CN109601603B - Chicken biological coating preservative and preparation process and preservation method thereof - Google Patents
Chicken biological coating preservative and preparation process and preservation method thereof Download PDFInfo
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Images
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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a high-efficiency chicken biological coating preservative and a preparation process and a preservation method thereof, wherein the preservative comprises tea polyphenol, sorbitol, vitamin C, lysozyme, carboxymethyl cellulose, compound lactobacillus fermentation concentrated solution and compound essential oil mixed solution, and the preparation process comprises the following steps: firstly, preparing a carboxymethyl cellulose aqueous solution, adding tea polyphenol, sorbitol, vitamin C and lysozyme into the prepared carboxymethyl cellulose solution, and stirring; adding the compound lactobacillus fermentation concentrated solution and stirring until the mixture is uniformly blended; adding the mixed solution of the compound essential oil, and uniformly stirring at a high speed to obtain the biological coating preservative; the fresh-keeping method comprises the following steps: the fresh and healthy chicken is selected, the biological film preservative is applied to the prepared chicken, the chicken is fished out after preservative solution is attached to the surface of the chicken, the chicken is drained, the chicken is packaged in a vacuum sealing mode and placed in a refrigerator for storage in a refrigerating mode.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a chicken biological coating preservative and a preparation process and a preservation method thereof.
Background
With the improvement of living standard of people, the safety and the nutritional characteristics of food are widely concerned. The chicken is more and more favored by people due to the characteristics of rich nutrition, low fat and high protein, and simultaneously, higher requirements are put forward on the quality of the chicken. China is the second largest chicken producing and consuming country in the world, and with the increasing consumption of chicken, the problem of chicken freshness preservation is more and more concerned. The fresh chicken has high water content and is very easy to be invaded by microorganisms, thereby not only causing environmental pollution and economic loss, but also greatly reducing the edible safety of the chicken. In particular, the chicken is not sterilized after being slaughtered, so that the chicken is easy to rot during storage and transportation, and the commodity value and shelf life are influenced.
The meat spoilage is mainly caused by protein deterioration, fat oxidation, microorganism invasion and catalysis of internal enzymes, and the preservation of the freshness of meat by using a preservative is one of the most common and effective methods for prolonging the shelf life. At present, the research on meat preservatives at home and abroad mainly comprises two types, namely a chemical preservative and a natural preservative, most of the chemical preservatives have certain toxicity and are easy to cause changes of appearance color and moisture characteristics of meat, and the natural preservatives are non-toxic, harmless, economical and safe, can delay the deterioration of meat such as color fading, browning and oxidation, and are widely researched by various industry people in recent years, so that the application prospect is very wide.
Disclosure of Invention
In order to solve the problems, the invention provides the chicken biological coating preservative, the preparation process and the preservation method thereof, which can obviously improve the preservation effect of chicken, effectively enhance the antioxidation and bacteriostasis effects of the preservative, improve the preservation effect and ensure the edible safety of chicken.
The invention is realized by the following technical scheme:
the chicken biological coating preservative comprises the following components in parts by weight: 0.4-1.0 part of tea polyphenol, 1.0-2.0 parts of sorbitol, 0.1-0.5 part of vitamin C, 0.01-0.03 part of lysozyme, 1-2 parts of carboxymethyl cellulose, 1-2 parts of compound lactobacillus fermentation concentrated solution and 1-2 parts of compound essential oil mixed solution.
Further, the compound essential oil mixed solution is prepared by stirring and mixing spice essential oil, sesame oil and olive oil in a high-speed stirrer, wherein the ratio of the spice essential oil to the sesame oil to the olive oil is 1:1:1 or 2:2: 1.
Further, the spice essential oil comprises a mixture of ginger essential oil, clove essential oil and cinnamon essential oil.
