The second object of the present invention is to provide the preparation method of above-mentioned lysozyme composite preservative.
To achieve the goals above two, the second technical solution provided by the invention is such that a kind of molten as described above
The preparation method of bacterium enzyme composite preservative, comprising the following steps:
Step 1: it weighs sodium alginate and sodium chloride is mixed with water, heat, sterilize, it is cooling, obtain sterile solution；
Step 2: lysozyme, Natamycin and vitamin E are added in the sterile solution, stir evenly to get.
Wherein, in the step 1 water dosage are as follows: every 10g sodium alginate 1L water.
Wherein, the temperature heated in the step 1 is 80-90 DEG C.
Wherein, the condition to sterilize in the step 1 are as follows: 121 DEG C of high pressure steam sterilizations handle 20min.
The third object of the present invention is to provide the application of above-mentioned lysozyme composite preservative.
To achieve the goals above three, third technical solution provided by the invention is such that a kind of as described above
It is fresh-keeping that lysozyme composite preservative is applied to salt roasted chicken product.
The present invention is compared with the traditional method, and is had the advantage that
Lysozyme is that a kind of natural, nontoxic, practical, efficient, purposes is mostly plain by the wide spectrum of egg white natural extract, tool
There is good development potentiality.Lysozyme can obviously inhibit most of gram-positive bacterium growth and breeding, and can make G+ bacterium
It is lethal, good bactericidal effect is played, and harmless with animal to people, no pollution to the environment.It is that food industry is good, green
Natural additive for foodstuff, a large number of studies show that, lysozyme has good bacteriostasis, effectively extends chilled meat, fruit, water
It produces, the cooked meat product shelf life service life, has no effect on the flavor and quality of food product.
Composite preservative is made in lysozyme and Natamycin, vitamin E by the present invention, studies 4 DEG C of its Dui Salt roasted chicken storages
The influence of organoleptic quality and physical and chemical index in the process, the results showed that lysozyme combines that with inhibition fungi growth and breeding
His mycin, vitamin E can be obviously prolonged the shelf life 7-10d or more of Salt roasted chicken, and fresh-keeping effect is better than blank group sample, can
Effectively inhibit the raising of the total number of bacteria, pH value and TVB-N value of Salt roasted chicken.
Detailed description of the invention
Fig. 1 is the influence diagram of lysozyme composite preservative Dui Salt roasted chicken pH value；
Fig. 2 is the influence diagram of lysozyme composite preservative Dui Salt roasted chicken TVB-N value；
Fig. 3 is the variation diagram of lysozyme composite preservative Dui Salt roasted chicken total plate count.
Specific embodiment
With reference to embodiment, claim of the invention is described in further detail, but do not constituted pair
Any restrictions of the invention, any limited times modification made in the claims in the present invention protection scope, still of the invention
In claims.
Embodiment 1
The mass concentration of sodium alginate is 1%, and the mass concentration of sodium chloride is 5%, and the mass concentration of lysozyme is
0.15%, the mass concentration of Natamycin is 0.1%, and the mass concentration of vitamin E is 0.15%, and surplus is water.
Embodiment 2
The mass concentration of sodium alginate is 5%, and the mass concentration of sodium chloride is 1%, and the mass concentration of lysozyme is
0.15%, the mass concentration of Natamycin is 0.15%, and the mass concentration of vitamin E is 0.2%, and surplus is water.
Embodiment 3
The mass concentration of sodium alginate is 2%, and the mass concentration of sodium chloride is 4%, and the mass concentration of lysozyme is
0.15%, the mass concentration of Natamycin is 0.2%, and the mass concentration of vitamin E is 0.25%, and surplus is water.
Embodiment 4
The mass concentration of sodium alginate is 3%, and the mass concentration of sodium chloride is 3%, and the mass concentration of lysozyme is
0.25%, the mass concentration of Natamycin is 0.1%, and the mass concentration of vitamin E is 0.2%, and surplus is water.
Embodiment 5
The mass concentration of sodium alginate is 0.45%, and the mass concentration of sodium chloride is 0.35%, the mass concentration of lysozyme
It is 0.25%, the mass concentration of Natamycin is 0.15%, and the mass concentration of vitamin E is 0.25%, and surplus is water.
