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Food preservative and sausage using same

A technology for food preservation and preservative, which is applied in the fields of food preservation, chemical preservation of meat/fish, food science, etc. It can solve the problems of lack of taste, different cleanliness, sanitation and safety, and large difference in quality of wool gel. The preparation method is simple and feasible, natural, safe, toxic and side effects, and the effect of maintaining flavor and taste

Inactive Publication Date: 2013-01-02
重庆市海昆化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: due to the large differences in the quality of the initial raw material wool glue from different origins and plant sources, the quality differences mainly reflect the physical and chemical indicators of propolis' antibacterial, anti-mildew, and anti-oxidation properties, such as ethanol extract content, total flavonoids, etc. There is a big difference in content and oxidation time, therefore, the quality and fresh-keeping effect of the food preservative formulated with wool glue will have a big difference under the same usage method and usage amount, or there will be instability in quality and fresh-keeping effect Secondly, in the preparation method, there are problems such as difficult control of ethanol content and PH value adjustment, difficulty in filtration, and impurities such as mud and sand in the wool glue are easily brought into the preservative, which will affect the quality of the preservative and its freshness effect; in addition At present, there are many mechanical impurities such as mud and sand in the unprocessed natural raw raw material wool glue on the market. The wool glue in backward industries has a high content of heavy metals (mainly lead), and the cleanliness, sanitation and safety of wool glue are not good. 1. So far, the country has not unified a standard to control the microbial indicators and the limit indicators of toxic and harmful substances in wool glue. There are also different opinions on the indicators of each standard. The hygiene and safety of wool glue cannot be fully guaranteed. Therefore, it is not possible to It is suitable to use wool glue as a standard raw material for food additives
However, the excessive use of coloring agents and preservatives of these chemical synthetic products has the phenomenon of lack of flavor and taste and food poisoning, and long-term consumption of meat products containing sodium nitrate and sodium nitrite is carcinogenic and harmful to human health. huge threat

Method used

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  • Food preservative and sausage using same
  • Food preservative and sausage using same
  • Food preservative and sausage using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 Propolis supercritical CO 2 Extract preparation

[0034] Supercritical CO 2 The first process condition of the extraction is: after freezing and pulverizing the propolis raw material, i.e. wool glue, use supercritical CO 2 Extraction, the pressure of the extraction tower is 29MPa, the extraction temperature is 58°C, the extraction time is 3h, the entrainer is 5% ethanol (volume concentration 95%) of the feed amount of the extraction tower, the pressure of the separation tower is 6MPa, the separation temperature is 50°C, and the material is discharged from the separation tower propolis supercritical CO 2 Extract. The second process condition is: after freezing and pulverizing the propolis raw material, i.e. hair gelatin, with supercritical CO 2 Extraction, the pressure of the extraction tower is 32MPa, the extraction temperature is 29°C, the extraction time is 6h, the entrainer is 17% ethanol (volume concentration 75%) of the feed amount of the extract...

Embodiment 2

[0035] The preparation of embodiment 2 food preservatives

[0036] Food preservation agent of the present invention is the propolis supercritical CO prepared by embodiment 1 2 The extract is the main component, and it is a composition prepared by mixing with sucrose fatty acid ester (SE-11), lecithin and ethanol or 1,2-propanediol. Among them, propolis supercritical CO 2 The extract is both a preservative, an antioxidant and a film-forming agent; sucrose fatty acid ester is an emulsifier, a preservative and a film-forming agent; lecithin is an emulsifier; ethanol (volume concentration 75-95%) or 1 , 2-propanediol is a co-solvent, and the choice of co-solvent is in accordance with the requirements of the national "Hygienic Standards for the Use of Food Additives" GB2760 according to different foods. The mass percent content of each component of the food preservative of the present invention is: propolis supercritical CO 2 Extract 10-25% (0.5-1.8% based on total flavonoids)...

Embodiment 3

[0038] Example 3 Propolis supercritical CO 2 Performance index detection of extracts

[0039] The propolis supercritical CO prepared by embodiment 1 2 The main performance indicators of the extract are shown in Table 1:

[0040]

[0041] The propolis supercritical CO prepared by Example 1 is as follows 2 Antioxidant effect of extract as food antioxidant on rapeseed oil compared with wool gum:

[0042] Under the same addition amount of 0.02% (calculated as total flavonoids) and a constant temperature of 60°C, the propolis supercritical CO prepared in Example 1 2 The antioxidant performance of the extract was significantly greater than that of wool glue. Flavonoids in propolis are one of the main antioxidant active components, and they are combined with propolis supercritical CO 2 The overall antioxidant activity of the extract showed a dose-effect relationship.

[0043] The propolis supercritical CO prepared by Example 1 is as follows 2 Extract compares the anti...

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Abstract

The invention relates to the field of food preservation, in particular to food preservation agents and fresh-keeping sausages. The food preservation agents consist of 10-25 parts of propolis supercritical CO2 extracts, 2-5 parts of sucrose fatty acid esters, 1-2.5 parts of lecithin and 72-82.5 parts of ethanol / 1,2-propylene glycol; the sausage includes 0.4-2.4 parts of food preservative, 1.2-12 parts of water medium and 75-86 parts of fresh meat in parts by weight; the quality of preservative of the present invention is Its fresh-keeping effect is better and more stable, it has high-efficiency antibacterial, anti-mildew, anti-oxidation and film-forming properties, good water solubility, convenient use, economical and practical, widely used, natural, safe, non-toxic and side effects, and the preparation method is simpler and easier The sausage added with the antistaling agent of the present invention can obviously improve the antistaling effect, maintain good flavor and mouthfeel of post-cooked sausage, and prolong the shelf life.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to food preservation agents and fresh-keeping sausages. Background technique [0002] Propolis is a sticky substance with a soft aroma formed by mixing secretions such as plant resins from long-lived glue sources collected by worker bees with secretions such as mandibular glands and wax glands. It is used by bees to repair nests and disinfect and sterilize the internal environment to protect A special substance that resists pests and pathogenic microorganisms from invading the nest. The content of flavonoids in propolis is very high, which is one of the essential nutrients for the human body. It cannot be synthesized in the body and can only be ingested from the diet. Therefore, propolis is not only a natural health food, but also a natural antibiotic. It has strong broad-spectrum antibacterial and antioxidant activities. And film-forming properties, it can be used as a highly effe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3553A23B4/20
Inventor 蔡君胡仕林巫建国宋欢
Owner 重庆市海昆化工有限公司