CN109907106A - Chilled meat bio-preservative and its preparation method and application - Google Patents
Chilled meat bio-preservative and its preparation method and application Download PDFInfo
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Abstract
The present invention relates to chilled meat bio-preservatives and its preparation method and application.Chilled meat bio-preservative is made of ethanol extract of pomegranate peel, radix scutellariae alcohol extract, fat-soluble Rosmarinus officinalis extract dry powder, Nisin, chitosan, aqueous acetic acid.Preparation method: ethanol extract of pomegranate peel and radix scutellariae alcohol extract being mixed, fat-soluble Rosmarinus officinalis extract dry powder, Nisin is then sequentially added, stirs evenly, and add the chitosan dissolved with aqueous acetic acid, finally use aqueous acetic acid constant volume.It is decolourized uniformly to be applied to chilled meat surface with after ultrasonic degerming, be stored in conjunction with ultraviolet irradiation and vacuum-packed technique at 4 DEG C.The invention also discloses application of the above-mentioned chilled meat bio-preservative in chilled meat anti-corrosive fresh-keeping.Its fresh-keeping effect can be enhanced in chilled meat bio-preservative of the invention, and can reduce the usage amount of single antistaling agent, extends shelf life, to reduce its influence to meat quality, improves the safety of its application.
Description
Technical field
The invention belongs to food preservative technology fields, and in particular to chilled meat bio-preservative and preparation method thereof and answer
With.
Background technique
After chilled meat (being called cold fresh meat) refers to that animal is butchered, carcass carries out rapidly cooling treatment, and trunk temperature is for 24 hours
0 DEG C~4 DEG C are inside down to, but not is freezed, and remains at 0 DEG C~4 DEG C of meat in following process, circulation and sales process
Product, shelf-life are usually 3~5d.Cold fresh meat effectively overcomes the inherent defect of Fresh meat and chilled meat, is not requiring for a long time
Consumer's abundant nutrition and the optimal selection for being satisfied with mouthfeel are provided under the premise of storage.Therefore, how various natural guarantors to be used
Fresh dose further extends the storage life of chilled meat, and keeps in its good colour, juice outflow and appearance and chilled meat development
Critical issue.In the screening of meat product preservative, with biological substance substitution chemical synthesis substance, oneself becomes food fresh keeping
The trend of agent research.The physical fresh-keepings such as controlled atmosphere, superhigh pressure fresh-keeping and irradiated targets mode is also applied in food, but is also deposited
It can be had an impact in some shortcomings, such as quality of the superhigh pressure fresh-keeping to food itself, irradiated targets can make meat generation be difficult to connect
" the irradiation foul smell " received.
In recent years, quite paying attention to the Natural products research with biological safety both at home and abroad, it was found that natamycin,
ε-poly-D-lysine, Nisin, Rosmarinus officinalis extract, tea polyphenols, plants essential oil etc. are a variety of from microorganism and animals and plants
Natural products has certain effect to food preservation, and uses as food additives.But there has been no be used for chilled meat at present
The food additives national standard of product, fresh meat.
The biological active matters such as alkaloids contained in natural medicinal plant, flavonoids and organic acid compound
Matter often has the comprehensive functions such as seasoning flavouring, nutrition and health care, Antimicrobial preservative in addition to all having pharmacological property and complicated component,
There is incomparable superiority in food industry.
Be primarily present following problems in existing chilled meat preservation technology: chemical synthesis auxiliary agent is more, crude antistaling agent shelf life
Short, influence fresh meat after addition color and appearance, formula composition are complicated, at high cost, source is difficult etc..
Contain chemical huge legendary turtle in a kind of composite anti-corrosive antistaling agent of cooling meat disclosed in Chinese invention patent (CN101433230A)
Mixture edetate etc. and preservation time extended shelf-life 10d or so, Chinese invention patent (CN102422868A) are public
Also contain glycerol, sucrose fatty ester, oleic acid chemical agent ingredient, a kind of cooled meat plastic film in the chilled meat coating antistaling agent opened
The preparation method (number of patent application: CN200810172330.3) of pad, needs ingredient more but does not refer to product shelf in patent
Phase, practical application effect not can determine that.It is a kind of disclosed in Chinese invention patent (publication number CN101708013A) to extend cold freshly-slaughtered poultry
In the method for meat freshness date other than Nisin, the also chemical preservative containing sodium dehydroacetate and lauric acid monoglyceride, and preservation
Time is short.Chinese invention patent (publication number CN102499276A) although disclosed in a kind of complex preservation method of cold fresh chicken can make
For chicken freshness-retained 28 days or so at 4~8 DEG C, but other than Nisin, formula components are more and contain chemical synthesis auxiliary agent.
