CN109090208A - A kind of preparation method of the natural coating antistaling agent of cold fresh meat - Google Patents
A kind of preparation method of the natural coating antistaling agent of cold fresh meat Download PDFInfo
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- CN109090208A CN109090208A CN201811035985.6A CN201811035985A CN109090208A CN 109090208 A CN109090208 A CN 109090208A CN 201811035985 A CN201811035985 A CN 201811035985A CN 109090208 A CN109090208 A CN 109090208A
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- fresh meat
- cold fresh
- freeze
- water
- antistaling agent
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- 235000013372 meat Nutrition 0.000 title claims abstract description 62
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 27
- 239000011248 coating agent Substances 0.000 title claims abstract description 18
- 238000000576 coating method Methods 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 230000009514 concussion Effects 0.000 claims abstract description 22
- 229930003944 flavone Natural products 0.000 claims abstract description 21
- 235000011949 flavones Nutrition 0.000 claims abstract description 21
- 150000002213 flavones Chemical class 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 210000005253 yeast cell Anatomy 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 13
- 238000004108 freeze drying Methods 0.000 claims abstract description 10
- 239000012141 concentrate Substances 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 9
- 238000005119 centrifugation Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 5
- 238000001704 evaporation Methods 0.000 claims abstract description 4
- 230000008020 evaporation Effects 0.000 claims abstract description 4
- 238000000605 extraction Methods 0.000 claims abstract description 3
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 16
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 238000009395 breeding Methods 0.000 abstract description 4
- 230000001488 breeding effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 24
- 239000003094 microcapsule Substances 0.000 description 17
- 239000011162 core material Substances 0.000 description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 14
- 238000000034 method Methods 0.000 description 13
- 229910052757 nitrogen Inorganic materials 0.000 description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 11
- 239000002585 base Substances 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 238000004448 titration Methods 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 210000000130 stem cell Anatomy 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N flavone Chemical group O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 210000003141 lower extremity Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 241001075517 Abelmoschus Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 240000001624 Espostoa lanata Species 0.000 description 1
- 235000009161 Espostoa lanata Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012496 blank sample Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 210000003195 fascia Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000012138 yeast extract Substances 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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 invention belongs to technical field of food biotechnology more particularly to a kind of preparation methods of the natural coating antistaling agent of cold fresh meat, implement as follows: (1) by flower of JINHUAKUI drying, crushing, sieving is bottled stand-by；(2) flower of JINHUAKUI powder obtained by step (1) is weighed, ethanol solution is added, water-bath extraction is carried out, is then centrifuged for, takes supernatant, is concentrated by evaporation, freeze-drying is spare；(3) Angel dry ferment is weighed, NaCl is added, carries out water-bath concussion, is centrifuged, it is spare to be freeze-dried yeast cells for washing；(4) it weighs and is freeze-dried yeast cells obtained by step (3), flavones concentrate is added, water bath with thermostatic control concussion is centrifuged, washing, repeatedly after centrifugation, is freeze-dried to get the natural coating antistaling agent of the cold fresh meat of purpose product.The object of the invention product stability is high, and slow release is good, and yield is high, and fresh-keeping effect is ideal, can control water loss, suppresses growth of microorganism breeding, delay cold fresh meat putrid and deteriorated.
Description
Technical field
The invention belongs to technical field of food biotechnology more particularly to a kind of preparation sides of the natural coating antistaling agent of cold fresh meat
Method.
Background technique
Flower of JINHUAKUI flavones is a kind of safe and nontoxic, bioactive substance for easily preparing, from flower of JINHUAKUI, tool
There is preferable anti-oxidant and antibacterial isoreactivity.If but used directly as bio-preservative, stability is slightly worse, and fresh keeping time
It is shorter, therefore practical application is extremely restricted.
Cold fresh meat is rich in abundant nutrition, but the how fresh-keeping problem faced as industry of cold fresh meat.Cold fresh meat rich in moisture,
For a long time, the placement without any measure will appear the situations such as shrivelled, rotten, cause serious waste.
