CN112219892A - Pork preservative and preparation method thereof - Google Patents

Pork preservative and preparation method thereof Download PDF

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CN112219892A
CN112219892A CN202011105006.7A CN202011105006A CN112219892A CN 112219892 A CN112219892 A CN 112219892A CN 202011105006 A CN202011105006 A CN 202011105006A CN 112219892 A CN112219892 A CN 112219892A
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pork
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高世霞
邓源喜
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Bengbu College
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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
    • 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
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
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  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The invention discloses a pork preservative and a preparation method thereof, wherein the pork preservative comprises the following components in percentage by mass: 2-5% of pomegranate peel extract, 1-4% of grape peel extract, 1-4% of wampee fruit extract, 0.5-1% of epsilon-polylysine, 1.5-4% of fucoidin, 1-2% of konjac glucomannan, 6-10% of bamboo vinegar and the balance of water; the preparation method comprises the following steps: s1: preparing a pomegranate peel extract; s2: preparing a grape skin extract; s3: preparing a Chinese wampee fruit extract; s4: preparing a pork preservative: dissolving pericarpium Granati extract, grape skin extract, Clausena lansium fruit extract, and epsilon-polylysine in water, adding bamboo vinegar solution, stirring, adding fucoidin, stirring for dissolving, adding konjac gum, and stirring for swelling. The preservative can obviously prolong the preservation period of the cooled pork, has obvious effects of maintaining and protecting the color, the smell and the like of the pork, obviously inhibits the growth of bacteria and the increase of TVB-N and pH, and basically does not change the sensory quality of the pork.

Description

Pork preservative and preparation method thereof
Technical Field
The invention belongs to the technical field of meat preservative preparation, and particularly relates to a pork preservative and a preparation method thereof.
Background
Pork, also known as pig meat, is the meat of domestic pigs of the family of swine, is sweet and salty in taste, and is rich in protein, fat, carbohydrate, calcium, iron, phosphorus and other nutritional ingredients. Pork is the most common daily edible meat, and the content of vitamin B1 in pork is more than 4 times that in beef and more than 5 times that in mutton and chicken under the same weight. Because vitamin B1 is a coenzyme factor of key enzyme of glucose metabolism, the vitamin B1 becomes an important bioactive substance for maintaining normal functions of nerves, heart and digestive system, especially has close relationship with the functions of the nervous system, participates in the transduction process of nervous system signals, can improve postpartum depression symptoms, and can eliminate human fatigue.
Pork is easily polluted by microorganisms at normal temperature to be rotten, so that the shelf life and the edible value of the pork are influenced. In order to prolong the shelf life and storage time of pork, the pork is usually subjected to preservation treatment, such as low-temperature freezing preservation, refrigeration insurance, chemical preservation, modified atmosphere preservation and the like. The freshness and the taste of pork are influenced by the traditional low-temperature freezing storage of the pork, most of preservatives used in chemical preservation have the problem of food safety and are easy to cause harm to human health, such as NaNO2The food is easy to cause cancer, and the quality requirements of people on food are higher and higher along with the enhancement of national strength and the improvement of living standard, so that the chemical preservation is difficult to meet the requirements of people on the quality and safety of food. On the premise of ensuring the quality of meat products and not greatly increasing the production cost and the preservation cost of the foods, the natural, low-toxicity or non-toxic biological preservative can keep the freshness and the taste of pork good within a certain time, meets the requirements of people, and becomes the use trend of the current food additives. The biological antistaling agent can be divided into plant source, animal source, microorganism source and biological enzyme biological antistaling agent according to the source, the plant source biological antistaling agent comprises ginger, garlic, tea polyphenol and the like, the animal source biological antistaling agent comprises protamine, chitosan, propolis, antimicrobial peptide and the like, the microorganism source biological antistaling agent comprises nisin, bifidobacterium and the like, and the biological enzyme biological antistaling agent comprises lysozyme, protease, lipase and the like.
