CN111642558A - Preparation method of slow-release marinating liquid for sauced marinated meat - Google Patents
Preparation method of slow-release marinating liquid for sauced marinated meat Download PDFInfo
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- CN111642558A CN111642558A CN202010288143.2A CN202010288143A CN111642558A CN 111642558 A CN111642558 A CN 111642558A CN 202010288143 A CN202010288143 A CN 202010288143A CN 111642558 A CN111642558 A CN 111642558A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 36
- 239000007788 liquid Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 36
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 23
- 150000002367 halogens Chemical class 0.000 claims abstract description 23
- 239000000284 extract Substances 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000002131 composite material Substances 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims abstract 2
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 17
- 230000008569 process Effects 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 239000011162 core material Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 235000015090 marinades Nutrition 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 5
- 238000002474 experimental method Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 239000013589 supplement Substances 0.000 claims description 3
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 229940080313 sodium starch Drugs 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 2
- 238000000265 homogenisation Methods 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 7
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 241001131796 Botaurus stellaris Species 0.000 description 8
- 235000015067 sauces Nutrition 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000008367 deionised water Substances 0.000 description 4
- 229910021641 deionized water Inorganic materials 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 229940032147 starch Drugs 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 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 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009461 vacuum packaging 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
- A23B4/14—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a slow-release marinating liquid for sauced marinated meat, which is used for prolonging the quality guarantee period of the sauced marinated meat, keeping the original unique flavor of marinated meat products and delaying the flavor loss. Dissolving a composite wall material of starch sodium octenylsuccinate and maltodextrin in a certain proportion by using a slow-release embedding technology, adding a halogen material extract, and embedding an antioxidant component and a volatile flavor substance contained in the halogen material extract to prepare a slow-release halogen solution. The slow release agent is slowly released during the storage and the fresh-keeping period, the quality guarantee period of the sauced and marinated meat products is obviously improved, the change rate of the flavor of the sauced and marinated meat is reduced, the quality of the sauced and marinated meat is improved, the purchase desire of consumers is increased, and the large-scale industrial production is easier.
Description
Technical Field
The invention belongs to the field of food additives, and particularly relates to a preparation method of a slow-release marinating liquid for sauced marinated meat.
Background
The sauced braised meat as a traditional meat product with Chinese characteristics has long history, rich flavor and attractive color and is popular with consumers. It is made up by boiling fresh meat in a marinating liquor containing spices and flavouring material, etc. In recent years, with the rapid development of national economy, the acceleration of life rhythm of people and the change of consumption concept, the sauced and marinated meat industry of China has come up with unprecedented good development opportunities.
The sauced braised meat is rich in nutrition and is easy to decay due to microbial pollution, so that the sale radius is small, the storage period is short, the unique flavor is lost along with the prolonging of the storage time, the product quality is reduced, the acceptability is low, the purchase desire of consumers is influenced, and the industrial production of the sauced braised meat is severely restricted. Therefore, the problem of preservation of the sauced and braised meat in storage, transportation, sale and other processes needs to be solved urgently.
At present, the shelf life of sauced and marinated meat products is prolonged by adopting sterilization modes such as low temperature, high temperature, microwave, irradiation and the like; during the curing or storage period, the addition of antistaling agent, modified atmosphere, vacuum packaging and the like is easy to cause the quality and the texture of the product to be soft and rotten, change the flavor, increase the cost, reduce the safety and the like, and the research on the slow release of antioxidant components in the marinated meat of the sauce to prolong the shelf life is less. Therefore, the preparation of the slow-release marinating liquid has very important significance for prolonging the shelf life of the sauced marinated meat product, maintaining the unique flavor of the sauced marinated meat and promoting the industrial development of the sauced marinated meat to industrialization and intensification.
At present, the shelf life of sauced and marinated meat products is generally prolonged by changing sterilization modes such as microwave sterilization and irradiation sterilization, adding preservatives such as benzoic acid, potassium sorbate, natural plant extracts and the like, changing packaging modes such as modified atmosphere packaging and the like, and comprehensively applying various preservation technologies. The prior art has the problems of long sterilization time, high energy consumption, nutrient loss, poor taste, low safety and the like, and the sauce braised meat product has the characteristics of lacking and reduced product quality.
