Meat product preservative and preparation method thereof

Abstract

The invention relates to the technical field of preservatives, in particular to a meat product preservative and a preparation method thereof. The preservative is prepared from the following components in parts by mass: 0.5 to 1 part of malic acid, 0.5 to 1 part of cinnamon oil, 1 to 2 parts of tea polyphenol, 0.5 to 3.5 parts of sorbic acid, 0.5 to 1 part of quercetin, 1 to 3 parts of chlorogenic acid, 0.5 to 2 parts of luteoloside, 2 to 3 parts of modified carboxymethyl cellulose, 4 to 6 parts of carrageenan, 2 to 3 parts of modified chitosan and 100 to 150 parts of deionized water. The meat product preservative prepared by the invention is a natural component, has small harm to human health, and can effectively cooperate with various antibacterial effects in the preservative through a cross-linked network, so that the preservative time is prolonged.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of preservatives, in particular to a meat product preservative and a preparation method thereof. BACKGROUND

[0002] In the modern food industry system, meat products are deeply loved by consumers as an important source of protein. However, meat products are rich in protein, fat and moisture, and are prone to spoilage and deterioration during production, storage and transportation due to the influence of various factors, which seriously shortens the shelf life, reduces the quality, and even endangers the health of consumers. Therefore, meat product preservation technology is crucial, and the reasonable use of preservatives is a key link.

[0003] Modern preservatives include two categories of synthetic preservatives and natural preservatives. Synthetic preservatives have been dominant in the field of food preservation due to their good stability, high synthesis efficiency, convenient use and good antibacterial effect. However, synthetic preservatives have the potential risk of harming human health. With the continuous improvement of material living standards, people have begun to seek more efficient and safe food preservation methods, and the advantages of natural preservatives have become increasingly prominent. However, natural preservatives are often simply mixed together during preparation, making it difficult to achieve synergistic antibacterial effect, and the preservation effect is not as good as that of synthetic preservatives. Therefore, in view of the problems raised in the background art, the skilled person in the art proposes a meat product preservative that effectively synergizes each component to achieve better preservation effect. SUMMARY

[0004] The purpose of the present application is to provide a meat product preservative and a preparation method thereof to solve the problems raised in the background art.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical solutions:

[0006] A meat product preservative, comprising the following components by mass fraction: malic acid 0.5-1 parts, cinnamon oil 0.5-1 parts, tea polyphenol 1-2 parts, sorbic acid 0.5-3.5 parts, quercetin 0.5-1 parts, chlorogenic acid 1-3 parts, osmanthus glycoside 0.5-2 parts, modified carboxymethyl cellulose 2-3 parts, carrageenan 4-6 parts, modified chitosan 2-3 parts, and deionized water 100-150 parts.

[0007] The preparation method of the modified carboxymethyl cellulose comprises the following steps:

[0008] S101, dissolving carboxymethyl cellulose into a mixed solution of hydrogen peroxide and isopropyl alcohol, adding sodium hydroxide to adjust the pH to 12, and continuously reacting for 4-6 hours to obtain a reaction solution;

[0009] S102, to the reaction liquid obtained in step S101, 1 mol / L hydrochloric acid is added to adjust the pH to 6, and 0.2 mol / L calcium chloride solution is continuously added, and rotary evaporation is carried out at 90 DEG C, and the dry product obtained is the modified carboxymethyl cellulose;

[0010] The preparation method of the modified chitosan comprises the following steps:

[0011] S201, chitosan is dissolved in 1wt% acetic acid solution, and glutaraldehyde is slowly added dropwise to the solution, and continuous reaction is carried out for 3-6h to obtain a mixed solution;

[0012] S202, sorbitol is added to the mixed solution obtained in step S201, and after continuous reaction for 1-2h, solution dialysis is carried out, and the remaining solution is completely evaporated at low temperature to obtain modified chitosan.

[0013] Further, the mass ratio among carboxymethyl cellulose, hydrogen peroxide and isopropyl alcohol in step S101 is 1:80:20.

[0014] Further, the mass fraction of hydrogen peroxide in step S101 is 15%.

[0015] Further, the mass ratio between calcium chloride solution in step S102 and hydrogen peroxide in step S101 is 1:15.

[0016] Further, the mass ratio among chitosan, glutaraldehyde and acetic acid solution in step S201 is 1:(0.2-0.4):80.

[0017] Further, the mass ratio between sorbitol in step S202 and acetic acid solution in step S101 is 1:15.

[0018] Further, the molecular weight cut off in solution dialysis in step S202 is 4000Da.

