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Method for improving DPPH free radical scavenging rate of Cantonese cured meat

A Cantonese-style cured meat, clearing rate technology, applied in food science, food preservation, application, etc., can solve problems such as unstable product quality, production is limited by seasons, etc., to improve antioxidant capacity, improve sensory quality, and delay poor quality change effect

Active Publication Date: 2017-10-13
南京黄教授食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

How to speed up the production process on the basis of ensuring its unique flavor, and solve the problems of seasonal restrictions on production and unstable product quality have been the focus of research by many scholars in recent years.

Method used

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  • Method for improving DPPH free radical scavenging rate of Cantonese cured meat
  • Method for improving DPPH free radical scavenging rate of Cantonese cured meat
  • Method for improving DPPH free radical scavenging rate of Cantonese cured meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Cantonese-style bacon marinating formula: raw meat 100kg, salt 3kg, sugar 4kg, koji wine 2.5kg, soy sauce 3kg.

[0029] 2. The basic technique of Cantonese-style bacon: deboning and cutting meat strips: remove all rib bones, vertebrae and cartilage, trim neatly, and cut into 35cm long and 1cm wide meat blanks, and hang the top of the meat blanks with stainless steel hooks. Wash the meat strips: Soak the strips of pork ribs in clean water at about 30°C, rinse for about 2 minutes to remove the slick oil and dirt on the surface of the meat strips, and then take them out to drain the water. Tumbling: Dissolve the ingredients in the above formula with 10% water, pour into the tumbler, put the cut meat strips into the tumbler and knead for 2 hours, tumbling for 20 minutes, with an interval of 10 minutes, take it out to hang, and wait for baking. Baking: 60°C, 55% humidity, bake for 28 hours, and send it to the refrigerator to cool. Packing: Vacuum packing.

[0030] 3. Th...

Embodiment 2

[0040] The method is the same as in Example 1, wherein, the control group (C) is made according to the basic formula (salt is 1.5kg), and the treatment group adds 15AU / 1000kg (P15), 30AU / 1000kg (P30), 45AU / 1000kg (P45), 60AU / 1000kg (P60) and 75AU / 1000kg (P75) complex protease. The operation was repeated three times.

[0041] The effect of compound protease on the antioxidant capacity of Cantonese-style bacon is shown in Table 3. According to Table 3, compared with the control group, adding a small amount of compound protease can significantly (P0.05), see P60 and P75 groups. Compared with the control group, adding a small amount of compound protease to the P60 group had no significant effect on the reducing power of Cantonese-style bacon (P>0.05), and continued addition would significantly (P<0.05) reduce the reducing power of Cantonese-style bacon, see P75 group.

[0042] Table 3 The effect of compound protease addition amount on the antioxidant capacity of Cantonese-style ...

Embodiment 3

[0051] The method is the same as in Example 1, wherein, the addition amount of flavor protease, the addition amount of compound protease and the baking temperature are used as operating variable conditions, and the results are shown in Table 5.

[0052] Table 5 L 9 (3 3 ) Orthogonal experimental design and experimental results

[0053]

[0054]

[0055] SPSS 22.0.0 was used to conduct variance analysis on the results, and the results of variance analysis are shown in Table 6.

[0056] Table 6 Analysis of variance table of DPPH free radical scavenging rate test

[0057]

[0058] a. R squared = 0.960 (adjusted R squared = 0.839)

[0059] It can be seen from the range analysis results in Table 6 that R X3 >R X1 >R X2 , then the influence of the three factors on the DPPH·scavenging ability of Cantonese-style bacon is as follows: baking temperature (X3) > flavor protease addition (X1) > compound protease addition (X2). Among the three factors, the influence of bakin...

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Abstract

The invention discloses a method for improving DPPH free radical scavenging rate of Cantonese cured meat. The method refers to adding flavourzyme of which the use amount is 8 to 40 LAPU / kg in preparation raw materials of the Cantonese cured meat. 32LAPU / kg of flavourzyme or 15U / 1000kg of compound proteases are added in the Cantonese cured meat, so that the antioxidant capacity of the Cantonese cured meat can be obviously enhanced and the sensory quality of the Cantonese cured meat is improved. When the addition amount of flavourzyme is 24 LAPU / kg, the addition amount of the compound proteases is 20 AU / 1000kg, and the baking temperature is 65 DEG C, the free radical scavenging rate of DPPH in the Cantonese cured meat can be obviously improved to enhance biological values of the Cantonese cured meat. The method for improving DPPH free radical scavenging rate of Cantonese cured meat can obviously increase characteristic volatile flavor compounds of the Cantonese cured meat during storage, inhibit lipid oxidation and protein oxidation of the Cantonese cured meat during the storage to some extent, and delay quality deterioration of the Cantonese cured meat during storage, thereby providing a theoretical basis for the modern production of the high-quality Cantonese cured meat.

Description

technical field [0001] The invention belongs to the technical field of Cantonese-style bacon preparation, and in particular relates to a method for improving the DPPH free radical scavenging rate of Cantonese-style bacon. Background technique [0002] Bacon is a traditional cured meat product with Chinese characteristics, and it is a classic among cured meat products. Cantonese-style bacon is golden in color, uniform in shape, fat and dry, without broken bones. It is delicious and easy to eat, and has won the favor of consumers. [0003] The traditional method of making Cantonese-style bacon is to mature naturally after a long period of natural air-drying at low temperatures in winter, and the production cycle is about one month. Therefore, the traditional production method of Cantonese-style bacon is restricted by climate and the production cycle is long, which limits the production and sales of Cantonese-style bacon. At present, the temperature-controlled and humidity-co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571A23L13/10A23L13/40
CPCA23L3/3571A23L13/10A23L13/428A23L13/45A23L13/48
Inventor 黄明章思雨黄继超周兴虎杨静李向前
Owner 南京黄教授食品科技有限公司
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