CN108991091A - A kind of cold fresh beef composite preservative and application containing chitosan oligosaccharide and tea polyphenols - Google Patents
A kind of cold fresh beef composite preservative and application containing chitosan oligosaccharide and tea polyphenols Download PDFInfo
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- CN108991091A CN108991091A CN201810836334.0A CN201810836334A CN108991091A CN 108991091 A CN108991091 A CN 108991091A CN 201810836334 A CN201810836334 A CN 201810836334A CN 108991091 A CN108991091 A CN 108991091A
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- beef
- tea polyphenols
- chitosan oligosaccharide
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- 235000015278 beef Nutrition 0.000 title claims abstract description 69
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 38
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 38
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 title claims abstract description 32
- 241001122767 Theaceae Species 0.000 title claims abstract description 31
- 239000002131 composite material Substances 0.000 title claims abstract description 20
- 239000003755 preservative agent Substances 0.000 title claims abstract description 18
- 230000002335 preservative effect Effects 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 238000004090 dissolution Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims description 21
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 210000003195 fascia Anatomy 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims 2
- 239000000243 solution Substances 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000004500 asepsis Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-O (R)-carnitinium Chemical compound C[N+](C)(C)C[C@H](O)CC(O)=O PHIQHXFUZVPYII-ZCFIWIBFSA-O 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010077895 Sarcosine Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000004520 agglutination Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000006318 protein oxidation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940043230 sarcosine Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Abstract
The present invention relates to a kind of cold fresh beef composite preservative containing chitosan oligosaccharide and tea polyphenols and applications, belong to antistaling agent technical field.A kind of cold fresh beef composite preservative containing chitosan oligosaccharide and tea polyphenols is made of the raw material of following weight percent, chitosan oligosaccharide 0.04-0.06%, tea polyphenols 0.1-0.5%, adds to 100% with water dissolution.It is lengthened using the beef cold storing and fresh-keeping time of the antistaling agent, and the process for making antistaling agent is simple, raw material is environmentally friendly, is easy the utilization that is absorbed by the body, has the function of health care, meets the environment protection requirement of food fresh keeping.
Description
Technical field
The invention belongs to antistaling agent technical fields, and in particular to a kind of cold fresh compound guarantor of beef containing chitosan oligosaccharide and tea polyphenols
Fresh dose.
Background technique
Cold fresh beef quality delicacy, delicious flavour, full of nutrition, protein, potassium and ferro element rich in, especially
Its carnitine and content of sarcosine is even more to be much higher than other meats, and metabolism, the enhancing that can speed up body fat are immune
Power and the formation for promoting muscle, therefore cold fresh beef already becomes the consumption mainstream in domestic and international meat market instantly.But it is cold
Fresh beef quarantines from raw material, butchers, divides acid discharge, then to will appear micro- life during the entire process of packaging, transport, storage, sale
It is phenomena such as object pollution, protein oxidation, Pigment degradation and fat oxidation, short so as to cause its shelf life, substantially reduce cold fresh ox
The commodity value of meat.Currently, common preservation method is directly to add chemical preservative into cold fresh beef, but part is chemical
Antistaling agent, which has an impact to environment and exists to human body, to be endangered, and is queried by consumer.
Summary of the invention
To overcome security risk existing for chemical preservative, the present invention provide it is a kind of for cold fresh beef containing chitosan oligosaccharide and
The composite preservative of tea polyphenols.The antistaling agent is not only environmentally friendly, moreover it is possible to improve the immunity of the human body to a certain extent, beneficial to body
Body health.
The present invention is as follows using technical solution: a kind of cold antistaling beef agent containing chitosan oligosaccharide and tea polyphenols, effective component
Including chitosan oligosaccharide and tea polyphenols, which is made of the raw material of following weight percent, and chitosan oligosaccharide 0.04-0.06%, tea are more
Phenol 0.1-0.5% adds to 100% with water dissolution.Chitosan oligosaccharide concentration is 0.06% in preferred formula, tea polyphenols concentration is
0.5%, 100% is added to water dissolution.
The preparation method of the cold fresh beef composite preservative: chitosan oligosaccharide, tea polyphenols are accurately weighed according to formula rate
And tea polyphenols stirring and dissolving is added chitosan oligosaccharide progress by water, the water that the mass fraction that water is first added needed for accounting for is 20-30%
Ultrasonic wave is dissolved until solution clear, the addition of remaining water is uniformly mixed up to a kind of containing chitosan oligosaccharide again later and
The cold antistaling beef agent solution of tea polyphenols.
