CN114391574A - Stable theaflavin meat product color-protecting antioxidant and preparation method thereof - Google Patents

Stable theaflavin meat product color-protecting antioxidant and preparation method thereof Download PDF

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CN114391574A
CN114391574A CN202210104481.5A CN202210104481A CN114391574A CN 114391574 A CN114391574 A CN 114391574A CN 202210104481 A CN202210104481 A CN 202210104481A CN 114391574 A CN114391574 A CN 114391574A
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theaflavin
antioxidant
color
solution
mass
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左小博
杨秀芳
孔俊豪
苏小琴
刁春华
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Hangzhou Tea Research Institute China Coop
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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
    • 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
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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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Abstract

The invention provides a color-protecting antioxidant for a stabilized theaflavin meat product, which is prepared from theaflavin, epigallocatechin, epicatechin gallate, epicatechin, bamboo leaf antioxidant, tea seed oil, green tea essential oil emulsion, water-soluble modified natamycin, ficin, water and edible alcohol through the processes of ultrasonic vortex incubation, gradient homogenization, multi-level emulsification and the like, has more remarkable color-protecting and antioxidant effects on processed meat products, can better keep the original color quality of meat products during packaging under the conditions of non-light-shielding storage and circulation and the like, can remarkably inhibit lipid oxidation rancidity, and can prolong the shelf life of the processed meat products by more than 15-20 days compared with chemically synthesized preservatives such as BHA, TBHQ and the like.

Description

Stable theaflavin meat product color-protecting antioxidant and preparation method thereof
Technical Field
The invention belongs to the technical field of color protection and oxidation resistance of meat products, and particularly relates to a preparation method of a color protection antioxidant for a stabilized theaflavin meat product.
Background
The meat products are rich in nutrient substances, and occupy an important position in the dietary structure as a source of amino acids essential to human bodies, and account for more than 90% of the total consumption amount of meat products. Along with the continuous heating of novel consumption, the importance of economic and reliable preservation technical means on fresh meat consumption and industrial development is more and more prominent. According to incomplete statistics, the fresh meat in China has more than one hundred million yuan per year, and the loss rate reaches 30 percent. The preservative is used as the primary method for delaying lipid and protein oxidation to realize the preservation, storage and transportation of meat, and is convenient to use, economic and feasible. However, traditional chemical synthetic preservatives including Butylated Hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), etc. are questioned for residual potential and potential health risks such as teratogenicity, mutagenicity, etc. The plant-derived phenolic components which are green and natural, have wide antibacterial spectrum and strong oxidation resistance are considered as the best substitute of the chemically synthesized preservative.
Theaflavins (TFs) are a generic name of a class of compounds with a benzo-tropone structure, which are formed by condensing catechins under the catalytic action of polyphenol oxidase, have the characteristics of greenness, naturalness and high safety, and are also important food color protection agents. TFs have obvious inhibiting effect on oxidative deterioration of protein in meat products. Compared with other fresh-keeping components, the meat color-protecting preservative has the advantages of large amount, safety, high efficiency and greenness, and is the latest direction for developing and applying the meat color-protecting preservative. TFs are used as key active components of tea, and have great potential in the field of food preservation due to excellent oxidation resistance and green and natural color protection characteristics. TFs can realize better preservation of meat products, and show the inhibition effect on lipid oxidation on one hand and the color protection and color preservation effects on the other hand. However, the problems of poor stability, poor system compatibility, difficulty in fully exerting practical efficacy and the like of the TFs limit the better application of the TFs in the field of preservation. First, TFs are susceptible to oxidation under the influence of factors such as light, pH, oxygen, etc., causing their degradation in application systems. Second, the incompatibility of TFs with product matrices makes them generally difficult to apply directly.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the meat product color-protecting antioxidant by enhancing the application stability and system compatibility of TFs and fully playing the antioxidation and color-protecting effects of TFs.
In order to realize the purpose of the invention, the invention adopts the following technical means:
a color-protecting antioxidant for a steady theaflavin meat product comprises the following components in percentage by weight:
25-40 parts of theaflavin subjected to stabilizing modification treatment,
4-6 parts of epigallocatechin,
7-8 parts of epicatechin gallate,
2-4 parts of epicatechin,
5-6 parts of bamboo leaf antioxidant,
3-5 parts of tea seed oil,
5-10 parts of green tea essential oil emulsion,
8-10 parts of water-soluble modified natamycin,
0.5 to 1.5 parts of ficin,
10-15 parts of distilled water,
1-3 parts of edible alcohol,
the theaflavin subjected to steady state modification treatment is prepared by performing fresh leaf enzyme fermentation and green food-grade or medical-grade resin column chromatography purification on theaflavin with the purity of more than 60%, adding edible alcohol, performing ultrasonic cavitation treatment, and shearing; mixing with zein solution or casein solution treated with acid and alkali, mixing with encapsulation carrier made of curdlan, and freeze-spray drying.
Further, the theaflavin subjected to the steady state modification treatment comprises the following components, namely Theaflavin (TF) accounting for 9.83-11.14%, theaflavin-3, 3 '-digallate (TF-3, 3' -DG) accounting for 22.20-24.91%, theaflavin-3-gallate (TF-3-G) accounting for 15.24-19.25% and theaflavin-3 '-gallate (TF-3' -D) accounting for 9.53-11.03%; the theaflavin encapsulation rate of the stabilized modification treatment is 76.9-88.3%, the water mass content is 5.2-6.11%, and the theaflavin loading rate of the stabilized modification treatment is higher than 450 mu g/mg.
Furthermore, the purity of the epigallocatechin is more than or equal to 80%, the mass content of water is less than or equal to 5.0, and the mass fraction of total ash is less than or equal to 1.2%; the purity of the epicatechin gallate is more than or equal to 80 percent, the mass content of water is less than or equal to 5.0, and the mass fraction of total ash is less than or equal to 1.2 percent; the mass content w% of the total phenols of the bamboo leaf antioxidant is more than or equal to 30.0, and the mass content w% of p-coumaric acid is more than or equal to 0.6.
Further, the mass concentration of the ficin is 0.13%, and the enzyme activity is 100000U/g; the mass of the monounsaturated fatty acid in the tea seed oil accounts for 75-80% of the mass of the tea seed oil, and the mass of the polyunsaturated fatty acid accounts for 6.0-12.0% of the mass of the tea seed oil; the tea essential oil emulsion has the particle size of 141.2-280.5nm, the Zeta potential of 25.5-40.21m V, the PDI polydispersity index of 0.13, and the release amount of green tea essential oil reaches 36.2% of the total weight after 35 h.
