A kind of natural nano essential oil antistaling agent and its preparation method and application

Abstract

The invention discloses a natural nano-essential oil preservative and its preparation method and application. The natural nano-essential oil preservative is calculated in parts by weight, consisting of 0.15-0.41 parts of compound essential oil, 0.02-0.10 parts of sodium polyphosphate, 0.07- 0.15 parts of fatty alcohol polyoxyethylene ether-9, 0.14-0.26 parts of chitosan, 0.18-0.60 parts of glacial acetic acid and the balance are deionized water. The preparation method is to use sodium polyphosphate as cross-linking agent and chitosan as wall material to coat the compound essential oil composed of cinnamon essential oil, thyme essential oil and ginger essential oil through complex coacervation method to obtain the natural nano essential oil preservative. The natural nano essential oil preservative system is stable, with an average particle size of 216-386.5nm and an embedding rate of 30-56%. The fresh-keeping film obtained by coating the low-density polyethylene film with natural nano-essential oil fresh-keeping liquid is used to keep meat fresh, which can ensure the nutrition and flavor of chilled fresh meat.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping chilled meat, and more specifically relates to a natural nano-essential oil fresh-keeping agent and a preparation method and application thereof. Background technique [0002] Meat is easily spoiled due to the influence of microorganisms and internal lipid oxidation. Therefore, the preparation of preservatives that can inhibit microbial growth and resist environmental oxidation has become a hot research topic in food preservation. Adding antioxidants to meat and meat products can effectively remove internal hydrogen peroxide free radicals or reduce the formation of initial lipid free radicals, thereby inhibiting lipid oxidation and keeping the color and flavor of meat samples unchanged. Synthetic antioxidants such as butylated hydroxytoluene and tert-butylhydroxyanisole have long been used to control the oxidation of lipids in food. However, as food safety issues have attracted more and more...

AI Technical Summary

Problems solved by technology

[0004] At the same time, with the improvement of people's quality of life, the health and safety level of chilled meat and the nutritional value of chilled meat are generally valued by consumers. At present, the main components of preservatives are mostly chemical agents and the preservation quality is not high. The method of directly coating or adding liquid preservatives to the surface of chilled meat will affect the quality and flavor of chilled meat to a certain extent.