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Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof

A natural anti-corrosion and slow-release technology, applied in the field of food science, can solve the problems of poor fresh-keeping effect and general effect of chemical preservatives, and achieve the effects of not destroying food flavor, prolonging antibacterial ability, and extending shelf life

Inactive Publication Date: 2017-01-25
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the invention provides a slow-release natural antiseptic and fresh-keeping microcapsule for meat and a preparation method thereof. It is necessary to solve the problem that the flavor of the product in the prior art is not affected, and there is no residue, and at the same time, the technical problem that the chemical preservative has a poor fresh-keeping effect and the effect is general

Method used

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  • Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof

Examples

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Effect test

Embodiment 1

[0025] A slow-release natural antiseptic and fresh-keeping microcapsule for meat is prepared according to the following formula, calculated according to parts by weight, and its raw material composition and content are as follows:

[0026] Cinnamon essential oil 6-7;

[0027] Anhydrous ethanol 120-140;

[0028] β-cyclodextrin 48-56

[0029] Deionized water 384-448;

[0030] The above-mentioned preparation method of a natural slow-release type antiseptic preservative for meat comprises the following steps;

[0031] (1) Dissolving β-cyclodextrin to obtain a saturated solution of β-cyclodextrin;

[0032] (2) Cinnamon essential oil is dissolved in dehydrated alcohol, forms cinnamon essential oil absolute ethanol solution;

[0033] (3) Add cinnamon essential oil absolute ethanol solution to saturated β-cyclodextrin solution;

[0034] (4) Stir magnetically at room temperature for 48 hours, put it in a refrigerator at -18°C for pre-freezing, and after 24 hours, put it in a freez...

Embodiment 2

[0042] A slow-release natural antiseptic and fresh-keeping microcapsule for meat is prepared according to the following formula, and its raw material composition and content are as follows:

[0043] Spice essential oil 6-7;

[0044] The spice essential oil is compounded from cinnamon essential oil and clove essential oil, and the mass ratio of cinnamon essential oil and clove essential oil is 1:1.

[0045] β-cyclodextrin 48-56;

[0046] Anhydrous ethanol 120-140;

[0047] Deionized water 384-448;

[0048] The above-mentioned preparation method of a natural slow-release type antiseptic preservative for meat comprises the following steps;

[0049](1) Dissolving β-cyclodextrin to obtain a saturated solution of β-cyclodextrin;

[0050] (2) a certain amount of cinnamon-clove compound essential oil is dissolved in dehydrated alcohol to form cinnamon-clove compound essential oil dehydrated alcohol solution;

[0051] (3) Add the absolute ethanol solution of cinnamon-clove compo...

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Abstract

The invention discloses a controlled-release natural antiseptic freshness-keeping microcapsule for meat and a preparation method thereof. The microcapsule is prepared by taking spice essential oil as a core material and taking modified beta-cyclodextrin as a wall material. The preparation method includes: dissolving the modified beta-cyclodextrin in deionized water to obtain beta-cyclodextrin saturated solution; dissolving the spice essential oil into absolute ethyl alcohol to form spice essential oil-absolute ethyl alcohol solution; adding the spice essential oil-absolute ethyl alcohol solution into the saturated beta-cyclodextrin solution; freezing and drying to obtain the controlled-release natural antiseptic freshness-keeping microcapsule for meat. The controlled-release natural antiseptic freshness-keeping microcapsule has a great inhibition effect on total bacterial count, Escherichia coli amount, lactobacillus amount and saccharomycetes and mildew amount of sauce braised meat products and has advantages of wide antibacterial range, freeness of food flavor damages, healthiness, safety, nontoxicity, harmlessness and the like.

Description

technical field [0001] The invention belongs to the field of food science and relates to a fresh-keeping microcapsule, in particular to a slow-release natural antiseptic fresh-keeping microcapsule for meat and a preparation method thereof. Background technique [0002] With the significant improvement of living standards, consumers pay more attention to the nutrition and health of food while pursuing delicious food, but food safety incidents emerge in endlessly. Meat products are delicious and nutritious, and are deeply loved by consumers. However, meat products are rich in protein, which is very easy to breed microorganisms, especially in the process of storage, transportation and sales of meat products, it is easy to cause a large number of spoilage microorganisms and pathogenic microorganisms to multiply, making its freshness decrease, resulting in its shelf life. shorten. Therefore, natural meat preservatives that can replace chemical preservatives have broad applicati...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2250/18A23V2250/5112A23V2250/082
Inventor 张赟彬魏蒙月毛彦佳
Owner SHANGHAI INST OF TECH
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