CN110169442A - A kind of complex biological preservative for smoked chicken and preparation method thereof and application method - Google Patents
A kind of complex biological preservative for smoked chicken and preparation method thereof and application method Download PDFInfo
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- CN110169442A CN110169442A CN201910341020.8A CN201910341020A CN110169442A CN 110169442 A CN110169442 A CN 110169442A CN 201910341020 A CN201910341020 A CN 201910341020A CN 110169442 A CN110169442 A CN 110169442A
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- biological preservative
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- licorice
- cinnamomum cassia
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 70
- 239000003755 preservative agent Substances 0.000 title claims abstract description 58
- 230000002335 preservative effect Effects 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 27
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 27
- 235000021511 Cinnamomum cassia Nutrition 0.000 claims abstract description 27
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 26
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 26
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 26
- 229940010454 licorice Drugs 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000006041 probiotic Substances 0.000 claims abstract description 12
- 235000018291 probiotics Nutrition 0.000 claims abstract description 12
- 230000000529 probiotic effect Effects 0.000 claims abstract description 11
- 241000202807 Glycyrrhiza Species 0.000 claims description 25
- 241000894006 Bacteria Species 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 7
- 229960003255 natamycin Drugs 0.000 claims description 7
- 235000010298 natamycin Nutrition 0.000 claims description 7
- 239000004311 natamycin Substances 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 241000588724 Escherichia coli Species 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 241000607142 Salmonella Species 0.000 description 6
- 230000008901 benefit Effects 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- 241000193830 Bacillus <bacterium> Species 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 238000005057 refrigeration Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000003746 feather Anatomy 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000000737 periodic effect Effects 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000012360 testing method Methods 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
- 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
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a kind of complex biological preservative for smoked chicken and preparation method thereof and application methods, belong to food processing technology field.The complex biological preservative includes following component: active probiotic 0.3-0.8g/L, licorice 0.005-0.015g/L, cinnamomum cassia extract 0.005-0.015g/L, surplus are water；The pH value of the complex biological preservative is 6.3-6.5.The complex biological preservative can be realized under the premise of not destroying smoked chicken mouthfeel, flavor and nutritive value, by the shelf life extension of smoked chicken to 45 days or more, and its dosage is only 2-3mL/ smoked chicken, not only it had been able to satisfy demand of the consumer to healthy food, but also basic guarantee can be provided for the sales volume and economic cost of product.The complex biological preservative preparation method is simple, easy to operate and at low cost, is suitble to industrialized production.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of complex biological preservative and its system for smoked chicken
Preparation Method and application method.
Background technique
Smoked chicken, but the feather hole that freshly-slaughtered poultry will form after removing feather are made by raw material of freshly-slaughtered poultry, easy to breed, breeding is carefully
Bacterium, and in production since air humidity is larger, the microorganisms such as bacterium in workshop air are easily attached to food surface, lead
Cause is polluted again, in addition, the reason of smoked chicken finally prepared since water activity is high, is rich in the nutritions such as protein, also makes
It is highly prone to pollute, and then leads to the putrid and deteriorated of smoked chicken.Under room temperature, the quality of smoked chicken is difficult to ensure that shelf life is shorter,
It causes circulation apart from short, causes smoked chicken to sell region limited, it is difficult to realize that smoked chicken produces and sells the ideal economic benefit of enterprise.
Therefore, the shelf-life for extending smoked chicken helps to break the region limitation that smoked chicken is sold, improves its economy for producing and selling enterprise
Benefit.Currently, it is general using vacuum packaging after, then the method for autoclave sterilization extends the shelf life of smoked chicken, but high-intensitive
Heat treatment protein can be made excessively to be denaturalized, meat fiber elasticity reduce, smoked chicken mouthfeel, flavor and nutritive value are all produced
Biggish damage.
Therefore, one kind is needed under the premise of not destroying smoked chicken mouthfeel, flavor and nutritive value, it can be by the shelf of smoked chicken
Phase further extends, and antistaling agent non-toxic to humans, has not only been able to satisfy demand of the consumer to healthy food, but also can be to mention
It rises product sales volume and economic cost provides basic guarantee.