The research discovery of burnt radium et al. prepares combined Chinese herb liquid using containing cloves, radix salviae miltiorrhizae, rosemary, Cortex Magnoliae Officinalis, kuh-seng etc., is answered
Chicken-breasted is fresh-keeping for cooling down, and combined Chinese herb liquid can make the shelf life extension of chilled meat by 7 days or more, though the technique
It is fresh-keeping so to can be applied to cooling chicken-breasted, but shelf life only has 7 days, causes to be difficult to large-scale application (Jiao Lei, Wang Wen
It is gorgeous, Cui Junlin, fresh-keeping effect research [J] the HEILONGJIANG ANIMAL SCIENCE AND VETERINARY MEDICINE of et al. combined Chinese herb liquid in cooling chicken, 2013
(14):68-70.).A kind of compound pork preservative of biological source disclosed in Chinese invention patent (publication number: CN106035609A),
The 20 Multiple components composition being related to including Nisin, chitosan, granatum water extract, rosemary alcohol extract, especially also uses
Supercritical CO2Extraction method causes to require the disadvantages of equipment is high, material is more, at high cost, preparation is difficult when preparation, and this is reported
Middle addition plurality of Chinese extract may influence cold fresh meat appearance in use, not to extract progress decolorization.
Summary of the invention
For chemical synthesis auxiliary agent present in existing chilled meat preservation technology is more, crude antistaling agent shelf life is short, addition
The color and appearance, preparation technological deficiency and deficiency difficult, at high cost and complicated formula composition of fresh meat, this hair are influenced afterwards
A kind of bright bio-preservative and its preparation method and application that chilled meat is provided, raw material sources convenience, the type of this antistaling agent
Less, extraction and preparation technique it is simple, it is at low cost, addition after do not influence fresh meat appearance, can make chilled meat extended shelf-life to 18d with
On, using effect is preferable, is suitble to industrial applications.
The present invention the following technical schemes are provided:
Chilled meat bio-preservative provided by the invention, by ethanol extract of pomegranate peel, radix scutellariae alcohol extract, fat-soluble rosemary crude extract
Dry powder, Nisin, chitosan, aqueous acetic acid composition, the component of every 100mL chilled meat bio-preservative are as follows: 25mL concentration is 1
The ethanol extract of pomegranate peel of~3g/mL, the fat-soluble rosemary of radix scutellariae alcohol extract, 0.02~0.03g that 20mL concentration is 1~2g/mL
Extract dry powder, 0.02~0.025g Nisin and 0.5~1.5g chitosan, surplus is aqueous acetic acid.
This chilled meat bio-preservative takes full advantage of biocidal property, inoxidizability and the film forming of each crude antistaling agent, fills
Synergistic function between antistaling agent has been waved in distribution, its fresh-keeping effect not only can be enhanced, but also can reduce single antistaling agent
Usage amount extends shelf life, to reduce its influence to chilled meat quality, improves the safety of its application.
Preferably, the component of every 100mL chilled meat bio-preservative are as follows: 25mL concentration be 1g/mL ethanol extract of pomegranate peel,
20mL concentration is poly- for the fat-soluble Rosmarinus officinalis extract dry powder of radix scutellariae alcohol extract, 0.03g, 0.025g Nisin and the 1g shell of 1g/mL
Sugar, surplus are aqueous acetic acids.
The preparation method of chilled meat bio-preservative provided by the invention, specifically:
First ethanol extract of pomegranate peel and radix scutellariae alcohol extract are mixed, then sequentially add fat-soluble Rosmarinus officinalis extract dry powder,
Nisin is stirred evenly, and adds the chitosan dissolved with aqueous acetic acid, is finally used aqueous acetic acid constant volume, that is, is prepared into cold
But sarcobiont antistaling agent.
Preferably, the preparation of ethanol extract of pomegranate peel or scutellaria alcohol extract, specifically: by granatum or scutellaria in 60 DEG C of conditions
Lower drying, crushed 60 meshes, and 60% food grade ethyl alcohol is added by the solid-liquid ratio of 1:25, ultrasonic under the conditions of 200W, 50 DEG C
1h is repeated 2~3 times, is then filtered by vacuum, and collects filtrate, is decolourized with active carbon and macroreticular resin, then by the extraction after decoloration
Liquid rotary evaporation is concentrated into required concentration.This density calculating method is granatum or scutellaria quality/volume of the concentrated liquid.
