Micro-emulsion meat product preservative containing cinnamon essential oil and preparation method thereof

A technology of cinnamon essential oil and microemulsion, which is applied to the preservation of meat/fish with chemicals, etc., can solve problems such as unresearched fresh-keeping, and achieve the effects of low production cost, good stability, and growth inhibition.

Inactive Publication Date: 2016-12-07
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still no research on the combination of cinnamon essential oil and Nisin for preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of microemulsion meat product preservative containing cinnamon essential oil, calculated by its weight percentage:

[0026] Surfactant 10%

[0027] Co-surfactant 7.5%

[0028] Cinnamon Essential Oil 2.5%

[0029] Nisin 0.4%

[0030] water 80%

[0031] The surfactant is polyoxyethylene ether of sorbitan monooleate.

[0032] Described cosurfactant is ethanol.

[0033] The weight ratio of the co-surfactant to cinnamon essential oil is 3:1.

[0034] Described water is distilled water.

[0035] The preparation method and application of the above-mentioned microemulsion meat preservative containing cinnamon essential oil are as follows:

[0036] (1) Add 2.5% by weight cinnamon essential oil to 7.5% by weight co-surfactant, stir until uniform to obtain the oil phase of the composite system;

[0037] (2) Add 10% by weight surfactant into the oil phase of the composite system and stir until uniform;

[0038] (3) Add 0.4% nisin to 80% water, stir until uniform to ...

Embodiment 1

[0048] A kind of microemulsion meat preservative containing cinnamon essential oil, that is, the raw material composition is calculated by its weight percentage:

[0049] Surfactant 10%

[0050] Co-surfactant 7.5%

[0051] Cinnamon Essential Oil 2.5%

[0052] water 80%

[0053] The surfactant mentioned above is polyoxyethylene ether of sorbitan monooleate.

[0054] The co-surfactant mentioned above is short-chain alcohol ethanol.

[0055] The weight ratio of above-mentioned co-surfactant and cinnamon essential oil is 3:1.

[0056] The water mentioned above is distilled water.

[0057] The preparation method and application of the above-mentioned anti-corrosion system are as follows:

[0058] (1) Add 2.5% by weight cinnamon essential oil to 7.5% by weight co-surfactant, stir until uniform to obtain the oil phase of the composite system;

[0059] (2) Add 10% by weight surfactant into the oil phase of the composite system and stir until uniform;

[0060] (3) Add 80% disti...

Embodiment 2

[0069] A kind of microemulsion meat product preservative containing cinnamon essential oil, calculated by its weight percentage:

[0070] Surfactant 10%

[0071] Co-surfactant 6%

[0072] Cinnamon Essential Oil 2%

[0073] Nisin 0.4%

[0074] Water 82%

[0075] The surfactant is polyoxyethylene ether of sorbitan monooleate.

[0076] The co-surfactant is short-chain alcohol ethanol.

[0077] The weight ratio of the co-surfactant to cinnamon essential oil is 3:1.

[0078] Described water is distilled water.

[0079] The preparation method and application of the above-mentioned microemulsion meat preservative containing cinnamon essential oil are as follows:

[0080] (1) Add 2% by weight cinnamon essential oil to 6% by weight co-surfactant, stir until uniform to obtain the oil phase of the composite system;

[0081] (2) Add 10% by weight surfactant into the oil phase of the composite system and stir until uniform;

[0082] (3) Add 0.4% nisin to 82% water, stir until unif...

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PUM

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Abstract

The invention discloses a micro-emulsion meat product preservative containing cinnamon essential oil. The micro-emulsion meat product preservative containing the cinnamon essential oil is composed of the following raw materials in percentage by weight: 1.5-3.5% of cinnamon essential oil, 10-20% of a surfactant, 4.5-10.5% of an auxiliary surfactant, 0.35-0.4% of Nisin, and the balance water. The invention further provides a preparation method of the micro-emulsion meat product preservative containing the cinnamon essential oil. The cinnamon essential oil is utilized as a natural active product; and the cinnamon essential oil has certain bacteriostatic and antioxidant effects, so that the cinnamon essential oil is used as a food preservative. Moreover, the Nisin is a fresh keeping agent used for meat products. The micro-emulsion meat product preservative containing the cinnamon essential oil disclosed by the invention overcomes instability of the cinnamon essential oil; moreover, the Nisin and the cinnamon essential oil are compounded, so that the prepared micro-emulsion meat product preservative is capable of obviously inhibiting microbial growth in the meat products so as to play better preservative and fresh-keeping effects. Moreover, the preparation method is simple in processes and conducive to scale production. Thus, the micro-emulsion meat product preservative containing the cinnamon essential oil and the preparation method thereof have wide market prospects.

Description

technical field [0001] The invention belongs to the field of antiseptic and fresh preservation of meat products, and specifically relates to a microemulsion meat product preservative containing cinnamon essential oil and a preparation method thereof. Background technique [0002] With the advancement of science and the rapid development of society, people's living standards have gradually improved, causing people to pay more attention to food safety issues than just the color and fragrance of food, which also makes various The competition in the food processing industry is intensifying, but the preservation of food has always been a problem that cannot be ignored. In the process of storage, transportation and sales of food, especially meat products, it is easy to reduce its fresh-keeping performance, thereby making it corrupt and shortening its shelf life. Therefore, the research on the preservation of meat products and the extension of their shelf life have always been a t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 张赟彬毛彦佳魏蒙月季佳
Owner SHANGHAI INST OF TECH
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