Further, the preparation method of the ginger essential oil comprises the following steps: peeling rhizoma Zingiberis recens, mashing, adding water, treating with 200W ultrasonic wave for 15-20 min, placing into a flask equipped with volatile oil extractor, heating, distilling to extract volatile oil until no oil is obtained, standing, and separating oil and water to obtain rhizoma Zingiberis recens essential oil.
Further, the preparation method of the clove essential oil comprises the following steps: weighing 400 g of ground clove powder, pouring the ground clove powder into a 1L extraction tank, extracting for 1.5-2 h under the conditions that the extraction temperature is 45-50 ℃, the extraction pressure is 10-12 MPa and the resolving temperature is 55 ℃, and separating from the resolving kettle to obtain the clove essential oil, wherein the ground clove powder is sieved by a sieve with the aperture of 0.40 mm.
Further, the preparation method of the cinnamon essential oil comprises the following steps: pulverizing cortex Cinnamomi, sieving with 0.40 mm sieve, pouring cortex Cinnamomi powder into round-bottom flask, adding n-hexane solution at a material-to-liquid ratio of 1g to 10-15 mL, placing the reflux device in 80 deg.C water bath, refluxing at constant temperature for 35-40 min, filtering, and recovering n-hexane to obtain cortex Cinnamomi essential oil.
A preparation process of a chicken biological coating preservative comprises the following specific preparation steps:
step one, weighing the carboxymethyl cellulose in parts by weight, putting the carboxymethyl cellulose into a beaker, adding sterile distilled water, heating to fully dissolve the carboxymethyl cellulose, and then putting the beaker to room temperature for later use to obtain a carboxymethyl cellulose aqueous solution;
step two, adding the tea polyphenol, sorbitol, vitamin C and lysozyme in the weight ratio into the carboxymethyl cellulose aqueous solution prepared in the step one, stirring, and preparing a mixed solution A for later use after uniformly stirring;
step three, adding the prepared composite lactobacillus fermentation concentrated solution into the mixed solution A prepared in the step two, and stirring for 10min to prepare a uniform mixed solution B;
the preparation method of the lactobacillus fermentation concentrated solution comprises the following steps: inoculating 3% -4% of mixed strains into 300 mL of MRS liquid culture medium, culturing at 37-42 ℃ for 24 h for activation treatment, then transferring 4% -5% of inoculum size into broth culture medium, stirring uniformly, culturing at 40-42 ℃ for 18-20 h, centrifuging at 6000 Xg, taking supernatant, and performing rotary evaporation at 50-55 ℃ to obtain lactobacillus fermentation concentrated solution, wherein the mixed strains comprise streptococcus lactis, lactobacillus plantarum, lactobacillus bulgaricus and lactobacillus acidophilus in a ratio of 2:1:1: 1;
and step four, adding the mixed solution B prepared in the step three into the mixed solution B, stirring for 8-10 min, and preparing the biological coating preservative for later use after even blending.
A chicken biological coating preservative used for preserving chicken comprises the following operation steps:
1) selecting fresh and healthy chicken subjected to inspection and quarantine, and dividing the chicken into parts for later use according to commodity requirements;
2) applying the prepared biological coating preservative to the chicken prepared in the step 1) to ensure that preservative solution is completely and uniformly attached to the surface of the chicken;
3) fishing out the chicken treated by the preservative solution in the step 2), removing redundant water, draining, vacuum sealing and packaging, and putting into a refrigerator for cold storage, wherein the cold storage temperature of the refrigerator is 0-4 ℃.
Further, in the step 2), the preservative solution is attached to the surface of the chicken by adopting a soaking method, a spraying method or a smearing method.
Further, when the soaking method is adopted, the chicken is soaked in the preservative for 5-30 min.
