CN110235929A - A kind of chilled meat complex biological preservative - Google Patents
A kind of chilled meat complex biological preservative Download PDFInfo
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- CN110235929A CN110235929A CN201910605937.4A CN201910605937A CN110235929A CN 110235929 A CN110235929 A CN 110235929A CN 201910605937 A CN201910605937 A CN 201910605937A CN 110235929 A CN110235929 A CN 110235929A
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- polylysine
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- 235000013372 meat Nutrition 0.000 title claims abstract description 63
- 239000003755 preservative agent Substances 0.000 title claims abstract description 29
- 230000002335 preservative effect Effects 0.000 title claims abstract description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 36
- 229920001661 Chitosan Polymers 0.000 claims abstract description 27
- 108010039918 Polylysine Proteins 0.000 claims abstract description 19
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 17
- 108010053775 Nisin Proteins 0.000 claims abstract description 17
- 235000010297 nisin Nutrition 0.000 claims abstract description 17
- 239000004309 nisin Substances 0.000 claims abstract description 17
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 15
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 15
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 15
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 15
- 239000011734 sodium Substances 0.000 claims abstract description 15
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 12
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 12
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000012153 distilled water Substances 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 229960000583 acetic acid Drugs 0.000 claims description 5
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 241000283074 Equus asinus Species 0.000 abstract description 35
- 230000000694 effects Effects 0.000 abstract description 20
- 238000000034 method Methods 0.000 abstract description 19
- 238000003860 storage Methods 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 9
- 239000003795 chemical substances by application Substances 0.000 description 16
- 241000894006 Bacteria Species 0.000 description 15
- 235000013305 food Nutrition 0.000 description 12
- 239000003963 antioxidant agent Substances 0.000 description 10
- 235000006708 antioxidants Nutrition 0.000 description 10
- 238000004321 preservation Methods 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 9
- 230000003078 antioxidant effect Effects 0.000 description 8
- 238000009461 vacuum packaging Methods 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 231100000252 nontoxic Toxicity 0.000 description 5
- 230000003000 nontoxic effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 4
- 239000004472 Lysine Substances 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000000452 restraining effect Effects 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- 206010059866 Drug resistance Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000192125 Firmicutes Species 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000191938 Micrococcus luteus Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 102000004245 Proteasome Endopeptidase Complex Human genes 0.000 description 2
- 108090000708 Proteasome Endopeptidase Complex Proteins 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006196 deacetylation Effects 0.000 description 2
- 238000003381 deacetylation reaction Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000019261 food antioxidant Nutrition 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 229920000656 polylysine Polymers 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000011218 segmentation Effects 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- 235000010352 sodium erythorbate Nutrition 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 231100000820 toxicity test Toxicity 0.000 description 2
- 238000009602 toxicology test Methods 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000009452 anti-microbial packaging Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000000346 sugar Nutrition 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
- 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
Landscapes
- 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)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
This application discloses a kind of chilled meat complex biological preservatives.The chilled meat complex biological preservative includes following component: epsilon-polylysine, chitosan, nisin, ascorbic acid, D-araboascorbic acid sodium and distilled water, total weight percent shared by each ingredient are as follows: epsilon-polylysine 0.02% ~ 0.1%, chitosan 0.5% ~ 1.5%, nisin 0.06% ~ 0.1%, ascorbic acid 0.01% ~ 0.09%, D-araboascorbic acid sodium 0.1% ~ 0.9%, distilled water 97.31% ~ 99.31%.Present application addresses as cold fresh donkey meat in storage, transport and sales process caused by poor, the perishable technical problem of donkey meat fresh-keeping effect.
Description
Technical field
This application involves food fresh-keeping methods, in particular to a kind of chilled meat complex biological preservative.
