CN111838296A - Natural fresh-keeping preservative for sauced marinated meat products - Google Patents
Natural fresh-keeping preservative for sauced marinated meat products Download PDFInfo
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- CN111838296A CN111838296A CN202010789379.4A CN202010789379A CN111838296A CN 111838296 A CN111838296 A CN 111838296A CN 202010789379 A CN202010789379 A CN 202010789379A CN 111838296 A CN111838296 A CN 111838296A
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- preservative
- extract
- natural
- meat products
- sauced
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 45
- 230000002335 preservative effect Effects 0.000 title claims abstract description 38
- 235000013622 meat product Nutrition 0.000 title claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 239000000052 vinegar Substances 0.000 claims abstract description 20
- 235000021419 vinegar Nutrition 0.000 claims abstract description 20
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 18
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 239000001702 nutmeg Substances 0.000 claims abstract description 8
- 229940098295 nutmeg extract Drugs 0.000 claims abstract description 8
- 239000001575 punica granatum l. bark extract Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 7
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 7
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- 238000004519 manufacturing process Methods 0.000 claims description 9
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- 235000015067 sauces Nutrition 0.000 claims 1
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- 238000004321 preservation Methods 0.000 abstract description 9
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- 230000008901 benefit Effects 0.000 abstract description 6
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- 238000004332 deodorization Methods 0.000 abstract 1
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- 241000272525 Anas platyrhynchos Species 0.000 description 11
- 241001122767 Theaceae Species 0.000 description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
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- 239000005452 food preservative Substances 0.000 description 6
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- 238000001514 detection method Methods 0.000 description 5
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- 239000000126 substance Substances 0.000 description 5
- 239000004288 Sodium dehydroacetate Substances 0.000 description 4
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- 238000004140 cleaning Methods 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
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- 229940079839 sodium dehydroacetate Drugs 0.000 description 4
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 102000007327 Protamines Human genes 0.000 description 3
- 108010007568 Protamines Proteins 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229940048914 protamine Drugs 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 239000005711 Benzoic acid Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
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- 230000009471 action Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 235000010233 benzoic acid Nutrition 0.000 description 2
- 229960004365 benzoic acid Drugs 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017454 sodium diacetate Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000009044 synergistic interaction Effects 0.000 description 2
- 238000009461 vacuum packaging Methods 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
- 241001116389 Aloe Species 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- 235000012984 Aspalathus linearis Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241001415846 Procellariidae Species 0.000 description 1
- 241000588769 Proteus <enterobacteria> Species 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 229940069521 aloe extract Drugs 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000002289 effect on microbe Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000000049 pigment Substances 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
- 238000012545 processing Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the field of food additives, and relates to a natural fresh-keeping preservative for sauced marinated meat products, which is prepared from natural plants and fermentation products as raw materials in parts by weight as follows: 0.1-0.5 part of grape seed extract, 0.1-0.5 part of nutmeg extract, 0.1-0.5 part of clove extract, 0.2-1.2 parts of tea polyphenol, 0.8-2.4 parts of pomegranate bark extract and 0.6-3.2 parts of dehydrated vinegar powder. The preservative provided by the invention has the advantages that the main raw materials are natural plants and fermentation products, the bacteriostatic range is wide, the preservation effect is good, the advantages of deodorization and flavor improvement are realized, the overall flavor of meat products can be obviously improved, and the quality guarantee period of food can be obviously prolonged.
Description
The technical field is as follows:
the invention relates to a natural food preservative, which adopts natural plant extracts and fermentation products as main ingredients and belongs to the field of food additives.
Background art:
most of traditional preservatives are chemical components, such as sodium diacetate, benzoic acid, sodium dehydroacetate, sorbic acid and salts thereof, and the like, and have the advantages of low cost, high purity, poor natural degradation capability, easy enrichment and toxicity in human bodies, stimulation of many components to human bodies and carcinogenic risk. With the development of scientific research technology, people are more aware of the harm of chemical preservatives to human health, and the addition amount or the residual amount of the preservatives is strictly controlled in many countries and regions, and even forbidden instructions are issued to part of the preservatives. The use of food additives with the same function (coloring agents, preservatives and antioxidants with the same color and luster) in China clearly stipulates that the sum of the respective dosages of the food additives with the same function in the maximum dosage of the food additives is not more than 1 when the food additives with the same function are mixed for use, sodium benzoate is prohibited from being used in meat products, the maximum dosage of sodium dehydroacetate in cooked meat products is 0.5g/kg, the maximum dosage of sodium diacetate in cooked meat products is 3g/kg, and the maximum dosage of sorbic acid and salt thereof in cooked meat products is 0.075 g/kg. The Brazil meat product market prohibits the use of chemical preservatives such as benzoic acid, sodium dehydroacetate, potassium sorbate, etc., and the US market also prohibits the use of sodium dehydroacetate as a meat product preservative.