Disclosure of Invention
Aiming at the technical problems, the invention provides a preparation method of a slow-release marinating liquid for sauced marinated meat, which mainly aims at the problems of quality reduction and low acceptability caused by putrescibility and deterioration of sauced marinated meat in the processes of storage, transportation, sale and the like through a slow-release technology of embedding a composite wall material for marinating material concentration and extraction and an antioxidant component. The product is convenient, efficient, natural and suitable for large-scale production.
The specific technical scheme is as follows:
the preparation method of the slow-release marinating liquid for sauced marinated meat comprises the following steps:
(1) extracting a halogen solution: micronizing halogen material, sieving, adding 95% ethanol into halogen material at a ratio of 1:8, filtering at 55 deg.C for 12 hr by shaking table, adding 95% ethanol into residue at a ratio of 1:4, re-extracting for 12 hr, and filtering. Mixing filtrates, rotary evaporating at 50 deg.C, and concentrating to obtain bittern extract, i.e. core material of slow-release bittern.
(2) Preparation of a product: weighing a composite wall material of octenyl succinic acid starch sodium and maltodextrin according to a weight ratio of 1:1.5-1:2, dissolving the composite wall material in deionized water, stirring for 2 hours at room temperature, then adding a halogen material extract weighed according to a weight ratio of 1:2 of a core wall ratio, stirring for 0.5 hour, and homogenizing the mixed solution at 10,000rpm for a period of time to prepare the slow-release halogen liquid for sauced braised meat.
(3) The process experiment comprises the following steps: obtaining the optimal process parameters of wall material proportion, solid content, core-wall ratio, homogenate time and the like.
The preparation method of the slow-release marinating liquid for sauced marinated meat has the beneficial effects that:
the slow release technology is a process of adding functional natural substances into a high molecular polymer and delaying the release rate of the substances to achieve a better effect.
(1) The invention adopts the composite wall material of maltodextrin and sodium starch octenyl succinate to embed the halogen material extract to prepare the slow-release halogen solution, which is easier for industrial production.
(2) The invention slowly releases the spice substances of the embedded marinade extract, automatically supplements the loss of volatile flavor substances in the storage process of the sauced marinated meat, and improves the product quality.
(3) According to the invention, the natural antioxidant substances and the antibacterial substances of the embedded marinade extract are slowly released, so that the oil oxidation, the putrefaction, the deterioration and the like of the marinated meat sauce in the storage process are prevented, and the quality guarantee period of the product is prolonged.
(4) In a word, the invention prolongs the quality guarantee period of the sauced marinated meat, and the prepared slow-release marinated liquid has the characteristics of convenience, high efficiency, nature and no public nuisance.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the tables in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The specific technical method of the invention is described by combining the embodiment.
Example 1
The preparation method of the slow-release marinating liquid for sauced marinated meat comprises the following steps:
(1) extracting a halogen solution: micronizing halogen material, sieving, adding 95% ethanol into halogen material at a ratio of 1:8, filtering at 55 deg.C for 12 hr by shaking table, adding 95% ethanol into residue at a ratio of 1:4, re-extracting for 12 hr, and filtering. Mixing filtrates, rotary evaporating at 50 deg.C, and concentrating to obtain bittern extract, i.e. core material of slow-release bittern.
(2) Preparation of a product: weighing 6g of composite wall material sodium octenyl succinate starch and 6g of maltodextrin according to the proportion, dissolving in 15ml of deionized water, stirring for 2h at room temperature, then adding 3g of halogen material extract, stirring for 0.5h, and homogenizing the mixed solution at 10,000rpm for 7 min to prepare the slow-release halogen liquid for sauce braised meat.
Experiment: obtaining the optimal process parameters of wall material proportion, solid content, core-wall ratio, homogenate time and the like.
The product obtained in example 1 was added to a sauced meat preparation and the shelf life of the sauced meat was checked and compared to the non-added preparation. The results are shown in tables 1, 2 and 3.
TABLE 1 Total number of colonies (unit: cfu/g) during storage of sauced meat products
TABLE 2 volatile flavour substances for 6d storage of marinated meat products
TABLE 3 antioxidant index of sauced meat product for 6 days
Example 2
The marinated meat flavor slow-release supplement is prepared by the following method:
the preparation method of the slow-release marinating liquid for sauced marinated meat comprises the following steps:
(1) extracting a marinating material: drying and crushing the marinade, sieving, adding 95% ethanol into the marinade according to the material-liquid ratio of 1:8, filtering by a shaking table at 55 ℃ for 12h, adding 95% ethanol into residues according to the material-liquid ratio of 1:4, re-extracting for 12h, and filtering. Mixing filtrates, rotary evaporating at 50 deg.C, and concentrating to obtain bittern extract, i.e. core material of slow-release bittern.