Further, the tea essential oil emulsion is an emulsion product which is prepared by taking green tea essential oil and edible alcohol and placing the green tea essential oil and the edible alcohol on a magnetic stirring container, stirring, gradually dispersing and adding sucrose fatty ester with the HLB value of 8, slowly dripping distilled water during stirring, shearing, adjusting the pH value to 6.0 by using an edible acetic acid solution, and finally fixing the volume by using water.
Furthermore, the tea essential oil emulsion is an emulsion-like product obtained by putting 10g of green tea essential oil and 20mL of edible alcohol on a magnetic stirring container, stirring for 2h at 800r/min, gradually dispersing and adding 2g of sucrose fatty ester (HLB value is 8), adding 30mL of distilled water at a flow rate of 2mL/min during stirring to prepare 60mL of green tea essential oil microemulsion with the volume concentration of 19.23%, shearing for 3min at 10000r/min, adjusting the pH value to 6.0 with 1M of edible acetic acid solution, and finally fixing the volume to 85mL with water.
Further, the theaflavin with the purity of 60% is placed in a closed environment with the temperature of 52 ℃ and the RH of 50% for equilibrium conversion for 12 hours, and stirring is carried out every 1 hour in the process so as to ensure the uniform and stable color of the product.
Further, the water-soluble modified natamycin is a stable product obtained by mixing natamycin and an octenyl succinic acid starch sodium solution and a rice protein solution which are dissolved by ultrasonic waves by taking octenyl succinic acid starch sodium and rice protein as wall materials, shearing, performing ultrasonic treatment, and freezing, spraying and drying the obtained system.
The invention also comprises a preparation method of the stabilized theaflavin meat product color-protecting antioxidant, which adopts the following technical scheme:
a preparation method of a color-protecting antioxidant for a steady theaflavin meat product comprises the following steps:
(1) homogenizing and emulsifying: according to the mixture amount, preparing 30-50mL of aqueous solution system with the concentration of 4-8% by using the theaflavin subjected to the steady-state modification treatment with distilled water, adding the green tea essential oil emulsion, mixing, shearing and carrying out ultrasonic cavitation treatment to obtain primary emulsion; mixing epigallocatechin, epicatechin gallate and epicatechin with distilled water as solvent to obtain 10 wt% catechin solution; mixing the catechin solution with the primary emulsion, and shearing to obtain a water phase system;
(2) adding ficin into the water phase system according to the mixture ratio, stirring to be uniform, performing vortex incubation oscillation to perform full reaction, and centrifuging the emulsion to obtain an emulsion system;
(3) weighing bamboo leaf antioxidant according to the mixture ratio, adding edible alcohol and tea seed oil, stirring and dissolving to obtain an oil phase system; and gradually adding the oil phase system into the emulsion system, adding the water-soluble modified natamycin, shearing, homogenizing, and performing multi-stage flash evaporation and concentration to obtain the stabilized theaflavin meat product color-protecting antioxidant.
Preferably, the preparation method of the theaflavin subjected to the steady-state modification treatment in the step (1) comprises the steps of preparing the theaflavin with the purity of more than 60% prepared by fresh-leaf enzyme fermentation and green food-grade or medical-grade resin column chromatography purification, adding the aqueous solution with the volume concentration of 4-8% by ultrasonic and homogenizing means, adding the edible alcohol with the volume concentration of 20-50% for ultrasonic cavitation treatment, and shearing to ensure the uniformity and stability of the system; adjusting the pH of a zein aqueous solution or a casein aqueous solution with the volume concentration of 2% to 4.2 by using an HCl solution, continuously stirring by using a magnetic force, adjusting the pH of the zein aqueous solution or the casein aqueous solution to 13.5 by using an NaOH solution, continuously performing vortex incubation to prepare a modified protein aqueous solution with the volume concentration of 2%, and passing the modified protein aqueous solution through a filter membrane with the diameter of 0.45 mu m; mixing the modified casein or rice protein aqueous solution with a curdlan aqueous solution with the volume concentration of 1% according to the volume ratio of 8: 1-10: 1, vortex mixing to obtain a uniform system which is used as a theaflavin encapsulation carrier; shearing and mixing the theaflavin solution, uniformly mixing the theaflavin solution and the encapsulation carrier solution according to the volume ratio of 1-1.5:1, shearing, homogenizing, and freezing, spraying and drying the mixed solution to obtain the stabilized modified theaflavin.
Preferably, the preparation method of the water-soluble modified natamycin in the step (3) is to prepare an 8-12% sodium starch octenyl succinate aqueous solution, perform ultrasonic water bath for 1h, filter by using microporous filter paper, adjust the pH value of the filtrate to 4.0 by using edible acetic acid, and stir at 60 ℃ to obtain a uniform mixed system; preparing a natamycin edible alcohol solution with the mass concentration of 3-5%, dropwise adding the natamycin alcohol solution into an octenyl succinic acid starch sodium aqueous solution cooled to room temperature, stirring, carrying out ultrasonic cavitation treatment, preparing a rice protein aqueous solution with the mass concentration of 2-3%, gradually adding the rice protein aqueous solution into the mixed system of the octenyl succinic acid starch sodium and the natamycin, stirring, carrying out high-speed shearing, and carrying out spray drying to obtain the water-soluble modified natamycin, wherein the mass ratio of the octenyl succinic acid starch sodium, the natamycin and the rice protein is 4-5:1.2-1.5: 0.5-1.
The color-protecting antioxidant for the stabilized theaflavin meat product obtained by the method can be added before packaging or in the meat emulsion chopping process by adopting the modes of dipping, spraying and coating to effectively inhibit the color deterioration and lipid oxidation of the meat product, and the color-protecting antioxidant and the meat product amount of 0.1g/kg have the characteristic of better keeping the bright red color of the meat product in a lower addition range, and particularly has more obvious color-protecting effect on sausage meat products.
Compared with the prior art and products, the invention has the following advantages and beneficial effects:
the color-protecting antioxidant for the stabilized theaflavin meat product provided by the invention can obviously inhibit color deterioration and lipid oxidation rancidity of the processed meat product under the action of external factors such as illumination, oxygen and the like.