Along with the pursuit of people on natural and healthy concepts, the chemical preservative gradually exits from the historical stage. In 10 months in 2013, the United states of Illinois held a global food forum, and with the theme of a "cleaning label", 13 experts were enrolled to provide a variety of natural food additives such as natural pigments, flavorants, sweeteners, antioxidants, and the like. The clean label originated in the european union, i.e. the occurrence of E-code in the product label is as small as possible, maintaining the natural properties of the food in the label ingredient column. The product of the cleaning label is from natural sources, and human processing is reduced as much as possible. The natural preservative conforms to the definition of a 'cleaning label', has an outstanding inhibition effect on microorganisms, can be naturally degraded under the action of a human body or microorganisms, and has no side effect on the health of the human body.
The natural preservative market is like a huge cake, and many international companies have found commercial opportunities and have come out some natural preservative products. The company Handary, Belgium, has been engaged mainly in natural preservative research, has already proposed various products such as cut sugar, cut corn sugar, Fermented can sugar, etc., and has begun to sell in many countries, and the investigation shows that domestic meat products manufacturers have begun to try to use. Spanish Proro company is mainly engaged in the research of natural plant extracts, and various products such as T-4N, T-2N, T-10 have obvious effects in aspects of sauce-marinade preservation, fresh preservation and color protection, no nitrite color development and the like, and are also popularized and applied in various meat product production plants. In china, natural preservatives are still in the stage of concept popularization, and some natural preservative technologies are also actively researched and developed, for example, yellow wave in 2008 provides an invention patent application (patent application No. 200810219942.3) of "natural food preservatives made of aloe and a preparation method thereof", and discloses a natural food preservative proportioning and a preparation method made of aloe extract, glucose and salt. The natural food preservative prepared by the technical scheme has broad-spectrum bacteriostatic effect, and the bacteriostatic effect is obviously superior to that of a chemical preservative. In addition, in 2011 from petrel, the patent application of the invention of 'natural fresh-keeping preservative containing protamine' (the patent application number is 201110421653.3) discloses a natural fresh-keeping preservative containing protamine, which is prepared by compounding protamine, carboxymethyl chitosan, tea polyphenol and oxalic acid. The technical product overcomes the limitation that the freshness of the natural preservative is difficult to effectively keep and the preservation time of the existing natural preservative is difficult to effectively prolong, and provides a natural food additive which can greatly prolong the preservation time of food and also can greatly improve the preservation freshness of the food for the field of food.
Disclosure of Invention
The invention aims to solve the technical problems that the natural food preservative has poor thermal stability and short effective period, various plant extracts and fermentation products are scientifically combined and reasonably matched, and the natural food preservative has strong stability and wide bacteriostatic range and can obviously prolong the quality guarantee period of food.
The technical scheme of the invention is as follows: a natural fresh-keeping preservative for sauced marinated meat products is prepared from the following raw materials in parts by weight: 0.1-0.5 part of grape seed extract, 0.1-0.5 part of nutmeg extract, 0.1-0.5 part of clove extract, 0.2-1.2 parts of tea polyphenol, 0.8-2.4 parts of pomegranate bark extract and 0.6-3.2 parts of dehydrated vinegar powder.
Further, the weight portion of the grape seed extract is 0.1-0.2; the weight portion of the nutmeg extract is 0.1-0.15.
Further, the weight portion of the clove extract is 0.1-0.25; the weight portion of the tea polyphenol is 0.4-1.2.
Further, the weight portion of the pomegranate bark extract is 0.8-1.4.
Furthermore, the weight portion of the dehydrated vinegar powder is 1.6-2.4.