The invention has the beneficial effects that:
(1) the invention adopts the carboxymethyl cellulose as the fresh-keeping coating agent, has certain fresh-keeping effect, is safe and nontoxic, and is economic and effective; the sorbitol has low toxicity, is a food preservative which is widely applied at present, and has the characteristics of health and safety and a certain preservative effect; the tea polyphenol contains various polyphenol substances, has certain color protection and deodorization effects, can inhibit the oxidation of fat in meat products and the increase of TVB-N value, has very strong oxidation resistance and bacteriostatic effect, and is a natural food preservative; the lysozyme is a natural protein, is non-toxic and harmless, has a strong antibacterial effect, can well inhibit the growth of bacteria, and keeps the color of chicken; vitamin C has strong antioxidation; the compound essential oil mixed liquid has excellent bacteriostatic effect, wherein gingerol and some volatile organic compounds contained in the ginger essential oil have better antioxidant and bacteriostatic effects; wherein the compound lactobacillus fermentation concentrated solution contains Nisin, which is a polypeptide substance produced by streptococcus lactis, can inhibit most gram-positive bacteria and has strong inhibition effect on spores of bacillus;
(2) the compound biological coating preservative prepared by utilizing the synergistic effect of different preservative components is applied to the chicken, so that the defect of small preservation range of a single preservative can be overcome, the preservation effect of the chicken can be obviously improved, the antioxidant and bacteriostatic effects of the preservative are effectively enhanced, the preservation effect is improved, the edible safety of the chicken is ensured, the chicken is prevented from being excessively oxidized, the increase of the TVB-N value and the total number of bacterial colonies in the chicken is obviously inhibited, the contact between the surface of the chicken and oxygen can be isolated, and the oxidative deterioration of the chicken is reduced;
(3) in the preparation process of the biological coating preservative, the preservative is prepared in a plurality of times, carboxymethyl cellulose is firstly heated to assist dissolution and then dissolved in sterile distilled water, and the solubility of the carboxymethyl cellulose is changed by heating, so that the aim of dissolving the carboxymethyl cellulose is fulfilled; after the biological coating preservative is cooled to room temperature, other biological preservative is added for the second time, so that the biological coating preservative can maintain a relatively stable state, the other preservatives can be effectively prevented from being influenced by heating, and the obtained preservative can keep a good preservation effect; the lactobacillus fermentation concentrated solution is added into the preservative solution which is successfully prepared in the preliminary way for the third time, and the compound essential oil mixed solution is added finally, so that the loss of various volatile organic matters in the ginger essential oil can be reduced, the effective preservation components are retained to the maximum extent, and the better preservation purpose can be achieved by using a small amount of the fresh-keeping agent;
(4) the chicken fresh-keeping agent can be coated in various coating modes, the chicken is treated by the composite biological coating fresh-keeping agent through the coating method, the fresh-keeping agent is easy to drip and form a film through the coating method, the coating is uniform and complete, the fresh-keeping effect is well guaranteed, the fresh-keeping agent can be recycled, the manufacturing cost of the fresh-keeping agent is saved, and the production cost is controlled;
(5) the biological coating preservative prepared by the invention has the shelf life of more than 16 d, can obviously inhibit the increase of the TVB-N value and the total number of bacterial colonies, and in addition, the reduction speed of the shearing force is obviously slowed down, and the good chromaticity can be kept, so that the commodity value of chicken is improved.
Drawings
FIG. 1 is a comparison of the total number of colonies in a chicken treated group treated with an antistaling agent of the present invention and a chicken control group which is not treated;
FIG. 2 is a graph comparing the shear force of a chicken treated group treated with an antistaling agent of the invention with that of a common untreated chicken control group.
Detailed Description
The invention will be further described with reference to the following drawings and specific embodiments:
example 1:
the application of the biological coating preservative comprises the following steps:
1) selecting fresh chicken qualified for slaughter and quarantine as a raw material, wherein the fresh chicken can be a complete chicken carcass or a divided tissue, the fascia is less, the meat quality is fresh, the color is good, and the fresh chicken is cleaned for later use;
2) mixing ginger essential oil, clove essential oil and cinnamon essential oil according to the ratio of 1:2:3 to prepare spice essential oil, and then compounding the spice essential oil with sesame oil and olive oil according to the ratio of 1:1:1 to prepare compound essential oil mixed liquid for later use, wherein the ginger essential oil, the clove essential oil and the cinnamon essential oil are all food-grade;
the preparation method of the ginger essential oil comprises the following steps: peeling rhizoma Zingiberis recens, mashing, adding water, treating with 200W ultrasonic wave for 15-20 min, placing into a flask equipped with volatile oil extractor, heating, distilling to extract volatile oil until no oil is obtained, standing, and separating oil and water to obtain rhizoma Zingiberis recens essential oil.