The main active ingredient of pericarpium Granati is polyphenols (accounting for about 12% of dry matter), such as ellagic acid, punicalagin, and punicalin. Researches find that the pomegranate rind not only has remarkable bacteriostatic effect, but also has obvious antioxidant effect, and is a green preservative with application potential. Polyphenol substances and flavonoid substances are main antibacterial active substances of pomegranate rind, the polyphenol substances are main antioxidant substances in the pomegranate rind extract, the antioxidant activity of the extract is related to the polyphenol content of the extract, the type and the addition amount of an extracting agent are related, and pomegranate rind extract prepared by using water as an extraction solvent has higher polyphenol content and the maximum capacity of removing DPPH free radicals.
Wampee fruit is a plant of genus wampee, rutaceae, division of angiosperma, class of dicotyledonae, also known as huang liu, huang pi, huang liu and wang mai, and is mainly distributed in southern provinces of China, especially provinces of Guangdong, Guangxi, Fujian, etc. The wampee fruit is one of famous Lingnan Jiaguo, is called as Yizaibao in the fruit, is rich in sugar, organic acid, pectin, Vc, volatile oil, flavone and the like, and has high nutritional value and important medicinal value. The Chinese wampee fruit extract is rich in clausenamide, coumarin, flavone, phenols and the like, has good effects of scavenging free radicals, resisting oxidation activity, resisting bacteria and viruses and preventing lipid peroxidation.
The bamboo vinegar is a liquid substance obtained by collecting gas generated in the pyrolysis of bamboo wood in the process of burning the bamboo wood into charcoal and cooling the gas at normal temperature. The bamboo vinegar liquid contains nearly 300 kinds of natural high molecular organic compounds, including organic acids, alcohols, ketones, aldehydes, esters and trace alkaline components. The bamboo vinegar liquid has a pH value of 2.20-3.01, a specific gravity of about 1.02, and comprises water (more than 80%) as a main component, an acid substance mainly comprising acetic acid and about 6%, aldehyde substances such as formic acid, butyric acid, methanol, acetol, ethylene glycol and aldehyde, and 13 phenolic substances such as phenol, 2-6 methoxyphenol, 2-methylphenol, 3-methylphenol, 1, 2-diphenol, 2-methoxy-4-2 ethylphenol and 2, 6-methylphenol. The bamboo vinegar is used in food industry, and has effects of inhibiting growth and reproduction of mold and bacteria, and preventing food from oxidation and browning, thereby prolonging shelf life of food. Because the bamboo vinegar is safe, nontoxic, residue-free, carcinogenic and distortion-free, the bamboo vinegar is an ideal product for replacing chemical antistaling agents and is widely used in developed countries such as America, Germany, Japan and the like. Compared with the traditional mildew preventive, such as sodium benzoate, propionate, dimethyl fumarate, nipagin ester and the like, the bamboo vinegar has good mildew preventive effect, has the comprehensive advantages of low price, small dosage, low toxicity and easily obtained raw materials, and has wide application prospect in the food preservation industry.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a pork preservative and a preparation method thereof.
The technical scheme of the invention is summarized as follows:
the pork preservative comprises the following components in percentage by mass: 2-5% of pomegranate peel extract, 1-4% of grape peel extract, 1-4% of wampee fruit extract, 0.5-1% of epsilon-polylysine, 1.5-4% of fucoidin, 1-2% of konjac glucomannan, 6-10% of bamboo vinegar and the balance of water.