Another object of the present invention is that the application of above-mentioned composite preservative is claimed, and chooses aged beef, picks
Except being divided into beef clod after fascia；It is 6~10MPa to beef surface spraying composite preservative 10~30 seconds in spray pressure；Spray
It is put on screen tray after leaching and dries 3~5min in an aseptic environment, carrying out vacuum degree later is that 0.1MPa is packed；After packaging
Cold fresh beef is stored in 0-4 DEG C of environment, and wherein the ratio of beef and antistaling agent is 5:1-10:1.
Chitosan oligosaccharide is as chitosan by low polymer obtained by degradation, it is safe and non-toxic and is unique edible
Alkaline oligosaccharides, be adjustable intestinal microecology, improve intestinal tissue form and enhancing immune function, have chitosan it is unexistent
The water-soluble and easy advantage absorbed by organism.Chitosan oligosaccharide is mainly to pass through the agglutination for influencing bacterial cell membrane lipid,
Cause intracellular matter to leak, is finally reached the purpose for destroying cell wall integrity, makes cell that can not form certain knot of tissue
Structure, to slow down bacterial multiplication.
Tea polyphenols have the effects that anticancer, antithrombotic, prevention and treatment cardiovascular and cerebrovascular disease and improve immunity.Tea polyphenols pass through increasing
Add cell permeability, in conjunction with inhereditary material, interferes the growth and breeding of microorganism, additionally it is possible to act on the enzyme or function of microorganism
Energy albumen, is suppressed its normal growth.
The device have the advantages that are as follows:
(1) chitosan oligosaccharide and tea polyphenols of the present invention are easy to be absorbed by the body as antistaling agent, and have the function of health care；
(2) manufacture craft of the present invention is simple, environmentally friendly, meets the environment protection requirement of food fresh keeping.
(3) the beef color stability fresh-keeping using the present invention, organoleptic quality is good, and beef long fresh-keeping period reaches 15~25
It, total plate count and Volatile Base Nitrogen meet national Specification, keep second level freshness range, can be applied to industrial metaplasia
It produces.
Specific embodiment
The invention will be further described with reference to embodiments.
Reference examples:
Aged beef is chosen, the beef clod of about 1000g is divided into after rejecting fascia；It is 8MPa to ox in spray pressure
It is sprayed 100g water 30 seconds on meat, gnotobasis on screen tray is put into after spray and dries 5min, (vacuum degree is vacuum-packed later
0.1MPa)；Cold fresh beef after packaging is stored in 2 DEG C of environment.
Embodiment 1:
Tea polyphenols 0.1% are weighed by following weight percent, the water that the mass fraction of water is 25% is first added needed for accounting for
By tea polyphenols stirring and dissolving, adds chitosan oligosaccharide 0.04% and carry out ultrasonic wave dissolution until solution clear, fill into again later
Remaining water is uniformly mixed up to a kind of cold antistaling beef agent solution containing chitosan oligosaccharide and tea polyphenols；Choose aged ox
Meat is divided into the beef clod of about 1000g after rejecting fascia；It is that 8MPa sprays 100g composite preservative on beef in spray pressure
30 seconds, guarantees composite preservative in beef clod surface filming but do not form drop and be advisable；Gnotobasis on screen tray is put into after spray
5min is dried, is vacuum-packed later (vacuum degree 0.1MPa)；Cold fresh beef after packaging is stored in 2 DEG C of environment.
Embodiment 2:
Tea polyphenols 0.1% are weighed by following weight percent, the water that the mass fraction of water is 25% is first added needed for accounting for
By tea polyphenols stirring and dissolving, adds chitosan oligosaccharide 0.06% and carry out ultrasonic wave dissolution until solution clear, fill into again later
Remaining water is uniformly mixed up to a kind of cold antistaling beef agent solution containing chitosan oligosaccharide and tea polyphenols；It chooses aged
Beef is divided into the beef clod of about 1000g after rejecting fascia；It is that 8MPa sprays 100g composite fresh-keeping on beef in spray pressure
Agent 30 seconds, guarantees composite preservative in beef clod surface filming but do not form drop and be advisable；Asepsis ring on screen tray is put into after spray
5min is dried in border, is vacuum-packed later (vacuum degree 0.1MPa)；Cold fresh beef after packaging is stored in 2 DEG C of environment.