[0019] A preparation method of a meat product preservative, the preparation method comprising the following steps:

[0020] S1, the modified carboxymethyl cellulose, carrageenan and modified chitosan are dispersed into deionized water according to the mass fraction, stirred and uniformly mixed, and then placed for 2h to obtain a mixture;

[0021] S2, malic acid, cinnamon oil, tea polyphenol, sorbic acid, quercetin, chlorogenic acid and osmanthus glycoside are sequentially added to the mixture obtained in step S1 according to the mass fraction, and stirred and uniformly mixed to obtain a meat product preservative.

[0022] Compared with the prior art, the application has the beneficial effects that:

[0023] 1. The meat product preservative prepared by the present application mainly comprises malic acid, cinnamon oil, tea polyphenol, sorbic acid, quercetin, chlorogenic acid, chrysanthemum glycoside, modified carboxymethyl cellulose, carrageenan and modified chitosan, which is basically composed of various natural ingredients and is basically harmless to human body, and can replace conventional synthetic meat product preservatives;

[0024] 2. In the preparation of the meat product preservative, the modified carboxymethyl cellulose, carrageenan and modified chitosan are combined with each other to form a huge crosslinking network, and then the malic acid, cinnamon oil, tea polyphenol, sorbic acid, quercetin, chlorogenic acid and chrysanthemum glycoside are added to the network, so that the antibacterial components are attached to the network and the combination effect is good, thereby effectively improving the synergistic antibacterial effect. BRIEF DESCRIPTION OF DRAWINGS

[0025] Figure 1 The process flow chart of the present application is shown in the figure;

[0026] Figure 2 The process flow chart of the preparation of the modified carboxymethyl cellulose of the present application is shown in the figure;

[0027] Figure 3 The process flow chart of the preparation of the modified chitosan of the present application is shown in the figure. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0029] Please refer to Figures 1 to 3 The present application provides:

[0030] Embodiment 1

[0031] A meat product preservative comprises the following components by weight: malic acid 0.8 g, cinnamon oil 0.9 g, tea polyphenol 1.4 g, sorbic acid 2.6 g, quercetin 0.7 g, chlorogenic acid 2.2 g, chrysanthemum glycoside 0.9 g, modified carboxymethyl cellulose 1.8 g, carrageenan 5 g, modified chitosan 2.5 g and deionized water 120 g.

[0032] The preparation method of the modified carboxymethyl cellulose comprises the following steps:

[0033] S101, dissolve 3.9 g of carboxymethyl cellulose in a mixed solution of 312 g of hydrogen peroxide and 78 g of isopropyl alcohol, the mass fraction of hydrogen peroxide is 15%, add sodium hydroxide to adjust the pH to 12, and continuously react for 4.5 h to obtain a reaction solution;

[0034] S102, 1 mol / L of hydrochloric acid is added to the reaction solution obtained in step S101, the pH is adjusted to 6, 20.7g of calcium chloride solution with a concentration of 0.2mol / L is continuously added, and rotary evaporation is carried out at 90℃, so that the dry product obtained is the modified carboxymethyl cellulose;

[0035] The preparation method of the modified chitosan comprises the following steps:

[0036] S201, 3.6g of chitosan is dissolved in 288g of acetic acid solution with a concentration of 1wt%, 1.08g of glutaraldehyde is slowly added to the solution, and continuous reaction is carried out for 4h to obtain a mixed solution;

[0037] S202, 19.2g of sorbitol is added to the mixed solution obtained in step S201, and after continuous reaction for 1.6h, solution dialysis is carried out, the molecular weight cut off of the solution dialysis is 4000Da, and the remaining solution is completely evaporated at low temperature to obtain the modified chitosan.

[0038] Example 2

[0039] A meat product preservative comprises the following components by weight: malic acid 0.5g, cinnamon oil 0.5g, tea polyphenol 1g, sorbic acid 0.5g, quercetin 0.5g, chlorogenic acid 1g, osmanthus glycoside 0.5g, modified carboxymethyl cellulose 2g, carrageenan 4g, modified chitosan 2g, and deionized water 100g;

[0040] The preparation method of the modified carboxymethyl cellulose comprises the following steps:

[0041] S101, 3.9g of carboxymethyl cellulose is dissolved in a mixed solution of 312g of hydrogen peroxide and 78g of isopropyl alcohol, the mass fraction of hydrogen peroxide is 15%, sodium hydroxide is added to adjust the pH to 12, and continuous reaction is carried out for 4h to obtain a reaction solution;

[0042] S102, 1 mol / L of hydrochloric acid is added to the reaction solution obtained in step S101, the pH is adjusted to 6, 20.7g of calcium chloride solution with a concentration of 0.2mol / L is continuously added, and rotary evaporation is carried out at 90℃, so that the dry product obtained is the modified carboxymethyl cellulose;

[0043] The preparation method of the modified chitosan comprises the following steps:

[0044] S201, 3.6g of chitosan is dissolved in 288g of acetic acid solution with a concentration of 1wt%, 0.72g of glutaraldehyde is slowly added to the solution, and continuous reaction is carried out for 3h to obtain a mixed solution;

[0045] S202. Add 19.2g of sorbitol to the mixture obtained in step S201, continue the reaction for 1 hour, and then perform solution dialysis. The molecular weight cutoff of the solution dialysis is 4000 Da. The remaining solution is evaporated at low temperature to obtain modified chitosan.

