CN111972481A - 一种猪肉保鲜剂 - Google Patents
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 28
- 230000002335 preservative effect Effects 0.000 title claims abstract description 25
- 235000015277 pork Nutrition 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 24
- 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 16
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000003814 drug Substances 0.000 claims abstract description 15
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 13
- 235000004347 Perilla Nutrition 0.000 claims abstract description 10
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 10
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims abstract description 8
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 8
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 8
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- 244000268590 Euryale ferox Species 0.000 claims abstract description 8
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 8
- 240000003394 Malpighia glabra Species 0.000 claims abstract description 8
- 235000014837 Malpighia glabra Nutrition 0.000 claims abstract description 8
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000010081 allicin Nutrition 0.000 claims abstract description 8
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 8
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 8
- 235000019693 cherries Nutrition 0.000 claims abstract description 8
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 8
- 229940002508 ginger extract Drugs 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 8
- 229940092258 rosemary extract Drugs 0.000 claims abstract description 8
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000341 volatile oil Substances 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims abstract description 5
- 230000000845 anti-microbial effect Effects 0.000 claims abstract description 3
- 239000004599 antimicrobial Substances 0.000 claims abstract description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 7
- 241001482471 Hosta plantaginea Species 0.000 claims description 7
- 240000000161 Lagerstroemia indica Species 0.000 claims description 7
- 241000244365 Ligusticum sinense Species 0.000 claims description 7
- 240000004980 Rheum officinale Species 0.000 claims description 7
- 235000008081 Rheum officinale Nutrition 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 7
- 235000011477 liquorice Nutrition 0.000 claims description 7
- 235000000283 Lagerstroemia parviflora Nutrition 0.000 claims description 6
- 239000001926 citrus aurantium l. subsp. bergamia wright et arn. oil Substances 0.000 claims description 3
- 239000000171 lavandula angustifolia l. flower oil Substances 0.000 claims description 3
- 239000010630 cinnamon oil Substances 0.000 claims description 2
- 239000010634 clove oil Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000004321 preservation Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 238000013329 compounding Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003674 animal food additive Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000010666 rose oil Substances 0.000 description 1
- 235000019719 rose oil Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
本发明涉及一种猪肉保鲜剂,属于食品加工制作技术领域。本发明由以下的原料制备而成:抗菌防腐组合物、抗坏血酸、生姜提取物、针叶樱桃粉、紫苏提取物、迷迭香提取物、马铃薯粉、芡实粉、中药保鲜提取物、水和黄酒;所述抗菌防腐组合物由以下原料混合而成:茶多酚、壳聚糖、植物精油和大蒜素。本发明的有益效果在于,猪肉保鲜剂成分纯天然,不含化学添加剂,对人体安全无毒,不影响人体健康;同时具有高效保鲜、抑菌杀菌的效果,从而保证猪肉长时间新鲜不腐败;本发明的保鲜剂,含有紫苏提取液,带有令人愉悦的花香果香,还能对食材的风味产生积极影响,从而提高产品质量。