Background technique
With the development of economy, living standards of the people step up, also increasingly stronger to health care consciousness, donkey meat deeply by
The welcome of the majority of consumers is simultaneously increasingly becoming the new lover on dining table, and consumption yield is in the trend of rapid growth, but due to fresh
Enzyme effect and the breeding of microorganism in donkey meat act on, and Oxidation of Fat and Oils makes it be easy to appear putrid and deteriorated phenomenon.Even if saving
Under conditions of 0-4 DEG C, enzyme, thermophilic cold spoilage organisms in meat, which still have the quality of meat, to be threatened.To extend cold fresh donkey
The shelf life of meat, it is quite necessary to certain measure is taken to inhibit the vigor of enzyme and microorganism in meat products, prevents Oxidation of Fat and Oils,
Addition antistaling agent is then one of effective selection.Coating fresh-keeping technology and vacuum-packed technique are combined, meat surface can be changed
Gaseous environment, prevent the loss of meat juice, inhibit microorganism especially aerobic bacteria growth and breeding, reach the mesh to bring out the best in each other
's.Edible natural bio-preservative has the advantages that broad-spectrum antibacterial, safe and non-toxic, abundance compared with chemical preservative,
Have in cold fresh meat industry than wide application prospect.
Traditional preservation method mainly has using crude antistaling agent, bio-preservative, chemical preservative, super-pressure processing skill
Art, radiation preservation technology, vacuum-packed technique, controlled atmospheric packing technology, pallet packing, antimicrobial packaging, hypobaric and refrigerated preservation be fresh-keeping, ice temperature
The methods of cold storing and fresh-keeping, these methods and techniques be not also it is very perfect, it is poor for donkey meat fresh-keeping effect, for cold fresh donkey meat
In how it is more efficient carry out the fresh-keeping problem of donkey meat, currently no effective solution has been proposed.
Summary of the invention
The main purpose of the application is to provide a kind of chilled meat complex biological preservative, to solve the fresh-keeping of cold fresh donkey meat
The technical problem that effect is poor, cold fresh donkey meat is perishable.
To achieve the goals above, according to the one aspect of the application, a kind of chilled meat complex biological preservative is provided.
It include following component according to the chilled meat complex biological preservative of the application: epsilon-polylysine, chitosan, lactic acid chain
Coccus element, ascorbic acid, D-araboascorbic acid sodium and distilled water, total weight percent shared by each ingredient are as follows: epsilon-polylysine
0.02% ~ 0.1%, chitosan 0.5% ~ 1.5%, nisin 0.06% ~ 0.1%, ascorbic acid 0.01% ~ 0.09%, D- are different anti-
Bad hematic acid sodium 0.1% ~ 0.9%, distilled water 97.31% ~ 99.31%, each ingredient is mixed, and it is fresh-keeping to be configured to chilled meat compound bio
Agent.Chilled meat complex biological preservative can play more effective fresh-keeping effect to donkey meat, and fresh keeping time is long, and is unlikely to deteriorate.
Epsilon-polylysine in chilled meat complex biological preservative is a kind of preservative, and harmless, can be absorbed by the body, both
It is a kind of preservative, and is the very useful substance of a kind of pair of human body.Nisin can effectively inhibit to cause food rotten
Rotten many bacteriums.Chitosan can play the role of extraordinary restraining and sterilizing bacteria, and ascorbic acid and D-araboascorbic acid sodium are equal
It is a kind of important antioxidant, to the original taste of the holding of food, and is able to maintain the storage of longer time with very heavy
The facilitation wanted.
Further, the chitosan is 1% with concentration glacial acetic acid dissolves by heating at 60 DEG C ~ 70 DEG C of water-bath, makes simultaneously
It is de-gassed with ultrasonic wave.
Nisin is a kind of natural biological nisin, it can effectively inhibit to cause being permitted for food spoilage
More gram-positive bacterias especially have very strong inhibition to make the bacterium for producing bud armful, such as bud pole bacterium, fusiform bud pole bacterium
With.After study and toxicology test, all proof nisin be it is nontoxic, it can be by alimentary canal proteasome degradation
Amino acid, noresidue do not influence human body probiotics, do not develop drug resistance, and do not generate cross tolerance with other antibiotic yet.
