Method for refreshing meat product by utilizing mint extract
A technology of mint extract and fresh-keeping method, which is applied to meat fresh-keeping, natural mint extract, and mint extract used in the field of meat product fresh-keeping, can solve problems such as natural mint extract that is not mentioned, and achieve the protection of biofilm structure and function, increase commercial value, and improve the effect of sensory quality
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[0018] Example 1: The method for using this mint extract to preserve freshness of meat products, the specific operations are as follows:
[0019] (1) Preparation of peppermint extract: remove the stems and wash the peppermint, dry it under vacuum at 50°C for 20 hours, pulverize, and sieve through 60 mesh; after sieving, the peppermint powder is added to distilled water for reflux extraction. The extraction condition is that the ratio of material to liquid is 1. :20, reflux extraction at 95℃ for 60 minutes; filter, repeat the extraction of the filter residue once, combine the filtrate, centrifuge the filtrate at 12100g for 15 minutes; then filter again with filter paper, concentrate the filtrate to 50% of the original volume, and concentrate the filtrate It is mint extract (calculated as gallic acid, the content of polyphenol is 19.38±2.81mg dry weight, and its DPPH antioxidant activity test IC 50 18.32μg / ml is equivalent to BHT10.1μg / ml) and stored at 4℃ for later use;
[0020] (2)...
Example Embodiment
[0023] Example 2: The method for using the mint extract to preserve freshness of meat products, the specific operations are as follows:
[0024] (1) Preparation of peppermint extract: remove the stems and wash the peppermint, dry it under vacuum at 45°C for 24 hours, pulverize and sieving through 70 mesh; after sieving, the peppermint powder is added to distilled water for reflux extraction. The extraction condition is that the ratio of material to liquid is 1. :15, carry out reflux extraction at 80℃ for 90 minutes; filter, repeat the extraction of the filter residue once, combine the filtrate, centrifuge the filtrate at 12100g for 16 minutes; then filter again with filter paper, concentrate the filtrate to 50% of the original volume, concentrate the filtrate It is mint extract (calculated as gallic acid, the content of polyphenol is 27.11±1.98mg dry weight, the IC of its DPPH antioxidant activity test 50 16.45μg / ml, equivalent to BHT), and stored at 4°C for later use;
[0025] (2)...
Example Embodiment
[0028] Example 3: The method for using the mint extract to preserve freshness of meat products is as follows:
[0029] (1) Preparation of peppermint extract: remove the stems and wash the peppermint, dry it under vacuum at 60°C for 12 hours, pulverize, and sieve 80 mesh; after sieving, the peppermint powder is added to distilled water for reflux extraction. The extraction condition is that the ratio of material to liquid is 1. :15, carry out reflux extraction at 85℃ for 80 minutes; filter, extract the filter residue once more, combine the filtrate, centrifuge the filtrate at 10000g for 20 minutes; then filter again with filter paper, concentrate the filtrate to 45% of the original volume, concentrate the filtrate That is, the mint extract is based on gallic acid, the polyphenol content is 25.62±3.14mg dry weight, and its DPPH antioxidant activity test IC 50 17.8μg / ml, equivalent to BHT, and stored at 4°C for later use;
[0030] (2) Grind 2kg of chicken to be kept fresh into minced ...
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