Microcapsules technology is using the natural or high molecular filmogen of synthesis, by homogeneous solid particle, the liquid of dispersion
The claddings such as body become a kind of technology of minute solid particles.It wraps the substance inside microcapsules and is called core material, core material can be solid
Body, liquid or gas, the coating film outside microcapsules are called wall material.Work can be protected to a certain extent by microcapsules technology
Property substance do not influenced by extraneous undesirable element (such as light, heat), while can reduce core material outwardly environment evaporation or turn
It moves, can also make product that there is preferable dispersibility, mobility and higher biocompatibility, the release of core material can be controlled, repaired
The effects of decorations, convenient transportation, processing.
Summary of the invention
High the present invention is directed to provide a kind of purpose product stability in place of overcome the deficiencies in the prior art, slow release is good,
Yield is high, and fresh-keeping effect is ideal, can control water loss, suppresses growth of microorganism breeding, delays putrid and deteriorated cold of cold fresh meat
The preparation method of the natural coating antistaling agent of fresh meat.
In order to solve the above technical problems, the invention is realized in this way.
A kind of preparation method of the natural coating antistaling agent of cold fresh meat, can implement as follows:
(1) by flower of JINHUAKUI drying, crushing, sieving, bottling is for use；
(2) flower of JINHUAKUI powder obtained by step (1) is weighed, ethanol solution is added, water-bath extraction is carried out, is then centrifuged for, takes supernatant
Liquid is concentrated by evaporation, and freeze-drying is spare；
(3) Angel dry ferment is weighed, NaCl is added, carries out water-bath concussion, is centrifuged, washing is freeze-dried yeast cells, spare；
(4) it weighing and is freeze-dried yeast cells obtained by step (3), flavones concentrate is added, water bath with thermostatic control concussion is centrifuged, washing,
Repeatedly after centrifugation, it is freeze-dried to get the natural coating antistaling agent of the cold fresh meat of purpose product.
As a preferred embodiment, in the step (1) of the present invention, flower of JINHUAKUI is crossed into 60 mesh in 50 DEG C of drying, crushing
Sieve.
Further, in step (2) of the present invention, the ethanol solution of volumetric concentration 75% is added with the solid-liquid ratio of 1:30,
Under the conditions of 60 DEG C, 2.5h is extracted in water-bath.
Further, in step (3) of the present invention, the NaCl solution of volumetric concentration 5% is added with the solid-liquid ratio of 1:20,
5h is shaken in 54 DEG C of water-baths, 4000r/min is centrifuged l5min, washes 2 times, and freeze-drying yeast cells is spare.
Further, in step (4) of the present invention, 10mL flavones concentrate, water bath with thermostatic control concussion, 4000r/ is added
Min is centrifuged 15min, and distilled water is washed 3 times.
Further, water-bath concussion temperature of the present invention is 30~50 DEG C；Water-bath shakes the time for 6~8h.
Further, the mass ratio of flavones of the present invention and freeze-drying yeast cells is 1:2~4.
For the present invention using flower of JINHUAKUI as raw material, therefrom extracting has the flower of JINHUAKUI of preferably anti-oxidant and bacteriostatic activity yellow
Ketone, the substance advantageous are fresh-keeping in cold fresh meat.Flower of JINHUAKUI flavones after yeast microencapsulation embedding treatment has fine
Stability and slow release, can be retained, suppress growth of microorganism breeding, delay the putrid and deteriorated of cold fresh meat, Shelf-life,
Demand suitable for industrial mass production.
The present invention has a characteristic that
(1) present invention selects natural plant resource to be used as and prepares raw material, safety, green, health；
(2) the resulting natural coating antistaling agent of cold fresh meat is prepared with preferable water-retaining property and biocidal property, is able to extend cold fresh meat
Shelf life；
(3) antistaling agent of the present invention can make cold fresh meat fresh-keeping 7 days or so, have no adverse effects to meat and sense organ at 4 DEG C；
(4) preparation process is easy, and products collection efficiency is high, meets the needs of actual production.