(1) Compared with a chemical agent preservation group, the meat product using the preservative has higher total myoglobin content (p is less than or equal to 0.05) and lower TBARS value (p is less than or equal to 0.05), and has good fat oxidation inhibition and bacteriostasis effects.
(2) The addition of 0.05g/kg of the color-protecting antioxidant for meat products can remarkably (p is less than 0.05) inhibit the total number of bacterial colonies in bacon products, the shelf life of the bacon products is prolonged by 18 days compared with that of a blank group under the conditions of 20 ℃ and RH 60%, and the amphiphilic components in the antioxidant are uniformly dispersed on the surfaces and the textures of the meat products.
(3) The color-protecting antioxidant for the meat product, added with 0.2g/kg, can keep the color retention rate of the meat product to be more than 50% in the process of bacon preservation, and obviously increases a value (p is less than 0.05) after being stored for 20 days, so that the product presents a fresher color, obviously slows down the reduction of L and a values (p is less than 0.05), and improves the color of the product. The total color difference Δ E at 10d for meat products in the stabilized TFs antioxidant group was 14.73% lower than that in the control group.
(4) The color-protecting antioxidant for meat products provided by the invention remarkably maintains the pH value (p is less than 0.05) of the product at the initial storage stage, can remarkably reduce the influence degree of nitrite residue in processed meat products, inhibits the formation of N-dimethyl nitrosamine (p is less than 0.05), and remarkably reduces the content of biogenic amine (p is less than 0.05) in the product.
(5) The color difference value of the stable theaflavin antioxidant group in the culture root storage period of 12 days is only increased by 17.8 compared with 0d, the value is 47.17 lower than that of the blank treatment group, and the color protection effect is obvious.
(6) At 10d of storage, the TVB-N value of the pork of the control group reaches 35.73mg/100g, and the TVB-N value of the color-protecting antioxidant for meat products is reduced by 46.28% compared with that of the control group.
(7) The TBARs value of the bacon finished product added with 0.1g/kg of the color-protecting antioxidant for the meat product is obviously lower than that of a blank control group (1.44 mg/kg of CK group and 0.07mg/kg of treatment group), the inhibition rate of Nitrosodimethylamine (NDMA) reaches 62.10 percent, the oxidation taste of grease is obviously reduced, and the oxidation rancidity degree of the lipid is obviously reduced (p is less than 0.05).
(8) The color-protecting antioxidant for meat products can obviously reduce the hardness (p is less than 0.05) of the products, reduce the water loss, increase the water retention and obviously increase the tenderness and juiciness of the products.
The method comprises the steps of firstly carrying out stabilization modification treatment on specific high-purity theaflavin under a higher temperature condition, developing stabilization synergism by combining a multi-structure encapsulation technology, and then carrying out oriented synergistic compatibility with catechin monomer components.
Of note, studies have shown that not all components in catechins have equal antioxidant or bacteriostatic efficacy. The research results show that catechin with a single complex component as a preservative has the application defects of large addition amount and easy negative influence on the quality of products in the preservation of fresh meat. Epigallocatechin (EGC, (-) -epi-gallocatechin) is excellent in antibacterial activity due to the presence of a galloyl group. In addition, further research finds that different catechin combinations have significant difference on fresh-keeping effect of fresh meat, and the compound catechin shows better fresh-keeping effect than single catechin. According to the report of Majo, La and Giamanco et al, the quantity of functional group "-OH" of catechin molecular structure and its position in ring determine the strength of its antioxidant ability.
More importantly, the research results show that strong interaction exists among the high-purity theaflavin TFs, the specific catechin monomer combination and the specific bamboo leaf antioxidant, and the test results show that compared with single components, the proportion of the specific catechin under specific conditions is matched with the specific combination of the higher-purity theaflavin, and the synergistic effect of the compound treatment group on the synergistic effect of the composite treatment group on the inhibition of the fat and the protein oxidation in the meat products is obvious (p is less than 0.05) based on the functional compatibility of the lactones such as orientin, isoorientin, vitexin and isovitexin, hydroxycoumarin and glucoside thereof, and the like in the bamboo leaf antioxidant.
Through specific synergistic effects of the components such as theaflavin TFs, catechin monomers, bamboo leaf antioxidant, green tea essential oil emulsion and the like, the autoxidation chain reaction of lipid in meat products is remarkably inhibited, the antioxidant effect is improved, the effects of synergetic color protection and color preservation are achieved, the synergetic decrement and synergism of active ingredients in fresh keeping are realized, the overall acceptability and the sensory quality of products are also remarkably improved, the using amount is remarkably reduced compared with that of a single fresh keeping component, the activity of each component can be fully exerted, and the application cost is further reduced.
Drawings
FIG. 1 is a color-protecting antioxidant product of a stabilized theaflavin meat product prepared in example 1;
FIG. 2 is a comparison of the color-protecting antioxidant product for meat products prepared in example 1 (A: blank control; B: stabilized theaflavin antioxidant group (example 1); C: stabilized theaflavin antioxidant group (example 3));
FIG. 3 is a comparative thermodynamic stability diagram of a color-protecting antioxidant product of a stabilized theaflavin meat product prepared in example 1;
FIG. 4 is a schematic diagram showing the effect of the color-protecting antioxidant product of the stabilized theaflavin meat product prepared in example 1 on the pH change of the meat product;
FIG. 5 is a schematic representation of the effect of the color-protecting antioxidant product of the stabilized theaflavin meat product prepared in example 1 on TVBN change of the meat product;
FIG. 6 is a schematic illustration of the effect of the color-protecting antioxidant product of the stabilized theaflavin meat product prepared in example 1 on Δ E change of the meat product;
FIG. 7 is a graph showing the effect of the color-protecting antioxidant product of the stabilized theaflavin meat product prepared in example 1 on the change in the total number of colonies during storage of the meat product;
FIG. 8 is a schematic representation of the Zeta potential versus time for the color-protecting antioxidant product of a stabilized theaflavin meat product prepared in example 1;
FIG. 9 is a schematic representation of the particle size of the color-protecting antioxidant product of the stabilized theaflavin meat product prepared in example 1 as a function of time;
in fig. 1 to 9: the stabilized theaflavin group is the theaflavin group of the product subjected to raw material stabilized modification treatment; the theaflavin antioxidant group is the product of our invention; the control group refers to a fresh-keeping effect comparison experiment carried out by taking tert-butylhydroquinone TBHQ as a positive control; blank group refers to experimental group with distilled water as control;
FIG. 10 is a comparison of the total number of colonies showing the storage fresh-keeping effect of the color-protecting antioxidant for the stabilized theaflavin meat product prepared in example 2;
FIG. 11 is a comparison of volatile basic nitrogen for the meat product storage preservative effect of the stabilized theaflavin meat product color protection antioxidant prepared in example 2;
in fig. 10 and 11, the color-protecting antioxidant group of the stabilized theaflavin meat product prepared in example 2 is added by adding the compound preservative group.