Embodiment 6
The mass concentration of sodium alginate is 1%, and the mass concentration of sodium chloride is 2%, and the mass concentration of lysozyme is
0.25%, the mass concentration of Natamycin is 0.2%, and the mass concentration of vitamin E is 0.15%, and surplus is water.
Embodiment 7
The mass concentration of sodium alginate is 2%, and the mass concentration of sodium chloride is 1%, and the mass concentration of lysozyme is
0.3%, the mass concentration of Natamycin is 0.1%, and the mass concentration of vitamin E is 0.25%, and surplus is water.
Embodiment 8
The mass concentration of sodium alginate is 1.5%, and the mass concentration of sodium chloride is 1.5%, and the mass concentration of lysozyme is
0.3%, the mass concentration of Natamycin is 0.15%, and the mass concentration of vitamin E is 0.15%, and surplus is water.
Embodiment 9
The mass concentration of sodium alginate is 1.8%, and the mass concentration of sodium chloride is 1.2%, and the mass concentration of lysozyme is
0.3%, the mass concentration of Natamycin is 0.2%, and the mass concentration of vitamin E is 0.2%, and surplus is water.
Sodium alginate and sodium chloride are weighed according to the ratio of embodiment 1-9, is added in distilled water, heats and stirs in 85 DEG C of water-baths
It mixes uniformly, 121 DEG C of high pressure steam sterilizations handle 20min, are dispensed after cooling with sterile chamber stand-by.By lysozyme, Natamycin
It is added in above-mentioned sterile solution with after vitamin E compounding, quickly stirs and evenly mixs and composite preservative is made, loaded in sterile chamber
It is spare.
Preservation Treatment is carried out to chicken using composite preservative prepared by 1-9 of the embodiment of the present invention:
Fresh chicken is bought from market, after rinsing well, drains the moisture on surface, and Jiang Salt roasted chicken powder and sesame appropriate
Sesame oil on rice wine uniform coating chicken, pickles 90min.By the chicken pickled using after the baked baked 15min of method , Yan of micro-wave oven Yan
Chicken is climbed over into the another side baked 15min of Zai Yan.The baked good chicken of Yan is placed into cooling 30min in 0-40 DEG C of refrigerator, it is spare.
Ethyl alcohol cotton balls cleaning disinfection by chopping board and cutter through volume fraction 75%, Jiang Salt roasted chicken in aseptic technique
Under, if being divided into dry mass is about 10g fritter.Antistaling agent processing is carried out using 30s infusion process Dui Salt roasted chicken under hygienic conditions, slightly
With sterile PE freshness protection package packaging sample after draining, stored under 4 DEG C of refrigerated conditions.
Experiment of single factor is carried out to composite preservative made from embodiment 1-9 below
1. composite preservative is prepared
Standard and related literatures are used in conjunction with national food additive, the present invention designs the concentration gradient of three
Are as follows: lysozyme concentration takes 0.15% (X1), 0.25% (X2), 0.30% (X3), Natamycin takes 0.10% (Y1), 0.15%
(Y2), 0.20% (Y3), Vitamin E levels take 0.15% (Z1), 0.20% (Z2), 0.25% (Z3)。
Lysozyme and Natamycin, vitamin E dual factors compounding: by lysozyme and Natamycin with X1Y1、X1Y2、X1Y3、
X2Y1、X2Y2、X2Y3、X3Y1、X3Y2、X3Y3Combination, lysozyme and vitamin E are with X1Z1、X1Z2、X1Z3、X2Z1、X2Z2、X2Z3、X3Z1、
X3Z2、X3Z3Combination, is respectively prepared composite preservative, film Yu Salt roasted chicken surface, and every 2d samples 1 time and carries out organoleptic indicator respectively
It examines, blank control is made with non-dip-coating antistaling agent sample.
Lysozyme and Natamycin, 3 factor of vitamin E compounding: L is used9(33) orthogonal array, it is horizontal to carry out 3 factor 3
Orthogonal test.
Specific combination is shown in Table 1.
