A plant derived compound antistaling agent used for chilled fresh meat and a preparation method thereof

Abstract

The present invention discloses a plant derived compound antistaling agent used for chilled fresh meat and a preparation method thereof. The antistaling agent consists of the following components in weight percentages: ginger juice 18-25%, mint juice 8-12%, aloe vera juice 13-17%, clove solution 10-15%, cassia cinnamon solution 10-15%, rosemary solution 10-15%, tea polyphenols 0.7-1.3%, grapefruit seed extract 0.5-1.2% and water as the remainder. Components of the antistaling agent are derived from plants and have a variety of advantages including safety, low cost, etc. The antistaling agent can not only effectively prolong the shelf life of the chilled fresh meat, but also increase the sweet smell of the chilled fresh meat; wherein the tea polyphenols have bacteriostatic and bactericidal roles and a good antioxidant capacity. The grapefruit seed extract has a broad, strong and efficient antibacterial spectrum, and can be compatible with other natural antistaling agents, and has a synergistic function.

Description

technical field [0001] The invention belongs to the technical field of preservatives, and in particular relates to a plant source compound preservative for chilled meat and a preparation method thereof. Background technique [0002] During the production and circulation of chilled meat, although it has been under low temperature control (0-4°C), it cannot completely inhibit the growth and reproduction of microorganisms (such as psychrophilic bacteria), which eventually leads to spoilage of chilled fresh meat. This problem The promotion and popularization of chilled meat has been restricted. The preservatives in the prior art are divided into chemical preservatives and plant preservatives. Chemical preservatives have obvious preservation effects, but there is a residual risk that is not conducive to the health of the masses, while plant preservatives The agent has low toxicity and low price. In the prior art, it usually includes components of ginger, clove, cinnamon, rosemary...

AI Technical Summary

Problems solved by technology

[0002] During the production and circulation of chilled meat, although it has been under low temperature control (0-4°C), it cannot completely inhibit the growth and reproduction of microorganisms (such as psychrophilic bacteria), which eventually leads to spoilage of chilled fresh meat. This problem The promotion and popularization of chilled meat has been restricted. The preservatives in the prior art are divided into chemical preservatives and plant preservatives. Chemical preservatives have obvious preservation effects, but there is a residual risk that is not conducive to the health of the masses, while plant preservatives The agent has low toxicity and low price. In the prior art, it usually includes components of ginger, clove, cinnamon, rosemary and tea polyphenols, but its scope of action is small, and the dose required is relatively large, which still cannot effectively prolong chilled meat. shelf life

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