(2) Preparation of a product: weighing 10g of composite wall material sodium octenyl succinate starch and maltodextrin according to the proportion, dissolving in 25ml of deionized water, stirring for 2h at room temperature, then adding 5g of halogen material extract, stirring for 0.5h, and homogenizing the mixed solution at 10,000rpm for 7 min to prepare the slow-release halogen liquid for sauce braised meat.
(3) The process experiment comprises the following steps: obtaining the optimal process parameters of wall material proportion, solid content, core-wall ratio, homogenate time and the like.
Example 3
The preparation method of the slow-release marinating liquid for sauced marinated meat comprises the following steps:
(1) extracting a halogen solution: micronizing halogen material, sieving, adding 95% ethanol into halogen material at a ratio of 1:8, filtering at 55 deg.C for 12 hr by shaking table, adding 95% ethanol into residue at a ratio of 1:4, re-extracting for 12 hr, and filtering. Mixing filtrates, rotary evaporating at 50 deg.C, and concentrating to obtain bittern extract, i.e. core material of slow-release bittern.
(2) Preparation of a product: weighing 8g of composite wall material sodium octenyl succinate starch and maltodextrin according to the proportion, dissolving in 20ml of deionized water, stirring for 2h at room temperature, then adding 4g of halogen material extract, stirring for 0.5h, and homogenizing the mixed solution at 10,000rpm for 7 min to prepare the slow-release halogen liquid for sauce braised meat.
(3) The process experiment comprises the following steps: obtaining the optimal process parameters of wall material proportion, solid content, core-wall ratio, homogenate time and the like.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (2)
1. The preparation method of the slow-release marinating liquid for sauced marinated meat is characterized by comprising the following steps of:
(1) extracting a halogen solution: micronizing the compound marinade, sieving, adding ethanol according to the ratio of material to liquid of 1:7-1:9, performing vibration extraction at 50-60 deg.C for 10-14 h, filtering, adding ethanol into the residue according to the ratio of material to liquid of 1:3-1:5, re-extracting for 10-14 h, and filtering. Evaporating and concentrating the extracting solution at the temperature of 45-55 ℃ to obtain a compound marinade extract, namely a core material of the slow-release marinade;
(2) preparation of a product: weighing a composite wall material of sodium starch octenyl succinate and maltodextrin according to a mass ratio of 1:1.5-1:2, weighing a core material and the wall material according to a mass ratio of 1:2-1:3, stirring for 2-3h, homogenizing the mixed solution at a high speed for 5-10min, and preparing a slow-release marinating solution for sauced marinated meat;
(3) the process experiment comprises the following steps: obtaining the optimal process parameters of wall material proportion, solid content, core-wall ratio, homogenate time and the like.
2. The marinated meat flavor slow-release supplement of claim 1, wherein: the starch sodium octenylsuccinate and maltodextrin composite wall material in the step (2) has the mass ratio of 1:1.5-1:2, the core-wall ratio of the core material to the wall material is 1:2-1:3, and the wall material in the step (3) has the optimal process parameters such as the proportion, the solid content, the core-wall ratio, the homogenization time and the like.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140141137A1 (en) * | 2012-11-16 | 2014-05-22 | Danisco A/S | Encapsulated Antimicrobial Material |
| CN106343004A (en) * | 2016-08-29 | 2017-01-25 | 上海应用技术学院 | Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof |
-
2020
- 2020-04-14 CN CN202010288143.2A patent/CN111642558A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140141137A1 (en) * | 2012-11-16 | 2014-05-22 | Danisco A/S | Encapsulated Antimicrobial Material |
| CN106343004A (en) * | 2016-08-29 | 2017-01-25 | 上海应用技术学院 | Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴克刚等: "《食品微胶囊技术》", 31 July 2006, 中国轻工业出版社 * |
| 翟爱华等: "复合天然抗氧化剂微胶囊制备", 《食品研究与开发》 * |
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Application publication date: 20200911 |