Further, the dehydrated vinegar powder is obtained by spray drying the fermented rice vinegar.
Further, the preparation method of the tea polyphenol comprises the following steps: the water extraction temperature is controlled at 65-85 deg.C, the extraction time is 30-45min for two times, and the pH value of the product is controlled at 5.0-7.5.
Further, the preparation method of the pomegranate bark extract comprises the following steps: selecting pre-mature pomegranate as raw material, extracting with water at 80-100 deg.C at a ratio of 1:5-1:10 for three times (each time for 1-1.5 hr).
Further, the pH value of the preservative ranges from 3.0 to 11.0.
The invention also provides a preparation method of the natural fresh-keeping preservative for the sauced marinated meat product, which comprises the steps of uniformly mixing the raw materials according to the components and the proportion, and granulating to ensure that the granularity of the product is 95 percent and is 30 meshes; the production environment temperature is not more than 40 ℃ and the humidity is not more than 65%.
The preparation method comprises the following steps: all the plant extracts are water extracts, the time and the temperature of high-temperature water extraction are controlled in consideration of the functional protection of effective components, and meanwhile, the water extraction frequency is increased, and the yield is increased. For example, in the production of tea polyphenol, considering production cost, product yield, efficacy and other factors, the water extraction temperature is finally determined to be controlled at 65-85 ℃, the leaching is carried out twice, the time is controlled to be 30-45min each time, and meanwhile, the pH value of the product is controlled to be 5.0-7.5, so that the yield of effective components can be improved. For the production of the pomegranate peel extract, raw materials need to be controlled, and the pomegranate before maturation can be selected to improve the polyphenol content as much as possible; in the aspect of production process, the water extraction temperature can be determined to be 80-100 ℃, the ratio of material to water is 1:5-1:10, and the water extraction is carried out for three times, wherein each time lasts for 1-1.5 hours. In addition, the dehydrated vinegar powder is a product obtained by spray drying of fermented rice vinegar, and common brewed vinegar strains are optimized firstly, so that the tolerance of the fermented rice vinegar strains to acid is continuously improved, and the yield of acetic acid is improved; meanwhile, the concentration of the liquid vinegar is continuously improved by utilizing the processes of membrane concentration and the like. The content of acetic acid in the powder product can reach 40-70%, the product is post-treated by a physical method, the special flavor of the vinegar is reserved, and the storage, the transportation and the use are more convenient.
The quality of various raw materials related to the invention is controlled, indexes of effective components such as polyphenol, anthocyanin, brass, acetic acid and the like are set, all the components are uniformly mixed according to a certain proportion, and the temperature and the humidity of a production environment are controlled in the production process, for example, the temperature cannot exceed 40 ℃ and the humidity cannot exceed 65%. In addition, in order to improve the solubility of the product and reduce the risk of agglomeration, granulation treatment can be carried out, and the particle size of the final product is controlled to be 95 percent and pass through 30 meshes.
The invention has the advantages that: (1) the main raw materials of the invention are natural plants and fermentation products, wherein the natural plants are common food seasonings, and the fermentation products are solid rice vinegar which is conventionally used for seasoning, thus meeting the food safety and cleaning labels advocated by the state; (2) wide bacteriostatic range and good fresh-keeping effect. The specific bacteriostasis ranges of the components are different, and the components complement and promote each other synergistically, so that the bacteriostasis range is expanded, and the bacteriostasis effect is enhanced. For example, tea polyphenols have certain inhibitory effect on Bacillus subtilis, Escherichia coli, Pseudomonas, Penicillium, cerevisiae Fermentum, etc.; the pomegranate peel extract has certain inhibition effect on proteus, staphylococcus aureus, bacillus, lactic acid bacteria and the like; the dehydrated vinegar powder has broad-spectrum inhibition effect on most microorganisms by virtue of the advantage of low pH value. (3) Breaks through the barrier of using single raw material, integrates multiple raw materials and realizes synergistic interaction. The natural raw materials mostly have unique flavor and color, the single raw material has limited inhibiting effect on microorganisms, and in order to achieve better inhibiting effect, the addition amount needs to be increased, so that the bad flavors such as bitterness and astringency are generated, and the bad effects on the flavor, the structure and the like of the meat product are realized. If the addition amount of the tea polyphenol in the meat product exceeds 0.08%, the problems of divergent structure, incompactness, inelasticity and the like of the meat product can be caused, but the concentration can not achieve the effect of inhibiting microorganisms at all, so the use is limited. The pomegranate rind extract has a color, and if the addition amount of the pomegranate rind extract in the sausage is 0.05%, the sausage turns yellow, and the appearance of the product is adversely affected. The proportion and the use amount of the raw materials can be controlled within a reasonable range, and the use barrier of a single raw material is broken under the influence of other raw materials. For example, the destructiveness of tea polyphenol to the structure of the meat product is reduced, and the adverse effect of the pomegranate peel extract on the color of the meat product is reduced under the auxiliary action of brick red tea polyphenol, dark purple grape seeds and other raw materials. The invention relates to a product composition and a formula, which can effectively reduce the adverse effect of plant extraction raw materials on foods such as meat products and the like, and simultaneously complement each other in the aspect of functionality and realize synergistic interaction. (4) The product is derived from seasonings, has the advantages of removing fishy smell and improving taste, and can obviously improve the overall flavor of meat products.
