CN109619167A - 一种针对调理肉制品护色保鲜复配抗氧化剂、制备方法及其应用 - Google Patents
一种针对调理肉制品护色保鲜复配抗氧化剂、制备方法及其应用 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提供一种针对调理肉制品护色保鲜复配抗氧化剂、制备方法及其应用,所述复配抗氧化剂包括以下质量百分比的原料:迷迭香提取物1‑30%、乳酸链球菌素0.3‑10%和ε‑聚赖氨酸盐0.3‑10%。本发明将迷迭香提取物、乳酸链球菌素、ε‑聚赖氨酸盐进行复配,科学配比,起到协同增效作用,显著提高调理肉制品的抗氧化护色护味保鲜效果。
Description
技术领域
本发明涉及肉制品抗氧化剂技术领域,特别涉及一种针对调理肉制品护色保鲜复配抗氧化剂、制备方法及其应用。
背景技术
抗氧化剂的开发与研究一直以来受到人们的高度关注,目前市场抗氧化剂主要分为人工合成和天然抗氧化剂两大类,前者主要包括BHA(丁基羟基茴香醚)、BHT(二丁基羟基甲苯)、TBHQ(特丁基对苯二酚),其抗氧化活性尚可,然而BHT、BHA等具有毒性,可能会导致脱氧核糖核苷酸(DNA)的损伤从而引发恶性肿瘤,其安全性受到越来越多的质疑,在欧美等发达国家对化学合成抗氧化剂BHA、BHT、TBHQ的使用已经受到严格限制,在抑菌防腐领域,主要是人工合成的山梨酸钾、脱氢乙酸钠等,其安全性越来越收到人们的质疑,因此,寻求天然抗氧化剂成为国内外学者的研究热点,目前市场上主要有茶多酚、维生素E、迷迭香提取物、植酸、维生素C、柠檬酸等,并已经广泛应用在食品领域,但天然抗氧化剂在不同应用领域,其抗氧化活性也不一样,并受到不同程度影响,其中迷迭香提取物成分最为复杂,抗氧化效果以及里面活性成分的甄别具有重大的市场价值.
近年来调理肉制品因便捷、营养价值高、符合人们的快节奏生活需求而兴起,但其使用品质在贮藏过程中极易因脂肪的氧化和微生物繁殖而受到影响,从而影响产品质量和营养价值。目前,为解决这一问题所采用的的最普遍的方法是添加人工抗氧化剂和防腐剂。合成抗氧化剂以及防腐剂的抗氧化效果和抑菌效果突出,但其安全问题受到质疑并得不到保障,故急需一种针对调理肉制品护色保鲜复配抗氧化剂,解决上述技术问题。
发明内容
鉴以此,本发明提出一种针对调理肉制品护色保鲜复配抗氧化剂,解决上述技术问题。
本发明的技术方案是这样实现的:
本发明提供一种针对调理肉制品护色保鲜复配抗氧化剂,包括以下质量百分比的原料:迷迭香提取物1-30%、乳酸链球菌素0.3-10%和ε-聚赖氨酸盐0.3-10%。
进一步的,包括以下质量百分比的原料:迷迭香提取物13.4%、乳酸链球菌素2.8%、ε-聚赖氨酸盐4.3%。
进一步的,还包括以下质量百分比的原料:醇基溶剂20-90%、无菌水1-90%。
进一步的,所述迷迭香提取物含有鼠尾草酸、鼠尾草酚、精油、熊果酸、迷迭香酸。
进一步的,所述迷迭香提取物的制备包括以下步骤:取迷迭香粉末溶解于酒精,加热至50℃-90℃并不断搅拌,充分搅拌提取,过滤后通过旋转蒸发掉酒精,得迷迭香提取物。
进一步的,所述酒精体积浓度为70-80%;所述加热的温度为85℃。
进一步的,所述醇基溶剂为乙醇、丙三醇、丙二醇中一种。
本发明还提供一种针对调理肉制品护色保鲜复配抗氧化剂的制备方法,包括以下步骤:
S1、按上述质量比,取迷迭香提取物,溶于醇基溶剂中,于25℃-50℃超声搅拌20-40min,得迷迭香提取物溶液;
S2、按上述质量比,将乳酸链球菌素、ε-聚赖氨酸盐溶于无菌水中,于25℃-50℃超声溶解10-30min,并搅拌5-20min;
S3、将步骤S1和S2的溶液进行混合,于25℃-40℃超声搅拌10min-60min,混匀后得复配保鲜抗氧化剂。
进一步的,超声温度控制在30-40℃。
本发明还提供一种针对调理肉制品护色保鲜复配抗氧化剂的应用,将本发明任一项所述的的针对调理肉制品护色保鲜复配抗氧化剂应用于制备针对调理肉制品护色保鲜复配抗氧化剂。
与现有技术相比,本发明的有益效果是:
本发明将迷迭香提取物、乳酸链球菌素、ε-聚赖氨酸盐进行复配,科学配比,起到协同增效作用,显著提高调理肉制品的抗氧化护色护味保鲜效果。
本发明的复配保鲜抗氧化剂可以较好抑制新鲜肉类中的细菌繁殖,保持新鲜肉类贮藏过程中较低水平的脂肪氧化和蛋白质降解,使得过氧化值较低,使得新鲜肉类贮藏15天后仍能具有较好的感官评分。本发明的复配保鲜抗氧化剂可以较好保持肉类贮藏过程中的品质,可以应用在调理肉制品的保鲜中。