Detailed Description
The present invention will be described in further detail with reference to specific examples. It should be understood that the following examples are illustrative of the present invention only and are not intended to limit the scope of the present invention.
Example 1:
the color-protecting antioxidant for the stabilized theaflavin meat product comprises the following formula: 32.5g of theaflavin subjected to stabilization modification treatment, 5g of epigallocatechin, 7.5g of epicatechin gallate, 3g of epicatechin, 5.5g of bamboo leaf antioxidant, 4g of tea seed oil, 7.5g of green tea essential oil emulsion, 9g of water-soluble modified natamycin, 1.0g of ficin, 12.0g of water and 1g of edible alcohol;
the theaflavin subjected to stabilizing modification treatment comprises the following components, wherein theaflavin TF accounts for 9.83-11.14% of the total weight, theaflavin-3, 3 '-digallate TF-3, 3' -DG accounts for 22.20-24.91% of the total weight, theaflavin-3-gallate TF-3-G accounts for 15.24-19.25% of the total weight, and theaflavin-3 '-gallate TF-3' -D accounts for 9.53-11.03% of the total weight; the encapsulation rate is 76.9-88.3%, the water mass content is 5.2-6.11%, and the theaflavin loading rate of the steady-state modification treatment is higher than 450 mu g/mg;
the purity of the epigallocatechin is more than or equal to 80%, the mass content of water is less than or equal to 5.0%, and the mass fraction of total ash is less than or equal to 1.2%; the purity of the epicatechin gallate is more than or equal to 80 percent, the mass content of water is less than or equal to 5.0 percent, and the mass fraction of total ash is less than or equal to 1.2 percent; the mass content w% of the total phenols of the bamboo leaf antioxidant is more than or equal to 30.0, and the mass content w% of p-coumaric acid is more than or equal to 0.6;
the mass concentration of the ficin is 0.13%, and the enzyme activity is 100000U/g; the mass of the monounsaturated fatty acid in the tea seed oil accounts for 75-80% of the mass of the tea seed oil, and the mass of the polyunsaturated fatty acid accounts for 6.0-12.0% of the mass of the tea seed oil; the tea essential oil emulsion is an emulsion product obtained by putting 10g of green tea essential oil and 20mL of edible alcohol on a magnetic stirring container, stirring for 2h at 800r/min, gradually dispersing and adding 2g of sucrose fatty ester (HLB value is 8), adding 30mL of distilled water at the flow rate of 2mL/min during stirring to prepare green tea essential oil microemulsion with the volume concentration of 19.23% 60mL, shearing for 3min at 10000r/min, adjusting the pH value to 6.0 by using 1M of edible acetic acid solution, and finally fixing the volume to 85mL by using water. The particle diameter of the tea essential oil emulsion is 141.2-280.5nm, the Zeta potential is 25.5-40.21mV, the PDI polydispersion coefficient is 0.13, and the release amount of the green tea essential oil reaches 36.2% of the total weight when the release characteristic is 35 h.
The preparation method of the stabilized theaflavin meat product color-protecting antioxidant comprises the following steps:
(1) the theaflavin with the purity of 60% is prepared by fresh leaf enzyme method fermentation and green high-safety resin column chromatography purification, and is placed in a closed environment with the temperature of 52 ℃ and the RH of 50% for equilibrium conversion for 12h, and stirring is carried out once every 1h in the process so as to ensure the uniform and stable color of the product.
(2) Preparing 80mL of 10% aqueous solution with the mass by taking theaflavin obtained in the step (1) in an ultrasonic, homogenizing, shearing and other ways, shearing for 10min at 12000r/min, adding 5mL of 30% edible alcohol, performing ultrasonic cavitation treatment at 40 ℃ for 30min at 150Hz, and shearing for 2min at 12000r/min to ensure that the system is uniform and stable; the pH of 40mL of casein solution with the mass concentration of 3% is firstly adjusted to 4.2 by using 1M HCL solution, after the casein solution is continuously stirred by magnetic force for 2h, the casein solution with the mass concentration of 2% is prepared by continuously whirling and incubating for 2h by using 1M NaOH solution to adjust the pH to 13.5, modified protein solution with the mass concentration of 2% is prepared, and the modified protein solution is sheared for 2min by 12000r/min and then filtered by a hydrophilic filter membrane with the diameter of 0.45 mu M. Mixing the modified protein solution with 6.7mL of curdlan solution with the mass concentration of 1% according to the volume ratio of 8: 1 vortex to form a homogeneous system as a theaflavin encapsulant system. Shearing and mixing the theaflavin solution, uniformly mixing the theaflavin solution and the encapsulation carrier solution according to the volume ratio of 1:1, shearing at 9000r/min for 2min, and freeze-spray drying the mixed system to obtain the theaflavin (the theaflavin content reaches 95%) subjected to stable modification treatment.
(3) Preparing 50mL of 10% octenyl succinic acid starch sodium aqueous solution, carrying out ultrasonic water bath for 1h, filtering by using microporous filter paper, adjusting the pH value of the filtrate to 4.0 by using edible acetic acid, and stirring for 20min at 60 ℃ to obtain a uniform mixed system; dissolving 1.2g of natamycin in 30mL of edible alcohol with the volume fraction of 95%, dropwise adding into the cooled mixed system solution, stirring at 1200r/min for 120min, and carrying out 150Hz ultrasonic cavitation treatment for 30 min. 0.5g of rice protein is dropwise added into the mixed emulsion system, the mixture is continuously stirred for 60min at a speed of 900r/min, sheared at a high speed of 12000r/min for 20min, and spray-dried (the air inlet temperature is 245 ℃, the air outlet temperature is 80 ℃) to obtain the water-soluble embedded Nat product.
