Spice essential oil bacteriostatic agent and application thereof

Abstract

The invention provides a spice essential oil bacteriostatic agent and application thereof, and belongs to the technical field of food processing. The spice essential oil bacteriostatic agent provided by the invention comprises the following components in parts by weight: 5-10 parts of cinnamon essential oil, 5-10 parts of star anise essential oil, 1-5 parts of bay leaf essential oil and 60-80 parts of porous starch. When the salt roasted chicken is preserved by the bacteriostatic agent disclosed by the invention, the preservation time of the salt roasted chicken can be prolonged, the flavor of the salt roasted chicken can be unique, and the taste and flavor of the salt roasted chicken are good due to the preparation process of the salt roasted chicken.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a spice essential oil antibacterial agent and application thereof. Background Art

[0002] Chicken is rich in nutrition, not only with high protein content, but also with minerals such as vitamins and calcium, and rich in unsaturated fatty acids. However, traditional chicken food is easily destroyed by general frying, and may produce harmful substances, affecting the nutritional value of the product, or the steaming method is also easy to cause nutrient loss and a woody taste. Therefore, how to process chicken to make it have a unique crispy taste and retain the nutritional value to the greatest extent is one of the technical problems to be solved by the present invention.

[0003] Essential oil is a volatile oil extracted from plants with a strong aroma and specific efficacy. It is extracted from the flowers, leaves, stems, roots, fruits and other parts of the plant by distillation, pressing, solvent extraction, supercritical CO2 extraction and other methods. Essential oil has a complex chemical composition, including aromatic hydrocarbons, esters, alcohols, ketones, aldehydes, acids and other compounds. Different essential oils have different ingredients and single efficacy. Therefore, compounding a variety of essential oils with different functions to achieve their antibacterial and preservation functions is a common method used by researchers at this stage. For the preservation of chicken, which essential oils to choose for compounding can not only achieve long-term antibacterial effects, but also give the chicken a unique aroma is the key technical problem to be solved by the present invention. Summary of the invention

[0004] The purpose of the present invention is to provide a spice essential oil antibacterial agent, a salt-baked chicken preserved by using the spice essential oil antibacterial agent, and a preparation process of the salt-baked chicken. The antibacterial agent can not only prolong the shelf life of the salt-baked chicken, but also maintain the unique flavor of the salt-baked chicken. The preparation process of the present invention can also make the salt-baked chicken have excellent taste and flavor.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a spice essential oil antibacterial agent, which comprises the following components in parts by weight: 5-10 parts of cinnamon essential oil, 5-10 parts of star anise essential oil, 1-5 parts of geranium essential oil and 60-80 parts of porous starch.

[0007] Preferably, cinnamon essential oil, star anise essential oil and bay leaf essential oil are added to porous starch and stirred to obtain the antibacterial agent.

[0008] The invention also provides an application of the antibacterial agent in preparing salt-baked chicken.

[0009] The present invention also provides a method for preparing salt-baked chicken, comprising the following steps:

[0010] After washing the chicken carcass, apply salt-baked chicken powder to the chicken carcass and marinate at 4-8℃ for 6-18h;

[0011] Chicken carcasses after hot pressing and puffing and marinating;

[0012] The spice essential oil antibacterial agent is made into a spice antibacterial bag, and the bag is vacuum-packed with the hot-pressed and puffed chicken ketone bodies.

[0013] Preferably, the hot pressing and puffing in step (2) is to treat the marinated chicken carcasses with pressurized superheated steam at 3-5 MPa and 160-200° C. for 20-30 minutes, then release the pressure to 0.05-0.1 MPa within 0.5-1 s, and then place them in a low-pressure environment at 15-25° C. and dry them to a moisture content of 10-15%, wherein the pressure of the low-pressure environment is 3-6 kPa.

[0014] Preferably, the dosage of the spice essential oil antibacterial agent is 3 to 6 g per salt-baked chicken.

[0015] The invention also provides a salt-baked chicken obtained by the preparation method.

[0016] The invention adopts essential oils of spices (star anise, cinnamon bark, bay leaf) commonly used in salt baking, which can increase the flavor of the product and achieve long-term antibacterial effect with a sustained release effect.