而且本发明的复配保鲜抗氧化剂的原料健康安全,实际应用中安全,产品相对成本低。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1
一种针对调理肉制品护色保鲜复配抗氧化剂,由以下质量百分比的原料制得:迷迭香提取物1%、乳酸链球菌素10%、ε-聚赖氨酸盐10%、醇基溶剂20%、无菌水59%。
实施例2
一种针对调理肉制品护色保鲜复配抗氧化剂,由以下质量百分比的原料制得:迷迭香提取物30%、乳酸链球菌素0.3%、ε-聚赖氨酸盐0.3%、醇基溶剂68.4%、无菌水1%。
实施例3
一种针对调理肉制品护色保鲜复配抗氧化剂,由以下质量百分比的原料制得:迷迭香提取物13.4%、乳酸链球菌素2.8%、ε-聚赖氨酸盐4.3%、醇基溶剂51.6%、无菌水27.9%。
上述实施例1-3中,所述迷迭香提取物含有鼠尾草酸、鼠尾草酚、精油、熊果酸、迷迭香酸;所述醇基溶剂为乙醇;所述迷迭香提取物的制备包括以下步骤:取迷迭香粉末溶解于体积浓度为75%的酒精,加热至85℃并不断搅拌,充分搅拌提取,过滤后通过旋转蒸发掉酒精,得迷迭香提取物;
上述针对调理肉制品护色保鲜复配抗氧化剂的制备方法,包括以下步骤:
S1、按上述质量比,取迷迭香提取物,溶于醇基溶剂中,于30-40℃超声搅拌30min,得迷迭香提取物溶液;
S2、按上述质量比,将乳酸链球菌素、ε-聚赖氨酸盐溶于无菌水中,于30-40℃超声溶解20min,并搅拌15min;
S3、将步骤S1和S2的溶液进行混合,于30-40℃超声搅拌40min,混匀后得复配保鲜抗氧化剂。
实施例4
本实施例与实施例3的区别在于,所述醇基溶剂为丙三醇;所述迷迭香提取物的制备包括以下步骤:取迷迭香粉末溶解于体积浓度为70%的酒精,加热至50℃并不断搅拌,充分搅拌提取,过滤后通过旋转蒸发掉酒精,得迷迭香提取物;
上述针对调理肉制品护色保鲜复配抗氧化剂的制备方法,包括以下步骤:
S1、按上述质量比,取迷迭香提取物,溶于醇基溶剂中,于25℃-30℃超声搅拌40min,得迷迭香提取物溶液;
S2、按上述质量比,将乳酸链球菌素、ε-聚赖氨酸盐溶于无菌水中,于25℃-30℃超声溶解30min,并搅拌20min;
S3、将步骤S1和S2的溶液进行混合,于25℃-30℃超声搅拌60min,混匀后得复配保鲜抗氧化剂。
实施例5
本实施例与实施例3的区别在于,所述醇基溶剂为丙二醇;所述迷迭香提取物的制备包括以下步骤:取迷迭香粉末溶解于体积浓度为80%的酒精,加热至90℃并不断搅拌,充分搅拌提取,过滤后通过旋转蒸发掉酒精,得迷迭香提取物;
上述针对调理肉制品护色保鲜复配抗氧化剂的制备方法,包括以下步骤:
S1、按上述质量比,取迷迭香提取物,溶于醇基溶剂中,于45℃-50℃超声搅拌20min,得迷迭香提取物溶液;
S2、按上述质量比,将乳酸链球菌素、ε-聚赖氨酸盐溶于无菌水中,于25℃-30℃超声溶解10min,并搅拌5min;
S3、将步骤S1和S2的溶液进行混合,于25℃-30℃超声搅拌10min,混匀后得复配保鲜抗氧化剂。
实施例6
本实施例与实施例3的区别在于,所述迷迭香提取物的制备包括以下步骤:取迷迭香粉末溶解于体积浓度为75%的酒精,加热至100℃并不断搅拌,充分搅拌提取,过滤后通过旋转蒸发掉酒精,得迷迭香提取物。
对比例1
本对比例与实施例3的区别在于,所述迷迭香提取物替换为茶多酚。
对比例2
本对比例与实施例3的区别在于,所述乳酸链球菌素替换为纳他霉素。
对比例3
本对比例与实施例3的区别在于,所述ε-聚赖氨酸盐替换为月桂基二亚乙二氨基甘氨酸盐。
对比例4
本对比例与实施例3的区别在于,所述针对调理肉制品护色保鲜复配抗氧化剂,由以下质量百分比的原料制得:迷迭香提取物40%、乳酸链球菌素0.2%、ε-聚赖氨酸盐0.1%、醇基溶剂50%、无菌水9.7%。
采用本发明实施例1~6以及对比例1~4的复配保鲜抗氧化剂处理新鲜猪肉15天后,检测各项指标:
感官评定:每组由10人组成感官评定小组,在其他指标测定前对样品色泽、气味、组织状态、持水力四项指标先进行感官评定,最后得分取平均值。
将实施例1~6以及对比例1~4和空白组进行感官评价、过氧化值、菌落总数检测,上述复配保鲜抗氧化剂进行测试,结果如下:
感官评价 | 过氧化值 | 菌落总数 | |
空白对照组 | 3.45±0.49 | 1.19g/100g | 4.5×10<sup>8</sup> |