The preparation method of the clove essential oil comprises the following steps: weighing 400 g of ground clove powder, pouring the ground clove powder into a 1L extraction tank, extracting for 1.5-2 h under the conditions that the extraction temperature is 45-50 ℃, the extraction pressure is 10-12 MPa and the resolving temperature is 55 ℃, and separating from the resolving kettle to obtain the clove essential oil, wherein the ground clove powder is sieved by a sieve with the aperture of 0.40 mm.
The preparation method of the cinnamon essential oil comprises the following steps: pulverizing cortex Cinnamomi, sieving with 0.40 mm sieve, pouring cortex Cinnamomi powder into round-bottom flask, adding n-hexane solution at a material-to-liquid ratio of 1g to 10-15 mL, placing the reflux device in 80 deg.C water bath, refluxing at constant temperature for 35-40 min, filtering, and recovering n-hexane to obtain cortex Cinnamomi essential oil.
3) Weighing 12g of carboxymethyl cellulose, adding the carboxymethyl cellulose into a beaker, adding 500mL of sterile distilled water, slightly heating to assist dissolution, and standing at room temperature for later use to obtain a carboxymethyl cellulose aqueous solution, wherein the carboxymethyl cellulose is a food-grade reagent;
4) adding 4g of tea polyphenol, 10g of sorbitol, 2g of vitamin C and 0.1g of lysozyme into the carboxymethyl cellulose aqueous solution prepared in the step 3), stirring and dissolving to ensure that the solution is stable and uniform, and preparing a mixed solution A;
5) adding 10 mL of compound lactobacillus fermentation concentrated solution into the mixed solution A prepared in the step 4), and uniformly stirring to prepare a mixed solution B for later use;
the preparation method of the lactobacillus fermentation concentrated solution comprises the following steps: inoculating 3% -4% of mixed strains (streptococcus lactis: lactobacillus plantarum: lactobacillus bulgaricus: lactobacillus acidophilus =2:1:1: 1) into 300 mL of MRS liquid culture medium, culturing at 37-42 ℃ for 24 h for activation treatment, then transferring 4% -5% of inoculum size into broth culture medium, stirring uniformly, culturing at 40-42 ℃ for 18-20 h, centrifuging at 6000 Xg, taking supernatant, and performing rotary evaporation at 50-55 ℃ to obtain lactobacillus fermentation concentrated solution;
6) adding 15mL of compound essential oil mixed solution into the mixed solution B prepared in the step 5), adding water to 1000mL, and uniformly blending to prepare a biological coating preservative for later use;
7) uniformly covering a layer of preservative on the surface of the chicken prepared in the step 1) by adopting a spraying mode for the biological coating preservative prepared in the step 6), so that a layer of uniform preservative film is formed on the surface of the chicken;
8) fishing out the coated chicken prepared in the step 7) after the spraying is finished, and draining;
9) and carrying out vacuum sealing packaging on the fresh-keeping chicken prepared in the step 8), and putting the chicken into a refrigerator with the temperature of 0-4 ℃ for refrigeration.
