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Nano liposome used for preservation of dry-salted hams and preparation method of nano liposome

A nano-liposome, dry-cured ham technology, applied in the direction of preservation of meat/fish with a coating protective layer, application, and oil-containing food ingredients, etc., to achieve the effects of good emulsification, increased palatability, and increased moisture content

Active Publication Date: 2018-11-13
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no relevant research reports on the combination of black pepper essential oil with broken pollen active extract nano-liposomes at home and abroad

Method used

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  • Nano liposome used for preservation of dry-salted hams and preparation method of nano liposome
  • Nano liposome used for preservation of dry-salted hams and preparation method of nano liposome
  • Nano liposome used for preservation of dry-salted hams and preparation method of nano liposome

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A nano-liposome for dry-cured ham preservation, composed of the following raw materials and their proportions: broken wall lotus flower powder extract, black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate , potassium lactate, sodium polyphosphate, α-olefin sulfonate, Tween-80, sodium cholate, ether and PBS buffer in a mixing ratio of 5 mg: 10 mg: 22.25 mg: 12 mg: 5 mg: 5 mg : 9 ml: 5 mg: 10 mg: 10 mg: 1 mg: 1 mg: 0.2 mg: 9 ml: 3 ml. Its preparation method concrete steps are as follows:

[0018] (1) Weigh 10 mg of black pepper essential oil, 22.5 mg of soybean lecithin, 12 mg of lard, 5 mg of camphor and 5 mg of menthol, heat up to 35 °C, dissolve in 9 ml of olive oil and shake well to fully dissolve, 35 Rotate to evaporate at ℃ until a uniform layer of light yellow film lipid is formed, then stop evaporation; add 9 ml of ether to the light yellow film lipid to dissolve and obtain an oil phase ether solution, transfer it to a conical f...

Embodiment 2

[0022] With the above-mentioned Example 1, the difference is that the nano-liposome used for dry-cured ham preservation is composed of the following raw materials and their proportions: broken wall lotus powder extract, black pepper essential oil, lecithin, lard, camphor, peppermint The mixing ratio of brain, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, α-olefin sulfonate, Tween-80, sodium cholate, ether and PBS buffer is 10 mg: 15 mg: 22.25 mg : 12 mg: 5 mg: 5 mg: 9 ml: 10mg: 5 mg: 5 mg: 1 mg: 1 mg: 0.2mg: 9 ml: 3 ml.

Embodiment 3

[0024]With the above-mentioned Example 1, the difference is that the nano-liposome used for dry-cured ham preservation is composed of the following raw materials and their proportions: broken wall lotus powder extract, black pepper essential oil, lecithin, lard, camphor, peppermint The mixing ratio of brain, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, α-olefin sulfonate, Tween-80, sodium cholate, ether and PBS buffer is 8 mg: 12 mg: 22.25 mg : 12 mg: 5 mg: 5 mg: 9 ml: 8mg: 8 mg: 8mg: 1 mg: 1 mg: 0.2mg: 9 ml: 3 ml.

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PUM

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Abstract

The present invention discloses a nano liposome used for preservation of dry-salted hams and a preparation method of the nano liposome. The technical scheme is characterized in that raw materials andthe preparation method are as follows: 10-15 mg of black pepper essential oil, 22.5 mg of soybean lecithin, 12 mg of lard, 5 mg of camphor and 5 mg of menthol are taken; the taken materials are heatedto 35 DEG C; the heated materials are dissolved in 9 ml of olive oil to be vibrated and shaken evenly; rotary evaporation is conducted at 35 DEG C; 9 ml of ether is added for dissolving and further for obtaining an oil-phase ether solution; 5-10 mg of a wall-broken pollen extract, 5-10 mg of sodium citrate, 5-10 mg of potassium lactate, 5-10 mg of sodium polyphosphate, 1 mg of alpha-olefin sulfonate, 1 mg of Tween and 0.2 mg of sodium cholate are taken to be dissolved in 3 ml of a PBS buffer solution; the dissolved materials are poured into the oil-phase ether solution; and vacuum homogenizing, ultrasound treating and centrifuging are successively conducted; an intermediate aqueous-phase part is taken to be subjected to rotary evaporation; and filtering by a microporous filter membrane filter is conducted to obtain a filtrate. Advantages are as follows: the nano liposome is good in dispersibility, high in stability and good in anti-oxidation effects after being applied on the surfacesof the hams.

Description

technical field [0001] The invention belongs to the technical field of meat preservation, and in particular relates to a nano-liposome for ham preservation and a preparation method thereof. Background technique [0002] Dry-cured ham is the most unique traditional livestock food in the Mediterranean region, such as Spanish Serrano and Iberian, Italian Parma and French Bayonne ham. Jinhua ham and Xuanwei ham, as the most traditional livestock products of the Chinese nation, are also well-known at home and abroad. For a long time, the corruption of dry-cured ham has caused great economic losses to the ham industry, so it has been highly valued by people in the industry at home and abroad. During the production process of dry-cured ham, myoglobin is easy to oxidize, which makes the product fade and the fat and protein are over-oxidized, resulting in the deterioration of flavor; at the same time, the serious loss of surface water in the production process leads to high salt cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23L13/70
CPCA23B4/10A23V2002/00A23L13/72A23V2200/22A23V2200/048A23V2200/02A23V2200/10A23V2250/1614A23V2250/1618A23V2250/18A23V2250/1842A23V2250/21A23V2300/34A23V2300/48Y02A40/90
Inventor 曹锦轩潘道东王联潮周光宏王虎虎席军
Owner NINGBO UNIV
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