Application of food-grade plant-source composite bacteriostatic agent in meat products

A plant-derived, food-grade technology, applied in the fields of application, food science, food preservation, etc., can solve the problems of chemical preservatives such as short shelf life, affecting the flavor of raw materials, and bad sensory effects of food, and achieves easy large-scale industrial application and suppression The effect of microbial growth and prolonged storage time

Inactive Publication Date: 2019-05-03
ZHUHAI NATURE JOURNEY BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the short shelf life of existing chemical preservatives, the bad senses brought to food, and excessive intake of chemical preservatives will have side effects, and the odor residue of common botanical antibacterial agents will also affect raw materials. The flavor and the high cost of antibacterial agents provide a food-grade plant-derived compound antibacterial agent for the application of meat products

Method used

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  • Application of food-grade plant-source composite bacteriostatic agent in meat products
  • Application of food-grade plant-source composite bacteriostatic agent in meat products
  • Application of food-grade plant-source composite bacteriostatic agent in meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of food-grade plant-derived compound antibacterial agent:

[0022] (1), preparation of the plant extract containing cinnamaldehyde: steam distillation method gets 60kg ground fine cinnamon bark powder, puts into the flask, adds 160L of water, installs condenser, heats and refluxes for 10min. After cooling, pour it into a distillation bottle for steam distillation, and collect 80-100L of distillate;

[0023] The distillate was transferred to a separatory funnel and extracted twice with 40 L portions of ether. Discard the water layer, transfer the ether layer into a small test tube, add a small amount of anhydrous sodium sulfate to dry, pour out the extract after 20 minutes, and evaporate the ether in a water bath in a fume hood to obtain a plant extract containing cinnamaldehyde;

[0024] (2), prepare the plant extract containing eugenol: take 15kg of clove flower buds, add water 90L after soaking in a distillation bottle, directly heat and carry ...

Embodiment 2

[0064] The specific method of using the food-grade plant-derived compound antibacterial agent to prepare cured bacon (bacon, bacon, ham) is:

[0065] Take 80g of pork and wash it, mix 15g of salt, 5g of spices and 0.05g of plant-derived compound antibacterial agent, pickle, and then smoke to obtain a finished product.

[0066] The addition amount of food-grade plant-derived compound antibacterial agent is 0.08%, 0.07%, 0.05% and 0.04% of the total mass of cured bacon (bacon, bacon, ham); above-mentioned as experimental group.

[0067] Control group: blank control group and potassium sorbate control group, the addition amount of food-grade plant-derived compound antibacterial agent in the blank control group was 0, and in the potassium sorbate control group, potassium sorbate was used instead of food-grade plant-derived compound antibacterial agent. Bacteria, and the addition of potassium sorbate is 0.05% of the total mass of cured bacon (bacon, bacon, ham).

[0068] The food-...

Embodiment 3

[0074] The specific method for preparing ham sausage using food-grade plant-derived compound antibacterial agent is:

[0075] First, take 60g of fresh meat and chop it; then, mix it, and add 15g of starch, 4g of refined salt, 1g of carrageenan, 20g of other condiments and 0.07g of food-grade plant-derived compound inhibitor to the mix. After the bacterial agents are mixed evenly, they are mixed together; finally, they are pickled and enema treated to obtain the finished product.

[0076] The food-grade plant-derived compound antibacterial agent is mixed evenly with various ingredients in the mixing process, and the added amount of the food-grade plant-derived compound antibacterial agent is 0.08%, 0.07%, and 0.07% of the total mass of ham sausage. 0.06%, 0.05% and 0.04%; the above as the experimental group.

[0077] Control group: blank control group and natamycin control group, the addition amount of food-grade plant-derived compound antibacterial agent in the blank control ...

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Abstract

The invention relates to an application of a natural bacteriostatic anticorrosion material and particularly relates to an application of a food-grade plant-source composite bacteriostatic agent in meat products. The objective of the invention is to solve a problem that chemical preservatives at present are short in shelf life and a problem that side effects may occur after excessive intake of chemical preservatives. The composite bacteriostatic agent is used for preparing meat products and has a dosage of 0.04-0.08% in the meat products. The composite bacteriostatic agent includes cinnamaldehyde, eugenol, and trans 2-methoxycinnamaldehyde. Beneficial effects of the application are that: 1) components of the composite bacteriostatic agent are derived from the nature so that component safetyis higher, adaptability with original food taste is good, and long-term use and eating of the composite bacteriostatic agent cannot cause side effects on bodies; and 2) the shelf life can be prolonged to 12 months when the addition dosage is not more than 0.07% as suggested.

Description

technical field [0001] The invention relates to the application of a natural antibacterial and antiseptic material. Background technique [0002] The cause of food spoilage is food spoilage caused by the reproduction of microorganisms; or the oxidative deterioration of ingredients in meat products due to the action of oxygen in the air; the oxidase, peroxidase, amylase, protease, etc. contained in meat products The role of food metabolism is promoted, heat, water vapor and carbon dioxide are generated, resulting in food deterioration. [0003] Among the various factors of food spoilage, microbial contamination is the most active and common factor, playing a leading role. Microorganisms exist everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage, and sales. As long as the temperature is right, microorganisms will grow and reproduce, breaking down the nutrients in the food to meet their own nee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3499A23L3/349A23L13/10A23L13/60
Inventor 巫世贵张晖刘俊希
Owner ZHUHAI NATURE JOURNEY BIOTECH CO LTD
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