Example 2:
the application of the biological coating preservative comprises the following steps:
1) selecting fresh chicken meat qualified for slaughter and quarantine as a raw material, wherein fascia is less, meat quality is fresh, color is better, and the fresh chicken meat is cleaned for later use;
2) mixing the ginger essential oil, the clove essential oil and the cinnamon essential oil according to the ratio of 2:1:2 to prepare spice essential oil, and then compounding the spice essential oil with the sesame oil and the olive oil according to the ratio of 2:2:1 for later use;
wherein the preparation method of the ginger essential oil, the clove essential oil and the cinnamon essential oil is the same as that of the embodiment 1;
3) weighing 15g of carboxymethyl cellulose, adding the carboxymethyl cellulose into a beaker, adding 500mL of sterile distilled water, slightly heating to assist dissolution, and standing to room temperature to obtain a carboxymethyl cellulose aqueous solution for later use;
4) adding 4g of tea polyphenol, 10g of sorbitol, 1g of vitamin C and 0.1g of lysozyme into the carboxymethyl cellulose aqueous solution prepared in the step 3), stirring and dissolving to ensure that the solution is stable and uniform, and preparing a mixed solution A;
5) adding 8 mL of compound lactobacillus fermentation concentrated solution into the mixed solution A prepared in the step 4); stirring uniformly to prepare a mixed solution B for later use;
wherein the preparation method of the compound lactobacillus fermentation concentrated solution is consistent with the example 1;
6) adding 14mL of compound essential oil mixed solution into the mixed solution B prepared in the step 5), adding water to 1000mL, and uniformly blending to prepare a biological coating preservative for later use;
7) soaking the chicken prepared in the step 1) in the biological coating preservative prepared in the step 6) for 10min to form a uniform preservative film on the surface of the chicken;
8) fishing out the coated chicken prepared in the step 7) after soaking, and draining;
9) and carrying out vacuum sealing packaging on the fresh-keeping chicken prepared in the step 8), and putting the chicken into a refrigerator with the temperature of 0-4 ℃ for refrigeration.
Example 3:
the application of the biological coating preservative comprises the following steps:
1) selecting fresh chicken subjected to strict slaughter inspection and quarantine, selecting chicken breasts with few fascia, cleaning the fresh chicken and then dividing the fresh chicken for later use;
2) mixing the ginger essential oil, the clove essential oil and the cinnamon essential oil according to the ratio of 1:1:1 to prepare spice essential oil, and then compounding the spice essential oil with the sesame oil and the olive oil according to the ratio of 1:2:1 for later use;
wherein the preparation method of the ginger essential oil, the clove essential oil and the cinnamon essential oil is the same as that of the embodiment 1;
3) weighing 10g of carboxymethyl cellulose, adding the carboxymethyl cellulose into a beaker, adding 500mL of sterile distilled water, slightly heating to assist dissolution, and standing to room temperature to obtain a carboxymethyl cellulose aqueous solution;
4) adding 10g of tea polyphenol, 12g of sorbitol, 3g of vitamin C and 0.2 g of lysozyme into the carboxymethyl cellulose aqueous solution prepared in the step 3), stirring and dissolving to ensure that the solution is stable and uniform, and preparing a mixed solution A;
5) adding 5mL of compound lactobacillus fermentation concentrated solution into the mixed solution A prepared in the step 4), uniformly mixing, and mixing the solution B for later use;
wherein the preparation method of the compound lactobacillus fermentation concentrated solution is consistent with the example 1;
6) adding 12 mL of the mixed solution of the compound essential oil prepared in the step 2) in the step 5), adding water to 1000mL, and uniformly blending to prepare the biological coating preservative for later use;
7) uniformly covering a layer of preservative on the surface of the chicken prepared in the step 1) by adopting a spraying mode for the biological coating preservative prepared in the step 6), so that a layer of uniform preservative film is formed on the surface of the chicken;
8) fishing out the coated chicken prepared in the step 7) after the spraying is finished, and draining;
9) and carrying out vacuum sealing packaging on the fresh-keeping chicken prepared in the step 8), and putting the chicken into a refrigerator with the temperature of 0-4 ℃ for refrigeration.