Detailed description of the invention
Present invention will be further explained below with reference to the attached drawings and specific embodiments.Protection scope of the present invention not only office
It is limited to the statement of following content.
Fig. 1 is the impact analysis that core of embodiment of the present invention wall compares microcapsule embedded rate.
Fig. 2 is impact analysis of the concussion temperature to microcapsule embedded rate in the embodiment of the present invention.
Fig. 3 is impact analysis of the concussion time to microcapsule embedded rate in the embodiment of the present invention.
Fig. 4 is impact analysis of the antistaling agent to cold fresh meat pH in the embodiment of the present invention.
Fig. 5 is impact analysis of the antistaling agent to cold fresh meat juice loss rate in the embodiment of the present invention.
Fig. 6 is Volatile Base Nitrogen impact analysis of the antistaling agent to cold fresh meat in the embodiment of the present invention.
Fig. 7 is impact analysis of the antistaling agent to the total plate count of cold fresh meat in the embodiment of the present invention.
Specific embodiment
Embodiment 1.
The flower of JINHUAKUI of the present embodiment is is a kind of annual herbaceous plant of Malvaceae Abelmoschus, and NATURAL DISTRIBUTION is in Hebei
There have been many Golden flower planting bases in area at present.The flower of JINHUAKUI of the present embodiment by one, Fushun drugmaker from
Row plantation harvesting, and drying and processing is carried out, in -18 DEG C of freezen protectives.
The preparation step of the natural coating-film fresh-keeping of cold fresh meat are as follows:
Step 1: by flower of JINHUAKUI in 50 DEG C of drying, crushing, crossing 60 meshes, bottling is stand-by；
Step 2: accurately weighing the flower of JINHUAKUI powder in a certain amount of step 1,75% ethyl alcohol (V/V) is added with the solid-liquid ratio of 1:30
Solution, under the conditions of 60 DEG C, 2.5h is extracted in water-bath.It is then centrifuged for, takes supernatant, rotary evaporation concentration is freeze-dried, spare；
Step 3: weighing a certain amount of Angel dry ferment, 5% NaCl(V/V is added with the solid-liquid ratio of 1:20), shaken in 54 DEG C of water-baths
5h is swung, 4000 r/min are centrifuged l5 min, wash 2 times, are freeze-dried yeast cells, spare；
Step 4: weighing the freeze-drying yeast cells pre-processed in a certain amount of step 3,10mL flavones concentrate is added, one
Determine at temperature, (it is 30~50 DEG C that temperature is shaken in water-bath) is shaken certain time in water bath with thermostatic control, and 4000 r/min are centrifuged 15 min, steam
Distilled water is washed 3 times, and repeatedly after centrifugation, freeze-drying obtains the yeast microcapsule product of flavones.The natural film of as cold fresh meat
Antistaling agent；The mass ratio of flavones quality and yeast pretreatment stem cell (freeze-drying yeast cells) is 1:2~4.
Embodiment 2.
The source of material is the same as embodiment 1 in the present embodiment.The step of the present embodiment does not disclose is the same as embodiment 1.Experiment side
Specific steps of the method referring to embodiment 1.In the yeast microencapsulation processes of comparing embodiment, core wall ratio, concussion are investigated respectively
Temperature shakes the time to microencapsulation effect, the i.e. influence of embedding rate, to determine the best microencapsulation item of flower of JINHUAKUI flavones
Part.
(1) core wall compares the influence of embedding rate.
