Method for preparing meat freshness keeping film coating agent from wheat germ polypeptides and peony flower extract, and application of film coating agent

A technology of peony flower extract and film coating agent, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish with a coating protective layer, which can solve the problems of high cost, failure to achieve freshness preservation effect, and natural antioxidant antibacterial Limited effect and other problems, to achieve the effect of color improvement, inhibition of lipid peroxidation, and good DPPH free radical scavenging ability

Active Publication Date: 2015-01-28
江苏超悦农业发展有限公司
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  • Claims
  • Application Information

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Problems solved by technology

But at present, there are few natural antioxidant products that can really be used in the preservation of meat products. On the one hand, due to the high cost of development and production of natural antioxidants, on the other hand, due to the limited antibacterial effect of some natural antioxidants, they cannot reach a very high level. good preservation effect

Method used

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  • Method for preparing meat freshness keeping film coating agent from wheat germ polypeptides and peony flower extract, and application of film coating agent

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Experimental program
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Effect test

Embodiment 1

[0026] (1) Preparation of peony flower extract: 1) Raw material pretreatment: Take peony flowers stored at -20°C, dry them at 35°C to constant weight, and crush them to 40-60 mesh to obtain peony flower dry powder; 2) Degreasing: Add petroleum ether according to the ratio of material to liquid 1:50 (g:mL), ultrasonicate for 40 minutes under low power (150W), filter, and evaporate the petroleum ether in the residue to obtain degreased peony flower powder; 3) Extraction: according to the material Add 70% ethanol solution at a liquid ratio of 1:50 (g:mL), sonicate for 40 minutes under high power (250W), filter, and extract the filter residue twice, combine the filtrate, concentrate under reduced pressure until there is no alcohol smell, and freeze-dry to obtain peony Flower extract, the content of total phenols and total flavonoids accounted for 21.25wt% and 3.71wt% of the extract respectively, and the half effect concentrations of anti-lipid peroxidation ability, DPPH free radica...

Embodiment 2

[0040] (1) Preparation of peony flower extract: 1) Raw material pretreatment: Take peony flowers stored at -20°C, dry them at 45°C to constant weight, and crush them to 40-60 mesh to obtain peony flower dry powder; 2) Degreasing: Add petroleum ether according to the ratio of material to liquid 1:30 (g:mL), ultrasonicate for 30 minutes under low power (150W), filter, evaporate the petroleum ether in the residue, and obtain degreased peony flower powder; 3) Extraction: according to the material Add 70% ethanol solution at a liquid ratio of 1:30 (g:mL), sonicate for 30 minutes under high power (250W), filter, and repeat the extraction of the filter residue once, combine the filtrate, concentrate under reduced pressure until there is no alcohol smell, and freeze-dry to obtain peony Flower extract, the content of total phenols and total flavonoids accounted for 19.99wt% and 3.55wt% of the extract respectively, and the half effect concentrations of anti-lipid peroxidation ability, DP...

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Abstract

The invention relates to the technical field of food freshness keeping, and especially relates to a method for preparing a meat freshness keeping film coating agent from wheat germ polypeptides and peony flower extract, and an application of the film coating agent. A wheat germ active polypeptide with a certain mass fraction is adopted as a film forming material, highly-pure edible glycerol is used as a plasticizer, and the peony flower extract and an organic acid complex agent are added to improve the oxidation resistance and the antibacterial activity of the film coating agent. The film coating agent smeared on a meat product forms a freshness keeping coating on the surface of the meat product in order to isolate air, reduce water loss and inhibit fat oxidation and bacterium breeding, so the shelf life of the meat product is greatly prolonged. The film coating agent can effectively delay oxidation of myoglobins in order to protecting the color of meat and prolong the shelf life, anthocyanin pigments contained in the peony flower extract has a certain improvement effect on the color of refrigerated meat products.

Description

(1) Technical field [0001] The invention relates to the technical field of food preservation, in particular to a method for preparing a fresh-keeping meat coating agent from wheat germ polypeptide and peony flower extract and its application. (2) Background technology [0002] The causes of spoilage of meat products mainly come from microorganisms, enzymes and oxygen. Meat products are rich in nutrients and have high water activity, which is conducive to the growth and reproduction of microorganisms. The enzymes produced by microorganisms will promote protein And the decomposition of fat, resulting in rancidity of meat products. At present, fresh-keeping technologies for meat products at home and abroad mainly include coating preservation, high-pressure preservation, irradiation preservation, and modified atmosphere preservation. Natural antioxidant coating preservation is more environmentally friendly, safe, and reliable than other preservation technologies, and require...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20
Inventor 王成忠袁亚光王少华赵晓红
Owner 江苏超悦农业发展有限公司
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