Preferably, the decoloration specifically: by ethanol extract of pomegranate peel or scutellaria alcohol extract in pH=3~5, temperature 35~55
Under the conditions of DEG C, ultrasound 30~60min of decoloration is carried out with 1%~3% active carbon, active carbon is removed, then uses macroporous absorbent resin
HZ-818 is adsorbed, and is eluted with 50~70% edible ethanols and is obtained eluent.
Preferably, the preparation of the fat-soluble Rosmarinus officinalis extract dry powder, specifically: by rosemary under the conditions of 60 DEG C
Drying, crushed 60 meshes, and 80% food grade ethyl alcohol, refluxing extraction under the conditions of 70 DEG C are added by the solid-liquid ratio of 1:20
1.0h, collect filtrate, be concentrated under reduced pressure, with 60~90 DEG C petroleum ether equal-volume extraction 3 times, separate petroleum ether liquid and alcohol aqueous, then
3 acquisition aqueous will be washed with water after the concentration of petroleum ether liquid, aqueous and alcohol aqueous are concentrated into medicinal extract shape, are washed with water, is obtained
Insoluble matter is directly dried under reduced pressure to obtain fat-soluble rosemary crude extract, with 2%~4% active carbon 40 after then dissolving crude extract
The ultrasonic decoloration of~60 DEG C of progress, then removes active carbon, and decoloration leaching liquor is concentrated in vacuo, dry to obtain dry powder.This is thick
Mainly contain carnosic acid and carnosol in extract, wherein carnosic acid content about 10%~15%.
The present invention also provides application of the chilled meat bio-preservative in fresh-keeping chilled meat, specifically: it will cool down first
Sarcobiont antistaling agent ultrasonic degerming 30min under the conditions of 200W, 40 DEG C, by chilled meat in superclean bench or desinfection chamber with sterile
Water rinsing, decontamination, then the chilled meat bio-preservative is uniformly applied to the surface of chilled meat, it is ultraviolet it is lower irradiation 30~
45min blots the moisture of chilled meat excess surface, is then packed with asepsis vacuum packing bag, stores in 4 DEG C of refrigerators.
Granatum is the drying pericarp of pomegranate, the 20%~30% of Zhan Shiliu gross weight, granatum can be used as medicine, sour-puckery flavor,
It is warm-natured, there is the function of puckery intestines hemostasis, can treat the diseases such as a variety of acute and chronic dysentery and hemorrhoid hemorrhage.Contain in ethanol extract of pomegranate peel
Several physiological active substances mainly include tannin (polyphenol), flavonoids and its glucosides, alkaloid and organic acid etc..Pomegranate leatherware
There is good antibiotic effect that is anti-oxidant, removing free radical, anti-lipid peroxidation and wide spectrum.
Rosemary is a kind of very rare natural flavor plant, and Rosmarinus officinalis extract is current strongest natural antioxygen
Agent, and can high temperature resistant, its main component is the phenol, acid, Flavonoid substances with anti-oxidation function.These phenolic substancess tool
There is stronger antibacterial anti-oxidation function, can effectively extend effective period of food quality, and inhibiting effect is risen to food-borne pathogens.Liposoluble
Property Rosmarinus officinalis extract be it is faint yellow to pale pink powder, main component is carnosic acid, carnosol, ursolic acid etc..
Scutellaria is the dry root of Lamiaceae plant radix scutellariae, is China's tradition conventional Chinese medicine, has heat-clearing and damp-drying drug, purging fire for removing toxin
And other effects.Radix scutellariae has the physiological activity such as anti-oxidant, antibacterial, and main pharmacodynamics active constituent is scutelloside, baicalein etc..
Chitosan is a kind of polysaccharide organic polymer obtained by chitin through de- second phthalein glycosylation reaction, has biology drop
The characteristics such as solution, absorption, film forming and sterilization.The scope of restraining fungi of chitosan is relatively wide, antibacterial activity is stronger, highly-safe, does not have to human body
There is antagonism.
Nisin (Nisin) is a kind of polypeptide Antibiotics object prepared from streptococcus lactis tunning
Matter is a kind of universally acknowledged, safe natural biological food preservative and antibacterial agent.Weight of the Nisin in food antiseptic
It is worth the useful effect for being it to clostridium and bacillus.
