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Composite nature antioxidant and preparation method thereof, and application of composite nature antioxidant in cantonese sausage

A natural antioxidant, Cantonese-style sausage technology, applied in the preservation of meat/fish with chemicals, etc., can solve the problems of easy discoloration, affecting the sensory quality and nutritional value of sausages, oil on the surface of the sausage, etc., which is beneficial to safety. Effect

Active Publication Date: 2014-02-26
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the modern industrial production of sausages, although the production cycle is shortened by using baking instead of the traditional air-drying process, it is easy to cause the fatty acids in the sausages to become rancid, causing oil on the surface of the sausage, loss of flavor, greasy taste, and easy discoloration, which is serious. It affects the sensory quality and nutritional value of sausage, and also shortens the shelf life of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Ginger slices, rosemary, and licorice were crushed with a 102-type three-two-pack high-speed traditional Chinese medicine grinder, crushed for 3 minutes, and passed through a 300-mesh sieve; each weighed 50g of the crushed dry powder in a 500mL flask, and added 400mL95% (v / v) The ethanol was placed in a HY-2 speed-adjustable multi-purpose oscillator with a frequency of 250 times / min and oscillated for 10 hours, then filtered, and the filtrate was concentrated in a rotary evaporator (40°C) until it was concentrated to 1 / 3 of the original volume, and the concentrated The solution was vacuum-dried (30°C, -0.06MPa) to obtain ginger slices, rosemary and licorice extracts, respectively.

[0022] Take 0.20g each of ginger extract, rosemary extract and licorice extract, mix them evenly, and add them to the raw materials of Cantonese-style sausage (0.8kg lean pork, 0.2kg fat, 180g water, 25g salt, 80g sugar, sorghum Wine (alcohol content 53%) 50g, nitrite 0.1g), stir evenly, car...

Embodiment 2

[0029] Ginger slices, rosemary and licorice were crushed with a 102-type three-two-pack high-speed traditional Chinese medicine grinder for 6 minutes, and passed through a 200-mesh sieve; each weighed 50g of the crushed dry powder in a 500mL flask, and added 400mL of 95% (v / v) Ethanol, placed in a HY-2 speed-adjusting multi-purpose oscillator with a frequency of 300 times / min and oscillating for 20 hours, then filtered, and the filtrate was concentrated in a rotary evaporator (50°C) until it was concentrated to 1 / 4 of the original volume, and the concentrated solution was taken out and processed. Vacuum drying (50°C, -0.08MPa) to obtain ginger slices, rosemary and licorice extracts respectively.

[0030] Take 0.30g each of ginger extract, rosemary extract and licorice extract, mix them evenly, and add them to the raw materials of Cantonese-style sausage (0.8kg lean pork, 0.2kg fat, 180g water, 25g salt, 80g sugar, sorghum Wine (alcohol content 53%) 50g, nitrite 0.1g), stir eve...

Embodiment 3

[0037] Ginger slices, rosemary, and licorice were crushed with a 102-type three-two-pack high-speed traditional Chinese medicine grinder for 4 minutes, and passed through a 200-mesh sieve; each weighed 50 g of the crushed dry powder in a 500 mL flask, and added 400 mL of 95% (v / v) Ethanol, placed in a HY-2 speed-adjustable multi-purpose oscillator with a frequency of 260 times / min and oscillated for 15 hours, then filtered, and the filtrate was concentrated in a rotary evaporator (45°C) until it was concentrated to 1 / 3 of the original volume, and the concentrated solution was taken out and processed. Vacuum drying (40°C, -0.07MPa) to obtain ginger slices, rosemary and licorice extracts respectively.

[0038] Take ginger extract, rosemary extract and licorice extract 0.20g, 0.25g, 0.30g respectively, mix well, add to Cantonese-style sausage raw materials (pork lean meat 0.8kg, fat fat 0.2kg, water 180g, salt 25g , sugar 80g, sorghum wine (alcohol content 53%) 50g, nitrite 0.1g)...

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Abstract

The present invention discloses a composite nature antioxidant and a preparation method thereof, and an application of the composite nature antioxidant in cantonese sausage. The composite nature antioxidant is prepared by compounding an ethanol extract of fresh ginger, an ethanol extract of rosemary herb and an ethanol extract of licorice root, wherein fresh ginger, rosemary herb and licorice root are respectively extracted by using ethanol, and dried to respectively obtain an extracted fresh ginger solid, an extracted rosemary herb solid and an extracted licorice root solid, and the extracted fresh ginger solid, the extracted rosemary herb solid and the extracted licorice root solid are uniformly mixed according to a mass ratio of 1:0.5-2:0.5-2. During application, the composite nature antioxidant is added to a cantonese sausage raw material, wherein per kilogram of the cantonese sausage raw material is added with 0.60-0.90 g of the composite nature antioxidant. According to the present invention, with application of the composite nature antioxidant, an acid value is stabilized to 2.35-3.34 mgKOH / g fat, a peroxide value is remained to 0.12 g / 100 g fat, and data determined by a TBA method shows that the composite nature antioxidant provides an effect similar to an effect of BHT, and use is safe.

Description

technical field [0001] The invention relates to an antioxidant, in particular to a composite natural antioxidant and its preparation method and application in Cantonese-style sausages. The invention uses ginger, rosemary and licorice as three natural spices for compounding, which can stabilize the acid value, peroxide value and TBA value of Cantonese-style sausages, prolong the shelf life of products, and belong to the field of food processing. Background technique [0002] Cantonese-style sausage is one of the three traditional specialty foods in Guangdong. Its products are beautiful in appearance, sweet in taste, bright in color, mellow and fragrant, and enjoy a good reputation at home and abroad, and are deeply loved by consumers. Cantonese-style sausage is mainly made of pork. The lean meat is coarsely ground, the fat is cut into cubes, sugar, salt, koji wine, coloring agent and other auxiliary materials are added, and it is made by stirring, enema and drying. In the mo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20
Inventor 白卫东赵文红钱敏鲁长海朱佳蕾曾晓房
Owner ZHONGKAI UNIV OF AGRI & ENG