A preparation method of a pork preservative comprises the following steps:
s1: preparing a pomegranate peel extract: crushing and grinding fresh pomegranate rind, adding a complex enzyme solution with the mass being 2-3 times that of the fresh pomegranate rind, stirring for 2-3 hours at 40 ℃, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction for 3-6 hours at room temperature, centrifuging, taking supernatant, adding a 40% ethanol solution with the mass being 5-7 times that of the supernatant into the lower-layer precipitate, performing reflux extraction for 3-6 hours at 90 ℃, centrifuging, taking supernatant, combining the supernatants, concentrating and drying in vacuum to obtain a pomegranate rind extract;
s2: preparing a grape skin extract: crushing and grinding fresh grape skin, adding a complex enzyme solution with the mass of 2-3 times, stirring at 40 ℃ for 2-3 hours, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction at room temperature for 3-6 hours, filtering, taking filtrate, adding a 40% ethanol solution with the mass of 5-7 times into filter residue, performing reflux extraction at 90 ℃ for 3-6 hours, filtering, taking filtrate, combining the filtrates, concentrating, and performing vacuum drying to obtain a grape skin extract;
s3: preparing a Chinese wampee fruit extract: removing kernels of fresh Chinese wampee fruits, crushing and grinding the fresh Chinese wampee fruits, adding a complex enzyme solution with the mass being 2-3 times that of the fresh Chinese wampee fruits, stirring the mixture for 2-3 hours at 40 ℃, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction for 3-6 hours at room temperature, centrifuging the mixture, taking supernate, adding a 40% ethanol solution with the mass being 5-7 times that of the mixture into the lower-layer precipitate, performing reflux extraction for 3-6 hours at 90 ℃, centrifuging the mixture, taking supernate, combining the supernate, concentrating the supernate and drying the supernate in vacuum to obtain a Chinese wampee fruit extract;
s4: preparing a pork preservative: dissolving pericarpium Granati extract, grape skin extract, Clausena lansium fruit extract, and epsilon-polylysine in water, adding bamboo vinegar solution, stirring, adding fucoidin, stirring for dissolving, adding konjac gum, stirring, and swelling to obtain the final product.
Preferably, the compound enzyme solution consists of the following raw materials in percentage by mass: 0.1-0.3% of cellulase, 0.05-0.2% of xylanase, 0.05-0.2% of pectinase and the balance of water.
The invention has the beneficial effects that:
1. according to the invention, the pomegranate rind extract, the grape rind extract, the Chinese wampee fruit extract and the bamboo vinegar are firstly used for preparing the pure biological preservative, the four are cooperated to realize antibacterial preservation, the storage time and the shelf life of pork are prolonged, and the polyphenol, the flavone, the tannin compound and the alkaloid substance in the extract, and the organic acid, the alcohol, the ketone, the aldehyde, the phenol and the like in the bamboo vinegar are used for antibacterial and bacteriostatic treatment, so that the breeding and the propagation of microorganisms are effectively prevented, and the pork is prevented from being putrefactive; meanwhile, the pomegranate rind extract, the grape rind extract and the Chinese wampee fruit extract also have multiple antioxidant active ingredients, synergistically improve the antioxidant performance of pork, clear oxygen free radicals in the pork, prevent heme oxidative browning, and prevent fat tissues in the pork from being oxidized and turned yellow, so that the pork has good color and luster.
2. The epsilon-polylysine and the fucoidin also have the antibacterial and bacteriostatic effects, and the fresh-keeping and preservative functions of the pork fresh-keeping agent are further improved.
3. The invention takes the konjac gum as a film forming substance, covers the surface of the pork, blocks the outside air and bacteria, simultaneously prevents the water in the pork tissue from losing, reduces the juice loss rate of the pork, and keeps the flavor and the taste of the pork.
4. The preservative is natural and harmless, is coated for preservation, does not need to be soaked for preservation, and saves the using amount of the preservative; before eating, the food is cleaned by water, can be cooked and taken out at any time.
5. The preservative can obviously prolong the preservation period of the cooled pork, has obvious maintenance and protection effects on color, smell and the like of the pork, obviously inhibits the growth of bacteria, TVB-N and pH increase of the pork coated with the preservative, basically has no change in sensory quality of the pork and does not generate a putrefaction phenomenon.