[0017] In the process of preparing salt-baked chicken, superheated steam replaces traditional heating and steaming, which can effectively retain the moisture in the chicken and has a significant color protection effect. After the antibacterial agent of the present invention is vacuum-packed together with the salt-baked chicken, the shelf life of the salt-baked chicken is extended from the original 8 days to 15 days at 37°C, and the salt-baked chicken is given a mellow and unique flavor. DETAILED DESCRIPTION

[0018] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0019] Example 1

[0020] Cinnamon essential oil, star anise essential oil and bay leaf essential oil (all purchased from the market) were mixed in a weight ratio of 1:1:0.5, added to porous starch, and the weight ratio of the essential oil mixture to starch was 1:10, and stirred for 30 minutes to allow the porous starch to fully absorb the essential oil and fully wrap the essential oil inside the porous starch. 5g of porous starch containing spice essential oil was weighed into a non-woven bag (5cm*7cm) to obtain a spice antibacterial bag, which was sealed and stored away from light for later use.

[0021] The frozen yellow-feathered chicken carcasses were thawed, washed, and blood-removed, and then the salt-baked chicken powder was evenly applied to the chicken carcasses. The salt-baked chicken powder was purchased from a certain brand on the market, and the amount was used according to the instructions. After marinating at 4°C for 12 hours, superheated steam treatment was used. The process was: the marinated chicken carcasses were treated with pressurized superheated steam at 4MPa and 180°C for 30 minutes, and then the pressure was released to 0.05MPa within 0.5s, and then dried in a low-pressure environment of 3kPa at 20°C to a moisture content of 15%, and a spice antibacterial bag was placed in the packaging bag, and the salt-baked chicken was loaded, and then vacuum-packed.

[0022] Comparative Example 1

[0023] Clove essential oil (commercially available) was added to the antibacterial agent component of Example 1, and mixed with cinnamon essential oil, star anise essential oil and geranium essential oil in a weight ratio of 0.5:1:1:0.5, and the remaining steps were the same as in Example 1.

[0024] Comparative Example 2

[0025] Rosemary leaf oil (commercially available) was added to the antibacterial agent component of Example 1, and mixed with cinnamon essential oil, star anise essential oil and bay leaf essential oil in a weight ratio of 0.5:1:1:0.5, and the remaining steps were the same as in Example 1.

[0026] Comparative Example 3

[0027] Among the antibacterial ingredients of Example 1, only cinnamon essential oil and star anise essential oil are used and mixed in a weight ratio of 1:1. The remaining steps are the same as in Example 1.

[0028] Comparative Example 4

[0029] Among the antibacterial ingredients of Example 1, only cinnamon essential oil and bay leaf essential oil are used and mixed in a weight ratio of 1:0.5. The remaining steps are the same as in Example 1.

[0030] Comparative Example 5

[0031] The cinnamon essential oil, star anise essential oil and bay leaf essential oil of the antibacterial agent components of Example 1 were mixed in a weight ratio of 1:0.5:1, and the remaining steps were the same as in Example 1.

[0032] Comparative Example 6

[0033] In the process of preparing salt-baked chicken, the parameters of superheat expansion are set as follows: the marinated chicken carcasses are treated with pressurized superheated steam at 6.5 MPa and 210° C. for 30 minutes, and then the pressure is released to 0.1 MPa within 0.5 seconds, and then dried in a low-pressure environment of 4 kPa at 20° C. to a moisture content of 15%. The rest is the same as in Example 1.

[0034] Comparative Example 7

[0035] The parameters of superheat expansion in the process of preparing salt-baked chicken are set as follows: the marinated chicken carcasses are treated with pressurized superheated steam at 2.8 MPa and 155° C. for 30 minutes, and then the pressure is released to 0.5 MPa within 0.5 s, and then dried in a low-pressure environment of 3 kPa at 20° C. to a moisture content of 15%. The rest is the same as in Example 1.

[0036] Experimental Example 1

[0037] Using kojic acid (available on the market) as a control, the antibacterial agents of Example 1 and Comparative Examples 1 to 5 were subjected to in vitro antibacterial experiments. The results are shown in Table 1.