4:1,3:1,2:1,1:1,1:2,1:3,1:4,1:5 core wall ratio (flavones quality and yeast are pressed in this experimental example respectively
Pre-process the mass ratio of stem cell) a certain amount of yeast pretreatment stem cell (freeze-drying yeast cells) is weighed, it is separately added into
L0mL flavones concentrate, 6h is shaken in water bath with thermostatic control at 60 DEG C, is freeze-dried after centrifugation, measures embedding rate.Experimental result such as Fig. 1
Shown, the influence degree that different core walls compares embedding rate is different, and with the increase of core wall ratio, originally embedding rate increases more slow
Slowly, subsequent rapid increase, when reaching 1:3, embedding rate reaches maximum value, is declined slightly later.
(2) influence of the concussion temperature to embedding rate.
With core wall ratio 1:2,5 parts of a certain amount of yeast pretreatment stem cells are weighed, are separately added into 10mL flavones concentrate, respectively
6h is shaken in water bath with thermostatic control at 30 DEG C, 40 DEG C, 50 DEG C, 60 DEG C, 70 DEG C, is freeze-dried after centrifugation, measures embedding rate.Experimental result
As shown in Fig. 2, as concussion temperature is continuously increased, embedding rate also gradually rises, and 40 in influence of the temperature to embedding rate
DEG C when reach maximum value, temperature continues to increase later, and embedding rate is gradually reduced instead.
(3) influence of the concussion time to embedding rate weighs the yeast cells that 8g has been pre-processed with core wall ratio 1:2, respectively plus
Enter 16 g flower of JINHUAKUI flavone powders, at 60 DEG C, water bath with thermostatic control is shaken under the conditions of revolving speed is 200 r, respectively 3h, 4h, 5h,
6h, 7h, 8h, 9h, 10h take out a, centrifugation, and freeze-drying measures embedding rate.Experimental result is as shown in figure 3, the earthquake time
In the interior influence to embedding rate, with the growth of concussion time, the embedding of yeast cells take the lead in it is in rising trend, and in 7h
Reach highest, is gradually reduced later.
(4) orthogonal test of flower of JINHUAKUI flavones yeast microcapsules.
By above-mentioned single factor experiment as a result, to investigate core wall ratio, concussion temperature and concussion time to microcapsule embedded rate
Influence, determine best embedding process condition, therefore devise L9(33) orthogonal test, it is shown in Table 1.Experimental result and data analysis are shown in
Table 2.It is intuitively analyzed by 2 orthogonal test of table, best factor level group known to us is combined into A2B2C1: i.e. core wall ratio is 3:1, concussion
Time 7h, concussion temperature are 30 DEG C, and embedding rate is best at this time, are 53.86%.Three factors influence degree of strength to embedding rate are as follows:
A > C > B, i.e. core wall ratio > concussion temperature > concussion time, it can be seen that it is the most significant that core wall compares embedding rate influence.
1 orthogonal experiment factor level table of table.
2 Orthogonal experiment results of table.
Application example of the antistaling agent of the present invention in the cold fresh meat of pig.
The cold fresh meat of pig used in this application example is purchased from Shenyang City peace zone great Run Fa supermarket.Microculture examination used
Agent: yeast extract, glucose, peptone, chitosan are purchased from the extensive and profound in meaning star biotechnology in Beijing Co., Ltd；Agar powder,
Purchased from Beijing prosperity Bioisystech Co., Ltd of ancient cooking vessel state.
Method of the preparation of the cold fresh-keeping agent for meat of flower of JINHUAKUI flavones yeast microcapsules referring to embodiment 1.
The processing of cold fresh meat: cutter and chopping board used etc. are wiped with 75% cotton ball soaked in alcohol in advance, and through ultraviolet photograph
15min.Fresh pork hind leg muscle is selected, under aseptic technique, fresh pork hind leg muscle is removed into fascia and superabundant fats,
It is divided into 140 g/ block of the same size.Respectively in 2% flavones concentrate, 2% flavones yeast microcapsules (in terms of flavones content) and
30 min are impregnated in the different fresh-keeping liquids of 2% chitosan, taking-up is put into polyethylene freshness protection package and installs sealing and blank sample after drying
Product are put into togerther in 4 ± 1 DEG C of refrigerators and refrigerate.The physical and chemical index and microbiological indicator of each group is measured by sampling within every 1,3,5,7,9 day.
