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Preparation method of lactic acid bacteria fresh keeping agent and application of lactic acid bacteria fresh keeping agent to meat products

A preservative, lactic acid bacteria technology, applied in the direction of bacteria, application, lactobacillus used in food preparation, can solve the problems of food safety problems such as production enterprise economy, toxic chemical preservatives, prone to spoilage and other problems, and achieve low cost , easy to implement and improve the effect of added value

Inactive Publication Date: 2018-10-16
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its low sterilization temperature, high water activity and pH value, etc., such products are prone to spoilage during storage and sales. The spoilage is mainly due to the action of harmful microorganisms, which eventually cause food Safety problems and bring huge economic losses to production enterprises
At present, meat products on the market often use preservatives in the production process to inhibit the action of spoilage microorganisms in meat products. However, with the strengthening of people's health awareness, chemical preservatives with residual and high toxicity are gradually rejected by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The activated Lactobacillus plantarum was inoculated in MRS broth at a volume ratio of 5% and incubated at a constant temperature of 37°C for 20h, and centrifuged after the fermentation (centrifugation conditions: temperature 10°C, 8000rpm, centrifugal 15min) to obtain Lactobacillus plantarum sludge and For the supernatant, add the compound freeze-drying protective agent to the Lactobacillus plantarum slime, and freeze-dry to obtain the Lactobacillus plantarum powder, which is used as a direct-injection starter, food additive or preparation raw material, and then add the supernatant to the supernatant Quality 0.3% chitosan and 0.3% natamycin are uniformly mixed to obtain a lactic acid bacteria preservative.

[0013] For the application of lactic acid bacteria preservatives in meat products, chilled meat purchased from supermarkets was soaked in lactic acid bacteria preservatives for 5 minutes and drained, then sealed with plastic wrap, and stored in a refrigerator at 4°C...

Embodiment 2

[0015] The activated Lactobacillus plantarum was inoculated in MRS broth at a volume ratio of 4% and incubated at a constant temperature of 37°C for 16h, and centrifuged after the fermentation (centrifugation conditions: temperature 8°C, 7500rpm, centrifugal 12min) to obtain Lactobacillus plantarum sludge and For the supernatant, add the compound freeze-drying protective agent to the Lactobacillus plantarum slime, and freeze-dry to obtain the Lactobacillus plantarum powder, which is used as a direct-injection starter, food additive or preparation raw material, and then add the supernatant to the supernatant Quality 0.2% chitosan, 0.25% natamycin and 15% sterile water are mixed evenly to obtain a lactic acid bacteria preservative.

[0016] For the application of lactic acid bacteria preservatives in meat products, chilled meat purchased from supermarkets was soaked in lactic acid bacteria preservatives for 5 minutes and drained, then sealed with plastic wrap, and stored in a ref...

Embodiment 3

[0018] The activated Lactobacillus plantarum was inoculated in MRS broth at a volume ratio of 3% and incubated at a constant temperature of 37°C for 24h, and centrifuged after the fermentation (centrifugation conditions: temperature 6°C, 7800rpm, centrifuged for 13min) to obtain Lactobacillus plantarum sludge and For the supernatant, add the compound freeze-drying protective agent to the Lactobacillus plantarum slime, and freeze-dry to obtain the Lactobacillus plantarum powder, which is used as a direct-injection starter, food additive or preparation raw material, and then add the supernatant to the supernatant Quality 0.15% chitosan, 0.3% natamycin and 30% sterile water are mixed evenly to obtain a lactic acid bacteria preservative.

[0019] For the application of lactic acid bacteria preservatives in meat products, chilled meat purchased from supermarkets was soaked in lactic acid bacteria preservatives for 5 minutes and drained, then sealed with plastic wrap, and stored in a...

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PUM

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Abstract

The invention relates to a preparation method of a lactic acid bacteria fresh keeping agent and an application of the lactic acid bacteria fresh keeping agent to meat products. The preparation methodcomprises the following steps of inoculating MRS broth with activated lactobacillus plantarum in the volume ratio of 2.0-5.0%, performing constant-temperature culturing at 37 DEG C for 16-24h, after fermentation is finished, performing centrifuging to obtain lactobacillus plantarum paste and supernatant, adding chitosan of which the mass is 0.1-0.3% of that of the supernatant, pimaricin of which the mass is 0.1-0.35% of that of the supernatant and sterile water of which the mass is 0-50% of that of the supernatant to the supernatant, and performing uniform mixing so as to obtain the lactic acid bacteria fresh keeping agent. Chilled meat purchased from a supermarket is macerated in the lactic acid bacteria fresh keeping agent for 5 minutes, then the macerated chilled meat is drained, then the drained chilled meat is sealed with a preservative film, and the sealed chilled meat is stored in a refrigerator of 4 DEG C, so that the quality guarantee period of the meat products in the cold storage period of 4 DEG C is prolonged by 3-6 days.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a preparation method of a lactic acid bacteria preservative and its application in meat products. Background technique [0002] Commercially available low-temperature meat products are deeply loved by the public because they retain the flavor, nutrition and good taste of raw meat to the greatest extent. However, due to its low sterilization temperature, high water activity and pH value, etc., such products are prone to spoilage during storage and sales. The spoilage is mainly due to the action of harmful microorganisms, which eventually cause food Safety problems and bring huge economic losses to production enterprises. At present, meat products on the market often use preservatives in the production process to inhibit the action of spoilage microorganisms in meat products. However, with the strengthening of people's health awareness, chemical preservatives...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/22A23B4/20A23B4/06
CPCA23B4/06A23B4/20A23B4/22A23V2002/00A23V2400/169A23V2250/511
Inventor 舒国伟程彤殷春陈合
Owner SHAANXI UNIV OF SCI & TECH