Drawings
FIG. 1 is a flow chart of a preparation method of a pork preservative.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
Example 1
The pork preservative comprises the following components in percentage by mass: 2% of pomegranate peel extract, 1% of grape peel extract, 1% of wampee fruit extract, 0.5% of epsilon-polylysine, 1.5% of fucoidin, 1% of konjac glucomannan, 6% of bamboo vinegar and the balance of water.
A preparation method of a pork preservative comprises the following steps:
s1: preparing a pomegranate peel extract: crushing and grinding fresh pomegranate rind, adding 2 times of mass of a complex enzyme solution, stirring at 40 ℃ for 2 hours, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction at room temperature for 3 hours, centrifuging, taking supernatant, adding 5 times of mass of 40% ethanol solution into the lower-layer precipitate, performing reflux extraction at 90 ℃ for 3 hours, centrifuging, taking supernatant, combining supernatants, concentrating, and performing vacuum drying to obtain a pomegranate rind extract;
s2: preparing a grape skin extract: crushing and grinding fresh grape skin, adding 2 times of mass of complex enzyme solution, stirring at 40 ℃ for 2 hours, adding equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction at room temperature for 3 hours, filtering, taking filtrate, adding 5 times of mass of 40% ethanol solution into filter residue, performing reflux extraction at 90 ℃ for 3 hours, filtering, taking filtrate, combining the filtrate, concentrating, and performing vacuum drying to obtain a grape skin extract;
s3: preparing a Chinese wampee fruit extract: removing kernels of fresh Chinese wampee fruits, crushing and grinding the fresh Chinese wampee fruits, adding a complex enzyme solution with the mass being 2 times that of the fresh Chinese wampee fruits, stirring the mixture for 2 hours at 40 ℃, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction for 3 hours at room temperature, centrifuging the mixture, taking supernate, adding a 40% ethanol solution with the mass being 5-7 times that of the supernate into the lower-layer precipitate, performing reflux extraction for 3 hours at 90 ℃, centrifuging the supernate, combining the supernate, concentrating the supernate and drying the supernate in vacuum to obtain a Chinese wampee fruit extract;
s4: preparing a pork preservative: dissolving pericarpium Granati extract, grape skin extract, Clausena lansium fruit extract, and epsilon-polylysine in water, adding bamboo vinegar solution, stirring, adding fucoidin, stirring for dissolving, adding konjac gum, stirring, and swelling to obtain the final product.
Preferably, the compound enzyme solution consists of the following raw materials in percentage by mass: 0.1% of cellulase, 0.05% of xylanase, 0.05% of pectinase and the balance of water.
Example 2
The pork preservative comprises the following components in percentage by mass: 3.5% of pomegranate peel extract, 2.5% of grape peel extract, 2.5% of wampee fruit extract, 0.75% of epsilon-polylysine, 2.75% of fucoidin, 1.5% of konjac glucomannan, 8% of bamboo vinegar and the balance of water.