(4) Putting 10g of green tea essential oil and 20mL of edible alcohol on a magnetic stirring container, stirring for 2h at 800r/min, gradually dispersing and adding 2g of sucrose fatty ester (HLB value is 8), adding 30mL of distilled water at the flow rate of 2mL/min during stirring to prepare 60mL of green tea essential oil microemulsion with the volume concentration of 19.23%, shearing for 3min at 10000r/min, adjusting the pH value to 6.0 by using 1M of edible acetic acid solution, and finally fixing the volume to 85mL by using water to obtain the green tea essential oil emulsion.
(5) Taking 32.5g of theaflavin subjected to steady state modification treatment, mixing with 7.5g of green tea essential oil emulsion in a solution system with a concentration of 10% by 292.5g of distilled water, shearing at a high speed of 15000r/min for 5min, and subjecting to ultrasonic cavitation treatment for 20min at 30HZ to obtain primary emulsion. Mixing Epigallocatechin (EGC)5g, epicatechin gallate (ECG)7.5g, and Epicatechin (EC)3g with distilled water 139.5g as solvent, stirring at 800r/min for 1 hr to obtain 10% catechin solution. Mixing catechin solution with the primary emulsion, shearing at 10000r/min for 2min, and concentrating in vacuum rotary water bath to obtain water phase system, wherein the concentration conditions are 20-30 deg.C, 50rpm, 60Hz, and 0.06 MPa.
(6) Adding 1.0g ficin into the above water phase system, stirring at 1000r/min for 5min, placing in 45 deg.C water bath, holding for 20min, oscillating for 1 time every 30min, and taking out after 1 hr. And (3) performing vortex incubation and oscillation for 30min to perform full reaction, and centrifuging the emulsion in a centrifuge tube at 3000r/min for 2min to obtain an emulsion system.
(7) Weighing 5.5g of bamboo leaf antioxidant, adding 50mL of 55% edible alcohol by mass concentration, adding 4g of tea seed oil, and stirring at room temperature for 10min to fully dissolve to obtain an oil phase system; and (3) gradually adding the oil phase into the emulsion system by using a constant flow pump at the flow rate of 15mL/min within 5min, adding 9g of water-soluble modified natamycin, emulsifying and shearing at the rotation speed of 18000r/min for 8min, and homogenizing for 6min by using a high-pressure homogenizer at the pressure of 20 MPa. And performing multistage flash evaporation concentration treatment to remove redundant solvent, wherein the specific conditions are that the primary temperature is set to 65 ℃, the secondary temperature is set to 55 ℃, the vacuum degree is 0.09MPa, the liquid inlet flow is set to 12.0, and the solution temperature is 25 ℃, and after the concentration is finished, the hydrophilic and oleophylic color-protecting antioxidant is prepared.
The color-protecting antioxidant for meat products, which is obtained based on the method, can be applied to color protection and oxidation resistance of meat products by adopting an immersion method, a spraying method and a coating method. As a result, the pork of the stabilized TFs antioxidant group was found to have better color, smell, elasticity and viscosity, maintain better freshness and have the best overall sensory quality score when stored for 12 days. Compared with a blank control group, the pH value, TVB-N, total number of bacteria and chromatic aberration Delta E of the stabilized TFs antioxidant group are respectively lower than those of the control group by 18.39%, 16.12%, 17.14% and 25.23%, and basic nitrogen compounds can be remarkably reduced and the change of chromatic aberration is slowed down (p is less than 0.05). The stabilized TFs antioxidant-treated group significantly improved the hardness, elasticity, and sensory attributes of the shelf-life meat products compared to the blank control group (see table 1).
Table 1: comparative analysis of hardness, elasticity and sensory indexes of meat products of different treatment groups
Index (I) Hardness of Elasticity Sensory scoring
Blank control group 62.48±2.49 0.88±0.15 71±2.9
TBHQ processing group 50.98±2.23 1.17±0.11 85±5.8
EXAMPLE 1 product (stock 10d) 31.90±1.55 2.51±0.14 93±4.5
The color-protecting antioxidant for the stabilized theaflavin meat product obtained in the example 1 has no obvious elutriation phenomenon after heat treatment at 70 ℃, has a nano-grade particle size, is slightly influenced by temperature in stability, has no obvious elutriation phenomenon in a 25-day storage process at 25 ℃, has no obvious change in particle size, and has good storage stability. The emulsion particle size can still be maintained at a nanometer level after being stored for 10 days at normal temperature, and the emulsion shows better heat-resistant stability. The absolute value of the Zeta potential value can be larger than 30Mv in the storage period of 25d, and no lipid floating phenomenon exists in the storage process of 20 d.
The significance (P <0.05) of the total number of colonies of the pork emulsion added with 0.1g/1kg of the stabilized TFs antioxidant is lower than that of the blank control group. The addition of the stabilized TFs antioxidant group significantly inhibits lipid oxidation and color deterioration in the conditioned meat products, has brighter color stability after 20 days of storage, and has no significant effect on the sensory quality of the conditioned meat products during refrigeration.
The antioxidant can obviously reduce the hardness (p is less than 0.05) of the product, reduce the water loss, increase the water retention and obviously increase the tenderness and juiciness of the product.
Table 2: variation of water holding capacity during storage of meat products of different treatment groups
Water holding capacity (%) 0d 5d 10d 15d 20d
Blank control group 1 93 90 84 74
Example 1 product 1 98 96 91 85
Note: meat quality at specific days/meat quality at 0 th day of storage
Table 3: TVB-N values of meat samples of different treatment groups change along time
Time 8d 45d
Control group 19.7mg/100g 28.99mg/100g
Example 1 product 11.2mg/100g 25.8mg/100g
Example 2:
the color-protecting antioxidant finished product of the stabilized theaflavin meat product comprises the following components in percentage by weight: 25g of theaflavin, 4g of epigallocatechin, 7g of epicatechin gallate, 2g of epicatechin, 5g of bamboo leaf antioxidant, 3g of tea seed oil, 5g of green tea essential oil, 8g of water-soluble modified natamycin, 0.5g of ficin, 10g of water and 1g of edible alcohol which are subjected to stabilization modification treatment;
the theaflavin subjected to stabilizing modification treatment comprises the following components, wherein theaflavin TF accounts for 9.83-11.14% of the total weight, theaflavin-3, 3 '-digallate TF-3, 3' -DG accounts for 22.20-24.91% of the total weight, theaflavin-3-gallate TF-3-G accounts for 15.24-19.25% of the total weight, and theaflavin-3 '-gallate TF-3' -D accounts for 9.53-11.03% of the total weight; the encapsulation rate of the steady-state encapsulation modified theaflavin is 76.9-88.3%, the water mass content is 5.2-6.11%, and the theaflavin loading rate of the steady-state modification treatment is higher than 450 mu g/mg;
the purity of the epigallocatechin is more than or equal to 80%, the mass content of water is less than or equal to 5.0%, and the mass fraction of total ash is less than or equal to 1.2%; the purity of the epicatechin gallate is more than or equal to 80 percent, the mass content of water is less than or equal to 5.0 percent, and the mass fraction of total ash is less than or equal to 1.2 percent; the mass content w% of the total phenols of the bamboo leaf antioxidant is more than or equal to 30.0, and the mass content w% of p-coumaric acid is more than or equal to 0.6;
the mass concentration of the ficin is 0.13%, and the enzyme activity is 100000U/g; the mass of the monounsaturated fatty acid in the tea seed oil accounts for 75-80% of the mass of the tea seed oil, and the mass of the polyunsaturated fatty acid accounts for 6.0-12.0% of the mass of the tea seed oil; the particle diameter of the green tea essential oil emulsion is 141.2-280.5nm, the Zeta potential is 25.5-40.21mV, the PDI polydispersion coefficient is 0.13, and the release amount of the green tea essential oil reaches 36.2% of the total weight when the release characteristic is 35 h.
