Composite chilled fresh pork preservative and preparation method thereof

A preservative and chilled meat technology, applied in the direction of preserving meat/fish with chemicals, to achieve the effects of ensuring nutrition and flavor, prolonging shelf life, and improving antibacterial performance

Active Publication Date: 2015-04-29
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is, in order to overcome the preservative

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Proanthocyanidin oligomer 0.05g, proanthocyanidin high polymer 0.3g, nisin 0.07g, sodium hexaphosphate 4.5g, water-soluble film base (pullulan and trehalose weight ratio is 1:3) 10g, pomelo 6g of skin polysaccharide and 1L of distilled water are prepared into an aqueous solution of a compound chilled meat preservative.

[0033] Preparation method:

[0034] (1) Proanthocyanidin oligomers and proanthocyanidin high polymers were dissolved in distilled water to prepare a proanthocyanidin complex solution. Take a mass fraction of 65-75% of the above-mentioned proanthocyanidin composite solution, add the film base material while stirring, stir until the film base material is completely dissolved, and prepare the film base solution;

[0035] (2) Mix pomelo peel polysaccharide, sodium hexaphosphate and nisin evenly, then mix with the remaining pine bark proanthocyanidin complex solution, stir well until dissolved, and prepare nisin solution;

[0036] (3) Mix the film base so...

Embodiment 2

[0042] Proanthocyanidin oligomer 0.10g, proanthocyanidin high polymer 0.2g, nisin 0.02g, sodium hexaphosphate 6g, water-soluble film base (weight ratio of pullulan and trehalose is 1:3) 13g, pomelo peel 6g of polysaccharide and 1L of distilled water are prepared into an aqueous solution of a compound chilled meat preservative. Wherein the preparation method of proanthocyanidin oligomer, proanthocyanidin high polymer and pomelo peel polysaccharide is the same as that in Example 1.

[0043] Preparation method:

[0044] (1) Proanthocyanidin oligomers and proanthocyanidin high polymers were dissolved in distilled water to prepare a proanthocyanidin complex solution. Take a mass fraction of 65-75% of the above-mentioned proanthocyanidin composite solution, add the film base material while stirring, stir until the film base material is completely dissolved, and prepare the film base solution;

[0045] (2) Mix pomelo peel polysaccharide, sodium hexaphosphate and nisin evenly, then ...

Embodiment 3

[0050] Proanthocyanidin oligomer 0.08g, proanthocyanidin high polymer 0.5g, nisin 0.04g, sodium hexaphosphate 4g, water-soluble film base (weight ratio of pullulan and trehalose is 1:3) 15g, pomelo peel 5g of polysaccharide and 1L of distilled water are prepared as an aqueous solution of compound chilled meat preservative. Wherein the preparation method of proanthocyanidin oligomer, proanthocyanidin high polymer and pomelo peel polysaccharide is the same as that in Example 1.

[0051] Preparation method:

[0052] (1) Proanthocyanidin oligomers and proanthocyanidin high polymers were dissolved in distilled water to prepare a proanthocyanidin complex solution. Take a mass fraction of 65-75% of the above-mentioned proanthocyanidin composite solution, add the film base material while stirring, stir until the film base material is completely dissolved, and prepare the film base solution;

[0053] (2) Mix pomelo peel polysaccharide, sodium hexaphosphate and nisin evenly, then mix ...

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PUM

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Abstract

The invention relates to the technical field of food preservatives, and specifically discloses a composite chilled fresh pork preservative and a preparation method thereof. The composite chilled fresh pork preservative contains procyanidine oligomer, procyanidine high polymer, nisin, sodium hexametaphosphate, a water-soluble film base, plant polysaccharide and the like. The composite chilled fresh pork preservative improves the antibacterial performance of an existing preservative, endows the existing preservative with a new function of oxidation resistance, and can effectively prolong the shelf life of chilled fresh pork and well ensure the nutrition and the flavor of the chilled fresh pork.

Description

technical field [0001] The invention relates to the technical field of food preservatives, in particular to a composite chilled meat preservative and a preparation method thereof. Background technique [0002] Chilled meat products preserve the original nutrients and inherent flavor of meat to the greatest extent. The processing of chilled meat and low-temperature meat products is the development direction of my country's meat industry. However, cold fresh meat and low-temperature meat products have defects such as short shelf life and small sales radius. Extending their shelf life is the key to expanding the sales radius, and it is also an important way for some meat products with regional characteristics to transform from raw material advantages to product advantages. The methods commonly used to keep meat fresh are to control storage conditions and chemical treatment. The most commonly used method to control the storage conditions of meat is cryopreservation. Although me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 于立梅陈海光冯卫华白卫东曾晓房汪薇陈秀兰梁慧黄桂颖
Owner ZHONGKAI UNIV OF AGRI & ENG
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