1 L of table9(33) Orthogonal Experiment and Design
2. the evaluation of Salt roasted chicken organoleptic quality and physical and chemical index detection
2.1 sensory evaluation criteria
According to GB2726-2005 " cooked meat product sanitary standard " and GB/T5009.44-2003 " meat and meat products health mark
It is quasi- " method, given a mark, be averaged by 5 people's Comprehensive Assessments.
Evaluation project is shown in Table 2.
2 organoleptic indicator's evaluation table of table
The test of 2.2 meat soups
1 fritter of meat sample weighing after taking every group of sense organ to identify, is put into beaker, and distilled water is added in the ratio of meat weight 1:3,
30min is cooked after boiled in boiling water, presss from both sides out meat piece, has held beaker, the fragrance for hearing meat soup is fanned with hand, and observe the muddiness of meat soup
The case where degree and impurity and suspended matter.
The detection of 2.3 Salt roasted chicken physical and chemical indexes
PH value is measured using the pH meter of GB/T9695.5-2008 " meat and meat products pH value measure ", and standard is level-one
Fresh meat 5.8~6.2, second level fresh meat are 6.3~6.6, rotten meat is 6.7 or more；Volatile Base Nitrogen (TVB-N value) presses GB/
The measurement of T5009.44-2003 " measurement of the analysis method of meat and meat hygiene standard " semi-micro nitrogen method, evaluation criteria level-one
Freshness≤15mg/100g, second level freshness≤20mg/100g, go bad meat > 20mg/100g；Total plate count is according to GB4789.2-
2010 " measurements of food microbiological examination total plate count " are measured using colony counting method, and bacterium colony is counted with Colony Forming Unit
CFU/g indicates that the meat that goes bad is 8 × 104CFU/g or more；TBARS value (TBA) reference literature " Cao Li celery litsea citrate oil
Application [D] Jiaying College institute 2014.5103060016 " of the composite preservative in chilled pork is fresh-keeping is measured.
3. result and analysis
The influence of 3.1 composite preservative Dui Salt roasted chicken qualities
3.1.1 lysozyme and Natamycin compounding Shi Salt roasted chicken subjective appreciation and pH value result and analysis
3 lysozyme of table and Natamycin compound Shi Salt roasted chicken subjective appreciation score value
As shown in Table 3, the sense index diversity of values under storage initial stage, each group is not significant, but prolonging with freshness date
Long, the difference that sense organ scores between each film experimental group and blank group is gradually increased.
4 lysozyme of table and Natamycin compound Shi Salt roasted chicken pH value measurement result
As shown in Table 4, in experimental group and blank group pH value testing result, pH value is gradually increased after falling before, because
At storage initial stage, Salt roasted chicken meat has certain acid discharge phase after cooked, and the protein in later meat gradually changes generation amine
Peptide compounds increase pH value.
3.1.2 lysozyme and vitamin E compounding Shi Salt roasted chicken subjective appreciation and pH value result and analysis
5 lysozyme of table and vitamin E compounding test Zhong Salt roasted chicken subjective appreciation score value
As shown in Table 5, aesthetic quality's decreasing trend of experimental group is slower, and deterioration is considerably slower than blank group；Sense organ
Scoring highest is X2Z2Group, it is in light yellow that 10d, which remains within , Salt roasted chicken surface color in second level freshness sanitary standard,
Slightly obscure, meat is tack-free, and meat piece tissue is complete and has Salt roasted chicken fragrance；And blank group meat sample in the 4d of storage
Through starting to go bad, meat sample glues hand, does not have Salt roasted chicken fragrance substantially, and the elasticity of muscle is poor, tissue BOB(beginning of block) infiltration；8d chicken block
Epidermis crineous has strong stale flavor.
6 lysozyme of table and vitamin E compounding test Zhong Salt roasted chicken pH value testing result
As shown in Table 6, in experimental group and blank group pH value testing result, pH value is gradually increased after falling before, experimental group
Meat sample deterioration is considerably slower than blank group.