The specific operation steps are as described in example 1, wherein the modified casein or rice protein solution and curdlan solution with the mass concentration of 1% are mixed according to the volume ratio of 9: 1, vortex mixing to form a uniform system; shearing and mixing the theaflavin solution and the encapsulation carrier solution according to the volume ratio of 1.2:1, and uniformly mixing;
the other step 3 is:
(3) preparing 42mL of 12% octenyl succinic acid starch sodium aqueous solution, carrying out ultrasonic water bath for 1h, filtering by using microporous filter paper, adjusting the pH value of the filtrate to 4.0 by using edible acetic acid, and stirring for 20min at 60 ℃ to obtain a uniform mixed system; dissolving 1.5g of natamycin in 30mL of edible alcohol with the volume fraction of 95%, dropwise adding the natamycin into the cooled mixed system solution, stirring at 1200r/min for 120min, and carrying out 150Hz ultrasonic cavitation treatment for 30 min. 1g of rice protein is dropwise added into a mixed emulsion system at 900r/min and continuously stirred for 60min, and is sheared at 12000r/min at a high speed for 20min, and a water-soluble embedded Nat product is obtained after spray drying (the air inlet temperature is 245 ℃, the air outlet temperature is 80 ℃).
Based on the color-protecting antioxidant for the meat products obtained by the method, the application result shows that the TVC value of the meat products of the stabilized TFs antioxidant group is 4.23(lg CFU/g) at 10d and is still in a fresh grade, which is 36.59 percent lower than that of the meat products of the control group, and the meat products of the stabilized TFs antioxidant group do not go bad. The addition of 0.1g/1kg of TFs antioxidant can obviously inhibit the proliferation of microorganisms (p is less than 0.05), the shelf life of the product can be prolonged by 15 days compared with that of a control group, and the inhibition rate of a steady TFs antioxidant group is reduced by 43 percent compared with that of a blank control group.
Table 4: influence of different treatment groups on colony number change in meat storage process
Figure BDA0003493484070000121
Example 3:
the color-protecting antioxidant for the stabilized theaflavin meat product comprises the following ingredients: 40g of theaflavin subjected to stabilization modification treatment, 6g of epigallocatechin, 8g of epicatechin gallate, 4g of epicatechin, 6g of bamboo leaf antioxidant, 5g of tea seed oil, 10g of green tea essential oil, 10g of water-soluble modified natamycin, 1.5g of ficin, 15g of distilled water and 1g of edible alcohol.
The theaflavin subjected to stabilizing modification treatment comprises the following components, wherein theaflavin TF accounts for 9.83-11.14% of the total weight, theaflavin-3, 3 '-digallate TF-3, 3' -DG accounts for 22.20-24.91% of the total weight, theaflavin-3-gallate TF-3-G accounts for 15.24-19.25% of the total weight, and theaflavin-3 '-gallate TF-3' -D accounts for 9.53-11.03% of the total weight; the encapsulation rate is 76.9-88.3%, the water mass content is 5.2-6.11%, and the theaflavin loading rate of the steady-state modification treatment is higher than 450 mu g/mg;
the purity of the epigallocatechin is more than or equal to 80%, the mass content of water is less than or equal to 5.0%, and the mass fraction of total ash is less than or equal to 1.2%; the purity of the epicatechin gallate is more than or equal to 80 percent, the mass content of water is less than or equal to 5.0 percent, and the mass fraction of total ash is less than or equal to 1.2 percent; the mass content w% of the total phenols of the bamboo leaf antioxidant is more than or equal to 30.0, and the mass content w% of p-coumaric acid is more than or equal to 0.6;
the mass concentration of the ficin is 0.13%, and the enzyme activity is 100000U/g; the mass of the monounsaturated fatty acid in the tea seed oil accounts for 75-80% of the mass of the tea seed oil, and the mass of the polyunsaturated fatty acid accounts for 6.0-12.0% of the mass of the tea seed oil; the particle diameter of the green tea essential oil emulsion is 141.2-280.5nm, the Zeta potential is 25.5-40.21mV, the PDI polydispersion coefficient is 0.13, and the release amount of the green tea essential oil reaches 36.2% of the total weight when the release characteristic is 35 h.
The specific procedure was as described in example 1. (wherein the previously described theaflavin solution is shear mixed and mixed homogeneously with the encapsulation carrier solution in a volume ratio of 1.5: 1)
The application result of the color-protecting antioxidant for meat products obtained by the method shows that the TFs antioxidant group has good inhibition effects on escherichia coli (with the diameter of an inhibition zone of 8.43mm), bacillus subtilis (with the diameter of an inhibition zone of 9.11mm), staphylococcus aureus (with the diameter of an inhibition zone of 8.93mm) and listeria monocytogenes (with the diameter of an inhibition zone of 9.25mm), and the results are shown in Table 5.