The beneficial effects of the present invention are:
(1) (ethanol extract of pomegranate peel, radix scutellariae alcohol extract, fat-soluble rosemary mention each ingredient of chilled meat bio-preservative of the invention
Take object dry powder, Nisin, chitosan) natural bioactive ingredients are derived from, type is few, and use is safe, 3 Plant Extracts
Extraction process is simple, at low cost, and antistaling agent decolourizes to extract when preparing, and does not influence the appearance of meat after addition.
(2) present invention has given full play to synergistic function between each ingredient of antistaling agent, of good preservation effect when having more single,
The long advantage of shelf life.Compensate for crude antistaling agent be used alone when antimicrobial spectrum is narrow, lipid oxidation ability is weak, fresh-keeping effect is limited
The shortcomings that.A variety of hurdles are comprehensive to be used, and the shelf life of chilled meat is greatly improved.
(3) this antistaling agent prescription combination ultraviolet irradiation and aseptic package bag vacuum packaging, it is contaminated to reduce chilled meat
Chance.4 DEG C of chilled meat are stored the growth for inhibiting microorganism, slow down the deterioration of chilled meat quality.Composite preservative preparation
Simple process, it is easy to operate, it works well, there is wide business use value.
Detailed description of the invention
Fig. 1 is Preservative Method of Chilled Meat process flow chart.
Fig. 2 different disposal group is to TVB-N value during cooling chicken refrigeration.
Influence of Fig. 3 different disposal group to TBARS value during cooling chicken refrigeration.
Influence of Fig. 4 different disposal group to total plate count during cooling chicken refrigeration.
Fig. 5 different disposal group is to TVB-N value during cooling rabbit meat refrigeration.
Influence of Fig. 6 different disposal group to TBARS value during cooling rabbit meat refrigeration.
Influence of Fig. 7 different disposal group to total plate count during cooling rabbit meat refrigeration.
Specific embodiment
Following embodiment is technical solution in order to better illustrate the present invention, rather than is used to limit protection model of the invention
It encloses.
Nisin (Henan Bai Te Biotechnology Co., Ltd), chitosan (the one limited public affairs of promise biotechnology of Zhejiang in embodiment
Department) it provides；Granatum, Fructus Forsythiae, honeysuckle, tealeaves, radix scutellariae are purchased from the pharmacy Pingdingshan City Guo great shop of Chinese medicines；Rosemary cauline leaf is by river
Nan Jiashang agricultural science and technology Co., Ltd provides.
The preparation of alcohol extract: 5 kinds of material of vegetable origins (tealeaves, honeysuckle, scutellaria, Fructus Forsythiae, granatum) that 60 DEG C are dried,
60 meshes are crushed and crossed with high speed disintegrator, and 60% ethyl alcohol is added by the solid-liquid ratio of 1:25, it is ultrasonic under the conditions of 200W, 50 DEG C
1h is repeated 2~3 times, is then filtered by vacuum, and is collected filtrate, filtered medical fluid rotary evaporation is concentrated into 1g/mL, degerming is standby
With.
The preparation of fat-soluble Rosmarinus officinalis extract dry powder: rosemary cauline leaf is dried under the conditions of 60 DEG C, crushed 60 mesh
Sieve, 80% food grade ethyl alcohol is added by the solid-liquid ratio of 1:20, and refluxing extraction 1.0h under the conditions of 70 DEG C collects filtrate, decompression
Concentration, with 60~90 DEG C petroleum ether equal-volume extraction 3 times, separate petroleum ether liquid and alcohol aqueous, then will use after the concentration of petroleum ether liquid
3 acquisition aqueous of water washing, are concentrated into medicinal extract shape for aqueous and alcohol aqueous, are washed with water, and obtain insoluble matter and are directly dried under reduced pressure
Fat-soluble rosemary crude extract is obtained, then will be diluted with water after crude extract a small amount of ethyl alcohol dissolution, and be existed with 2%~4% active carbon
Ultrasonic decoloration is carried out under the conditions of 40~60 DEG C, then removes active carbon, and decoloration leaching liquor is concentrated in vacuo, low temperature cold freeze-drying
It is dry.Mainly contain carnosic acid and carnosol in the crude extract, wherein carnosic acid content about 10%~15%.
The In Vitro Bacteriostatic analysis of the different vegetable material extracts of embodiment 1
The bacteriostatic activity analysis of 1.1 tealeaves, honeysuckle, scutellaria, Fructus Forsythiae, ethanol extract of pomegranate peel
For plant extracts in order to screen good antimicrobial effect as antistaling agent, first selecting 5 kinds to have been reported has certain fresh-keeping effect
The plant extracts of fruit carries out bacteriostatic activity research.