Summary of the invention
In view of this, one of the objects of the present invention is to provide a kind of complex biological preservatives for smoked chicken；Purpose it
Two are to provide a kind of preparation method of complex biological preservative for smoked chicken；The third purpose is to provide a kind of for smoked chicken
Complex biological preservative application method.
In order to achieve the above objectives, the invention provides the following technical scheme:
1, a kind of complex biological preservative for smoked chicken, the complex biological preservative include following component: activity benefit
Raw bacterium 0.3-0.8g/L, licorice 0.005-0.015g/L, cinnamomum cassia extract 0.005-0.015g/L, surplus are water；Institute
The pH value for stating complex biological preservative is 6.3-6.5.
Preferably, the complex biological preservative includes following component: active probiotic 0.3g/L, licorice
0.005g/L, cinnamomum cassia extract 0.005g/L.
Preferably, the complex biological preservative includes following component: active probiotic 0.5g/L, licorice
0.01g/L, cinnamomum cassia extract 0.01g/L.
Preferably, the complex biological preservative includes following component: active probiotic 0.8g/L, licorice
0.015g/L, cinnamomum cassia extract 0.015g/L.
Preferably, the complex biological preservative further includes natamycin 0.1g/L.
Preferably, the active probiotic is lactobacillus plantarum.
Preferably, the viable bacteria content of the lactobacillus plantarum is 109-1010CFU/g。
Preferably, the licorice and cinnamomum cassia extract the preparation method is as follows: weigh Radix Glycyrrhizae or cortex cinnamomi, phase is added
When the water decoction measured in 10-12 times of Radix Glycyrrhizae or cortex cinnamomi weight 2-5 times, 1-2h is decocted every time, merges each decoction liquor and carries out dense
Contracting is concentrated into 1.5-2.5 times of Radix Glycyrrhizae or cortex cinnamomi weight, obtains licorice or cinnamomum cassia extract.
2, a kind of preparation method of complex biological preservative for smoked chicken, the method are as follows: first by water
It is cooling after progress sterilization treatment, then it is separately added into according to the content of each component in the complex biological preservative into the water
Active probiotic, licorice, cinnamomum cassia extract, natamycin adjust pH to 6.3-6.5 after mixing.
3, the application method of a kind of complex biological preservative for smoked chicken, by the spraying of 2-3mL/ smoked chicken
Amount, by the complex biological preservative even application in smoked chicken surface.
The beneficial effects of the present invention are: the present invention provides a kind of complex biological preservative for smoked chicken and its preparations
Method and application method, the complex biological preservative can be realized in the premise for not destroying smoked chicken mouthfeel, flavor and nutritive value
Under, by the shelf life extension of smoked chicken to 45 days or more, and its dosage is only 2-3mL/ smoked chicken, has both been able to satisfy consumer to health
The demand of food, and basic guarantee can be provided for the sales volume and economic cost of product.The complex biological preservative preparation method
Simply, easy to operate and at low cost, it is suitble to industrialized production.
Other advantages, target and feature of the invention will be illustrated in the following description to a certain extent, and
And to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, Huo Zheke
To be instructed from the practice of the present invention.Target of the invention and other advantages can be realized by following specification and
It obtains.