Table 5: comparison of the bacteriostatic Properties of the TFs antioxidant groups (zone of inhibition diameter)
Figure BDA0003493484070000131
Example 4:
the color-protecting antioxidant for the stabilized theaflavin meat product comprises the following components in percentage by weight: 28g of theaflavin subjected to stabilization modification treatment, 5.3g of epigallocatechin, 6.6g of epicatechin gallate, 3.2g of epicatechin, 5.3g of bamboo leaf antioxidant, 3.7g of tea seed oil, 5.8g of green tea essential oil, 8.5g of water-soluble modified natamycin, 0.77g of ficin, 13g of water and 3g of edible alcohol.
The theaflavin subjected to stabilizing modification treatment comprises the following components, wherein theaflavin TF accounts for 9.83-11.14% of the total weight, theaflavin-3, 3 '-digallate TF-3, 3' -DG accounts for 22.20-24.91% of the total weight, theaflavin-3-gallate TF-3-G accounts for 15.24-19.25% of the total weight, and theaflavin-3 '-gallate TF-3' -D accounts for 9.53-11.03% of the total weight; the encapsulation rate is 76.9-88.3%, the water mass content is 5.2-6.11%, and the theaflavin loading rate of the steady-state modification treatment is higher than 450 mu g/mg;
the purity of the epigallocatechin is more than or equal to 80%, the mass content of water is less than or equal to 5.0%, and the mass fraction of total ash is less than or equal to 1.2%; the purity of the epicatechin gallate is more than or equal to 80 percent, the mass content of water is less than or equal to 5.0 percent, and the mass fraction of total ash is less than or equal to 1.2 percent; the mass content w% of the total phenols of the bamboo leaf antioxidant is more than or equal to 30.0, and the mass content w% of p-coumaric acid is more than or equal to 0.6;
the mass concentration of the ficin is 0.13%, and the enzyme activity is 100000U/g; the mass of the monounsaturated fatty acid in the tea seed oil accounts for 75-80% of the mass of the tea seed oil, and the mass of the polyunsaturated fatty acid accounts for 6.0-12.0% of the mass of the tea seed oil; the particle diameter of the green tea essential oil emulsion is 141.2-280.5nm, the Zeta potential is 25.5-40.21mV, the PDI polydispersion coefficient is 0.13, and the release amount of the green tea essential oil reaches 36.2% of the total weight when the release characteristic is 35 h. The tea essential oil emulsion is an emulsion product obtained by putting 10g of green tea essential oil and 20mL of edible alcohol on a magnetic stirring container, stirring for 2 hours at 600r/min, gradually dispersing and adding 2g of sucrose fatty ester (HLB value is 6), adding 30mL of distilled water at the flow rate of 2mL/min during stirring to prepare 60mL of green tea essential oil microemulsion with the volume concentration of 19.23%, shearing for 3 minutes at 10000r/min, adjusting the pH value to 6.0 by using 1M of edible acetic acid solution, and finally fixing the volume to 85mL by using water.
The specific procedure was as described in example 1 (wherein the modified casein or rice protein solution was mixed with 1% curdlan solution at a volume ratio of 10: 1).
The application result of the color-protecting antioxidant for meat products obtained by the method shows that the TFs preservative group can prolong the shelf life of the products by 8-15d compared with a blank control group by taking the total number of colonies as an evaluation standard. The meat product preservation effect of the steady TFs antioxidant treatment group with the addition amount of 0.1g/1kg is better than that of other control treatment groups, and the shelf life of the bacon meat product can be prolonged by more than 12 days. The TBARS value of the meat sample of the control group is obviously higher than that of the meat sample of the steady-state TFs preservative treatment group (p is less than 0.05), the TBARS value of the control meat sample at 14d is 1.96mg/kg, and the TBARS value of the meat sample of the TFs preservative group is still less than 1.0mg/kg when the meat sample is stored at 22 d. The TFs antioxidant group at 10d had a pH of 5.22, was still fresh and showed no spoilage, and the TBARS values are shown in Table 6.
Table 6: TBARS values of meat samples of different treatment groups varied with time
Time 9d 14d 22d
Control group 1.244mg/kg 1.96mg/kg 2.870mg/kg
EXAMPLE 4 product 0.335mg/kg 0.526mg/kg 0.793mg/kg

Claims (10)

1. The color-protecting antioxidant for the steady theaflavin meat product is characterized by comprising the following components in percentage by weight:
25-40 parts of theaflavin subjected to stabilizing modification treatment,
4-6 parts of epigallocatechin,
7-8 parts of epicatechin gallate,
2-4 parts of epicatechin,
5-6 parts of bamboo leaf antioxidant,
3-5 parts of tea seed oil,
5-10 parts of a green tea essential oil emulsion,
8-10 parts of water-soluble modified natamycin,
0.5 to 1.5 parts of ficin,
10-15 parts of distilled water,
1-3 parts of edible alcohol;
the theaflavin subjected to steady state modification treatment is prepared by performing fresh leaf enzyme fermentation and green food-grade or medical-grade resin column chromatography purification on theaflavin with the purity of more than 60%, adding edible alcohol, performing ultrasonic cavitation treatment, and shearing; mixing with zein solution or casein solution treated with acid and alkali and an encapsulation carrier prepared from curdlan, and freeze-spray drying.
2. The color protection antioxidant for the steady-state theaflavin meat product as claimed in claim 1, characterized in that the theaflavin after the stabilizing modification treatment is composed of the following components, wherein theaflavin TF accounts for 9.83-11.14% of the total weight, theaflavin-3, 3 '-digallate TF-3, 3' -DG accounts for 22.20-24.91% of the total weight, theaflavin-3-gallate TF-3-G accounts for 15.24-19.25% of the total weight, and theaflavin-3 '-gallate TF-3' -D accounts for 9.53-11.03% of the total weight; the encapsulation rate is 76.9-88.3%, the water mass content is 5.2-6.11%, and the theaflavin loading rate of the steady-state modification treatment is higher than 450 mu g/mg.
3. The color-protecting antioxidant for the stabilized theaflavin meat product as claimed in claim 1, characterized in that the epigallocatechin is greater than or equal to 80% in purity, less than or equal to 5.0% in moisture mass content, and less than or equal to 1.2% in total ash content by mass; the purity of the epicatechin gallate is more than or equal to 80 percent, the mass content of water is less than or equal to 5.0 percent, and the mass fraction of total ash is less than or equal to 1.2 percent; the mass content w% of the total phenols of the bamboo leaf antioxidant is more than or equal to 30.0, and the mass content w% of p-coumaric acid is more than or equal to 0.6.