Physical and chemical index evaluation.
(1) pH is measured: 10.00 g of sample is taken, the dual distilled water that 90 mL boiled is added after shredding, vibrates 30 min,
Filtrate is filtered to take, measures pH value with pH meter.As shown in Figure 4, by different fresh-keeping liquids treated cold fresh meat as the time is continuous
Increase, pH is overall constantly to be risen, but ascensional range is different.Compared with blank, other three component pH increase relatively slow
Slowly, this is because treated that cold fresh meat all inhibits the growth of microorganism and the corruption of meat to a certain extent by fresh-keeping liquid
It loses, to make pH be maintained at lower level, and yeast microcapsules group is significantly better than blank group.
(2) juice loss rate: juice loss rate, that is, juice stream vector and raw meat weight percent.It is weighed in 0d every
The original weight M of the block meat and weight m of polyester pallet.Every 1d, 3d, 5d, 7d, 9 d take out meat sample, pour out the juice in pallet,
And 30s is drained, then claim the weight summation W of polyester pallet and meat again, and seek juice loss rate
。
Cold fresh meat can volatilize in preserving process, permeate part juice, and juice loss rate reflects cold fresh meat in preservation
The retention ability of muscle in the process.If the juice loss of cold fresh meat is more, nutrition, sense organ and the consumer of meat just will affect
Desire to purchase.As shown in figure 5, the juice loss rate of meat can all become larger with the passage of preservation time.Yeast microcapsules
The juice loss rate of group is significantly lower than blank group, has apparent water holding ability to cold fresh meat.
(3) it Volatile Base Nitrogen (TVB-N): referring to GB 5009.228-2016, is surveyed using semi-micro nitrogen method
It is fixed.It takes the chopping of 10.00 g meat samples to stir evenly, is placed in conical flask, adds 100mL distilled water, failure of oscillation does not shake, and impregnates mistake after 30 min
Filter, filtrate is spare, carries out distillation titration, while doing reagent blank.The content of Volatile Base Nitrogen is calculated as follows in sample:
In formula:
X --- the content of Volatile Base Nitrogen, mg/100g in sample；
V 1 --- test solution consumes the volume of Hydrochloric Standard Titration, mL；
V 2 --- reagent blank consumes the volume of Hydrochloric Standard Titration, mL；
c --- the concentration of Hydrochloric Standard Titration, mol/L；
14 --- the quality of titration 1.0mL hydrochloric acid [c(HCl)=1.000mol/L] comparable nitrogen of standard titration solution, g/mol；
m--- sample mass, g；
V--- the filtrate volume accurately drawn, mL, in this lawV=10；
V 0 --- sample liquid total volume, mL, in this lawV 0 =100；
100 --- calculated result is scaled the conversion coefficient of mg/100g.
Cold fresh meat is in preserving process, and due to the effect of enzyme and bacterium in meat, in decay process, protein will be decomposed
To generate the alkaline nitrogen substance such as ammonia and amine, and this substance is there are also volatility, and the Volatile Base Nitrogen of rotten meat contains
Amount is higher than 20 mg/100 g.As shown in fig. 6, the TVB-N content amplitude of variation of the cold fresh meat of different fresh-keeping liquid processing
Difference, but variation tendency is identical.The experimental group handled through antistaling agent content of Volatile Base Nitrogen at the 9th day still is below
20 mg/100 g.But the value of the Volatile Base Nitrogen of blank group is always above other three groups, about in the 7th day volatility alkali
Nitrogen numerical value is higher than 20 mg/100 g, illustrates that meat has gone bad at this time.The result shows that the volatility that yeast microcapsules group generates
Alkali nitrogen is significantly less than blank group, can effectively inhibit the growth and breeding of microorganism, Shelf-life.