[0038] Table 1 In vitro antibacterial results of various antibacterial agents

[0039]

[0040] It can be seen that the antibacterial agent component of Example 1 of the present invention is more effective than the antibacterial agents available on the market, and the three components of the antibacterial agent of Example 1 synergize with each other, making the antibacterial effect significantly better than other component combinations.

[0041] Experimental Example 2

[0042] The salt-baked chicken preserved with the antibacterial agent of Example 1 and Comparative Examples 1 to 5 was tested for volatile basic nitrogen (TVB-N) using KJELTEC2300 fully automatic nitrogen analyzer. The method and steps refer to (Yu Jianliang, et al. "Determination of volatile basic nitrogen in mutton using KDY-9820 Kjeldahl nitrogen analyzer." Food Research and Development. 02 (2008): 141-143). TVB-N < 15 mg / 100 g is first-grade fresh meat; TVB-N < 20 mg / 100 g is second-grade fresh meat; when TVB-N in the meat is > 20 mg / 100 g, it indicates that the meat has been corrupted. Kojic acid was sprayed on the surface of the salt-baked chicken as a control (the dosage is referred to the instructions), and three different parts of each sample were selected for measurement, and the average values ​​are shown in Table 2.

[0043] Table 2 Volatile basic nitrogen determination results

[0044]

[0045]

[0046] As shown in Table 2, the preservation effect of Example 1 of the present invention is the best compared with the comparative example, and is significantly better than the commercially available antibacterial agent.

[0047] Experimental Example 3

[0048] The salt-baked chicken of Example 1 and Comparative Examples 6-7 were subjected to sensory evaluation according to the national standard GB / T22210-2008 "Standard for Sensory Evaluation of Meat and Meat Products". 100 consumers participated in the evaluation, and the average score of each index was taken (full score is 10 points). The results are shown in Table 3.

[0049] Table 3 Sensory evaluation results of each group

[0050] Serial number Skin color Meaty texture Uniform taste Example 1 9.8 9.5 9.6 Comparative Example 6 8.2 7.3 8.6 Comparative Example 7 7.6 7.5 8.3

[0051] Through analysis of the results, the salt-baked chicken obtained by the process of Example 1 has an attractive golden skin, is chewy and refreshing, has tender meat, a strong bone flavor, and a moderate salty and fragrant taste; the salt-baked chicken obtained by Comparative Examples 6 to 7 has a lighter skin color, loose meat, and lacks a chewy feel.

[0052] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A spice essential oil antibacterial agent, characterized in that: The invention comprises the following components in parts by weight: 5-10 parts of cinnamon essential oil, 5-10 parts of star anise essential oil, 1-5 parts of bay leaf essential oil and 60-80 parts of porous starch.

2. The antibacterial agent according to claim 1, characterized in that Cinnamon essential oil, star anise essential oil and bay leaf essential oil are added into porous starch and stirred to obtain the antibacterial agent.

3. Use of the antibacterial agent according to any one of claims 1 to 2 in the preparation of salt-baked chicken.

4. A method for preparing salt-baked chicken, characterized in that: The steps include: (1) After washing the chicken carcasses, apply salt-baked chicken powder to the chicken carcasses and marinate at 4-8°C for 6-18 hours; (2) Chicken carcasses after hot pressing and puffing; (3) The spice essential oil antibacterial agent according to any one of claims 1 to 2 is made into a spice antibacterial bag, and the bag is vacuum-packed with the hot-pressed and puffed chicken ketone bodies.

5. The preparation method according to claim 4, characterized in that: The hot pressing and puffing in step (2) is to treat the marinated chicken carcasses with pressurized superheated steam at 3-5 MPa and 160-200° C. for 20-30 minutes, then release the pressure to 0.05-0.1 MPa within 0.5-1 second, and then place them in a low-pressure environment at 15-25° C. to dry to a moisture content of 10-15%, wherein the pressure of the low-pressure environment is 3-6 kPa.

6. The preparation method according to claim 4, characterized in that: The dosage of the spice essential oil antibacterial agent is 3-6g per salt-baked chicken.

7. A salt-baked chicken obtained by the preparation method according to any one of claims 4 to 6.

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