3.1.3 lysozyme and Natamycin, vitamin E compounding Shi Salt roasted chicken sense organ and pH value result and analysis
7 three's orthogonal building of table tests Salt roasted chicken subjective appreciation score value
As shown in table 7, in 4d, meat sample slightly goes bad blank group, has become rotten meat, chicken muscle color to 6d
Pool is in cinerous, organizes a large amount of infiltrations, and musculature starts rotten to the corn imperfect, and irritating meat is turned sour foul smell taste.And experimental group the 5th
Group keeps level-one freshness time longest, and second level freshness, the whole highest that scores are stilled remain in 10d.
8 three's orthogonal building of table tests Salt roasted chicken pH testing result
As shown in Table 8, it in the detection of the pH value of experimental group and blank group, all presents and is gradually increasing after falling before, in 6d sky
White group of pH value > 6.7, meat have gone bad, and the speed that experimental group pH rises is considerably slower than blank group.
3.2pH value measurement result
The quality of meat products largely depends on the quality of raw material, and pH value plays a conclusive effect.PH value
Measurement provide the of great value information in relation to raw meat and meat products quality.The low then easy color development of the pH value of meat, storage life
Long and raciness；The color and retentiveness of the pH high of meat then meat are good.The mass property of normal meat falls between.Such as pulp and
The pH value of meat products and normal value difference are very big, and there are problems for its usual quality, or even have the sign of corruption.PH value reduces can shadow
Appearance luster, tenderness, hydrophilic power and the shelf life for ringing meat, fat oxidation aldehyde is activated in muscle, lipolytic at fatty acid,
The denaturation of the protein of the substances such as aldehyde, ketone and muscle, especially myosin denaturation influence to decline pH value, and " self-dissolving " adds
Speed, to reduce the quality of fresh meat.If pH value declines quickly, it is poor that meat can become succulence, pale, flavor and retentiveness.Such as
Fruit pH value declines slowly and not exclusively, and meat can become color depth, hard and easy corruption.And fresh meat pH can be undergone gradually and completely
The process of decline.
As a result be detailed in Fig. 1: the pH value of blank group and the variation tendency of other experimental groups are essentially identical, be all after falling before on
It rises, with the extension of storage period, after 4d, blank group pH value is obviously more higher than other groups, it may be possible to which microorganism mushrooms out
Breeding, decomposing protein cause pH value to rise, show that antistaling agent has the function of being substantially reduced pH value in Salt roasted chicken, effectively extend
The shelf life of Salt roasted chicken.
3.3 Volatile Base Nitrogen (TVB-N value) testing result
Bacterial reproduction and enzyme effect as a result, being the main reason for meat is rotten.The breeding of bacterium and certain enzyme
Effect alkaline nitrogen substance so that the protein in meat is decomposed and generates ammonia and amine etc., according to the life of Volatile Base Nitrogen
At amount and total number of bacteria, it can determine whether meat meets quality health standard.By GB/T 5009.44-2003 " meat and meat products
The analysis method of sanitary standard measures " evaluation criterion: the following are level-one fresh meats in 15mg/100g for TVB-N value；TVB-N value exists
The above are rotten meat by 20mg/100g.
As a result be detailed in Fig. 2: blank group is in 6d just more than 20mg/100g, X2Y2And X2Z2It is more than 20mg/ in 10d
100g is substantially better than blank group in each experimental group.
3.4 total plate count measurement results
According to GB2726-2005 cooked meat product sanitary standard and GB 4789.2-2010 " food microbiological examination bacterium colony
Sum measurement " standard is measured using colony counting method, and 8 × 104The above are rotten meat by CFU/g.As can be seen from Figure 3, it is storing
Fresh-keeping period, the total plate count of blank group are apparently higher than an experimental group.Total plate count does not have notable difference between each experimental group,
The preceding 6d of storage period is in slow propradation, gradually becomes faster later.And the total plate count of blank group is just more than in 6d
8 × 104CFU/g。
4. conclusion and discussion
Lysozyme is that a kind of natural, nontoxic, practical, efficient, purposes is mostly plain by the wide spectrum of egg white natural extract, tool
There is good development potentiality.Lysozyme can obviously inhibit most of gram-positive bacterium growth and breeding, and can make G+ bacterium
It is lethal, good bactericidal effect is played, and harmless with animal to people, no pollution to the environment is that food industry is good, green
Natural additive for foodstuff, a large number of studies show that, lysozyme has good bacteriostasis, effectively extends chilled meat, fruit, water
It produces, the cooked meat product shelf life service life, has no effect on the flavor and quality of food product.