The 100 activated food-borne pathogens of μ L (Bacterium enteritidis enteritis subspecies ATCC14028, mouse typhus are taken respectively
Salmonella CMCC50115, listeria spp, Escherichia coli ATCC25922 and vibrio parahemolyticus ATCC17802) dilution
It is 10 to bacterial concentration7Cfu/mL is applied to agar plate.Then it is punched with punch, 5 kinds of various concentration is added in hole
Vegetable material (tealeaves, honeysuckle, scutellaria, Fructus Forsythiae, granatum) extracting solution (80 μ L), is first put into 4 DEG C of refrigerators about 2h liquid to be extracted
Uniformly be diffused into agar plate, place into 37 DEG C of incubators culture 20~for 24 hours, every group set 3 it is parallel, measure inhibition zone
Diameter is averaged, and records data.The fungistatic effect of different vegetable material alcohol extracts is measured by lysoplate assay.
The result shows that: in 5 Plant Extracts, under 1g/mL mass concentration, tealeaves alcohol extract to listeria spp and
There are preferable fungistatic effects for Escherichia coli；Only there is weaker bacteriostasis to listeria spp in honeysuckle alcohol extract；Radix scutellariae
Alcohol extract is good to 5 kinds of pathogenic bacteria effects.Fructus Forsythiae and ethanol extract of pomegranate peel have preferable antibacterial effect to 5 kinds of food-borne pathogens
Fruit and using concentration it is lower, especially ethanol extract of pomegranate peel is more preferable compared with the synthesis fungistatic effect of Fructus Forsythiae alcohol extract under same concentrations
(table 1).
The antibacterial situation of 15 kinds of alcohol extracts of table
Note: diameter-punch diameter obtained by antibacterial circle diameter=measurement, punch diameter 8mm. data=average value ± standard
Accidentally.
1.2 Fructus Forsythiae alcohol extracts, scutellaria alcohol extract, ethanol extract of pomegranate peel and other biological source food additives compound antibacterial
Activity analysis
Because, there may be active constituent difference, there may be antagonisms when being used in mixed way between different extracts.In order to find
The limitation that single antistaling agent is made up with the good composite antistaling agent of synergy, to the Fructus Forsythiae of good antimicrobial effect, scutellaria and
The strong fat-soluble Rosmarinus officinalis extract of ethanol extract of pomegranate peel and other biological source food additives such as lipid peroxidation inhibition ability and
With the antibacterial and good chitosan of film forming effect, Nisin of gram-positive bacterium good antimicrobial effect etc. is compounded, and
Determine their bacteriostatic activity.
Compounding is grouped as follows:
The group fat-soluble Rosmarinus officinalis extract dry powder of 1:0.25g/mL Fructus Forsythiae alcohol extract+0.03g/100mL, preparation method: Xiang Lianqiao
Fat-soluble Rosmarinus officinalis extract dry powder is added in alcohol extract, stirs, surplus is supplemented with sterile water.
The group fat-soluble Rosmarinus officinalis extract dry powder of 2:0.25g/mL Fructus Forsythiae alcohol extract+0.02g/100mL, preparation method: same
Group 1.
The group fat-soluble Rosmarinus officinalis extract dry powder of 3:0.25g/mL ethanol extract of pomegranate peel+0.03g/100mL, preparation method:
Fat-soluble Rosmarinus officinalis extract dry powder is added into ethanol extract of pomegranate peel, stirs, surplus is supplemented with sterile water.
The group fat-soluble Rosmarinus officinalis extract dry powder of 4:0.25g/mL ethanol extract of pomegranate peel+0.02g/100mL, preparation method are same
Group 3.
Group 5:0.25g/mL ethanol extract of pomegranate peel+0.25g/mL Fructus Forsythiae alcohol extract, preparation method: by ethanol extract of pomegranate peel and
The mixing of Fructus Forsythiae alcohol extract.
The group fat-soluble rosemary of 6:0.25g/mL Fructus Forsythiae alcohol extract+0.25g/mL ethanol extract of pomegranate peel+0.03g/100mL mentions
Object dry powder is taken, preparation method: ethanol extract of pomegranate peel and Fructus Forsythiae alcohol extract are mixed, it is dry that fat-soluble Rosmarinus officinalis extract is then added
Powder, stirring, surplus are supplemented with sterile water.