A preparation method of a pork preservative comprises the following steps:
s1: preparing a pomegranate peel extract: crushing and grinding fresh pomegranate rind, adding a complex enzyme solution with the mass of 2.5 times, stirring at 40 ℃ for 3 hours, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, ultrasonically leaching at room temperature for 5 hours, centrifuging, taking supernatant, adding 40% ethanol solution with the mass of 6 times into the lower-layer precipitate, performing reflux extraction at 90 ℃ for 5 hours, centrifuging, taking supernatant, combining the supernatants, concentrating, and performing vacuum drying to obtain a pomegranate rind extract;
s2: preparing a grape skin extract: crushing and grinding fresh grape skin, adding a complex enzyme solution with the mass of 2.5 times, stirring at 40 ℃ for 3 hours, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, carrying out ultrasonic extraction at room temperature for 5 hours, filtering, taking filtrate, adding a 40% ethanol solution with the mass of 6 times into filter residue, carrying out reflux extraction at 90 ℃ for 5 hours, filtering, taking filtrate, combining the filtrate, concentrating, and drying in vacuum to obtain a grape skin extract;
s3: preparing a Chinese wampee fruit extract: removing kernels of fresh Chinese wampee fruits, crushing and grinding the fresh Chinese wampee fruits, adding a complex enzyme solution with the mass of 2.5 times of that of the fresh Chinese wampee fruits, stirring the mixture for 3 hours at 40 ℃, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, carrying out ultrasonic extraction for 5 hours at room temperature, centrifuging the mixture, taking supernate, adding 40% ethanol solution with the mass of 6 times of that of the mixture into the lower-layer precipitate, carrying out reflux extraction for 5 hours at 90 ℃, centrifuging the supernate, combining the supernate, concentrating and drying the supernate in vacuum to obtain a Chinese wampee fruit extract;
s4: preparing a pork preservative: dissolving pericarpium Granati extract, grape skin extract, Clausena lansium fruit extract, and epsilon-polylysine in water, adding bamboo vinegar solution, stirring, adding fucoidin, stirring for dissolving, adding konjac gum, stirring, and swelling to obtain the final product.
Preferably, the compound enzyme solution consists of the following raw materials in percentage by mass: 0.2% of cellulase, 0.1% of xylanase, 0.1% of pectinase and the balance of water.
Example 3
The pork preservative comprises the following components in percentage by mass: 5% of pomegranate peel extract, 4% of grape peel extract, 4% of wampee fruit extract, 1% of epsilon-polylysine, 4% of fucoidin, 2% of konjac glucomannan, 10% of bamboo vinegar and the balance of water.
A preparation method of a pork preservative comprises the following steps:
s1: preparing a pomegranate peel extract: crushing and grinding fresh pomegranate rind, adding 3 times of mass of a complex enzyme solution, stirring at 40 ℃ for 3 hours, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, ultrasonically leaching at room temperature for 6 hours, centrifuging, taking supernatant, adding 7 times of mass of 40% ethanol solution into the lower-layer precipitate, reflux extracting at 90 ℃ for 6 hours, centrifuging, taking supernatant, combining supernatants, concentrating, and vacuum drying to obtain a pomegranate rind extract;
s2: preparing a grape skin extract: crushing and grinding fresh grape skin, adding 3 times of mass of complex enzyme solution, stirring at 40 ℃ for 3 hours, adding equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction at room temperature for 6 hours, filtering, taking filtrate, adding 7 times of mass of 40% ethanol solution into filter residue, performing reflux extraction at 90 ℃ for 6 hours, filtering, taking filtrate, combining the filtrate, concentrating, and drying in vacuum to obtain a grape skin extract;
s3: preparing a Chinese wampee fruit extract: removing kernels of fresh Chinese wampee fruits, crushing and grinding the fresh Chinese wampee fruits, adding a 3-time mass of a complex enzyme solution, stirring the mixture for 3 hours at 40 ℃, adding an equal volume of a 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction for 6 hours at room temperature, centrifuging the mixture, taking supernate, adding a 7-time mass of a 40% ethanol solution into the lower-layer precipitate, performing reflux extraction for 6 hours at 90 ℃, centrifuging the supernate, combining the supernate, concentrating and drying the supernate in vacuum to obtain a Chinese wampee fruit extract;
s4: preparing a pork preservative: dissolving pericarpium Granati extract, grape skin extract, Clausena lansium fruit extract, and epsilon-polylysine in water, adding bamboo vinegar solution, stirring, adding fucoidin, stirring for dissolving, adding konjac gum, stirring, and swelling to obtain the final product.
Preferably, the compound enzyme solution consists of the following raw materials in percentage by mass: 0.3% of cellulase, 0.2% of xylanase, 0.2% of pectinase and the balance of water.