[0046] Example 3

[0047] A meat product preservative comprises the following components by weight: 1g malic acid, 1g cinnamon oil, 2g tea polyphenols, 3.5g sorbic acid, 1g quercetin, 3g chlorogenic acid, 2g luteolin, 3g modified carboxymethyl cellulose, 6g carrageenan, 3g modified chitosan, and 150g deionized water.

[0048] The preparation method of the modified carboxymethyl cellulose includes the following steps:

[0049] S101. Dissolve 3.9g of carboxymethyl cellulose in a mixed solution of 312g of hydrogen peroxide and 78g of isopropanol. The mass fraction of hydrogen peroxide is 15%. Add sodium hydroxide to adjust the pH to 12. React continuously for 6 hours to obtain the reaction solution.

[0050] S102. Add 1 mol / L hydrochloric acid to the reaction solution obtained in step S101, adjust the pH to 6, and continue to add 20.7 g of calcium chloride solution with a concentration of 0.2 mol / L. Evaporate at 90°C by rotary evaporation. The dried product obtained is modified carboxymethyl cellulose.

[0051] The preparation method of the modified chitosan includes the following steps:

[0052] S201. Dissolve 3.6g of chitosan in 288g of 1wt% acetic acid solution, and slowly add 1.44g of glutaraldehyde dropwise to the solution. React continuously for 6 hours to obtain a mixed solution.

[0053] S202. Add 19.2g of sorbitol to the mixture obtained in step S201, continue the reaction for 2 hours, and then perform solution dialysis. The molecular weight cutoff of the solution dialysis is 4000 Da. The remaining solution is evaporated at low temperature to obtain modified chitosan.

[0054] Example 4

[0055] A meat product preservative comprises the following components by weight: 0.8g malic acid, 0.6g cinnamon oil, 1.2g tea polyphenols, 3.2g sorbic acid, 0.8g quercetin, 2.1g chlorogenic acid, 1.6g luteolin, 2.1g modified carboxymethyl cellulose, 5.5g carrageenan, 3g modified chitosan, and 145g deionized water;

[0056] The preparation method of the modified carboxymethyl cellulose includes the following steps:

[0057] S101, dissolve 3.9g carboxymethyl cellulose into a mixed solution of 312g hydrogen peroxide and 78g isopropyl alcohol, the mass fraction of hydrogen peroxide is 15%, add sodium hydroxide to adjust the pH to 12, continuously react for 4.5h, and obtain a reaction solution;

[0058] S102, add 1mol / L hydrochloric acid to the reaction solution obtained in step S101, adjust the pH to 6, continue to add 20.7g of 0.2mol / L calcium chloride solution, and rotary evaporate at 90℃, and the obtained dry product is modified carboxymethyl cellulose;

[0059] The preparation method of the modified chitosan comprises the following steps:

[0060] S201, dissolve 3.6g chitosan into 288g acetic acid solution with a concentration of 1wt%, slowly add 1.08g glutaraldehyde to the solution, continuously react for 5.5h, and obtain a mixed solution;

[0061] S202, add 19.2g sorbitol to the mixed solution obtained in step S201, continue to react for 1.6h, then perform solution dialysis with a molecular weight cut-off of 4000Da, and completely evaporate the remaining solution at low temperature to obtain modified chitosan.

[0062] The meat product preservative contained in Examples 1-4 is prepared by mixing the following steps:

[0063] S1, disperse modified carboxymethyl cellulose, carrageenan and modified chitosan into deionized water according to the mass fraction, stir and mix uniformly, stand for 2h, and obtain a mixture;

[0064] S2, add malic acid, cinnamon oil, tea polyphenol, sorbic acid, quercetin, chlorogenic acid and osmanthus glycoside to the mixture obtained in step S1 according to the mass fraction, stir and mix uniformly, and obtain a meat product preservative.

[0065] The present application also provides Comparative Examples 1-2, which are set as follows:

[0066] Comparative Example 1

[0067] Comparative Example 1 and Example 1 differ in that the modified carboxymethyl cellulose added in step S1 is replaced by the same weight of unmodified carboxymethyl cellulose, and the remaining steps are the same as those of Example 1.