Composite natural antistaling agent is made in lysozyme and Natamycin, vitamin E by the present invention, studies its Dui Salt roasted chicken 4
The influence of organoleptic quality and physical and chemical index in DEG C storage, the results showed that lysozyme, which combines to have, inhibits fungi growth numerous
Natamycin, the vitamin E grown, can be obviously prolonged the shelf life 7-10d or more of Salt roasted chicken, and fresh-keeping effect is better than blank group sample
Product can effectively inhibit the raising of the total number of bacteria, pH value and TVB-N value of Salt roasted chicken.
Claims (7)
1. a kind of lysozyme composite preservative, which is characterized in that be made of following mass percent component: sodium alginate 1%-
5%, sodium chloride 1%-5%, lysozyme 0.10%-0.50%, Natamycin 0.10%-0.30%, vitamin E 0.10%-
0.35%, surplus is water.
2. lysozyme composite preservative according to claim 1, which is characterized in that by following mass percent component system
At: sodium alginate 1%-2%, sodium chloride 1%-2%, lysozyme 0.15%-0.3%, Natamycin 0.1%-0.2%, dimension life
Plain E0.15%-0.25%, surplus are water.
3. a kind of preparation method of the lysozyme composite preservative as described in claim 1-2 is any, which is characterized in that including following
Step:
Step 1: it weighs sodium alginate and sodium chloride is mixed with water, heat, sterilize, it is cooling, obtain sterile solution；
Step 2: lysozyme, Natamycin and vitamin E are added in the sterile solution, stir evenly to get.
4. the preparation method of lysozyme composite preservative according to claim 3, which is characterized in that water in the step 1
Dosage are as follows: every 10g sodium alginate 1L water.
5. the preparation method of lysozyme composite preservative according to claim 3, which is characterized in that heated in the step 1
Temperature be 80-90 DEG C.
6. the preparation method of lysozyme composite preservative according to claim 3, which is characterized in that sterilize in the step 1
Condition are as follows: 121 DEG C of high pressure steam sterilizations handle 20min.
7. it is fresh-keeping that a kind of lysozyme composite preservative as described in claim 1 is applied to salt roasted chicken product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845807A (en) * | 2019-02-21 | 2019-06-07 | 福州宏东食品有限公司 | A kind of processing method of fish |
| CN110692647A (en) * | 2019-05-06 | 2020-01-17 | 科瑞百奥泰州生物技术有限公司 | Sterilization liquid and sterilization method suitable for medical instruments of allogeneic and xenogeneic tissues and tissue engineering |
| CN114409971A (en) * | 2022-01-20 | 2022-04-29 | 浙江艾杰斯生物科技有限公司 | Lysozyme composite antibacterial preservative film for food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578681A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Shellfish film preservative |
| CN106212634A (en) * | 2016-08-06 | 2016-12-14 | 灏规旦 | A kind of cold fresh pork natural antiseptic agent and preparation method thereof |
-
2018
- 2018-08-03 CN CN201810878389.8A patent/CN108925616A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578681A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Shellfish film preservative |
| CN106212634A (en) * | 2016-08-06 | 2016-12-14 | 灏规旦 | A kind of cold fresh pork natural antiseptic agent and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845807A (en) * | 2019-02-21 | 2019-06-07 | 福州宏东食品有限公司 | A kind of processing method of fish |
| CN110692647A (en) * | 2019-05-06 | 2020-01-17 | 科瑞百奥泰州生物技术有限公司 | Sterilization liquid and sterilization method suitable for medical instruments of allogeneic and xenogeneic tissues and tissue engineering |
| CN114409971A (en) * | 2022-01-20 | 2022-04-29 | 浙江艾杰斯生物科技有限公司 | Lysozyme composite antibacterial preservative film for food |
| CN114409971B (en) * | 2022-01-20 | 2022-11-22 | 浙江艾杰斯生物科技有限公司 | Lysozyme composite antibacterial preservative film for food |
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