Example 4:
the application of the biological coating preservative comprises the following steps:
1) selecting fresh chicken meat qualified for slaughter and quarantine as a raw material, wherein fascia is less, meat quality is fresh, color is better, and the fresh chicken meat is cleaned for later use;
2) mixing the ginger essential oil, the clove essential oil and the cinnamon essential oil according to the ratio of 1:2:1 to prepare spice essential oil, and then compounding the spice essential oil with the sesame oil and the olive oil according to the ratio of 1:1:1 for later use;
wherein the preparation method of the ginger essential oil, the clove essential oil and the cinnamon essential oil is the same as that of the embodiment 1;
3) weighing 12g of carboxymethyl cellulose, adding the carboxymethyl cellulose into a beaker, adding 500mL of sterile distilled water, slightly heating to assist dissolution, and standing to room temperature to prepare a carboxymethyl cellulose aqueous solution for later use;
4) adding 8g of tea polyphenol, 10g of sorbitol, 1g of vitamin C and 0.3g of lysozyme into the carboxymethyl cellulose aqueous solution prepared in the step 3), stirring and dissolving to ensure that the solution is stable and uniform, and preparing a mixed solution A;
5) adding 7 mL of compound lactobacillus fermentation concentrated solution into the mixed solution A prepared in the step 4); stirring uniformly to prepare a mixed solution B for later use;
wherein the preparation method of the compound lactobacillus fermentation concentrated solution is consistent with the example 1;
6) adding 13 mL of compound essential oil mixed solution into the mixed solution B prepared in the step 5), adding water to 1000mL, and uniformly blending to prepare a biological coating preservative for later use;
6) soaking the chicken prepared in the step 1) in the biological coating preservative prepared in the step 5) for 8min to form a uniform preservative film on the surface of the chicken;
7) fishing out the coated chicken prepared in the step 6) after soaking, and draining;
8) and carrying out vacuum sealing packaging on the fresh-keeping chicken prepared in the step 7), and putting the chicken into a refrigerator with the temperature of 0-4 ℃ for refrigeration.
Examples 5,
The application of the biological coating preservative comprises the following steps:
1) selecting fresh chicken meat qualified for slaughter and quarantine as a raw material, wherein fascia is less, meat quality is fresh, color is better, and the fresh chicken meat is cleaned for later use;
2) mixing the ginger essential oil, the clove essential oil and the cinnamon essential oil according to the ratio of 2:2:1 to prepare spice essential oil, and then compounding the spice essential oil with the sesame oil and the olive oil according to the ratio of 2:2:1 to obtain compound essential oil mixed liquid for later use;
wherein the preparation method of the ginger essential oil, the clove essential oil and the cinnamon essential oil is the same as that of the embodiment 1;
3) weighing 10g of carboxymethyl cellulose, adding the carboxymethyl cellulose into a beaker, adding 500mL of distilled water, slightly heating to assist dissolution, and standing to room temperature to obtain a carboxymethyl cellulose aqueous solution for later use;
4) adding 6g of tea polyphenol, 15g of sorbitol, 1g of vitamin C and 0.1g of lysozyme into the carboxymethyl cellulose aqueous solution prepared in the step 3), stirring and dissolving to ensure that the solution is stable and uniform, and preparing a mixed solution A;
5) adding 9 mL of composite lactobacillus fermentation concentrated solution into the mixed solution A prepared in the step 4); stirring uniformly to obtain a mixed solution B for later use;
wherein the preparation method of the compound lactobacillus fermentation concentrated solution is consistent with the example 1;
6) adding 13 mL of compound essential oil mixed solution into the mixed solution B prepared in the step 5), adding water to 1000mL, and uniformly blending to prepare a biological coating preservative for later use;
7) putting the chicken prepared in the step 1) into the biological coating preservative prepared in the step 6) for smearing, so that a layer of uniform preservative film is formed on the surface of the chicken;
8) fishing out the coated chicken prepared in the step 7) after the coating is finished, and draining;
9) and carrying out vacuum sealing packaging on the fresh-keeping chicken prepared in the step 8), and putting the chicken into a refrigerator with the temperature of 0-4 ℃ for refrigeration.