[0068] Comparative Example 2

[0069] Comparative Example 2 and Example 1 differ in that the modified chitosan added in step S1 is replaced by the same weight of unmodified chitosan, and the remaining steps are the same as those of Example 1.

[0070] Comparative Example 3

[0071] Comparative Example 3 is a sodium lactate preservative of Jindan produced by Mingrui Group.

[0072] The meat product preservatives obtained from Examples 1-4 and Comparative Examples 1-3 were put into a mixed solution of ethanol and deionized water and stirred to mix uniformly, the mass ratio between the meat product preservative, ethanol and deionized water was 1:1:9, the obtained 6 groups of meat product preservatives were coated on the surface of boiled beef, and the preservative effect of the 7 groups of boiled beef was observed, and the results are shown in Table 1 below:

[0073] Table 1: Preservative test results of each group of beef

[0074] Storage time Appearance, colour, flavour of boiled beef Example 1 11 Tender meat, slightly dark colour, still flavour Example 2 10 Tender meat, slightly dark colour, still flavour Example 3 11 Tender meat, slightly dark colour, still flavour Example 4 11 Tender meat, slightly dark colour, still flavour Comparative Example 1 8 Hard meat, very dark colour, sour Comparative Example 2 7 Hard meat, very dark colour, sour Comparative Example 3 10 Tender meat, slightly dark colour, still flavour

[0075] The above blank group is not added with any preservative, and it can be seen from the comparison results of Examples 1-4 and Comparative Examples 1-3 above that the preservative effect of the meat product can be effectively improved by modifying chitosan and carboxymethyl cellulose in the present application.

[0076] Although the embodiments of the present application have been shown and described, it can be understood by those of ordinary skill in the art that various changes, modifications, replacements and variations can be made to these embodiments without departing from the principles and spirits of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A meat product preservative, characterized in that, By mass parts, the components include the following mass: malic acid 0.5-1 parts, cinnamon oil 0.5-1 parts, tea polyphenol 1-2 parts, sorbic acid 0.5-3.5 parts, quercetin 0.5-1 parts, chlorogenic acid 1-3 parts, osmanthus glycoside 0.5-2 parts, modified carboxymethyl cellulose 2-3 parts, carrageenan 4-6 parts, modified chitosan 2-3 parts, deionized water 100-150 parts; The preparation method of the modified carboxymethyl cellulose comprises the following steps: S101, dissolving carboxymethyl cellulose into a mixed solution of hydrogen peroxide and isopropyl alcohol, adding sodium hydroxide to adjust the pH to 12, continuously reacting for 4-6h to obtain a reaction solution; S102, adding 1mol / L hydrochloric acid to the reaction solution obtained in step S101 to adjust the pH to 6, continuously adding 0.2mol / L calcium chloride solution, and rotary evaporating at 90℃ to obtain a dry product, which is the modified carboxymethyl cellulose; The preparation method of the modified chitosan comprises the following steps: S201, dissolving chitosan into a 1wt% acetic acid solution, slowly adding glutaraldehyde to the solution, continuously reacting for 3-6h to obtain a mixed solution; S202, adding sorbitol to the mixed solution obtained in step S201, continuously reacting for 1-2h, then performing solution dialysis, and completely evaporating the remaining solution at low temperature to obtain the modified chitosan.

2. The meat product preservative according to claim 1, characterized in that, The mass ratio between carboxymethyl cellulose, hydrogen peroxide and isopropyl alcohol in step S101 is 1:80:

20.

3. The meat product preservative according to claim 2, characterized in that, The mass fraction of hydrogen peroxide in step S101 is 15%.

4. The meat product preservative of claim 2, wherein The mass ratio between the calcium chloride solution in step S102 and the hydrogen peroxide in step S101 is 1:

15.

5. The meat product preservative of claim 2, wherein The mass ratio between chitosan, glutaraldehyde and the acetic acid solution in step S201 is 1:(0.2-0.4):

80.

6. The meat product preservative of claim 2, wherein The mass ratio between sorbitol and the acetic acid solution in step S101 in step S202 is 1:

15.

7. The meat product preservative of claim 2, wherein The molecular weight cut off by solution dialysis in step S202 is 4000Da.

8. A method for the preparation of a meat product preservative according to any one of claims 1 to 7, characterized in that, The preparation method comprises the following steps: S1, dispersing modified carboxymethyl cellulose, carrageenan and modified chitosan into deionized water according to mass parts, stirring and mixing uniformly, standing for 2h to obtain a mixture; S2, adding malic acid, cinnamon oil, tea polyphenol, sorbic acid, quercetin, chlorogenic acid and osmanthus glycoside into the mixture obtained in step S1 according to mass parts, stirring and mixing uniformly to obtain a meat product preservative.

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