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Natural antioxidant for spicy beef and preparation method thereof

A technology of natural antioxidants and bamboo leaf antioxidants, applied in food ingredients as antioxidants, preservation of meat/fish with chemicals, food ingredients containing natural extracts, etc., can solve the problem of short shelf life, easy oxidation and deterioration of spicy beef, etc. problem, achieve the effect of reducing catalysis, reducing free radical generation, and inhibiting oxidase

Inactive Publication Date: 2018-11-06
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Spicy beef is easy to oxidize and deteriorate, resulting in a short shelf life

Method used

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  • Natural antioxidant for spicy beef and preparation method thereof
  • Natural antioxidant for spicy beef and preparation method thereof
  • Natural antioxidant for spicy beef and preparation method thereof

Examples

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Embodiment Construction

[0022] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0023] The natural antioxidant for spicy beef provided by the embodiment of the present invention consists of 20 parts of tea polyphenols, 14 parts of rosemary extract, 15 parts of bamboo leaf antioxidant and 100 parts of vitamin C in mass fractions.

[0024] The application principle of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0025] Such as figure 1 Shown, the natural antioxidant preparation method for spicy beef that the embodiment of the present invention provides, comprises the following steps:

[0026] S101: Weigh 20 parts of tea polyphenols, 14 parts ...

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Abstract

The invention belongs to the field of oxidation resistance of spicy beef, and discloses a natural antioxidant for the spicy beef and a preparation method thereof. The natural antioxidant is prepared from tea polyphenol, a rosemary extract, a bamboo leaf antioxidant and vitamin C. The tea polyphenol, the rosemary extract, the bamboo leaf antioxidant and the vitamin C which are used in the natural antioxidant play an antioxidant role in aspects of chelating metal ions, scavenging free radicals and inhibiting the stability of oxidase and grease; the vitamin C is strong in reducing property and can be easily oxidized, and the vitamin C firstly reacts with oxygen, so that food is protected; stable protection of the vitamin C on the tea polyphenol is just reduction action, a proton is provided for regenerating the tea polyphenol in a free radial form, and the vitamin C is capable of reducing the dissolved oxygen level in a tea polyphenol system; the vitamin C, the tea polypohenol and the bamboo leaf antioxidant have an obvious synergistic effect.

Description

technical field [0001] The invention belongs to the anti-oxidation field of spicy beef, and in particular relates to a natural antioxidant for spicy beef and a preparation method thereof. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: Spicy beef is one of the famous and high-quality foods in Sichuan and Chongqing, and is widely loved by consumers. The existing domestic beef processing machinery and equipment are in poor condition, most of them are workshop-style operations, and their ability to resist risks is poor. Directly lead to beef products are easy to oxidize and deteriorate, and the shelf life is short. It is urgent to solve the problem of beef shelf life. In the research reports at home and abroad, there are few researches on the anti-oxidation of beef, and even less research on the anti-oxidation of spicy beef. Prolonging the shelf life of products is the technical bottleneck of its modern produc...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2200/10A23V2250/21A23V2250/2132A23V2250/214A23V2250/708
Inventor 袁先铃袁玉梅叶阳刘永明杨雷陈崇艳彭先杰唐小曼
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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