Chitosan is the deacetylation product of chitin, and for white to flaxen powder, chitosan dissolubility is poor, but
Dilute acid soln can be dissolved in.Chitosan is a kind of natural, nontoxic, degradable broad-spectrum antibacterial bio-preservative, its amino content
Have an impact with molecular weight to bacteriostasis property, and amino content is obvious compared with Molecular weight effects.The hydrogen bond of chitosan molecule can be handed over mutually
Connection, is made the transparent membrane with porous structure, the ratio of chitosan is bigger in composite membrane, and fresh-keeping effect is better.Chitosan is good
Good restraining and sterilizing bacteria can inhibit the common meat products toadstool such as Escherichia coli, staphylococcus aureus to a certain extent, extend
Effective period of food quality.
Epsilon-polylysine is a kind of polypeptide with bacteriostasis efficacy, and lysine can be decomposed into human body, and lysine is
One of 8 kinds of amino acid needed by human, therefore epsilon-polylysine is a kind of auxotype biological food preservative, it is highly-safe in it
His chemical preservative.Epsilon-polylysine antimicrobial spectrum is wide, to gram-positive micrococcus luteus, lactobacillus bulgaricus, hot streptococcus,
The growth of gram-negative Escherichia coli, salmonella and saccharomycete has obvious inhibitory effect, and polylysine and acetic acid are multiple
Closing reagent has obvious inhibiting effect to Bacillus subtillis.
D-araboascorbic acid sodium is antioxidant fresh-keeping agent important in food service industry, can keep color, the natural wind of food
Taste extends the shelf life, and without any side effects, is a kind of new bio type food antioxidant, anti-corrosive fresh-keeping assistant toner.Mainly with
Rice is primary raw material, is produced using microbial fermentation.The oxidation resistance of different Vitamin C sodium is considerably beyond sodium ascorbate, people
Body, which absorbs sodium isoascorbate, can be transformed into vitamin C in human body.
Ascorbic acid also can protect other antioxidants as a kind of antioxidant.
In the embodiment of the present application, using a kind of novel chilled meat complex biological preservative, by the way that ammonia will be relied by ε-is poly-
Acid, chitosan, nisin, ascorbic acid and D-araboascorbic acid sodium are dissolved into distilled water and are re-dubbed antistaling agent, will
Donkey meat impregnates in antistaling agent, takes out and drains film forming, and reach after Sterile vacuum bag is evacuated in 0 ~ 4 DEG C of preservation
With antibacterial, anti-oxidant, color protection and extend product purpose, donkey meat is of good preservation effect, relatively sanitary safe skill to realize
Art effect, and then donkey meat fresh-keeping effect caused by solving as cold fresh donkey meat in storage, transport and sales process is poor, variable
The technical issues of matter.
Detailed description of the invention
The attached drawing constituted part of this application is used to provide further understanding of the present application, so that the application's is other
Feature, objects and advantages become more apparent upon.The illustrative examples attached drawing and its explanation of the application is for explaining the application, not
Constitute the improper restriction to the application.In the accompanying drawings:
Fig. 1 is the process flow chart according to a kind of chilled meat complex biological preservative of the embodiment of the present application.
Specific embodiment
In order to make those skilled in the art more fully understand application scheme, below in conjunction in the embodiment of the present application
Attached drawing, the technical scheme in the embodiment of the application is clearly and completely described, it is clear that described embodiment is only
The embodiment of the application a part, instead of all the embodiments.Based on the embodiment in the application, ordinary skill people
Member's every other embodiment obtained without making creative work, all should belong to the model of the application protection
It encloses.
It should be noted that the term in the description and claims of this application and above-mentioned attached drawing is for distinguishing class
As object, without being used to describe a particular order or precedence order.It should be understood that the data used in this way are in appropriate situation
Under can be interchanged, so as to embodiments herein described herein.In addition, term " includes " and " having " and theirs is any
Deformation, it is intended that cover it is non-exclusive include, for example, containing the process, method of a series of steps or units, system, production
Product or equipment those of are not necessarily limited to be clearly listed step or unit, but may include be not clearly listed or for this
A little process, methods, the other step or units of product or equipment inherently.
