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Composition for inhibiting generation of nitrosamine by combining plant essential oil with strain volatile substances and preparation method of composition

A technology of volatile substances and plant essential oils, which is applied in the field of composition and preparation of plant essential oils combined with volatile substances of bacterial strains to inhibit the formation of nitrosamines. Production of nitrosamines and the effect of reducing the production of nitrosamines

Pending Publication Date: 2022-04-05
HISENSE(SHANDONG)REFRIGERATOR CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0011] Mitsubishi Japanese Patent Application JP2007064620A discloses that an anti-oxidation release component is arranged in a refrigerator to prevent the nutrients in the food from being combined with oxygen to reduce. The antibacterial and anti-oxidation functions are similar to those of the modules studied in the present invention. The specific components are not clear and there is no Mention the inhibitory effect of cooked food nitrite and its transformation

Method used

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  • Composition for inhibiting generation of nitrosamine by combining plant essential oil with strain volatile substances and preparation method of composition

Examples

Experimental program
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Effect test

Embodiment 1

[0032] The preparation of embodiment 1 bacterial strain freeze-dried powder

[0033] 1. Activation of Bacillus Provence

[0034] (1) Liquid medium activation: use LB liquid medium, take 1.25g and dissolve it in 50ml water, sterilize at 121°C for 15 minutes, take 1ml of the bacterial liquid and inoculate it into the cooled liquid medium, at 37°C, 140r / min, cultivated for 36 hours.

[0035] (2) Separation and purification of solid medium: use LB nutrient agar medium, take 2g in 50ml water, sterilize at 121°C for 15 minutes, pour the plate after the medium is cooled to 50°C, after the plate is cooled, take 20μl of bacterial suspension in Solid medium, cultured at 37°C for 36 hours after streaking, and picked a single colony for culture.

[0036] (3) Liquid medium culture: use LB liquid medium, take 1.25g and dissolve it in 50ml water, sterilize at 121°C for 15 minutes, take 1ml of the bacterial liquid and inoculate it into the cooled liquid medium, at 37°C, 140r / m min, cultiv...

Embodiment 2

[0045] Embodiment 2 product preparation

[0046] Mix 1 ml each of grapefruit essential oil and 1 ml of cinnamon essential oil by volume with 1 g each of the freeze-dried powder of the 48-h liquid culture of Bacillus provence and Stenotrophomonas rhizophilus prepared in Example 1, and mix evenly.

Embodiment 3

[0047] Embodiment 3 product preparation

[0048] Mix 1ml each of grapefruit essential oil and cinnamon essential oil by volume with 1g each of the lyophilized powder of the 48h liquid culture of Bacillus provence and Stenotrophomonas rhizophilus prepared in Example 1, and the product uses a breathable packaging material Package.

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Abstract

The invention relates to the technical field of food preservation, in particular to a composition for inhibiting generation of nitrosamine by combining plant essential oil with strain volatile substances and a preparation method of the composition. The composition for inhibiting the generation of nitrosamine by combining the plant essential oil with the strain volatile substance comprises the plant essential oil and the strain volatile substance, the volatile substance of the strain comprises freeze-dried powder of a liquid culture of bacillus provenensis and stenotrophomonas rhizophila for 48 hours. Volatile aroma components of the grapefruit essential oil and the cinnamon essential oil and volatile substances of freeze-dried powder of 48-hour liquid cultures of the bacillus provenensis and the stenotrophomonas rhizophila are utilized, so that the activity of microorganisms can be inhibited through diffusion of the volatile substances of the raw materials in the storage process of the cooked meat product; the combination process of secondary amine and nitrous acid is blocked, so that the generation of nitrosamine compounds is inhibited in the storage process, and the generation of nitrosamine substances in the cooked meat product is reduced.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a composition for inhibiting the formation of nitrosamines in combination with plant essential oils and bacterial strain volatile substances and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the impact of consumption upgrades, the ingredients in the refrigerator are becoming more and more abundant. Cooked food has become one of the important products of the "Vegetable Basket Project" because of its rich nutrition, delicious taste, easy to carry, and simple eating method. Cooked meat products refer to products processed with fresh (frozen) livestock and poultry products as the main raw materials, including stewed meat products in sauce, bacon, roast meat, barbecue meat, fried meat, Western-style ham, and meat sausage A variety of cooked meat products such as meat products and fermented meat products. T...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22
Inventor 董浩周晓东蓝翔罗晨王海燕
Owner HISENSE(SHANDONG)REFRIGERATOR CO LTD
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