Embodiment 3:
Tea polyphenols 0.2% are weighed by following weight percent, the water that the mass fraction of water is 25% is first added needed for accounting for
By tea polyphenols stirring and dissolving, adds chitosan oligosaccharide 0.06% and carry out ultrasonic wave dissolution until solution clear, fill into again later
Remaining water is uniformly mixed up to a kind of cold antistaling beef agent solution containing chitosan oligosaccharide and tea polyphenols；It chooses aged
Beef is divided into the beef clod of about 1000g after rejecting fascia；It is that 8MPa sprays 100g composite fresh-keeping on beef in spray pressure
Agent 30 seconds, guarantees composite preservative in beef clod surface filming but do not form drop and be advisable；Asepsis ring on screen tray is put into after spray
5min is dried in border, is vacuum-packed later (vacuum degree 0.1MPa)；Cold fresh beef after packaging is stored in 2 DEG C of environment.
Embodiment 4:
Tea polyphenols 0.3% are weighed by following weight percent, the water that the mass fraction of water is 25% is first added needed for accounting for
By tea polyphenols stirring and dissolving, adds chitosan oligosaccharide 0.06% and carry out ultrasonic wave dissolution until solution clear, fill into again later
Remaining water is uniformly mixed up to a kind of cold antistaling beef agent solution containing chitosan oligosaccharide and tea polyphenols；It chooses aged
Beef is divided into the beef clod of about 1000g after rejecting fascia；It is that 8MPa sprays 100g composite fresh-keeping on beef in spray pressure
Agent 30 seconds, guarantees composite preservative in beef clod surface filming but do not form drop and be advisable；Asepsis ring on screen tray is put into after spray
5min is dried in border, is vacuum-packed later (vacuum degree 0.1MPa)；Cold fresh beef after packaging is stored in 2 DEG C of environment.
Embodiment 5:
Tea polyphenols 0.5% are weighed by following weight percent, the water that the mass fraction of water is 25% is first added needed for accounting for
By tea polyphenols stirring and dissolving, adds chitosan oligosaccharide 0.06% and carry out ultrasonic wave dissolution until solution clear, fill into again later
Remaining water is uniformly mixed up to a kind of cold antistaling beef agent solution containing chitosan oligosaccharide and tea polyphenols；It chooses aged
Beef is divided into the beef clod of about 1000g after rejecting fascia；It is that 8MPa sprays 100g composite fresh-keeping on beef in spray pressure
Agent 30 seconds, guarantees composite preservative in beef clod surface filming but do not form drop and be advisable；Asepsis ring on screen tray is put into after spray
5min is dried in border, is vacuum-packed later (vacuum degree 0.1MPa)；Cold fresh beef after packaging is stored in 2 DEG C of environment.
(1) detection method: pass through the microbiological indicator and Volatile Base Nitrogen (TVB-N) of the cold fresh beef in measurement storage front and back
Situation of change judge fresh-keeping effect.
The criterion of cold fresh beef freshness rank is as shown in table 1:
1 freshness rank criterion of table
| Freshness rank | Total plate count/lg (CFU/g) | TVB-N/(mg/100g) |
| Level-one freshness | < 4.0 | ≤15 |
| Second level freshness | 4.0-6.0 | 15~20 |
| Rotten meat | >6.0 | ≥20 |
(2) test result:
Through detecting, the cold fresh beef of control, cold storing and fresh-keeping 10 days, total plate count 5.45g (CFU/g), coliform
5.33lg (CFU/g), TVB-N value 15.97mg/100g, belong to second level freshness range.
The cold fresh beef of embodiment 1, cold storing and fresh-keeping 15 days, total plate count 4.83lg (CFU/g), coliform 5.02lg
(CFU/g), TVB-N value 15.47mg/100g belongs to second level freshness range.
The cold fresh beef of embodiment 2, cold storing and fresh-keeping 20 days, total plate count 5.26lg (CFU/g), coliform 5.23lg
(CFU/g), TVB-N value 16.00mg/100g belongs to second level freshness range.
The cold fresh beef of embodiment 3, cold storing and fresh-keeping 20 days, total plate count 5.41lg (CFU/g), coliform 5.33lg
(CFU/g), TVB-N value 16.73mg/100g belongs to second level freshness range.