It should be noted that in the absence of conflict, the features in the embodiments and the embodiments of the present application can phase
Mutually combination.The application is described in detail below with reference to the accompanying drawings and in conjunction with the embodiments.
Embodiment 1
As shown in Figure 1, this application involves a kind of chilled meat complex biological preservatives, comprising: will be gathered first by epsilon-polylysine, shell
Sugar, nisin, ascorbic acid and D-araboascorbic acid sodium are dissolved into distilled water and are re-dubbed antistaling agent, each in antistaling agent
Total weight percent shared by ingredient are as follows: epsilon-polylysine 0.04%, chitosan 1%, nisin 0.08%, ascorbic acid
0.02%, D-araboascorbic acid sodium 0.2%.
Secondly cold fresh donkey meat will be needed to impregnate in the antistaling agent, taking-up drains film forming.
It is finally placed in Sterile vacuum bag and vacuumizes, in 0 DEG C of preservation.
Nisin is a kind of natural biological nisin, it can effectively inhibit to cause being permitted for food spoilage
More gram-positive bacterias especially have very strong inhibition to make the bacterium for producing bud armful, such as bud pole bacterium, fusiform bud pole bacterium
With.After study and toxicology test, all proof nisin be it is nontoxic, it can be by alimentary canal proteasome degradation
Amino acid, noresidue do not influence human body probiotics, do not develop drug resistance, and do not generate cross tolerance with other antibiotic yet.
Chitosan is the deacetylation product of chitin, and for white to flaxen powder, chitosan dissolubility is poor, but
Dilute acid soln can be dissolved in.Chitosan is a kind of natural, nontoxic, degradable broad-spectrum antibacterial bio-preservative, its amino content
Have an impact with molecular weight to bacteriostasis property, and amino content is obvious compared with Molecular weight effects.The hydrogen bond of chitosan molecule can be handed over mutually
Connection, is made the transparent membrane with porous structure, the ratio of chitosan is bigger in composite membrane, and fresh-keeping effect is better.Chitosan is good
Good restraining and sterilizing bacteria can inhibit the common meat products toadstool such as Escherichia coli, staphylococcus aureus to a certain extent, extend
Effective period of food quality.
Epsilon-polylysine is a kind of polypeptide with bacteriostasis efficacy, and lysine can be decomposed into human body, and lysine is
One of 8 kinds of amino acid needed by human, therefore epsilon-polylysine is a kind of auxotype biological food preservative, it is highly-safe in it
His chemical preservative.Epsilon-polylysine antimicrobial spectrum is wide, to gram-positive micrococcus luteus, lactobacillus bulgaricus, hot streptococcus,
The growth of gram-negative Escherichia coli, salmonella and saccharomycete has obvious inhibitory effect, and polylysine and acetic acid are multiple
Closing reagent has obvious inhibiting effect to Bacillus subtillis.
D-araboascorbic acid sodium is antioxidant fresh-keeping agent important in food service industry, can keep the color of food, natural wind
Taste extends the shelf life, and without any side effects, is a kind of new bio type food antioxidant, anti-corrosive fresh-keeping assistant toner.Mainly with
Rice is primary raw material, is produced using microbial fermentation.The oxidation resistance of different Vitamin C sodium is considerably beyond sodium ascorbate, people
Body, which absorbs sodium isoascorbate, can be transformed into vitamin C in human body.
Ascorbic acid can also play the role of the other antioxidants of protection as a kind of antioxidant.
Glacial acetic acid that chitosan is 1% with concentration is dissolved by heating at 70 DEG C of water-bath, while being deaerated with ultrasonic wave.
Donkey meat is that donkey meat trunk uses the donkey meat after heat water-spraying before segmentation, and hot water can kill most harmful thin
Bacterium, makes that the holding time is longer when subsequent storage and does not allow perishable.
Donkey meat is 80 DEG C using the hot water temperature of heat water-spraying, and temperature is higher, and it is more to kill harmful bacteria.