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
Embodiment 1
A kind of complex biological preservative for smoked chicken, including following component: viable bacteria content 1010The plant cream of CFU/g
Bacillus 0.3g/L, licorice 0.005g/L, cinnamomum cassia extract 0.005g/L, surplus are water；The complex biological preservative
PH value is 6.5.The complex biological preservative is prepared as follows:
(1) it prepares licorice: weighing Radix Glycyrrhizae, water decoction 3 times for being equivalent to 10 times of Radix Glycyrrhizae weight amounts are added, decoct every time
1.5h is boiled, each decoction liquor is merged and is concentrated, 1.5 times of Radix Glycyrrhizae weight are concentrated into, obtains licorice；
(2) it prepares cinnamomum cassia extract: weighing cortex cinnamomi, water decoction 3 times for being equivalent to 10 times of cortex cinnamomi weight amounts are added, decoct every time
1.5h is boiled, each decoction liquor is merged and is concentrated, 1.5 times of cortex cinnamomi weight are concentrated into, obtains cinnamomum cassia extract；
(3) will be cooling after purified water progress sterilization treatment, then according to the content of each component in the complex biological preservative
It is 10 that viable bacteria content is separately added into purified water after sterilization and cooling10The middle preparation of the lactobacillus plantarum of CFU/g, step (1)
The cinnamomum cassia extract prepared in licorice, step (2), with hydrochloric acid tune pH to 6.5 after above-mentioned each component is mixed.
Embodiment 2
A kind of complex biological preservative for smoked chicken, including following component: viable bacteria content 1010The plant cream of CFU/g
Bacillus 0.5g/L, licorice 0.01g/L, cinnamomum cassia extract 0.01g/L, surplus are water；The pH of the complex biological preservative
Value is 6.5.The complex biological preservative is prepared as follows:
(1) it prepares licorice: weighing Radix Glycyrrhizae, water decoction 5 times for being equivalent to 11 times of Radix Glycyrrhizae weight amounts are added, decoct every time
1h is boiled, each decoction liquor is merged and is concentrated, 2 times of Radix Glycyrrhizae weight are concentrated into, obtains licorice；
(2) it prepares cinnamomum cassia extract: weighing cortex cinnamomi, water decoction 5 times for being equivalent to 11 times of cortex cinnamomi weight amounts are added, decoct every time
1h is boiled, each decoction liquor is merged and is concentrated, 2 times of cortex cinnamomi weight are concentrated into, obtains cinnamomum cassia extract；
(3) will be cooling after purified water progress sterilization treatment, then according to the content of each component in the complex biological preservative
It is 10 that viable bacteria content is separately added into purified water after sterilization and cooling10The middle preparation of the lactobacillus plantarum of CFU/g, step (1)
The cinnamomum cassia extract prepared in licorice, step (2), with hydrochloric acid tune pH to 6.5 after above-mentioned each component is mixed.
Embodiment 3
A kind of complex biological preservative for smoked chicken, including following component: viable bacteria content 109The plant cream of CFU/g
Bacillus 0.8g/L, licorice 0.015g/L, cinnamomum cassia extract 0.015g/L, surplus are water；The complex biological preservative
PH value is 6.3.The complex biological preservative is prepared as follows:
(1) it prepares licorice: weighing Radix Glycyrrhizae, water decoction 2 times for being equivalent to 12 times of Radix Glycyrrhizae weight amounts are added, decoct every time
2h is boiled, each decoction liquor is merged and is concentrated, 2.5 times of Radix Glycyrrhizae weight are concentrated into, obtains licorice；
(2) it prepares cinnamomum cassia extract: weighing cortex cinnamomi, water decoction 2 times for being equivalent to 12 times of cortex cinnamomi weight amounts are added, decoct every time
2h is boiled, each decoction liquor is merged and is concentrated, 2.5 times of cortex cinnamomi weight are concentrated into, obtains cinnamomum cassia extract；
(3) will be cooling after purified water progress sterilization treatment, then according to the content of each component in the complex biological preservative
It is 10 that viable bacteria content is separately added into purified water after sterilization and cooling9The middle preparation of the lactobacillus plantarum of CFU/g, step (1)
The cinnamomum cassia extract prepared in licorice, step (2), with hydrochloric acid tune pH to 6.3 after above-mentioned each component is mixed.
Embodiment 4
The difference from embodiment 1 is that the smoked chicken complex biological preservative further includes natamycin 0.1g/L.
Embodiment 5
The difference from example 2 is that the smoked chicken complex biological preservative further includes natamycin 0.1g/L.