Detailed Description
The following examples are provided to further illustrate the specific applications and effects of the present invention.
Example 1:
weighing 0.1kg of grape seed extract, 0.15kg of nutmeg extract, 0.1kg of clove extract, 0.5kg of tea polyphenol, 1.0kg of pomegranate rind extract and 1.6kg of dehydrated vinegar powder, wherein the granularity of each ingredient is similar, and uniformly mixing to obtain the natural fresh-keeping preservative for the sauced and marinated meat product. The product is used for marinating duck wings, the adding amount of the product is 0.6-1.2% of the total weight of marinating soup and the duck wings, the marinating, heat preservation, cooling and other operations are carried out according to the conventional process, the duck wings are subjected to vacuum packaging, secondary sterilization is avoided, the duck wings are directly placed at the constant temperature of 15 ℃, microorganism detection is carried out regularly, at least 3 parallel inspection samples are set for each group, and the arrangement data is as follows (unit, CFU/g):
| group of | Day 0 | 5 days | 7 days | 9 days | 14 days | 16 days | 23 days | 27 days |
| Blank space | <10 | 5.0×105 | 1.0×105 | 7.8×105 | 2.6×106 | 4.0×105 | 1.0×106 | 2.8×106 |
| 0.8% of natural preservative | <10 | 30 | 180 | 100 | 1.0×103 | 3.4×103 | 1.0×104 | 8.4×104 |
As shown in the table, the colony count of the sauce-marinated instant meat products is set to be not more than 1.0 multiplied by 10 according to the national standard4CFU/g is one of the putrefaction standards, the duck wing samples in the blank control group are putrefaction on the 5 th day, the samples in the experimental group are kept fresh and safe, and the shelf life can reach at least 23 days when the duck wing samples are stored at the constant temperature of 15 ℃.
Example 2:
weighing grape seeds0.12kg of extract, 0.11kg of nutmeg extract, 0.12kg of clove extract, 0.3kg of tea polyphenol, 1.2kg of pomegranate rind extract and 1.5kg of dehydrated vinegar powder, wherein the granularity of all the ingredients is similar, and the ingredients are uniformly mixed to obtain the natural fresh-keeping preservative for the sauced and marinated meat product. The product is used for marinating duck wings, the adding amount of the product is 0.6-1.2% of the total weight of the marinating soup and the duck wings, the marinating, the heat preservation, the cooling and other operations are carried out according to the conventional process, and the duck wings are packaged by modified atmosphere (75% N)2-25％CO2) And placing at a constant temperature of 15 ℃, regularly carrying out microbial detection, setting at least 3 parallel detection samples in each group, and arranging the data as follows (unit, CFU/g):
| group of | Day 0 | 4 days | 6 days | 8 days | 10 days | 16 days | 21 days | 25 days |
| Blank space | <10 | 2.0×103 | 2.5×105 | 8.0×106 | 1.2×107 | 1.0×106 | 1.0×106 | 2.0×106 |
| 0.7% of natural preservative | <10 | <10 | 450 | 1000 | 2.0×103 | 1.5×103 | 1.7×104 | 4.0×105 |
As shown in the table, according to the national standard, the colony count of the sauce-marinated instant meat product is set to be not more than 1.0 multiplied by 104CFU/g is one of the putrefaction standards, the duck wing samples in the blank control group are putrefaction on the 6 th day, the samples in the experimental group are kept fresh and safe, and the shelf life can reach at least 16 days when the duck wing samples are stored at the constant temperature of 15 ℃.
