Compound fresh-preserving agent

A composite fresh-keeping and raw material technology, applied in the field of food additives, can solve the problems of unsatisfactory application range and fresh-keeping effect, shortened shelf life, short fresh-keeping time, etc., and achieve the effects of wide range of applicable products, prolonged fresh-keeping time and slowing down the proliferation speed

Active Publication Date: 2010-07-21
北京美添前景科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Meat and meat products are the most perishable substances in nature. From chilled meat sold on the market to sausages made of animal casings and naked meat products processed with sauce (loose meat without packaging), due to the processing technology Or the impact of packaging, it is easy to be polluted by secondary pollution and shorten the shelf life
[0003] At present, the fresh-keeping agents for meat products used in the market are unsatisfactory in scope of use and fresh-keeping effect, and the fresh-keeping time is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: the composite antistaling agent described in the present embodiment is prepared by following raw materials by its weight ratio:

[0049] Nisin 5

[0050] Sodium dehydroacetate 25

[0051] Glucono-delta-lactone 20

[0052] Sodium iso-Vc 10

[0053] Sodium chloride 30

[0054] Sodium tripolyphosphate 10.

[0055] Taking the preparation of 100kg composite preservative as an example, its preparation method is as follows: 5kg of nisin, 25kg of sodium dehydroacetate, 20kg of gluconic acid-δ-lactone, 10kg of sodium iso-Vc, 30kg of sodium chloride and sodium tripolyphosphate 10kg is added in the mixer, and after mixing uniformly, a solid composite antistaling agent is obtained.

[0056] In the present embodiment, the method of using the composite preservative of the present invention according to different types of raw meat is as follows:

[0057] (1) raw meat is chilled fresh meat or chilled meat: the composite antistaling agent of the present invention is ...

Embodiment 2

[0080] Embodiment 2: the composite antistaling agent described in the present embodiment is prepared by the following raw materials by its weight ratio:

[0081] Nisin 10

[0082] Sodium dehydroacetate 20

[0083] Glucono-delta-lactone 15

[0084] Sodium iso-Vc 15

[0085] Sodium chloride 30

[0086] Sodium tripolyphosphate 10.

[0087] The preparation method of the compound antistaling agent in this embodiment and the use method in meat and meat products are the same as in Example 1; the compound antistaling agent prepared by the technical scheme of this embodiment is used for meat and meat products and the control group respectively. Sensory test, physical and chemical test and microbial test, the experimental results prove that the meat and meat products of the experimental group have obvious preservation effect, can effectively inhibit the growth and reproduction of microorganisms, stabilize the sensory indicators of meat and meat products, and prolong the shelf life o...

Embodiment 3

[0088] Embodiment 3: the composite antistaling agent described in the present embodiment is prepared by following raw materials by its weight ratio:

[0089] Nisin 15

[0090] Sodium dehydroacetate 15

[0091] Glucono-delta-lactone 10

[0092] Sodium iso-Vc 20

[0093] Sodium chloride 30

[0094] Sodium tripolyphosphate 10.

[0095] The preparation method of the compound antistaling agent in this embodiment and the use method in meat and meat products are the same as in Example 1; the compound antistaling agent prepared by the technical scheme of this embodiment is used for meat and meat products and the control group respectively. Sensory test, physical and chemical test and microbiological test, the experimental results prove that the meat and meat products of the experimental group have obvious preservation effect, effectively inhibit the growth and reproduction of microorganisms, stabilize the sensory indicators of meat and meat products, and prolong the shelf life of ...

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PUM

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Abstract

The invention relates to a compound fresh-preserving agent, which is prepared by the following raw materials in proportion by weight: 5-20 nisin from streptococcus lactis, 10-60 sodium dehydroacetate, 5-50 Glucono- beta-lactone, 5-40 Sodium Erythorbate, 5-50 sodium chloride, and 1-50 sodium tripolyphosphate. The compound fresh-preserving agent of the invention uses the synergistic effect of various raw materials to enable the fresh-preserving effect to be obvious and stabilize sense, chemistry and microorganism indexes of meat and meat products, thus prolonging the shelf life of the meat and the meat products; and the invention has the advantages of wide application product range, convenient processing and use, safety and no toxicity.

Description

technical field [0001] The invention relates to a food additive, in particular to a composite preservative for meat and meat products. Background technique [0002] Meat and meat products are the most perishable substances in nature. From chilled meat sold on the market to sausages made of animal casings and naked meat products processed with sauce (loose meat without packaging), due to the processing technology Or the impact of packaging, it is easy to be polluted by secondary pollution and shorten the shelf life. [0003] At present, the fresh-keeping agents for meat products used in the market are unsatisfactory in scope of use and fresh-keeping effect, and the fresh-keeping time is short. Therefore, it is necessary to develop a kind of antistaling agent based on practical application, which is safe, non-toxic, easy to operate, and has an obvious fresh-keeping effect on meat and meat products to prolong the shelf life of meat and meat products. Contents of the inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023
Inventor 李雨林冯伟赵颖
Owner 北京美添前景科技有限公司
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