Embodiment 6
Difference with embodiment 3 is that the smoked chicken complex biological preservative further includes natamycin 0.1g/L.
Embodiment 7
Using Zhuozi smoked chicken as experimental subjects, by the quantity for spray of 2-3mL/ smoked chicken, respectively by embodiment 1, embodiment 2, reality
The complex biological preservative difference even application in example 3 and embodiment 5 is applied in each Zhuozi smoked chicken surface, then by only difference vacuum
It packs, refrigeration is placed 45 days at 8 DEG C, and is successively labeled as group I, experimental group II, experimental group III and experimental group IV, simultaneously will
The Zhuozi smoked chicken that a part does not spray complex biological preservative uses controlled atmospheric packing, and refrigeration is placed 45 days at same 8 DEG C, is labeled as
Control group I；Another part is not sprayed to the Zhuozi smoked chicken of complex biological preservative using vacuum packaging, same refrigeration places 45
It, is labeled as control group II.12 parallel groups of every group of setting.
It is related according to GII4789.2-2016, GII4789.3-2016, GII4789.15-2016, GII4789.4-2010
Standard detecting method detects the microorganism in the smoked chicken in above-mentioned each experimental group and control group, and tastes evaluation each group smoked chicken
Flavor situation.Testing result is shown in Table 1.
Table 1
Note: mould, yeast are cultivated 5 days at 35 DEG C respectively, and Escherichia coli, salmonella are cultivated 2 days at 37 DEG C respectively,
The viable count of each bacterium of periodic detection.GB2726-2016 microbial safety standard are as follows: total number of bacteria < 1.0 × 104Cfu/g, large intestine
Bacillus viable count is < 10cfu/g.
As shown in Table 1, in each experimental group and control group, smoked chicken sample has peculiar smell, control group II and each experiment in control group I
The equal free from extraneous odour of smoked chicken sample in group；In control group I after smoked chicken sample culturing, total number of bacteria reaches 12000cfu/g, mould and yeast
Viable count is 400cfu/g, Escherichia coli viable count is 4000cfu/g, and salmonella viable count is 0cfu/g；In control group II
After smoked chicken sample culturing, total number of bacteria 400cfu/g, mould and yeast viable count is 100cfu/g, Escherichia coli viable count is
400cfu/g, salmonella viable count are 0cfu/g；The microbiological indicator of smoked chicken sample is not met in control group I and control group II
GB2726-2016；Total number of bacteria is 10cfu/g, mould, yeast, Escherichia coli and salmonella in smoked chicken sample in group I
It is 0, meets GB2726-2016, total number of bacteria, mould, ferment in smoked chicken sample in experimental group II, experimental group III and experimental group IV
Female, Escherichia coli and salmonella are 0, meet GB2726-2016.
Embodiment 8
It is by the quantity for spray of 2-3mL/ smoked chicken, the compound bio in embodiment 2 is fresh-keeping using Zhuozi smoked chicken as experimental subjects
Agent even application is in Zhuozi smoked chicken surface, then controlled atmospheric packing, and refrigeration is placed 45 days at 8 DEG C, is labeled as experimental group II -1, the group
12 parallel groups are set.
It is related according to GII4789.2-2016, GII4789.3-2016, GII4789.15-2016, GII4789.4-2010
Standard detecting method detects the microorganism in the smoked chicken in the experimental group, and tastes the flavor situation of evaluation each group smoked chicken.Detection
It the results are shown in Table 2.
Table 2
Note: mould, yeast are cultivated 5 days at 35 DEG C respectively, and Escherichia coli, salmonella are cultivated 2 days at 37 DEG C respectively,
The viable count of each bacterium of periodic detection.GB2726-2016 microbial safety standard are as follows: total number of bacteria < 1.0 × 104Cfu/g, large intestine
Bacillus viable count is < 10cfu/g.
As shown in Table 2, coat complex biological preservative in the present invention Zhuozi smoked chicken cooperate again vacuum packaging compared to
Cooperation controlled atmospheric packing can preferably realize the fresh-keeping of smoked chicken.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of the technical program, should all be covered in the present invention
Scope of the claims in.