Example 3:
weighing 0.1kg of grape seed extract, 0.13kg of nutmeg extract, 0.12kg of clove extract, 0.4kg of tea polyphenol, 0.9kg of pomegranate rind extract and 2.0kg of dehydrated vinegar powder, wherein the granularity of each ingredient is similar, and uniformly mixing to obtain the natural fresh-keeping preservative for the sauced and marinated meat product. The product is used for sauced beef, the adding amount of the product is 0.6-1.2 percent of the total weight of the marinating soup and the beef, the operations of marinating, heat preservation, cooling and the like are carried out according to the conventional process, the vacuum packaging and the secondary sterilization (boiling in boiling water for 20min) are carried out, the samples are placed at 37 ℃, the number of each group of samples is 50, the full condition is regularly observed, and the microorganism detection is carried out. The blank group samples are completely expanded on the 7 th day, the experimental group samples added with 1% of natural preservative are continuously placed for 62 days without bag expansion, the total number of microbial colonies is detected on the 34 th day, no detection is carried out, and the shelf life of the sauced beef can reach at least 34 days; and the sample has a strong sauce-stewed flavor.
Claims (10)
1. The natural fresh-keeping preservative for the sauced marinated meat product is characterized in that the preservative raw materials are from natural plants and fermentation products, and the preservative is prepared from the following raw materials in parts by weight: 0.1-0.5 part of grape seed extract, 0.1-0.5 part of nutmeg extract, 0.1-0.5 part of clove extract, 0.2-1.2 parts of tea polyphenol, 0.8-2.4 parts of pomegranate bark extract and 0.6-3.2 parts of dehydrated vinegar powder.
2. The natural fresh-keeping preservative for sauced meat products according to claim 1, characterized in that the weight portion of grape seed extract is 0.1-0.2; the weight portion of the nutmeg extract is 0.1-0.15.
3. The natural fresh-keeping preservative for sauced marinated meat products as claimed in claim 1, wherein the clove extract is 0.1-0.25 parts by weight; the weight portion of the tea polyphenol is 0.4-1.2.
4. The natural fresh-keeping preservative for sauced marinated meat products as claimed in claim 1, wherein the weight portion of the pomegranate rind extract is 0.8-1.4.
5. The natural freshness preservative for sauced meat products according to claim 1, characterized in that the dehydrated vinegar powder is in a weight portion of 1.6 to 2.4.
6. The natural freshness preservative for sauced meat products according to claim 1, characterized in that dehydrated vinegar powder is obtained by spray-drying fermented rice vinegar.
7. The natural fresh-keeping preservative for sauced meat products according to claim 1, characterized in that the preparation method of said tea polyphenols comprises: the water extraction temperature is controlled at 65-85 deg.C, the extraction time is 30-45min for two times, and the pH value of the product is controlled at 5.0-7.5.
8. The natural fresh-keeping preservative for sauced meat products according to claim 1, characterized in that the pomegranate rind extract is prepared by the following steps: selecting pre-mature pomegranate as raw material, extracting with water at 80-100 deg.C at a ratio of 1:5-1:10 for three times (each time for 1-1.5 hr).
9. The natural fresh-keeping preservative for pot-stewed meat products according to claim 1, characterized in that the pH of the preservative is in the range of 3.0 to 11.0.
10. The method for preparing the natural fresh-keeping preservative for the sauce braised meat product in claim 1, wherein the raw materials are uniformly mixed according to the components and the proportion in claim 1 and are subjected to granulation treatment, so that the particle size of the product is 95 percent and the product passes through a 30-mesh sieve; the production environment temperature is not more than 40 ℃ and the humidity is not more than 65%.
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Cited By (3)
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| CN112868699A (en) * | 2021-02-05 | 2021-06-01 | 江南大学 | Acidity regulator for bread preservation |
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