实施例1 | 9.45±0.19 | 0.22g/100g | 2.5×10<sup>4</sup> |
实施例2 | 9.48±0.19 | 0.21g/100g | 2.4×10<sup>4</sup> |
实施例3 | 9.73±0.19 | 0.18g/100g | 2.1×10<sup>4</sup> |
实施例4 | 9.34±0.19 | 0.25g/100g | 2.6×10<sup>4</sup> |
实施例5 | 9.35±0.19 | 0.24g/100g | 2.7×10<sup>4</sup> |
实施例6 | 9.21±0.19 | 0.28g/100g | 2.9×10<sup>4</sup> |
对比例1 | 5.15±0.49 | 0.74g/100g | 3.8×10<sup>8</sup> |
对比例2 | 5.37±0.49 | 0.71g/100g | 3.7×10<sup>8</sup> |
对比例3 | 5.08±0.49 | 0.81g/100g | 3.9×10<sup>8</sup> |
对比例4 | 6.28±0.49 | 0.63g/100g | 3.2×10<sup>8</sup> |
上述结果表明,本发明的复配保鲜抗氧化剂可以较好抑制新鲜肉类中的细菌繁殖,保持新鲜肉类贮藏过程中较低水平的脂肪氧化和蛋白质降解,使得过氧化值较低,使得新鲜肉类贮藏15天后仍能具有较好的感官评分。本发明的复配保鲜抗氧化剂可以较好保持肉类贮藏过程中的品质,可以应用在调理肉制品的保鲜中。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种针对调理肉制品护色保鲜复配抗氧化剂,其特征在于:包括以下质量百分比的原料:迷迭香提取物1-30%、乳酸链球菌素0.3-10%和ε-聚赖氨酸盐0.3-10%。
2.根据权利要求1所述的一种针对调理肉制品护色保鲜复配抗氧化剂,其特征在于:包括以下质量百分比的原料:迷迭香提取物13.4%、乳酸链球菌素2.8%、ε-聚赖氨酸盐4.3%。
3.根据权利要求2所述的一种针对调理肉制品护色保鲜复配抗氧化剂,其特征在于:还包括以下质量百分比的原料:醇基溶剂20-90%、无菌水1-90%。
4.根据权利要求3所述的一种针对调理肉制品护色保鲜复配抗氧化剂,其特征在于:所述迷迭香提取物含有鼠尾草酸、鼠尾草酚、精油、熊果酸、迷迭香酸。
5.根据权利要求4所述的一种针对调理肉制品护色保鲜复配抗氧化剂,其特征在于:所述迷迭香提取物的制备包括以下步骤:取迷迭香粉末溶解于酒精,加热至50℃-90℃并不断搅拌,充分搅拌提取,过滤后通过旋转蒸发掉酒精,得迷迭香提取物。
6.根据权利要求5所述的一种针对调理肉制品护色保鲜复配抗氧化剂,其特征在于:所述酒精体积浓度为70-80%;所述加热的温度为85℃。
7.根据权利要求6所述的一种针对调理肉制品护色保鲜复配抗氧化剂,其特征在于:所述醇基溶剂为乙醇、丙三醇、丙二醇中一种。
8.根据权利要求3-7任一项所述的一种针对调理肉制品护色保鲜复配抗氧化剂的制备方法,其特征在于:包括以下步骤:
S1、按上述质量比,取迷迭香提取物,溶于醇基溶剂中,于25℃-50℃超声搅拌20-40min,得迷迭香提取物溶液;
S2、按上述质量比,将乳酸链球菌素、ε-聚赖氨酸盐溶于无菌水中,于25℃-50℃超声溶解10-30min,并搅拌5-20min;
S3、将步骤S1和S2的溶液进行混合,于25℃-40℃超声搅拌10min-60min,混匀后得复配保鲜抗氧化剂。
9.根据权利要求8所述的一种针对调理肉制品护色保鲜复配抗氧化剂的制备方法,其特征在于:超声温度控制在30-40℃。
10.一种针对调理肉制品护色保鲜复配抗氧化剂的应用,其特征在于,将权利要求1-8任一项所述的的针对调理肉制品护色保鲜复配抗氧化剂应用于制备针对调理肉制品护色保鲜复配抗氧化剂。
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Application publication date: 20190416 |
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RJ01 | Rejection of invention patent application after publication |