The group fat-soluble rosemary of 7:0.25g/mL Fructus Forsythiae alcohol extract+0.25g/mL ethanol extract of pomegranate peel+0.02g/100mL mentions
Object dry powder is taken, preparation method: with group 6.
Group 8:0.25g/mL ethanol extract of pomegranate peel+0.025g/100mLNisin, preparation method: into ethanol extract of pomegranate peel
Nisin, stirring is added, surplus is supplemented with sterile water.
Group 9:0.25g/mL ethanol extract of pomegranate peel+1g/100mL chitosan, preparation method: is added into ethanol extract of pomegranate peel
With the chitosan of 1% acetate dissolution, stirring, surplus is supplemented with 1% aqueous acetic acid.
The group fat-soluble Rosmarinus officinalis extract of 10:0.025g/100mLNisin+1g/100mL chitosan+0.03g/100mL is dry
Preparation method: powder+0.25g/mL granatum crude extract it is dry to sequentially add fat-soluble Rosmarinus officinalis extract into ethanol extract of pomegranate peel
Powder, Nisin, stir evenly, and add the chitosan with 1% acetate dissolution, and surplus is supplemented with 1% aqueous acetic acid.
The group fat-soluble Rosmarinus officinalis extract of 11:0.025g/100mLNisin+1g/100mL chitosan+0.03g/100mL is dry
Powder+0.25g/mL granatum crude extract+0.2g/mL radix scutellariae alcohol extract, preparation method: first by ethanol extract of pomegranate peel and radix scutellariae alcohol extracting
Object mixing, then sequentially adds fat-soluble Rosmarinus officinalis extract dry powder, Nisin, stirs evenly, add with 1% acetate dissolution
Chitosan, surplus supplemented with 1% aqueous acetic acid.
In group 9, group 10 and group 11, every 1g chitosan 45~50mL, 1% acetate dissolution.
It is measured the fungistatic effect of different compounding groups referring to 1.1 method, the results are shown in Table 2.
The antibacterial situation of the compounding extract of table 2
The result shows that Fructus Forsythiae alcohol extract and fat-soluble Rosmarinus officinalis extract dry powder, ethanol extract of pomegranate peel are compounded to this 5 kinds of food sources
Property pathogenic bacteria synthesis fungistatic effect it is poor, and ethanol extract of pomegranate peel and fat-soluble Rosmarinus officinalis extract dry powder compounding after synthesis
Fungistatic effect is compared with Fructus Forsythiae alcohol extract and fat-soluble Rosmarinus officinalis extract dry powder compounding group and ethanol extract of pomegranate peel, Fructus Forsythiae alcohol extract
It is antibacterial good with fat-soluble Rosmarinus officinalis extract dry powder compounding group.This shows between different extracts there may be antagonism,
Its activity is influenced after compounding, is not suitable for being used in mixed way, especially between ethanol extract of pomegranate peel and Fructus Forsythiae alcohol extract.With granatum alcohol
The compound that extract, Fructus Forsythiae alcohol extract, fat-soluble Rosmarinus officinalis extract dry powder and Nisin are prepared into, also carries out on chilled meat
Fresh-keeping effect observation, the results showed that the more single ethanol extract of pomegranate peel of this compound fresh-keeping effect and single Fructus Forsythiae alcohol extract
Effect is poor (result is not shown).
Ethanol extract of pomegranate peel is compounded with Nisin, chitosan respectively, fungistatic effect is observed, finds it to Salmonella
Bacterium subspecies, vibrio parahemolyticus and the inhibitory effect of salmonella typhimurium are better than ethanol extract of pomegranate peel and fat-soluble rosemary mentions
Take dry powder object compounding group.
Further look at ethanol extract of pomegranate peel and fat-soluble Rosmarinus officinalis extract dry powder, Nisin, chitosan, radix scutellariae alcohol extracting
The synthesis fungistatic effect of object compounding, finds to all have certain synergistic effect between this 5 kinds of active materials, and comprehensive fungistatic effect is most
It is good.
Fresh-keeping application of 2 antistaling agent of embodiment in chilled meat
2.1 antistaling agent prescription
Blank control group: sterile water；
The group fat-soluble Rosmarinus officinalis extract dry powder of 1:0.025g/100mLNisin+1g/100mL chitosan+0.03g/100mL+
0.25g/mL ethanol extract of pomegranate peel+0.20g/mL radix scutellariae alcohol extract；The preparation method is the same as that of Example 1.