The cold fresh beef of embodiment 4, cold storing and fresh-keeping 25 days, total plate count 5.91lg (CFU/g), coliform 5.50lg
(CFU/g), TVB-N value 16.96mg/100g belongs to second level freshness range.
The cold fresh beef of embodiment 5, cold storing and fresh-keeping 25 days, total plate count 5.84lg (CFU/g), coliform 5.46lg
(CFU/g), TVB-N value 16.44mg/100g belongs to second level freshness range.
Claims (4)
1. a kind of cold fresh beef composite preservative containing chitosan oligosaccharide and tea polyphenols, characterized in that antistaling agent is by following weight percent
The raw material of ratio is made, chitosan oligosaccharide 0.04-0.06%, tea polyphenols 0.1-0.5%, adds to 100% with water dissolution.
2. the mass ratio of application of the antistaling agent as described in claim 1 on beef is fresh-keeping, beef and antistaling agent is 5:1-10:1.
3. application according to claim 2, characterized in that choose aged beef, be divided into beef after rejecting fascia
Block；It is 6~10MPa to beef surface spraying composite preservative 10~30 seconds in spray pressure；It is put into after spray on screen tray in nothing
3~5min is dried under collarium border, carrying out vacuum degree later is that 0.1MPa is packed；Cold fresh beef after packaging is stored in 0-4
In DEG C environment.
4. a kind of preparation method of the cold antistaling beef agent containing chitosan oligosaccharide and tea polyphenols, characterized in that the following steps are included:
S1. chitosan oligosaccharide, tea polyphenols and water are weighed according to weight ratio；
Tea polyphenols stirring and dissolving is obtained tea polyphenols solution by the water for being S2. 20-30% with the required mass fraction that water is added；
S3. chitosan oligosaccharide is added in S2 tea polyphenols solution, ultrasonic dissolution obtains the mixed solution of clear；
S4. remaining water is added in S3 mixed solution, is stirred evenly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810836334.0A CN108991091A (en) | 2018-07-26 | 2018-07-26 | A kind of cold fresh beef composite preservative and application containing chitosan oligosaccharide and tea polyphenols |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810836334.0A CN108991091A (en) | 2018-07-26 | 2018-07-26 | A kind of cold fresh beef composite preservative and application containing chitosan oligosaccharide and tea polyphenols |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110100877A (en) * | 2019-06-17 | 2019-08-09 | 滁州学院 | A kind of Halogen boils the preservation method of Spiced beef |
| CN110506784A (en) * | 2019-09-03 | 2019-11-29 | 中华全国供销合作总社杭州茶叶研究所 | The compound cold fresh-keeping agent for meat of catechin |
| CN111011468A (en) * | 2019-12-19 | 2020-04-17 | 浙江海洋大学 | Preparation and application of agar oligosaccharide-gallic acid covalent complex |
| CN111789158A (en) * | 2020-07-16 | 2020-10-20 | 无穷食品有限公司 | Poultry meat preservative and preparation method and application thereof |
| CN111838294A (en) * | 2020-07-27 | 2020-10-30 | 甘肃农业大学 | Method for refreshing mutton containing tea polyphenol |
| CN115024356A (en) * | 2022-05-11 | 2022-09-09 | 西南大学 | Composite biological preservative special for chilled mutton |
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| CN110100877A (en) * | 2019-06-17 | 2019-08-09 | 滁州学院 | A kind of Halogen boils the preservation method of Spiced beef |
| CN110506784A (en) * | 2019-09-03 | 2019-11-29 | 中华全国供销合作总社杭州茶叶研究所 | The compound cold fresh-keeping agent for meat of catechin |
| CN111011468A (en) * | 2019-12-19 | 2020-04-17 | 浙江海洋大学 | Preparation and application of agar oligosaccharide-gallic acid covalent complex |
| CN111789158A (en) * | 2020-07-16 | 2020-10-20 | 无穷食品有限公司 | Poultry meat preservative and preparation method and application thereof |
| CN111838294A (en) * | 2020-07-27 | 2020-10-30 | 甘肃农业大学 | Method for refreshing mutton containing tea polyphenol |
| CN115024356A (en) * | 2022-05-11 | 2022-09-09 | 西南大学 | Composite biological preservative special for chilled mutton |
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Application publication date: 20181214 |