Microbiological indicator evaluation:
Total plate count: referring to GB 4789.2-2016, sterile working weighs 10.00 g meat samples, is shredded with sterilizing scissors, is put into dress
Have in 90 mL, 0.85% sterile saline conical flask, shaking table shakes 3 min after sealing, then takes 1 mL supernatant, carries out 10
It is incremented by dilution again, selects suitable dilution, pour plate pours into PCA culture medium, the constant temperature incubation in 37 DEG C of constant incubators
It is counted after 48h.Total plate count can extend with the preservation time and is increasing in cold fresh meat.It is provided in GB/T5009.44-2003:
Level-one fresh meat: bacterium colony falls sum≤106A/g；Second level fresh meat: 106A/total plate count≤10 g <7A/g；Corrupt meat bacterium colony is total
Number > 108A/g.As shown in fig. 7, by the experimental group that different fresh-keeping liquids are handled, total plate count is significantly lower than blank group.
Always above other three processing groups, and at the 9th day, total plate count is 8.15 lgcfug to blank group total plate count-1,
It is putrid and deteriorated.And yeast microcapsules group shows preferable biocidal property, and due to the slow releasing function of microcapsules, the bacterium at the 9th day
Falling sum is 6.51 lgcfug-1, for the minimum in all experimental groups, and meat is still in second level fresh meat standard.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of preparation method of the natural coating antistaling agent of cold fresh meat, which is characterized in that implement as follows:
(1) by flower of JINHUAKUI drying, crushing, sieving, bottling is for use；
(2) flower of JINHUAKUI powder obtained by step (1) is weighed, ethanol solution is added, water-bath extraction is carried out, is then centrifuged for, takes supernatant
Liquid is concentrated by evaporation, and freeze-drying is spare；
(3) Angel dry ferment is weighed, NaCl is added, carries out water-bath concussion, is centrifuged, washing is freeze-dried yeast cells, spare；
(4) it weighing and is freeze-dried yeast cells obtained by step (3), flavones concentrate is added, water bath with thermostatic control concussion is centrifuged, washing,
Repeatedly after centrifugation, it is freeze-dried to get the natural coating antistaling agent of the cold fresh meat of purpose product.
2. the preparation method of the natural coating antistaling agent of cold fresh meat according to claim 1, it is characterised in that: the step
(1) in, by flower of JINHUAKUI in 50 DEG C of drying, crushing, 60 meshes are crossed.
3. the preparation method of the natural coating antistaling agent of cold fresh meat according to claim 2, it is characterised in that: the step
(2) in, the ethanol solution of volumetric concentration 75% is added with the solid-liquid ratio of 1:30, under the conditions of 60 DEG C, 2.5h is extracted in water-bath.
4. the preparation method of the natural coating antistaling agent of cold fresh meat according to claim 3, it is characterised in that: the step
(3) in, the NaCl solution of volumetric concentration 5% is added with the solid-liquid ratio of 1:20, shakes 5h, 4000r/min centrifugation in 54 DEG C of water-baths
L5min is washed 2 times, is freeze-dried yeast cells, spare.
5. the preparation method of the natural coating antistaling agent of cold fresh meat according to claim 4, it is characterised in that: the step
(4) in, 10mL flavones concentrate, water bath with thermostatic control concussion is added, 4000r/min is centrifuged 15min, and distilled water is washed 3 times.
6. the preparation method of the natural coating antistaling agent of cold fresh meat according to claim 5, it is characterised in that: the water-bath shake
Swinging temperature is 30~50 DEG C；Water-bath shakes the time for 6~8h.
7. the preparation method of the natural coating antistaling agent of cold fresh meat according to claim 6, it is characterised in that: the flavones with
The mass ratio for being freeze-dried yeast cells is 1:2~4.
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| CN113915872A (en) * | 2021-03-22 | 2022-01-11 | 海信（山东）冰箱有限公司 | A kind of refrigerator |
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