Description
技术领域
本发明涉及一种猪肉保鲜剂,属于食品加工制作技术领域。
背景技术
现有技术中,猪肉破大重制成各式肉罐头、火腿、杳肠、腌肉等。各种加工为了保鲜,都会用到防腐剂。真空包装可以不用防腐剂,但其保质期短。因此,如何在不使用防腐剂的情况下延长保鲜期,是食品领域的共同问题。
食品添加剂复配是将几种食品添加剂根据一定的加工工艺配制成的一种复合物,添加到食品中,达到我们对食品的品质、口感的改善或加工食品的要求,利用有限的若干个食品添加剂品种,产生数以万计的各种产品。生产实践表明,很多食品添加剂复配可以产生增效作用或者派生出一些新的效用,研究食品添加剂的复配不仅可以降低食品添加剂的用量,而且可以进一步改善食品的品质,提高食品的食用安全性,其经济意义和社会意义是不言而喻的。
发明内容
本发明的目的在于提供一种猪肉保鲜剂,以回应上述背景技术中所提到的问题。
为达到上述目的,本发明所采用的技术方案是:
一种猪肉保鲜剂,其特征在于,由以下的原料制备而成:抗菌防腐组合物、抗坏血酸、生姜提取物、针叶樱桃粉、紫苏提取物、迷迭香提取物、马铃薯粉、芡实粉、中药保鲜提取物、水和黄酒;所述抗菌防腐组合物由以下原料混合而成:茶多酚、壳聚糖、植物精油和大蒜素。
作为上述方案的优选改进,所述由以下原料按重量份制备而成:抗菌防腐组合物16-22份、抗坏血酸4-8份、生姜提取物3-7份、针叶樱桃粉4-8份、紫苏提取物2-5份、迷迭香提取物1-5份、马铃薯粉4-10份、芡实粉2-4份、中药保鲜提取物4-10份、水30-40份和黄酒10-15份。
作为上述方案的优选改进,所述抗菌防腐组合物由以下原料按重量份混合而成:茶多酚2.2-2.7份、壳聚糖6-12份、植物精油3-6份和大蒜素1.2-1.8份。
作为上述方案的优选改进,所述植物精油选自薰衣草油、香柠檬油、丁香油、肉桂油中一种或几种组合而成。
作为上述方案的优选改进,所述中药保鲜提取物由以下原料制备而成:连翘、甘草、紫薇、丁香、川穹、大黄和玉簪花。
作为上述方案的优选改进,所述中药保鲜提取物由以下原料按重量份制备而成:连翘14-20份、甘草11-15份、紫薇12-15份、丁香6-10份、川穹6-10份、大黄1-5份和玉簪花1-3份。
本发明的有益效果在于,猪肉保鲜剂成分纯天然,不含化学添加剂,对人体安全无毒,不影响人体健康;同时具有高效保鲜、抑菌杀菌的效果,从而保证猪肉长时间新鲜不腐败;本发明的保鲜剂,含有紫苏提取液,带有令人愉悦的花香果香,还能对食材的风味产生积极影响,从而提高产品质量。
具体实施方式
下面将结合实施例对本发明的技术方案进行进一步描述。
实施例1
本发明实施例提供的一种猪肉保鲜剂,由以下的原料制备而成:抗菌防腐组合物16份、抗坏血酸5份、生姜提取物3份、针叶樱桃粉4份、紫苏提取物3份、迷迭香提取物3份、马铃薯粉4份、芡实粉2份、中药保鲜提取物4份、水30份和黄酒10份。
所述抗菌防腐组合物由以下原料混合而成:茶多酚2.2份、壳聚糖6份、薰衣草油3份和大蒜素1.2份。
所述中药保鲜提取物由以下原料制备而成:连翘14份、甘草11份、紫薇12份、丁香6份、川穹6份、大黄1份和玉簪花1份。
实施例2
本发明实施例提供的一种猪肉保鲜剂,由以下的原料制备而成:抗菌防腐组合物16份、抗坏血酸6份、生姜提取物3份、针叶樱桃粉4份、紫苏提取物4份、迷迭香提取物4份、马铃薯粉5份、芡实粉3份、中药保鲜提取物6份、水32份和黄酒12份。
所述抗菌防腐组合物由以下原料混合而成:茶多酚2.2份、壳聚糖7份、香柠檬油3份和大蒜素1.2份。
所述中药保鲜提取物由以下原料制备而成:连翘17份、甘草12份、紫薇12份、丁香6份、川穹6份、大黄2份和玉簪花1份。
实施例3
本发明实施例提供的一种猪肉保鲜剂,由以下的原料制备而成:抗菌防腐组合物20份、抗坏血酸8份、生姜提取物7份、针叶樱桃粉8份、紫苏提取物5份、迷迭香提取物5份、马铃薯粉10份、芡实粉4份、中药保鲜提取物10份、水40份
和黄酒15份。
所述抗菌防腐组合物由以下原料混合而成:茶多酚2.7份、壳聚糖12份、玫瑰油6份和大蒜素1.8份。
所述中药保鲜提取物由以下原料制备而成:连翘20份、甘草15份、紫薇15份、丁香10份、川穹10份、大黄5份和玉簪花3份。
本发明仅受权利要求书及其全部范围和等效物的限制。以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书所作的等效结构或等效流程变换,或直接或间接运用在其他相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (6)
1.一种猪肉保鲜剂,其特征在于,由以下的原料制备而成:抗菌防腐组合物、抗坏血酸、生姜提取物、针叶樱桃粉、紫苏提取物、迷迭香提取物、马铃薯粉、芡实粉、中药保鲜提取物、水和黄酒;所述抗菌防腐组合物由以下原料混合而成:茶多酚、壳聚糖、植物精油和大蒜素。
2.根据权利要求1所述一种猪肉保鲜剂,其特征在于,由以下原料按重量份制备而成:抗菌防腐组合物16-22份、抗坏血酸4-8份、生姜提取物3-7份、针叶樱桃粉4-8份、紫苏提取物2-5份、迷迭香提取物1-5份、马铃薯粉4-10份、芡实粉2-4份、中药保鲜提取物4-10份、水30-40份和黄酒10-15份。
3.根据权利要求1所述的一种猪肉保鲜剂,其特征在于,所述抗菌防腐组合物由以下原料按重量份混合而成:茶多酚2.2-2.7份、壳聚糖6-12份、植物精油3-6份和大蒜素1.2-1.8份。
4.根据权利要求1所述的一种猪肉保鲜剂,其特征在于,所述植物精油选自薰衣草油、香柠檬油、丁香油、肉桂油中一种或几种组合而成。
5.根据权利要求1所述的一种猪肉保鲜剂,其特征在于,所述中药保鲜提取物由以下原料制备而成:连翘、甘草、紫薇、丁香、川穹、大黄和玉簪花。
6.根据权利要求5所述的一种猪肉保鲜剂,其特征在于,所述中药保鲜提取物由以下原料按重量份制备而成:连翘14-20份、甘草11-15份、紫薇12-15份、丁香6-10份、川穹6-10份、大黄1-5份和玉簪花1-3份。
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CN115299548A (zh) * | 2022-07-29 | 2022-11-08 | 全芯生物科技(澳门)有限公司 | 防腐剂及提高食品防腐性能的方法 |
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CN110100875A (zh) * | 2019-06-12 | 2019-08-09 | 海南四达云通科技有限公司 | 一种猪肉保鲜剂及猪肉的保鲜方法 |
CN111248253A (zh) * | 2018-12-03 | 2020-06-09 | 怀化振鑫牧业有限公司 | 一种牛肉保鲜剂及其制备方法 |
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CN111248253A (zh) * | 2018-12-03 | 2020-06-09 | 怀化振鑫牧业有限公司 | 一种牛肉保鲜剂及其制备方法 |
CN110100875A (zh) * | 2019-06-12 | 2019-08-09 | 海南四达云通科技有限公司 | 一种猪肉保鲜剂及猪肉的保鲜方法 |
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CN115299548A (zh) * | 2022-07-29 | 2022-11-08 | 全芯生物科技(澳门)有限公司 | 防腐剂及提高食品防腐性能的方法 |
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