Claims (10)
1. a kind of complex biological preservative for smoked chicken, which is characterized in that the complex biological preservative includes following component:
Active probiotic 0.3-0.8g/L, licorice 0.005-0.015g/L, cinnamomum cassia extract 0.005-0.015g/L, surplus are
Water；The pH value of the complex biological preservative is 6.3-6.5.
2. a kind of complex biological preservative for smoked chicken as described in claim 1, which is characterized in that the compound bio is protected
Fresh dose includes following component: active probiotic 0.3g/L, licorice 0.005g/L, cinnamomum cassia extract 0.005g/L.
3. a kind of complex biological preservative for smoked chicken as described in claim 1, which is characterized in that the compound bio is protected
Fresh dose includes following component: active probiotic 0.5g/L, licorice 0.01g/L, cinnamomum cassia extract 0.01g/L.
4. a kind of complex biological preservative for smoked chicken as described in claim 1, which is characterized in that the compound bio is protected
Fresh dose includes following component: active probiotic 0.8g/L, licorice 0.015g/L, cinnamomum cassia extract 0.015g/L.
5. a kind of complex biological preservative for smoked chicken as described in claim 1, which is characterized in that the compound bio is protected
Fresh dose further includes natamycin 0.1g/L.
6. a kind of complex biological preservative for smoked chicken as described in any one in claim 1-5, which is characterized in that the work
Property probiotics be lactobacillus plantarum.
7. a kind of complex biological preservative for smoked chicken as claimed in claim 6, which is characterized in that the lactobacillus plantarum
Viable bacteria content be 109-1010CFU/g。
8. a kind of complex biological preservative for smoked chicken as described in any one in claim 1-5, which is characterized in that described sweet
Careless extract and cinnamomum cassia extract the preparation method is as follows: weighing Radix Glycyrrhizae or cortex cinnamomi, addition is equivalent to Radix Glycyrrhizae or cortex cinnamomi weight 10-
The water of 12 times of amounts decocts 2-5 times, decocts 1-2h every time, merges each decoction liquor and be concentrated, and is concentrated into Radix Glycyrrhizae or cortex cinnamomi weight
1.5-2.5 times of amount obtains licorice or cinnamomum cassia extract.
9. a kind of described in any item preparation methods of the complex biological preservative for smoked chicken of claim 1-8, feature exist
In the method is as follows: first will be cooling after water progress sterilization treatment, then according to each component in the complex biological preservative
Content active probiotic, licorice, cinnamomum cassia extract, natamycin are separately added into the water, adjust pH after mixing
To 6.3-6.5.
10. a kind of described in any item application methods of the complex biological preservative for smoked chicken of claim 1-8, feature exist
In by the quantity for spray of 2-3mL/ smoked chicken, by the complex biological preservative even application in smoked chicken surface.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111685256A (en) * | 2020-06-22 | 2020-09-22 | 禾川（泉州）生物科技有限责任公司 | Natural compound antiseptic emulsifying preservative |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103667093A (en) * | 2012-09-19 | 2014-03-26 | 成都与康科技有限公司 | Lactobacillus plantarum 929-2 strain having food preservative and fresh-keeping effect and application thereof |
| CN106343002A (en) * | 2016-08-23 | 2017-01-25 | 陈小洁 | Natural fresh-keeping agent for meat foods and preparation method of natural fresh-keeping agent |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103667093A (en) * | 2012-09-19 | 2014-03-26 | 成都与康科技有限公司 | Lactobacillus plantarum 929-2 strain having food preservative and fresh-keeping effect and application thereof |
| CN106343002A (en) * | 2016-08-23 | 2017-01-25 | 陈小洁 | Natural fresh-keeping agent for meat foods and preparation method of natural fresh-keeping agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685256A (en) * | 2020-06-22 | 2020-09-22 | 禾川（泉州）生物科技有限责任公司 | Natural compound antiseptic emulsifying preservative |
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