The group fat-soluble Rosmarinus officinalis extract dry powder+1g/100mL shell of 2:0.025g/100mLNisin+0.03g/100mL is poly-
Sugar；Preparation method: taking appropriate amounts of sterilized water, and fat-soluble Rosmarinus officinalis extract dry powder, Nisin are added thereto, stirs evenly, then plus
Enter the chitosan with 1% acetate dissolution, surplus is supplemented with 1% aqueous acetic acid.Wherein every 1g chitosan 45~50mL 1%
Acetate dissolution.
The group fat-soluble Rosmarinus officinalis extract dry powder of 3:0.25g/mL ethanol extract of pomegranate peel+0.03g/100mL, preparation method are same
Embodiment 1.
The application of 2.2 antistaling agents
2.2.1 the fresh-keeping effect of chicken breast meat is cooled down
It takes fresh chicken-breasted that chicken central temperature is cooled to 4 DEG C in 6~8h, in sterile indoor rinsed with sterile water, goes
Dirt, leaching are dry.Configured 4 groups of antistaling agents (blank control group and group 1~3) are uniformly applied to meat sample surface, ultraviolet irradiation
30min blots the moisture of chilled meat excess surface with sterile gauze or absorbent wool, is then wrapped with asepsis vacuum packing bag
Dress is saved in 4 DEG C of refrigerators.Every group sets 3 repetitions, carries out sense organ in the 0th, 2,4,6,8,10,12,14,16,18d sampling respectively
Evaluation, TVB-N, TBARS and microbial count measurement.(1) subjective appreciation reference in terms of smell, color, viscosity and elasticity
GB2707-2016 method carries out, and the results are shown in Table 3.(2) TVB-N measurement is carried out referring to GB 5009.228-2016 method, and national regulation is fresh
Meat standard is to be less than the TVB-N content of 15mg in 100g meat.As a result see Fig. 2.(3) TBARS measurement refers to GB/T 35252-2017
Method carries out, and national regulation fresh meat standard is to be less than 0.5mg content in 100g meat, as a result sees Fig. 3.(4) microbiological indicator measures
It is carried out referring to GB 4789.2-2016, less than 10 in the every g meat of the criterion of fresh meat total plate count6Cfu clump count, is as a result shown in figure
4。
Table 3 is cooling chicken storage period results of sensory evaluation (d)
It is analyzed by the result to 4 groups of data, compared with blank control group, organizes 1 (0.025g/100mLNisin+1g/
The fat-soluble Rosmarinus officinalis extract dry powder+0.25g/mL ethanol extract of pomegranate peel+0.20g/mL of 100mL chitosan+0.03g/100mL is yellow
A kind of reed mentioned in ancient books alcohol extract) fresh-keeping effect be apparently higher than remaining each group, the freshness date of cooling chicken can be extended 10~12d, especially pressed down
Effect is relatively good in terms of TVB-N processed, total plate count, and chilled meat can be made to keep preferable color, elasticity, tack-free during this period,
Without obvious peculiar smell.The group fat-soluble Rosmarinus officinalis extract dry powder+1g/100mL shell of 2:0.025g/100mLNisin+0.03g/100mL
Freshness date can be extended 6~7d by glycan；(the fat-soluble rosemary of 0.25g/mL ethanol extract of pomegranate peel+0.03g/100mL extracts group 3
Object dry powder) freshness date can be extended 4~5d.
2.2.2 the fresh-keeping effect of rabbit meat is cooled down
Fresh rabbit back meat, belly and leg meat are taken, rabbit meat central temperature is cooled to 4 DEG C in 6~8h, in desinfection chamber
With rinsed with sterile water, decontamination, leaching is done.Configured 4 groups of antistaling agents are uniformly applied to meat sample surface, ultraviolet irradiation 30min is used
Sterile gauze or absorbent wool blot extra moisture, are then packed with asepsis vacuum packing bag, save in 4 DEG C of refrigerators.Often
Group sets 3 repetitions, carries out TVB-N, TBARS and microbial count measurement in the 4th, 6,8,10,12,14d sampling respectively.As a result see
Shown in Fig. 5~7,1 (the fat-soluble Rosmarinus officinalis extract of 0.025g/100mLNisin+1g/100mL chitosan+0.03g/100mL is organized
Dry powder+0.25g/mL ethanol extract of pomegranate peel+0.20g/mL radix scutellariae alcohol extract) fresh-keeping effect be apparently higher than remaining each group, can will
Cooling rabbit meat freshness date extends 8d or more.