As shown in Table 1, the two key technical indexes of the TVB-N value and the total number of colonies of the fresh-keeping chicken prepared by the implementation example are compared with untreated common chicken, the fresh-keeping effect of the chicken obtained by the implementation example is greatly improved, and the fresh-keeping performance in the implementation example 1 is optimal.
TABLE 1 TVB-N value and total colony count changes during storage of chicken for each treatment group
The total number of bacterial colonies and the shearing force of the chicken treated by the preservative in the embodiment 1 with the best freshness are compared with those of the common untreated chicken control group, and the comparison result shows that the shearing force of the chicken is related to tenderness and toughness, the tenderness is better when the shearing force is smaller in a certain range, and the shearing force which exceeds the range is reduced to show that the toughness of the chicken is reduced. As can be seen from the graph, the total number of colonies and the reduction value of the shearing force of the treatment group in example 1 are obviously lower than those of the control group, and the shelf life of the chicken treated by the biological film preservative is prolonged to 18 days.
In conclusion, the biological coating preservative prepared by the invention is not only greatly superior to the preservation method in the prior art in preservation effect, but also is improved in chicken quality, so that the biological coating preservative can be widely applied to the meat product industry.
While there have been shown and described what are at present considered the fundamental principles of the invention, its essential features and advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (10)
1. A chicken biological coating preservative is characterized in that: the preservative comprises the following components in parts by weight: 0.4-1.0 part of tea polyphenol, 1.0-2.0 parts of sorbitol, 0.1-0.5 part of vitamin C, 0.01-0.03 part of lysozyme, 1-2 parts of carboxymethyl cellulose, 1-2 parts of compound lactobacillus fermentation concentrated solution and 1-2 parts of compound essential oil mixed solution, wherein the compound essential oil mixed solution is prepared by stirring and mixing spice essential oil, sesame oil and olive oil in a high-speed stirrer;
the preparation method of the lactobacillus fermentation concentrated solution comprises the following steps: inoculating 3% -4% of mixed strain into 300 mL of MRS liquid culture medium, culturing at 37-42 ℃ for 24 h for activation treatment, then transferring into broth culture medium with the inoculum size of 4% -5%, stirring uniformly, culturing at 40-42 ℃ for 18-20 h, centrifuging at 6000 Xg, taking supernatant, and performing rotary evaporation at 50-55 ℃ to obtain lactobacillus fermentation concentrated solution, wherein the mixed strain comprises streptococcus lactis, lactobacillus plantarum, lactobacillus bulgaricus and lactobacillus acidophilus with the ratio of 2:1:1: 1.
2. The chicken biological coating preservative according to claim 1, which is characterized in that: the ratio of the spice essential oil to the sesame oil to the olive oil is 1:1:1 or 2:2: 1.
3. The chicken biological coating preservative according to claim 2, which is characterized in that: the spice essential oil comprises a mixture of ginger essential oil, clove essential oil and cinnamon essential oil.
4. The chicken biological coating preservative according to claim 3, which is characterized in that: the preparation method of the ginger essential oil comprises the following steps: peeling rhizoma Zingiberis recens, mashing, adding water, treating with 200W ultrasonic wave for 15-20 min, placing into a flask equipped with volatile oil extractor, heating, distilling to extract volatile oil until no oil is obtained, standing, and separating oil and water to obtain rhizoma Zingiberis recens essential oil.
5. The chicken biological coating preservative according to claim 3, which is characterized in that: the preparation method of the clove essential oil comprises the following steps: weighing 400 g of ground clove powder, pouring the ground clove powder into a 1L extraction tank, extracting for 1.5-2 h under the conditions that the extraction temperature is 45-50 ℃, the extraction pressure is 10-12 MPa and the resolving temperature is 55 ℃, and separating from the resolving kettle to obtain the clove essential oil, wherein the ground clove powder is sieved by a sieve with the aperture of 0.40 mm.