Comparative example 1
The same as in example 1, except that: the pork preservative does not contain pomegranate rind extract and comprises the following components in percentage by mass: 2% of pomegranate peel extract, 2% of grape peel extract, 2% of wampee fruit extract, 0.5% of epsilon-polylysine, 1.5% of fucoidin, 1% of konjac glucomannan, 6% of bamboo vinegar and the balance of water.
Comparative example 2
The same as in example 1, except that: the pork preservative does not contain grape skin extract and comprises the following components in percentage by mass: 2.5% of pomegranate peel extract, 1.5% of wampee fruit extract, 0.5% of epsilon-polylysine, 1.5% of fucoidin, 1% of konjac glucomannan, 6% of bamboo vinegar and the balance of water.
Comparative example 3
The same as in example 1, except that: the pork preservative does not contain wampee fruit extract and comprises the following components in percentage by mass: 2.5% of pomegranate peel extract, 1.5% of grape peel extract, 0.5% of epsilon-polylysine, 1.5% of fucoidin, 1% of konjac glucomannan, 6% of bamboo vinegar and the balance of water.
Comparative example 4
The same as in example 1, except that: the pork preservative does not contain bamboo vinegar, and comprises the following components in percentage by mass: 2% of pomegranate peel extract, 1% of grape peel extract, 1% of wampee fruit extract, 0.5% of epsilon-polylysine, 1.5% of fucoidin, 1% of konjac glucomannan and the balance of water.
Test for testing the Effect of an antistaling agent
Removing fascia and redundant fat of pork from fresh pork purchased in the market, cutting into meat blocks, dividing into 8 parts, each part is about 250g, sealing one part with an edible preservative film, and refrigerating at 4 ℃ to store as a blank control group; the pork preservative prepared in the examples 1 to 3 and the comparative examples 1 to 4 is sequentially and uniformly coated on the surfaces of the rest seven parts of pork, and the coating amount is 0.1g/cm2Immediately sealing with edible preservative film, putting into clean food plastic bag, and refrigerating at 4 deg.C. Each test group was stored refrigerated for 10 days at the same time.
An evaluation group consisting of 12 professionals scored according to the pork sensory evaluation standard table of table 1, and finally, one highest score and one lowest score were removed, and an average score was calculated as a sensory evaluation score.
TABLE 1 pork sensory evaluation criteria Table
Figure BDA0002726657350000051
Table 2 shows sensory scores of pork treated with the pork preservatives prepared in examples 1 to 3 and comparative examples 1 to 4
TABLE 2
Figure BDA0002726657350000052
Figure BDA0002726657350000061
As can be seen from Table 2, after the pork is treated by the preservative prepared in the examples 1-3, the sensory score of the preservative is far superior to that of the preservative prepared in the comparative examples 1-4, and the preservative effect of the preservative prepared in the examples 1-3 is also verified to be far superior to that of the preservative prepared in the comparative examples 1-4.
In the embodiment 1-3, a pure biological preservative is prepared by using a pomegranate peel extract, a grape peel extract, a wampee fruit extract and bamboo vinegar for the first time, the four components cooperate with each other to achieve antibacterial preservation, the storage time and the shelf life of pork are prolonged, and the polyphenol, flavone, tannin compounds and alkaloid substances in the extract, organic acids, alcohols, ketones, aldehydes, phenols and the like in the bamboo vinegar are used for resisting and inhibiting bacteria, so that the breeding and propagation of microorganisms are effectively prevented, and the pork is prevented from being rotten; meanwhile, the pomegranate rind extract, the grape rind extract and the Chinese wampee fruit extract also have multiple antioxidant active ingredients, synergistically improve the antioxidant performance of pork, clear oxygen free radicals in the pork, prevent heme oxidative browning, and prevent fat tissues in the pork from being oxidized and turned yellow, so that the pork has good color and luster.
The embodiment 1-3 epsilon-polylysine and the fucoidin also have the antibacterial and bacteriostatic effects, and the fresh-keeping and preservative functions of the pork fresh-keeping agent are further improved.