The working principle of the cold fresh donkey meat is as described below: by will by epsilon-polylysine, chitosan, nisin,
Ascorbic acid and D-araboascorbic acid sodium are dissolved into distilled water and are re-dubbed antistaling agent, and donkey meat is impregnated in antistaling agent, is taken out
Film forming is drained, and reached in 0 DEG C of preservation after Sterile vacuum bag is evacuated with antibacterial, anti-oxidant, color protection and extension
Product purpose, to realize, donkey meat is of good preservation effect, relatively sanitary safe technical effect, and then solves due to cold fresh donkey
Meat in storage, transport and sales process caused by poor, the perishable technical problem of donkey meat fresh-keeping effect.
Embodiment 2
As shown in Figure 1, a kind of process flow chart of chilled meat complex biological preservative.It is mainly re-dubbed comprising bio-preservative molten
The vacuum packaging bag of treated cooling meat sterilization treatment is vacuum-packed, is placed in 0 by liquid, and chilled meat is handled
DEG C storage.
The preparation of bio-preservative: by epsilon-polylysine, chitosan, nisin, ascorbic acid, the different Vitamin C of D-
Sour sodium, is dissolved into distilled water that be re-dubbed antistaling agent stand-by in proportion.Each ingredient accounts for the ratio of antistaling agent total weight are as follows: ε-is poly- to be relied
Propylhomoserin 0.05%, chitosan 0.5%, nisin 0.06%, ascorbic acid 0.09%, D-araboascorbic acid sodium 0.9%, will be each
A component mixing is re-dubbed solution.
Chilled meat processing: fresh donkey meat trunk uses heat water-spraying of the temperature at 80 DEG C before segmentation, more has to kill
Evil bacterium prevents donkey meat rotten.It is split after spray, cold fresh donkey meat will be needed to impregnate in the antistaling agent, taking-up drains
Film forming makes above donkey meat with chilled meat compound bio that is anti-oxidant, inhibiting food decay, inhibit harmful bacteria and kill bacterium
Antistaling agent, storage time is longer, and is unlikely to deteriorate.
The preparation of packaging material: using vacuum packaging bag sterilization treatment, water absorption pad and vacuum packaging bag is placed in sterile super
In net workbench, 75% alcohol disinfecting and ultraviolet sterilization 30min, water absorption pad of vacuum packaging bag is sterilized with ultraviolet lamp
30min, it is spare.
Vacuum packaging storage: the donkey meat handled well is placed in in 75% alcohol disinfecting and the vacuum bag of ultraviolet sterilization
It carries out vacuumizing packaging, in 0 DEG C of preservation.Main function is sterilizing, stores donkey meat in an aseptic environment, low temperature environment
Under, storage effect is more preferably.
Whole process in the present embodiment are as follows: after chilled meat complex biological preservative is made into, chilled meat processing is first carried out,
It after secondary progress vacuum packaging bag sterilization treatment, then is vacuum-packed, is finally placed in 0 DEG C of storage.Realize donkey meat fresh-keeping effect
It is good, donkey meat fresh keeping time is more permanent, and then donkey caused by solving as cold fresh donkey meat in storage, transport and sales process
Meat fresh-keeping effect is poor, perishable technical problem.
The foregoing is merely preferred embodiment of the present application, are not intended to limit this application, for the skill of this field
For art personnel, various changes and changes are possible in this application.Within the spirit and principles of this application, made any to repair
Change, equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (2)
1. a kind of chilled meat complex biological preservative, which is characterized in that including following component: epsilon-polylysine, chitosan, lactic acid
Streptostacin, ascorbic acid, D-araboascorbic acid sodium and distilled water, total weight percent shared by each ingredient are as follows: epsilon-polylysine
0.02% ~ 0.1%, chitosan 0.5% ~ 1.5%, nisin 0.06% ~ 0.1%, ascorbic acid 0.01% ~ 0.09%, D- are different anti-
Bad hematic acid sodium 0.1% ~ 0.9%, distilled water 97.31% ~ 99.31%.
2. chilled meat complex biological preservative according to claim 1, which is characterized in that the chitosan concentration is 1%
Glacial acetic acid, dissolve by heating at 60 DEG C ~ 70 DEG C of water-bath, while being de-gassed using ultrasonic wave.
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