6. The chicken biological coating preservative according to claim 3, which is characterized in that: the preparation method of the cinnamon essential oil comprises the following steps: pulverizing cortex Cinnamomi, sieving with 0.40 mm sieve, pouring cortex Cinnamomi powder into round-bottom flask, adding n-hexane solution at a material-to-liquid ratio of 1g to 10-15 mL, placing the reflux device in 80 deg.C water bath, refluxing at constant temperature for 35-40 min, filtering, and recovering n-hexane to obtain cortex Cinnamomi essential oil.
7. The preparation process of the chicken biological coating preservative according to any one of claims 1 to 6, which is characterized by comprising the following steps: the preparation method comprises the following specific steps:
step one, weighing the carboxymethyl cellulose in parts by weight, putting the carboxymethyl cellulose into a beaker, adding sterile distilled water, heating to fully dissolve the carboxymethyl cellulose, and then putting the beaker to room temperature for later use to obtain a carboxymethyl cellulose aqueous solution;
step two, adding the tea polyphenol, sorbitol, vitamin C and lysozyme in the weight ratio into the carboxymethyl cellulose aqueous solution prepared in the step one, stirring, and preparing a mixed solution A for later use after uniformly stirring;
step three, adding the prepared composite lactobacillus fermentation concentrated solution into the mixed solution A prepared in the step two, and stirring for 10min to prepare a uniform mixed solution B;
and step four, adding the mixed solution B prepared in the step three into the mixed solution B, stirring for 8-10 min, and preparing the biological coating preservative for later use after even blending.
8. The method for keeping chicken fresh by using the chicken biological coating preservative as claimed in claim 1, which is characterized in that: the method comprises the following operation steps:
1) selecting fresh and healthy chicken subjected to inspection and quarantine, and dividing the chicken into parts for later use according to commodity requirements;
2) applying the prepared biological coating preservative to the chicken prepared in the step 1) to ensure that preservative solution is completely and uniformly attached to the surface of the chicken;
3) fishing out the chicken treated by the preservative solution in the step 2), removing redundant water, draining, vacuum sealing and packaging, and putting into a refrigerator for cold storage, wherein the cold storage temperature of the refrigerator is 0-4 ℃.
9. The method for keeping chicken fresh by biological coating preservative according to claim 8, which is characterized by comprising the following steps: in the step 2), the antistaling agent solution is attached to the surface of the chicken by adopting a soaking method, a spraying method or a smearing method.
10. The method for keeping chicken fresh by biological coating preservative according to claim 9, which is characterized by comprising the following steps: when the soaking method is adopted, the chicken is soaked in the preservative for 5-30 min.
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| CN110915883A (en) * | 2019-12-20 | 2020-03-27 | 河南科技大学 | Preparation and preservation method of coating preservative for cold fresh mutton |
| CN111202213A (en) * | 2020-01-14 | 2020-05-29 | 临沂金锣文瑞食品有限公司 | Functional natural meat product and preparation method thereof |
| CN114885978A (en) * | 2022-03-24 | 2022-08-12 | 三都港海洋食品有限公司 | Efficient fresh-keeping fish processing technology |
| CN114847337A (en) * | 2022-05-06 | 2022-08-05 | 安徽省陈墩禽业有限公司 | Chemical reagent sterilization equipment for storage and transportation of iced fresh chicken and use method thereof |
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| CN104413138A (en) * | 2013-08-30 | 2015-03-18 | 凯姆勒吸水材料（天津）有限公司 | Preservative for meat products |
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| CN102204584A (en) * | 2011-05-04 | 2011-10-05 | 马汉军 | Method for refreshing chilled chick by using propolis composite coating |
| CN104413138A (en) * | 2013-08-30 | 2015-03-18 | 凯姆勒吸水材料（天津）有限公司 | Preservative for meat products |
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