4. The color-protecting antioxidant for the stabilized theaflavin meat product as claimed in claim 1, wherein the mass concentration of the ficin is 0.13%, and the enzyme activity is 100000U/g; the mass of the monounsaturated fatty acid in the tea seed oil accounts for 75-80% of the mass of the tea seed oil, and the mass of the polyunsaturated fatty acid accounts for 6.0-12.0% of the mass of the tea seed oil; the particle diameter of the green tea essential oil emulsion is 141.2-280.5nm, the Zeta potential is 25.5-40.21mV, the PDI polydispersion coefficient is 0.13, and the release amount of the green tea essential oil reaches 36.2% of the total weight when the release characteristic is 35 h.
5. The color-protecting antioxidant for steady-state theaflavin meat product as claimed in claim 1, wherein the tea essential oil emulsion is green tea essential oil and edible alcohol are placed in a magnetic stirring container, after stirring, sucrose fatty ester is gradually added in a dispersing way, during stirring, distilled water is slowly added dropwise to prepare green tea essential oil microemulsion, shearing is carried out, the pH value is adjusted to 6.0 by edible acetic acid solution, and finally, the volume is fixed by water to obtain emulsion-like product.
6. The color-protecting antioxidant for the stabilized theaflavin meat product as claimed in claim 1, wherein the water-soluble modified natamycin is a stabilized product obtained by mixing natamycin with a starch sodium octenylsuccinate solution and a rice protein solution which are subjected to ultrasonic dissolution by using starch sodium octenylsuccinate and rice protein as wall materials, shearing, performing ultrasonic treatment, and freeze-spray-drying the obtained system.
7. The method for preparing the color-protecting antioxidant for the stabilized theaflavin meat product as claimed in any one of claims 1 to 5, characterized by comprising the steps of:
(1) homogenizing and emulsifying: taking the theaflavin subjected to the ingredient amount stabilizing modification treatment, adding distilled water into an aqueous solution system with the concentration of 4-8%, adding the ingredient amount of the green tea essential oil emulsion, mixing, shearing, and performing ultrasonic cavitation treatment to obtain a primary emulsion; uniformly mixing the ingredient epigallocatechin, the ingredient epicatechin gallate and the ingredient epicatechin with distilled water as a solvent to prepare a catechin solution system with the mass concentration of 10%; mixing the catechin solution with the primary emulsion, and shearing to obtain a water phase system;
(2) adding the ficin into the water phase system, stirring uniformly, performing vortex incubation oscillation for full reaction, and centrifuging the emulsion to obtain an emulsion system;
(3) weighing the bamboo leaf antioxidant according to the mixture ratio, adding the edible alcohol according to the mixture ratio and the tea seed oil according to the mixture ratio, stirring and dissolving to obtain an oil phase system; and gradually adding the oil phase system into the emulsion system, adding the water-soluble modified natamycin with the ingredient amount, shearing, homogenizing, and performing multi-stage flash evaporation and concentration to obtain the stable theaflavin meat product color-protecting antioxidant.
8. The method for preparing the color-protecting antioxidant for the stabilized theaflavin meat product as claimed in claim 7, wherein the method for preparing the stabilized modified theaflavin in the step (1) is that the theaflavin with the purity of more than 60% prepared by fresh-leaf enzyme method fermentation and green food-grade or medical-grade resin column chromatography purification is matched with an aqueous solution with the volume concentration of 4-8% by ultrasonic and homogenizing means, and then edible alcohol with the volume concentration of 20-50% is added for ultrasonic cavitation treatment and shearing to ensure the uniformity and stability of the system; adjusting the pH of a zein aqueous solution or a casein aqueous solution with the volume concentration of 2% to 4.2 by using an HCl solution, continuously stirring by using a magnetic force, adjusting the pH of the zein aqueous solution or the casein aqueous solution to 13.5 by using an NaOH solution, continuously performing vortex incubation to prepare a modified protein aqueous solution with the volume concentration of 2%, and passing the modified protein aqueous solution through a filter membrane with the diameter of 0.45 mu m; mixing the modified casein or rice protein aqueous solution with a curdlan aqueous solution with the volume concentration of 1% according to the volume ratio of 8: 1-10: 1, vortex mixing to obtain a uniform system which is used as a theaflavin encapsulation carrier; shearing and mixing the theaflavin solution, uniformly mixing the theaflavin solution and the encapsulation carrier solution according to the volume ratio of 1-1.5:1, shearing, homogenizing, and freezing, spraying and drying the mixed solution to obtain the stabilized modified theaflavin.
9. The method for preparing the color-protecting antioxidant for the stabilized theaflavin meat product as claimed in claim 7, characterized in that the water-soluble modified natamycin in the step (3) is prepared by preparing an aqueous solution of starch sodium octenyl succinate with a mass concentration of 8-12%, carrying out ultrasonic water bath for 1h, filtering by using microporous filter paper, adjusting the pH value of the filtrate to 4.0 by using edible acetic acid, and stirring at 60 ℃ to obtain a uniform mixed system; preparing a natamycin edible alcohol solution with the mass concentration of 3-5%, dropwise adding the natamycin alcohol solution into an octenyl succinic acid starch sodium aqueous solution cooled to room temperature, stirring 1, carrying out ultrasonic cavitation treatment, preparing a rice protein aqueous solution with the mass concentration of 2-3%, gradually adding the rice protein aqueous solution into the mixed system of the octenyl succinic acid starch sodium and the natamycin, stirring, carrying out high-speed shearing, and carrying out spray drying to obtain the water-soluble modified natamycin, wherein the mass ratio of the octenyl succinic acid starch sodium, the natamycin and the rice protein is 4-5:1.2-1.5: 0.5-1.
10. The use of the color-protecting antioxidant for the stabilized theaflavin meat product as claimed in any one of claims 1 to 6, wherein the color-protecting antioxidant is added before packaging or during chopping of meat emulsion by means of dipping, spraying and coating, and the weight of the color-protecting antioxidant for the stabilized theaflavin meat product is 0.1g/kg of the weight of the meat product.
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CN110652007A (en) * 2019-11-06 2020-01-07 满山歌茶业(西双版纳)有限公司 Method for preparing theaflavin
CN112674154A (en) * 2020-12-10 2021-04-20 大连民族大学 Bacteriostatic agent and preparation method and application thereof
CN113856576A (en) * 2021-11-02 2021-12-31 南京工业大学 A method for preparing microencapsulated probiotic bacteria from alginate, isolated lactalbumin, and curdlan

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