Examples 1 to 3 use konjac gum as a film forming material to cover the surface of pork, block outside air and bacteria, prevent water loss in pork tissue, reduce the rate of loss of pork juice, and maintain the flavor and taste of pork.
The preservative in the embodiments 1-3 is natural and harmless, is coated for preservation, does not need to be soaked for preservation, and saves the using amount of the preservative; before eating, the food is cleaned by water, can be cooked and taken out at any time.
The antistaling agent of the embodiment 1-3 can obviously prolong the preservation period of the cooled pork, has obvious maintaining and protecting effects on color, smell and the like of the pork, obviously inhibits the growth of bacteria, TVB-N and pH increase of the pork coated with the antistaling agent, basically has no change in sensory quality of the pork and has no putrefaction phenomenon.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.

Claims (3)

1. The pork preservative is characterized by comprising the following components in percentage by mass: 2-5% of pomegranate peel extract, 1-4% of grape peel extract, 1-4% of wampee fruit extract, 0.5-1% of epsilon-polylysine, 1.5-4% of fucoidin, 1-2% of konjac glucomannan, 6-10% of bamboo vinegar and the balance of water.
2. A preparation method of a pork preservative is characterized by comprising the following steps:
s1: preparing a pomegranate peel extract: crushing and grinding fresh pomegranate rind, adding a complex enzyme solution with the mass being 2-3 times that of the fresh pomegranate rind, stirring for 2-3 hours at 40 ℃, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction for 3-6 hours at room temperature, centrifuging, taking supernatant, adding a 40% ethanol solution with the mass being 5-7 times that of the supernatant into the lower-layer precipitate, performing reflux extraction for 3-6 hours at 90 ℃, centrifuging, taking supernatant, combining the supernatants, concentrating and drying in vacuum to obtain a pomegranate rind extract;
s2: preparing a grape skin extract: crushing and grinding fresh grape skin, adding a complex enzyme solution with the mass of 2-3 times, stirring at 40 ℃ for 2-3 hours, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction at room temperature for 3-6 hours, filtering, taking filtrate, adding a 40% ethanol solution with the mass of 5-7 times into filter residue, performing reflux extraction at 90 ℃ for 3-6 hours, filtering, taking filtrate, combining the filtrates, concentrating, and performing vacuum drying to obtain a grape skin extract;
s3: preparing a Chinese wampee fruit extract: removing kernels of fresh Chinese wampee fruits, crushing and grinding the fresh Chinese wampee fruits, adding a complex enzyme solution with the mass being 2-3 times that of the fresh Chinese wampee fruits, stirring the mixture for 2-3 hours at 40 ℃, adding an equal volume of 95% ethanol solution into the obtained mixed suspension, performing ultrasonic extraction for 3-6 hours at room temperature, centrifuging the mixture, taking supernate, adding a 40% ethanol solution with the mass being 5-7 times that of the mixture into the lower-layer precipitate, performing reflux extraction for 3-6 hours at 90 ℃, centrifuging the mixture, taking supernate, combining the supernate, concentrating the supernate and drying the supernate in vacuum to obtain a Chinese wampee fruit extract;
s4: preparing a pork preservative: dissolving pericarpium Granati extract, grape skin extract, Clausena lansium fruit extract, and epsilon-polylysine in water, adding bamboo vinegar solution, stirring, adding fucoidin, stirring for dissolving, adding konjac gum, stirring, and swelling to obtain the final product.
3. The preparation method of the pork preservative according to claim 2, wherein the complex enzyme solution is prepared from the following raw materials in percentage by mass: 0.1-0.3% of cellulase, 0.05-0.2% of xylanase, 0.05-0.2% of pectinase and the balance of water.
CN202011105006.7A 2020-10-15 2020-10-15 Pork preservative and preparation method thereof Pending CN112219892A (en)

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