Natural oxidation inhibitor containing plant extracts, and preparation method and application of natural oxidation inhibitor, as well as processing method of minced pork

A plant extract and antioxidant technology, applied in the field of food processing, can solve the problem of synthetic antioxidants being unsafe to eat, achieve good antioxidant activity, inhibit fat oxidation and protein oxidation, and inhibit fat oxidation and protein oxidation. Effect

Pending Publication Date: 2016-02-24
ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the widely used antioxidants are mainly synthetic antioxidants, but synthetic antioxidants are not safe to eat. Compared with

Method used

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  • Natural oxidation inhibitor containing plant extracts, and preparation method and application of natural oxidation inhibitor, as well as processing method of minced pork
  • Natural oxidation inhibitor containing plant extracts, and preparation method and application of natural oxidation inhibitor, as well as processing method of minced pork
  • Natural oxidation inhibitor containing plant extracts, and preparation method and application of natural oxidation inhibitor, as well as processing method of minced pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of natural antioxidant containing plant extract, its composition and parts by weight of said plant extract are as shown in Example 1 in Table 1.

[0046] The preparation method of this kind of natural antioxidant containing plant extract is:

[0047] (a) Crush the sesame cake, pass through a 100-mesh sieve, add n-hexane to degrease for 8 hours according to the ratio of material to liquid 1g:5mL, centrifuge at a speed of 4500 rpm for 10 minutes to remove the degreasing liquid, collect the precipitate to obtain degreasing cake.

[0048] (b) Ultrasonic-assisted ethanol aqueous solution extraction: defatted cakes were added with 20% ethanol aqueous solution according to the ratio of solid to liquid 1g:20mL, extracted under the conditions of ultrasonic power 100W and temperature 50°C for 30min, and then centrifuged at 4500 rpm for 5 After ~15 minutes, the supernatant was collected, the precipitated part was extracted once by the same method, and the two supernatants ...

Embodiment 2

[0053] A kind of natural antioxidant containing plant extract, its composition and parts by weight of said plant extract are as shown in Example 2 in Table 1.

[0054] The preparation method of this kind of natural antioxidant containing plant extract is:

[0055] (a) Crush the sesame cake, pass through a 100-mesh sieve, add n-hexane to degrease for 15 hours according to the ratio of material to liquid: 1g: 10mL, centrifuge at 4500 rpm for 15 minutes to remove the degreasing liquid, and collect the precipitate to obtain degreasing cake.

[0056] (b) Ultrasonic-assisted extraction of aqueous ethanol solution: Add 50% aqueous ethanol solution to the defatted cake according to the solid-liquid ratio of 1g: 40mL, extract for 40min under the conditions of ultrasonic power 200W and temperature 50°C, centrifuge at 4500 rpm for 5-15min, and collect The supernatant and the precipitated part were extracted once by the same method, and the supernatants were combined twice to obtain the ...

Embodiment 3

[0061] A kind of natural antioxidant containing plant extract, its composition and parts by weight of said plant extract are as shown in Example 3 in Table 1.

[0062] The preparation method of this kind of natural antioxidant containing plant extract is:

[0063] (a) Crush the sesame cake, pass through a 100-mesh sieve, add n-hexane to degrease for 20 hours according to the ratio of material to liquid: 1g: 15mL, centrifuge at a speed of 4500 rpm for 12 minutes to remove the degreasing liquid, and collect the precipitate to obtain degreasing cake.

[0064] (b) Ultrasonic-assisted extraction of ethanol aqueous solution: Add 70% ethanol aqueous solution to the defatted cake according to the ratio of material to liquid 1g: 30mL, respectively extract 50min under the conditions of ultrasonic power 150W and temperature 50°C, centrifuge, collect the supernatant, and use The same method was used to extract once, and the supernatants were combined twice to obtain the sesame cake meal ...

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Abstract

The invention discloses a natural oxidation inhibitor containing plant extracts, and a preparation method and application of the natural oxidation inhibitor, as well as a processing method of minced pork. The natural oxidation inhibitor is prepared by directly and uniformly mixing the following raw materials in parts by weight: 10-15 parts of a sesame-send cake meal extract, 40-75 parts of a grape seed meal extract, and 15-45 parts of a Huangshan maofeng tea extract according to a compounding ratio. The natural oxidation inhibitor is added to the processing course of the minced pork, so that the oxidation of fat and protein in the minced pork can be notably restrained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a natural antioxidant containing plant extract capable of inhibiting fat oxidation and protein oxidation of minced pork, a preparation method and application thereof, and a processing method of minced pork. Background technique [0002] Lipid oxidation and protein oxidation are one of the main reasons leading to the deterioration of the quality of meat and its products. Lipid oxidation can cause discoloration, odor, texture deterioration and loss of nutrients in meat and its products. Protein oxidation can affect the tenderness, water holding capacity and nutritional value of meat, thus affecting consumers' acceptance of products. [0003] Free radical chain reaction is one of the main causes leading to fat oxidation and protein oxidation. Antioxidants are good scavengers of free radicals, which can block free radical chain reactions, thereby inhibiting lipid oxidation a...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L13/10
CPCA23B4/20
Inventor 朱秀灵戴清源潘汇申屹李鹏程胡龙平汪家龙张忠超余年范鑫
Owner ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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