The embodiment of the above, only presently preferred embodiments of the present invention, is only used to explain the present invention, not limit
The scope of the present invention processed to those of ordinary skill in the art certainly can be according to skill disclosed in this specification
Art content, makes other embodiments easily by way of replacing or changing, therefore all in the principle of the present invention and technique item
The changes and improvements etc. that part is done, should be included in scope of the present invention patent.
Claims (7)
1. chilled meat bio-preservative, which is characterized in that the component of every 100mL chilled meat bio-preservative are as follows: 25 mL concentration are
The ethanol extract of pomegranate peel of 1~3g/mL, the fat-soluble fan of radix scutellariae alcohol extract, the 0.02~0.03g that 20 mL concentration are 1~2g/mL change
Fragrant extract dry powder, 0.02~0.025g Nisin and 0.5~1.5g chitosan, surplus is aqueous acetic acid.
2. chilled meat bio-preservative according to claim 1, which is characterized in that every 100mL chilled meat bio-preservative
Component are as follows: radix scutellariae alcohol extract that ethanol extract of pomegranate peel that 25 mL concentration are 1g/mL, 20 mL concentration are 1g/mL, 0.03g rouge
Dissolubility Rosmarinus officinalis extract dry powder, 0.025g Nisin and 1g chitosan, surplus is aqueous acetic acid.
3. the preparation method of chilled meat bio-preservative described in claim 1, which is characterized in that specifically:
First ethanol extract of pomegranate peel and radix scutellariae alcohol extract are mixed, then sequentially add fat-soluble Rosmarinus officinalis extract dry powder,
Nisin is stirred evenly, and adds the chitosan dissolved with aqueous acetic acid, is finally used aqueous acetic acid constant volume, that is, is prepared into cold
But sarcobiont antistaling agent.
4. the preparation method of chilled meat bio-preservative according to claim 3, it is characterised in that: ethanol extract of pomegranate peel or
The preparation of scutellaria alcohol extract, specifically: granatum or scutellaria are dried under the conditions of 60 DEG C, crushed 60 meshes, by 1:25's
60% food grade ethyl alcohol is added in solid-liquid ratio, and ultrasound 1h under the conditions of 200W, 50 DEG C is repeated 2~3 times, is then filtered by vacuum, and receives
Collect filtrate, is decolourized with active carbon and macroreticular resin, the extracting solution rotary evaporation after decoloration is then concentrated into required concentration.
5. the preparation method of chilled meat bio-preservative according to claim 4, it is characterised in that: the decoloration is specific
Are as follows: by ethanol extract of pomegranate peel or scutellaria alcohol extract under the conditions of pH=3~5,35~55 DEG C of temperature, carried out with 1%~3% active carbon
Ultrasound 30~60min of decoloration, removes active carbon, is then adsorbed with macroporous absorbent resin HZ-818, with 50~70% edible second
Alcohol elution obtains eluent.
6. the preparation method of chilled meat bio-preservative according to claim 3, it is characterised in that: the fat-soluble fan
The repeatedly preparation of fragrant extract dry powder, specifically: rosemary is dried under the conditions of 60 DEG C, crushed 60 meshes, by the material of 1:20
80% food grade ethyl alcohol is added in liquor ratio, and refluxing extraction 1.0h under the conditions of 70 DEG C collects filtrate, is concentrated under reduced pressure, with 60~90 DEG C
Petroleum ether equal-volume extraction 3 times, petroleum ether liquid and alcohol aqueous are separated, then 3 acquisitions will be washed with water after the concentration of petroleum ether liquid
Aqueous and alcohol aqueous are concentrated into medicinal extract shape, are washed with water by aqueous, are obtained insoluble matter and are directly dried under reduced pressure to obtain fat-soluble rosemary
Crude extract carries out ultrasonic decoloration at 40~60 DEG C with 2%~4% active carbon, then removes active carbon after then dissolving crude extract,
Decoloration leaching liquor is concentrated in vacuo, it is dry.
7. application of the chilled meat bio-preservative described in claim 1 in fresh-keeping chilled meat, which is characterized in that specifically:
First by chilled meat bio-preservative under the conditions of 200W, 40 DEG C ultrasonic degerming 30min, by chilled meat in superclean bench or nothing
Then the chilled meat bio-preservative is uniformly applied to the surface of chilled meat, ultraviolet by bacterium room rinsed with sterile water, decontamination
30~45 min of lower irradiation, blot the moisture of chilled meat excess surface, are then packed with asepsis vacuum packing bag, in 4 DEG C
Refrigerator storage.
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